Miele DGC 5051, DGC 5061 User instructions

User instructions

Steam combi oven DGC 5051 DGC 5061

en-GB

M.-Nr. 07 671 670

Contents

General notes .....................................................5

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

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

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

Condensate tray .................................................6

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

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

Shelf level ......................................................6

Deep frozen food ................................................6

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

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

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

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

Steam cooking / Vegetables .........................................8

Steam cooking / Meat .............................................12

Steam cooking / Fish ..............................................14

Steam cooking / Universal .........................................17

Shellfish .........................................................17

Mussels .........................................................18

Rice ............................................................19

Pasta ...........................................................20

Dumplings .......................................................21

Grain ...........................................................22

Dried pulses......................................................23

Hen’s eggs ......................................................24

Fruit ............................................................25

Menu cooking....................................................26

Defrosting .......................................................28

Reheating .......................................................31

Contents

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

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

Special programmes ..............................................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 ...................................................42

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

Making jam ......................................................43

Roasting ........................................................44

General .........................................................44

Fan plus .........................................................44

Combination mode ................................................45

Baking ..........................................................48

General .........................................................48

Fan plus .........................................................49

Cake plus........................................................50

Automatic........................................................50

Combination mode ................................................51

Drying food......................................................54

Recipes for Automatic Baking ......................................55

Baguettes........................................................55

Croissants .......................................................56

Contents

Flat bread........................................................57

Multigrain rolls ....................................................57

Quiche ..........................................................58

Plaited Swiss loaf ..................................................59

Flan ............................................................59

White bread ......................................................60

White rolls .......................................................60

White bread mix...................................................61

Recipes for Automatic Roasting ....................................62

Fillet in puff pastry .................................................62

Chicken .........................................................63

Pork with crackling.................................................63

Rack of lamb .....................................................64

Fillet of beef .....................................................64

Beef in red wine ...................................................65

Sirloin joint with roast potatoes and remoulade...........................66

General

Cooking containers

General notes

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.

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

This steam combi 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). This enables you to choose the most suitable container for the food you are preparing.

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

Your own containers

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

–

The container must be suitable for using 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.

–

Containers made from silicone should only be used with the Fan plus function as they are not steam resistant.

–

Thick sided containers are not very suitable for using with steam. They do not conduct heat well and as a result cooking durations will be considerably longer than those given in the charts.

General notes

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.

Condensate tray

Place the condensate tray on the lowest shelf level when using perforated containers or roasting on the rack. The tray will collect any drops of liquid and allow them to be removed easily.

The condensate tray can be used as cooking container. In this case always place it on the lowest shelf level.

Cooking with steam

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.

Shelf level

Deep 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 cook more than 2.0 kg of frozen food in the appliance at once. The greater the quantity of frozen food, the longer the heating up phase.

Temperature

A maximum temperature of 100 °C is reached when steam cooking is taking place. 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 cooking 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.

General notes

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Your own recipes

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

Steam cooking / Vegetables

Fresh vegetables

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

Deep frozen vegetables

Frozen vegetables do not need to be defrosted beforehand, unless the vegetables 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.

Cooking containers

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 flat cooking containers rather than using one deep one.

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.

Shelf level

Duration

Steam cooking / Vegetables

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 perforated container to catch any drips and so avoid any colour transfer.

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

Steam cooking / Vegetables

Function (depending on model)

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

Settings

Temperature in °C Duration in minutes

Artichokes 100 35 - 40

Beetroot, whole 100 40 - 50

Black salsify, whole 100 8 - 12

Broccoli florets 100 4 - 8

Carrots, sliced 100 6 - 10

Cauliflower florets 100 6 - 10

Cauliflower, whole 100 20 - 45

Celeriac, cut into batons 100 8 - 10

Celery stalks 100 7 - 10

Chicory 100 3 - 5

Chinese cabbage 100 4 - 6

Corn on the cob 100 10 - 25

Courgettes, sliced 100 2 - 4

Curly kale, chopped 100 20 - 30

Fennel, cut into strips 100 6 - 10

Fennel, halved 100 12 - 16

Green asparagus 100 7 - 12

Green beans 100 8 - 12

Kohlrabi, cut into batons 100 6 - 10

Steam cooking / Vegetables

Temperature in °C Duration in minutes

Leeks, halved lengthwise 100 8 - 12

Leeks, sliced 100 4 - 8

New potatoes 100 25 - 40

Peas 100 3 - 8

Peppers, cut into strips 100 2 - 6

Potatoes, peeled and halved 100 20 - 40

Pumpkin, diced 100 3 - 6

Red cabbage, chopped 100 20 - 30

Romanesco, florets 100 6 - 10

Romanesco, whole 100 15 - 30

Savoy cabbage, chopped 100 6 - 10

Spinach 100 2 - 4

Spring cabbage, chopped 100 8 - 10

Sprouts 100 12 - 16

Sugar snap peas 100 3 - 8

Swede, batons/diced 100 7 - 12

Swiss chard 100 2 - 6

White asparagus 100 10 - 16

White cabbage, chopped 100 15 - 20

The cooking 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.

Steam cooking / Meat

Fresh meat

Prepare the meat in the usual way.

Deep frozen meat

Meat should be thoroughly defrosted beforehand (see "Defrosting").

Preparation

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

Temperature

Sausages should be cooked with steam at a temperature of

90 °C. They will burst at higher temperatures.

Duration

The cooking duration depends on the thickness and consistency of the food and not the weight. The thicker the food, the longer the cooking duration. A 10 cm thick piece of meat weighing 500 g will take longer to cook thana5cm thick piece of meat weighing 500 g.

Useful tips

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

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

Prime beef topside is particularly successful when cooked in stock or gravy at 90 °C.

Boiling fowl, beef flank, meat, ribs and meat bones can be used to make 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.

Function (depending on model)

Steam cooking / Meat Cook meat % Steam Cooking / Universal Cook universal !

Settings

Steam cooking / Meat

Temperature

in °C

Beef stew 100 40 - 50

Boiling fowl 100 50 - 60

Chicken breast fillet 100 8 - 10

Flank 100 60 - 70

Gammon steaks 100 6 - 8

Knuckle 100 90 - 95

Lamb ragout 100 12 - 16

Poularde 100 50 - 60

Prime beef topside 90 120 - 180

Turkey escalopes 100 4 - 6

Turkey roulade 100 12 - 15

Veal cutlets 100 3 - 4

The cooking 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.

Duration

in minutes

Steam cooking / Fish

Fresh fish

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

Deep frozen fish

Defrost frozen fish (see "Defrosting").

Preparation

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.

Cooking containers

Use perforated containers to cook fish and grease them beforehand.

Shelf level

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 tastes 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.

Duration

Useful tips

Steam cooking / Fish

The cooking duration depends on the thickness and consistency of the food and not the weight. The thicker the food, 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 bellyside 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.

Steam cooking / Fish

Function (depending on model)

Steam cooking / Fish Cook fish $ Steam Cooking / Universal Cook universal !

Settings

Temperature in °C Duration in minutes

Atlantic cod fillet 100 4 - 6

Carp, 1.5 kg 100 18 - 25

Coral cod, whole 85 15 - 20

Eel 100 5 - 7

Haddock fillet 100 6 - 8

Halibut fillet 85 3 - 5

Monk fish fillet 85 8 - 10

Nile perch fillet 100 4 - 8

Pangasius fillet 85 3 - 5

Perch fillet 85 6 - 8

Pikeperch fillet 85 5 - 7

Plaice fillet 85 5 - 7

Rose fish fillet 100 6 - 8

Salmon fillet 100 4 - 8

Salmon trout 100 13 - 15

Seabream fillet 85 3 - 5

Shark steak 90 5 - 7

Sole fillet 85 2 - 3

Trout, 250 g 90 10 - 12

Tuna fish steak 100 3 - 5

Turbot fillet 85 3 - 5

The cooking durations given in the chart are guidelines for fresh fish. 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.

Shellfish

Preparation

Defrost frozen shellfish before cooking with steam.

Peel, remove and discard the intestines, and then wash the shellfish.

Cooking containers

Use perforated containers to cook shellfish and grease them beforehand.

Duration

The longer shellfish are cooked, the tougher they become. Use the cooking durations given in the chart.

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

Function (depending on model)

Steam Cooking / Universal Cook universal !

Settings

Steam cooking / Universal

Temperature in °C Duration in minutes

Crevettes 90 3

King Prawns 90 4

Large shrimps 90 3

Lobster tails 95 10 - 15

Prawns 90 3

Small shrimps 90 3

Steam cooking / Universal

Mussels

Fresh mussels

Only cook mussels which are closed.

N.B. Do not eat mussels which have not opened after being cooked. Danger of food poisoning.

Steep fresh mussels in water for a few hours before cooking to rinse out any sand. Then scrub the mussels thoroughly to clean them.

Deep frozen mussels

Defrost frozen mussels before cooking.

Duration

The longer mussels are cooked, the tougher they become. Use the cooking durations given in the chart.

Function (depending on model)

Steam Cooking / Universal Cook universal !

Settings

Temperature

in °C

Barnacles 100 2

Bearded mussels 100 12

Cockles 100 2

Pilgrim scallops 90 5

Razor clams 100 2 - 4

Venus mussels 100 4

Duration

in minutes

Rice

Rice swells when cooked and needs to be cooked in liquid. The proportion of rice to liquid will vary depending on the type of rice.

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

Function (depending on model)

Steam Cooking / Universal Cook universal !

Settings

Steam cooking / Universal

Ratio

Rice : Liquid

Temperature

in °C

Duration

in minutes

Basmati rice 1 : 1 100 15

Brown rice 1 : 1.5 100 35 - 40

Parboiled rice 1 : 1 100 20

Round grain rice 1 : 2 100 25

Wild rice 1 : 1 100 35 - 40

Steam cooking / Universal

Pasta

Dry pasta

Dry pasta swells when it is cooked and needs to be cooked in liquid. The liquid must cover the pasta. Using hot liquid gives better results.

Settings for dry pasta

Reduce the cooking time recommended by the manufacturer on the packaging by about during the heating up time.

Fresh pasta

Fresh pasta, such as you can buy from the supermarket chilled counter, does not need to absorb water. Cook fresh pasta in a perforated container.

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

Function (depending on model)

Steam Cooking / Universal Cook universal !

Settings for fresh pasta

Gnocchi 100 2

Ravioli 100 2

Tortellini 100 2

as the pasta will start to swell

Temperature in °C Duration in minutes

Dumplings

Ready made boil-in-the-bag dumplings need to be well covered with water as otherwise they can fall apart. This is because even although they have been soaked in water beforehand they will not absorb enough moisture.

Cook fresh dumplings in a greased, perforated container.

Function (depending on model)

Steam Cooking / Universal Cook universal !

Settings

Steam cooking / Universal

Temperature

in °C

Duration

in minutes

Boil-in-the-bag bread dumplings 100 15 - 18

Boil-in-the-bag potato dumplings 100 15 - 18

Yeast dumplings 100 12 - 15

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