Steaming is the healthiest and tastiest
way of preparing food.
Most models in the Miele range offer a
wide range of steam cooking functions
to suit all types of food, as well as
settings for reheating and defrosting.
You should choose the most appropriate
programme for the type of food you are
steaming. With the entry level steam
oven you simply select the temperature
and a time.
Defrost
Defrosting in a steam oven takes much
less time than defrosting at room
temperature. This function is suitable
for all types of food. Use the default
setting of 50°C or 60°C depending on
the model, or set the temperature to
50°C and you can be certain that your
food will be defrosted gently and
carefully without starting to cook or
loose its colour.
ve r sa t i l i t y
The repertoire of
a true all-rounder
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Steam cooking
“Cook Universal” with a recommended
temperature of 100°C is suitable for a
wide range of foods which can tolerate
high temperatures, as well as for
preparing soups and casseroles. The
temperature can be adjusted within a
range of 80–100°C.
“Cook Vegetables”, “Cook Fish” and
“Cook Meat” are designed for steaming
foods in these categories. The
recommended temperature for
vegetables and meat is 100°C with a
lower limit of 90°C, whilst the suggested
temperature for fish is 85°C with a
range of between 70–95°C.
For steam ovens without food specific
programmes simply select the
appropriate temperature for the type of
food you are steaming.
Reheating
Your steam oven is very effective for
reheating previously cooked meals.
Using a temperature of 100°C you can
reheat a meal in anything from 2 to
8 minutes depending on its type and
texture, regardless of how many dishes
you are re-heating at once. Always
cover the dish with pierced clingfilm or
foil.
Blanching
Fruit and vegetables can be blanched at
100°C, and should take 1–2 minutes.
Use “Cook Universal” if your steam oven
has this function. After blanching, the
food is ready for freezing.
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