Operating and Installation Instructions Combi Steam Oven

Operating and Installation InstructionsCombi Steam Oven

To prevent accidents and machine damage, read these instructions be-fore installation or use.

en-US, CA M.-Nr. 10 357 780

Contents

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IMPORTANT SAFETY INSTRUCTIONS ................................................................ 7

Overview............................................................................................................... 18Front view .............................................................................................................. 18Included accessories............................................................................................. 20

Control panel ....................................................................................................... 21Sensor buttons ...................................................................................................... 22Display................................................................................................................... 23

Symbols............................................................................................................ 23

Description of functions ..................................................................................... 24Control panel ......................................................................................................... 24Water container ..................................................................................................... 24Condensate container ........................................................................................... 24Grease filter ........................................................................................................... 24Roast probe........................................................................................................... 24Temperature / Core temperature ........................................................................... 24Moisture content ................................................................................................... 25Cooking duration................................................................................................... 25Noises.................................................................................................................... 25Preheating phase................................................................................................... 26Cooking phase ...................................................................................................... 26Steam reduction .................................................................................................... 26Oven interior lighting ............................................................................................. 26

Before using for the first time ............................................................................ 27General settings .................................................................................................... 27Cleaning for the first time ...................................................................................... 28Setting the water hardness level ........................................................................... 29Setting the correct boiling point for water............................................................. 30Heating up the steam oven ................................................................................... 30

Modes / Programs / Menus ................................................................................ 31

Operation: Steam cooking.................................................................................. 34Quck guide ............................................................................................................ 34Interrupting operation............................................................................................ 36Additional functions............................................................................................... 37

Switching on and off automatically .................................................................. 38Sequence of an automatic cooking process.................................................... 38Changing settings during a cooking process................................................... 39

Canceling cooking................................................................................................. 39

Contents

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Operation: Combination cooking mode ............................................................ 40Quck guide ............................................................................................................ 41Interrupting operation............................................................................................ 43Additional functions............................................................................................... 44

Switching on and off automatically .................................................................. 44Sequence of an automatic cooking process.................................................... 45Changing settings during a cooking process................................................... 45


Operation: Functions without steam ................................................................. 46Quick guide ........................................................................................................... 47Interrupting operation............................................................................................ 48Additional functions............................................................................................... 49

Turning off automatically .................................................................................. 50Switching on and off automatically .................................................................. 50Sequence of an automatic cooking process.................................................... 51Rapid PreHeat .................................................................................................. 51Changing the operating mode.......................................................................... 52Changing settings during a cooking process................................................... 52


MasterChef .......................................................................................................... 54List of automatic programs ................................................................................... 54Using the MasterChef programs ........................................................................... 55

Favorites ............................................................................................................... 56Creating a Favorite ................................................................................................ 56Starting a Favorite ................................................................................................. 57Changing Favorites................................................................................................ 58

Changing cooking stages................................................................................. 58Changing the name .......................................................................................... 59

Deleting a Favorite................................................................................................. 59

Timer..................................................................................................................... 60Setting the timer .................................................................................................... 60Resetting the timer ................................................................................................ 60Canceling the timer ............................................................................................... 60

General notes....................................................................................................... 61The advantages of cooking with steam ................................................................ 61Suitable containers................................................................................................ 61

Cooking pans ................................................................................................... 61Using your own cookware................................................................................ 61

Shelf level .............................................................................................................. 62

Contents

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Frozen food............................................................................................................ 62Temperature .......................................................................................................... 62Cooking duration................................................................................................... 62Cooking with liquid................................................................................................ 62Your own recipes - Steam cooking ....................................................................... 62Wire oven rack / universal tray .............................................................................. 63

Steam cooking..................................................................................................... 64Vegetables............................................................................................................. 64Meat ...................................................................................................................... 67Sausage................................................................................................................. 69Fish........................................................................................................................ 69Shellfish ................................................................................................................. 72Mussels ................................................................................................................. 73Rice ....................................................................................................................... 74Pasta ..................................................................................................................... 75Dumplings ............................................................................................................. 76Grains .................................................................................................................... 77Legumes................................................................................................................ 78Eggs ...................................................................................................................... 80Fruit ....................................................................................................................... 81Menu Cooking - Manual........................................................................................ 82

Sous-vide (vacuum) cooking .............................................................................. 84Reheating .............................................................................................................. 90

Special modes ..................................................................................................... 92Reheat ................................................................................................................... 92Defrost................................................................................................................... 94Canning ................................................................................................................. 97Juicing ................................................................................................................... 98Menu Cooking ....................................................................................................... 99Dehydrate ............................................................................................................ 100Making Yogurt ..................................................................................................... 101Proofing ............................................................................................................... 102Dissolving Gelatine.............................................................................................. 103Melting Chocolate ............................................................................................... 103Skinning Fruits and Vegetables ........................................................................... 104Preserving Apples .............................................................................................. 105Blanching............................................................................................................. 105Sweating Onions ................................................................................................. 106Rendering Fat ...................................................................................................... 106Sanitizing Cookware ........................................................................................... 107Heating Damp Towels ......................................................................................... 107

Contents

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Decrystallizing Honey.......................................................................................... 108Pizza .................................................................................................................... 108Making jam.......................................................................................................... 109Sabbath Program ................................................................................................ 109

Roast probe ....................................................................................................... 111

Roast .................................................................................................................. 114

Bake .................................................................................................................... 121

Broil..................................................................................................................... 128

Settings .............................................................................................................. 130Accessing the "Settings" menu........................................................................... 130

Changing and saving settings ........................................................................ 130Settings overview ................................................................................................ 131Language ......................................................................................................... 132Time of day.......................................................................................................... 132

Display............................................................................................................ 132Clock format................................................................................................... 132Setting the time .............................................................................................. 132

Date ..................................................................................................................... 132Lighting................................................................................................................ 133Display brightness............................................................................................... 133Acoustic tone information ................................................................................... 133

Melody............................................................................................................ 133Solo tone ........................................................................................................ 133

Keypad tone ........................................................................................................ 134Units of measurement ......................................................................................... 134

Weight ............................................................................................................ 134Temperature ................................................................................................... 134

Keeping Warm..................................................................................................... 135Automatic rinsing ................................................................................................ 135Recommended temperatures.............................................................................. 136Safety .................................................................................................................. 136

System lock ............................................................................................... 136Sensor lock .................................................................................................... 137

Water hardness ................................................................................................... 137Showroom Program ............................................................................................ 138

Demo Mode.................................................................................................... 138Factory default..................................................................................................... 138

Contents

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Cleaning and care ............................................................................................. 139Important information on cleaning and care ....................................................... 139Appliance front .................................................................................................... 140PerfectClean........................................................................................................ 141Oven interior ........................................................................................................ 142Water container and condensate container ........................................................ 144Accessories ......................................................................................................... 144Shelf runners ....................................................................................................... 145Mainentance........................................................................................................ 146

Soak ............................................................................................................... 146Drying ............................................................................................................. 146Rinsing............................................................................................................ 146Descaling........................................................................................................ 146

Door..................................................................................................................... 148

Frequently asked questions ............................................................................. 150

Optional accessories ........................................................................................ 155Cooking pan ........................................................................................................ 155Cleaning and care products ................................................................................ 157Additional accessories ........................................................................................ 158

IMPORTANT SAFETY INSTRUCTIONS - INSTALLATION ............................... 160

Detailed dimensions of oven front................................................................... 161

Installation dimensions ..................................................................................... 163Installation into a tall cabinet............................................................................... 163Undercounter installation .................................................................................... 165Installation in combination with an oven ............................................................. 167

Installation.......................................................................................................... 169

Electrical connection ........................................................................................ 170Power Supply ................................................................................................. 170

Caring for the environment .............................................................................. 171

Technical service, data plate, warranty........................................................... 172

MieleCare ........................................................................................................... 173

IMPORTANT SAFETY INSTRUCTIONS

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The Combi Steam oven is referred to in the following instructions as steam oven.

This appliance conforms to current safety requirements. Inappro-priate use can, however, lead to personal injury and damage toproperty.

To avoid the risk of accidents and damage to the appliance,please read these instructions carefully before installing or using itfor the first time.They contain important notes on installation,safety, use and maintenance.

Keep these instructions in a safe place and pass them on to anyfuture owner.

SAVE THESE INSTRUCTIONS


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Use

This appliance is intended for residential use only.

The steam oven is not suitable for outdoor use.

This steam oven is intended for domestic use only as described inthese operating instructions. Any other usage is not supported by the manufacturer and could bedangerous.

Persons who lack physical, sensory or mental abilities, or experi-ence with the appliance should not use it without supervision or in-struction by a responsible person.

This steam oven is supplied with a special bulb to cope with par-ticular conditions (e.g. temperature, moisture, chemical resistance,abrasion resistance and vibration). This special bulb must only beused for the purpose for which it is intended. It is not suitable forroom lighting. Replacement of bulbs may only be carried out by aMiele authorized technician.


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Children

Activate the system lock to ensure that children cannot switch onthe steam oven inadvertently.

Children must not be allowed to clean the steam oven unsuper-vised.

Please supervise children in the vicinity of the steam oven and donot let them play with it.

As with any other appliance, you must constantly keep an eye onchildren while the steam oven is in operation.

Danger of suffocation! Ensure that any plastic wrappings, bags,etc. are disposed of safely and kept out of the reach of children.

Danger of burning. Children's skin is far more sensitive to hightemperatures than that of adults. The door, control panel and theventilation cut-outs for oven compartment ventilation all get hot.Make sure that children do not touch the steam oven or attempt toopen the door when it is in operation. Keep children well away fromthe appliance until it has cooled down and there is no danger ofburning.

Risk of injury! The maximum allowable weight on the door is22 lbs (10 kg).Do not allow children to hang, lean or sit on the door when open.


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Technical safety

Installation, repair and maintenance work should be performed bya Miele authorized service technician in accordance with nationaland local safety regulations and the provided installation instruc-tions. Contact Miele’s Technical Service Department for examination,repair or adjustment. Repairs and other work by unauthorized per-sons could be dangerous and may void the warranty.

A damaged appliance is dangerous. Check the appliance for anyvisible damage. Never install or attempt to use a damaged appli-ance.

Reliable and safe operation of this steam oven can only be as-sured if it has been connected to the power supply.

Be certain your appliance is properly installed and grounded by aqualified technician. To guarantee the electrical safety of this appli-ance, continuity must exist between the appliance and an effectivegrounding system. It is imperative that this basic safety requirementbe met. If there is any doubt, have the electrical system of the housechecked by a qualified electrician.

Before connecting the appliance to the power supply, ensure thatthe connection data on the data plate (voltage and frequency) matchthe power supply. This data must correspond in order to avoid the risk of damage tothe appliance. Consult a qualified electrician if in any doubt.

Do not use an extension cord to connect this appliance to thepower supply. Extension cords do not guarantee the required safetyof the appliance.

For safety reasons, this appliance may only be used after it hasbeen built in.

This steam oven must not be used in a non-stationary location(e.g. on a ship).


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Tampering with electrical connections or components and me-chanical parts is highly dangerous to the user and can cause opera-tional faults. Do not open the outer casing of the appliance.

While the appliance is under warranty, repairs should only be per-formed by a Miele-authorized service technicians. Work by unquali-fied persons could be dangerous and may void the warranty.

Defective components should be replaced by Miele original partsonly. Only with these parts can the manufacturer guarantee thesafety of the appliance.

If the plug has been removed or the power cord is not suppliedwith a plug, the steam oven must be connected to the power supplyby a suitably qualified electrician.

If the power cord is damaged, it must be replaced with a specialconnection cable type H 05 VV-F (PVC insulated). See "Electricalconnection."

Before installation, maintenance, and repair work, the steam ovenmust be disconnected from the electrical supply. It is only com-pletely isolated from the electrical supply if: the fuse has been re-moved (where applicable), the main circuit breaker has been tripped,or the power cord has been unplugged from the wall outlet. Alwaysbe sure to pull the plug not the cord.

If the steam oven is installed behind a cabinet door, do not closethe door while the appliance is in operation. Heat and moisture canbuild up behind the closed door and cause damage to the range andto the surrounding cabinets and flooring. Do not close the door untilthe appliance has completely cooled down.

Do not repair or replace any part of the appliance unless specifi-cally recommended in the manual. All other servicing should be ref-fered to a qualified technician.


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Do not operate any appliance with a damaged cord or plug, or ifthe appliance has been damaged in any manner. Contact Miele’sTechnical Service Department.


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Proper use

Danger of burning. The steam oven becomes hot when in use.You could burn yourself on the heating elements, oven interior,cooked food, oven accessories or hot steam. Use pot holders whenplacing food in the oven or removing it and when adjusting ovenshelves etc. in a hot oven. Take care when putting cooking pans intothe oven or removing them not to spill the contents.

Use only dry, heat-resistant potholders. Moist or damp potholdersused on hot surfaces may result in steam burns. Do not let pothold-ers come in contact with oil or grease. Do not substitute dish towelsor other bulky items for potholders. Do not let potholders touch hotheating elements.

Do not heat up food in closed containers e.g. tins or sealed jars inthe steam oven, as pressure will build up in the container, causing itto explode.

Plastic containers which are not suitable for use in an oven canmelt at high temperatures and can even damage the steam oven orcatch fire. Only use plastic containers which are declared by the manufactureras being suitable for use in a steam oven. Follow the manufacturer'sinstructions on use. If you want to use plastic containers for steam-ing food make sure that they are temperature resistant to 210°F /100°C and steam resistant. Any other plastic containers could melt,become brittle or break when subjected to heat.

Food which is left in the oven to be kept hot can dry out and themoisture released can lead to corrosion damage in the appliance. Donot use the steam oven for keeping food warm and do not use uten-sils in the appliance which could corrode.

Do not leave the appliance door open unnecessarily as someonemay trip over it or be injured by it.


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The door can support a maximum weight of 22 lbs (10 kg). Do notsit, lean or place heavy items on the open oven door. Also be surenothing can get trapped between the door and the oven cavity. Thesteam oven could get damaged.

Oil and fat can ignite if overheated. Never leave the steam ovenunattended when cooking with oil and fat.If it does ignite do not put the flames out with water. Switch thesteam oven off immediately and then suffocate the flames by keep-ing the oven door closed.

Smother the fire or flames, or use a dry chemical extinguishingagent or foam fire extinguisher.

Due to the high temperatures radiated, objects left near the steamoven when it is in use could catch fire.Do not use the steam oven to heat up the room.

Broiling food for an excessively long time can cause it to dry outwith the risk of catching fire.Do not exceed recommended broiling times.

Some foods dry out very quickly and can be ignited by high broil-ing temperatures. Do not use broiling functions for crisping rolls orbread or to dry flowers or herbs. Instead use the ConvectionPlus or Surround functions.

To avoid fueling any flames, do not open the appliance door if yousee smoke coming from the food in the oven interior. Interrupt thecurrent process by turning off the appliance and disconnecting itfrom the power. Do not open the door until the smoke has dissi-pated.

Use caution when using alcohol in your recipes. Alcohol evapo-rates at high temperatures but may, in rare circumstances, combuston the hot heating elements.

Never cover the floor of the oven with aluminum foil, or place ovendishes, pans, saucepans or trays directly onto the floor of the oven.


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Never use the steam oven without a drain filter as large foodresidues may block the drain and the pump.

To prevent the risk of damage, do not leave the roast probe in theoven cavity when it is not being used.

When using an electrical appliance, e.g., a hand-held mixer, nearthe steam oven, make sure that the power cord does not get caughtin the door. The insulation on the cord could become damaged, giv-ing rise to an electric shock hazard.

Do not operate the appliance without the lamp cover. Steam couldattack the electrical components and cause a short circuit. Steamcould also damage the electrical components.

The steam oven should be installed at a safe height for users tosafely access all cooking levels and pans. Otherwise spills couldcause burns or scalding and children may be put at risk by the hotappliance door.

Flammable materials should not be stored in an oven or in thevicinity of the cooktop.

Open the door carefully to allow hot air or steam to escape beforeplacing or removing food.

Keep the oven vent ducts open.

Wear proper apparel - Loose-fitting or hanging garments shouldnever be worn while using the appliance.

To prevent burns, always place oven racks at their desired heightwhile the steam oven is cool. If the rack must be moved while theoven is hot, do not let pot holders touch hot heating elements.


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Caution: Heating elements may be hot even though they are notglowing. Interior surfaces of an steam oven become hot enough tocause burns. External parts of the steam oven such as the doorglass, vents, and the control panel can become hot. During and afteruse, do not touch, or let clothing or other flammable materials comeinto contact with heating elements or interior surfaces of the steamoven until they have had sufficient time to cool.


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Cleaning and care

Do not use a steam cleaner to clean this oven. Steam could penetrate electrical components and cause a short cir-cuit.

Scratches on the door glass can cause the glass to break.Do not use abrasive cleaners, hard sponges, brushes or sharp metaltools to clean the door glass.

The side runners can be removed for cleaning purposes (see"Cleaning and care"). Ensure that they are replaced correctly and do not use the ovenwithout them in place.

To avoid corrosion on the stainless steel surfaces of the SpeedOven, remove any splashes on the interior walls of the oven fromfood or liquids containing salt.

Accessories

Use only genuine original Miele parts. If parts or accessories fromother manufacturers are used, the warranty will become void.

Only use the Miele roast probe supplied with this oven. If it isfaulty, it must only be replaced with a Miele genuine roast probe.

The plastic on the roast probe can melt at very high temperatures.Do not use the roast probe when using the broil functions (exception:Convection Broil ). Do not store the roast probe in the oven if it isnot in use.

The perforated and solid cooking pans will be damaged by hightemperatures! Use them only in modes and programs that work ex-clusively with steam.

Overview

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Front view

a Control panel

b Vent

c Door gasket

d Moisture sensor

e Temperature sensor

f Side runners with 3 shelf levels

g Grease filter

h Drip channel

i Drain

j Oven interior lighting

k Connection socket for the roastprobe

l Browning / Broiling element

Overview

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m Slide-in compartment for condensate container

n Condensate container

o Slide-in compartment for water container

p Water container

Overview

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Included accessoriesThe accessories supplied with your ap-pliance, as well as a range of optionalones, are available to order from Miele(see "Optional accessories").

The perforated and solid cookingpans will be damaged by high tem-peratures!Use them only in modes and pro-grams that work exclusively withsteam.

DGG 20

1 solid cooking pan17 11/16" x 7 1/2" x 1 9/16" (WxDxH)450 x 190 x 40 mm (WxDxH)

DGGL 20

1 perforated cooking pan17 11/16" x 7 1/2" x 1 9/16" (WxDxH)450 x 190 x 40 mm (WxDxH)

Universal tray

1 universal tray for baking, roasting andbroiling

Wire oven rack

1 wire oven rack for baking, roastingand broiling

Roast probe

1 roast probe for precise temperaturecontrolled cooking, which monitors theinternal temperature of the meat (coretemperature).

Control panel

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a Recessed On / Off buttonTo turn the appliance on and off

b Sensor buttons To select operating modes, settings and menu items

c DisplayDisplays the time of day and information on operation

d Sensor buttons 0-9Numeric keypad to enter values

e "Timer" sensor buttonTo set the timer

f "Light" sensor buttonTo turn the oven interior lighting on and off

g "Back" sensor buttonTo go back one step at a time

h "Lift Panel" sensor buttonFor opening/closing the control panel

i Optical interface(for service technician use only)

Control panel

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Sensor buttonsThe sensors react to touch. Each touch is confirmed with an audible tone. Thistone can be turned off (see "Settings – Keypad tone").

Sensorbutton

Function Notes

For selecting op-tions and scrollingthrough the list ofoptions

A menu option can be selected by touching the il-luminated sensor next to it.

0–9 Numerical keypadfor setting values

The numerical keypad is used to set values, e.g.temperatures and durations.

For setting thetimer

If a list of options is showing in the display or if acooking program is running, you can enter a timerduration (e.g. when boiling eggs) at any point (see"Timer ").

If the display is dark, this sensor will not react untilthe steam oven is switched on.

For switching theoven interior light-ing on and off

If a list of options is showing in the display or if acooking process is running, touching will switchthe oven interior lighting on or off.

If the display is dark, this sensor will not react untilthe steam oven is switched on.

The oven interior lighting switches off after 15 sec-onds during cooking or remains on continuously,depending on the setting selected.

LiftPanel

For opening/clos-ing the controlpanel

Back To go back a step

Control panel

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DisplayThe display is used for showing the time of day or information about modes, tem-peratures, cooking durations, MasterChef programs and settings. Information or alist of options is shown on the display depending on the function selected.

After switching the oven on with the On/Off sensor button , the main menu willappear.

If a cooking process is running, selecting Change will call up a list of options whichcan be set or changed for the cooking process in progress.

Touch the illuminated sensor button beside the option to select it.

Options can then be accessed by tapping the illuminated sensor button nextto OK.

Symbols

The following symbols may appear in the display:

Symbol Description Allocates an illuminated Sensor button to an option and indi-

cates that the option can be selected.

If more than four options are available a bar will appear on theright-hand side of the display. Use the allocated sensors to scrollthrough the list.

The end of a list is indicated by a dotted line. By scrolling downfurther, you will reach the beginning of the list again.

/ These only appear when an entry is possible or necessary (e.g.entering the date).

A check indicates the currently active setting. will not be dis-played and the corresponding sensor will not be illuminated.

This symbol indicates that there is additional information and ad-vice about using the oven. Select OK to access the information.

/ / Water level indicator Program finished Timer

Some settings, e.g. display brightness and buzzer volume, areselected using a bar chart.

Description of functions

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Control panelThe water container and condensatecontainer are located behind the controlpanel. The control panel is opened andclosed using the "Lift Panel" sensor.The panel is equipped with a devicewhich will automatically stop it movingif it meets an obstruction while openingor closing. Do not touch the door han-dle while the panel is opening or clos-ing.

Water containerThe maximum water level is 3 pints(1.4 liters), the minimum 1 quart (1 liter).These levels are indicated on the con-tainer. Do not exceed the maximumlevel.

The amount of water depends on thetype of food and the duration of cook-ing. You may need to refill the watercontainer during the cooking procedure.Opening the door will increase theamount used.

Fill the water container to the maximumlevel before each use.

Condensate containerCondensate that collects in the appli-ance from cooking is pumped into thecondensate container. The containerhas a maximum capacity of 3 pints(1.4 liters).

Grease filterInsert the grease filter in the back wallfor all roasting programs. It should be removed when using steamprograms. It must also be removed when baking,as otherwise results can be uneven (ex-ception: deep fresh fruit pies, pizza withextra toppings).

Roast probeThe roast probe measures the coretemperature in the food, enabling thetemperature during the cooking processto be monitored simply and accurately.

Temperature / Core tempera-tureSome modes offer a recommendedtemperature. The recommended tem-perature can be changed for a singlecooking program or cooking step, orpermanently within a specific area (see"Settings – Recommended tempera-tures"). It is also possible to change the coretemperature for a single cooking pro-gram or cooking step within the speci-fied area.


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Moisture contentThe Combi Steam and Reheat modes usea combination of oven heat and mois-ture. You can alter the moisture/humid-ity level within a given range for an indi-vidual cooking program or a cookingstage.

Depending on the setting for the pro-gram, either moisture or fresh air is in-jected into the oven. If the humiditylevel is set to 0%, the maximumamount of air will be injected and nomoisture. If the level is set to 100%, airwill not be injected into the oven andthe maximum amount of moisture willbe injected.

Some food gives off moisture duringthe cooking process. This moisturefrom the food also controls the amountof moisture needed. If the requiredamount of moisture is very low and thefood already contains a lot of water thesteam generator may not be activatedat all.

Cooking durationDepending on the function, you can seta cooking duration of between 1 minuteand 6, 10 or 12 hours.The duration of the MasterChef, Mainte-nance and Menu Cooking programs isset at the factory and cannot be altered.

With the Steam Cooking function andprograms that use steam alone, thecooking duration does not start tocount down until the set temperaturehas been reached. It begins immedi-ately with all other functions and pro-grams.

NoisesYou will hear a pumping sound whenthe appliance is turned on, during useand after turning it off. This is the soundof water being pumped through thesystem and is quite normal.

When the steam oven is in use, you willhear a fan noise.


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Preheating phaseDuring the preheating phase the displaywill show the temperature in the cook-ing compartment as it rises and Pre-Heating in all programs except for Mas-terChef, Menu Cooking, and Maintenance.

During steam cooking, the duration ofthe preheating phase will depend on thequantity and the temperature of thefood. In general this phase will last forapprox. 5 minutes. The duration will belonger if you are preparing refrigeratedor frozen food.

Cooking phaseThe cooking phase begins when the settemperature is reached. During thecooking phase, the time left will beshown on the display.

Steam reductionIf cooking is performed in a certain tem-perature range during steam cookingand combination cooking, the steam re-duction function switches on automati-cally at the end of the cooking program.This reduces the amount of steamwhich escapes from the appliancewhen the door is opened at the end ofthe cooking duration. Steam Reductionwill appear in the display in addition toProgram Finished.

This function can be switched off if youwish (see "Settings - Steam reduction").

Oven interior lightingThe oven light has been set at the fac-tory to go out when cooking starts.

If you want it to stay on all the time theoven is on you will need to alter the de-fault setting (see "Settings - Lighting").

If the door is left open at the end of acooking program, the oven lighting willturn off automatically after 5 minutes.

The oven lighting gives off heat. If youare operating the combi steam oven ata temperature below 125°F (50°C), theoven compartment lighting switches offautomatically.

If the "Light" button on the controlpanel is pressed, the oven compart-ment lighting will come on for 15 sec-onds.

Before using for the first time

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General settings

The steam oven must not be op-erated until it has been correctly in-stalled.

The steam oven will turn on automati-cally when it is connected to thepower supply.

Welcome screen

A welcome screen is displayed. You willthen be asked to select some basic set-tings which are needed before the ap-pliance can be used.

Follow the instructions on the display.

Set the language

Scroll through the list until the desiredlanguage appears.

Touch the illuminated sensor but-ton next to the language you want toselect.

Confirm with OK.

Set the country

Scroll through the list until the desiredcountry appears.

Touch the illuminated sensor but-ton next to the country you want toselect.

Confirm with OK.

Set the date

Use or to set the year, monthand day.

Confirm with OK.

Set the time of day

Use the numerical keypad to set thetime of day in hours and minutes (e.g.1-2-1-5 for 12:15).

Confirm with OK.

The time of day can be displayed in12-hour format (see "Settings - Timeof Day - Clock Format").


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Time of day format

You will then be asked when you wantthe time of day to show on the displaywhen the steam oven is turned off (see"Settings - Time of Day - Display"):

– On

The time is always visible on the dis-play.

– Off

The display appears dark to save en-ergy. Some modes are limited.

– Night Dimming

The time only shows on the displaybetween 5:00 am and 11:00 pm. Itturns off at night to save energy.

Select the desired option.

Confirm with OK.

Information regarding energy consump-tion will appear on the display.

Confirm with OK.

Set up Successfully Completed is dis-played.

Confirm with OK.

The steam oven is ready for use.

If you accidentally select the wronglanguage, follow the instructions de-scribed in "Settings - Language ."

Please adhere the extra data plate forthe appliance supplied with this doc-umentation in the space provided inthe "Technical service, data plate,warranty" section of this manual.

Remove any protective foil and stick-ers.

The appliance has undergone a func-tion test in the factory. Residual waterfrom this testing may have drippedfrom the lines into the oven cavity dur-ing transportation.

Cleaning for the first time

Water container and condensatecontainer

Danger!Do not touch the door handle whenopening the control panel. Your fin-gers could be pinched.

Tap "Lift Panel" to open the controlpanel.

Remove the water container and con-densate container. Push upwardsslightly as you take them out of theappliance.

Rinse the water container / conden-sate container by hand or in the dish-washer.


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Accessories / Oven interior

Remove all accessories from thesteam oven.

Wash them by hand using hot waterand a soft clean sponge and a mildsolution of warm water and liquiddish soap or in the dishwasher.

Risk of damage to the surfaces ofthe universal tray and the wire ovenrack.The universal tray and wire oven rackare treated with PerfectClean andmust only be cleaned by hand. See "Cleaning and care - Perfect-Clean" for more information.

Clean the universal tray and wireoven rack with a solution of warmwater and liquid dish soap appliedwith a soft sponge.

The interior of the steam oven hasbeen treated at the factory with a con-ditioning agent.

To remove this, clean the oven inte-rior with warm water and liquid dishsoap and then dry thoroughly with asoft cloth.

Setting the water hardnesslevelThe steam oven is factory set for Hardwater. It must be adjusted local waterhardness to ensure trouble-free opera-tion and to ensure that descaling is car-ried out at the correct interval. Theharder the water, the more often it willneed to be descaled.

Check the hardness of your local wa-ter supply and adjust the water hard-ness as necessary (see "Settings -Water hardness").


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Setting the correct boilingpoint for waterBefore cooking food for the first time,you must set the boiling point for water,as this varies depending on the altitudeof the installation location of the appli-ance. This procedure also flushes outthe waterways.

This procedure must be carried outto ensure efficient functioning of yourappliance.

Only use cold tap water (less than68°F / 20°C). Never use distilled ormineral water or other liquids.

Remove the water container and fill itto the "max" marker.

Push the water container into the ap-pliance until it engages.

You should then run the Steam Cook-ing program at 210°F / 100°C for15 minutes. Proceed as described in"Operation ‒ Steam cooking."

Resetting the correct boiling point forwater

If you move, the appliance will need tobe re-set for the new altitude if this dif-fers from the old one by 984 ft (300 m)or more. To do this, descale the appli-ance (see "Cleaning and care – Mainte-nance – Descaling").

Heating up the steam oven To remove the grease from the ring

heating element, heat the applianceup with nothing in it at 400°F / 200°C using the Convection Bake function for30 minutes. Proceed as described in "Operation ‒Functions without steam."

There will be a slight smell the firsttime the heating element is heated up.The smell and any vapors will dissi-pate after a short time, and do not in-dicate a faulty connection or appli-ance.

It is important to ensure that thekitchen is well ventilated during thisoperation.

Modes / Programs / Menus

31

Default tem-perature/Setting

Temperaturerange

Operating Modes

Convection BakeFor baking on several levels at the sametime. The fan distributes the heat evenlythroughout the cavity for a consistent bak-ing temperature.

320°F / 160°C 85-435°F /30–225°C

SurroundHeat is used from both the upper and lowerheating elements to create perfect results ofall baking recipes.

350°F / 180°C 85-435°F /30–225°C

Combi SteamFor baking, roasting and broiling.For more information see "Operation: Com-bination cooking mode", "Roast", "Bake"

Convection Bake 340°F / 170°C 85-435°F /30–225°C

Surround 350°F / 180°C 85-435°F /30–225°C

Maxi Broil Level 3 Levels 1–3

Steam CookingFor cooking all types of food, bottling, ex-tracting juice with steam, special applica-tions

210°F (100°C) 105-210°F /40–100°C

Sous-vide (vacuum) cookingFor cooking food in a vacuum bag

149°F / 65°C 115-195°F /45–90°C

IntensiveThis mode gently circulates heated air fromthe lower heating element using the fan tocreate a brick oven environment.

350°F / 180°C 120-435°F /50–225°C

BakeUse this at the end of the baking time tobrown the bottom of the food.

375°F / 190°C 210-435°F /100–225°C

BrowningFor a perfectly browned topping, for exam-ple when making a gratin or browning thetop of a casserole.

375°F / 190°C 210-435°F /100–225°C


32


Temperaturerange

Operating Modes

Maxi BroilThe entire upper heating element is used forintense heating from above. Excellentbrowning and searing results can beachieved.

Level 3 Level 1-3

BroilFor broiling smaller quantities of steak,chops, kebabs, etc.

Level 3 Level 1-3

Convection BroilThis mode distributes hot air from theBrowning/Broiling element over the food us-ing the fan.

400°F / 200°C 120-435°F /50–225°C

Humidity PlusA special baking program for light pastries,cakes and baked goods.

320°F / 160°C 85-435°F /30–225°C

Gentle BakeFor cooking sweet and succulent bakes andgratins

320°F / 160°C 85-435°F /30–225°C

MasterChef

The list of available MasterChef programs is displayed.

Special Modes

Menu CookingSimultaneous cooking of various foods

– –

Pizza 350°F / 180°C 350-435°F /180–225°C

DefrostFor gentle thawing of frozen foods

140°F / 60°C 120-140°F /50–60°C

ReheatTo gently reheat already cooked foods

265°F / 130°C 248-284°F /120–140 °C


33


Temperaturerange

Special Modes

Blanching – –

Canning 195°F / 90°C 175-210°F /80–100°C

Sanitize Cookware – –

Dehydrate 140°F / 60°C 140-160°F /60–70 °C

Proof – –

Sabbath Program 350°F / 180°C 85-435°F /30–225°C

Favorites

Create and save your favorite dishes

Settings

Changing the factory default settings

Maintenance

Descale – –

Soak – –

Drying – –

Rinses – –

Operation: Steam cooking

34

A fault can occur if the drain isblocked.Check that the drain filter is correctlyin place before each program aslarge food residues can clog thedrain.

Quck guide Turn the steam oven on with .

The main menu appears on the display.


Fill the water container and push itback in so that it engages.

Put the food in the oven.

Select Operating Modes.

Select Steam Cooking.

Set the Temperature appears on the dis-play.

Adjust the recommended tempera-ture if necessary.

Confirm with OK.

The recommended temperature will beautomatically accepted within a fewseconds. If necessary, select "Back" to go backto the temperature setting (see "Addi-tional functions - Changing the tem-perature").

Set the Duration appears on the display.

Set the cooking duration. Any timebetween 1 minute and 10 hours canbe set.

Confirm with OK.

The cooking process begins. The steamcondenser, lighting, and fan turn on.

Set further settings as necessary (see"Additional functions")


35

At the end of the cooking duration

– Steam Reduction (with temperaturesover approx. 175°F / 80°C) and Pro-gram Finished will appear in the dis-play,

– The fan remains on.

– A buzzer or melody will sound (see"Settings - Acoustic information").

You have the option to save the pro-gram as a Favorite (see "Favorites") orto increase the cooking duration usingChange. Tap "Back" to go back to themain menu.

Burn hazard!You could burn yourself on the oveninterior walls, spilled food and acces-soriesUse pot holders when removing hotfood from the oven.

Wait until Steam Reduction goes outon the display before opening thedoor and removing the food.

After use

Remove and empty the water con-tainer and condensate container. Push upwards slightly as you takethem out of the appliance.

Switch the steam oven off .

Following a cooking program withsteam, Appliance Rinsing will appear inthe display after the steam oven hasbeen switched off.

This process should be carried outevery time to flush any remainingfood deposits out of the system.

Follow the instructions in the display.

After each use, clean and dry thewhole appliance as described in"Cleaning and care."

Leave the appliance door open untilthe oven compartment is completelydry.

Insufficient water

If the steam oven runs out of water dur-ing operation, an audible tone willsound and the display will prompt youto fill the water container with fresh tapwater.

Remove the water container and fill itwith fresh tap water.


Operation will continue.


36

Interrupting operationOperation is interrupted as soon as thedoor is opened. The heating will beturned off and the cooking duration re-maining stored in memory.

Burn hazard!Steam can escape when the door isopened.Step back and wait until the steamhas dissipated.

Burn hazard!You could burn yourself on the oveninterior walls, spilled food and hotsteam.Use pot holders when inserting, re-moving or turning hot food, or whenadjusting shelves, etc. in a hot oven.

Operation will resume when the door isclosed.

The oven will heat up again and the dis-play will show the temperature of thecooking compartment as it rises. Once the set temperature has beenreached, the display will change toshow the cooking duration remaining asit counts down.

The cooking process will be endedearly if the door is opened during thelast minute of cooking (55 secondsstanding time).


37

Additional functions

Setting additional cooking durations

You have placed the food in the oven,selected a temperature and a cookingtime.

Select Change.

Additional menu options will appear.You can select or change these optionsfor the cooking program:

– Ready at

– Start at

– Change Mode(see "Changing settings during acooking process - Change mode")

You can set the program to switch off oron automatically by entering Ready at orStart at.

– Ready at

You specify the time you want cook-ing to stop.

– Start at

You specify the time you want cook-ing to start.

Cooking results can be impaired ifthere is a long delay between thefood being placed in the oven andthe start of cooking. Fresh food canchange its color and even deterio-rate.

If the temperature in the oven is toohigh, e.g. directly after another pro-gram, you will not be able to use thisfunction. Ready at and Start at will notappear in the display if this is thecase. Open the oven door until the ap-pliance has cooled down.

A Ready at time cannot be entered ifyou are using the roast probe. Whenusing the roast probe, the end of thecooking process is determined bywhen the set core temperature isreached. Only Start at can be selected.


38

Switching on and off automatically

To switch a cooking program on and offautomatically, you have a choice of howto enter the time parameters:

– Duration and Ready at

– Duration and Start at

Example: It is now 11:45 am. The foodtakes 5 minutes to cook and needs tobe ready at 12:30 pm.

Select Change.

Select Duration and set a duration of"00:05."

Confirm with OK.

Select Ready at and set "12:30."

Confirm with OK.

Start at is calculated automatically. Thecooking duration entered is added tothe preheating time calculated by thesteam oven.

Start at 12:18 appears in the display.The cooking process will start automati-cally at this time.

Sequence of an automatic cookingprocess

Up until the start time the operatingmode, the selected temperature, Start atand the start time will appear in the dis-play.

After the start time, you can see thetemperature increasing in the displayduring the preheating phase until theset temperature is reached. Once thistemperature is reached a buzzer willsound.

After the preheating phase, the cook-ing duration (time left) will count downin the display. The last minute countsdown in seconds.

At the end of the cooking process thesteam generator will switch off. Abuzzer or a melody will sound (see"Settings - Acoustic information").Steam Reduction (only with temperaturesof approx. 175°F / 80°C) and ProgramFinished will appear in the display.

You have the option to save the pro-gram as a Favorite (see "Favorites") orto increase the cooking duration usingChange. Touch to go back to themain menu.


39

Changing settings during a cookingprocess

Select Change.

The following will appear on the display:

– Temperature

– Duration

– Ready at

– Start at

If the temperature in the oven is toohigh Ready at and Start at are not dis-played.

– Change Mode

Changing the temperature

Select Temperature.

Change the temperature.

Confirm with OK.

The cooking program will restart withthe new temperature.

You can also permanently reset therecommended temperature to suityour personal cooking habits (See"Settings - Recommended Tempera-tures").

Changing the cooking duration

Select Duration.

Change the duration.

Confirm with OK.

The program will restart using the newduration.

Deleting a finish time

Select Ready at.

Select Reset.

The finish time is now deleted.

The program will start using the dura-tion set.

Changing the oven mode

Select Change Mode.

Select the desired mode.

The new mode will appear on the dis-play together with its recommendedtemperature.

Change the temperature, if neces-sary.

Confirm with OK.

Set a different cooking duration ifnecessary.

Confirm with OK.

The oven mode has been changed.

Canceling cooking Select .

Cancel Cooking? appears on the display.

Select Yes.

The Main Menu will appear. Any cook-ing durations set will be deleted.

Operation: Combination cooking mode

40

Combi Steam works by combining dryheat and steam. You can combine up toten cooking stages in a combinationmode program. You can set the temper-ature, moisture level, and duration orcore temperature (when using the roastprobe) for each cooking stage.

The cooking program will be carried outin the order in which the individualstages are entered.

The following operating modes areavailable:

– Convection Bake

– Surround

– Maxi Broil

The roast probe cannot be used withMaxi Broil. You cannot cook with a core tempera-ture after a cooking stage using MaxiBroil.


41

A fault can occur if the drain isblocked.Check that the drain filter is correctlyin place before each program aslarge food residues can clog thedrain.

Quck guideThe following example describes acooking program with 3 cooking stages.

Turn the steam oven on .

The main menu appears on the display.



Insert the roast probe if required intothe food (see "Roast probe").


When cooking on the rack, insert theuniversal tray underneath it.


Select Combi Steam.

Cooking stage 1

Convection Bake / Surround

Set the required temperature.

Confirm with OK.

Set the required moisture.

Confirm with OK.

Select Set the Duration or Set CoreTemperature.

Set the cooking duration or core tem-perature. Any time between 1 minuteand 12 hours can be set.

Confirm with OK.

Select Add Cooking Stage.

Maxi Broil

Set the broil level.

Confirm with OK.

Set the required moisture.

Confirm with OK.

Set the cooking duration. Any timebetween 1 minute and 6 hours can beset.

Confirm with OK.


Cooking stage 2


Select the required settings (seecooking stage 1).

Confirm with OK.



42

Cooking stage 3


Select the required settings (seecooking stage 1).

Confirm with OK.

Select Complete Combi Steam.

A summary of your settings will appearon the display.

Check the settings and confirm withAccept or select Change to correct thesettings or to add further cookingstages.

When you have confirmed the settings,the following will appear in the display:

– Start Now

– Save

– Ready at

– Start at

A Ready at time cannot be entered ifyou are using the roast probe. Whenusing the roast probe, the end of thecooking duration is determined bywhen the set core temperature isreached. Only Start Later can be se-lected.

– Change Cooking Stages

If you wish to save your settings as auser program select Save and enter aprogram name (see "User programs").

Start the cooking process immedi-ately or alter further settings as nec-essary (see "Additional functions").

At the end of the cooking time

– Steam Reduction (only with tempera-tures of approx. 175-210°F /80-100°C and 100% moisture) andProgram Finished will appear in the dis-play.

– The fan remains on.

– A buzzer or melody will sound (see"Settings - Audible information").

You have the option of saving the pro-gram as a Favorite (see "Favorites").Touch twice to go to the mainmenu.

Danger of burning!You could burn yourself on the oveninterior walls, spilled food and acces-sories.Use pot holders when removing hotfood from the oven.

Wait until Steam Reduction goes out inthe display before opening the doorand removing the food.


43

After use

Remove and empty the water con-tainer and condensate container. Push upwards slightly as you takethem out of the appliance.


Following a cooking program withsteam, Appliance Rinsing will appear inthe display after the steam oven hasbeen switched off.

This process should be carried outevery time to flush any remainingfood deposits out of the system.




Insufficient water

If the steam oven runs out of water dur-ing operation, an audible tone willsound and the display will prompt youto fill the water container with fresh tapwater.

Remove the water container and fill itwith fresh tap water.


Operation will continue.

Interrupting operationOperation is interrupted as soon as thedoor is opened. The heating will beturned off and the cooking duration re-maining stored in memory.

Burn hazard!Steam can escape when the door isopened.Step back and wait until the steamhas dissipated.

Burn hazard!You could burn yourself on the oveninterior walls, spilled food and hotsteam.Use pot holders when inserting, re-moving or turning hot food, or whenadjusting shelves, etc. in a hot oven.


The oven will heat up again and the dis-play will show the temperature of thecooking compartment as it rises. Oncethe set temperature has been reached,the display will change to show thecooking duration remaining as it countsdown.

For cooking processes with a 100%humidity setting and temperatures upto 210°F / 100°C:

The cooking process will be endedearly if the door is opened during thelast minute of cooking (55 secondsstanding time).


44

Additional functions

Setting additional durations

You have placed the food in the ovenand selected the settings for the cook-ing process.

You can set the program to turn off oron and off automatically by enteringReady at or Start at.

– Ready at


– Start at



If the temperature in the oven is toohigh, e.g. directly after another pro-gram, you will not be able to use thisfunction. Ready at and Start at will notappear on the display if this is thecase. Open the oven door until the ap-pliance has cooled down.

A Ready at time cannot be entered ifyou are using the roast probe. Whenusing the roast probe, the end of thecooking duration is determined bywhen the set core temperature isreached. Only Start Later can be se-lected.






In cooking stage 1, set a cooking du-ration of 5 minutes (see "Quickguide").

When you have selected the settings forthe cooking process:


Confirm with OK.

Start at is calculated automatically.



45


Up until the start time the operatingmode, the selected temperature andmoisture level, Start at and the start timewill appear in the display.


After the preheating phase you canfollow the time counting down in thedisplay (time remaining). The last minutecounts down in seconds.

At the end of the cooking process thesteam generator and oven compart-ment lighting will switch off. A buzzer ora melody will sound (see "Settings -Acoustic information").Steam Reduction (only with temperaturesof approx. 175-210°F / 80-100°C and100% moisture) and Program Finishedwill appear in the display.

You have the option of saving the pro-gram as a Favorite (see "Favorites").Touch to go to the main menu.


Select Change.


– all individual cooking stages

– Add Cooking Stage

The setting specified for a cookingstage can be changed or more cookingstages can be added to the program.

Select the desired cooking stage orAdd Cooking Stage.

Alter the cooking stages as you wish(see "Simple operation") and confirmwith OK.

A summary of your settings will appearon the display.


Canceling cooking Tap "Back".


Select Yes.

The list of operating modes will appear.Any cooking durations set will bedeleted.

If you tap again, the main menu willappear.

Operation: Functions without steam

46

You do not necessarily need to enter acooking duration for operating modeswhich do not use steam. If no durationis entered, operation starts automati-cally as soon as the temperature hasbeen confirmed or after 15 seconds.The steam oven will switch off automat-ically after a maximum 12 hours of op-eration, or after a maximum 6 hours forgrill modes.If a cooking duration is entered, it startsto count down when the preheatingphase begins.

You can choose to inject steam. Thesteam will be injected as soon as youhave selected this option, will appearin the display. It takes about 1 minute.There is no limit to the number of timesyou can inject a burst of steam.

The following operating modes areavailable:

– Convection Bake

– Surround

– Intensive

– Bake

– Browning

– Maxi Broil

– Broil

– Convection Broil

– Humidity Plus

– Gentle Bake

The roast probe cannot be used withthe Maxi Broil and Broil modes.


47

The grease filter must be removedfor baking as otherwise this can re-sult in uneven browning. Exception:Fit the grease filter in the back wallwhen baking deep fresh fruit pies orpizza with extra toppings.

Quick guide Remove the grease filter from the

back wall.

Switch the steam oven on using .

The main menu appears in the display.

If you wish to cook with bursts ofsteam, fill the water container andpush it back in so that it engages.

Insert the roast probe into the food ifrequired (see "Roast probe").



Select the desired operating mode.

Change the recommended / coretemperature or broil level, if neces-sary.

Confirm with OK.

The recommended temperature will beautomatically adopted within a fewseconds. If required, select Change | Temperatureto go back to the temperature selec-tion option.

The cooking program will start. Theoven heating, lighting, and fan willswitch on.

Make additional settings as neces-sary, e.g. setting a cooking duration(see "Additional functions").

After the cooking program

Danger of burning!You could burn yourself on the oveninterior walls, spilled food and acces-sories.Use pot holders when removing hotfood from the oven.

Remove the food from the oven.





48

Interrupting operationOperation is interrupted as soon as thedoor is opened. The heating will beswitched off.

Burn hazard!You could burn yourself on the oveninterior walls, spilled food and acces-soriesUse pot holders when inserting, re-moving or turning hot food, or whenadjusting shelves, etc. in a hot oven.


The steam oven will heat up again andthe display will show the temperature inthe oven compartment as it rises.


49

Additional functionsYou have placed the food in the oven,selected a function, and set the temper-ature or broil level.

Select Change.

Additional menu items will appear. Youcan select or change these options forthe cooking program:

– Duration

– Ready at

A Duration and Ready at time cannot beentered if you are using the roastprobe. When using the roast probe,the end of the cooking duration is de-termined by when the set core tem-perature is reached.

– Start at

Only appears when either Duration orReady at have been set or if you areusing the roast probe.

– PreHeating

Only appears if you have set a tem-perature of more than 210°F / 100°Cin Convection Bake and Surround.

– Change Mode

Setting additional durations

By entering Duration, Ready at or Start atyou can automatically turn the cookingprogram on or off.

– Duration

Enter the cooking duration required. You can select a duration of between1 minute and 12 hours, or 1 minuteand 6 hours for grill modes.

– Ready at


– Start at


When baking, the oven should not beset to start a long time off. Otherwisethe cake mixture or dough will dryout, and the raising agents will losetheir effectiveness.



50

Turning off automatically

To switch off a cooking process auto-matically, you can set either Duration orReady at.


Select Change.

Select Duration and set "00:30."

Confirm with OK.

or

Select Change.


Confirm with OK.

The oven will switch off automaticallyafter this duration has elapsed or thetime set has been reached.


We recommend having the ovenswitch on and switch off automaticallywhen roasting.




– Ready at and Start at


Select Change.

Select Duration and set a duration of"00:30."

Confirm with OK.


Confirm with OK.

Start at is calculated automatically.



51


Up until the start time the operatingmode, the selected temperature, Start atand the start time will appear in the dis-play.


After the preheating phase you canfollow the time counting down in thedisplay (time remaining). The last minutecounts down in seconds.

At the end of the cooking process theoven compartment heating will switchoff. A buzzer or melody will sound (see"Settings - Acoustic information").Program Finished will appear in the dis-play.

You have the option to save the pro-gram as a Favorite (see "Favorites") orto increase the cooking duration usingChange. Touch to go back to themain menu.

Rapid PreHeat

"Rapid PreHeat" can be used to speedup the preheating phase.

This function switches on automaticallyif you set the temperature above210°F / 100°C for Convection Bake andSurround.

Rapid heat-up should be switchedoff when cooking pizza and delicateitems (e.g. sponge or pastry). These will get brown too quickly onthe top.

You can switch off Rapid PreHeat for arelevant cooking process via the Pre-Heating option.

Menu option PreHeating

– Rapid

The Browning / Broiling and convec-tion heating elements turn on to-gether with the fan to enable thesteam oven to reach the requiredtemperature as quickly as possible.

– Normal

Only the heating elements associatedwith the cooking mode are turned on.


52

Switching off Rapid PreHeat

Select Change.

Select PreHeating.

Select Normal.

Confirm with OK.

Rapid PreHeat has been switched off.PreHeating appears in the display.

Changing the operating mode

You can change the operating modeduring operation.

Select Change.

Select Change Mode.

Select the desired operating mode.

The new mode and the relevant recom-mended temperature will appear in thedisplay.

Change the temperature, if neces-sary.

Confirm with OK.

Any cooking durations set will beadopted. Exception: If you change toCombi Steam, Steam Cooking or Sous-vide, you must enter another duration.

Change the cooking duration, if nec-essary.

Confirm with OK.

The oven mode has been changed.


Select Change.


– Temperature or Broil Setting

– Duration

– Core Temp.

This option only appears when youare using the roast probe.

– Ready at

A Duration and Ready at time cannot beentered if you are using the roastprobe. When using the roast probe,the end of the cooking duration is de-termined by when the set core tem-perature is reached.

– Start at

Only appears if you have set Durationor Ready at or when using the roastprobe.

– PreHeating

Only appears if you have set a tem-perature of more than 210°F / 100°Cin Convection Bake and Surround.

– Change Mode


53

Changing the temperature

Select Temperature.

Change the temperature.

Confirm with OK.

The steam oven will be heated up orcooled down until the altered tempera-ture is reached.

You can also permanently reset thedefault temperature to suit your per-sonal cooking habits (See "Settings -Default temperatures").

Changing the core temperature

Select Core Temp.

Change the core temperature.

Confirm with OK.

Changing the broil level

Select Broil Setting.

Change the level.

Confirm with OK.

The program will restart with the newbroil level.

Changing the cooking duration

Select Duration.

Change the duration.

Confirm with OK.

The program will restart using the newduration.

Deleting a cooking duration

Select Duration.

Select Reset.

The program will continue with the settemperature.

Deleting a finish time

Select Ready at.

Select Reset.

The finish time is now deleted.

The program will start using the dura-tion set.

Canceling cooking If you have not set a cooking dura-

tion, tap "Back".

The main menu will appear.

If you have set a cooking duration orare using the roast probe, tap "Back".


Select Yes.

The main menu will appear. Any cook-ing durations or core temperature setwill be deleted.

MasterChef

54

Your steam oven has a number of Mas-terChef programs that enable you toachieve excellent cooking results withease. Simply select the appropriate pro-gram for the type of food you are cook-ing and follow the instructions on thedisplay.

List of automatic programsThe programs can be found under Mas-terChef.

– Vegetables

– Fish

– Meat

– Bread

– Rolls

– Cakes/Pastries

– Pizza & Quiche

– Rice

– Grain

– Pasta

– Legumes

– Eggs

– Fruit

– Mushrooms

– Sausage

– Shellfish

– Mussels

– Special

MasterChef

55

Using the MasterChef pro-grams Select MasterChef.

A list of food types will appear on thedisplay.

Select the desired food category.

The MasterChef programs available forthe food category selected will appear.

Select the desired MasterChef pro-gram.

Each step you need to take beforestarting the MasterChef program willappear on the display.

In some programs, you will beprompted on when to add food to theoven. Follow and confirm these instruc-tions.

Notes on using these programs

– The degree of doneness and brown-ing levels are represented by a barwith seven segments. The factorysetting is a medium doneness andbrowning. It will be highlighted. Tochange the setting simply move thehighlighting to the left or the right.

– The weights shown refer to theweight per piece. You can cook apiece of salmon with a weight of ½ lb(250 g) or 10 pieces of salmon with aweight of ½ lb (250 g) at the sametime.

– The oven interior needs to be at roomtemperature before starting a Mas-terChef program.

– When placing food in an already hotsteam oven, be very careful whenopening the door. Hot steam can es-

cape. Step back from the steam ovenand wait until the steam has dissi-pated. When putting cooking pans orthe drip tray into the oven or takingthem out, take care not to spill thecontents. Avoid contact with hotsteam, and do not touch the hot oveninterior walls. Danger of burning andscalding.

– Please refer to recipes for informationon suitable baking containers.

– For some MasterChef programs, thestart time can be delayed using Startat or Ready at.

– To end a MasterChef automatic pro-gram early, turn the steam oven offcompletely by touching "Back".

Cancel Cooking? will appear on thedisplay. If Yes is selected, the mainmenu will be shown again.

– If the food is not cooked enough bythe end of an MasterChef program,select Cont. Cooking or Continue Bak-ing.

– MasterChef programs can also besaved as Favorites.

Favorites

56

You can create and save up to 20 ofyour own programs.

– Each one can have up to 10 cookingstages. This enables you to save yourfavorite or most frequently usedrecipes very accurately. You canmake individual settings for eachstage.

– You can enter a program name foryour recipe.

When you next select the program, itwill start automatically.

There are different ways of creating aFavorite:

– At the end of running a MasterChefProgram, save it as a separate pro-gram.

– After running a program with a setduration, select Save.

Then name the program.

Creating a Favorite Select Favorites.

When creating a program for the firsttime, Create Program will appear in thedisplay.

Confirm with OK.

If the Favorite already exists, the pro-gram name will appear with Edit Programunderneath.

Select Edit Program.

Select Create Program.

You can now specify the settings forcooking stage 1.

Follow the instructions in the display:

Select and confirm the operatingmode, temperature, broil level, themoisture level, if necessary, and theduration or core temperature.

With Convection Bake and Surround youcan specify whether you wish to usePreHeat for this cooking stage via Ad-ditional Parameters (see "Operation:Modes without steam - PreHeat").

The settings for the first cooking stagehave now been set.

You can add more cooking stages, forexample, if you want to add anothercooking mode to follow after the first:

Select Add Cooking Stage and proceedas for the first cooking stage.

When you have completed setting thecooking stages. select Complete Pro-gram.

A summary of your settings will appearin the display.

Favorites

57


Select Save.

Enter the program name.

The following symbols appear next tothe alphabet:

Sym-bol

Description

␣ Space characters Alphabet in upper case Alphabet in lower case Numbers 0 to 9 and hyphen -

Touch the sensors next to the sym-bols to highlight the desired charac-ter.

Select Select.

The letter or number you have selectedwill appear in the top line of the display.

A maximum of 10 characters can beused.

You can delete the characters one at atime using .

Finish creating the program name.

Once you have entered the programname, select Save.

A message will appear in the displayconfirming that the program has beensaved.

Confirm with OK.

You can start the saved program imme-diately, delay the start or change thecooking stages.

More information regarding ChangeCooking Stages can be found in"Changing Favorites".

Starting a Favorite Put the food in the oven.

Select Favorites.

The display shows the program namesand Edit Program at the bottom.

Select the desired program.

You can start the saved program imme-diately, delay the start or change thecooking stages.

– Start Now

The program will start. The ovencompartment lighting and the steamgenerator will switch on immediately.

– Start Later

This option only appears if you areusing the roast probe. You can spec-ify when you want the program tostart.

– Ready at

You can set the time at which thecooking program should end.

– Start at

You can set the time at which thecooking program should start.

Favorites

58

– Change Cooking Stages

The setting specified for a cookingstage can be corrected (see "Chang-ing Favorites") or more cookingstages can be added to the program.

Select the desired function.

The program will start according to thespecified start or finish time.

Changing Favorites

Changing cooking stages

Cooking stages in a MasterChef pro-gram that have been saved under adifferent name cannot be changed.

Select Favorites.



Select Change Program.


Select Change Cooking Stages.

The setting specified for a cookingstage can be changed or more cookingstages can be added to the program.

Select the desired cooking stage orAdd Cooking Stage.

Change the program as desired (see"Creating a Favorite") and confirm bytouching OK.

A summary of your settings will appearin the display.

Confirm the settings and then selectSave.

The changes or added cooking steps inyour program will be saved.

Change the name, if necessary (see"Creating a Favorite").

Favorites

59

Changing the name

Select Favorites.



Select Change Program.


Select Change Name.

Change the name (see "Creating aFavorite") and select Save.

A message will appear in the displayconfirming that the program has beensaved.

Confirm with OK.

Deleting a Favorite Select Favorites.



Select Delete Program.


If you wish to delete the program,confirm with Yes.

The program is deleted.

You can delete all of your Favorites atthe same time (see "Settings - FactoryDefault - Favorites").

Timer

60

The timer can be used to time any ac-tivity in the kitchen, e.g. boiling eggs.

The timer can also be used at the sametime as a cooking program if a start andfinish time have been set, e.g. a re-minder to stir the dish or add season-ing.

A maximum timer duration of 9 hours,59 minutes and 59 seconds can be set.

Setting the timer

If you want to use the timer and Time |Show | Off has been set, you will needto switch the steam oven on beforeyou can set the timer. The timer canthen be seen counting down on thedisplay when the steam oven isswitched off.

Example: You are boiling eggs so youset the timer for 6 minutes and 20 sec-onds.

Tap "Timer".

"0 : 00 : 00" (h : min : sec) will appearon the display.

Use the numeric keypad to enter adifferent duration (6-2-0).

Confirm with OK.

The duration counts down on the dis-play when the steam oven is turned off.

If a cooking program is running at thesame time, the timer duration will ap-pear at the bottom of the display.

At the end of the timer

– "Timer" flashes in the display.

– The time starts counting upwards.

– A buzzer or melody will sound (see"Settings - Acoustic tone informa-tion").

Select "Timer" or the illuminated sen-sor button next to the timer to turn offthe acoustic and optical signals.

Resetting the timer Tap "Timer" or the illuminated sensor

button next to the timer duration thatis counting down.

The set timer appears on the display.

Set the new timer duration using thenumeric keypad.

Confirm with OK.

The altered timer duration will start tocount down immediately.

Canceling the timer Tap "Timer" or the illuminated sensor

button next to the timer duration thatis counting down.

The set timer appears on the display.

Select Reset.

The timer duration is now cancelled.

General notes

61

The "General Notes" section containsgeneral information. You will find moredetailed information about particularfoods and how to cook them in theother sections.

The advantages of cookingwith steamAlmost all vitamins and minerals are re-tained as the food is not immersed inwater.

Cooking with steam also retains thetrue taste of the food better than con-ventional cooking. We therefore recom-mend seasoning the food after it hasbeen cooked. Food also retains itsfresh, original color.

Suitable containers

Cooking pans

This steam oven is supplied with stain-less steel cooking pans. Other contain-ers, in a variety of sizes, both perforatedand solid, are available as optional ex-tras (see "Optional accessories"). Thisenables you to choose the most suit-able container for the food you are pre-paring.

It is best to use perforated pans forSteam Cooking. The steam can reachthe food from all sides and the food iscooked evenly.

Using your own cookware

You can also use your own cookware.However, please note the following:

– It must be suitable for using in anoven and must be steam resistant.Plastic cookware can only be usedfor steam cooking if the manufacturerhas stated that they are suitable forsuch use.

– Thick-sided dishes made from porce-lain, china or stoneware, for example,are not as suitable for steam cooking.They do not conduct heat well and asa result cooking durations will beconsiderably longer than those givenin the charts.

– Place the cookware on the rack or ina suitable cooking container and noton the oven floor.

– Ensure that there is a gap betweenthe upper rim of the dish and the topof the cooking compartment to allowsufficient steam into the container.

General notes

62

Shelf levelYou can select any shelf level. You canalso cook on several levels at the sametime. This will not alter the cooking du-ration.

When using more than one deep cook-ing container at the same time, it is bestto offset them on their runners and toleave at least one level free in betweenthem.

Always insert cooking containers andthe rack between the rails of the shelflevel supports so that they cannot tip.

Frozen foodThe heating up phase for frozen food islonger than for fresh food. The greaterthe quantity of frozen food, the longerthe preheating phase.

TemperatureA maximum temperature of 210°F /100°C is reached when steam cookingis taking place. Most types of food willcook at this temperature. Some moredelicate types of food, such as softfruit, must be cooked at lower tempera-tures as otherwise they will burst. Moreinformation is given in the relevant sec-tion.

Cooking durationIn general, the cooking durations forcooking with steam are the same as forcooking food in a saucepan. More infor-mation about any factors which may af-fect the cooking duration is given in therelevant sections.

The quantity of food does not affect thecooking time. 1 lb of potatoes will takethe same time to cook as ½ lb.

The durations given in the charts areguidelines only. We recommend select-ing the shorter cooking duration quotedto start with. If food is not cooked suffi-ciently after the shorter time it can beput back in the oven and cooked forlonger.

Cooking with liquidWhen cooking with liquid only fill thecooking pan ²/₃ full to prevent the liquidspilling when the cooking pan is re-moved from the oven.

Your own recipes - SteamcookingFood and recipes which are prepared inpot or a pan can also be cooked in thesteam oven. The cooking times in thesteam oven will be the same. Pleasenote that food will not be brown or crispwhen cooking with steam.

General notes

63

Wire oven rack / universal trayUse the rack above the universal traywhen roasting or broiling. The cookingliquids will collect in the tray and canthen be used to make a gravy or sauce.

If you are using the universal tray withthe rack on top, e.g. for broiling, insertthe tray between the rails of the siderunners and the rack will automaticallyslide in above them. When removingthem from the oven pull both parts outtogether.

Non-tip safety notches

The wire oven rack and universal trayhave non-tip safety notches in the mid-dle which prevent them being pulledright out when they only need to be par-tially pulled out. The tray and rack canthen only be taken out of the oven byraising them upwards and then pullingthem out.

Steam cooking

64

Vegetables

Fresh food

Prepare fresh vegetables in the usualway, i.e. wash, clean and cut them up.

Frozen food

Frozen vegetables do not need to bedefrosted beforehand unless the veg-etables have been frozen together in ablock.

To cook frozen vegetables, program thesame time as for fresh ones.

Break up the larger, frozen togetherpieces. Please refer to the cookingtimes on the packaging.

Cooking pan

Food such as peas or asparagusspears, which have little or no spacebetween them, will take longer to cookbecause the steam has less space towork in. For an even result, it is best touse a shallow container for these typesof food, and only fill it about1-2" (3-5 cm) deep. When cooking largequantities divide the food between 2 or3 shallow containers rather than usingone deep one.

Different types of vegetables which takethe same length of time to cook can becooked together in one cooking pan.

Use solid containers for vegetableswhich are cooked in liquid, e.g. cab-bage.

Shelf level

When cooking vegetables with a dis-tinctive color (e.g. beets) in a perforatedcontainer at the same time as cookingother foods in other containers, placethe drip tray directly underneath theperforated container to catch any dripsand therefore avoid any color transfer.

Cooking duration

As with conventional methods, whencooking vegetables with steam, thecooking duration will depend on thesize and also whether you want thevegetables to be al dente or soft/welldone. Example:firm potatoes, cut into quarters = approx. 17 minutesfirm potatoes, cut in half = approx. 21 minutes

Settings

MasterChef | Vegetables | ... | Steam Cook-ing

or

Operating Modes | Steam Cooking Temperature: 210°F / 100°CDuration: see chart

Steam cooking

65

The durations given in the charts for fresh vegetables are guidelines only. We rec-ommend selecting the shorter cooking duration quoted to start with. If vegetablesare not cooked sufficiently after the shorter time, they can be put back in thesteam oven and cooked some more.

Vegetables [min]

Artichokes 32–38

Cauliflower, whole 27–28

Cauliflower, florets 8

Beans, green 10–12

Broccoli, florets 3–4

Carrots, whole 7–8

Carrots, halved 6–7

Carrots, chopped 4

Chicory, halved 4–5

Chinese cabbage, chopped 3

Peas 3

Fennel, halved 10–12

Fennel, cut into strips 4–5

Kale, chopped 23–26

Waxy potatoes, peeledwholehalvedquartered

27–2921–2216–18

Fairly waxy potatoes, peeledwholehalvedquartered

25–2719–2117–18

Floury potatoes, peeledwholehalvedquartered

26–2819–2015–16

Kohlrabi, cut into sticks 6–7

Steam cooking

66

Vegetables [min]

Pumpkin, diced 2–4

Corn on the cob 30–35

Swiss chard, chopped 2–3

Peppers, diced / cut into strips 2

Potatoes cooked in skins, firm 30–32

Mushrooms 2

Leeks, chopped 4–5

Leek, halved lengthwise 6

Romanesco, whole 22–25

Romanesco, florets 5–7

Brussels sprouts 10–12

Red beets, whole 53–57

Red cabbage, chopped 23–26

Black salsify, whole 9–10

Celery root, cut into batons 6–7

Green asparagus 7

White asparagus, whole 9–10

Carrots, chopped 6

Spinach 1–2

Pointed cabbage, chopped 10–11

Celery, chopped 4–5

Rutabaga, chopped 6–7

White cabbage, chopped 12

Savoy cabbage, chopped 10–11

Zucchini, sliced 2–3

Snap peas 5–7

Cooking duration

Steam cooking

67

Meat

Fresh food

Prepare the meat as usual.

Frozen food

Meat should be thoroughly defrostedbefore cooking in the steam oven (see"Defrosting").

Preparation

For meat which needs to be seared be-fore being cooked, e.g. for a stew, searthe meat in a pan on the cooktop first.

Cooking duration

The cooking time depends on the thick-ness and consistency of the food. Thethicker the meat, the longer the cookingtime.

Tips

– Use a perforated pan to retain the fla-vor when cooking meat. Place a solidpan or universal tray underneath tocatch the juices. You can use these tomake a gravy or freeze them for lateruse.

– Boiling chicken, pork rind, meat, ribsand meat bones can be used to makestock. Place the meat together withsome mixed vegetables in a solidcooking pan and add cold water. Thelonger the cooking duration, thestronger the stock.

Settings

MasterChef | Meat | ... | Steam Cooking

or


Steam cooking

68

The cooking times given in the chart are guidelines only. We recommend selectingthe shorter cooking time to start, additional time can be added if necessary.

Meat [min]

Shank, covered with water 110–120

Pork knuckle 135–140

Chicken breast filet 8–10

Leg (Joint) 105–115

Prime rib, covered with water 110–120

Veal strips 3–4

Smoked pork chops 6–8

Lamb stew 12–16

Spring chicken 60–70

Roulade of turkey 12–15

Turkey breast 4–6

Cross rib, covered with water 130–140

Beef stew 105–115

Whole chicken, covered with water 80–90

Boiled beef 110–120

Cooking duration

Steam cooking

69

Sausage

Settings

MasterChef | Sausage | ... | Steam Cooking

or


Sausage [min]

Boiled sausage 6–8

Pork sausage 6–8

Veal sausage 6–8

Cooking duration

Fish

Fresh food

Prepare fresh fish in the usual way, i.e.clean, gut and filet.

Frozen food

Frozen fish should be slightly defrostedbefore cooking.

Preparing for use

Add some lemon or lime juice to fishbefore cooking. The citric acid helps theflesh stay firm.

It is not necessary to season fish whencooking with steam as this method re-tains the minerals which give the fish itsunique flavor.

Cooking pans

If using a perforated pan, grease it first.

Shelf level

When cooking fish in a perforated con-tainer at the same time as cookingother types of food in other containers,place the container with the fish directlyabove the tray to catch any liquid andso avoid any transfer of tastes to otherfood.

Steam cooking

70

Temperature

185° F – 195° F / 85° C – 90° C For gently cooking delicate types offish, such as sole.

212° F / 100 °CFor cooking firmer types of fish, e.g.cod and salmon.Also for cooking fish in sauce or stock.

Cooking duration

The cooking duration depends on thethickness and the consistency of thefood, and not on the weight.

The longer fish cooks, the firmer itsflesh will become. Use the cooking du-rations given in the chart. If you findthat the fish is not cooked sufficientlyonly cook it for a few minutes more.

When cooking fish in sauce or stock,we recommend that you increase thecooking duration quoted by a few min-utes.

Tips

– Adding herbs and spices, such asdill, will help bring out the full flavor ofthe fish.

– Cook large fish in the swimming posi-tion. To help maintain the shape ofthe fish, place a small cup or similarupside down in the cooking pan, andarrange the fish bellyside down overthe cup.

– You can use any fish scraps, e.g. fishheads, bones, tails etc to make a fishstock. Place the fish scraps togetherwith some mixed vegetables in asolid cooking pan and add cold wa-ter. Cook at 212°F / 100°C for 60 to90 minutes. The longer the cookingduration, the stronger the stock.

Settings

MasterChef | Fish | ... | Steam Cooking

or

Operating Modes | Steam Cooking Temperature: see chartDuration: see chart

Steam cooking

71

The durations given in the chart are guidelines for fresh fish. We recommend se-lecting the shorter cooking duration quoted to start with. If the fish is not cookedsufficiently after the shorter time, it can be put back in the steam oven and cookedsome more.

Fish [°F / °C] [min]

Eel 212 / 100 5–7

Perch filet 212 / 100 8–10

Mahi Mahi filet 185 / 85 3

Trout, 1/2 lb (250 g) 195 / 90 10–13

Halibut filet 185 / 85 4–6

Cod filet 212 / 100 6

Carp, 3 lbs (1.5 kg) 212 / 100 18–25

Salmon filet 212 / 100 6–8

Salmon steak 212 / 100 8–10

Rainbow trout 195 / 90 14–17

Pangasius filet 185 / 85 3

Ocean Perch filet 212 / 100 6–8

Haddock filet 212 / 100 4–6

Flounder filet 185 / 85 4–5

Monkfish filet 185 / 85 8–10

Sole filet 185 / 85 3

Turbot filet 185 / 85 5–8

Tuna filet 185 / 85 5–10

Pike Perch filet 185 / 85 4

Temperature / Cooking duration

Steam cooking

72

Shellfish

Preparation

Defrost frozen shellfish before cooking with steam.

Peel, clean and wash the shellfish.

Cooking pan

If using a perforated pan, grease it first.

Cooking duration

The longer shellfish are cooked, the tougher they become. Use the cooking dura-tions given in the chart.

When cooking shellfish in sauce or stock, we recommend that you increase thecooking duration quoted by a few minutes.

Settings

MasterChef | Shellfish | ... | Steam Cooking

or


[°F / °C] [min]

Shrimp 195 / 90 3

Small shrimp 195 / 90 3

King prawns 195 / 90 4

Crayfish 200 / 95 10–15

Large shrimp 195 / 90 3


Steam cooking

73

Mussels

Fresh food

Warning - danger of food poisoning.Only cook mussels which are closed. Do not eat mussels which have notopened after being cooked.

Steep fresh mussels in water for a few hours before cooking to rinse out any sand.Then scrub the mussels thoroughly to clean them.

Frozen food

Defrost frozen mussels before cooking.

Cooking duration

The longer mussels are cooked, the tougher they become. Use the cooking dura-tions given in the chart.

Settings

MasterChef | Mussels | ... | Steam Cooking

or


[°F / °C] [min]

Barnacles 212 / 100 2

Cockles 212 / 100 2

Bearded mussels 195 / 90 12

Scallops 195 / 90 5

Razor clams 212 / 100 2–4

Clams 195 / 90 4


Steam cooking

74

RiceRice swells when cooked and needs to be cooked in liquid. The proportion of riceto liquid will vary depending on the type of rice.

The rice absorbs all the liquid. Therefore none of the nutrients are lost.

Settings

MasterChef | Rice | ... | Steam Cooking

or


RatioRice to liquid

[min]

Basmati rice 1 : 1.5 15

Parboiled rice 1 : 1.5 23–25

Round grain rice

Pudding rice

Risotto rice

1 : 2.5

1 : 2.5

30

18–19

Brown rice 1 : 1.5 26–29

Wild rice 1 : 1.5 26–29

Cooking duration

Steam cooking

75

Pasta

Dry pasta

Dry pasta swell when cooked and needs to be cooked in liquid. The liquid mustcover the pasta. Using hot liquid gives better results.

Increase the cooking time stated by the manufacturer by approx. ¹/₃.

Fresh food

Fresh noodles and pasta, for example, from the store refrigerator, do not swell.Fresh pasta should be cooked in a greased perforated pan.

Separate any pieces of pasta which have stuck together and spread them out inthe cooking pan.

Settings

MasterChef | Pasta | ... | Steam Cooking

or


Fresh food [min]

Gnocchi 2

Round Knoepfli 1

Ravioli 2

Spaetzle 1

Tortellini 2

Dry pasta,covered with water

Flat pasta 14

Soup pasta 8

Cooking duration

Steam cooking

76

DumplingsReady-made dumplings in wrappers need to be covered completely with water.Otherwise they will not absorb enough water and will fall apart, even if steeped inwater prior to cooking.

Cook fresh dumplings in a greased, perforated container.

Settings

MasterChef | Pasta | ... | Steam Cooking

or


[min]

Steamed dumplings 30

Yeast dumplings 20

Boil-in-the-bag potato dumplings 20

Boil-in-the-bag bread dumplings 18–20

Cooking duration

Steam cooking

77

GrainsGrain swells when cooked and needs to be cooked in liquid. The proportion ofgrain to liquid will vary depending on the type of grain.

Grain can be cooked whole or cracked.

Settings

MasterChef | Grain | ... | Steam Cooking

or


RatioGrain to liquid

[min]

Amaranth 1 : 1.5 15–17

Bulgur 1 : 1.5 9

Green spelt, whole 1 : 1 18–20

Green spelt, cracked 1 : 1 7

Oats, whole 1 : 1 18

Oats, cracked 1 : 1 7

Millet 1 : 1.5 10

Polenta 1 : 3 10

Quinoa 1 : 1.5 15

Rye, whole 1 : 1 35

Rye, cracked 1 : 1 10

Wheat, whole 1 : 1 30

Wheat, cracked 1 : 1 8

Cooking duration

Steam cooking

78

LegumesSoak legumes for at least 10 hours in cold water before cooking. Soaking makesthe legumes more digestible and shortens the cooking duration required. Soakedlegumes must be covered with liquid during cooking.

Lentils do not need to be soaked before cooking.

With unsoaked legumes, a certain ratio of pulses to liquid is required depending ontype.

Settings

MasterChef | Legumes | ... | Steam Cooking

or


Soaked

[min]

Beans

Kidney beans 55–65

Azuki beans 20–25

Black beans 55–60

Pinto beans 55–65

White beans 34–36

Peas

Yellow peas 40–50

Green peas, shelled 27

Cooking duration

Steam cooking

79

Unsoaked

RatioLegumes to liquid

[min]

Beans

Kidney beans 1 : 3 130–140

Azuki beans 1 : 3 95–105

Black beans 1 : 3 100–120

Pinto beans 1 : 3 115–135

White beans 1 : 3 80–90

Lentils

Brown lentils 1 : 2 13–14

Red lentils 1 : 2 7

Peas

Yellow peas 1 : 3 110–130

Green peas, shelled 1 : 3 60–70

Cooking duration

Steam cooking

80

EggsUse a perforated container to prepare boiled eggs in the steam oven.

The eggs do not need to be pierced before cooking as they are gradually warmedduring the preheating phase and so do not burst when they are cooked withsteam.

When using a solid container for making egg dishes such as scrambled eggs, re-member to grease it first.

Settings

MasterChef | Eggs | ... | Steam Cooking

or

Operating Modes | Steam Cooking Temperature: 210°F / 100°C

Steam cooking

81

FruitCook fruit in a solid container so that none of the juice is lost. If you wish to cookfruit in a perforated container, place a solid container directly underneath it to col-lect the juice.

Tip: You can use the collected juice to prepare a glaze.

Settings

MasterChef | Fruit | ... | Steam Cooking

or


[min]

Apple chunks 1–3

Pears chunks 1–3

Cherries 2–4

Mirabelle plums 1–2

Nectarine / Peach chunks 1–2

Plums 1–3

Quince, diced 6–8

Rhubarb pieces 1–2

Gooseberries 2–3

Cooking duration

Steam cooking

82

Menu Cooking - Manual

Before cooking meals with the "MenuCooking" function, turn off the steamreduction system (see "Settings").

"Menu Cooking" is intended for cookinga whole meal containing types of foodwhich have different cooking durations,e.g., fish filet with rice and broccoli.Each dish is placed in the oven at dif-ferent times so that they are all ready atthe same time.

Shelf level

When cooking fish or food with a dis-tinctive color (e.g. beetroot) in a perfo-rated container, place the perforatedcontainer directly above the drip tray /universal tray (depending on model) toavoid any transfer of flavor or color toother food and to prevent liquid drip-ping onto food below it.

Temperature

Whole meals should be cooked at atemperature of 212°F / 100°C as this isthe temperature required to cook themajority of foods. Do not cook a whole meal at the lowesttemperature when different tempera-tures are required for different types offood, e.g. 185°F / 85°C for seabreamand 212°F / 100°C for potatoes.

If the recommended cooking tempera-ture for the food is 185°F / 85°C, for ex-ample, try cooking it at 212°F / 100°Cand testing the result. Some delicatetypes of fish with a soft structure, e.g.sole and plaice will become very firmwhen cooked at 212°F / 100°C.

Cooking duration

If you are increasing the recommendedtemperature, shorten the cooking dura-tion by approx. ¹/₃.

Example

Rice 20 minutes

Tilapia filet 6 minutes

Broccoli 4 minutes

20 minutes minus 6 minutes = 14 min-utes (first cooking duration: rice)

6 minutes minus 4 minutes = 2 minutes(second cooking duration: tilapia filet)

Time left = 4 minutes (third cooking du-ration: broccoli)

Cook-ing du-rations

20 min. - rice

6 min. - tilapiafilet

4 min. -broccoli

Setting 14 min. 2 min. 4 min.

Steam cooking

83

Method

Place the rice in the steam oven first.

Set the first cooking duration: 14 min-utes.

After 14 minutes, place the tilapia inthe steam oven.

Set the second cooking duration: 2minutes.

After 2 minutes, place the broccoli inthe steam oven.

Set the third cooking duration: 4 min-utes.

Sous-vide (vacuum) cooking

84

Always follow USDA guidelines onfood safety.

This gentle cooking method allows foodto be cooked slowly at a low, constanttemperature in vacuum packaging.

With vacuum cooking, moisture doesnot evaporate and all nutrients and fla-vors are retained.

The result is flavorful and cookedevenly.

Only use food that is fresh and ingood condition.Ensure hygienic conditions and thatfood has not been out of the refriger-ator too long, e.g. during transporta-tion.

Use only heat-stable, boiling-resis-tant vacuum bags.Do not cook food in the manufactur-ers packaging, such as vacuum-packed frozen food. It is possiblethat an unsuitable vacuum bag wasused.Use the vacuum bag only once.

Vacuum-seal the food in a chambersystem vacuum sealer only.


85

Important information on useTo obtain an optimum cooking result,observe the following information:

– Use fewer herbs and spices than forconventional cooking, since the influ-ence on the taste of the food is moreintense. You can also prepare the food unsea-soned and add seasonings aftercooking.

– The cooking duration reduces whensalt, sugar, and liquids are added.

– The food becomes firmer with theaddition of acidic ingredients, suchas lemon or vinegar.

– Do not use alcohol or garlic, as anunpleasant taste may result.

– Only use vacuum bags that matchthe size of the food. If the vacuumbag is too big, too much air may re-main inside.

– If you want to cook several foods inone vacuum bag, put the food in thebag one next to the other.

– If you want to cook food in severalvacuum bags at once, put the bagson the shelf one next to the other.

– Cooking durations will depend on thethickness of the food.

– In case of higher temperatures and/orlonger cooking durations, the appli-ance may run out of water. Check thedisplay from time to time.

– Keep the door closed during thecooking process. Opening the doorextends the cooking process and canaffect the cooking result.

– Information on temperature and dura-tion from sous-vide recipes cannotalways be adopted 1:1. Adjust thesesettings according to the desiredlevel of doneness.


86

Tips– To shorten the preparation times, you

can vacuum food 1–2 days beforethe cooking procedure. Store thevacuumed food in the refrigerator at amaximum of 41°F / 5°C. To maintainquality and taste, the food must becooked after 2 days at the latest.

– Freeze liquids such as marinades be-fore vacuum-sealing to prevent themfrom escaping from the vacuum bag.

– Fold the edges of the vacuum bagoutwards for filling in order to obtainclean, perfect weld seams.

– If you do not want to eat the food di-rectly after cooking, put it in an icebath and then store it at a maximumof 41°F / 5°C. In this way, you can maintain qualityand taste while extending the life ofthe food. Exception: Eat poultry immediatelyafter cooking.

– After cooking, cut the vacuum bag onall sides to access the food better.

– Briefly fry meat and firm types of fish(such as salmon) before serving for aroasted aroma.

– Extra marinade can be used to pre-pare a sauce.

– Serve the food on preheated plates.


87

Method Rinse the food under cold water and

dry it.

Put the food in a vacuum bag andadd spices or liquid if desired.

Vacuum-seal the food in a chambersystem vacuum sealer.

For optimum cooking results, insertthe rack on shelf level 2.

Lay the vacuum-sealed food on theshelf (next to each other in the caseof several bags).


Select Sous-vide.

Adjust the recommended tempera-ture, if necessary.

Confirm with OK.

Set the cooking duration. Any timebetween 1 minute and 10 hours canbe set.

Confirm with OK.

Select additional settings if required(see "Operation: Steam cooking - Ad-ditional functions").

Possible causes for poor re-sultsThe vacuum bag has opened:

– The weld seam was not clean or sta-ble enough and dissolved.

– The bag was damaged by a sharpbone.

The food has an unpleasant or strangetaste:

– Incorrect storage of the food; thefood was kept out of the refrigeratorfor too long.

– The food was contaminated withbacteria before it was vacuumsealed.

– Too much spice was used.

– The bag or weld seam were dam-aged.

– The vacuum was insufficient.

– The food was not immediately eatenor cooled after cooking.


88

Food Added in ad-vance

[°F / °C] [min]

Sugar Salt

Fish

Cod filet, 1" (2.5 cm) thick x 130 / 54 35

Salmon filet, 1 1/4" (3 cm) thick x 125 / 52 30

Monkfish filet x 145 / 62 18

Pikeperch filet, 3/4" (2 cm) thick x 130 / 55 30

Vegetables

Cauliflower florets, medium to large x 185 / 85 40

Squash in slices x 185 / 85 15

Kohlrabi in slices x 185 / 85 30

Asparagus, white, whole x x 185 / 85 22–27

Sweet potatoes in slices x 185 / 85 18

Fruit

Pineapple in slices x 185 / 85 75

Apple in slices x 175 / 80 20

Bananas, whole 145 / 62 10

Peaches, halved x 145 / 62 25–30

Rhubarb pieces 167/75 13

Plums, halved x 160 / 70 10–12

Miscellaneous

Beans, white, soaked at a 1:2 ratio (beans to liquid)

x 195 / 90 240

Shrimp, peeled and deveined x 135 / 56 19–21

Egg, whole 149 - 151 /65–66

60

Scallops, removed from shell 125 / 52 25

Shallot, whole x x 185 / 85 45–60



89

Food Added in ad-vance

[°F / °C] [min]

Sugar Salt Medium* Well done*

Meat

Duck breast, whole x 151 / 66 162 / 72 35

Rack of lamb 136 / 58 144 / 62 50

Beef tenderloin, 1 3/4" (4cm) thick

133 / 56 142 / 61 120

Beef filet, 1" (2.5 cm) thick 133 / 56 – 120

Pork tenderloin, whole x 145 / 63 153 / 67 60


* Degree of donenessThe "well done" degree of doneness has a higher core temperature than "medium," but isnot cooked through in the traditional sense.


90

ReheatingReheat brassicas (e.g., kohlrabi andcauliflower) only in combination with asauce. Without sauce, an unpleasantcabbage-like taste and gray-browncolor may develop.

Food with a short cooking time andfood whose degree of cookingchanges during reheating, e.g., fish,are fundamentally not suited for re-heating.

Preparation

Place the cooked food into ice water forabout an hour directly after cooking.The fast cooling prevents the food fromcontinuing to cook. The optimum cook-ing condition is thus retained. Then store the food in the refrigerator ata maximum of 41°F / 5°C.

Please note that the quality of thefood decreases the longer it isstored.We recommend that you do not storethe food in the refrigerator for longerthan 5 days before reheating.

Settings

Operating Modes | Sous-videTemperature: see chartDuration: see chart


91

Table for the reheating of food cooked with the sous-vide method

Food [°F / °C] 2 [min]

Medium1 Well-done1

Meat

Rack of lamb 136 / 58 144 / 62 30

Beef filet steak, 1 3/4" (4 cm) thick 133 / 56 142 / 61 30

Beef rump steak, 1" (2.5 cm) thick 133 / 56 – 30

Pork tenderloin, whole 145 / 63 153 / 67 30

Vegetables

Cauliflower florets, medium to large3 185 / 85 15

Kohlrabi in slices3 185 / 85 10

Fruit

Pineapple in slices 185 / 85 10

Other food

Beans, white, soaked at a 1:2 ratio (beans to liquid)

194 / 90 10

Shallot, whole 185 / 85 10

Temperature / time

1 Degree of donenessThe "done" degree of doneness has a higher core temperature than "medium," but is notcooked through in the classical sense.2 The times apply for food with a starting temperature about 41°F / 5°C (refrigerator temper-ature).3 Reheat only cooked in sauce.

Special modes

92

Reheat


To reheat food cooked with the sous-vide method, use the "Sous-vide"mode (see the "Sous-vide – Reheat-ing" chapter).

The steam oven is very effective at re-heating food gently, without drying itout or cooking it further. The food re-heats evenly and does not need to bestirred during the reheating process.

You can reheat individual dishes orplated meals which have been preparedpreviously (e.g. meat, vegetables andpotatoes).

Suitable containers

Small quantities can be reheated on aplate, larger quantities should be placedin a cooking pan.

Duration

10-15 minutes are usually sufficient forone plate of food. More than one platewill need a little longer.If you are reheating several platedmeals one after the other, the reheatingtime can be reduced by around 5 min-utes for the second and subsequentplates as the oven will still be hot.

Moisture content

The more moist the food, the less mois-ture that needs to be added.

Tips

– Food does not need to be coveredbefore it is reheated.

– Do not reheat large items whole. Di-vide it into portions and reheat theseas plated meals.

– Compact items, such as stuffed pep-pers or roulades, should be cut inhalf.

– Please note that breaded items willnot retain their crispness when theyare reheated.

– Reheat sauces separately, except fordishes such as stew and casseroleswhere the sauce is part of the dish.

Settings

Special Modes | ReheatorOperating Modes | Combi Steam | Convec-tion Bake

Temperature: see chartMoisture: see chartDuration: see chart

Special modes

93

Food [°F / °C] [%] [min]

Vegetables

CarrotsCauliflowerKohlrabiBeans

250 / 120 70 8–10

Side dishes

PastaRicePotatoes, halved lengthways

250 / 120 70 8–10

DumplingsMashed potato

285 / 140 70 18–20

Meat and poultry

Sliced meat, 1/2" / 1 ¹/₂ cm thickRoulades, slicedBeef stewLamb ragoutChicken cutletsTurkey cutlets, sliced

285 / 140 70 11–13

Fish

Fish filletFish roulade, halved

285 / 140 70 10–12

Plated meals

Spaghetti, tomato sauceRoast pork, potatoes and vegetablesStuffed peppers (halved), riceChicken fricassee, riceVegetable soupCreamy soupClear soupStew

250 / 120 70 10–12

Temperature / Moisture / Duration

Special modes

94

Defrost


It is much quicker to defrost food in thesteam oven than at room temperature.

Temperature

140°F / 60°C is the best temperature fordefrosting.Exception: 122°F / 50°C for mincedmeat and game

Before and after defrosting

Remove all packaging before defrost-ing.Exceptions: Leave bread and bakedgoods in their packaging as otherwisethey will absorb moisture and becomesoft.

Allow defrosted food to stand at roomtemperature after removing it from theoven. The standing time is necessary toallow the even distribution of heat.

Cooking pan

Danger of salmonella poisoning.Do not use the liquid from defrostedmeat or poultry. Dispose and washthe container, the sink and yourhands.

Use a perforated container with a solidcontainer underneath it when defrostingfood which will drip, such as poultry.This way food will not be lying in de-frosted liquid.

Foods which don't drip can be de-frosted in a solid cooking pan.

Tips

– Fish does not need to be fully de-frosted before cooking. Defrost sothat the surface is sufficiently thawedto take herbs and seasoning. De-pending on the thickness of the fish,2–5 minutes should be enough.

– When defrosting food which hasfrozen together, e.g. berries, chops,fish filets etc. separate it about half-way through the defrosting time.

– Do not refreeze food once it hasthawed.

– Defrost frozen ready meals accordingto the instructions on the packaging.

Settings

Special Modes | DefrostorOperating Modes | Steam Cooking

Temperature: see chartDefrosting duration: see chart

Special modes

95

Food to be defrosted Quantity [°F / °C] [min] [min]

Fruit

Apple sauce 1/2 lb / 250 g 140 / 60 20–25 10–15

Apple chunks 1/2 lb / 250 g 140 / 60 20–25 10–15

Apricots 1 lb / 500 g 140 / 60 25–28 15–20

Strawberries 10.6 oz / 300 g 140 / 60 8–10 10–12

Raspberries / Black currants 10.6 oz / 300 g 140 / 60 8 10–12

Cherries 5.3 oz / 150 g 140 / 60 15 10–15

Peaches 1 lb / 500 g 140 / 60 25–28 15–20

Plums 1/2 lb / 250 g 140 / 60 20–25 10–15

Gooseberries 1/2 lb / 250 g 140 / 60 20–22 10–15

Vegetables

Frozen in a block 10.6 oz / 300 g 140 / 60 20–25 10–15

Fish

Fish filets 14 oz / 400 g 140 / 60 15 10–15

Trout 1 lb / 500 g 140 / 60 15–18 10–15

Lobster 300 g/10.6 oz. 140 / 60 25–30 10–15

Shrimp 10.6 oz / 300 g 140 / 60 4–6 5

Ready meals

Meat, vegetables, sidedishes / stew / soup

17 oz / 480 g 140 / 60 20–25 10–15

Meat

Roast meat, sliced 4.4-5.3 oz. /125–150 g each

140 / 60 8–10 15–20

Ground meat 1/2 lb / 250 g 125 / 50 15–20 10–15

Ground meat 1 lb / 500 g 125 / 50 20–30 10–15

Stew 1 lb / 500 g 140 / 60 30–40 10–15

Stew 2 lbs / 1000 g 140 / 60 50–60 10–15

Liver 1/2 lb / 250 g 140 / 60 20–25 10–15

Cutlets / chops / sausage 28 oz / 800 g 140 / 60 25–35 15–20

Poultry

Special modes

96

Food to be defrosted Quantity [°F / °C] [min] [min]

Chicken 2 lbs / 1000 g 140 / 60 40 15–20

Chicken thighs 5.3 oz / 150 g 140 / 60 20–25 10–15

Chicken filet 1 lb / 500 g 140 / 60 25–30 10–15

Turkey drumsticks 1 lb / 500 g 140 / 60 40–45 10–15

Baked goods

Puff pastries / Yeast bakedgoods

– 140 / 60 10–12 10–15

Cakes and cookies 14 oz / 400 g 140 / 60 15 10–15

Bread / Rolls

Rolls – 140 / 60 30 2

Rye bread, sliced 1/2 lb / 250 g 140 / 60 40 15

Whole grain bread, sliced 1/2 lb / 250 g 140 / 60 65 15

White bread, sliced 5.3 oz / 150 g 140 / 60 30 20

Temperature / Duration / Standing time

Special modes

97

Canning


Only use unblemished, fresh producewhich is in good condition.

Glass jars

Use clean glass jars and accessoriesand check them for any defects. Glassjars with twist off lids or glass lids with arubber seal are suitable.

Make sure that all the glass jars are thesame size so that bottling is carried outevenly.

After you have filled the jars with thebottled produce, clean the glass rimswith a clean cloth and hot water andthen seal the jars.

Fruit

Sort fruit carefully, rinse it briefly butthoroughly and allow it to drain. Takegreat care when cleaning soft fruit as itis very delicate.

Remove any peel, stalks, cores or pits.Cut up large fruit. For example, cut ap-ples into slices.

If you are bottling fruit with pits (e.g.plums, apricots) without removing thepits, pierce the fruit several times with afork or wooden skewer as otherwise itwill burst.

Vegetables

Rinse, clean and cut up vegetables.

Vegetables should be blanched beforebottling to help them retain their color(see "Blanching").

Fill volume

Fill the glass jars with produce up to amaximum of 1 1/4" (3 cm) below therim. Do not pack down as this woulddamage the cell walls of the produce.Bang the jar gently on a cloth to helpdistribute the contents evenly.

Use a sugar solution for fruit and a saltor vinegar solution for vegetables.

Tips

– Make use of residual heat by leavingthe jars in the oven for 30 minutes af-ter it has switched off.

– Then cover the jars with a cloth andallow to cool for approx. 24 hours.

Method

Place a perforated pan on the lowestshelf level.

Place the jars (all the same size) inthe perforated cooking pan. Ensurethat they do not touch one another.

Settings

Special Modes | CanningorOperating Modes | Steam Cooking

Special modes

98

JuicingThis appliance is ideal for extractingjuice from soft, firm and hard fruit.

It is best to use overripe fruit, as theriper the fruit the greater the quantity ofjuice produced. Very ripe fruit will alsoproduce a more intense flavor.

Preparation

Sort and rinse the fruit. Cut out anyblemishes.

Remove the stalks from grapes andcherries as these are bitter. The stalksdo not need to be removed fromberries.

Cut larger fruit into chunks approx.1" (2 cm) in size. The harder the fruit thesmaller the pieces should be.

Tips

– Try experimenting with mild and tartflavors.

– The juice quantity and aroma are im-proved if sugar is added to the fruitand is allowed to soak in for severalhours. We recommend ¼–½ cup (50–100 g) sugar per 2 lbs (1 kg) of sweetfruit and ½–¾ cup (100–150 g) sugarfor 2 lbs (1 kg) tangy fruit.

– If you wish to bottle the juice ratherthan consume it straight away, whilestill hot pour it into clean bottles andseal immediately.

Method

Put the prepared fruit (cleaned,washed, chopped etc.) into a perfo-rated cooking pan.

Place a solid container or the univer-sal tray underneath to catch the juice.

Settings

Operating Modes | Steam Cooking Temperature: 210°F / 100°CDuration: 40–70 minutes

Special modes

99

Menu CookingYou can cook up to three different typesof food, e.g. fish with a side dish andvegetables.The food can be selected in any orderyou like. The appliance will automati-cally sort them out in order of cookingduration required. The one with thelongest duration goes in the oven first.

The Ready at and Start at functions arenot available for "Menu Cooking."

Method

Turn the steam oven on.


Then place the drip tray / universaltray (depending on model) in the ap-pliance.

Select Special Modes | Menu Cooking.

Select the type of food.

Depending on the food, you will beasked about the size and the degree ofdoneness.

Select or enter the values requiredand then confirm your selection withOK.

Select Add next ingredient.

Select the food you want and pro-ceed in the same way as with the firstingredient.

Repeat the procedure, if necessary,for the third ingredient.

After you have confirmed Start MenuCooking, the display will tell you whichfood to put in the oven. At the end ofthe preheating phase, the display willshow when the next food type is to beplaced in the oven. When the time forthe next food type to be placed in theoven is reached, the display will showthe food type and the shelf runner. Thisprocess will be repeated for the thirdfood type.

You can still cook food types not listedon the display together. See "MenuCooking - Manually" for details onhow to do this.

Special modes

100

DehydrateOnly use the special application Dehydrate or the Combi Steam | Convection Bakemode to dry food so that moisture can be dissipated.

Method

Cut the food into similar sized pieces.

Place the pieces on the rack covered with baking paper.

Tip: Bananas and pineapple are not suitable for drying in a combi steam oven.

Settings

Special Modes | DehydrateTemperature: see chartDrying time: see chart

or

Operating Modes | Combi Steam | Convection BakeTemperature: see chartDrying time: see chartMoisture: 0%

Food [°F / °C] [h]

Apple, rings 160 / 70 6–8

Apricots, halved, pitted 140-160 / 60–70

10–12

Pears, sliced 160 / 70 7–9

Herbs 140 / 60 1.5–2.5

Mushrooms 160 / 70 3–5

Tomatoes, sliced 160 / 70 7–9

Citrus fruit, sliced 160 / 70 8–9

Plums, pitted 140-160 / 60–70

10–12

Temperature / Time (hours)

Special modes

101

Making Yogurt


To make yogurt, you will need eitherfresh live yogurt or yogurt culture, ob-tainable from health food stores.

Use natural yogurt with live culture andwithout additives. Do not use heat-treated yogurt.

The yogurt must be fresh (short storagetime).

You can use either pasteurized or freshwhole milk. Pasteurized milk can beused without any further treatment.Fresh milk must first be heated to195° F / 90° C (not boiled!) and thencooled down to 95° F / 35° C. Freshmilk will give a firmer yogurt than long-life milk.

The yogurt and milk should have thesame percentage fat.

Do not move or shake the jars while theyogurt is thickening.

After preparing the yogurt, it must beimmediately placed in the refrigerator tocool down.

The firmness, fat content and culturesused in the yogurt starter all affect theconsistency of homemade yogurt. Notall yogurts are equally suitable as yo-gurt starters.

Possible causes for poor results

Yogurt is not set:Incorrect storage of the yogurt starter,too much time out of the refrigerator,packaging was damaged, milk was in-sufficiently heated.

Liquid has not been removed:Jars were moved, yogurt was notcooled down quickly enough.

Yogurt is grainy:Milk was overheated or in poor condi-tion, milk and starter yogurt not evenlystirred.

Tip: When using yogurt enzyme, yogurtcan be made from a milk / cream mix-ture. Mix ³/₄ liter/3 cups milkwith ¹/₄ liter/1 cup cream.

Special modes

102

Method

Mix ½ cup (100 g) yogurt with 4 cups(1 liter) of milk or make up the mixturewith yogurt starter powder, followingthe instructions on the packaging.

Pour the mixture into glass jars andseal them.

Place the jars in a cooking pan. En-sure that they do not touch one an-other.

Immediately after the yogurt has beenmade, place the jars in the refrigera-tor, taking care not to move them un-necessarily.

Settings

MasterChef | Special | Make Yogurt

or

Operating Modes | Steam Cooking Temperature: 104°F / 40°CDuration: 5:00 hours

Proofing

Method

Prepare the dough according to therecipe.

Place the bowl in a perforated cook-ing pan or on the rack.

Settings

Special Modes | ProofDuration: as per recipe instructions

or

Operating Modes | Combi Steam | Convec-tion BakeHumidity: 100%Temperature: 85°F / 30°CDuration: as per recipe instructions

Special modes

103

Dissolving Gelatine

Method

Gelatine sheets: Completely coverthe gelatine sheets with cold waterand leave to soak for 5 minutes. Re-move the gelatine sheets from thebowl and squeeze them out. Emptythe bowl. Place the squeezed gelatinesheets back in the bowl.

Gelatine powder: Place the gelatinepowder in a bowl and add water ac-cording to the instructions on thepackaging.

Cover the bowl and place it in a per-forated cooking pan.

Settings

MasterChef | Special | Dissolve Gelatine

or

Operating Modes | Steam Cooking Temperature: 194°F / 90°CDuration: 1 minute

Melting ChocolateYou can use the steam oven for meltingany type of chocolate.

Method

Break the chocolate into smallpieces. Leave chocolate cake cover-ing in its packaging, and place in aperforated cooking pan.

Place large quantities in a solid con-tainer and small quantities in a cup ora bowl.

Cover the container or the dish with alid or with foil that is resistant to tem-peratures up to 212°F / 100°C and tohot steam.

Stir large quantities once duringcooking.

Settings

MasterChef | Special | Melt Chocolate

or

Operating Modes | Steam Cooking Temperature: 149°F / 65°CDuration: 20 minutes

Special modes

104

Skinning Fruits and Vegetables

Method

Cut a cross in the top of tomatoes,nectarines etc. This will allow the peelto be removed more easily.

Place the food in a perforated pan, ifcooking with steam or a universaltray, if using the grill.

For almonds, it is important to plungethem into cold water as soon as theyare taken out of the oven otherwisethe skin cannot be removed.

Settings

Operating Modes | Maxi BroilBroil level: 3Duration: see chart

Food [min]

Bell Peppers 10

Tomatoes 7

durationOperating Modes | Steam CookingTemperature: 210°F / 100°CDuration: see chart

Food [min]

Apricots 1

Almonds 1

Nectarines 1

Bell Peppers 4

Peaches 1

Tomatoes 1

Duration

Special modes

105

Preserving ApplesYou can treat homegrown apples in thesteam oven to increase the length oftime for which you can store them.Once treated, the apples will keep for 5to 6 months when stored in a dry, cooland well-ventilated place. This methodis only suitable for apples and not forother types of fruit.

Settings

MasterChef | Fruit | Apples | Whole | Pre-serving

or

Operating Modes | Steam Cooking Temperature: 125°F / 50°CPreserving time: 5 minutes

BlanchingBlanch fruit and vegetables beforefreezing them. Blanching helps maintainthe quality of the produce when it isfrozen.

Blanching vegetables also helps themretain their original color.

Method

Put the prepared vegetables(cleaned, washed, chopped etc.) intoa perforated cooking pan.

Once blanched, plunge the vegeta-bles into ice cold water to cool themdown quickly. Drain them well.

Settings

Special Modes | Blanching

or

Operating Modes | Steam Cooking Temperature: 210°F / 100°CBlanching time: 1 minute

Special modes

106

Sweating OnionsSweating means cooking the onions intheir own juices, with the addition of alittle fat if necessary.

Method

Cut the onions up into small piecesand place them in a solid cookingpan with a little butter.

Cover the container or the dish with alid or with foil that is resistant to tem-peratures up to 212°F / 100°C and tohot steam.

Settings

MasterChef | Special | Steam Onions

or

Operating Modes | Steam Cooking Temperature: 210°F / 100 °CDuration: 4 minutes

Rendering FatThe bacon will not become brown.

Method

Place the bacon (diced or rashers) ina solid cooking pan.

Cover the container with a lid or withfoil that is temperature resistant up to212°F / 100°C and to steam.

Settings

MasterChef | Special | Render Fat

or

Operating Modes | Steam Cooking Temperature: 210°F / 100 °CDuration: 4 minutes

Special modes

107

Sanitizing CookwareThe steam oven will sanitize baby bot-tles and other cookware. Check before-hand that the manufacturer guaranteesall components are to be heat resistantto 212° F / 100 °C and also steam resis-tant follow manufacturers instructions.

Dismantle, clean and thoroughly rinsebaby bottles. Reassemble the bottlesonly after they have completely dried.This prevents recontamination.

Method

Place the individual parts on a rack orin a perforated cooking container, en-suring that they do not touch one an-other (on their sides or with the open-ing facing downwards). This will allowthe steam to reach the parts from allsides.

Place the rack or the container on thelowest shelf level.

Settings

Special Modes | Sanitize Cookware Duration: 1 minute to 10 hours

or


Heating Damp Towels

Method

Moisten the towels and then roll themup.

Place them beside one another in aperforated cooking pan.

Settings

MasterChef | Special | Heat Damp Towels

or


Special modes

108

Decrystallizing Honey

Method

Loosen the lid and place the jar ofhoney in a perforated cooking pan.

Stir the honey once during the cook-ing procedure.

Settings

MasterChef | Special | Decrystallize Honey

or

Operating Modes | Steam Cooking Temperature: 140°F / 60°CDuration: 90 minutes (irrespective of thesize of jar or the amount of honey in thejar)

Pizza

Settings

Special Modes | PizzaorOperating Modes | Convection Bake

Temperature: 355-437°F / 180–225°C Duration: 1–20 minutesTip: Use the rack lined with bakingparchment

Special modes

109

Making jamOnly use unblemished, fresh producewhich is in good condition.

Glass jars

Only use sterilised jars with twist-off lidsup to a maximum capacity of 1 cup /250 ml.

After pouring in the jam, clean the out-side of the rim of the jar with a clothand hot water.

Preparation

Sort fruit carefully, rinse it briefly butthoroughly and allow it to drain. Takegreat care when cleaning soft fruit as itis very delicate and squashes easily.Remove any stalks, cores or pits.

Purée the fruit as otherwise the pre-serve will not set. Add jam sugar to thefruit (according to packet instructions)and stir well.

For sweet fruit and berries you shouldalso add some citric acid.

Method

Fill jars maximum 2/3 full.

Place the open jars in a perforatedcooking pan or on the rack.

At the end of the program take thejars out of the steam oven using ovengloves. Leave them to stand for 1 - 2minutes before sealing them withtwist off lids and then leave them tocool.

Settings

Operating Modes | Combi Steam | Convec-tion Bake Temperature: 302°F / 150°CMoisture: 0%Duration: 35 minutes

Sabbath ProgramThis mode is designed for religious ob-servance.

The program operates with Surround andcannot be changed.

The program will only start once thedoor is opened and closed:

– The steam oven will heat up to thetemperature you have set and willmaintain this temperature for a maxi-mum of 72 hours.

– Sabbath Program appears in the dis-play constantly.

– The time of day is turned off.

– The interior lighting does not comeon, even when the door is opened.

Special modes

110

If the Lighting | On setting has been se-lected, the lighting remains switchedon when the Sabbath program hasbeen selected and will stay on for theduration of the program.

The Sabbath program cannot be se-lected if the timer is being used.

Method

Select Special Modes.

Select Sabbath Program.

Set the required temperature.

Confirm with OK.

Sabbath Program and the set tempera-ture will appear in the display.

The steam oven is ready for use.

Open the door to start the program.


Close the door.

The program will start after approxi-mately 5 minutes.

Once the "Sabbath" program hasstarted it cannot be changed or savedas a Favorites.

To end the program early:

Turn the steam oven off.

Roast probe

111

How it worksThe metal tip of the roast probe is in-serted into the food. There is a temper-ature sensor in the metal tip which mea-sures the core temperature of the foodduring cooking.

The core temperature set will dependon how well cooked you want yourmeat to be and on the type of meat.The temperature can be set between 86and 210°F / 30 and 99°C.

The cooking duration will depend on anumber of different factors. The higherthe temperature in the oven compart-ment and the humidity, where applica-ble and the thinner the meat, thequicker the set core temperature will bereached.

The cooking process will finish auto-matically when the core temperature inthe meat reaches the value set for theroast probe. Exception: In Combi Steammode or with user programs, anothercooking stage, e.g., browning the meat,may be required.

Damage to roast probe by incorrectuse!If you are not using the roast proberemove it from the oven when cook-ing.It is only protected from overheatingwhen it is plugged in.

When to use the roast probeThe roast probe can be used in the fol-lowing operating modes:

– Combi Steam | Convection Bake

– Combi Steam | Surround

– Convection Bake

– Convection Broil

– Surround

– Intensive

– Humidity Plus

– Steam Cooking

– Reheat

Roast probe

112

Important notes regarding theroast probe

The handle and cord of the roastprobe must not touch the browning /broiling element during cooking.

Risk of breakage!Do not use the roast probe to lift orcarry the food.

The metal tip of the roast probe mustbe fully inserted into the center of thefood.

Do not let the metal tip touch anybones, and do not insert it into a partic-ularly fatty area of the meat. Heavilymarbled areas and bones can causecooking to end prematurely.

If the meat is very heavily marbled withfat, select the highest core temperaturegiven in the roasting chart.

When using roasting bags, insert theprobe through the bag into the center ofthe meat. You can also place the meat, with theroast probe inserted, inside the bag.Follow the roasting bag manufacturer'sinstructions.

If wrapping meat in aluminum foil, theroast probe must be inserted throughthe foil to the center of the meat.

Method Prepare the food.

Insert the metal tip of the roast probefully into the food.

Place the food in the oven.

Open the connection socket for theroast probe and insert the plug of theroast probe into the socket until youfeel it engage.


Alter the recommended and/or coretemperature if necessary.

After the cooking process

Burn hazard!The roast probe can get hot.

Before taking the food out of theoven, carefully remove the roastprobe plug from the connectionsocket.

Roast probe

113

Tips– If you are cooking several pieces of

meat together, the roast probeshould be inserted into the largestpiece of meat.

– If the food is not cooked sufficientlywhen the core temperature isreached, insert the roast probe intoanother place or increase the coretemperature and repeat the program.

Meat [°F / °C]

Veal 165–175 / 75–80

Smoked pork 165 / 75

Leg of lamb 175–185 / 80-85

Saddle of lamb 160–170 / 70-75

Saddle of veni-son / hare

150–170 / 65-75

Top or bottomround roast

175–195 / 80–90

Beef tenderloin /Sirloin

raremediumwell done

115 / 45130 / 55165 / 75

Pork / blade roast 175–195 / 80–90

Pork tenderloin /chop

165 / 75

Game / rump cut 175–195 / 80–90

Core temperature

Roast

114


Roasting tips Insert the grease filter in the back

panel when roasting.

Frozen meat must be defrosted be-fore it is cooked as it would dry out.

Always defrost meat before roasting.

Remove skin and sinew before roast-ing.

Season the meat to taste and dotwith butter, or in the case of game,bard with rashers of streaky bacon.

Tip: Game can be marinated overnighte.g. in buttermilk, to tenderize it.

If you are cooking several pieces ofmeat together, select pieces that aresimilar in size.

Roast meat on the rack above theuniversal tray. The cooking liquids willcollect in the tray and can then beused to make a gravy or sauce.

Allow a standing time of approx. 10minutes after the end of cooking sothat the cooking liquids are evenlydistributed.

We recommend the Combi Steam | Con-vection Bake and Combi Steam | Surroundmodes for roasting.

If you wish to use other modes, youcan enter your cooking stages as auser program (see "User programs").

Combi SteamThe lower the temperature in the ovencompartment, the longer the cookingprocess and the more tender the result.

Lean meat

The addition of steam prevents the sur-face of lean meat from drying out. Ex-cellent results can be achieved whenusing 5 cooking stages for the cookingprocess

– Cooking stage 1: the oven compart-ment and the rack above the univer-sal tray are pre-heated.

– Cooking stage 2: the meat isbrowned.

– Cooking stage 3: adjust the tempera-ture so that it is suitable for cookingthe meat so that it is tender.

– Cooking stage 4: cook until tender.

– Cooking stage 5: continue cooking tothe required level.

Roast

115

Fatty meat with crispy skin

– Cooking stage 1: use a high tempera-ture to render the fat and brown theskin.

– Cooking stage 2: reduce the temper-ature and increase the moisture

– Cooking stage 3: increase the tem-perature for crispy skin.

Braised dishes

– Cooking stage 1: preheat the ovenwith the rack above the universal tray.

– Cooking stage 2: the meat isbrowned.

– Cooking stage 3: braise the meat at atemperature of 210°F / 100 °C with84% moisture.

Poultry

– Cooking stage 1: use a high temper-ature and a high moisture level torender the fat.

– Cooking stage 2: lower the tempera-ture.

– Cooking stage 3: increase the tem-perature and reduce humidity to dryout and crisp the skin.

For more information about relevantsettings, please refer to the followingroasting chart.

Roast

116

Roasting chart

Always follow USDA guidelines on food safety.

The times and temperatures given in the tables are recommendations only.

Type of meat Stage Operatingmode

[°F / °C]

[%]

[min]

[°F / °C]

Poultry

Duck up to 4 lbs / 2 kg,stuffed

123

375/190210/100375/190

4080–

2014023

–––

Duck up to 4 lbs / 2 kg, un-stuffed

123

375/190210/100375/190

4080–

2010023

–––

Duck breast, medium 123

Level 385/30

Level 3

000

1520

7–13

–––

Duck breast, well-done 1234

Level 385/30

Level 385/30

0000

1520

7–135

––––

Goose, approx. 9 lbs /4.5 kg

123

375/190210/100375/190

4080–

3027023

–––

Chicken, whole 123

435/225300/150Level 3

0550

2060

2–12

–––

Chicken thighs 123

395/200440/225Level 3

9500

30–2513–180–7

–––

Turkey roulade, stuffed/un-stuffed

123

375/190285/140395/200

4075–

201004–8

–––

Turkey breast 12

340/170Level 3

65–

850–9

––

Roast

117


[°F / °C]

[%]

[min]

[°F / °C]

Veal

Tenderloin (Roast)

raremediumwell done

–––

347/175329/165320/160

–––

–––

115/45130/55165/75

Tenderloin (Roast withmoisture)

Rare* 1234

Level 3Level 3140/60140/60

000

49

108

3030

––––

Medium* 12345

Level 3Level 3210/100149/65158/70

000

4951

1010206060

–––––


Well done* 123456

Level 3Level 3210/100150/65195/90

395/200

000

4968–

10102060505

––––––

Saddle (Roast with mois-ture)

Well done* 123456

Level 3Level 3210/100150/65195/90

395/200

000

4968–

10102060805

––––––

Roast

118


[°F / °C]

[%]

[min]

[°F / °C]

Ham hocks 12

210 /100375 / 190

84–

15517

––

Braised meat* 123

Level 3Level 3

100

00

84

1010

165

––

Lamb

Leg of lamb 12

Level 3210 / 100

–57

18190

––

Loin / Crown

Medium* 1234

Level 3Level 385 / 30

165 / 75

––0

47

108

3040

––––

Well done* 1234

Level 3Level 385 / 30

210 / 75

––0

57

101030

100

––––

Pork

Tenderloin – 395 / 200 – – 165 / 75

Smoked pork 12

395 / 200265 / 130

0100

30–

–75

Crispy pork 123

225100

165–185

5484–

40120

20–25

–––

Pork loin 12

355 / 180265 / 130

5030

30–

–75

Beef

Tenderloin (Roast)

raremediumwell done

–––

345 / 175340 / 170330 / 165

–––

–––

115 / 45130 / 55165 / 75

Roast

119


[°F / °C]

[%]

[min]

[°F / °C]


Rare* 1234

Level 3Level 3140/60140/60

000

49

10103030

––––

Medium* 12345

Level 3Level 3210/100149/65158/70

000

4951

1010206060

–––––


Well done* 123456

Level 3Level 3210/100150/65195/90

395/200

000

4968–

10102060

1058

––––––

Sirloin (Roast)

raremediumwell done

–––

345/175338/170330/165

–––

–––

115/45130/55165/75


Rare* 1234

Level 3Level 3140/60140/60

000

49

10103030

––––

Medium* 12345

Level 3Level 3210/100149/65158/70

000

4951

1010206060

–––––

Roast

120


[°F / °C]

[%]

[min]

[°F / °C]

Well done* 123456

Level 3Level 3210/100150/65195/90

395/200

000

4968–

10102060

1358

––––––

Roulades** 123

Level 3Level 3210/100

00

84

1010

120

–––

Pot roast** 123

Level 3Level 3210/100

00

84

1010

205

–––

Game

Venison saddle

Medium* 1234

Level 3Level 385/30

165/75

––0

52

107

3040

––––

Well done* 1234

Level 3Level 385/30

210/100

––0

47

101330

107

––––

Temperature/Broil level / Moisture / Duration / Core temperature Combi Steam Convection Bake / Combi Steam Maxi Broil / CombiSteam Surround / Maxi Broil / Convection Broil

* In stage one please place the universal tray on shelf level 1 and the rack on shelf level 2(except with rack of lamb where the rack is placed on the universal tray on shelf level 1)without food on it and pre-heat the oven. Place the meat on the pre-heated rack at the beginning of stage 2.

** * In stage one, place the universal tray on shelf level 2 without food on it and pre-heat theoven. Place the meat on the pre-heated tray at the beginning of stage 2.

Bake

121

Eating food which has been cookedcorrectly is important for goodhealth.Only bake cakes, pizza, french fries,etc. until they are golden brown. Donot overcook them.

Convection BakeFor baking on several levels at the sametime. The fan distributes the heat evenlythroughout the cavity for a consistentbaking temperature.

When using Surround, reduce thetemperatures given for ConvectionBake by about 20°F/20°C.

SurroundHeat is used from both the upper andlower heating elements to create per-fect results of all baking recipes.

Use only one shelf level for baking.

Place tray bakes on the middle shelf.

If using an older recipe or cookbook,set the oven temperature 10°F/10°Clower than that recommended. Thiswill not change cooking durations.

BrowningFor a perfectly browned topping, for ex-ample when making a gratin or brown-ing the top of a casserole..

BakeUse this at the end of the baking time tobrown the bottom of the food.

Humidity PlusFor creamed mixtures, choux pastryand deep frozen pretzels.

Intensive BakeFor baking cakes with a moist topping,e.g. cheese cake, fresh fruit cakes,quiche and flans. Also suitable for itemssuch as pizza without the need to pre-bake the base.

Bake on the lowest shelf level.

Combi SteamThe gleaming finish on bread, rolls andpuff pastry is achieved by adding steam(maximum moisture, low temperature) incooking stage 1. Browning is achievedusing a high moisture level and a hightemperature. The drying-out phasetakes place with low moisture and ahigh temperature.

Bake

122

Baking tips

Grease filter

Remove the grease filter from theback wall. Otherwise results can beuneven.

Bakeware

Dark-colored bakeware is best forbaking. It conducts the heat moreswiftly to the mixture. Shiny metalbakeware reflects heat.

Cakes baked in shiny metal bakewaretake longer to bake.

Bake cakes in rectangular bakewarewith the longer side across the widthof the oven compartment for opti-mum heat distribution and even re-sults.

With MasterChef programs, use thebakeware recommended in the cook-book.

Universal tray

Because of its PerfectClean anti-sticksurface, the universal tray does notneed to be greased for baking.

Shelf level

When baking cakes with a moist top-ping only bake on one level.

Use a maximum of two shelf levels atonce. If you want to bake on twoshelf levels at the same time, use thebottom and middle level.

Parchment paper

Parchment paper is only necessarywhen baking:

– Anything with a high salt content (e.g.pretzels, bread sticks), becausesodium can damage the PerfectCleansurface

– Meringues or dishes with a high eggwhite content, because they are morelikely to stick

– Puff pastry

Bake

123

Frozen food

When baking deep frozen productssuch as chips, croquettes, cakes,pizza and baguettes, use the lowesttemperature quoted on the manufac-turer's packaging.

Cook frozen goods such as cakes,pizza or baguettes on a layer of bak-ing parchment placed on the rack.

Baking large frozen items on the bak-ing tray or the universal tray cancause the metal to distort to such anextent that the tray cannot be takenout of the oven.

Small items of frozen food such asoven chips or potato croquettes canbe cooked on the universal tray.Place them on baking parchment andturn several times during cooking.

Notes regarding the bakingchart As a general rule, select the lower

temperature given in the chart.

Do not set a temperature higher thanthat recommended. Increasing thetemperature may reduce the bakingduration, but will lead to unevenbrowning, and unsatisfactory cookingresults.

Check if the food is cooked at theend of the shortest duration quoted.To check if a cake is ready, insert awooden skewer into the center. It isready if the skewer comes out clean,without dough or crumbs sticking toit.

Bake

124

Baking chart

Baked good Stage Operatingmode

[F / °C] [%] min

Sponge

Baking tray – 300-355 /150–180

– 25

Springform pan – 320-340 /160–170

– 25–35

Puff pastry

Filled 1234

210/100375-410/190

–210375-410/190

–210375-410/190

–210

10090750

71056

Small pastry* – 355/180 – 15

Choux pastry

Cream puffs / Éclairs – 300-365/150–185

0 50

Yeast dough

Bagels 12

210/100395/200

1000

1024

Baguettes, spelt bread 1234

105/40125/50

410/210355-410/180

–210

100100500

846

30

Butter Cake 12

320/160250-330/120

–165

900

1510

Croissants 123

195/90320/160

320-410/160–190

100900

21027

Triple grain bread 123

85/30300/150300/150

100500

1510

100

Bake

125


[F / °C] [%] min

Flat bread 1234

105/40125/50

410/210310-375/155

–190

10010000

1026

25

Braided loaf 1234

105/40125/50

395/200320-395/160

–200

100100500

82

1012

White bread in rectan-gular pan

1234

105/40125/50

410/210430/220

100100500

846

25–50

Herb rolls 12

310/155395/200

900

915–25

Multigrain rolls 12

310/155395/210

900

920–30

Pizza – 350-400 /175–205

– 35

Braided Swiss loaf 12

195/90340-410/170

–210

10050

645

Stollen 12

300/150265-320/130

–160

1000

3030

Streusel Cake 123

85/30320/160

265-355/130–180

100900

302510

Sweet rolls 1234

105/40125/50

395/200395/200

100100500

82

108–13

Whole grain bread 1234

105/40125/50

410/210375-420/190

–215

100100500

846

30

White bread 1234

105/40125/50

410/210340-410/170

–210

100100500

846

30

Bake

126


[F / °C] [%] min

White rolls 12

310/155395/200

900

920–30

Mixed wheat grainbread

1234

105/40125/50

410/210355-430/180

–220

100100500

846

30

Onion tart – 375/190 – 25–35

Short dough pastry

Cookies 12

365/185365/185

500

610–15

Cakes with a dry top-ping

– 395/200 85 35

Cakes with a moist top-ping*

12

410/210375/190

00

1520–30

Slice with topping – 340-375/170–190

– 35–45

Quark dough

Sweet rolls 123

125/50330/165330/165

100500

55

14–26

Pizza – 310-365/155–185

– 30

Baking tray – 320-355/160–180

– 45–55

Batter

Cake pan – 340-375/170–190

– 55

Tray cake with fruit top-ping

– 340-375/170–190

– 40

Cookies – 300-375 /150–190

95 25

Pyramid cakes – Level 3 – 2–3**

Sourdough

Rye mix bread 12

410/210375-410/190

–210

500

550

Bake

127


[F / °C] [%] min

Rye bread 123

410 / 210410 / 210310-340 /155–170

6000

66

60

Strudel

Apple strudel 12

85/30375/190

900

735–60

Temperature/Broil level / Moisture / Duration Combi Steam Convection Bake / Combi Steam Surround / Surround / Convection Bake / Intensive Bake / Humidity Plus / MaxiBroil

* Pre-heat the oven with nothing in it.** Per layer

Broil

128

Burn hazard!The appliance door must remain shutduring broiling, as otherwise the con-trols will get hot.

Broiling tips Place the food on the rack on top of

universal tray.

When broiling fish, place the fish on apiece of baking paper cut to size.

Place the food in the steam ovenwithout pre-heating. Pre-heating thesteam oven is not necessary whenbroiling.

Broil thick items, e.g. half a chicken,in the middle and thin items, e.g.steak, on the top shelf level.

Turn the food after ²/₃ of the cookingtime has elapsed. Fish does not needto be turned.

The roast probe cannot be used withthe Maxi Broil, Broil, and Combi Steam | Maxi Broil modes.

Maxi BroilThis function gives excellent browningand searing results. Use this functionfor chops, ribs, large quantities of meatand for browning large dishes.

BroilThis function is excellent for broiling orsearing small quantities. Use this func-tion for chops, ribs, small quantities ofmeat and for browning small dishes.

Convection BroilFor broiling thicker items, e.g. poultry orroulades.

Tips– Marinate or add a little oil if neces-

sary to lean meat. Do not use othertypes of fat as they can burn andcause smoke.

– Make diagonal cuts in sausage be-fore broiling.

– It is best to broil food of a similarthickness at the same time so thatthe broiling time for each item doesnot vary too greatly.

– To broil thicker pieces of food moregradually after an initial high tempera-ture, continue broiling at a lower tem-perature setting or use a lower shelfrunner to allow the food to cookthrough to the center.

Broil

129

Broiling table

Broiled food Operatingmode

[F / °C] [%] min

Fish

Trout Level 3 – 25–30

Salmon 355/180 – 35

Mackerel Level 3 – 25

Meat / sausages

Hamburgers Level 3 – 20

Sausagefresh / pre-cooked

Level 3 – 15–20

Miscellaneous

Toast Level 3 – 5–8

Toast withtoppings

Level 3 – 8–15

Corn on thecob

Level 3 30 23

Temperature/Broil level / Moisture / Duration Maxi Broil / Convection Broil / Combi Steam Maxi Broil

Settings

130

Accessing the "Settings" menu Select Settings .

A list of settings will appear in the dis-play.

They can be checked and changed, ifneeded.

A check next to an option showswhich setting is active.

Settings cannot be altered while acooking program is in progress.

Changing and saving settings

Select Settings .

Scroll through the list until the desiredsetting appears.

Touch the sensor next to the setting.The desired setting may appear in asubmenu.

Change the setting.

Confirm with OK.

Touch until the main menu ap-pears or select another setting.

Settings

131

Settings overview

Option Available settingsLanguage ... / deutsch / english / ...

CountryTime Show

On / Off * / Night DimmingClock Format

24 h / 12 h *Set

DateLighting On / On for 15 Seconds *Display Brightness Audible tone information Melody

Solo Tone

Keypad Tone Units of Measurement Weight

g * / lb / lb:ozTemperature

°C * / °FKeeping Warm On / Off *Automatic Rinsing On * / OffSteam Reduction On * / OffDefault TemperatureSafety System Lock

On / Off *Sensor Lock

On / Off *Water Hardness Soft

MediumHard *

Showroom Program Demo ModeOn / Off *

Factory Default SettingsFavoritesDefault Temperature

* Factory default

Settings

132

Language The desired country and language canbe set.

After selecting and confirming yourchoice, the language selected will ap-pear in the display.

Tip: If you accidently select a languageyou do not understand, select the symbol to return to the submenu.

Time of day

Display

Select how you would like the time ofday to show in the display when thesteam oven is switched off:

– On

The time of day always appears inthe display. You can switch the light-ing on and off, use the timer oropen and close the control panel by touching the relevant sensor.

– Off

The display is switched off to saveenergy. The steam oven has to beswitched on before you can use it.This also applies to using the oveninterior lighting and the timer functions as well as opening andclosing the control panel .

– Night Dimming

To save energy, the time is only visi-ble in the display between 5:00 amand 11:00 pm. The rest of the time itis not visible.

Clock format

You can select the clock format for thetime of day:

– 24 h

The time of day is shown in 24-hourclock format.

– 12 h

The time of day is shown in 12-hourclock format.

Setting the time

Set the hours and the minutes.

If there is a power outage, the currenttime of day will reappear once powerhas been restored. The time is storedin memory for about 200 hours.

DateSet the date.

When the steam oven is off, the dateappears only in the setting Time | Show| On or Night Dimming (between 5 a.mand 11 p.m.).

Settings

133

Lighting– On

The interior lighting is switched onduring the entire cooking period.

– On for 15 SecondsThe oven lighting switches off15 seconds after a program starts.Touching switches it on for an-other 15 seconds.

Display brightnessThe display brightness is representedby a bar with seven segments.

Select Darker or Brighter to change the

brightness of the display.

Acoustic tone information

Melody

At the end of a process, a melody willsound several times in intervals.

The volume of the melody is repre-sented by a bar with seven segments.

Maximum volume is selected when allsegments are filled. If none of the seg-ments are filled, the melody is turnedoff.

Select Quieter or Louder, to adjust thevolume.

Select On or Off, to turn the melodyon or off.

Solo tone

At the end of a process, a continuoustone will sound for period of time.

The pitch of this tone is represented bya segment bar.

Select Lower or Higher, to change thepitch.

Settings

134

Keypad toneAn audible tone is heard with eachtouch of a sensor.

The volume of the keypad tone is repre-sented by a bar with seven segments.

Maximum volume is selected when allsegments are filled. If none of the seg-ments are filled, the volume is turnedoff.

Select Quieter or Louder, to adjust thevolume.

Select On or Off, to turn the keypadtone on or off.

Units of measurement

Weight

– g

The weight of food in MasterChefprograms is shown in grams.

– lb

The weight of food in MasterChefprograms is shown in pounds.

– lb:oz

The weight of food in MasterChefprograms is shown in pounds andounces.

Temperature

– °C

The temperature is displayed in Cel-sius.

– °F

The temperature is displayed inFahrenheit.

Settings

135

Keeping Warm

Please note that delicate food, espe-cially fish, can continue cooking whilebeing kept warm.

– On

The Keeping warm mode is activatedas standard with the Steam Cookingmode if a minimum temperature ofabout 175°F / 80°C is used for cook-ing. If food is not removed from thesteam oven at the end of a program,this mode will automatically start af-ter approx. 5 minutes. Keeping Warmwill appear in the display and thefood will be kept warm for approx.15 minutes at a temperature of160°F / 70°C. The Keeping warmmode is canceled when the sensor istouched or the door is opened.

– Off

The Keeping warm mode is deacti-vated.

Automatic rinsingFollowing a cooking program withsteam, Appliance Rinsing will appear inthe display after the steam oven hasbeen switched off.

Any remaining food deposits areflushed out of the system.

You can activate or deactivate the auto-matic rinsing process.

Steam reduction– On

If you cook at a temperature from ap-prox. 175°F / 80°C (Steam Cooking)or 175-210°F / 80–100°C and a100% humidity setting (CombiSteam), the steam reduction functionswitches on automatically at the endof the cooking program. This reducesthe amount of steam which escapesfrom the appliance when the door isopened at the end of the cooking du-ration. Steam Reduction will appear inthe display in addition to Program Fin-ished.

– Off

If steam reduction is turned off theKeeping Warm function is also auto-matically turned off. If steam reduc-tion is turned off a large amount ofsteam will escape when the door isopened.

Settings

136

Recommended temperaturesIf you often cook with temperatures thatdiffer from the default, it makes senseto change the recommended tempera-tures.

Once the option has been selected, thelist of functions and special applicationswith the relevant recommended temper-atures will appear in the display.

Select the operating mode / specialapplication you want.

The recommended temperature is dis-played along with the available temper-ature range.

Change the recommended tempera-ture.

Confirm with OK.

Safety

System lock

The system lock prevents the appliancebeing turned on by mistake.

The timer can still be used when thesystem lock is active.

The system lock will remain activatedeven after a power failure.

– On

The system lock is now active. If youwant to use the steam oven after ac-tivation, press and hold the sensorbutton next to OK for at least 6 sec-onds.

– Off

The system lock is not active. Youcan use the steam oven as normal.

Settings

137

Sensor lock

The sensor lock prevents a cookingprocess from being switched off orchanged while it is running. Once acti-vated, the sensors are locked a fewseconds after a program has started.

– On

The sensor lock is activated. Touchthe sensor next to OK for at least6 seconds to use the functions again.The sensor lock is then deactivatedfor a short period.

– Off

The sensor lock is not active. All sen-sors react to touch as normal.

Water hardnessThe steam oven is factory set for Hardwater. It must be adjusted to local waterhardness to ensure trouble-free opera-tion and to ensure that descaling is car-ried out at the correct interval. Theharder the water, the more often it willneed to be descaled.

– Soft

< 8.7 °gr/gal, < 1.5 mmol/l

– Medium

8.7 - 14.6 °gr/gal, 1.5 - 2.5 mmol/l

– Hard

> 14.6 °gr/gal, > 2.5 mmol/l

Settings

138

Showroom ProgramThis mode enables the oven to bedemonstrated in showrooms withoutheating up. It should not be set for do-mestic use.

Demo Mode

If demo mode is activated Demo modeactive. The appliance will not heat up willappear when the steam oven is turnedon.

– On

Press and hold OK for at least 4 sec-onds to activate demo mode.

– Off

Press and hold OK for at least 4 sec-onds to deactivate demo mode. Thesteam oven can then be used as nor-mal.

Factory default– Settings

Any settings that have been alteredwill be reset to the factory defaultsetting.

– Favorites

All Favorites will be deleted.

– Default Temperature

Any default temperatures that havebeen changed will reset to the factorydefault settings.

Cleaning and care

139

Important information oncleaning and care

Risk of injury!The steam from a steam cleanercould reach electrical componentsand cause a short circuit.Do not use a steam cleaner to cleanthe steam oven.

All surfaces can become discoloredor damaged if unsuitable cleaningagents are used. The front of theoven, in particular, will be damagedby oven cleaners.All surfaces are susceptible toscratching. Scratches on glass sur-faces may cause a breakage.Immediately remove any residues leftby cleaning agents.

Stubborn soiling could damage thesteam oven in certain circumstances.Once the oven has cooled clean theoven, the inside of the door and thedoor seal. Waiting too long to cleanthe oven will make if much more dif-ficult to clean.

Do not use commercial cleaningagents. Only use agents designed fordomestic use.Do not use cleaning agents or liquiddish soap containing aliphatic hydro-carbons as these could cause theseals to swell.

Allow the appliance to cool down toa safe temperature before cleaning.

The appliance and accessoriesshould be cleaned and dried thor-oughly after each use.

Leave the appliance door open untilthe oven interior is completely dry.

If the appliance is not going to beused for a longer period of time, e.g.while on vacation, it should be thor-oughly cleaned and dried beforehandto prevent the build-up of odors, etc.Leave the door open afterwards.

Cleaning and care

140

To better maintain your appli-ance avoid the following:To avoid damaging surfaces whencleaning, do not use:

– Cleaners containing soda, ammonia,thinners, or chlorides

– Descaling agents

– Abrasive cleaning agents (e.g., pow-der or cream cleansers, pumicestones)

– Solvent-based cleaners

– Stainless steel cleaners

– Dishwasher cleaners

– Ceramic cooktop cleaners

– Hard, abrasive brushes or sponges(e.g. pot scrubbers or scrub sponges,sponges which have previously beenused with abrasive cleaning agents)

– Eraser sponges

– Sharp metal scrapers

– Steel wool

– Stainless steel spiral pads

– Spot cleaners

– Oven sprays

Glass cleaners may be used to cleanthe exterior. However do not allowthem to sit or "puddle", this can causedamage to the surface. Remove thecleaner promptly.

Appliance front

If soiling is not removed promptly, itmay become impossible to remove,and surfaces can become discoloredor change their appearance.Remove soiling immediately.

Clean the front with a solution ofwarm water and washing-up liquidapplied with a clean sponge or cloth.A clean, damp microfiber cloth with-out cleaning agent can also be used.

After cleaning dry the front of the ap-pliance with a soft cloth.

Cleaning and care

141

PerfectCleanThe surfaces of the oven compartmentand shelf runners have been treatedwith PerfectClean enamel. This finishhas an iridescent appearance. Perfect-Clean surfaces have very good non-stick properties and are easy to clean.

However, it is very important to cleanthe surfaces each time the oven isused. The surface will become harder to cleanand the non-stick properties will deteri-orate if soiling is not removed after eachuse and allowed to build up.

Soiling such as spilt juices and cakemixtures are best removed while theoven or tray is still warm. Exercise cau-tion, make sure the oven is not hot.

Spilt fruit juices may cause lasting dis-coloration of the surfaces. This discol-oration is permanent but will not affectthe efficiency of the surface.

Remove residual cleaning agent aftercleaning. If left it will reduce the non-stick properties of the PerfectCleansurfaces.

To protect the non-stick effect ofPerfectClean surfaces, please avoid:

– Abrasive cleaning agents, such asscouring powder, scouring cream,pumice pits

– Ceramic cooktop cleaners

– Ceramic and stainless steel cleaner

– Steel wool

– Abrasive sponges, e.g. pot scourersor sponges which have been previ-ously used with abrasive cleaningagents

– Oven sprays

– Cleaning in the dishwasher

– Spot cleaners

Cleaning and care

142

Do not use oven spray.

Oven interior

The surface of the oven compart-ment has been treated with Perfect-Clean.Please refer to the section on "Per-fectClean" for information on clean-ing and care.

The oven door (see "Door") and the siderunners (see "Side runners") can be re-moved to make it easier to clean theoven interior.

After a program using steam

Remove:

– Condensate using a sponge or ab-sorbent cloth

– Light, greasy soiling with a spongeand a solution of liquid dish soap andhot water

After cleaning, wipe with clean waterto remove any detergent residues.

Then dry the oven interior and the in-side of the door with a cloth.

Tip: You can then leave the oven to dryautomatically (see "Cleaning and care -Drying").

After a roasting, broiling or bakingprogram

Clean the oven compartment thor-oughly after roasting and baking asotherwise soiling can burn on andbecome impossible to remove.

Remove light soiling from the ovencompartment and the inside of thedoor using a soft clean sponge and amild solution of warm water and liq-uid dish soap. If necessary, the padon the reverse of the sponge can beused to clean the oven compartment.


Then dry the oven interior and the in-side of the door with a cloth.

Tip: Soaking the soiling for a few min-utes with a solution of washing-up liq-uid and hot water can make cleaningeasier. Alternatively run the Maintenance| Soak program (see "Maintenance -Soak").

Cleaning and care

143

Drain filter

The filter in the floor of the ovenshould be cleaned and dried after ev-ery use.

Vinegar can be used to remove dis-coloration and limescale depositsfrom the filter in the floor of the oven.Rinse thoroughly with clean water toremove any residual cleaning agent.

Door gasket

Grease deposits on the seal betweenthe inside of the oven door and theoven interior can cause it to becomebrittle and cracked.

Clean the door seal after every bak-ing or roasting program using a clean,damp microfiber cloth or a soft cleansponge and a mild solution of warmwater and liquid dish soap.

After cleaning, dry the seal with a softcloth.

Replace the seal with a new one if itbecomes porous or brittle.

Door seals can be ordered from theMiele Service (see the end of this book-let for contact details).

Grease filter

Clean the grease filter after everyroasting program.The grease filter can be cleaned in adishwasher.

Pull the grease filter on the backpanel upwards to remove it.

The grease filter can be cleaned inthe dishwasher or by hand with a softclean sponge and a mild solution ofwarm water and liquid dish soap.

If the grease filter is cleaned in thedishwasher, results are better if the fil-ter is placed horizontally in the basket.Some dishwasher detergents maycause the surface of the filter to dis-color. This discoloration will not affectthe functioning of the filter in any way.

Cleaning and care

144

Water container and conden-sate container

The water container and condensatecontainer are suitable for cleaning in adishwasher.

Remove and empty the water con-tainer and condensate container afterevery use. Push upwards slightly asyou take them out of the appliance.

Water can drip into the water con-tainer and condensate container com-partment when removing the contain-ers.

Dry the compartment with a softcloth.

Rinse the water container / conden-sate container by hand or in the dish-washer.

Then dry the water container andcondensate container with a softcloth to prevent limescale.

Accessories

Cooking pans

The cooking pans are suitable forcleaning in the dishwasher.

Wash and dry the cooking pans aftereach use.

Vinegar can be used to remove bluishdiscoloration. Rinse thoroughly withclean water to remove any residualcleaning agent.

Universal tray and wire oven rack

The surface of the universal tray andthe wire oven rack have been treatedwith a PerfectClean finish.Do not clean the universal tray andwire oven rack in the dishwasher.Please refer to the section on "Per-fectClean" for information on clean-ing and care.

Remove:

– light soiling with a soft clean spongeand a mild solution of warm waterand liquid dish soap.

– heavier soiling with a clean non-scouring sponge and a soft cleansponge and a mild solution of warmwater and liquid dish soap. If neces-sary, the pad on the reverse of thesponge can be used.


Dry the surface of the universal trayand the wire oven rack with a softcloth.

Cleaning and care

145

Roast probe

Do immerse the roast probe in wateror clean it in the dishwasher as thiswill damage it.

Clean the roast probe with a dampcloth after every use.

Shelf runners

The surface of the side runners hasbeen treated with PerfectClean.Do not clean the side runners in thedishwasher.Please refer to the section on "Per-fectClean" for information on clean-ing and care.

Pull the side runners out first at theside , then at the back of thesteam oven.

Remove:

– light soiling with a clean sponge anda solution of washing-up liquid andhot water.

– heavier soiling with a clean non-scouring sponge and a soft cleansponge and a mild solution of warmwater and liquid dish soap. If neces-sary, the pad on the reverse of thesponge can be used.


Dry the side runners with a soft cloth.

Push the side runners firmly back inafter cleaning. When putting themback in, make sure they are correctlyinserted (see illustration).

If the side runners are not correctlyinserted there is no anti-tip protec-tion, items could be pulled out of thesteam oven inadvertently and thetemperature sensor could be dam-aged when cooking pans are placedin the steam oven.

Cleaning and care

146

Mainentance

The Ready at and Start at functions arenot available in Maintenance.

Soak

Heavy soiling can be soaked with thisprogram after a roasting program.

Allow the oven cavity to cool down.

Remove all accessories from theoven.

Fill the water container.

Select Maintenance | Soak.

The soaking process takes approx.10 minutes.

Drying

Residual moisture in the oven compart-ment is dried, even in inaccessible ar-eas.

Dry the oven cavity with a soft clothfirst.

Select Maintenance | Drying.

The drying process takes approx.20 minutes.

Rinsing

During this process the water-bearingsystem is rinsed. Any possible foodresidues are rinsed out.

Select Maintenance | Rinses.

Follow the instructions on the display

Rinsing takes approx. 10 minutes.

Descaling

We recommend that you use MieleDescaling Tablets (see "Optional ac-cessories") for descaling the appli-ance. They have been specifically de-signed for optimal descaling of Mieleproducts. Other descaling agents,which - in addition to citric acid - maycontain other acids and/or other unde-sirable substances such as chlorides,might damage the product. Also, thedesired effect cannot be guaranteed ifthe descaling solution does not havethe required concentration.

Descaling solution is acidic.Do not spill descaling agent ontometal surfaces. This can causemarks to appear.However, should any descalingagent get onto these surfaces, wipeit away immediately.

The steam oven needs to be descaledafter a certain number of operatinghours. When the steam oven needs tobe descaled, a number will appear inthe display indicating the number ofcooking processes remaining before theappliance locks out. Only cooking pro-cesses using steam are counted. Afterthe last remaining steam cookingprocess, the appliance will lock out.

We recommend that you descale theappliance before it locks out.

During the descaling process, the watercontainer must be rinsed out and re-filled with fresh water and the conden-sate container must be emptied.

Turn the steam oven off and selectMaintenance | Descale.

Cleaning and care

147

The message Please wait... will appear inthe display. The descaling process isbeing primed and may take a few min-utes. As soon as the appliance is readyyou will be prompted to fill the watercontainer.

Fill the water container with cold wa-ter to the marking and add 2 Mieledescaling tablets.


Confirm with OK.

Empty the condensate container.

Confirm with OK.

The descaling process will now begin,and the time left will count down on thedisplay.

It is only possible to cancel thedescaling process during the first 6minutes. Do not turn the appliance offduring the descaling process. If it isturned off before the end of theprocess, the whole process will haveto be started from the beginningagain.

The water container will need emptyingand rinsing twice and refilling with freshtap water during descaling. The con-densate container must be emptied.

Follow the instructions on the display.

Confirm with OK.

Once this has taken place Empty theCondensate Container will appear in thedisplay.


Confirm with OK.

The descaling process is complete.

After descaling

Remove, empty and dry the watercontainer and condensate container.

Switch the steam oven off.

Let the oven compartment cooldown.

Then dry the oven compartment.


Cleaning and care

148

Door

Removal

Prepare a suitable underlay for thedoor, such as a soft cloth.

Open the door slightly.

Using two hands placed on the upperedge of the door, push the doordownward briefly.

Before the door can be removed, thelocking clamps on both hinges have tobe released.

Open the door fully.

Release the locking clamps on thehinges by pushing them down. Turnthem as far as they will go in an an-gled position.

Danger of injury from the hingeguides!The hinge guides retract to the steamoven.Never attempt to pull the door off thehinge guides from a horizontal posi-tion.

Close the door until it rests partiallyopen.

Risk of damage to the door!The door handle could break off andthe glass could be damaged.Do not lift the door by the handle.Make sure that the door does not tiltduring removal.

Cleaning and care

149

Hold the door on either side and pulldiagonally upwards from the hingeguides.

Lay the door on the previously pre-pared underlay.

Refitting

Risk of damage to the door!Make sure that the door does not tiltwhen being refitted.

Slide the door onto the hinge guidesagain.

Risk of damage to the door!If the locking clamps are not locked,the door can easily become de-tached from the hinge guides and bedamaged.You must make sure that the lockingclamps are locked again.

Open the door fully.

To relock the locking clamps, turnthem back up to the horizontal posi-tion as far as they will go.

Frequently asked questions

150

The following faults can be corrected without contacting the Miele Service Depart-ment.If in doubt, please contact Miele.

Risk of injury! Improperly performed installation, maintenance or repair workcan pose a serious danger to users of the appliance.Installation, maintenance and repairs may only be carried out by Miele autho-rized technicians.Do not attempt to open the housing.

Problem Possible cause and solution

You cannot turn the ap-pliance on.

The circuit breaker has tripped. Reset the circuit breaker (see data plate for the

correct fuse rating).There may be a technical fault. Disconnect the appliance from the power supply

for approx. 1 minute:– tripping the relevant circuit breaker or screwing

the fuse out completely, or– tripping the ground fault circuit interrupter

(GFCI). If the steam oven still will not turn on, contact a

qualified electrician or Miele Service.

The oven does not heatup.

Demo mode is activated.The steam oven can be operated, but the oven heat-ing does not work. Deactivate Demo mode (see "Settings – Show-

room Program").The oven interior has been heated by a heatingdrawer operating beneath it. Open the door and let the oven cool down.

The fan can still beheard after the appli-ance has been turnedoff.

The fan is still running. The appliance is fitted with a fan which removessteam from the oven. The fan will continue to run fora while after the appliance has been switched off. Itwill turn itself off automatically after a while.


151


A humming sound canbe heard after switchingon the appliance, duringoperation and afterturning off the appli-ance.

This is not a fault. It is made by water being pumpedthrough the system.

After moving house theappliance no longerturns from the heating-up phase to the cookingphase.

The boiling temperature of the water has changed asthe altitude of the new location for the appliance dif-fers from the old one by at least 984' / 300 m. To adjust the boiling temperature, you need to

descale the appliance (see "Cleaning and care -Descaling").

During operation, anunusually large amountof steam escapes orsteam escapes fromparts of the steam ovenwhere it does not usu-ally.

The door is not properly closed. Close the door.

The door seal is not correctly fitted. If necessary, press it in all the way round the door

to make sure it is fitted evenly.The door seal is damaged, e.g. cracked. Replace the door seal.

This can be ordered from Miele Service (see theend of this booklet for contact details).

The oven lighting doesnot come on.

The lamp needs to be replaced. Contact Miele Service to have the lamp replaced.

The control panel willnot open or close auto-matically despite tap-ping the sensor but-ton several times.

There is an obstruction in the control panel. Remove the obstruction.

The obstruction sensor is very sensitive, which meansthe control panel sometimes does not open or close. Open/close the control panel manually (see end of

this section) If the problem occurs again, contact Miele Service.

The Start at and Ready atfunctions have notworked.

The oven cavity temperature is too high, e.g. after aprogram has finished. Leave the door open to cool down the oven cavity.

These functions are not generally available with MenuCooking and Maintenance.


152


Cakes and pastry arenot cooked properly af-ter following the dura-tions given in therecipe.

The set temperature is not consistent with the onegiven in the recipe. Change the temperature.

The grease filter is inserted in the back panel. Bakingtakes longer with this filter is place. Increase the baking duration.

The recipe has been altered. For example, addingmore liquid or eggs can increase the duration re-quired. Adapt the temperature or baking duration accord-

ingly.

Cakes or pastry are un-evenly browned.

The temperature was set too high.The grease filter has not been taken out of the backwall.More than two shelf levels were used for baking. Bake on a maximum of two levels.

F 10 The suction hose in the water container is– is not inserted correctly.– is not positioned vertically. Connect it properly and make sure it is vertical:

F11F20

The drain hoses are blocked. Descale the steam oven (see "Cleaning and care -

Descaling"). If the fault message appears again, switch the ap-

pliance off and contact Miele Service.

F 44 Communication fault Turn the steam oven off and then back on again

after a few minutes. If the same message appears again, contact Miele

Service.


153


F 55 The maximum length of time for which the combisteam oven can be operated on a function has beenexceeded, so the appliance has switched itself off au-tomatically for safety reasons. Switch the steam oven off and then back on again.

The steam oven is immediately ready for use again.

F 196 There is a fault. Switch the steam oven off and then back on again.

The drain filter is not inserted correctly. Turn the steam oven off. Insert the filter correctly:

Switch the steam oven back on again. If, having corrected the problem, this fault mes-

sage appears again, contact Miele Service.

F and other fault codes Technical fault Turn the appliance off and contact Miele.


154

Opening the control panelmanually Carefully open the door.

Hold the control panel at the top andbottom.

Pull out the panel towards you.

Carefully push it upwards.

Closing the control panel man-ually Hold the control panel at the top and

bottom.

Carefully push it downwards.

Push the panel right in.

Optional accessories

155

Miele offers a range of useful acces-sories, as well as cleaning and condi-tioning products for your appliance.

These products can be easily orderedfrom the Miele webshop.

These products can also be orderedfrom Miele Service (see end of theseoperating instructions) or your Mieledealer.

Cooking panThere is a wide range of perforated andsolid cooking pans available in differentsizes:

Miele offers a number of perforatedand solid cooking pans in varioussizes. Cooking pans with a width of12 3/4" (325 mm) cannot be inserteddirectly into the shelf runners. Insteadthey must be placed on the rack.

DGGL 1

Perforated cooking pan 12 3/4" x 7" x 1 1/2" (WxDxH) 325 x 175 x 40 mm (WxDxH)

DGG 2

Solid cooking pan 12 3/4" x 7" x 2 ½" (WxDxH) 325 x 175 x 65 mm (WxDxH)

DGG 3

Solid cooking pan 12 3/4" x 10 ½" x 2 ½" (WxDxH) 325 x 265 x 65 mm (WxDxH)


156

DGGL 4

Perforated cooking pan 12 3/4" x 10 ½" x 2 ½" (WxDxH) 325 x 265 x 65 mm (WxDxH)

DGGL 5

Perforated cooking pan 12 3/4" x 7" x 2 ½" (WxDxH) 325 x 175 x 65 mm (WxDxH)

DGGL 6

Perforated cooking pan 12 3/4" x 7" x 4" (WxDxH) 325 x 175 x 100 mm (WxDxH)

DGG 7

Solid cooking pan 12 3/4" x 7" x 4" (WxDxH) 325 x 175 x 100 mm (WxDxH)

DGGL 8

Perforated cooking pan 12 3/4" x 10 ½" x 1 1/2" (WxDxH) 325 x 265 x 40 mm (WxDxH)

DGGL 12

Perforated cooking pan17 11/16" x 15 3/8" x 1 9/16" (WxDxH)450 x 390 x 40 mm (WxDxH)

DGG 20

Solid cooking pan17 11/16" x 7 1/2" x 1 9/16" (WxDxH)450 x 190 x 40 mm (WxDxH)

DGGL 20

Perforated cooking pan17 11/16" x 7 1/2" x 1 9/16" (WxDxH)450 x 190 x 40 mm (WxDxH)


157

Lid for cooking pans

DGD 1/3

Lid for 12 3/4" x 7" (325 x 175 mm)cooking pans

DGD 1/2

Lid for 12 3/4" x 10 ½" (325 x 265 mm)cooking pans

Cleaning and care products

DGCLean (8 oz. / 250 ml)

Special cleaning agent for removingstubborn soiling from the oven interior,particularly after roasting.

Descaling tablets (Qty 6)

For descaling the appliance


158

Additional accessories

Universal tray

Universal tray for baking, roasting andbroiling

Wire oven rack

1 wire oven rack for baking, roastingand broiling

Roast probe

For precise temperature controlledcooking The roast probe monitors theinternal temperature of the meat (coretemperature).

FlexiClip telescopic runners

The FlexiClip telescopic runners can beclipped into any of the shelves andpulled out of the oven to their fullest ex-tent.

Rack for cooking pans

For holding 12 13/16" (325 mm) widecontainers. Slides into the side runnersin the appliance.

Round baking form

Suitable for cooking pizzas, flat cakesmade with yeast or whisked mixtures,sweet and savoury tarts, bakeddesserts, and can also be used fordeep frozen cakes and pizzas.

Not suitable for use with programsusing steam


159

Gourmet casserole dish

Die-cast aluminum casserole dish withnon-stick surface. Slides into the siderunners in the oven. Also suitable foruse on an extended zone of an electriccooktop and in all Miele ovens.

Not suitable for use on gas or induc-tion cooktops.

HUB 5000-XL

Maximum capacity approx. 16 lbs (8 kg)Depth 13 3/4" (35 cm)

This oven dish will not fit in the ovenwith the lid on.

Lid for gourmet casserole dish

Suitable for HUB 5000-M

HBD 60-35

Suitable for HUB 5000-XL

Miele@home

The Miele@home System can only befitted by an authorized Miele servicetechnician. Please contact Miele for de-tails of this system. It is not available inall countries.

IMPORTANT SAFETY INSTRUCTIONS - INSTALLATION

160

Incorrect installation canresult in personal injury anddamage to property.

Before connecting the appli-ance to the power supply, ensurethat the connection data on thedata plate (voltage and fre-quency) match the power supply. This data must correspond in or-der to avoid the risk of damageto the appliance. Consult a quali-fied electrician if in any doubt.

Do not use an extension cordto connect this appliance to elec-tricity. Extension cords do notguarantee the required safety ofthe appliance.

The electrical outlet should beeasily accessible after the appli-ance has been installed.

The appliance must be posi-tioned so that you can see thecontents of a cooking panplaced on the top level Other-wise you may risk scalding orburning yourself with hot waterand food when taking containersout of the oven.

Be certain your appliance isproperly installed and groundedby a qualified technician. Toguarantee the electrical safety ofthis appliance, continuity mustexist between the appliance andan effective grounding system. Itis imperative that this basicsafety requirement be met. Ifthere is any doubt, have the elec-trical system of the housechecked by a qualified electri-cian.All dimensions in this instruction book-let are given in mm and inches.

Note to the installer:Please leave these instructions with theconsumer of the appliance for the localbuilding inspectors use.

Detailed dimensions of oven front

161

PureLine front

ContourLine front

* Glass front / ** Metal front

Detailed dimensions of oven front

162

Control panel swivel range

The area in front of the control panelmust not be blocked by anything(such as a door handle) that wouldhinder it from opening and closing.


Installation dimensions

163

Installation into a tall cabinet

The housing unit must not have a back panel installed behind the building-inniche.

a Steam oven

b Niche

c Pass-through for the power cord

d Recommended position for electrical connection

e Power cord



164

Ventilation cut-outs

a Cut-out in the top of the unit

b Cut-out in the center shelf above the building-in niche


165

Undercounter installation

The housing unit must not have a panel installed at the back of the installationniche.

a Steam oven

b Niche

c Inlet for the power cable

d Recommended position for electrical outlet

e Power cable



166


a Cut-out in the center shelf under the building-in niche

b Cut-out in cabinet base


167

Installation in combination with an oven

The housing unit must not have a back panel installed behind the building-inniche.

a Steam oven

b Niche

c Pass-through for the power cord

d Recommended position for electrical connection

e Power cord

f Oven



168


a Cut-out in the top of the unit

b Cut-out in the interim shelf above the appliance installation niche

For the oven ventilation cut-out, please see the information in the oven installa-tion instructions.

Installation

169

Installing the steam oven

A fault can occur if the appliance isnot correctly aligned.For correct functioning of the steamgenerator, please make sure that theappliance is horizontally level.Themaximum deviation should not ex-ceed 2°.

Push the appliance into position inthe niche and align it. Make sure thatthe power cord and water intake anddrain hoses do not get pinched ordamaged when doing so.

Secure the appliance left and rightusing the screws supplied 1/8" x1" (3.5 mm x 25 mm) to the sides ofthe unit, as illustrated.

Connect the appliance to the electri-cal supply.

Check the appliance for correct func-tion in accordance with the OperatingInstructions.

Electrical connection

170

ATTENTION:Before installation or servicing, dis-connect the power supply by eitherremoving the fuse, manually "trip-ping" the circuit breaker or unplug-ging the appliance. Pull the plug notthe cord.

Installation work and repairs shouldonly be performed by a qualifiedtechnician in accordance with all ap-plicable codes and standards. Re-pairs and service by unqualified per-sons could be dangerous and themanufacturer will not be held re-sponsible. Installation, repair, andmaintenance work should only beperformed by a Miele-authorized ser-vice technician. Work by unqualifiedpersons can cause considerabledanger to users. Miele cannot beheld liable for any damage arising asa result of such work.

Before connecting the appliance tothe power supply, make sure that thevoltage and frequency listed on therating label correspond with thehousehold electrical supply. Thisdata must correspond to prevent ap-pliance damage. Consult an electrician if in doubt.

For safety reasons, the steam ovenmay only be used when it has beenfully installed.

Installer: Please leave these instructions with

the customer.

Connection Ensure that the connection data on

the data plate (voltage, frequency,and fuse rating) match those of yourelectrical supply.

Power Supply

This appliance is equipped with a 5 ft(1.5 m) long power cord with a NEMA6-20P three-prong grounding plugready for connection.

208/240 V / 20 A / 60 Hz

Make sure that the connecting socket isaccessible after the installation of thesteam oven.

Replacing the power cord

Danger of electrical shock!The power cord must only be re-placed by a suitably qualified andcompetent person in accordancewith current local and national safetyregulations in order to avoid a haz-ard.

If the power cord needs to be replaced,it must be replaced with a special con-nection cable, type H 05 VV-F (PVC in-sulated), available from Miele.

Caring for the environment

171

Disposal of the packing mate-rialThe cardboard box and packing materi-als protect the appliance during ship-ping. They have been designed to bebiodegradable and recyclable.

Ensure that any plastic wrappings,bags, etc. are disposed of safely andkept out of the reach of children. Dan-ger of suffocation!

Disposal of your old applianceElectrical and electronic appliancescontain valuable materials. They alsocontain certain substances, compoundsand components which were essentialfor the proper functioning and safe useof the equipment. Handling these mate-rials improperly by disposing of them inyour household waste can be harmful toyour health and the environment. There-fore, please do not dispose of your oldappliance with regular household wasteand follow local regulations on properdisposal.

Consult with local authorities, dealers orMiele in order to dispose of and recycleelectrical and electronic appliances.Miele assumes no responsibility fordeleting any personal data left on theappliance being disposed. Please en-sure that your old appliance is keptaway from children until removal. Ob-serve safety requirements for appli-ances that may tip over or pose an en-trapment hazard.

Technical service, data plate, warranty

172

After sales serviceIn the event of a fault which you cannot easily correct yourself, please contact:

– your Miele dealer, or

– the Miele Technical Service Department.

See back cover for contact details.

Please quote the model and serial number of your appliance when contactingMiele.

Data plateAdhere the extra data plate supplied with the appliance here. Ensure that themodel number is the same as the one on the back of these operating instructions.

WarrantyFor further information, please refer to your warranty booklet.

MieleCare

173

This service is available in USA only.

MieleCare, our Extended Service Con-tract program, gives you the assuranceof knowing that your appliance invest-ment is covered by 5 years of worry freeownership.MieleCare is the only Extended ServiceContract in the industry that guaranteesrepairs by a Miele Authorized ServiceProvider using genuine Miele parts.Only genuine Miele parts installed byfactory trained professionals can guar-antee the safety, reliability, andlongevity of your Miele appliance.

Please note that unless expressly ap-proved in writing by Miele’s Service de-partment, Extended Service Contractsoffered by other providers for Mieleproducts will not be recognized byMiele. Our goal is to prevent unautho-rized (and untrained) service personnelfrom working on your Miele products,possibly doing further damage to them,you and/or your home.

To learn more about MieleCare Ex-tended Service Contracts, please con-tact your appliance dealer or visit usonline at:www.mieleusa.com

9 Independence WayPrinceton, NJ 08540Phone:Fax:www.mieleusa.com

U.S.A.Miele, Inc.

National Headquarters

Please have the model and serial numberof your appliance available before contacting Technical Service.

CanadaImporterMiele Limited

Headquarters and Miele Centre

800-843-7231609-419-4298

Technical Service & SupportNationwidePhone:Fax:[email protected]

161 Four Valley DriveVaughan, ON L4K 4V8www.miele.ca

800-999-1360888-586-8056

Customer Care CentrePhone:

[email protected]

800-565-6435905-532-2272

International HeadquartersMiele & Cie. KGCarl-Miele-Straße 2933332 GüterslohGermany

M.-Nr. 10 357 780 / 01en-US, CA

DGC 6500-1 / DGC 6600-1

Documents

Operating and Installation Instructions Combi Steam Oven