Steam cooking / Meat, Fresh meat, Preparation

Steam cooking / Meat

Fresh meat

Prepare the meat in the usual way.

Deep frozen meat

Meat should be thoroughly defrosted beforehand (see "Defrosting").

Preparation

For meat which needs to be seared before being cooked, e.g. stewing steak, sear the meat in a pan on the hob. Then place it in the oven to cook it with steam.

Temperature

Sausages should be cooked with steam at a temperature of 90 °C. They will burst at higher temperatures.

Duration

The cooking duration depends on the thickness and consistency of the food and not the weight. The thicker the food, the longer the cooking duration. A 10 cm thick piece of meat weighing 500 g will take longer to cook than a 5 cm thick piece of meat weighing 500 g.

The cooking duration for sausages is between 2 and 10 minutes depending on thickness.

Useful tips

Use a perforated container to retain the flavours when cooking meat. Place a solid container underneath to catch the juices.

You can use these to make a gravy or freeze them for later use.

Prime beef topside is particularly successful when cooked in stock or gravy at 90 °C.

DGC 5080 XL, DGC 5085 XL specifications

The Miele DGC 5085 XL and DGC 5080 XL are advanced steam combination ovens designed to elevate culinary experiences to new heights. Famed for their innovative technology and user-friendly features, these appliances provide both versatility and precision, making cooking effortless and enjoyable.

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Conversely, the DGC 5080 XL offers the same robust cooking functionality, but is ideal for those who may have limited kitchen space. Despite its compact size, it doesn’t compromise on cooking performance or features. Both models include Miele’s intuitive touch controls, providing a seamless user experience, with clearly defined icons and easy-to-navigate menus.

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Miele DGC 5085 XL Steam cooking / Meat, Fresh meat, Deep frozen meat, Preparation, Useful tips

Models: DGC 5080 XL DGC 5085 XL