Operating and Installation Instructions
Table Of Contents
- Contents
- IMPORTANT SAFETY INSTRUCTIONS
- Overview
- Control panel
- Using the appliance
- Description of functions
- Before first use
- Settings
- Timer
- Main and submenus
- Energy-saving tips
- Operation
- General notes
- Steam cooking
- Sous-vide (vacuum) cooking
- Additional applications
- Reheat
- Defrost
- Miele Mix & Match
- Blanching
- Canning
- Canning cakes
- Dehydrate
- Proofing
- Sanitizing Cookware
- Sabbath Program
- Warm-up Cookware
- Keep warm
- Heating damp towels
- Dissolving Gelatine
- Decrystalize honey
- Melting Chocolate
- Making Yogurt
- Rendering Fat
- Sweating Onions
- Juicing
- Fruit jam
- Skinning Fruits and Vegetables
- Preserving Apples
- Preparing custard royale
- Automatic programs
- Favorites
- Baking
- Roasting
- Broiling
- Cleaning and care for the steam oven
- Frequently Asked Questions
- Optional accessories
- Customer Service
- Caring for the environment
- Installation
- Declaration of conformity
Contents
4
Injecting bursts of steam..................................................................................... 65
General notes..................................................................................................... 66
The advantages of cooking with steam .............................................................. 66
Suitable containers.............................................................................................. 66
Shelf level ............................................................................................................ 67
Frozen food.......................................................................................................... 67
Temperature ........................................................................................................ 67
Cooking duration................................................................................................. 67
Cooking with liquid.............................................................................................. 67
Your own recipes - Steam cooking ..................................................................... 67
Universal tray and wire rack ................................................................................ 68
Steam cooking................................................................................................... 69
Notes on the cooking charts ............................................................................... 69
Vegetables........................................................................................................... 70
Fish...................................................................................................................... 73
Meat .................................................................................................................... 76
Rice ..................................................................................................................... 78
Grains .................................................................................................................. 79
Pasta/noodles ..................................................................................................... 80
Dumplings ........................................................................................................... 81
Legumes.............................................................................................................. 82
Eggs .................................................................................................................... 84
Fruit ..................................................................................................................... 85
Sausage............................................................................................................... 85
Shellfish ............................................................................................................... 86
Mussels ............................................................................................................... 87
Menu Cooking ..................................................................................................... 88
Sous-vide (vacuum) cooking ............................................................................ 90
Additional applications ..................................................................................... 98
Reheat ................................................................................................................. 98
Defrost................................................................................................................. 100
Miele Mix & Match............................................................................................... 103
Blanching............................................................................................................. 115
Canning ............................................................................................................... 115
Canning cakes..................................................................................................... 118
Dehydrate ............................................................................................................ 119
Proofing ............................................................................................................... 120
Sanitizing Cookware ........................................................................................... 120
Sabbath Program ................................................................................................ 121
Warm-up Cookware ............................................................................................ 122