Miele DGC66001X, Инструкции по эксплуатации и монтажу

Страница: 70 / 176

Steam cooking
70
Temperature
185° F – 195° F / 85° C – 90° C
For gently cooking delicate types of
fish, such as sole.
212° F / 100 °C
For cooking firmer types of fish, e.g.
cod and salmon.
Also for cooking fish in sauce or stock.
Cooking duration
The cooking duration depends on the
thickness and the consistency of the
food, and not on the weight.
The longer fish cooks, the firmer its
flesh will become. Use the cooking du-
rations given in the chart. If you find
that the fish is not cooked sufficiently
only cook it for a few minutes more.
When cooking fish in sauce or stock,
we recommend that you increase the
cooking duration quoted by a few min-
utes.
Tips
– Adding herbs and spices, such as
dill, will help bring out the full flavor of
the fish.
– Cook large fish in the swimming posi-
tion. To help maintain the shape of
the fish, place a small cup or similar
upside down in the cooking pan, and
arrange the fish bellyside 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 pan and add cold wa-
ter. Cook at 212°F / 100°C for 60 to
90 minutes. The longer the cooking
duration, the stronger the stock.
Settings
MasterChef
|
Fish
|
...
|
Steam Cooking
or
Operating Modes
|
Steam Cooking
Temperature: see chart
Duration: see chart