Meat - Miele DGC 7150 Operating And Installation Instructions

Steam cooking
When cooking fish in sauce or stock,
we recommend that you increase the
cooking duration quoted by a few
minutes.
Tips
- Adding herbs and spices, such as
dill, will help bring out the full flavour
of the fish.
- Cook large fish in swimming position.
To help maintain the shape of the
fish, place a small cup or similar
upside down in the cooking
container, and 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 together
with some mixed vegetables in a
solid cooking container and add cold
water. Cook at 100 °C for 60 minutes.
The longer the cooking duration, the
stronger the stock.
- Preparing fish au bleu is a method
involving cooking the fish in water
with vinegar, at different proportions
depending 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.
62

Meat

Fresh
Prepare the meat in the usual way.
Frozen food
Meat should be thoroughly defrosted
before cooking in the steam oven (see
"Special applications" – "Defrost").
Preparation
For meat which needs to be seared
before being cooked, e.g. for a stew,
sear the meat in a pan on the hob first.
Duration
The cooking duration depends on the
thickness and the texture of the meat,
and not on the weight. The thicker the
piece of meat, the longer the cooking
duration. A piece of meat weighing
500 g which is 10 cm thick will take
longer to cook than a piece of meat
weighing 500 g which is 5 cm thick.
Tips
- To retain the flavour, use a perforated
cooking container. You can use the
concentrate that collects in the
universal tray to enhance your sauces
or freeze it for later use.
- Boiling meat from chicken and beef
as well as meat bones can be used to
make a strong stock. Place the meat
together with the bones and some
mixed vegetables in a cooking
container and add cold water. The
longer the cooking duration, the
stronger the stock.