Table of Contents
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Contents
Sous-vide (vacuum) cooking ............................................................................ 97
Special modes ................................................................................................... 105
Reheat ................................................................................................................. 105
Defrost................................................................................................................. 107
Miele Mix & Match............................................................................................... 110
Blanching............................................................................................................. 122
Canning ............................................................................................................... 122
Canning cakes..................................................................................................... 125
Dehydrate ............................................................................................................ 126
Proofing ............................................................................................................... 127
Menu Cooking - automatic ................................................................................. 127
Sanitizing Cookware ........................................................................................... 128
Warm-up Cookware ............................................................................................ 129
Keep warm .......................................................................................................... 129
Heating damp towels .......................................................................................... 130
Dissolving Gelatine.............................................................................................. 130
Decrystalize honey .............................................................................................. 131
Melting Chocolate ............................................................................................... 131
Making Yogurt ..................................................................................................... 132
Rendering Fat ...................................................................................................... 133
Sweating Onions ................................................................................................. 133
Juicing ................................................................................................................. 134
Fruit jam............................................................................................................... 135
Skinning Fruits and Vegetables ........................................................................... 136
Preserving Apples .............................................................................................. 136
Preparing custard royale ..................................................................................... 136
Automatic Programs ......................................................................................... 137
Categories ........................................................................................................... 137
Using automatic programs .................................................................................. 137
Usage notes ........................................................................................................ 137
Search ................................................................................................................. 138
MyMiele .............................................................................................................. 139
Favorites............................................................................................................. 140
Baking................................................................................................................. 144
Baking tips........................................................................................................... 144
Tips for baking..................................................................................................... 145
Notes on the operating modes............................................................................ 145
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