Miele DG 6500 Operations Instructions download pdf (Page 32)

The advantages of cooking with steam

Vitamins and minerals are retained better, as the food is not

immersed in water.

When cooked with steam, food retains its natural taste better

than with conventional cooking. We therefore recommend not

to season the food at all or only after it has been cooked.

Food retains its fresh, natural color.

Suitable cooking utensils

Cooking pans

Included with the steam oven are stainless steel cooking

pans. Other pans, in a variety of sizes, both perforated and

solid, are available as optional extras (see "Optional

accessories"). This enables you to choose the most suitable

pan for the food you are preparing.

It is best to use perforated pans for Steam Cooking. This

enables the steam to reach the food from all sides and the

dish is evenly cooked.

Your own pans

You can also use your own pans. However, please note the

following:

–

Pans must be heat-resistant to 212°F / 100°C and able to

withstand hot steam. Plastic pans can only be used for

Steam Cooking if the manufacturer specifies that they are

suitable for such use.

–

Thick-sided pans made of porcelain, china or stoneware,

for example, are less suitable for Steam Cooking. They do

not conduct heat well, thus cooking times will be

considerably longer than those given in the charts.

Important and useful information

1 ... 31 32 33 ... 108

No comments

Miele DG 6500 Operations Instructions Page 32