Miele HR 1421 E Operations Manual download pdf (Page 58)

Roast

58

Always follow USDA guidelines on

food safety

.

Operating modes

Depending on how you would like the

food prepared, you can use Conv Bake

(Convection Bake) or Surround.

Cookware

Any heat-resistant cookware can be

used:

Wire oven rack, grilling and roasting

inser

t (if available) on top of the

universal tray, roasting pans, heat-

resistant glass/earthen/cast iron

cooking and roasting bags.

Temperature

As a general rule, select the lower

t

emperature given in the chart.

If higher temperatures are used, the

meat will brown on the outside, but will

not be properly cooked through.

When cooking with Conv Bake

(Convec

tion Bake), select a temperature

25°F (20°C) lower than when using

Surround.

Select a temperature of approx. 25°F

(10°C) lower than quot

ed in the roasting

chart for meat weighing more than

6.5 lbs (3 kg).The roasting process will

take longer, but the meat will cook

evenly through and the skin or crackling

will not be too thick.

When roasting on the rack, set a

temperature approx. 10° lower than if

using an oven dish.

Shelf levels 

In most cases level 3 should be used.

W

ith large items, such as a turkey, use

level 1 or 2.

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