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
- Sous-vide (vacuum) cooking
- MasterChef
- Favorites
- Timer
- General notes
- Steam cooking
- Special modes
- 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
35
Food Added in ad‐
vance
[°F / °C]
Cooking time
in mi
nutes
Sugar Salt Medium* Done*
Meat
Duck breast, whole x 151 / 66 162 / 72 35
Rack of lamb 136 / 58 144 / 62 50
Beef filet steak, 1 3/4" (4
cm) thick
133 / 56 142 / 61 120
Pork tenderloin, whole x 145 / 63 153 / 67 60
Temperature / Cooking duration
* Degree of doneness
The "done" degree of doneness has a higher core temperature than "medium," but is not
coo
ked through in the classical sense.