Miele DG 6300 - Page 3

Contents
3
To use an Automatic programme........................................................................... 34
User programmes ................................................................................................
36
To create a User programme ................................................................................. 36
To start a User programme .................................................................................... 38
To change User programmes................................................................................. 38
Change cooking stages.................................................................................... 38
Change name.................................................................................................... 39
To delete User programmes................................................................................... 40
Minute minder ..................................................................................................
41
To set the minute minder ....................................................................................... 41
To change the duration set for the minute minder................................................. 41
To cancel the duration set for the minute minder .................................................. 41
General notes .......................................................................................................
42
The advantages of cooking with steam................................................................. 42
Suitable containers ................................................................................................ 42
Cooking containers........................................................................................... 42
Your own containers ......................................................................................... 42
Condensate tray..................................................................................................... 42
Shelf level............................................................................................................... 43
Frozen food ............................................................................................................ 43
Temperature........................................................................................................... 43
Duration.................................................................................................................. 43
Cooking with liquid ................................................................................................ 43
Your own recipes ................................................................................................... 43
Steam cooking .....................................................................................................
44
Vegetables ............................................................................................................. 44
Meat....................................................................................................................... 47
Sausages ............................................................................................................... 49
Fish ........................................................................................................................ 49
Shellfish.................................................................................................................. 52
Mussels.................................................................................................................. 53
Rice........................................................................................................................ 54
Pasta ..................................................................................................................... 55
Dumplings.............................................................................................................. 56
Grain....................................................................................................................... 57
Dried pulses ........................................................................................................... 58
Hen's eggs ............................................................................................................ 60
Fruit ........................................................................................................................ 61
Menu cooking (cooking whole meals).................................................................... 62