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
75
Fish [°F (°C)] [min]
Eel 212 (100) 5–7
Perch filet 212 (100) 8–10
Mahi mahi filet 185 (85) 3
Trout, 1/2 lb (250g) 195 (90) 10–13
Halibut filet 185 (85) 4–6
Cod filet 212 (100) 6
Carp, 3lbs (1.5kg) 212 (100) 18–25
Salmon filet 212 (100) 6–8
Salmon steak 212 (100) 8–10
Rainbow trout 195 (90) 14–17
Basa filet 185 (85) 3
Tilapia filet 212 (100) 6–8
Haddock filet 212 (100) 4–6
Plaice filet 185 (85) 4–5
Monkfish filet 185 (85) 8–10
Sole filet 185 (85) 3
Turbot filet 185 (85) 5–8
Tuna filet 185 (85) 5–10
Pike perch filet 185 (85) 4
temperature, duration