Steam cooking / fish

Fresh fish

Prepare fresh fish in the usual way, i.e. clean, gut and fillet.

Deep frozen fish

Defrost frozen fish (see "Defrosting").

Preparation

Add some lemon or lime juice to fish before cooking. The citric juice makes the flesh stay firm.

It is not necessary to season fish when cooking with steam as this method retains the minerals which give the fish its unique flavour.

Cooking containers

If using a perforated container to cook fish, grease it beforehand.

Shelf level

When cooking fish in a perforated container we recommend placing the universal tray on the shelf below to avoid any transfer of flavour to other food due to liquid dripping through the perforations and also avoid odour building up in the appliance.

Temperature

85 °C

For gently cooking delicate types of fish, such as sole.

100 °C

For cooking firmer types of fish, e.g. cod and salmon.

Also for cooking fish in sauce or stock.

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Miele DGC 5085 XL, DGC 5080 XL manual Steam cooking / fish, Fresh fish, Deep frozen fish, Temperature 85 C, 100 C

DGC 5080 XL, DGC 5085 XL specifications

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