Steaming - Miele DG 4064 Operating Instructions Manual

Steaming

Food
Vegetables
Beans, green
Brussels sprouts
Cabbage, red or green, chopped
Cauliflower, florets
Kohlrabi, batons
Leeks, sliced
Potatoes, in their skins
Potatoes, peeled and quartered
Sliced carrots
Broccoli, florets
Asparagus
Peas
Zucchini
Meat
Beef goulash
Gammon, sliced
Chicken breast
Turkey roulade
Fish and shellfish
Cod, steaks
Monkfish
Mussels
Plaice
Salmon, fillet
Sea trout
Trout, whole
Tuna steak
* This temperature is not the same as the recommended temperature.
Programme
° Steam with pressure
"
"
"
"
"
"
"
"
P Steam without pressure
"
"
"
° Steam with pressure
"
P Steam without pressure
"
P Steam without pressure
"
"
"
"
"
"
"
Practical tips
Temperature Duration
in °C in minutes
120
120
120
120
120
120
120 12 - 14
120
120
100
100
100
100
120 20 - 25
120
100
100 12 - 15
100
85*
90* 10 - 12
85*
100
100 12 - 14
100 10 - 12
100
3 - 5
6 - 8
4 - 6
3 - 5
3 - 5
2 - 3
6 - 8
3 - 4
4 - 6
8 - 10
3 - 5
2 - 4
3 - 4
6 - 8
4 - 8
8 - 10
8 - 10
4 - 6
3 - 4
25