Miele DG 6010 Operating And Installation Instructions page 3

Contents
Steam cooking ..................................................................................................... 29
Vegetables ............................................................................................................. 29
Meat ....................................................................................................................... 32
Sausages ............................................................................................................... 34
Fish ........................................................................................................................ 34
Shellfish.................................................................................................................. 37
Mussels .................................................................................................................. 38
Rice ........................................................................................................................ 39
Pasta / Noodles...................................................................................................... 40
European dumplings .............................................................................................. 41
Grains..................................................................................................................... 42
Dried pulses ........................................................................................................... 43
Hen's eggs ............................................................................................................ 45
Fruit ........................................................................................................................ 46
Menu cooking ........................................................................................................ 47
Special applications............................................................................................. 49
Reheat.................................................................................................................... 49
Defrost ................................................................................................................... 50
Bottling................................................................................................................... 53
Extracting juice ...................................................................................................... 56
Making yoghurt ...................................................................................................... 57
Proving yeast dough .............................................................................................. 58
Dissolving gelatine ................................................................................................. 59
Melting chocolate................................................................................................... 59
Skinning fruit and vegetables................................................................................. 60
Preserving apples ................................................................................................. 60
Blanching ............................................................................................................... 61
Sweating onions .................................................................................................... 61
Rendering fat ......................................................................................................... 62
Disinfecting items .................................................................................................. 62
Heating damp towels ............................................................................................. 63
Decrystallising honey ............................................................................................. 63
Preparing custard royale ........................................................................................ 63
Settings ................................................................................................................. 64
Note for test institutes...................................................................................... 0
Cleaning and care ................................................................................................ 67
Notes on cleaning and care ................................................................................... 67
Appliance front....................................................................................................... 68
Oven compartment ................................................................................................ 69
Accessories ........................................................................................................... 69
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