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
Sous-vide (vacuum) cooking
97
Food Added in ad-
vance
[°F / °C] [min]
Sugar Salt Medium* Well done*
Meat
Duck breast, whole x 151 / 66 162 / 72 35
Rack of lamb 136 / 58 144 / 62 50
Beef tenderloin, 1 3/4" (4
cm) thick
133 / 56 142 / 61 120
Beef filet, 1" (2.5cm) thick 133 / 56 – 120
Pork tenderloin, whole x 145 / 63 153 / 67 60
Temperature / Cooking duration
* Degree of doneness
The "well done" degree of doneness has a higher core temperature than "medium," but is
not cooked through in the traditional sense.