Miele DGC 6300 Operating And Installation Instructions page 90

Settings
Type of meat
Poultry
Duck
(whole up to 3 kg)
Goose
(whole up to 4 kg)
Goose thighs
Chicken,
whole
Chicken drumsticks
Turkey
(whole up to 4 kg)
Turkey breast
Turkey thighs
Veal
Fillet
Pot roast
The lower the temperature in the second cooking stage, the more tender the meat.
This means that the cooking process can take several hours.
Combination mode G (Roasting)
Stage Temperature
1
2
3
1
2 130–150
1
2
3
1
2 200–225
1
2 200–225
1
2 190–210
1 200–225
2
1 200–225
2
1 200–225
1 200–225
2
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Moisture
in °C in %
100
130
180
100
100
130
180
200
200 95
30
120 30
30
95
100 30
95
100 30
145
Roasting
Duration in
minutes
95 30
30 60–90
30 10–20
95 60
30 120–150
95 30
30 30–40
30 10–15
95 40
30 10
30
10–15
180
15–25
30–40
20–60
30–40
45–80
20 40–50
20 30–35
50 240
89