Miele DGC 6500 Operating instructions/Installation instructions - Page 115
Fatty meat, Braised dishes, Poultry, ature and a high moisture level
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Fatty meat with crispy skin - Cooking stage 1: use a high temperature to render the fat and brown the skin. - Cooking stage 2: reduce the temperature and increase the moisture - Cooking stage 3: increase the temperature for crispy skin. Braised dishes - Cooking stage 1: preheat the oven with the rack above the universal tray. - Cooking stage 2: the meat is browned. - Cooking stage 3: braise the meat at a temperature of 210°F / 100 °C with 84% moisture. Poultry - Cooking stage 1: use a high temperature and a high moisture level to render the fat. - Cooking stage 2: lower the temperature. - Cooking stage 3: increase the temperature and reduce humidity to dry out and crisp the skin. For more information about relevant settings, please refer to the following roasting chart. Roast 115