Miele DGC6800X - Инструкция по эксплуатации - Страница 69

General notes

69

This section contains general informa-
tion. You will find more detailed inform-
ation about particular foods and how to
cook them in the other sections.

The advantages of cooking
with steam

Almost all vitamins and minerals are re-
tained as the food is not immersed in
water.

Cooking with steam also retains the
true taste of the food better than con-
ventional cooking. We therefore recom-
mend seasoning the food after it has
been cooked. Food also retains its
fresh, original colour.

Suitable containers

Cooking containers

This steam oven is supplied with stain-
less steel cooking containers. Other
containers, in a variety of sizes, both
perforated and solid, are available as
optional extras (see "Optional accessor-
ies"). This enables you to choose the
most suitable container for the food you
are cooking.

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.

– Thick-sided containers made from

porcelain, china or stoneware, for ex-
ample, are not so suitable for steam
cooking. They do not conduct heat
well and as a result cooking durations
will be considerably longer than
those given in the charts.

– Place the cooking containers on the

rack or in a suitable container, and
not on the oven floor.

– Ensure that there is a gap between

the upper rim of the container and
the top of the cooking compartment
to allow sufficient steam into the con-
tainer.