Miele DGC 6000 XL Cookbook page 259

Tips on preparation
Roasting
Meat is cooked on the rack over the universal
tray in the steam combi oven. Cooking durations
are given for approx. 1000 g of meat. If you are
making a sauce to accompany the meat, the
meat juices can also be used.
The grease fi lter supplied should always be used
when roasting as it protects components located
behind the rear cavity wall from soiling. It should
only be used for roasting; it must be removed
during baking processes, with the exception of
pizzas and plum cakes.
All meat can be cooked using the food probe.
The sensor measures the core temperature of
the meat and indicates when the programmed
temperature has been reached. Make sure that
the tip of the probe does not touch any bones,
sinews or layers of fat.
Temperature ranges given are for joints of meat
which can have varying degrees of cooking. The
lowest temperatures give a "rare" result, which
means that the meat is brown on the outside but
still rare on the inside.
258 Meat
Select the higher temperature if you want to
cook the meat more thoroughly and get a "well
done" result. For a pink or "medium" result,
select the mid-range core temperature.
Automatic programmes offer the opportunity
to select the desired degree of browning of
the meat. By selecting the core temperature
some programmes will offer a range from rare
through to well done.
Tip
Using the food probe allows you to roast very
precisely. The core temperature of the meat will
rise by approx. 5°C during the resting time.
• See the cooking tables for more
guidance on the choice of core temperature.
To test whether the meat is done, press it with
the back of a spoon. If the meat does not give, it
is cooked. If it is elastic and gives under
pressure, the centre is not done.