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
Sous-vide (vacuum) cooking
95
Food Added in advance [°F (°C)] [min]
Sugar Salt Medium* Done*
Meat
Duck breast, whole X 151 (66) 162 (72) 35
Saddle of lamb (on the bone) 136 (58) 144 (62) 50
Beef tenderloin, 1 1/2" (4cm)
thick
133 (56) 142 (61) 120
Beef sirloin, 1" (2.5cm) thick 133 (56) – 120
Pork tenderloin, whole X 145 (63) 153 (67) 60
temperature, duration
* Degree of doneness
The “Done” degree of doneness uses a higher core temperature than “Medium”. Results are
not the same as “Well done” in traditional roasting methods.