Miele DG 4164 EN - Manual (Page 30)

– You can thicken sauces in the steam
oven by adding flour and butter to
liquid (40 g flour and 40 g butter to
0.5 litres liquid).
– Grease perforated containers
beforehand if used for cooking fish,
and solid containers if used for
cooking dishes containing eggs.
– When cooking meat without adding
any additional liquid to the
container, the meat juices can be
used to for making gravy and
sauces. Put the meat and other
ingredients, e.g. vegetables, in a
perforated container. Place a solid
container underneath to catch the
juice.
– If you wish to add additional liquid
when cooking meat using Steam with
pressure °, it is very important not
to add too much liquid as this can
cause the container to boil over. If
necessary add liquid, e.g. stock,
after cooking.
– When using Steam with pressure
°, cooking will only take approx.
half the time it would take with
conventional cooking.
– With the Steam with pressure
°120 °C programme, during the
cooling down phase air will be
circulated around the cooking
compartment. This air can dislodge
food from the cooking container and
soil the cooking compartment. This
mostly occurs when food is being
cooked in liquid (soup, casseroles
etc) and also when the food has a
pulpy consistency, e.g. apple sauce.
When cooking these types of food,
cover the cooking container with the
tray or lid (see "Optional
accessories"). Place the covered
cooking container between the two
runners of the shelf level; do not
place it on top of the upper runner.
– When cooking fish or food with a
distinctive colour (e.g. spinach) in a
perforated container, place the
container on the lowest shelf level to
avoid any transfer of tastes or colour
to other food.
– Yeast dough can be put in the oven
to prove.
Select Steam without pressure P,
and reduce the recommended
temperature to 40 °C. Cover the
dough.
Practical tips
30