Operating instructions/Installation instructions
Table Of Contents
- Contents
- Warning and Safety instructions
- Caring for the environment
- Guide to the appliance
- Controls
- Using the appliance
- Description of functions
- Before using for the first time
- Settings
- Settings overview
- Opening the “ Settings ” menu
- Language
- Time
- Date
- Lighting
- Start screen
- Display
- Volume
- Units
- Keeping warm
- Steam reduction
- Recommended temperatures
- Booster
- Automatic rinsing
- Water hardness
- Movement sensor
- Safety
- Furniture front recognition
- Miele@home
- Remote control
- SuperVision
- RemoteUpdate
- Software version
- Legal information
- Showroom programme
- Factory default
- Alarm + minute minder
- Main and sub-menus
- Energy saving tips
- Operation
- General notes
- Steam cooking
- Sous-vide (vacuum) cooking
- Special applications
- Reheat
- Defrost
- Mix & Match
- Blanching
- Bottling
- Bottling cakes
- Drying
- Prove dough
- Menu cooking – automatic
- Disinfect items
- Heat crockery
- Keeping warm
- Heating damp flannels
- Dissolve gelatine
- Decrystallise honey
- Melt chocolate
- Make yoghurt
- Cook bacon
- Sweat onions
- Extracting juice with steam
- Fruit preserve
- Skinning vegetables and fruit
- Apple storage
- Making eierstich
- Automatic programmes
- MyMiele
- User programmes
- Baking
- Roasting
- Grilling
- Note for test institutes
- Cleaning and care
- Problem solving guide
- Optional accessories
- Service
- Installation
- Conformity declaration
- Copyrights and Licences
- Copyrights and licences for the communication module
Special applications
115
Cooking food with the “Crispy cooking”special application
Food Cooking tips Browning segment bar
setting
Meat
1
Bratwurst (pork), boiled, 25g Cut
Bratwurst (pork), boiled, 100g Cut
Bratwurst (pork), coarse Brush with oil, cut
Beef kebabs, large chunks Marinated
Pork kebabs, large chunks Marinated
Meat patty (pork), 60g –
Chicken breast, 3cm thick With bacon, marinated
Chicken breast, 3cm thick On its own, marinated
Stuffed chicken breast Filling: spinach, crème fraîche
Chicken kebabs, large chunks Marinated
Chicken drumstick Marinated
Saddle of veal, 180g Marinated, with sauce
Gammon, 2.5–4cm thick –
Gammon cutlet, 2cm thick –
Lamb chop, 2cm thick Marinated
Steak, 2.5–3.5cm thick Marinated
Pork tenderloin, 4cm thick With bacon
Pork chop Breaded, drizzled with oil
Fish
1
Halibut cutlet Marinated
Cod With butter and breadcrumb
crust
Cod fillet, 3–3.5cm thick Marinated
Cod fillet roulade Stuffed
Salmon fillet, 2.5–3cm thick Marinated
Salmon cutlet Marinated
Salmon kebab, large chunks Marinated
Pollock fillet Topping: spinach, feta