Miele DGC 6600 Operating instructions/Installation instructions - Page 82

Steam cooking Menu Cooking - Manual Before cooking meals with the "Menu Cooking" function, turn off the steam reduction system (see "Settings"). "Menu Cooking" is intended for cooking a whole meal containing types of food which have different cooking durations, e.g., fish filet with rice and broccoli. Each dish is placed in the oven at different times so that they are all ready at the same time. Shelf level When cooking fish or food with a distinctive color (e.g. beetroot) in a perforated container, place the perforated container directly above the drip tray / universal tray (depending on model) to avoid any transfer of flavor or color to other food and to prevent liquid dripping onto food below it. Temperature Whole meals should be cooked at a temperature of 212°F / 100°C as this is the temperature required to cook the majority of foods. Do not cook a whole meal at the lowest temperature when different temperatures are required for different types of food, e.g. 185°F / 85°C for seabream and 212°F / 100°C for potatoes. If the recommended cooking temperature for the food is 185°F / 85°C, for example, try cooking it at 212°F / 100°C and testing the result. Some delicate types of fish with a soft structure, e.g. sole and plaice will become very firm when cooked at 212°F / 100°C. Cooking duration If you are increasing the recommended temperature, shorten the cooking duration by approx. ¹/₃. Example Rice Tilapia filet Broccoli 20 minutes 6 minutes 4 minutes 20 minutes minus 6 minutes = 14 minutes (first cooking duration: rice) 6 minutes minus 4 minutes = 2 minutes (second cooking duration: tilapia filet) Time left = 4 minutes (third cooking duration: broccoli) Cooking durations Setting 20 min. - rice 6 min. - tilapia filet 4 min. broccoli 14 min. 2 min. 4 min. 82