Miele KM 452 Operating Instructions Manual page 17

Melting butter, chocolate etc.
Dissolving gelatin
Thickening sauces containing egg yolk and butter
Warming small quantities of food/liquid
Warming sticky foods
Cooking rice
Warming liquid and half-set foods
Thickening sauces, e.g. Hollandaise
Cooking rice pudding
Preparing omelettes, lightly fried eggs
Steaming fruit
Defrosting deep frozen food
Steaming vegetables, fish
Cooking dumplings, potatoes, soups
Cooking broths
Boiling and continued cooking of large
quantities of food
Gentle braising of meat, fish, vegetables, fried eggs etc.
Frying pancakes etc.
Boiling a large volume of water
These setting recommendations are only intended as a guide. With deep pans,
large quantities or without the lid on, a higher setting is needed. With smaller
quantities select a lower setting.
1 - 2
1 - 3
3 - 5
4 - 6
7
8 - 9
9 - 11
11 - 12
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