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Vis
Verse vis
Bereid de vis zoals gebruikelijk voor: maak de vis schoon,
verwijder de schubben en spoel de vis af.
Diepgevroren vis
Ontdooi de diepgevroren vis vooraf (zie rubriek "Ontdooien").
Voorbereiden
Besprenkel de vis vooraf met citroensap of
citroen-limoensap. Het zuur geeft het visvlees een vastere
structuur.
De vis hoeft niet te worden gezouten, aangezien de minera
-
len die de vis zijn typische smaak geven, bij het koken met
stoom optimaal behouden blijven.
Stoomovenpannen
Vet stoomovenpannen met gaatjes in. Schuif de universele
bakplaat op het onderste inschuifniveau in het toestel.
Inschuifniveau
Als u tegelijkertijd vis in een stoomovenpan met gaatjes en
andere levensmiddelen in andere stoomovenpannen bereidt,
dient u te vermijden dat de smaak wordt overgedragen via af-
druipend vocht. Schuif de stoomovenpan met de vis daartoe
vlak boven de universele bakplaat in de ovenruimte.
Temperatuur
8C-9C
Om delicate vissoorten behoedzaam te bereiden (bijv. zee
-
tong).
100 °C
Om vissoorten met vast vlees te bereiden (bijv. kabeljauw en
zalm).
Om vis in saus of bouillon te bereiden.
Koken met stoom
60
60


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Others manual(s) of Miele DGC 6600

Miele DGC 6600 Usermanual and installation guide - English - 180 pages

Miele DGC 6600 Usermanual and installation guide - German - 184 pages

Miele DGC 6600 User Manual - French - 184 pages


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