Miele DGC 6660 - Page 4

Contents
4
Frozen food............................................................................................................ 63
Temperature .......................................................................................................... 63
Duration................................................................................................................. 63
Cooking with liquid................................................................................................ 63
Your own recipes - steam cooking........................................................................ 63
Combi rack / Universal tray................................................................................... 64
Steam cooking..................................................................................................... 65
Vegetables............................................................................................................. 65
Meat ...................................................................................................................... 68
Sausages............................................................................................................... 70
Fish........................................................................................................................ 70
Shellfish................................................................................................................. 73
Mussels ................................................................................................................. 74
Rice ....................................................................................................................... 75
Pasta .................................................................................................................... 76
Dumplings ............................................................................................................. 77
Grain...................................................................................................................... 78
Dried pulses .......................................................................................................... 79
Hen's eggs ........................................................................................................... 81
Fruit ....................................................................................................................... 82
Menu cooking (cooking whole meals) - manually ................................................. 83
Sous-vide (vacuum) cooking .............................................................................. 85
Reheating .............................................................................................................. 91
Special applications ............................................................................................ 93
Reheat ................................................................................................................... 93
Defrost................................................................................................................... 95
Bottling .................................................................................................................. 98
Bottling cakes...................................................................................................... 101
Extracting juice with steam ................................................................................. 102
Menu cooking (cooking whole meals)................................................................. 103
Drying food.......................................................................................................... 104
Make yoghurt ...................................................................................................... 105
Prove dough ........................................................................................................ 106
Dissolve gelatine ................................................................................................. 107
Melt chocolate..................................................................................................... 107
Skinning vegetables and fruit.............................................................................. 108
Apple storage ..................................................................................................... 109
Blanching............................................................................................................. 109
Sweat onions....................................................................................................... 110
Cook bacon......................................................................................................... 110
Disinfect items .................................................................................................... 111