Miele DGC 7580 Operating And Installation Instructions page 81

Tips
- Adding herbs and spices, such as
dill, will help bring out the full flavor 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 con-
tainer. Arrange the fish belly-side
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 212°F (100°C) for
60 to 90 minutes. The longer the
cooking duration, the stronger the
stock.
- Preparing fish au bleu is a method in-
volving cooking the fish in water with
vinegar, at different proportions de-
pending on the recipe. It is important
not to damage the skin of the fish.
This method is suitable for cooking
carp, trout, tench, eel, and salmon.
Settings
Automatic Programs
Cooking
or
 |
Operating Modes
Temperature: see chart
Duration: see chart
 | | ... |
Fish Steam

Steam cooking
Steam cooking
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