Miele DGC 6700 AM Operating instructions/Installation instructions - Page 98

Special modes Reheat Always follow USDA guidelines on food safety. To reheat food cooked with the sousvide method, use the "Sous-vide" mode (see the "Sous-vide - Reheating" chapter). The steam oven is very effective at reheating food gently, without drying it out or cooking it further. The food reheats evenly and does not need to be stirred during the reheating process. You can reheat individual dishes or plated meals which have been prepared previously (e.g. meat, vegetables and potatoes). Suitable containers Small quantities can be reheated on a plate, larger quantities should be placed in a cooking pan. Duration 10-15 minutes are usually sufficient for one plate of food. More than one plate will need a little longer. If you are reheating several plated meals one after the other, the reheating time can be reduced by around 5 minutes for the second and subsequent plates as the oven will still be hot. Tips - Food does not need to be covered before it is reheated. - Do not reheat large items whole. Divide it into portions and reheat these as plated meals. - Compact items, such as stuffed peppers or roulades, should be cut in half. - Please note that breaded items will not retain their crispness when they are reheated. - Reheat sauces separately, except for dishes such as stew and casseroles where the sauce is part of the dish. Settings Special Modes  | Reheat or Operating Modes  | Combi Steam  | Convection Bake  Temperature: see chart Moisture: see chart Duration: see chart Moisture content The more moist the food, the less moisture that needs to be added. 98