Miele DGC 4084 XL User Instructions
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Miele DGC 4084 XL User Instructions

Miele DGC 4084 XL User Instructions

Combi-steam oven
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User Instructions

Combi-Steam Oven
DGC 4084 XL
DGC 4086 XL
en - US
M.-Nr. 09 064 880

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Summary of Contents for Miele DGC 4084 XL

  • Page 1: User Instructions

    User Instructions Combi-Steam Oven DGC 4084 XL DGC 4086 XL en - US M.-Nr. 09 064 880...

  • Page 2: Table Of Contents

    Gourmet cooking programs ........8 Miele MasterChef Gourmet Recipes........9 Gourmet Chicken .
  • Page 3 Contents Pizza & Quiche ........... 21 Bakes/Gratins .
  • Page 4 Contents Baking ............59 ConvectionPlus .

  • Page 5: Important And Useful Information

    Important and useful information Please read the operating instructions carefully to help familiarize yourself with the appliance and also for information on how to use the different functions. This section "Important and useful information" contains general information. Detailed information about particular foods and how to cook them is described in the relevant sections.

  • Page 6: Using Your Own Containers

    Important and useful information Using your own containers You can also use your own containers. But please note the following: – The container must be suitable for use in an oven and must be steam-resistant. Plastic containers can only be used for steam cooking if the manufacturer has stated that they are suitable for such use.

  • Page 7: Shelf Levels

    Important and useful information Shelf levels You may cook on one shelf level or several levels at the same time. This will not alter the cooking time. Temperature A maximum temperature of 212 °F (100 °C) is reached when steam cooking. Most types of food will cook at this temperature.

  • Page 8: Miele Masterchef Gourmet

    Combine quality ingredients with proven Miele MasterChef Gourmet cooking methods to achieve gourmet meals. Flawless entertaining has never been easier. There is no need to monitor your food anymore - Miele MasterChef Gourmet offers stress free cooking with extraordinary results.

  • Page 9: Miele Masterchef Gourmet Recipes

    Miele MasterChef Gourmet Recipes Gourmet Chicken Gourmet Turkey Chicken Roaster Whole Turkey, up to 15 lbs 1/4 lb Unsalted butter, softened ½ lb Unsalted butter, softened 1 Tbsp.Fresh rosemary, finely chopped 2 Tbsp.Fresh parsley, finely chopped 1 Tsp. Fresh thyme, finely chopped 1 Tbsp.Fresh tarragon, finely chopped...

  • Page 10: Gourmet Baby Back Ribs

    Miele MasterChef Gourmet Recipes Gourmet Baby Back Ribs Gourmet Beef Tenderloin 2 racks of baby back ribs - membrane 1 Beef tenderloin approx. 3.5 lbs - tail and removed chain removed Barbecue sauce, your favorite Garlic clove 1 Tbsp.Olive oil or canola oil...

  • Page 11: Using The Masterchef Programs

    Using the MasterChef programs Your appliance has numerous MasterChef programs. Operating modes, temperatures and times are saved for the individual programs. You therefore only need to select the applicable preset data for your ingredients. The degree of cooking and browning are shown by a bar with seven segments.
  • Page 12 Using the MasterChef programs To stop a MasterChef program prematurely, turn off the combi-steam oven. If the food is not yet cooked as desired after a MasterChef program has run, select "Continue cooking" or "Continue baking". MasterChef programs can also be saved as "Favorites" and then placed in the main menu.

  • Page 13: Program Overview

    Program overview Vegetables Blanching Steam cooking Dehydrating Canning Peeling Artichokes Cauliflower Beans Green beans Yellow beans Fava beans Bush beans Runner beans Broccoli Endive Bok choy Gherkins Peas Fennel Kale Potatoes Potatoes with peel Peeled potatoes Kohlrabi Pumpkin Corn on the cob Swiss chard Carrots Chantenay carrots...
  • Page 14 Program overview Vegetables Blanching Steam cooking Dehydrating Canning Peeling Bell peppers Parsnips Parsley root Leeks Romanesco Brussels sprouts Beetroot Red cabbage Black salsify Celery Celery stalks Celery root Asparagus White asparagus Green asparagus Spinach Napa cabbage Rutabaga Turnip Tomatoes White cabbage Savoy cabbage Zucchini Sugar snap peas...

  • Page 15: Fish

    Program overview Fish Steam cooking Steam Broiling Monk fish cooking Sole Gourmet Salmon Turbot Baltic cod Dried cod Trout Tilapia Atlantic cod Catfish Salmon Mussels Rainbow trout Steam cooking Mackerel Mussels Red Snapper Haddock Pollock...

  • Page 16: Meat

    Program overview Meat Poultry Steam cooking Roasting Broiling Gourmet Chicken Gourmet Turkey Duck, whole unstuffed stuffed Lamb Rack of lamb Beef Gourmet Beef Tenderloin Beef Tenderloin Medallions Beef patties Meat Pork Steam cooking Roasting Baking Broiling Gourmet Baby Rack Ribs Pork tenderloin Medallions Pork patties...

  • Page 17: Sausage

    Program overview Sausage Rice Steam Broiling Steam cooking cooking Basmati rice Boiled Parboiled rice sausage Short grain rice Pork sausage Brown rice Wild rice Legumes Steam cooking Grain Beans Steam cooking Kidney beans Amaranth Black beans Bulgur Pinto beans Spelt White beans Green spelt Peas...

  • Page 18: Fruit

    Program overview Fruit Blanching Steam Dehydrating Canning Peeling cooking Apples Apricots Pears Black currants Cherries Mirabelle plums Nectarines/Peaches Plums Cranberries Quinces Greengages Rhubarb Mushrooms Blanching Steam cooking Dehydrating Oyster mushrooms Button mushrooms Chanterelle Porcini...

  • Page 19: Pasta

    Program overview Pasta Steam cooking Gnocchi, fresh Yeast dumplings frozen fresh Potato dumplings, 50:50 Boil in the bag frozen Potato dumplings, uncooked Boil in the bag frozen Ravioli, fresh Bread dumplings Boil in the bag fresh Spätzle, fresh German pasta Tagliatelle, fresh Tortellini, fresh...

  • Page 20: Bread

    Program overview Bread Cakes/pastries Baking Baking Baguettes Blueberry muffins Farmhouse bread Apple strudel Spelt bread Apple cake Three-grain bread Apple pie Pitta Jelly roll Braided loaf Butter cake Rye mix bread Honey cake Rye bread Cheese biscuits Braided swiss loaf Lime cheesecake Whole grain bread Marble cake...

  • Page 21: Pizza & Quiche

    Program overview Pizza & Quiche Special Baking Preserving apples Salmon tart Heat damp towels Pizza Dissolve gelatine Yeast dough Proof yeast dough Quark dough Decrystallize honey Quiche Make yogurt Sesame potato wedges Dehydrating herbs Onion pie Sabbath program Melt chocolate Render fat Bakes/Gratins Dry citrus fruit...

  • Page 22: Steam Cooking / Vegetables

    Steam cooking / Vegetables Fresh vegetables Prepare fresh vegetables in the usual way, i.e. wash, clean and cut into pieces. Frozen vegetables Frozen vegetables do not need to be defrosted beforehand. Exception: The vegetables have been frozen in a block. Frozen and fresh vegetables which take the same length of time to cook can be cooked together.
  • Page 23 Steam cooking / Vegetables Function (depending on model) Steam Cooking / Vegetables Cook vegetables # Steam Cooking / Universal Universal steam ! Settings Temperature in °F / °C Duration in minutes Artichokes 212 / 100 35 - 40 Bok choy 212 / 100 4 - 6 Broccoli, florets...
  • Page 24 Steam cooking / Vegetables Temperature in °F / °C Duration in minutes Pepper strips 212 / 100 2 - 6 Potatoes, peeled and halved 212 / 100 20 - 40 Pumpkin, diced 212 / 100 3 - 6 Romanesco, whole 212 / 100 15 - 30 Romanesco, florets...

  • Page 25: Steam Cooking / Meat

    Steam cooking / Meat Fresh Prepare the meat in the usual way. Frozen Meat should be thoroughly defrosted before steaming (see "Defrosting"). Preparation For meat which needs to be seared before being cooked, e.g. stewing beef, sear the meat in a pan on the cooktop. Then cook it with steam in the oven.
  • Page 26 Steam cooking / Meat Whole chickens and breast meat, beef shank, prime rib and beef bones can be used to make a full-bodied stock. Place the meat together with some mixed vegetables in a solid cooking container and add cold water. Cook at 212 °F (100 °C) for 60 to 90 minutes.

  • Page 27: Steam Cooking / Fish

    Steam cooking / Fish Fresh Prepare fresh fish as usual, i.e. clean, gut and filet. Frozen Fish should be thoroughly defrosted before steaming (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 salt fish when cooking with steam as this method retains the minerals which give the fish its unique flavor.
  • Page 28 Steam cooking / Fish Cooking time The cooking time depends on the thickness and consistency of the food, and not the weight. The thicker the food, the longer the cooking time. A 1 1/2" (3 cm) thick piece of fish weighing 1 lb (450 g) will take longer to cook than a 1"...
  • Page 29 Steam cooking / Fish Function (depending on model) Steam / Fish Cook fish $ Steam / Universal Universal steam ! Settings Temperature in °F / °C Duration in minutes Atlantic cod filet 212 / 100 4 - 6 Carp 212 / 100 18 - 25 Coral cod, whole 185 / 85...

  • Page 30: Steam / Universal

    Steam / Universal Shellfish Preparation Defrost frozen shellfish before cooking with steam. Peel, clean and then wash the shellfish as usual. Cooking containers Use perforated containers to cook the shellfish, grease them beforehand. Cooking time The longer shellfish is cooked, the tougher it becomes. Use the cooking times given in the table.

  • Page 31: Mussels

    Steam / Universal Mussels Fresh Only prepare closed mussels. Do not eat mussels that have not opened after being cooked. Danger of food poisoning. Soak fresh mussels in water for a few hours before cooking to rinse out any sand. Then scrub the mussels thoroughly and remove beards.

  • Page 32: Rice

    Steam / Universal Rice The proportion of rice to liquid will vary depending on the type of rice. The rice absorbs all the liquid so none of the nutrients are lost. Function (depending on model) Steam / Universal Universal steam ! Settings Ratio Temperature...

  • Page 33: Pasta

    Steam / Universal Pasta Dry pasta The liquid must cover the pasta. Using hot liquid gives better results. Settings for dry pasta Reduce the cooking time indicated by the manufacturer by as the pasta will begin to swell during the heating period. Fresh pasta Fresh pasta should be cooked in a perforated container.

  • Page 34: Grain

    Steam / Universal Grain 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 / Universal Universal steam ! Settings Ratio Temperature Duration in Grain: Liquid in °F / °C minutes...

  • Page 35: Dried Legumes

    Steam / Universal Dried legumes The ratio of legumes to liquid should be 1:3. Soak legumes for at least 10 hours in cold water before cooking. Soaking makes the legumes more digestible and shortens the cooking duration required. Exception: Lentils do not need to be soaked. Function (depending on model) Steam / Universal Universal steam !

  • Page 36: Eggs

    Steam / Universal Eggs Use a perforated container when you want to prepare boiled eggs. 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. Plunge the eggs into cold water after cooking to stop them from overcooking.

  • Page 37: Fruit

    Steam / Universal Fruit Cook delicate types of fruit with skin that bursts easily (e.g. apricots) at 195 °F (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 38: Menu Cooking

    Menu cooking You can use the steam oven to cook a whole meal containing types of food which have different cooking times, e.g. fish filet 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 39 Menu cooking Example Rice 20 minutes Fish filet 6 minutes Broccoli 4 minutes 20 minutes - 6 minutes = 14 minutes (First cooking time: rice) 6 minutes - 4 minutes = 2 minutes (Second cooking time: fish filet) Remaining = 4 minutes (Third cooking time: broccoli) Cooking 20 min - rice times...

  • Page 40: Defrost

    Defrost Before and after defrosting Remove all packaging before defrosting. Exceptions: Leave bread and baked goods in their packaging as otherwise they will absorb moisture and become soft. Cooking containers Use a perforated cooking container when defrosting food which will drip, such as poultry. Dispose of the liquid from defrosting poultry - do not use! Danger of salmonella poisoning.
  • Page 41 Defrost Function Defrost Settings Food to be Weight Temperature Defrosting Standing time defrosted in oz / g in °F / °C time in minutes in minutes Baked goods Cakes and batter 14 / 400 140 / 60 10 - 15 Puff pastry/ 140 / 60 10 - 12...
  • Page 42 Defrost Food to be Weight Temperature Defrosting Standing time defrosted in oz / g in °F / °C time in minutes in minutes Fruit Gooseberries 9 / 250 140 / 60 20 - 22 10 - 15 Peaches 1 lb / 450 140 / 60 25 - 28 15 - 20...

  • Page 43: 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 44 Reheating Settings Food Temperature Humidity Duration in °F / °C in % in minutes Fish Fish filet 285 / 140 10 - 12 Fish roulade, sliced in two Meat and poultry Chicken filets Lamb ragout Meatballs Roulades, sliced 285 / 140 11 - 13 Sliced roast, thick slices (½"...

  • Page 45: Canning

    Canning Fruit / Vegetables Only use fresh produce which is in good condition for canning. Glass jars Only 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 canning is completed evenly.
  • Page 46 Canning Tips Make use of residual heat by leaving the jars in the oven for 30 minutes after it has switched off. Procedure ^ Place the equally sized glass jars in a perforated cooking container. Make sure that they do not touch one another. ^ Slide the container into the lowest shelf level.

  • Page 47: Special Programs

    Special programs Preparing yogurt To prepare yogurt you will need fresh yogurt (with live culture) or yogurt starter powder, e.g. from a health food store. The yogurt and milk should have the same fat content. If using fresh milk, it should first be heated up to 195 °F (90 °C) do not boil, and then left to cool down to 105 °F (40 °C) for the prepared yogurt to set.

  • Page 48: Proofing A Yeast Dough

    Special programs Proofing a yeast dough Procedure ^ Prepare the dough according to the recipe. Function (depending on model) Combination steam / ConvectionPlus Combination steam Combination steam - Bake Settings Temperature: 85 °F (30 °C) Moisture: 100 % Time: according to recipe Dissolving gelatine Procedure ^ Soak gelatin sheets for five minutes in a bowl with cold...

  • Page 49: Melting Chocolate

    Special programs Melting chocolate You can use the steam oven for melting any type of chocolate. Procedure ^ Break the chocolate into small pieces. ^ Place large quantities in a non-perforated container and small quantities in a cup or a dish. ^ Cover the container or the dish with temperature resistant (up to 212 °F / 100 °C) and steam resistant plastic wrap or a lid.

  • Page 50: Peeling Vegetables And Fruit

    Special programs Peeling vegetables and fruit Procedure ^ Cut a cross at the stem end of tomatoes, nectarines etc. This will allow the skin to be removed more easily. ^ Place the food in a perforated container if cooking with steam or a universal tray if using the rack.

  • Page 51: Preserving Apples

    Special programs Preserving apples Apples can be preserved in the steam oven to increase the length of time you can store them. The apples will keep for 5 to 6 months when optimally stored in a dry, cool and well-ventilated place. This method is only suitable for apples and not for other types of fruit.

  • Page 52: Steaming Onions

    Special programs Steaming onions Steaming means cooking the onions in their own juices, with the addition of a little fat if necessary. Procedure ^ Cut the onions into small pieces and place them in a solid cooking container with a little butter. ^ Cover the container or the dish with temperature resistant (up to 212 °F / 100 °C) and steam resistant plastic wrap or a lid.

  • Page 53: Heating Damp Towels

    Special programs Heating damp towels Procedure ^ Moisten hand towels and then roll them up tightly. ^ Place them beside one another in a perforated cooking container. Function (depending on model) Steam / Universal Universal steam ! Settings Temperature: 160 °F (70 °C) Time: 2 minutes Decrystallize honey Procedure...

  • Page 54: Making Jam

    Special programs Making jam Only use fresh produce which is in good condition for canning. Glass jars Only use sterilized glass jars with twist-off lids and up to a maximum capacity of a cup (250 ml). After pouring in the jam, clean the jar from the outside with a cloth and hot water.

  • Page 55: Roast

    Roast For roasting, we recommend the functions Combination steam, ConvectionPlus and Combination steam - Surround. Please ensure that the grease filter is in place. Never roast meat when it is frozen as otherwise it will dry out. Defrost before roasting. You do not need to preheat the oven for roasting.

  • Page 56: Combination Steam

    Roast Combination steam 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 inserted below it. This will collect the meat juices which can then be used to make a gravy or sauce.

  • Page 57: Roasting Table

    Roast Roasting table Combination steam G (Roasting) Type of meat Step Temperature Humidity Duration in °F / °C in % in minutes Beef Braised beef 395 - 437 / 200 - 225 295 / 145 Tenderloin 410 - 437 / 210 - 225 40 - 60 Sirloin 395 - 437 / 200 - 225...
  • Page 58 Roast Combination steam G (Roasting) Type of meat Step Temperature Humidity Duration in °F / °C in % in minutes Poultry Chicken 395 / 200 (whole) 395 - 437 / 200 - 225 Chicken thighs 395 / 200 395 - 437 / 200 - 225 10 - 15 Duck 212 / 100...

  • Page 59: Baking

    Baking ConvectionPlus For baking on multiple levels When using ConvectionPlus, reduce the temperatures given for Surround by about 25°F. Surround For the baking of traditional recipes and preparing soufflé. Bake on one level only. Bake sheet cakes in the center shelf level. Browning For browning, au gratin dishes or casseroles.

  • Page 60: Combination Steam

    Baking Combination steam The shiny finish on bread, 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 61: Notes About Baking

    Baking Notes about baking Remove the grease filter from the back wall. Otherwise results can be uneven. (Exception: Fruit tarts, pizza with extra toppings). Baking pans Dark-colored pans conduct the heat more quickly to the mixture. Shiny metal pans reflect heat so cakes take longer to bake.
  • Page 62 Baking Frozen products When baking deep frozen products such as French fries, croquettes, cakes, pizza and baguettes, use the lowest temperature quoted by the manufacturer on the packaging. Bake deep frozen cakes, pizzas or baguettes on the rack covered with parchment paper. With deep frozen products, the baking or universal tray may warp so that they cannot be removed when hot.

  • Page 63: Baking Chart

    Baking Baking chart Function Step Temperature Humidity Duration in °F / °C in % in minutes Cake batter Baking tray ConvectionPlus 300 - 360 / 150 - 180 Baking pan Surround 320 - 340 / 160 - 170 25 - 35 Puff pastry Filled Combination steam...
  • Page 64 Baking Function Step Temperature Humidity Duration in °F / °C in % in minutes Yeast dough Braided loaf Combination steam 195 / 90 Surround 300 / 150 300 - 360 / 150 - 180 Mixed grain Combination steam 105 / 40 bread* ConvectionPlus 125 / 50...
  • Page 65 Baking Function Step Temperature Humidity Duration in in °F / °C in % minutes Short crust pastry Cookies, small Combination steam 365 / 185 pastries ConvectionPlus 365 / 185 10 - 15 Pan with moist Combination steam Preheat 410 / 210 topping Surround 375 / 190...

  • Page 66: Broiling

    Broiling The appliance door must be closed when broiling because otherwise the control elements would become hot. Risk of burns! Use the function – Broil/EcoBroil when broiling flat food and browning in dishes. – ConvectionBroil for broiling food with a larger diameter such as poultry or roasts.
  • Page 67 Broiling Tips Marinate lean meat or brush it with oil. Other fats will easily burn or develop smoke. Make sure the pieces are approximately the same thickness so the broiling times are not too different. When turning the food, work swiftly to avoid the oven cooling too much.

  • Page 68: Broiling Chart

    Broiling Broiling chart Food to be Runner Function Step Temperature Humidity Duration Broiled level in °F / °C in % in minutes Au gratin dishes Peach halves* Broil 437 / 225 5 - 10 Tomato halves* Broil 437 / 225 5 - 10 Fish Mackerel...
  • Page 69 Broiling Food to be Runner Function Step Temperature Humidity Duration Broiled level in °F / °C in % in minutes Poultry Duck breast*, Combination steam/ 437 / 225 pink Broil 85 / 30 Combination steam/ 437 / 225 7 - 13 ConvectionPlus Combination steam/Broil...

  • Page 70: Dehydrating Food

    Dehydrating food Only use the ConvectionPlus function to dry food so that moisture can be dissipated. Procedure ^ Cut the food into pieces of the same size. ^ Spread the pieces evenly on the rack or in a perforated container. ^ Slide the collection tray into the lowest shelf level.
  • Page 72 Alteration rights reserved / 1513 M.-Nr. 09 064 880 / 02 INFORMATION IS SUBJECT TO CHANGE. PLEASE REFER TO OUR WEBSITE TO OBTAIN THE MOST CURRENT PRODUCT SPECIFICATIONS, TECHNICAL & WARRANTY INFORMATION.

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