Operating instructions/Installation instructions

Roasting
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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.
10minutes 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 function uses a combination of
oven heat and moisture. The addition of
steam prevents the surface of the food
from drying out. The results are particu-
larly tender and succulent meat with a
well-browned outside. Use the Combi
mode function 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 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 comprehensive cook-
ing charts with information on func-
tions, temperatures, moisture and cook-
ing durations can be found in the Miele
combination steam oven cookbook.