Meat - Miele DGC 6500 Operating And Installation Instructions

Steam cooking

Meat

Fresh
Prepare the meat in the usual way.
Frozen food
Meat should be thoroughly defrosted
before cooking in the steam oven (see
"Defrosting").
Preparation
For meat which needs to be seared
before being cooked, e.g. for a stew,
sear the meat in a pan on the hob first.
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.
Tips
– Use a perforated container if you
wish to retain the juices when
cooking meat. Place a solid container
or the universal tray underneath to
catch the juices. You can use these
to make a gravy or freeze them for
later use.
– Boiling fowl, back or top rib and meat
bones can be used to make stock.
Place the meat together with some
mixed vegetables in a solid cooking
container and add cold water and
cook. The longer the cooking
duration, the stronger the stock.
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Settings
Automatic programmes
cooking
or
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Oven functions Steam cooking
Temperature: 100 °C
Duration: see chart
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Meat Steam