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
Steam cooking
84
Meat
Fresh food
Prepare the meat as usual.
Frozen food
Meat should be thoroughly defrosted
before cooking in the steam oven (see
“Defrost” under “Special Modes”).
Preparation
For meat which needs to be seared be-
fore being cooked, e.g. for a stew, sear
the meat in a pan on the cooktop first.
Cooking duration
The cooking time depends on the thick-
ness and consistency of the food. The
thicker the meat, the longer the cooking
time. The thicker the piece of food is,
the longer cooking will take. A piece of
fish weighing 1 lb (500 g) that is
4" (10cm) thick will take longer to cook
than a piece weighing 1 lb (500 g) and
only 2" (5 cm) thick.
Tips
- To retain the flavor, use a perforated
cooking container. Place a solid
cooking container or the universal
tray underneath in order to collect the
concentrate. You can use the con-
centrate to enhance your sauces or
freeze it for later use.
- Boiling meat from chicken and beef
as well as meat bones can be used to
make a strong stock. Place the meat
together with the bones and some
mixed vegetables in a cooking con-
tainer and add cold water. The longer
the cooking duration, the stronger the
stock.
Settings
Automatic Programs | Meat | ... |
Steam Cooking
or
Operating Modes | Steam cooking
Temperature: 212°F (100°C)
Duration: see chart