Miele DG7140 - Page 3

Contents
3
Units ...................................................................................................................... 33
Keeping warm ....................................................................................................... 34
Steam reduction .................................................................................................... 34
Recommended temps........................................................................................... 34
Water hardness ..................................................................................................... 35
Safety .................................................................................................................... 36
Miele@home.......................................................................................................... 37
Remote control...................................................................................................... 38
Activating MobileStart ...................................................................................... 38
Remote update...................................................................................................... 38
Software version.................................................................................................... 39
Showroom programme.......................................................................................... 39
Factory default....................................................................................................... 40
Minute minder...................................................................................................... 41
Main and sub-menus .......................................................................................... 43
Operation.............................................................................................................. 44
Changing values and settings for a cooking programme...................................... 45
Changing the temperature................................................................................ 46
Setting cooking durations ................................................................................ 46
Changing the set cooking durations ................................................................ 48
Deleting the set cooking durations................................................................... 48
Interrupting a cooking programme........................................................................ 49
Cancelling a cooking programme ......................................................................... 49
General notes....................................................................................................... 50
The advantages of cooking with steam ................................................................ 50
Suitable containers................................................................................................ 50
Condensate tray .................................................................................................... 50
Shelf level .............................................................................................................. 51
Frozen food............................................................................................................ 51
Temperature .......................................................................................................... 51
Cooking duration................................................................................................... 51
Cooking with liquid................................................................................................ 51
Your own recipes................................................................................................... 51
Steam cooking..................................................................................................... 52
Eco Steam cooking ............................................................................................... 52
Notes on the cooking tables ................................................................................. 52
Vegetables............................................................................................................. 53
Fish........................................................................................................................ 56
Meat ...................................................................................................................... 59