Operating instructions/Installation instructions

Contents
3
Units .................................................................................................................... 33
Keeping warm ..................................................................................................... 34
Steam reduction .................................................................................................. 34
Recommended temps......................................................................................... 34
Water hardness ................................................................................................... 35
Safety .................................................................................................................. 36
Miele@home........................................................................................................ 37
Remote control.................................................................................................... 38
Activating MobileStart .................................................................................... 38
RemoteUpdate .................................................................................................... 38
Software version.................................................................................................. 39
Showroom programme........................................................................................ 39
Factory default..................................................................................................... 39
Min. minder ........................................................................................................ 40
Main and sub-menus ........................................................................................ 42
Operation............................................................................................................ 43
Changing values and settings for a cooking programme.................................... 44
Changing the temperature.............................................................................. 44
Setting cooking durations .............................................................................. 45
Changing the set cooking durations .............................................................. 46
Deleting the set cooking durations................................................................. 46
Interrupting a cooking programme...................................................................... 46
Cancelling a cooking programme ....................................................................... 47
General notes..................................................................................................... 48
The advantages of cooking with steam .............................................................. 48
Suitable containers.............................................................................................. 48
Condensate tray .................................................................................................. 48
Shelf level ............................................................................................................ 49
Frozen food.......................................................................................................... 49
Temperature ........................................................................................................ 49
Cooking duration................................................................................................. 49
Cooking with liquid.............................................................................................. 49
Your own recipes................................................................................................. 49
Steam cooking................................................................................................... 50
Eco Steam cooking ............................................................................................. 50
Notes on the cooking tables ............................................................................... 50
Vegetables........................................................................................................... 51
Fish...................................................................................................................... 54
Meat .................................................................................................................... 57