Miele CS 1212, Operating And Installation Instructions

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Settings
Cooking process Settings*
Melting butter, chocolate etc.
Dissolving gelatine
Preparing yoghurt 1 - 2
Thickening sauces containing egg yolk and butter
Warming small quantities of food/liquid
Keeping warm food which sticks easily
Cooking rice 1 - 3
Warming liquid and semi-solid foods
Thickening sauces, e.g. Hollandaise
Making porridge
Preparing omelettes, lightly fried eggs
Steaming fruit 2 - 4
Defrosting deep frozen food
Steaming vegetables, fish
Cooking dumplings, potatoes, pulses
Cooking broths, pulse soups 3 - 5
Bringing to the boil and continued cooking of large
quantities of food 5 - 6
Gentle braising (without overheating the fat) of meat, fish,
vegetables, fried eggs etc. 7
Frying pancakes etc. 7 - 8
Boiling large quantities of water
Bringing to the boil 9
Keeping warm
(
* These settings which envisage approx. 4 servings, should only be taken as a
guide. With deep pans, large quantities or when cooking without the lid, a
higher setting is required. For smaller quantities, select a lower setting.
Operation
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