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 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
Roasting
153
Delaying the start of a cooking pro-
gram with probe
You can also delay the start of the
cooking program to a later time.
Select Start at.
You can estimate approximately when
the food will be ready as the duration of
the cooking program is about the same
as if you were cooking food without us-
ing the probe.
You cannot set Duration and Ready at
because the total cooking duration is
determined by when the set core tem-
perature is reached.
Chart with core temperatures
Meat [°F (°C)]
Veal 145–170 (63–77)
Smoked pork 145 (63)
Leg of lamb
pink
medium
well-done
147 (64)
169 (76)
180 (82)
Saddle of lamb
pink
medium
well-done
127 (53)
149 (65)
176 (80)
Saddle of venison
rare
medium
well-done
140 (60)
162 (72)
178 (81)
Top or bottom
round roast
135 (57)
Beef tenderloin/
prime rib
rare
medium
well-done
105 (41)
115 (46)
165 (74)
Roast ham/pork 145 (63)
Pork tenderloin 145 (63)
Game/leg cut 185 (85)
core temperature