Notes On The Oven Functions - Miele DO 7860 Operating And Installation Instructions

 As a general rule, select the lower
temperature given in the chart. If
higher temperatures are used than
those specified, the meat will brown
on the outside, but will not be
properly cooked through.
 When roasting on the rack, set a
temperature approx. 10 °C lower than
for roasting in an oven dish.
Selecting the cooking duration 
Unless otherwise stated, the durations
given in the cooking chart are for an
oven compartment which has not been
pre-heated.
 The roasting time can be determined
by multiplying the thickness of the
roast [cm] with the time per cm [min./
cm] stated below, depending on the
type of meat:
- Beef/Venison: 15–18 min./cm
- Pork/Veal/Lamb: 12–15 min./cm
- Sirloin joints/Fillets: 8–10 min./cm
 As a general rule, check whether the
food is cooked after the shortest
duration.
Cooking durations with M Chef
functions are shorter than with
conventional functions.
Use the Dialog oven cookbook for
guidance.

Notes on the oven functions

You can find an overview of all the
functions with their recommended
values in "Main and sub-menus".
Use the Bottom Heat
towards the end of the cooking
duration to brown the base of the
food.
Do not use the
M Chef + Intensive
Bake  and Intensive Bake
functions for roasting as the juices will
become too dark.
Using Automatic programmes 
 Follow the instructions in the display.
Use the Dialog oven cookbook for
guidance.
Using M Chef + Fan Plus  and Fan
Plus 
Use these functions for roasting meat,
fish and poultry that needs to be well
browned as well as sirloin joints and
fillets.
Since the fan distributes the heat
around the oven compartment straight
away when using the
function, it allows you to use a lower
temperature than you would with the
Conventional Heat  function.
 Place the food on shelf level 1.
Roasting
 function

Fan Plus 
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