Menu Cooking - Miele DGC 6300 Operating And Installation Instructions

Steam cooking

Menu cooking

Shelf level
Temperature
Duration
64
Switch off steam reduction when doing menu cooking (see
"Settings").
Menu cooking involves cooking various foods with different
cooking times in order to serve them all together in one meal,
e.g. Perch with rice and broccoli. Foods are placed in the
steam oven at different times so that they are all ready at the
same time.
When cooking fish or food with a distinctive colour (e.g.
beetroot) in a perforated container, place the condensate
tray / universal tray directly underneath the container to avoid
any transfer of flavour or colour to other food.
Whole meals should be cooked at a temperature of 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 temperatures are required for different types of food,
e.g. 85 °C for seabream and 100 °C for potatoes.
If the recommended cooking temperature for the food is
85 °C for example, try cooking it at 100 °C and testing the
result. Some delicate types of fish with a soft structure, e.g.
flounder will become very firm when cooked at 100 °C.
If you increase the recommended temperature, shorten the
cooking duration by approx.
1
/ .
3