Roasting; Tips For Roasting; Notes On The Functions - Miele DGC 7440 X Operating And Installation Instructions

Roasting

Tips for roasting

– Frozen meat must be defrosted
before it is cooked as otherwise it
would 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, use pieces that are
similar in size.
– Use the universal tray with the 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 standing time of approx.
10 minutes before carving meat. This
resting time ensures the meat juices
are distributed evenly.
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Notes on the functions

You can find an overview of all the
functions 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
particularly tender and succulent meat
with a well-browned outside. Use the
 function for cooking
Combi mode
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 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 comprehensive
cooking charts with information on
functions, temperatures, moisture and
cooking durations can be found in the
Miele combination steam oven cookbook
.