Miele DGC 7660, Инструкции по эксплуатации и монтажу

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General notes
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This section contains general informa-
tion. You will find more detailed inform-
ation about particular foods and how to
cook them in the other sections.
The advantages of cooking
with steam
Almost all vitamins and minerals are re-
tained as the food is not immersed in
water.
Cooking with steam also retains the
true taste of the food better than con-
ventional cooking. We therefore recom-
mend seasoning the food after it has
been cooked. Food also retains its
fresh, original colour.
Suitable containers
Cooking containers
Stainless steel cooking containers are
provided with the steam oven. Other
containers, in a variety of sizes, both
perforated and solid, are available as
optional extras (see “Optional accessor-
ies”). This enables you to choose the
most suitable container for the meal
you are preparing.
Use perforated cooking containers for
steam cooking if possible. The steam
can reach the food from all sides and
the food is cooked evenly.
Your own containers
You can also use your own containers.
However, please note the following:
– Containers must be suitable for use
in an oven and able to withstand
steam. With plastic containers,
please check with the manufacturer
that they are suitable for use in a
steam oven.
– Thick-sided containers such as por-
celain, ceramic or stoneware are not
very suitable for using with steam.
Due to their thick sides, they do not
conduct heat well, meaning cooking
durations will be considerably longer
than those given in the charts.
– Place the containers on the rack or
on a suitable tray. Depending on the
size of the container, you can also
place the rack on the floor of the
oven compartment with the rack sur-
face facing up and the cooking con-
tainer on top. You can also take the
side runners out to make more room
(see “Cleaning the side runners” in
the “Cleaning and care” chapter).
– Ensure that there is a gap between
the upper rim of the container and
the top of the oven compartment to
allow sufficient steam into the con-
tainer.