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
Contents
4
Energy-saving tips............................................................................................. 65
Operation............................................................................................................ 66
Changing values and settings for a cooking program......................................... 67
Changing the temperature and core temperature .......................................... 67
Changing Moisture ......................................................................................... 68
Setting additional durations ........................................................................... 68
Changing set durations .................................................................................. 68
Deleting the set cooking durations................................................................. 68
Canceling a cooking program ............................................................................. 69
Interrupting a cooking program........................................................................... 69
Preheating the oven ............................................................................................ 70
Booster........................................................................................................... 70
Preheat ........................................................................................................... 71
Crisp function ...................................................................................................... 71
Injecting bursts of steam..................................................................................... 72
Changing the operating mode............................................................................. 73
General notes..................................................................................................... 74
The advantages of cooking with steam .............................................................. 74
Suitable containers.............................................................................................. 74
Shelf level ............................................................................................................ 75
Frozen food.......................................................................................................... 75
Temperature ........................................................................................................ 75
Cooking duration................................................................................................. 75
Cooking with liquid.............................................................................................. 75
Your own recipes - Steam cooking ..................................................................... 75
Universal tray and wire rack ................................................................................ 76
Steam cooking................................................................................................... 77
Notes on the cooking charts ............................................................................... 77
Vegetables........................................................................................................... 78
Fish...................................................................................................................... 81
Meat .................................................................................................................... 84
Rice ..................................................................................................................... 86
Grains .................................................................................................................. 87
Pasta/noodles ..................................................................................................... 88
Dumplings ........................................................................................................... 89
Legumes.............................................................................................................. 90
Eggs .................................................................................................................... 92
Fruit ..................................................................................................................... 93
Sausage............................................................................................................... 93
Shellfish ............................................................................................................... 94
Mussels ............................................................................................................... 95