Miele DGC 6660 Betriebsanleitung PDF herunterladen (Seite 56)

Meat

Fresh

Prepare the meat in the usual way.

Frozen

Meat should be thoroughly defrosted before cooking in the

steam oven (see "Defrost").

Preparation

For meat which needs to be seared before being cooked,

e.g. for a stew, sear the meat in a pan on the hob first.

Duration

The cooking duration depends on the thickness and the

texture of the meat, and not on the weight. The thicker the

piece of meat, the longer the cooking duration. A piece of

meat weighing 500 g which is 10 cm thick will take longer to

cook than a piece of meat weighing 500 g which is 5 cm

thick.

Tips

Use a perforated container to retain the juices when cooking

meat, such as prime beef topside. Place a solid container or

the universal tray underneath to catch the juices.

You can use these to make a gravy or freeze them for later

use.

Boiling fowl, back or top rib and meat bones can be used to

make stock. Place the meat together with some mixed

vegetables in a solid cooking container and add cold water

and cook. The longer the cooking duration, the stronger the

stock.

Steam cooking

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Miele DGC 6660 Betriebsanleitung Seite 56