Miele DGC 6300 - Page 4

Contents
4
Temperature .......................................................................................................... 58
Duration................................................................................................................. 58
Cooking with liquid................................................................................................ 59
Your own recipes - steam cooking........................................................................ 59
Steam cooking..................................................................................................... 60
Vegetables............................................................................................................. 60
Meat ...................................................................................................................... 63
Sausages............................................................................................................... 65
Fish........................................................................................................................ 65
Shellfish ................................................................................................................. 68
Mussels ................................................................................................................. 69
Rice ....................................................................................................................... 70
Pasta .................................................................................................................... 71
Dumplings ............................................................................................................. 72
Grain...................................................................................................................... 73
Dried pulses .......................................................................................................... 74
Hen's eggs ........................................................................................................... 76
Fruit ....................................................................................................................... 77
Menu cooking (cooking whole meals)................................................................... 78
Sous-vide (vacuum) cooking .............................................................................. 80
Reheating .............................................................................................................. 86
Special applications ............................................................................................ 88
Reheat ................................................................................................................... 88
Defrost................................................................................................................... 90
Bottling .................................................................................................................. 93
Extracting juice with steam ................................................................................... 96
Drying food............................................................................................................ 97
Make yoghurt ........................................................................................................ 98
Prove dough .......................................................................................................... 99
Dissolve gelatine ................................................................................................. 100
Melt chocolate..................................................................................................... 100
Skinning vegetables and fruit.............................................................................. 101
Apple storage ..................................................................................................... 101
Blanching............................................................................................................. 102
Sweat onions....................................................................................................... 102
Cook bacon......................................................................................................... 103
Disinfect items .................................................................................................... 103
Heating damp flannels ........................................................................................ 104
Decrystallise honey ............................................................................................. 104
Making eierstich .................................................................................................. 104