Miele DGC 7585 Operating and Installation instructions - Page 147

Roasting Always observe USDA/CFIA food safety guidelines. Roasting tips - Never roast frozen meat as it will dry out. Always defrost meat before roasting. - Remove skin and sinew before roasting. - Marinate and season the meat to taste. - If you are cooking several pieces of meat together, select pieces that are similar in size. - Use the universal tray with the wire rack placed on top of it. The oven compartment stays cleaner and you can then use the meat juices collected to make a gravy or sauce. - Allow a resting time of approx. 10 minutes before carving meat. This resting time ensures the meat juices are distributed evenly. Notes on the operating modes You can find an overview of all the operating modes with their recommended values in "Main and submenus". Combi Steam  This operating mode uses a combination of oven heat and moisture. The addition of steam prevents the surface of the food from drying out. The results are particularly tender and succulent meat with a well-browned outside. Use the Combi Steam  operating mode for cooking meat, fish, and poultry dishes. You can choose between different types of heating: - Combi Conv Bake  - Combi Surround  - Combi Broil  We recommend cooking meat slowly and gently in several cooking stages: at a high temperature during the first cooking stage to brown the surface. The second cooking stage requires increased moisture and a reduced temperature. The meat cooks evenly and the muscle protein is broken down, making the meat particularly tender. Tip: Recipes and other information can be found in the Miele App. 147