Operating and Installation Instructions
Table Of Contents
- Contents
- IMPORTANT SAFETY INSTRUCTIONS
- Overview
- Control panel
- Using the appliance
- Description of functions
- Before first use
- Settings
- Timer
- Main and submenus
- Energy-saving tips
- Operation
- General notes
- Steam cooking
- Sous-vide (vacuum) cooking
- Additional applications
- Reheat
- Defrost
- Miele Mix & Match
- Blanching
- Canning
- Canning cakes
- Dehydrate
- Proofing
- Sanitizing Cookware
- Sabbath Program
- Warm-up Cookware
- Keep warm
- Heating damp towels
- Dissolving Gelatine
- Decrystalize honey
- Melting Chocolate
- Making Yogurt
- Rendering Fat
- Sweating Onions
- Juicing
- Fruit jam
- Skinning Fruits and Vegetables
- Preserving Apples
- Preparing custard royale
- Automatic programs
- Favorites
- Baking
- Roasting
- Broiling
- Cleaning and care for the steam oven
- Frequently Asked Questions
- Optional accessories
- Customer Service
- Caring for the environment
- Installation
- Declaration of conformity
Additional applications
126
Rendering Fat
The bacon will not become brown.
Place the bacon (diced or rashers) in
a solid cooking container.
Cover the container with foil that is
temperature-resistant up to 212°F
(100°C) and resistant to steam.
Settings
Automatic programs | Special | Render
Fat
or
Steam Cooking
Temperature: 212°F (100°C)
Duration: 4minutes
Sweating Onions
Sweating means cooking the onions in
their own juices, with the addition of a
little fat if necessary.
Cut the onions up into small pieces
and place them in a solid cooking
container with a little butter.
Cover the container with foil that is
temperature-resistant up to 212°F
(100°C) and resistant to steam.
Settings
Automatic programs | Special | Sweat
Onions
or
Steam Cooking
Temperature: 212°F (100°C)
Duration: 4minutes