Miele DGC 6700 Operating And Installation Instructions page 76

Steam cooking
The durations given in the chart are guidelines for fresh fish. We recommend se-
lecting the shorter cooking duration quoted to start with. If the fish is not cooked
sufficiently after the shorter time, it can be put back in the steam oven and cooked
some more.
Fish
Eel
Perch filet
Mahi Mahi filet
Trout, 1/2 lb (250 g)
Halibut filet
Cod filet
Carp, 3 lbs (1.5 kg)
Salmon filet
Salmon steak
Rainbow trout
Pangasius filet
Ocean Perch filet
Haddock filet
Flounder filet
Monkfish filet
Sole filet
Turbot filet
Tuna filet
Pike Perch filet
 Temperature /  Cooking duration
76
 [°F / °C]
212 / 100
212 / 100
185 / 85
195 / 90
185 / 85
212 / 100
212 / 100
212 / 100
212 / 100
195 / 90
185 / 85
212 / 100
212 / 100
185 / 85
185 / 85
185 / 85
185 / 85
185 / 85
185 / 85
 [min]
5–7
8–10
3
10–13
4–6
6
18–25
6–8
8–10
14–17
3
6–8
4–6
4–5
8–10
3
5–8
5–10
4