Fish - Miele DGC 6705 Operating And Installation Instructions

Fish

Fresh
Frozen
Preparation
Cooking pans
Shelf level
Temperature
Prepare fresh fish as usual, i.e. clean, gut and filet.
Fish should be thoroughly defrosted before steaming (see
"Defrosting").
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.
Use perforated pans to cook fish, grease them beforehand.
Slide the universal tray onto the bottom shelf level.
When cooking fish in a perforated pan, and at the same time
cook other foods in other pans, it is recommended to place
the universal tray directly underneath the pan with the fish to
catch any liquid, avoiding any transfer of tastes.
185°F- 194°F (85°C - 90°C)
For gentle cooking of delicate types of fish, such as Sole.
212°F (100°C)
For cooking firmer types of fish, e.g. Cod and Salmon.
Also for cooking fish in sauce or stock.
Steam Cooking
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