Special Applications - Miele DGC 6000 XL Cookbook

Special applications

Blanching
Blanching helps food maintain its aroma and
vitamins during freezing. Fruit and vegetables
can be blanched in 1 minute at 100°C. After
blanching it needs to be plunged immediately
into ice-cold water to stop it from cooking any
further. It is then ready for freezing.
Clean and trim the vegetables or fruit. Cut larger
vegetables (such as caulifl ower or broccoli into
fl orets, and leeks, carrots and kohlrabi into
slices), then place them in a perforated container
in the steam combi oven. Select the blanching
programme and blanch for approx 1-2 minutes
at 100°C. Plunge into ice-cold water immediately
after blanching. Berries and herbs are not
suitable for blanching.
The following are suitable for blanching:
Apples, apricots, pears, peaches, caulifl ower,
broccoli, peas, kale, kohlrabi, carrots, leeks,
asparagus, spinach
Not suitable for blanching:
Berries, herbs
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Defrosting
Defrosting food in the steam combi oven takes
considerably less time than at room
temperature. Food also defrosts more evenly
than in the microwave – partially cooked or grey
patches are things of the past. At 50–60°C frozen
food such as vegetables, fruit, fi sh, meat, poultry
and ready meals defrost gently. Dairy products
and baked goods are also quickly ready for serv-
ing again.
Please note:
• Using shallow freezer containers speeds up the
defrosting process.
• Freeze food in small portions. These defrost
more quickly and gently than large portions.
• Several portions of the same type of frozen
food that are the same size (e.g. several
chicken drumsticks) can be defrosted together
without altering the temperature setting or the
defrosting time eequired for a single portion,
providing they have been frozen singly.
• Remove the packaging from the food (except
in the case of bread or baked goods), and place
them on a plate or in a shallow cooking steam
combi oven container.
• Turn the food halfway through the
defrosting programme and separate pieces
that have frozen together. This is particularly
important in the case of large pieces of food,
e.g. steak or portions of meat to roast.