Operating and Installation instructions
Table Of Contents
- Contents
- IMPORTANT SAFETY INSTRUCTIONS
- Overview
- Control panel
- Description of functions
- Initial commissioning
- 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
- Turning 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
- MyMiele
- MasterChef
- Favorites
- Alarm + 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
- Connecting the water intake and drain hoses
- Installation dimensions
- Installation and connection
- Water connection
- Electrical connection
- Caring for the environment
- Technical Service
- MieleCare
- Copyright and licenses
Special modes
111
Dissolving Gelatine
Method
Gelatine sheets: Completely cover
the gelatine sheets with cold water
and leave to soak for 5 minutes. Re-
move the gelatine sheets from the
bowl and squeeze them out. Empty
the bowl. Place the squeezed gelatine
sheets back in the bowl.
Gelatine powder: Place the gelatine
powder in a bowl and add water ac-
cording to the instructions on the
packaging.
Cover the bowl and place it in a per-
forated cooking pan.
Settings
MasterChef | Special | Dissolve Gela-
tine
or
Operating Modes | Steam Cooking
Temperature: 195°F / 90°C
Duration: 1 minute
Melting Chocolate
You can use the steam oven for melting
any type of chocolate.
Method
Break the chocolate into small
pieces. Leave chocolate cake cover-
ing in its packaging, and place in a
perforated cooking pan.
Place large quantities in a solid con-
tainer and small quantities in a cup or
a bowl.
Cover the container or the dish with a
lid or with foil that is resistant to tem-
peratures up to 212°F / 100°C and to
hot steam.
Stir large quantities once during
cooking.
Settings
MasterChef | Special | Melt Chocolate
or
Operating Modes | Steam Cooking
Temperature: 150°F / 65°C
Duration: 20 minutes