Miele DGC 5070 - Page 48

Combi mode G (roasting)
Type of meat Stage Temperature
in °C
Moisture
in %
Duration
in minutes
Core
temperature
Poultry
Chicken drumsticks 1
2
200
200 - 225
95
30
30
10-15
-
-
Chicken
(whole)
1
2
200
200 - 225
95
30
40
10
-
-
Duck
(whole up to 3 kg)
1
2
3
100
130
180
95
30
30
30
60-90
10-20
-
-
-
Goose thighs 1
2
3
100
130
180
95
30
30
30
30-40
10-15
-
-
-
Goose
(whole up to 4 kg)
1
2
100
130 - 150
95
30
60
120 - 150
-
-
Turkey breast* 1
2
200 - 225
100
95
30
30-40
-
-
85-90
Turkey drumsticks 1
2
200 - 225
100
95
30
30-40
-
-
85-90
Turkey
(whole up to 4 kg)
1
2
120
190 - 210
30
30
180
15-25
-
-
Veal
Braised 1
2
200 - 225
145
20
50
30-35
-
-
75-80
Fillet 1
2
200 - 225
100
20
20
20-25
-
-
50-85
* The lower the temperature in the second cooking stage, the more tender the
meat. This means that the cooking process can take several hours.
Roasting
48