Page 133 - Miele Combi Steam Oven

Roasting
Tips for roasting
Notes on the functions
Combi mode 
- Frozen meat must be defrosted be- fore it is cooked as otherwise it would dry out. Always defrost meat before roasting.
You can find an overview of all the func- tions with their recommended values in “Main and sub-menus”.
- Remove skin and sinew before roast- ing.
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.
- 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.
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.
- Allow a standing time of approx.
10 minutes before carving meat. This resting time ensures the meat juices are distributed evenly.
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 cookboo .
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