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Contents
5
Sous-vide (vacuum) cooking .............................................................................. 96
Special applications .......................................................................................... 104
Reheat ................................................................................................................. 104
Defrost................................................................................................................. 106
Mix & Match ........................................................................................................ 109
Blanch ................................................................................................................. 120
Bottling ................................................................................................................ 120
Bottling cakes...................................................................................................... 123
Drying food.......................................................................................................... 124
Prove yeast dough .............................................................................................. 125
Menu cooking – automatic.................................................................................. 125
Disinfect items .................................................................................................... 126
Sabbath programme ........................................................................................... 127
Heat crockery ...................................................................................................... 128
Keeping warm ..................................................................................................... 128
Heat damp towels ............................................................................................... 129
Dissolve gelatine ................................................................................................. 129
Decrystallise honey ............................................................................................. 130
Melt chocolate..................................................................................................... 130
Make yoghurt ...................................................................................................... 131
Render fat............................................................................................................ 132
Sweat onions....................................................................................................... 132
Extracting juice.................................................................................................... 133
Fruit jam............................................................................................................... 134
Skinning fruit and vegetables.............................................................................. 135
Preserving apples ............................................................................................... 136
Preparing custard royale ..................................................................................... 136
Automatic programmes .................................................................................... 137
Categories ........................................................................................................... 137
Using Automatic programmes............................................................................. 137
Usage notes ........................................................................................................ 137
Search ................................................................................................................. 138
MyMiele .............................................................................................................. 139
User programmes.............................................................................................. 140
Baking................................................................................................................. 144
Baking guidelines ................................................................................................ 144
Tips on baking..................................................................................................... 145
Notes on the oven functions ............................................................................... 145
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