434
Steam cooking
with the Miele steam combi oven
Food
Temperature
in °C
Duration
in minutes
Perforated
container
Solid container
Pasta
Taglietelli, covered with water
100
14
r
Soup pasta, covered with water
100
8
r
Rice (ratio of rice to water)
Basmati rice 1:1.5
100
15
r
Parboiled rice 1:1.5
100
23–25
r
$TQYP TKEG|
100
26–29
r
Wild rice 1:1.5
100
26–29
r
Round grain rice (ratio of rice to water)
Pudding rice 1:1.5
100
30
r
Risotto rice 1:1.5
100
18–19
r
Binding agents
Gelatine
90
1
r
Beurre manie
100
3
r
Sago
Sago, stirred x 1
100
20
r
(KUJ CPF UJGNNƂUJ
Eel
100
5–7
r
2GTEJ ƂNNGV
100
8–10
r
Crevettes
90
3
r
5GCDTGCO ƂNNGV
85
3
r
Trout, 250 g
90
10–13
r
Prawns
90
3
r
*CNKDWV ƂNNGV
85
4–6
r
Scallops
90
5
r
#VNCPVKE EQF ƂNNGV
100
6
r
Carp, 1.5 kg
100
18–25
r
King prawns
90
4
r
5CNOQP ƂNNGV
100
6–8
r
Salmon, steak
100
8–10
r
Salmon trout
100
14–17
r
r
%TC[ƂUJ
95
10–15
r
Bearded mussels
90
12
r
r
%QNG[ ƂNNGV
85
3
r
1...,424,425,426,427,428,429,430,431,432,433 435,436,437,438,439,440,441,442,443,444,...459