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
Sous-vide (vacuum) cooking
96
Food Added in ad-
vance
[°F / °C] [min]
Sugar Salt
Fish
Cod filet, 1" (2.5cm) thick x 130 / 54 35
Salmon filet, 1 1/4" (3 cm) thick x 125 / 52 30
Monkfish filet x 145 / 62 18
Pikeperch filet, 3/4" (2 cm) thick x 130 / 55 30
Vegetables
Cauliflower florets, medium to large x 185 / 85 40
Squash in slices x 185 / 85 15
Kohlrabi in slices x 185 / 85 30
Asparagus, white, whole x x 185 / 85 22–27
Sweet potatoes in slices x 185 / 85 18
Fruit
Pineapple in slices x 185 / 85 75
Apple in slices x 175 / 80 20
Bananas, whole 145 / 62 10
Peaches, halved x 145 / 62 25–30
Rhubarb pieces 167/75 13
Plums, halved x 160 / 70 10–12
Miscellaneous
Beans, white, soaked at a 1:2 ratio
(beans to liquid)
x 195 / 90 240
Shrimp, peeled and deveined x 135 / 56 19–21
Egg, whole 149 - 151 /
65–66
60
Scallops, removed from shell 125 / 52 25
Shallot, whole x x 185 / 85 45–60
Temperature / Cooking duration