DOCUMENT

87 Miele steam ovens Meat Particularly tender and juicy: most nutrients in the meat are retained when cooked in the steam oven. Cooking eggs The perfect breakfast egg: soft, medium or hard in only 4 to 10 minutes at 100°C. Making yoghurt Always fresh, always delicious: yoghurt in only 5 hours at 40°C prepared in the steam oven. Fish/seafood Good for body and soul: fish prepared in the steam oven is cooked to perfection and retains its own inimitable taste. Desserts Sweet temptations for dessert: all sorts of desserts which form the finale of a fine meal can be prepared in the steam oven. The perfect programme for every recipe The wide range of Miele steam oven applications Vegetables Nature at its best: preparation in the steam oven retains the flavour of food and protects the nutrients. Soups A popular starter: a variety of soups can be made in the steam oven. Blanching Perfect retention of quality: blanching for preparing fruit and vegetables for bottling. Reheating Tastes as if freshly cooked: dishes are reheated at 80°C to 100°C in approx. 5 minutes.