Miele DGC 6500 - Page 4

Contents
4
General notes .......................................................................................................
60
The advantages of cooking with steam................................................................. 60
Suitable containers ................................................................................................ 60
Cooking containers........................................................................................... 60
Your own containers ......................................................................................... 60
Shelf level............................................................................................................... 61
Frozen food ............................................................................................................ 61
Temperature........................................................................................................... 61
Duration.................................................................................................................. 61
Cooking with liquid ................................................................................................ 61
Your own recipes - steam cooking ........................................................................ 61
Combi rack / Universal tray.................................................................................... 62
Steam cooking .....................................................................................................
63
Vegetables ............................................................................................................. 63
Meat....................................................................................................................... 66
Sausages ............................................................................................................... 68
Fish ........................................................................................................................ 68
Shellfish.................................................................................................................. 71
Mussels.................................................................................................................. 72
Rice........................................................................................................................ 73
Pasta ..................................................................................................................... 74
Dumplings.............................................................................................................. 75
Grain....................................................................................................................... 76
Dried pulses ........................................................................................................... 77
Hen's eggs ............................................................................................................ 79
Fruit ........................................................................................................................ 80
Menu cooking (cooking whole meals) - manually.................................................. 81
Sous-vide (vacuum) cooking...............................................................................
83
Special applications.............................................................................................
88
Reheat.................................................................................................................... 88
Defrost ................................................................................................................... 90
Bottling................................................................................................................... 93
Bottling cakes ........................................................................................................ 96
Extracting juice with steam.................................................................................... 97
Menu cooking (cooking whole meals).................................................................... 98
Drying food ............................................................................................................ 99
Make yoghurt....................................................................................................... 100
Prove dough......................................................................................................... 101
Dissolve gelatine.................................................................................................. 102
Melt chocolate ..................................................................................................... 102
Skinning vegetables and fruit............................................................................... 103