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
Additional applications
102
Frozen food Quantity [°F (°C)] [min] [min]
Ground meat
1/2 lb (250g) 125 (50) 15–20 10–15
1 lb (500g) 125 (50) 20–30 10–15
Goulash
1 lb (500g) 140 (60) 30–40 10–15
2 lb (1,000g) 140 (60) 50–60 10–15
Liver 1/2 lb (250g) 140 (60) 20–25 10–15
Saddle of hare 1 lb (500g) 125 (50) 30–40 10–15
Saddle of venison 2 lb (1,000g) 125 (50) 40–50 10–15
Cutlets/chops/sausages 1 3/4 lb (800g) 140 (60) 25–35 15–20
Poultry
Chicken 2 lb (1,000g) 140 (60) 40 15–20
Chicken thighs 1/3 lb (150g) 140 (60) 20–25 10–15
Chicken cutlet 1 lb (500g) 140 (60) 25–30 10–15
Turkey drumsticks 1 lb (500g) 140 (60) 40–45 10–15
Baked goods
Puff pastries/yeasted goods – 140 (60) 10–12 10–15
Cakes, cookies, and pastries 3/4 lb (400g) 140 (60) 15 10–15
Bread/rolls
Rolls – 140 (60) 30 2
Rye bread, sliced 1/2 lb (250g) 140 (60) 40 15
Whole grain bread, sliced 1/2 lb (250g) 140 (60) 65 15
White bread, sliced 1/3 lb (150g) 140 (60) 30 20
temperature, defrosting duration, standing time