Roasting - Miele DGC 6300 Operating And Installation Instructions

Roasting tips
 Insert both grease filters (oven ceiling
and back wall) when roasting.
Never roast frozen meat as it will dry
out.
 Always defrost meat before roasting.
 Remove skin and sinew before

roasting.

 Season the meat to taste and dot
with butter or, in the case of game,
bard with rashers of streaky bacon.
Useful tip: Game can be marinated
overnight, e.g. in buttermilk, to
tenderise it.
 If you are roasting several pieces of
meat together, select pieces that
have a similar thickness.
 Place the meat on the rack and place
it in a cold oven. The steam oven
should not be pre-heated prior to
roasting.
 Place the condensate tray
underneath the rack. The meat juices
will collect in the tray and can then be
used to make a gravy or sauce.
 Allow a standing time of approx. 10
minutes after the end of cooking so
that the meat juices are evenly
distributed.
We recommend roasting in combination
with steam ( Combi mode
This prevents lean meat from drying
out; fat splashes will be minimal and so
keep the oven compartment cleaner.
Combi mode 
The cooking durations for Combi mode
are longer than durations in a
conventional oven as Combi mode
cooking is carried out at lower
temperatures.
The lower the temperature in the
cooking compartment, the longer the
cooking process and therefore the more
tender the result.
– Lean meat
The addition of steam prevents the
surface of lean meat from drying out.
– Excellent results can be achieved
using a high temperature and low
moisture.
Cooking duration depends on the
thickness of the joint.
– Fatty meat with crackling
– Cooking stage 1: Use a high
temperature to render the fat and
brown the crackling.
– Cooking stage 2: Reduce the
temperature and increase the
moisture for slow and even
cooking.
– Cooking stage 3: Increase the
temperature for crispy crackling.
Roasting
 function):
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