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
91
Eggs
Use a perforated container to prepare boiled eggs in the steam oven.
The eggs do not need to be pierced before cooking as they are gradually warmed
during the preheating phase and so do not burst when they are cooked with
steam.
When using a solid container for making egg dishes such as scrambled eggs, re-
member to grease it first.
Settings
Automatic Programs | Eggs | ... |
or
Operating Modes | Steam cooking
Temperature: 212°F (100°C)
Duration: see chart
[min]
Small
soft
medium
hard
3
5
9
Medium
soft
medium
hard
4
6
10
Large
soft
medium
hard
5
6–7
12
Extra large
soft
medium
hard
6
8
13
duration