Miele DGC 5080 XL User Instructions
Steam combi oven
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Also See for DGC 5080 XL:
- Installation instructions manual (36 pages) ,
- Operating instructions manual (84 pages)
Related Manuals for Miele DGC 5080 XL
Summary of Contents for Miele DGC 5080 XL
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Page 1: User Instructions
User instructions Steam combi oven DGC 5080 XL DGC 5085 XL en - GB M.-Nr. 07 731 970... -
Page 2: Table Of Contents
Contents General notes ........... . . 4 General . - Page 3 Contents Skinning vegetables and fruit ........36 Apple storage .
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Page 4: 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 5: Safety Notches
General notes Safety notches The universal tray, combi rack and container rack have non-tip safety notches which prevent them being pulled right out when they only need to be partially pulled out. They need to be lifted in order to remove them from the oven. Your own containers You can also use your own containers. -
Page 6: Shelf Level
General notes 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 duration. Temperature A maximum temperature of 100 °C is reached when steam cooking is taking place. Most types of food will cook at this temperature. -
Page 7: Steam Cooking / Vegetables
Steam cooking / Vegetables Fresh vegetables Prepare fresh vegetables in the usual way, i.e. wash, clean and cut them 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 8 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 9 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...
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Page 10: 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 11 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.
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Page 12: 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 juice makes 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 13 Steam cooking / fish Duration The cooking duration depends on the thickness and the texture of the fish, and not on the weight. The thicker the fish, 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 14 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...
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Page 15: 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 16: 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 17: 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 18: 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 19: 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 20: 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 21: 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 22: 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 23: 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 24: 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 25 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 6 min - fish fillet...
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Page 26: 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. Before and after defrosting Remove all packaging before defrosting. Exceptions: Leave bread, biscuits and cakes in their packaging as otherwise they will absorb moisture and become soft. - Page 27 Defrosting Function Defrost Settings Food to be Weight Temperature Defrosting Standing time defrosted in g in °C duration in minutes in minutes Dairy products Cheese slices Cream 20 - 25 10 - 15 Quark 20 - 25 10 - 15 Soft cheese 10 - 15 Fruit...
- Page 28 Defrosting Food to be Weight Temperature Defrosting Standing time defrosted in g in °C duration in minutes in minutes Meat Cutlets / chops / 25 - 35 15 - 20 sausages Goulash 1000 50 - 60 10 - 15 Goulash 30 - 40 10 - 15 Liver...
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Page 29: 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 30: Bottling
Bottling Vegetables and fruit 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. - Page 31 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 jars (all the same size) in a perforated container. Ensure that they do not touch one another.
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Page 32: Cakes
Bottling Cakes Creamed, sponge and yeast dough mixtures are suitable for bottling. Cakes will keep for approx. six months. However, cakes with fruit are not suitable for storage and must be consumed within two days. Glass jars Use clean glass jars and accessories and check them for any defects. -
Page 33: 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 34: Proving Dough
Special programmes Proving dough Procedure ^ Prepare the dough according to the recipe. Function (depending on model) Combination mode / Fan plus Combination mode Combination mode - Baking Settings Temperature: 30 °C Moisture: 100 % Duration: according to recipe Melting gelatine Procedure ^ Gelatine leaves: Completely cover the gelatine leaves with cold water and leave to soak for 5 minutes. -
Page 35: 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 36: 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 37: 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 38: 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 39: 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 40: 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 41: 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 42: Food Probe
Food probe How the food probe works 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 43 Food probe When to use it The food probe can be used with the following functions: - Combination mode Fan plus - Combination mode Conventional heat - Fan plus - Fan grill - Conventional heat - Intensive bake - Cake plus Important notes about using the food probe To ensure optimum results, please observe the following instructions.
- Page 44 Food probe The metal tip of the food probe must be fully inserted into the centre of the food. The handle should be angled upwards. Make sure it is not horizontal or pointing towards the corners of the oven or the door. Do not let the metal tip touch any bones or insert it into a particularly fatty area of the meat.
- Page 45 Food probe Settings Meat Core temperature°C Fillet of beef / Roast beef rare 60 - 65 medium 70 - 75 well done 80 - 85 Game 80 - 90 Gammon joint 75 - 85 Leg of lamb 80 - 85 Pork fillet / chop 70 - 80 Pork roast...
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Page 46: Roasting
Roasting We recommend using Combination mode Fan plus or Combination mode Conventional heat for roasting. Please ensure that the grease filter is in place correctly. Frozen meat must be defrosted before it is cooked. Never cook from frozen. You do not need to preheat the oven for roasting. The prepared meat is placed in a cold oven. -
Page 47: Combination Mode
Roasting Combination mode 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. Roast meat on the rack with the universal tray underneath. The meat juices will collect in the tray and can be used to make a gravy or sauce. -
Page 48: Roasting Chart
Roasting Roasting chart Type of meat Function Stage Temperature Moisture Duration Core in °C in % in minutes temperature Poultry Chicken Combination mode drumsticks Fan plus 200 - 225 25 - 35 Duck up to 3 kg Combination mode Fan plus 200 - 220 20 - 30 Goose thighs... - Page 49 Roasting Type of meat Function Stage Temp. Moisture Duration Core in °C in % in minutes temperature Game **Roebuck haunch* Combination 20 - 30 mode 80 - 90 Fan plus **Venison* Combination 20 - 30 mode 80 - 90 Fan plus **Wild boar Combination 200 - 220...
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Page 50: Baking
Baking Fan plus For baking on several levels at the same time When using Fan plus, reduce the temperatures given for Conventional heat by about 20 °C. Conventional heat For baking traditional recipes, e.g. fruit cake, casseroles. Also ideal for soufflés. Only bake on one level at a time. -
Page 51: Combination Mode
Baking Combination mode 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. The baking will become dryer with low moisture and high temperature. -
Page 52: Baking Tips
Baking Baking tips Only bake cakes, pizza, chips etc until they are golden. Do not overcook them. Remove the grease filter from the back wall. Otherwise results can be uneven. (Exception: fit the grease filter when baking open deep fresh fruit flans, e.g. plum or damson or pizza with lots of topping). - Page 53 Baking Frozen food When baking deep frozen products such as chips, croquettes, cakes, pizza and baguettes, use the lowest temperature quoted on the manufacturer's packaging. Cook frozen desserts, pizza or baguettes on baking parchment on the rack. Cooking large frozen items on the baking tray or the universal tray can cause the metal to distort.
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Page 54: Baking Chart
Baking Baking chart Function Stage Temperature Moisture Duration in °C in % in minutes Sponge mix Conventional heat 160 - 170 25 - 35 Tray Fan plus 150 - 180 Puff pastry Filled Combination mode Fan plus 190 - 210 190 - 210 190 - 210 Small pastries... - Page 55 Baking Function Stage Temperature Moisture Duration in °C in % in minutes Onion tart Intensive bake 175 - 205 Pizza Intensive bake 175 - 205 Plaited loaf Combination mode Conventional heat 150 - 180 Plum flan Intensive bake 175 - 205 Rye bread* Combination mode Fan plus...
- Page 56 Baking Function Stage Temp. Moisture Duration in % in minutes in °C Quark dough Tray Conventional heat 170 - 190 Creamed mixture Cake tin Cake plus 170 - 190 Small cakes Combination mode 150 - 190 Conventional heat Tray with fruit topping Intensive bake 170 - 190 Sour dough...
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Page 57: Grilling
Grilling The appliance door must remain shut during grilling, as otherwise the controls would become hot. Danger of burning. Do not use the food probe when using Full grill, Economy grill and Combination mode/Grill. – Full grill / Economy grill for grilling thin cuts and for browning cooked dishes, e.g. - Page 58 Grilling Useful tips Marinate lean meat or brush it with oil. Do not use other types of fat as they can burn and cause smoke. It is best to grill food of a similar thickness at the same time so that the grilling time for each item does not vary too greatly.
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Page 59: Grilling Chart
Grilling Grilling chart Food Shelf level Function Step Temperature Moisture Duration for the rack in °C in % in minutes Fish Trout*/** Fan grill 20 - 25 250 g Trout*/** Full grill 25 - 30 250 g Trout*/** Full grill 25 - 30 500 - 600 g Salmon*/**... - Page 60 Grilling Food Shelf level Function Step Temperature Moisture Duration for the rack in °C in % in minutes Meat/Sausage Burgers Fan grill 25 - 30 Burgers Full grill 20 - 25 Sausage Full grill 15 - 20 fine/coarse cut Nürnberger Fan grill 10 - 15 sausages...
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Page 61: 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 64 Alteration rights reserved / 2711 M.-Nr. 07 731 970 / 05...