Miele DGC 4084 XL, DGC 4086 XL User instructions

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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

Steam cooking / Vegetables

Function (depending on model)

Steam Cooking / Vegetables Cook vegetables # Steam Cooking / Universal Universal steam !

Settings

Temperature in °F / °C Duration in minutes

Artichokes 212 / 100 35 - 40

Bok choy 212 / 100 4 - 6

Broccoli, florets 212 / 100 2 - 8

Beets, whole 212 / 100 40 - 50

Brussels sprouts 212 / 100 10 - 16

Corn on the cob 212 / 100 10 - 25

Carrots, chopped 212 / 100 6 - 10

Cauliflower, whole 212 / 100 20 - 45

Cauliflower, florets 212 / 100 2 - 10

Celeriac, cut into sticks 212 / 100 8 - 10

Celery stalks 212 / 100 7 - 10

Endive 212 / 100 3 - 5

Fennel, halved 212 / 100 12 - 16

Fennel, cut in strips 212 / 100 6 - 10

Green asparagus 212 / 100 2 - 12

Green beans 212 / 100 8 - 12

Kale, chopped 212 / 100 20 - 30

Kohlrabi, cut into sticks 212 / 100 6 - 10

Leeks, sliced 212 / 100 4 - 8

Leeks, halved lengthwise 212 / 100 8 - 12

Napa cabbage, chopped 212 / 100 8 - 10

Peas 212 / 100 3 - 8

Steam cooking / Vegetables

Temperature in °F / °C Duration in minutes

Pepper strips 212 / 100 2 - 6

Potatoes, peeled and halved 212 / 100 20 - 40

Pumpkin, diced 212 / 100 3 - 6

Romanesco, whole 212 / 100 15 - 30

Romanesco, florets 212 / 100 6 - 10

Red cabbage, chopped 212 / 100 20 - 30

Rutabaga, sticks or diced 212 / 100 7 - 12

Savoy cabbage, chopped 212 / 100 6 - 10

Spinach 212 / 100 2 - 4

Sugar snap peas 212 / 100 3 - 8

Swiss chard 212 / 100 2 - 6

Unpeeled potatoes 212 / 100 25 - 40

White asparagus 212 / 100 5 - 16

White cabbage, chopped 212 / 100 15 - 20

Zucchini, sliced 212 / 100 2 - 4

The cooking times given in the table are guidelines for fresh vegetables. We recommend selecting the shorter cooking duration to start with. You can cook it longer if necessary.

Fresh

Frozen

Preparation

Cooking time

Tips

Steam cooking / Meat

Prepare the meat in the usual way.

Meat should be thoroughly defrosted before steaming (see "Defrosting").

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

The cooking time depends on the thickness and consistency of the food, not the weight. The thicker the food, the longer the cooking time. A 4" (10 cm) thick piece of meat weighing 1 lb (450 g) will take longer to cook than a 2" (5 cm) thick piece of meat weighing 1 lb (450 g).

Use a perforated container to retain the flavors when cooking meat. Place a solid container underneath to catch the juices. You can use them to make a gravy or freeze them for later use.

Prime rib will turn out well when cooked in a little stock at 195 °F (90 °C).

Sausages designated for boiling should be cooked with steam at a temperature of 195 °F (90 °C). They will burst at higher temperatures.

The cooking time for sausages is between 2 and 10 minutes, depending on thickness.

Steam cooking / Meat

Whole chickens and breast meat, beef shank, prime rib and beef bones can be used to make a full-bodied stock. Place the meat together with some mixed vegetables in a solid cooking container and add cold water. Cook at 212 °F (100 °C) for 60 to 90 minutes. The longer the cooking time, the stronger the stock.

Function (depending on model)

Steam / Meat Cook meat % Steam / Universal Universal steam !

Settings

Temperature

in °F / °C

Beef stew 212 / 100 40 - 50

Chicken breast filet 212 / 100 8 - 10

Flank 212 / 100 60 - 70

Knuckle of pork 212 / 100 90 - 95

Lamb stew 212 / 100 12 - 16

Smoked pork chops 212 / 100 6 - 8

Spring chicken 212 / 100 50 - 60

Top round 194 / 90 120 - 180

Turkey roulade 212 / 100 12 - 15

Turkey cutlet 212 / 100 4 - 6

Veal strips 212 / 100 3 - 4

Whole chicken 212 / 100 50 - 60

The cooking times given in the table are guidelines only. We recommend selecting the shorter cooking duration to start with. You can cook it longer if necessary.

Time

in minutes

Fresh

Frozen

Preparation

Cooking containers

Shelf levels

Steam cooking / Fish

Prepare fresh fish as usual, i.e. clean, gut and filet.

Fish should be thoroughly defrosted before steaming (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 salt fish when cooking with steam as this method retains the minerals which give the fish its unique flavor.

Use perforated containers to cook fish, grease them beforehand.

When cooking fish in a perforated container, it is recommended to place the universal tray directly underneath the container with the fish to catch any liquid, avoiding any transfer of tastes and odors in the appliance.

Temperature

185°F/85°C For gently cooking delicate types of fish, such as sole.

212 °F / 100 °C For cooking firmer types of fish, e.g. cod and salmon. Also for cooking fish in sauce or stock.

Steam cooking / Fish

Cooking time

The cooking time depends on the thickness and consistency of the food, and not the weight. The thicker the food, the longer the cooking time. A 1 1/2" (3 cm) thick piece of fish weighing 1 lb (450 g) will take longer to cook than a 1" (2 cm) thick piece of fish weighing 1 lb (450 g).

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

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

Tips

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

You can use left-over fish pieces, e.g. bones, tails and heads, etc. to make a fish stock. Cook at 212 °F (100 °C) for 60 to 90 minutes. The longer the cooking time, the stronger the stock.

Steam cooking / Fish

Function (depending on model)

Steam / Fish Cook fish $ Steam / Universal Universal steam !

Settings

Temperature in °F / °C Duration in minutes

Atlantic cod filet 212 / 100 4 - 6

Carp 212 / 100 18 - 25

Coral cod, whole 185 / 85 15 - 20

Eel 212 / 100 5 - 7

Haddock filet 212 / 100 6 - 8

Halibut filet 185 / 85 3 - 5

Monkfish filet 185 / 85 8 - 10

Ocean perch filet 212 / 100 6 - 8

Perch filet 185 / 85 6 - 8

Plaice filet 185 / 85 5 - 7

Rainbow trout 212 / 100 13 - 15

Salmon filet 212 / 100 4 - 8

Sea bream filet 185 / 85 3 - 5

Shark steak 195 / 90 5 - 7

Sole filet 185 / 85 2 - 3

Trout 195 / 90 10 - 12

Turbot filet 185 / 85 3 - 5

Tuna steak 212 / 100 3 - 5

The cooking times given in the table are guidelines for fresh fish. We recommend selecting the shorter cooking duration to start with. You can cook it longer if necessary.

Steam / Universal

Shellfish

Preparation

Defrost frozen shellfish before cooking with steam.

Peel, clean and then wash the shellfish as usual.

Cooking containers

Use perforated containers to cook the shellfish, grease them beforehand.

Cooking time

The longer shellfish is cooked, the tougher it becomes. Use the cooking times given in the table.

When cooking shellfish in sauce or stock, it is recommended to increase the indicated cooking time by a few minutes.

Function (depending on model)

Steam / Universal Universal steam !

Settings

Temperature in

°F/°C

Crayfish tails 205 / 95 10 - 15

King prawns 195 / 90 4

Large shrimp 195 / 90 3

Prawns 195 / 90 3

Shrimp 195 / 90 3

Small shrimp 195 / 90 3

Duration in

minutes

Mussels

Fresh

Only prepare closed mussels.

Do not eat mussels that have not opened after being cooked. Danger of food poisoning.

Soak fresh mussels in water for a few hours before cooking to rinse out any sand. Then scrub the mussels thoroughly and remove beards.

Frozen

Defrost frozen mussels before cooking.

Cooking time

The longer mussels are cooked, the tougher they become. Use the cooking times given in the table.

Function (depending on model)

Steam / Universal Universal steam !

Steam / Universal

Settings

Temperature in

°F/°C

Clams 212 / 100 4

Mussels 212 / 100 12

Razor clams 212 / 100 2 - 4

Scallops 195 / 90 5

Duration in

minutes

Steam / Universal

Rice

The proportion of rice to liquid will vary depending on the type of rice.

The rice absorbs all the liquid so none of the nutrients are lost.

Function (depending on model)

Steam / Universal Universal steam !

Settings

Ratio

Rice: Liquid

Temperature

in °F / °C

Duration

in minutes

Basmati rice 1 : 1 212 / 100 15

Brown rice 1 : 1.5 212 / 100 35 - 40

Parboiled rice 1 : 1 212 / 100 20

Short grain rice 1 : 2 212 / 100 25

Wild rice 1 : 1 212 / 100 35 - 40

Pasta

Dry pasta

The liquid must cover the pasta. Using hot liquid gives better results.

Settings for dry pasta

Reduce the cooking time indicated by the manufacturer by as the pasta will begin to swell during the heating period.

Fresh pasta

Fresh pasta should be cooked in a perforated container.

Separate any pieces of pasta that have stuck together and spread them out in the cooking container.

Function (depending on model)

Steam / Universal Universal steam !

Settings for fresh pasta

Steam / Universal

Temperature in

°F/°C

Duration in

minutes

Gnocchi 212 / 100 2

Ravioli 212 / 100 2

Spätzle 212 / 100 1

Tortellini 212 / 100 2

Steam / Universal

Grain

The proportion of grain to liquid will vary depending on the type of grain.

Grain can be cooked whole or cracked.

Function (depending on model)

Steam / Universal Universal steam !

Settings

Ratio

Grain: Liquid

Temperature

in °F / °C

Duration in

minutes

Amaranth 1 : 2 212 / 100 40

Bulgur 1 : 1 212 / 100 10

Green spelt,

1 : 1 212 / 100 10

cracked

Green spelt, whole 1 : 1 212 / 100 16 - 18

Millet, whole 1 : 1 212 / 100 30 - 35

Oats, whole 1 : 1 212 / 100 16 - 18

Oats, cracked 1 : 1 212 / 100 10

Polenta 1 : 3 212 / 100 10

Quinoa 1 : 2 212 / 100 10

Rye, whole 1 : 1 212 / 100 30 - 35

Rye, cracked 1 : 1 212 / 100 10

Wheat, whole 1 : 1 212 / 100 20 - 25

Wheat, cracked 1 : 1 212 / 100 10

Dried legumes

The ratio of legumes to liquid should be 1:3.

Soak legumes for at least 10 hours in cold water before cooking. Soaking makes the legumes more digestible and shortens the cooking duration required. Exception: Lentils do not need to be soaked.

Function (depending on model)

Steam / Universal Universal steam !

Settings

Beans

Black beans 212 / 100 60 120

Kidney beans 212 / 100 55 110

Pinto beans 212 / 100 60 120

Red kidney beans 212 / 100 55 110

Steam / Universal

Temperature Duration in minutes

in °F / °C Pre-soaked Not pre-soaked

White beans 212 / 100 25 - 30 60

Lentils

Brown lentils 212 / 100 - 15 - 20

Red lentils 212 / 100 - 8

Peas

Green peas, shelled

Yellow peas 212 / 100 20 - 40 40 - 80

212/100 20-25 40-80

Steam / Universal

Eggs

Use a perforated container when you want to prepare boiled eggs.

The eggs do not need to be pierced before cooking as they are gradually warmed during the heating up phase and so do not burst when they are cooked with steam.

Plunge the eggs into cold water after cooking to stop them from overcooking.

When using a solid container for preparing egg dishes, remember to grease it first.

Function (depending on model)

Steam / Universal Universal steam !

Settings

Eggs, medium size, soft boiled

Eggs, medium size, medium boiled

Eggs, medium size, hard boiled

Temperature

in °F / °C

212 / 100 4 - 5

212 / 100 5 - 7

212 / 100 8 - 10

Duration in

minutes

Fruit

Cook delicate types of fruit with skin that bursts easily (e.g. apricots) at 195 °F (90 °C) only.

Cook fruit in a solid container so that none of the juice is lost. If you wish to cook fruit in a perforated container, place a solid container directly underneath it to collect the juice.

Tip

You can use the juice which has collected in the solid container to make a glaze for a fruit flan.

Function (depending on model)

Steam / Universal Universal steam !

Settings

Steam / Universal

Temperature

in °F / °C

Apple pieces 212 / 100 3 - 5

Apricot halves 195 / 90 2 - 4

Cherries 195 / 90 2 - 4

Gooseberries 195 / 90 2 - 4

Pear chunks 212 / 100 3 - 5

Plums 212 / 100 2 - 4

Rhubarb 212 / 100 2 - 3

Sour cherries 195 / 90 2 - 4

Duration in

minutes

Menu cooking

Shelf levels

Temperature

You can use the steam oven to cook a whole meal containing types of food which have different cooking times, e.g. fish filet with rice and broccoli. The food which has the longest cooking duration is placed in the steam oven first and then each subsequent dish is placed in the oven at the appropriate time so that the whole meal is ready at the same time.

When cooking dripping food (e.g. fish) or food with a distinctive color (e.g. beets) in a perforated container, do not place another food underneath. This avoids any transfer of flavors from dripping liquid. Depending on their size, you can place several containers on one level.

Whole meals should be cooked at a temperature of 212 °F (100 °C) as this is the temperature required to cook the majority of foods. Do not cook a whole meal at the lowest temperature when different temperatures are required for different types of food, e.g. 185 °F (85 °C) for sea bream and 212 °F (100 °C) for potatoes.

If the default cooking temperature for the food is 185 °F (85 °C) , for example, try cooking it at 212 °F (100 °C) and testing the result. Some delicate types of fish with a soft structure, e.g. sole and plaice, will become very firm when cooked at 212 °F (100 °C).

Cooking time

If you increase the default temperature, shorten the cooking duration by approx.

Function (depending on model)

Steam / Universal Universal steam !

Settings

Temperature: 212 °F (100 °C) Time: will depend on the type of food

/3.

Example

Menu cooking

Rice 20 minutes Fish filet 6 minutes Broccoli 4 minutes

20 minutes - 6 minutes = 14 minutes (First cooking time: rice) 6 minutes - 4 minutes = 2 minutes (Second cooking time: fish filet) Remaining = 4 minutes (Third cooking time: broccoli)

Cooking times

Setting 14 minutes 2 minutes 4 minutes

^ Place the rice in the oven first.

^ Set the first cooking duration: 14 minutes.

^ After 14 minutes, place the fish in the oven.

^ Set the second cooking duration: 2 minutes.

^ After 2 minutes, place the broccoli in the oven.

Set the third cooking duration: 4 minutes.

20 min - rice

6 min - fish filet

4 min -

broccoli

Defrost

Before and after defrosting

Remove all packaging before defrosting.

Exceptions:

Leave bread and baked goods in their packaging as otherwise they will absorb moisture and become soft.

Cooking containers

Use a perforated cooking container when defrosting food which will drip, such as poultry.

Dispose of the liquid from defrosting poultry - do not

use! Danger of salmonella poisoning.

Tips

Fish does not need to be fully defrosted before cooking. Defrost until the surface is sufficiently thawed to take herbs and seasoning.2-5minutes should be enough, depending on the thickness of the fish.

When defrosting food which has frozen together, e.g. berries or pieces of meat, separate about half-way through the defrosting time.

Do not refreeze food once it has thawed.

Defrost frozen pre-cooked meals according to the manufacturer's instructions on the packaging.

Function

Defrost P

Settings

Defrost

Food to be defrosted

Baked goods

Cakes and batter 14 / 400 140 / 60 15 10 - 15

Puff pastry/ Yeast dough

Breads and bread rolls

Bread rolls (4) 140 / 60 30 2

Rye bread, sliced 9 / 250 140 / 60 40 15

Whole grain bread, sliced

White bread, sliced 5 / 150 140 / 60 30 20

Dairy products

Cheese slices 4.5 / 125 140 / 60 15 10

Cream 9 / 250 140 / 60 20 - 25 10 - 15

Soft cheese 3.5 / 100 140 / 60 15 10 - 15

Fish

Lobster 11 / 300 140 / 60 25 - 30 10 - 15

Shrimp 11 / 300 140 / 60 4 - 6 5

Trout 1 lb / 450 140 / 60 15 - 18 10 - 15

Fruit

Apple sauce 9 / 250 140 / 60 20 - 25 10 - 15

Apple pieces 9 / 250 140 / 60 20 - 25 10 - 15

Apricots 1 lb / 450 140 / 60 25 - 28 15 - 20

Cherries 5.3 / 150 140 / 60 15 10 - 15

Weight

in oz / g

9 / 250 140 / 60 65 15

Temperature

in °F / °C

140/60 10-12 10-15

Defrosting

time

in minutes

Standing time

in minutes

Defrost

Food to be defrosted

Fruit

Gooseberries 9 / 250 140 / 60 20 - 22 10 - 15

Peaches 1 lb / 450 140 / 60 25 - 28 15 - 20

Plums 9 / 250 140 / 60 20 - 25 10 - 15

Raspberries/ Black currants

Strawberries 10.5 / 300 140 / 60 8 - 10 10 - 12

Meat

Cutlets / chops / sausages

Ground meat 9 / 250 120 / 50 15 - 20 10 - 15

Ground meat 1 lb / 450 120 / 50 20 - 30 10 - 15

Liver 9 / 250 140 / 60 20 - 25 10 - 15

Saddle of hare 1 lb / 450 120 / 50 30 - 40 10 - 15

Sliced roast - 140 / 60 8 - 10 15 - 20

Stew 1 lb / 450 140 / 60 30 - 40 10 - 15

Stew 2 lb / 900 140 / 60 50 - 60 10 - 15

Venison saddle 2 lb / 900 120 / 50 40 - 50 10 - 15

Poultry

Chicken cutlets 1 lb / 450 140 / 60 25 - 30 10 - 15

Chicken thighs 5 / 150 140 / 60 20 - 25 10 - 15

Chicken, whole 2 lb / 900 140 / 60 40 15 - 20

Turkey drumsticks 1 lb / 450 140 / 60 40 - 45 10 - 15

Vegetables

Frozen in a block 10 / 300 140 / 60 20 - 25 10 - 15

Weight

in oz / g

10.5 / 300 140 / 60 8 10 - 12

2lb/900 140/60 25-35 15-20

Temperature

in °F / °C

Defrosting

time

in minutes

Standing time

in minutes

Cooking containers

Duration

Reheating

The steam oven is very effective at reheating food gently, without drying it out or cooking it further. The food will reheat evenly and does not need to be stirred during the reheating process.

You can reheat individual dishes or plated meals which have been prepared previously (e.g. meat, vegetables and potatoes).

For more information on how to reheat food safely please visit the United States Department of Agriculture web site.

Small quantities can be reheated on a plate, larger quantities should be placed in an appropriate cooking container.

10 - 15 minutes are usually sufficient to reheat one plated meal. Several plates will take a bit longer. If you want to reheat multiple items one after the other, reduce the times for the second and all following actions by approx. 10 minutes as the oven is still warm.

Moisture

Tips

Function

The more moist the food is, the less moisture needs to be added.

Food does not need to be covered for reheating.

Do not reheat large items, such as a large piece of meat. Divide it into portions and reheat these as plated meals. Compact items, such as stuffed bell peppers or roulades, should be cut in half.

Please note that breaded items will not retain their crispness when they are reheated.

Reheat sauces and gravies separately. Exceptions: Dishes prepared in sauces, such as stew.

Reheat (

Reheating

Settings

Food Temperature

in °F / °C

Fish

Fish filet Fish roulade, sliced in two

Meat and poultry

Chicken filets Lamb ragout Meatballs Roulades, sliced Sliced roast, thick slices (½" thick) Stew Turkey breast, sliced

Plated dishes

Chicken fricassee, rice Clear soup Cream soup Pork roast, potatoes, vegetables Spaghetti, tomato sauce Stuffed pepper (halved), rice Stew Vegetable soup

285 / 140 70 10 - 12

285 / 140 70 11 - 13

250 / 120 70 10 - 12

Humidity

in %

Duration

in minutes

Side dishes

Pasta Potatoes, halved lengthwise Rice

Dumplings Mashed potato

Vegetables

Beans Carrots Cauliflower Kohlrabi

250 / 120 70 8 - 10

285 / 140 70 18 - 20

250 / 120 70 8 - 10

Fruit / Vegetables

Glass jars

Fruit

Canning

Only use fresh produce which is in good condition for canning.

Only use clean glass jars and accessories and check them for any defects. Glass jars with twist-off lids or glass lids with a rubber seal are suitable.

Make sure that all the glass jars are the same size so that canning is completed evenly.

After you have filled the jars, clean the glass rims with a clean cloth and hot water and then seal the jars. Consult the glass jar manufacturer's use and care instructions.

Sort and rinse the fruit. Allow it to drain completely. Remove any peel or pits. Cut up large fruit. For example, cut apples into slices. If you are canning fruit with pits (e.g. plums, apricots) without removing the pits, pierce the fruit several times with a fork or wooden skewer as otherwise they will burst.

Vegetables

Filling volume

Rinse, clean and cut up vegetables. Vegetables should be blanched before canning to help them retain their color (see "Blanching").

Fill the glass jars up to a maximum of 1" below the rim. Do not pack down as this would damage the fruit/vegetable. Tap the jar gently on a cloth to help distribute the contents evenly.

Fill the jars with liquid. The canned produce must be completely covered. Use a sugar mixture for fruit and a salt or vinegar mixture for vegetables.

Canning

Tips

Make use of residual heat by leaving the jars in the oven for 30 minutes after it has switched off.

Procedure

Place the equally sized glass jars in a perforated cooking

container. Make sure that they do not touch one another.

Slide the container into the lowest shelf level.

Function (depending on model)

Steam / Universal Universal steam !

Settings

Canning produce

Fruit

Apples 195 / 90 50

Apple sauce 195 / 90 65

Currants 175 / 80 50

Gooseberries 175 / 80 55

Stone fruit 185 / 85 55

Vegetables

Beans 212 / 100 120

Cucumbers 195 / 90 55

* The times shown are for 1 qt (1 liter) jars. If using 16 oz

(0.5 liter) jars, reduce the time by about 15 minutes. If using 8 oz (0.25 liter) jars, reduce the time by about 20 minutes.

Temperature

in °F / °C

Duration in

minutes*

Preparing yogurt

Tips

Procedure

Special programs

To prepare yogurt you will need fresh yogurt (with live culture) or yogurt starter powder, e.g. from a health food store.

The yogurt and milk should have the same fat content. If using fresh milk, it should first be heated up to 195 °F (90 °C) do not boil, and then left to cool down to 105 °F (40 °C) for the prepared yogurt to set.

How well home prepared yogurt sets will depend on the consistency of the yogurt used to prepare it.

The yogurt will not achieve its maximum set until it has been thoroughly chilled.

If you are using yogurt starter powder, you can prepare the yogurt from a mixture of milk and cream. Mix 3 cups milk with 1 cup cream.

You can buy special yogurt jars from specialist cookware store.

Function

Settings

^ Mix 3.5 oz (100 g) yogurt with 4 cups milk or prepare the

mixture with the yogurt starter powder as per the manufacturer's instructions on the packaging.

Pour the mixture into portion sized glass jars or special yogurt jars and seal the jars.

Place the sealed jars in a cooking container. The glasses should not touch one another. Place the glasses on the lowest shelf level.

Steam / Universal

Temperature: 115 °F / 47 °C Time: 6:00 hours

Special programs

Proofing a yeast dough

Procedure

Prepare the dough according to the recipe.

Function (depending on model)

Combination steam / ConvectionPlus Combination steam Combination steam - Bake

Settings

Temperature: 85 °F (30 °C) Moisture: 100 % Time: according to recipe

Dissolving gelatine

Procedure

^ Soak gelatin sheets for five minutes in a bowl with cold

water. The gelatin sheets have to be completely covered with water. Remove the gelatin sheets from the bowl and squeeze them out. Empty the bowl. Place the squeezed gelatin sheets back in the bowl.

Place the gelatin powder in a bowl and add water according to the instructions on the packaging.

Cover the bowl and place in a perforated cooking container.

Function (depending on model)

Steam / Universal Universal steam !

Settings

Temperature: 195 °F (90 °C) Time: 1 minute

Melting chocolate

You can use the steam oven for melting any type of chocolate.

Procedure

Break the chocolate into small pieces.

Place large quantities in a non-perforated container and

small quantities in a cup or a dish.

Cover the container or the dish with temperature resistant

(up to 212 °F / 100 °C) and steam resistant plastic wrap or a lid.

Stir large quantities once during cooking.

Function (depending on model)

Steam / Universal Universal steam !

Settings

Temperature: 195 °F (90 °C) Time: 10 minutes

Special programs

Peeling vegetables and fruit

Procedure

Cut a cross at the stem end of tomatoes, nectarines etc.

This will allow the skin to be removed more easily.

Place the food in a perforated container if cooking with

steam or a universal tray if using the rack.

To blanch almonds, it is important to plunge them into cold

water as soon as they are taken out of the oven as otherwise the skin cannot be removed.

Function (depending on model)

Steam / Universal Universal steam ! Broil Y / Z

Settings

Food Steam / Universal

Universal steam !

Temperature

in°F/°C

Apricots 212 / 100 1

Almonds 212 / 100 1

Nectarines 212 / 100 1

Peppers 212 / 100 4

Peaches 212 / 100 1

Tomatoes 212 / 100 2

Broil

Pepper, halved 437 / 225 10

Tomatoes 437 / 225 7

Duration in

minutes

Preserving apples

Apples can be preserved in the steam oven to increase the length of time you can store them. The apples will keep for 5 to 6 months when optimally stored in a dry, cool and well-ventilated place. This method is only suitable for apples and not for other types of fruit.

Function (depending on model)

Steam / Universal Universal steam !

Settings

Temperature: 120 °F (50 °C) Time: 5 minutes

Blanching

Blanch fruit and vegetables before freezing them. Blanching helps maintain the quality of the produce when it is frozen.

Special programs

Blanching vegetables also helps them retain their original color.

Procedure

Put the prepared vegetables or fruit into a perforated cooking container.

Once blanched, plunge the vegetables or fruit into an ice bath to cool them down quickly. Drain them well.

Function (depending on model)

Steam / Universal Universal steam !

Settings

Temperature: 212 °F (100 °C) Time:1-2minutes

Special programs

Steaming onions

Steaming means cooking the onions in their own juices, with the addition of a little fat if necessary.

Procedure

Cut the onions into small pieces and place them in a solid

cooking container with a little butter.

Cover the container or the dish with temperature resistant

(up to 212 °F / 100 °C) and steam resistant plastic wrap or a lid.

Function (depending on model)

Steam / Universal Universal steam !

Settings

Temperature: 212 °F (100 °C) Time: 4 minutes

Rendering fat

The bacon will not brown.

Procedure

Place the bacon in a solid cooking container.

Cover the container with temperature resistant (up to 212 °F / 100 °C) and steam resistant plastic wrap or a lid.

Function (depending on model)

Steam / Universal Universal steam !

Settings

Temperature: 212 °F (100 °C) Time: 4 minutes

Heating damp towels

Procedure

Moisten hand towels and then roll them up tightly.

Place them beside one another in a perforated cooking

container.

Function (depending on model)

Steam / Universal Universal steam !

Settings

Temperature: 160 °F (70 °C) Time: 2 minutes

Decrystallize honey

Procedure

^ Loosen the lid and place the jar of honey in a perforated

cooking container.

Special programs

^ Stir the honey once during the cooking process.

Function (depending on model)

Steam / Universal Universal steam !

Settings

Temperature: 140 °F (60 °C) Time: 90 minutes (regardless of the size of jar or the amount of honey in the jar)

Special programs

Making jam

Only use fresh produce which is in good condition for canning.

Glass jars

Only use sterilized glass jars with twist-off lids and up to a maximum capacity of a cup (250 ml).

After pouring in the jam, clean the jar from the outside with a cloth and hot water.

Preparation

Sort and rinse fruit. Allow it to drain. Remove all pits.

Purée the fruit, otherwise the jam will not set.

Add the required quantity of preserving sugar (see manufacturer's recommendation). Stir well. If you use sweet fruits or berries, we recommend the addition of citric acid.

Procedure

Function

Settings

^ Fill the jars to just below the rim.

^ Place the open jars in a perforated cooking container.

As soon as the cooking process has ended, screw on the lids.

Combination steam G ConvectionPlus

Temperature: 300 °F (150 °C) Moisture: 20 % Time: 30 minutes

Roast

For roasting, we recommend the functions Combination steam, ConvectionPlus and Combination steam - Surround.

Please ensure that the grease filter is in place.

Never roast meat when it is frozen as otherwise it will dry out. Defrost before roasting.

You do not need to preheat the oven for roasting. The prepared meat is placed in a cold oven.

Prior to roasting, remove any skin. Season the meat as desired. Game meat will be most tender if you marinate it overnight in butter milk, for example, before roasting.

If you want to cook several chunks of meat at the same time, make sure they have the same height.

Allow a standing time of approx. 10 minutes after the end of cooking so that the meat juices are evenly distributed.

Roast

Combination steam

The lower the temperature in the cooking compartment compared to the core temperature, the longer the cooking process and therefore the more tender the result.

Roast meat on the rack with the universal tray inserted below it. This will collect the meat juices which can then be used to make a gravy or sauce.

Adding steam will help the surface of lean meat not dry out. Excellent results are achieved with lean meat by first browning the meat at a high temperature with very little moisture (cooking stage 1) and then cooking the meat at a lower temperature (cooking stage 2). The roasting time will depend on thickness of the piece of meat.

When roasting fatty meat, it is recommended to carry out cooking stage 1 at a high temperature in order to render the fat and to brown the meat. Cooking stage 2 is completed at a lower temperature with increased moisture. The temperature is increased again in cooking stage 3 to achieve a crispy brown crust.

For braised meats, cooking stage 1 should be completed at a high temperature with very little moisture and cooking stage 2 should then be completed with high moisture over a longer period to complete the cooking process. This will make the meat very tender.

Roast

Roasting table

Combination steam G (Roasting)

Type of meat Step Temperature

in °F / °C

Beef

Braised beef 1

Tenderloin 1 410 - 437 / 210 - 225 20 40 - 60

Sirloin 1 395 - 437 / 200 - 225 20 40 - 120

Lamb

Leg 1

Rack 1

Game

Venison filet 1

Venison haunch 1

Wild boar joint 1

Pork

Crispy pork 1

Pork roast with crackling

Tenderloin 1 395 - 437 / 200 - 225 20 25 - 35

Shank 1 375 - 410 / 190 - 210 30 110 - 120

* The lower the temperature in the 2nd cooking stage, the more tender the result. This means that the cooking process can take several hours.

395 - 437 / 200 - 225

2 3

1 2

105-160/40-70

395 - 425 / 200 - 220

360 - 410 / 180 - 210

295 / 145

212 / 100

437 / 225

437 / 225 212 / 100

300 / 150

400 / 205

185/85

360 / 180

300 / 150

Humidity

in %

20 50

50 30

100

30 50

100

30 50

Duration

in minutes

240

35-40

120 - 160

20-35

30-40

50 - 120

35-40 60-80

40-45 70-90

40-70

120

20-40

50-90

Roast

Combination steam G (Roasting)

Type of meat Step Temperature

in °F / °C

Poultry

Chicken (whole)

Chicken thighs 1

Duck (whole, up to 6 lbs)

Goose (whole, up to 8 lbs)

Turkey (whole, up to 8 lb)

Turkey breast 1

Turkey thighs 1

Veal

Braised veal 1

1 2

1 2 3

1 2

395 / 200

395 - 437 / 200 - 225

395 / 200

395 - 437 / 200 - 225

212 / 100 265 / 130 360 / 180

212 / 100

265 - 300 / 130 - 150

250 / 120

375 - 410 / 190 - 210

395 - 437 / 200 - 225

212 / 100

395 - 437 / 200 - 225

212 / 100

395 - 437 / 200 - 225

295 / 145

Humidity

in %

95 30

95 30 30

95 30

30 30

95 30

20 50

Duration

in minutes

40 10

10-15

30 60-90 10-20

120 - 150

180

15-25

30-40 20-60

30-40 45-80

30-35

240

Tenderloin 1 395 - 437 / 200 - 225 20 40 - 50

* The lower the temperature in the 2nd cooking stage, the more tender the result.

This means that the cooking process can take several hours.

ConvectionPlus

Surround

Browning

Bake

Intensive

Baking

For baking on multiple levels

When using ConvectionPlus, reduce the temperatures given for Surround by about 25°F.

For the baking of traditional recipes and preparing soufflé.

Bake on one level only.

Bake sheet cakes in the center shelf level.

For browning, au gratin dishes or casseroles.

Toward the end of the baking time, select if the food should be more browned on the bottom.

When baking cakes with a moist topping such as cheese cakes, plum cakes, quiches, onion pies, cakes with coatings without prior baked base, such as custard topped cakes, pizza.

Humidity plus

Use the bottom shelf level.

For sponge cakes, choux pastry (e.g. cream puffs) and frozen pretzel products.

Baking

Combination steam

The shiny finish on bread, bread rolls and puff pastry is achieved by cooking it with steam (maximum moisture, low temperature) in cooking stage 1. Browning takes place with high moisture and high temperature. The baking will become dryer with low moisture and high temperature.

Bake pre-baked bread rolls with 90% moisture at the temperature given by the manufacturer on the packaging.

Bread rolls can be freshened-up with the following settings: Combination steam - ConvectionPlus First step 7 minutes, 95 % moisture and 212 °F (100 °C), Second step 3 minutes, 20 % moisture and 320 °F (160 °C).

Notes about baking

Remove the grease filter from the back wall. Otherwise results can be uneven. (Exception: Fruit tarts, pizza with extra toppings).

Baking pans

Dark-colored pans conduct the heat more quickly to the mixture. Shiny metal pans reflect heat so cakes take longer to bake.

Bake cakes in rectangular pans with the longer side lengthwise in the oven for optimum heat distribution and even results.

Universal tray

Thanks to the anti-stick properties of the surface with the "PerfectClean" finish, the universal tray does not require greasing before baking.

Parchment paper

Parchment paper is to be used for

– pretzels as the caustic soda used in the batter preparation

Baking

may damage the "PerfectClean" surface.

– Batters that may quickly stick due to their high egg white

portion, such as biscuit, meringues or macaroons.

Baking

Frozen products

Shelf levels

When baking deep frozen products such as French fries, croquettes, cakes, pizza and baguettes, use the lowest temperature quoted by the manufacturer on the packaging.

Bake deep frozen cakes, pizzas or baguettes on the rack covered with parchment paper. With deep frozen products, the baking or universal tray may warp so that they cannot be removed when hot.

Deep frozen products such as fries, croquettes or similar items can be baked on the universal tray. For gentle baking of these products, place parchment paper under them on the tray. Turn the food several times during baking.

Use only one shelf level when preparing moist cakes.

Bake on a maximum of two shelf levels at the same time.

If you are baking on two shelf levels at the same time, use levels 1 and 2.

Notes about the baking chart

Select the lower temperature shown on the chart.

Do not set the temperature higher than indicated. Higher temperatures may shorten the baking times but will frequently result in uneven browning and may even prevent the food from being baked through.

After the end of the shortest baking time, check whether the baked goods are done. Plunge a wooden pick into the dough. If no moist pieces of dough adhere to the pick, the baked goods are done.

Baking chart

Baking

Function Step Temperature

Cake batter

Baking tray ConvectionPlus - 300 - 360 / 150 - 180 - 25

Baking pan Surround - 320 - 340 / 160 - 170 - 25 - 35

Puff pastry

Filled Combination steam

Small cakes/ Pastries

Choux pastry

Cream puffs Humidity plus - 300 / 150 - 50

Eclairs Humidity plus - 300 / 150 - 50

Yeast dough

Baguette Combination steam

Bread rolls Combination steam

Croissants Combination steam

Pita Combination steam

Spelt bread* Combination steam

* The data refers to 1 lbs (450 g) flour, regardless of whether baked as a loaf or in a cake pan.

ConvectionPlus

Combination steam

ConvectionPlus

1 2 3 4

2 3

1 2 3 4

1 2

1 2 3

1 2 3 4

in °F / °C

212 / 100 375 - 410 / 190 - 210 375 - 410 / 190 - 210 375 - 410 / 190 - 210

212 / 100

360 / 180 320 - 360 / 160 - 180

105/40 125/50

410 / 210 360 - 410 / 180 - 210

325 / 155

70/20

195/90 350 / 175 175 - 225

105/40

125/50 410 / 210

330 - 365 / 165 - 185

105/40

125/50 410 / 210

360 - 410 / 180 - 210

Humidity

in %

100

90 75 20

100

75 20

100 100

50 20

90 20

100

90 20

100 100

20 20

100 100

50 20

Duration

in minutes

20-30

10 15

5 6

7 9

8 4 6

2 6

8 4 6

Baking

Function Step Temperature

Yeast dough

Braided loaf Combination steam

Mixed grain bread*

Multigrain rolls Combination steam

Onion tart Intensive - 375 / 190 - 25 - 35

Pizza Intensive - 350 - 400 / 175 - 205 - 35

Plum cake Intensive - 350 - 400 / 175 - 205 - 35

Rye bread* Combination steam

Stollen Combination steam

Wheat bread* Combination steam

White bread loaf Combination steam

Whole wheat bread*

* The data refers to 1 lbs (450 g) flour, regardless of whether baked as a loaf or in a cake pan.

Surround

Combination steam

ConvectionPlus

Combination steam

ConvectionPlus

1 2 3

1 2 3 4

1 2

1 2 3 4

in °F / °C

195/90

300 / 150

300 - 360 / 150 - 180

105/40 125/50

410 / 210

375 - 410 / 190 - 210

325 / 155 410 / 210

410 / 210

375 - 410 / 190 - 210

300 / 150

300 - 340 / 150 - 170

105/40 125/50

410 / 210

375 - 410 / 190 - 210

105/40

125/50 410 / 210 430 / 220

105/40

125/50 410 / 210

375 - 425 / 190 - 215

Humidity

in %

100

90 20

100 100

50 20

90 20

50 20

100

100 100

50 20

100 100

50 20

100 100

50 20

Duration

in minutes

15 15

20-30

30 30

25-30

8 4 6

Baking

Function Step Temperature

Short crust pastry

Cookies, small pastries

Pan with moist topping

Pan with dry topping

Sponge cake

Baking tray with fruit topping

Cookies, small pastries

Cake pan Humidity plus - 340 - 375 / 170 - 190 - 55

Sourdough

Rye bread** Combination steam

* The data refers to 1 lbs (450 g) flour, regardless of whether baked as a loaf or in a cake pan. ** The appliance must be preheated.

Combination steam

ConvectionPlus

Combination steam

Surround

Combination steam

ConvectionPlus

Intensive - 340 - 375 / 170 - 190 - 40

Combination steam

Surround

ConvectionPlus

1 2

- 395 / 200 85 35

- 300 - 375 / 150 - 190 95 25

1 2 3

in °F / °C

365 / 185 365 / 185

Preheat 410 / 210

375 / 190

410 / 210 410 / 210 350 / 175

Humidity

in %

50 20

20 20

60 20 20

Duration in

minutes

10-15

20-30

6 6

Broiling

Procedure

The appliance door must be closed when broiling because otherwise the control elements would become hot. Risk of burns!

Use the function

Broil/EcoBroil when broiling flat food and browning in

–

dishes.

ConvectionBroil for broiling food with a larger diameter

–

such as poultry or roasts.

For broiling, use the rack with the universal tray inserted below.

Broil high food (e.g. half chickens) on the medium shelf level and flat foods (e.g. steaks) on the topmost shelf level.

Do not preheat the broiler. Place the food to be broiled in the cold oven.

Turn the food after 2/3 of the broiling time. Exceptions are identified in the broiling chart.

^ Place the rack on the universal tray.

^ Place the food to be broiled on the rack.

Push the tray in and close the door.

Select the function and the temperature.

Tips

Broiling

Marinate lean meat or brush it with oil. Other fats will easily burn or develop smoke.

Make sure the pieces are approximately the same thickness so the broiling times are not too different.

When turning the food, work swiftly to avoid the oven cooling too much.

If the surface of larger chunks of meat is well browned but the core is still uncooked, move the food to a lower shelf level or proceed at a lower temperature.

The meat will be most tender when you prepare it with the function Combination steam - Broil with 20% moisture.

Broiling

Broiling chart

Food to be

Broiled

Au gratin dishes

Peach halves* 3 Broil - 437 / 225 - 5 - 10

Tomato halves* 3 Broil - 437 / 225 - 5 - 10

Fish

Mackerel 2 Combination

Salmon*/** 2 Broil - 375 / 190 - 40 - 45

Trout*/** 2 ConvectionBroil - 395 / 200 - 20 - 25

Meat/Sausage

Bratwurst fine / coarse

Nuremberg Bratwurst

Patty 3 Broil - 437 / 225 - 20 - 25

Patty 2 ConvectionBroil - 437 / 225 - 25 - 30

Miscellaneous

Browning toast slices

Toast Hawaii* 2 Broil - 437 / 225 - 10 - 15

* Do not turn ** Place on baking paper cut to the size of the food to be broiled *** Depending on size

Runner

level

3 Broil - 437 / 225 - 15 - 20

3 Broil - 437 / 225 - 10 - 15

3 ConvectionBroil - 437 / 225 - 10 - 15

3 Broil - 437 / 225 - 5 - 8

Function Step Temperature

in °F / °C

437 / 225 20 20 - 25

steam/Broil

Humidity

in %

in minutes

Duration

Broiling

Food to be

Broiled

Poultry

Duck breast*, pink

Duck breast*, well done

Chicken*, whole

* Do not turn ** Place on baking paper cut to the size of the food to be broiled *** Depending on size

Runner

level

3 Combination steam/

1, 2*** Combination steam/

Function Step Temperature

Broil

Combination steam/

ConvectionPlus

Combination

steam/Broil

Broil

Combination steam/

ConvectionPlus

Combination steam/

Broil

Combination steam/

ConvectionPlus

Combination steam/

ConvectionPlus

Combination steam/

Broil

1 2 3

1 2 3 4

1 2 3

in °F / °C

437 / 225

85/30

437 / 225

85/30

437 / 225

85/30

437 / 225 300 / 150 437 / 225

Humidity

in %

20 20 20

20 20 20 20

20 80 20

Duration

in minutes

15 20

7-13

15 20

7-13

30 50 10

Dehydrating food

Only use the ConvectionPlus function to dry food so that moisture can be dissipated.

Procedure

Cut the food into pieces of the same size.

Spread the pieces evenly on the rack or in a perforated

container.

Slide the collection tray into the lowest shelf level.

Tip

Bananas and pineapple are not suitable for dehydrating.

Settings

ConvectionPlus U

Food Temperature

in °F / °C

Apple rings 125 - 160 / 50 - 70 5 - 8

Apricots, halved and pitted

Citrus fruit in slices 160 - 175 / 70 - 80 8 - 9

Herbs 100 - 140 / 40 - 60 1.5 - 2.5

Mushrooms 125 - 160 / 50 - 70 3 - 4

Pear slices 160 - 175 / 70 - 80 7 - 8

Plums, without pits 140 - 160 / 60 - 70 10 - 12

Tomatoes, quartered 140 - 160 / 60 - 70 7 - 9

140-160/60-70 10-12

Duration in hours

Alteration rights reserved / 1513

INFORMATION IS SUBJECT TO CHANGE. PLEASE REFER TO OUR WEBSITE TO OBTAIN THE MOST CURRENT PRODUCT SPECIFICATIONS, TECHNICAL & WARRANTY INFORMATION.

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Miele DGC 4084 XL, DGC 4086 XL User instructions

Specifications and Main Features

Frequently Asked Questions

User Manual