Miele DGC 7860 X, Operating And Installation Instructions

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Steam cooking
83
Tips
– Adding herbs and spices, such as
dill, will help bring out the full flavour
of the fish.
– Cook large fish in swimming position.
To help maintain the shape of the
fish, place a small cup or similar up-
side down in the cooking container,
and arrange the fish belly-side down
over the cup.
– You can use any fish scraps, e.g. fish
heads, bones, tails etc to make a fish
stock . Place the fish scraps together
with some mixed vegetables in a
solid cooking container and add cold
water. Cook at 100 °C for 60 to
90 minutes. The longer the cooking
duration, the stronger the stock.
– Preparing fish au bleu is a method in-
volving cooking the fish in water with
vinegar, at different proportions de-
pending on the recipe. It is important
not to damage the skin of the fish.
This method is suitable for cooking
carp, trout, tench, eel and salmon.
Settings
Automatic programmes  | Fish | ... |
Steam cooking
or
Oven functions
 |
Steam cooking

Temperature: see table
Cooking duration: see table