Miele DGC 5080 User manual

User instructions
Steam combi oven
DGC 5070
DGC 5080
M.-Nr. 07 685 630
en-GB

General notes .....................................................5
General ..........................................................5
Cooking containers...............................................5
Your own containers ..............................................5
Condensate tray .................................................6
Cooking with steam .................................................6
The advantages of cooking with steam ...............................6
Shelf level ......................................................6
Deep frozen food ................................................6
Temperature ....................................................7
Cooking duration (time) ...........................................7
Cooking with liquid ...............................................7
Your own recipes ................................................7
Steam cooking / Vegetables .........................................8
Steam cooking / Meat .............................................12
Steam cooking / Fish ..............................................14
Steam cooking / Universal .........................................17
Shellfish .........................................................17
Mussels .........................................................18
Rice ............................................................19
Pasta ...........................................................20
Dumplings .......................................................21
Grain ...........................................................22
Dried pulses......................................................23
Hen's eggs ......................................................24
Fruit ............................................................25
Menu cooking....................................................26
Defrosting .......................................................28
Reheating .......................................................31
Contents
2

Bottling .........................................................32
Extracting juice with steam.........................................34
Special programmes ..............................................35
Preparing yoghurt .................................................35
Proving dough ....................................................36
Melting gelatine ...................................................36
Melting chocolate .................................................37
Skinning vegetables and fruit ........................................38
Apple storage ....................................................39
Blanching........................................................39
Steaming onions ..................................................40
Bacon...........................................................40
Disinfecting containers .............................................41
Heating flannels ...................................................42
Decrystallising honey...............................................42
Making jam ......................................................43
Roasting ........................................................44
Food probe ......................................................44
General .........................................................45
Fan plus .........................................................45
Combination mode ................................................46
Baking ..........................................................49
General .........................................................49
Fan plus .........................................................50
Cake plus........................................................51
Automatic........................................................51
Combination mode ................................................52
Drying food......................................................55
Recipes for Automatic Baking ......................................56
Apple tart ........................................................56
Contents
3

Apple pie ........................................................57
Baguettes........................................................58
Farmhouse bread .................................................58
Butter cake.......................................................59
Croissants .......................................................60
Flat bread........................................................61
Plaited loaf .......................................................62
Multigrain rolls ....................................................63
Fruit streusel .....................................................64
Quiche ..........................................................65
Dark rye bread mix ................................................66
Raisin whirls ......................................................67
Plaited swiss loaf ..................................................68
Streusel cake .....................................................69
Flan ............................................................70
White bread ......................................................70
White rolls .......................................................71
Mixed grain bread .................................................71
Recipes for Automatic Roasting ....................................72
Fillet in puff pastry .................................................72
Gammon joint - with herbs and pesto ..................................73
Pork with crackling.................................................74
Rack of lamb .....................................................75
Fillet of beef .....................................................76
Braised beef .....................................................77
Sirloin joint - with sautéed potatoes and remoulade .......................78
Contents
4

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.
This section contains general information. You will find more
detailed information about particular foods and how to cook
them in the other sections.
General
Cooking containers
This steam combi 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). This
enables you to choose the most suitable container for the
food you are preparing.
It is best to use perforated containers for steam cooking. The
steam can reach the food from all sides and the food is
cooked evenly.
Your own containers
You can also use your own containers. However, please note
the following:
–The container must be suitable for using 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.
–Containers made from silicone should only be used with
the Fan plus function as they are not steam resistant.
–Thick sided containers are not very suitable for using with
steam. They do not conduct heat well and as a result
cooking durations will be considerably longer than those
given in the charts.
General notes
5

–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 the container.
Condensate tray
Place the condensate tray on the lowest shelf level when
using perforated containers or roasting on the rack. The tray
will collect any drops of liquid and allow them to be removed
easily.
The condensate tray can be used as cooking container. In
this case always place it on the lowest shelf level.
Cooking with steam
The advantages of cooking with steam
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.
Shelf level
You can select any shelf level. You can also cook on several
levels at the same time. This will not alter the cooking
duration.
Deep frozen food
Do not cook more than 2.0 kg of frozen food in the appliance
at once. The greater the quantity of frozen food, the longer
the heating up phase.
General notes
6

Temperature
A maximum temperature of 100 °C is reached when steam
cooking is taking place. 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 g.
The cooking 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
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
Food and recipes which are prepared in pot or a pan can
also be cooked using steam. The cooking durations will be
the same. Please note that food will not be browned when
cooking with steam.
General notes
7

Fresh vegetables
Prepare fresh vegetables in the usual way, i.e. wash, clean
and cut up.
Deep frozen vegetables
Frozen vegetables do not need to be defrosted beforehand,
unless the vegetables 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
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 flat 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.
Steam cooking / Vegetables
8

Shelf level
When 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 perforated container
to catch any drips and so avoid any colour transfer.
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
Steam cooking / Vegetables
9

Function (depending on model)
Steam Cooking / Vegetables
Cook vegetables #
Steam Cooking / Universal
Cook universal !
Settings
Temperature in °C Duration in minutes
Artichokes 100 35 - 40
Beetroot, whole 100 40 - 50
Black salsify, whole 100 8 - 12
Broccoli florets 100 4 - 8
Carrots, sliced 100 6 - 10
Cauliflower florets 100 6 - 10
Cauliflower, whole 100 20 - 45
Celeriac, cut into batons 100 8 - 10
Celery stalks 100 7 - 10
Chicory 100 3 - 5
Chinese cabbage 100 4 - 6
Corn on the cob 100 10 - 25
Courgettes, sliced 100 2 - 4
Curly kale, chopped 100 20 - 30
Fennel, cut into strips 100 6 - 10
Fennel, halved 100 12 - 16
Green asparagus 100 7 - 12
Green beans 100 8 - 12
Kohlrabi, cut into batons 100 6 - 10
Steam cooking / Vegetables
10

Temperature in °C Duration in minutes
Leeks, halved lengthwise 100 8 - 12
Leeks, sliced 100 4 - 8
New potatoes 100 25 - 40
Peas 100 3 - 8
Peppers, cut into strips 100 2 - 6
Potatoes, peeled and halved 100 20 - 40
Pumpkin, diced 100 3 - 6
Red cabbage, chopped 100 20 - 30
Romanesco, florets 100 6 - 10
Romanesco, whole 100 15 - 30
Savoy cabbage, chopped 100 6 - 10
Spinach 100 2 - 4
Spring cabbage, chopped 100 8 - 10
Sprouts 100 12 - 16
Sugar snap peas 100 3 - 8
Swede, batons/diced 100 7 - 12
Swiss chard 100 2 - 6
White asparagus 100 10 - 16
White cabbage, chopped 100 15 - 20
The cooking 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.
Steam cooking / Vegetables
11

Fresh meat
Prepare the meat in the usual way.
Deep frozen meat
Meat should be thoroughly defrosted beforehand (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. Then
place it in the oven to cook it with steam.
Temperature
Sausages should be cooked with steam at a temperature of
90 °C. They will burst at higher temperatures.
Duration
The cooking duration depends on the thickness and
consistency of the food and not the weight. The thicker the
food, the longer the cooking duration. A 10 cm thick piece of
meat weighing 500 g will take longer to cook thana5cm
thick piece of meat weighing 500 g.
The cooking duration for sausages is between 2 and
10 minutes depending on thickness.
Useful tips
Use a perforated container to retain the flavours when
cooking meat. Place a solid container underneath to catch
the juices.
You can use these to make a gravy or freeze them for later
use.
Prime beef topside is particularly successful when cooked in
stock or gravy at 90 °C.
Steam cooking / Meat
12

Boiling fowl, beef flank, meat, ribs 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. Cook at 100 °C for 60 to 90 minutes. The longer the
cooking duration, the stronger the stock.
Function (depending on model)
Steam cooking / Meat
Cook meat %
Steam Cooking / Universal
Cook universal !
Settings
Temperature
in °C
Duration
in minutes
Beef stew 100 40 - 50
Boiling fowl 100 50 - 60
Chicken breast fillet 100 8 - 10
Flank 100 60 - 70
Gammon steaks 100 6 - 8
Knuckle 100 90 - 95
Lamb ragout 100 12 - 16
Poularde 100 50 - 60
Prime beef topside 90 120 - 180
Turkey escalopes 100 4 - 6
Turkey roulade 100 12 - 15
Veal cutlets 100 3 - 4
The cooking durations given in the charts are guidelines only.
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.
Steam cooking / Meat
13

Fresh fish
Prepare fresh fish in the usual way, i.e. clean, gut and fillet.
Deep frozen fish
Defrost frozen fish (see "Defrosting").
Preparation
Add some lemon or lime juice to fish before cooking. The
citric 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 containers
Use perforated containers to cook fish and grease them
beforehand.
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 tastes 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.
Steam cooking / Fish
14

Duration
The cooking duration depends on the thickness and
consistency of the food and not the weight. The thicker the
food, the longer the cooking duration.A3cmthick piece of
fish weighing 500 g will take longer to cook thana2cmthick
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.
Useful tips
Adding herbs and spices, such as dill, will help bring out the
full flavour of the fish.
Cook large fish in the swimming position. To help maintain the
structure of the fish, place a small cup or similar upside down
in the cooking container, and arrange the fish bellyside 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.
Steam cooking / Fish
15

Function (depending on model)
Steam cooking / Fish
Cook fish $
Steam Cooking / Universal
Cook universal !
Settings
Temperature in °C Duration in minutes
Atlantic cod fillet 100 4 - 6
Carp, 1.5 kg 100 18 - 25
Coral cod, whole 85 15 - 20
Eel 100 5 - 7
Haddock fillet 100 6 - 8
Halibut fillet 85 3 - 5
Monk fish fillet 85 8 - 10
Nile perch fillet 100 4 - 8
Pangasius fillet 85 3 - 5
Perch fillet 85 6 - 8
Pikeperch fillet 85 5 - 7
Plaice fillet 85 5 - 7
Rose fish fillet 100 6 - 8
Salmon fillet 100 4 - 8
Salmon trout 100 13 - 15
Seabream fillet 85 3 - 5
Shark steak 90 5 - 7
Sole fillet 85 2 - 3
Trout, 250 g 90 10 - 12
Tuna fish steak 100 3 - 5
Turbot fillet 85 3 - 5
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.
Steam cooking / Fish
16

Shellfish
Preparation
Defrost frozen shellfish before cooking with steam.
Peel, remove and discard the intestines, and then wash the
shellfish.
Cooking containers
Use perforated containers to cook shellfish and grease them
beforehand.
Duration
The longer shellfish are cooked, the tougher they become.
Use 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.
Function (depending on model)
Steam Cooking / Universal
Cook universal !
Settings
Temperature in °C Duration in minutes
Crevettes 90 3
King Prawns 90 4
Large shrimps 90 3
Lobster tails 95 10 - 15
Prawns 90 3
Small shrimps 90 3
Steam cooking / Universal
17

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 the mussels thoroughly to
clean them.
Deep frozen mussels
Defrost frozen mussels before cooking.
Duration
The longer mussels are cooked, the tougher they become.
Use the cooking durations given in the chart.
Function (depending on model)
Steam Cooking / Universal
Cook universal !
Settings
Temperature
in °C
Duration
in minutes
Barnacles 100 2
Bearded mussels 100 12
Cockles 100 2
Pilgrim scallops 90 5
Razor clams 100 2 - 4
Venus mussels 100 4
Steam cooking / Universal
18

Rice
Rice swells when cooked and needs to be cooked in liquid.
The proportion of rice to liquid will vary depending on the
type of rice.
The rice absorbs all the liquid and so none of the nutrients
are lost.
Function (depending on model)
Steam Cooking / Universal
Cook universal !
Settings
Ratio
Rice : Liquid
Temperature
in °C
Duration
in minutes
Basmati rice 1 : 1 100 15
Brown rice 1 : 1.5 100 35 - 40
Parboiled rice 1 : 1 100 20
Round grain rice 1 : 2 100 25
Wild rice 1 : 1 100 35 - 40
Steam cooking / Universal
19

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 by the manufacturer
on the packaging by about 1/3as 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.
Function (depending on model)
Steam Cooking / Universal
Cook universal !
Settings for fresh pasta
Temperature in °C Duration in minutes
Gnocchi 100 2
Ravioli 100 2
Tortellini 100 2
Steam cooking / Universal
20