Miele DG2661 - Manual (Page 30)

Tips for steaming
– The duration for cooking with steam
is almost the same as cooking in a
pot.
– The steam prevents the food from
drying out and the disadvantages
coming with it. The food stays moist
and juicy. The same is true not only
for vegetables but also for desserts,
fish and meat recipes.
– You can cook on any level or on
multiple levels at the same time. The
duration will not change.
– The food will not brown and does not
get a crust. The food is gently
steamed, not fried or baked. Cheese
will melt but not brown. Steaming
food is healthy and accentuates its
flavor.
– When cooking frozen food,
e.g. vegetables, break up large
clumps so they cook evenly. The
duration is approximately the same
as for fresh vegetables.
– Frozen and fresh vegetables with the
same duration can be steamed
together.
– Since steaming retains flavor so well,
food should not be seasoned until
after it has been cooked.
– When cooking with liquids only fill the
containers
3
/
4
of the way.
– Food like noodles or rice need to be
cooked in fluids. Noodles should be
well covered with fluid. Rice, beans
and cereals need to be cooked in
equal amounts of food and water.
– Follow the cooking time for pasta on
the packaging.
– The cooking liquid gets absorbed by
some food (e.g. rice). With other food
it can be used for gravy or sauces.
– You can prepare gravy in the steam
oven by adding flour and butter to
the liquid.
– Grease the perforated container
when cooking fish. Grease the solid
container when cooking eggs,
e.g. scrambled eggs.
– To avoid any transfer of tastes
caused by moisture dripping from
above, perforated containers should
be inserted in the lower runner and
the solid containers should be
placed on the rack on an upper
level.
– Yeast dough can be proofed in the
steam oven. Select the "Cook
Universal" function and lower the
default temperature to 105°F (40°C).
Cover the dough.
Cooking tips
30