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Contents
5
Sous-vide (vacuum) cooking ............................................................................ 98
Special applications .......................................................................................... 106
Reheat ................................................................................................................. 106
Defrost................................................................................................................. 108
Mix & Match ........................................................................................................ 111
Blanching............................................................................................................. 122
Bottling ................................................................................................................ 122
Bottling cakes...................................................................................................... 125
Drying food.......................................................................................................... 126
Prove dough ........................................................................................................ 127
Menu cooking – automatic.................................................................................. 127
Disinfect items .................................................................................................... 128
Heat crockery ...................................................................................................... 129
Keeping warm ..................................................................................................... 129
Heating damp flannels ........................................................................................ 130
Dissolve gelatine ................................................................................................. 130
Decrystallise honey ............................................................................................. 131
Melt chocolate..................................................................................................... 131
Make yoghurt ...................................................................................................... 132
Cook bacon......................................................................................................... 133
Sweat onions....................................................................................................... 133
Extracting juice with steam ................................................................................. 134
Fruit preserve....................................................................................................... 135
Skinning vegetables and fruit.............................................................................. 136
Apple storage ..................................................................................................... 137
Making eierstich .................................................................................................. 137
Automatic programmes .................................................................................... 138
Categories ........................................................................................................... 138
Using automatic programmes............................................................................. 138
Usage notes ........................................................................................................ 138
Search ................................................................................................................. 139
MyMiele .............................................................................................................. 140
User programmes.............................................................................................. 141
Baking................................................................................................................. 145
Baking tips........................................................................................................... 145
Tips on baking..................................................................................................... 146
Notes on the functions ........................................................................................ 146
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