Miele DGC 4084 XL, DGC 4086 XL User instructions

User Instructions

Combi-Steam Oven DGC 4084 XL DGC 4086 XL

en-US

M.-Nr. 09 064 880

Contents

Important and useful information. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

General ..........................................................5

Cooking containers...............................................5

Universal tray / Oven wire rack......................................5

Non-tip safety notch ..............................................5

Using your own containers .........................................6

Cooking with steam .................................................6

The advantages of cooking with steam ...............................6

Shelf levels .....................................................7

Temperature ....................................................7

Cooking time (duration) ...........................................7

Cooking with liquid ..............................................7

Your own recipes ................................................7

Miele MasterChef Gourmet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Gourmet cooking programs ........................................8

Miele MasterChef Gourmet Recipes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Gourmet Chicken...................................................9

Gourmet Turkey ....................................................9

Gourmet Baby Back Ribs ...........................................10

Gourmet Beef Tenderloin............................................10

Gourmet Salmon ..................................................10

Using the MasterChef programs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Program overview . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Vegetables.......................................................13

Fish ............................................................15

Mussels .........................................................15

Meat ............................................................16

Sausage.........................................................17

Legumes ........................................................17

Rice ............................................................17

Grain ...........................................................17

Fruit ............................................................18

Mushrooms ......................................................18

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

Bread ...........................................................20

Rolls ............................................................20

Cakes/pastries ....................................................20

Contents

Pizza & Quiche ...................................................21

Bakes/Gratins ....................................................21

Special ..........................................................21

Steam cooking / Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

Steam cooking / Meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

Steam cooking / Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

Steam / Universal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

Shellfish .........................................................30

Mussels .........................................................31

Rice ............................................................32

Pasta ...........................................................33

Grain ...........................................................34

Dried legumes ....................................................35

Eggs............................................................36

Fruit ............................................................37

Menu cooking. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38

Defrost . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40

Reheating . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43

Canning. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45

Fruit / Vegetables..................................................45

Special programs. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47

Preparing yogurt ..................................................47

Proofing a yeast dough .............................................48

Dissolving gelatine.................................................48

Melting chocolate .................................................49

Peeling vegetables and fruit .........................................50

Preserving apples .................................................51

Blanching........................................................51

Steaming onions ..................................................52

Rendering fat .....................................................52

Heating damp towels...............................................53

Decrystallize honey ................................................53

Making jam ......................................................54

Roast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55

Roasting table ....................................................57

Contents

Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59

ConvectionPlus ...................................................59

Surround ........................................................59

Browning ........................................................59

Bake ...........................................................59

Intensive.........................................................59

Humidity plus ....................................................59

Combination steam ................................................60

Notes about baking ................................................61

Baking chart......................................................63

Broiling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66

Broiling chart .....................................................68

Dehydrating food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70

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

This section "Important and useful information" contains general information. Detailed information about particular foods and how to cook them is described in the relevant sections.

General

Cooking containers

Included with the appliance are stainless steel cooking containers. It is best to use perforated containers for steam cooking. This enables the steam to reach the food from all sides allowing the dish to be evenly cooked.

Universal tray / Oven wire rack

Important and useful information

Non-tip safety notch

Use the universal tray with the rack placed on it. For example, when broiling, slide the tray into the shelf runner and the rack is automatically above it. When removing, pull both parts out at the same time.

The universal tray and the oven wire rack are designed with an non-tip safety notch that prevents them sliding out of the runner level when pulled out only part way. For removal, the tray and rack must be lifted.

Important and useful information

Using your own containers

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

The container must be suitable for use in an oven and must

–

be steam-resistant. Plastic containers can only be used for steam cooking if the manufacturer has stated that they are suitable for such use.

Thick sided containers are not very suitable for cooking

–

with steam. They do not conduct heat well, causing cooking times to be considerably longer than those given in the charts.

Place the cookware on the inserted rack or in a cooking

–

container, and not on the oven floor.

– There must be a gap of at least 1 1/4" (3 cm) between the

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

Cooking with steam

The advantages of cooking with steam

Almost all vitamins and minerals are retained because the food is not submerged in water.

When cooked with steam, the food retains its true taste better than with conventional cooking. Therefore it is recommend to not season the food at all or only after it has been cooked. The food retains its fresh, natural color.

Shelf levels

You may cook on one shelf level or several levels at the same time. This will not alter the cooking time.

Temperature

A maximum temperature of 212 °F (100 °C) is reached when steam cooking. Most types of food will cook at this temperature. Some more delicate types of food, such as berries, must be cooked at lower temperatures as otherwise they will burst. More information is given in the relevant sections of this manual.

Cooking time (duration)

In general, the cooking times for cooking with steam are the same as for cooking food in a sauce pan. More information about any factors which may affect the cooking duration is given in the relevant sections of this manual.

The quantity of food does not affect the cooking time. 2 lbs (~ 1 kg) of potatoes will take the same time to cook as 1 lb (~ 450 g).

Important and useful information

Cooking with liquid

Your own recipes

The cooking times given in the tables are guidelines only. It is recommended selecting the shorter cooking duration to start with. You can cook it some more if necessary.

When cooking with liquid only fill the cooking container

/3full to prevent the liquid spilling when the cooking container is removed from the oven.

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

Miele MasterChef Gourmet

Haute Cuisine for your home. Have you always dreamed of cooking like a Professional Chef in your own home? Miele MasterChef Gourmet is the answer. Combine quality ingredients with proven Miele MasterChef Gourmet cooking methods to achieve gourmet meals. Flawless entertaining has never been easier.

There is no need to monitor your food anymore - Miele MasterChef Gourmet offers stress free cooking with extraordinary results.

Five specific MasterChef programs are designed to achieve the most tender and juicy meat results possible by using lower temperatures and longer cooking times.

Gourmet cooking programs

The following Gourmet cooking programs are available:

– Gourmet Chicken

– Gourmet Turkey

– Gourmet Beef Tenderloin

– Gourmet Baby Back Ribs

– Gourmet Salmon

The Gourmet programs are marked first in the relevant food section: For example: Select "Meat - Poultry - Gourmet Chicken". See the "Program overview" for more information.

Miele MasterChef Gourmet Recipes

Gourmet Chicken

1 Chicken Roaster 1/4 lb Unsalted butter, softened 1 Tbsp.Fresh rosemary, finely chopped 1 Tsp. Fresh thyme, finely chopped 1 Tbsp.Fresh parsley, finely chopped 1 Garlic clove, finely diced 1 Tbsp Olive oil or canola oil Salt Freshly cracked black pepper

Preparation:

Combine herbs, garlic and softened butter. Season with salt and pepper. Transfer butter mixture to a pastry bag or small plastic bag. If using a plastic bag cut the tip.

Place chicken on the wire rack on top of the universal tray. Pat the chicken dry with a paper towel. Gently separate the skin from the breast and thigh. Pipe the softened herb butter between the skin and meat.

Brush the chicken with oil and season generously with salt and pepper.

Start the Gourmet Chicken MasterChef Program. Follow the instructions in the display.

Approx. cooking time: 2 hrs 25 mins

Gourmet Turkey

Whole Turkey, up to 15 lbs ½ lb Unsalted butter, softened 2 Tbsp.Fresh parsley, finely chopped 1 Tbsp.Fresh tarragon, finely chopped 2 Tbsp.Fresh chive, finely chopped 1 Tbsp.Fresh chervil, finely chopped 2 Garlic cloves, finely diced Salt Fresh cracked black pepper Olive oil or canola oil

Preparation:

Combine herbs, garlic and softened butter. Season with salt and pepper. Transfer butter mixture to a pastry bag or small plastic bag. If using a plastic bag cut the tip.

Place whole turkey on the wire rack on top of the universal tray. Pat dry with a paper towel. Gently separate the skin from the breast to thigh. Pipe the softened herb butter between the skin and meat.

Brush the turkey with oil and season generously with salt and pepper.

Start the Gourmet Turkey MasterChef Program. Follow the instructions in the display.

Approx. cooking time: 3 hrs 30 mins

Miele MasterChef Gourmet Recipes

Gourmet Baby Back Ribs

2 racks of baby back ribs - membrane removed Barbecue sauce, your favorite

Balsamic rub marinade: 4 Tbsp. Brown sugar 2 tsp. Hickory smoked salt 2 tsp. Garlic powder 2 tsp. Cayenne pepper 2 tsp. Herbes de Provence 5 Tbsp. Balsamic vinegar

Preparation:

Combine ingredients for the marinade.

Rub ribs with the balsamic rub marinade, place in an extra large plastic bag. Marinate overnight in the refrigerator.

Remove ribs from the refrigerator and let sit for 30 minutes.

Place ribs on the wire rack on top of the universal tray and place in the oven. Start the Gourmet Baby Back Ribs MasterChef Program. Follow the instructions in the display.

Gourmet Beef Tenderloin

1 Beef tenderloin approx. 3.5 lbs - tail and chain removed 1 Garlic clove 1 Tbsp.Olive oil or canola oil Sea salt Freshly cracked black pepper

Preparation:

Cut a garlic clove in half and rub it on the trimmed beef tenderloin.

Brush with oil.

Season generously with salt and pepper. Place the tenderloin on the wire rack on top of the universal tray. Start the Gourmet Beef Tenderloin MasterChef Program. Follow the instructions in the display.

Approx. cooking time: 1 hr 55 mins

Gourmet Salmon

1 Whole salmon filet

approx. 1.5 lbs - skin on Bedding: 2 Oranges, sliced 1 Onion, julienned

After approximately three hours, the oven will prompt you to open the door, glaze the ribs with barbecue sauce and close the door again to finish.

Approx. cooking time: 3 hrs 8 mins

Preparation:

Slice the oranges and the onion for the bedding and arrange on the universal tray.

Check the salmon for bones. If present, remove with pliers.

Place salmon skin side down on the bedding.

Start the Gourmet Salmon MasterChef Program. Follow the directions in the display.

Approx. cooking time: 50 mins

Using the MasterChef programs

Your appliance has numerous MasterChef programs. Operating modes, temperatures and times are saved for the individual programs. You therefore only need to select the applicable preset data for your ingredients.

The degree of cooking and browning are shown by a bar with seven segments. A medium degree of cooking or medium browning is preset at the factory, this setting is indicated by a segment in the middle. The desired setting is selected by shifting the segment to the left or right.

The weights shown refer to the weight per piece. You can cook a piece of salmon with a weight of ½ lb or 10 pieces of salmon with a weight of ½ lb at the same time.

In some cooking programs instructions are given for the shelf level and for the time to place the items in the oven. Follow or confirm the instructions.

The appliance should be at room temperature before starting an MasterChef program.

If you place food items into a hot oven, be careful when opening the door. Hot steam can escape. Step back from the steam oven and wait until the steam has dissipated. Take care that you do not come into contact with either hot steam or the hot oven walls. There is a danger of scalding and burns.

Use the baking pans specified in the recipes for baking.

The starting time can be delayed using "Start later".

Using the MasterChef programs

To stop a MasterChef program prematurely, turn off the combi-steam oven.

If the food is not yet cooked as desired after a MasterChef program has run, select "Continue cooking" or "Continue baking".

MasterChef programs can also be saved as "Favorites" and then placed in the main menu.

Select "MasterChef".

Select the corresponding submenu (e.g. Vegetables).

Select the desired vegetable (e.g. cauliflower).

Select and confirm the corresponding pre-settings.

Select the cooking method and set the degree of cooking

as required.

Program overview

Vegetables

Blanching Steam cooking Dehydrating Canning Peeling

Artichokes - x - - -

Cauliflower x x - - -

Beans

Green beans Yellow beans Fava beans Bush beans Runner beans

Broccoli x x - - -

Endive x x - - -

Bok choy x x - - -

Gherkins x - - - -

Peas x x - - -

Fennel x x - - -

Kale x x - - -

x x x x x

x x

Potatoes

Potatoes with peel Peeled potatoes

Kohlrabi x x - - -

Pumpkin x x - - -

Corn on the cob x x - - -

Swiss chard x x - - -

Carrots

Chantenay carrots Baby carrots Imperator carrots

-x---

xx---

Program overview

Vegetables

Blanching Steam cooking Dehydrating Canning Peeling

Bell peppers x x - - x

Parsnips x x - - -

Parsley root x x - - -

Leeks x x - - -

Romanesco x x - - -

Brussels sprouts x x - - -

Beetroot - x - - -

Red cabbage x x - - -

Black salsify x x - - -

Celery

Celery stalks Celery root

Asparagus

White asparagus Green asparagus

xx---

Spinach x x - - -

Napa cabbage x x - - -

Rutabaga x x - - -

Turnip x x - - -

Tomatoes - - x - x

White cabbage x x - - -

Savoy cabbage x x - - -

Zucchini x x - - -

Sugar snap peas x x - - -

Fish

Steam

cooking

Gourmet Salmon

Baltic cod x -

Trout x x

Atlantic cod x -

Salmon x x

Rainbow trout x -

Mackerel - x

Red Snapper x -

Haddock x -

Pollock x -

Broiling

Program overview

Steam cooking

Monk fish x

Sole x

Turbot x

Dried cod x

Tilapia x

Catfish x

Mussels

Steam cooking

Mussels x

Program overview

Meat

Poultry Steam cooking Roasting Broiling

Gourmet Chicken

Gourmet Turkey

Duck, whole

unstuffed - x -

stuffed - x -

Lamb

Rack of lamb - x -

Beef

Gourmet Beef Tenderloin

Beef Tenderloin

Medallions x - -

Beef patties - - x

Meat

Pork Steam cooking Roasting Baking Broiling

Gourmet Baby Rack Ribs

Pork tenderloin

Medallions x - - -

Pork patties - - - x

Pork cutlet x - - -

Program overview

Sausage

Steam

cooking

Boiled sausage

Pork sausage x -

Broiling

Legumes

Steam cooking

Beans

Kidney beans x

Black beans x

Pinto beans x

White beans x

Peas

Yellow peas x

Green peas x

Chick peas x

Lentils

Beluga x

Brown lentils x

Rice

Steam cooking

Basmati rice x

Parboiled rice x

Short grain rice x

Brown rice x

Wild rice x

Grain

Steam cooking

Amaranth x

Bulgur x

Spelt x

Green spelt x

Oats x

Millet x

Polenta x

Quinoa x

Rye x

Wheat x

Red lentils x

Program overview

Fruit

Blanching Steam

cooking

Apples x x x x -

Apricots x x - - x

Pears x x x - -

Black currants - - - x -

Cherries x x - x -

Mirabelle plums x x - x -

Nectarines/Peaches x x - x x

Plums x x x x -

Cranberries x x - x -

Quinces x x - x -

Greengages x x - x -

Rhubarb x x - - -

Dehydrating Canning Peeling

Mushrooms

Blanching Steam cooking Dehydrating

Oyster mushrooms x x x

Button mushrooms x x x

Chanterelle x x x

Porcini x x x

Pasta

Steam

cooking

Gnocchi, fresh x

Yeast dumplings

frozen x

fresh x

Potato dumplings, 50:50

Boil in the bag x

frozen x

Potato dumplings, uncooked

Boil in the bag x

frozen x

Ravioli, fresh x

Program overview

Bread dumplings

Boil in the bag x

fresh x

Spätzle, fresh German pasta

Tagliatelle, fresh x

Tortellini, fresh x

Program overview

Bread

Baking

Baguettes x

Farmhouse bread x

Spelt bread x

Three-grain bread x

Pitta x

Braided loaf x

Rye mix bread x

Rye bread x

Braided swiss loaf x

Whole grain bread x

White bread x

Mixed grain bread x

Rolls

Baking

Croissants x

Multigrain rolls x

Sweet rolls

Yeast dough x

Quark dough x

Cakes/pastries

Baking

Blueberry muffins x

Apple strudel x

Apple cake x

Apple pie x

Jelly roll x

Butter cake x

Honey cake x

Cheese biscuits x

Lime cheesecake x

Marble cake x

Fruit streusel cake x

Raisin whirls x

Drop cookies x

Pound cake x

Streusel cake x

Stollen x

Swiss apple cake x

Choux pastry x

Lemon cake x

White rolls x

Program overview

Pizza & Quiche

Baking

Salmon tart x

Pizza

Yeast dough x

Quark dough x

Quiche x

Sesame potato wedges x

Onion pie x

Bakes/Gratins

Baking

Ground beef lasagna x

Potato gratin x

Ham lasagna x

Special

Preserving apples

Heat damp towels

Dissolve gelatine

Proof yeast dough

Decrystallize honey

Make yogurt

Dehydrating herbs

Sabbath program

Melt chocolate

Render fat

Dry citrus fruit

Sauté onions

Steam cooking / Vegetables

Fresh vegetables

Prepare fresh vegetables in the usual way, i.e. wash, clean and cut into pieces.

Frozen vegetables

Frozen vegetables do not need to be defrosted beforehand. Exception: The vegetables have been frozen 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 them up. Follow the cooking times indicated by the manufacturer on the packaging.

Cooking containers

Food such as peas or asparagus with small individual diameters have no space or only a small space between them so the steam can hardly penetrate. For even cooking, it is best to use a shallow container for these types of foods and only fill it to a depth of 1 3/16" - 2" (3 - 5 cm). Distribute large quantities of food between several flat cooking containers.

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

Shelf levels

Cooking time

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

When cooking vegetables with a distinctive color (e.g. beets) in a perforated container, do not place any other foods beneath this container. This will prevent any discoloration from dripping liquid.

When cooking vegetables with steam, the cooking duration will depend on the size and also how well cooked you want the vegetables. Example: Potatoes, cut into quarters = approx. 18 minutes Potatoes, cut in half = approx. 22 minutes Brussels sprouts, large, al dente = approx. 12 minutes Brussels sprouts, small, soft = approx. 10 minutes

+ 50 hidden pages