Sausages; Fish - Miele DGC 6660 Operating And Installation Instructions

Steam cooking

Sausages

Settings
Automatic programmes
Steam cooking
or
|
Oven functions Steam cooking
Temperature: 90 °C
Duration: see chart
Sausages
Frankfurters
Bologna sausages
Veal sausages
 Duration
70
| | ... |
Sausages
 [min]
6–8
6–8
6–8

Fish

Fresh
Prepare fresh fish in the usual way, i.e.
clean, gut and fillet.
Frozen food
Fish does not need to be fully defrosted
before cooking. Defrost so that the
surface is sufficiently thawed to take
herbs and seasoning. Depending on the
thickness of the fish, 2 - 5 minutes
should be enough.
Preparation
Add some lemon or lime juice to fish
before cooking. The citric acid helps the
flesh stay firm.
It is not necessary to season fish with
salt when cooking with steam as this
method retains the minerals which give
the fish its unique flavour.
Cooking containers
If using a perforated container, grease it
first.
Shelf level
When cooking fish in a perforated
container at the same time as cooking
other types of food in other containers,
place the container with the fish directly
above the condensate tray/universal
tray (depending on model) to catch any
liquid and so avoid any transfer of
tastes to other food.