Operating instructions/Installation instructions

Roasting
146
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 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 modeoperating 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.