Page 4 - Miele Combi Steam Oven

Contents
General notes..................................................................................................... The advantages of cooking with steam .............................................................. Suitable containers.............................................................................................. Shelf level ............................................................................................................ Frozen food.......................................................................................................... Temperature ........................................................................................................ Cooking duration................................................................................................. Cooking with liquid.............................................................................................. Your own recipes - steam cooking...................................................................... Universal tray and combi rack.............................................................................
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Sous-vide (vacuum) cooking............................................................................ 86
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Steam cooking................................................................................................... Eco Steam cooking ............................................................................................. Notes on the cooking tables ............................................................................... Vegetables ........................................................................................................... Fish ...................................................................................................................... Meat .................................................................................................................... Rice ..................................................................................................................... Grain .................................................................................................................... Pasta ................................................................................................................... Dumplings ........................................................................................................... Dried pulses ........................................................................................................ Hen's eggs ......................................................................................................... Fruit ..................................................................................................................... Sausages ............................................................................................................. Shellfish ............................................................................................................... Mussels ............................................................................................................... Menu cooking (cooking whole meals).................................................................
Further applications .......................................................................................... Reheat ................................................................................................................. Defrost ................................................................................................................. Mix & Match ........................................................................................................ Blanching............................................................................................................. Bottling ................................................................................................................ Bottling cakes...................................................................................................... Drying food.......................................................................................................... Prove dough ........................................................................................................ Disinfect items .................................................................................................... Sabbath programme ........................................................................................... Heat crockery ...................................................................................................... Keeping warm .....................................................................................................
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