Miele DGC6500 Operating And Installation Instructions page 97

Roast
Combi Steam
The lower the oven temperature is, the longer the cooking
process takes and the more tender the meat is.
Roast meat on the rack with the universal tray placed
underneath. You can then use the collected meat juices for
sauces.
The surface of lean meat will not dry out because of the
supplement of steam.
It will become especially delicate if you cook it in 5 to 6
cooking stages:
In the 1st cooking stage the oven cavity and the rack with the
universal tray underneath are preheated.
In the 2nd cooking stage the meat is browned.
In the 3rd cooking stage the oven cavity is adjusted to the
appropriate temperature for the meat.
In the 4th A tenderizing stage is carried out which makes the
meat tender.
In the 5th cooking stage the meat is cooked to the desired
degree of doneness.
Cook fatty meat with crust in the 1st cooking stage at high
temperature in order to remove the fat and brown the crust. In
the 2nd cooking stage the temperature is reduced and the
humidity increased. In the 3rd cooking stage the temperature
is raised, so that the crust is crispy and bubbly.
With stews in the 1st cooking stage the oven interior and the
rack with the universal tray underneath are preheated.
In the 2nd cooking stage the meat is browned.
In the 3rd cooking stage the meat is braised at a cooking
temperature of 212°F / 100°C and 84% humidity.
Cook poultry in the 1st cooking stage at high temperature
and high humidity, to remove the fat.
In the 2nd cooking stage the temperature is increased.
In the 3rd stage the poultry is browned
Details about the settings are in the following roasting table.
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