Miele DGC 6500 XL Product Manual - Page 68

Menu Cooking - Manual 68, Shelf level, Temperature, Cooking duration

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Steam Cooking Menu Cooking - Manual Turn the steam reduction off when Menu Cooking (see "Settings"). With Menu Cooking you can cook a whole meal containing types of food which have different cooking times, e.g. tilapia filet with rice and broccoli. The food is placed in the oven at the appropriate time so that the whole meal is ready at the same time. Shelf level When cooking dripping food (e.g. fish) or food with a distinctive color (e.g. beets) in a perforated pan, place the drip tray / universal tray underneath. This avoids any transfer of flavors from dripping liquid. Temperature The temperature for Menu Cooking should be 212°F /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. 185°F / 85°C for sea bream and 212°F / 100°C for potatoes. If the default cooking temperature for the food is 185°F / 85°C, for example, try cooking it at 212°F / 100°C and testing the result. Some delicate types of fish with a soft structure, e.g. sole and plaice, will become very firm when cooked at 212°F / 100°C. Cooking duration If you increase the default temperature, shorten the cooking duration by approx. 1/3. 68

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Menu Cooking - Manual
Turn the steam reduction off when Menu Cooking (see
"Settings").
With Menu Cooking you can cook a whole meal containing
types of food which have different cooking times, e.g. tilapia
filet with rice and broccoli. The food is placed in the oven at
the appropriate time so that the whole meal is ready at the
same time.
Shelf level
When cooking dripping food (e.g. fish) or food with a
distinctive color (e.g. beets) in a perforated pan, place the
drip tray / universal tray underneath. This avoids any transfer
of flavors from dripping liquid.
Temperature
The temperature for Menu Cooking should be 212°F /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. 185°F / 85°C for sea bream and 212°F / 100°C for
potatoes.
If the default cooking temperature for the food is 185°F /
85°C, for example, try cooking it at 212°F / 100°C and testing
the result. Some delicate types of fish with a soft structure,
e.g. sole and plaice, will become very firm when cooked at
212°F / 100°C.
Cooking duration
If you increase the default temperature, shorten the cooking
duration by approx.
1
/
3
.
Steam Cooking
68