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
- Containers
- Tips for reheating plated meals
- Tips for cooking plated meals
- Assembling a plated meal using various components
- Notes on the cooking charts
- Using the special application
- Reheating food with the special application
- Cooking food with the special application
- Food suitable for the special application
- Menu cooking – automatic
- Bottling
- Bottling cakes
- Drying
- Extracting juice with steam
- Blanching
- Disinfect items
- Heat crockery
- Keeping warm
- Prove dough
- Heating damp flannels
- Dissolve gelatine
- Decrystallise honey
- Melt chocolate
- Cook bacon
- Sweat onions
- Apple storage
- Making eierstich
- Fruit preserve
- Skinning vegetables and fruit
- Make yoghurt
- Automatic programmes
- MyMiele
- User programmes
- Baking
- Roasting
- Grilling
- Cleaning and care
- Problem solving guide
- Optional accessories
- Service
- Installation
- Note for test institutes
- UK Conformity declaration
- EU Conformity declaration
- Copyrights and licences
Special applications
115
Food Cooking tips Browning segment
bar setting
Desserts
Kaiserschmarrn pancake, cooked –
1
Add 1tsp cornflour to raw meat/fish.
Food suitable for the “Gentle cooking”special application
Food Cooking tip
Meat
1
Sausage (pork), 100g, cooked –
Beef filet skewer, 50g chunks, raw Marinated, with bacon
Pork skewer, 50g chunks, raw Marinated, with bell pepper and onion
Chicken breast, 3cm thick, raw On its own, seasoned
Veal tenderloin, 2.5cm thick, raw Marinated, in sauce
Smoked pork, 3.5cm thick, raw –
Fish
1
Trout, whole, 350g, raw Seasoned, filling: butter, herbs
Halibut cutlet, 3cm thick, raw Marinated
Cod filet, 3.5cm thick, raw Marinated
Salmon filet, 3cm thick, raw Seasoned
Pollock fillet, 180g Topping: spinach and crème fraîche
Tuna filet, 3cm thick, raw Marinated
Catfish kebabs, 50g chunks Marinated, with bacon
Vegetables
Cauliflower, large florets, raw Seasoned
Broccoli, large florets, raw Seasoned, with/without cheese sauce
Potatoes, waxy, quartered/in wedges, raw Salt
Kohlrabi, 2cm slices, raw Salt, pepper, nutmeg
Pumpkin, 1.5cm chunks, raw Salt, pepper, pumpkin seed oil
Corn on the cob, raw Salt, butter
Carrots, 2cm slices, raw Salt, pepper, butter
Bell pepper, large chunks, raw Marinated