Menu Cooking - Manual - Miele DG 6600 Operating And Installation Instructions

Menu Cooking - Manual

Before cooking meals with the "Menu
Cooking" function, turn off the steam
reduction system (see "Settings").
"Menu Cooking" is intended for cook‐
ing a whole meal containing types of
food which have different cooking dura‐
tions, e.g., fish filet with rice and broc‐
coli. Each dish is placed in the oven at
different times so that they are all ready
at the same time.
Shelf level
When cooking fish or food with a dis‐
tinctive color (e.g. beetroot) in a perfo‐
rated container, place the perforated
container directly above the drip tray /
universal tray (depending on model) to
avoid any transfer of flavor or color to
other food and to prevent liquid drip‐
ping onto food below it.
Temperature
Whole meals should be cooked at a
temperature of 212°F / 100°C as this is
the temperature required to cook the
majority of foods.
Do not cook a whole meal at the lowest
temperature when different tempera‐
tures are required for different types of
food, e.g. 185°F / 85°C for seabream
and 212°F / 100°C for potatoes.
If the recommended cooking tempera‐
ture for the food is 185°F / 85°C, for ex‐
ample, try cooking it at 212°F / 100°C
and testing the result. Some delicate
types of fish with a soft structure, e.g.
sole and plaice will become very firm
when cooked at 212°F / 100°C.
Cooking duration
If you are increasing the recommended
temperature, shorten the cooking dura‐
tion by approx. ¹/₃.
Example
Rice
Tilapia filet
Broccoli
20 minutes minus 6 minutes = 14 mi‐
nutes (first cooking duration: rice)
6 minutes minus 4 minutes = 2 minutes
(second cooking duration: tilapia filet)
Time left = 4 minutes (third cooking du‐
ration: broccoli)
Cook‐
ing du‐
rations
Setting 14 min.
Steam cooking
20 minutes
6 minutes
4 minutes
20 min. - rice
6 min. - tilapia fil‐
et
4 min. -
broccoli
2 min. 4 min.
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