DOCUMENT

188 Reheating in the Miele steam oven Food For steam oven - Time in minutes* at 100 °C For pressure steam oven - Time in minutes* at 95 ° Vegetables E.g. carrots, cauliflower, kohlrabi, beans 6–7 3–4 Side dishes E.g. pasta, rice 3–4 4–5 Potatoes, halved lengthways 12–14 4–5 European dumplings 15–17 4–5 Meat and poultry E.g. sliced roast meat, 1 ½ cm thick 5–6 5–6 Roulades, sliced 5–6 5–6 Stew 5–6 5–6 Lamb stew 5–6 5–6 Meatballs 13–15 5-6 Chicken fillet 7–8 5-6 Turkey schnitzel 7–8 5-6 Fish Fish fillets, 2 cm thick 6–7 3–4 Fish fillets, 3 cm thick 7–8 3–4 Plated meals E.g. spaghetti, tomato sauce 13–15 4–5 Roast pork, potatoes, vegetables 12–14 5-6 Stuffed capsicum (halved), rice 13–15 5-6 Chicken fricassee, rice 7–8 5-6 Vegetable soup 2–3 4–5 Creamy soup 3–4 4–5 Consommé 2–3 4–5 Casserole 4–5 5-6 * These times apply to food heated on a plate. Cover the food with a deep plate to ensure that no steam condenses on the crockery.