Miele 09 593 460 User Manual

Operating and installation instructions
Steam combination oven

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

M.-Nr. 09 593 460en-GB

Contents

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

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

Guide to the appliance ............................................15

Front view........................................................15

Accessories supplied ..............................................16

Description of the functions ........................................18

Control panel .....................................................18

Condensate tray ..................................................19

Water container ...................................................20

Grease filter ......................................................20

Temperature .....................................................20

Cooking duration (time) .............................................21

Moisture ........................................................21

Noises ..........................................................22

Heating-up phase .................................................22

Steam reduction...................................................22

Keeping warm ....................................................23

Oven interior lighting ...............................................23

Using for the first time.............................................24

Cleaning for the first time............................................26

Set the water hardness level .........................................26

Setting the correct boiling point for water ...............................27

Heating up the appliance ...........................................27

Function chart ...................................................28

Operating principles ..............................................30

Preparation ......................................................30

Select a function ..................................................30

Set the temperature ................................................30

Set a cooking duration..............................................30

Set the moisture level...............................................30

At the end of the duration ...........................................31

After use.........................................................31

Operation .......................................................32

During use .......................................................32

Interrupting operation ............................................32

Altering settings ................................................32

To save a programme............................................33

2

Contents

Insufficient water................................................33

User programmes .................................................34

Additional functions ..............................................36

Start time / Finish ..................................................36

Minute minder ....................................................37

System lock ......................................................39

General notes ....................................................40

Steam cooking ....................................................40

The advantages of cooking with steam ..............................40

Suitable containers ................................................40

Cooking containers..............................................40

Your own containers .............................................40

Shelf level .....................................................41

Temperature ...................................................41

Non-tip safety notches ...........................................41

Cooking duration (time) ..........................................42

Cooking with liquid .............................................42

Your own recipes ...............................................42

Steam cooking ...................................................43

Vegetables.......................................................43

Meat ............................................................47

Sausages ........................................................49

Fish ............................................................50

Shellfish .........................................................53

Mussels .........................................................54

Rice ............................................................55

Pasta ...........................................................56

Dumplings .......................................................57

Grain ...........................................................58

Dried pulses......................................................59

Hen's eggs ......................................................61

Fruit ............................................................62

Menu cooking (cooking whole meals) ..................................63

Special applications ..............................................65

Reheat ..........................................................65

Defrost ..........................................................67

Bottling..........................................................71

3

Contents

Extracting juice with steam ..........................................76

Drying food ......................................................77

Making yoghurt ...................................................78

Proving yeast dough ...............................................80

Dissolving gelatine.................................................80

Melting chocolate .................................................81

Skinning vegetables and fruit ........................................82

Apple storage ....................................................83

Blanching........................................................83

Sweat onions .....................................................84

Cook bacon ......................................................84

Disinfect items ....................................................85

Heat damp flannels ................................................85

Decrystallise honey ................................................86

Making eierstich...................................................86

Roasting ........................................................87

General information ................................................87

Fan plus .........................................................87

Combination mode ................................................88

Baking ..........................................................91

General information ................................................91

Fan plus .........................................................92

Cake plus........................................................93

Automatic........................................................93

Combination mode ................................................93

Automatic programmes............................................96

Recipes for Automatic programmes .................................98

Programme overview.............................................114

Vegetables......................................................114

Fish ...........................................................116

Shellfish ........................................................116

Meat ...........................................................116

Rice ...........................................................116

Fruit ...........................................................117

Hen's eggs .....................................................117

Bread ..........................................................118

Bread rolls ......................................................118

Special applications ..............................................118

4

Contents

Settings........................................................119

Cleaning and care ...............................................122

Appliance front ..................................................123

Accessories .....................................................124

Water container ..................................................127

Coupling seal .................................................128

Oven interior ....................................................129

PerfectClean ....................................................130

Maintenance ....................................................132

Soak ........................................................132

Drying .......................................................132

Descaling.......................................................133

Oven door ......................................................135

Problem solving guide ...........................................140

Optional accessories.............................................144

Cooking containers ...............................................144

Cleaning and care products ........................................146

Other accessories ................................................147

Safety instructions for installation..................................148

Appliance and building-in dimensions ..............................149

Installation in a tall unit.............................................149

Installation in a base unit ...........................................151

Installation in a tall unit in combination with an oven......................153

Installing the appliance ...........................................155

Electrical connection.............................................156

Connection cable.................................................157

Energy efficiency class ...........................................158

After sales service, data plate, guarantee ............................159

5

Warning and Safety instructions

This appliance complies with statutory safety requirements.
Inappropriate use can, however, lead to personal injury and
damage to property.

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

Miele cannot be held liable for damage caused by
non-compliance with these instructions.

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

6

Warning and Safety instructions

Correct application

This steam oven is intended for use in domestic households and

~

similar working and residential environments.

This steam oven is not intended for outdoor use.

~

This steam oven is intended for domestic use only as described

~

in these operating instructions. Any other usage is not supported by
the manufacturer and could be dangerous.

The appliance can only be used by people with reduced

~

physical, sensory or mental capabilities, or lack of experience and
knowledge, if they are supervised whilst using it, or have been
shown how to use it in a safe way and recognise and understand the
consequences of incorrect operation.

7

Warning and Safety instructions

Safety with children

Activate the system lock to ensure that children cannot switch on

~

the appliance inadvertently.

Children under 8 years of age must be kept away from the

~

appliance unless they are constantly supervised.

Children 8 years and older may only use the steam oven

~

unsupervised if they have been shown how to use it safely and rec
ognise and understand the consequences of incorrect operation.

Children must not be allowed to clean the appliance

~

unsupervised.

Please supervise children in the vicinity of the appliance and do

~

not let them play with it.

Danger of suffocation.

~

Packaging, e.g. plastic wrappings, must be kept out of the reach of
babies and children.
Whilst playing, children could become entangled in packaging or
pull it over their head and suffocate.

-

Danger of burning.

~

Children's skin is far more sensitive to high temperatures than that of
adults. External parts of the appliance such as the door glass,
control panel and the vents become quite hot during use. Do not let
children touch the oven whilst it is in use.

Danger of injury. The oven door can support a maximum weight

~

of 8 kg. Do not let children sit on the door, lean against it or swing on
it.

8

Warning and Safety instructions

Technical safety

Unauthorised installation, maintenance and repairs can cause

~

considerable danger for the user. Installation, maintenance and
repairs must only be carried out by a Miele authorised technician.

A damaged appliance can be dangerous. Check it for visible

~

signs of damage. Do not use a damaged appliance.

The electrical safety of this steam oven can only be guaranteed

~

when correctly earthed. It is essential that this standard safety
requirement is met. If in any doubt, please have the electrical
installation tested by a qualified electrician.

Before connecting the appliance to the mains supply, ensure that

~

the connection data on the data plate (voltage and frequency)
match the mains electricity supply. This data must correspond in
order to avoid the risk of damage to the appliance. Consult a
qualified electrician if in any doubt.

Do not connect the appliance to the mains electricity supply by a

~

multi-socket adapter or an extension lead. These do not guarantee
the required safety of the appliance (fire hazard).

For safety reasons, this appliance may only be used after it has

~

been built in. This is necessary to ensure that all electrical
components are shielded.

This appliance must not be used in a non-stationary location (e.g.

~

on a ship).

Never open the casing of the appliance. Tampering with electrical

~

connections or components and mechanical parts is highly
dangerous to the user and can cause operational faults.

While the appliance is under guarantee, repairs should only be

~

undertaken by a Miele authorised service technician. Otherwise the
guarantee is invalidated.

9

Warning and Safety instructions

Miele can only guarantee the safety of the appliance when

~

genuine original Miele replacement parts are used. Faulty
components must only be replaced by Miele spare parts.

If the plug is removed from the connection cable or if the

~

appliance is supplied without a plug, the appliance must be
connected to the electrical supply by a suitably qualified electrician.
If the cable is damaged it must be replaced with the correct cable
by a Miele authorised technician only. See "Electrical connection" for
more information.

During installation, maintenance and repair work, the appliance

~

must be disconnected from the mains electricity supply.

In countries where there are areas which may be subject to

~

infestation by cockroaches or other vermin, pay particular attention
to keeping the appliance and its surroundings in a clean condition at
all times. Any damage caused by cockroaches or other vermin will
not be covered by the guarantee.

10

Warning and Safety instructions

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 and
when adjusting oven shelves etc. in a hot oven. Take care when
putting cooking containers into the oven or removing them not to
spill the contents.

Do not bottle or heat up food in sealed containers in the oven, as

~

pressure can build up in the container causing it to explode.

You could injure yourself on the open oven door or trip over it.

~

Avoid leaving the door open unnecessarily.

Oil and fat can ignite if overheated. Never leave the appliance

~

unattended when cooking with oil and fat. If it does ignite do not put
the flames out with water.
Switch the oven off immediately and then suffocate the flames
carefully using a suitable lid or fire blanket.

Due to the high temperatures radiated, objects left near the

~

steam oven when it is in use could catch fire. Do not use the steam
oven to heat up the room.

To avoid fuelling any flames, do not open the door if smoke

~

occurs inside the appliance. Interrupt the process by switching the
appliance off and disconnect it from the mains electricity supply. Do
not open the door until the smoke has dispersed.

If using alcohol in your recipes, please be aware that high

~

temperatures can cause the alcohol to vaporise. The vapour can
catch fire on hot heating elements.

11

Warning and Safety instructions

Plastic containers which are not suitable for use in an oven can

~

melt at high temperatures and can even damage the steam oven or
catch fire.
Only use plastic containers which are declared by the manufacturer
as being suitable for use in a steam oven. Follow the manufacturer's
instructions on use. If you want to use plastic containers for
steaming food make sure that they are temperature resistant to
100 °C and steam resistant. Any other plastic containers could melt,
become brittle or break when subjected to heat.

Food which is left in the oven to be kept hot can dry out and the

~

moisture released can lead to corrosion damage in the appliance.
Do not use the oven for keeping food warm and do not use utensils
in the appliance which could corrode.

Never cover the floor of the oven with aluminium foil, or place

~

oven dishes, pans, saucepans or trays directly onto the floor of the
oven.

The door can support a maximum weight of 8 kg. Do not sit on or

~

lean against an open door, and do not place heavy objects on it.
Also make sure that nothing can get trapped between the door and
the oven cavity. The oven could get damaged.

When using a small electrical appliance near the steam oven,

~

care should be taken that the cable of the appliance cannot get
trapped by the steam oven door. The insulation on the cable could
become damaged, giving rise to an electric shock hazard.

Do not operate the appliance without the lamp cover. Steam

~

could could reach electrical components and cause a short circuit.
Steam could also damage the electrical components.

If the appliance is installed behind a kitchen furniture door, it may

~

only be used with the furniture door open.
Only close the door when the appliance is not in use and is
completely dry inside.

12

Warning and Safety instructions

The appliance is designed in such a way that there will always be

~

a little residual water left in the water container after use. If there is
no residual water, there is something wrong. Call the Service
Department.

Do not immerse the water container in water, or clean it in a

~

dishwasher. Connecting the water container into the appliance when
wet could cause an electric shock.

For reasons of hygiene and to prevent the build-up of moisture in

~

the appliance, the water container should be emptied after each
use.

Take care not to tip the water container when taking it out of the

~

appliance. Hot water can scald.

Cleaning and care

Do not use a steam cleaning appliance to clean this appliance.

~

The steam could reach electrical components and cause a short
circuit.

Scratches on the door glass can result in the glass breaking.

~

Do not use abrasive cleaners, hard sponges, brushes or sharp
metal tools 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 oven
without them fitted.

13

Caring for the environment

Disposal of the packing
material

The packaging is designed to protect
the appliance from damage during
transportation. The packaging materials
used are selected from materials which
are environmentally friendly for disposal
and should be recycled.

Recycling the packaging reduces the
use of raw materials in the
manufacturing process and also
reduces the amount of waste in landfill
sites.

Disposing of your old
appliance

Electrical and electronic appliances
often contain valuable materials. They
also contain materials which, if handled
or disposed of incorrectly, could be
potentially hazardous to human health
and to the environment. They are,
however, essential for the correct
functioning of your appliance. Please
do not therefore dispose of it with your
household waste.

Please dispose of it at your local
community waste collection/recycling
centre or contact your dealer for
advice. Ensure that it presents no
danger to children while being stored
for disposal.

14

Front view

Guide to the appliance

a Control panel

b Ventilation outlet

c Door seal

d Grease filter in oven ceiling

e Steam channel

f Water container

g Compartment for water container

h Water container connection point

i Side runners with shelf levels 1 to 6

j Steam inlet

k Drip channel

l Grease filter in back wall

m Floor heater

n Oven interior lighting

o Temperature sensor

p Outlet for air from oven interior

15

Guide to the appliance

Accessories supplied

The accessories supplied with your appliance as well as a
range of optional ones are available to order from Miele (see
"Optional accessories").

Condensate tray DGG 17

1 condensate tray
For collecting excess moisture
325x350x40mm(WxDxH)

DGGL 1

1 perforated cooking container
Gross capacity 1.5 litres / Usable capacity 0.9 litres
325x175x40mm(WxDxH)

DGGL 8

1 perforated cooking container
Gross capacity 2.0 litres / Usable capacity 1.7 litres
325x265x40mm(WxDxH)

DGG 11

Rack

16

1 baking tray
325x350x20mm(WxDxH)

1 rack

For placing your own cooking containers on

Silicone grease

For lubricating the coupling seal on the water container

Descaling tablets

For descaling the water container.

Miele steam combination oven cookbook

A selection of the best recipes from the Miele test kitchen.

Guide to the appliance

17

Description of the functions

Control panel

This appliance is operated using dial controls and sensor
switches. The dials can be turned 360° clockwise or
anti-clockwise and can be retracted by pressing them. An
audible tone will sound each time a sensor is pressed. You
can alter the volume of the tone or switch the tone off in the
Settings menu (see "Settings / Volume").

a Function selector

You select the function you want by turning the function
selector (see "Function chart").

b Temperature and time selector

Turn the dial to set the required temperature and duration
and to scroll through options.

c - h Sensor switches

Function

c K Switches the appliance on and off

d X Settings

Appliance switched on, but not being used:
Change factory default settings
Appliance switched on:
Change settings for the programme currently
running

e I Lighting

f N Timer

g # Back

h OK Confirm input

18

Display

Description of the functions

The following symbols appear in the display in addition to the
text:

Symbol Explanation

A maximum of 3 options appear in the display.
If more options are available a scroll bar will also
appear in the display.

- - - A dotted line will appear under the last option
available. The beginning of the list will appear
under the dotted line.

L A tick will appear beside the option which is

currently selected.

K Operating information and tips can be viewed in

the display. This information window can be
cleared by selecting OK or by following
instructions in the display.

$ System lock engaged

Condensate tray

When you are using perforated containers, place the
condensate tray on the lowest shelf level to collect any drops
of liquid and allow them to be removed easily.

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

19

Description of the functions

Water container

The maximum water level is 1.2 litres, the minimum 0.75 litres.
These levels are indicated on the container. Do not exceed
the maximum level.

The amount of water required for cooking will depend on the
type of food and how long it needs to cook. Opening the door
during cooking will increase the amount used.

Fill the water container to the maximum level before each use.

Depending on the food being cooked you may need to refill
the water container after 90 minutes. The appliance will
advise you when there is insufficient water in the container.

Grease filter

The grease filter in the oven ceiling must be fitted for every
programme.

Fit the grease filter in the back wall for all roasting
programmes.
It should be removed when using steam programmes.
It must also be removed when baking, as otherwise results
can be uneven. (Exception: fit the grease filter in the back
wall when baking open deep fresh fruit flans, e.g. plum or
damson or pizza with lots of topping).

Temperature

20

Some functions have a default recommended temperature.
This temperature can be altered for the programme in use, or
for every time that programme is used (see "Settings >
Recommended temperatures").

Cooking duration (time)

Depending on the function, you can set a cooking duration of
between 1 minute and 6, 10 or 12 hours.
The duration of the Automatic, Maintenance and Menu
cooking programmes is set at the factory and cannot be
altered.

On functions and programmes that use steam alone, the
cooking duration does not start to count down until the set
temperature has been reached. It begins immediately with all
other functions and programmes.

Moisture

The Combination mode and Reheat functions use a
combination of oven function and moisture. You can alter the
moisture level within a given range for an individual cooking
programme or a cooking stage.

Depending on the moisture setting for the programme either
moisture or fresh air is injected into the oven. If moisture is set
to 20% the maximum amount of air will be injected and no
moisture. If moisture is set to 100% air will not be injected into
the oven and the maximum amount of moisture will be
injected.

Description of the functions

The appliance calculates the amount of moisture in the oven.
The amount of moisture in the food will affect the amount of
moisture the oven needs.

Some food gives off moisture during the cooking process.
This moisture from the food also controls the amount of
moisture needed. If the required amount of moisture is very
low and the food already contains a lot of water the steam
generator may not be activated at all.

21

Description of the functions

Noises

You will hear a humming sound when the appliance is
switched on, during operation and after it has been switched
off.
This sound does not indicate a malfunction or fault with the
appliance.
Sounds similar to a kettle boiling occur when steam is being
generated.

Heating-up phase

While the appliance is heating up to the temperature which
has been set, the display will show "Heating-up" and the
temperature in the cooking compartment as it rises in all
programmes except for Automatic ones, Menu cooking,
Reheat and Maintenance.

Steam cooking

When cooking with steam, the duration of the heating-up
phase will depend on the quantity and the temperature of the
food. In general the heating-up phase will last for approx.
7 minutes. The duration will be longer if you are cooking
refrigerated or frozen food.

Steam reduction

22

with steam programmes

The steam reduction function will switch on automatically at
the end of a cooking programme which uses a temperature of
over 70 °C. This reduces the amount of steam which escapes
when the door is opened. "Steam reduction" will appear in the
display in addition to "Process finished".

This function can be switched off if you wish (see "Settings >
Steam reduction").

Keeping warm

with steam programmes

If you wish to use this function you will need to alter the
default setting (see "Settings").

If the steam oven is not switched off at the end of a cooking
programme, the keeping warm function will activate
automatically. The food will be kept at a temperature of 70 °C
for a maximum of 15 minutes.

Please note that delicate food, especially fish, can continue
cooking whilst being kept warm.

Oven interior lighting

For energy saving reasons, the oven compartment lighting
has been set at the factory to go out after the programme has
begun.

If you want it to stay on all the time the oven is on you will
need to alter the default setting (see "Settings > Lighting").

If the door is left open at the end of a cooking programme the
oven lighting will switch off automatically after 5 minutes.

Description of the functions

The lighting radiates heat. It will switch itself off automatically
when you are cooking with a temperature below 50 °C.

Touching the I sensor switches the lighting on for
15 seconds.

23

Using for the first time

The steam oven will switch on automatically when it is
connected to the electricity supply.

A welcome screen will appear in the display and you will then
be requested to select some basic settings which are needed
to set up the appliance up for using for the first time.

Set language and country

Turn the right hand dial until the language you want is

^

highlighted in the display.

Confirm with "OK".

^

Turn the right hand dial until the country you want is

^

highlighted in the display.

Confirm with "OK".

^

A tick L will appear next the options selected.

If you select the wrong language by mistake,

- disconnect the appliance from the electricity supply and
switch it back on again. The process will start again with
the welcome screen.

24

or

- continue setting up the appliance in the language
selected. Then turn the function selector to Further

programmes > Settings ....

The language sub-menu is identifiable by the J symbol.

Select and confirm the language you require as described
above.

Set the date

Turn the dial until the required year is displayed and then

^

confirm your selection by pressing "OK".

Repeat this for the month and the day and select "OK" to

^

confirm your choice.

Set the time of day

Turn the dial to highlight the time of day.

^

Confirm with "OK".

^

Select the display format you want

You have the following options:

On: The time is displayed when the oven is switched off.

–

– Off: The time is not displayed when the oven is switched

off.

– Night dimming: The time is only displayed between 5:00

and 23:00.

^ Turn the dial to highlight the option you want.

^ Confirm with "OK".

Using for the first time

The message "Set-up successfully completed" will appear in
the display.

^

Confirm with "OK".

25

Using for the first time

Please stick the extra data plate for the appliance supplied
with this documentation in the space provided in the "After
sales service, data plate, guarantee" section of this booklet.

The appliance has undergone a function test in the factory.
Residual water from this testing may have trickled back into
the cabinet during transportation.

Cleaning for the first time

Remove any protective foil.

^

Water container

Take the water container out of the appliance and remove

^

the insert (see "Cleaning and care - Water container").

^ Rinse the water container and the insert thoroughly by

hand using hot water. Do not use any washing-up liquid or
detergent.

Do not clean the water container or the insert in the
dishwasher and do not immerse them in water.

Accessories / Oven interior

^ Take all accessories out of the oven. Wash them by hand

or in the dishwasher.

The interior of the steam oven has been treated at the factory
with a conditioning agent.

^

To remove this, clean the oven interior with a mild solution
of washing-up liquid and hot water and then dry thoroughly
with a soft cloth.

Set the water hardness level

The steam oven is set ex-works for hard water. It must be
adjusted to local water hardness to ensure trouble-free
operation and to ensure that descaling is carried out at the
correct interval. The harder the water, the more often it will
need to be descaled.

^

Check the hardness of your local water supply and adjust
the water hardness as necessary (see "Settings").

26

Using for the first time

Setting the correct boiling point for water

Before cooking food for the first time, you must set the boiling
point for water, as this varies according to the altitude of the
location of the appliance. This procedure also flushes out the
waterways.

This process must be carried out to ensure efficient
functioning of your appliance.

Run the appliance using steam cooking 2 (100 °C) for

^

15 minutes. Proceed as described in "Operating
principles".

If you move house, the appliance will need to be re-set for
the new altitude if this differs from the old one by more than
300 m. To do this, descale the appliance (see "Cleaning and
care > Descaling").

Heating up the appliance

To remove the grease from the ring heating element, heat the
appliance up with nothing in it at 200 °C using the Fan plus
programme for 30 minutes. Proceed as described in
"Operation".

There will be a slight smell the first time the heating element is
heated up.
The smell and any vapours will dissipate after a short time,
and do not indicate a faulty connection or appliance. It is
important to ensure that the room is well ventilated during this
operation.

27

Function chart

Function / menu Recommended

temperature

Combination mode G 170 °C / 340 °F 30 °C–225 °C

Fan plus U 160 °C / 325 °C 30 °C–225 °C

Automatic programmes c

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 

Blanching
Bottling
Disinfect items
Drying food
Proving dough
Cook vegetables
Cook fish
Cook meat
Cake plus
Settings
Maintenance

Descale
Soak
Drying

100 °C / 212 °F

90 °C / 195 °F

100 °C / 212 °F

60 °C / 140 °F
40 °C / 100 °F

100 °C / 212 °F

85 °C / 185 °F
100 °C / 212 °F
160 °C / 320 °F

-

100 °C / 212 °F

50 °C / 120 °F

Temperature

range

85 °F -435 °F

85 °F -435 °F

100 °C / 212 °F

80 –100 °C / 175–212 °F

100 °C / 212 °F

60–70 °C / 140–160 °F

40 °C / 100 °F
90–100 °C / 195–212 °F
75–100 °C / 165–121 °F
90–100 °C / 195–212 °F

30–225 °C / 85–435 °F

-

100 °C / 212 °F

50 °C / 120 °F

28

Function chart

Function / menu Recommended

temperature

Defrost )

For gentle defrosting of frozen food

Reheat Ç

For gentle reheating of cooked food

Steam cooking 2

Suitable for all types of food, bottling,
juicing, special applications and menu
cooking

60 °C / 140 °F 50–60 °C /

130 °C / 265 °F 120–140 °C

100 °C / 212 °F 40–100 °C /

Temperature

range

120–140 °F

250–285 °F

105–212 °F

29

Operating principles

Preparation

Fill the water container with mains tap water up to at least

^

the "min" marker. You do not need to remove the insert.

Only use cold mains tap water. Never use distilled or
mineral water or other liquids.

Push the water container into the appliance until it

^

connects.

Place the food in the oven.

^

Switch the appliance on with the s sensor.

^

Select a function

^ Select the function you want to use, e. g. Steam cooking

2.

Set the temperature

^ If the recommended temperature is suitable for your recipe,

confirm it with "OK".

or

^ Turn the dial until the required temperature is displayed

and then confirm your selection by pressing "OK".

Set a cooking duration

^

Turn the dial until the required number of hours is
displayed and then confirm your selection by pressing
"OK".

^

Then turn the dial until the required number of minutes is
displayed and then confirm your selection by pressing
"OK".

Set the moisture level

(with Combination mode and Reheat)

^

Confirm the recommended moisture level with "OK".

or

^

Turn the dial until the required setting appears and press
"OK" to confirm your selection.

30

With Fan plus U the appliance will start as soon as you
have entered the temperature. The duration can be set
using the X sensor.

At the end of the duration

A buzzer will sound at the end of the programme and
"Process finished" will appear in the display.
With some functions "Steam reduction" will also appear in the
display. Wait until "Steam reduction" has gone out before
opening the door and removing the food.

Switch off the appliance.

^

Danger of burning.
You could burn yourself on the oven interior, spilled food,
accessories and hot steam.
Use oven gloves when removing hot food from the
appliance.

After use

^ Remove the condensate tray and empty it.

Operating principles

^ Remove the water container by pushing upwards slightly

as you take it out of the appliance. Empty it.

^

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

The appliance is designed in such a way that there will
always be a little residual water left in the water container
after use. If there is no residual water, there is something
wrong. Call the Service Department.

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

31

Operation

During use

Interrupting operation

Operation is interrupted as soon as the door is opened. The
heating will be switched off and the cooking duration
remaining stored in memory (except with "Fan plus").

Operation will resume when the door is closed.

With functions using steam, the pressure has to equalise
when the door is closed, which can cause a whistling sound.

Functions using steam:
Steam will escape when you open the door. Step back
from the appliance and wait until the steam has
dissipated.

Danger of burning.
You could burn yourself on the oven interior, spilled food,
accessories and hot steam.
Wear oven gloves when placing food in the oven or
removing it and when handling hot food and shelves etc.
inside the appliance.

Altering settings

32

The oven will heat up again and the display will show the
temperature of the cooking compartment as it rises. Once the
set temperature has been reached, the display will change to
show the cooking duration remaining as it counts down.

You can alter settings at any time during operation.

^

Touch X.

^

Turn the dial to the required setting and press "OK" to
confirm your selection.

^

Change the setting and press "OK" to confirm your
selection.

To save a programme

You can save your frequently used cooking processes to
"User programmes".

The word "Save" will appear in the display at the end of the
programme.

^

A summary will appear in the display.

^

You can now save the cooking programme.

You can save the programme using a name of your choice.
The name can have up to 10 characters. Confirm each with
"OK".

^ Select the name you want.

When you are happy with the name, select L and press "OK"
to confirm.

Information about the programme will then appear in the
display.

Operation

Confirm with "OK".

Confirm with "OK".

Insufficient water

^ Confirm with "OK".

If water needs replenishing during the programme a buzzer
will sound and a reminder to refill the container will appear in
the display.

^

Remove the water container and fill it with fresh tap water.

^

Push the water container into the appliance until it
connects.

^

Close the door.

Operation will continue.

33

Operation

User programmes

You can save up to 20 cooking programmes under their own
individual names in the "User programmes" menu.

If there are no programmes saved to memory the following
will appear in the display:

Create programme

This is used to create a new user programme.

If user programmes have already been created and saved,
they will appear in the display. You can then choose from the
following options:

Edit programmes

Create programme
Use this option to create a new user programme.

Change programme
Use this option to call up and change an existing user
programme.

Delete programme
Use this option to delete existing user programmes.

To create a programme

^

Select "User programmes".

^

Select "Create programme", or "Edit programmes", and
select "OK" to confirm.

^

Select "Create programme" and select "OK" to confirm.

^

Select the function you want and select "OK" to confirm.

^

Enter the settings in the usual way and then select "OK" to
confirm.

If you want to add another cooking stage, select "Add
cooking stage" and proceed as before.

34

When you are ready, select "Finish programme" and select

^

"OK" to confirm.

A summary will appear in the display.

Confirm with "OK".

^

You can save the programme using a name of your choice.
The name can have up to 10 characters. Confirm each with
"OK".

Select "Save".

^

Select the name you want.

^

When you are happy with the name, select Land confirm
with "OK".

Information about the programme will then appear in the
display.

^ Confirm with "OK".

To change a programme

^ Select "User programmes".

^ Select "Edit programmes", and confirm with "OK".

Operation

^ Select "Change programme" and confirm with "OK".

^ Select the programme you want and confirm with "OK.

You can now change cooking stages or the programme
name. Enter the settings in the usual way and then select
"OK" to confirm.

To delete a programme

^

^

^

^

Select "User programmes".

Select "Edit programmes", and confirm with "OK".

Select "Delete programme" and confirm with "OK".

Select the programme you want and confirm with "OK.

35

Additional functions

Start time / Finish

You can delay the start of a programme. The oven will then
switch on automatically.
Delay start cannot be used for running the descaling
programme.

Use "Start at" to enter the time of day at which you want the
programme to start. Use "Ready at" to enter the time of day at
which you want the programme to end.

The difference between the Start time and Finish time is used
to calculate the cooking duration. The heating-up time
required is automatically calculated by the steam oven.

If the temperature in the oven is too high, e. g. just after
another programme, you will not be able to use this
function. "Start at" and "Ready at" will not appear in the
display if this is the case.
Open the oven door until the appliance has cooled down.

Cooking results can be impaired if there is a long delay
between the food being placed in the oven and the start of
cooking.
Fresh food can change its colour and even deteriorate.

Entering settings

36

^

Select the function, temperature and duration as normal.

^

Touch X.

^

Select "Start at" or "Ready at".

^

Set the time of day when you want to programme to start or
finish.

^

Confirm with "OK".

To delete a setting

Minute minder

Additional functions

You cannot delete a start or finish time. To delete these you
have to cancel the whole cooking process.

Turn the function selector to "ß".

^

The minute minder can be used to time any activity in the
kitchen, e.g. boiling eggs.

You can use the minute minder whilst a programme is
running.

You can set a time for the minute minder of between 5
seconds (0:00:05 h:min:sec) and 9 hours 55 minutes
55 seconds (9:55:55).
A minute minder time of up to 10 minutes will be shown in
min:sec in the display, and a minute minder time of more than
10 minutes in h:min.

The minute minder time must be entered in hours, minutes
and seconds.
Example: 8 minutes = 0:08:00.

At the end of the minute minder time you will hear an audible
tone. Switch the minute minder time off by touching l.Ifyou
do not switch the minute minder off, the time will carry on
counting in seconds. This will tell you how much time has
passed since the minute minder time elapsed.

37

Additional functions

Entering settings

If the clock display setting has been switched off, you can
only use the minute minder with the oven switched on.
Switch it on with the K sensor.

Touch the l sensor.

^

Set the minute minder time you require.

^

Confirm with "OK".

^

The time set will then appear in the display.

To change a setting

Touch l.

^

^ Select and confirm "Change".

^ Set the time you want and confirm with "OK".

To delete a setting

^ Touch l.

38

^ Select and confirm "Delete".

^ Confirm with "OK".

System lock

The system lock prevents the appliance being switched on
by mistake.

The appliance is delivered with the system lock deactivated
(factory default setting). If you wish to use it you will need to
alter the setting (see "Settings").

If activated, the $ symbol will show in the display when the
oven is switched on.

To deactivate the lock

^

A message will appear in the display.

^ Touch "OK" until the message goes out.

You can then use the appliance as normal.

Additional functions

Touch K.

The system lock is activated a few seconds after switching
the appliance off.

39

General notes

This section contains general information. You will find more
detailed information about particular foods and how to cook
them in the other sections.

Steam cooking

The advantages of cooking with steam

Almost all vitamins and minerals are retained as the food is
not immersed in water.

Cooking with steam also retains the true taste of the food
better than conventional cooking. We therefore recommend
seasoning the food after it has been cooked. Food also
retains its fresh, original colour.

Suitable containers

Cooking containers

This appliance is supplied with stainless steel cooking
containers. Other containers, in a variety of sizes, both
perforated and solid, are available as optional extras (please
refer to "Optional accessories"). This enables you to choose
the most suitable container for the food you are preparing.
When using the Steam cooking function use perforated
containers where possible. These enable steam to reach food
from all sides and help it cook evenly.

Your own containers

40

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

–

The container must be suitable for using in an oven and
must be steam resistant. Plastic containers can only be
used for steam cooking if the manufacturer has stated that
they are suitable for such use.

–

Thick sided containers are not very suitable for using with
steam. They do not conduct heat well and as a result
cooking durations will be considerably longer than those
given in the charts.

Shelf level

Temperature

General notes

Place the cooking containers on the rack or on a suitable

–

tray, and not on the oven floor.

Ensure that there is a gap between the upper rim of the

–

container and the top of the cooking compartment to allow
sufficient steam into the container.

You can select any shelf level. You can also cook on several
levels at the same time. This will not alter the cooking
duration.

When using more than one deep container at the same time
for steam cooking it is best to offset them on their runners and
to leave at least one level free in between them.

A maximum temperature of 100 °C is reached when steam
cooking is taking place. Most types of food will cook at this
temperature. Some more delicate types of food, such as soft
fruit, must be cooked at lower temperatures as otherwise they
will burst. More information is given in the relevant section.

Combination with a food warming drawer
When the warming drawer is in use the oven cavity in the
steam oven can get up to 40 °C. If, in this case, you set a
temperature of 40 °C, no steam will be produced because the
oven cavity is too warm.

Non-tip safety notches

The baking tray and combi rack have non-tip safety notches
in the middle which prevent them being pulled right out when
they only need to be partially pulled out. The tray and rack
can only be taken out of the oven by raising them upwards
and then pulling them out.

41

General notes

Cooking duration (time)

In general, the cooking durations for cooking with steam are
the same as for cooking food in a saucepan. More
information about any factors which may affect the cooking
duration is given in the relevant sections.

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

The durations given in the charts are guidelines only. We
recommend selecting the shorter cooking duration quoted to
start with. If food is not cooked sufficiently after the shorter
time it can be put back in the oven and cooked for longer.

Cooking with liquid

When cooking with liquid only fill the cooking container
to prevent the liquid spilling when the cooking container is
removed from the oven.

Your own recipes

Food and recipes which are prepared in pot or a pan can
also be cooked using steam. The cooking durations will be
the same. Please note that food will not be browned when
cooking with steam.

2

/3full

42

Vegetables

Fresh

Frozen food

Cooking containers

Steam cooking

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

Frozen vegetables do not need to be defrosted beforehand,
unless they have been frozen together in a block.

Frozen and fresh vegetables which take the same length of
time to cook can be cooked together.

Break up vegetables that have frozen together in a lump and
follow instructions on the packaging regarding cooking
duration.

Food such as peas or asparagus spears, which have little or
no space between them, will take longer to cook because the
steam has less space to work in. For an even result, it is best
to use a shallow container for these types of food, and only fill
it about3–5cmdeep. When cooking large quantities divide
the food between 2 or 3 shallow containers rather than using
one deep one.

Shelf level

Different types of vegetables which take the same length of
time to cook can be cooked together.

Use solid containers for vegetables which are cooked in
liquid.

When cooking vegetables with a distinctive colour (e.g
beetroot) in a perforated container, place the perforated
container above the condensate tray to avoid any colour
transfer.

43

Steam cooking

Duration

Settings

As with conventional methods, when cooking vegetables with
steam the cooking duration will depend on the size and also
whether you want the vegetables to be al dente or soft/well
done. Example:
firm potatoes, cut into quarters = approx. 18 minutes
firm potatoes, cut in half = approx. 22 minutes
Brussels sprouts, large, al dente = approx. 12 minutes
Brussels sprouts, small, soft = approx. 12 minutes

Automatic programmes > Vegetables > ... > Steam cooking
or
Further programmes > Cook vegetables, or
Steam cooking 2
Temperature: 100 °C
Duration: see chart

The durations given in the chart are guidelines for fresh
vegetables. We recommend selecting the shorter cooking
duration quoted. If food is not cooked sufficiently after the
shorter time it can be put back in the oven and cooked for
longer.

44

Duration in minutes

Artichokes 32–38

Beans, green 10–12

Broccoli, florets 3–4

Black salsify, whole 9–10

Beetroot, whole 53–57

Cauliflower, florets 8

Cauliflower, whole 27–28

Celeriac, cut into batons 6–7

Celery, chopped 4–5

Chantenay carrots, whole 7–8

Chantenay carrots, halved 6–7

Chantenay carrots, chopped 4

Chard, chopped 2–3

Steam cooking

Duration in minutes

Chicory, halved 4–5

Chinese cabbage, chopped 3

Corn on the cob 30–35

Courgettes, sliced 2–3

Curly kale, chopped 23–26

Fennel, halved 10–12

Fennel, cut into strips 4–5

Firm potatoes, peeled

whole
halved
quartered

Fairly firm potatoes, peeled

whole
halved
quartered

27–29
21–22
16–18

25–27
19–21
17–18

Floury potatoes, peeled

whole
halved
quartered

Green asparagus 7

Kohlrabi, cut into batons 6–7

Leeks, halved lengthwise 6

Leeks, sliced 4–5

Main crop carrots, chopped 6

Mushrooms 2

New potatoes, firm 30–32

Peas 3

Peppers, diced / cut into strips 2

Pumpkin, diced 2–4

26–28
19–20
15–16

45

Steam cooking

Duration in minutes

Red cabbage, chopped 23–26

Romanesco, florets 5–7

Romanesco, whole 22–25

Savoy cabbage, chopped 10–11

Spinach 1–2

Spring cabbage, chopped 10–11

Sprouts 10–12

Swede, chopped 6–7

Sugar snap peas 5–7

White asparagus 9–10

White cabbage, chopped 12

46

Meat

Fresh

Frozen food

Preparation

Duration

Tips

Steam cooking

Prepare the meat in the usual way.

Meat should be thoroughly defrosted before cooking in the
steam oven (see "Defrost").

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

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

Use a perforated container to retain the juices when cooking
meat, such as prime beef topside. Place a solid container
underneath to catch the juices. You can use these to make a
gravy or freeze them for later use.

Boiling fowl, back or top rib and meat bones can be used to
make stock. Place the meat together with some mixed
vegetables in a solid cooking container and add cold water
and cook. The longer the cooking duration, the stronger the
stock.

47

Steam cooking

Settings

Automatic programmes > Meat > ... > Steam cooking

or

Further programmes > Cook meat, or
Steam cooking 2
Temperature: 100 °C
Duration: see chart

The durations given in the charts are guidelines only. We
recommend selecting the shorter cooking duration quoted to
start with. If food is not cooked sufficiently after the shorter
time it can be put back in the oven and cooked for longer.

Meat Duration in minutes

Beef stew 105–115

Boiling fowl, covered with water 80–90

Boiled topside 110–120

Brisket, covered with water 130–140

Chicken breast fillet 8–10

48

Gammon slices 6–8

Knuckle 135–145

Lamb stew 12–16

Leg steak, covered with water 110–120

Poularde 60–70

Shank 105–115

Top rib, covered with water 110–120

Turkey roulade 12–15

Turkey escalope 4–6

Veal cutlets 3–4

Sausages

Settings

Steam cooking

Steam cooking 2
Temperature: 90 °C
Duration: see chart

Sausages Duration in minutes

Bologna sausages 6–8

Frankfurters 6–8

Veal sausages 6–8

49

Steam cooking

Fish

Fresh

Frozen food

Preparation

Cooking containers

Shelf level

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

Defrost frozen fish before cooking (see "Defrosting").

Add some lemon or lime juice to fish before cooking. The
citric acid helps the flesh stay firm.

It is not necessary to season fish with salt when cooking with
steam as this method retains the minerals which give the fish
its unique flavour.

If using a perforated container, grease it first.

When cooking fish in a perforated container at the same time
as cooking other types of food in other containers, place the
container with the fish directly above the condensate tray to
catch any liquid and so avoid any transfer of tastes to other
food.

Temperature

50

85°C–90°C

For gently cooking delicate types of fish, such as sole.

100 °C

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

Duration

Tips

Steam cooking

The cooking duration depends on the thickness and the
texture of the fish, and not on the weight. The thicker the fish,
the longer the cooking duration.A3cmthick piece of fish
weighing 500 g will take longer to cook thana2cmthick
piece of fish weighing 500 g.

The longer fish cooks, the firmer its flesh will become. Use the
cooking durations given in the chart.
If you find that the fish is not cooked sufficiently only cook it
for a few minutes more.

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

Adding herbs and spices, such as dill, will help bring out the
full flavour of the fish.

Cook large fish in the swimming position. To help maintain the
shape of the fish, place a small cup or similar upside down in
the cooking container, and arrange the fish bellyside down
over the cup.

Settings

You can use any fish scraps, e.g. fish heads, bones, tails etc
to make a fish stock. Place the fish scraps together with
some mixed vegetables in a solid cooking container and add
cold water. Cook at 100 °C for 60 to 90 minutes. The longer
the cooking duration, the stronger the stock.

Blue fish is fish which is cooked in water and vinegar. It is
important not to damage the skin of the fish. This method is
suitable for cooking carp, trout, tench, eel and salmon.

Automatic programmes > Fish > ... > Steam cooking

or

Further programmes > Cook fish, or
Steam cooking 2
Temperature: see cooking chart
Duration: see cooking chart

51

Steam cooking

The cooking durations given in the chart are guidelines for
fresh fish. We recommend selecting the shorter cooking
duration quoted. If food is not cooked sufficiently after the
shorter time it can be put back in the oven and cooked for
longer.

Temperature in °C Duration in minutes

Atlantic cod fillet 100 6

Carp, 1.5 kg 100 18–25

Coley fillet 85 3

Eel 100 5–7

Haddock fillet 100 4–6

Halibut fillet 85 4–6

Monk fish fillet 85 8–10

Perch fillet 100 8–10

Plaice fillet 85 4–5

Pikeperch fillet 85 4

52

Rose fish fillet 100 6–8

Salmon fillet 100 6–8

Salmon steak 100 8–10

Salmon trout 90 14–17

Seabream fillet 85 3

Sole fillet 85 3

Trout, 250 g 90 10–13

Turbot fillet 85 5–8

Tuna fillet 100 6–8

Shellfish

Preparation

Cooking containers

Duration

Settings

Steam cooking

Defrost frozen shellfish before cooking with steam.

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

If using a perforated container, grease it first.

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

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

Automatic programmes > Shellfish > ... > Steam cooking

or

Steam cooking 2
Temperature: see cooking chart
Duration: see cooking chart

Temperature in °C Duration in minutes

Crayfish 95 10–15

Crevettes 90 3

King prawns 90 4

Large shrimps 90 3

Prawns 90 3

Small shrimps 90 3

53

Steam cooking

Mussels

Fresh

Frozen food

Duration

Settings

Only cook mussels which are closed.

,

N.B. Do not eat mussels which have not opened after
being cooked. Danger of food poisoning.

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

Defrost frozen mussels before cooking.

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

Steam cooking 2
Temperature: see chart
Duration: see chart

54

Temperature in

°C

Barnacles 100 2

Bearded mussels 90 12

Cockles 100 2

Pilgrim scallops 90 5

Razor clams 100 2–4

Venus mussels 90 4

Duration in

minutes

Rice

Settings

Steam cooking

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

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

Automatic programmes > Rice > ... > Steam cooking

or

Steam cooking 2
Temperature: 100 °C
Duration: see chart

Ratio

Rice : Liquid

Basmati rice 1 : 1.5 15

Brown rice 1 : 1.5 26–29

Parboiled rice 1 : 1.5 23–25

Round grain rice

Pudding rice
Risotto rice

Wild rice 1 : 1.5 26–29

1 : 2.5
1 : 2.5

Duration in

minutes

30

18–19

55

Steam cooking

Pasta

Dry pasta

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

Fresh

Settings

Increase the cooking time stated by the manufacturer by
approx.

Fresh pasta, such as you can buy from the supermarket
chilled counter, does not need to absorb water. Cook fresh
pasta in a perforated container.

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

Steam cooking 2
Temperature: 100 °C
Duration: see chart

Fresh Duration in minutes

Gnocchi 3

Knöpfli 2

Ravioli 3

Spätzle 2

Tortellini 3

Dry pasta, covered with water

1

/3.

56

Tagliatelli 14

Vermicelli 8

Dumplings

Settings

Steam cooking

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

Cook fresh dumplings in a greased, perforated container.

Steam cooking 2
Temperature: 100 °C
Duration: see chart

Duration in

minutes

Boil-in-the-bag bread dumplings 18–20

Boil-in-the-bag potato dumplings 20

Sweet dumplings 30

Yeast dumplings 20

57

Steam cooking

Grain

Settings

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

Grain can be cooked whole or cracked.

Steam cooking 2
Temperature: 100 °C
Duration: see chart

Ratio

Grain : Liquid

Duration in

minutes

Amaranth 1 : 1.5 15–17

Bulgur 1 : 1.5 9

Green spelt, whole 1 : 1 18–20

Green spelt, cracked 1 : 1 7

Millet 1 : 1.5 10

Oats, whole 1 : 1 18

Oats, cracked 1 : 1 7

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

58

Dried pulses

Settings

Steam cooking

Soak pulses for at least 10 hours in cold water before
cooking. Soaking makes the pulses more digestible and
shortens the cooking duration required.
Exception: Lentils do not need to be soaked before cooking.

Soaked pulses must be covered with liquid during cooking.
With unsoaked pulses a specific ratio of pulses : water is
required.

Steam cooking 2
Temperature: 100 °C
Duration: see chart

Soaked

Duration in minutes

Beans

Adzuki beans 20–25

Black beans 55–60

Haricot beans 34–36

Kidney beans 55–65

Pinto beans 55–65

Peas

Green split peas 27

Yellow split peas 40–50

59

Steam cooking

Unsoaked

Duration in

minutes

Ratio

Pulses : Liquid

Beans

Adzuki beans 95–105 1 : 3

Black beans 100–120 1 : 3

Haricot beans 80–90 1 : 3

Kidney beans 130–140 1 : 3

Pinto beans 115–135 1 : 3

Lentils

Brown lentils 13–14 1 : 2

Red lentils 7 1 : 2

Peas

Green split peas 60–70 1 : 3

Yellow split peas 110–130 1 : 3

60

Hen's eggs

Settings

Steam cooking

Use a perforated container to boil eggs in the steam oven.

The eggs do not need to be pierced before cooking as they
are gradually warmed during the heating up phase and so do
not burst when they are cooked with steam.

When using a solid container for make egg dishes such as
scrambled eggs, remember to grease it first.

Automatic programmes > Hen's eggs > ... > Steam cooking

or

Steam cooking 2
Temperature: 100 °C
Duration: see chart

Duration in minutes

Small

soft
medium
hard

3
5
9

Medium

soft
medium
hard

Large

soft
medium
hard

Extra large

soft
medium
hard

4
6

10

5
7

12

6
8

13

61

Steam cooking

Fruit

Tip

Settings

Cook fruit in a solid container so that none of the juice is lost.
If you wish to cook fruit in a perforated container, place a
solid container directly underneath it to collect the juice.

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

Automatic programmes > Fruit > ... > Steam cooking

or

Steam cooking 2
Temperature: 100 °C
Duration: see chart

Duration in minutes

Apple pieces 1–3

Cherries 2–4

62

Gooseberries 2–3

Mirabelle plums 1–2

Nectarine / Peach pieces 1–2

Pear chunks 1–3

Plums 1–3

Quince, diced 6–8

Rhubarb pieces 1–2

Menu cooking (cooking whole meals)

Before cooking meals with the Menu cooking function
switch off the moisture reduction system (see "Settings").

You can use the steam oven to cook a whole meal containing
types of food which have different cooking durations, e.g. fish
fillet with rice and broccoli. Each dish is placed in the oven at
different times such that they are all ready at the same time.

Shelf level

When cooking fish or food with a distinctive colour (e.g.
beetroot) in a perforated container, place the perforated
container directly above the condensate tray to avoid any
transfer of flavour or colour to other food and to prevent liquid
dripping onto food below it.

Temperature

Whole meals should be cooked at a temperature of 100 °C as
this is the temperature required to cook the majority of foods.
Do not cook a whole meal at the lowest temperature when
different temperatures are required for different types of food,
e.g. 85 °C for seabream and 100 °C for potatoes.

Steam cooking

Duration

If the recommended cooking temperature for the food is
85 °C for example, try cooking it at 100 °C and testing the
result. Some delicate types of fish with a soft structure, e.g.
sole and plaice will become very firm when cooked at 100 °C.

If you are increasing the recommended temperature, shorten
the cooking duration by approx.

1

/3.

63

Steam cooking

Example

Rice 20 minutes
Fish fillet 6 minutes
Broccoli 4 minutes

20 minutes less 6 minutes = 14 minutes (1st duration: rice)
6 minutes less 4 minutes = 2 minutes (2nd duration: fish fillet)
Remaining time = 4 minutes (3rd duration: broccoli)

Duration 20 min - rice

6 min - fish fillet

4 min - broccoli

Setting 14 min 2 min 4 min

^ Make sure Steam reduction has been deactivated.

^ Place the rice in the oven first.

^ Set the first cooking duration: 14 minutes.

64

^ After 14 minutes, place the fish in the oven.

^ Set the second cooking duration: 2 minutes.

^

After 2 minutes, place the broccoli in the oven.

^

Set the third cooking duration: 4 minutes.

Reheat

Suitable containers

Duration

Moisture

Special applications

The steam oven is very effective at reheating food gently,
without drying it out or cooking it further. The food will reheat
evenly and does not need to be stirred during the reheating
process. You can reheat individual dishes or plated meals
which have been prepared previously (e.g. meat, vegetables
and potatoes).

Small quantities can be reheated on a plate, larger quantities
should be placed in a cooking container.

10–15 minutes are usually sufficient for one plate of food.
More than one plate will need a little longer.
If you are reheating several plated meals one after the other,
the reheating time can be reduced by around 5 minutes for
the second and subsequent plates as the oven will still be
hot.

The more moist the food, the less moisture needs to be
added.

Tips

Settings

Food does not need to be covered before it is reheated. Do
not reheat large items, such as a whole joint of roast meat.
Divide it into portions and reheat these as plated meals.
Compact items, such as stuffed peppers or roulades, should
be cut in half. Please note that breaded items, such as
schnitzel, will not retain their crispness when they are
reheated. Reheat sauces separately, except for dishes such
as stews and casseroles where the sauce is part of the dish.

Special applications > Reheat, or
Oven function > Combination mode - Fan plus
Temperature: see chart
Moisture: see chart
Duration: see chart

65

Special applications

Food Temperature

in °C

Vegetables

Carrots
Cauliflower
Kohlrabi
Beans

Side dishes

Pasta
Rice
Potatoes, cut in half lengthways

Dumplings
Mashed potato

Meat and poultry

Sliced meat, 1 1/2 cm thick
Roulades, sliced
Goulash
Lamb stew
Chicken escalopes
Turkey schnitzel, sliced

Fish

120 70 8–10

120 70 8–10

140 70 18–20

140 70 11–13

Moisture

in %

Duration in

minutes

Fish fillet
Fish roulades, cut in half

Plated meals

Spaghetti, in tomato sauce
Pork roast, potatoes and vegetables
Stuffed peppers (cut in half), rice
Chicken fricassee, rice
Vegetable soup
Creamed soup
Clear broth
Casserole

66

140 70 10–12

120 70 10–12

Defrost

It is much quicker to defrost items in the steam oven than at
room temperature.

Temperature

60 °C is the best temperature for defrosting.

Exception: 50 °C for minced meat and game

Before and after defrosting

Remove all packaging before defrosting. Exceptions:
Leave bread, biscuits and cakes in their packaging as
otherwise they will absorb moisture and become soft.

Allow defrosted food to stand at room temperature after
removing it from the oven. The standing time is necessary to
allow the even distribution of heat.

Cooking containers

Special applications

Use a perforated container with the condensate tray
underneath it when defrosting food which will drip, such as
poultry. This way food will not be lying in defrosted liquid.

,

It is particularly important to observe food hygiene
rules when defrosting poultry. Do not use the liquid from
defrosted poultry. Pour it away and wash the container,
the sink and your hands. Danger of salmonella poisoning.

Food which does not drip can be defrosted in a solid
container.

67

Special applications

Tips

Fish does not need to be fully defrosted before cooking.
Defrost so that the surface is sufficiently thawed to take herbs
and seasoning. Depending on the thickness of the fish,
2–5 minutes should be enough.

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

Do not refreeze food once it has thawed.

Defrost frozen pre-cooked meals according to the
manufacturer's instructions.

Settings

Defrost, or
Steam cooking
Temperature: see chart
Duration: see chart

68

Special applications

Food to be
defrosted

Baked goods

Creamed mixture
cakes / biscuits

Puff pastries /
Yeast buns

Bread / rolls

Bread rolls 60 30 2

Rye bread, sliced 250 60 40 15

Wholegrain bread,
sliced

White bread, sliced 150 60 30 20

Dairy products

Cheese slices 125 60 15 10

Cream 250 60 20–25 10–15

Quark 250 60 20–25 10–15

Weight

in g

400 60 15 10–15

250 60 65 15

Temperature

in °C

60 10–12 10–15

Defrosting

duration

in minutes

Standing time

in minutes

Soft cheese 100 60 15 10–15

Fruit

Apple sauce 250 60 20–25 10–15

Apple pieces 250 60 20–25 10–15

Apricots 500 60 25–28 15–20

Cherries 150 60 15 10–15

Peaches 500 60 25–28 15–20

Plums 250 60 20–25 10–15

Raspberries/
Blackcurrants

Strawberries 300 60 8–10 10–12

300 60 8 10–12

69

Special applications

Food to be defrosted Weight

in g

Fish

Fish fillets 400 60 15 10–15

Lobster 300 60 25–30 10–15

Small shrimps 300 60 4–6 5

Trout 500 60 15–18 10–15

Meat

Cutlets / chops /
sausages

Goulash 500 60 30–40 10–15

Goulash 1000 60 50–60 10–15

Liver 250 60 20–25 10–15

Minced meat 250 50 15–20 10–15

Minced meat 500 50 20–30 10–15

Roast meat Sliced 60 8–10 15–20

Saddle of hare 500 50 30–40 10–15

800 60 25–35 15–20

Temperature

in °C

Defrosting

duration

in minutes

Standing time

in minutes

Saddle of venison 1000 50 40–50 10–15

Poultry

Chicken 1000 60 40 15–20

Chicken thighs 150 60 20–25 10–15

Chicken escalopes 500 60 25–30 10–15

Turkey drumsticks 500 60 40–45 10–15

Vegetables

Vegetables frozen in a
block, e.g. spinach

70

300 60 20–25 10–15

Bottling

Vegetables and fruit

Only use unblemished, fresh produce which is in good
condition for bottling.

Glass jars

Use clean glass jars and accessories and check them for any
defects. Glass jars with twist off lids or glass lids with a
rubber seal are suitable.

Make sure that all the glass jars are the same size so that
bottling is carried out evenly.

After you have filled the jars with the produce, clean the rims
with a clean cloth and hot water and then seal the jars.

Fruit

Sort fruit carefully, rinse it briefly but thoroughly and allow it to
drain. Take great care when cleaning soft fruit as it is very
delicate and squashes easily.
Remove any peel, stalks, cores or stones.
Cut up large fruit. For example, cut apples into slices.
If you are bottling fruit with stones (e.g. plums, apricots)
without removing the stones, pierce the fruit several times
with a fork or wooden skewers as otherwise it will burst.

Special applications

Vegetables

Fill volume

Rinse, clean and cut up vegetables.
Green vegetables should be blanched before bottling to help
them retain their colour (see "Blanching").

Fill the glass jars with produce up to a maximum of 3 cm
below the rim. Do not pack it down as this will damage the
cell walls of the produce. Tap the jar gently onto a cloth to
help distribute the contents evenly.

71

Special applications

Fill the jars with liquid. The produce must be completely
covered.
Use a sugar solution for fruit and a salt or vinegar solution for
vegetables.

Tips

Make use of residual heat by leaving the jars in the oven for
30 minutes after it has switched off.

Then cover the jars with a cloth and allow to cool for approx.
24 hours.

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 one another.

Settings

Automatic programmes > (Vegetables/Fruit) > ... > Bottling

or

Further programmes > Bottling >

72

or

Steam cooking 2
Temperature: see chart
Duration: see chart

Special applications

Produce Temperature in °C Duration in minutes*

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

* The times quoted are for 1.0 litre jars. If using 0.5 litre jars

reduce the duration by about 15 minutes. If using 0.25 litre
jars reduce the duration by about 20 minutes.

73

Special applications

Bottling cakes

Creamed, sponge and yeast dough mixtures are all suitable
for bottling. Cakes will keep for approx. 6 months.
Cakes made with fresh fruit are not suitable for long term
storage, and must be consumed within 2 days of being
made.

Glass jars

Only use clean glass jars and accessories which are in
perfect condition. Jars should be narrower at the bottom than
the top. 0.25 litre jars are the most suitable for bottling cakes.

Jars must have a glass lid with metal spring clamp to seal
them.

Make sure that all the glass jars are the same size so that
bottling is carried out evenly.

Procedure

^ Grease the inside of the jars with butter up to 1 cm below

the rim.

^ Sprinkle inside the jars with fine breadcrumbs.

74

^ Fill the jars 1/2 to 3/4 full with cake mixture (depending on

recipe). Make sure the rim stays clean.

^

Place the rack on the lowest shelf level.

^

Place the jars on the rack (all the same size) without lids
on. Ensure that they do not touch one another.

^

Close the jars immediately after bottling by clamping the
glass lid down securely. Do not let the cakes cool down.
If the mixture has risen above the rim, it can be pushed
back down into the jar with the glass lid.

Settings

Special applications

Type of
mixture

Creamed Conventional

Sponge Conventional

Yeast
dough

Oven function Stage Temperature

heat

heat

Combination

mode -

Conventional

heat

in °C

- 160 - 25–45

- 160 - 50–55

1
2

30

160

Moisture

in %

100

30

Duration

in minutes

10

30–35

75

Special applications

Extracting juice with steam

You can use the steam oven to extract juices from soft fruit,
such as berries and cherries.

It is best to use overripe fruit, as the riper the fruit the greater
the quantity of juice produced. Very ripe fruit will also
produce a more intense flavour.

Preparation

Sort and clean the fruit. Cut out any blemishes.

Remove the stalks from grapes and morello cherries as these
are bitter. The stalks do not need to be removed from
raspberries etc.

Tips

Try experimenting with mild and tart fruit.

Adding sugar will increase the quantity of juice produced and
improve the flavour. Sprinkle the fruit with sugar and leave to
absorb for a few hours before juicing. For 1 kg of sweet fruit
add 50–100 g of sugar, and for 1 kg of tart fruit add
100–150 g of sugar.

Procedure

Settings

76

If you wish to bottle the juice rather than consume it straight
away, pour it whilst hot into hot, sterilised bottles, and then
seal immediately with sterilised tops.

^

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

^

Place a solid container or the condensate tray underneath
to catch the juice.

Steam cooking 2
Temperature: 100 °C
Duration: 40–70 minutes

Drying food

Procedure

Tip

Settings

Special applications

Only use the Combination mode function to dry food so that
moisture can be dissipated.

Cut the produce into similar sized pieces.

^

Divide the pieces out evenly on the rack or in a perforated

^

container.

Insert the condensate tray at the lowest level.

^

Bananas and pineapple are not suitable for drying.

Further programmes > Drying

or

Combination mode
Temperature: see chart
Duration: see chart
Moisture: 20 %

Food Temperature in°CDuration in

hours

Apple rings 50–70 5–8

Apricots, halved,
stones removed

Pear slices 70–80 7–8

Herbs 40–60 1.5–2.5

Mushrooms 50–70 3–4

Tomatoes, quartered 60–70 7–9

Citrus fruit, sliced 70–80 8–9

Damsons, stones
removed

60–70 10–12

60–70 10–12

77

Special applications

Making yoghurt

To make yoghurt, you will need either fresh live yoghurt or
yoghurt culture, obtainable from health food shops.

Use natural yoghurt with live culture and without additives.
Heat-treated yoghurt is not suitable.

The yoghurt must be fresh (short storage time)

You can use either unchilled long-life or fresh milk. Long-life
milk can be used without any further treatment. Fresh milk
must first be heated to 90 °C and then cooled down to 35 °C.
Do not boil it. Fresh milk will give a better set than long-life
milk.

The yoghurt and milk should have the same percentage fat.

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

Immediately after preparation leave the yoghurt to cool in the
fridge.

How well home prepared yoghurt sets will depend on the
consistency, fat content and the cultures used in the starter
yogurt. Not all yoghurts are suitable for use as starter yoghurt.

78

Possible reasons for unsatisfactory results

Yoghurt has not set:
Incorrect storage of starter yoghurt, too much time out of the
refrigerator, e.g. in transportation, damaged packaging, milk
not sufficiently heated.

Liquid has separated:
The jars were moved, yoghurt was not cooled down quickly
enough.

Yoghurt is gritty:
Milk was overheated or in poor condition, milk and starter
yoghurt not evenly stirred.

Tip

Procedure

Settings

Special applications

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

Mix 100 g yoghurt with 1 litre of milk or make up the mixture

^

with yoghurt enzyme, following the instructions on the
packaging.

Pour the mixture into glass jars and seal the jars.

^

Place the sealed jars in a cooking container or on the rack.

^

Ensure that they do not touch one another.

Place the jars in the refrigerator immediately on completion

^

of the process. Avoid moving the jars unnecessarily.

Automatic programmes > Special > Make yoghurt

or

Steam cooking 2
Temperature: 40 °C
Duration: 5:00 hours

79

Special applications

Proving yeast dough

Procedure

Prepare the dough according to the recipe.

^

Place the dough in a covered bowl on the rack.

^

Settings

Further programmes > Prove dough

or

Steam cooking 2
Temperature: 40 °C
Duration: according to the recipe

Dissolving gelatine

Procedure

^ Gelatine leaves: Completely cover the gelatine leaves with

cold water and leave to soak for 5 minutes. Remove the
gelatine leaves from the bowl and squeeze them out.
Empty the bowl. Place the squeezed gelatine leaves back
in the bowl.

Settings

80

^

Gelatine powder: Place in a bowl and add water
according to the instructions on the packaging.

^

Cover the bowl and place on the rack.

Automatic programmes > Special > Dissolve gelatine

or

Steam cooking 2
Temperature: 90 °C
Duration: 1 minute

Melting chocolate

You can use the steam oven for melting any type of
chocolate.

Procedure

^

^

^

^

Settings

Automatic programmes > Special > Melt chocolate

or

Steam cooking 2
Temperature: 65 °C
Duration: 20 minutes

Special applications

Break the chocolate into small pieces.
Leave chocolate cake covering in its packaging, and place
in a perforated cooking container.

Place large quantities in a solid cooking container and
small quantities in a cup or a bowl.

Cover the container or the dish with a lid or with foil that is
resistant to temperatures up to 100 °C and to hot steam.

Stir large quantities once halfway through cooking.

81

Special applications

Skinning vegetables and fruit

Procedure

Cut a cross in the top of tomatoes, nectarines etc. This will

^

allow the skin to be removed more easily.

Place the fruit/vegetables in a perforated cooking

^

container.

To blanch almonds, it is important to plunge them into cold

^

water as soon as they are taken out of the oven otherwise
the skin cannot be removed.

Settings

Steam cooking 2
Temperature: 100 °C
Duration: see chart

Food Duration in minutes

Apricots 1

Almonds 1

Nectarines 1

82

Peppers 4

Peaches 1

Tomatoes 1

Apple storage

Settings

Blanching

Procedure

Special applications

You can treat homegrown apples in the steam oven to
increase the length of time you can store them for. Once
treated, the apples will keep for 5 to 6 months when stored in
a dry, cool and well-ventilated place. This method is only
suitable for apples and not for other types of fruit.

Steam cooking 2
Temperature: 50 °C
Duration: 5 minutes

Blanch fruit and vegetables before freezing them. Blanching
helps maintain the quality of the produce when it is frozen.

Blanching vegetables also helps them retain their original
colour.

Settings

^ Put the prepared vegetables/fruit (cleaned, washed,

chopped etc.) into a perforated cooking container.

^

Once blanched, plunge the vegetables/fruit into ice cold
water to cool them down quickly. Drain them well.

Automatic programmes > (Fruit/Vegetables) > ... > Blanching

or

Further programmes > Blanching

or

Steam cooking 2
Temperature: 100 °C
Duration: 1 minute

83

Special applications

Sweat onions

Sweating means cooking the onions in their own juices, with
the addition of a little fat if necessary.

Procedure

Cut the onions up into small pieces and place them in a

^

solid cooking container with a little butter.

Cover the container or the dish with a lid or with foil that is

^

resistant to temperatures up to 100 °C and to hot steam.

Settings

Automatic > Special > Sweat onions

or

Steam cooking 2
Temperature: 100 °C
Duration: 4 minutes

Cook bacon

Procedure

Settings

84

The bacon does not brown.

^

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

^

Cover the container with a lid or with foil that is temperature
resistant up to 100 °C and to steam.

Automatic programmes > Special > Cook bacon

or

Steam cooking 2
Temperature: 100 °C
Duration: 4 minutes

Disinfect items

Procedure

Settings

Special applications

The steam oven can be used to disinfect baby bottles and
other containers so that at the end of the programme they are
as germ free as they would have been had they been boiled.
Check beforehand that all parts, teats etc. are declared by
the manufacturer to be heat resistant to 100 °C and also that
they can withstand hot steam.

All parts of the bottles must be completely dry before they are
reassembled to keep them germ free.

Dismantle, clean and thoroughly rinse baby bottles.

^

Place the individual parts on the rack or in a perforated
container, ensuring that they do not touch one another (on
their sides or with the opening facing downwards) to allow
hot steam to reach them from all sides.

Further programmes > Disinfect items

or

Steam cooking 2
Temperature: 100 °C
Duration: 15 minutes

Heat damp flannels

Procedure

^

^

Settings

Automatic programmes > Special > Heat damp flannels

or

Steam cooking 2
Temperature: 70 °C
Duration: 2 minutes

Moisten the flannels and then roll them up.

Place them beside one another in a perforated cooking
container.

85

Special applications

Decrystallise honey

Procedure

Loosen the lid and place the jar of honey in a perforated

^

cooking container or on the rack.

Stir the honey once during the cooking duration.

^

Settings

Automatic programmes > Special > Decrystallise honey

or

Steam cooking 2
Temperature: 60 °C
Duration: 90 minutes (depending on the size of the jar or the
amount of honey in the jar).

Making eierstich

Procedure

Settings

86

^ Mix 6 eggs with 375 ml milk (do not beat until foamy).

^ Season the egg and milk mixture and pour into a greased

solid cooking container with a little butter.

Steam cooking 2
Temperature: 100 °C
Duration: 4 minutes

General information

Please ensure that both grease filters are inserted in the
oven.

Frozen meat must be defrosted before it is cooked. Never
cook from frozen.

In general, it is best to place the meat directly on the rack
and place the condensate tray underneath. This will ensure
that the meat cooks evenly on all sides and the meat juices
which collect in the condensate tray can be used to make a
gravy or a sauce.

Allow a standing time of approx. 10 minutes before carving
meat to allow the meat juices to be evenly distributed.

You do not need to preheat the oven for roasting. The meat is
placed in a cold oven.

Fan plus

We recommend roasting in combination with steam: This
prevents lean meat from drying out; fat splashes will be
minimal and so keep the oven compartment cleaner.

Roasting

87

Roasting

Combination mode

The cooking durations for combination mode are longer than
durations in a conventional oven as combination mode
cooking is carried out at lower temperatures.
The lower the temperature in the cooking compartment
compared to the core temperature, the longer the cooking
process and therefore the more tender the result.

Excellent results are achieved with lean meat by first
browning the meat at a high temperature with very little
moisture (cooking stage 1) and then cooking the meat to the
end using a lower temperature (cooking stage 2). The time it
takes will depend on how thick the meat is.

When roasting fatty meat with crackling, use a high
temperature in the first stage to render the fat and brown the
crackling.
Reduce the temperature and increase the moisture for the
second stage. This helps the meat cook slowly and evenly,
breaking down the fibres to leave the meat nice and tender.
In the third stage, increase the temperature to get the
crackling crispy.

88

For braised meats, cooking stage 1 should be carried out at a
high temperature with very little moisture and cooking stage 2
should then be carried out using a lower temperature with
more moisture over a longer period to complete the cooking
process. This will give tender results.

Settings

Roasting

Combination mode G (Roasting)

Type of meat Stage Temperature

in °C

Poultry

Duck
(whole up to 3 kg)

Goose
(whole up to 4 kg)

Goose thighs 1

Chicken,
whole

Chicken drumsticks 1

Turkey
(whole up to 4 kg)

Turkey breast 1

Turkey thighs 1

1
2
3

1
2

2
3

1
2

2

1
2

2

2

100
130
180

100

130–150

100
130
180

200

200–225

200

200–225

120

190–210

200–225

100

200–225

100

Moisture

in %

95
30
30

95
30

95
30
30

95
30

95
30

30
30

95
30

95
30

Duration in

minutes

30
60–90
10–20

60

120–150

30
30–40
10–15

40

10

30
10–15

180

15–25

30–40
20–60

30–40
45–80

Veal

Fillet 1 200–225 20 40–50

Pot roast 1

2

The lower the temperature in the second cooking stage, the more tender the meat.
This means that the cooking process can take several hours.

200–225

145

20
50

30–35

240

89

Roasting

Combination mode G (Roasting)

Type of meat Stage Temperature

in °C

Lamb

Leg of lamb 1

2

Crown roast 1

2

Beef

Fillet 1 210–225 20 40–60

Sirloin joint 1 200–225 20 40–120

Pot roast 1

2

Pork

Fillet 1 200–225 20 25–35

Shank 1 190–210 30 110–120

Pork with crackling 1

2
3

Pot roast 1

2

Game

Venison 1

2

Roebuck rump 1

2

Wild boar 1

2

The lower the temperature in the second cooking stage, the more tender the meat.
This means that the cooking process can take several hours.

200–225

100

225

40–70

200–225

145

205

85

180

180–210

150

225
100

225
100

200–220

150

Moisture

in %

50
30

20

100

20
50

20

100

20

30
50

30
50

30
50

30
50

Duration in

minutes

35–40

120–160

20–35

20

35

240

40–70

120

20–40

40

50–90

30–40

50–120

35–40
60–80

40–45
70–90

90

General information

Handling and preparing food correctly is essential for
maintaining good health. Only bake cakes, pizza, chips etc.
until they are golden brown. Do not overcook them.

Remove the grease filter from the back wall. Otherwise results
can be uneven. (Exception: Flans with a deep, fresh fruit
filling, e.g. plums or damsons, pizza with lots of topping).

We recommend using Combination mode with 20 % moisture
for pizza and cakes with moist toppings.

Bake cakes in rectangular tins with the longer side across the
width of the oven for optimum heat distribution and even
results.

Dark-coloured tins are best for baking.
These conduct the heat more swiftly to the mixture. Shiny
metal tins reflect heat so cakes take longer to cook and do
not brown evenly.

Bake on a maximum of two levels at the same time.

When baking on 2 levels at the same time use shelf levels 2
and 4. If you are using the condensate tray for baking on
please use it on shelf level 2 and place the baking tray on
shelf level 4 for best results.

Baking

Grease and flour the baking tray when baking bread and
rolls.

91

Baking

Fan plus

Baking chart

When baking cakes with a moist topping only bake on one
level.

When baking cakes with a deep fresh fruit filling, e.g. plum or
damson, use the condensate tray. As it has higher sides than
the baking tray fruit juice is less likely to spill over and the
oven will stay cleaner.

When baking deep frozen products such as chips,
croquettes, cakes, pizza and baguettes, use the lowest
temperature quoted on the manufacturer's packaging.

When using Fan plus, reduce the temperatures given for
Conventional heat by about 20 °C.

Fan plus U

Type of mixture Temperature in

°C

Sponge mix

Deep sponge base 170–190 30–40

Sponge roll 160–170 20–25

Meringues,
Macaroons

Meringue 90–100 140–160

Yeast dough

Pizza
Fresh fruit flan

Quark dough 150–170 30–40

200–220 25– 30

Duration in

minutes

92

Cake plus

Baking chart

Baking

This function is particularly suitable for

creamed mixture; the mixture rises evenly and is very light.

–

choux pastry (e.g. eclairs); the mixture rises well and so

–

dries inside.

Dark tins are best for baking.

Cake plus

Type of mixture Temperature in

Choux pastry 140–160 50–60

Creamed mixture 150–170 50–60

Automatic

Please refer to the cook book for information on suitable
baking containers.

Combination mode

Items made with shortcrust do well with 95 % moisture.

The gleaming finish on bread, rolls and puff pastry is
achieved by adding steam (maximum moisture, low
temperature) in cooking stage 1. Browning is achieved using
a high moisture level and a high temperature. The drying out
phase takes place with low moisture and a high temperature.

Bake part-baked rolls with 90 % moisture at the temperature
given by the manufacturer on the packaging.

°C

Duration in

minutes

93

Baking

Baking chart

Combination mode G (baking)

Type of mixture Stage Temperature

in °C

Puff pastry 1

Yeast dough

Baguettes 1

Sponge tray bake with
fruit

Croissants 1

Flat bread 1

2
3

4

2
3
4

1
2

2
3
4

2
3
4

100
170–190
170–190
170–190

40
50

210
160–195

160–190

160

100
160–180

150

150

40
50

210
165–185

Moisture

in %

100

90
75
20

100
100

50
20

90
30

100

90
75
30

100
100

20
20

Duration in

minutes

7

15

5
6

8
4
6

30

20–23

6

7

17–22

3
3

10

2
6

25

Plaited loaf 1

2
3

Mixed rye bread 1

2

When baking bread do not use more than 750 g of flour.

94

100
140–170

150

210
180–200

100

90
30

50
20

7

17–21

15

5

50

Combination mode G (baking)

Baking

Type of mixture Stage Temperature

in °C

Yeast dough

Multigrain rolls 1

2

White bread 1

2
3
4

White rolls 1

2
3

Mixed wheatgrain bread 1

2
3
4

Shortcrust pastry

Small cakes 1 150–170 95 20–25

Fruit pie 1

2
3

155
210

40

50

210

170–195

40

155
200

40

50

210

170–190

180–225
150–170
150–160

Moisture

in %

90
20

100
100

50
20

100

90
20

100
100

50
20

30
30
20

Duration

in minutes

9

15–25

8
4
6

30

6
5

15–25

8
4
6

30

6
5

45

Flan base 1 160–190 95 20–25

Bakes 1 160–180 95 45–55

When baking bread do not use more than 750 g of flour.

95

Automatic programmes

Your appliance has a wide range of Automatic programmes.
Each one contains the relevant cooking function, temperature
and duration. All you have to do is select the Automatic
programme you want and select how well done you want the
food cooked.

The degree of doneness and browning levels are shown in a
bar graph with seven segments. The factory default is always
the middle setting. It will be highlighted. To change the
setting simply move the highlighting to the left or the right.

The weight entry in the Automatic programmes refers to the
weight per piece. For example, you can cook just one piece
of salmon weighing 250 g or 10 pieces of salmon weighing
250 g at the same time.

In some programmes you will be prompted about which shelf
level to use and when to add food to the oven. Follow and
confirm these instructions.

The oven interior needs to be at room temperature before
starting an Automatic programme.

When placing food in an already hot steam oven, be very
careful when opening the door. Hot steam can escape. Step
back from the steam oven and wait until the steam has
dissipated.
When putting cooking containers or the baking tray into the
oven or taking them out, take care not to spill the contents.
Avoid contact with hot steam, and do not touch the hot oven
interior walls. Danger of burning and scalding.

96

You can delay the start by selecting the "Start at" or the
"Ready at" option.

To finish an Automatic programme early you have to switch
the appliance off.

If by the end of an Automatic programme the food is not
cooked enough, select X and the Continue cooking function.

Automatic programmes can also be saved as "User
programmes".

Continue cooking

Automatic programmes

Select "Automatic programmes".

^

Select the appropriate sub menu (e.g. Vegetables).

^

Select the type of vegetables (e.g. cauliflower).

^

Select and confirm any further options.

^

Select the cooking method you want to use and how well

^

cooked you want the food cooked.

If by the end of an Automatic programme the food is not
cooked enough, select the Continue cooking function.

Touch X.

^

^ Select "Continue cooking".

97

Recipes for Automatic programmes

Plaited Swiss loaf

Programme duration: 51 minutes

Ingredients for 1 loaf

675 g strong white flour
75 g spelt flour
120 g softened butter
2 tsp salt
40 g fresh yeast
400 ml lukewarm milk

Butter for greasing
Flour for dusting

1. Sift the flours into a bowl, then add
the butter and salt. Dissolve the yeast in
lukewarm milk and add to the other
ingredients.

2. Mix these ingredients together and
knead to a smooth dough. Cover with a
damp cloth and leave to prove for
approx. 1 hour.

3. Divide the dough into three evenly
sized pieces, and form each into a roll.
Plait them together and place on a
baking tray that has been dusted with
flour. Place in the oven and bake.

Automatic programme settings

Automatic >Bread > Plaited Swiss loaf
> Bake

Settings for manual cooking

Function: Combination mode
Step 1
Temperature: 90 °C
Moisture: 100 %
Duration: 6 minutes
Step 2
Temperature: 180–220 °C
Moisture: 50 %
Duration: 45 minutes

Shelf level
2

98

Recipes for Automatic programmes

Croissants

Programme duration: 25 minutes

Makes approx. 10 - 12

500 g strong white flour
1 tsp salt
50 g sugar
50 g softened butter
40 g fresh yeast
300 ml lukewarm milk
150 g butter

Butter for greasing
Flour for dusting

For 1 tray, halve the ingredients.

1. Sift the flour into a bowl and add the
salt, sugar and softened butter.
Dissolve the yeast in the lukewarm milk
and add to the flour. Knead for
3–4 minutes to get a smooth dough.
Place in an uncovered bowl in the oven
for 45 minutes to prove using the
special "Prove dough" programme, or
with Combination mode at 30 °C with
100 % moisture.

2. Cut the butter lengthwise into blocks
and turn these in the flour.

3. Roll out the dough to form a square,
place the butter blocks next to each
other diagonally on the dough, lay the
dough corners over them and place in
the fridge for 10 minutes.

4. Roll the dough out into a rectangle,
then fold the shorter sides over 3 times
and place in the fridge for another
10 minutes. Repeat this procedure
another 2 times.

5. Roll the chilled dough out thinly and
cut in half to create 2 rectangles.

6. Make 10 triangles from the
rectangles and roll each one up
towards the pointed end to form the
croissants. Place the croissants on a
greased baking tray dusted with flour.

7. Cover and place somewhere warm
to prove, or place in the oven and
prove using Combination mode at
30 °C with 100 % moisture. Once
doubled in size place in the oven and
bake.

99

Recipes for Automatic programmes

Automatic programme settings

Automatic > Rolls > Croissants > Bake

Settings for manual cooking

Function: Combination mode
Step 1
Temperature: 100 °C
Moisture: 100 %
Duration: 9 minutes
Step 2
Temperature:
1 tray: 160–190 °C
2 trays: 170–190 °C
Moisture: 90 %
Duration: 10 minutes
Step 3
Temperature: 150 °C
Moisture: 75 %
Duration: 3 minutes
Step 4
Temperature: 150 °C
Moisture: 20 %
Duration: 3 minutes

Shelf level
1 tray: 3
2 trays: 2 and 4

100