Miele DGC 6660 Operating And Installation Instructions page 69

The durations given in the charts are guidelines only. We recommend selecting the
shorter cooking duration quoted to start with. If food is not cooked sufficiently
after the shorter time it can be put back in the oven and cooked for longer.
Meat
Leg steak, covered with water
Knuckle
Chicken breast
Shank
Top rib, covered with water
Veal cutlets
Gammon slices
Lamb stew
Poularde
Turkey roulade
Turkey escalope
Brisket, covered with water
Beef stew
Boiling fowl, covered with water
Boiled topside
 Duration
Steam cooking
 [min]
110–120
135–140
8–10
105–115
110–120
3–4
6–8
12–16
60–70
12–15
4–6
130–140
105–115
80–90
110–120
69