Miele HR 1622-2 Operating Instructions Manual page 6

Contents
Rapid heat-up........................................................................................................ 76
Rapid PreHeat .................................................................................................. 77
Using the Crisp function (moisture reduction)....................................................... 78
Changing the operating mode............................................................................... 78
Setting additional durations .................................................................................. 79
Turning off automatically .................................................................................. 79
Turning on and off automatically ...................................................................... 80
Sequence of a cooking program that turns on and off automatically .............. 80
Changing set durations .................................................................................... 81
Canceling cooking............................................................................................ 81
Moisture Plus  ................................................................................................ 82
Cooking with the Moisture Plus  function........................................................ 83
Setting the temperature.................................................................................... 83
Setting the number of steam bursts................................................................. 83
Timing the bursts of steam............................................................................... 83
Changing the type of heating ........................................................................... 83
Injecting bursts of steam .................................................................................. 84
Automatic burst of steam ................................................................................. 84
1, 2, or 3 bursts of steam ................................................................................. 84
Evaporating residual moisture ............................................................................... 85
Starting residual water evaporation immediately ............................................. 85
Skipping residual moisture evaporation ........................................................... 86
Gourmet Center ................................................................................................... 87
List of food types................................................................................................... 87
MasterChef Plus .................................................................................................... 87
Using MasterChef and MasterChef Plus programs............................................... 88
Notes on using these programs ....................................................................... 88
Search ................................................................................................................... 89
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