Miele DGC 7585 Operating and Installation instructions - Page 95

Steam cooking Menu Cooking - Manual Before cooking meals with the manual menu cooking function, turn off steam reduction (see "Steam reduction" under "Settings"). When cooking a menu, you can combine different foods with different cooking durations, e.g., fish filet with rice and broccoli. The food is placed in the steam oven compartment at different times so that each item is ready at the same time. Shelf level Place foods that produce a lot of liquid (e.g., fish) or have a distinctive color (e.g., beetroot) directly above the universal tray. This avoids any transfer of flavor or color to other food and prevents 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 Food cooking durations (see cooking charts in "Steam cooking") Parboiled rice Tilapia filet Broccoli 24 minutes 6 minutes 4 minutes Calculation of set cooking durations: 24 minutes minus 6 minutes = 18 minutes (1st cooking duration: rice) 6 minutes minus 4 minutes = 2 minutes (2nd cooking duration: tilapia filet) Remaining time = 4 minutes (3rd cooking duration: broccoli) Cooking duration 24 min. - rice 6 min. - tilapia filet 4 min. - broccoli Setting 18 min. 2 min. 4 min. 95