User manual MIELE H 398 BP2

[. . . ] Operating instructions Oven H 397 BP2 H 398 BP2 To prevent accidents and machine damage, read these instructions before installation or use. UV M. -Nr. 80 3 IMPORTANT SAFETY INSTRUCTIONS This appliance is intended for residential use only. The manufacturer can not be held responsible for damages caused by improper use of this oven. Improper use of the appliance can lead to personal injury and material damage. [. . . ] 325°F (160°C) This function uses the convection fan to actively circulate heated air throughout the oven. Use this function for: ­ chicken pieces, ­ small poultry, ­ small cuts of meat, ­ fish. When using the convection function, it is possible to roast simultaneously on multiple runner levels. The recommended positions are: 1 tray = 1st runner from the bottom 2 trays = 1st and 3rd runners from the bottom 3 trays = 1st, 2nd and 5th runners from the bottom 38 ROAST SURROUND ROAST Default temperature . 400°F (200°C) "SURROUND ROAST" is a conventional roasting program for traditional recipes. Use this function for: ­ pot roast, ­ leg of lamb, ­ pork loin. The recommended position is the 2nd runner from the bottom. 39 ROAST Roasting tips ­ Always install the grease filter in the back of the oven before roasting. ­ The larger the cut of meat to be roasted, the lower the temperature that should be used. The roasting process will take a little longer, but the meat will be cooked evenly and the outside will become crisp. ­ Use the roast probe for accurate cooking temperatures and best results. Roasting in a covered pot L When roasting in a covered pot, increase the recipe temperature by 70°F (20°C). Add about 1/2 cup of water when roasting a large piece of meat or roasting poultry with a high fat content. Roasting on the rack K Add a little oil to very lean meat or place a few strips of bacon on top to help retain moisture. Place a little water in the roasting pan on the rack below the meat to catch drippings. Roasting poultry For crispy skin, baste the poultry ten minutes before the end of cooking with salt water. 40 ROAST Using the roast probe The roast probe reliably monitors the roasting process. The tip of the probe continuously measures the core temperature of the meat or poultry. When the selected core temperature is reached, the oven automatically shuts off. The roast probe can be used with the following functions: ­ AUTO ROAST ­ CONVECTION ROAST ­ SURROUND ROAST ­ CONVECTION BROIL Using the roast probe: ^ Prepare the meat as usual, and put it into the oven (in a pot or on the rack). Roasting bags or aluminum foil may be used, but only when left open at the ends. Insert the probe into the meat or poultry through the opened end of the foil or bag. 41 ROAST ^ Insert the probe into the middle of the meat. Make sure that the probe does not touch any bones and is not located in a fatty portion of the meat. Improper insertion of the probe could shut the oven off too early. When roasting poultry, the best place to insert the probe is in the thickest part of the bird between the thigh and body. [. . . ] Part # 22 996 071 Deep sided universal oven dish The deep sided universal oven dish has a special non-stick coating. Small dish part# 22 99 6078 Large dish part# 22 99 6077 73 74 INSTALLATION INSTRUCTIONS 75 Caring for the environment Disposal of the packing materials The cardboard box and packing materials protect the appliance during shipping. Danger of suffocation! Disposal of an old appliance Old appliances may contain materials that can be recycled. Please contact your local recycling authority about the possibilty of recycling these materials. [. . . ]