Miele H6200B User Manual download pdf (Page 71)

Roasting duration +

The traditional British method for

calculating the roasting time is to allow

15 to 20 minutes per lb/450 grammes,

according to type of meat, plus approx.

20 minutes, adjusting the length of time

as roasting proceeds to obtain the

required result. The roasting time can

also be determined by multiplying the

thickness of the roast [cm] with the time

per cm [min./cm], depending on the

type of meat:

Beef/venison: .........15–18 min/cm

Pork/veal/lamb: ........12–15 min/cm

Sirloin/fillet: ............8–10 min/cm

Roasting times are approx. 20 minutes

longer per kilo for frozen meat. Frozen

meat weighing less than approx. 1.5 kg

does not need to be defrosted before

roasting.

Check if the meat is cooked after the

shortest duration quoted.

Shelf levels ³

Use shelf level 1 or 2 depending on the

height of the food.

Tips

Browning

Browning only occurs towards the end

of the roasting time. Remove the lid

about halfway through the roasting time

if a more intensive browning result is

desired.

Standing time

At the end of the programme, take the

roast out of the oven, wrap in aluminium

foil and leave to stand for about

10 minutes. This helps retain juices

when the meat is carved.

Roasting poultry

For a crisp finish, baste the poultry

10 minutes before the end of the

cooking time with slightly salted water.

Roasting

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