Miele DGC 4084 XL User Instructions page 58

Roast
Type of meat
Poultry
Chicken
(whole)
Chicken thighs
Duck
(whole, up to 6 lbs)
Goose
(whole, up to 8 lbs)
Turkey
(whole, up to 8 lb)
Turkey breast
Turkey thighs
Veal
Braised veal
Tenderloin
* The lower the temperature in the 2nd cooking stage, the more tender the result.
This means that the cooking process can take several hours.
58
Combination steam G (Roasting)
Step
1
2 395 - 437 / 200 - 225
1
2 395 - 437 / 200 - 225
1
2
3
1
2 265 - 300 / 130 - 150
1
2 375 - 410 / 190 - 210
1 395 - 437 / 200 - 225
2
1 395 - 437 / 200 - 225
2
1 395 - 437 / 200 - 225
2
1 395 - 437 / 200 - 225
Temperature
in °F / °C
395 / 200
395 / 200
212 / 100
265 / 130
360 / 180
212 / 100
250 / 120
212 / 100
212 / 100
295 / 145
Humidity Duration
in % in minutes
95 40
30 10
95 30
30 10 - 15
95 30
30 60 - 90
30 10 - 20
95 60
30 120 - 150
30 180
30 15 - 25
95 30 - 40
30 20 - 60
95 30 - 40
30 45 - 80
20 30 - 35
50 240
20 40 - 50