Operating and Installation instructions
Table Of Contents
- Contents
- IMPORTANT SAFETY INSTRUCTIONS
- Overview
- Control panel
- Using the appliance
- Description of functions
- Before first use
- Settings
- Settings overview
- Opening the Settings menu
- Language
- Time
- Date
- Lighting
- Start screen
- Display
- Volume
- Units
- Keeping warm
- Steam reduction
- Recommended temps.
- Booster
- Automatic rinsing
- Water hardness
- Proximity sensor
- Safety
- Furniture front recognition
- Miele@home
- Remote Control
- SuperVision
- Remote Update
- Software version
- Legal information
- Showroom Program
- Factory default
- Alarm + Timer
- Main and submenus
- Energy-saving tips
- Operation
- General notes
- Steam cooking
- Sous-vide (vacuum) cooking
- Special modes
- Reheat
- Defrost
- Miele Mix & Match
- Blanching
- Canning
- Canning cakes
- Dehydrate
- Proofing
- Menu Cooking – automatic
- 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
- MyMiele
- 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
- Copyrights and licenses
Sous-vide (vacuum) cooking
105
Reheating in the Sous-vide operating mode
The durations specified in the chart are guidelines only. You can make the duration
longer if necessary. The cooking duration only begins when the set temperature is
reached.
Food [°F (°C)]
2
[min]
Medium
1
Done
1
Meat
Saddle of lamb (on the bone) 136 (58) 144 (62) 30
Beef tenderloin, 1 1/2" (4cm) thick 133 (56) 142 (61) 30
Beef sirloin, 1" (2.5cm) thick 133 (56) – 30
Pork tenderloin, whole 145 (63) 153 (67) 30
Vegetables
Cauliflower florets, medium to large
3
185 (85) 15
Kohlrabi, sliced
3
185 (85) 10
Fruit
Pineapple, sliced 185 (85) 10
Other
Beans, white, soaked at a 1:2 ratio
(beans to liquid)
195 (90) 10
Shallot, whole 185 (85) 10
temperature, duration
1
Degree of cooking
The “Done” degree of cooking uses a higher core temperature than “Medium”. Results are not
the same as “Well done” in traditional roasting methods.
2
The durations apply to vacuum-sealed food with an initial temperature of approx. 40°F (5°C)
(refrigerator temperature).
3
Reheat only in sauce.