Miele DGC 6860, Инструкции по эксплуатации и монтажу, Страница: 90 / 188

Steam cooking
90
Menu cooking (cooking whole
meals) - manually
Before cooking meals with the Menu
cooking function switch off the steam
reduction system (see "Settings -
Steam reduction").
You can use the steam oven to cook a
whole meal containing types of food
which have different cooking durations,
e.g. fish fillet with rice and broccoli.
Each dish is placed in the oven at dif‐
ferent times so that they are all ready at
the same time.
Shelf level
When cooking fish or food with a dis‐
tinctive colour (e.g. beetroot) in a perfo‐
rated container, place the perforated
container directly above the conden‐
sate tray / universal tray (depending on
model) to avoid any transfer of flavour
or colour to other food and to prevent
liquid dripping onto food below it.
Temperature
Whole meals should be cooked at a
temperature of 100 °C as this is the
temperature required to cook the major‐
ity of foods.
Do not cook a whole meal at the lowest
temperature when different tempera‐
tures are required for different types of
food, e.g. 85 °C for seabream and
100 °C for potatoes.
If the recommended cooking tempera‐
ture for the food is 85 °C for example,
try cooking it at 100 °C and testing the
result. Some delicate types of fish with
a soft structure, e.g. sole and plaice will
become very firm when cooked at
100 °C.
Duration
If you are increasing the recommended
temperature, shorten the cooking dura‐
tion by approx. ¹/₃.
Example
Rice 20 minutes
Rose fish fillet 6 minutes
Broccoli 4 minutes
20 minutes minus 6 minutes = 14 mi‐
nutes (1st duration: rice)
6 minutes minus 4 minutes = 2 minutes
(2nd duration: rose fish fillet)
Remaining time = 4 minutes (3rd dura‐
tion: broccoli)
Durations 20 min. - rice
6 min. - fish fillet
4 min. -
broccoli
Setting 14 min
.
2 min. 4 min.