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Roasting
143
Tips for roasting
- Frozen meat must be defrosted be-
fore it is cooked as otherwise it
would 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, use pieces that are
similar in size.
- Use the universal tray with the rack
placed on top of it. The oven com-
partment stays cleaner and you can
then use the meat juices collected to
make a gravy or sauce.
- Allow a standing time of approx.
10minutes before carving meat. This
resting time ensures the meat juices
are distributed evenly.
Notes on the functions
You can find an overview of all the func-
tions with their recommended values in
“Main and sub-menus”.
Combi mode
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 modeoperating mode for
cooking meat, fish and poultry dishes.
You can choose between different types
of heating:
- Combi Fan plus
- Combi Conventional
- Combi Grill
We recommend cooking meat slowly
and gently in several cooking stages: at
a high temperature during the 1st cook-
ing stage to brown the surface. The 2nd
cooking stage requires increased mois-
ture and a reduced temperature. The
meat cooks evenly and the muscle pro-
tein is broken down, making the meat
particularly tender.
Tip: Recipes and comprehensive cook-
ing charts with information on operating
modes, temperatures, moisture and
cooking durations can be found in the
Miele combination steam oven cook-
book.
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