General Notes; The Advantages Of Cooking With Steam; Suitable Containers; Cooking Containers - Miele DGD 4635 Operating And Installation Instructions

This section contains general informa‐
tion. You will find more detailed infor‐
mation 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

This steam oven is supplied with stain‐
less steel cooking containers. Other
containers, in a variety of sizes, both
perforated and solid, are available as
optional extras (see "Optional accesso‐
ries"). This enables you to choose the
most suitable container for the food you
are preparing.
It is best to use perforated containers
for steam cooking. 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 heat-resistant to
120 °C and able to withstand hot
steam. With plastic containers please
check with the manufacturer that
they are suitable for use in a steam
oven.
– Thick-sided containers made from
porcelain, china or stoneware, for ex‐
ample, are not very suitable for
steam cooking. They do not conduct
heat well and as a result cooking du‐
rations will be considerably longer
than those given in the charts.
– Place the cooking container on the
tray, not on the floor of the steam
oven.
– To ensure that steam can reach food
from all sides without hindrance,
make sure that cooking containers
do not touch the sides of the oven.

Shelf level

You can select any shelf level. You can
also cook on several levels at the same
time. This will not alter the cooking du‐
ration.

Frozen

The heating up phase for frozen food is
longer than for fresh food. The greater
the quantity of frozen food, the longer
the heating up phase.

General notes

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