Miele DGC 5070 User Instructions
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Miele DGC 5070 User Instructions

Steam combi oven
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User instructions

Steam combi oven
DGC 5070
DGC 5080
en - GB
M.-Nr. 07 685 630

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Summary of Contents for Miele DGC 5070

  • Page 1: User Instructions

    User instructions Steam combi oven DGC 5070 DGC 5080 en - GB M.-Nr. 07 685 630...

  • Page 2: Table Of Contents

    Contents General notes ........... . . 5 General .
  • Page 3 Contents Bottling ............32 Extracting juice with steam.
  • Page 4 Contents Apple pie ............57 Baguettes.

  • Page 5: General Notes

    General notes Please read through the operating instructions carefully to help you familiarise yourself with the appliance and also for information on how to use the different functions. This section contains general information. You will find more detailed information about particular foods and how to cook them in the other sections.

  • Page 6: Condensate Tray

    General notes – Place the cooking containers on the rack and not on the oven floor. – Ensure that there is a gap of at least 3 cm between the upper rim of the container and the top of the cooking compartment to allow sufficient steam into the container.

  • Page 7: Temperature

    General notes Temperature A maximum temperature of 100 °C is reached when steam cooking is taking place. Most types of food will cook at this temperature. Some more delicate types of food, such as soft fruit, must be cooked at lower temperatures as otherwise they will burst.

  • Page 8: Steam Cooking / Vegetables

    Steam cooking / Vegetables Fresh vegetables Prepare fresh vegetables in the usual way, i.e. wash, clean and cut up. Deep frozen vegetables Frozen vegetables do not need to be defrosted beforehand, unless the vegetables have been frozen together in a block. Frozen and fresh vegetables which take the same length of time to cook can be cooked together.
  • Page 9 Steam cooking / Vegetables Shelf level When cooking vegetables with a distinctive colour (e.g. beetroot) in a perforated container at the same time as cooking other foods in other containers, place the condensate tray directly underneath the perforated container to catch any drips and so avoid any colour transfer. Duration As with conventional methods, when cooking vegetables with steam the cooking duration will depend on the size and also...
  • Page 10 Steam cooking / Vegetables Function (depending on model) Steam Cooking / Vegetables Cook vegetables # Steam Cooking / Universal Cook universal ! Settings Temperature in °C Duration in minutes Artichokes 35 - 40 Beetroot, whole 40 - 50 Black salsify, whole 8 - 12 Broccoli florets 4 - 8...
  • Page 11 Steam cooking / Vegetables Temperature in °C Duration in minutes Leeks, halved lengthwise 8 - 12 Leeks, sliced 4 - 8 New potatoes 25 - 40 Peas 3 - 8 Peppers, cut into strips 2 - 6 Potatoes, peeled and halved 20 - 40 Pumpkin, diced 3 - 6...

  • Page 12: Steam Cooking / Meat

    Steam cooking / Meat Fresh meat Prepare the meat in the usual way. Deep frozen meat Meat should be thoroughly defrosted beforehand (see "Defrosting"). Preparation For meat which needs to be seared before being cooked, e.g. stewing steak, sear the meat in a pan on the hob. Then place it in the oven to cook it with steam.
  • Page 13 Steam cooking / Meat Boiling fowl, beef flank, meat, ribs and meat bones can be used to make stock. Place the meat together with some mixed vegetables in a solid cooking container and add cold water. Cook at 100 °C for 60 to 90 minutes. The longer the cooking duration, the stronger the stock.

  • Page 14: Steam Cooking / Fish

    Steam cooking / Fish Fresh fish Prepare fresh fish in the usual way, i.e. clean, gut and fillet. Deep frozen fish Defrost frozen fish (see "Defrosting"). Preparation Add some lemon or lime juice to fish before cooking. The citric acid helps the flesh stay firm. It is not necessary to season fish when cooking with steam as this method retains the minerals which give the fish its unique flavour.
  • Page 15 Steam cooking / Fish Duration The cooking duration depends on the thickness and consistency of the food and not the weight. The thicker the food, the longer the cooking duration. A 3 cm thick piece of fish weighing 500 g will take longer to cook than a 2 cm thick piece of fish weighing 500 g.
  • Page 16 Steam cooking / Fish Function (depending on model) Steam cooking / Fish Cook fish $ Steam Cooking / Universal Cook universal ! Settings Temperature in °C Duration in minutes Atlantic cod fillet 4 - 6 Carp, 1.5 kg 18 - 25 Coral cod, whole 15 - 20 5 - 7...

  • Page 17: Steam Cooking / Universal

    Steam cooking / Universal Shellfish Preparation Defrost frozen shellfish before cooking with steam. Peel, remove and discard the intestines, and then wash the shellfish. Cooking containers Use perforated containers to cook shellfish and grease them beforehand. Duration The longer shellfish are cooked, the tougher they become. Use the cooking durations given in the chart.

  • Page 18: Mussels

    Steam cooking / Universal Mussels Fresh mussels Only cook mussels which are closed. N.B. Do not eat mussels which have not opened after being cooked. Danger of food poisoning. Steep fresh mussels in water for a few hours before cooking to rinse out any sand.

  • Page 19: Rice

    Steam cooking / Universal Rice Rice swells when cooked and needs to be cooked in liquid. The proportion of rice to liquid will vary depending on the type of rice. The rice absorbs all the liquid and so none of the nutrients are lost.

  • Page 20: Pasta

    Steam cooking / Universal Pasta Dry pasta Dry pasta swells when it is cooked and needs to be cooked in liquid. The liquid must cover the pasta. Using hot liquid gives better results. Settings for dry pasta Reduce the cooking time recommended by the manufacturer on the packaging by about as the pasta will start to swell during the heating up time.

  • Page 21: Dumplings

    Steam cooking / Universal Dumplings Ready made boil-in-the-bag dumplings need to be well covered with water as otherwise they can fall apart. This is because even although they have been soaked in water beforehand they will not absorb enough moisture. Cook fresh dumplings in a greased, perforated container.

  • Page 22: Grain

    Steam cooking / Universal Grain Grain swells during cooking and needs to be cooked in liquid. The proportion of grain to liquid will vary depending on the type of grain. Grain can be cooked whole or cracked. Function (depending on model) Steam Cooking / Universal Cook universal ! Settings...

  • Page 23: Dried Pulses

    Steam cooking / Universal Dried pulses Pulses swell during cooking and need to be cooked in liquid. The ratio of pulses to liquid should be 1:3. Soak pulses for at least 10 hours in cold water before cooking. Soaking makes the pulses more digestible and shortens the cooking duration required.

  • Page 24: Hen's Eggs

    Steam cooking / Universal Hen's eggs Use a perforated container to prepare boiled eggs in the steam oven. The eggs do not need to be pierced before cooking as they are gradually warmed during the heating up phase and so do not burst when they are cooked with steam.

  • Page 25: Fruit

    Steam cooking / Universal Fruit Cook delicate types of fruit, the skin of which burst easily (e.g. apricots) at 90 °C only. Cook fruit in a solid container so that none of the juice is lost. If you wish to cook fruit in a perforated container, place a solid container directly underneath it to collect the juice.

  • Page 26: Menu Cooking

    Menu cooking You can use the steam oven to cook a whole meal containing types of food which have different cooking durations, e.g. fish fillet with rice and broccoli. The food which has the longest cooking duration is placed in the steam oven first and then each subsequent dish is placed in the oven at the appropriate time so that the whole meal is ready at the same time.
  • Page 27 Menu cooking Example Rice 20 minutes Fish fillet 6 minutes Broccoli 4 minutes 20 minutes - 6 minutes = 14 minutes (1st cooking duration: rice) 6 minutes - 4 minutes = 2 minutes (2nd cooking duration: fish fillet) Remaining time = 4 minutes (3rd cooking duration: broccoli) Duration 20 min - rice...

  • Page 28: Defrosting

    Defrosting It is much quicker to defrost items in the steam oven than at room temperature. Temperature 60 °C is the best temperature for defrosting. Exceptions: 50 °C for minced meat and game, 100 °C for bread and cakes. Before and after defrosting Remove all packaging before defrosting.
  • Page 29 Defrosting Function Defrost Settings Food to be Weight Temperature Defrosting duration Standing time defrosted in g in °C in minutes in minutes Baked goods Creamed mixture 10 - 15 cakes / biscuits Puff pastries / 10 - 12 10 - 15 Yeast buns Bread / rolls Bread rolls...
  • Page 30 Defrosting Food to be defrosted Weight Temperature Defrosting Standing in g in °C duration time in minutes in minutes Fruit Cherries 10 - 15 Gooseberries 20 - 22 10 - 15 Peaches 25 - 28 15 - 20 Plums 20 - 25 10 - 15 Raspberries/ 10 - 12...

  • Page 31: Reheating

    Reheating The steam oven is very effective at reheating food gently, without drying it out or cooking it further. The food will reheat evenly and does not need to be stirred during the reheating process. You can reheat individual dishes or plated meals which have been prepared previously (e.g.

  • Page 32: Bottling

    Bottling Only use unblemished, fresh produce which is in good condition for bottling. Glass jars Use clean glass jars and accessories and check them for any defects. Glass jars with twist off lids or glass lids with a rubber seal are suitable. Make sure that all the glass jars are the same size so that bottling is carried out evenly.
  • Page 33 Bottling Useful tips Make use of residual heat by leaving the jars in the oven for 30 minutes after it has switched off. Then cover the jars with a cloth and allow to cool for approx. 24 hours. Procedure ^ Place the rack on the lowest shelf level. ^ Place the jars on the rack (all the same size).

  • Page 34: Extracting Juice With Steam

    Extracting juice with steam You can use the steam oven to extract juices from fruit, such as soft berries and cherries. It is best to use overripe fruit, as the riper the fruit the greater the quantity of juice produced. Very ripe fruit will also produce a more intense flavour.

  • Page 35: Special Programmes

    Special programmes Preparing yoghurt To make yoghurt, you will either need fresh live yoghurt or yoghurt culture, obtainable from health food shops. You can use either unchilled long-life milk or fresh milk. The yoghurt and milk should have the same percentage fat. If using fresh milk it should first be heated up to 90 °C (do not boil it) and then left to cool to 40 °C.

  • Page 36: Proving Dough

    Special programmes Proving dough Procedure ^ Prepare the dough according to the recipe. ^ Place in a covered bowl on the rack. Function (depending on model) Steam Cooking / Universal Cook universal ! Settings Temperature: 40 °C Duration: according to the recipe Melting gelatine Procedure ^ Gelatine leaves: Completely cover the gelatine leaves with...

  • Page 37: Melting Chocolate

    Special programmes Melting chocolate You can use the steam oven for melting any type of chocolate. Procedure ^ Break chocolate up into small pieces. ^ Place large quantities in a solid container and small quantites in a cup or a dish. ^ Cover the container or the dish with temperature (up to 100 °C) and steam resistant clingfilm or a lid.

  • Page 38: Skinning Vegetables And Fruit

    Special programmes Skinning vegetables and fruit Procedure ^ Cut a cross in the top of tomatoes, nectarines etc. This will allow the skin to be removed more easily. ^ Place the vegetables or fruit in a perforated container if you are using steam, and on the universal tray if you are grilling.

  • Page 39: Apple Storage

    Special programmes Apple storage You can treat homegrown apples in the steam oven to increase the length of time you can store them for. Once treated, the apples will keep for 5 to 6 months when stored in a dry, cool and well-ventilated place. This method is only suitable for apples and not for other types of fruit.

  • Page 40: Steaming Onions

    Special programmes Steaming onions Steaming means cooking the onions in their own juices, with the addition of a little fat if necessary. Procedure ^ Cut the onions up into small pieces and place them in a solid cooking container with a little butter. ^ Cover the container or the dish with temperature (up to 100 °C) and steam resistant clingfilm or a lid.

  • Page 41: Disinfecting Containers

    Special programmes Disinfecting containers The steam oven will disinfect baby bottles and other containers so that at the end of the programme they are as germ free as they would have been had they been boiled. Check beforehand that all parts, teats etc. are declared by the manufacturer to be heat resistant to 100 °C and also that they can withstand steam.

  • Page 42: Heating Flannels

    Special programmes Heating flannels Procedure ^ Moisten flannels and them roll them up. ^ Place them beside one another in a perforated cooking container. Function (depending on model) Steam Cooking / Universal Cook universal ! Settings Temperature: 70 °C Duration: 2 minutes Decrystallising honey Procedure ^ Loosen the lid and place the jar of honey in a perforated...

  • Page 43: Making Jam

    Special programmes Making jam Only use unblemished, fresh produce which is in good condition for making jam. Glass jars Only use clean, washed, unchipped jars that are in good condition, with a twist-off lid with a volume of up to 250 ml. Once it has been filled with jam, wipe the rim of the jar with a clean cloth and hot water.

  • Page 44: Roasting

    Roasting Food probe The tip of the probe is pushed into the centre of the meat where it measures the core temperature continuously. The core temperature set will depend on the how well you want the meat cooked (i.e. rare or well done) and also the type of meat.

  • Page 45: General

    Roasting General Please ensure that both grease filters are inserted in the oven. Frozen meat must be defrosted before cooking it. Never cook from frozen. In general, it is best to place the meat directly on the rack and place the condensate tray underneath. This will ensure that the meat cooks evenly on all sides and the meat juices which collect in the condensate tray can be used to make a gravy or a sauce.

  • Page 46: Combination Mode

    Roasting Combination mode The cooking durations for combination mode are longer than durations in a conventional oven as combination mode cooking is carried out at lower temperatures. The lower the temperature in the cooking compartment compared to the core temperature, the longer the cooking process and therefore the more tender the result.
  • Page 47 Roasting Cooking charts Combi mode G (roasting) Type of meat Stage Temperature Moisture Duration Core temp. in °C in % in minutes in °C Beef Beef joint 200 - 225 35 - 40 65 - 80 Braised 200 - 225 30 - 35 80 - 90 Fillet...
  • Page 48 Roasting Combi mode G (roasting) Type of meat Stage Temperature Moisture Duration Core in °C in % in minutes temperature Poultry Chicken drumsticks 200 - 225 10 - 15 Chicken (whole) 200 - 225 Duck (whole up to 3 kg) 60 - 90 10 - 20 Goose thighs...

  • Page 49: Baking

    Baking General Handling and preparing food correctly is essential for maintaining good health. Only bake cakes, pizza, chips etc until they are golden brown. Do not overcook them. Remove the grease filter from the back wall. Otherwise results can be uneven. (Exception: flans with a deep, fresh fruit filling, e.g.

  • Page 50: Fan Plus

    Baking Fan plus When baking cakes with a moist topping only bake on one level. When baking cakes with a deep fresh fruit filling, e.g. plum or damson, use the condensate tray. As it has higher sides than the baking tray fruit juice is less likely to spill over and the oven will stay cleaner.

  • Page 51: Cake Plus

    Baking Cake plus This function is particularly suitable for – creamed mixture; the mixture rises evenly and is very light. – choux pastry (e.g. eclairs); the mixture rises well and so dries inside. Use dark coloured tins for baking. Baking chart Cake plus ¡...

  • Page 52: Combination Mode

    Baking Combination mode Do not use dishes or containers made of silicone as these are not steam resistant. The gleaming finish on bread, rolls and puff pastry is achieved by cooking it with steam (maximum moisture, low temperature) in cooking stage 1. Browning takes place with high moisture and high temperature.
  • Page 53 Baking Baking chart Combi mode G (baking) Type of mixture Stage Temperature Moisture Duration in °C in % in minutes Bakes 160 - 180 45 - 55 Puff pastry 170 - 190 170 - 190 170 - 190 Short pastry Flan / tart base 160 - 190 20 - 25...
  • Page 54 Baking Combi mode G (baking) Type of mixture Stage Temperature Moisture Duration in °C in % in minutes Yeast dough Flat bread 165 - 185 Mixed grain bread 145 - 180 Plaited loaf 140 - 170 17 - 21 Sponge cake with fruit 160 - 190 20 - 23 White bread...

  • Page 55: Drying Food

    Drying food Only use the Fan plus function to dry food so that moisture can be dissipated. Procedure ^ Cut the produce into similar sized pieces. ^ Divide the pieces out evenly on the rack or in a solid container. ^ Insert the condensate tray at the lowest level.

  • Page 56: Recipes For Automatic Baking

    Recipes for Automatic Baking Apple tart Setting: Baking duration approx. 50 minutes Automatic / Bake / Apple ... / Tart Bakeware: 24 cm dark coloured springform cake Ingredients: Cake mix 150 g butter 150 g sugar 2 tsp vanilla sugar A pinch of salt 3 eggs Grated zest of a lemon...

  • Page 57: Apple Pie

    Recipes for Automatic Baking Apple pie 3. Roll out the rest of the pastry. Place it over the apples, press the edges and Baking duration approx. 55 minutes then bake. 4. After baking, mix the icing sugar with Bakeware: the water and spread the glaze over the 26 cm dark coloured springform cake cooled pie.

  • Page 58: Baguettes

    Recipes for Automatic Baking Baguettes Farmhouse bread Baking duration approx. 85 minutes Baking duration approx. 50 minutes Ingredients for 2 baguettes: Ingredients: 500 g strong white flour 350 g strong white flour 40 g fresh crumbled yeast or 2 sachets 150 g rye flour of dried yeast 1 tsp salt...

  • Page 59: Butter Cake

    Recipes for Automatic Baking Butter cake Setting: Baking duration approx. 20 minutes Automatic / Bake / Butter cake Ingredients for 1 tray: Note: Cake mixture You can also sprinkle the butter cake 375 g strong white flour with flaked almonds before baking. 40 g fresh crumbled yeast or 2 sachets of dried yeast 125 ml lukewarm milk...

  • Page 60: Croissants

    Recipes for Automatic Baking Croissants 7. Place on a greased baking tray which has been dusted with flour, cover Baking duration approx. 25 minutes and leave to prove in a warm place or in the oven at 30°C until the croissants Ingredients for 10 -12 croissants: have doubled in size.

  • Page 61: Flat Bread

    Recipes for Automatic Baking Flat bread Setting: Baking duration approx. 55 minutes Automatic / Bake / Flat bread Bakeware: 28 cm quiche or flan dish Ingredients: Dough 300 g strong white flour 40 g fresh crumbled yeast or 2 sachets of dried yeast A pinch of sugar 2 tsp salt...

  • Page 62: Plaited Loaf

    Recipes for Automatic Baking Plaited loaf Baking duration approx. 35 minutes Ingredients: 375 g strong white flour 40 g fresh crumbled yeast or 2 sachets of dried yeast 125 ml lukewarm milk 50 g sugar 60 g softened butter A pinch of salt 1 egg Grated zest of 1/2 a lemon Method:...

  • Page 63: Multigrain Rolls

    Recipes for Automatic Baking Multigrain rolls Setting: Baking duration approx. 70 minutes Automatic / Bake / Multigrain rolls Ingredients for 8 - 10 rolls Dough 250 g spelt grain flour 250 g strong wholemeal bread flour 40 g fresh crumbled yeast or 2 sachets of dried yeast 300 ml lukewarm water 2 tsp sea salt...

  • Page 64: Fruit Streusel

    Recipes for Automatic Baking Fruit streusel 3. To make the streusel topping, sift the flour into a bowl and add the sugar and Baking duration approx. 50 - 60 almonds. Cut the butter up into small minutes cubes and add to the bowl. Rub the ingredients by hand until you have a Bakeware: coarse, crumbly texture.

  • Page 65: Quiche

    Recipes for Automatic Baking Quiche Setting: Baking duration approx. 40 minutes Automatic / Bake / Quiche Ingredients for 1 flan or pizza dish: Pastry base 125 g plain flour 40 ml water 50 g butter Filling 25 g streaky bacon, finely diced 75 g bacon, finely diced 100 g cooked ham, finely diced 1 small clove of garlic...

  • Page 66: Dark Rye Bread Mix

    Recipes for Automatic Baking Dark rye bread mix Baking duration approx. 55 minutes Bakeware: 28 x 9 cm dark coloured baking tin Ingredients: 250 g rye flour 150 g strong white bread flour 20 g fresh crumbled yeast or 1 sachet of dried yeast 1 packet of sourdough mix (for 75g sourdough)

  • Page 67: Raisin Whirls

    Recipes for Automatic Baking Raisin whirls 4. Roll the dough out into a rectangle and spread with butter. Mix the sugar Baking duration approx. 30 minutes and cinnamon, add the soaked raisins and spread evenly over the dough. Ingredients for 8 -10 whirls: 5.

  • Page 68: Plaited Swiss Loaf

    Recipes for Automatic Baking Plaited swiss loaf Setting: Baking duration approx. 50 minutes Automatic / Bake / Plaited swiss loaf Ingredients: 675 g strong white flour 75 g spelt flour 2 tsp salt 40 g fresh crumbled yeast or 2 sachets of dried yeast 120 g softened butter 400 ml lukewarm full cream milk...

  • Page 69: Streusel Cake

    Recipes for Automatic Baking Streusel cake texture. Scatter over the dough and leave to prove for a further 30 minutes, Baking duration approx. 25 minutes then bake. Ingredients for 1 tray: Setting: Cake mixture Automatic / Bake / Streusel cake 375 g strong white flour 40 g fresh crumbled yeast or 2 sachets of dried yeast...

  • Page 70: Flan

    Recipes for Automatic Baking Flan White bread Baking duration approx. 40 minutes Baking duration approx. 85 minutes Ingredients for 1 flan dish: Ingredients: Base 600 g strong white flour 150 g plain flour 40 g fresh crumbled yeast or 2 sachets 1/4 tsp salt of dried yeast 50 - 75 g butter...

  • Page 71: White Rolls

    Recipes for Automatic Baking White rolls Mixed grain bread Baking duration approx. 65 minutes Baking duration approx. 85 minutes Ingredients for 8 - 10 rolls: Ingredients: 500 g strong white flour 375 g strong white flour 2 tsp salt 125 g rye flour 6 tbs cooking oil 40 g fresh crumbled yeast or 2 sachets 40 g fresh crumbled yeast or 2 sachets...

  • Page 72: Recipes For Automatic Roasting

    Recipes for Automatic Roasting Fillet in puff pastry 4. Finely chop the sage leaves and add to the mixture. Season with salt and Cooking duration approx. 40 minutes pepper. Serves 4 5. Roll out the pastry on a floured surface. Arrange the ham slices on top 1 x 400 g piece of pork fillet and spread the sausage meat mixture Salt...

  • Page 73: Gammon Joint - With Herbs And Pesto

    Recipes for Automatic Roasting Gammon joint - Setting: with herbs and pesto Automatic / Roast / Gammon joint Cooking duration approx. 150 minutes Serves 4 – 6 1 kg boned gammon 50 g pine nuts 60 g sun-dried tomatoes 1 bunch flat leaf parsley 1 bunch basil 2 cloves of garlic 50 g grated Parmesan...

  • Page 74: Pork With Crackling

    Recipes for Automatic Roasting Pork with crackling Setting: Cooking duration approx. 180 - 210 Automatic / Roast / Pork with crackling minutes, depending on height Serves 4 750 g pork with crackling Salt Pepper Thyme 1 carrot 1 stick of celery 1/2 leek 2 tsp chopped parsley 500 ml stock...

  • Page 75: Rack Of Lamb

    Recipes for Automatic Roasting Rack of lamb Setting: Cooking duration approx. 40 minutes Automatic / Roast / Rack of lamb Serves 4 Useful tip: 1.5 kg rack of lamb Ask your butcher to prepare the lamb 1-2 tbsp oil for you. Salt Pepper Method:...

  • Page 76: Fillet Of Beef

    Recipes for Automatic Roasting Fillet of beef Side dish Cooking duration approx. 30 - 60 Plum sauce minutes Serves 4 Serves 4 30 – 50 g brown sugar 800 g beef fillet 60 ml balsamic vinegar 200 g streaky bacon 150 ml dry red wine 2-3 tbsp coarse grained mustard 2 cloves...

  • Page 77: Braised Beef

    Recipes for Automatic Roasting Braised beef Setting: Cooking duration approx. 260 minutes Automatic / Roast / Braised beef Serves 4 -6 1 kg beef (brisket or silverside) 250 ml red wine 250 ml stock Salt Pepper 1 onion 1 carrot 1 stick of celery 1/2 leek 2 tsp chopped parsley...

  • Page 78: Sirloin Joint - With Sautéed Potatoes And Remoulade

    Recipes for Automatic Roasting Sirloin joint 3. Mix together all the ingredients for the remoulade and season with salt, - with sautéed potatoes and pepper and sugar to taste. remoulade 4. Slice the boiled potatoes and the Cooking duration approx. 40 - 120 onion.
  • Page 80 Alteration rights reserved / 3309 M.-Nr. 07 685 630 / 00...

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