Miele DG 6200 User Manual

Steam cooking
32
Meat
Fresh
Prepare the meat in the usual way.
Frozen
Meat should be thoroughly defrosted
befor
e cooking in the steam oven (see
"Special applicaitons - Defrost").
Preparation
Meat which needs to be seared before
being
cooked, e.g. stewing steak,
should be seared in a pan on the cook‐
top.
Duration
The cooking duration depends on the
thicknes
s and the texture of the meat,
and not on the weight. The thicker the
piece of meat, the longer the cooking
duration. A piece of meat weighing 500
g which is 10 cm thick will take longer
to cook than a piece of meat weighing
500 g which is 5 cm thick.
Useful tips
– Use a perforated container to retain
the flavours when cooking meat.
Plac
e a solid container underneath to
catch the juices. You can use these
to make a gravy or freeze them for
later use.
– Boiling chicken, pork rind, meat, ribs
and meat bones can be used t
o
make stock. Place the meat together
with some mixed vegetables in a sol‐
id cooking container and add cold
water. The longer the cooking dura‐
tion, the stronger the stock.
Settings
Steam cooking 
T
emperature: 100 °C
Duration: see chart

Miele DG 6200 Specifications

General

Oven type	Electric
Steam cooking	Yes
Number of ovens	1
Total oven power	3600 W
Oven thermostat range	40 - 100 °C
Auto programs quantity	20
Number of shelf positions	4
Total oven(s) interior capacity	38 L
Door hinge	down
Control type	Sensor
Product color	Stainless steel
Control position	Front
Current	16 A
AC input voltage	230-240 V
AC input frequency	50 - 60 Hz
Energy efficiency class	-
Clock type	Electronic
Timer type	Digital

Weight and Dimensions

Depth	614 mm
Width	595 mm
Height	455 mm
Weight	29400 g
Installation compartment depth	550 mm
Installation compartment width	568 mm
Installation compartment height (max)	452 mm
Installation compartment height (min)	450 mm