Operating and Installation Instructions
Table Of Contents
- Contents
- IMPORTANT SAFETY INSTRUCTIONS
- Overview
- Control panel
- Description of functions
- Before using for the first time
- Modes / Programs / Menus
- Operation: Steam cooking
- Operation: Combination cooking mode
- Operation: Functions without steam
- Quick guide
- Interrupting operation
- Additional functions
- Setting additional durations
- Turning off automatically
- Switching on and off automatically
- Sequence of an automatic cooking process
- Rapid PreHeat
- Switching off Rapid PreHeat
- Changing the operating mode
- Changing settings during a cooking process
- Changing the temperature
- Changing the core temperature
- Changing the broil level
- Changing the cooking duration
- Deleting a cooking duration
- Deleting a finish time
- Canceling cooking
- MasterChef
- Favorites
- Timer
- General notes
- Steam cooking
- Sous-vide (vacuum) cooking
- Special modes
- Roast probe
- Roast
- Bake
- Broil
- Settings
- Cleaning and care
- Frequently asked questions
- Optional accessories
- IMPORTANT SAFETY INSTRUCTIONS - INSTALLATION
- Detailed dimensions of oven front
- Installation dimensions
- Installation
- Electrical connection
- Caring for the environment
- Technical service, data plate, warranty
- MieleCare
Sous-vide (vacuum) cooking
91
Table for the reheating of food cooked with the sous-vide method
Food [°F / °C]
2
[min]
Medium
1
Well-
done
1
Meat
Rack of lamb 136 / 58 144 / 62 30
Beef filet steak, 1 3/4" (4 cm) thick 133 / 56 142 / 61 30
Beef rump steak, 1" (2.5cm) thick 133 / 56 – 30
Pork tenderloin, whole 145 / 63 153 / 67 30
Vegetables
Cauliflower florets, medium to large
3
185 / 85 15
Kohlrabi in slices
3
185 / 85 10
Fruit
Pineapple in slices 185 / 85 10
Other food
Beans, white, soaked at a 1:2 ratio
(beans to liquid)
194 / 90 10
Shallot, whole 185 / 85 10
Temperature / time
1
Degree of doneness
The "done" degree of doneness has a higher core temperature than "medium," but is not
cooked through in the classical sense.
2
The times apply for food with a starting temperature about 41°F / 5°C (refrigerator temper-
ature).
3
Reheat only cooked in sauce.