Miele DGD 4635 Operating And Installation Instructions page 39

Temperature
85 °C – 90 °C
For gently cooking delicate types of
fish, such as flounder.
100 °C
For cooking firmer types of fish, e.g.
salmon.
Also for cooking fish in sauce or stock.
Duration
The cooking duration depends on the
thickness and the texture of the fish,
and not on the weight. The thicker the
fish, the longer the cooking duration. A
3 cm thick piece of fish weighing 500 g
will take longer to cook than a 2 cm
thick piece of fish weighing 500 g.
The longer fish cooks, the firmer its
flesh will become. Use the cooking du‐
rations given in the chart. If you find
that the fish is not cooked sufficiently,
only cook it for a few minutes more.
When cooking fish in sauce or stock,
we recommend that you increase the
cooking duration quoted by a few mi‐
nutes.
Useful tips
– Adding herbs and spices, such as
dill, will help bring out the full flavour
of the fish.
– Cook large fish in the swimming posi‐
tion. To help maintain the structure of
the fish, place a small cup or similar
upside down in the cooking contain‐
er, and arrange the fish bellyside
down over the cup.
– You can use any fish scraps, e.g. fish
heads, bones, tails etc. to make a
fish stock. Place the fish scraps to‐
gether with some mixed vegetables
in a solid cooking container and add
cold water. Cook at 100 °C for 60 to
90 minutes. The longer the cooking
duration, the stronger the stock.
– Blue fish is fish which is cooked in
water and vinegar. It is important not
to damage the skin of the fish. This
method is suitable for cooking carp,
trout, tench, eel and salmon.
Settings
Steam cooking 
Temperature: see chart
Duration: see chart
Steam cooking
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