Miele DGC 4086 XL Manual de usuario

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

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

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

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

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

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

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

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

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

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