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140 Tips on preparation Roasting The high heat during roasting forms a brown outer layer. The remnants from this layer are what give the food the typical roasted taste. • Coat poultry or meat with oil and season to taste before putting it in the oven. • If an Automatic programme or recipe recommends using an oven dish, the Miele Gourmet oven dish has been optimally designed for these programmes. When using ovenproof glass, ceramic or stainless steel roasting dishes, you might need to reduce the quantity of liquid being added. • Some programmes require you to add extra liquid part way through the cooking time, and sometimes you may need to remove the lid. An appropriate message will appear in the display. For manual settings, the step is noted in the recipe. • Always place poultry in the oven with the breast side facing upwards. Brush the skin with lightly salted water 10 minutes before the end of the cooking time. This makes the skin nice and crispy. Low temperature cooking Low temperature cooking requires the meat to be seared in a pan and then cooked at a temperature of less than 100 °C. This method is particularly suitable for lean cuts of meat to keep them succulent and tender. • Use lean meat which has been correctly hung and trimmed. Bones should be removed before cooking. • Do not cover meat during cooking. • The meat is at an ideal temperature for eating immediately after cooking. Serve on pre-heated plates with a hot sauce or gravy to keep the meat warm.