Miele DG 4086, DG 4084 User Manual
Steam Ovens
Miele Steam Ovens
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Contents
Introduction
Gentle cooking 4
Design 8
VitaSteam 11
Product benefits
Miele steam oven highlights 12
Further product advantages 14
Products
The Range 17
Combination Ovens
Introduction 19
Product Highlights 21
Range 23
ForeverCare 24
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Steam ovens
Introduction: Gentle cooking
Tradition meets innovation:
Steam cooking is a century-old
tradition
The origins of today’s steam cooking lie in
China, where the steaming of food has
been the most important method of
cooking for centuries. Long before our
time, steaming took place in doubleskinned vessels in which food was cooked
separate from liquids. The benefits of this
gentle method of cooking were
underestimated for a long time in the west.
With a Miele steam oven you can now
enjoy this convenient and delicious method
at home every day!
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More flavour, more vitamins:
Why steam cooking is so healthy.
Food prepared in the steam oven is a real
feast for the senses, from the intensive,
authentic taste to the pleasantly al dente
consistency. The principle of steam
cooking is as simple as it is effective: food
is gently enveloped in hot steam from all
sides. The food is not immersed in water
resulting in less nutrients leaching away,
retaining flavour and vitamins. This gentle
cooking method is particularly suitable for
delicate foods such as tender vegetables,
grains and pulses, fish, but also for meat
and potatoes.
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Steam ovens
Introduction: Gentle cooking
Benefitting you and your health: Steamed food contains more vitamins and minerals
In Miele steam ovens, fresh food is
prepared extremely gently. You can taste
the difference – and even measure it in a
laboratory! Steam ovens not only preserve
intense, natural flavours, but even more
importantly precious vitamins, minerals
and trace elements. Scientific tests have
proven the clear benefits of steam cooking
compared with conventional methods.
Steamed food has a vitamin content of up
to 50% more than boiled food. Steam
cooking ensures the best possible food
quality and contributes significantly to a
vitamin-rich and healthy diet.
Nutrients
"Tested to scientific standards, steam
cooking proved to be superior to traditional
methods in terms of retaining sensitive
nutrients (e.g. vitamin C, minerals, trace
elements)."
Prof. Dr.-Ing. Elmar Schlich
from
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The senses
"Tested according to scientific standards, it
can be said that steam-cooking vegetables
is far superior to traditional methods with
respect to sensory properties." For all
foodstuffs tested, the Miele steam oven
achieved first place ahead of boiling in all
sensory test categories.“
Dr. oec. troph. Michaela Ziems
from
More vitamins! More minerals!
Vitamin-C-content of broccoli (mg/100 g)
raw boiled cooked in steam oven
Broccoli from the steam oven contains 50%
more vitamin C than boiled broccoli.
More flavour!
Sensory results for vegetables
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Vitamin-C-content of peppers (mg/100 g)
raw boiled cooked in steam oven
Steamed peppers have over 25% more
vitamin C than boiled peppers.
Sensory results for fish
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Mineral and trace elements in pepper (mg/100 g)
raw boiled cooked in steam oven
Red pepper from the steam oven contains
as many minerals as raw pepper. By
comparison, boiled pepper has approx.
45% less nutrients than raw pepper.
boiled cooked in steam oven
In laboratory tests, four criteria were tested
which define the quality of enjoyment,
according to a scientific points system:
appearance, taste, aroma and texture. The
unequivocal result: Steam cooking is both
the tastiest and the most healthy method of
cooking vegetables, irrespective of
whether produce is fresh or frozen before
processing.
boiled cooked in steam oven
Enveloped in steam and gently cooked,
fish retains its texture and typical flavour.
The above chart shows clearly that steam
cooking proves to be far superior in terms
of sensory properties.
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Steam ovens
Introduction: Design
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