Operating & Installation Guide
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
Operation............................................................................................................ 65
Changing values and settings for a cooking program......................................... 66
Changing the temperature and core temperature .......................................... 66
Changing Moisture ......................................................................................... 67
Setting additional durations ........................................................................... 67
Changing set durations .................................................................................. 67
Deleting the set cooking durations................................................................. 67
Canceling a cooking program ............................................................................. 68
Interrupting a cooking program........................................................................... 68
Preheating the oven ............................................................................................ 69
Booster........................................................................................................... 69
Preheat ........................................................................................................... 70
Crisp function ...................................................................................................... 70
Injecting bursts of steam..................................................................................... 71
Changing the operating mode............................................................................. 72
General notes..................................................................................................... 73
The advantages of cooking with steam .............................................................. 73
Suitable containers.............................................................................................. 73
Shelf level ............................................................................................................ 74
Frozen food.......................................................................................................... 74
Temperature ........................................................................................................ 74
Cooking duration................................................................................................. 74
Cooking with liquid.............................................................................................. 74
Your own recipes - Steam cooking ..................................................................... 74
Universal tray and wire rack ................................................................................ 75
Steam cooking................................................................................................... 76
Notes on the cooking charts ............................................................................... 76
Vegetables........................................................................................................... 77
Fish...................................................................................................................... 80
Meat .................................................................................................................... 83
Rice ..................................................................................................................... 85
Grains .................................................................................................................. 86
Pasta/noodles ..................................................................................................... 87
Dumplings ........................................................................................................... 88
Legumes.............................................................................................................. 89
Eggs .................................................................................................................... 91
Fruit ..................................................................................................................... 92
Sausage............................................................................................................... 92
Shellfish ............................................................................................................... 93
Mussels ............................................................................................................... 94
Menu Cooking - Manual...................................................................................... 95