Operating instructions Steam oven - Amazon S3 fileOperating instructions Steam oven To avoid the...

Operating 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. 09 580 050

Contents

2

Warning and Safety instructions .......................................................................... 5

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

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

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

Description of functions ..................................................................................... 19Water container ..................................................................................................... 19Condensate tray .................................................................................................... 19Temperature .......................................................................................................... 19Duration ................................................................................................................. 20Noises.................................................................................................................... 20Heating-up phase.................................................................................................. 20Cooking phase ...................................................................................................... 20

Using for the first time ........................................................................................ 21Cleaning for the first time ...................................................................................... 21Set the water hardness level ................................................................................. 22Set the correct boiling point for water................................................................... 22

Operation.............................................................................................................. 23Using the appliance............................................................................................... 23Interrupting operation............................................................................................ 25Pre-heat................................................................................................................. 26

General notes....................................................................................................... 27The advantages of cooking with steam ................................................................ 27Suitable containers................................................................................................ 27

Cooking containers .......................................................................................... 27Your own containers......................................................................................... 27

Condensate tray .................................................................................................... 27Shelf level .............................................................................................................. 28Frozen food............................................................................................................ 28Temperature .......................................................................................................... 28Duration ................................................................................................................. 28Cooking with liquid................................................................................................ 28Your own recipes................................................................................................... 28

Contents

3

Steam cooking..................................................................................................... 29Vegetables............................................................................................................. 29Meat ...................................................................................................................... 32Sausages............................................................................................................... 34Fish........................................................................................................................ 34Shellfish ................................................................................................................. 37Mussels ................................................................................................................. 38Rice ....................................................................................................................... 39Pasta .................................................................................................................... 40Dumplings ............................................................................................................. 41Grain ...................................................................................................................... 42Dried pulses .......................................................................................................... 43Hen's eggs ........................................................................................................... 45Fruit ....................................................................................................................... 46Menu cooking (cooking whole meals) ................................................................... 47

Special applications ............................................................................................ 49Reheat ................................................................................................................... 49Defrost................................................................................................................... 50Bottling .................................................................................................................. 53Extracting juice with steam ................................................................................... 56Make yoghurt ........................................................................................................ 57Prove dough .......................................................................................................... 58Dissolve gelatine ................................................................................................... 59Melt chocolate....................................................................................................... 59Skinning vegetables and fruit ................................................................................ 60Apple storage ....................................................................................................... 60Blanching............................................................................................................... 61Sweat onions......................................................................................................... 61Cook bacon........................................................................................................... 62Disinfect items ...................................................................................................... 62Heating damp flannels .......................................................................................... 63Decrystallise honey ............................................................................................... 63Making eierstich .................................................................................................... 63

Settings ................................................................................................................ 64

Note for test institutes ........................................................................................ 66

Cleaning and care ............................................................................................... 67Important information on cleaning and care ......................................................... 67Steam oven front and casing ................................................................................ 68Oven interior .......................................................................................................... 69Accessories .......................................................................................................... 69

Contents

4

Side runners .......................................................................................................... 70Water container ..................................................................................................... 70Descaling............................................................................................................... 72

What to do if ... .................................................................................................... 74

Optional accessories .......................................................................................... 77Cooking containers ............................................................................................... 77Cleaning and care products .................................................................................. 79Miscellaneous........................................................................................................ 79

Technical data...................................................................................................... 80

After sales service, data plate, guarantee ........................................................ 81

Warning and Safety instructions

5

This steam oven conforms to current safety requirements.Inappropriate use can, however, lead to personal injury anddamage to property.

To avoid the risk of personal injury and damage to the steam oven,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.


6

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 reducedphysical, sensory or mental capabilities, or lack of experience andknowledge, if they are supervised whilst using it, or have beenshown how to use it in a safe way and recognise and understand theconsequences of incorrect operation.


7

Safety with children

Children under 8 years of age must be kept away from theappliance unless they are constantly supervised.

Children 8 years and older may only use the steam ovenunsupervised if they have been shown how to use it safely andrecognise and understand the consequences of incorrect operation.

Children must not be allowed to clean the steam ovenunsupervised.

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 notattempt 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 oven door can support a maximum weight of8 kg. Children could injure themselves on an open door. Do not letchildren swing on the door when it is open.


8

Technical safety

Unauthorised installation, maintenance and repairs can causeconsiderable danger for the user. Installation, maintenance andrepairs 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 beassured 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 safetyrequirement is met. If in any doubt please have the electricalinstallation 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).

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 highlydangerous to the user and can cause operational faults.

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


9

Miele can only guarantee the safety of the appliance whengenuine original Miele replacement parts are used. Faultycomponents must 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.


10

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 gloveswhen placing food in the oven or removing it and when adjustingoven shelves etc. in a hot oven. Take care when putting cooking containers into the oven or removingthem not to spill the contents.

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.Follow 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 oven door. Avoid leaving the door open unnecessarily.

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

The steam oven is designed in such a way that there will alwaysbe a little residual water left in the water container after use. If thereis no residual water, there is something wrong. Call the ServiceDepartment.


11

Do not immerse the water container in water, or clean it in adishwasher. Connecting the water container into the appliance whenwet could cause an electric shock.

For reasons of hygiene and to prevent the build-up of moisture inthe appliance, the water container should be emptied after each use.

Danger of burning. There may be some residual hot water in thewater container at the end of a cooking process. Take care not tospill the contents when taking the water container out of theappliance.

To avoid the risk of scratches, do not place items on top of theappliance.


12

Cleaning and care

Do not use a steam cleaning appliance to clean this appliance. The steam could reach electrical components and cause a shortcircuit.

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 othermanufacturers will invalidate the guarantee, and Miele cannot acceptliability.


13

Location advice

The safety distance of 150 mm between the appliance door whenclosed and the front edge of the worktop/table top must be at least150 mm.

Caring for the environment

14

Disposal of the packingmaterialThe 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 themanufacturing process and alsoreduces the amount of waste in landfillsites.

Disposing of your oldapplianceElectrical and electronic appliancesoften contain valuable materials. Theyalso contain specific materials,compounds and components, whichwere essential for their correct functionand safety. These could be hazardousto human health and to the environmentif disposed 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 localcommunity waste collection / recyclingcentre for electrical and electronicappliances, or contact your dealer orMiele for advice. You are alsoresponsible (by law, depending oncountry) for deleting any personal datathat may be stored on the appliancebeing disposed of. Please ensure thatyour old appliance poses no risk tochildren while being stored prior todisposal.

Guide to the appliance

15

Steam oven front view

a Controls

b Ventilation outlet

c Door seal

d Steam channel

e Compartment for water container

f Water container with insert

g Water container connection point

h Side runners with 4 shelf levels

i Steam inlet

j Drip channel

k Floor heater

l Temperature sensor

m Steam outlet

n Drip channel in the door

o Door release

Guide to the appliance

16

Accessories suppliedThe accessories supplied with yourappliance as well as a range of optionalones are available to order from Miele(see "Optional accessories").

DGG 15

1 condensate tray for collecting excessmoisture, can also be used as acooking container.325 x 265 x 40 mm (W x D x H)

DGGL 1

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

Silicone grease

1 tube for lubricating the coupling sealon the water container

Descaling tablets

For descaling the appliance

Controls

17

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

b sensorsFor setting the temperature and cooking duration and for "scrolling" throughoptions.Settings are accessed using: + (see "Settings")

c OK sensorFor confirming input

d Display

e 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").

Display

Display Meaning

(flashing) Insufficient water or water container not present

Numbers + °C Temperature

Numbers + h Duration

+ number(s) The appliance needs to be descaled.

Description of functions

19

Water containerThe maximum water level is 1.2 litres,the minimum 0.75 litres. These levelsare indicated both inside and outsidethe container. Do not exceed themaximum level.

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

If the symbol is flashing, either thewater container is not pushed incorrectly or there is not enough water init.

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.

TemperatureThe steam oven has a temperaturerange of 40 °C to 100°C. The applianceis set at 100 °C when the oven isswitched on. You can alter thetemperature in 5 °C steps.

Recommended temperature

Temperature When to use

100 °C – Cooking all types offood

– Reheating

– Menu cooking(cooking wholemeals)

– Bottling

– Extracting juice

85 °C – Cooking fish gently

60 °C – Defrosting

40 °C – Proving dough

– Making yoghurt

Description of functions

20

DurationYou can set a duration between 1minute (:) and 9 hours 59 minutes(:). If the duration exceeds 59minutes you have to enter it in hoursand minutes. Example: Duration 80minutes = 1:20.

NoisesYou can hear the noise of the fan whenthe appliance is operating. Noisessimilar to those of a kettle can be heardwhen steam is being generated.

Heating-up phaseDuring the heating-up phase the ovencompartment is heated to the settemperature. The display will show thetemperature in the cookingcompartment as it rises.

The duration of the heating-up phasewill depend on the quantity and thetemperature of the food. In general theheating-up phase will last for approx. 7minutes. The duration will be longer ifyou are cooking refrigerated or frozenfood.

Filling the water container with hotwater will shorten the heating-up time.

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

Using for the first time

21

Please stick the extra data plate forthe appliance supplied with thisdocumentation in the space providedin the "After sales service, data plate,guarantee" section of this booklet.

Remove any protective wrapping andstickers.

The appliance has undergone afunction test in the factory. Residualwater from this testing may havetrickled back into the cabinet duringtransportation.

Cleaning for the first time

Opening the door

Open the door by pressing on the lefthand side of the door release.

The door will open slightly.

Water container

Take the water container out of thesteam oven and remove the insert(see "Cleaning and care - Watercontainer").

Rinse the water container and theinsert thoroughly by hand using hotwater. Do not use any washing-upliquid or detergent.

Risk of damage to the watercontainer!Do not clean the water container orthe insert in the dishwasher and donot immerse them in water.

Accessories / Oven interior

Take all accessories out of the oven.

Wash the accessories in a mildsolution of washing-up liquid and hotwater or in the dishwasher.

The interior of the steam oven hasbeen treated at the factory with aconditioning agent.

To remove this, clean the oveninterior with a mild solution ofwashing-up liquid and hot water.

Using for the first time

22

Set the water hardness levelThe steam oven is set ex-works forhard water. It must be adjusted to localwater hardness to ensure trouble-freeoperation and to ensure that descalingis carried out at the correct interval. Theharder the water, the more often it willneed to be descaled.

Check the hardness of your localwater supply and adjust the setting ifnecessary (see "Settings").

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. Thisprocedure also flushes out thewaterways.

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

Run the steam oven at 100 °C for15 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").

Operation

23

Using the appliance

Only use tap water. Never usedistilled or mineral water or otherliquids.

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

If the water container is not insertedcorrectly the steam oven will not heatup and after a short time willappear in the display (see "What to doif...").

Place the condensate tray on thelowest shelf level.

Place the food in the oven.

Switch the steam oven on using theOn/Off button.

will appear in the display and ° willstart flashing.

If you want to cook with 100 °C,confirm the setting with OK.

If you wish you can set a lowertemperature by touching the sensor. Confirm with OK.

will appear in the display and willstart flashing.

Set the cooking duration you want bytouching (from upwards) or (from downwards).

Confirm with OK.

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

If you do not complete these stepswithin 15 minutes, the appliance willswitch itself off.

Operation

24

At the end of the cooking duration

– appears in the display,

– the fan remains switched on,

– an audible tone sounds.

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 removing hotfood from the oven.

Open the door and remove the food.

Switch the steam oven on using theOn/Off button.

If you want to reduce the run-on time,you can do so by removing the watercontainer as soon as you haveswitched the appliance off.

After use

Remove the condensate tray andempty it.

Remove the water container bypushing upwards slightly as you takeit out of the appliance and empty it.

The appliance is designed in such away that there will always be a littleresidual water left in the watercontainer after use. If there is noresidual water, there is somethingwrong. Call the Service Department.

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

Insufficient water is indicated by theflashing symbol and an audible tone.

Remove the water container and fill itwith fresh tap water.

Push the water container into theappliance until it connects.

Operation will continue.

Operation

25

Changing settings during a cookingprocess

You can alter the temperature andcooking duration at any time duringoperation.

Changing the temperature

Briefly touch OK once.

The display will change to thetemperature setting and ° will flash.

Set the temperature as describedearlier.

Changing the cooking duration

Briefly touch OK twice.

The display will change to the cookingduration setting display and will flash.

Set the cooking duration asdescribed earlier.

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 whenworking in a hot oven

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 thedisplay 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.

Operation

26

Pre-heatYour appliance has a pre-heatingfunction. This heats the oven interior toapprox. 40 °C. The heating-up time isthen shorter as the oven interior is pre-heated and therefore the cookingprocess takes less time.

The appliance is delivered with thisfunction deactivated. If you wish to useit you will need to alter the setting (see"Settings").

When the pre-heating function hasbeen activated you can still choosewhether you want to use it for eachprogramme.

The water container must be filled withwater for pre-heating and present inthe appliance.

The pre-heating process will becancelled if the door is opened. Youcan start the process again byswitching the appliance off and thenback on again.

Using pre-heat

Switch the steam oven on.

will appear in the display and ° willstart flashing. Do not confirm.

After a few seconds the pre-heatingprocess will begin and the display willshow the temperature as it rises. When pre-heating is finished, willappear in the display and ° will flash.


Set the temperature and duration asnormal.

Not using pre-heat


Switch the steam oven on.

will appear in the display and ° willstart flashing.

Confirm this with OK or set therequired temperature as normal.

Set the cooking duration asdescribed earlier.

General notes

27

This section contains generalinformation. You will find more detailedinformation about particular foods andhow to cook them in the other sections.

The advantages of cookingwith steamAlmost all vitamins and minerals areretained as the food is not immersed inwater.

Cooking with steam also retains thetrue taste of the food better thanconventional cooking. We thereforerecommend seasoning the food after ithas been cooked. Food also retains itsfresh, original colour.

Suitable containers

Cooking containers

This steam oven is supplied withstainless steel cooking containers.Other containers, in a variety of sizes,both perforated and solid, are availableas optional extras (see "Optionalaccessories"). This enables you tochoose the most suitable container forthe food you are 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, forexample, are not so suitable forsteam cooking. They do not conductheat well and as a result cookingdurations will be considerably longerthan those given in the charts.

– Place the cooking container in asufficiently large perforated container,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 thecontainer.

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

28

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

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. Moreinformation is given in the relevantsection.

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. Moreinformation about any factors whichmay affect the cooking duration is givenin the 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 recommendselecting the shorter cooking durationquoted to start with. If food is notcooked sufficiently after the shortertime it can be put back in the oven andcooked for longer.

Cooking with liquidWhen cooking with liquid only fill thecooking container ²/₃ full to prevent theliquid spilling when the cookingcontainer 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

29

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 followinstructions on the packaging regardingcooking 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 quantitiesdivide 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 whencooking vegetables with a distinctivecolour (e.g. beetroot) in a perforatedcontainer, do not place other foodunderneath the perforated container.

Duration

As with conventional methods, thecooking duration when cookingvegetables with steam will depend onthe size and how well done you wantthem. Example:firm potatoes, cut into quarters = approx. 17 minutesfirm potatoes, cut in half = approx. 21 minutes

Settings

Temperature: 100 °CDuration: see chart

Steam cooking

30

The durations given in the chart are guidelines for fresh vegetables. Werecommend selecting the shorter cooking duration quoted. If food is not cookedsufficiently 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

31

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

32

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 searedbefore being cooked, e.g. for a stew,sear the 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 cookingduration, the stronger the stock.

Settings


Steam cooking

33

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

34

Sausages

Settings


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 thesurface is sufficiently thawed to takeherbs and seasoning. Depending on thethickness of the fish, 2 - 5 minutesshould be enough.

Preparation

Add some lemon or lime juice to fishbefore cooking. The citric acid 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 perforatedcontainer 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

35

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 cookingdurations given in the chart. If you findthat the fish is not cooked sufficientlyonly cook it for a few minutes more.

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

Tips

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

– Cook large fish in the swimmingposition. To help maintain the shapeof the fish, place a small cup orsimilar upside down in the cookingcontainer, and arrange the fishbellyside down 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 cookingduration, the stronger the stock.

– Blue fish is fish which is cooked inwater and vinegar. It is important notto damage the skin of the fish. Thismethod is suitable for cooking carp,trout, tench, eel and salmon. (Followrecipe instructions for the ratio ofwater to vinegar).

Settings

Temperature: see chartDuration: see chart

Steam cooking

36

The cooking durations given in the chart are guidelines for fresh fish. Werecommend selecting the shorter cooking duration quoted. If food is not cookedsufficiently 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

37

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 cookingdurations given in the chart.

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

Settings


[°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

38

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 cookingdurations given in the chart.

Settings


[°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

39

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


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

40

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

41

DumplingsReady made boil-in-the-bag dumplings need to be well covered with water asotherwise they can fall apart. This is because even though they have been soakedin water 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

42

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

43

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

44

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

45

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,remember to grease it first.

Settings


[min]

Smallsoftmediumhard

359

Mediumsoftmediumhard

46

10

Largesoftmediumhard

56–712

Extra largesoftmediumhard

68

13

Duration

Steam cooking

46

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 tocollect the juice.

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

Settings


[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

47

Menu cooking (cooking wholemeals)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 atdifferent times so that they are all readyat the same time.

Shelf level

When cooking fish or food with adistinctive colour (e.g. beetroot) in aperforated container, place theperforated container directly above thecondensate tray / universal tray(depending on model) to avoid anytransfer of flavour or colour to otherfood and to prevent liquid dripping ontofood below it.

Temperature

Whole meals should be cooked at atemperature of 100 °C as this is thetemperature required to cook themajority of foods. Do not cook a whole meal at the lowesttemperature when differenttemperatures are required for differenttypes of food, e.g. 85 °C for seabreamand 100 °C for potatoes.

If the recommended cookingtemperature for the food is 85 °C forexample, try cooking it at 100 °C andtesting the result. Some delicate typesof fish with a soft structure, e.g. soleand plaice will become very firm whencooked at 100 °C.

Duration

If you are increasing the recommendedtemperature, shorten the cookingduration 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 duration: broccoli)

Durations 20 min. - rice

6 min. - fish fillet

4 min. -broccoli

Setting 14 min.

2 min. 4 min.

Steam cooking

48

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.

Special applications

49

ReheatThe steam oven is very effective atreheating 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 stuffedpeppers or roulades, should be cut inhalf.

– Please note that breaded items, suchas schnitzel, will not retain theircrispness 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 totemperatures up to 100 °C and tosteam.

Place the plate or dish in a sufficientlylarge perforated container.

Settings


[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


50

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

Temperature

60 °C is the best temperature fordefrosting.Exception: 50 °C for minced meat andgame

Before and after defrosting

Remove all packaging beforedefrosting.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 indefrosted liquid.

Food which does not drip can bedefrosted in a solid container.

Tips

– Fish does not need to be fullydefrosted before cooking. Defrost sothat the surface is sufficiently thawedto take herbs and seasoning.Depending on the thickness of thefish, 2 - 5 minutes 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 mealsaccording to the manufacturer'sinstructions.

Settings

Temperature: see chartDefrosting duration: see chart


51

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


52

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 /biscuits

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


53

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 asotherwise 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.


54

Procedure

Push the condensate tray in on the lowest level with a perforated containerabove it.

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

Settings

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


55

Produce [°C] * [min]

Beetroot 100 60

Temperature / Duration* The durations quoted are for 1.0 litre jars. If using 0.5 litre jars, reduce the duration byabout 15 minutes. If using 0.25 litre jars, reduce the duration by about 20 minutes.


56

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 thequantity of juice produced andimprove the flavour. Sprinkle the fruitwith sugar and leave to absorb for afew hours before juicing. For 1 kg ofsweet fruit add 50–100 g of sugar,and for 1 kg of 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 withsterilised tops.

Procedure

Put the prepared fruit (cleaned,washed, chopped etc.) into aperforated cooking container.

Place a solid container or thecondensate tray underneath to catchthe juice.

Settings

Temperature: 100 °CDuration: 40 - 70 minutes


57

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 (shortstorage 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, fatcontent and the cultures used in thestarter yogurt. Not all yoghurts aresuitable for use 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 poorcondition, milk and starter yoghurt notevenly stirred.

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


58

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 perforatedcontainer making sure they do nottouch one another.

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

Settings

Temperature: 40 °CDuration: 5:00 hours

Prove dough

Procedure

Prepare the dough according to therecipe.

Cover the bowl and place in aperforated container.

Settings

Temperature: 40 °CDuration: as per recipe instructions


59

Dissolve gelatine

Procedure

Gelatine leaves: Completely coverthe gelatine leaves with cold waterand leave to soak for 5 minutes.Remove 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 theinstructions on the packaging.

Cover the bowl and place in aperforated container.

Settings

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 cakecovering in its packaging, and placein a perforated cooking container.

Place large quantities in a solidcooking container and smallquantities in a cup or a bowl.

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

Stir large quantities once halfwaythrough cooking.

Settings

Temperature: 65 °CDuration: 20 minutes


60

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 aperforated 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 beremoved.

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



61

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 thevegetables into ice cold water to coolthem down quickly. Drain them well.

Settings

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 totemperatures up to 100 °C and to hotsteam.

Settings



62

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


Disinfect itemsThe steam oven can be used todisinfect baby bottles and othercontainers so that at the end of theprogramme they are as germ free asthey would have been had they beenboiled. Check beforehand that all parts,teats etc. are declared by themanufacturer to be heat resistant to 100°C and also that they can withstand hotsteam.

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 parts in aperforated container (on their sides orwith the opening facing downwards)ensuring that they do not touch oneanother to allow hot steam to reachthem from all sides.

Place the container on the lowestshelf level.

Settings



63

Heating damp flannels

Procedure

Moisten the flannels and then rollthem up.

Place them beside one another in aperforated cooking container.

Settings


Decrystallise honey

Procedure

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

Stir the honey once during thecooking duration.

Settings

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

64

Your steam oven is supplied with anumber of standard default settings.The standard settings listed in the chartcan be altered.

To change and save settings

With the appliance switched off:

Press and hold the On/Off button.

Whilst pressing the On/Off button,touch the sensor once briefly whenthe display lights up.

P1 will appear in the display.

Touch the or sensor repeatedlyuntil the programme you wantappears highlighted in the display.

Confirm with OK.

Touch the or sensor repeatedlyuntil the status you want appearshighlighted in the display.

Confirm with OK.

The selected status will be saved.

After you have altered the setting(s)required, switch the appliance off.

Settings

65

The factory setting is shown in bold.

Programme Status Available settings

P1 S0

S1 Factory default settings reinstated

P2 Demo mode S0

S1

Off, the steam oven heats up

On, the steam oven does not heat up

P3 Buzzer volume S1

S2

S3

S4

Very quiet

Quiet

Medium

Loud

P4 Water hardness S1

S2

S3

S4

Soft (< 1.5 mmol/l, < 8.4 °dH)

Medium (1.5 - 2.5 mmol/l, 8.4–14 °dH)

–

Hard (> 2.5 mmol/l, > 14 °dH)

P5 Temperature S1

S2

°C

°F

P6 Pre-heat S0

S1

Pre-heating not activated

Pre-heating activated

P7 Keypad tone S0

S1

Off

On

Note for test institutes

66

Test food in accordance with EN 60350-1 (Steam cookingfunction)

Test food Cookingcontainer

Quantity [g] 1 2 [°C] [min]

Steam replenishment

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

Steam distribution

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

Performance at maximum capacity

Peas (8.3) 3x DGGL 1 2.5 kg frozenpeas spread

evenly acrossthe container

2, 3, 43 100 4

Shelf level(s) / Temperature / Duration

1) 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 cooking container at the back of shelf levels 2 and 4 and at the front of shelf level 3.4 The test is finished when the temperature measures 85 °C in the coolest place.

Cleaning and care

67

Important information oncleaning and care

Danger of injury.The steam from a steam cleaningappliance could reach electricalcomponents and cause a shortcircuit.Do not use a steam cleaner to cleanthe steam oven.

Unsuitable cleaning agents candiscolour and damage the surfacesof the appliance. Only use a solutionof domestic washing-up liquid andwarm water applied with a softsponge or cloth.All surfaces are susceptible toscratching. Scratches on glasssurfaces could cause a breakage incertain circumstances.Remove any residual cleaning agentimmediately.

Do not use cleaning agents orwashing-up liquids containingaliphatic hydrocarbons (e.g.methane, propane, hexane etc.) asthese could cause the seals to swell.

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

The appliance and accessoriesshould be cleaned and driedthoroughly after each use.


If the appliance is not going to beused for a longer period of time, e.g.whilst on holiday, it should bethoroughly cleaned and driedbeforehand to prevent the build-up ofodours etc. Leave the door openafterwards.

Cleaning and care

68

Unsuitable cleaning agentsTo avoid damaging the surfaces, do notuse:

– cleaning agents containing soda,ammonia, 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.

Steam oven front and casing

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

Clean the front and the casing with asolution of warm water and a littlewashing-up liquid applied with aclean sponge or cloth. A clean, dampmicrofibre cloth without cleaningagent can also be used.

Dry the front of the appliance and thecasing after cleaning with a soft cloth.

Cleaning and care

69

Oven interior

When cleaning the back of the ovencavity, make sure that nothing getscaught behind the seals around thesteam inlet and outlet. Otherwise theseals could get pushed into the backpanel by mistake.

After prolonged use, the floor heatercan become discoloured by drops ofliquid.

Remove:

– condensate using a sponge orabsorbent cloth,

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

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

Then dry the oven interior and theinside of the door with a cloth.

Replace the door seal with a new oneif it becomes porous or brittle. Doorseals can be ordered from the MieleSpare Parts Department (see the endof this booklet for contact details).

Accessories

All accessories are dishwasher safe.

Condensate tray and cookingcontainers

Wash and dry the condensate trayand cooking containers after eachuse.

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

Cleaning and care

70

Side runners

The side runners are suitable forcleaning in a dishwasher.

Pull the runners off as shown.

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 them back in, makesure they are correctly inserted (seeillustration).

If the side runners are not correctlyinserted there is no anti-tipprotection. The temperature sensorcould also be damaged whencooking containers are placed in thesteam oven.

Water container

Do not immerse the water containerin water or clean it in a dishwasher.For reasons of hygiene and toprevent the build-up of moisture inthe appliance, the water containershould be emptied after each use.Do not use scouring pads or hardbrushes.

Remove, empty and dry the watercontainer after each use.

Release the insert by pushing thecatches on the sides in towards eachother and then pull it out of thecontainer.

After cleaning, dry both parts of theinsert thoroughly before replacing it inthe water container. When replacingthe insert, guide it in at an angle and then push it downwards asillustrated.

Cleaning and care

71

Coupling seal

If, after prolonged use, the watercontainer becomes difficult to removeand replace or the fault message appears, rub a small amount of thesilicone grease supplied into theinside of the coupling seal.

Do not take the seal out to lubricate it.

Misuse of silicone grease!Remove any silicone grease fromyour skin either by wiping it off or bywashing it off.If the grease gets into the eyes, itmust be rinsed out with plenty ofclean water.If it is swallowed, seek medicaladvice.

The coupling seal should be replacedwith a new one if it becomes brittle orporous or if an unusually largeamount of water collects on the floorof the water container compartment.

Coupling seals can be ordered from theMiele Spare Parts Department (see theend of this booklet for contact details).

Only use the silicone greasesupplied. On no account mustmargarine or oil or any otherdomestic grease or fat be used, asthese can cause the seal to swell.

Cleaning and care

72

Descaling

We recommend using Miele descalingtablets (see "optional accessories").These have been specially developedfor use with Miele appliances tooptimise the descaling process.Alternatively you can use a proprietarycitric acid based descaling agent.

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

The steam oven needs to be descaledafter a certain number of operatinghours. When it needs descaling, the symbol and a number will appear inthe display when the appliance isswitched on. The number indicates thenumber of times that the steam ovencan be used before it has to bedescaled.

�

The appliance will lock after the lastremaining cooking process.

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.

Touch the On/Off button until atone sounds and the flashing symbol and the duration appear in the display.

Fill the water container with 1 litre offresh tap water and add the correctamount of descaler.


Confirm with OK.

The colon will flash and the symbolwill now light up constantly in thedisplay. Descaling will now begin.

It is only possible to cancel thedescaling process during the firstminute. Do not switch the applianceoff during the descaling process. If it isswitched off before the end of theprocess, the whole process will haveto be started from the beginningagain.

An audible tone will sound and the symbol will flash in the display approx.10 minutes before the end of thedescaling process.

Cleaning and care

73

Remove the water container and takethe insert out.

Empty the water container.

Rinse the water container and theinsert thoroughly.

Fill the water container with 1 litre offresh tap water and refit the insert.


The flashing symbol will go out andthe symbol will start flashing.

Confirm with OK.

The colon will flash and the symbolwill now light up constantly in thedisplay. Descaling will now continue.

An audible tone will sound when thedescaling process has been completed.

After descaling

Switch the steam oven off.

Remove, empty and dry the watercontainer.

Allow the oven compartment to cooldown.

Then dry the oven compartment.


What to do if ...

74

With the aid of the following guide, minor problems can be easily correctedwithout contacting Miele.If having followed the suggestions below, you still cannot resolve the problem,please contact Miele (see back cover for contact details).

Danger of injury. Installation, maintenance and repairs to electricalappliances must only be carried out by a suitably qualified and competentperson in strict accordance with current local and national safety regulations.Do not open the casing of the appliance.Repairs and other work by unqualified persons could be dangerous and Mielecannot be held liable for unauthorised work.

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

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

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

connection 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, theappliance will still not heat up, contact a qualifiedelectrician or Miele.

The oven does not heatup.

Demo mode has been activated. appears in thedisplay.The steam oven can be operated but does not heatup. Deactivate demo mode (see "Settings").

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

The symbol and anumber between and appear in the display. and areflashing.

The appliance needs to be descaled. Proceed as described in "Cleaning and care -

Descaling".

What to do if ...

75


The fan can still beheard after theappliance has beenswitched off.

The fan is still running. The appliance is fitted with a fan which removessteam from the oven. The fan will continue to run fora while after the appliance has been switched off. Itwill switch itself off automatically after a while.

The water container hasbecome harder to putinto the appliance andtake out again.

The coupling seal in the water container has becomestiff. Lightly lubricate the coupling seal on the water

container with silicone grease, as described in"Cleaning and care - Water container".

After moving house theappliance no longerswitches from theheating-up phase to thecooking phase.

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

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

During operation anunusually large amountof steam escapes, orsteam escapes fromparts of the 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.

After a period of time,the door makes a noisewhen it is opened andclosed.

The door has become stiff. Lubricate the hinges with the silicone grease

supplied.

The symbol appearsin the display and anaudible tone maysound.

The water container has not been pushed into theappliance properly. Remove the water container and push it back in so

that it connects.There is not enough water in the water container. Thewater level must be between the two marks. Fill the water container

What to do if ...

76


The heating-up phaselasts an unusually longtime.

The water container has a lot of limescale built-up in itbecause the appliance was not set correctly for thehardness of the local water supply. Set the correct water hardness level for your water

supply (see "Settings). Proceed as described in "Cleaning and care -

Descaling". If the water hardness level was in fact set correctly

or the problem occurs again, contact the ServiceDepartment.

Technical fault. Switch the appliance off and contact Miele.

The water container has not been pushed into theappliance properly. Remove the water container and push it back in so

that it connects. Switch the steam oven off and then back on again.

The water container has become harder to put intothe appliance and take out again. Lightly lubricate the coupling seal on the water

container with silicone grease, as described in"Cleaning and care - Water container".

Optional accessories

77

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 contactdetails) or from your Miele dealer.

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

DGGL 1

Perforated cooking containerGross capacity 1.5 litres / Usablecapacity 0.9 litres325 x 175 x 40 mm (W x D x H)

DGG 2

Solid cooking container Gross capacity 2.5 litres / Usablecapacity 2.0 litres325 x 175 x 65 mm (W x D x H)

DGG 3

Solid cooking container Gross capacity 4.0 litres / Usablecapacity 3.1 litres 325 x 265 x 65 mm (W x D x H)


78

DGGL 4


DGGL 5


DGGL 6


DGG 7

Solid cooking container Gross capacity 4.0 litres / Usablecapacity 2.8 litres 325 x 175 x 100 mm (W x D x H)

DGGL 8


Lid for cooking containers

DGD 1/3

Lid for 325 x 175 mm cookingcontainers

DGD 1/2

Lid for 325 x 265 mm cookingcontainers


79

Cleaning and care products

Descaling tablets (Qty 6)

For descaling the appliance

Microfibre cloth

Removes finger marks and light soiling

Silicone grease

For lubricating the coupling seal on thewater container

Miscellaneous

DGG 15

Condensate tray for catching excessmoisture, can also be used as acooking container. 325 x 265 x 40 mm (W x D x H)

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)

Technical data

80

This appliance is supplied with a mainscable and moulded plug ready forconnection to a single phase supply.

Voltage and frequency: 230 V, 50 Hz

Connected load: 2.2 kW

Weight: 19.3 kg

VDE test certificate: yes

a Inlet for mains connection cable tothe appliance

Dimensions (H x W x D):

– Appliance see illustration

– Cooking compartment 240 x 335 x275 mm

After sales service, data plate, guarantee

81

After sales serviceIn the event of any faults which you cannot easily remedy, please contact

– your Miele Dealer, or

– Miele Service.

See end of this booklet for contact details.

Please note that telephone calls may be monitored and recorded for trainingpurposes.

N.B. A call-out charge will be applied to service visits where the problem couldhave been resolved as described in these instructions.

When contacting your Dealer or Miele, please quote the model and serial numberof your appliance.

Data plateSpace in which to stick the extra data plate supplied with the appliance. Ensurethat the model number is the same as the one on the back page of theseinstructions.

Guarantee: UKThe appliance is guaranteed for 2 years from the date of purchase.

In the UK, you must activate your cover by calling 0330 160 6640 or registeringonline at www.miele.co.uk.

Guarantee: Other countriesFor information on the appliance guarantee specific to your country please contactMiele. See end of this booklet for contact details.

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 Drive, Knoxfield, 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 3500, Fax: +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 1025, Fax: (852) 3579 1404Email: [email protected]: www.miele.hk

Miele (Hong Kong) Limited

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

India

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

Ireland

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

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

New Zealand

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

Singapore

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

South Africa

Miele Appliances Ltd.Gold & Diamond ParkOffice No. 217-6, Sheikh 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

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

M.-Nr. 09 580 050 / 06en-GB

DG 6010

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