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7 Overview of functions Steam cooking Microwave 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 fluffy 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. For defrosting, reheating or cooking. Cooking durations are shorter than when using a cooktop or oven. Food can generally be cooked with little or no liquid or cooking oil. The more moisture in the food, the faster the cooking or reheating process as the microwaves act on the water molecules in the food from all sides. Rapid steam cooking For quick reheating or cooking. During the heating-up phase, the oven compartment is initially heated to the set temperature using just steam power. As soon as this temperature is reached, the microwave switches on so that the steam generator and magnetron are both switched on throughout the entire cooking phase. The combined Rapid steam cooking function has a number of advantages, including the following: • Food takes less time to cook, as it cooks more quickly than when using the steam function alone • Food will not overcook or dry out as it can with microwave power • Food does not need to be stirred during the process