Miele DGC 7585 Operating and Installation instructions - Page 80

Steam cooking Fish Fresh food Prepare fresh fish in the usual way, i.e. clean, gut and filet. Frozen food Frozen fish should be slightly defrosted before cooking. Preparing for use Add some lemon or lime juice to fish before cooking. The citric acid helps the flesh stay firm. It is not necessary to season fish when cooking with steam as this method retains the minerals which give the fish its unique flavor. Cooking pans If using a perforated pan, grease it first. Shelf level When cooking fish in a perforated container at the same time as cooking other types of food in other containers, place the container with the fish directly above the universal tray to catch any liquid and so avoid any transfer of tastes to other food. Temperature 185-195°F (85-90°C) For gently cooking delicate types of fish, such as sole. 212°F (100°C) For cooking firmer types of fish, e.g. cod and salmon. Also for cooking fish in sauce or stock. Cooking duration The cooking duration depends on the thickness and the consistency of the food, and not on the weight. The thicker the piece of food is, the longer cooking will take. A piece of fish weighing 1 lb (500 g) that is 1" (3 cm) thick will take longer to cook than a piece weighing 1 lb (500 g) and only 1/2" (2 cm) thick. The longer fish cooks, the firmer its flesh will become. Use the cooking durations given in the chart. If you find that the fish is not cooked sufficiently only cook it for a few minutes more. When cooking fish in sauce or stock, we recommend that you increase the cooking duration quoted by a few minutes. 80