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
Sous-vide (vacuum) cooking
94
The cooking durations given in the charts are guidelines only. We recommend se-
lecting the shorter duration initially. You can cook for longer if necessary. The
cooking duration only begins when the set temperature is reached.
Food Added in advance [°F (°C)] [min]
Sugar Salt
Fish
Cod filet, 1" (2.5cm) thick X 129 (54) 35
Salmon filet, 3/4"–1 1/4" (2–3cm) thick X 126 (52) 30
Monkfish filet X 144 (62) 18
Pike perch filet, 3/4" (2cm) thick X 131 (55) 30
Vegetables
Cauliflower florets, medium to large X 185 (85) 40
Hokkaido squash, sliced X 185 (85) 15
Kohlrabi, sliced X 185 (85) 30
Asparagus, white, whole X X 185 (85) 22–27
Sweet potato, sliced X 185 (85) 18
Fruit
Pineapple, sliced X 185 (85) 75
Apples, sliced X 176 (80) 20
Baby bananas, whole 144 (62) 10
Peaches, halved X 144 (62) 25–30
Rhubarb pieces 167 (75) 13
Plums, halved X 158 (70) 10–12
Other
Beans, white, soaked at a 1:2 ratio
(beans to liquid)
X 195 (90) 240
Shrimp, peeled and deveined X 133 (56) 19–21
Egg, whole 149-151
(65–66)
60
Scallops, removed from shell 126 (52) 25
Shallot, whole X X 185 (85) 45–60
temperature, duration