Operating and Installation instructions
Table Of Contents
- Contents
- IMPORTANT SAFETY INSTRUCTIONS
- Overview
- Control panel
- Description of functions
- Initial commissioning
- Modes / Programs / Menus
- Operation: Steam cooking
- Operation: Combination cooking mode
- Operation: Functions without steam
- Quick guide
- Interrupting operation
- Additional functions
- Setting additional durations
- Turning off automatically
- Turning on and off automatically
- Sequence of an automatic cooking process
- Rapid PreHeat
- Switching off Rapid PreHeat
- Changing the operating mode
- Changing settings during a cooking process
- Changing the temperature
- Changing the core temperature
- Changing the broil level
- Changing the cooking duration
- Deleting a cooking duration
- Deleting a finish time
- Canceling cooking
- MyMiele
- MasterChef
- Favorites
- Alarm + Timer
- General notes
- Steam cooking
- Sous-vide (vacuum) cooking
- Special modes
- Roast probe
- Roast
- Bake
- Broil
- Settings
- Cleaning and care
- Frequently Asked Questions
- Optional accessories
- IMPORTANT SAFETY INSTRUCTIONS - INSTALLATION
- Detailed dimensions of oven front
- Connecting the water intake and drain hoses
- Installation dimensions
- Installation and connection
- Water connection
- Electrical connection
- Caring for the environment
- Technical Service
- MieleCare
- Copyright and licenses
Roast
123
Braised dishes
– Cooking stage1: preheat the oven
with the rack above the universal tray.
– Cooking stage2: the meat is
browned.
– Cooking stage3: braise the meat at a
temperature of 210°F / 100°C with
84% moisture.
Poultry
– Cooking stage 1: use a high temper-
ature and a high moisture level to
render the fat.
– Cooking stage2: lower the tempera-
ture.
– Cooking stage3: increase the tem-
perature and reduce humidity to dry
out and crisp the skin.
For more information about relevant
settings, please refer to the following
roasting chart.