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Contents
4
Injecting bursts of steam..................................................................................... 65
General notes..................................................................................................... 66
The advantages of cooking with steam .............................................................. 66
Suitable containers.............................................................................................. 66
Shelf level ............................................................................................................ 67
Frozen food.......................................................................................................... 67
Temperature ........................................................................................................ 67
Cooking duration................................................................................................. 67
Cooking with liquid.............................................................................................. 67
Your own recipes - Steam cooking ..................................................................... 67
Universal tray and wire rack ................................................................................ 68
Steam cooking................................................................................................... 69
Notes on the cooking charts ............................................................................... 69
Vegetables........................................................................................................... 70
Fish...................................................................................................................... 73
Meat .................................................................................................................... 76
Rice ..................................................................................................................... 78
Grains .................................................................................................................. 79
Pasta/noodles ..................................................................................................... 80
Dumplings ........................................................................................................... 81
Legumes.............................................................................................................. 82
Eggs .................................................................................................................... 84
Fruit ..................................................................................................................... 85
Sausage............................................................................................................... 85
Shellfish ............................................................................................................... 86
Mussels ............................................................................................................... 87
Menu Cooking ..................................................................................................... 88
Sous-vide (vacuum) cooking ............................................................................ 90
Additional applications ..................................................................................... 98
Reheat ................................................................................................................. 98
Defrost................................................................................................................. 100
Miele Mix & Match............................................................................................... 103
Blanching............................................................................................................. 115
Canning ............................................................................................................... 115
Canning cakes..................................................................................................... 118
Dehydrate ............................................................................................................ 119
Proofing ............................................................................................................... 120
Sanitizing Cookware ........................................................................................... 120
Sabbath Program ................................................................................................ 121
Warm-up Cookware ............................................................................................ 122
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