Miele M 616 EG Operations Instructions download pdf (Page 105)

Combination mode

The lower the temperature in the oven, the longer the cooking

duration and the more tender the result.

Roast meat on the rack above the universal tray. The meat

juices will collect in the tray and can then be used to make a

gravy or sauce.

The addition of steam prevents the surface of lean meat from

drying out.

Excellent results can be achieved when using 5 to 6 cooking

stages for the cooking process.

Use cooking stage 1 to pre-heat the oven together with the

rack above the universal tray.

Brown the meat in cooking stage 2.

In cooking stage 3, adjust the temperature so that it is

suitable for cooking the meat so that it is tender.

Then use cooking stage 4 to cook the meat until tender.

Finally use cooking stage 5 to achieve the required cooking

level, e.g. rare, medium, well done.

When roasting fatty meat with crackling, use a high

temperature in cooking stage 1 to render the fat and brown

the crackling. Reduce the temperature and increase the

moisture in cooking stage 2. In cooking stage 3 increase the

temperature for crispy crackling.

For braised meats, pre-heat the oven with the rack above the

universal tray in cooking stage 1.

Brown the meat in cooking stage 2.

Use cooking stage 3 to braise the meat at a temperature of

100 °C with 84 % moisture.

For poultry, use a high temperature and a high moisture level

in cooking stage 1 to render the fat.

Increase the temperature in cooking stage 2.

Brown the poultry in cooking stage 3.

Please refer to the roasting chart which follows for details on

the settings.

Roasting

105

1 ... 104 105 106 ... 172

No comments

Miele M 616 EG Operations Instructions Page 105