Manual Miele DG 163-2 (page 38 of 64) (English)

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Advantages of cooking with

steam

–

Steam prevents food from drying out

so it remains moist and juices are not

lost. This applies to a wide variety of

food, including dumplings, steam

puddings, fish and meat dishes, as

well as vegetables.

–

Food does not brown or get crisp

from over-cooking and cheese melts

perfectly.

Tips on steaming

– When cooking frozen food, e.g. ve-

getables, ensure that any large

clumps frozen together are broken

up first so that they cook evenly. The

cooking time is approximately the

same as for fresh vegetables.

– Cooking with steam retains the true

taste of the food better than conven-

tional cooking. Therefore, food

should not be seasoned until after it

has been cooked.

–

Cooking liquids do not boil away.

They are either absorbed by the

food, as with rice and pasta, or they

remain in the dish to form a sauce,

as with casseroles. The sauce can

then be thickened or added to after

cooking.

–

You can select any runner level. You

can also cook on several levels at

the same time. This will not alter the

cooking time.

–

Fish should be cooked at 75 °C to

maintain its texture and natural co

lour.

At this temperature you should cook

on only one level.

Fish can be cooked on more than

one level at 90 °C. Please note that

at this temperature the cooking time

will be reduced by several minutes.

– To avoid any transfer of tastes cau-

sed by moisture dripping down from

above, solid containers should be

placed above any perforated contai-

ners. (See the section on cooking

whole meals).

Practical tips

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Others manual(s) of Miele DG 163-2

Miele DG 163-2 User Manual - German - 60 pages

Miele DG 163-2 User Manual - Dutch - 60 pages

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Miele DG 163-2 Manual

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