Miele DG 6010 - Page 3

General notes ....................................................27
The advantages of cooking with steam .................................27
Suitable containers ................................................27
Cooking containers..............................................27
Your own containers .............................................27
Condensate tray ..................................................28
Shelf level........................................................28
Frozen food ......................................................28
Temperature .....................................................28
Cooking duration ..................................................29
Cooking with liquid ................................................29
Your own recipes ..................................................29
Steam cooking ...................................................30
Vegetables.......................................................30
Meat ............................................................34
Sausages ........................................................36
Fish ............................................................37
Shellfish .........................................................40
Mussels .........................................................41
Rice ............................................................42
Pasta / Noodles ...................................................43
Dumplings .......................................................44
Grain ...........................................................45
Dried pulses......................................................46
Hen's eggs.......................................................48
Fruit ............................................................49
Menu cooking ....................................................50
Special applications ..............................................52
Reheating........................................................52
Defrosting .......................................................54
Bottling..........................................................58
Extracting juice ...................................................61
Making yoghurt ...................................................62
Proving yeast dough ...............................................64
Melting gelatine ...................................................64
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