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
Steam cooking
72
Vegetables [min]
Bell pepper, diced or cut into strips 1
New potatoes, firm 30–32
Mushrooms 1
Leeks, sliced 2–3
Leeks, halved lengthways 6
Romanesco, whole 22–25
Romanesco, florets 5–7
Brussels sprouts 10–12
Beets, whole 53–57
Red cabbage, chopped 23–26
Black salsify, whole 9–10
Celery root, cut into batons 6–7
Green asparagus 3–7
White asparagus, whole 4–9
Carrots, chopped 3–6
Fresh Spinach 1–2
Napa cabbage, chopped 5–10
Celery, chopped 3–5
Rutabaga, chopped 6–7
White cabbage, chopped 12
Savoy cabbage, chopped 5–10
Zucchini, sliced 1
Snap peas 3–5
Cooking duration