Miele DG 6500, Инструкции по эксплуатации и монтажу

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Contents
3
User programmes ................................................................................................ 33
To create a User programme ................................................................................. 33
To start a User programme .................................................................................... 34
To change User programmes................................................................................. 35
Change cooking stages .................................................................................... 35
Change name.................................................................................................... 35
To delete User programmes................................................................................... 36
Minute minder  .................................................................................................. 37
To set the minute minder ....................................................................................... 37
To change the duration set for the minute minder................................................. 37
To cancel the duration set for the minute minder .................................................. 37
General notes ....................................................................................................... 38
The advantages of cooking with steam ................................................................. 38
Suitable containers ................................................................................................ 38
Cooking containers........................................................................................... 38
Your own containers ......................................................................................... 38
Condensate tray..................................................................................................... 38
Shelf level............................................................................................................... 39
Frozen food ............................................................................................................ 39
Temperature ........................................................................................................... 39
Duration.................................................................................................................. 39
Cooking with liquid ................................................................................................ 39
Your own recipes ................................................................................................... 39
Steam cooking ..................................................................................................... 40
Vegetables ............................................................................................................. 40
Meat ....................................................................................................................... 43
Sausages ............................................................................................................... 45
Fish ........................................................................................................................ 45
Shellfish.................................................................................................................. 48
Mussels.................................................................................................................. 49
Rice ........................................................................................................................ 50
Pasta ..................................................................................................................... 51
Dumplings.............................................................................................................. 52
Grain....................................................................................................................... 53
Dried pulses ........................................................................................................... 54
Hen's eggs ............................................................................................................ 56
Fruit ........................................................................................................................ 57
Menu cooking (cooking whole meals) - manually.................................................. 58
Sous-vide (vacuum) cooking ............................................................................... 60