Miele DGC 6700 AM Operating instructions/Installation instructions - Page 68
General notes, The advantages of cooking with steam, Suitable containers, Cooking pans
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General notes The "General Notes" section contains general information. You will find more detailed information about particular foods and how to cook them in the other sections. The advantages of cooking with steam Almost all vitamins and minerals are retained as the food is not immersed in water. Cooking with steam also retains the true taste of the food better than conventional cooking. We therefore recommend seasoning the food after it has been cooked. Food also retains its fresh, original color. Suitable containers Cooking pans This steam oven is supplied with stainless steel cooking pans. Other containers, in a variety of sizes, both perforated and solid, are available as optional extras (see "Optional accessories"). This enables you to choose the most suitable container for the food you are preparing. It is best to use perforated pans for Steam Cooking. The steam can reach the food from all sides and the food is cooked evenly. Using your own cookware You can also use your own cookware. However, please note the following: - It must be suitable for using in an oven and must be steam resistant. Plastic cookware can only be used for steam cooking if the manufacturer has stated that they are suitable for such use. - Thick-sided dishes made from porcelain, china or stoneware, for example, are not as suitable for steam cooking. They do not conduct heat well and as a result cooking durations will be considerably longer than those given in the charts. - Place the cookware on the rack or in a suitable cooking container and not on the oven floor. - Ensure that there is a gap between the upper rim of the dish and the top of the cooking compartment to allow sufficient steam into the container. 68