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
Steam cooking
46
The durations given in the charts for fresh vegetables are guidelines only. We rec‐
ommen
d selecting the shorter cooking duration quoted to start with. If vegetables
are not cooked sufficiently after the shorter time, they can be put back in the
steam oven and cooked some more.
Vegetables
[min]
Artichokes 32–38
Cauliflower, whole 27–28
Cauliflower, florets 8
Beans, green 10–12
Broccoli, florets 3–4
Carrots, whole 7–8
Carrots, halved 6–7
Carrots, chopped 4
Chicory, halved 4–5
Chinese cabbage, chopped 3
Peas 3
Fennel, halved 10–12
Fennel, cut into strips 4–5
Kale, chopped 23–26
Waxy potatoes, peeled
whole
halved
quar
tered
27–29
21–22
16–18
Fairly waxy potatoes, peeled
whole
halved
quar
tered
25–27
19–21
17–18
Floury potatoes, peeled
whole
halved
quar
tered
26–28
19–20
15–16
Kohlrabi, cut into batons 6–7