Miele DGC6500 Operating And Installtion Instructions page 4

Contents
Shelf level .............................................................................................................. 60
Frozen food............................................................................................................ 60
Temperature .......................................................................................................... 60
Cooking duration ................................................................................................... 60
Cooking with liquid................................................................................................ 60
Your own recipes - Steam cooking ....................................................................... 60
Wire oven rack / universal tray .............................................................................. 61
Steam cooking..................................................................................................... 62
Vegetables............................................................................................................. 62
Meat ...................................................................................................................... 65
Sausage................................................................................................................. 67
Fish........................................................................................................................ 67
Shellfish ................................................................................................................. 70
Mussels ................................................................................................................. 71
Rice ....................................................................................................................... 72
Pasta ..................................................................................................................... 73
Dumplings ............................................................................................................. 74
Grains .................................................................................................................... 75
Legumes................................................................................................................ 76
Eggs ...................................................................................................................... 78
Fruit ....................................................................................................................... 79
Menu Cooking - Manual........................................................................................ 80
Sous-vide (vacuum) cooking .............................................................................. 82
Special modes ..................................................................................................... 87
Reheat ................................................................................................................... 87
Defrost................................................................................................................... 89
Canning ................................................................................................................. 92
Juicing ................................................................................................................... 94
Menu Cooking ....................................................................................................... 95
Dehydrate .............................................................................................................. 96
Making Yogurt ....................................................................................................... 97
Proofing ................................................................................................................. 98
Dissolving Gelatine................................................................................................ 99
Melting Chocolate ................................................................................................. 99
Skinning Fruits and Vegetables ........................................................................... 100
Preserving Apples .............................................................................................. 101
Blanching............................................................................................................. 101
Sweating Onions ................................................................................................. 102
Rendering Fat ...................................................................................................... 102
Sanitizing Cookware ........................................................................................... 103
Heating Damp Towels ......................................................................................... 103
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