Special Applications; Reheat - Miele DGC 6300 Operating And Installation Instructions

Special applications

Reheat

To reheat food which was cooked
using the Sous-vide method, use the
Sous-vide function (see "Sous-vide
(vacuum) cooking – Reheating").
The steam oven is very effective at
reheating food gently, without drying it
out or cooking it further. The food will
reheat evenly and does not need to be
stirred during the reheating process.
You can reheat individual dishes or
plated meals which have been prepared
previously (e.g. meat, vegetables and
potatoes).
Suitable containers
Small quantities can be reheated on a
plate, larger quantities should be placed
in a cooking container.
Duration
10-15 minutes are usually sufficient for
one plate of food. More than one plate
will need a little longer.
If you are reheating several plated
meals one after the other, the reheating
time can be reduced by around 5
minutes for the second and subsequent
plates as the oven will still be hot.
Moisture
The more moist the food, the less
moisture needs to be added.
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Tips
– Food does not need to be covered
before it is reheated.
– Do not reheat large items, such as a
joint of roast meat, whole. Divide it
into portions and reheat these as
plated meals.
– Compact items, such as stuffed
peppers or roulades, should be cut in
half.
– Please note that breaded items, such
as schnitzel, will not retain their
crispness when they are reheated.
– Reheat sauces separately, except for
dishes such as stew and casseroles
where the sauce is part of the dish.
Settings

Reheat
or

Combi mode
Temperature: see chart
Moisture: see chart
Duration: see chart