Miele DGC 7585 Operating and Installation instructions - Page 83

Steam cooking Meat Fresh food Prepare the meat as usual. Frozen food Meat should be thoroughly defrosted before cooking in the steam oven (see "Defrost" under "Special Modes"). 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. The thicker the piece of food is, the longer cooking will take. A piece of fish weighing 1 lb (500 g) that is 4" (10 cm) thick will take longer to cook than a piece weighing 1 lb (500 g) and only 2" (5 cm) thick. Tips - To retain the flavor, use a perforated cooking container. Place a solid cooking container or the universal tray underneath in order to collect the concentrate. You can use the concentrate to enhance your sauces or freeze it for later use. - Boiling meat from chicken and beef as well as meat bones can be used to make a strong stock. Place the meat together with the bones and some mixed vegetables in a cooking container and add cold water. The longer the cooking duration, the stronger the stock. Settings Automatic Programs  | Meat | ... | Steam Cooking or Operating Modes  | Steam cooking  Temperature: 212°F (100°C) Duration: see chart 83