Settings - Miele KM 470 Operating Instructions Manual

Use

Settings

The range of settings is the same for all cooking zones:
Cooking process
Melting butter, chocolate etc.
Dissolving gelatine
Preparing yoghurt
Thickening sauces containing egg yolk and butter
Warming small quantities of food / liquid
Keeping warm food which sticks easily
Cooking rice
Warming liquid and half-set foods
Thickening sauces, e.g. Hollandaise
Cooking rice puddings
Preparing omelettes, lightly fried eggs
Steaming fruit
Defrosting deep frozen food
Steaming vegetables, fish
Cooking dumplings, potatoes, soups
Cooking broths, pulse soups
Bringing to the boil and continued cooking of large quan-
tities of food
Gentle braising (without overheating the fat) of meat, fish,
sausages, fried eggs etc.
Frying pancakes etc.
Boiling large quantities of water
Bringing to the boil
These figures, which envisage approx. 4 helpings, should only be taken 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.
18
Settings
1 - 2
1 - 3
2 - 4
3 - 5
5 - 6
7
7 - 8
9