Miele DGC 6000 XL, Cookbook

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Cooking durations depend on the freshness and quality of the food, the size of the pieces and how well done
you like your food. Because the size of vegetables and fruit can vary, especially when cut up, a medium size
and an al dente or medium result is assumed with the durations quoted. Pulses will vary depending on type
and on how they are to be used in your recipe. For this reason the durations quoted for dried peas, beans and
lentils assume a fi rm result whereby they are cooked, but still maintain their structure.
Steam cooking
with the Miele steam combi oven
Food
Temperature
in °C
Duration
in minutes
Perforated
container
Solid container
Vegetables
Artichokes
100 32–38
•
Caulifl ower, whole 100 27–28
•
Caulifl ower, fl orets 100 8
•
Beans, green 100 10–12
•
Broccoli, fl orets
100 3–4
•
Chantenay carrots, whole
100 7–8
•
Chantenay carrots, halved 100 6–7
•
Chantenay carrots, chopped 100 4
•
Chicory, halved
100 4–5
•
Chinese cabbage, chopped
100 3
•
Peas 100 3
•
Fennel, cut into strips 100 4–5
•
Fennel, halved
100 10–12
•
Curly kale, chopped
100 23–26
•
Firm potatoes, peeled, whole 100 27–29
•
Firm potatoes, peeled, halved 100 21–22
•
Firm potatoes, peeled, quartered 100 16–18
•
Fairly fi rm potatoes, peeled, whole
100 25–27
•
Fairly fi rm potatoes, peeled, halved 100 19–21
•
Fairly fi rm potatoes, peeled, quartered 100 17–18
•
Floury potatoes, peeled, whole 100 26–28
•
Floury potatoes, peeled, halved
100 19–20
•
Floury potatoes, peeled, quartered
100 15–16
•