Miele DGC 6600 XL hvbr Product Manual - Page 45

General notes when cooking with Steam 45, Steam Cooking 45, The advantages of cooking with steam 45

Get Miele DGC 6600 XL hvbr PDF manuals and user guides View all Miele DGC 6600 XL hvbr manuals
Add to My Manuals
Save this manual to your list of manuals

Page 45 highlights

General notes when cooking with Steam Steam Cooking The advantages of cooking with steam Vitamins and minerals are better retained, as the food is not immersed in water. When cooked with steam, food retains its natural taste better than with conventional cooking. We therefore recommend not to season the food at all or only after it has been cooked. Food retains its fresh, natural color. Suitable cooking utensils Cooking pans Included with the appliance are stainless steel cooking pans. In addition, further cooking pans of different sizes are available, which can be supplied either perforated or solid (see "Optional accessories"). This allows the most suitable cooking pans to be selected for a particular food. It is best to use perforated pans for steam cooking if possible. This enables the steam to reach the food from all sides allowing the dish to be evenly cooked. Using your own pans You can also use your own pans. But please note the following: - Pans must be heat-resistant to 212°F / 100°C and able to withstand hot steam. Plastic pans can only be used for Steam Cooking if the manufacturer specifies that they are suitable for such use. - Thick-sided pans made of porcelain, china or stoneware, for example, are less suitable for Steam Cooking. They do not conduct heat well, thus cooking times will be considerably longer than those given in the charts. 45

  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10
  • 11
  • 12
  • 13
  • 14
  • 15
  • 16
  • 17
  • 18
  • 19
  • 20
  • 21
  • 22
  • 23
  • 24
  • 25
  • 26
  • 27
  • 28
  • 29
  • 30
  • 31
  • 32
  • 33
  • 34
  • 35
  • 36
  • 37
  • 38
  • 39
  • 40
  • 41
  • 42
  • 43
  • 44
  • 45
  • 46
  • 47
  • 48
  • 49
  • 50
  • 51
  • 52
  • 53
  • 54
  • 55
  • 56
  • 57
  • 58
  • 59
  • 60
  • 61
  • 62
  • 63
  • 64
  • 65
  • 66
  • 67
  • 68
  • 69
  • 70
  • 71
  • 72
  • 73
  • 74
  • 75
  • 76
  • 77
  • 78
  • 79
  • 80
  • 81
  • 82
  • 83
  • 84
  • 85
  • 86
  • 87
  • 88
  • 89
  • 90
  • 91
  • 92
  • 93
  • 94
  • 95
  • 96
  • 97
  • 98
  • 99
  • 100
  • 101
  • 102
  • 103
  • 104
  • 105
  • 106
  • 107
  • 108
  • 109
  • 110
  • 111
  • 112
  • 113
  • 114
  • 115
  • 116
  • 117
  • 118
  • 119
  • 120
  • 121
  • 122
  • 123
  • 124
  • 125
  • 126
  • 127
  • 128
  • 129
  • 130
  • 131
  • 132
  • 133
  • 134
  • 135
  • 136
  • 137
  • 138
  • 139
  • 140
  • 141
  • 142
  • 143
  • 144
  • 145
  • 146
  • 147
  • 148
  • 149
  • 150
  • 151
  • 152
  • 153
  • 154
  • 155
  • 156
Steam Cooking
The advantages of cooking with steam
Vitamins and minerals are better retained, as the food is not
immersed in water.
When cooked with steam, food retains its natural taste better
than with conventional cooking. We therefore recommend not
to season the food at all or only after it has been cooked.
Food retains its fresh, natural color.
Suitable cooking utensils
Cooking pans
Included with the appliance are stainless steel cooking pans.
In addition, further cooking pans of different sizes are
available, which can be supplied either perforated or solid
(see "Optional accessories"). This allows the most suitable
cooking pans to be selected for a particular food.
It is best to use perforated pans for
steam cooking
if
possible. This enables the steam to reach the food from all
sides allowing the dish to be evenly cooked.
Using your own pans
You can also use your own pans. But please note the
following:
– Pans must be heat-resistant to 212°F / 100°C and able to
withstand hot steam. Plastic pans can only be used for
Steam Cooking if the manufacturer specifies that they are
suitable for such use.
– Thick-sided pans made of porcelain, china or stoneware,
for example, are less suitable for Steam Cooking. They do
not conduct heat well, thus cooking times will be
considerably longer than those given in the charts.
General notes when cooking with Steam
45