Miele DGC 6700 AM Operating instructions/Installation instructions - Page 71

Steam cooking Vegetables Fresh food Prepare fresh vegetables in the usual way, i.e. wash, clean and cut them up. Frozen food Frozen vegetables do not need to be defrosted beforehand unless the vegetables have been frozen together in a block. To cook frozen vegetables, program the same time as for fresh ones. Break up the larger, frozen together pieces. Please refer to the cooking times on the packaging. Cooking pan Food such as peas or asparagus spears, which have little or no space between them, will take longer to cook because the steam has less space to work in. For an even result, it is best to use a shallow container for these types of food, and only fill it about 1-2" (3-5 cm) deep. When cooking large quantities divide the food between 2 or 3 shallow containers rather than using one deep one. Different types of vegetables which take the same length of time to cook can be cooked together in one cooking pan. Use solid containers for vegetables which are cooked in liquid, e.g. cabbage. Shelf level When cooking vegetables with a distinctive color (e.g. beets) in a perforated container at the same time as cooking other foods in other containers, place the drip tray directly underneath the perforated container to catch any drips and therefore avoid any color transfer. Cooking duration As with conventional methods, when cooking vegetables with steam, the cooking duration will depend on the size and also whether you want the vegetables to be al dente or soft/well done. Example: firm potatoes, cut into quarters = approx. 17 minutes firm potatoes, cut in half = approx. 21 minutes Settings MasterChef  | Vegetables | ... | Steam Cooking or Operating Modes  | Steam Cooking  Temperature: 210°F / 100°C Duration: see chart 71