Miele DGC 6660, Инструкции по эксплуатации и монтажу, Страница: 119 / 184

Roasting
119
Fatty meat with crackling
– Cooking stage 1: use a high
temperature to render the fat and
brown the crackling.
– Cooking stage 2: reduce the
temperature and increase the
moisture
– Cooking stage 3: increase the
temperature for crispy crackling.
Braised dishes
– Cooking stage 1: pre-heat the oven
and the universal tray.
– Cooking stage 2: brown the meat.
– Cooking stage 3: braise the meat at a
temperature of 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 the humidity
to dry out and crisp the skin.
Please refer to the roasting chart which
follows for details on the settings.