Miele DG 5050, DG 5060 User instructions

User instructions

Steam ovens

en-HK

M.-Nr. 07 268 890

Contents

Foreword.........................................................4

The advantages of cooking with steam ..................................4

General notes .....................................................4

Cooking containers...............................................4

Your own containers ..............................................5

Condensate tray .................................................5

Shelf levels .....................................................5

Frozen food.....................................................5

Temperature ....................................................6

Cooking duration (time) ...........................................6

Cooking with liquid ...............................................6

Your own recipes ................................................6

Vegetables .......................................................7

Meat............................................................11

Fish ............................................................13

Other foods......................................................16

Shellfish .........................................................16

Mussels .........................................................17

Rice ............................................................18

Pasta ...........................................................19

Dumplings .......................................................20

Grains ..........................................................21

Dried pulses......................................................22

Hen's eggs ......................................................23

Fruit ............................................................24

Menu cooking....................................................25

Defrosting .......................................................27

Reheat ..........................................................30

Bottling .........................................................32

Contents

Extracting juice with steam.........................................34

Special programme ...............................................35

Preparing yoghurt .................................................35

Proving dough ....................................................36

Melting gelatine ...................................................36

Melting chocolate .................................................37

Skinning vegetables and fruit ........................................38

Apple storage ....................................................39

Blanching........................................................39

Steaming onions ..................................................40

Bacon...........................................................40

Disinfecting containers .............................................41

Heating flannels ...................................................41

Decrystallising honey...............................................42

Foreword

Please read through the operating instructions carefully to help you familiarise yourself with the appliance and also for information on how to use the different functions.

The advantages of cooking with steam

Almost all vitamins and minerals are retained as the food is not immersed in water.

Cooking with steam also retains the true taste of the food better than conventional cooking. We therefore recommend seasoning the food after it has been cooked. Food retains its fresh, orginal colour.

General notes

This section contains general information about steam cooking. You will find more detailed information about particular foods and how to cook them in the other sections.

Cooking containers

This steam oven is supplied with stainless steel cooking containers. Other containers, in a variety of sizes, both perforated and solid, are available as optional extras (please refer to "Optional accessories" in the operating instructions supplied with the appliance). This enables you to choose the most suitable container for the food you are preparing.

It is best to use perforated containers if possible. The steam can reach the food from all sides and the food is cooked evenly.

Your own containers

Condensate tray

Foreword

You can also use your own containers. However, please note the following:

If using plastic cooking containers, make sure that they are

–

heat-resistant to 100 °C and able to withstand hot steam. With plastic containers please check with the manufacturer that they are suitable for use in a steam oven.

Thick-sided containers made from porcelain, china or

–

stoneware, for example, are not so suitable for steam cooking. They do not conduct heat well and as a result cooking durations will be considerably longer than those given in the charts.

Place the cooking containers on the rack and not on the

–

oven floor.

– Ensure that there is a gap of at least 3 cm between the

upper rim of the container and the top of the cooking compartment to allow sufficient steam into the container.

When you are using perforated containers, place the condensate tray on the floor of the appliance to collect any drops of liquid and allow them to be removed easily.

Shelf levels

Frozen food

You can select any shelf level. You can also cook on several levels at the same time. This will not alter the cooking duration.

Do not place more than 1.5 kg of frozen food in the appliance at a time. The greater the quantity of frozen food, the longer the heating up phase.

Foreword

Temperature

A maximum temperature of 100°C is reached in the steam oven. Most types of food will cook at this temperature. Some more delicate types of food, such as soft fruit, must be cooked at lower temperatures as otherwise they will burst. More information is given in the relevant section.

Cooking duration (time)

In general, the cooking durations for cooking with steam are the same as for cooking food in a saucepan. More information about any factors which may affect the cooking duration is given in the relevant sections.

The quantity of food does not affect the cooking duration. 1 kg of potatoes will take the same time to cook as 500 g.

The durations given in the charts are guidelines only. We recommend selecting the shorter cooking duration quoted to start with. If food is not cooked sufficiently after the shorter time it can be put back in the oven and cooked some more.

Cooking with liquid

When cooking with liquid only fill the cooking container to prevent the liquid spilling when the cooking container is removed from the oven.

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Your own recipes

Food and recipes which are prepared in pot or a pan can also be cooked in the steam oven. The cooking times in the steam oven will be the same. Please note that food will not be brown or crisp when cooking with steam.

Fresh vegetables

Frozen vegetables

Cooking containers

Vegetables

Prepare fresh vegetables in the usual way, i.e. wash, clean and cut them up.

Frozen vegetables do not need to be defrosted before steaming unless they have been frozen together in a block.

Frozen and fresh vegetables which take the same length of time to cook can be cooked together.

If vegetables have frozen together in clumps, break these up before cooking with steam. Follow the manufacturer's instructions on the packaging regarding cooking duration.

Food such as peas or asparagus spears, which have little or no space between them will take longer to cook because the steam has less space to work in. For an even result, it is best to use a shallow container for these types of foods, and only fill it 3-5 cm deep. When cooking large quantities divide the food between 2 or 3 shallow cooking containers rather than using one deep one.

Shelf levels

Temperature

Different types of vegetables which take the same length of time to cook can be cooked together.

Use solid containers for vegetables which are cooked in liquid such as cabbage.

When cooking vegetables with a distinctive colour (e.g. beetroot) in a perforated container at the same time as cooking other foods in other containers, place the condensate tray directly underneath the container with the beetroot to catch any drips and so avoid any colour transfer.

Vegetables are steamed at 100°C.

Vegetables

Cooking duration

As with conventional methods, when cooking vegetables with steam the cooking duration will depend on the size and also whether you want the vegetables to be al dente or soft/well done. Example: waxy potatoes, cut into quarters = approx. 18 minutes waxy potatoes, cut in half = approx. 22 minutes Brussels sprouts, large, al dente = approx. 12 minutes Brussels sprouts, small, soft = approx. 12 minutes

Vegetables

Settings

The durations given in the chart are guidelines for fresh vegetables. We recommend selecting the shorter cooking duration quoted. If food is not cooked sufficiently after the shorter time it can be put back in the oven and cooked some more.

Temperature in °C Duration in minutes

Artichokes 100 35 - 40

Cauliflower, whole 100 20 - 45

Cauliflower florets 100 6 - 10

Green beans 100 8 - 12

Broccoli florets 100 4 - 8

Chicory 100 3 - 5

Chinese cabbage 100 4 - 6

Peas 100 3 - 8

Sugar snap peas 100 3 - 8

Fennel, halved 100 12 - 16

Fennel, cut into strips 100 6 - 10

Curly kale, chopped 100 20 - 30

Carrots, sliced 100 6 - 10

Potatoes, peeled and halved 100 20 - 40

Kohlrabi, cut into batons 100 6 - 10

Pumpkin, diced 100 3 - 6

Corn on the cob 100 10 - 25

Swiss chard 100 2 - 6

Peppers, cut into strips 100 2 - 6

New potatoes 100 25 - 40

Vegetables

Temperature in °C Duration in minutes

Leeks, sliced 100 4 - 8

Leeks, halved lengthwise 100 8 - 12

Romanesco, whole 100 15 - 30

Romanesco florets 100 6 - 10

Brussels sprouts 100 12 - 16

Beetroot, whole 100 40 - 50

Red cabbage, chopped 100 20 - 30

Black salsify, whole 1 cm thick 100 8 - 12

Celeriac, cut into batons 100 8 - 10

White asparagus 100 10 - 16

Green asparagus 100 7 - 12

Spinach 100 2 - 4

Spring cabbage, chopped 100 8 - 10

Celery stalks 100 7 - 10

Swede, batons/diced 100 7 - 12

White cabbage, chopped 100 15 - 20

Savoy cabbage, chopped 100 6 - 10

Courgettes, sliced 100 2 - 4

Fresh meat

Frozen meat

Preparation

Cooking container

Shelf level

Temperature

Cooking duration

Meat

Prepare the meat in the usual way.

Meat should be thoroughly defrosted cooking in the steam oven (see "Defrosting").

For meat which needs to be seared before being cooked, e.g. stewing steak, sear the meat in a pan on the hob first. Then place it in the oven to cook it with steam.

Any.

Meat is cooked in the steam oven at 100°C.

Useful tips

The cooking duration depends on the thickness and tenderness of the meat, and not on the weight. The thicker the food, the longer the cooking duration. A piece of meat weighing 500 g which is 10 cm thick will take longer to cook than a piece of meat weighing 500 g but which is 5 cm thick.

Use a perforated container to retain the flavours when cooking meat, such as prime beef topside. Place a solid container underneath to catch the juices. You can use these to make a gravy or freeze them for later use.

Meat

Settings

Boiling fowl, pork rind, meat, ribs and meat bones can all be used to make delicious stock. Place the meat together with some mixed vegetables in a solid cooking container and add cold water. Cook at 100°C for 60 to 90 minutes. The longer the cooking duration, the stronger the stock.

The durations given in the charts are guidelines only. We recommend selecting the shorter cooking duration quoted. If food is not cooked sufficiently after the shorter time it can be put back in the oven and cooked some more.

Temperature

in °C

Flank 100 60 - 70

Knuckle 100 90 - 95

Chicken breast fillet 100 8 - 10

Veal cutlets 100 3 - 4

Gammon steaks 100 6 - 8

Lamb stew 100 12 - 16

Turkey roulade 100 12 - 15

Turkey escalopes 100 4 - 6

Poularde/Spring chicken

Beef stew 100 40 - 50

Boiling fowl 100 50 - 60

Prime beef topside 100 60 - 100

100 50 - 60

Duration

in minutes

Fresh fish

Frozen fish

Preparation

Cooking container

Shelf level

Fish

Prepare fresh fish in the usual way, i.e. clean, gut and fillet.

Defrost frozen fish (see "Defrosting").

Add some lemon or lime juice to fish before cooking. The citric acid helps the flesh stay firm.

It is not necessary to season fish when cooking with steam as this method retains the minerals which give the fish its unique flavour.

Any.

If using a perforated container, grease it first.

When cooking fish in a perforated container at the same time as cooking other types of food in other containers, place the condensate tray directly underneath the container with the fish to catch any liquid and so avoid any transfer of flavour to other food.

Temperature

85 °C

For gently cooking delicate types of fish, such as sole.

100 °C

For cooking firmer types of fish, e.g. cod and salmon. Also for cooking fish in sauce or stock.

Fish

Cooking duration

Useful tips

The cooking duration depends on the thickness and the texture of the fish, and not on the weight. The thicker the fish, the longer the cooking duration.A3cmthick piece of fish weighing 500 g will take longer to cook thana2cmthick piece of fish weighing 500 g.

The longer fish cooks, the firmer its flesh will become. Use the cooking durations given in the chart. If you find that the fish is not cooked sufficiently, only cook it for a few minutes more.

When cooking fish in sauce or stock, we recommend that you increase the cooking duration quoted by a few minutes.

Adding herbs and spices, such as dill, will help bring out the full flavour of the fish.

Cook large fish in the swimming position. To help maintain the structure of the fish, place a small cup or similar upside down in the cooking container, and arrange the fish belly side down over the cup.

You can use any fish scraps, e.g. fish heads, bones, tails etc to make a fish stock. Place the fish scraps together with some mixed vegetables in a solid cooking container and add cold water. Cook at 100°C for 60 to 90 minutes. The longer the cooking duration, the stronger the stock.

Blue fish is fish which is cooked in water and vinegar. It is important not to damage the skin of the fish. This method is suitable for cooking carp, trout, tench, eel and salmon.

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