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
Steam cooking
76
The cooking times given in the chart are guidelines only. We recommend selecting
the shorter cooking time to start, additional time can be added if necessary.
Meat [min]
Shank, covered with water 110–120
Pork knuckle 135–140
Chicken breast filet 8–10
Leg (Joint) 105–115
Prime rib, covered with water 110–120
Veal strips 3–4
Smoked pork chops 6–8
Lamb stew 12–16
Spring chicken 60–70
Roulade of turkey 12–15
Turkey breast 4–6
Cross rib, covered with water 130–140
Beef stew 105–115
Whole chicken, covered with water 80–90
Boiled beef 110–120
Cooking duration