Miele DGC 6660 Operating Instructions Manual page 61

Settings
Automatic programmes > Fish > ...
or
Oven functions > Steam cooking
Temperature: see chart
Duration: see chart
The durations given in the chart are guidelines for fresh fish.
We recommend selecting the shorter cooking duration
quoted to start with. If the fish is not cooked sufficiently after
the shorter time, it can be put back in the steam combi oven
and cooked some more.
Eel
Perch fillet
Bream/Snapper fillet
Trout, 250 g
Halibut/Trumpeter fillet
Blue eye trevalla/Ling fillet
Carp, 1.5 kg
Salmon fillet
Salmon steak
Ocean trout
Basa fillet
Rosefish fillet
Jackass morwong
fillet/Terakihi fillet
Flounder fillet
Stargazer/Monkfish fillet
Sole fillet
Turbot fillet
Tuna fillet
Pikeperch fillet
Steam cooking
Temperature
in °C in minutes
100
100
85
90
85
100
100
100
100
90
85
100
100
85
85
85
85
100
85
Duration
5–7
3–5
3–5
8–12
4–6
6
18–25
4–8
8–10
8–10
3
6–8
4–6
4–5
6–8
3
5–8
4–8
4
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