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 of Measurement
- Keeping warm
- Steam reduction
- Recommended temperatures
- Booster
- Automatic rinsing
- Water hardness
- Proximity sensor
- Safety
- Furniture front recognition
- Miele@home
- Remote Control
- SuperVision
- RemoteUpdate
- 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
Special modes
112
Tips for reheating plated meals
- For fried or gratin dishes, useCrisp
Reheating and for baked or boiled
dishes, useGentle Reheating.
- UsingCrisp Reheating ensures that
only food that was crispy before re-
heating stays crispy.
- The food should not exceed a height
of 3/4"-1" (2–2.5cm). Transfer taller
food into flat containers (e.g., casse-
role) or slice it into smaller pieces
(e.g., roulades, bakes).
- Only reheat pasta mixed into a sauce.
- Droplets of water may have accumu-
lated underneath the dishware. Dry
the droplets of water before serving.
Tips for cooking plated meals
- You can easily make a sauce from
the meat and fish stock: add 1tsp of
corn starch to the raw meat or fish
before cooking. Stir the sauce with a
fork until smooth before serving. You
can also use 1tsp of mashed potato
powder (instant) or a pinch of guar
gum instead of corn starch.
- If cooking durations for different
foods are not the same, you can
compensate for this by changing the
size of the food: if the cooking dura-
tion is shorter, make the pieces larger
(e.g., large cauliflower florets). If the
cooking duration is longer, make the
pieces smaller (e.g., diced potatoes).
- You can also compensate for differ-
ing cooking durations with layering:
place food with a short cooking dura-
tion under a food with a long cooking
duration or put them together as a
small bake.
- To prevent the food from drying out,
prepare your dish with a sauce or
marinade. You can also use cheese
or bacon.