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Cuisson d'un menu complet-mode manuel........................................................ 95
Cuisson sous-vide............................................................................................... 97
Fonctions utiles ................................................................................................. 105
Réchauffage ........................................................................................................ 105
Décongélation ..................................................................................................... 107
Mix & Match ........................................................................................................ 110
Blanchir ............................................................................................................... 121
Stérilisation des conserves ................................................................................. 121
Gâteau (en conserves)......................................................................................... 124
Sécher ................................................................................................................. 125
Faire lever la pâte ................................................................................................ 126
Cuisson de menu – automatique ........................................................................ 126
Stériliser de la vaisselle ...................................................................................... 127
Chauffer la vaisselle ............................................................................................ 128
Maintien au chaud............................................................................................... 128
Préparer des serviettes chaudes......................................................................... 129
Faire fondre de la gélatine ................................................................................... 129
Décristalliser du miel ........................................................................................... 130
Faire fondre du chocolat ..................................................................................... 130
Préparer des yaourts maison .............................................................................. 131
Faire suer le lard .................................................................................................. 132
Faire suer des oignons ........................................................................................ 132
Extraction de jus.................................................................................................. 133
Gelée aux fruits ................................................................................................... 134
Emonder.............................................................................................................. 135
Conserver des pommes ..................................................................................... 136
Préparer une royale ............................................................................................. 136
Programmes automatiques .............................................................................. 137
Catégories ........................................................................................................... 137
Utilisation des programmes automatiques.......................................................... 137
Consignes d'utilisation ........................................................................................ 138
Recherche ........................................................................................................... 139
MyMiele .............................................................................................................. 140
Programmes personnalisés.............................................................................. 141
Cuisson de pâtisseries/pain............................................................................. 145
Conseils pour la pâtisserie .................................................................................. 145
Conseils pour la cuisson ..................................................................................... 146
Remarques concernant les modes de cuisson................................................... 146
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