Miele DGC 6300 Operating And Installation Instructions page 4

Contents
Temperature .......................................................................................................... 58
Duration ................................................................................................................. 58
Cooking with liquid................................................................................................ 59
Your own recipes - steam cooking........................................................................ 59
Steam cooking..................................................................................................... 60
Vegetables............................................................................................................. 60
Meat ...................................................................................................................... 63
Sausages............................................................................................................... 65
Fish........................................................................................................................ 65
Shellfish ................................................................................................................. 68
Mussels ................................................................................................................. 69
Rice ....................................................................................................................... 70
Pasta / Noodles ..................................................................................................... 71
European dumplings ............................................................................................. 72
Grains .................................................................................................................... 73
Dried pulses .......................................................................................................... 74
Hen's eggs ........................................................................................................... 76
Fruit ....................................................................................................................... 77
Menu cooking........................................................................................................ 78
Sous-vide (vacuum) cooking .............................................................................. 80
Special applications ............................................................................................ 86
Reheat ................................................................................................................... 86
Defrost................................................................................................................... 88
Bottling .................................................................................................................. 91
Extracting juice ...................................................................................................... 94
Drying food............................................................................................................ 95
Making yoghurt ..................................................................................................... 96
Proving yeast dough.............................................................................................. 97
Dissolving gelatine ................................................................................................ 98
Melting chocolate .................................................................................................. 98
Skinning fruit and vegetables ................................................................................ 99
Preserving apples ................................................................................................. 99
Blanching............................................................................................................. 100
Sweating onions.................................................................................................. 100
Rendering fat....................................................................................................... 101
Disinfecting items ............................................................................................... 101
Heating damp towels .......................................................................................... 102
Decrystallising honey .......................................................................................... 102
Preparing custard royale ..................................................................................... 102
Roasting ............................................................................................................. 103
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