Miele DGC 6700 AM Operating instructions/Installation instructions - Page 74
Meat, Fresh food, Frozen food, Preparation, Cooking duration, Tips, Settings
View all Miele DGC 6700 AM manuals
Add to My Manuals
Save this manual to your list of manuals |
Page 74 highlights
Steam cooking Meat Fresh food Prepare the meat as usual. Frozen food Meat should be thoroughly defrosted before cooking in the steam oven (see "Defrosting"). Preparation For meat which needs to be seared before being cooked, e.g. for a stew, sear the meat in a pan on the cooktop first. Cooking duration The cooking time depends on the thickness and consistency of the food. The thicker the meat, the longer the cooking time. Tips - Use a perforated pan to retain the flavor when cooking meat. Place a solid pan or universal tray underneath to catch the juices. You can use these to make a gravy or freeze them for later use. - Boiling chicken, pork rind, meat, ribs and meat bones can be used to make stock. Place the meat together with some mixed vegetables in a solid cooking pan and add cold water. The longer the cooking duration, the stronger the stock. Settings MasterChef | Meat | ... | Steam Cook- ing or Operating Modes | Steam Cooking Temperature: 210°F / 100°C Duration: see chart 74