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
Main and submenus
53
As different countries have different preferences when it comes to preparing food,
the temperatures in °F and °C may not match. The temperatures are defined as
they are specified in the table.
Menu Recommended
value
Range
Operating Modes
Steam Cooking 212°F (100°C) 105–212°F
(40–100°C)
Convection Bake 320°F (160°C) 85–435°F
(30–225°C)
Combi Steam
Combi Steam + Convection Bake 340°F (170°C) 85–435°F
(30–225°C)
Combi Steam + Surround 355°F (180°C) 85–435°F
(30–225°C)
Combi Steam + Maxi Broil Level3 Level1–3
Sous-vide 150°F (65°C) 115–195°F
(45–90°C)
Favorites
Reheat 265 °F (130 °C) 250–285 °F
(120–140 °C)
Defrost 140°F (60°C) 120–140°F
(50–60°C)
Descale
Automatic programs
Additional
Convection Roast 375°F (190°C) 85–435°F
(30–225°C)
Surround 355°F (180°C) 85–435°F
(30–225°C)
Intensive 355°F (180°C) 120–435°F
(50–225°C)