Confused about Auto Roast on Miele

14 years ago

We are a week into our new kitchen (if you don't count the 30 or so tasks we need to complete.) One of the reasons we decided on the Miele oven was for the Auto Roast feature - spike the temperture to sear, then back it down.

The manual says not to preheat, which means that the meat slowly cooks as the temperature rises instead of immediately searing the outside (and I am not convinced the oven even gets to 400 on this mode before backing off.)

I am wondering if we should preheat for Auto Roast anyway. Comments?

(Even more confusing to me is the MasterChef option for Prime Rib which appears to use Convection Roast instead of Auto Roast - no attempt to sear. We did not purchase the oven for the Master Chef menu, but still seems odd.)

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Comments (2)

rococogurl
14 years ago
Auto Roast is my favorite setting. No worries. Set it and put the food in. Don't overthink. Start with a chicken, patted dry and seasoned. Put the chicken on the oven rack with the drip pan underneath. Set the oven for 400 and take it out after 1 hour to 1 hour 10. Chinchette (if she's around) will vouch. Then you'll see how it works.

Forget the master chef settings (I know they're there but nevermind). For prime rib, use autoroast with the probe. Get the meat at room temp for best results; patted dry; seasoned. Set the probe for the doneness you want. The probe takes some getting to know and I'm an old-fashioned cook who likes to use my instant-read thermometer but the probe works really well and will give you a 20 minute warning. Estimate the total cooking time by the old per pound method for the doneness you want so you know how long it takes.

IMO their manual is a mess. I use autoroast for any type of meat/poultry/veggies. I use intensive for breads and pizza, casseroles, heavy-duty. Convection bake for multiple racks and delicate cakes. Surround only if you want top browning. Love, love, love the rotisserie.

Loves2cook46 may have other tweaks.
dcwesley
Original Author
14 years ago
rococogirl -

Thank you for your input. I think the key here is I should try it out (and learn) on some basic meat - a chicken sounds perfect.

For our Standing Rib Roast for Easter I "bailed" and manually preheated the oven to 450,l seared the roast, then backed it off to 325 (using the probe) for the rest of the time. I wonder if my probe is reading a little cool (as is the oven cavity itself.) Our instant read thermometer broke a long time back so I had no way to double check.

I baked a dozen biscuits in the morning on convection bake in the Speed Oven - on the middle level - on a full size air bake sheet. 10 of the 12 biscuits were PERFECTLY brown. the 2 middle on the back side were a TAD less brown; still very edible but not picture perfect.

I can tell there is lot of learning for the ovens so I really appriciate your help. I would never have thought about autoroast for non meat dishes. I am very excited at all the potential.

Your guidelines are VERY helpful. I imagine I will have another question or two as I learn.
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There was another question here about Auto Roast recently; you might search (below) for that. IIRC, after putting your meat into a room temperature oven, you would set the roast temp well beyond what you want, to sear the outside for a bit, then turn the temp back to whatever you want to roast at (the default is 320F, I think). That's what Auto Roast does automatically in the Master Chef models. It does not use the probe. I'm not sure how much hotter that initial searing temperature gets, or for how long before it returns to your normal roasting setting. Perhaps someone who uses this feature can tell us.
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I don't have enough experience with the actuality of it to answer your question accurately, but I suspect it's that the surface temperature would have been 140 rather than the interior temperature. Pork is a lot denser than mayonaise. Roccocogurl is right that cooked is cooked--if it was cooked through you wouldn't have had any undercooked pork problems. Also, reheating it to good and hot would have killed anything that might have been growing. But there is a whole different set of food safety temperatures for storage, which is what warming for 4 hours is. I'm sure Wolf know what they're talking about if they say 160 for pork (they have a**-covering to do with their insurance companies and wouldn't publish it if it didn't come from a reliable source like NIH). It's actually probably the surface temperature that's important for holding, anyway, because the item has just been cooked. I remember reading that Miele ovens were true (on average) to +/-7 degrees, which is very accurate for ovens. But it also means that if yours is right on the mean, set at 140 it might only be 133 degrees in the oven. In addition, there may be some inefficiencies with warming in an oven rather than a warming drawer, though I would think that 4 hours would be long enough for the temperature to stabilize. OTOH, your own oven might have more like 15 degrees of variability. Or might even need to be calibrated. Miele have a great customer service reputation. You might try calling them. You might want to check if NIH or FDA have guidelines on the internet, and use those and your Wolf chart to learn the ins and outs of using your new oven for warming.
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Confused about Auto Roast on Miele

Comments (2)

rococogurl

dcwesley
Original Author

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Confused about Auto Roast on Miele

Comments (2)

rococogurl

dcwesleyOriginal Author

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dcwesley
Original Author