Miele DGC 735 Series User Manual

Steam cooking
64
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.
Useful tips
- 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. 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minutes. The longer the cooking
duration, the stronger the stock.
- Preparing fish au bleu is a method
involving cooking the fish in water
with vinegar, at different proportions
depending on the recipe. It is
important not to damage the skin of
the fish. This method is suitable for
cooking trout, tench, eel and salmon.
Meat
Fresh
Prepare the meat in the usual way.
Frozen food
Meat should be thoroughly defrosted
before cooking (see “Special
applications” – “Defrost”).
Preparation
Meat which needs to be seared before
being cooked, e.g. stewing steak,
should be seared in a pan on the
cooktop.
Duration
The cooking duration depends on the
thickness 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
- To retain the flavourings, use a
perforated cooking container. You
can use the concentrate that collects
in the universal tray to enhance your
sauces or freeze it for later use.
- Boiling chicken, back or top rib and
meat bones can be used to make
stock. Place the meat together with
the bones and some mixed
vegetables in a cooking container
and add cold water. The longer the
cooking duration, the stronger the
stock.

Miele DGC 735 Series Specifications

General

Brand	Miele
Model	DGC 735 Series
Category	Oven
Language	English