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196 Cooking in the Miele steam oven Food For steam oven For pressure steam oven Container Tempera- ture in °C Duration in minutes Tempera- ture in °C Duration in minutes Perfo- rated cooking container Solid cooking container Pasta Tagliatelle, covered with water 100 14 120 8 • Vermicelli, covered with water 100 8 100 8 • Rice (ratio to water) Basmati rice (1:1.5) 100 15 120 7 • Parboiled rice (1:1.5) 100 23–25 120 11 • Brown rice (1:1.5) 100 26–29 120 13 • Wild rice (1:1.5) 100 26–29 120 13 • Short-grain rice (ratio to liquid) Pudding rice (1:2.5) 100 30 100 30 • Risotto rice (1:2.5) 100 18–19 120 11 • Binding agents Gelatine 90 1 90 1 • Beurre manié 100 3 100 3 • Sago Stirring once 100 20 – – • Without stirring – – 120 6 • Fish and shellfish Eel 100 5–7 100 5–7 • Perch fillet 100 3–5 100 3–5 • Crevettes 90 3 90 3 • Bream/Snapper fillet 85 3–5 85 3–5 •