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Contents
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
Heat crockery ...................................................................................................... 127
Keeping warm ..................................................................................................... 127
Heat damp towels ............................................................................................... 128
Dissolve gelatine ................................................................................................. 128
Decrystallise honey ............................................................................................. 129
Melt chocolate..................................................................................................... 129
Make yoghurt ...................................................................................................... 130
Render fat............................................................................................................ 131
Sweat onions....................................................................................................... 131
Extracting juice .................................................................................................... 132
Fruit jam............................................................................................................... 133
Skinning fruit and vegetables .............................................................................. 134
Preserving apples ............................................................................................... 135
Preparing custard royale ..................................................................................... 135
Automatic programmes .................................................................................... 136
Categories ........................................................................................................... 136
Using Automatic programmes............................................................................. 136
Usage notes ........................................................................................................ 136
Search ................................................................................................................. 137
MyMiele .............................................................................................................. 138
User programmes.............................................................................................. 139
Baking................................................................................................................. 143
Baking guidelines ................................................................................................ 143
Tips on baking..................................................................................................... 144
Notes on the oven functions ............................................................................... 144
5
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