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
- Quick MW
- Popcorn
- Keeping warm function
- Steam reduction
- Recommended temps.
- Recomm. power levels
- Water hardness
- Movement sensor
- Safety
- Furniture front recognition
- Miele@home
- Remote control
- SuperVision
- Remote Update
- Software version
- Legal information
- Showroom programme
- Factory default
- Alarm + minute minder
- Main and sub-menus
- Operation
- Quick MW and Popcorn
- General notes on steam cooking
- Steam cooking
- Sous-vide (vacuum) cooking
- Special applications
- Rapid steam cooking
- Microwave defrosting and reheating
- Automatic programmes
- MyMiele
- User programmes
- 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
Steam cooking
91
Shellfish
Preparation
Defrost frozen shellfish before cooking with steam.
Peel, remove and discard the intestines, and then wash the shellfish.
Cooking containers
If using a perforated container, grease it first.
Duration
The longer shellfish are cooked, the tougher they become. Use the cooking dura-
tions given in the chart.
When cooking shellfish in sauce or stock, we recommend that you increase the
cooking duration quoted by a few minutes.
Settings
Automatic programmes | Shellfish | ... |
or
Oven functions | Steam cooking
Temperature: see table
Cooking duration: see table
[°C] [min]
Crevettes 90 3
Prawns 90 3
King prawns 90 4
Small shrimps 90 3
Lobster 95 10–15
Large shrimps 90 3
Temperature Duration