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
Steam cooking
78
Rice
Rice swells when cooked and needs to be cooked in liquid. The proportion of rice
to liquid will vary depending on the type of rice.
The rice absorbs all the liquid during the cooking process so that none of the nutri-
ents are lost.
Settings
Automatic programs | Rice |...|
or
Steam Cooking
Temperature: 212°F (100°C)
Duration: see chart
Ratio
Rice to liquid
[min]
Basmati rice 1:1.5 15
Parboiled rice 1:1.5 23–25
Round grain rice
Pudding rice
Risotto rice
1:2.5
1:2.5
30
18–19
Brown rice 1:1.5 26–29
Wild rice 1:1.5 26–29
Cooking duration