Operating & Installation Guide
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
Description of functions
33
Steam reduction
With steam cooking and Combi-Steam,
the steam-reduction function will turn
on automatically at the end of a cooking
program which uses a temperature
within a certain temperature range. This
is to prevent a large amount of steam
escaping when the door is opened.
Steam reduction will appear in the dis-
play.
Steam reduction can be turned off (see
“Steam reduction” under “Settings”).
When steam reduction is turned off, a
large amount of steam will escape when
the door is opened.
Oven interior lighting
For energy-saving reasons, the oven in-
terior lighting has been set at the fac-
tory to go out after the program has be-
gun.
If you want it to stay on all the time the
oven is on, you will need to alter the de-
fault setting (see “Lighting” under “Set-
tings”).
If the door is left open at the end of a
cooking program, the oven interior light-
ing will turn off automatically after
5minutes.
The lighting can be switched on for
15seconds by touching the sensor
button on the control panel.