Steaming 27, Practical tips, Steaming – Miele DG 4164 EN User Manual
Page 27
Steaming
Food
Programme
Temperature
in °C
Duration
in minutes
Vegetables
Beans, green
° Steam with pressure
120
3 - 5
Brussels sprouts
"
120
6 - 8
Cabbage, red or green, chopped
"
120
4 - 6
Cauliflower, florets
"
120
3 - 5
Kohlrabi, batons
"
120
3 - 5
Leeks, sliced
"
120
2 - 3
Potatoes, in their skins
"
120
12 - 14
Potatoes, peeled and quartered
"
120
6 - 8
Sliced carrots
"
120
3 - 4
Broccoli, florets
P Steam without pressure
100
4 - 6
Asparagus
"
100
8 - 10
Peas
"
100
3 - 5
Zucchini
"
100
2 - 4
Meat
Beef goulash
° Steam with pressure
120
20 - 25
Pork cutlets
"
120
3 - 4
Chicken breast
P Steam without pressure
100
6 - 8
Turkey roulade
"
100
12 - 15
Fish and shellfish
Cod, steaks
P Steam without pressure
100
4 - 8
Monkfish
"
85*
8 - 10
Mussels
"
90*
10 - 12
Plaice
"
85*
8 - 10
Salmon, fillet
"
100
4 - 6
Sea trout
"
100
12 - 14
Trout, whole
"
100
10 - 12
Tuna steak
"
100
3 - 4
* This temperature is not the same as the recommended temperature.
Practical tips
27