Miele DGD 4635 - Page 3

Contents
3
Shelf level............................................................................................................... 31
Frozen..................................................................................................................... 31
Temperature ........................................................................................................... 32
Duration.................................................................................................................. 32
Cooking with liquid ................................................................................................ 32
Your own recipes ................................................................................................... 32
Steam cooking ..................................................................................................... 33
Vegetables ............................................................................................................. 33
Meat....................................................................................................................... 36
Sausages ............................................................................................................... 38
Fish ........................................................................................................................ 38
Shelf level.......................................................................................................... 38
Shellfish.................................................................................................................. 41
Mussels.................................................................................................................. 42
Rice........................................................................................................................ 43
Pasta / Noodles...................................................................................................... 44
European dumplings.............................................................................................. 45
Grains..................................................................................................................... 46
Dried pulses ........................................................................................................... 47
Hen's eggs ............................................................................................................ 49
Fruit ........................................................................................................................ 50
Menu cooking ........................................................................................................ 51
Special applications............................................................................................. 53
Reheat.................................................................................................................... 53
Defrost ................................................................................................................... 55
Bottling................................................................................................................... 58
Extracting juice ...................................................................................................... 61
Making yoghurt ...................................................................................................... 63
Proving yeast dough .............................................................................................. 64
Dissolving gelatine ................................................................................................. 65
Melting chocolate................................................................................................... 65
Skinning fruit and vegetables................................................................................. 66
Preserving apples ................................................................................................. 66
Blanching ............................................................................................................... 67
Sweating onions .................................................................................................... 67
Rendering fat ......................................................................................................... 68
Disinfecting items .................................................................................................. 68
Heating damp towels............................................................................................. 69
Decrystallising honey............................................................................................. 69
Preparing custard royale........................................................................................ 69
Settings................................................................................................................. 70