Miele DG 6200 - Page 3

Contents
3
Cooking with liquid ................................................................................................ 28
Your own recipes ................................................................................................... 28
Steam cooking .....................................................................................................
29
Vegetables ............................................................................................................. 29
Meat....................................................................................................................... 32
Sausages ............................................................................................................... 34
Fish ........................................................................................................................ 34
Shellfish.................................................................................................................. 37
Mussels.................................................................................................................. 38
Rice........................................................................................................................ 39
Pasta / Noodles...................................................................................................... 40
European dumplings.............................................................................................. 41
Grains..................................................................................................................... 42
Dried pulses ........................................................................................................... 43
Hen's eggs ............................................................................................................ 45
Fruit ........................................................................................................................ 46
Menu cooking ........................................................................................................ 47
Special applications.............................................................................................
49
Reheat.................................................................................................................... 49
Defrost ................................................................................................................... 50
Bottling................................................................................................................... 53
Extracting juice ...................................................................................................... 56
Making yoghurt ...................................................................................................... 57
Proving yeast dough .............................................................................................. 58
Dissolving gelatine ................................................................................................. 59
Melting chocolate................................................................................................... 59
Skinning fruit and vegetables................................................................................. 60
Preserving apples ................................................................................................. 60
Blanching ............................................................................................................... 61
Sweating onions .................................................................................................... 61
Rendering fat ......................................................................................................... 62
Disinfecting items .................................................................................................. 62
Heating damp towels............................................................................................. 63
Decrystallising honey............................................................................................. 63
Preparing custard royale........................................................................................ 63
Settings.................................................................................................................
64
Note for test institutes......................................................................................
0
Cleaning and care................................................................................................
67
Notes on cleaning and care ................................................................................... 67