Miele DG 4164 EN - Manual (Page 26)

Suitable containers
Some stainless steel cooking
containers are supplied with the
appliance.
Other containers, in a variety of sizes,
both perforated and solid, are available
as optional extras (see "Optional
accessories").
When choosing the most suitable
container for the particular food you are
cooking, please note:
– Use perforated cooking containers
whenever possible so long as the
food is suitable, e.g. for vegetables.
The steam can reach the food from
all sides and the food is cooked
evenly.
– With large items of food, such as
whole potatoes, the steam can work
more effectively because there are
spaces between the individual
pieces into which the steam can
penetrate. This way a large quantity
will take the same time to cook as a
smaller amount and large, deep
containers can be used. Where
possible, space the food out to allow
the steam more room.
– More compact dishes such as
casseroles or bakes, or 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. The
fuller the container, the longer it will
take to cook. It is best to use 2 or 3
flat containers rather than one deep
one for these types of foods, and
then fill them only 3 - 5 cm deep.
Cooking durations quoted are
calculated on this principle. Deeper
dishes will take longer to cook.
Heat-resistant glass, ceramic,
porcelain, stainless steel and enamel
dishes are all suitable. Important:
– The container must be heat resistant
to 120 °C.
– Food will take considerably longer to
cook than the time quoted if the dish
has thick sides.
– Place the dish on the tray supplied.
– Ensure that the dish does not touch
the walls of the cooking compartment
so that steam can reach the food
from all sides.
Practical tips
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