Miele DG 4164 L manual Cooking whole meals, Blanching

Practical tips

Cooking whole meals

It is very economical and practical to cook a whole meal at the same time in the steam oven.

In general, cooking durations will vary according to the type of food. This means that you will need to open the steam oven at different times to add a particular dish. Our test kitchen recommends the following procedure, as shown in this example using Steam with pressure °:

Lamb stew	8 minutes
Potatoes	8 minutes
Carrots	4 minutes

Proceed as follows:

^First place the food with the longest cooking duration (the lamb stew and the potatoes) in the steam oven.

^Select Steam with pressure ° 120 °C.

^Calculate the initial cooking duration by subtracting the duration for the carrots from the duration for lamb stew / potatoes, i.e. 8 minutes less 4 minutes = 4 minutes.

^Set a duration of 4 minutes and press the Start/Stop button.

^Once the 4 minutes and also the cooling down phase has elapsed, place the second dish (carrots) in the oven.

^Set the cooking duration for the second dish, i. e. 4 minutes.

^Press the Start/Stop button.

At the end of the cooking duration you can remove all three dishes at the same time.

Blanching

You can use your steam oven to blanch vegetables and fruit for freezing.

^Put the prepared fruit or vegetables into a perforated container and place it in the oven.

^Select Steam without pressure P 100 °C.

^Set a time of 1-2 minutes.

^Press the Start/Stop button.

^Once blanched, plunge the vegetables/fruit into ice cold water to cool them down quickly. Drain them well.

The vegetables/fruit can now be frozen.

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