Miele H 387-1 B KAT Operations Instructions download pdf (Page 55)

Casseroles

When choosing which oven level to

use, take into account the size of the

casserole dish with its lid. The following

oven settings are recommended:

–

Fan Heat D

–

Conventional A

The following dishes are suitable for

this type of slower cooking:

covered pots made of ovenproof glass

and china, and earthenware pots,

which could also be used as serving

dishes. They should have heat-resistant

handles and knobs.

^ Put the rack in at the 1st runner

height from the bottom, and place

the prepared casserole with the food

for braising or stewing on this.

^ Select the oven setting and the tem-

perature.

Fan Heat D . . . . . . . . . . . . . 170-190°C

Conventional A . . . . . . . . . . 190-210°C

Cooking times

Consult your cook book.

Please note:

Cover dishes which are to be cooked

in their own juice and/or steam, e.g. po

-

tatoes or vegetables, so that they do

not dry out. If there is no lid use alu

-

minium foil or damp cooking parch

-

ment.

Cook without a lid when a crusty finish

or topping is required, eg for meat or au

gratin dishes.

Poaching

Fish or fruit can be poached in the oven

in a covered dish.

Bottling

Bottling should only be undertaken by

an experienced cook who has received

proper training in this method of pre-

serving fruit and vegetables, and un-

derstands the implications of the chem-

ical reactions involved.

Casseroles

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