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Roasting
137
Always observe USDA/CFIA food
safety guidelines.
Roasting tips
- Never roast frozen meat as it will dry
out. Always defrost meat before
roasting.
- Remove skin and sinew before roast-
ing.
- Marinate and season the meat to
taste.
- If you are cooking several pieces of
meat together, select pieces that are
similar in size.
- Use the universal tray with the wire
rack placed on top of it. The oven
compartment stays cleaner and you
can then use the meat juices col-
lected to make a gravy or sauce.
- Allow a resting time of approx.
10minutes before carving meat. This
resting time ensures the meat juices
are distributed evenly.
Notes on the operating modes
You can find an overview of all the op-
erating modes with their recommended
values in “Main and submenus”.
Combi Steam
This operating mode uses a combina-
tion of oven heat and moisture. The ad-
dition of steam prevents the surface of
the food from drying out. The results
are particularly tender and succulent
meat with a well-browned outside. Use
the Combi Steam operating mode for
cooking meat, fish, and poultry dishes.
You can choose between different types
of heating:
- Combi Steam + Convection Bake
- Combi Steam + Surround
- Combi Steam + Maxi Broil
It is recommended to cook meat slowly
and gently in several cooking stages: at
a high temperature during the first
cooking stage to brown the surface.
The second cooking stage requires in-
creased moisture and a reduced tem-
perature. The meat cooks evenly and
the muscle protein is broken down,
making the meat particularly tender.
Tip: Recipes and other information can
be found in the Miele App.
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