Miele DGC 6700 AM Operating instructions/Installation instructions - Page 120

Roast Always follow USDA guidelines on food safety. Roasting tips  Insert the grease filter into the back wall. Frozen meat must be defrosted before it is cooked as it would dry out.  Always defrost meat before roasting.  Remove skin and sinew before roasting.  Season the meat to taste and dot with butter, or in the case of game, bard with rashers of streaky bacon. Tip: Game can be marinated overnight e.g. in buttermilk, to tenderize it.  If you are cooking several pieces of meat together, select pieces that are similar in size.  Roast meat on the rack above the universal tray. The cooking liquids will collect in the tray and can then be used to make a gravy or sauce.  Allow a standing time of approx. 10 minutes after the end of cooking so that the cooking liquids are evenly distributed. We recommend the Combi Steam  | Convection Bake , and Combi Steam  | Surround  modes for roasting. Combi Steam  The lower the temperature in the oven compartment, the longer the cooking process and the more tender the result. Lean meat The addition of steam prevents the surface of lean meat from drying out. Excellent results can be achieved when using 5 cooking stages for the cooking process - Cooking stage 1: the oven compartment and the rack above the universal tray are pre-heated. - Cooking stage 2: the meat is browned. - Cooking stage 3: adjust the temperature so that it is suitable for cooking the meat so that it is tender. - Cooking stage 4: cook until tender. - Cooking stage 5: continue cooking to the required level. If you wish to use other modes, you can enter your cooking stages as a user program (see "User programs"). 120