Miele DG 6010 Operating Instructions Manual page 39

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 oven and
cooked some more.
Eel
Perch fillet
Bream/Snapper
fillet
Trout, 250 g
Halibut fillet
Blue eye
trevalla/Ling fillet
Carp, 1.5 kg
Salmon fillet
Salmon steak
Ocean
trout/Rainbow trout
Basa fillet
Rosefish fillet
Jackass
morwong/Ling fillet
Flounder fillet
Stargazer/
Monkfish fillet
Sole fillet
Turbot fillet
Tuna fillet
Pikeperch fillet
Temperature in
°C
100
100
85
90
85
100
100
100
100
90
85
100
100
85
85
85
85
100
85
Steam cooking
Duration in minutes
5–7
8–10
3
10–13
4–6
6
18–25
6–8
8–10
14–17
3
6–8
4–6
4–5
8–10
3
5–8
6–8
4
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