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Miele スチームオーブン DGM 6401 マニュアル

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Miele スチームオーブン DGM 6401

Special applications

90

Reheating with steam

To reheat food which was cooked us-

ing the Sous-vide method, use the

Sous-vide function (see "Sous-vide

(vacuum) cooking – Reheating").

The steam oven is very effective at re-

heating food gently, without drying it

out or cooking it further. The food will

reheat evenly and does not need to be

stirred during the reheating process.

You can reheat individual dishes or

plated meals which have been prepared

previously (e.g. meat, vegetables and

potatoes).

Suitable containers

Small quantities can be reheated on a

plate, larger quantities should be placed

in a cooking container.

Duration

The number of plates or containers has

no bearing on the duration.

The cooking durations listed in the chart

relate to an average portion per plate/

container. Increase the cooking duration

for larger quantities.

Tips

– Do not reheat large items, such as a

joint of roast meat, whole. Divide it

into portions and reheat these as

plated meals.

– Compact items, such as stuffed pep-

pers or roulades, should be cut in

half.

– Please note that breaded items, such

as schnitzel, will not retain their crisp-

ness when they are reheated.

– Reheat sauces separately, except for

dishes such as stew and casseroles

where the sauce is part of the dish.

Procedure

 Cover the food with a deep plate, a

lid, or with foil that is resistant to tem-

peratures up to 100 °C and to steam.

 Then place the plate on the rack in

the oven.

Settings

Reheat  | Steam cooking

or

Steam cooking 

Temperature: 100°C

Duration: see chart

 [min]

Side dishes (pasta, rice,

etc.)

8–10

Casserole 8–10

Fish fillet 6–8

Meat 8–10

Poultry 8–10

Vegetables 8–10

Soup 8–10

Plated meals 8–10

 Duration

目次

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