Miele DGC 6300 Operating And Installation Instructions page 106

Roasting
– Braised dishes
– Cooking stage 1: The meat is
browned using a high temperature
and low moisture.
– Cooking stage 2: The meat is
cooked at a low temperature and
with increased moisture over a
long period for extremely tender
results.
Please refer to the roasting chart which
follows for details on the settings.
106