Table of Contents
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Contents
Mussels ............................................................................................................... 92
Menu cooking (cooking whole meals) - manually ............................................... 93
Sous-vide (vacuum) cooking ............................................................................ 95
Special applications .......................................................................................... 103
Reheat ................................................................................................................. 103
Defrost................................................................................................................. 105
Mix & Match ........................................................................................................ 108
Menu cooking - automatic .................................................................................. 116
Bottling ................................................................................................................ 117
Bottling cakes...................................................................................................... 120
Drying .................................................................................................................. 121
Extracting juice with steam ................................................................................. 122
Blanching............................................................................................................. 123
Disinfect items .................................................................................................... 123
Heat crockery ...................................................................................................... 124
Keeping warm ..................................................................................................... 124
Prove dough ........................................................................................................ 125
Heating damp flannels ........................................................................................ 125
Dissolve gelatine ................................................................................................. 125
Decrystallise honey ............................................................................................. 126
Melt chocolate..................................................................................................... 126
Cook bacon......................................................................................................... 127
Sweat onions....................................................................................................... 127
Apple storage ..................................................................................................... 128
Making eierstich .................................................................................................. 128
Fruit preserve....................................................................................................... 129
Skinning vegetables and fruit .............................................................................. 130
Make yoghurt ...................................................................................................... 131
Automatic programmes .................................................................................... 132
Categories ........................................................................................................... 132
Using automatic programmes ............................................................................. 132
Usage notes ........................................................................................................ 132
Search ................................................................................................................. 133
MyMiele .............................................................................................................. 134
User programmes.............................................................................................. 135
Baking................................................................................................................. 139
Baking tips........................................................................................................... 139
Tips on baking..................................................................................................... 140
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