Miele DG 5061
Contents
1. 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 second cooking duration 2 minutes m After 2 minutes place the broccoli in the oven m Set the third cooking duration 4 minutes 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 100 C for bread and cakes Before and after defrosting Remove all packaging before defrosting Exceptions Leave bread biscuits 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 warmth to reach the core of the food from the outside Cooking container rack Useful tips Use the rack with the condensate tray underneath it when defrosting food which will drip such as poultry This way food will not be lying in defrosted liquid Jit 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 tray the sink and your hands Danger of salmonella poisoning Food which does not drip can be plac2. User instructions Steam ovens en AU NZ M Nr 07 217 800 Contents Foreword RS RTE ze Er der era Re ee ade eg neh ae 4 The advantages of cooking with Steam 4 General NOES gorsi doeg ai iaie kaaa re an 4 Cooking eea TTT 4 YOUFOWN GONtalners eredera i ehe LL ogden 5 Condensate tray es espera aa a maaa pone eee ated age bday ees 5 0 L TE EEE E E E E EE E TE T Een eu 5 Frozen TOO pci a Scions nea a ae an de ka a ERE ARER E 5 Tomp rU O een e Se A A aA Ra ASA Ke RER ehe 6 Cooking d ration time ssc SELER RR doe ee Fade RPE ae ERE 6 COOKING WIU 22 44 3 2 2 rer Bae are Ba e L 6 YOU ONN TOC S ey esen rn ra Phe dae ARE T en 6 Vegetables sie icc way aed eae te Rk vine ee Raed ae Le ee 7 Meat ru ur rera ee brew ae cae Sea PR eed ew hie ei ak 11 ISM ise meneere Bt cee ee et od Doe bound eee 13 Other tOOdsS 2 5 60 0gnn54 ents cave AR weave CAR BES Eee Rae rei 16 DHEINIS 8 9 ote oe othe ams Ore eae aie a oe Rope ee te wg a el ape Racca en ee eas 16 IMUSSEIS zur keaton a Acie oe ees anata ae set Mean en er Reg ane 17 RICE a stats die Bae a OAS leise E OS UR PER eRe 3 18 Faea c R da we eda need ee 19 DUMPIINGS 24 0504 ea Be a Pea he kr ideen 20 Gralns 7 ea ae ur ie RB pea bye eae ee es 21 Dep DUISES sc wur aan A en a he NRT a DE Ca ae ee 22 PIG IIE r EH a ee E A en 23 FE ee ek ae ee ee ee Ten io een eur 24 Menu cooking 14 e e e e e KR RRR ee ee ee es ee 25 Defr sting 524 02 Ra E RE E eek 27
3. fruit and vegetable 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 Temperature 100 C Duration 1 2 minutes 39 Special programmes Steaming onions Procedure Settings Bacon Procedure Settings 40 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 hot steam resistant clingfilm or a lid Temperature 100 C Duration 4 minutes The bacon does not brown m Place the bacon diced or rashers in a solid cooking container m Cover the container with temperature up to 100 C and hot steam resistant clingfilm or a lid Temperature 100 C Duration 4 minutes Special programmes Disinfecting containers Procedure Settings The steam oven will disinfect baby bottles and other containers so that atthe end of the programme they are as germ free as they would have been if boiled Check beforehand that all parts teats etc are declared by the m
4. 0 40 40 80 Green peas shelled 100 20 25 40 80 Other foods Hen s eggs Settings 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 Temperature in Duration in C minutes Eggs medium 100 3 4 size soft boiled Eggs medium 100 5 6 size medium boiled Eggs medium 100 8 10 size hard boiled 23 Other foods 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 Tip You can use the juice which has collected in the solid container to make a glaze for a fruit flan Settings Temperature in Duration in XG minutes Apricot halves 90 2 4 Apple pieces 100 3 5 Pear chunks 100 3 5 Cherries 90 2 4 Plums 100 2 4 Rhubarb 100 1 3 Sour cherries 90 2 4 Gooseberries 90 2 4 24 Menu cooking Shelf level Temperature Cooking duration You can use the steam oven to cook a whole meal conta
5. 10 cm thick will take longer to cook than a piece of meat weighing 500 g but which is 5 cm thick Useful tips Use a perforated container to retain the flavours when cooking meat such as prime beef topside Place a solid container underneath to catch the juices You can use these to make a gravy or freeze them for later use Meat Settings 12 Boiling fowl pork rind meat ribs and meat bones can all be used to make delicious 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 stock The durations given in the charts are guidelines only We he shorter cooking duration quoted If food is not cooked sufficiently after the shorter time it can be recommend selecting put back in the oven and cooked some more Temperature in Duration in C minutes Flank 100 60 70 Knuckle 100 90 95 Chicken breast fillet 100 8 10 Veal cutlets 100 3 4 Gammon steaks 100 6 8 Lamb stew 100 12 16 Turkey roulade 100 12 15 Turkey escalopes 100 4 6 Poularde Spring 100 50 60 chicken Beef stew 100 40 50 Boiling fowl 100 50 60 Prime beef topside 100 60 100 Fish Fresh fish Prepare fresh fish in the usual way i e clean gut and fillet Frozen fish Defrost frozen fish see Defrosting Preparation Add some lemon or lime juice to fish before cooking The c
6. 60 8 10 15 20 Minced meat 250 50 15 20 10 15 Minced meat 500 50 20 30 10 15 Goulash 500 60 30 40 10 15 Goulash 1000 60 50 60 10 15 Liver 250 60 20 25 10 15 Saddle of hare 500 50 30 40 15 15 Roebuck saddle 1000 50 40 50 10 15 Cutlets chops 800 60 25 35 15 20 sausages Poultry Chicken 1000 60 40 15 20 Chicken thighs 150 60 20 25 10 15 Chicken escalopes 500 60 25 30 10 15 Turkey drumsticks 500 60 40 45 10 15 Baked goods Puff pastries 60 10 12 10 15 yeast buns Cakes biscuits 400 60 15 10 15 Bread rolls Bread rolls 100 6 7 1 2 Rye bread sliced 250 100 15 15 Wholegrain bread 250 100 15 20 10 15 sliced White bread sliced 150 100 10 15 10 15 29 Reheat 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 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 Useful tips 30 Small quantities can be reheated on a plate larger quantities should be placed in a cooking container The number of plates or containers has no bearing on the cooking duration The cooking durations listed in the chart relate to an average portion per plate container Increase the cooking duration for larger quantities Compact item
7. Reneat e yasni nen ner A ts can re ke A 30 BOWING 4 oe erkasi iri ER RR R RE cade CASA ewe DER SE ees 0 32 Contents Extracting juice with steam 0 0000 34 Special programmes 0 00 0 ccs 35 Prepaning YOO MUCE 4 akties ace ash haa haat ae ee uch nada ae eth Reg deel 35 Proving daughter na Dende a ev a hee 36 Melting gelatine sit sk eed ae Eee ERE a daw ead an 36 Melting chocelale na vida FEE E A Pee OEY He ee eee dies 37 Skinning vegetables and fruit e seret ge E RR R R RRR 38 APPIE STORAGE u Er ite oof wd ee Ei A ee ae 39 BIANCRIm Glen ee ee ee De Dee 39 Steaming ONIONS a Sr a sense nennen een een een 40 BaCOM innit een nn ahaa da RRR ee ad os 40 Disinfscting containers 244 cre dave waa ree ae ra a wt 41 Heating flannels i lt 4 2240 ee ee 41 Deerystallising honey aaa OA dea eat ea ae ner 42 Foreword Please read through the operating instructions carefully to help you familiarise yourself with the appliance and also for information on how to use the different functions The advantages of cooking with steam General notes 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 This section contains general information about steam cooking You wi
8. anufacturer to be heat resistant to 100 C and also that they can withstand hot steam All parts of the bottles must be completely dry before they are reassembled to keep them germ free m Place the rack on the lowest shelf level m Dismantle clean and thoroughly rinse baby bottles Place the individual parts on the rack ensuring that they do not touch one another on their sides or with the opening facing downwards to allow hot steam to reach them from all sides Temperature 100 C Duration 15 minutes Heating flannels Procedure Settings m Moisten flannels and then roll them up m Place them beside one another in a perforated cooking container Temperature 70 C Duration 2 minutes 41 Special programmes Decrystallising honey Procedure m Loosen the lid and place the jar of honey in a perforated cooking container or on the rack m Stir the honey once during the cooking procedure Settings Temperature 60 C Duration 90 minutes depending on the size of jar or the amount of honey in the jar 42 43 Miele Australia Pty Ltd ABN 96 005 635 398 Melbourne 1 Gilbert Park Drive Knoxfield VIC 3180 Telephone 03 9764 7130 Fax 03 9764 7149 Sydney 3 Skyline Place French Forest NSW 2086 Telephone 02 8977 4230 Fax 02 8977 4249 Brisbane 39 Harvey Street North Eagle Farm QLD 4009 Telephone 1800 798 578 Fax 1800 799 578 Adelaide 79 81 Sir Donald Bradman Drive Hi
9. 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 in the steam oven The cooking times in the steam oven will be the same Please note that food will not be brown or crisp when cooking with steam Vegetables Fresh vegetables Frozen vegetables Prepare fresh vegetables in the usual way i e wash clean and cut them up Frozen vegetables do not need to be defrosted before steaming unless they 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 cooking with steam Follow the manufacturer s instructions on the packaging regarding cooking duration Cooking containers Shelf levels Temperature 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
10. cooking vegetables with a distinctive colour e g beetroot in a perforated container at the same time as cooking other foods in other containers place the condensate tray directly underneath the container with the beetroot to catch any drips and so avoid any colour transfer Vegetables are steamed at 100 C Vegetables Cooking duration 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 Vegetables Settings The 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 back in the oven and cooked some more Temperature in C Duration in minutes Artichokes 100 35 40 Cauliflower whole 100 20 45 Cauliflower florets 100 6 10 Green beans 100 8 12 Broccoli florets 100 4 8 Chicory 100 3 5 Chinese cabbage 100 4 6 Peas 100 3 8 Sugar snap peas 100 3 8 Fennel halved 100 12 16 Fennel cut into strips 100 6 10 Curly kale chopped 100 20 30 Carrots sliced 100 6 10 Potatoes peeled and halved 100 20 40 Kohlrabi cut in
11. e milk or fresh milk If using fresh milk it should first be heated up to 90 C do not boil it and then left to cool m Mix 100 g yoghurt with 1 litre of milk 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 or on the rack Ensure that they do not touch one another 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 You can buy yoghurt jars from specialist cook shops Temperatur 40 C Duration 5 00 hours 35 Special programmes Proving dough Procedure m Prepare the dough according to the recipe m Place a covered bowl on the rack Settings Temperature 40 C 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 The gelatine leaves have to be fully covered with water 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 on the rack Settings Temperature 90 C Duration 1 minute 36 Special pro
12. ed on the rack ina cooking container or in a dish 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 27 Defrosting 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 Quark 250 60 20 25 10 15 Cream 250 60 20 25 10 15 Soft cheese 100 60 15 10 15 Fruit Apple sauce 250 60 20 25 10 15 Apple pieces 250 60 20 25 10 15 Apricots 500 60 25 28 15 20 Strawberries 300 60 8 10 10 12 Raspberries 300 60 8 10 12 Blackcurrants Cherries 150 60 15 10 15 Peaches 500 60 25 28 15 20 Plums 250 60 20 25 10 15 Gooseberries 250 60 20 22 10 15 Vegetables Frozen in a block 300 60 20 25 10 15 Fish Trout 500 60 15 18 10 15 Lobster 300 60 25 30 10 15 Small shrimps 300 60 4 6 5 28 Defrosting Food to be Weight Temperature Defrosting Standing time defrosted ing in C duration in minutes in minutes Meat Meat slices
13. grammes Melting chocolate Procedure Settings You can use the steam oven for melting any type of chocolate m Break the chocolate into small pieces m Place large quantities in 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 hot steam resistant clingfilm or a lid m Stir large quantities once during cooking Temperature 90 C Duration 10 minutes 37 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 fruit vegetables in a perforated container m To blanch almonds it is important to plunge them into cold water as soon as they are taken out ofthe oven as otherwise the skin cannot be removed Settings Produce Temperature in Duration in SLC minutes Apricots 100 1 Almonds 100 1 Nectarines 100 1 Capsicum 100 4 Peaches 100 1 Tomatoes 100 2 38 Special programmes Apple storage Settings Blanching Procedure Settings 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 is only suitable for apples and not for other types of fruit Temperature 50 C Duration 5 minutes Blanch
14. hellfish Preparation Defrost frozen shellfish before cooking with steam Peel remove and discard the intestines and then wash the shellfish Cooking container Any If using a perforated container grease it first Cooking duration The longer shellfish are cooked the tougher they become Follow the cooking durations given in the chart When cooking shellfish in sauce or stock we recommend that you increase the cooking duration quoted by a few minutes Settings Temperature in Duration in C minutes Crevettes 90 3 Prawns 90 3 King Prawns 90 4 Small shrimps 90 3 Crayfish tails 95 10 15 Large shrimps 90 3 16 Other foods 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 them thoroughly to clean them Frozen muscles Defrost frozen mussels before cooking Cooking duration The longer mussels are cooked the tougher they become Follow the cooking durations given in the chart Settings Temperature in Duration in C minutes Barnacles 100 2 Cockles 100 2 Bearded mussels 100 12 Pilgrim scallops 90 5 Razor clams 100 2 4 Venus mussels 100 4 Other foods Rice Settings 18 Rice swells when cooked and needs to be cooked in liquid The proportion of rice to liqu
15. id will vary depending on the type of rice The rice absorbs all the liquid and so none of the nutrients are lost Ratio Temperature in Duration in Rice Liquid C minutes Basmati rice EE 100 15 Parboiled rice 1 1 100 20 Round grain 1 2 100 25 rice Brown rice Leks 100 35 40 Wild rice 1 1 100 35 40 Other foods 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 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 Settings for fresh pasta Temperature in C Duration in minutes Gnocchi 100 2 Ravioli 100 2 Tortellini 100 2 Other foods Dumplings Settings 20 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 Temperature in Duration in C minutes Yeas
16. ining foods 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 in a perforated container place the condensate tray directly underneath the container to avoid any transfer of flavour or colour to other food 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 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 5 25 Menu cooking Example 26 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 3rd cooking duration broccoli
17. ition To help maintain the structure of the fish place a small cup or similar upside down in the cooking container and arrange the fish belly side 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 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 Fish Settings 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 Temperature in C Duration in minutes Eel 100 5 7 Perch fillet 85 6 8 Seabream fillet 85 3 5 Coral cod whole 85 15 20 Trout 250 g 90 10 12 Shark steak 90 5 7 Halibut fillet 85 3 5 Atlantic cod fillet 100 4 6 Carp 1 5 kg 100 18 25 Salmon fillet 100 4 8 Salmon trout 100 13 15 Pangasius fillet 85 3 5 Rose fish fillet 100 6 8 Haddock fillet 100 6 8 Plaice fillet 85 5 7 Monk fish fillet 85 8 10 Sole fillet 85 2 3 Turbot fillet 85 3 5 Tuna steak 100 3 5 Nile perch fillet 100 4 8 Pikeperch fillet 85 5 7 Other foods S
18. itric acid helps 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 container Any If using a perforated container grease it first Shelf level When cooking fish in a perforated container at the same time as cooking other types of food in other containers place the condensate tray directly underneath the container with the fish to catch any liquid and so avoid any transfer of flavour to other food Temperature 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 Fish Cooking duration Useful tips 14 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 A3 cm thick piece of fish weighing 500 g will take longer to cook than a2 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 pos
19. ll find more detailed information about particular foods and how to cook them in the other sections Cooking containers This steam oven is supplied with stainless steel cooking containers Other containers in a variety of sizes both perforated and solid are available as optional extras please refer to Optional accessories in the operating instructions supplied with the appliance This enables you to choose the most suitable container for the food you are preparing It is best to use perforated containers if possible The steam can reach the food from all sides and the food is cooked evenly Foreword Your own containers Condensate tray Shelf levels Frozen food You can also use your own containers However please note the following If using plastic cooking containers make sure that they are heat resistant to 100 C and able to withstand hot steam With plastic containers please check with the manufacturer that they are suitable for use in a steam oven Thick sided containers made from porcelain china or stoneware for example are not so suitable for steam cooking They 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 and 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 steam into
20. lton SA 5033 Telephone 1800 018 770 Fax 1800 799 578 Perth 205 207 Stirling Highway Claremont WA 6010 Telephone 1800 094 872 Fax 1800 799 578 www miele com au Miele New Zealand Limited Unit L 10 20 Sylvia Park Road Mt Wellington 1060 Auckland New Zealand Telephone 0800 264 353 Fax 0800 463 453 www miele co nz Germany Miele amp Cie KG Carl Miele Stra e 29 33332 G tersloh Alteration rights reserved 1109 ce M Nr 07 217 800 02
21. n 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 produce Tap the jar gently onto 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 Procedure Settings 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 m Place the rack on the lowest shelf level m Place the jars on the rack all the same size Ensure that they do not touch one another Produce Temperature in Duration in C minutes Fruit Apples 90 50 Apple sauce 90 65 Red Blackcurrants 80 50 Gooseberries 80 55 Fruit with stones 85 55 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 33 Extracting juice with steam Preparation Useful tips Procedure Settings 34 You can use the steam ove
22. n to extract juices from fruit such as soft berries and cherries It is best to use overripe fruit as the riper the fruit the greater the quantity of juice produced Very ripe fruit will also produce a more intense flavour Sort and clean the fruit Cut out any blemishes Remove the stalks from grapes and morello cherries as these are bitter The stalks do not need to be removed from strawberries raspberries etc Try experimenting with mild and tart flavours for example mix apples with elderberries Adding sugar will increase the quantity of juice produced and improve the flavour Sprinkle the fruit with sugar and leave to absorb for a few hours before juicing For sweet fruit add 100 150 g sugar and for more tart fruit 150 200 g sugar per kilo of fruit If you wish to bottle the juice rather than consume it straight away pour it whilst hot into hot sterilised bottles up to the rim and then seal immediately with sterilised tops m Put the prepared fruit cleaned washed chopped etc into a perforated cooking container m Place a solid container or the condensate tray underneath to catch the juice Temperature 100 C Duration 40 70 minutes Special programmes Preparing yoghurt Procedure Useful tips Settings To prepare yoghurt you will need 100 g fresh yoghurt with live culture an 1 litre of milk The yoghurt and milk should have the same percentage fat You can use either unchilled long lif
23. s such as stuffed peppers or roulades should be cut in half Reheat Procedure m Cover the food with a deep plate a lid or with clingfilm that is resistant to temperatures up to 100 C and to steam m Then place the plate on the rack in the oven Settings Temperature in Duration in SE minutes Frankfurters 90 2 4 Casserole 100 5 6 Meat 100 4 5 Pork sausages 90 7 10 Poultry 100 4 5 Vegetables 100 2 3 Soup 100 3 4 Plated meals 100 3 4 Veal sausages 90 5 7 31 Bottling Glass jars Fruit Vegetables Fill volume 32 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 bottling 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 woode
24. t dumplings 100 12 15 Boil in the bag potato 100 15 18 dumplings Boil in the bag bread 100 15 18 dumplings Other foods Grains Settings 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 Ratio Temperature in Duration in Grain Liquid C minutes Amaranth 1 2 100 40 Bulgur 1 1 100 10 Green spelt 1 1 100 10 cracked Green spelt whole 1 1 100 16 18 Oats whole 121 100 16 18 Oats cracked 1 1 100 10 Millet whole 1 4 100 30 35 Polenta 1 3 100 10 Quinoa 12 100 10 Rye whole id 100 30 35 Rye cracked 1 1 100 10 Wheat whole 1 1 100 20 25 Wheat cracked tia 100 10 21 Other foods Dried pulses Settings 22 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 pulses more digestible and shortens the cooking duration required Exception Lentils do not need to be soaked before cooking Temperature Duration in minutes in C Pre soaked Not pre soaked Beans Borlotti beans 100 55 110 Kidney beans 100 55 110 Black beans 100 60 120 Pinto beans 100 60 120 Haricot beans 100 25 30 60 Lentils Brown lentils 100 15 20 Red lentils 100 8 Peas Yellow split peas 100 2
25. the container When you are using perforated containers place the condensate tray on the floor of the appliance to collect any drops of liquid and allow them to be removed easily You can select any shelf level You can also cook on several levels at the same time This will not alter the cooking duration Do not place more than 1 5 kg of frozen food in the appliance at a time The greater the quantity of frozen food the longer the heating up phase Foreword Temperature A maximum temperature of 100 C is reached in the steam oven 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 information 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 0 The durations given in the charts are guidelines only We recommend selecting the shorter cooking duration quoted to start with If food is not cooked sufficiently after the shorter time it can be put back in the oven and cooked some more Cooking with liquid Your own recipes When cooking with liquid only fill the cooking
26. to batons 100 6 10 Pumpkin diced 100 3 6 Corn on the cob 100 10 25 Swiss chard 100 2 6 Peppers cut into strips 100 2 6 New potatoes 100 25 40 Vegetables Temperature in C Duration in minutes Leeks sliced Leeks halved lengthwise Romanesco whole Romanesco florets Brussels sprouts Beetroot whole Red cabbage chopped Black salsify whole 1 cm thick Celeriac cut into batons White asparagus Green asparagus Spinach Spring cabbage chopped Celery stalks Swede batons diced White cabbage chopped Savoy cabbage chopped Courgettes sliced 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 4 8 8 12 15 30 6 10 12 16 40 50 20 30 8 12 8 10 10 16 7 12 2 4 8 10 7 10 7 12 15 20 6 10 2 4 10 Meat Fresh meat Prepare the meat in the usual way Frozen meat Meat should be thoroughly defrosted cooking in the steam oven see Defrosting Preparation For meat which needs to be seared before being cooked e g stewing steak sear the meat in a pan on the hob first Then place it in the oven to cook it with steam Cooking container Any Shelf level Any Temperature Meat is cooked in the steam oven at 100 C Cooking duration The cooking duration depends on the thickness and tenderness of the meat and not on the weight The thicker the food the longer the cooking duration A piece of meat weighing 500 g which is
Download Pdf Manuals
Related Search