Roasting Table - Miele DGC 4084 XL User Instructions

Roasting table

Type of meat
Beef
Braised beef
Tenderloin
Sirloin
Lamb
Leg
Rack
Game
Venison filet
Venison haunch
Wild boar joint
Pork
Crispy pork
Pork roast with
crackling
Tenderloin
Shank
* The lower the temperature in the 2nd cooking stage, the more tender the result.
This means that the cooking process can take several hours.
Combination steam G (Roasting)
Step Temperature
in °F / °C
1 395 - 437 / 200 - 225
2 295 / 145
1 410 - 437 / 210 - 225
1 395 - 437 / 200 - 225
1 395 - 437 / 200 - 225
2 212 / 100
1 437 / 225
2 105 - 160 / 40 - 70
1 437 / 225
2 212 / 100
1 437 / 225
2 212 / 100
1 395 - 425 / 200 - 220
2 300 / 150
1 400 / 205
2 185 / 85
3 360 / 180
1 360 - 410 / 180 - 210
2 300 / 150
1 395 - 437 / 200 - 225
1 375 - 410 / 190 - 210
Humidity Duration
in % in minutes
20
50
20 40 - 60
20 40 - 120
50 35 - 40
30 120 - 160
20 20 - 35
100
30 30 - 40
50 50 - 120
30 35 - 40
50 60 - 80
30 40 - 45
50 70 - 90
20 40 - 70
100
20 20 - 40
30
50 50 - 90
20 25 - 35
30 110 - 120
Roast
35
240
20
120
40
57