Menu Cooking - Miele DGD 4635 Operating And Installation Instructions

Menu cooking

Menu cooking involves cooking various
foods with different cooking times in or‐
der to serve them all together in one
meal, e.g. Perch with rice and broccoli.
Foods are placed in the steam oven at
different 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 tray to
avoid any transfer of flavour or colour to
other food and to prevent liquid drip‐
ping 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. flounder will be‐
come very firm when cooked at 100 °C.
Duration
If you increase the recommended tem‐
perature, shorten the cooking duration
by approx. ¹/₃.
Example:
Rice
Rosefish fillet
Broccoli
20 minutes minus 6 minutes = 14 mi‐
nutes (1st duration: rice)
6 minutes minus 4 minutes = 2 minutes
(2nd duration: rosefish fillet)
Remaining time = 4 minutes (3rd dura‐
tion: broccoli
Cook‐
ing du‐
rations
Settings 14 min.
Steam cooking
20 minutes
6 minutes
4 minutes
20 min. - rice
6 min. - rosefish
fillet
4 min. -
broccoli
2 min. 4 min.
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