Miele CS 1122 Operating And Installation Instructions - Page 18

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Operation

Settings

Cooking process

Melting butter, chocolate etc.

Dissolving gelatine

Preparing yoghurt

Thickening sauces containing egg yolk and butter

Warming small quantities of food/liquid

Keeping warm food which sticks easily

Cooking rice

Warming liquid and semi-solid foods

Thickening sauces, e.g. Hollandaise

Making porridge

Preparing omelettes, lightly fried eggs

Steaming fruit

Defrosting deep frozen food

Steaming vegetables, fish

Cooking dumplings, potatoes, pulses

Cooking broths, pulse soups

Bringing to the boil and continued cooking of large

quantities of food

Gentle braising (without overheating the fat) of meat, fish,

vegetables, fried eggs etc.

Frying pancakes etc.

Boiling large quantities of water

Bringing food to the boil

Symbol for switching on the outer zone of a

double/extended cooking zone

These settings, which are for approx. 4 servings, should only be taken as a guide.

With deep pans, large quantities or when cooking without the lid on, a higher

setting is needed. With smaller quantities select a lower setting.

Settings

1 - 2

1 - 3

3 - 5

4 - 6

8 - 9

9 - 11

11 - 12