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Contents
5
Sous-vide (vacuum) cooking ............................................................................ 96
Special applications .......................................................................................... 104
Reheat ................................................................................................................. 104
Defrost................................................................................................................. 106
Mix & Match ........................................................................................................ 109
Blanching............................................................................................................. 120
Bottling ................................................................................................................ 120
Bottling cakes...................................................................................................... 123
Drying food.......................................................................................................... 124
Prove dough ........................................................................................................ 125
Menu cooking – automatic.................................................................................. 125
Disinfect items .................................................................................................... 126
Heat crockery ...................................................................................................... 127
Keeping warm ..................................................................................................... 127
Heating damp flannels ........................................................................................ 128
Dissolve gelatine ................................................................................................. 128
Decrystallise honey ............................................................................................. 129
Melt chocolate..................................................................................................... 129
Make yoghurt ...................................................................................................... 130
Cook bacon......................................................................................................... 131
Sweat onions....................................................................................................... 131
Extracting juice with steam ................................................................................. 132
Fruit preserve....................................................................................................... 133
Skinning vegetables and fruit.............................................................................. 134
Apple storage ..................................................................................................... 135
Making eierstich .................................................................................................. 135
Automatic programmes .................................................................................... 136
Categories ........................................................................................................... 136
Using automatic programmes............................................................................. 136
Usage notes ........................................................................................................ 136
Search ................................................................................................................. 137
MyMiele .............................................................................................................. 138
User programmes.............................................................................................. 139
Baking................................................................................................................. 143
Baking tips........................................................................................................... 143
Tips on baking..................................................................................................... 144
Notes on the functions ........................................................................................ 144
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