Miele DGC 7440 X Operating And Installation Instructions page 4

Contents
General notes....................................................................................................... 65
The advantages of cooking with steam ................................................................ 65
Suitable containers................................................................................................ 65
Shelf level .............................................................................................................. 66
Frozen food............................................................................................................ 66
Temperature .......................................................................................................... 66
Cooking duration ................................................................................................... 66
Cooking with liquid................................................................................................ 66
Your own recipes - steam cooking........................................................................ 66
Universal tray and combi rack............................................................................... 67
Steam cooking..................................................................................................... 68
Eco Steam cooking ............................................................................................... 68
Notes on the cooking tables ................................................................................. 68
Vegetables............................................................................................................. 69
Fish........................................................................................................................ 72
Meat ...................................................................................................................... 75
Rice ....................................................................................................................... 77
Grain ...................................................................................................................... 78
Pasta ..................................................................................................................... 79
Dumplings ............................................................................................................. 80
Dried pulses .......................................................................................................... 81
Hen's eggs ........................................................................................................... 83
Fruit ....................................................................................................................... 84
Shellfish ................................................................................................................. 85
Mussels ................................................................................................................. 86
Menu cooking (cooking whole meals) ................................................................... 87
Sous-vide (vacuum) cooking .............................................................................. 89
Further applications ............................................................................................ 97
Reheat ................................................................................................................... 97
Defrost................................................................................................................... 99
Mix & Match ........................................................................................................ 102
Blanching............................................................................................................. 114
Bottling ................................................................................................................ 114
Bottling cakes...................................................................................................... 117
Drying food.......................................................................................................... 118
Prove dough ........................................................................................................ 119
Disinfect items .................................................................................................... 119
Heat crockery ...................................................................................................... 120
Keeping warm ..................................................................................................... 120
Heating damp flannels ........................................................................................ 121
Dissolve vegetal gelatine..................................................................................... 121
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