Miele DGC 6600 XL hvbr Product Manual - Page 97

Roast Combi Steam The lower the oven temperature is, the longer the cooking process takes and the more tender the meat is. Roast meat on the rack with the universal tray placed underneath. You can then use the collected meat juices for sauces. The surface of lean meat will not dry out because of the supplement of steam. It will become especially delicate if you cook it in 5 to 6 cooking stages: In the 1st cooking stage the oven cavity and the rack with the universal tray underneath are preheated. In the 2nd cooking stage the meat is browned. In the 3rd cooking stage the oven cavity is adjusted to the appropriate temperature for the meat. In the 4th A tenderizing stage is carried out which makes the meat tender. In the 5th cooking stage the meat is cooked to the desired degree of doneness. Cook fatty meat with crust in the 1st cooking stage at high temperature in order to remove the fat and brown the crust. In the 2nd cooking stage the temperature is reduced and the humidity increased. In the 3rd cooking stage the temperature is raised, so that the crust is crispy and bubbly. With stews in the 1st cooking stage the oven interior and the rack with the universal tray underneath are preheated. In the 2nd cooking stage the meat is browned. In the 3rd cooking stage the meat is braised at a cooking temperature of 212°F / 100°C and 84% humidity. Cook poultry in the 1st cooking stage at high temperature and high humidity, to remove the fat. In the 2nd cooking stage the temperature is increased. In the 3rd stage the poultry is browned Details about the settings are in the following roasting table. 97