Miele DGC 5080 XL
Contents
1. Fairacres Marcham Road Abingdon Oxon OX14 1TW Tel 0845 365 0555 Fax 0845 365 0777 Customer Contact Centre Tel 0845 365 6600 E mail info miele co uk Internet www miele co uk Australia Miele Australia Pty Ltd ABN 96 005 635 398 1 Gilbert Park Drive Knoxfield VIC 3180 Tel 03 9764 7130 Fax 03 9764 7149 Internet www miele com au China Miele Shanghai Trading Ltd 1 3 Floor No 82 Shi Men Yi Road Jing an District 200040 Shanghai PRC Tel 86 21 6157 3500 Fax 86 21 6157 3511 E mail mieleshanghai cn miele com Internet www miele cn Miele Hong Kong Limited 41 F 4101 Manhattan Place 23 Wang Tai Road Kowloon Bay Hong Kong Tel 852 2610 1331 Fax 852 2610 1013 Email mielehk miele com hk India Miele India Pvt Ltd Ground Floor Copia Corporate Suites Plot No 9 Jasola New Delhi 110025 Tel 011 46 900 000 Fax 011 46 900 001 E mail customercare miele in Internet www miele in Manufacturer Germany Miele 8 Cie KG Carl Miele StraBe 29 33332 G tersloh Ireland Miele Ireland Ltd 2024 Bianconi Avenue Citywest Business Campus Dublin 24 Tel 01 461 07 10 Fax 01 461 07 97 E Mail info miele ie Internet www miele ie New Zealand Miele New Zealand Limited Unit L 10 20 Sylvia Park Road Mt Wellington 1060 Auckland NZ Tel 0800 264 353 Fax 0800 463 453 Internet www miele co nz Singapore Miele Southeast Asia Miele Pte Ltd 12. User instructions Steam combi oven DGC 5080 XL DGC 5085 XL en GB M Nr 07 731 970 Contents General Notes ooo 4 SA ee grt eats acest Gh one tare 4 Cooking containers Container rack 2 2 2 2 eee 4 Universal tray Combi rack 6 ee eens 4 DSalety NOCHES n isaret ood Piero 5 YOUFOWM CONTAMOS Susa ogee endri Sag aan a wa ee aA nen 5 Steam COOKING ut uri an anche nee aan eee eee eee 5 The advantages of cooking with steam 0 0 0 eee 5 ShelfileVel 2 aba Pete ee RAGES a de AER PARE es 6 Temperaturen Seas hae Ree PEAR a er ci 6 Cooking duration HIME lt lt ade Bard dada Peo Pee eee la 6 Cooking with liQuid 2 0 43 0205004 ia ae eat 6 YQUFOWN TECIDES ua na a AA da eae sale ANC Me Bde we 6 Steam cooking Vegetables 0 0 00 cece eee 7 Steam cooking Meat 0 00 0 cee 10 Steam cooking fish 0 0 00 0 eee 12 Steam cooking Universal 0 00 0 eee 15 IMM cad patada Qa ood alta nos elo Piet os 15 PESA san dee anne Rena eRe ee een Ako 16 A A O AA 17 E a O EN 18 DUMPIINGS sean a Den a eg 19 GIGIN aio taa tere hee ender einen RT Teen 20 Dried pulS6Sias4 405 eset ee eee sigs aed este 21 HENS EGOS ur 4 4 wur dr en a ic be Pe ea etn 22 O O ee 23 Menu COOKING 24 Defr sting 22 rrari a RT ee 26 Reheat oer anera aa a ae na and 29 Bottling esere riaa ir ee o end Phd SA ed 30 Vegetables and fruit 0 00 00
3. 59 Grilling Food Shelf level Function Step Temperature Moisture Duration for the rack in C in in minutes Meat Sausage Burgers 2 Fan gri 225 25 30 Burgers 3 Full gri 225 20 25 Sausage 3 Full gri 225 15 20 ine coarse cut Urnberger 3 Fan gri 225 10 15 sausages rnberger 3 Full gri 225 10 15 sausages Thuringer 3 Full gri 225 15 20 sausages Browning or crisping Peach halves 3 Full grill 225 5 10 Tomato halves 3 Full grill 225 5 10 Miscellaneous Making toast 3 Full grill 225 20 5 8 Hawaii toast 2 Full grill 225 10 15 60 Do not turn during grilling Drying food Procedure Useful tip Settings Only use the Fan plus function to dry food so that moisture can be dissipated m Cut the produce into similar sized pieces m Divide the pieces out evenly on the rack or in a solid container m Insert the condensate tray at the lowest level Bananas and pineapple are not suitable for drying Fan plus Produce Temperature Duration in C in hours Apple rings 50 70 5 8 Apricots halved 60 70 10 12 stones removed Citrus fruit sliced 70 80 8 9 Damsons 60 70 10 12 stones removed Herbs 40 60 15 25 Mushrooms 50 70 3 4 Pear slices 70 80 7 8 Tomatoes quartered 60 70 7 9 61 62 63 United Kingdom Miele Co Ltd
4. during the reheating process You can reheat individual dishes or plated meals which have been prepared previously e g meat vegetables and potatoes Suitable containers Duration Moisture content Useful tips Function Small quantities can be reheated on a plate larger quantities should be placed in a cooking container 10 15 minutes are usually sufficient to reheat one plated meal Several plates will take a little longer If you are reheating several plated meals one after the other the reheating time can be reduced by around 10 minutes for the second and subsequent plates as the oven is still hot The more moist the food the less moisture needs to be added Food does not need to be covered before it is reheated Do not reheat large items such as a whole joint of roast meat Divide it into portions and reheat these as plated meals Compact items such as stuffed peppers or roulades should be cut in half Please note that breaded items such as schnitzel will not retain their crisoness when they are reheated Reheat 29 Bottling Vegetables and fruit Glass jars Fruit Vegetables Fill volume 30 Only use unblemished fresh produce which is in good condition for bottling Use clean glass jars and accessories and check them for any defects Glass jars with twist off lids or glass lids with a rubber seal are suitable Make sure that all the glass jars are the same size so that bot
5. in a perforated cooking container m Stir the honey once during the cooking procedure Function depending on model Steam Cooking Universal Cook universal Settings Temperature 60 C Duration 90 minutes depending on the size of jar or the amount of honey in the jar 40 Special programmes Making jam Glass jars Preparation Procedure Function Settings Only use unblemished fresh produce which is in good condition for making jam Only use clean washed unchipped jars that are in good condition with a twist off lid with a volume of up to 250 ml Once it has been filled with jam wipe the rim of the jar with a clean cloth and hot water Sort fruit carefully rinse it briefly but thoroughly and allow it to drain Be very careful when washing berries as these are delicate and are easily damaged Remove stalks pips or stones Pur e the fruit to help the jam to set Add the correct quantity of preserving sugar to the fruit pur e see manufacturer s instructions and mix thoroughly If sweet fruits berries are used we recommend adding some citric acid to help the jam to set m Fill the jars to just below the rim with fruit m Place the open jars in a perforated container m Tighten the lids securely once cooking has finished Combination mode Fan plus Temperature 150 C Moisture level 20 Duration 30 minutes 41 Food probe How the food probe works 42 The tip of the
6. in the solid container to make a glaze for a fruit flan Function depending on model Steam Cooking Universal Cook universal Settings Temperature in C Duration in minutes Apple pieces Apricot halves Cherries Gooseberries Pear chunks Plums Rhubarb Sour cherries 100 90 90 90 100 100 100 90 3 5 2 4 2 4 2 4 3 5 2 4 222 2 4 23 Menu cooking Shelf level Temperature Duration You can use the steam oven to cook a whole meal containing types of food which have different cooking durations e g fish fillet with rice and broccoli The food which has the longest cooking duration is placed in the steam oven first and then each subsequent dish is placed in the oven at the appropriate time so that the whole meal is ready at the same time When cooking fish or food with a distinctive colour e g beetroot do not place any other cooking containers directly underneath to avoid any transfer of flavour or colour to other food Depending on their size several containers can be used on the same level Whole meals should be cooked at a temperature of 100 C as this is the temperature required to cook the majority of foods Do not cook a whole meal at the lowest temperature when different temperatures are required for different types of food e g 85 C for seabream and 100 C for potatoes If the recommended cooking temperature for the food is 85 C for example try cooking
7. it at 100 C and testing the result Some delicate types of fish with a soft structure e g sole and plaice will become very firm when cooked at 100 C If you are increasing the recommended temperature shorten the cooking duration by approx 1 3 Function depending on model Settings 24 Steam cooking Universal Cook universal Temperature 100 C Duration will depend on the type of food Menu cooking Example Rice 20 minutes Fish fillet 6 minutes Broccoli 4 minutes 20 minutes 6 minutes 14 minutes 1st cooking duration rice 6 minutes 4 minutes 2 minutes 2nd cooking duration fish fillet Remaining time 4 minutes 8rd cooking duration broccoli Duration 20 min rice 6 min fish fillet 4 min broccoli Setting 14 min 2 min 4 min m Place the rice in the oven first m Set the first cooking duration 14 minutes m After 14 minutes place the fish in the oven m Set the first cooking duration 2 minutes m After 2 minutes place the broccoli in the oven m Set the third cooking duration 4 minutes 25 Defrosting Temperature It is much quicker to defrost items in the steam oven than at room temperature 60 C is the best temperature for defrosting Exceptions 50 C for minced meat and game Before and after defrosting Cooking container Useful tips 26 Remove all packaging before defrosting Exceptions Leave bread bi
8. possible to select a core temperature up to 99 C Food probe When to use it The food probe can be used with the following functions Combination mode Fan plus Combination mode Conventional heat Fan plus Fan grill Conventional heat Intensive bake Cake plus Important notes about using the food probe To ensure optimum results please observe the following instructions Do not use deep narrow metal cooking containers as these will disturb the radio signal Do not place any metal items above the food probe such as lids aluminium foil racks or baking trays on a shelf level above the food with the food probe Glass lids may be used Do not use a standard food probe made of metal at the same time as the food probe Do not allow the handle of the food probe to sit in any sauce or cooking liquid or to rest on the food or on the edge of the cooking container Do not use the food probe to lift or carry the food Danger of breaking The metal tip of the food probe must be fully inserted into the centre of the food The handle should be angled upwards Make sure it is not horizontal or pointing towards the corners of the oven or the door Do not let the metal tip touch any bones or insert it into a particularly fatty area of the meat Fat or meat coming into contact with the probe can lead to the oven switching off too early 43 Food probe Procedure Useful tips 44 T
9. the open jars on the rack all the same size Ensure that they do not touch one another m Close the jars immediately after bottling with the rubber sealing ring lid and clip do not allow the cakes to cool down If the mixture has risen above the rim push it down into the jar with the glass lid Type of Function Stage Temperature Moisture Duration mixture in C in in minutes Creamed Conventional 160 25 45 heat Sponge Conventional 160 50 55 heat Yeast Combi mode 1 30 100 10 dough Conventional 2 160 30 30 35 heat Special programmes Preparing yoghurt Useful tips Procedure Function Settings To make yoghurt you will either need fresh live yoghurt or yoghurt culture obtainable from health food shops You can use either unchilled long life milk or fresh milk The yoghurt and milk should have the same percentage fat If using fresh milk it should first be heated up to 90 C do not boil it and then left to cool to 40 C How well home prepared yoghurt sets will depend on the consistency of the yoghurt used to prepare it Fresh milk will give a better set than long life milk The yoghurt will not achieve its maximum set until it has been thoroughly chilled If yoghurt culture is being used the yoghurt can be made from a mixture of milk and cream Mix 750 ml milk with 250 ml cream You can buy yoghurt jars from specialist cook shops m Mix 1
10. 0 Goose up to 4kg Combination mode 1 100 95 60 Fan plus 2 140 30 180 210 Turkey breast Combination mode 1 225 20 40 50 Fan plus 2 120 70 85 Veal Braised Combination mode 1 200 225 20 30 35 Fan plus 2 145 50 75 80 Fillet Fan plus 200 225 55 75 Lamb Leg Combination mode 1 200 30 20 Conventional heat 5 130 95 E 70 85 Beef Braised Combination mode 1 200 225 20 30 35 Fan plus 2 145 50 85 Fillet Fan plus 200 225 60 85 Sirloin joint Fan plus 200 225 60 85 Pork Braised Combination mode 1 180 210 30 30 Fan plus 2 150 50 80 90 Fillet Combination mode 220 225 30 70 80 Fan plus Gammon joint Combination mode 1 200 20 30 Fan plus 2 130 100 70 gt 3 85 100 60 Leg Combination mode 1 200 225 30 40 Fan plus 2 150 50 75 Shank Combination mode 190 210 30 120 130 Fan plus With crackling Combination mode 1 205 20 40 70 Fan plus 2 85 100 80 3 180 20 15 of roasting 48 If you want to make a sauce add some hot water or hot stock to the universal tray at the beginning Roasting Type of meat Function Stage Temp Moisture Duration Core in C in in minutes temperature Game Roebuck haunch Combination 1 225 30 20 30 mode 2 100 95 80 90 Fan plus Venison Combination 1 225 30 20 30 mode 2 100 95 80 90 Fan plus Wild boar Combination 1 200 220 30 30 35 joint mode 2 150
11. 00 g yoghurt with 1 litre milk or make according to the instructions on the packaging for the yoghurt culture m Pour the mixture into portion sized glass jars or special yoghurt jars Seal the jars m Place the sealed jars in a cooking container on the lowest shelf level in the appliance Ensure that they do not touch one another Steam Cooking Universal Temperature 47 C Duration 6 00 hours 33 Special programmes Proving dough Procedure m Prepare the dough according to the recipe Function depending on model Combination mode Fan plus Combination mode Combination mode Baking Settings Temperature 30 C Moisture 100 Duration according to recipe Melting gelatine Procedure m Gelatine leaves Completely cover the gelatine leaves with cold water and leave to soak for 5 minutes Remove the gelatine leaves from the bowl and squeeze them out Empty the bowl Place the squeezed gelatine leaves back in the bowl m Gelatine powder Place the gelatine powder in a bowl and add water according to the instructions on the packaging m Cover the bowl and place in a perforated container Function depending on model Steam Cooking Universal Cook universal Settings Temperature 90 C Duration 1 minute 34 Special programmes Melting chocolate You can use the steam oven for melting any type of chocolate Procedure m Break chocolate up into small pieces m Place large quantities i
12. 2 50 100 2 3 210 80 6 4 210 20 6 5 155 190 20 60 Whole grain bread Combination mode 1 40 100 10 Fan plus 2 50 100 2 3 210 70 6 4 210 20 6 5 155 190 20 60 Wholegrain rolls Combination mode 1 40 100 10 Fan plus 2 50 100 2 3 210 70 6 4 210 20 6 5 170 20 45 Shortcrust pastry Small pastries Combination mode 185 50 6 Fan plus 185 20 10 15 Tin with dry topping Combination mode 200 85 35 Fan plus Tin with moist topping Combination mode 1 Pre heating 20 15 Conventional heat 2 210 20 20 30 190 Tray with topping Intensive bake 170 190 35 45 The figures relate to 500 g flour whether baked as a loaf or in a tin 55 Baking Function Stage Temp Moisture Duration in C in in minutes Quark dough Tray Conventional heat 170 190 50 Creamed mixture Cake tin Cake plus 170 190 55 Small cakes Combination mode 150 190 95 25 Conventional heat Tray with fruit topping Intensive bake 170 190 40 Sour dough Sourdough rye bread Combination mode 1 210 60 6 Fan plus 2 210 20 6 3 175 20 60 The figures relate to 500 g flour whether baked as a loaf or in a tin 56 Grilling Procedure The appliance door must remain shut during grilling as otherwise the controls would become hot Danger of burning Do not use the food probe when using Full grill Economy grill and Combination mode Grill Use Full grill Economy
13. 30 CAKGS in iat dauern ne ede Mater thas haan tee hae 32 Special programmes 33 PreparingYOgh rt wer cor wen ker ar int 33 PROVING IU essy 28 254 2 0 Meere ee re 34 Melting gelatimes a sun sa aoe ee en ehr ee RE sta 34 Melting choeel te zu nen ds se re ne te nen 35 2 Contents Skinning vegetables and fruit 2 eee 36 ADDIGSICMAGG econ Puree hin dd ated win doe take en ee 37 BIANCRINGs 6 04 4 43 dad caries en wane en na a ete sat 37 Steaming ONIONS se rd aed pated droits gated Ardea be 38 O E ih Are 38 Disinfecting Containers 0 0u e piii ar al e ag 39 Heating flannels 2 eee 40 DecrysiallliSIng honey iain see aah stephan ke en hen 40 Making Jam ua area eke a Seka edad eed ee 41 EOOGIPFODBE 2 2 2 4 andes i da ace 42 Roasting boscosa nde 46 PER arena ran eae bee kaa neces 48 Bakhe 42 404 pyres dhe teed She hd Pei De bee ee eee 50 ESOS tesi rr edad bate a ae ap ee bo pads bea a do 50 Conventional Neat oxic acu ses ieee sewed pad a yee Bb oe 50 A O O A 50 BOLO MIS srta atar sio sil tones 50 tensive Dake ia en na gi ai ee ae 50 Cake plUS xitos dead dar de teed eee based new bad 50 COMbINATION MOUS 2 i 4 044 bcd b ee see 51 E gageheda ge be odades GP hag ka oe ote eb So 52 Baking chatarra Ohi ae Ree Sah ee eee ee Reb aga 54 Grilling soc Ot cei o Er eka 57 GHlliNG Chan 224 ceseeees ni eke ee ee be SS eee we 59 Drying food a4 tia eee Wee ae ede ec 61 General notes Please rea
14. 50 180 25 Puff pastry Filled Combination mode 1 100 100 7 Fan plus 2 190 210 90 10 3 190 210 75 5 4 190 210 20 6 Small pastries Combination mode 100 100 7 Fan plus 2 180 75 9 3 160 180 20 15 Choux pastry Choux buns Cake plus 150 50 Eclairs Cake plus 150 50 Yeast dough Baguettes Combination mode 1 40 100 10 Fan plus 2 50 100 2 3 210 80 6 4 210 20 6 5 155 190 20 60 Bread rolls Combination mode 1 40 100 10 Fan plus 2 50 100 2 3 210 70 6 4 210 20 6 5 145 180 20 45 Croissants Combination mode 1 90 100 2 Fan plus 2 175 90 10 3 175 225 20 15 Flat bread Combination mode 1 40 100 10 Fan plus 2 50 100 2 3 210 20 6 4 165 185 20 25 Mixed grain Combination mode 1 40 100 10 bread Fan plus 2 50 100 2 3 210 80 6 4 210 20 6 5 145 180 20 60 54 The figures relate to 500 g flour whether baked as a loaf or in a tin Baking Function Stage Temperature Moisture Duration in C in in minutes Onion tart Intensive bake 175 205 35 Pizza Intensive bake 175 205 35 Plaited loaf Combination mode 1 90 100 2 Conventional heat 2 150 90 15 3 150 180 20 15 Plum flan Intensive bake 175 205 35 Rye bread Combination mode 1 50 100 2 Fan plus 2 210 60 6 3 210 20 6 4 145 195 20 60 Spelt bread Combination mode 1 50 100 2 Fan plus 2 210 80 6 3 210 20 6 4 145 180 20 60 White bread Combination mode 1 40 100 10 Fan plus
15. 50 80 90 Fan plus of roasting If you want to make a sauce add some hot water or hot stock to the universal tray at the beginning Marinated meat will brown to darker when cooked than meat which has not been marinated 49 Baking Fan plus For baking on several levels at the same time When using Fan plus reduce the temperatures given for Conventional heat by about 20 C Conventional heat Top heat Bottom heat Intensive bake Cake plus 50 For baking traditional recipes e g fruit cake casseroles Also ideal for souffl s Only bake on one level at a time Place tray cakes on middle shelf If using an older recipe or cookbook set the temperature 10 C lower than that recommended The cooking duration does not need to be changed Ideal for browning a topping making au gratin dishes meringues or browning souffl s Use this setting towards the end of baking to brown the base of a cake quiche or pizza For cooking dishes which require a moist topping and a crisp base such as pizza or quiche lorraine Bake on the lowest shelf level For creamed mixtures choux pastry e g eclairs and frozen pretzels Baking Combination mode The gleaming finish on bread rolls and puff pastry is achieved by cooking it with steam maximum moisture low temperature in cooking stage 1 Browning takes place with high moisture and high temperature The baking will be
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17. Temperature in C Duration in minutes Artichokes 100 35 40 Beetroot whole 100 40 50 Black salsify whole 100 8 12 Broccoli florets 100 4 8 Brussels sprouts 100 12 16 Carrots sliced 100 6 10 Cauliflower florets 100 6 10 Cauliflower whole 100 20 45 Celeriac cut into batons 100 8 10 Celery stalks 100 7 10 Chicory 100 3 5 Chinese cabbage 100 4 6 Corn on the cob 100 10 25 Courgettes sliced 100 2 4 Curly kale chopped 100 20 30 Fennel cut into strips 100 6 10 Fennel halved 100 12 16 Green asparagus 100 7 12 Green beans 100 8 12 Kohlrabi cut into batons 100 6 10 Steam cooking Vegetables Temperature in C Duration in minutes Leeks halved lengthwise Leeks sliced New potatoes Peas Peppers cut into strips Potatoes peeled and halved Pumpkin diced Red cabbage chopped Romanesco florets Romanesco whole Savoy cabbage chopped Spinach Spring cabbage chopped Sugar snap peas Swede batons diced Swiss chard White asparagus White cabbage chopped 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 8 12 4 8 25 40 3 8 2 6 20 40 3 6 20 30 6 10 15 30 6 10 2 4 8 10 3 8 7 12 2 6 10 16 15 20 The cooking durations given in the chart are guidelines for fresh vegetables We recommend selecting the shorter cooking duration quoted If food is not cooked sufficiently after the shorter time it can be put b
18. ack in the oven and cooked for longer Steam cooking Meat Fresh meat Deep frozen meat Preparation Temperature Duration Useful tips 10 Prepare the meat in the usual way Meat should be thoroughly defrosted beforehand see Defrosting For meat which needs to be seared before being cooked e g stewing steak sear the meat in a pan on the hob Then place it in the oven to cook it with steam Sausages should be cooked with steam at a temperature of 90 C They will burst at higher temperatures The cooking duration depends on the thickness and consistency of the food and not the weight The thicker the food the longer the cooking duration A 10 cm thick piece of meat weighing 500 g will take longer to cook than a 5 cm thick piece of meat weighing 500 g The cooking duration for sausages is between 2 and 10 minutes depending on thickness Use a perforated container to retain the flavours when cooking meat Place a solid container underneath to catch the juices You can use these to make a gravy or freeze them for later use Prime beef topside is particularly successful when cooked in stock or gravy at 90 C Steam cooking Meat Boiling fowl beef flank meat ribs 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 Cook at 100 C for 60 to 90 minutes The longer the cooking duration the stronger the
19. come dryer with low moisture and high temperature Bake partbaked rolls with 90 moisture at the temperature given by the manufacturer on the packaging Heat up rolls from the day before as follows Combination mode Fan plus Cooking stage 1 7 minutes 95 and 100 C Cooking stage 2 3 minutes 20 moisture and 160 C Do not use dishes or containers made of silicone as these are not steam resistant 51 Baking Baking tips Bakeware Universal tray Baking parchment 52 Only bake cakes pizza chips etc until they are golden Do not overcook them Remove the grease filter from the back wall Otherwise results can be uneven Exception fit the grease filter when baking open deep fresh fruit flans e g plum or damson or pizza with lots of topping Use dark coloured tins for baking These conduct the heat more swiftly to the mixture Shiny metal tins reflect heat so cakes take longer to cook and do not brown evenly Place retangular cakes in retangular tins with the longer side across the width of the oven for optimum heat distribution and even results Because of its PerfectClean anti stick surface the universal tray not need to be greased for baking Baking parchment is only necessary when baking Anything with a high salt content e g pretzels bread sticks because sodium can damage the PerfectClean surface Meringues or biscuits with a high egg white content because they are more li
20. d through the operating instructions carefully to help you familiarise yourself with the appliance and also for information on how to use the different functions This section contains general information You will find more detailed information about particular foods and how to cook them in the other sections General Cooking containers Container rack The appliance is supplied with stainless steel cooking containers and a container rack It is best to use perforated containers for steam cooking The steam can reach the food from all sides and the food is cooked evenly Universal tray Combi rack Use the universal tray with the rack on top when grilling for example Place the tray between the rails of one of the shelf runners and the rack will fit on top automatically Remove both the tray and the rack together to prevent it tipping Do not use the combi rack in steam cooking and defrosting modes General notes Safety notches The universal tray combi rack and container rack have non tip safety notches which prevent them being pulled right out when they only need to be partially pulled out They need to be lifted in order to remove them from the oven Your own containers You can also use your own containers However please note the following The container must be suitable for using in an oven and must be steam resistant With plastic containers please check with the manufacturer that they are suitable for
21. e of lean meat from drying out Excellent results are achieved with lean meat by first browning the meat at a high temperature with very little moisture cooking stage 1 and then cooking the meat using the food probe cooking stage 2 You should set the temperature for cooking stage 2 approx 30 C higher than that set for the food probe When roasting fatty meat with crackling we recommend carrying out the first stage at a high temperature to render the fat and brown the outside Reduce the temperature and increase the moisture for the second stage In the third stage increase the temperature so that the crackling becomes crispy For braised meats cooking stage 1 should be carried out at a high temperature with very little moisture and cooking stage 2 should then be carried out using the food probe with high moisture to complete the cooking process You should set the temperature for cooking stage 2 approx 30 C higher than that set for the food probe 47 Roasting Roasting chart Type of meat Function Stage Temperature Moisture Duration Core in C in _ in minutes temperature Poultry Chicken Combination mode 1 200 95 15 drumsticks Fan plus 2 200 225 30 25 35 Duck up to 3 kg Combination mode 1 100 95 30 Fan plus 2 130 30 75 3 200 220 30 20 30 Goose thighs Combination mode 1 100 95 30 Fan plus 2 180 30 45 6
22. ef Roast beef rare 60 65 medium 70 75 well done 80 85 Game 80 90 Gammon joint 75 85 Leg of lamb 80 85 Pork fillet chop 70 80 Pork roast 80 90 Saddle of lamb 70 75 Saddle of roebuck hare 65 75 Topside 80 90 Veal roast 75 80 45 Roasting 46 We recommend using Combination mode Fan plus or Combination mode Conventional heat for roasting Please ensure that the grease filter is in place correctly Frozen meat must be defrosted before it is cooked Never cook from frozen You do not need to preheat the oven for roasting The prepared meat is placed in a cold oven Remove the skin and any sinews before roasting Season according to taste dot with butter or in the case of game bard with rashers of bacon Soaking game overnight in buttermilk will tenderise the meat If you are cooking several pieces of meat together select pieces that are similar in size Allow a standing time of approx 10 minutes after the end of cooking so that the meat juices are evenly distributed Roasting Combination mode The lower the temperature in the cooking compartment compared to the core temperature the longer the cooking process and therefore the more tender the result Roast meat on the rack with the universal tray underneath The meat juices will collect in the tray and can be used to make a gravy or sauce The addition of steam prevents the surfac
23. esistant clingfilm or a lid Function depending on model Settings 38 Steam Cooking Universal Cook universal Temperature 100 C Duration 4 minutes Special programmes Disinfecting containers The steam oven will disinfect baby bottles and other containers so that at the end of the programme they are as germ free as they would have been had they been boiled Check beforehand that all parts teats etc are declared by the manufacturer to be heat resistant to 100 C and also that they can withstand steam All parts of the bottles must be completely dry before they are reassembled to keep them germ free Procedure m Dismantle clean and thoroughly rinse baby bottles Place the individual parts in a perforated conatiner ensuring that they do not touch one another on their sides or with the opening facing downwards to allow steam to reach them from all sides m Place the container on the lowest shelf level Function depending on model Steam Cooking Universal Cook universal Settings Temperature 100 C Duration 15 minutes 39 Special programmes Heating flannels Procedure m Moisten flannels and them roll them up m Place them beside one another in a perforated cooking container Function depending on model Steam Cooking Universal Cook universal Settings Temperature 70 C Duration 2 minutes Decrystallising honey Procedure m Loosen the lid and place the jar of honey
24. grill for grilling thin cuts and for browning cooked dishes e g pasta bakes Fan grill for grilling thick cuts e g rolled meat poultry Use the rack with the universal tray underneath for grilling Grill thick items e g half a chicken on the middle shelf level and thin items e g steak on the top shelf level The grill does not need to be pre heated Place the food to be grilled into a cold oven The weight entry refers to the weight per piece For example one 250 g trout or several 250 g trouts can be grilled at the same time Turn the food halfway through the grilling time Exceptions to this are marked in the grilling chart m Place the rack on the universal tray m Place the items to be grilled on the rack m Place the food in the oven and close the door m Select the function and temperature you want 57 Grilling Useful tips 58 Marinate lean meat or brush it with oil Do not use other types of fat as they can burn and cause smoke It is best to grill food of a similar thickness at the same time so that the grilling time for each item does not vary too greatly Turn the food as quickly as possible to prevent the oven compartment cooling down To grill thicker pieces of food more gradually after an initial high temperature continue grilling at a lower temperature setting or use a lower shelf runner to allow the food to cook through to the centre One way of finding out how far through a piece
25. he lowest shelf level Function depending on model Steam cooking Universal Cook universal Settings Produce Temperature in C Duration in minutes Fruit Apple sauce 90 65 Apples 90 50 Fruit with stones 85 55 Gooseberries 80 55 Red 80 50 Blackcurrants Vegetables Beans 100 120 Gherkins 90 55 The times quoted are for 1 0 litre jars If using 0 5 litre jars reduce the duration by about 15 minutes If using 0 25 litre jars reduce the duration by about 20 minutes 31 Bottling Cakes Glass jars Procedure Settings 32 Creamed sponge and yeast dough mixtures are suitable for bottling Cakes will keep for approx six months However cakes with fruit are not suitable for storage and must be consumed within two days Use clean glass jars and accessories and check them for any defects The jars must be narrower at the bottom than at the top Kilner jars 0 25 litre jars are the most suitable The jars must have a rubber sealing ring glass lid and metal spring closure clip Make sure that all the glass jars are the same size so that bottling is carried out evenly m Grease the inside of the jars with butter up to 1 cm below the rim m Sprinkle the inside of the jars with breadcrumbs m Fill the jar up to 1 2 or 3 4 with the cake mixture depending on the recipe Make sure that the rim stays clean m Place the rack on the lowest shelf level m Place
26. he metal tip of the food probe must be fully inserted into the centre of the food The handle should be angled upwards Make sure it is not horizontal or pointing towards the corners of the oven or the door Do not let the metal tip touch any bones or insert it into a particularly fatty area of the meat Fat or meat coming into contact with the probe can lead to the oven switching off too early If the meat is very heavily marbled with fat select the highest core temperature given in the chart When using roasting bags insert the probe through the bag into the centre of the meat If wrapping the meat in aluminium foil the food probe must be inserted through the foil to the centre of the meat m Perpare the food in the usual way m Remove the food probe from its holder being the control panel m Insert the metal tip fully into the food The handle should be angled upwards m Place the food in the oven m Select the function you want m Alter the recommended and or core temperature if necessary If the oven does not register the food probe reinsert it into a different part of the food When cooking several pieces of meat at the same time insert the food probe into the thickest piece If the meat is not cooked to your liking when it has reached the core temperature insert the food probe into another place and repeat the cooking process Food probe Settings Meat Core temperature C Fillet of be
27. herries 150 60 15 10 15 Gooseberries 250 60 20 22 10 15 Peaches 500 60 25 28 15 20 Plums 250 60 20 25 10 15 Raspberries 300 60 8 10 12 Blackcurrants Strawberries 300 60 8 10 10 12 Vegetables Frozen in a block 300 60 20 25 10 15 Fish Lobster 300 60 25 30 10 15 Small shrimps 300 60 4 6 5 Trout 500 60 15 18 10 15 27 Defrosting Food to be Weight Temperature Defrosting Standing time defrosted ing in C duration in minutes in minutes Meat Cutlets chops 800 60 25 35 15 20 sausages Goulash 1000 60 50 60 10 15 Goulash 500 60 30 40 10 15 Liver 250 60 20 25 10 15 Meat slices 60 8 10 15 20 Minced meat 250 50 15 20 10 15 Minced meat 500 50 20 30 10 15 Roebuck saddle 1000 50 40 50 10 15 Saddle of hare 500 50 30 40 10 15 Poultry Chicken 1000 60 40 15 20 Chicken escalopes 500 60 25 30 10 15 Chicken thighs 150 60 20 25 10 15 Turkey drumsticks 500 60 40 45 10 15 Baked goods Creamed mixture 400 60 15 10 15 cakes biscuits Puff pastries 60 10 12 10 15 Yeast buns Bread rolls Bread rolls 4 60 30 2 Rye bread sliced 250 60 40 15 White bread sliced 150 60 30 20 Wholegrain bread 250 60 65 15 sliced 28 Reheating The steam oven is very effective at reheating food gently without drying it out or cooking it further The food will reheat evenly and does not need to be stirred
28. ions and also avoid odour building up in the appliance 85 C For gently cooking delicate types of fish such as sole 100 C For cooking firmer types of fish e g cod and salmon Also for cooking fish in sauce or stock Steam cooking fish Duration Useful tips The cooking duration depends on the thickness and the texture of the fish and not on the weight The thicker the fish the longer the cooking duration A 3 cm thick piece of fish weighing 500 g will take longer to cook than a 2 cm thick piece of fish weighing 500 g The longer fish cooks the firmer its flesh will become Use the cooking durations given in the chart If you find that the fish is not cooked sufficiently only cook it for a few minutes more When cooking fish in sauce or stock we recommend that you increase the cooking duration quoted by a few minutes Adding herbs and spices such as dill will help bring out the full flavour of the fish Cook large fish in the swimming position To help maintain the shape of the fish place a small cup or similar upside down in the cooking container and arrange the fish bellyside down over the cup You can use any fish scraps e g fish heads bones tails etc to make a fish stock Place the fish scraps together with some mixed vegetables in a solid cooking container and add cold water Cook at 100 C for 60 to 90 minutes The longer the cooking duration the stronger the stock Blue fish is fish which
29. is cooked in water and vinegar It is important not to damage the skin of the fish This method is suitable for cooking carp trout tench eel and salmon Steam cooking fish Function depending on model Steam cooking Fish Cook fish Steam cooking Universal Cook universal Settings Temperature in C Duration in minutes Atlantic cod fillet Carp 1 5 kg Coral cod whole Eel Haddock fillet Halibut fillet Monk fish fillet Nile perch fillet Pangasius fillet Perch fillet Pikeperch fillet Plaice fillet Rose fish fillet Salmon fillet Salmon trout Seabream fillet Shark steak Sole fillet Trout 250 g Tuna fish steak Turbot fillet 100 100 85 100 100 85 85 100 85 85 85 85 100 100 100 85 90 85 90 100 85 4 6 18 25 19 20 5 7 6 8 3 5 10 12 3 5 3 5 The cooking durations given in the chart are guidelines for fresh fish We recommend selecting the shorter cooking duration quoted If food is not cooked sufficiently after the shorter time it can be put back in the oven and cooked some more 14 Steam cooking Universal Shellfish Preparation Defrost frozen shellfish before cooking with steam Peel remove and discard the intestines and then wash the shellfish Cooking containers Use perforated containers to cook shellfish and grease them beforehand Duration The longer shellfish are cooked the tougher they become Use the cooking duratio
30. is only suitable for apples and not for other types of fruit Function depending on model Settings Blanching Procedure Steam Cooking Universal Cook universal Temperature 50 C Duration 5 minutes Blanch fruit and vegetables before freezing them Blanching helps maintain the quality of the produce when it is frozen Blanching vegetables also helps them retain their original colour m Put the prepared vegetables fruit cleaned washed chopped etc into a perforated cooking container m Once blanched plunge the vegetables fruit into ice cold water to cool them down quickly Drain them well Function depending on model Settings Steam Cooking Universal Cook universal Temperature 100 C Duration 1 2 minutes 37 Special programmes Steaming onions Procedure Steaming means cooking the onions in their own juices with the addition of a little fat if necessary m Cut the onions up into small pieces and place them in a solid cooking container with a little butter m Cover the container or the dish with temperature up to 100 C and steam resistant clingfilm or a lid Function depending on model Settings Bacon Procedure Steam Cooking Universal Cook universal Temperature 100 C Duration 4 minutes This does not brown the bacon m Place the bacon diced or rashers in a solid cooking container m Cover the container with temperature up to 100 C and steam r
31. kely to stick Baking Frozen food Shelf level When baking deep frozen products such as chips croquettes cakes pizza and baguettes use the lowest temperature quoted on the manufacturer s packaging Cook frozen desserts pizza or baguettes on baking parchment on the rack Cooking large frozen items on the baking tray or the universal tray can cause the metal to distort Small items of frozen food such as oven chips or potato croquettes can be cooked on the universal tray Place them on baking parchment and turn several times during cooking When baking cakes with a moist topping only bake on one level Bake on a maximum of two shelf levels at the same time If you are baking on two shelf levels at the same time use levels 1 and 2 Notes about the chart Select the lowest temperature given in the chart Do not select a higher temperature than that advised Increasing the temperature may reduce the cooking time but will lead to uneven browning and unsatisfactory cooking results At the end of the shorter time given check to see whether the cake etc is done Insert a metal or wooden skewer into the centre If it comes out clean without dough or crumbs sticking to it the cake is ready 53 Baking Baking chart Function Stage Temperature Moisture Duration in C in in minutes Sponge mix Tin Conventional heat 160 170 25 35 Tray Fan plus 1
32. king Universal Cook universal Settings Ratio Temperature Duration Rice Liquid in C in minutes Basmati rice 1 1 100 15 Brown rice 1 15 100 35 40 Parboiled rice 1 1 100 20 Round grain rice 1 2 100 25 Wild rice 1 1 100 35 40 Steam cooking Universal Pasta Dry pasta Dry pasta swells when it is cooked and needs to be cooked in liquid The liquid must cover the pasta Using hot liquid gives better results Settings for dry pasta Reduce the cooking time recommended by the manufacturer on the packaging by about as the pasta will start to swell during the heating up time Fresh pasta Fresh pasta such as you can buy from the supermarket chilled counter does not need to absorb water Cook fresh pasta in a perforated container Separate any pieces of pasta which have stuck together and spread them out in the cooking container Function depending on model Steam Cooking Universal Cook universal Settings for fresh pasta Temperature in C Duration in minutes Gnocchi 100 2 Ravioli 100 2 Tortellini 100 2 18 Steam cooking Universal Dumplings Ready made boil in the bag dumplings need to be well covered with water as otherwise they can fall apart This is because even although they have been soaked in water beforehand they will not absorb enough moisture Cook fresh dumplings in a greased perforated container Function depending o
33. n a solid container and small quantites in a cup or a dish m Cover the container or the dish with temperature up to 100 C and steam resistant clingfilm or a lid m Stir large quantities once during cooking Function depending on model Steam Cooking Universal Cook universal Settings Temperature 90 C Duration 10 minutes 35 Special programmes Skinning vegetables and fruit Procedure m Cut across in the top of tomatoes nectarines etc This will allow the skin to be removed more easily m Place the vegetables or fruit in a perforated container if you are using steam and on the universal tray if you are grilling m To blanch almonds it is important to plunge them cold water as soon as they are taken out of the oven as otherwise the skin cannot be removed Function depending on model Steam Cooking Universal Cook universal Grill C3 C3 Settings Produce Steam Cooking Universal Cook universal Temperature in C Duration in minutes Almonds 100 1 Apricots 100 1 Nectarines 100 1 Peaches 100 1 Peppers 100 4 Tomatoes 100 2 Grill 7 CJ Peppers 225 10 halved Tomatoes 225 7 36 Special programmes Apple storage You can treat homegrown apples in the steam oven to increase the length of time you can store them for Once treated the apples will keep for 5 to 6 months when stored in a dry cool and well ventilated place This method
34. n model Steam Cooking Universal Cook universal Settings Temperature Duration in C in minutes Boil in the bag bread dumplings 100 15 18 Boil in the bag potato dumplings 100 15 18 Yeast dumplings 100 12 15 Steam cooking Universal Grain Grain swells during cooking and needs to be cooked in liquid The proportion of grain to liquid will vary depending on the type of grain Grain can be cooked whole or cracked Function depending on model Settings 20 Steam Cooking Universal Cook universal Ratio Temperature Duration Grain Liquid in C in minutes Amaranth 132 100 40 Bulgur 1 1 100 10 Green spelt 151 100 10 cracked Green spelt whole 1 1 100 16 18 Millet whole 131 100 30 35 Oats cracked 1 1 100 10 Oats whole 1 1 100 16 18 Polenta 1 3 100 10 Quinoa 1 2 100 1 Rye cracked izi 100 1 Rye whole 181 100 30 35 Wheat cracked 1 1 100 10 Wheat whole 151 100 20 25 Steam cooking Universal Dried pulses Pulses swell during cooking and need to be cooked in liquid The ratio of pulses to liquid should be 1 3 Soak pulses for at least 10 hours in cold water before cooking Soaking makes the pulses more digestible and shortens the cooking duration required Exception Lentils do not need to be soaked before cooking Function depending on model Settings Steam Cooking Universal Cook universal Tem
35. ng with steam Follow the manufacturer s instructions on the packaging regarding cooking duration Cooking containers Shelf level Duration 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 For an even result it is best to use a shallow container for these types of foods and only fill it 3 5 cm deep When cooking large quantities divide the food between 2 or 3 shallow cooking containers rather than using one deep one Different types of vegetables which take the same length of time to cook can be cooked together Use solid containers for vegetables which are cooked in liquid such as cabbage When cooking vegetables with a distinctive colour e g beetroot in a perforated container do not place any other containers underneath to avoid any colour transfer As with conventional methods when cooking vegetables with steam the cooking duration will depend on the size and also whether you want the vegetables to be al dente or soft well done Example waxy potatoes cut into quarters approx 18 minutes waxy potatoes cut in half approx 22 minutes Brussels sprouts large al dente approx 12 minutes Brussels sprouts small soft approx 12 minutes Steam cooking Vegetables Function depending on model Steam cooking Vegetables Cook vegetables Steam cooking Universal Cook universal Settings
36. ns given in the chart When cooking shellfish in sauce or stock we recommend that you increase the cooking duration quoted by a few minutes Function depending on model Steam Cooking Universal Cook universal Settings Temperature in C Duration in minutes Crevettes King Prawns Large shrimps Lobster tails Prawns Small shrimps 90 90 90 95 90 90 Steam cooking Universal Mussels Fresh mussels Only cook mussels which are closed N B Do not eat mussels which have not opened after being cooked Danger of food poisoning Steep fresh mussels in water for a few hours before cooking to rinse out any sand Then scrub the mussels thoroughly to clean them Deep frozen mussels Defrost frozen mussels before cooking Duration The longer mussels are cooked the tougher they become Use the cooking durations given in the chart Function depending on model Steam Cooking Universal Cook universal Settings Temperature Duration in C in minutes Barnacles 100 2 Bearded mussels 100 12 Cockles 100 2 Pilgrim scallops 90 5 Razor clams 100 2 4 Venus mussels 100 4 16 Steam cooking Universal Rice Rice swells when cooked and needs to be cooked in liquid The proportion of rice to liquid will vary depending on the type of rice The rice absorbs all the liquid and so none of the nutrients are lost Function depending on model Steam Coo
37. of meat has been cooked is to press down on it with a spoon If there is very little resistance to the pressure of the spoon it will still be red on the inside rare If there is some resistance the inside will be pink medium If there is great resistance it is throughly cooked through well done Grilling meat using Combination mode Grill with a maximum moisture level of 20 will give exceptionally tender results Grilling Grilling chart Food Shelf level Function Step Temperature Moisture Duration for the rack in C in in minutes Fish Trout 2 Fan gri 200 20 25 250 g Trout 2 Full gri 225 25 30 250 g Trout 2 Full gri 225 25 30 500 600 g Salmon 2 Full gri 190 40 45 800 1000 g Mackerel 2 Combination mode 225 20 20 25 Grill Poultry Duck breast 3 Combination mode 1 225 20 15 pink Gril Combination mode 2 30 20 20 Fan plus Combination mode 3 225 20 7 13 Gril Duck breast 3 Combination mode 1 225 20 15 well done Gril Combination mode 2 30 20 20 Fan plus Combination mode 3 225 20 7 13 Gril Combination mode 4 30 20 5 Fan plus Chicken 1 2 Combination mode 1 225 20 20 whole Fan plus Combination mode 2 150 80 40 Fan plus Combination mode 3 225 20 10 Gril Do not turn during grilling Place food on baking parchment cut to size Depending on size
38. perature Duration in minutes in C Pre soaked Not pre soaked Beans Black beans 100 60 120 Borlotti beans 100 55 110 Haricot beans 100 25 30 60 Kidney beans 100 55 110 Pinto beans 100 60 120 Lentils Brown lentils 100 15 20 Red lentils 100 8 Peas Green peas 100 20 25 40 80 Yellow split peas 100 20 40 40 80 21 Steam cooking Universal Hen s eggs Use a perforated container to prepare boiled eggs in the steam oven The eggs do not need to be pierced before cooking as they are gradually warmed during the heating up phase and so do not burst when they are cooked with steam Plunge the eggs into cold water after cooking to stop them from continuing to cook When using a solid container for preparing egg dishes remember to grease it first Function depending on model Steam Cooking Universal Cook universal Settings hard boiled Temperature Duration in C in minutes Eggs medium size 100 4 5 soft boiled Eggs medium size 100 5 7 medium boiled Eggs medium size 100 8 10 22 Steam cooking Universal Fruit Cook delicate types of fruit the skin of which burst easily e g apricots at 90 C only Cook fruit in a solid container so that none of the juice is lost If you wish to cook fruit in a perforated container place a solid container directly underneath it to collect the juice Useful tip You can use the juice which has collected
39. probe is pushed into the centre of the meat where it measures the core temperature continuously The core temperature set will depend on the how well you want the meat cooked i e rare or well done and also the type of meat A temperature within a range of 30 C to 99 C can be set The cooking duration will depend on the temperature in the oven compartment and the thickness of the meat The higher the temperature and the thinner the meat the quicker the set core temperature will be reached The cooking process will finish automatically when the core temperature of the meat reaches the value set for the food probe Exception The combination mode will involve another cooking step e g browing the meat The core temperature value is transmitted by radio signal from the food probe handle to the receiver in the top heating element Accurate transmission is only possible when the door is shut Opening the door during cooking e g to baste meat interrupts the radio signal It will resume once the door has been closed It will take a few seconds for the current core temperature to show in the display again If the food probe is not being used it must not be left in the oven during a cooking programme The temperature sensor will be destroyed at temperatures over 100 C For this reason the food probe should be replaced in its holder when it is not being used It will not be damaged when it is inserted into the food as it is only
40. scuits and cakes in their packaging as otherwise they will absorb moisture and become soft Allow defrosted food to stand at room temperature after removing it from the oven The standing time is necessary to allow the even distribution of heat Use a perforated container when defrosting food which will drip such as poultry Att is particulary important to observe food hygiene rules when defrosting poultry Do not use the liquid from defrosted poultry Pour it away and wash the container the sink and your hands Danger of salmonella poisoning Fish does not need to be fully defrosted before cooking Defrost so that the surface is sufficiently thawed to take herbs and seasoning Depending on the thickness of the fish 2 5 minutes should be enough When defrosting food which has frozen together e g berries chops fish fillets etc separate it about half way through the defrosting time Do not refreeze food once it has thawed Defrost frozen pre cooked meals according to the manufacturer s instructions Defrosting Function Defrost Settings Food to be Weight Temperature Defrosting Standing time defrosted ing in C duration in minutes in minutes Dairy products Cheese slices 125 60 15 10 Cream 250 60 20 25 10 15 Quark 250 60 20 25 10 15 Soft cheese 100 60 15 10 15 Fruit Apple pieces 250 60 20 25 10 15 Apple sauce 250 60 20 25 10 15 Apricots 500 60 25 28 15 20 C
41. stock Function depending on model Settings Steam cooking Meat Cook meat Steam Cooking Universal Cook universal Temperature Duration in C in minutes Beef stew 100 40 50 Boiling fowl 100 50 60 Chicken breast fillet 100 8 10 Flank 100 60 70 Gammon steaks 100 6 8 Knuckle 100 90 95 Lamb ragout 100 12 16 Poularde 100 50 60 Prime beef topside 90 120 180 Turkey escalopes 100 4 6 Turkey roulade 100 12 15 Veal cutlets 100 3 4 The cooking durations given in the charts are guidelines only We recommend selecting the shorter cooking duration quoted If food is not cooked sufficiently after the shorter time it can be put back in the oven and cooked for longer Steam cooking fish Fresh fish Deep frozen fish Preparation Prepare fresh fish in the usual way i e clean gut and fillet Defrost frozen fish see Defrosting Add some lemon or lime juice to fish before cooking The citric juice makes the flesh stay firm It is not necessary to season fish when cooking with steam as this method retains the minerals which give the fish its unique flavour Cooking containers Shelf level Temperature 12 If using a perforated container to cook fish grease it beforehand When cooking fish in a perforated container we recommend placing the universal tray on the shelf below to avoid any transfer of flavour to other food due to liquid dripping through the perforat
42. tion is given in the relevant section Cooking duration time In general the cooking durations for cooking with steam are the same as for cooking food in a saucepan More information about any factors which may affect the cooking duration is given in the relevant sections The quantity of food does not affect the cooking duration 1 kg of potatoes will take the same time to cook as 500 g The cooking durations given in the charts are guidelines only We recommend selecting the shorter cooking duration quoted If food is not cooked sufficiently after the shorter time it can be put back in the oven and cooked for longer Cooking with liquid Your own recipes When cooking with liquid only fill the cooking container full to prevent the liquid spilling when the cooking container is removed from the oven Food and recipes which are prepared in pot or a pan can also be cooked using steam The cooking durations will be the same Please note that food will not be browned when cooking with steam Steam cooking Vegetables Fresh vegetables Prepare fresh vegetables in the usual way i e wash clean and cut them up Deep frozen vegetables Frozen vegetables do not need to be defrosted beforehand unless the vegetables have been frozen together in a block Frozen and fresh vegetables which take the same length of time to cook can be cooked together If vegetables have frozen together in clumps break these up before cooki
43. tling is carried out evenly After you have filled the jars with the bottled produce clean the glass rims with a clean cloth and hot water and then seal the jars Sort fruit carefully rinse it briefly but thoroughly and allow it to drain Take great care when cleaning soft fruit as it is very delicate and squashes easily Remove any peel stalks cores or stones Cut up large fruit For example cut apples into slices If you are bottling fruit with stones e g plums apricots without removing the stones pierce the fruit several times with a fork or wooden screwer as otherwise it will burst Rinse clean and cut up vegetables Green vegetables should be blanched before bottling to help them retain their colour see Blanching Fill the glass jars with produce up to a maximum of 3 cm below the rim Do not pack it down as this will damage the cell walls of the fruit Tap the jar gently on a cloth to help distribute the contents evenly Fill the jars with liquid The produce must be completely covered Use a sugar solution for fruit and a salt or vinegar solution for vegetables Bottling Useful tips Make use of residual heat by leaving the jars in the oven for 30 minutes after it has switched off Then cover the jars with a cloth and allow to cool for approx 24 hours Procedure m Place the jars all the same size in a perforated container Ensure that they do not touch one another m Place the container on t
44. use in a combi steam oven Containers made from silicone should only be used with the Fan plus Conventional heat Cake plus Top heat and Bottom heat functions as they are not steam resistant Thick walled containers are not very suitable for using with steam The thick walls do not conduct heat well and as a result cooking durations will be considerably longer than those given in the charts Place the cooking containers on the rack or in a cooking container not on the oven floor Ensure that there is a gap of at least 3 cm between the upper rim of the container and the top of the cooking compartment to allow sufficient of steam to reach the food Steam cooking The advantages of cooking with steam Almost all vitamins and minerals are retained as the food is not immersed in water Cooking with steam also retains the true taste of the food better than conventional cooking We therefore recommend seasoning the food after it has been cooked Food retains its fresh orginal colour General notes Shelf level Temperature You can select any shelf level You can also cook on several levels at the same time This will not alter the cooking duration A maximum temperature of 100 C is reached when steam cooking is taking place Most types of food will cook at this temperature Some more delicate types of food such as soft fruit must be cooked at lower temperatures as otherwise they will burst More informa
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