Miele DGC 6000 XL User manual

MMS 15_1086
M.-Nr. 9 590 690 (06/15)
GB M.Nr 9802 9001
United Kingdom
Miele Company Ltd.
Fairacres, Marcham Road
Abingdon
Oxon, OX14 1TW
Tel: [phone]
Internet: www.miele.co.uk
E-Mail: [email protected]
Steam combination oven cookbook DGC 6000 XL

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Foreword
Dear Reader,
When families come together, it is often around
the dining table and so often when people enjoy
each others’ company, food is at the centre of
the occasion.
We are privileged in being able to contribute to
this by helping you enjoy your love of cooking.
Every day, knowledge, curiosity, routine and
the unexpected all converge in our Miele Test
Kitchen.

We have condensed our experience, passion and
pleasure of experimenting with food into this
cookbook by creating recipes that are as
imaginative as they are successful. We hope
you will enjoy the results as much as you do the
cooking.
If you have any questions, comments or requests,
please contact us on the telephone number
shown on the back cover of this book.
Happy cooking from
The Miele test kitchen

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Herby bread plait 120
Wholemeal bread 122
White rolls 124
White bread 125
Ciabatta 126
Cheese and rosemary fl at
bread 128
Light fruit loaf 129
Light and dark
twists 130
Selection of wholemeal rolls 132
Selection of seeded rolls 134
Sweet quark rolls 136
Bagels 138
Sweet yeast rolls 140
Contents
Gâteau du Vully 82
Swiss apple cake 83
Honey cake 84
Almond cake 86
Nut triangles 87
Hazelnut roulade 88
Poppyseed streusel 90
Pumpkin cake 91
Chocolate brownies 92
Apple cake 94
Nuremberg Lebkuchen 96
Apricot streusel cake 97
Tuscan almond
chocolate tart 98
Courgette cake 100
Chocolate gugelhupf 101
Meringue nests with
strawberry cream 102
Blueberry muffi ns 104
Farmhouse bread 106
Spelt bread 108
Flat bread 109
Baguettes 110
Herb rolls 112
Rye mix bread 113
Multigrain rolls 114
Mixed grain bread 116
Pumpkin bread 117
Rye bread 118
Multigrain loaf 119
Baking
Swiss roll with
assorted fi llings 40
Advocaat gateau 43
Carrot cake 44
Raspberry tiramisu 46
Strawberry gateau 47
Cheesecake 48
Palmier biscuits 50
Nut horns 51
Choux buns and éclairs
with a choice of fi llings 52
Tree cake 56
Brioche plait 58
Butter cake 59
Swiss plait 60
Croissants 62
Streusel cake 63
Raisin whirls 64
Apple strudel 66
Cherry cheesecake
tray bake 67
Stollen 68
Cantuccini biscotti 70
Madeira cake 71
Marble cake 72
Lemon iced cake 74
Chocolate and vanilla
spiral biscuits 76
Apple pie 78
Drop cookies 79
Lime cheesecake 80
Foreword 3
Contents 5
Cooking for pleasure 11
Cooking functions 12
Special applications 16
Convenience 21
Optional accessories 22
Weights and measures 24
Charts 430
A-Z index 456

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Contents
Vegetarian dishes
Vegetable rolls 204
Vegetarian stuffed
peppers 206
Wholemeal pasta in
a Neapolitan sauce 207
Rye, vegetable and
goat's cheese bake 208
Potatoes with a choice of
dips 210
Oriental vegetable
caserole 212
Celery soup 172
Quick meatball soup 174
Pepper soup 175
Pumpkin soup 176
French onion soup 178
Casseroles and bakes
Soljanka 182
Vegetable lasage 184
Hungarian bacon goulash 185
Vegetable bake 186
Ratatouille with
meatballs 188
Ham lasagne 189
Beef lasagne 190
Romanesco fi sh bake 192
Rosefi sh casserole 194
Gammon and cabbage
casserole 195
Potato gratin 196
Lamb casserole 198
Fennel and carrot gratin 199
Celery gratin 200
Soups and starters
Beetroot salad 144
Marinated vegetables 146
Artichokes with a creamy
tomato dip 147
Stuffed aubergines 148
Veal tonnato 150
Courgette and goat's
cheese rolls 151
Jacket potatoes 152
Greek tomatoes 154
Pork paté 155
Kohlrabi and carrot
ramekins 156
Broccoli and romanesco
salad 158
Salmon paté 159
Crevettes and
asparagus salad 160
Asparagus with smoked
salmon 162
Warm fennel salad 163
Cabbage stuffed with
prawns and rice 164
Vegetable terrine 166
Chicken breasts with
shallots and peppers 167
Cream of carrot soup 168
Potato and herb soup 170
Chicken soup with
Eierstich 171

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Fillet of pork on a
bed of cabbage 284
Roast pork 286
Chicken breasts stuffed
with mushrooms 287
Roast chicken 288
Chicken kebabs with
a balsamic sauce 290
Chicken curry 292
Turkey roulades stuffed
with spinach 293
Chicken breasts in
a pepper sauce 294
Turkey llets on a
bed of vegetables 296
Turkey breast with a
ragout of asparagus 298
Chicken drumsticks on a
bed of mediterranean
vegetables 300
Moroccan chicken 301
Stuffed turkey roulade 302
Turkey roulade with
spring cabbage 304
Roast duck 305
Goose 306
Stuffed duck 308
Ostrich with pan
fried sweet potatoes 310
Meat
Beef roulades 260
Braised beef 261
Fillet of beef 262
Beef and pepper burgers
with avocado cream 264
Fillet of veal in a morel
mushroom sauce 265
Roast beef with sautéed
potatoes 266
Knuckle of veal 268
Beef with apple and
horseradish sauce 269
Braised veal 270
Poached llet of beef 272
Loin of veal 273
Pork Wellington 274
Fillet of pork 275
Swiss chard rolls with
an oriental lling 276
Grilled sausages with
tomato and mango chut-
ney 278
Grilled feta burgers with
Couscous salad 279
Gammon joint with
green pesto 280
Pork joint in a
mustard crust 282
Königsberger meatballs 283
Savoury treats
Chicken salad 216
Mushroom turnovers 218
Ham and bacon quiche 219
Sausage puffs 220
Pumpkin tart 222
Tomato mozzarella puffs 223
Pizza 224
Pizza Margherita 226
Tuna pizza 228
Mexican pizza 229
Vegetarian pizza 230
Sausage rolls 232
Ham croissants 233
Cheese puffs 234
Smoked salmon quiche 236
Sausage pie 237
Tart ambé 238
Onion tart 240
Cheese biscuits 241
Oriental spring rolls 242
Spaghettini tart 244
Chicken breast on toast 245
Italian toast 246
Hawaiian toast 248
Helgoland toast 249
Mandarins and prawns
on toast 250
Tropicana toast 252
Tomatoes and peppers on
toast 253
Oriental toast 254

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Contents
Rump of wild boar
with porcini
mushroom sauce 311
Saddle of roebuck with
a plum and port sauce 312
Roebuck rump with
balsamic shallots and
pumpkin slices 313
Saddle of venison with
beetroot and lamb's
lettuce 314
Venison rump with
pears and lentils in
a red wine sauce 315
Rack of lamb 316
Swedish lamb hotpot
in a wine and dill sauce
318
Meat loaf in puff pastry 319
Leg of lamb provencale 320
Mackerel with potato,
cucumber and dill 346
Fish fi llet with cheese
crust 347
Salmon with fennel
and apple 348
Salmon tart 350
Stuffed rosefi sh 351
Oysters au gratin 352
Stuffed sea bass 354
Grilled mackerel with
tomato letscho 355
Salmon en croute 356
Salmon trout in salt
dough 358
Fish
Rolled fi llets of plaice
in a piquant sauce 324
Fillet of sole in
a prawn sauce 326
Fish curry with peaches 327
Rosefi sh with spinach
and hazelnut butter 328
Moules marinières 330
Monkfi sh in a
mushroom sauce 331
Fillet of cod in a
tarragon sauce 332
Fish fi llets with
honey brittle 334
Salmon in white wine
with garden
vegetables 335
Trout in white wine sauce 336
Trout stuffed with
mushrooms 338
Coconut fi sh curry 339
Salmon and leeks in
a white wine sauce 340
Peppers stuffed with
smoked trout 342
Haddock in a
mustard sauce 343
Trout with lime and
ginger butter and
sautéed potatoes 344

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Bottling & more
Apple cakes 416
Marble cakes 418
Madeira cakes 420
Walnut cakes 422
Carrot cakes 423
Lemon cakes 424
Fruit cakes 426
Mixed berry conserve 427
Tropical conserve 428
Desserts
Seasonal fruit soufé 390
Apple dream 392
Apricot soufé 393
Cherry quark soufé 394
Nougat dessert 396
Baked apples 397
Sweet dumplings 398
Green fruit compote 400
Red fruit compote 401
Orange crème caramel 402
Semolina pudding 404
Sweet dream 405
Black cherries with
meringue 406
Crème brulée 408
Orange rice pudding 409
Quark soufé 410
Chocolate brownie
pudding 412
Side dishes
Dauphinoise potatoes 362
Dumplings 364
Potato dumplings 365
Vegetable ravioli 366
Potato soufé 368
Potato purée 369
Spinach with a cheese
soufé topping 370
Pancetta on a bed
of vegetables 372
Carrots with glazed
shallots 373
Asparagus 374
Sauces for asparagus 376
Pasta carbonara 377
Spicy potato chips 378
Gherkins with bacon 380
Cauliower soufé 381
Mixed vegetables in a
cream sauce 382
Potato celeriac purée 384
Red cabbage and apple 385
Brocolli in a cream
cheese sauce 386

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Both healthy and delicious
With the Miele steam combi oven, you don’t
have to compromise on fl avour in order to eat
healthily. Miele’s steam combi oven makes a
valuable contribution to healthy, tasty nutrition.
As a manufacturer of top-class built-in kitchen
appliances, Miele have a vested interest in your
well-being and in sensible, careful food
preparation, as well as in the perfect functioning
and the design of the appliance.
The working principle of the steam combi oven
is simple and effective. Unlike traditional steam
ovens, a separate tank or water jug is fi lled with
just the right quantity of water. An element
heats the water, and the resultant steam is then
injected into the oven cavity, gently surrounding
the food from all sides.
Rapid heat conduction and the consequent
steaming process ensure exact, even cooking
and, with equal steaming power on all three
levels, guarantee time and energy savings com-
pared with cooking on a hob or in an oven.
As the food is not sitting in water, the goodness
does not leach out, and the vitamins, minerals
and trace elements that are essential to good
health are almost fully retained. For example,
steamed food contains up to 50% more vitamin
C than traditionally cooked food.
The result is delicious food that requires little
or no salt or seasoning, additional spices or fat,
and which retains all of its natural goodness and
fl avour. The steam oven is therefore ideal for
preparing light meals or baby food, as well as for
those on low-sodium diets. Taste is not sacrifi ced
in the interests of nutrition and calorie counting;
to the contrary, your steam combi oven sweeps
you away to a world of wonderful new delights.
A hobby for all the senses
Eating has become much more than a basic ne-
cessity with preparation and presentation being
as important and interesting as the ingredients
and method of cooking.
We no longer eat just to fi ll ourselves up. Eat-
ing has become “dining”, an expression of our
lifestyle, an enjoyment, and an experience that is
different every time.
And because the journey is as enjoyable as
the destination, the preparation of food is an
important part of the pleasure. Some people like
to cook behind closed doors, then astound their
friends when their creations come to the table.
Others prefer to cook in company and throw
open the doors of their kitchen so their friends
can enjoy the process from the start.
Food also plays an important role in further-
ing international relations. Foreign restaurants,
holidays abroad and the media have brought us
closer to other food cultures and taught us to
appreciate them. Cooking with steam is a tradi-
tion that dates back thousands of years. Its roots
lie in China. The Chinese belief that a dish should
satisfy all the requirements of health, colour,
fl avour, aroma and texture is as relevant now as
it was then.
Today’s cooks are delighted by all things new,
and place high value on cooking appliances that
offer user friendly technology. A Miele steam
combi oven is an up-to-the-minute oven that has
every feature you could wish for.
Cooking for pleasure

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Steam cooking
Most dishes are cooked at 100°C. Vegetables and
potatoes, soups and stews, souffl és and pulses
can be cooked without affecting colour, shape,
structure and taste. Rice cooks particularly well
by this process, remaining light and fl uffy.
Baby food can also be safely and easily prepared
in the steam oven. Preparing fi sh on the hob in
the usual manner is not to everyone’s taste. This
is because the fi sh can become dry and tough, or
fall apart on serving, which spoils the enjoyment.
The Miele steam combi oven offers an ideal solu-
tion. Steaming at temperatures between 75°C–
100°C results in perfect fi sh and fi sh fi llets and
tasty seafood and shellfi sh – a taste of gourmet
cooking at home. Poultry, meat and sausage are
also easy to cook in the Miele steam combi oven.
When cooked at temperatures between 85°C
and 100°C, meat has a uniform and more tender
consistency. Even lean poultry, which can easily
dry out with conventional cooking methods,
remains deliciously succulent. Please note that
steamed meat does not brown.
If you want your meat browned, we recommend
cooking it with a Combination programme,
where a browning stage using Conventional
heat, Fan plus or Grill is included either before or
after the steaming stage.
Cooking functions
From the repertoire of a connoisseur
With a temperature range of 30°C–225°C, the
Miele steam combi oven offers a wealth of
exciting possibilities.
You will be amazed just what a Miele steam
combi oven is capable of! Eggs are boiled to
perfection. Chocolate can be melted at 65°C
without burning. Preserving jars and baby
bottles can be disinfected at 100°C in just
15 minutes – making them as clean as they
would be by traditional boiling.
Desserts such as light souffl és never fail and
at 40°C you can also make yoghurt and prove
dough. If you want to really pamper your guests,
you can offer them steamed face fl annels at the
end of a perfect meal.
Further information on the versatility of the
steam combi oven can be found at the end of
this book, as well as in the operating instructions
for the oven. We wish you much enjoyment as
you experiment with your appliance.

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Combination cooking
Every type of food has its own character.
Recognising an ingredient’s qualities and
bringing them to the fore is the true art of the
cook.
The Miele steam combi oven has highly
developed electronics offering optimum
functionality and is really easy to use. The
appliance guides you intelligently through the
programming process to ensure fast, precise
setting of the required functions.
The Miele steam combi oven cooks everything
to perfection by combining steam with functions
such as Fan plus, Conventional heat, Top heat,
Bottom heat and Grill: delicious fresh bread with
a glossy crust; al dente vegetables with all their
natural avours; wonderfully moist sh that
melts in the mouth; tender, juicy meat with a
well browned crust, numerous side dishes and
tempting puddings.
The combination of steam and fan heat is not
suitable for mixtures that contain a high level
of moisture such as choux pastry and meringue.
Because these types of food need to lose their
moisture they can only be cooked using fan heat
or Combination cooking with0% moisture.
When combination mode is selected, there are
three things that must be programmed into the
oven:
• Temperature (30°C–225°C)
• Moisture level (0%–100%)
• Cooking duration (1 minute – 12 hours) or core
temperature (30°C–99°C).
Menu cooking
In the Menu programme, the cooking time for
each type of food is predetermined. The
appliance tells you when to place each item in
the steam combi oven. You can cookup to three
different types of food or dishes in the
ovento make up a whole meal.
You would normally select a temperature of
100°C to do this. However different the foods
are, the constant fresh supply of steam ensures
that there is no transfer of aroma or avour.
This means that you can cook sweet and heavily
spiced foods together without the risk of
contamination. The steam ensures an even
cooking result on each level, and when the oven
is full to capacity, the steam combi oven is both
more economical and energy efcient than
cooking on the hob or in the oven.
This is how to serve a complete main course hot
and fresh:
Start with the food that takes longest to cook.
During the cooking programme, you can add
other foods. If, for example, your menu consists
of sh with rice and broccoli, the rice will need
to be cooked for 20 minutes, the sh for 6
minutes and the broccoli for 4 minutes. The
rice goes into the steam combi oven rst, and is
cooked for 14 minutes. The sh is then placed in
the appliance, and cooked alongside the rice for
2 minutes. Finally the container with the
broccoli is added, and all 3 foods cook together
for another 4 minutes.
With the steam combi oven, success is
guaranteed, and everything is ready at the same
time! Further information about cooking times
is to be found in the tables at the back of this
book, as well as in the operating instructions.

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Fanplus
With Fan plus food is cooked in a fl ow of hot air.
Fan plus ensures excellent results with no
transfer of aroma or fl avour, giving the oven a
big advantage over the more widely available
fan-assisted oven. It is rarely necessary to pre-
heat the oven. “Fan plus” is particularly useful
for baking certain types of cake and souffl é, and
the fl ow of air around the oven ensures that
items are very evenly cooked and browned.
Conventional heat
Heat generated from the top and bottom of the
oven is the classic oven function, and is ideal for
baking traditional cakes and pies.
Cake plus
Salt dough
Typical salt dough items such as pretzels have a
shiny crust and a sprinkling of crystal salt. The
"Cake plus" programme guarantees the desired
result when cooking salt dough items from
frozen.
Sponge cakes
Moisture levels are controlled particularly well
in the "Cake plus" programme, resulting in very
successful sponge cakes.
Cooking functions
With Combination cooking, up to 10 cooking
stages can be combined in one cooking process.
Bread is baked to perfection thanks to the steam
that is injected in the fi rst few minutes. The
dough rises more effectively to start with before
being browned at a higher temperature, and
then dried at a high temperature with a low
moisture level. This gives the bread its
attractive, glossy crust. If bread is baked with
little or no steam, the starches do not swell as
much, the outer surface dries out, the crust
becomes cracked and it will not stay crisp for
long. See the chapter on bread for further
details.
A moisture level of 95% makes sweet pastry
particularly light and crumbly, so that it melts on
the tongue.
Baking moist dough-based items with additional
steam, does not allow them to dry out
suffi ciently, and as a result they collapse. Items
that have a moist topping such as pizza will not
cook through properly if steam is added, and the
base will not brown properly. Use a conventional
programme for this type of food.
Cook meat to start with at a high temperature
in order to brown the surface. The temperature
is then reduced and the moisture increased so
that the meat cooks evenly. The proteins in the
meat are released, making the meat tender. If
lean meat is cooked without steam, the outer
surface has a tendency to dry out. Cooking with
steam overcomes this problem. Meat can also be
roasted in Combination mode on the rack placed
over the universal tray to catch the juices, which
can then be made into a gravy.

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Fan grill
The fan distributes the heat from the grill quickly
and evenly to each part of the food, giving a
juicy, crisp result even for large quantities of
food, without any signicant odours or soiling to
the oven.
Intensive bake
With Intensive bake, Fan plus and Bottom heat
work together. This saves the need to blind bake
items which require an intensive bottom heat,
such as ans, quiches, pizzas.
Automatic programmes
Automatic programmes allow you to prepare
recipes quickly and conveniently. For some
recipes you will nd an automatic programmein
addition tomanual settings, so you have the
option of both. The number of automatic pro-
grammes varies depending on the model of your
oven.
If your Steam oven does not offer an Automatic
programme for the dish you want to cook you
canuse the"User programme" function to
manually enter the settingsand then save the
programme for future use.
Grill
The universal tray is always used under the grill
rack to catch the juices. It can be used on any
shelf level. The food is usually turned when
grilling with the grilling time split two thirds for
one side and one third for the other side. The
grill uses infra-red radiation, which is most
intensive during the heating-up phase. Because
the grill does not need to be pre-heated food
can be placed under the grill from cold.
It is important not to overcook food under the
grill, as this can be harmful to health.
When placing food on the grill rack, ensure that
there is sufcient clearance between the food
and the element. Meat, sausage, sh, vegetables,
fruit and bread are all suitable foods for grilling.

Combi grill
When using the combi grill programme best
results areachieved with fatty meat by selecting
a moisture level of 30%. This will help render the
fat and give you nice crispy results.


16
Blanching
Blanching helps food maintain its aroma and
vitamins during freezing. Fruit and vegetables
can be blanched in 1 minute at 100°C. After
blanching it needs to be plunged immediately
into ice-cold water to stop it from cooking any
further. It is then ready for freezing.
Clean and trim the vegetables or fruit. Cut larger
vegetables (such as caulifl ower or broccoli into
fl orets, and leeks, carrots and kohlrabi into
slices), then place them in a perforated container
in the steam combi oven. Select the blanching
programme and blanch for approx 1-2 minutes
at 100°C. Plunge into ice-cold water immediately
after blanching. Berries and herbs are not
suitable for blanching.
Special applications
Defrosting
Defrosting food in the steam combi oven takes
considerably less time than at room
temperature. Food also defrosts more evenly
than in the microwave – partially cooked or grey
patches are things of the past. At 50–60°C frozen
food such as vegetables, fruit, fi sh, meat, poultry
and ready meals defrost gently. Dairy products
and baked goods are also quickly ready for serv-
ing again.
Please note:
• Using shallow freezer containers speeds up the
defrosting process.
• Freeze food in small portions. These defrost
more quickly and gently than large portions.
• Several portions of the same type of frozen
food that are the same size (e.g. several
chicken drumsticks) can be defrosted together
without altering the temperature setting or the
defrosting time eequired for a single portion,
providing they have been frozen singly.
• Remove the packaging from the food (except
in the case of bread or baked goods), and place
them on a plate or in a shallow cooking steam
combi oven container.
• Turn the food halfway through the
defrosting programme and separate pieces
that have frozen together. This is particularly
important in the case of large pieces of food,
e.g. steak or portions of meat to roast.
The following are suitable for blanching:
Apples, apricots, pears, peaches, caulifl ower,
broccoli, peas, kale, kohlrabi, carrots, leeks,
asparagus,spinach
Not suitable for blanching:
Berries, herbs

17
• Once the defrosting programme has nished,
let the food stand at room temperature for
a while. This standing time (see chart) is to
ensure that the food defrosts right through to
its core.
Reheating
Food can be reheated in either a perforated or
solid container as well as in serving dishes or
on plates. Using serving dishes or plates has the
advantage of warming the crockery at the same
time. The reheating time may require adjust-
ing, depending on the type and thickness of the
crockery.
Food that is reheated in the steam combi oven
looks and tastes as if it has been freshly cooked.
Professional chefs call this process “regenera-
tion”. Heating food in the steam combi oven
perfectly completes the cooking process.
When reheating food that is already cooked –
including several plates or dishes at a time – we
recommend the Reheating function.

• You can reheat plated meals (e.g. meat,
vegetables, potatoes) or individual foods.
• A plate can be used to reheat small quantities,
whilst larger quantities can be reheated in a
steam oven container.
• A time of 10-15 minutes should be set for a
single plate of food, whilst several plates will
require longer. If you are reheating several
plates in succession, you can reduce the reheat-
ing time for the second and subsequent cycles
by approx.5 minutes, as the oven cavity will
still be warm.
• The more moist the food that is being
reheated, the lower the moisture level setting
required.
• Food does not need to be covered to reheat it.
Do not heat large pieces of food such as joints
of meat - it is better to slice it into portions.
Cut compact items such as stuffed peppers or
roulades in half. Breadcrumb-coated food such
as sh will not stay crisp when reheated in the
steam combi oven.
Bottling
By inhibiting or even halting the biochemical
and microbiological processes which cause food
to perish over time, the bottling process can
assist in preserving taste and prolonging the life
of the food. Cakes, fruit and vegetables are all
suited to this method.
For best results, the food should be processed
as soon as possible after purchase or harvesting.
Delay leads to loss of vitamins and can cause
the food to perish. Only use fresh food which is
blemish-free and not bruised.

18
Cooking time is shorter for soft vegetables such
as cucumbers than for harder vegetables such as
pulses.
Do not fi ll the jar to more than 3 cm below the
rim. Layer the food loosely to avoid cell damage.
Tap the jar gently on a cloth-covered surface to
help the contents to settle.
Cakes:
Proceed as per the preserving recipes.
Tips
Place the rack on the lowest shelf position. Ar-
range jars of equal size on the rack, ensuring
that they cannot move.
Special applications
Bottles and jars:
• Use only blemish-free, clean and rinsed
utensils; check jars, lids, clips, springs and seals
thoroughly. Jars with screw tops and glass lids
with rubber seals may be used.
• Ensure that jars are all of an equal size so that
they are cooked evenly.
• Wipe the rim of the jar with a clean cloth and
hot water after fi lling and then seal the jar.
Fruit:
Sort carefully and wash briefl y but thoroughly,
then leave to drain. Wash berries very
carefully as these are delicate and likely to
squash. Remove any peel, stalks, seeds or stones.
Chop larger fruit and cut fruit such as apples into
slices.
When bottling larger fruit with stones such as
plums or apricots, prick the fruit several times
with a fork or a wooden skewer to prevent it
from bursting.
Fill with a solution of sugar and water or layer
with caster sugar. The amount of sugar will
depend on the type of fruit, its ripeness and
personal taste, but has no bearing on the
storage life. The food must be completely
covered.
Vegetables:
Wash, dry and chop the vegetables and blanch
before bottling to preserve colour. Layer the
prepared and chopped raw vegetables in the
preserving jars and fi ll with brine or vinegar
solution, to which herbs can be added if desired.
The food must be completely covered.

19