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Cuisson d'un menu-mode manuel...................................................................... 97
Sous vide.............................................................................................................. 99
Fonctions utiles ................................................................................................. 107
Réchauffage ........................................................................................................ 107
Décongélation ..................................................................................................... 109
Mix & Match ........................................................................................................ 112
Blanchir ............................................................................................................... 123
Stérilisation de conserves ................................................................................... 123
Gâteau (préparation de conserves) ..................................................................... 126
Déshydrater ......................................................................................................... 127
Faire lever la pâte ................................................................................................ 128
Préparation de menu - automatique.................................................................... 128
Stériliser de la vaisselle ...................................................................................... 129
Chauffage de la vaisselle..................................................................................... 130
Maintien au chaud............................................................................................... 130
Préparer des serviettes chaudes......................................................................... 131
Faire fondre de la gélatine ................................................................................... 131
Décristalliser du miel ........................................................................................... 132
Faire fondre du chocolat ..................................................................................... 132
Préparer des yaourts maison .............................................................................. 133
Faire suer le lard .................................................................................................. 134
Faire suer des oignons ........................................................................................ 134
Extraction de jus.................................................................................................. 135
Pâte à tartiner aux fruits ...................................................................................... 136
Émonder.............................................................................................................. 137
Conserver des pommes ..................................................................................... 138
Préparer un consommé royal .............................................................................. 138
Programmes automatiques .............................................................................. 139
Catégories ........................................................................................................... 139
Utiliser des programmes automatiques .............................................................. 139
Consignes d'utilisation ........................................................................................ 140
Recherche ........................................................................................................... 141
MyMiele .............................................................................................................. 142
Programmes individuels ................................................................................... 143
Pâtisseries.......................................................................................................... 147
Conseils pour la pâtisserie .................................................................................. 147
Conseils pour la préparation des pâtisseries ...................................................... 148
Remarques concernant les modes de fonctionnement ...................................... 148
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