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10 Functions Steam cooking For cooking food gently. Most dishes are cooked at 100 °C. You can therefore cook vegetables and potatoes, soups and stews, bakes and pulses without impairing the colour, shape, structure and flavour. Steaming rice comes with particularly good results, as it stays fluy and al dente if that’s how you like it. The steam oven can also provide invaluable support when you are preparing baby food. Fish is ideally suited to steam cooking. While it loses its delicate consistency quickly when the temperature is too high, its taste and consistency are retained in the steam oven as you can set the temperature precisely between 40 and 100 °C. Seafood and shellfish will also come out perfectly – a little bit of gourmet cuisine at home. You can also prepare poultry, meat and sausages in your Miele steam oven. At temperatures between 90 and 100 °C, you will get a piece of meat with a particularly delicate and tender consistency. Even lean poultry, which can dry out otherwise, remains beautifully juicy. Your Miele steam oven can do more Sous-vide Please note that this function is dependent on the model. With this gentle cooking method, food is cooked slowly and at a low, constant temperature in vacuum packaging. With vacuum cooking, no moisture evaporates during cooking and all nutrients and flavours are retained. Look forward to the result – an intense taste and evenly cooked food. Discover even more recipes for sous-vide cooking and other exciting topics in our Miele@mobile App. Steam with pressure Please note that this function is dependent on the model. Steam cooking with pressure achieves temperatures of 120 °C, meaning you can halve the cooking time for vegetables which are not sensitive to heat, pulses and lots of meats. The flavour and vitamins are retained, just as with steam cooking without pressure. Discover which dishes are suitable for steam cooking with pressure in the recipes and the cooking charts at the end of this book.