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User instructions
Steam combi oven
DGC 5080 XL
DGC 5085 XL
en-GB
M.-Nr. 07 731 970
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Contents General notes.....................................................4 General ..........................................................4 Cooking containers / Container rack .................................4 Universal tray / Combi rack ........................................4 Safety notches ..................................................5 Your own containers..............................................5 Steam cooking.....................................................5 The advantag
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Contents Skinning vegetables and fruit ........................................36 Apple storage ....................................................37 Blanching........................................................37 Steaming onions ..................................................38 Bacon...........................................................38 Disinfecting containers .............................................39 Heating flannels...................................................40 Dec
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General notes 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 / Container rack The appliance is supplied with stainless steel cooking containers and a container rack. It is best to use perforated co
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General notes Safety notches The universal tray, combi rack and container rack have non-tip safety notches which prevent them being pulled right out when they only need to be partially pulled out. They need to be lifted in order to remove them from the oven. 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. With plastic containers please check with the manufacturer that
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General notes 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. 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 genera
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Steam cooking / Vegetables Fresh vegetables Prepare fresh vegetables in the usual way, i.e. wash, clean and cut them 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
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Steam cooking / Vegetables 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 Brussels sprouts 100 12 - 16 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
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Steam cooking / Vegetables Temperature in °C Duration in minutes Leeks, halved lengthwise 100 8 - 12 Leeks, sliced 100 4 - 8 New potatoes 100 25 - 40 Peas 100 3 - 8 Peppers, cut into strips 100 2 - 6 Potatoes, peeled and halved 100 20 - 40 Pumpkin, diced 100 3 - 6 Red cabbage, chopped 100 20 - 30 Romanesco florets 100 6 - 10 Romanesco, whole 100 15 - 30 Savoy cabbage, chopped 100 6 - 10 Spinach 100 2 - 4 Spring cabbage, chopped 100 8 - 10 Sugar snap peas 100 3 - 8 Swede, batons/diced 100 7 - 12
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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 con
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Steam cooking / Meat Boiling fowl, beef flank, meat, ribs and meat bones can be used to make stock. Place the meat together with some mixed vegetables in a solid cooking container and add cold water. Cook at 100 °C for 60 to 90 minutes. The longer the cooking duration, the stronger the stock. Function (depending on model) Steam cooking / Meat Cook meat Steam Cooking / Universal Cook universal Settings Temperature Duration in °C in minutes Beef stew 100 40 - 50 Boiling fowl 100 50 - 60 Chicke
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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 Whe
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Steam cooking / fish Duration The cooking duration depends on the thickness and the texture of the fish, and not on the weight. The thicker the fish, the longer the cooking duration.A3cm thick piece of fish weighing 500 g will take longer to cook thana2cm thick piece of fish weighing 500 g. The longer fish cooks, the firmer its flesh will become. Use the cooking durations given in the chart. If you find that the fish is not cooked sufficiently only cook it for a few minutes more. When cooking fi
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Steam cooking / fish Function (depending on model) Steam cooking /Fish Cook fish Steam cooking / Universal Cook universal Settings Temperature in °C Duration in minutes Atlantic cod fillet 100 4 - 6 Carp, 1.5 kg 100 18 - 25 Coral cod, whole 85 15 - 20 Eel 100 5 - 7 Haddock fillet 100 6 - 8 Halibut fillet 85 3 - 5 Monk fish fillet 85 8 - 10 Nile perch fillet 100 4 - 8 Pangasius fillet 85 3 - 5 Perch fillet 85 6 - 8 Pikeperch fillet 85 5 - 7 Plaice fillet 85 5 - 7 Rose fish fillet 100 6 - 8 Sa
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Steam cooking / Universal Shellfish Preparation Defrost frozen shellfish before cooking with steam. Peel, remove and discard the intestines, and then wash the shellfish. Cooking containers Use perforated containers to cook shellfish and grease them beforehand. Duration The longer shellfish are cooked, the tougher they become. Use the cooking durations given in the chart. When cooking shellfish in sauce or stock, we recommend that you increase the cooking duration quoted by a few minutes. Functio
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Steam cooking / Universal Mussels Fresh mussels Only cook mussels which are closed. N.B. Do not eat mussels which have not opened after being cooked. Danger of food poisoning. Steep fresh mussels in water for a few hours before cooking to rinse out any sand. Then scrub the mussels thoroughly to clean them. Deep frozen mussels Defrost frozen mussels before cooking. Duration The longer mussels are cooked, the tougher they become. Use the cooking durations given in the chart. Function (depending o
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Steam cooking / Universal Rice Rice swells when cooked and needs to be cooked in liquid. The proportion of rice to liquid will vary depending on the type of rice. The rice absorbs all the liquid and so none of the nutrients are lost. Function (depending on model) Steam Cooking / Universal Cook universal Settings Ratio Temperature Duration Rice : Liquid in °C in minutes Basmati rice 1 : 1 100 15 Brown rice 1 : 1.5 100 35 - 40 Parboiled rice 1 : 1 100 20 Round grain rice 1 : 2 100 25 Wild rice 1
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Steam cooking / Universal Pasta Dry pasta Dry pasta swells when it is cooked and needs to be cooked in liquid. The liquid must cover the pasta. Using hot liquid gives better results. Settings for dry pasta Reduce the cooking time recommended by the manufacturer 1/ on the packaging by about as the pasta will start to swell 3 during the heating up time. Fresh pasta Fresh pasta, such as you can buy from the supermarket chilled counter, does not need to absorb water. Cook fresh pasta in a perforated
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Steam cooking / Universal Dumplings Ready made boil-in-the-bag dumplings need to be well covered with water as otherwise they can fall apart. This is because even although they have been soaked in water beforehand they will not absorb enough moisture. Cook fresh dumplings in a greased, perforated container. Function (depending on model) Steam Cooking / Universal Cook universal Settings Temperature Duration in °C in minutes Boil-in-the-bag bread dumplings 100 15 - 18 Boil-in-the-bag potato dump
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Steam cooking / Universal Grain Grain swells during cooking and needs to be cooked in liquid. The proportion of grain to liquid will vary depending on the type of grain. Grain can be cooked whole or cracked. Function (depending on model) Steam Cooking / Universal Cook universal Settings Ratio Temperature Duration Grain : Liquid in °C in minutes Amaranth 1 : 2 100 40 Bulgur 1 : 1 100 10 Green spelt, 1 : 1 100 10 cracked Green spelt, whole 1 : 1 100 16 - 18 Millet, whole 1 : 1 100 30 - 35 Oats,
