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Miele DGC 7865X Manual

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Roasting
149
Tips for roasting
– Frozen meat must be defrosted be-
fore it is cooked as otherwise it
would dry out. Always defrost meat
before roasting.
– Remove skin and sinew before roast-
ing.
– Marinate and season the meat to
taste.
– If you are cooking several pieces of
meat together, use pieces that are
similar in size.
– Use the universal tray with the rack
placed on top of it. The oven com-
partment stays cleaner and you can
then use the meat juices collected to
make a gravy or sauce.
– Allow a standing time of approx.
10minutes before carving meat. This
resting time ensures the meat juices
are distributed evenly.
Notes on the functions
You can find an overview of all the func-
tions with their recommended values in
“Main and sub-menus”.
Combi mode
This function uses a combination of
oven heat and moisture. The addition of
steam prevents the surface of the food
from drying out. The results are particu-
larly tender and succulent meat with a
well-browned outside. Use the Combi
mode function for cooking meat,
fish and poultry dishes.
You can choose between different types
of heating:
– Combi Fan plus
– Combi Conventional
– Combi Grill
We recommend cooking meat slowly
and gently in several cooking stages: at
a high temperature during the 1st cook-
ing stage to brown the surface. The 2nd
cooking stage requires increased mois-
ture and a reduced temperature. The
meat cooks evenly and the muscle pro-
tein is broken down, making the meat
particularly tender.
Tip: Recipes and comprehensive cook-
ing charts with information on func-
tions, temperatures, moisture and cook-
ing durations can be found in the
“Steam combination oven” cookbook.
… 149 …


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