Miele DGC 6500 XL Product Manual - Page 86
Skinning Fruits and Vegetables 86, Procedure, Settings, Duration in minutes
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Special Modes Skinning Fruits and Vegetables Procedure Settings ^ Cut a cross at the stem end of tomatoes, nectarines, etc. This will allow the skin to be removed more easily. ^ Place the food in a perforated pan if cooking with steam or a universal tray if using the rack. ^ To blanch almonds, it is important to plunge them into cold water as soon as they are taken out of the oven. Otherwise the skin cannot be removed. Operating Mode > Maxi Broil Level 3 Duration: see table Food Duration in minutes Peppers, halved 10 Tomatoes 7 Operating Mode > Steam Cooking Temperature: 212°F / 100°C Duration: see table Food Apricots Almonds Nectarines Peppers Peaches Tomatoes Duration in minutes 1 1 1 4 1 1 86
Skinning Fruits and Vegetables
Procedure
^
Cut a cross at the stem end of tomatoes, nectarines, etc.
This will allow the skin to be removed more easily.
^
Place the food in a perforated pan if cooking with steam or
a universal tray if using the rack.
^
To blanch almonds, it is important to plunge them into cold
water as soon as they are taken out of the oven. Otherwise
the skin cannot be removed.
Settings
Operating Mode > Maxi Broil
Level 3
Duration: see table
Food
Duration in minutes
Peppers, halved
10
Tomatoes
7
Operating Mode > Steam Cooking
Temperature: 212°F / 100°C
Duration: see table
Food
Duration in minutes
Apricots
1
Almonds
1
Nectarines
1
Peppers
4
Peaches
1
Tomatoes
1
Special Modes
86