Miele H 5241 B Manual

							Useful 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 ten
minutes before the end of cooking time
with slightly salted water.
Frozen meat
Do not roast deep frozen meat. Meat
should be thoroughly defrosted before
roasting.
Roasting tips
41 
						

							FoodRecom-
mended
shelf
levelFan plusConventional heat
1)
Temperature
in °C2)Time
in min.3)Temperature
in °C2)Time
in min.3)
Topside of beef, approx.
1kg2 170 – 190 100 – 120 190 – 210 100 – 120
Beef fillet or roast beef,
approx. 1 kg
4)2 190 – 210 45 – 55 200 – 220 45 – 55
Venison, approx. 1 kg 2 180 – 200 90 – 120 190 – 210 90 – 120
Pork joint, approx. 1 kg 2 170 – 190 100 – 120 200 – 220 100 – 120
Pork joint with crackling,
approx. 2 kg2 150 – 170 160 – 180 180 – 200 120 – 150
Gammon joint, approx. 1 kg 2 170 – 190 60 – 70 200 – 220 60 – 70
Meat loaf, approx. 1 kg 2 160 – 180 70 – 80 190 – 210 70 – 80
Veal, approx. 1.5 kg 2 170 – 190 100 – 120 190 – 210 100 – 120
Leg of lamb, approx. 1.5 kg 2 170 – 190 90 – 120 200 – 220 90 – 120
Rack of lamb, approx.
1.5 kg4)2 170 – 190 50 – 60 190 – 210 50 – 60
Poultry, 0.8–1kg 2 170–190 60–70 190–210 60–70
Poultry, approx. 2 kg 2 170 – 190 90 – 110 190 – 210 90 – 110
Poultry, stuffed, approx.
2kg2 170 – 190 110 – 130 190 – 210 110 – 130
Poultry, approx. 4 kg 2 160 – 180 150 – 180 180 – 200 150 – 180
Fish, whole, approx. 1.5 kg 2 160 – 180 35 – 55 190 – 210 35 – 55
1) We recommend Fan plusfor roasting, however, Conventional heatcan also be used.
2) Temperature in a covered pot.
If open roasting, set the temperatures 20 °C lower.
3) Unless otherwise stated, the times given are calculated on the basis of an oven which has not been
pre-heated.
4) Pre-heat the oven.
In general, if a range of temperatures and times is given, it is best to select a temperature in the
middle and to check the food after the shortest time.
42
Roasting chart 
						

							This type of cooking is ideal for cooking
beef, pork, veal or lamb when a tender
result is required.
First sear the meat all over at a high
temperature on the hob in order to seal
it.
Then cook the meat in the oven at a low
temperature over a long period.
The meat juices inside the joint will start
to circulate evenly throughout the meat
to reach the outer layers.
This gives very tender and succulent
results.
For good results when slow cooking
at low temperatures over a long
period, please note:
– Use lean meat which has been
correctly hung and trimmed. The
meat should be taken off the bone
before cooking.
– For searing use a suitable cooking oil
that can withstand high
temperatures.
–
Do not cover meat during cooking.
–
Cooking takes between 2-4 hours
depending on the size and amount
of meat and on the degree of
doneness and browning required.Proceed as follows:
We recommend using the universal
tray with the rack on top.
Place the universal tray with the rack
on top in the oven at shelf level 2.
Select the Conventional heat
function.
Pre-heat the oven, rack and universal
tray at 130 °C for approx. 15 minutes.
Do not use Rapid heat-up
to
pre-heat the oven.
Whilst the oven is pre-heating, sear
the meat thoroughly on the hob.
Danger of burning.
Please be aware that the oven
compartment will be very hot when
you put the meat in the oven.
Place the seared meat on the rack.

Reduce the temperature to 100 °C.
Notes on Slow cooking
43 
						

							It is a good idea to programme the
duration.
Enter the duration, see "Operation –
Entering a cooking duration".
You could use a food probe if you
have one. Core temperatures are
listed in the chart.
Continue cooking until the end of the
cooking duration.
Useful tips
Because it has been cooked using low
temperatures,
– meat can be carved straight from the
oven. It does not need to rest.
– meat can be kept warm quite safely
in the oven until it is served. This will
not affect the result in any way.
– the meat is an ideal temperature to
eat straight away. Serve on
pre-heated plates with very hot
sauce or gravy to prevent it cooling
down too quickly.Cooking duration/Core
temperatures
Food Duration
in Min.Core
temp. in
°C
Sirloin joint
–rare
–medium
–well done60–90
120–150
180–24048
57
69
Pork fillet 120–150 63
Boned gammon 150–210 68
Boned saddle of
veal180–210 63
Boned saddle of
lamb90–120 60
Notes on Slow cooking
44 
						

							Grill with the oven door closed.
If you grill with the door open, hot air will escape from the oven instead of being
cooled by the cooling fan. The controls will get hot. Danger of burning.
Function Notes
Full grill: For grilling thin cuts in large quantities and for browning large
baked dishes.
The whole grill element will get hot and glow red.
Economy grill: For grilling thin cuts in small quantities and for browning
small baked dishes.
The inner part of the grill heating element will get hot and
glow red.
Fan grill: For grilling thicker items, e.g. rolled meat, poultry pieces.
Grilling tips
45 
						

							Recommendations Notes
Containers
Rack on the universal
tray
Anti-splash insert in the
universal tray (if you
have one)Do not use the baking tray.
Shelf level from the
bottom
Please refer to the
grilling chart.For thin cuts use shelf level 4 or 5
For thicker cuts use shelf level 3 or 4
Pre-heating
is necessaryPre-heat the grill for approx. 5 minutes with the door
shut.
Temperature
Please refer to the
grilling chart.– For thin cuts of meat
(e. g. chops or steak): 275 °C
– For grilling thicker items,
(e. g. rolled meat, poultry) 240 °C
– Do not select a higher temperature than that
suggested. The meat will brown on the outside, but
will not be properly cooked through.
Grilling time
Please refer to the
grilling chart.– Flat pieces of fish and meat usually take6–8
minutes per side. Thicker pieces take a little longer.
– With rolled meat, allow approx. 10 minutes per cm
diameter.
–
Turn food half way through cooking.
Grilling tips
46 
						

							Preparing food for grilling
Rinse briefly under running cold water,
pat dry and season with pepper and
herbs. Do not season meat with salt
before grilling as this draws the juices
out.
Add a little oil to lean meat if necessary.
Do not use other types of fat as they
can burn and cause smoke.
Clean fish in the normal way. To
enhance the flavour, add a little salt or
squeeze a little lemon juice over the
fish.
Grilling

Assemble the rack or anti-splash
insert (if you have one) on the
universal tray as illustrated.

Place the food on the rack.

Select the required function and set
the temperature.

Pre-heat the grill for approx.
5 minutes with the door shut.

Place the food under the grill and
shut the door.

Turn food half way through cooking.
Useful tips
It is best to grill food of a similar
thickness at the same time so that the
grilling time for each item does not vary
too greatly.
To grill thicker pieces of food more
gradually after an initial high
temperature, continue grilling at a lower
temperature setting or use a lower shelf
runner to allow the food to cook through
to the centre.
One way of finding out how far through
a piece of meat has been cooked is to
press down on it with a spoon.
– If there is very little resistance to the
pressure of the spoon, it will still be
red on the inside ("rare").
– If there is some resistance the inside
will be pink ("medium").
– If there is great resistance, it is
throughly cooked through ("well
done").
Grilling tips
47 
						

							Pre-heat the grill for approx. 5 minutes with the door shut.
Food to be grilled Recom-
mended
shelf
levelFull grill/
Economy grillFan grill
Temperature
in °CTotal
grilling time
in min.
1)
Temperature
in °CTotal
grilling time
in min.
1)
Thin cuts
Steak 4 275 10 – 16 220 20 – 25
Kebabs 4 240 25 – 30 220 16 – 20
Chicken kebabs 4 240 20 – 25 200 23 – 27
Escalope 4 or 52)275 12 – 18 220 23 – 27
Liver 4 or 52)275 8 – 12 220 12 – 15
Burgers 4 or 52)275 14 – 20 220 18 – 22
Sausages 4 or 52)275 10 – 15 220 9 – 13
Fish fillet 4 or 52)275 12 – 16 220 13 – 18
Trout 4 or 52)275 16 – 20 220 20 – 25
Toast 4 or 52)275 2 – 4 220 3 – 6
Cheese toast 4 or 52)275 7 – 9 220 5 – 8
Tomatoes 4 275 6 – 8 220 8 – 10
Peaches 4 275 6 – 8 220 15 – 20
Thicker cuts
Chicken
(approx. 1 kg)3 240 50 – 60 190 60 – 65
Rolled meat,
7 cm, (approx.
1 kg)2 240 75 – 85 200 100 – 110
Pork shank
(approx. 1 kg)2 240 100 – 120 200 95 – 100
Sirloin, approx.
1kg2 – – 250 25 – 35
1) Turn half way through the grilling time.
2) Select the appropriate shelf level for the thickness of the food.
Grilling chart
48 
						

							The Defrost
function uses the fan to
circulate air at room temperature.
Please note:
–Where possible remove the
packaging and put the food to be
defrosted on the universal tray or into
a suitable dish.
–When defrosting poultry, put it on the
rack over the universal tray to catch
the defrosted liquid so that the meat
is not lying in this liquid.
It is particularly important to
observe food hygiene rules when
defrosting poultry. Do not use the
liquid from the defrosted poultry.
Pour it away, and wash the tray, the
sink and your hands. Danger of
salmonella poisoning.
– Fish does not need to be fully
defrosted before cooking.
Defrost so that the surface is
sufficiently soft to take herbs and
seasoning.
Do not refreeze food once it has
thawed.Defrosting times
The time needed for defrosting
depends on the type and weight of the
food, and at what temperature it was
deep frozen. The following chart is for
guidance only. It is important to check
that food is thoroughly defrosted.
Chicken, 800 g.........90–120min.
Meat, 500 g............60–90min.
Meat, 1000 g..........90–120min.
Sausages, 500 g........30–50min.
Fish, 1000 g............60–90min.
Strawberries, 300 g......30–40min.
Sponge cake, 500 g......20–30min.
Bread, 500 g...........30–50min.
Defrost
49 
						

							We recommend using Fan plus.
Select the required function and set the temperature.
When the temperature indicator lightgoes out, place the dish in the
pre-heated oven.
Cook frozen cakes and pizza on baking paper on the rack rather than on the
baking tray or the universal tray. Cooking large frozen items on the baking tray
or the universal tray can cause the metal to distort. This distortion will increase
with each subsequent use.
Frozen food such as oven chips or croquette potatoes can, however, be
cooked on the baking tray or the universal tray.
Examples of ready meals
Food Temperature
in °C *Shelf level from
the bottom*Time
in min.*Notes
Potato, pasta or
vegetable bake250 2 20 – 25 Place in a suitable dish
Lasagne, cannelloni 190 2 35 – 40 Remove the lid
Filled baguette, panini 200 2 12 – 15 Place on baking paper,
directly on the rack
Pre-cooked pizza 200 2 12 – 20 Place on baking paper,
directly on the rack
Pre-cooked mini pizza 220 2 8 – 10 Place on baking paper,
directly on the rack
Potato pancakes,
Rösti, croquettes220 2 12 – 20 Place on baking paper,
directly on the rack
* Observe recommended temperatures, cooking times and position in the oven given on the
manufacturer's packaging.
Cooking ready meals
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