Page 84 - Miele Combi Steam Oven

Steam cooking
Menu cooking (cooking whole meals)
Before cooking meals with the manual menu cooking function, switch off steam reduction (see “Set- tings – Steam reduction”).
Duration
Example
Food cooking durations
(see cooking tables in “Steam cooking”)
When cooking a menu, you can com- bine different foods with different cook- ing durations, e.g. fish fillet with rice and broccoli.
The food is placed in the steam oven compartment at different times so that each item is ready at the same time.
Parboiled rice 24 minutes
Rosefish fillet 6 minutes
Broccoli 4 minutes
Calculation of set cooking durations:
24 minutes minus
6 minutes = 18 minutes (1st cooking duration: rice)
Shelf level
Temperature
Place foods that produce a lot of liquid (e.g. fish) or have a distinctive colour (e.g. beetroot) directly above universal tray. This avoids any transfer of flavour or colour to other food and prevents li- quid dripping onto food below it.
6 minutes minus 4 minutes = 2 minutes (2nd cooking duration: rosefish fillet)
Remaining time = 4 minutes (3rd cook- ing duration: broccoli)
Cook- ing dur- ation
24 min. – rice
6 min. – fish fillet
4 min. – broccoli
Settings
18 min.
2 min.
4 min.
Whole meals should be cooked at a temperature of 100 °C as this is the temperature required to cook the major- ity of foods.
Do not cook a whole meal at the lowest temperature when different temperat- ures are required for different types of food, e.g. 85 °C for seabream and
100 °C for potatoes.
If the recommended cooking temperat- ure for the food is 85 °C for example, try cooking it at 100 °C and testing the res- ult. Some delicate types of fish with a soft structure, e.g. sole and plaice will become very firm when cooked at
100 °C.
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If you are increasing the recommended temperature, shorten the cooking dura- tion by approx. 1/3.