Miele DG 6100, Operating And Installation Instructions

Page: 34 / 100

Meat
Fresh food
Prepare the meat in the usual way.
Frozen food
Meat should be thoroughly defrosted before cooking in the
steam oven (see "Defrosting").
Preparation
Meat which needs to be seared before being cooked, e.g.
stewing steak, should be seared in a pan on the cooktop.
Cooking duration
The cooking duration depends on the thickness and
consistency of the food and not the weight. The thicker the
food, the longer the cooking duration. A 10 cm thick piece of
meat weighing 500 g will take longer to cook than a 5 cm
thick piece of meat weighing 500 g.
Useful tips
Use a perforated container to retain the flavours when
cooking meat. Place a solid container underneath to catch
the juices.
You can use these to make a gravy or freeze them for later
use.
Boiling chicken, pork rind, meat, ribs and meat bones can be
used to make
stock . Place the meat together with some
mixed vegetables in a solid cooking container and add cold
water. The longer the cooking duration, the stronger the
stock.
Steam cooking
34