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
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