Miele DGC 6000 XL Cookbook page 435

Steam cooking
with the Miele steam combi oven
Food
Pasta
Taglietelli, covered with water
Soup pasta, covered with water
Rice (ratio of rice to water)
Basmati rice 1:1.5
Parboiled rice 1:1.5
Brown rice 1:1.5
Wild rice 1:1.5
Round grain rice (ratio of rice to water)
Pudding rice 1:1.5
Risotto rice 1:1.5
Binding agents
Gelatine
Beurre manie
Sago
Sago, stirred x 1
Fish and shellfi sh
Eel
Perch, fi llet
Crevettes
Seabream, fi llet
Trout, 250 g
Prawns
Halibut fi llet
Scallops
Atlantic cod, fi llet
Carp, 1.5 kg
King prawns
Salmon, fi llet
Salmon, steak
Salmon trout
Crayfi sh
Bearded mussels
Coley, fi llet
434
Temperature Duration
in °C in minutes
100 14
100
100 15
100 23–25
100 26–29
100 26–29
100 30
100 18–19
90
100
100 20
100 5–7
100 8–10
90
85
90 10–13
90
85 4–6
90
100
100 18–25
90
100 6–8
100 8–10
100 14–17
95 10–15
90 12
85
Perforated
container
8
1
3
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3
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3
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3
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5
•
6
•
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4
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•
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3
Solid container
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