Operating and installation instructions Steam oven...Operating and installation instructions Steam...

Operating and installation instructionsSteam oven

To avoid the risk of accidents or damage to the appliance it is essentialto read these instructions before it is installed and used for the first time.

en-GB M.-Nr. 09 568 120

Contents

2

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

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

Guide to the appliance ........................................................................................ 15Steam oven front view........................................................................................... 15Accessories supplied ............................................................................................ 16

Controls ................................................................................................................ 17Sensor controls ..................................................................................................... 18Display................................................................................................................... 20

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

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

Before using for the first time ............................................................................ 24General settings .................................................................................................... 24Cleaning for the first time ...................................................................................... 25Set the water hardness level ................................................................................. 26Set the correct boiling point for water................................................................... 26

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

Operation.............................................................................................................. 28Simple operation ................................................................................................... 28Interrupting operation............................................................................................ 29Advanced operation .............................................................................................. 30

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

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

Automatic programmes ...................................................................................... 33List of food types................................................................................................... 33To use an Automatic programme .......................................................................... 33

Contents

3

User programmes................................................................................................ 35To create a User programme................................................................................. 35To start a User programme.................................................................................... 37To change User programmes ................................................................................ 37

Change cooking stages.................................................................................... 37Change name ................................................................................................... 38

To delete User programmes .................................................................................. 39

Minute minder ................................................................................................. 40To set the minute minder....................................................................................... 40To change the duration ......................................................................................... 41To cancel the duration .......................................................................................... 41

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

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

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

Steam cooking..................................................................................................... 44Vegetables............................................................................................................. 44Meat ...................................................................................................................... 47Sausages............................................................................................................... 49Fish........................................................................................................................ 49Shellfish ................................................................................................................. 52Mussels ................................................................................................................. 53Rice ....................................................................................................................... 54Pasta .................................................................................................................... 55Dumplings ............................................................................................................. 56Grain ...................................................................................................................... 57Dried pulses .......................................................................................................... 58Hen's eggs ........................................................................................................... 60Fruit ....................................................................................................................... 61Menu cooking (cooking whole meals) ................................................................... 62

Sous-vide (vacuum) cooking .............................................................................. 64Reheating .............................................................................................................. 70

Contents

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Special applications ............................................................................................ 72Reheat ................................................................................................................... 72Defrost................................................................................................................... 74Bottling .................................................................................................................. 77Extracting juice with steam ................................................................................... 80Make yoghurt ........................................................................................................ 81Prove dough .......................................................................................................... 82Dissolve gelatine ................................................................................................... 83Melt chocolate....................................................................................................... 83Skinning vegetables and fruit ................................................................................ 84Apple storage ....................................................................................................... 84Blanching............................................................................................................... 85Sweat onions......................................................................................................... 85Cook bacon........................................................................................................... 86Disinfect items ...................................................................................................... 86Heating damp flannels .......................................................................................... 87Decrystallise honey ............................................................................................... 87Making eierstich .................................................................................................... 87

Settings ................................................................................................................ 88To open the Settings menu ................................................................................... 88

Changing and saving settings .......................................................................... 88Settings overview .................................................................................................. 89Language ........................................................................................................... 90Time of day............................................................................................................ 90

Display.............................................................................................................. 90Clock format..................................................................................................... 90Setting the time ................................................................................................ 90

Date ....................................................................................................................... 90Lighting.................................................................................................................. 91Display brightness................................................................................................. 91Acoustic tones....................................................................................................... 91

Melody.............................................................................................................. 91Solo tone .......................................................................................................... 91

Keypad tone .......................................................................................................... 92Units ...................................................................................................................... 92

Weight .............................................................................................................. 92Temperature ..................................................................................................... 92

Keeping warm ....................................................................................................... 93Steam reduction .................................................................................................... 93Recommended temperatures................................................................................ 94

Contents

5

Safety .................................................................................................................... 94System lock ................................................................................................. 94Sensor lock ...................................................................................................... 95

Water hardness ..................................................................................................... 95Showroom programme.......................................................................................... 96

Demo mode...................................................................................................... 96Factory default....................................................................................................... 96

Note for test institutes ........................................................................................ 97

Cleaning and care ............................................................................................... 98Important information on cleaning and care ......................................................... 98Appliance front ...................................................................................................... 99Oven interior ........................................................................................................ 100Water container ................................................................................................... 100Accessories ........................................................................................................ 100Side runners ........................................................................................................ 101Descaling............................................................................................................. 101Door..................................................................................................................... 103

Problem solving guide ...................................................................................... 105

Optional accessories ........................................................................................ 107Cooking containers ............................................................................................. 107Cleaning and care products ................................................................................ 109Miscellaneous...................................................................................................... 109

Safety instructions for installation ................................................................... 110

Detailed dimensions of oven front................................................................... 111

Building-in dimensions .................................................................................... 112Installation in a tall unit ........................................................................................ 112Installation in a base unit..................................................................................... 113Installation in a tall unit in combination with an oven.......................................... 114

Installation.......................................................................................................... 115

Electrical connection ........................................................................................ 116

After sales service ............................................................................................. 118Contact in case of malfunction ........................................................................... 118Data plate ............................................................................................................ 118Warranty .............................................................................................................. 118

Warning and Safety instructions

6

This appliance complies with statutory safety requirements. Inap-propriate 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 by non-compliancewith 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 intended for use in domestic households andsimilar working and residential environments.

This steam oven is not intended for outdoor use.

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

The steam oven can only be used by people with reduced phys-ical, sensory or mental capabilities, or lack of experience and know-ledge, if they are supervised whilst using it, or have been shown howto use it in a safe way and recognise and understand the con-sequences of incorrect operation.

This steam oven is supplied with a special lamp to cope with par-ticular conditions (e.g. temperature, moisture, chemical resistance,abrasion resistance and vibration). This special lamp must only beused for the purpose it is intended for. It is not suitable for roomlighting. Replacement lamps may only be fitted by a Miele authorisedperson or by Miele Service.


8

Safety with children

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

Children under 8 years of age must be kept away from the appli-ance unless they are constantly supervised.

Children 8 years and older may only use the steam oven unsuper-vised if they have been shown how to use it safely and recogniseand understand the consequences of incorrect operation.

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

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

Danger of suffocation. Packaging, e.g. plastic wrappings, must bekept out of the reach of babies and children. Whilst playing, childrencould become entangled in packaging or pull it over their head andsuffocate.

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 door can support a maximum weight of 8 kg.Do not let children sit on the door, lean against it or swing on it. Theycould injure themselves.


9

Technical safety

Unauthorised installation, maintenance and repairs can causeconsiderable danger for the user. Installation, maintenance and re-pairs must only be carried out by a Miele authorised technician.

Never use a damaged steam oven. It could be dangerous. Checkit for visible signs of damage before using it.

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

The electrical safety of this appliance can only be guaranteedwhen correctly earthed. It is essential that this standard safety re-quirement is met. If in any doubt please have the electrical installa-tion tested by a qualified electrician.

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 to avoid the risk of damage tothe appliance. Consult a qualified electrician if in any doubt.

Do not connect the steam oven to the mains electricity supply bya multi-socket adapter or an extension lead. These do not guaranteethe required safety of the appliance (fire hazard).

For safety reasons, this steam oven may only be used when it hasbeen built in. This is necessary to ensure that all electrical compon-ents are shielded.

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

Never open the casing of the appliance. Tampering with electricalconnections or components and mechanical parts is highly danger-ous to the user and can cause operational faults.


10

While the appliance is under guarantee, repairs should only be un-dertaken by a Miele authorised service technician. Otherwise theguarantee is invalidated.

Miele can only guarantee the safety of the appliance when genu-ine original Miele replacement parts are used. Faulty componentsmust only be replaced by Miele spare parts.

If the plug is removed from the connection cable or if the cable issupplied without a plug, the appliance must be connected to theelectrical supply by a suitably qualified electrician.

If the connection cable is damaged, it must be replaced with aspecial connection cable type H 05 VV-F (PVC insulated), availablefrom Miele.

During installation, maintenance and repair work, the appliancemust be disconnected from the mains electricity 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.You could burn yourself on the heating elements, oven interior,cooked food, oven accessories or hot steam. Wear oven gloves when placing food in the oven or removing it andwhen adjusting oven shelves etc. in a hot oven. Take care when putting cooking containers into the oven or removingthem 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 bepumped back into the water container. Take care not to spill the con-tents when taking the water container out of the appliance.

Do not use the steam oven to heat up or bottle food in sealed jarsand tins.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- (to 100°C) and steam-resistant plastic dishes. Fol-low the manufacturer's instructions.

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

You could injure yourself on the open steam oven door or trip overit. Avoid leaving the door open unnecessarily.

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


12

When using a small electrical appliance, e.g. a hand-held blender,near the steam oven, care should be taken that the cable of the ap-pliance cannot get trapped by the steam oven door. The insulationon the cable could become damaged, giving rise to an electric shockhazard.


13

Cleaning and care

Do not use a steam cleaning appliance to clean this appliance. The steam could reach electrical components and cause a short cir-cuit.

Scratches on the door glass can result in the glass breaking. Donot use abrasive cleaners, hard sponges, brushes or sharp metaltools to clean the door glass.

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

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

Accessories

Only use genuine original Miele accessories and spare parts withthis appliance. Using accessories or spare parts from other manu-facturers will invalidate the warranty and Miele cannot accept liabil-ity.

Caring for the environment

14

Disposal of the packing mater-ialThe packaging is designed to protectthe appliance from damage duringtransportation. The packaging materialsused are selected from materials whichare environmentally friendly for disposaland should be recycled.

Recycling the packaging reduces theuse of raw materials in the manufactur-ing process and also reduces theamount of waste in landfill sites.

Disposing of your old appli-anceElectrical and electronic appliances of-ten contain valuable materials. Theyalso contain specific materials, com-pounds and components, which wereessential for their correct function andsafety. These could be hazardous to hu-man health and to the environment ifdisposed of with your domestic wasteor if handled incorrectly. Please do not,therefore, dispose of your old appliancewith your household waste.

Please dispose of it at your local com-munity waste collection / recyclingcentre for electrical and electronic ap-pliances, or contact your dealer orMiele for advice. You are also respons-ible (by law, depending on country) fordeleting any personal data that may bestored on the appliance being disposedof. Please ensure that your old appli-ance poses no risk to children while be-ing stored prior to disposal.

Guide to the appliance

15

Steam oven front view

a Controls

b Ventilation outlet

c Automatic door release for steam re-duction

d Door seal

e Suction tube

f Compartment for water container

g Water container

h Drip channel

i Floor heater

j Temperature sensor

k Side runners

l Steam inlet

Guide to the appliance

16

Accessories suppliedThe 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 1

2 perforated cooking containers Gross capacity 1.5 litres / Usable capa-city 0.9 litres 325 x 175 x 40 mm (W x D x H)

DGGL 8

1 perforated cooking container Gross capacity 2.0 litres / Usable capa-city 1.7 litres 325 x 265 x 40 mm (W x D x H)

Rack

1 rack for placing your own cookingcontainers on

Descaling tablets

For descaling the appliance

Controls

17

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

b Sensor controlsFor 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 input

f Sensors For 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 Miele service technician use only)

Controls

18

Sensor controlsThe sensors react to touch. Each touch is confirmed with a keypad tone. Thiskeypad tone can be switched off (see "Settings – Keypad tone").

Functions

Steam cooking Reheating Defrosting Automatic programmes User programmes Further programmes

Sensor Function Notes

To go back a step

OK For selecting 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.

For scrollingthrough lists andfor changing val-ues

The arrow sensors are used for scrolling up ordown a list. 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.

Controls

19

Sensor Function Notes

For setting theminute minder

If the time of day is visible you can enter a minuteminder duration at any time, e.g. when boilingeggs on the hob (see "Minute minder ").

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

For switching theoven interior light-ing on and off

If the time of day display is visible, the oven in-terior lighting can be switched on and off bytouching the sensor, for example when cleaningthe oven.

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

The oven interior lighting switches off after15 seconds during a cooking process or remainsconstantly switched on, depending on the settingselected.

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.

Controls

20

DisplayThe 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 Explanation

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 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 are se-lected using a bar chart.

Description of functions

22

Water containerThe maximum water level is 2.0 litres,the minimum 0.5 litres. These levels areindicated on the container on thehandle side. Do not exceed the max-imum level.

The amount of water used will dependon the type of food and the duration ofcooking. Water will sometimes need tobe replenished during the cooking pro-cess. Water consumption is increased ifthe door is opened during cooking.

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 trayWhen 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.

TemperatureSome functions have a default recom-mended temperature. This recommen-ded temperature can be altered withinthe given range for the programme orprogramme stage in use, or for everytime that programme is used (see "Set-tings - Recommended temperatures").Temperatures can be changed in 5 °Csteps, or in 1 °C steps for Sous-videcooking.

DurationYou can set a duration between1 minute (0:01) and 10 hours (10:00). Ifthe duration exceeds 59 minutes youhave to enter it in hours and minutes.Example: duration 80 minutes = 1:20.

NoisesYou 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 functions

23

Heating-up phaseDuring the heating-up phase the displaywill show the temperature in the cook-ing compartment and Heating phase as itrises in all programmes except Auto-matic 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 dur-ation will be longer if you are cookingrefrigerated or frozen food.

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

Steam reductionIf a cooking temperature above approx.80 °C has been set, the appliance doorwill automatically open a fraction justbefore the end of a cooking programmeto release some of the steam from thecabinet. Steam reduction will appear inthe display. The door will then closeagain 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 lightingFor energy saving reasons, the ovencompartment lighting has been set atthe factory to go out after the pro-gramme has begun.

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

If the door is left open at the end of acooking programme the oven lightingwill switch off automatically after5 minutes.

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

Before using for the first time

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General settings

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

Set the language

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

Confirm with OK.

Select the country

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

Confirm with OK.

Set the date

Set the year, month and then the day.

Confirm each with OK.

Set the time of day

Set the hours and the minutes.

Confirm each with OK.

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


25

Time of day display

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

– On

The time always shows in the display.

– Off

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

– Night dimming

The time only shows 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 de-scribed in "Settings - Language ".

Please stick the extra data plate forthe appliance supplied with this doc-umentation in the space provided inthe "After sales service" section ofthis booklet.

Remove any protective wrapping andstickers.

The appliance has undergone a func-tion test in the factory. Residual waterfrom this testing may have trickledback into the cabinet during transport-ation.

Cleaning for the first time

Water container

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

Accessories / Oven interior

Take all accessories out of the oven.

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 in-terior with a mild solution of washing-up liquid and hot water.


26

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

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

Set the correct boiling point forwaterBefore cooking food for the first time,you must set the boiling point for water,as this varies depending on the altitudethe appliance is located at. This pro-cedure also flushes out the waterways.

This process must be carried out toensure efficient functioning of yourappliance.

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

Set the correct boiling point for waterfollowing a house move

If you move house, the appliance willneed to be re-set for the new altitude ifthis differs from the old one by 300 m ormore. To do this, descale the appliance(see "Cleaning and care - Descaling").

Main and sub-menus

27

Function / menu Recommended tem-perature

Temperature range

Steam cooking Suitable for all types of food, bot-tling, juicing, special applicationsand menu cooking

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

Automatic programmes

This option will bring up a list of all Automatic programmes available on this oven

User programmes

You can save your own cooking processes with this option

Further programmes

Sous-videFor cooking food in a vacuumsealing bag

65 °C 45–90 °C

Blanching – –

Bottling 90 °C 80–100 °C

Disinfect items – –

Prove dough – –

Cook vegetables 100 °C 90–100 °C

Cook fish 85 °C 75–100 °C

Cook meat 100 °C 90–100 °C

Settings For changing default settings

– –

Descale – –

Operation

28

Simple operation Switch the steam oven on using .

Select function appears in the display.

Only use cold mains tap water(less than 20 °C). Never use distilledor mineral water or other liquids.

Fill the water container and push itinto the appliance until it connects.

Place the food in the oven.

Select .

Set the temperature appears in the dis-play.

Change the recommended temperat-ure 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 display.

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 temperatureabove approx. 80 °C, Steam reductionwill appear in the display shortly be-fore the end of the cooking time andthe door will automatically open alittle.

At the end of the cooking duration

– Prog. finished appears in the display,

– the fan remains switched on,

– a tone or melody will sound (see"Settings - Acoustic tones")

You have the option of saving yoursettings as a User programme (see"User programmes") or increasing thecooking duration via .

Danger of burning.You could burn yourself on the oveninterior walls, spilled food and ac-cessoriesUse oven gloves when removing hotfood from the oven.

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

Switch the steam oven off using .

A new cooking programme can onlybe started if the automatic door re-lease is retracted into its original posi-tion. Do not push it in manually as thiscould damage it.

After use

Remove the condensate tray andempty it.

Operation

29

Remove and empty the water con-tainer.

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 tone will sound and a re-minder to refill the container will appearin the display.

Remove the water container and fill itwith fresh tap water.

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

Operation will continue.

Interrupting operationOperation 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.Use 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 programme will finishearly if the door is opened in the lastminute of cooking (55 seconds dura-tion remaining).

Operation

30

Advanced operation

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:

– Ready at

– Start at

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

– Ready at

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

– Start at

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

Cooking results can be impaired ifthere is a long delay between thefood being placed in the oven andthe start of cooking. Fresh food canchange colour and even deteriorate.

If the temperature in the oven is toohigh, e.g. just after another pro-gramme, you will not be able to usethis function. Ready at / Start at will notappear in the display if this is thecase. Open the oven door until the ap-pliance 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 Ready at

– Duration and Start at

Example: it is 11:45. The food takes 5minutes to cook and should be ready at12:30.

Touch .

Scroll through the list until Duration ishighlighted.

Confirm with OK.

Set "00:05" and confirm with OK.

Scroll through the list until Ready at ishighlighted.

Confirm with OK.

Scroll through the list until Change ishighlighted.

Confirm with OK.

Set "12:30" and 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 programme will start auto-matically at this time.

Operation

31

Sequence of an automatic pro-gramme

Up until the start the function, the se-lected temperature, Start at and the starttime will appear in the display.

After the start during the heating-upphase you can follow the temperatureincreasing in the display. When the re-quired temperature is reached a tone ora melody will sound (see "Settings -Acoustic tones").

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 cookingduration if you are cooking at a tem-perature above approx. 80 °C, Steam re-duction will appear in the display and thedoor will automatically open a little.

At the end the steam generator willswitch off. A tone or melody will sound(see "Settings - Acoustic tones"). Prog.finished will appear in the display.

You have the option of saving yoursettings as a User programme (see"User programmes") or increasing thecooking duration via .

Changing settings during a cookingprogramme

Touch .

The following will appear in the display:

– Temperature

– Duration

– Ready at

– Start at

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

Changing the temperature

Scroll through the list until Temperat-ure is highlighted.

Confirm with OK.

Change the temperature.

Confirm with OK.

The programme will restart with the newtemperature.

You can permanently reset the recom-mended temperature to suit your per-sonal cooking preferences. (See "Set-tings - Recommended temperatures").

Operation

32

Changing the cooking duration

Scroll through the list until Duration ishighlighted.

Confirm with OK.

Change the duration.

Confirm with OK.

The programme will restart with the newduration.

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 recalcu-lated. The programme will finish at thetime set.

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 function

You can change the cooking 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 ne-cessary.

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 typesAutomatic programmes are accessedvia .

– Vegetables

– Fish

– Rice

– Hen's eggs

– Fruit

– Shellfish

– Special

To use an Automatic pro-gramme Select .

A list of food types will appear in thedisplay.

Select the food category.

Confirm with OK.

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

Select the Automatic programme thatyou want.

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 use

– The degree of doneness and brown-ing levels are shown in a bar withseven segments. The factory defaultis always the middle setting. It will behighlighted. To change the settingsimply move the highlighting to theleft 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, eachweighing 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 hotsteam oven, be very careful whenopening the door. Hot steam can es-cape. Step back from the steam ovenand wait until the steam has dissip-ated. When putting cooking contain-ers or the condensate tray into theoven or taking them out, take carenot to spill the contents. Avoid con-tact with hot steam, and do not touchthe hot oven interior walls. Danger ofburning and scalding.

– For some Automatic programmes thestart time can be delayed using Startat or Ready at.

– To end an automatic programmeearly, 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 Continue cooking.

– Automatic programmes can also besaved as User programmes via .

User programmes

35

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

– Each one can have up to 10 cookingstages. This enables you to save yourfavourite or most frequently used re-cipes very accurately. You can saveindividual settings for each 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.

To create 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 Editprogramme underneath them.

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

Confirm with OK.

Create programme will be highlighted.

Confirm with OK.

You can now specify the settings forcooking stage 1.

Follow the instructions in the display:

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 first cookingstage.

When all necessary cooking stageshave been set, scroll through the listuntil Finish programme is highlighted.

Confirm with OK.

User programmes

36

A summary or 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 the rest of the letters or num-bers for your programme name.

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 is de-scribed in "To change User pro-grammes".

User programmes

37

To start a User programme Place the food in the oven.

Select .

The programme names will appear inthe display and Edit programme 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.

– Ready 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 add morecooking stages to the programme(see "To change User programmes").

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.

To change User programmes

Change 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 "To create a User programme").

Confirm with OK.

A summary or 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"To create 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.

Change 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 "To create aUser programme").

After entering a new name, scrollthrough the list until is highlighted.

Confirm with OK.

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

Confirm with OK.

User programmes

39

To delete 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 is high-lighted.

Confirm with OK.

The programme will be deleted.

You can delete all User programmes atonce (see "Settings - Factory default -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 programmein 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.

To set 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 of 6minutes 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 one of the arrow sensors re-peatedly until "06" appears.

Confirm with OK.

The minutes are saved and the secondsblock will light up.

Touch one of the arrow sensors re-peatedly until "20" appears.

Confirm with OK.

The duration counts down in the displaywhen the oven is switched off.

If a cooking programme is being run atthe same time the minute minder dura-tion will appear in the bottom of the dis-play.

At the end of the minute minder dura-tion

– will flash in the display,

– the display will show the time count-ing upwards,

– a tone or melody will sound (see"Settings - Acoustic tones")

Touch to switch off acoustic andoptical signals.

Minute minder

41

To change the duration Touch .

Minute minder appears in the display andChange is highlighted.

Confirm with OK.

Set a new minute minder duration.

Confirm with OK.

The altered minute minder duration willstart to count down immediately.

To cancel the duration Touch .

Minute minder appears in the display andChange is highlighted.

Scroll through the list until Delete ishighlighted.

Confirm with OK.

The minute minder duration is now can-celled.

General notes

42

This section contains general informa-tion. You will find more detailed inform-ation about particular foods and how tocook them in the other sections.

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

Cooking with steam also retains thetrue taste of the food better than con-ventional cooking. We therefore recom-mend seasoning the food after it hasbeen cooked. Food also retains itsfresh, original 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 accessor-ies"). This enables you to choose themost suitable container for the food youare cooking.

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 so suitable for steamcooking. They do not conduct heatwell and as a result cooking durationswill be considerably longer thanthose 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 trayWhen 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 levelYou can select any shelf level. You canalso cook on several levels at the sametime. This will not alter the cooking dur-ation.

When using more than one deep con-tainer at the same time it is best to off-set them on their runners and to leaveat least one level free in between them.

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

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

TemperatureA 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 can getup to 40 °C. If, in this case, you set atemperature of 40 °C, no steam will beproduced because the oven cavity istoo warm.

DurationIn 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 and cooked forlonger.

Cooking with liquidWhen 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 recipesFood which is cooked in a pot or a pancan also be cooked in the steam oven.The cooking times in the steam ovenwill be the same. Please note that foodwill not be brown or crisp when cookingwith 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 they havebeen frozen together in a block.

Frozen and fresh vegetables which takethe same length of time to cook can becooked together.

Break up vegetables that have frozentogether in a lump and follow instruc-tions on the packaging regarding cook-ing duration.

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 di-vide the food between 2 or 3 shallowcontainers rather than using one deepone.

Different types of vegetables which takethe same length of time to cook can becooked together.

Use solid containers for vegetableswhich are cooked in liquid.

Shelf level

To avoid any colour transfer when cook-ing vegetables with a distinctive colour(e.g. beetroot) in a perforated container,do not place other food underneath theperforated container.

Duration

As with conventional methods, thecooking duration when cooking veget-ables with steam will depend on thesize and how well done you want them.Example:firm potatoes, cut into quarters = approx. 17 minutesfirm potatoes, cut in half = approx. 21 minutes

Settings

| Vegetables | ... | Steam cooking

or

| Cook vegetablesorTemperature: 100 °CDuration: see chart

Steam cooking

45

The durations given in the chart are guidelines for fresh vegetables. We recom-mend selecting the shorter cooking duration quoted. If food is not cooked suffi-ciently after the shorter duration it can be put back in the oven and cooked forlonger.

Vegetables [min]

Artichokes 32–38

Cauliflower, whole 27–28

Cauliflower, florets 8

Beans, green 10–12

Broccoli, florets 3–4

Chantenay carrots, whole 7–8

Chantenay carrots, halved 6–7

Chantenay carrots, chopped 4

Chicory, halved 4–5

Chinese cabbage, chopped 3

Peas 3

Fennel, halved 10–12

Fennel, cut into strips 4–5

Curly kale, chopped 23–26

Firm potatoes, peeledwholehalvedquartered

27–2921–2216–18

Fairly firm potatoes, peeledwholehalvedquartered

25–2719–2117–18

Floury potatoes, peeledwholehalvedquartered

26–2819–2015–16

Kohlrabi, cut into batons 6–7

Steam cooking

46

Vegetables [min]

Pumpkin, diced 2–4

Corn on the cob 30–35

Chard, chopped 2–3

Peppers, diced / cut into strips 2

New potatoes, firm 30–32

Mushrooms 2

Leeks, sliced 4–5

Leeks, halved lengthwise 6

Romanesco, whole 22–25

Romanesco, florets 5–7

Brussels sprouts 10–12

Beetroot, whole 53–57

Red cabbage, chopped 23–26

Black salsify, whole 9–10

Celeriac, cut into batons 6–7

Green asparagus 7

White asparagus 9–10

Main crop carrots, chopped 6

Spinach 1–2

Spring cabbage, chopped 10–11

Celery, chopped 4–5

Swede, chopped 6–7

White cabbage, chopped 12

Savoy cabbage, chopped 10–11

Courgettes, sliced 2–3

Sugar snap peas 5–7

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"Defrosting").

Preparation

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

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 weighing500 g which is 10 cm thick will takelonger to cook than a piece of meatweighing 500 g which is 5 cm thick.

Tips

– Use a perforated container to retainthe juices when cooking meat. Placea solid container underneath to catchthe juices. You can use these to makea gravy or freeze them for later use.

– Boiling fowl, back or top rib and meatbones can be used to make stock.Place the meat together with somemixed vegetables in a solid cookingcontainer and add cold water andcook. 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 charts are guidelines only. We recommend selecting theshorter cooking duration quoted to start with. If food is not cooked sufficientlyafter the shorter time it can be put back in the oven and cooked for longer.

Meat [min]

Leg steak, covered with water 110–120

Knuckle 135–140

Chicken breast 8–10

Shank 105–115

Top rib, covered with water 110–120

Veal cutlets 3–4

Gammon slices 6–8

Lamb stew 12–16

Poularde 60–70

Turkey roulade 12–15

Turkey escalope 4–6

Brisket, covered with water 130–140

Beef stew 105–115

Boiling fowl, covered with water 80–90

Boiled topside 110–120

Duration

Steam cooking

49

Sausages

Settings

Temperature: 90 °CDuration: see chart

Sausages [min]

Frankfurters 6–8

Bologna sausages 6–8

Veal sausages 6–8

Duration

Fish

Fresh

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

Frozen food

Fish does not need to be fully defrostedbefore cooking. Defrost so that the sur-face is sufficiently thawed to take herbsand seasoning. Depending on the thick-ness of the fish, 2 - 5 minutes should beenough.

Preparation

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

It is not necessary to season fish withsalt when cooking with steam as thismethod retains the minerals which givethe fish its unique flavour.

Cooking containers

If using a perforated container, grease itfirst.

Shelf level

When cooking fish in a perforated con-tainer at the same time as cookingother types of food in other containers,place the container with the fish directlyabove the condensate tray/universaltray (depending on model) to catch anyliquid and so avoid any transfer oftastes to other food.

Steam cooking

50

Temperature

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

100 °CFor cooking firmer types of fish, e.g.cod and 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 dur-ations given in the chart. If you find thatthe fish is not cooked sufficiently onlycook it for a few minutes more.

When cooking fish in sauce or stock,we recommend that you increase thecooking duration quoted by a fewminutes.

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 shape ofthe fish, place a small cup or similarupside down in the cooking con-tainer, and arrange the fish bellysidedown over the cup.

– You can use any fish scraps, e.g. fishheads, bones, tails etc to make a fishstock. Place the fish scraps togetherwith some mixed vegetables in asolid cooking container and add coldwater. Cook at 100 °C for 60 to 90minutes. The longer the cooking dur-ation, 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. (Followrecipe instructions for the ratio of wa-ter to vinegar).

Settings

| Fish | ... | Steam cooking

or

| Cook fishorTemperature: see chartDuration: see chart

Steam cooking

51

The cooking durations given in the chart are guidelines for fresh fish. We recom-mend selecting the shorter cooking duration quoted. If food is not cooked suffi-ciently after the shorter duration it can be put back in the oven and cooked forlonger.

Fish [°C] [min]

Eel 100 5–7

Perch fillet 100 8–10

Seabream fillet 85 3

Trout, 250 g 90 10–13

Halibut fillet 85 4–6

Atlantic cod fillet 100 6

Carp, 1.5 kg 100 18–25

Salmon fillet 100 6–8

Salmon steak 100 8–10

Salmon trout 90 14–17

Coley fillet 85 3

Rose fish fillet 100 6–8

Haddock fillet 100 4–6

Plaice fillet 85 4–5

Monk fish fillet 85 8–10

Sole fillet 85 3

Turbot fillet 85 5–8

Tuna fillet 85 5–10

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.

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

Lobster 95 10–15

Large shrimps 90 3


Steam cooking

53

Mussels

Fresh

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

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

Frozen food

Defrost frozen mussels before cooking.

Duration

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

Settings

Temperature: see chartDuration: see chart

[°C] [min]

Barnacles 100 2

Cockles 100 2

Bearded mussels 90 12

Scallops 90 5

Razor clams 100 2–4

Venus mussels 90 4


Steam cooking

54

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

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

Settings

| Rice | ... | Steam cooking

or


RatioRice : Liquid

[min]

Basmati rice 1 : 1.5 15

Parboiled rice 1 : 1.5 23–25

Round grain rice

Pudding rice

Risotto rice

1 : 2.5

1 : 2.5

30

18–19

Brown rice 1 : 1.5 26–29

Wild rice 1 : 1.5 26–29

Duration

Steam cooking

55

Pasta

Dry pasta

Dry pasta swells when it is cooked and needs to be cooked in liquid. The liquidmust cover the pasta. Using hot liquid gives better results.

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

Fresh

Fresh pasta, such as you can buy from the supermarket chilled counter, does notneed to absorb water. Cook fresh pasta in a greased perforated container.

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

Settings


Fresh [min]

Gnocchi 2

Knöpfli 1

Ravioli 2

Spätzle 1

Tortellini 2

Dry pasta,covered with water

Tagliatelli 14

Vermicelli 8

Duration

Steam cooking

56

DumplingsReady made boil-in-the-bag dumplings need to be well covered with water as oth-erwise they can fall apart. This is because even though they have been soaked inwater beforehand they will not absorb enough moisture.

Cook fresh dumplings in a greased, perforated container.

Settings


[min]

Sweet dumplings 30

Yeast dumplings 20

Boil-in-the-bag potato dumplings 20

Boil-in-the-bag bread dumplings 18–20

Duration

Steam cooking

57

GrainGrain swells during cooking and needs to be cooked in liquid. The proportion ofgrain to liquid depends on the type of grain.

Grain can be cooked whole or cracked.

Settings


RatioGrain : 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 pulsesSoak 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 depending onvariety.

Settings


Soaked

[min]

Beans

Kidney beans 55–65

Adzuki beans 20–25

Black beans 55–60

Pinto beans 55–65

Haricot beans 34–36

Peas

Yellow split peas 40–50

Green split peas 27

Duration

Steam cooking

59

Unsoaked

RatioPulses : Liquid

[min]

Beans

Kidney beans 1 : 3 130–140

Adzuki beans 1 : 3 95–105

Black beans 1 : 3 100–120

Pinto 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 split peas 1 : 3 60–70

Duration

Steam cooking

60

Hen's eggsUse a perforated container to boil 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 making egg dishes such as scrambled eggs, re-member to grease it first.

Settings

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

or


[min]

Smallsoftmediumhard

359

Mediumsoftmediumhard

4610

Largesoftmediumhard

56–712

Extra largesoftmediumhard

6813

Duration

Steam cooking

61

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

Tip: You can use the juice which has collected in the solid container to make aglaze for a fruit flan.

Settings

| Fruit | ... | Steam cooking

or


[min]

Apple pieces 1–3

Pear chunks 1–3

Cherries 2–4

Mirabelle plums 1–2

Nectarine / Peach pieces 1–2

Plums 1–3

Quince, diced 6–8

Rhubarb pieces 1–2

Gooseberries 2–3

Duration

Steam cooking

62

Menu cooking (cooking wholemeals)

Before cooking meals with the Menucooking function switch off the steamreduction system (see "Settings -Steam reduction").

You can use the steam oven to cook awhole meal containing types of foodwhich have different cooking durations,e.g. fish fillet with rice and broccoli.Each dish is placed in the oven at dif-ferent times so that they are all ready atthe same time.

Shelf level

When cooking fish or food with a dis-tinctive colour (e.g. beetroot) in a per-forated container, place the perforatedcontainer directly above the condensatetray / universal tray (depending onmodel) to avoid any transfer of flavouror colour to other food and to prevent li-quid 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 temperat-ures are required for different types offood, e.g. 85 °C for seabream and100 °C for potatoes.

If the recommended cooking temperat-ure for the food is 85 °C for example, trycooking it at 100 °C and testing the res-ult. Some delicate types of fish with asoft structure, e.g. sole and plaice willbecome very firm when cooked at100 °C.

Duration

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

Example

Rice 20 minutes

Rose fish fillet 6 minutes

Broccoli 4 minutes

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

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

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

Durations 20 min. - rice

6 min. - fish fillet

4 min. -broccoli

Setting 14 min.

2 min. 4 min.

Steam cooking

63

Procedure

Place the rice in the oven first.

Set the first cooking duration: 14minutes.

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: 4minutes.

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 nutri-ents 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 sealing bags.Do not cook food in the sales pack-aging, such as vacuum-packedfrozen food as it is possible that thepackaging used is not suitable forvacuum cooking.Do not use the vacuum sealing bagmore than once.

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


65

ImportantFor an optimum cooking result:

– Use fewer herbs and spices than forconventional cooking as the effect onthe taste of the food is more intens-ive. You can also prepare the foodwithout seasoning and add season-ing after cooking.

– The cooking duration is reducedwhen salt, sugar, and liquids are ad-ded.

– The food becomes firmer if acidic in-gredients, such as lemon or vinegarare added.

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

– Only use vacuum sealing bags thatmatch the size of the food. If the bagis too big, too much air may remaininside.

– If you want to cook several items offood in one vacuum sealing bag, putthem side-by-side in the bag.

– If you want to cook food in severalbags at once, put the bags side-by-side on the shelf.

– The cooking durations depend on thethickness of the food.

– With higher temperatures and/orlonger cooking durations, a lack ofwater may occur. Check the displayfrom time to time.

– Keep the door closed during thecooking programme. Opening thedoor extends the programme andcan change the cooking result.

– Cooking at a lower temperature andfor a longer duration can result in in-creased residual water in the cookingcompartment. This does not affectthe cooking result.

– Temperatures and cooking durationsfrom Sous-vide recipes cannot al-ways be adopted exactly. Alter thesettings to achieve the degree ofcooking you want.


66

Tips– To reduce preparation times, you can

vacuum food 1–2 days before cook-ing. Store the vacuum sealed food inthe refrigerator at a maximum tem-perature of 5 °C. To maintain qualityand taste, the food must be cookedafter a maximum of 2 days.

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

– Fold the edges of the vacuum sealingbag outwards for filling in order toobtain clean, perfect seams.

– If you do not want to eat the food dir-ectly after cooking, put it in iced wa-ter to cool down completely. Thenstore it at a maximum temperature of5 °C. In this way, you can maintain qualityand taste while extending the life ofthe food. Exception: Consume poultry imme-diately after cooking.

– After cooking, cut the vacuum sealingbag on all sides for easier access tothe food.

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

– Use the brine or marinade of veget-ables, fish, or meat to make a sauce.

– Serve the food on pre-warmedplates.


67

Procedure Rinse the food with cold water and

dry 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 theshelf (next to each other if there areseveral bags).

Select .

Scroll through the list until Sous-vide ishighlighted.

Confirm with OK.

Change the recommended temperat-ure if necessary.

Confirm with OK.

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

Confirm with OK.

Possible reasons for unsatis-factory resultsThe bag has opened:

– The seal was not clean or strongenough and has opened.

– The bag was damaged by a sharpbone.

The food has an unpleasant or strangetaste:

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

– The food was contaminated withbacteria before it was vacuumsealed.

– Too much of ingredients such asspices was added.

– The bag or seal was not in perfect or-der.

– The vacuum was insufficient.

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


68

Food Added in advance [°C] [min]

Sugar Salt

Fish

Atlantic cod fillet, 2.5 cm thick x 54 35

Salmon fillet, 2–3 cm thick x 52 30

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

Asparagus, white, 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 pieces 75 13

Plums, halved x 70 10–12

Other

Beans, white, soaked in a ratioof 1:2 (beans: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

Shallots, whole x x 85 45–60

Temperature/ cooking time


69

Food Added in ad-vance

[°C] [min]

Sugar Salt Medium* Done*

Meat

Duck breast, whole x 66 72 35

Saddle of lamb 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

Temperature/ cooking time

* Degree of donenessThe "Done" degree of doneness uses a higher core temperature than "Medium". Resultsare not the same as for well done in traditional roasting methods.


70

ReheatingOnly reheat brassicas, e.g. kohlrabi andcauliflower in combination with a sauce.Without sauce, an unpleasant cabbage-like taste and grey-brown colour maydevelop.

Food with a short cooking duration orwhich continues cooking during re-heating, e.g. fish, is not suitable for re-heating.

Preparation

Place the cooked food into ice water forapprox. 1 hour directly after cooking.The rapid cooling prevents the foodfrom continuing to cook, which helpsretain the optimum cooked condition. Then store the food in the refrigerator ata maximum temperature of 5 °C.

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


71

Chart for reheating sous-vide-cooked food

Food [°C] 2 [min]

Medium1 Done1

Meat

Saddle of lamb 58 62 30

Beef fillet steak, 4 cm thick 56 61 30

Beef rump steak, 2.5 cm thick 56 – 30

Pork fillet, whole 63 67 30

Vegetables

Cauliflower florets, medium to large3 85 15

Kohlrabi, sliced3 85 10

Fruit

Pineapple, sliced 85 10

Other

Beans, white, soaked in a ratio of 1:2 (beans:liquid)

90 10

Shallots, whole 85 10

Temperature/duration

1 Degree of donenessThe "Done" degree of doneness uses a higher core temperature than "Medium". Resultsare not the same as for well done in traditional roasting methods.

2 Durations apply to vacuum-sealed food with an initial temperature of approx. 5 °C (refri-gerator temperature).

3 Reheat only in sauce.

Special applications

72

Reheat

To reheat food which was cooked us-ing the Sous-vide method, use theSous-vide function (see "Sous-vide(vacuum) cooking – Reheating").

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

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

Suitable containers

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

Duration

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

The cooking durations listed in the chartrelate to an average portion per plate/container. Increase the cooking durationfor larger quantities.

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 pep-pers 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, except fordishes such as stew and casseroleswhere the sauce is part of the dish.

Procedure

Cover the food with a deep plate, alid, or with foil that is resistant to tem-peratures up to 100 °C and to steam.

Then place the plate on the rack inthe oven.

Settings

or



73

[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


74

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

Temperature

60 °C is the best temperature for de-frosting.Exception: 50 °C for minced meat andgame

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 and yourhands.

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

Food which does not drip can be de-frosted in a solid container.

Tips

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

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

– Do not refreeze food once it hasthawed.

– Defrost frozen pre-cooked meals ac-cording to the manufacturer's instruc-tions.

Settings

or

Temperature: see chartDefrosting duration: see chart


75

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

Dairy products

Cheese slices 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, sidedishes / Stew / Soup

480 g 60 20–25 10–15

Meat

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

Minced meat 250 g 50 15–20 10–15

Minced meat 500 g 50 20–30 10–15

Goulash 500 g 60 30–40 10–15


76

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

Goulash 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 roebuck 1000 g 50 40–50 10–15

Cutlets / chops / sausages 800 g 60 25–35 15–20

Poultry

Chicken 1000 g 60 40 15–20

Chicken drumsticks 150 g 60 20–25 10–15

Chicken escalopes 500 g 60 25–30 10–15

Turkey drumsticks 500 g 60 40–45 10–15

Baked goods

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


77

BottlingOnly use unblemished, fresh producewhich is in good condition for bottling.

Glass jars

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

Make sure that all the jars are the samesize 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.

Vegetables should be blanched beforebottling to help them retain their colour(see "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 completelycovered.

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

Tips

– Make use of residual heat by leavingthe jars in the oven for 30 minutesafter it has switched off.

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


78

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

Produce [°C] * [min]

Berries

Red / blackcurrants 80 50

Gooseberries 80 55

Cranberries 80 55

Fruit with stones

Cherries 85 55

Mirabelle plums 85 55

Plums 85 55

Peaches 85 55

Greengages 85 55

Fruit with pips

Apples 90 50

Apple sauce 90 65

Quinces 90 65

Vegetables

Beans 100 120

Broad beans 100 120

Gherkins 90 55


79

Produce [°C] * [min]

Beetroot 100 60


* The durations quoted are for 1.0 litre jars. If using 0.5 litre jars reduce the duration by 15minutes. If using 0.25 litre jars reduce the duration by 20 minutes.


80

Extracting juice with steamThis appliance is ideal for extractingjuice from soft and medium firm fruit.

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

Preparation

Sort and clean the fruit. Cut out anyblemishes.

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

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

Tips

– Try experimenting with mild and tartfruit.

– Adding sugar will increase the quant-ity 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 bottles,and then seal immediately with steril-ised tops.

Procedure

Put the prepared fruit (cleaned,washed, chopped etc.) into a perfor-ated cooking container.

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

Settings

Temperature: 100 °CDuration: 40 - 70 minutes


81

Make yoghurtTo make yoghurt, you will need eitherfresh live yoghurt or yoghurt culture,obtainable from health food shops.

Use natural yoghurt with live culture andwithout additives. Heat-treated yoghurtis not suitable.

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

You can use either unchilled long-life orfresh milk. Long-life milk can be used without anyfurther treatment. Fresh milk must firstbe heated to 90 °C and then cooleddown to 35 °C. Do not boil it. Fresh milkwill give a better set than long-life milk.

The yoghurt and milk should have thesame percentage fat.

Do not move or shake the jars whilstthe yoghurt is thickening.

Immediately after preparation leave theyoghurt to cool in the fridge.

How well home prepared yoghurt setswill depend on the consistency, fat con-tent and the cultures used in the starteryogurt. Not all yoghurts are suitable foruse as starter yoghurt.

Possible reasons for unsatisfactoryresults

Yoghurt has not set:Incorrect storage of starter yoghurt, toomuch time out of the refrigerator, e.g. intransportation, damaged packaging,milk not sufficiently heated.

Liquid has separated: The jars were moved, yoghurt was notcooled down quickly enough.

Yoghurt is gritty: Milk was overheated or in poor condi-tion, milk and starter yoghurt not evenlystirred.

Tip: When using yoghurt enzyme,yoghurt can be made from a milk /cream mixture. Mix ³/₄ litre milkwith ¹/₄ litre cream.


82

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 jars and seal thejars.

Place the sealed jars in a perforatedcooking container or on the rack. En-sure that they do not touch one an-other.

Immediately after the yoghurt hasbeen made, place the jars in the refri-gerator, taking care not to shakethem unnecessarily.

Settings

| Special | Make yoghurt

or

Temperature: 40 °CDuration: 5:00 hours

Prove dough

Procedure

Prepare the dough according to therecipe.

Place the dough in a covered bowl onthe rack.

Settings

| Prove doughDuration: as per recipe instructions

or

Temperature: 40 °CDuration: as per recipe instructions


83

Dissolve gelatine

Procedure

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

Gelatine powder: Place in a bowland add water according to the in-structions on the packaging.

Cover the bowl and place on therack.

Settings

| Special | Dissolve gelatine

or

Temperature: 90 °CDuration: 1 minute

Melt chocolateYou can use the steam oven for meltingany type of chocolate.

Procedure

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

Place large quantities in a solid cook-ing container and small quantities in acup or a bowl.

Cover the container or the dish with alid or with foil that is resistant to tem-peratures up to 100 °C and to hotsteam.

Stir large quantities once halfwaythrough cooking.

Settings

| Special | Melt chocolate

or

Temperature: 65 °CDuration: 20 minutes


84

Skinning vegetables and fruit

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 perfor-ated 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


Food [min]

Apricots 1

Almonds 1

Nectarines 1

Peppers 4

Peaches 1

Tomatoes 1

Duration

Apple storageYou 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



85

BlanchingBlanch vegetables before freezingthem. Blanching helps maintain thequality of the produce when it is frozen.

Blanching vegetables also helps themretain their original colour.

Procedure

Put the prepared vegetables into aperforated cooking container.

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

Settings

| Blanching

or

Temperature: 100 °CDuration: 1 minute

Sweat onionsSweating 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 with alid or with foil that is resistant to tem-peratures up to 100 °C and to hotsteam.

Settings

| Special | Sweat onions

or



86

Cook baconThe bacon does not brown.

Procedure

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

Cover the container with a lid or withfoil that is temperature resistant up to100 °C and to steam.

Settings

| Special | Cook bacon

or


Disinfect itemsThe steam oven can be used to disin-fect baby bottles and other containersso that at the end of the programmethey are as germ free as they wouldhave been had they been boiled. Checkbeforehand that all parts, teats etc. aredeclared by the manufacturer to be heatresistant to 100 °C and also that theycan withstand hot steam.

Dismantle, clean and thoroughly rinsebaby bottles. All parts of the bottlesmust be completely dry before they arereassembled to keep them germ free.

Procedure

Place the individual items on the rackor in a perforated container (on theirsides or with the opening facingdownwards) ensuring that they do nottouch one another to allow hot steamto reach them from all sides.

Place the rack or container on thelowest shelf level.

Settings

| Disinfect items Duration: 1 minute to 10 hours

or



87

Heating damp flannels

Procedure

Moisten the flannels and then rollthem up.

Place them beside one another in aperforated cooking container.

Settings

| Special | Heat damp flannels

or


Decrystallise honey

Procedure

Loosen the lid and place the jar ofhoney in a perforated container.

Stir the honey once during the cook-ing duration.

Settings

| Special | Decrystallise honey

or

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

Making eierstich

Procedure

Mix 6 eggs with 375 ml milk (do notbeat until foamy).

Season the egg and milk mixture andpour into a greased solid cookingcontainer with a little butter.

Settings


Settings

88

To open the Settings menu Switch the steam oven on.

Touch .

The list of available settings will appearin the display. This list is also available under Furtherprogrammes | Settings .

You can check them or change them.

A tick next to an option shows whichsetting is active.

Settings cannot be changed 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

89

Settings overview

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

CountryTime Show

On / Off * / Night dimmingClock format

24 h * / 12 hSet

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

Solo toneKeypad tone Units Weight

g * / lb / lb/ozTemperature

°C * / °FKeeping warm On / Off *Steam reduction On * / OffRecommended temperat-uresSafety System lock

On / Off *Sensor lock

On / Off *Water hardness Soft

MediumHard *

Showroom programme Demo modeOn / Off *

Factory default SettingsUser programmesRecommended temperatures

* Factory default setting

Settings

90

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.

Tip: If you have selected the wrong lan-guage by mistake, select the symbolto get back to the Language menu.

Time of day

Display

Select how you want the time of day toshow 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 .

– Night dimming

To save energy the time is onlyshown in the display between 05:00and 23:00. The rest of the time it isnot visible.

Clock format

You can select whether the time showsas a 24 h or 12 h clock.

– 24 h

The time of day is shown in 24 hourclock format.

– 12 h

The time of day is shown in 12 hourclock format.

Setting the time

Set the hours and the minutes.

If there is an interruption to the powersupply, the current time of day will re-appear once power has been restored.The time is stored in memory for about200 hours.

DateSet the date.

When the steam oven is switched offthe date will only show if the followingsettings have been set: Time | Show |On or Night dimming (between 05:00 hand 23:00 h).

Settings

91

Lighting– On

The interior lighting is switched onduring the entire cooking period.

– On for 15 seconds The oven lighting turns off15 seconds after a programme starts.Touching switches it on for an-other 15 seconds.

Display brightnessThe display brightness is representedby a bar with seven segments.

Select Darker or Brighter to change the

brightness of the display.

Acoustic tones

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 are filled the volume 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

92

Keypad toneThe volume of the tone that soundseach time you touch a sensor is repres-ented by a bar with seven segments.

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

Select Quieter or Louder, to adjust thevolume.

Units

Weight

– g

Weight in Automatic programmes isset using grammes.

– 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

93

Keeping warm

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

– On

The warming function is activated asstandard with the Steam cooking if atemperature above approx. 80 °C isselected. If food is not removed fromthe oven at the end of a programme,the warming function will automatic-ally start after approx. 5 minutes.Keeping warm will appear in the dis-play and the food will be kept warmfor approx. 15 minutes at a temperat-ure of 70 °C. The warming function iscancelled when a sensor is touchedor the door is opened.

– Off

The keeping warm function has beendeactivated.

Steam reduction– On

If a temperature above approx. 80 °Cwas used for cooking, the steamoven door will automatically openslightly shortly before the end of thecooking duration. This is to prevent alarge amount of steam escapingwhen the door is opened. The doorwill close again automatically.

– Off

If steam reduction is switched off theKeeping warm function is also auto-matically switched off. If steam re-duction is switched off a largeamount of steam will escape whenthe door is opened.

Settings

94

Recommended temperaturesIf you cook with different temperaturesoften it makes sense to change the re-commended temperatures.

Once the option has been selected thelist of functions and special applicationswith the relevant recommended temper-atures will appear in the display.

Select the function / special applica-tion you want.

Confirm with OK.

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

Change the recommended temperat-ure.

Confirm with OK.

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 press theOK sensor for at least 6 seconds.

– Off

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

Settings

95

Sensor lock

The sensor lock prevents the oven be-ing switched off by accident or settingsbeing altered whilst food is cooking.Once activated, the sensor lock pre-vents the sensors working a fewseconds after a programme has beenstarted.

– On

The sensor lock is activated. OKmust be touched for at least6 seconds before the sensors can beused again. The sensor lock is thendeactivated for a short period.

– Off

The sensor lock is deactivated. Allsensors react to touch as normal.

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

– Soft

< 8.4 °dH, < 1.5 mmol/l

– Medium

8.4 - 14 °dH, 1.5 - 2.5 mmol/l

– Hard

> 14 °dH, > 2.5 mmol/l

Settings

96

Showroom programmeThis 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 modeactive. The appliance will not heat up willappear 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

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

97

Test food in accordance with EN 60350-1 (Steam cooking func-tion)

Test food Cookingcontainers

Quantity 1 2 [°C] [min]

Steam replenishment

Broccoli (8.1) 1x DGGL 8 max. Any 100 3

Steam distribution

Broccoli (8.2) 1x DGGL 8 300 g Any 100 3

Performance at maximum capacity

Peas (8.3) 2x DGGL 1 750 g in each 2, 43 100 4

2x DGGL 8 1000 g ineach

Shelf level(s) / Temperature / Duration1) Always insert the condensate tray on the lowest shelf level.2) Place the test food in a cold oven (before the heating up phase begins).3 Place 1x DGGL1 and 1x DGGL 8 in the appliance in succession.4 The test is finished when the temperature measures 85 °C in the coolest place.

Cleaning and care

98

Important information oncleaning and care

Danger of injury.The steam from a steam cleaning ap-pliance could reach electrical com-ponents and cause a short circuit.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 sur-faces could cause a breakage in cer-tain circumstances.Remove any residual cleaning agentimmediately.

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.

Allow the appliance to cool down toa safe temperature before cleaning.

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.Leave the door open afterwards.

Cleaning and care

99

Unsuitable cleaning agentsTo avoid damaging the surfaces, do notuse:

– cleaning agents containing soda, am-monia, acids or chlorides

– cleaning agents containing descalingagents

– abrasive cleaning agents, e.g.powder cleaners and cream cleaners

– solvent-based cleaning agents

– stainless steel cleaning agents

– dishwasher cleaner

– glass cleaning agents

– cleaning agents for ceramic hobs

– hard, abrasive brushes or sponges,e.g. pot scourers, brushes orsponges which have been previouslyused with abrasive cleaning agents

– melamine eraser blocks

– sharp metal scrapers or tools

– wire wool

– stainless steel spiral pads

– spot cleaning

– oven sprays.

Appliance front

Soiling that is left too long might be-come impossible to remove andcould cause external surfaces to alteror discolour.Remove any soiling immediately.

Clean the front with a solution ofwarm water and a little washing-up li-quid applied with a clean sponge orcloth. A clean, damp microfibre clothwithout cleaning agent can also beused.

After cleaning dry the front of the ap-pliance with a soft cloth.

Cleaning and care

100

Oven interior 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 heatercan become discoloured by drops ofliquid.

This discolouration can be removedeasily with the Miele ceramic andstainless steel hob cleaner (see "Op-tional 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 please con-tact Miele Service (see the end ofthese operating instructions).

Automatic door release

Ensure that the door opener doesnot become soiled with foodresidues.

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 limescale.

Accessories

All accessories are dishwasher safe.

Condensate tray, rack and cookingcontainers

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

Any bluish discolouration on thecooking containers can be removedwith vinegar. Then rinse with cleanwater.

Cleaning and care

101

Side runners

Pull the side runners out first from theside , then from the back of thesteam oven.

The side runners can be cleaned inthe dishwasher or by hand with asolution of warm water and a littlewashing-up liquid applied with aclean sponge.

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

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

Descaling

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

Descaling solution is acidic.Do not spill descaling agent ontometal surfaces. This can causemarks to appear.However, should any descalingagent get onto these surfaces, wipeit away immediately.

The steam oven needs to be descaledafter a certain number of operatinghours. When the steam oven needs tobe descaled, a number will appear inthe display indicating the number ofcooking processes remaining before theappliance locks out. After the last re-maining cooking process, the appliancewill lock out.

We recommend that you descale theappliance before it locks out.

During the descaling process the watercontainer must be emptied, rinsed outand refilled with fresh water and thecondensate container must be emptied.

Cleaning and care

102

The Ready at and Start at functions arenot available while the descaling is be-ing carried out .

Switch the steam oven off 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 cold freshtap water up to the level marker and drop 2 Miele descaling tablets init.

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

Confirm with OK.

The descaling process will now beginand the time remaining will count downin the display.

It is only possible to cancel the de-scaling process during the first 6minutes. Do not switch the applianceoff during the descaling process. If it isswitched off before the end of the pro-cess, the whole process will have tobe started from the beginning again.

The water container will need emptyingand refilling with fresh tap water duringdescaling.

Follow the instructions in the display.

A message will appear in the displaywhen the descaling process has beencompleted.

After descaling

Switch the steam oven off.

Remove, empty and dry the watercontainer.

Allow the oven compartment to cooldown.

Then dry the oven compartment.


Cleaning and care

103

Door

To remove the oven 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.

To release the locking clamps on thehinges turn them upwards as far asthey will go until they are at an angle.

Danger of injury from the hingeretainers for the door.The hinge retainers retract to thesteam oven.Do not attempt to take the door offwhen it is in a horizontal position.

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 by the handlewhen being removed.Make sure that the door goes backon straight.

Hold the door securely at both sidesand lift it evenly upwards off thehinge retainers.

Place the door on the previously pre-pared surface.

Cleaning and care

104

Refitting the door

Risk of damage to the door.Make sure that the door goes backon straight.

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

Risk of damage to the door.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

105

Many malfunctions and faults that can occur in daily operation can be easilyremedied. Time and money will be saved because a service call will not beneeded.

The following guide may help you to find the reason for a malfunction or a fault,and to correct it.

Problem Cause and remedy

You cannot switch theappliance on.

The fuse is defective or has tripped. Reset the trip switch in the mains fuse box or re-

place the fuse (minimum fuse rating - see dataplate).

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

tion for approx. 1 minute:– switch off at the isolator, or– disconnect the mains fuse.

If, after resetting the trip switch in the mains fusebox and switching the appliance back on, the ap-pliance will still not heat up, contact a qualifiedelectrician or Miele.

The oven does not heatup.

Demo mode has been activated.The steam oven can be operated but does not heatup. Deactivate demo mode. See "Settings - Show-

room programme".The oven cavity has been warmed up by a warmingdrawer in operation underneath it. Open the door and let the oven cool down.

The fan can still beheard after the appli-ance has been switchedoff.

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 canbe heard after switchingon the appliance, duringoperation and afterswitching off the appli-ance.

It is quite normal and does not indicate any fault withthe appliance. It happens when water is beingpumped through the system.

Problem solving guide

106

Problem Cause and remedy

After moving house theappliance no longerswitches from the heat-ing-up phase to thecooking phase.

The boiling temperature of the water has changed asthe altitude of the new location for the appliance dif-fers from the old one by at least 300 m. To adjust the boiling temperature, you need to de-

scale the appliance (see "Cleaning and care - De-scaling").

During operation an un-usually large amount ofsteam escapes, orsteam escapes fromparts of the oven whereit does not usually.

The door is not properly closed. Close the door.

The door seal is not correctly fitted. Press it in all the way round the door to make sure

it is fitted evenly.The door seal is damaged, e.g. cracks can be seen. Replace the door seal.

This can be ordered from Miele (see the end of thisbooklet for contact details).

A whistling sound isheard when the appli-ance is switched onagain.

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 Ready atfunctions have notworked.

The temperature in the oven is too high, e.g. after aprogramme has finished. Open the door and let the oven cool down.

These functions are not available with Descale.

The oven interior light-ing is not working.

The lamp is defective. Call Miele Service 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 the Ser-

vice Department.

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

Optional accessories

107

Miele offer a comprehensive range ofuseful accessories as well as cleaningand conditioning products for yourMiele appliances.

These products can be ordered throughthe Miele Webshop.

These can also be ordered from Miele(see end of this booklet for contact de-tails) or from your Miele dealer.

Cooking containersThere is a wide range of perforated andsolid cooking containers available in dif-ferent sizes:

DGGL 1

Perforated cooking containerGross capacity 1.5 litres / Usable capa-city 0.9 litres325 x 175 x 40 mm (W x D x H)

DGG 2

Solid cooking container Gross capacity 2.5 litres / Usable capa-city 2.0 litres325 x 175 x 65 mm (W x D x H)

DGG 3

Solid cooking container Gross capacity 4.0 litres / Usable capa-city 3.1 litres 325 x 265 x 65 mm (W x D x H)


108

DGGL 4


DGGL 5


DGGL 6


DGG 7

Solid cooking container Gross capacity 4.0 litres / Usable capa-city 2.8 litres 325 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


109

Cleaning and care products

Descaling tablets (Qty 6)

For descaling the appliance

Microfibre cloth

Removes finger marks and light soiling

Miscellaneous

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 hobs and in all Mieleovens.

Not suitable for use on gas hobs.

KMB 5000-S

Maximum capacity approx. 2.5 kg.325 x 260 x 60 mm (W x D x H)

Safety instructions for installation

110

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 to avoid the risk of damage tothe appliance. Consult a qualified electrician if in any doubt.

Do not connect the steam oven to the mains electricity supply bya multi-socket adapter or an extension lead. These do not guaranteethe required safety of the appliance (fire hazard).

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 runner. Otherwise youmay risk scalding or burning yourself with hot water and food whentaking containers out of the oven.All dimensions are given in mm.

Detailed dimensions of oven front

111

PureLine front

ContourLine front

* Glass front / ** metal front

Building-in dimensions

112

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 behindthe appliance.

e Mains connection cable, L = 2000 mm



113

Installation in a base unit

When building the appliance into a base unit underneath a hob please also ob-serve the installation instructions for the hob as well as the building-in depth re-quired for the hob (see installation instruction manual for the hob).

a Steam oven

b Niche






114

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 pyrolitic oven)

g Oven


Installation

115

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

116

All electrical work should be carried outby a suitably qualified and competentperson in strict accordance with currentlocal and national safety regulations(e.g. BS 7671 in the UK). Connectionshould be made via a switched socket.This will make it easier for service tech-nicians should the appliance need to berepaired. The electrical socket must beeasily accessible 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 is removed from the con-nection cable or if the cable is sup-plied without a plug, the appliancemust be connected to the electricalsupply by a suitably qualified electri-cian.If the switched socket is not access-ible 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 ratingSee data plate

ConnectionAC 230 V, 50 Hz

The connection data is quoted on thedata plate. It must match the householdsupply.

Residual current deviceFor extra safety, it is advisable to pro-tect the appliance with a suitable resid-ual current device (RCD) with a triprange of 30 mA.

Electrical connection

117

Disconnecting from the mains

Danger of electrical shock.After disconnection, ensure the ap-pliance cannot be switched back onby mistake.

To disconnect the appliance from themains power supply, do one of the fol-lowing depending on installation:

Safety fuses

Completely remove fuses

Automatic circuit breakers

Press the (red) button until the middle(black) button springs out.

Built-in circuit breakers

Circuit breakers type B or C:

Switch the on/off switch from 1 (on)to 0 (off).

Residual current device (RCD)

Switch the main switch from 1 (on) to0 (off) or press the test button.

Replacing the mains connec-tion cableIf the mains cable needs to be replacedit must be replaced with a special con-nection cable, type H 05 VV-F (PVC-in-sulated), available from Miele.

After sales service

118

Contact in case of malfunctionIn the event of any faults which you cannot remedy yourself, please contact yourMiele Dealer or Miele Service.

Contact information for Miele Service can be found at the end of this document.

Please note that telephone calls may be monitored and recorded for training pur-poses and that a call-out charge will be applied to service visits where the problemcould have been resolved as described in this booklet.

Please quote the model and serial number of your appliance when contactingMiele. This information can be found on the data plate.

Data plateStick the extra data plate supplied with the appliance here. Make sure that themodel number matches the one specified on the back cover of this document.

WarrantyThe appliance warranty is valid for 2 years from date of purchase. In the UK, youmust activate your cover by calling 0330 160 6640 or registering online atwww.miele.co.uk.

For further information on country specific warranty terms and conditions, pleaserefer to your warranty booklet or contact Miele Customer Service.

United KingdomMiele Co. Ltd.Fairacres, Marcham RoadAbingdon, Oxon, OX14 1TWCustomer Contact Centre Tel: 0330 160 6600E-mail: [email protected]: www.miele.co.uk

AustraliaMiele Australia Pty. Ltd.ACN 005 635 398ABN 96 005 635 3981 Gilbert Park DriveKnoxfield, VIC 3180Tel: 1300 464 353Internet: www.miele.com.au

Miele (Shanghai) Trading Ltd.1-3 Floor, No. 82 Shi Men Yi RoadJing' an District200040 Shanghai, PRCTel: +86 21 6157 3500Fax: +86 21 6157 3511E-mail: [email protected],Internet: www.miele.cn

China

41/F - 4101, Manhattan Place23 Wang Tai RoadKowloon Bay, Hong KongTel: (852) 2610 1025Fax: (852) 3579 1404Email:[email protected]: www.miele.hk

Miele (Hong Kong) Limited

Miele India Pvt. Ltd.Ground FloorCopia Corporate SuitesPlot No. 9, JasolaNew Delhi - 110025Tel: 011-46 900 000Fax: 011-46 900 001E-mail: [email protected]: www.miele.in

India

Miele Ireland Ltd.2024 Bianconi AvenueCitywest Business CampusDublin 24Tel: (01) 461 07 10Fax: (01) 461 07 97E-Mail: [email protected]: www.miele.ie

Ireland

MalaysiaMiele Sdn BhdSuite 12-2, Level 12Menara Sapura KencanaPetroleumSolaris Dutamas No. 1Jalan Dutamas 150480 Kuala Lumpur, MalaysiaPhone: +603-6209-0288Fax: +603-6205-3768

Miele New Zealand LimitedIRD 98 463 631Level 2, 10 College HillFreemans Bay, Auckland 1011New ZealandTel: 0800 464 353Internet: www.miele.co.nz

New Zealand

Miele Pte. Ltd.163 Penang Road# 04 - 03 Winsland House IISingapore 238463Tel: +65 6735 1191Fax: +65 6735 1161E-Mail: [email protected]: www.miele.sg

Singapore

Miele (Pty) Ltd63 Peter Place, Bryanston 2194P.O. Box 69434, Bryanston 2021Tel: (011) 875 9000Fax: (011) 875 9035E-mail: [email protected]: www.miele.co.za

South Africa

Miele Appliances Ltd.Gold & Diamond ParkOffice No. 6-217Sheikh Zayed RoadP.O. Box 11 47 82 - DubaiTel. +971 4 3044 999Fax. +971 4 3418 852800-MIELE (64353)E-Mail: [email protected]: www.miele.ae

United Arab Emirates

Manufacturer: Miele & Cie. KG, Carl-Miele-Straße 29, 33332 Gütersloh, Germany

K.E. & Kingstone Co., Ltd.6th Fl., No. 120, Sec. 2Jianguo N. Rd.Taipei, TaiwanTEL: +886 2 2502-7256FAX: +886 2 2502-3077E-mail: [email protected]:www.kenk.com.tw/ke/miele

Taiwan

ThailandBHIRAJ TOWER at EmQuartier43rd Floor Unit 4301-4303 689 Sukhumvit RoadNorth Klongton Sub-DistrictVadhana DistrictBangkok 10110, Thailand

M.-Nr. 09 568 120 / 04en-GB

DG 6301 / DG 6401

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