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Miele DG 2661 Manual

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Tips on steaming
–
In general, the cooking durations for
cooking with steam are the same as
for cooking food in a saucepan.
–
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.
–
You can select any shelf level. You
can also cook on several levels at
the same time. This will not alter the
cooking duration.
– Food does not brown or get crisp
from over-cooking. It is gently
steamed, and not roasted or baked.
Cheese melts perfectly without
getting burnt. It is a healthy way of
cooking, and it brings out the distinct
flavour of the food.
– When cooking frozen food, e.g.
vegetables, ensure that any large
clumps frozen together are broken
up first so that they cook evenly. The
cooking duration is approximately
the same as for fresh vegetables.
–
Frozen and fresh vegetables which
take the same length of time to cook
can be cooked together.
–
Frozen fish should be partially
defrosted before cooking. We
recommend using the "Defrost"
programme (see "Defrost" for more
information).
–
Cooking with steam retains the true
taste of the food better than
conventional cooking. Therefore food
should not be seasoned until after it
has been cooked.
–
Only fill solid containers
3
/
4
full with
liquid.
–
Dried foods like pasta and rice must
be cooked in liquid. Pasta should be
well covered with liquid. With pulses,
grains, parboiled rice, basmati rice
and wild rice, the proportion of food
to liquid should be 1:1, with brown
rice 1:1.5 and risotto rice 1:2.
– When cooking pasta and noodles,
follow the manufacturer's instructions
on the packaging regarding cooking
duration.
–
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 thicken sauces in the steam
oven by adding flour and butter to
liquid (40 g flour and 40 g butter to
0.5 litres liquid).
Practical tips
38
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