Operating and installation instructions Steam ovenOperating and installation instructions Steam oven To prevent the risk of accidents or damage to the appliance, it is essen‐ tial

Operating and installation instructions

Steam oven

To prevent the risk of accidents or damage to the appliance, it is essen‐tial to read these instructions before it is installed and used for the firsttime.

en-AU, NZ M.-Nr. 09 651 670

Contents

2

Warning and Safety instructions .......................................................................... 6

Caring for the environment ................................................................................. 14

Overview ............................................................................................................... 15Steam oven front view ........................................................................................... 15Accessories supplied............................................................................................. 16

Controls ................................................................................................................ 17Sensors .................................................................................................................. 18Display ................................................................................................................... 20

Symbols ............................................................................................................ 21

Description of the functions ............................................................................... 22Water container...................................................................................................... 22Condensate tray..................................................................................................... 22Temperature ........................................................................................................... 22Duration.................................................................................................................. 22Noises .................................................................................................................... 22Heating-up phase .................................................................................................. 23Cooking phase....................................................................................................... 23Steam reduction..................................................................................................... 23Oven interior lighting.............................................................................................. 23

Using for the first time......................................................................................... 24General settings ..................................................................................................... 24Cleaning for the first time....................................................................................... 25Setting the water hardness level............................................................................ 26Setting the correct boiling point for water ............................................................. 26

Main and sub-menus ........................................................................................... 27

Operation .............................................................................................................. 28Basic operation ...................................................................................................... 28Interrupting operation ............................................................................................ 29Further functions .................................................................................................... 30

Switching on and off automatically................................................................... 30Sequence of an automatic cooking process .................................................... 31Changing settings during a cooking process ................................................... 31

Cancelling cooking................................................................................................. 32

Automatic programmes....................................................................................... 33List of food types ................................................................................................... 33Using Automatic programmes ............................................................................... 33

Contents

3

User programmes ................................................................................................ 35Creating a User programme................................................................................... 35Starting a User programme.................................................................................... 37Changing User programmes.................................................................................. 37

Changing cooking stages ................................................................................. 37Changing a name.............................................................................................. 38

Deleting User programmes .................................................................................... 39

Minute minder .................................................................................................. 40Setting the minute minder...................................................................................... 40To change the time set for the minute minder ....................................................... 41To cancel the time set for the minute minder......................................................... 41

General notes ....................................................................................................... 42The advantages of cooking with steam ................................................................. 42Suitable containers ................................................................................................ 42

Cooking containers........................................................................................... 42Your own containers ......................................................................................... 42

Condensate tray..................................................................................................... 42Shelf level............................................................................................................... 43Frozen..................................................................................................................... 43Temperature ........................................................................................................... 43Duration.................................................................................................................. 43Cooking with liquid ................................................................................................ 43Your own recipes ................................................................................................... 43

Steam cooking ..................................................................................................... 44Vegetables ............................................................................................................. 44Meat ....................................................................................................................... 47Sausages ............................................................................................................... 49Fish ........................................................................................................................ 49Shellfish.................................................................................................................. 52Mussels.................................................................................................................. 53Rice ........................................................................................................................ 54Pasta / Noodles...................................................................................................... 55European dumplings.............................................................................................. 56Grains..................................................................................................................... 57Dried pulses ........................................................................................................... 58Hen's eggs ............................................................................................................ 60Fruit ........................................................................................................................ 61Menu cooking ........................................................................................................ 62

Sous-vide (vacuum) cooking............................................................................... 64

Contents

4

Special applications............................................................................................. 69Reheat.................................................................................................................... 69Defrost ................................................................................................................... 70Bottling................................................................................................................... 73Extracting juice ...................................................................................................... 76Making yoghurt ...................................................................................................... 77Proving yeast dough .............................................................................................. 78Dissolving gelatine ................................................................................................. 79Melting chocolate................................................................................................... 79Skinning fruit and vegetables................................................................................. 80Preserving apples ................................................................................................. 80Blanching ............................................................................................................... 81Sweating onions .................................................................................................... 81Rendering fat ......................................................................................................... 82Disinfecting items .................................................................................................. 82Heating damp towels ............................................................................................. 83Decrystallising honey ............................................................................................. 83Preparing custard royale ........................................................................................ 83

Settings ................................................................................................................. 84Calling up the "Settings" menu.............................................................................. 84

Changing and saving settings .......................................................................... 84Settings overview................................................................................................... 85Language ............................................................................................................ 86Time ....................................................................................................................... 86

Display .............................................................................................................. 86Clock format ..................................................................................................... 86Setting............................................................................................................... 86

Date........................................................................................................................ 87Lighting .................................................................................................................. 87Display brightness ................................................................................................. 87Acoustic information .............................................................................................. 87

Melody .............................................................................................................. 87Solo tone........................................................................................................... 87

Keypad tone........................................................................................................... 88Units....................................................................................................................... 88

Weight............................................................................................................... 88Temperature ...................................................................................................... 88

Keeping warm function .......................................................................................... 89Recommended temperatures ................................................................................ 89Safety ..................................................................................................................... 90

System lock .................................................................................................. 90Sensor lock ...................................................................................................... 90

Contents

5

Water hardness ...................................................................................................... 90Showroom programme .......................................................................................... 91

Demo mode ...................................................................................................... 91Factory default settings.......................................................................................... 91

Note for test institutes...................................................................................... 0

Cleaning and care ................................................................................................ 93Notes on cleaning and care ................................................................................... 93Appliance front....................................................................................................... 94Oven compartment ................................................................................................ 95Water container...................................................................................................... 95Accessories ........................................................................................................... 96Shelf runners.......................................................................................................... 96Descaling ............................................................................................................... 97Door ....................................................................................................................... 99

Problem solving guide ....................................................................................... 101

Optional accessories ......................................................................................... 103Cooking containers.............................................................................................. 103Cleaning and care products................................................................................. 105Other accessories ................................................................................................ 105

Safety instructions for installation ................................................................... 106

Detailed dimensions of oven front ................................................................... 107

Building-in dimensions ...................................................................................... 108Installation in a tall unit ........................................................................................ 108Installation in a base unit ..................................................................................... 109Installation in a tall unit in combination with an oven .......................................... 110

Installation .......................................................................................................... 111

Electrical connection ......................................................................................... 112

After sales service, data plate, warranty ......................................................... 114

Warning and Safety instructions

6

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 using it for the firsttime. They contain important notes on installation, safety, use andmaintenance. Miele cannot be held liable for damage caused bynon-compliance with these instructions.

Keep these instructions in a safe place and ensure that new usersare familiar with the contents. Pass them on to any future owner.


7

Correct application

This steam oven is designed for domestic use and for use in simi‐lar environments by guests in hotel or motel rooms, bed & break‐fasts and other typical living quarters. This does not include com‐mon/shared facilities or commercial facilities within hotels, motels orbed & breakfasts.

The steam oven is not suitable for outdoor use.

This steam oven must only be used as described in these instruc‐tions.Any other usage is at the owner's risk and could be dangerous.

This appliance is not intended for use by persons (including chil‐dren) with reduced physical, sensory or mental capabilities, or lackof experience and knowledge, unless they have been given supervi‐sion or instruction concerning its use by a person responsible fortheir safety, and are able to recognise the dangers of misuse.


8

Safety with children

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

Young children must not be allowed to use this appliance.

Older children may only use the steam oven when its operationhas been clearly explained to them and they are able to use it safely,recognising the dangers of misuse.

Cleaning may only be carried out by older children under the su‐pervision of an adult.

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

Danger of suffocation! Children may be able to wrap themselvesin packing material or pull it over their heads with the risk of suffoca‐tion. Keep children away from any packing material.

Danger of burning! Children's skin is far more sensitive to hightemperatures than that of adults. Make sure that children do not at‐tempt to open the door when the appliance is in operation. Keepchildren well away from the appliance until it has cooled down andthere is no danger of burning.

Danger of injury! The maximum load capacity for the door is 8 kg.Children can hurt themselves on an open door.Ensure that children do not sit on or swing on the door.


9

Technical safety

Repairs and other work by unqualified persons could be danger‐ous. Installation, maintenance work and repairs to electrical applian‐ces must only be carried out by a Miele approved service technician.

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 oven can only be assured if ithas been connected to the mains electricity supply.

The electrical safety of this appliance can only be guaranteedwhen continuity is complete between it and an effective earthingsystem. It is most important that this basic safety requirement ispresent and tested regularly and, where there is any doubt, thehousehold wiring system should be inspected by a qualified electri‐cian.

Before connecting the appliance to the mains supply, ensure thatthe connection data on the data plate (voltage and frequency)matches the mains electricity supply. This data must correspond inorder to avoid the risk of damage to the appliance. Consult a quali‐fied electrician if in any doubt.

Do not connect the appliance to the mains electricity supply by amulti-socket adapter or an extension lead. These do not guaranteethe required safety of the appliance (e.g. danger of overheating).

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

This appliance must not be installed and operated in mobile in‐stallations (e.g. on a ship).

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.


10

The manufacturer's warranty will be invalidated if the appliance isnot repaired by a Miele approved service technician.

Faulty components must only be replaced by genuine Miele spareparts. The manufacturer can only guarantee the safety of the appli‐ance when Miele replacement parts are used.

If the plug has been removed or the connection cable is not sup‐plied with a plug, the steam oven must be connected to the mainssupply by a suitably qualified electrician.

If the connection cable is damaged, it must be replaced by a suit‐ably qualified electrician with a specialist connection cable of type H05 VV-F (pvc insulated), available from Miele.

During installation, maintenance and repair work, the appliancemust be disconnected from the mains electricity supply. It is onlycompletely isolated from the electricity supply when:

– it is switched off at the mains circuit breaker, or

– it is switched off at the wall socket and the plug is withdrawnfrom the socket. Do not pull the mains connection cable but themains plug to disconnect your appliance from the mains electrici‐ty supply.

If the steam oven is installed behind a furniture panel (e.g. a door),ensure that the door is never closed whilst the steam oven is in use.Heat and moisture can build up behind a closed furniture panel andcause subsequent damage to the steam oven, the housing unit andthe floor. Do not close the door until the steam oven has cooleddown completely.

In areas which may be subject to infestation by cockroaches orother vermin, pay particular attention to keeping the appliance andits surroundings clean at all times. Any damage caused by cock‐roaches or other vermin will not be covered by the warranty.


11

Correct use

Danger of burning! The steam oven becomes hot when in use. Ex‐ercise care when handling food and trays so as not to burn yourselfon the walls of the steam oven, shelf runners, trays, steam and hotfood itself. Use oven gloves when placing food in the steam oven,removing it and when adjusting shelves etc. in a hot steam oven.When putting cooking containers into the steam oven or taking themout, take care not to spill the contents.

Danger of burning! There will be some residual hot water in thesteam generator at the end of a cooking process. This will be pum‐ped back into the water container. Take care not to spill the contentswhen taking the water container out of the appliance.

Do not use the steam oven to heat up or bottle food in sealedtins.Pressure will build up inside them and they can explode causingdamage to the appliance, as well as the risk of injury and scalding.

Plastic dishes which are not heat and steam resistant melt at hightemperatures and can damage the appliance. Use temperature (to120 °C) and steam resistant plastic dishes. Follow the manufactur‐er's instructions.

Food which is left in the steam oven can dry out and the escapingmoisture can lead to corrosion in the appliance. Do not leavecooked food in the oven compartment and do not use any cookingcontainers which are susceptible to corrosion as this could lead tocorrosion in the appliance.

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

The door can support a maximum load of 8 kg. Do not sit on orlean against an open door, and do not place heavy objects on it. Al‐so make sure that nothing can get trapped between the door andthe oven compartment. The steam oven could get damaged.


12

When using an electrical appliance, e.g. a hand-held mixer, nearthe steam oven, ensure that the connection cable doesn't getcaught in the door. The insulation on the cable could become dam‐aged, giving rise to an electric shock hazard.


13

Cleaning and care

Do not use a steam cleaning appliance to clean this steam oven.Pressurised steam could reach the electrical components and causea short circuit.

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

The shelf runners can be removed for cleaning purposes (see"Cleaning and care - Accessories").Ensure they are correctly fitted after cleaning and never operate thesteam oven without the shelf runners fitted.

Try to avoid the interior walls being splashed with food or liquidscontaining salt. If it does happen, wipe these away thoroughly toavoid corrosion on the stainless steel surface.

Accessories

Use only genuine original Miele spare parts. If spare parts or ac‐cessories from other manufacturers are used, the warranty will be in‐validated, and Miele cannot accept liability.

Caring for the environment

14

Disposal of the packing mate‐

rial

The transport and protective packaginghas been selected from materials whichare environmentally friendly for dispos‐al, and can normally be recycled.

Recycling the packaging reduces theuse of raw materials in the manufactur‐ing process and also reduces theamount of waste in landfill sites. Ensurethat any plastic wrappings, bags etc.are disposed of safely and kept out ofthe reach of babies and young children.Danger of suffocation.

Disposing of your old appli‐

ance

Electrical and electronic appliances of‐ten contain materials which, if handledor disposed of incorrectly, could be po‐tentially hazardous to human health andto the environment. They are, however,essential for the correct functioning ofyour appliance. Therefore, please donot dispose of your old appliance withyour household waste.

Please dispose of it at your local com‐munity waste collection / recycling cen‐tre.

Ensure that your old appliance presentsno danger to children while being stor‐ed for disposal.

Overview

15

Steam oven front view

a Control panel

b Ventilation outlet

c Automatic door release for steam re‐duction

d Door seal

e Suction tube

f Compartment for water container

gWater container

h Drip channel

i Floor heating element

j Temperature sensor

k Shelf runners

l Steam inlet

Overview

16

Accessories supplied

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

DGG 21

1 condensate tray for catching excessmoisture; can also be used as a cook‐ing container.325 x 430 x 40 mm (W x D x H)

DGGL 8

1 perforated cooking container Gross capacity 2.0 litres / Useable ca‐pacity 1.7 litres 325 x 265 x 40 mm (W x D x H)

DGGL 1

2 perforated cooking containers Gross capacity 1.5 litres / Useable ca‐pacity 0.9 litre 325 x 175 x 40 mm (W x D x H)

Rack

1 rack for placing your own cookingcontainers on

Descaling tablets

For descaling the appliance

Miele steam oven cookbook

Cooking for pleasure with MieleA selection of the best recipes from theMiele test kitchen.

Controls

17

a Recessed On/Off button For switching the appliance on and off

b SensorsFor selecting oven functions

c DisplayDisplays time of day and information for operation

d sensorTo go back one step at a time

e OK sensorFor confirming an entry

f sensorsFor setting values and scrolling through options

g sensorFor setting the minute minder

h sensorFor switching the oven interior lighting on and off

i sensorFor accessing settings

j Optical interface(for service technician use only)

Controls

18

Sensors

The sensors react to touch. Each touch is confirmed with a keypad tone. This key‐pad tone can be switched off (see "Settings – Keypad tone").

Oven functions

Steam cooking

Reheat

Defrosting

Automatic programmes

User programmes

Further programmes

Sensor Function Notes

For accessing set‐tings

Touching the sensor when the steam oven isswitched on will bring up a list of settings.

If the display is dark, the sensor will not reactuntil the steam oven is switched on.

During a cooking process you can alter the tem‐perature or set a cooking duration after touchingthis sensor.

For switching theoven interior light‐ing on and off

If the time of day display is visible, the oven interi‐or lighting can be switched on and off by touchingthe sensor, for example when cleaning the oveninterior.


The oven interior lighting switches off after 15 sec‐onds during a cooking process or remains con‐stantly switched on, depending on the setting se‐lected.

For setting the mi‐nute minder

If the time of day is visible, you can enter a minuteminder duration at any time, e.g. when boilingeggs on the cooktop.


Controls

19

Sensor Function Notes

To go back a step

For scrollingthrough lists andfor changing val‐ues

Use the arrows for scrolling up or down throughlists of options. Each option is highlighted as youscroll through them. The option you want must behighlighted before you can select it.

Values which are highlighted can be increased ordecreased using the arrow sensors.

OK For calling up func‐tions and savingsettings

Functions highlighted in the display can be selec‐ted by touching OK. The selected function canthen be changed.

Confirm with OK to save changes.

If information appears in the display, select OK toconfirm the message.

Controls

20

Display

The display is used for showing the time of day or information about functions,temperatures, cooking durations, Automatic programmes, User programmes andsettings.

Information or a list of options will appear in the display depending on the functionselected and/or touching the sensor.

After switching the steam oven on with the On/Off sensor, you will be promptedto Select function.

If you have not selected a function, the list of options will appear in the displaywhen you touch the sensor.

After selecting a function (except for ), a list of options for that function will ap‐pear in the display when you touch the sensor.

To select an option, scroll through the list with the and arrow sensors untilthe option you want is highlighted.

Then confirm the selection with OK.

Controls

21

Symbols

The following symbols may appear in the display:

Symbol Meaning

If two or three options are available, arrows will appear on theright-hand side of the display. Use these to scroll through the list.Available options are highlighted in white one after the other.

If more than three options are available, a bar will appear on theright-hand side of the display. Use this to scroll through the list.

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

A tick indicates the option which is currently selected.

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

Minute minder

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

Description of the functions

22

Water container

The maximum water level is 2.0 litres,the minimum 0.5 litre. These levels areindicated on the container on the han‐dle side. Do not exceed the maximumlevel.

The amount of water used will dependon the type of food and the duration ofcooking. Water will sometimes need tobe replenished during the cookingprocess. Water consumption is in‐creased if the door is opened duringcooking.

Fill the water container to the maximumlevel before each use.

At the end of the cooking programmeresidual water in the steam generator ispumped back into the water container.The water container must be emptiedafter each use.

Condensate tray

When using perforated containers,place the condensate tray on the lowestshelf level to collect any drops of liquidand allow them to be removed easily.

You can also use the condensate trayas a cooking container if necessary.

Temperature

Some functions have a default recom‐mended temperature. This temperaturecan be altered for the programme inuse, or for every time that programme isused (see "Settings - Recommendedtemperatures").

Duration

You can set a duration of between 1 mi‐nute (00:01) and 10 hours (10:00). If theduration exceeds 59 minutes, you haveto enter it in hours and minutes. Exam‐ple: Duration 80 minutes = 1:20.

Noises

You will hear a pumping sound whenthe appliance is switched on, duringuse and after switching it off. This is thesound of water being pumped throughthe system and is quite normal.

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

Description of the functions

23

Heating-up phase

During the heating-up phase the dis‐play will show the temperature in thecooking compartment and Heating-upphase as it rises in all programmes ex‐cept Automatic programmes, Descale.

When cooking with steam, the durationof the heating-up phase will depend onthe quantity and the temperature of thefood. In general the heating-up phasewill last for approx. 5 minutes. The du‐ration will be longer if you are preparingrefrigerated or frozen food.

Cooking phase

The cooking phase begins when the settemperature is reached. During thecooking phase, the duration remainingwill be shown in the display.

Steam reduction

The appliance door will open a fractionjust before the end of a cooking pro‐gramme to release some of the steamfrom the cabinet. Steam reduction willappear in the display. The door will thenclose automatically.

Steam reduction can be switched off ifyou wish (see "Settings - Steam reduc‐tion"). If switched off, there will be a lotof steam emitted from the cabinet whenthe door is opened.

Oven interior lighting

For energy saving reasons, the oven in‐terior lighting has been set at the facto‐ry to go out after the programme hasbegun.

If you want the lighting to remain onduring cooking, the relevant factory de‐fault setting needs to be changed (see"Settings - Lighting").

If the door is left open at the end of acooking programme, the oven lightingwill switch off automatically after 5 mi‐nutes.

The lighting can be switched on for15 seconds by pressing the buttonon the control panel.

Using for the first time

24

General settings

The steam oven must not be op‐erated until it has been correctly in‐stalled in its housing unit.

The steam oven will switch on auto‐matically when it is connected to theelectricity supply.

Welcome screen

A welcome greeting is displayed. Youwill then be asked to select some basicsettings which are needed before theappliance can be used.

Follow the instructions in the display.

Setting the language

Scroll through the list until the lan‐guage you want is highlighted.

Confirm with OK.

Selecting the country

Scroll through the list until the coun‐try you want is highlighted.

Confirm with OK.

Setting the date

Set the year, month and then the day.

Confirm each with OK.

Setting the time of day

Set the hours and the minutes.

Confirm each with OK.

The time of day can be displayed inthe 12-hour format (see "Settings -Time of day - Clock format").


25

Time of day display

You will then be asked how you wantthe time of day to appear in the displaywhen the steam oven is switched off(see "Settings - Time of day - Display"):

– On

The time is always visible in the dis‐play.

– Off

The display appears dark to save en‐ergy. Some functions are limited.

– Night dimming

The time only appears in the displaybetween 5:00 and 23:00. It switchesoff at night to save energy.

Scroll through the list until the optionyou want is highlighted.

Confirm with OK.

Some information about energy con‐sumption will appear in the display.

Confirm with OK.

Set up successfully completed will appear.

Confirm with OK.

The steam oven is ready for use.

If you have selected the wrong lan‐guage by mistake, proceed as descri‐bed in "Settings - Language ".

Please stick the extra data plate forthe appliance supplied with this doc‐umentation in the space provided inthe "After sales service, data plate,warranty" section of this booklet. Al‐ternatively, the additional label canbe stuck near the appliance if the ap‐pliance markings are not visible afterinstallation.

Remove any protective wrapping andstickers (but not the data plate).

The appliance has undergone a func‐tion test in the factory. Residual waterfrom this testing may have trickledback into the cabinet during transpor‐tation.

Cleaning for the first time

Water container

Take the water container out of theappliance and rinse it by hand.

Accessories / Oven compartment

Remove all accessories from theoven compartment.

Wash the accessories in a mild solu‐tion of washing-up liquid and hot wa‐ter or in the dishwasher.

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

To remove this, clean the oven interi‐or with a mild solution of washing-upliquid and warm water and then drythoroughly with a soft cloth.


26

Setting the water hardness lev‐

el

The water hardness level of the steamoven is set to Hard at the factory. Fortrouble-free operation of the steamoven, and to ensure that it is descaledat the appropriate time, it is importantto set the water hardness level for yourarea. The harder the water, the more of‐ten the steam oven must be descaled.

Check which water hardness levelhas been set and, if necessary, setthe correct water hardness (see "Set‐tings - Water hardness").

Setting the correct boiling

point for water

Before cooking with the steam oven forthe first time, it must be set to the cor‐rect boiling point for water in your area.This is determined by the altitude atwhich you live. This procedure alsoflushes out the water pipework.

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

Run the Steam cooking pro‐gramme at 100 °C for 15 minutes.Proceed as described in "Operation".

Setting the correct boiling point for

water following a house move

If you move house, the appliance willneed to be reset for the new altitude ifthis differs from the old one by 300 mor more. To do this, descale the appli‐ance (see "Cleaning and care - Desca‐ling").

Main and sub-menus

27

Function / Menu Recommended tem‐

perature

Temperature range

Steam cooking

For cooking all types of food, bot‐tling, extracting juice with steam,special applications and menucooking

100 °C 40–100 °C

Reheat

For gentle reheating of cookedfood

100 °C 80–100 °C

Defrost

For gentle defrosting of frozen food

60 °C 50–60 °C


The list of Automatic programmes available will appear in the display

User programmes

You can create and save cooking processes

Further programmes

Sous-vide

Cooking food in a vacuumbag

65 °C 45–90 °C

Blanch – –

Bottling 90 °C 80–100 °C

Sterilise dishes – –

Prove yeast dough – –

Cook vegetables 100 °C 90–100 °C

Cook fish 85 °C 75–100 °C

Cook meat 100 °C 90–100 °C

Settings

Changing the factory defaultsettings

– –

Descale – –

Operation

28

Basic operation

Switch the steam oven on using .

Select function appears in the display.

Only use cold mains tap water (be‐

low 20 °C). Never use distilled ormineral water or other liquids.

Fill the water container and push it in‐to the appliance until it connects.

Place the food in the oven.

Select .

Set the temperature appears in the dis‐play.

Change the recommended tempera‐ture if necessary.

The recommended temperature will beautomatically accepted within a fewseconds.If required, select to go back to thetemperature selection option (see"Changing the temperature").

Confirm with OK.

Set the duration will appear in the dis‐play.

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

Confirm with OK.

The cooking process begins. The steamgenerator, lighting and fan switch on.

If you are cooking at a temperature ofapprox. 80 °C, Steam reduction will ap‐pear in the display shortly before theend of the cooking time and the doorwill automatically open a little.

At the end of the cooking duration

– Process finished appears in the dis‐play,

– the fan remains switched on,

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

You have the option of saving the pro‐gramme as a User programme (see"User programmes") or increasing theduration of the programme via .

Danger of burning!

You could burn yourself on the oveninterior walls, spilled food and ac‐cessories.

Use oven gloves when removing hotfood from the oven.

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

Switch the steam oven off using .

A new cooking process can only bestarted if the automatic door release isretracted into its original position. Donot push it in manually as this coulddamage it.

After use

Remove the condensate tray andempty it.

Operation

29

Remove the water container andempty it.

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

Leave the appliance door open untilthe oven interior is completely dry.

Insufficient water

If water needs replenishing during theprogramme, a buzzer will sound and areminder to refill the container will ap‐pear in the display.

Remove the water container and fill itwith fresh tap water.

Push the water container into the ap‐pliance until it connects.

Close the door.

Operation will continue.

Interrupting operation

Operation is interrupted as soon as thedoor is opened. The heating will beswitched off and the cooking durationremaining stored in memory.

Danger of burning!

Steam can escape when the door isopened.

Step back and wait until the steamhas dissipated.

Danger of burning!

You could burn yourself on the oveninterior walls, spilled food and hotsteam.

Wear oven gloves when placing foodin the oven or removing it and whenadjusting oven shelves etc. in a hotoven.

Operation will resume when the door isclosed.

When the door is closed, the pressurehas to equalise, which can cause awhistling sound.

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 in the lastminute of cooking time (55 secondsstanding time).

Operation

30

Further functions

Setting further durations

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

Touch

Further options will appear in the dis‐play which you can select or change foryour programme:

– Finish at

– Start at

You can set the programme to switchoff or on and off automatically by set‐ting Finish at or Start at.

– Finish 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 colour and even deterio‐rate.

If the temperature in the oven com‐partment is too high, e.g. just after an‐other programme, you will not be ableto use this function. Finish at and Startat will not appear in the display if thisis the case. Leave the oven door openuntil the appliance has cooled down.

Switching on and off automatically

To switch a cooking programme on andoff automatically, you have a choice ofhow to enter the time parameters:

– Duration and Finish at

– Duration and Start at

Example: It is 11:45. The food takes5 minutes to cook and should be readyat 12:30.

Touch

Scroll through the list until Finish at ishighlighted.

Confirm with OK.

Scroll through the list until Change ishighlighted.

Confirm with OK.

Enter "12:30".

Confirm with OK.

Start at is calculated automatically. Thecooking duration entered is added tothe heating-up time calculated by thesteam oven.

Start at 12:18 appears in the display.The cooking process will start automat‐ically at this time.

Operation

31

Sequence of an automatic cooking

process

Up until the start time the function,the selected temperature, Start at andthe start time will appear in the display.

After the programme has started, youcan follow the heating-up phase in thedisplay until the required temperaturehas been reached.

As soon as this temperature is reached,a buzzer or melody will sound (see"Settings - Acoustic Information").

After the heating-up phase, you canfollow the time counting down in thedisplay. The last minute counts down inseconds.

Shortly before the end of the cooking

process Steam reduction appears (onlywith a temperature above approx.80 °C).

At the end, the steam generator andlighting switch off. Process finished ap‐pears and a buzzer or melody willsound (see "Settings – Acoustic Infor‐mation").

You have the option of saving the pro‐gramme as a User programme (see"User programmes") or increasing theduration of the programme via .

Changing settings during a cooking

process

Touch

The following will appear in the display:

– Temperature

– Duration

– Finish at

– Start at

If the temperature in the oven com‐partment is too high Finish at and Startat are not displayed.

Changing the temperature

Scroll through the list until Tempera-ture is highlighted.

Confirm with OK.

Change the temperature.

Confirm with OK.

The programme will restart with thenew temperature.

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

Operation

32

Changing the cooking duration

Scroll through the list until Duration ishighlighted.

Confirm with OK.

Change the duration.

Confirm with OK.

The cooking process will start againwith the duration entered.

Changing the finish time


Confirm with OK.

Scroll through the list until Change ishighlighted.

Confirm with OK.

Change the duration.

Confirm with OK.

Start at will be automatically recalcula‐ted. The cooking process will finish atthe time entered.

Deleting a finish time


Confirm with OK.

Scroll through the list until Delete ishighlighted.

Confirm with OK.

The cooking finish time is deleted. Theprogramme will start using the durationset.

Changing the oven function

You can change the oven functionduring operation.

Select the function you want.

Change function? appears in the display.

Select Yes.

Confirm with OK.

The new function will appear in the dis‐play together with its recommendedtemperature.

Change the temperature if necessary.

Confirm with OK.

Change the cooking duration if nec‐essary.

Confirm with OK.

If you want to change to the Sous-videfunction, first you have to cancel thecooking process.

Cancelling cooking

Touch

Cancel cooking? appears in the display.

Select Yes.

The steam generator and lighting willswitch off and any set durations will bedeleted.


33

Your steam oven has a wide range ofAutomatic programmes to enable youto achieve excellent results with ease.Simply select the appropriate pro‐gramme for the type of food you arecooking and follow the instructions inthe display.

List of food types

Automatic programmes are accessedvia .

– Gemüse

– Fisch

– Rice

– Hen's eggs

– Fruit

– Shellfish

– Special

Using Automatic programmes

Select .

A list of food types will appear in thedisplay.

Select the type of food.

Confirm with OK.

The Automatic programmes availablefor the food type selected will then ap‐pear.

Select the Automatic programme thatyou want to use.

Confirm with OK.

Each step you need to take beforestarting the Automatic programme willappear in the display.

In some programmes you will beprompted on when to add food to theoven. Follow and confirm these instruc‐tions.


34

Notes on using these programmes

– The degree of doneness and brown‐ing levels are shown in a bar chartwith seven segments. The factorydefault is always the middle setting.It will be highlighted. To change thesetting simply, move the highlightingto the left or the right.

– The weight entry in the Automaticprogrammes refers to the weight perpiece. For example, you can cookjust one piece of salmon weighing250 g or 10 pieces of salmon weigh‐ing 250 g at the same time.

– The oven interior needs to be at roomtemperature before starting an Auto‐matic programme.

– When placing food in an already hotoven compartment, be very carefulwhen opening the door. Hot steamcan escape. Step back from thesteam oven and wait until the steamhas dissipated. When putting cook‐ing containers or the condensate trayinto the oven or taking them out, takecare not to spill the contents. Avoidcontact with hot steam, and do nottouch the hot oven compartmentwalls. Danger of burning and scald‐ing!

– You can delay the start by selectingStart at or Finish at.

– To end an Automatic programme ear‐ly, you do not need to switch thesteam oven off completely. Touch .

When Cancel cooking? appears, selectYes.

– If by the end of an Automatic pro‐gramme the food is not cookedenough, select nachgaren.

– Automatic programmes can also besaved as User programmes via .

User programmes

35

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

– You can combine up to 10 cookingstages to describe the cooking proc‐ess of favourite or frequently usedrecipes. You can enter individual set‐tings for each cooking stage.

– You can enter the name of the pro‐gramme for your recipe.

When you next select the programme, itwill start automatically.

There are different ways of creating aUser programme:

– At the end of an Automatic pro‐gramme, save it as a User pro‐gramme.

– After running a programme with a setduration, save it.

Then name the programme.

Creating a User programme

Select .

The first time you create a User pro‐gramme Create programme will appear inthe display.

Confirm with OK.

If User programmes already exist, theprogramme names will appear with Editprogrammes underneath them.

Scroll through the list until Edit pro-grammes is highlighted.

Confirm with OK.

Create programme will be highlighted.

Confirm with OK.

You can now specify the settings forcooking stage 1.


Select and confirm the cooking func‐tion, temperature and duration.

Settings for the 1st cooking stage havenow been set.

You can add additional cooking stages,e.g., if you would like to continue cook‐ing at a different temperature:

Select and confirm Add cooking stageand proceed as for the 1st cookingstage.

When all necessary cooking stageshave been set, scroll through the listuntil Complete programme is highligh‐ted.

Confirm with OK.

User programmes

36

A summary of your settings will appearin the display.

Check the settings and confirm withOK.

Scroll through the list until Save ishighlighted.

Confirm with OK.

Enter the programme name.

The following symbols will appear nextto the alphabet:

Sym‐

bol

Meaning

␣ Space

Alphabet in upper case

Alphabet in lower case

Numerals 0 to 9 and hyphen

Confirm the programme name

Scroll through the list until the char‐acter you want is highlighted.

Confirm with OK.

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

Select further characters.

A maximum of 10 characters can beused.

You can delete the characters one at atime with .

Once you have entered the pro‐gramme name, scroll through the listuntil is highlighted.

Confirm with OK.

A message will appear in the displayconfirming that the programme hasbeen saved.

Confirm with OK.

You can start the saved programme im‐mediately, delay the start or change thecooking stages.

The option Change cooking stages isdescribed in "Changing User pro‐grammes".

User programmes

37

Starting a User programme

Place the food in the oven.

Select .

The programme names will appear inthe display with Edit programmes under‐neath.

Scroll through the list until the pro‐gramme you want is highlighted.

Confirm with OK.

You can start the saved programme im‐mediately, delay the start or display thecooking stages.

– Start now

The programme will start straightaway and the oven heating willswitch on.

– Start at

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

– Finish at

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

– Change cooking stages

You can change the specified set‐tings for a cooking stage or addmore cooking stages to the pro‐gramme (see "Changing User pro‐grammes").

Scroll through the list until the func‐tion you want is highlighted.

Confirm with OK.

The programme will start according tothe specified start or finish time.

Changing User programmes

Changing cooking stages

Cooking stages in an Automatic pro‐gramme that you have renamed as aUser programme cannot be changed.

Select .



Confirm with OK.

Scroll through the list until Changecooking stages is highlighted.

Confirm with OK.

Cooking stage 1 is highlighted. You canchange the specified settings for onecooking stage or add cooking stages tothe programme.

Scroll through the list until the cook‐ing stage you want or Add cookingstage is highlighted in the display.

Confirm with OK.

Change the programme as you wish(see "Creating a User programme").

Confirm with OK.

A summary of your settings will appearin the display.

Check the settings and confirm withOK.

Scroll through the list until Save ishighlighted.

Confirm with OK.

User programmes

38

Change the name if necessary (see"Creating a User programme") andscroll through the list until is high‐lighted.

Confirm with OK.

A message will appear in the displayconfirming that the programme hasbeen saved.

Confirm with OK.

The changes to your programme will besaved.

Changing a name

Select .



Confirm with OK.

Scroll through the list until Changeprogramme is highlighted.

Confirm with OK.


Confirm with OK.

Scroll through the list until Changename is highlighted.

Confirm with OK.

Change the name (see "Creating aUser programme").

After entering a new programmename, scroll through the list until ishighlighted.

Confirm with OK.

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

Confirm with OK.

User programmes

39

Deleting User programmes

Select .



Confirm with OK.

Scroll through the list until Delete pro-gramme is highlighted.

Confirm with OK.


Confirm with OK.

Delete ? appears in the display.

Scroll through the list until Yes ishighlighted.

Confirm with OK.

The programme will be deleted.

You can delete all User programmesat once (see "Settings - Factory de‐fault - User programmes").

Minute minder

40

The minute minder can be used to timeother activities in the kitchen, e.g. boil‐ing eggs.

The minute minder can also be used atthe same time as a cooking programmefor which the start and finish times havebeen set, e.g. as a reminder to stir adish or add seasoning etc.

A maximum minute minder duration of9 hours, 59 minutes and 55 secondscan be set.

Setting the minute minder

If you want to use the minute minderand Time | Show | Off has been set, youwill need to switch the steam oven onbefore you can set the minute minder.The minute minder can then be seencounting down in the display when thesteam oven is switched off.

Example: You want to boil some eggsand set a minute minder duration of6 minutes and 20 seconds.

Touch

0:00:00 will appear in the display (h:min:sec). The hour block will light up.

Confirm with OK.

The hours are saved and the minutesblock will light up.

Touch the arrow sensors repeatedlyuntil "06" appears.

Confirm with OK.

The minutes are saved and the secondsblock will light up.

Touch the arrow sensors repeatedlyuntil "20" appears.

Confirm with OK.

The duration counts down in the dis‐play when the steam oven is switchedoff.

If a cooking programme is being run atthe same time, the minute minder dura‐tion will appear at the bottom of thedisplay.

At the end of the minute minder time

– will flash in the display,

– the time will count upwards,

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

Touch to switch off acoustic andoptical signals.

Minute minder

41

To change the time set for the

minute minder

Touch .

Minute minder appears in the display andChange is highlighted.

Confirm with OK.

Change the time set for the minuteminder.

Confirm with OK.

The altered minute minder duration isnow saved and will start to count downimmediately.

To cancel the time set for the

minute minder

Touch .

Minute minder appears in the display andChange is highlighted.

Scroll through the list until Delete ishighlighted.

Confirm with OK.

The minute minder is now cancelled.

General notes

42

This section contains general informa‐tion. You will find more detailed infor‐mation about particular foods and howto cook them in the other sections.

The advantages of cooking

with steam

Almost 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 colour.

Suitable containers

Cooking containers

This steam oven is supplied with stain‐less steel cooking containers. Othercontainers, in a variety of sizes, bothperforated and solid, are available asoptional extras (see "Optional accesso‐ries"). This enables you to choose themost suitable container for the food youare preparing.

It is best to use perforated containersfor steam cooking. The steam canreach the food from all sides and thefood is cooked evenly.

Your own containers

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

– Containers must be heat-resistant to100 °C and able to withstand hotsteam. With plastic containers pleasecheck with the manufacturer thatthey are suitable for use in a steamoven.

– Thick-sided containers made fromporcelain, china or stoneware, for ex‐ample, are not very suitable forsteam cooking. They do not conductheat well and as a result cooking du‐rations will be considerably longerthan those given in the charts.

– Place the cooking containers on therack and not on the oven floor.

– Ensure that there is a gap betweenthe upper rim of the container andthe top of the cooking compartmentto allow sufficient steam into the con‐tainer.

Condensate tray

When using perforated containers,place the condensate tray on the lowestshelf level to collect any drops of liquidand allow them to be removed easily.

You can also use the condensate trayas a cooking container if necessary.

General notes

43

Shelf level

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

When cooking with more than one deepcooking container at the same time, off‐set them to allow steam to circulateproperly. If possible, leave a shelf levelbetween the containers.

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

Frozen

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

Temperature

A maximum temperature of 100 °C isreached when steam cooking is takingplace. Most types of food will cook atthis temperature. Some more delicatetypes of food, such as soft fruit, mustbe cooked at lower temperatures asotherwise they will burst. More informa‐tion is given in the relevant section.

Combination with a food warmingdrawer When the warming drawer is in use, theoven cavity in the steam oven canreach up to 40 °C. If, in this case, youset a temperature of 40 °C, no steamwill be produced because the oven cav‐ity is too warm.

Duration

In general, the cooking durations forcooking with steam are the same as forcooking food in a saucepan. More in‐formation about any factors which mayaffect the cooking duration is given inthe relevant sections.

The quantity of food does not affect thecooking duration. 1 kg of potatoes willtake the same time to cook as 500 g.

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 compartment andcooked some more.

Cooking with liquid

When cooking with liquid, only fill thecooking container ²/₃ full to prevent theliquid spilling when the cooking con‐tainer is removed from the oven.

Your own recipes

Food and recipes which are prepared ina pot or a pan can also be cooked inthe steam oven. The cooking times inthe steam oven will be the same.Please note that food will not be brownor crisp when cooking with steam.

Steam cooking

44

Vegetables

Fresh

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

Frozen

Frozen vegetables do not need to bedefrosted beforehand unless the vege‐tables have been frozen together in ablock.

To cook frozen vegetables, programmethe same time as for fresh ones.

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

Cooking containers

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 about 3 - 5 cmdeep. When cooking large quantities,divide the food between 2 or 3 shallowcontainers rather than using one deepone.

Different types of vegetables whichtake the same length of time to cookcan be cooked together in one cookingcontainer.

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

Shelf level

When cooking vegetables with a dis‐tinctive colour (e.g. beetroot) in a perfo‐rated container at the same time ascooking other foods in other containers,place the solid tray directly underneaththe perforated container to catch anydrips and therefore avoid any colourtransfer.

Duration

As with conventional methods, whencooking vegetables with steam at100 °C the cooking duration will de‐pend on the size and also whether youwant the vegetables to be al dente orsoft/well-done. Example:Firm potatoes, cut into quarters = ap‐prox. 18 minutesFirm potatoes, cut in half = approx. 22minutesBrussels sprouts, large, al dente = ap‐prox. 12 minutesBrussels sprouts, small, soft = approx.12 minutes

Settings

| Vegetables | ... | Steam cooking

or

| Cook vegetablesorTemperature: 100 °CDuration: see chart

Steam cooking

45

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 the ovencompartment and cooked some more.

Vegetables [min.]

Artichokes 32–38

Cauliflower, whole 27–28

Cauliflower, florets 8

Green beans 6–8

Broccoli, florets 2–4

Chantenay carrots, whole 7–8

Chantenay carrots, halved 5–6

Chantenay carrots, chopped 4

Chicory, halved 4–5

Chinese cabbage, chopped 3

Peas 2

Fennel, halved 10–12

Fennel, cut into strips 4–5

Curly kale, chopped 23–26

Firm potatoes, peeledwholehalvedquartered

20–2515–2010–15

Fairly firm potatoes, peeledwholehalvedquartered

23–2818–2314–18

Soft potatoes, peeledwholehalvedquartered

25–3020–2515–20

Kohlrabi, cut into batons 6–7

Steam cooking

46

Vegetables [min.]

Pumpkin, diced 4–8

Corn on the cob 10–15

Silverbeet, chopped 2–3

Capsicum, diced/cut into strips 2

New potatoes, firm 20–25

Mushrooms 2

Leek, chopped 2–4

Leek, stalks halved lengthways 4–6

Romanesco, whole 22–25

Romanesco, florets 5–7

Brussels sprouts 10–12

Beetroot, whole 50–60

Red cabbage, chopped 15–20

Black salsify, whole 9–10

Celeriac, cut into batons 6–7

Green asparagus 2–4

White asparagus, whole 5–10

Carrots, chopped 6

Spinach 1–2

Spring cabbage, chopped 10–11

Celery sticks, chopped 2–5

Turnips, chopped 6–7

White cabbage, chopped 12

Savoy cabbage, chopped 10–11

Zucchini, sliced 2–3

Sugar snap peas 2–3

Duration

Steam cooking

47

Meat

Fresh

Prepare the meat in the usual way.

Frozen

Meat should be thoroughly defrostedbefore cooking in the steam oven (see"Special applicaitons - Defrost").

Preparation

Meat which needs to be seared beforebeing cooked, e.g. stewing steak,should be seared in a pan on the cook‐top.

Duration

The cooking duration depends on thethickness and the texture of the meat,and not on the weight. The thicker thepiece of meat, the longer the cookingduration. A piece of meat weighing 500g which is 10 cm thick will take longerto cook than a piece of meat weighing500 g which is 5 cm thick.

Useful tips

– Use a perforated container to retainthe flavours when cooking meat.Place a solid container underneath tocatch the juices. You can use theseto make a gravy or freeze them forlater use.

– Boiling chicken, pork rind, meat, ribsand meat bones can be used tomake stock. Place the meat togetherwith some mixed vegetables in a sol‐id cooking container and add coldwater. The longer the cooking dura‐tion, the stronger the stock.

Settings

| Cook meatorTemperature: 100 °CDuration: see chart

Steam cooking

48

The durations given in the chart are guidelines only. We recommend selecting theshorter cooking duration quoted to start with. If meat is not cooked sufficiently af‐ter the shorter time, it can be put back in the oven compartment and cookedsome more.

Meat [min.]

Beef shin, covered with water 110–120

Pork knuckle 135–140

Chicken breast fillet 8–10

Knuckle 105–115

Beef soup bones, covered with water 110–120

Veal for stewing 3–4

Gammon steaks 6–8

Lamb ragout 12–16

Poularde 60–70

Turkey roulade 12–15

Turkey escalope 4–6

Rib of beef, covered with water 130–140

Beef stew 105–115

Boiling chicken, covered with water 80–90

Silverside 110–120

Duration

Steam cooking

49

Sausages

Settings

Temperature: 90 °CDuration: see chart

Sausages [min.]

Frankfurters 6–8

Sausages 6–8

White sausages 6–8

Duration

Fish

Fresh

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

Frozen

Fish does not need to be fully defrostedbefore cooking. Defrost so that the sur‐face is sufficiently thawed to take herbsand seasoning. Depending on thethickness of the fish, 2–5 minutesshould be enough.

Preparation

Add some lemon or lime juice to fishbefore cooking. The citric acid helpsthe flesh stay firm.

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

Cooking containers

If using a perforated container, grease itfirst or line it with baking paper.

Shelf level

When cooking fish in a perforated con‐tainer at the same time as cooking oth‐er 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

50

Temperature

85 °C – 90 °C For gently cooking delicate types offish, such as flounder.

100 °C

For cooking firmer types of fish, e.g.salmon.Also for cooking fish in sauce or stock.

Duration

The cooking duration depends on thethickness and the texture of the fish,and not on the weight. The thicker thefish, the longer the cooking duration. A3 cm thick piece of fish weighing 500 gwill take longer to cook than a 2 cmthick piece of fish weighing 500 g.

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 sufficiently,only 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 mi‐nutes.

Useful tips

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

– Cook large fish in the swimming posi‐tion. To help maintain the structure ofthe fish, place a small cup or similarupside down in the cooking contain‐er, and arrange the fish bellysidedown over the cup.

– You can use any fish scraps, e.g. fishheads, bones, tails etc. to make afish stock. Place the fish scraps to‐gether with some mixed vegetablesin a solid cooking container and addcold water. Cook at 100 °C for 60 to90 minutes. The longer the cookingduration, the stronger the stock.

– Blue fish is fish which is cooked inwater and vinegar. It is important notto damage the skin of the fish. Thismethod is suitable for cooking carp,trout, tench, eel and salmon.

Settings

| Fish | ... | Steam cooking

or

| Cook fishorTemperature: see chartDuration: see chart

Steam cooking

51

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 cookedfor longer.

Fish [°C] [min.]

Eel 100 5–7

Perch fillet 100 3–5

Bream/Snapper fillet 85 3–5

Trout, 250 g 90 8–12

Halibut/Trumpeter fillet 85 4–6

Blue eye trevalla/Ling fillet 100 6

Carp, 1.5 kg 100 18–25

Salmon fillet 100 4–8

Salmon steak 100 8–10

Ocean trout/Rainbow trout 90 8–10

Basa fillet 85 3

Rosefish fillet 100 6–8

Jackass morwong fillet/Terakihi fillet 100 4–6

Flounder fillet 85 4–5

Stargazer/Monkfish fillet 85 6–8

Sole fillet 85 3

Turbot fillet 85 5–8

Tuna fillet 85 4–8

Pikeperch fillet 85 4

Temperature / Duration

Steam cooking

52

Shellfish

Preparation

Defrost frozen shellfish before cooking with steam.

Peel, remove and discard the intestines, and then wash the shellfish.

Cooking containers

If using a perforated container, grease it first or line it with baking paper.

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

| Shellfish | ... | Steam cooking

or

Temperature: see chartDuration: see chart

[°C] [min.]

Crevettes 90 3

Prawns 90 3

King prawns 90 4

Small shrimps 90 3

Crayfish 95 10–15

Large shrimps 90 3


Steam cooking

53

Mussels

Fresh

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

Defrost frozen mussels before cooking.

Duration

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

Settings

Temperature: see chartDuration: see chart

[°C] [min.]

Goose barnacles 100 2

Cockles 100 2

Blue mussels 90 12

Scallops 90 3

Razor clams 100 2–4

Vongole 90 2–4


Steam cooking

54

Rice

Rice 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

| Rice | ... | Steam cooking

or


Ratio

Rice : Liquid [min.]

Basmati rice 1 : 1.5 15

Parboiled rice 1 : 1.5 23–25

Arborio rice

Milk 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

Duration

Steam cooking

55

Pasta / Noodles

Dry pasta and noodles

Dry pasta and noodles swell when they are cooked and need to be cooked in liq‐uid. The liquid must cover the pasta or noodles. Using hot liquid gives better re‐sults.

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

Fresh pasta and noodles

Fresh pasta and noodles, such as you can buy from the supermarket chilled coun‐ter, do not need to absorb water. Cook fresh pasta and noodles in a greased, per‐forated container.

Separate any pieces of pasta or noodles which have stuck together and spreadthem out in the cooking container.

Settings


Fresh pasta / noodles [min.]

Gnocchi 2

Knöpfli 1

Ravioli 2

Spätzle 1

Tortellini 2

Dry pasta / noodles,

covered with water

Flat noodles / Fettuccine 14

Vermicelli 8

Duration

Steam cooking

56

European dumplings

Ready-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


[min.]

Steamed dumplings 30

Yeast dumplings 20

Boil-in-the-bag potato dumplings 20

Boil-in-the-bag bread dumplings 18–20

Duration

Steam cooking

57

Grains

Grain 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


Ratio

Grain : 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

Duration

Steam cooking

58

Dried pulses

Soak pulses for at least 10 hours in cold water before cooking. Soaking makes thepulses more digestible and shortens the cooking duration required. Soaked pulsesmust be covered with liquid during cooking.

Lentils do not need to be soaked before cooking.

With unsoaked pulses a certain ratio of pulses to liquid is required.

Settings


Soaked

[min.]

Beans

Kidney beans 55–65

Azuki beans 20–25

Black beans 55–60

Borlotti beans 55–65

Haricot beans 34–36

Peas

Yellow split peas 40–50

Green peas, shelled 27

Duration

Steam cooking

59

Unsoaked

Ratio

Pulses : Liquid [min.]

Beans

Kidney beans 1 : 3 130–140

Azuki beans 1 : 3 95–105

Black beans 1 : 3 100–120

Borlotti beans 1 : 3 115–135

Haricot beans 1 : 3 80–90

Lentils

Brown lentils 1 : 2 13–14

Red lentils 1 : 2 7

Peas

Yellow split peas 1 : 3 110–130

Green peas, shelled 1 : 3 60–70

Duration

Steam cooking

60

Hen's eggs

Use 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 heating-up phase and so do not burst when they are cooked withsteam.

When using a solid container for preparing egg dishes, remember to grease it first.

Settings

| Hen's eggs | ... | Steam cooking

or


[min.]

Small (S)

softmediumhard

359

Medium (M)

softmediumhard

4610

Large (L)

softmediumhard

56–712

Extra large (XL)

softmediumhard

6813

Duration

Steam cooking

61

Fruit

Cook 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.

Useful tip: You can use the collected juice to prepare a glaze for a fruit flan.

Settings

| Fruit | ... | Steam cooking

or


[min.]

Apples, cut into pieces 1–3

Pears, cut into pieces 1–3

Cherries 2–4

Mirabelle plums 1–2

Nectarines/Peaches, cut into pieces 1–2

Plums 1–3

Quinces, diced 6–8

Rhubarb, cut into pieces 1–2

Gooseberries 2–3

Duration

Steam cooking

62

Menu cooking

Before cooking meals with the Menucooking function, switch off steam re‐duction (see "Settings - Steam reduc‐tion").

Menu cooking involves cooking variousfoods with different cooking times in or‐der to serve them all together in onemeal, e.g. Perch with rice and broccoli.Foods are placed in the steam oven atdifferent times so that they are all readyat the same time.

Shelf level

When cooking fish or food with a dis‐tinctive colour (e.g. beetroot) in a perfo‐rated container, place the perforatedcontainer directly above a solid con‐tainer to avoid any transfer of flavour orcolour to other food and to prevent liq‐uid dripping onto food below it.

Temperature

Whole meals should be cooked at atemperature of 100 °C as this is thetemperature required to cook the major‐ity of foods. Do not cook a whole meal at the lowesttemperature when different tempera‐tures are required for different types offood, e.g. 85 °C for seabream and100 °C for potatoes.

If the recommended cooking tempera‐ture for the food is 85 °C for example,try cooking it at 100 °C and testing theresult. Some delicate types of fish witha soft structure, e.g. flounder will be‐come very firm when cooked at 100 °C.

Duration

If you increase the recommended tem‐perature, shorten the cooking durationby approx. ¹/₃.

Example:

Rice 20 minutes

Rosefish fillet 6 minutes

Broccoli 4 minutes

20 minutes minus 6 minutes = 14 mi‐nutes (1st duration: rice)

6 minutes minus 4 minutes = 2 minutes(2nd duration: rosefish fillet)

Remaining time = 4 minutes (3rd dura‐tion: broccoli

Cook‐ing du‐rations

20 min. - rice

6 min. - rosefishfillet

4 min. -broccoli

Settings 14 min. 2 min. 4 min.

Steam cooking

63

Procedure

Place the rice in the oven compart‐ment first.

Set the first cooking duration: 14 mi‐nutes.

After 14 minutes, place the fish in thesteam oven.

Set the second cooking duration: 2minutes.

After 2 minutes, place the broccoli inthe steam oven.

Set the third cooking duration: 4 mi‐nutes.

Sous-vide (vacuum) cooking

64

With this gentle cooking method, foodis cooked slowly and at a low, constanttemperature in vacuum packaging.

With vacuum cooking, no moistureevaporates during cooking and all nu‐trients and flavours are retained.

The cooking result has an intensivetaste and food is cooked evenly.

Use only fresh food which is in agood 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-resist‐ant vacuum bags.

Do not cook food in the sales pack‐aging, such as vacuum-packed fro‐zen food as it is possible that thepackaging used is not suitable forvacuum cooking.

Use the vacuum bag only once.

Vacuum-seal the food only with asous-vide vacuum sealer that guar‐antees a full vacuum of 99.8%.


65

Important

For an optimum cooking result:

– Use fewer herbs and spices than forconventional cooking as the influ‐ence on the taste of the food is moreintensive. You can also prepare the food un‐seasoned and add seasoning aftercooking.

– The cooking duration is reducedwhen salt, sugar, and liquids are add‐ed.

– The food becomes firmer if acidicfoods, such as lemon or vinegar areadded.

– Do not use alcohol or garlic as thiscan cause an unpleasant taste.

– Only use vacuum bags which are ap‐propriate for the size of the food. Ifthe vacuum bag is too big, too muchair may remain inside.

– If you want to cook several foods inone vacuum bag, put the food sideby side in the bag.

– If you want to cook several vacuumbags at once, put the bags on therack one next to the other.

– The cooking durations depend on thethickness of the food.

– With higher temperatures and/or lon‐ger cooking durations, a lack of wa‐ter may occur. Check the displayfrom time to time.

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

Useful tips

– 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 for clean, perfectweld seams.

– If you do not want to eat the food di‐rectly after cooking, put it in iced wa‐ter and then store it at a maximum of3 °C. In this way, you can maintainquality and taste while extending thelife of the food.

– After cooking, cut the vacuum bagon all sides for easier access to thefood.

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

– Use the brine or marinade of vegeta‐bles, fish, or meat to make a sauce.

– Serve the food on pre-warmedplates.


66

Procedure

Rinse the food with cold water anddry it.

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

Vacuum-seal the food with the sous-vide vacuum sealer.

Place the vacuum-sealed food on therack (next to each other if there areseveral bags).

Select .

Scroll through the list until Sous-videis highlighted.

Confirm with OK.

Change 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.

Possible causes for poor re‐

sults

The vacuum bag has opened:

– The weld seam was not clean or sta‐ble enough and came undone.

– 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.

– Your hands or work surface were notperfectly clean.

– Too much of ingredients such asspices were added.

– The bag or weld seam were not inperfect order.

– The vacuum was less than 99.8%

– The food was not eaten or chilled im‐mediately after cooking.


67

Food Added in advance [°C] [min.]

Sugar Salt

Fish

Blue eye trevalla/Ling fillet, 2.5cm thick

x 54 35

Salmon fillet, 3 cm thick x 52 30

Stargazer/Monkfish fillet x 62 18

Pikeperch fillet, 2 cm thick x 55 30

Vegetables

Cauliflower florets, medium tolarge

x 85 40

Hokkaido pumpkin, sliced x 85 15

Kohlrabi, sliced x 85 30

White asparagus, whole x x 85 22–27

Sweet potato, sliced x 85 18

Fruit

Pineapple, sliced x 85 75

Apples, sliced x 80 20

Baby bananas, whole 62 10

Peaches, halved x 62 25–30

Rhubarb, cut into pieces 75 13

Plums, halved x 70 10–12

Other

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

x 90 240

Prawns, peeled and deveined x 56 19–21

Hen's egg, whole 65–66 60

Scallops, removed from shell 52 25

Shallot, whole x x 85 45–60

Squid tubes 75 330



68

Food Added in ad‐

vance [°C] [min.]

Sugar Salt Medium* Well-

done*

Meat

Duck breast, whole x 66 72 35

Silverside of veal, whole x 57 61 360

Saddle of lamb (on thebone)

58 62 50

Beef fillet steak, 4 cm thick 56 61 120

Beef rump steak, 2.5 cmthick

56 – 120

Pork fillet, whole x 63 67 60


* Degree of doneness

The "Well-done" degree of doneness has a higher core temperature than "Medium," but isnot cooked through in the classical sense.

Special applications

69

Reheat

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 beplaced in a cooking container.

Duration

The number of plates or containers hasno bearing on the duration.

The durations listed in the chart relateto an average portion per plate/contain‐er. Increase the duration for largerquantities.

Useful tips

– Do not reheat large items, such as ajoint of roast meat, whole. Divide itinto portions and reheat these asplated meals.

– Compact items, such as stuffed cap‐sicum or roulades, should be cut inhalf.

– Please note that breaded items, suchas schnitzel, will not retain their crisp‐ness when they are reheated.

– Reheat sauces separately. Excep‐tions: Food that is prepared in sau‐ces, e.g. goulash.

Procedure

Cover the food with a deep plate, alid, or with clingfilm that is resistant totemperatures up to 100 °C and tosteam.

Then place the plate on the rack inthe oven.

Settings

or


[min.]

Side dishes (pasta, rice,etc.)

8–10

Casserole 8–10

Fish fillet 6–8

Meat 8–10

Poultry 8–10

Vegetables 8–10

Soup 8–10

Plated meals 8–10

Duration


70

Defrost

It is much quicker to defrost items inthe steam oven than at room tempera‐ture.

Temperature

60 °C is the best temperature for de‐frosting.Exceptions: 50 °C for minced meatand game.

Before and after defrosting

Remove all packaging before defrost‐ing.Exceptions: Leave bread, biscuits andcakes 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 containers

Danger of salmonella poisoning.

Do not use the liquid from defrostedmeat or poultry. Pour it away andwash the container, the sink andyour hands.

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 defros‐ted in a solid cooking container.

Useful tips

– Fish does not need to be fully defros‐ted before cooking. Defrost so thatthe surface is sufficiently thawed totake herbs and seasoning. Depend‐ing on the thickness of the fish, 2–5minutes should be enough.

– When defrosting food which has fro‐zen together, e.g. berries, chops, fishfillets etc. separate it about half-waythrough the defrosting time.

– Do not refreeze food once it hasthawed.

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

Settings

or

Temperature: see chartDefrosting duration: see chart


71

Food to be defrosted Quantity [°C] [min.] [min.]

Dairy products

Sliced cheese 125 g 60 15 10

Quark 250 g 60 20–25 10–15

Cream 250 g 60 20–25 10–15

Soft cheese 100 g 60 15 10–15

Fruit

Apple sauce 250 g 60 20–25 10–15

Apple pieces 250 g 60 20–25 10–15

Apricots 500 g 60 25–28 15–20

Strawberries 300 g 60 8–10 10–12

Raspberries / Blackcurrants 300 g 60 8 10–12

Cherries 150 g 60 15 10–15

Peaches 500 g 60 25–28 15–20

Plums 250 g 60 20–25 10–15

Gooseberries 250 g 60 20–22 10–15

Vegetables

Frozen in a block 300 g 60 20–25 10–15

Fish

Fish fillets 400 g 60 15 10–15

Trout 500 g 60 15–18 10–15

Lobster 300 g 60 25–30 10–15

Small shrimps 300 g 60 4–6 5

Ready meals,

Meat, vegetables, sides / Cas‐serole / Soup

480 g 60 20–25 10–15

Meat

Roast meat slices 125–150 g each 60 8–10 15–20

Mince 250 g 50 15–20 10–15

Mince 500 g 50 20–30 10–15

Stew 500 g 60 30–40 10–15


72

Food to be defrosted Quantity [°C] [min.] [min.]

Stew 1000 g 60 50–60 10–15

Liver 250 g 60 20–25 10–15

Saddle of hare 500 g 50 30–40 10–15

Saddle of venison 1000 g 50 40–50 10–15

Schnitzel / Chops / Sausages 800 g 60 25–35 15–20

Poultry

Chicken 1000 g 60 40 15–20

Chicken thighs 150 g 60 20–25 10–15

Chicken schnitzel 500 g 60 25–30 10–15

Turkey drumsticks 500 g 60 40–45 10–15

Cookies/Muffins

Puff pastries /Yeast buns – 60 10–12 10–15

Creamed mixture cakes / bis‐cuits

400 g 60 15 10–15

Bread / Rolls

Bread rolls – 60 30 2

Rye bread, sliced 250 g 60 40 15

Whole grain bread, sliced 250 g 60 65 15

White bread, sliced 150 g 60 30 20

Temperature / Duration / Standing time


73

Bottling

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 witha rubber 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 and squashes easily.

Remove any peel, stalks, cores orstones. Cut up large fruit. For example,cut apples into slices.

If you are bottling fruit with stones (e.g.plums, apricots) without removing thestones, pierce the fruit several timeswith a fork or wooden skewer as other‐wise it will burst.

Vegetables

Rinse, clean and cut up vegetables.

Green vegetables should be blanchedbefore bottling to help them retain theircolour (see "Special applications -Blanching").

Fill volume

Fill the glass jars with produce up to amaximum of 3 cm below the rim. Donot pack it down as this will damagethe cell walls of the produce. Tap the jargently onto a cloth to help distribute thecontents evenly. Fill the jars with liquid.The produce must be completely cov‐ered.

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

Meat and sausages

Briefly fry or cook the meat before bot‐tling. Use the juices with some addedwater, or the broth in which the meatwas cooked, as the liquid content of thejars. Make sure there is no grease onthe rim of the jars.When bottling sausages, only fill thejars to halfway as the meat will rise dur‐ing the bottling process.

Useful 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.


74

Procedure

Place the rack on the lowest shelf level.

Place the jars on the rack (all the same size). Ensure that they do not touch oneanother.

Settings

| Bottling or

Temperature: see chartBottling duration: see chart

Food [°C] [min.*]

Berries

Red / Black currants 80 50

Gooseberries 80 55

Cranberries 80 55

Fruit with stones

Cherries 85 55

Mirabelle plums 85 55

Plums 85 55

Peaches 85 55

Greengage plums 85 55

Fruit with a core

Apples 90 50

Apple sauce 90 65

Quinces 90 65

Vegetables

Beans 100 120


75

Food [°C] [min.*]

Broad beans 100 120

Gherkins 90 55

Beetroot 100 60

Meat

Pre-cooked 90 90

Roasted 90 90

Temperature / Duration*) The times quoted are for 1.0 litre jars. If using 0.5 litre jars, reduce the duration by about15 minutes. If using 0.25 litre jars, reduce the duration by about 20 minutes.


76

Extracting juice

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

It is best to use overripe fruit as the rip‐er the fruit, the greater the quantity ofjuice produced. Very ripe fruit will alsoproduce a more intense flavour.

Preparation

Sort and rinse the fruit, and cut out anyblemishes.

Remove the stalks from grapes andmorello cherries as these are bitter. Thestalks do not need to be removed fromstrawberries, raspberries etc.

Cut larger fruit into chunks approx.2 cm in size. The harder the fruit, thesmaller the pieces should be.

Useful tips

– Try experimenting with mild and tartflavours. For example, mix appleswith elderberries.

– Adding sugar will increase the quanti‐ty of juice produced and improve theflavour. Sprinkle the fruit with sugarand leave to absorb for a few hoursbefore juicing. For 1 kg of sweet fruitadd 50–100 g of sugar, and for 1 kgof tart fruit add 100–150 g of sugar.

– If you wish to bottle the juice ratherthan consume it straight away, pour itwhilst hot into hot, sterilised bottlesup to the rim, and then seal immedi‐ately with sterilised rubber tops.

Procedure

Put the prepared fruit (cleaned, wash‐ed, chopped etc.) into a perforatedcooking container.

Place a solid container or the con‐densate tray underneath to catch thejuice.

Settings

Temperature: 100 °CDuration: 40–70 minutes


77

Making yoghurt

To prepare yoghurt, you will need milkand live culture or yoghurt starter pow‐der, e.g. from a health food store.

Use natural yoghurt with live cultureand without additives. Do not use heat-treated yoghurt.

The yoghurt must be fresh (short stor‐age time).

You can use either unchilled long-lifemilk or fresh milk. Long-life milk can beused without being further treated.Fresh milk must be heated to 90 °C (notboiled) and then allowed to cool downto 35 °C. Using fresh milk will make theyoghurt firmer than if long-life milk wasused.

The yoghurt and milk should have thesame percentage fat.

Do not move or shake the jars while theyoghurt is fermenting.

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

The firmness, fat content and culturesused in the yoghurt starter all affect theconsistency of homemade yoghurt. Notall yoghurts are equally suitable as yo‐ghurt starters.

Possible causes for poor results

Yoghurt is not set:Incorrect storage of the yoghurt starter,too much time out of the refrigerator,packaging was damaged, milk was in‐sufficiently heated.

Liquid has not been removed:Jars were moved, the yoghurt cooleddown too slowly.

Yoghurt is grainy:The milk was heated too high, it wasnot free of imperfections, the milk andyoghurt starter were not stirred evenly.

Useful tip: If you are using yoghurtstarter powder, you can prepare the yo‐ghurt from a mixture of milk and cream.For that, mix ³/₄ litre milk with ¹/₄ litrecream.


78

Procedure

Mix 100 g yoghurt with 1 litre of milkor make up the mixture with yoghurtenzyme, following the instructions onthe packaging.

Pour the mixture into glass jars andseal the jars.

Place the sealed jars in a cookingcontainer. Ensure that they do nottouch one another.

Immediately after the yoghurt hasbeen made, place the jars in the re‐frigerator, making sure not to shakethem unnecessarily.

Settings

| Special | Make yoghurt

or

Temperature: 40 °CDuration: 5:00 hours

Proving yeast dough

Procedure

Prepare the dough according to therecipe.

Place the covered bowl in a perfora‐ted cooking container or on the rack.

Settings

| Prove yeast doughDuration: as per recipe instructions

or

Temperature: 40 °CDuration: as per recipe instructions


79

Dissolving gelatine

Procedure

Gelatine leaves: Cover the gelatineleaves with cold water and leave tosoak for 5 minutes. The gelatineleaves have to be fully covered withwater. Remove the gelatine leavesfrom the bowl and squeeze them out.Empty the bowl. Place the squeezedgelatine leaves 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 on therack.

Settings

| Special | Dissolve gelatine

or

Temperature: 90 °CDuration: 1 minute

Melting chocolate

You can use the steam oven for meltingany type of chocolate.

Procedure

Break the chocolate into smallpieces. Place chocolate icing in itsunopened sachet in a perforatedcooking container.

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

Cover the container or the dish withtemperature (up to 100 °C) and hotsteam resistant clingfilm or a lid.

Stir large quantities once duringcooking.

Settings

| Special | Melt chocolate

or

Temperature: 65 °CDuration: 20 minutes


80

Skinning fruit and vegetables

Procedure

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

Place the fruit/vegetables in a perfo‐rated cooking container.

To blanch almonds, it is important toplunge them into cold water as soonas they are taken out of the oven,otherwise the skin cannot be re‐moved.

Settings


Produce [min.]

Apricots 1

Almonds 1

Nectarines 1

Capsicum 4

Peaches 1

Tomatoes 1

Duration

Preserving apples

You 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

| Fruit | Apples | Whole | Preserving

or



81

Blanching

Blanch fruit and vegetables beforefreezing them. Blanching helps maintainthe quality of the produce when it is fro‐zen.

Blanching vegetables also helps themretain their original colour.

Procedure

Put the prepared vegetables(cleaned, washed, chopped etc.) intoa perforated cooking container andplace in the steam oven.

Afterwards, plunge the vegetables in‐to ice cold water to cool them downquickly. Drain them well.

Settings

| Blanch

or

Temperature: 100 °CDuration: 1 minute

Sweating onions

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

Procedure

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

Cover the container or the dish withtemperature (up to 100 °C) and hotsteam resistant clingfilm or a lid.

Settings

| Special | Sweat onions

or



82

Rendering fat

The bacon will not become brown.

Procedure

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

Cover the container with temperature(up to 100 °C) and hot steam resist‐ant clingfilm or a lid.

Settings

| Special | Render fat

or


Disinfecting items

The steam oven will disinfect baby bot‐tles and other containers so that at theend of the programme they are as germfree as they would have been if boiled.Check beforehand that all parts, teatsetc. are declared by the manufacturerto be heat resistant to 100 °C and alsothat they can withstand hot steam.

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

Procedure

Place the individual parts in a perfo‐rated cooking container, ensuringthat they do not touch one another(on their sides or with the openingfacing downwards). This will allow thesteam to reach the parts from allsides.

Place the cooking container on thelowest shelf level.

Settings

| Sterilise dishes Duration: 1 minute to 10 hours

or



83

Heating damp towels

Procedure

Moisten towels and then roll them up.

Place them beside one another in aperforated cooking container.

Settings

| Special | Heat damp towels

or


Decrystallising honey

Procedure

Loosen the lid and place the jar ofhoney in a perforated cooking con‐tainer.

Stir the honey once during the cook‐ing procedure.

Settings

| Special | Decrystallise honey

or

Temperature: 60 °CDuration: 90 minutes (irrespective of thesize of jar or the amount of honey in thejar)

Preparing custard royale

Procedure

Stir 6 eggs into 375 ml milk (do notbeat into a foam).

Season the egg/milk mixture andpour into a solid cooking containergreased with butter.

Settings


Settings

84

Calling up the "Settings" menu

Switch the steam oven on.

Touch

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

You can check them or change them.

A tick next to an option shows whichsetting is active.

Settings cannot be altered while acooking programme is in progress.

Changing and saving settings

Touch

Scroll through the list until the optionyou want is highlighted.

Confirm with OK.

Scroll through the list until the settingyou want is highlighted. Use the and arrow sensors tochange settings with segment bars(e.g. volume).

Confirm with OK.

The setting is now saved.

Touch to return to the previousmenu or to return to function se‐lection.

Settings

85

Settings overview

Menu option Possible settings

Language ... / deutsch / english / ...Country

Time ShowOn / Off * / Night dimming

Clock format24 h * / 12 h

SetDateLighting On / On for 15 seconds *Display brightness Acoustic tones Melodies

Solo tone

Keypad tone Units Weight

g * / lb / lb/ozTemperature

°C * / °FKeeping warm On / Off *Dampfreduktion On * / OffRecommended tempera-turesSafety System lock

On / Off *Sensor lock

On / Off *Water hardness Soft

MediumHard *

Showroom programme Demo modeOn / Off *

Factory default SettingsUser programmesRecommended temperatures

* Factory default

Settings

86

Language You can set the language and the coun‐try you want.

After selecting and confirming yourchoice, the language you have selectedwill appear in the display.

Useful tip: If you have selected thewrong language by mistake, select the symbol to get back to the Language menu.

Time

Display

Select how you want the time of day toappear in the display when the steamoven is switched off:

– On

The time of day always appears inthe display. You can switch the light‐ing on and off or use the minuteminder by touching the relevantsensor.

– 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 minuteminder functions.

– Night dimming

To save energy, the time is onlyshown in the display between 5:00and 23:00. The rest of the time it isnot visible.

Clock format

You can select the clock format for thetime of day:

– 24 h

The time of day is shown in the 24-hour format.

– 12 h

The time of day is shown in the 12-hour format.

Setting

Set the hours and the minutes.

If there is an interruption to the powersupply, the current time of day will re‐appear once power has been re‐stored. The time is stored in memoryfor about 200 hours.

Settings

87

Date

Set the date.

When the steam oven is switched off,the date will only appear in the displayif Time | Show | On is selected.

Lighting

– On

The interior lighting is switched onduring the entire cooking period.

– On for 15 seconds

The oven lighting turns off 15 sec‐onds after a programme starts.Touching switches it on for anoth‐er 15 seconds.

Display brightness

The display brightness is representedby a bar with seven segments.

Select Darker or Lighter to change the

brightness of the display.

Acoustic information

Melody

At the end of a process, a melody willsound several times in intervals.

The volume of the melody is represen‐ted by a bar with seven segments.

Maximum volume is selected when allsegments are filled. If none of the seg‐ments is filled, the melody is switchedoff.

Select Quieter or Louder to adjust thevolume.

Solo tone

At the end of a process, a continuoustone will sound for a period of time.

The pitch of this tone is represented bya segment bar.

Select Lower or Higher, to change thepitch.

Settings

88

Keypad tone

The keypad tone volume is representedby a bar with seven segments.

Maximum volume is selected when allsegments are filled. If none of the seg‐ments is filled, the tone is switched off.

Select Quieter or Louder to adjust thevolume.

Units

Weight

– g

Weight in Automatic programmes isset using grams.

– lb

Weight in Automatic programmes isset using pounds.

– lb/oz

Weight in Automatic programmes isset using pounds and ounces.

Temperature

– °C

The temperature is displayed in de‐grees Celsius.

– °F

The temperature is displayed in de‐grees Fahrenheit.

Settings

89

Keeping warm function

Please note that delicate food, espe‐cially fish, can continue cooking whilstbeing kept warm.

– On

The keeping warm function is activa‐ted as standard with the Steam cook-ing if a temperature above approx.80 °C is selected. If food is not re‐moved from the oven at the end of aprogramme, the warming functionwill automatically start after approx. 5minutes. Keeping warm will appear inthe display and the food will be keptwarm for approx. 15 minutes at atemperature of 70 °C. The warmingfunction is cancelled when a sensoris touched or the door is opened.

– Off

The keeping warm function is deacti‐vated.

Steam reduction

– On

If a temperature above approx. 80 °Cwas used for cooking, shortly beforethe end of the cooking duration thedoor of the steam oven will automati‐cally open slightly. This is to preventa large amount of steam escapingwhen the door is opened. The doorwill close again automatically.

– Off

If steam reduction is switched off,the Keeping warm function is also au‐tomatically switched off. If steam re‐duction is switched off, a largeamount of steam will escape whenthe door is opened.

Recommended temperatures

If you cook with different temperaturesa lot, it makes sense to change the rec‐ommended temperatures.

After selecting this option, a list of ovenfunctions will appear in the display.

Select the function you want.

The recommended temperature will ap‐pear together with the range withinwhich it can be changed.

Change the recommended tempera‐ture.

Confirm with OK.

Settings

90

Safety

System lock

The system lock prevents the appliancebeing switched on by mistake.

The minute minder can still be usedwhen the system 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, pressthe OK sensor for at least 6 seconds.

– Off

The system lock is not active. Youcan use the steam oven as normal.

Sensor lock

The sensor lock prevents the oven be‐ing switched off or settings being al‐tered by accident whilst in use.

– On

The sensor lock is active. Press theOK sensor for at least 6 seconds touse the sensors again. The sensorlock is then deactivated for a shortperiod.

– Off

The sensor lock is not active. All sen‐sors react to touch as normal.

Water hardness

The water hardness level of the steamoven is set to Hard at the factory. Fortrouble-free operation of the steamoven, and to ensure that it is descaledat the appropriate time, it is importantto set the water hardness level for yourarea. The harder the water, the more of‐ten the steam oven must be descaled.

– Soft

< 8.4 °dH, < 1.5 mmol/l

– Medium

8.4 - 14 °dH, 1.5 - 2.5 mmol/l

– Hard

> 14 °dH, > 2.5 mmol/l

Settings

91

Showroom programme

This function enables the steam oven tobe demonstrated in showrooms withoutheating up. It should not be set for do‐mestic use.

Demo mode

If Demo mode is activated, Demo modeis switched on. The appliance will not heatup will appear when the steam oven isswitched on.

– On

Touch OK for at least 4 seconds toactivate Demo mode.

– Off

Touch OK for at least 4 seconds todeactivate Demo mode. The steamoven can then be used as normal.

Factory default settings

– Settings

Any settings that you have alteredwill be reset to the factory defaultsetting.

– User programmes

All User programmes will be deleted.

– Recommended temperatures

Recommended temperatures whichhave been changed will be reset tothe factory default settings.

Note for test institutes

92

Cleaning and care

93

Notes on cleaning and care

Danger of injury!The steam from a steam cleaningappliance could reach electricalcomponents and cause a short cir‐cuit.

Do not use a steam cleaner to cleanthe steam oven.

Unsuitable cleaning agents can dis‐colour and damage the surfaces ofthe appliance. Only use a solution ofdomestic washing-up liquid andwarm water applied with a softsponge or cloth.

All surfaces are susceptible toscratching. Scratches on glass surfa‐ces may cause a breakage.

Remove any cleaning agent residuesimmediately.

Do not use cleaning agents or wash‐ing-up liquids containing aliphatichydrocarbons (e.g. methane, pro‐pane, hexane etc.) as these couldcause the seals to swell.

Disconnect the appliance from theelectricity supply and allow it to cooldown to a safe temperature beforecleaning.

The appliance and accessoriesshould be cleaned and dried thor‐oughly after each use.


If the appliance is not going to beused for a longer period of time, e.g.whilst on holiday, it should be thor‐oughly cleaned and dried beforehandto prevent the build-up of odours etc.After cleaning, leave the door open.

Cleaning and care

94

Appliance front

Unsuitable cleaning agents

To avoid damaging the surfaces of yourappliance, do not use:

– cleaning agents containing soda,ammonia, acids or chlorides,

– cleaning agents containing descalingagents,

– abrasive cleaning agents, e.g. pow‐der cleaners and cream cleaners,

– solvent-based cleaning agents,

– stainless steel cleaning agents,

– dishwasher cleaner,

– glass cleaning agents,

– cleaning agents for ceramic cook‐tops,

– hard, abrasive brushes or sponges,e.g. pot scourers, brushes or spong‐es which have been previously usedwith abrasive cleaning agents,

– dirt erasers,

– sharp metal tools,

– steel wool or metal scourers,

– stainless steel spiral pads,

– spot cleaning,

– oven cleaner.

Clean the front of the appliance witha solution of warm water and a littlewashing-up liquid applied with aclean sponge or cloth.You can also use a clean, damp mi‐crofibre cloth without any cleaningproduct.

Dry the front of the appliance aftercleaning with a soft cloth.

Cleaning and care

95

Oven compartment

Please remove

– condensate using a sponge or ab‐sorbent cloth,

– light, greasy soiling with a spongeand a solution of washing-up liquidand hot water.

After prolonged use, the floor heater

can become discoloured by drops ofliquid.

This discolouration can be removedeasily with the Original Miele ceramicand stainless steel cooktop cleaner(see "Optional accessories").

After cleaning, wipe the surface witha damp cloth to remove any cleaningagent residues.

Then dry the oven interior and the in‐side of the door with a cloth.

The door seal is designed to last thelifetime of the appliance. Should it forany reason need replacing, pleasecontact Miele (see the end of theseoperating instructions).

Automatic door release

Ensure that the door opener doesnot become soiled with food resi‐dues.

Wipe away soiling immediately witha clean sponge and a solution ofwashing-up liquid and hot water.

After cleaning, wipe the surface witha damp cloth to remove any cleaningagent residues.

Water container

Remove and empty the water con‐tainer after each use.

Rinse the water container by handand then dry it to prevent limescalebuilding up.

Cleaning and care

96

Accessories

All accessories are dishwasher-safe.

Condensate tray, rack and cooking

containers

Wash and dry the condensate tray,rack and cooking containers aftereach use.

Remove any bluish discolouration oncooking containers using the OriginalMiele ceramic and stainless steelcooktop cleaner (see "Optional ac‐cessories") or with vinegar.

Rinse cooking containers thoroughlywith clean water to remove any deter‐gent residues.

Shelf runners

Pull the shelf runners out first fromthe side , then from the back ofthe steam oven.

The shelf runners can be cleaned inthe dishwasher or by hand with a sol‐ution of warm water and a little wash‐ing-up liquid applied with a cleansponge.

Push the shelf runners firmly back inafter cleaning. When putting themback in, make sure they are correctlyinserted (see illustration).

If the shelf runners are not correctlyinserted, there is no anti-tip protec‐tion. The temperature sensor couldalso be damaged when cooking con‐tainers are placed in the steam oven.

Cleaning and care

97

Descaling

We recommend using Miele descalingtablets for descaling the appliance(see "Optional accessories"). Thesehave been specially developed forMiele appliances to optimise the des‐caling process. Other descalingagents, which contain other acids be‐sides citric acid and/or other undesira‐ble substances, such as chlorides, forexample, could damage the steamoven. Moreover, the descaling effectrequired could not be guaranteed ifthe descaling solution was not of theappropriate concentration.

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 beforethe appliance locks out. After the lastremaining cooking process, the appli‐ance will lock out.

We recommend that you descale theappliance before it locks out.

The water container will need emptying,rinsing and refilling with fresh tap waterduring descaling.

The Finish at and Start at functions arenot available while descaling is beingcarried out.

Switch the steam oven on and se‐lect .

Scroll through the list until Descale ishighlighted.

Confirm with OK.

A message will appear in the display:

Fill the water container with coldfresh tap water up to the level mark‐er and drop 2 Miele descaling tab‐lets in it.

Push the water container into the ap‐pliance until it connects.

Confirm with OK.

The descaling process will now begin,and the time remaining will count downin the display.

It is only possible to cancel the desca‐ling process during the first 6 minutes.Do not switch the appliance off beforethe descaling process has finished. Ifif is switched off before the end of theprocess, the whole process will haveto be started from the beginningagain.

During the course of the descalingprocess, the water container needs tobe rinsed and filled with fresh water.


When the descaling process has finish‐ed, a message will appear in the dis‐play.

Cleaning and care

98

After descaling

Switch the steam oven off.

Remove, empty and dry the watercontainer.

Dry the oven compartment.


Cleaning and care

99

Door

Removing the door

Prepare a suitable underlay for thedoor, such as a soft cloth.

Before removing the door, the lockingclamps on both hinges have to be re‐leased.

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 for the door.

The hinge guides can flip backagainst the steam oven.

Never attempt to pull the door off thehinge guides from a horizontal posi‐tion.

Raise the door up till it rests open.

Risk of damage to the door.

The door handle could break off andthe glass could be damaged.

The door should be gripped firmly atthe sides and not at the handle whenbeing removed.

Make sure that you lift the door offevenly on both sides.

Hold the door on either side and pulldiagonally upwards from the hingeguides.

Place the door on the previously pre‐pared surface.

Cleaning and care

100

Refitting the door


Make sure that the door goes backon straight.

Hold the door securely at both sidesand carefully fit it back onto the hingeguides.


If the locking clamps are not locked,the door could work loose resultingin damage.

Ensure that the locking clamps arelocked after refitting the door.

Open the door fully.

Turn both locking clamps up as far asthey will go into a horizontal position.

Problem solving guide

101

With the aid of the following guide, minor problems can be easily corrected with‐out contacting Miele. If, after reading this guide, you can't remedy the problemyourself, please call Miele (see back cover for details).Please note, however, that a call-out charge will be applied to unnecessary servicevisits where the problem could have been rectified as described in these operatinginstructions.

Danger of injury! Installation, maintenance and repairs may only be carriedout by a suitably qualified and competent person. Repairs and other work byunqualified persons could be dangerous. Miele cannot be held liable for unau‐thorised work. Do not attempt to open the casing of the steam oven yourself.

Problem Possible cause and remedy

You cannot switch the

appliance on.

The circuit breaker is defective or has tripped. Reset or replace the circuit breaker (see data plate

for minimum fuse rating).

There may be a technical fault. Disconnect the appliance from the mains connec‐

tion for approx. 1 minute:– switch off at the wall socket and withdraw the

plug, or– switch off the mains circuit breaker.

Reset the trip switch in the mains fuse box, andswitch the appliance back on. If it still will notswitch on, contact a qualified electrician or Miele.

The steam oven does

not heat up.

Demo mode is active. You need to deactivate the Demo mode (see "Set‐

tings - Showroom programme" ).

The fan can still be

heard after the appli‐

ance has been switched

off.

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 switch itself off automatically after a while.

A humming sound can

be heard after switch‐

ing on the appliance,

during operation and af‐

ter switching off the ap‐

pliance.

This is not a fault. It is made by water being pumpedthrough the system.

Problem solving guide

102

Problem Possible cause and remedy

After moving house the

appliance no longer

switches from the heat‐

ing-up phase to the

cooking phase.

Altitude affects the boiling point of water. If you movehouse, the appliance will need to be reset for the newaltitude if this differs from the old one by more than300 m. To adjust the boiling temperature, you need to

descale the appliance (see "Cleaning and care -Descaling").

During operation an un‐

usually large amount of

steam escapes or

steam escapes from

parts of the steam oven

where it does not usual‐

ly.

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. Call Miele.

A whistling sound is

heard when the appli‐

ance is switched on

again.

When the door is closed, the pressure has to equal‐ise, which can cause a whistling sound. This is not afault.

The Start at and Finish atfunctions have not

worked.

The oven compartment temperature is too high, e.g.after a programme has finished. Leave the door open to cool down the oven com‐

partment.

These functions are not available with Descale.

The oven lighting

doesn't come on.

The lamp needs to be replaced. Call Miele to have the lamp replaced.

F44 Communication fault Switch the steam oven off and then back on again

after a few minutes. If the same message appears again, call Miele.

F and other fault codes Technical fault. Switch the appliance off and call Miele.

Optional accessories

103

Miele offers a range of useful accesso‐ries, as well as cleaning and condition‐ing products for your appliance.

Depending on country, these can be or‐dered online at:

or from Miele (see end of this bookletfor contact details).

Cooking containers

There is a wide range of perforated andsolid cooking containers available indifferent sizes:

DGGL 1

Perforated cooking containerGross capacity 1.5 litres / Useable ca‐pacity 0.9 litre325 x 175 x 40 mm (W x D x H)

DGG 2

Solid cooking container Gross capacity 2.5 litres / Useable ca‐pacity 2.0 litres325 x 175 x 65 mm (W x D x H)

DGG 3

Solid cooking container Gross capacity 4.0 litres / Useable ca‐pacity 3.1 litres 325 x 265 x 65 mm (WxDxH)


104

DGGL 4

Perforated cooking container Gross capacity 4.0 litres / Useable ca‐pacity 3.1 litres 325 x 265 x 65 mm (WxDxH)

DGGL 5

Perforated cooking containerGross capacity 2.5 litres / Useable ca‐pacity 2.0 litres325 x 175 x 65 mm (W x D x H)

DGGL 6


DGG 7

Solid cooking containerGross capacity 4.0 litres / Useable ca‐pacity 2.8 litres325 x 175 x 100 mm (W x D x H)

DGGL 8


DGGL 13


Lid for cooking containers

DGD 1/3

Lid for 325 x 175 mm cooking contain‐ers

DGD 1/2

Lid for 325 x 265 mm cooking contain‐ers


105

Cleaning and care products

Descaling tablets (Qty 6)

For descaling the appliance

Original Miele ceramic and stainless

steel cooktop cleaner 250 ml

Removes limescale and discolourationfrom cooking containers, steam oveninterior, pull-out shelf, shelf runners anddrain (floor) filter.

Original Miele all purpose microfibre

cloth

Removes finger marks and light soiling.

Other accessories

DGG 21

Condensate tray for catching excessmoisture, can also be used as a cook‐ing container. 325 x 430 x 40 mm (W x D x H)

Rack

For placing your own cooking contain‐ers on.

Multi-purpose casserole dish

Die-cast aluminium casserole dish withnon-stick surface and stainless steel lid.Also suitable for use on an extendedzone of induction cooktops and in allMiele ovens.

Not suitable for use on gas cook‐tops.

KMB 5000-S

Maximum capacity approx. 2.5 kg325 x 260 x 60 mm (W x D x H)

Safety instructions for installation

106

Incorrect installation can result in personal injury and damageto property.

Before connecting the appliance to the mains supply, ensure thatthe connection data on the data plate (voltage and frequency) matchthe mains electricity supply. This data must correspond in order toavoid the risk of damage to the appliance. Consult a qualified elec‐trician if in any doubt.

Do not connect the appliance to the mains electricity supply by amulti-socket unit or an extension lead. These do not guarantee therequired safety of the appliance (e.g. danger of overheating).

The socket and on-off switch should be easily accessible after theappliance has been installed.

The appliance must be positioned so that you can see the con‐tents of a cooking container placed on the top shelf level. Otherwiseyou may risk scalding or burning yourself with hot water and foodwhen taking containers out of the oven.

All dimensions in this instruction booklet are given in mm.

Detailed dimensions of oven front

107

PureLine front

ContourLine front

* Glass front / ** Metal front

Building-in dimensions

108

Installation in a tall unit

a Steam oven

b Niche

c Inlet for mains connection cable to the appliance

d Recommended position for electrical socket. Important: Do not position direct‐ly behind the appliance.

e Mains connection cable, L = 2000 mm



109

Installation in a base unit

When building the appliance into a base unit underneath a cooktop, please alsoobserve the installation instructions for the cooktop as well as the building-indepth required for the cooktop (see installation instruction manual for the cook‐top).

a Steam oven

b Niche






110

Installation in a tall unit in combination with an oven

a Steam oven

b Niche




f Cut-out for ventilation (only necessary when installing above a pyrolytic oven)

g Oven


Installation

111

Installing the steam oven

A malfunction can occur if the appli‐ance is not correctly aligned.

For correct functioning of the steamgenerator, please make sure that theappliance is horizontally level. Themaximum deviation tolerated is 2°.

Push the appliance into position inthe niche and align it. Make sure thatthe mains connection cable does notget trapped or damaged when doingso.

Secure the appliance left and rightusing the wood screws supplied(3.5 mm x 25 mm) to the sides of theunit.

Check the appliance for correct func‐tion in accordance with the operatinginstructions.

Electrical connection

112

Connection should be made via aswitched socket. This will make it eas‐ier for service technicians should theappliance need to be repaired. Theelectrical socket must be easily acces‐sible after installation.

Danger of injury!

Miele cannot be held liable for unau‐thorised installation, maintenanceand repair work as this can be dan‐gerous to users. Miele cannot be held liable for dam‐age or injury caused by incorrect in‐stallation, maintenance or repairwork, or by an inadequate or faultyearthing system (e.g. electric shock).

If the plug has been removed or theconnection cable is not suppliedwith a plug, the steam oven must beconnected to the mains supply by asuitably qualified electrician.

If the switched socket is not accessi‐ble after installation, or if the appli‐ance is to be hard-wired, an addi‐tional means of disconnection mustbe provided for all poles. Whenswitched off, there must be an all-pole contact gap of at least 3 mm inthe switch (including switch, fusesand relays). Connection data isshown on the data plate. It mustmatch the mains electrical supply.

After installation, ensure that all elec‐trical components are shielded andcannot be accessed by users.

Total power output

See data plate.

Connection

AC 230 V, 50 Hz

The voltage and rated load are given onthe data plate. Please ensure thesematch the household mains supply.

Residual current device

For extra safety, it is advisable to installa residual current device (RCD), with atrip current of 30 mA.

Electrical connection

113

Replacing the mains connec‐

tion cable

If the mains cable needs to be re‐placed, it must be replaced with a spe‐cial connection cable, type H 05 VV-F(PVC insulated), available from Miele.

After sales service, data plate, warranty

114

After sales service

In the event of any faults which you cannot easily remedy, please contact Miele.

See back of this booklet for contact details.

Please quote the model and serial number of your appliance when contactingMiele.

Data plate

Space in which to stick the extra data plate supplied with the appliance. Ensurethat the model number is the same as the one on the back of these operating in‐structions.

Warranty

The manufacturer's warranty for this appliance is 2 years.

For further information, please refer to your warranty booklet.

www.miele.com.au

Miele Center and Head Office Melbourne:1 Gilbert Park DriveKnoxfield, VIC 3180

Miele Center and Office Melbourne:206-210 Coventry StreetSouth Melbourne, VIC 3205

Miele Center and Office Sydney:3 Skyline PlaceFrenchs Forest, NSW 2086

Miele Center and Office Brisbane:39 Harvey Street NorthEagle Farm, QLD 4009

Miele Center and Office Adelaide:83-85 Sir Donald Bradman DriveHilton, SA 5033

205-207 Stirling HighwayClaremont, WA 6010

Miele Center and Office Perth:

Miele Australia Pty. Ltd.

Miele New Zealand Limited

Level 2, 10 College HillFreemans Bay, Auckland 1011

Miele Center Auckland:8 College HillFreemans Bay, Auckland 1011

Telephone:0800 4 MIELE (0800 464 353)

www.miele.co.nz

Miele Global HeadquartersGermanyMiele & Cie. KGCarl-Miele-Straße 2933332 GüterslohFederal Republic of Germany

Head Office:

IRD 98 463 631

ACN 005 635 398ABN 96 005 635 398

115

M.-Nr. 09 651 670 / 05en-AU, NZ

DG 6401

Documents

Operating and installation instructions Steam ovenOperating and installation instructions Steam oven To prevent the risk of accidents or damage to the appliance, it is essen‐ tial