Miele DGC 4086 XL User manual

User Instructions
Combi-Steam Oven
DGC 4084 XL
DGC 4086 XL
M.-Nr. 09 064 880
en-US

Important and useful information. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
General ..........................................................5
Cooking containers...............................................5
Universal tray / Oven wire rack......................................5
Non-tip safety notch ..............................................5
Using your own containers .........................................6
Cooking with steam .................................................6
The advantages of cooking with steam ...............................6
Shelf levels .....................................................7
Temperature ....................................................7
Cooking time (duration) ...........................................7
Cooking with liquid ..............................................7
Your own recipes ................................................7
Miele MasterChef Gourmet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Gourmet cooking programs ........................................8
Miele MasterChef Gourmet Recipes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Gourmet Chicken...................................................9
Gourmet Turkey ....................................................9
Gourmet Baby Back Ribs ...........................................10
Gourmet Beef Tenderloin............................................10
Gourmet Salmon ..................................................10
Using the MasterChef programs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Program overview . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Vegetables.......................................................13
Fish ............................................................15
Mussels .........................................................15
Meat ............................................................16
Sausage.........................................................17
Legumes ........................................................17
Rice ............................................................17
Grain ...........................................................17
Fruit ............................................................18
Mushrooms ......................................................18
Pasta ...........................................................19
Bread ...........................................................20
Rolls ............................................................20
Cakes/pastries ....................................................20
Contents
2

Pizza & Quiche ...................................................21
Bakes/Gratins ....................................................21
Special ..........................................................21
Steam cooking / Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Steam cooking / Meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Steam cooking / Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Steam / Universal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Shellfish .........................................................30
Mussels .........................................................31
Rice ............................................................32
Pasta ...........................................................33
Grain ...........................................................34
Dried legumes ....................................................35
Eggs............................................................36
Fruit ............................................................37
Menu cooking. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
Defrost . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
Reheating . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
Canning. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
Fruit / Vegetables..................................................45
Special programs. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47
Preparing yogurt ..................................................47
Proofing a yeast dough .............................................48
Dissolving gelatine.................................................48
Melting chocolate .................................................49
Peeling vegetables and fruit .........................................50
Preserving apples .................................................51
Blanching........................................................51
Steaming onions ..................................................52
Rendering fat .....................................................52
Heating damp towels...............................................53
Decrystallize honey ................................................53
Making jam ......................................................54
Roast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55
Roasting table ....................................................57
Contents
3

Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59
ConvectionPlus ...................................................59
Surround ........................................................59
Browning ........................................................59
Bake ...........................................................59
Intensive.........................................................59
Humidity plus ....................................................59
Combination steam ................................................60
Notes about baking ................................................61
Baking chart......................................................63
Broiling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66
Broiling chart .....................................................68
Dehydrating food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70
Contents
4

Please read the operating instructions carefully to help
familiarize yourself with the appliance and also for
information on how to use the different functions.
This section "Important and useful information" contains
general information. Detailed information about particular
foods and how to cook them is described in the relevant
sections.
General
Cooking containers
Included with the appliance are stainless steel cooking
containers. It is best to use perforated containers for steam
cooking. This enables the steam to reach the food from all
sides allowing the dish to be evenly cooked.
Universal tray / Oven wire rack
Use the universal tray with the rack placed on it.
For example, when broiling, slide the tray into the shelf runner
and the rack is automatically above it. When removing, pull
both parts out at the same time.
Non-tip safety notch
The universal tray and the oven wire rack are designed with
an non-tip safety notch that prevents them sliding out of the
runner level when pulled out only part way. For removal, the
tray and rack must be lifted.
Important and useful information
5

Using your own containers
You can also use your own containers. But please note the
following:
–The container must be suitable for use in an oven and must
be steam-resistant. Plastic containers can only be used for
steam cooking if the manufacturer has stated that they are
suitable for such use.
–Thick sided containers are not very suitable for cooking
with steam. They do not conduct heat well, causing
cooking times to be considerably longer than those given
in the charts.
–Place the cookware on the inserted rack or in a cooking
container, and not on the oven floor.
– There must be a gap of at least 1 1/4" (3 cm) between the
top of the container and the top of the cooking
compartment to allow sufficient steam into the container.
Cooking with steam
The advantages of cooking with steam
Almost all vitamins and minerals are retained because the
food is not submerged in water.
When cooked with steam, the food retains its true taste better
than with conventional cooking. Therefore it is recommend to
not season the food at all or only after it has been cooked.
The food retains its fresh, natural color.
Important and useful information
6

Shelf levels
You may cook on one shelf level or several levels at the same
time. This will not alter the cooking time.
Temperature
A maximum temperature of 212 °F (100 °C) is reached when
steam cooking. Most types of food will cook at this
temperature. Some more delicate types of food, such as
berries, must be cooked at lower temperatures as otherwise
they will burst. More information is given in the relevant
sections of this manual.
Cooking time (duration)
In general, the cooking times for cooking with steam are the
same as for cooking food in a sauce pan. More information
about any factors which may affect the cooking duration is
given in the relevant sections of this manual.
The quantity of food does not affect the cooking time.
2 lbs (~ 1 kg) of potatoes will take the same time to cook as
1 lb (~ 450 g).
The cooking times given in the tables are guidelines only. It is
recommended selecting the shorter cooking duration to start
with. You can cook it some more if necessary.
Cooking with liquid
When cooking with liquid only fill the cooking container 2/3full
to prevent the liquid spilling when the cooking container is
removed from the oven.
Your own recipes
Any food and recipes which are prepared in a pot or a pan
can also be cooked using steam. The cooking times will be
the same. Please note that food will not brown when cooked
with steam.
Important and useful information
7

Haute Cuisine for your home.
Have you always dreamed of cooking like a Professional Chef
in your own home? Miele MasterChef Gourmet is the
answer. Combine quality ingredients with proven Miele
MasterChef Gourmet cooking methods to achieve gourmet
meals. Flawless entertaining has never been easier.
There is no need to monitor your food anymore - Miele
MasterChef Gourmet offers stress free cooking with
extraordinary results.
Five specific MasterChef programs are designed to achieve
the most tender and juicy meat results possible by using
lower temperatures and longer cooking times.
Gourmet cooking programs
The following Gourmet cooking programs are available:
– Gourmet Chicken
– Gourmet Turkey
– Gourmet Beef Tenderloin
– Gourmet Baby Back Ribs
– Gourmet Salmon
The Gourmet programs are marked first in the relevant food
section:
For example:
Select "Meat - Poultry - Gourmet Chicken".
See the "Program overview" for more information.
Miele MasterChef Gourmet
8

Gourmet Chicken
1 Chicken Roaster
1/4 lb Unsalted butter, softened
1 Tbsp.Fresh rosemary, finely chopped
1 Tsp. Fresh thyme, finely chopped
1 Tbsp.Fresh parsley, finely chopped
1 Garlic clove, finely diced
1 Tbsp Olive oil or canola oil
Salt
Freshly cracked black pepper
Preparation:
Combine herbs, garlic and softened
butter. Season with salt and pepper.
Transfer butter mixture to a pastry bag
or small plastic bag. If using a plastic
bag cut the tip.
Place chicken on the wire rack on top
of the universal tray. Pat the chicken
dry with a paper towel. Gently separate
the skin from the breast and thigh. Pipe
the softened herb butter between the
skin and meat.
Brush the chicken with oil and season
generously with salt and pepper.
Start the Gourmet Chicken MasterChef
Program. Follow the instructions in the
display.
Approx. cooking time: 2 hrs 25 mins
Gourmet Turkey
Whole Turkey, up to 15 lbs
½ lb Unsalted butter, softened
2 Tbsp.Fresh parsley, finely chopped
1 Tbsp.Fresh tarragon, finely chopped
2 Tbsp.Fresh chive, finely chopped
1 Tbsp.Fresh chervil, finely chopped
2 Garlic cloves, finely diced
Salt
Fresh cracked black pepper
Olive oil or canola oil
Preparation:
Combine herbs, garlic and softened
butter. Season with salt and pepper.
Transfer butter mixture to a pastry bag
or small plastic bag. If using a plastic
bag cut the tip.
Place whole turkey on the wire rack on
top of the universal tray. Pat dry with a
paper towel. Gently separate the skin
from the breast to thigh. Pipe the
softened herb butter between the skin
and meat.
Brush the turkey with oil and season
generously with salt and pepper.
Start the Gourmet Turkey MasterChef
Program. Follow the instructions in the
display.
Approx. cooking time: 3 hrs 30 mins
Miele MasterChef Gourmet Recipes
9

Gourmet Baby Back Ribs
2 racks of baby back ribs - membrane
removed
Barbecue sauce, your favorite
Balsamic rub marinade:
4 Tbsp. Brown sugar
2 tsp. Hickory smoked salt
2 tsp. Garlic powder
2 tsp. Cayenne pepper
2 tsp. Herbes de Provence
5 Tbsp. Balsamic vinegar
Preparation:
Combine ingredients for the marinade.
Rub ribs with the balsamic rub
marinade, place in an extra large
plastic bag. Marinate overnight in the
refrigerator.
Remove ribs from the refrigerator and
let sit for 30 minutes.
Place ribs on the wire rack on top of the
universal tray and place in the oven.
Start the Gourmet Baby Back Ribs
MasterChef Program. Follow the
instructions in the display.
After approximately three hours, the
oven will prompt you to open the door,
glaze the ribs with barbecue sauce and
close the door again to finish.
Approx. cooking time: 3 hrs 8 mins
Gourmet Beef Tenderloin
1 Beef tenderloin approx. 3.5 lbs - tail and
chain removed
1 Garlic clove
1 Tbsp.Olive oil or canola oil
Sea salt
Freshly cracked black pepper
Preparation:
Cut a garlic clove in half and rub it on
the trimmed beef tenderloin.
Brush with oil.
Season generously with salt and pepper.
Place the tenderloin on the wire rack on
top of the universal tray. Start the Gourmet
Beef Tenderloin MasterChef Program.
Follow the instructions in the display.
Approx. cooking time: 1 hr 55 mins
Gourmet Salmon
1 Whole salmon filet
approx. 1.5 lbs - skin on
Bedding:
2 Oranges, sliced
1 Onion, julienned
Preparation:
Slice the oranges and the onion for the
bedding and arrange on the universal tray.
Check the salmon for bones. If
present, remove with pliers.
Place salmon skin side down on the
bedding.
Start the Gourmet Salmon MasterChef
Program. Follow the directions in the
display.
Approx. cooking time: 50 mins
Miele MasterChef Gourmet Recipes
10