Miele 09 800 830 User Manual

Operating and Installation Instructions
Steam Oven

To prevent accidents and appliance damage
read these instructions before installation or use.

M.-Nr. 09 800 830en-US

Contents

IMPORTANT SAFETY INSTRUCTIONS.................................5

Guide to the Steam Oven ..........................................10

Front view........................................................10

Included accessories ..............................................11

Control panel .....................................................12

Drip tray .........................................................14

Water container ...................................................14

Noises ..........................................................14

Temperature .....................................................14

Cooking time (duration) .............................................14

Preheating phase..................................................15

Cooking phase....................................................15

Steam reduction...................................................15

Keeping warm ....................................................15

Interior lighting ....................................................16

Initial settings....................................................17

Before using for the first time.......................................19

Cleaning for the first time............................................19

Set the water hardness level .........................................19

Set the correct boiling point of water...................................20

Modes / Programs / Menus .........................................21

Quick guide .....................................................22

Preparation ......................................................22

Select a mode ....................................................22

Set the temperature ................................................22

Set a cooking time .................................................22

At the end of the cooking time........................................23

After use.........................................................23

Operation .......................................................24

During operation ..................................................24

Interrupting a program or cooking process ...........................24

Changing settings...............................................24

Saving a cooking program ........................................25

Insufficient water................................................25

Favorites ........................................................26

2

Contents

Additional functions ..............................................28

Start time / Finish time ..............................................28

Timer ...........................................................29

System lock ......................................................30

Sensor lock ......................................................31

Important and useful information....................................32

The advantages of cooking with steam .................................32

Suitable cooking utensils ............................................32

Cooking pans ..................................................32

Your own pans .................................................32

Drip tray .........................................................33

Shelf levels.......................................................33

Frozen food ......................................................33

Temperature .....................................................34

Cooking time .....................................................34

Cooking with liquid ................................................34

Your own recipes ..................................................34

Steam Cooking...................................................35

Vegetables.......................................................35

Meat ............................................................39

Sausage.........................................................41

Fish ............................................................42

Shellfish .........................................................45

Mussels .........................................................46

Rice ............................................................47

Pasta ...........................................................48

Dumplings .......................................................49

Grains ..........................................................50

Legumes ........................................................51

Eggs............................................................53

Fruit ............................................................54

Menu Cooking - Manual.............................................55

Special Modes ...................................................57

Reheat ..........................................................57

Defrost ..........................................................59

Canning .........................................................62

Juicing ..........................................................64

Menu Cooking ....................................................65

3

Contents

Making Yogurt ....................................................66

Proofing .........................................................68

Dissolving Gelatin .................................................68

Melting Chocolate .................................................69

Skinning Fruits and Vegetables .......................................70

Preserving Apples .................................................71

Blanching........................................................71

Sweating Onions ..................................................72

Rendering Fat ....................................................72

Sanitizing Cookware ...............................................73

Heating Damp Towels ..............................................73

Decrystallizing Honey ..............................................74

MasterChef ......................................................75

Settings.........................................................77

Cleaning and care ................................................80

Appliance front ...................................................81

Oven interior .....................................................82

Automatic door opener .............................................82

Accessories ......................................................82

Side runners ...................................................83

Descaling........................................................84

Oven door .......................................................86

Frequently asked questions ........................................88

Optional accessories..............................................90

Cooking pans.....................................................90

Cleaning and conditioning products ...................................92

After sales service ................................................93

IMPORTANT INSTALLATION SAFETY INSTRUCTIONS ..................96

Appliance and installation dimensions ...............................97

Installation in a tall cabinet ..........................................97

Installation under a countertop .......................................98

Installation in combination with an oven ................................99

Detailed dimensions of the steam oven front ...........................100

Installing the appliance ...........................................101

Electrical connection.............................................102

Caring for our environment .......................................103

4

IMPORTANT SAFETY INSTRUCTIONS

WARNING- When using your
appliance follow basic precautions,
including the following:

Correct usage

This steam oven is intended for use

~

in households and similar residential
environments.

Read all instructions before
installation or use of the steam oven
to prevent injury and appliance
damage.

Use the steam oven only for its
intended purpose. This appliance is
intended for residential cooking
only.

This appliance conforms to all
uniform safety codes and
regulations.

Keep these operating instructions in
a safe place and pass them on to
any future user.

SAVE THESE INSTRUCTIONS

This steam oven is not intended for

~

outdoor use.

Only use this steam oven for

~

residential cooking and the purposes
described in this manual.
Other uses are not permitted.

Persons who lack physical, sensory

~

or mental abilities, or experience with
the appliance should not use it without
supervision or instruction by a
responsible person.

5

IMPORTANT SAFETY INSTRUCTIONS

Safety with children

Activate the Child Safety Lock so

~

that children cannot turn the steam
oven on inadvertently.

Children must not clean the steam

~

oven unless they are under supervision.

Always supervise any children in the

~

vicinity of the steam oven. Do not allow
children to play with the appliance.

Risk of suffocation!

~

Children could wrap themselves in
packaging materials (e.g. foil) or pull it
over their heads during play and
suffocate.
Keep packaging materials out of the
reach of children.

Danger of burning.

~

Children's skin is more sensitive to high
temperatures than that of adults. Do not
allow children to open the oven door
when in use. Keep children away from
the oven until it has cooled down
enough that there is no longer any
danger of burning.

Risk of injury! The oven door can

~

support a maximum weight of 17 lb
(8 kg). Children could hurt themselves
on the open door.

Children should not be left alone or

~

unattended in the area where the
applinace is in use. They should never
be allowed sit or stand on any part of
the oven

6

IMPORTANT SAFETY INSTRUCTIONS

Technical safety

Installation, repair and maintenance

~

work should be performed by a Miele
authorized service technician. Work by
unqualified persons could be
dangerous and may void the warranty.

Before installing the steam oven,

~

check for externally visible damage. Do
not operate a damaged appliance. A
damaged appliance is dangerous to
your safety.

Be certain your appliance is

~

properly installed and grounded by a
qualified technician. To guarantee the
electrical safety of this appliance,
continuity must exist between the
appliance and an effective grounding
system. It is imperative that this basic
safety requirement be met. If there is
any doubt, have the electrical system of
the house checked by a qualified
electrician.

Before installation make sure that

~

the voltage and frequency listed on the
data plate correspond to the household
electrical supply.
This data must match in order to avoid
damage to the appliance. If in doubt,
consult a qualified electrician.

Hardwiring the appliance should be

~

performed by a certified electrician in
compliance with all local and national
codes, and requirements.

Power bars and extension cords do

~

not guarantee the required safety of this
appliance (risk of fire). Do not use them
to connect the steam oven to the
electrical power supply.

To ensure safe operation, use the

~

steam oven only after it has been
properly installed.

This appliance is not to be used in

~

mobile locations such as ships.

Never open the outer casing of the

~

appliance. Tampering with electrical
connections or components and
mechanical parts is dangerous and
could cause machine damage.

Defective components should be

~

replaced by Miele original spare parts
only. Only with these parts can the
manufacturer guarantee the safety of
the appliance.

Do not repair or replace any part of

~

the appliance unless specifically
recommended in the manual. All other
servicing should be reffered to a
qualified technician

Do not operate any appliance with a

~

damaged cord or plug, or if the
appliance has been damaged in any
manner. Contact Miele’s Technical Ser
vice Department.

If the power cord is damaged, it

~

must be replaced with a special cord
(Type H 05 VV-F, PVC insulated),
obtainable from the Miele Customer
Service.

Before installation or service,

~

disconnect the appliance from the
power supply by either removing the
fuse, "tripping" the circuit breaker or
unplugging the unit. Pull the plug not
the cord.

-

7

IMPORTANT SAFETY INSTRUCTIONS

User safety

The steam oven should be installed

~

at a safe height for users to safely
access all cooking levels and pans.
Otherwise spills could cause burns or
scalding and children may be put at
risk by the hot appliance door.

Protect your hands with oven mitts

~

or potholders when using the
appliance. Use only dry, heat resistant
potholders. Moist or damp potholders
used on hot surfaces can result in
steam burns.

When handling cooking pans take

~

care not to let the contents spill. Danger
of burns.

Danger of burning!

~

At the end of a cooking process there
will be some residual hot water in the
steam generator. This will be pumped
back into the water container. Take
care not to spill the contents when
taking the water container out of the
appliance.

Do not heat unopened food

~

containers. Pressure can build up
causing an explosion that will damage
the cooking compartment. There is also
a danger of personal injury and
scalding.

Use care when opening the door -

~

let hot air or steam escape before
removing or replacing food.

You could injure yourself on the

~

open oven door or trip over it.
Do not leave the door open
unnecessarily.

Plastic dishes that are not heat- and

~

steam resistant melt at high
temperatures and can damage the
oven. Use temperature- (up to 212°
F/100° C) and steam-resistant plastic
dishes. Follow the manufacturer's
instructions.

Food that is left in the oven to be

~

kept hot can dry out, and the moisture
that is released can lead to corrosion
damage in the appliance. Do not leave
cooked foods in the oven, and do not
use items that may rust in the steam
oven.The door can support a maximum
weight of 17 lbs (8 kg). Do not stand or
sit on an open door, and do not place
heavy objects on it. Also make sure that
nothing gets jammed between the door
and the oven. This could damage the
appliance.

Flammable materials should not be

~

stored in an oven or near surface units.

Wear proper apparel - Loose-fitting

~

or hanging grments should never be
worn while using the appliance.

Never use the oven for warming or

~

heating the room.

Keep the oven vent ducts open.

~

Always place oven racks and

~

containers in desired location while the
oven is cool. If they must be removed
while the oven is hot, do not let the
potholders contact hot heating
elements in the oven.

8

IMPORTANT SAFETY INSTRUCTIONS

Cleaning and care

Never use a steam cleaner to clean

~

the steam oven. The steam can reach
the 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 or brushes or sharp metal
scrapers for cleaning 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.

SAVE THESE INSTRUCTIONS
AND REVIEW THEM
PERIODICALLY

9

Guide to the Steam Oven

Front view

a Control panel

b Ventilation outlet

c Automatic door opener for steam reduction

d Door seal

e Suction tube

f Compartment for water container

g Water container

h Drip channel

i Floor heater

j Temperature sensor

k Side runners

l Steam inlets

10

Included accessories

All standard and additional accessories can be reordered if
necessary (see "Optional accessories").

Drip tray DGG 21

To catch excess liquid
123/4"x17"x1½"(WxDxH)/
325x430x40mm(WxDxH)

DGGL 8

1 perforated cooking pan
123/4"x10½"x1½"(WxDxH)/
325x265x40mm(WxDxH)

DGGL 1

2 perforated cooking pans
123/4"x7"x1½"(WxDxH)/
325x175x40mm(WxDxH)

Guide to the Steam Oven

Wire Oven Rack

For use with your own stainless steel cooking pans

11

Guide to the Steam Oven

Control panel

Sensor buttons

Lightly touch the sensor buttons to operate the appliance. An audible tone will
sound each time a button is touched. Use the Settings menu to change the
volume of the tone or to switch the tone off (see "Settings").

Function

K For turning the appliance on and off

C For scrolling through the menu

For selecting menu options or values in the adjacent display
(The buttons are illuminated when a selection can be made.)

Back To move back to the previous screen

Light Oven lighting

Timer For turning the timer on and off

For setting the timer

0, 1, .. Numeric keypad

For entering the time of day
(The buttons are illuminated when an entry is possible or required)

12

Guide to the Steam Oven

Display

In addition to the text, the following symbols appear in the display:

Symbol Meaning

- Appears with a menu item or a prompt, e. g. "Continue", and is

associated with a button.
Select the desired option by touching the adjacent button.

A maximum of 4 options can be shown in the display.
This scroll bar indicates that more options are available.

---- Adotted line will appear under the last option. Then the beginning of
the list will appear again.

+ / - For entering the date.

(These only appear when an entry is possible or necessary).

L The currently selected setting is indicated by this checkmark.

K Operating information and tips are displayed. This information can be

cleared by selecting OK or by following the instructions in the
display.

R Start time

O Process finished

13

Guide to the Steam Oven

Drip tray

When you are using perforated pans, place the drip tray on
the lowest side runners to collect any dripping liquid and
allow it to be removed easily. You can also use the drip tray
as a cooking pan if necessary.

Water container

The maximum amount of water is approx. ½ gallon (2 liters),
the minimum is approx. ½ pint ( 0.5 liters). These levels are
indicated on the container. Never exceed the maximum level.

The amount of water required for cooking depends on the
type of food. Opening the door during cooking will increase
the amount used.

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

At the end of the cooking process, residual water in the
steam generator is pumped back into the water container.
The water container should be emptied after each use.

Noises

You can hear a noise (humming) when the appliance is
turned on, when it is operating, and after it has been turned
off.
This noise does not indicate a malfunction or a defect. This
noise occurs when the appliance pumps water.

Temperature

Some programs have recommended temperatures. This
temperature can be changed for one-time use or every time
that process is used (see "Settings").

Cooking time (duration)

You can set a cooking time between 1 minute (00:01) and
10 hours (10:00).
If the cooking time exceeds 59 minutes you will need to enter
hours and minutes.
Example: Cooking time 80 minutes = 1:20.

14

Preheating phase

Cooking phase

Steam reduction

Guide to the Steam Oven

While the oven is heating up to the set temperature, the
display will show the rising temperature inside the oven
together with "Preheating" (Exceptions: MasterChef programs
and Menu Cooking).

The preheating time depends on the quantity and the
temperature of the food. It will be longer if you are preparing
refrigerated or frozen food.

The cooking phase begins when the set temperature is
reached. During the cooking phase, the remaining time is
displayed.

Just before the end of the cooking time, the door opens
slightly to release some of the steam from the oven. The door
will then close again automatically.

You can turn the steam reduction function off (see "Settings").
If turned off, the "Keeping warm" function will also be
deactivated.
If "Steam reduction" is turned off, a lot of steam will come out
of the oven when the door is opened.

Keeping warm

If you wish to use this function you must change the default
setting (see "Settings").

If the steam oven is not turned off at the end of a cooking
program, the food will be kept warm for a maximum of
15 minutes.

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

15

Guide to the Steam Oven

Interior lighting

The oven light has been factory-set to go out when cooking
starts. If you want it to stay on all the time you can change the
default setting (see "Settings").

If the door is left open at the end of cooking, the oven light
will turn off automatically after 5 minutes.

Please refer to "Steam Cooking" and "Special Modes" for
more information and tips on how to use your steam oven.

16

The steam oven will turn on automatically when it is
connected to the power supply.

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

Set language and country

Touch one of the buttons next to the bar until the language

^

you want appears in the display.

Touch the button to the left of the desired language.

^

A checkmark L will appear beside the selected language.
If you have chosen the wrong language by mistake you can
follow the flag symbol J to return to the Language menu.

^ Touch the button next to "OK" to confirm your selection.

^ Touch the button to the left of the desired country, and

confirm with "OK".

Set the time of day

^ Enter the time of day using the numeric keypad, and

confirm with "OK".

Initial settings

Set the date

^

Enter the year, month and day using the buttons next to +
and -, and confirm with "OK".

17

Initial settings

Select the time display format

You can choose from the following options:

On: The time of day is always displayed even when the

–

oven is turned off.

Off: The time of day is not displayed when the oven is

–

turned off.

Night Dimming: The time is only displayed between 5 a.m.

–

and 11 p.m.

Touch the button next to the desired time format.

^

Touch the button next to "OK" to confirm your selection.

^

18

A functional test is carried out on the appliance at the
factory, this may cause some water may drip from the lines
into the oven cavity during transport.

Cleaning for the first time

Remove any protective wrappings.

^

Water container

Take the water and condensate containers out of the

^

appliance wash in the dishwasher or by hand.

Accessories / Oven interior

Take all accessories out of the oven and clean them by

^

hand or in the dishwasher.

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

^ To remove this conditioner, clean the oven interior with a

soft sponge, liquid dish soap and warm water.

Set the water hardness level

Before using for the first time

The steam oven is factory-set to the water hardness setting
"Hard". It must be adjusted to the local water hardness to
ensure trouble-free operation and timely descaling. The
harder the water, the more often the oven requires descaling.

^

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

19

Before using for the first time

Set the correct boiling point of water

Before cooking food for the first time, you must set the boiling
point of the water, as this varies according to the altitude
where the appliance is located. This procedure also flushes
the waterlines.

This procedure must be carried out to ensure trouble-free
functioning of your appliance.

Run the Steam Cooking (212° F/100° C) program for

^

15 minutes. Proceed as described in "Quick guide".

If you move the appliance to a new location, it will need to be
re-set for the new altitude if this differs from the old one by
more than 984 ft. (300 m). To do this, run the descale
program (see "Cleaning and care - Descale").

20

Modes / Programs / Menus

Main menu Recommended

temperature

Steam Cooking

Retains the flavor and nutrients of the food
without added fats or oils.

MasterChef

The list of available MasterChef programs is
displayed.

Special Modes

Menu Cooking

Simultaneous cooking of various foods

Defrost

For gentle thawing of frozen foods

Reheat

To gently reheat already cooked foods

Blanch --

Canning 195° F /

Sanitize Cookware --

212° F /

100° C

--

--

140° F /

60° C

212° F /

100° C

90° C

Temperature

range

105 - 212° F /

40 - 100° C

120 -140° F /

50 - 60° C

175 - 212° F /

80 - 100° C

175 - 212° F /

80 - 100° C

Proof --

Favorites

Create and save your favorite dishes

Settings J

Changing the factory settings

Descaling --

--

--

21

Quick guide

Preparation

Fill the water container to at least the "min" mark.

^

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

Push the water container as far as possible into the

^

appliance.

Place the food in the oven.

^

Select a mode

Turn the oven on s.

^

If the desired mode is not displayed, touch one of the

^

illuminated buttons to the right of the display until the mode
appears.

^ Select the mode by touching the button to the left of it.

Set the temperature

^ Confirm the recommended temperature with "OK".

or

^ Set the desired temperature using the numeric keypad,

Set a cooking time

^

^

22

and then select "OK" to confirm.

Use the numeric keypad to enter the cooking time.

Confirm with "OK".

At the end of the cooking time

At the end of the cooking time an audible tone sounds.
"Steam Reduction" and "Program Finished" appear in the
display. The door will open slightly during steam reduction.

Wait until "Steam reduction" goes out in the display before
opening the door and removing the food.

Turn the oven off.

^

The fan will continue to run for a while after the oven is turned
off.

Danger of burning!
You could burn yourself on the oven interior, spilled food
and the accessories.
Use pot holders when removing hot food from the oven.

After use

^ Remove the drip tray and empty it.

^ Remove and empty the water container.

^ After each use, clean and dry the whole oven as described

in "Cleaning and care".

Quick guide

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

23

Operation

During operation

Interrupting a program or cooking process

Operation is interrupted as soon as the door is opened. The
heating element is turned off and the remaining cooking time
is stored in memory.

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

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

Operation will resume when the door is closed.

When the door is closed, the pressure equalizes, which can
cause a whistling sound.

Changing settings

24

The oven will heat up again and the display will show the
temperature of the oven interior as it rises. Once the set
temperature is reached, the display changes to show the
remaining cooking time as it counts down.

You can change the settings at any time during operation.

^

Select "Change".

^

Select the setting you want to change, e.g. "Temperature",
and then make the change.

^

Confirm with "OK".

Saving a cooking program

You can save a cooking program as one of the "Favorites".

"Save" appears in the display at the end of a cooking
program.

Select "Save".

^

A summary of the program is displayed.

Select "Accept".

^

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

Select the desired name.

^

After entering the name, select "Save" and confirm with "OK".

Information about the program is displayed.

^ Confirm with "OK".

Insufficient water

If the steam oven runs out of water during operation, an
audible tone will sound and the display will prompt you to fill
the water container with fresh tap water.

Operation

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

^

Push the water container back into the appliance.

^

Close the door.

Operation will continue.

25

Operation

Favorites

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

If you have not saved a program of your own yet, the display
will show:

Create program

You can now create you own Favorite program.

Already created and saved Favorites are displayed. You can
choose from the following options:

Edit programs

Create programs
Use this option to create a new Favorite.

Change program
Use this option to display and change an existing Favorite.

Delete program
Use this option to delete existing Favorites.

Creating a Favorite

26

^ Select "Favorites" from the main menu.

^

Select "Create program" or "Edit program".

^

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

If you want to add a cooking step, select "Add cooking stage"
and proceed as described above.

^

Select "Complete program".

A summary of the program is displayed.

^

Confirm with "OK".

Changing a Favorite

Deleting a Favorite

Operation

You can save the program 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.

^

After entering the name, select "Save".

Information about the program is displayed.

Confirm with "OK".

^

Select "Favorites".

^

^ Select "Edit programs".

^ Select "Change program".

^ Select the desired program.

Now you can change the cooking steps or the program
name. Enter the settings in the usual way.

^ Select "Favorites".

^ Select "Edit programs".

^

Select "Delete program".

^

Select the desired program.

27

Additional functions

Start time / Finish time

You can delay the start time. Delay start cannot be used for
running the descaling program.

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

The difference between the start time and ready time is the
entered cooking time plus the preheating time calculated by
the steam oven.

If the temperature in the oven is too high, e.g. just after a
cooking program, you will not be able to use this function.
"Start at" / "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.

Setting the times

Deleting a set time

28

^

Select the program, temperature and cooking time as
usual.

^

Select "Change".

^

Then select "Start at" or "Ready at" and enter the time you
want the cooking program to begin or end.

^

Confirm with "OK".

^

Select "Change".

^

Select "Start at" or "Ready at".

^

Select "Reset".

Timer

Setting the timer

Additional functions

The timer can be used to time separate kitchen activities.

You can also use the timer while a program is running.

You can set a time between 1 second and 9 hours 59
minutes, 59 seconds.
A time of up to 10 minutes will be shown in min:sec in the
display, and a time of more than 10 minutes in h:min.

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

At the end of the time you will hear an audible tone. Turn the
timer off by touching "Timer". If you do not turn the timer off,
the time will continue counting upwards in seconds and the
"Timer" symbol will flash in the display. This will tell you how
much time has passed since the set time elapsed.

If the time of day display has been turned off (see "Settings

- Time of day"), you must turn the appliance on K to set the
timer.

^ Touch "Timer".

^

Use the numeric keypad to enter the desired time.

^

Confirm with "OK".

Changing the timer setting

^

Touch "Timer", enter the new time, and confirm with "OK".

Deleting a timer setting

^

Touch "Timer", and select "Reset".

29

Additional functions

System lock

The system lock prevents the steam oven from being turned
on inadvertently.

The oven is delivered with the system lock deactivated. If you
wish to use this function you have to change the default
setting (see "Settings - Safety").

Unlocking

Touch the On/Off button K.

^

A message is displayed.

Touch "OK" until the message disappears.

^

Now you can use the oven as usual.

The system lock will activate itself again automatically a few
seconds after turning the oven off.

30

Sensor lock

Unlocking

Additional functions

The oven is equipped with a sensor lock to prevent settings
from being changed inadvertently during cooking.

When sensor lock is activated, with the exception of On/Off
K, the sensor buttons will not respond. An elapsed timer can
still be confirmed.

The oven comes with the sensor lock deactivated. If you wish
to use this function you have to change the default setting
(see "Settings - Safety").

Touch any button.

^

A message is displayed.

^ Press and hold "OK" until the message disappears.

Now you can use the oven as usual.

The sensor lock will activate itself again a few seconds after
the last sensor is pressed.

31

Important and useful information

The advantages of cooking with steam

Vitamins and minerals are retained better, as the food is not
immersed in water.

When cooked with steam, food retains its natural taste better
than with conventional cooking. We therefore recommend not
to season the food at all or only after it has been cooked.
Food retains its fresh, natural color.

Suitable cooking utensils

Cooking pans

Included with the steam oven are stainless steel cooking
pans. Other pans, in a variety of sizes, both perforated and
solid, are available as optional extras (see "Optional
accessories"). This enables you to choose the most suitable
pan for the food you are preparing.

It is best to use perforated pans for Steam Cooking. This
enables the steam to reach the food from all sides and the
dish is evenly cooked.

Your own pans

32

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

–

Pans must be heat-resistant to 212°F / 100°C and able to
withstand hot steam. Plastic pans can only be used for
Steam Cooking if the manufacturer specifies that they are
suitable for such use.

–

Thick-sided pans made of porcelain, china or stoneware,
for example, are less suitable for Steam Cooking. They do
not conduct heat well, thus cooking times will be
considerably longer than those given in the charts.

Drip tray

Shelf levels

Important and useful information

Place the cooking pans on the inserted rack, not on the

–

oven floor.

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

–

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

Always place the drip tray on the lowest shelf runner when
using perforated pans. The tray will collect any dripping
liquid.

You can also use the drip tray as a cooking pan.

You can select any shelf level and can also cook on several
levels at the same time.

When using more than one deep pan at the same time it is
best to offset them on their shelves. Leave at least one level
open in between them.

To prevent the cooking pans and rack from tipping, always
insert them between the rails of the side runners.

Frozen food

The heating up time for frozen food is longer than for fresh
food. The greater the quantity of frozen food, the longer the
preheating phase.

33

Important and useful information

Temperature

The maximum temperature in the steam oven is 212° F /
100° C. Most types of food can be cooked at this
temperature. Some more delicate types of food, such as
berries, must be cooked at lower temperatures, otherwise
they will burst. More information is provided in the relevant
chapters.

Cooking time

In general, the cooking times for cooking with steam are the
same as for cooking food on a cooktop. More information
about any factors that may affect the cooking time is provided
in the following chapters.

The quantity of food does not affect the cooking time. 1 lb of
potatoes will take the same time to cook as ½ lb.

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

Cooking with liquid

Your own recipes

34

When cooking with liquid, only fill the cooking pan2/3full to
prevent the liquid from spilling when the cooking container is
removed from the oven.

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

Vegetables

Fresh vegetables

Frozen vegetables

Cooking pans

Steam Cooking

Prepare fresh vegetables in the usual way, i.e. wash, clean
and cut into pieces.

Frozen vegetables do not need to be defrosted beforehand.
Exception: Vegetables that have been frozen together in a
block.

Frozen and fresh vegetables with the same cooking time can
be cooked together.

If vegetables have frozen together in clumps, break them up.

For even cooking of smaller items, it is best to use a shallow
pan for these types of foods and only fill it to a depth of 1 1/4"

- 2" (3 - 5 cm). Distribute large quantities of food between
several shallow cooking pans.

Use solid cooking pans for vegetables that are cooked in
liquid, for example red cabbage.

Shelf levels

When cooking vegetables with a distinctive color (e.g. beets)
in a perforated pan, do not place any other foods beneath
this pan. This prevents any discoloration from dripping liquid.

35

Steam Cooking

Cooking duration

When cooking vegetables with steam, the cooking duration
will depend on the size and desired degree of doneness.

Settings

MasterChef > Vegetables > ... > Steam Cooking

or

Steam Cooking
Temperature: 212°F/100° C
Cooking time: see table

The cooking times given in the table are guidelines for fresh
vegetables. We recommend selecting the shorter cooking
time to start, additional time can be added if necessary.

Cooking time in minutes

Artichokes 32–38

Cauliflower, Whole 27–28

Cauliflower, Florets 8

Beans, Green 10–12

Broccoli, Florets 3–4

36

Carrots, Whole 7–8

Carrots, Halved 6–7

Carrots, Chopped 4

Chicory, Halved 4–5

Chinese Cabbage, Chopped 3

Peas 3

Fennel, Halved 10–12

Fennel, Cut in Strips 4–5

Kale, Chopped 23–26

Steam Cooking

Cooking time

in minutes

Potatoes, Waxy, Peeled

Whole
Halved
Quartered

Potatoes, Fairly waxy, Peeled

Whole
Halved
Quartered

Potatoes, Floury, Peeled

Whole
Halved
Quartered

Kohlrabi, Cut into Sticks 6–7

Pumpkin, Diced 2–4

Corn on the Cob 30–35

Swiss Chard, Chopped 2–3

27–29
21–22
16–18

25–27
19–21
17–18

26–28
19–20
15–16

Peppers, Diced / Cut into Strips 2

New Potatoes, Waxy 30–32

Mushrooms 2

Leeks, Sliced 4–5

Leeks, Halved Lengthwise 6

Romanesco, Whole 22–25

Romanesco, Florets 5–7

Brussels Sprouts 10–12

Red Beets, Whole 53–57

Red Cabbage, Chopped 23–26

Black Salsify, Whole, 3/4" Width 9–10

Celery Root, Cut into Sticks 6–7

37

Steam Cooking

Cooking time

in minutes

Green Asparagus 7

White Asparagus, 3/4" Width 9–10

Carrots, Chopped 6

Spinach 1–2

Pointed Cabbage, Chopped 10–11

Celery, Chopped 4–5

Rutabaga, Chopped 6–7

White Cabbage, Chopped 12

Savoy Cabbage, Chopped 10–11

Zucchini, Sliced 2–3

Snap Peas 5–7

38

Meat

Fresh meat

Frozen meat

Preparation

Cooking time

Tips

Steam Cooking

Prepare the meat as usual.

Meat should be thoroughly defrosted before cooking (see
"Defrost").

For meat that needs to be seared before being cooked,
e.g. stewing meat, sear the meat in a pan on the cooktop.

The cooking time depends on the thickness and consistency
of the food. The thicker the meat, the longer the cooking time.

Use a perforated pan to retain the flavor when cooking meat.
Place a solid pan underneath to catch the juices.
The juices can be used to make a gravy or be frozen for later
use.

39

Steam Cooking

Settings

MasterChef > Meat > ... > Steam Cooking

or

Steam Cooking
Temperature: 212° F / 100° C
Cooking time: see table

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

Meat Cooking time

in minutes

Shank, Covered with Water 110–120

Pork Knuckle 135–145

Chicken Breast Filet 8–10

Leg (Joint) 105–115

Prime Rib, Covered with Water 110–120

Veal Strips 3–4

40

Smoked Pork Chops 6–8

Lamb Stew 12–16

Spring Chicken 60–70

Roulade of Turkey 12–15

Turkey Breast 4–6

Cross Rib, Covered with Water 130–140

Beef Stew 105–115

Whole Chicken, Covered with Water 80–90

Boiled Beef 110–120

Sausage

Settings

Steam Cooking

MasterChef > Sausage > ... Steam Cooking

or

Steam Cooking
Temperature: 195° F / 90° C
Cooking time: see table

Sausage Cooking time in minutes

Boiled Sausage 6–8

Pork Sausage 6–8

Veal Sausage 6–8

41

Steam Cooking

Fish

Fresh fish

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

Frozen fish

Frozen fish should be slightly defrosted before cooking (see
"Defrost").

Preparation

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

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

Cooking pans

Use greased, perforated pans to cook fish.

Shelf levels

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

Temperature

42

185° F – 195° F / 85° C – 90° C

For gently cooking delicate types of fish, for instance Sole.

212° F / 100 °C

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

Cooking duration

Tips

Settings

Steam Cooking

The cooking time depends on the thickness and consistency
of the food.

The longer fish cooks, the firmer its flesh will become.
Observe the cooking times specified in the charts.
If you find that the fish is not cooked sufficiently, cook it for
only a few minutes more.

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

Cook larger fish on its belly (swimming position). So that you
get the necessary stability, place a small cup or similar item
upside down in the cooking pan. Set the fish with the opened
belly side on that.

MasterChef > Fish > ... > Steam Cooking

or

Steam Cooking
Temperature: see table
Cooking time: see table

43

Steam Cooking

The cooking times specified in the chart are guidelines for
fresh fish. We recommend selecting the shorter cooking time
to start, additional time can be added if necessary.

Temperature in

°F/°C

Eel 212 / 100 5–7

Perch Filet 212 / 100 8–10

Mahi Mahi),
Fileted

Trout, ½ lb
(250 g)

Halibut Filet 185 / 85 4–6

Cod Filet 212 / 100 6

Carp, 3.3 lbs
(1.5 kg)

Salmon Filet 212 / 100 6–8

Salmon Steak 212 / 100 8–10

Rainbow Trout 195 / 90 14–17

Pangasius Filet 185 / 85 3

Ocean Perch
Filet

185/85 3

195 / 90 10–13

212 / 100 18–25

212 / 100 6–8

Cooking time in

minutes

44

Haddock Filet 212 / 100 4–6

Flounder Filet 185 / 85 4–5

Monkfish Filet 185 / 85 8–10

Sole Filet 185 / 85 3

Turbot Filet 185 / 85 5–8

Tuna Filet 212 / 100 6–8

Pike Perch Filet 185 / 85 4

Shellfish

Preparation

Cooking pans

Cooking time

Settings

Steam Cooking

Defrost frozen shellfish before cooking with steam.

Peel, clean and wash the shellfish.

Use greased, perforated pans to cook shellfish.

The longer shellfish are cooked, the firmer they become.
Observe the cooking times given in the chart.

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

MasterChef > Shellfish > ... > Steam Cooking

or

Steam Cooking
Temperature: see table
Cooking time: see table

Temperature in

°F/ °C

Shrimp 195 / 90 3

King Prawns 195 / 90 4

Small Shrimp 195 / 90 3

Crayfish 203 / 95 10–15

Large Shrimp 195 / 90 3

Cooking time in

minutes

45

Steam Cooking

Mussels

Fresh mussels

Soak fresh mussels in water for a few hours before cooking to
rinse out any sand. Then scrub the mussels thoroughly to
remove all fibers.

Frozen mussels

Defrost frozen mussels before cooking.

Cooking time

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

Settings

MasterChef > Mussels > ... > Steam Cooking

Prepare only mussels that are closed.

,

Do not eat mussels that have not opened after being
cooked. Risk of food poisoning!

46

or

Steam Cooking
Temperature: see table
Cooking time: see table

Temperature in

°F/ °C

Barnacles 212 / 100 2

Cockles 212 / 100 2

Bearded Mussels 195 / 90 12

Scallops 195 / 90 5

Razor Clams 212 / 100 2–4

Clams 195 / 90 4

Cooking time in

minutes

Rice

Settings

Steam Cooking

Rice swells when cooked, so it 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, so none of the nutrients are
lost.

MasterChef > Rice > ... > Steam Cooking

or

Steam Cooking
Temperature: 212° F / 100° C
Cooking time: see table

Ratio

Rice : Liquid

Basmati Rice 1 : 1.5 15

Parboiled Rice 1 : 1.5 23–25

Round Grain Rice

Pudding Rice
Risotto Rice

Brown Rice 1 : 1.5 26–29

Wild Rice 1 : 1.5 26–29

1 : 2.5
1 : 2.5

Cooking time

in minutes

30

18–19

47

Steam Cooking

Pasta

Dry pasta

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

Fresh pasta

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

Separate any pieces of pasta that have stuck together and
spread them out evenly in the cooking pan.

Settings

MasterChef > Pasta > ... > Steam Cooking

or

Steam Cooking
Temperature: 212° F / 100° C
Cooking time: see table

48

Fresh pasta Cooking time in

minutes

Gnocchi 3

Round Knöpfli 2

Ravioli 3

Spätzle 2

Tortellini 3

Dry pasta, covered with water

Flat Pasta 14

Soup Pasta 8

Dumplings

Settings

Steam Cooking

Fresh dumplings should be cooked in a greased, perforated
pan.

MasterChef > Dumplings > ... > Steam Cooking

or

Steam Cooking
Temperature: 212° F / 100° C
Cooking time: see table

Cooking time

in minutes

Sweet Dumplings 30

Yeast Dumplings 20

Boil-in-the-Bag Potato Dumplings 20

Boil-in-the-Bag Bread Dumplings 18–20

49

Steam Cooking

Grains

Grain swells when cooked, so it needs to be cooked in liquid.
The grain to liquid ratio depends on the type of grain.

Grain can be cooked whole or cracked.

Settings

MasterChef > Grains > ... > Steam Cooking

or

Steam Cooking
Temperature: 212° F / 100° C
Cooking time: see table

Ratio

Grain: Liquid

Cooking time

in minutes

Amaranth 1 : 1.5 15–17

Bulgur 1 : 1.5 9

Green Spelt, Whole 1 : 1 18–20

Green Spelt,

1:1 7

Cracked

Oats, Whole 1 : 1 18

Oats, Cracked 1 : 1 7

Millet 1 : 1.5 10

Polenta 1 : 3 10

Quinoa 1 : 1.5 15

Rye, Whole 1 : 1 35

Rye, Cracked 1 : 1 10

Wheat, Whole 1 : 1 30

Wheat, Cracked 1 : 1 8

50

Legumes

Settings

Steam Cooking

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

Soaked legumes must be covered with liquid during cooking.
With unsoaked legumes, a specific ratio of legumes to water
is required.

MasterChef > Legumes > ... > Steam Cooking

or

Steam Cooking
Temperature: 212° F / 100° C
Cooking time: see table

Soaked

Cooking time in minutes

Beans

Kidney Beans 55–65

Black Beans 55–60

Pinto Beans 55–65

White Beans 34–36

Peas

Yellow Peas 40–50

Green Peas, Shelled 27

51

Steam Cooking

Settings

Steam Cooking
Temperature: 212° F / 100° C
Cooking time: see table

Not soaked

Cooking time

in minutes

Ratio

Legumes: Liquid

Beans

Kidney Beans 130–140 1 : 3

Black Beans 100–120 1 : 3

Pinto Beans 115–135 1 : 3

White Beans 80–90 1 : 3

Lentils

Brown Lentils 13–14 1 : 2

Red Lentils 7 1 : 2

Peas

52

Yellow Peas 110–130 1 : 3

Green Peas,

60–70 1 : 3

Shelled

Eggs

Settings

Steam Cooking

Use a perforated pan to boil eggs.

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.

Use a greased, solid pan for preparing egg dishes,
e.g. custard.

MasterChef > Eggs > ... > Steam Cooking

or

Steam Cooking
Temperature: 212° F / 100° C

53

Steam Cooking

Fruit

Cook fruit in a solid pan so that none of the juice is lost.

If you wish to cook fruit in a perforated pan, place a solid pan
directly underneath it to collect the juice.

Tip:

You can use the juice which has collected in the solid pan to
make a glaze for a tart.

Settings

MasterChef > Fruit > ... > Steam Cooking

or

Steam Cooking
Temperature: 212° F / 100° C
Cooking time: see table

Cooking time in minutes

Apple Chunks 1–3

Pear Chunks 1–3

54

Cherries 2–4

Mirabelle Plums 1–2

Nectarine / Peach Chunks 1–2

Plums 1–3

Quince, Diced 6–8

Rhubarb Pieces 1–2

Gooseberries 2–3

Menu Cooking - Manual

Turn the steam reduction off when Menu Cooking (see
"Settings").

With Menu Cooking you can cook a whole meal containing
types of food which have different cooking times, e.g. tilapia
filet with rice and broccoli. The food is placed in the oven at
the appropriate time so that the whole meal is ready at the
same time.

Shelf level

When cooking dripping food (e.g. fish) or food with a
distinctive color (e.g. beets) in a perforated pan, place the
drip tray / universal tray underneath. This avoids any transfer
of flavors from dripping liquid.

Temperature

The temperature for Menu Cooking should be 212°F /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. 185°F / 85°C for sea bream and 212°F / 100°C for
potatoes.

Steam Cooking

Cooking duration

If the default cooking temperature for the food is 185°F /
85°C, for example, try cooking it at 212°F / 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
212°F / 100°C.

If you increase the default temperature, shorten the cooking
duration by approx.

1

/3.

55

Steam Cooking

Example

Rice 20 minutes
Tilapia Filets 6 minutes
Broccoli 4 minutes

20 minutes minus 6 minutes =

6 minutes minus 4 minutes =

remainder =

14 minutes (first cooking duration: rice)

2 minutes (second cooking duration: tilapia filet)

4 minutes (third cooking duration: broccoli)

Cooking
Times

Setting 14 minutes 2

^ Check that steam reduction has been turned off.

^ Place the rice in the oven first.

^ Set the first cooking time: 14 minutes.

^

After 14 minutes, place the tilapia filet in the oven.

^

Set the second cooking time: 2 minutes.

^

After 2 minutes, place the broccoli in the oven.

^

Set the third cooking time: 4 minutes.

20 min. Rice

6 min. Tilapia Filet

4 min. Broccoli

4 minutes

minutes

56

Reheat

Always follow USDA guidelines on food safety.

The steam oven is very effective at reheating food gently
without drying it out or over-cooking it. 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).

Suitable cooking utensils

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

Duration

The number of plates or pans has no bearing on the duration.

The durations specified in the chart relate to an average
portion per plate/pan. Increase the duration for larger
quantities.

Special Modes

Tips

Compact items such as stuffed bell peppers or roulades
should be cut in half.

Please note that breaded items will not retain their crispness
when they are reheated.

Reheat sauces separately. Exceptions are dishes such as
stew and casseroles where the sauce is part of the dish.

57

Special Modes

Procedure

Settings

Cover the food with a deep plate, a lid, or with foil that is

^

resistant to temperatures up to 212° F / 100° C and to
steam.

Then place the plate on the rack in the oven.

^

Special Modes > Reheat,

or

Steam Cooking
Temperature: 212° F / 100° C
Duration: see table

Duration in minutes

Side Dishes (pasta, rice, etc.) 8–10

Casserole 8–10

Fish Filet 6–8

Meat 8–10

58

Poultry 8–10

Vegetables 8–10

Soup 8–10

Plated Meals 8–10

Defrost

Always follow USDA guidelines on food safety.

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

Temperature

140° F / 60° C is the best temperature for defrosting.

Exceptions: 122° F / 50° C for ground meat and game.

Before and after defrosting

Remove all packaging before defrosting.

Exceptions:

Leave bread and baked goods in their packaging as
otherwise they will absorb moisture and become soft.

Cooking pans

When defrosting food which will drip, for example poultry, use
a perforated cooking pan with the drip tray underneath it. This
way food will not be lying in the defrosted liquid.

Special Modes

Settings

,

Dispose of the liquid from defrosting meat or poultry -

do not use! Danger of salmonella poisoning!

Food that does not drip can be defrosted in a solid pan.

When defrosting food which has frozen together, e.g. berries
or chunks of meat, separate them about half-way through the
defrosting time.

Do not refreeze food once it has thawed.

Special Modes > Defrost,

or

Steam Cooking
Temperature: see table
Duration: see table

59

Special Modes

Food to be
defrosted

Fruit

Apple Sauce 8.8 / 250 140 / 60 20–25 10–15

Apple Chunks 8.8 / 250 140 / 60 20–25 10–15

Apricots 1.1 lb / 500 140 / 60 25–28 15–20

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

Raspberries/
Black Currants

Cherries 5.3 / 150 140 / 60 15 10–15

Peaches 1.1 lb / 500 140 / 60 25–28 15–20

Plums 8.8 / 250 140 / 60 20–25 10–15

Gooseberries 8.8 / 250 140 / 60 20–22 10–15

Vegetables

Frozen in
a block, e.g. Kale,
Spinach, Red
Cabbage

Fish

Fish Filets 14 / 400 140 / 60 15 10–15

Trout 1.1 lb / 500 140 / 60 15–18 10–15

Lobster 10.6 / 300 140 / 60 25–30 10–15

Shrimp 10.6 / 300 140 / 60 4–6 5

Weight

in oz / g

10.6 / 300 140 / 60 8 10–12

10.6 / 300 140 / 60 20–25 10–15

Temperature

in°F/°C

Defrosting

time

in minutes

Standing time

in minutes

60

Special Modes

Food to be
defrosted

Meat

Roast sliced 140 / 60 8–10 15–20

Ground Meat 8.8 / 250 122 / 50 15–20 10–15

Ground Meat 1.1 lb / 500 122 / 50 20–30 10–15

Stew 1.1 lb / 500 140 / 60 30–40 10–15

Stew 2.2 lb / 1000 140 / 60 50–60 10–15

Liver 8.8 / 250 140 / 60 20–25 10–15

Cutlets / Chops /
Sausage

Poultry

Chicken 2.2 lb / 1000 140 / 60 40 15–20

Chicken Legs 5.3 / 150 140 / 60 20–25 10–15

Chicken Filets 1.1 lb / 500 140 / 60 25–30 10–15

Turkey Drumsticks 1.1 lb / 500 140 / 60 40–45 10–15

Baked goods

Puff Pastry/
Yeast Baked Goods

Cake and Cookies 14 / 400 140 / 60 15 10–15

Breads and buns

Rolls 140 / 60 30 2

Rye Bread, Sliced 8.8 / 250 140 / 60 40 15

Whole Grain Bread,
Sliced

White Bread, Sliced 5.3 / 150 140 / 60 30 20

Weight

in oz / g

1.7 lb / 800 140 / 60 25–35 15–20

8.8 / 250 140 / 60 65 15

Temperature

in°F/°C

140 / 60 10–12 10–15

Defrosting

time

in minutes

Standing

in minutes

time

61

Special Modes

Canning

Glass jars

Fruit

Always follow USDA guidelines on food safety.

Only use unblemished, fresh produce that is in good
condition.

Only 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
canning is carried out evenly.

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

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

Vegetables

Filling volume

62

Rinse, clean and cut up vegetables.
Vegetables should be blanched before canning to help them
retain their color (see "Blanching").

Fill the glass jars with produce up to a maximum of 1 1/4"
(3 cm) below the rim. Do not pack down as this would
damage the cell walls of the produce. Bang the jar gently on
a cloth to help distribute the contents evenly.

Fill the jars with liquid. The produce must be completely
covered.

Tips

Procedure

Settings

Special Modes

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

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

Slide the rack into the lowest shelf level.

^

Place the equal size, open jars on the rack. Make sure that

^

they do not touch one another.

MasterChef > (Fruit / Vegetables) > ... > Canning

or

Special Modes > Canning, or
Steam Cooking

63

Special Modes

Juicing

Preparation

Tips

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

Overripe fruit is perfect, as the riper the fruit the greater the
quantity of juice produced and the more intense the flavor.

Sort and clean the fruit. Cut out any blemishes.

Remove the stems from grapes and cherries as these are
bitter. The stalks do not need to be removed from berries.

Try mixing mild and tart fruit.

The juice quantity and aroma are improved if sugar is added
to the fruit and is allowed to soak in for several hours. We
recommend 1/4 - ½ cup (50-100 g) sugar per 2 lbs (1 kg) of
sweet fruit and ½ - 3/4 cup (100-150 g) sugar for 2 lbs (1 kg)
tangy fruit.

If you wish to bottle the juice rather than consume it straight
away, while still hot pour it into clean bottles and seal immedi­ately.

Procedure

Settings

64

^

Put the prepared fruit into a perforated cooking pan.

^

Place a solid pan or the drip tray underneath to catch the
juice.

Steam Cooking
Temperature: 212° F / 100° C
Duration: 40–70 minutes

Menu Cooking

Special Modes

You can select up to three ingredients, e.g. fish, rice and
vegetables.
The various components can be selected in any order. The
Steam Oven uses cooking duration for its calculations so that
food with the longest cooking duration must be placed in the
oven first.

Turn the oven on "On/Off".

^

Fill the water container and push it into the appliance.

^

Then place the drip tray in the oven.

^

Select "Special Modes > Menu Cooking".

^

^ Select the type of food.

Depending on the type of food selected, the display will
prompt you to enter the size and how well done you want the
food.

^ Select or enter the values you want and confirm with

"Continue".

^ Select "Add food".

^ Select the food you want and proceed in the same way as

with the first one.

^

Repeat the process for the third food type, if applicable.

After you have confirmed "Start Menu Cooking", the display
will tell you which food to put in the oven.
At the end of the heating-up phase, the display will show
when the next food type is to be placed in the oven. This
process will be repeated for the third food type, if applicable.

You can also cook a menu using types of food which do
not appear in the display list. See "Menu Cooking - Manual"
for details on how to do this.

65

Special Modes

Making Yogurt

Always follow USDA guidelines on food safety.

To make yogurt, you will need milk and either fresh live yogurt
or a yogurt culture, obtainable from health food stores.

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

The yogurt must be fresh (short storage time).

You can use either pasteurized or fresh whole milk.
Pasteurized milk can be used without any further treatment.
Fresh milk must first be heated to 195° F / 90° C (not boiled!)
and then cooled down to 95° F / 35° C. Fresh milk will give a
firmer yogurt than long-life milk.

The yogurt and the milk should have the same percentage of
fat.

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

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

66

How firm home-made yogurt is will depend on the
consistency, fat content and the cultures used in the starter
yogurt. Not all yogurts are suitable for use as starter yogurt.

Possible reasons for unsatisfactory results

Yogurt is not firm:
Incorrect storage of starter yogurt, too much time out of the
refrigerator (e.g. in transportation), damaged packaging, milk
not sufficiently heated.

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

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

Tip:

Procedure

Settings

Special Modes

If you are using yogurt starter powder, you can prepare the
yogurt from a mixture of milk and cream. Mix 3 cups (3/4 liter)
milk with 1 cup (1/4 liter) of cream.

Mix ½ cup (100 g) yogurt with 4 cups (1 liter) of milk or

^

make up the mixture with yogurt starter powder, following
the instructions on the packaging.

Pour the mixture into glass jars and seal them.

^

Place the sealed jars in a cooking pan or on the rack. Make

^

sure that they do not touch one another.

Place the jars in the refrigerator immediately after

^

completion of the process. Avoid moving the jars
unnecessarily.

see table > Special > Making Yogurt

or

Steam Cooking
Temperature: 105° F / 40° C
Duration: 5:00 hours

67

Special Modes

Proofing

Procedure

^

^

Settings

Special Modes > Proof

or

Steam Cooking
Temperature: 105° F / 40° C
Duration: as per recipe

Dissolving Gelatin

Procedure

^ Soak gelatin sheets for five minutes in a bowl with cold

Prepare the dough according to the recipe.

Place the dough in a covered bowl on the rack.

water. The gelatin sheets must be completely covered with
water. Remove the gelatin sheets from the bowl and
squeeze them out. Empty the bowl. Place the squeezed
gelatin sheets back in the bowl.

Settings

68

^

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

^

Cover the bowl and put it on the rack.

Master Chef > Special > Dissolving Gelatin

or

Steam Cooking
Temperature: 155° F / 90° C
Duration: 1 minute

Melting Chocolate

You can melt any type of chocolate in the steam oven.

Procedure

^

^

^

^

Settings

MasterChef > Special > Melting Chocolate

or

Steam Cooking
Temperature: 150° F / 65° C
Duration: 20 minutes

Special Modes

Break the chocolate into small pieces.

Place large quantities in a non-perforated pan and small
quantities in a cup or a dish.

Cover the pan or the dish with temperature- (up to 212° F /
100 °C) and steam-resistant plastic wrap or a lid.

Stir large quantities once during cooking.

69

Special Modes

Skinning Fruits and Vegetables

Procedure

Cut a cross at the stem end of tomatoes, nectarines etc.

^

This will allow the skin to be removed more easily.

Place the fruit/vegetables in a perforated cooking pan

^

For almonds, it is important to plunge them into cold water

^

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

Settings

Steam Cooking
Temperature: 212° F / 100° C
Duration: see table

Food Duration in minutes

Apricots 1

Almonds 1

Nectarines 1

Bell Peppers 4

70

Peaches 1

Tomatoes 1

Preserving Apples

The storage life of untreated apples can be increased. The
apples will keep for 5 to 6 months when optimally stored in a
dry, cool and well-ventilated place. This method is only
suitable for apples and not for other types of fruit.

Settings

Steam Cooking
Temperature: 125° F / 50° C
Duration: 5 minutes

Blanching

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
color.

Procedure

Special Modes

Settings

^ Put the prepared vegetables or fruit into a perforated

cooking pan.

^

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

MasterChef > (Fruit/Vegetables) > ... > Blanch

or

Special Modes > Blanch

or

Steam Cooking
Temperature: 212° F / 100° C
Duration: 1 minute

71

Special Modes

Sweating Onions

Procedure

Settings

Rendering Fat

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

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

^

cooking pan with a little butter.

Cover the pan or the dish with temperature- (up to 212° F /

^

100 °C) and steam-resistant plastic wrap or a lid.

MasterChef > Special > Sweating Onions

or

Steam Cooking
Temperature: 212° F / 100 °C
Duration: 4 minutes

Procedure

Settings

72

Bacon will not brown.

^

Place bacon (diced or sliced) in a solid cooking pan.

^

Cover the pan with temperature- (up to 212° F / 100 °C)
and steam-resistant plastic wrap or a lid.

MasterChef > Special > Rendering Fat

or

Steam Cooking
Temperature: 212° F / 100 °C
Duration: 4 minutes

Sanitizing Cookware

The steam oven will sanitize baby bottles and other
cookware. Check beforehand that the manufacturer
guarantees all components are to be heat resistant to 212° F /
100 °C and also steam resistant follow manufacturers
instructions.

All parts of baby bottles must be completely dry before they
are reassembled. This will ensure the bottles stay germ-free.

Procedure

Dismantle the baby bottles into their individual

^

components.
Place the parts on the rack or in a perforated cooking pan,
making sure 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.

Settings

Special Modes > Sanitize Cookware

or

Special Modes

Steam Cooking
Temperature: 212° F / 100 °C
Duration: 15 minutes

Heating Damp Towels

Procedure

^

Moisten hand towels and then roll them up tightly.

^

Place them beside one another in a perforated cooking
pan.

Settings

MasterChef > Special > Heating damp towels

or

Steam Cooking
Temperature: 160° F / 70° C
Duration: 2 minutes

73

Special Modes

Decrystallizing Honey

Procedure

Loosen the lid and place the jar (glass only) of honey in a

^

perforated cooking pan or on the rack.

Stir the honey once during the process.

^

Settings

MasterChef > Special > Decrystallize Honey

or

Steam Cooking
Temperature: 140° F / 60° C
Duration: 90 minutes (irrespective of jar size or amount of
honey in the jar)

74

MasterChef

Your appliance has numerous MasterChef programs.
Operating modes, temperatures and times are saved for the
individual programs.

The degree of cooking is shown by a bar with seven
segments. Factory setting is a medium doneness. Select the
level of doneness by moving the slider to the left or right.

The weights shown refer to the weight per piece. You can
cook a piece of salmon with a weight of ½ lb (250 g) or 10
pieces of salmon with a weight of ½ lb (250 g) at the same
time.

Some programs will prompt you when to put the food in the
oven. Follow or confirm the instructions.

Let the appliance cool down to room temperature after
cooking before starting an automatic program.

If you place food items into a hot oven, be careful when
opening the door. Hot steam can escape. Step back from the
oven and wait until the steam has dissipated.
Take care that you do not come into contact with either hot
steam or the hot oven walls. Risk of scalding and burns!

The starting time can be delayed using "Start at" or "Ready
at".

To stop an automatic program prematurely, turn off the
appliance.

If the food item is not yet cooked the way you want after an
automatic program has run, select "Continue cooking".

MasterChef programs can also be saved as "Favorites" and
added to the main menu.

75

MasterChef

Continue cooking

Select "MasterChef".

^

Select the respective submenu (e.g. Vegetables).

^

Select the desired vegetable (e.g. Cauliflower).

^

Select and confirm the corresponding preset settings.

^

Select the cooking method and set the degree of cooking

^

as required.

If the food is not yet cooked the way you want after an auto
matic program has run, you can continue cooking.

Select "Continue cooking".

^

^ Select how well cooked you want the food to be and

confirm with "OK".

-

76

Settings

Your appliance has a number of standard default settings.
You can select and change these via the "Settings" menu.

Currently selected settings are highlighted.

"Back" takes you back to the previous level.

After confirming with "OK" or if you do not make a selection
within approx. 15 seconds, the display will go back to the
previous level.

There are a number of language choices available for the
display. If you have selected the wrong language by mistake
you can follow the flag symbol J to return to the Language
menu.

Turn the appliance on.

^

^ From the main menu, select "Settings J".

^ Select the sub-menu you want and press "OK" to confirm.

^ Select the desired settings.

^ Confirm with "OK".

77

Settings

The factory setting for the respective option is shown in bold.

Menu item Available settings

Language J German, English, other languages

Country

Time of Day Display

On / Off / Night Dimming
Clock format

24 h/12h

Set

Date Set the date

Lighting On / On for 15 seconds

Display Brightness Set the brightness

Volume Buzzer tones

On / Off

Keypad tones

On / Off

Units Weight

g or lb/oz

Temperature

°Cor°F

Keeping Warm On / Off

Steam Reduction On / Off

Recommended
Temperatures

Safety System lock $

78

Change recommended temperatures

On / Off

Unlock sensors

On / Off

Menu item Available settings

Water Hardness Soft (< 8.7 gr/gal, < 8.4° dH, < 1.5 mmol/l)

Medium ( < 8.7 - 14.6 gr/gal, 8.4 - 14° dH, 1.5 - 2.5 mmol/l)

Hard (> 14.6 gr/gal, > 14° dH, > 2.5 mmol/l)

Settings

Showroom
Program

Factory Default Settings

Demo mode
On / Off

Reset appliance settings

Favorites

Delete Favorites

Recommended temperatures

Reset recommended temperatures

79

Cleaning and care

,

Never use a steam cleaner to clean the appliance.
The steam can reach the electrical components and
cause a short circuit.

Risk of damage!
Unsuitable cleaning agents can damage the surfaces of
the appliance. Only use cleaning agents designed for
domestic use.

Do not use cleaning agents or dishwashing liquids
containing aliphatic hydrocarbons. These could cause the
seals to swell.

Clean and dry the appliance and accessories after each use.
Allow the appliance to cool down first.

Make sure the appliance is completely dry before closing the
door.

If you are going to leave the appliance unused for an
extended period, clean it once more thoroughly to prevent
the build-up of odors. Leave the door open afterwards.

Risk of injury!

80

Appliance front

Cleaning and care

Remove soiling on the appliance front right away. If soiling
is left on, it may be impossible to remove and the surfaces
can discolor or change.

Glass cleaners may be used to clean the exterior. However
do not allow them to sit or "puddle", this can cause damage
to the surface. Remove the cleaner promptly.

Clean the appliance front with a clean sponge, dishwashing
liquid and warm water. Then wipe them dry with a soft cloth.
You can also use a clean, damp microfiber cloth without
detergent.

All surfaces are susceptible to scratches. Scratches on
glass surfaces could even cause a breakage.

All surfaces may become discolored or change, when
they come into contact with unsuitable cleaning materials.

To better maintain your appliance avoid the following:

– cleaning agents containing soda, ammonia, alkaline, acid

or chloride,

–

limescale removers,

–

abrasive cleaning agents, e.g. powder or cream cleansers,
pumice stone,

–

cleaners containing solvents,

–

stainless steel cleaners,

–

dishwasher detergent,

–

oven cleaners,

–

glass cleaners,

–

abrasive hard sponges and brushes, such as pot
scrubbers,

–

magic erasers,

–

sharp metal scrapers.

81

Cleaning and care

Oven interior

Dry the oven interior, door seal, drip channel, inside of the
door and the compartment for the water container after each
use. Use a sponge or absorbent cloth to wipe off any
condensate that has built up.

Remove grease deposits with a clean sponge, liquid dish
soap and warm water. Then wipe with clean water.

After prolonged use, the floor heater can become discolored
from dripping liquids. This discoloration can be easily
removed with the Miele ceramic and stainless steel cleaner
(see "Optional accessories"). After cleaning, wipe the surface
with a damp cloth to remove any cleaning agent residues.

Automatic door opener

Take care that food residues do not get in the door opener.
Any soiling should be wiped away using a clean sponge with
liquid dish soap and warm water. Then wipe with clean water.

Accessories

Drip Tray, Wire Oven Rack and Cooking pans

Wash and dry the drip tray, rack and cooking pans after
each use. They are all dishwasher safe.

Use a little vinegar to remove any bluish discoloration from
the cooking pans.
You can also use the Miele ceramic and stainless steel
cleaner (see "Optional accessories"). Rinse the pans
thoroughly with clean water to remove any residual cleaning
agents.

82

Water container

Side runners

Cleaning and care

Remove and empty the water container after each use. Rinse
it by hand and then dry it to prevent limescale deposits.

The runners can be cleaned with water and liquid dish soap
or in the dishwasher.

Pull the runners sideways first a, then forward b and out.

^

^ When replacing the runners, make sure that they are

inserted correctly (see illustration). Press them in firmly.

If the side runners are not inserted correctly the cooking
pans could tip or be pulled out. The temperature sensor
could also be damaged when cooking pans are placed in
the oven.

83

Cleaning and care

Descaling

We recommend that you use Miele Descaling Tablets (see
"Optional accessories") for descaling the appliance. They
have been specifically designed for optimal descaling of
Miele products. Other descaling agents, which - in
addition to citric acid - may contain other acids and/or
other undesirable substances such as chlorides, might
damage the product. Also, the desired effect cannot be
guaranteed if the descaling solution does not have the
required concentration.

Ensure that the descaling agent does not come into
contact with the door handle or the metal panels, as this
could cause stains. Wipe off the descaling agent immedi­ately.

The appliance will need descaling after a certain number of
operating hours. When it needs descaling, the number of
times the steam oven can still be used before it has to be
descaled will appear in the display.

The appliance will lock after the last possible use.
It is recommended to descale before the appliance locks.
The descaling takes approx. 40 minutes.

84

^

Turn the appliance on and select "Descale".

A message is displayed.

^

Confirm with "OK".

^

Fill the water container with cold tap water up to the level
marker and add 2 Miele descaling tablets.

^

Push the water container as far as possible into the
appliance.

The time remaining will count down in the display. The
descaling process begins.

After descaling

Cleaning and care

It is only possible to cancel the descaling process during
the first 6 minutes.
Do not turn the appliance off during the descaling process.
If it is turned off before the end, the whole process will have
to be started from the beginning again.

The water container will need emptying and refilling with fresh
tap water twice during descaling.

Follow the instructions in the display.

A message will appear in the display when the descaling
process has been completed.

^ Turn the oven off.

^ Remove, empty and dry the water container.

^ Dry the oven interior.

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

85

Cleaning and care

Oven door

Removing the door

Before the door can be removed the release levers on both
door hinges must be unlocked.

^ Open the door fully.

^ Unlock the release levers on both door hinges by pushing

on them. Turn the release levers until they click and are in a
slanted position.

86

Risk of injury.
Never pull the door off the brackets in the horizontal
position. This will cause them to snap back, and damage
the device.

Refitting the door

Cleaning and care

Close the door until it stops.

^

Holding the door evenly with both hands, lift the door up at

^

a slant and off the hinges.

Do not lift the door at the door handle. The handle and
door panels could be damaged.
Make sure that the door is not tilted during removal.

^ Insert the back of the door on the hinges.

Make sure that the door is not tilted.

^

Open the door fully.

^

Turn the release levers until they click in the vertical
position.

It is essential that the release levers are locked again after
cleaning, otherwise the door could work itself loose from
the hinges and be damaged.

87

Frequently asked questions

Repairs should only be carried out by an authorized technician in

,

accordance with local and national safety regulations. Unauthorized repairs
could cause injury or appliance damage.

Problem Possible cause and solution

The appliance cannot
be turned on.

The demo program is
set and the device
does not heat.

The fan can still be
heard after the
appliance has been
turned off.

You can hear a noise
(humming) when the
appliance is turned on,
when it is operating,
and after it has been
turned off.

The circuit breaker has tripped.

Reset the circuit breaker (see data plate for the

^

correct fuse rating).

There may be a technical fault.

Disconnect the appliance from the electric power

^

supply for approx. 1 minute.

Reconnect the power and turn the appliance on.
If it still does not heat, contact Miele Technical Service.

^ Turn the demo program off. Follow the instructions on

the display.

The appliance is equipped with a fan that directs
vapors from the oven interior to the outside. The fan will
continue to run for a while after the appliance has been
turned off. It will stop automatically.

This noise does not indicate a malfunction or a defect.
This noise occurs when the appliance pumps water.

After moving to a new
location, the appliance
no longer switches
from the preheating
phase to the cooking
phase.

88

The boiling point of water has changed because the
altitude at the new location differs by at least 984 ft. (300
meters) from the old.

^

To adjust the boiling point of water, descale the
appliance (see "Cleaning and care - Descaling").

Frequently asked questions

Problem Possible cause and solution

During use, an
unusually large
amount of steam
escapes from parts
of the steam oven
where it does not
usually.

A whistling sound is
heard when the
appliance is turned
on again.

The "Start at" and
"Ready at" functions
are not displayed.

The oven light does
not work.

The door is not properly closed.

Close the door.

^

The door seal is not seated properly.

Press the door seal all the way around the door to make

^

sure it is fitted evenly.

The door seal is damaged, e.g. cracks.

Replace the seal.

^

When the door is closed, the pressure equalizes, which
can cause a whistling sound. This does not indicate a
defect.

These functions are not available for the "Descaling"
program.

The oven interior is too hot, e.g. at the end of a cooking
program.

^ Open the door and let the oven cool down.

The lighting is defective.

Contact Miele to replace the lighting.

F and a number are
displayed.

F 44 Communication error

^

Turn the appliance off and then on again after a few
minutes.
If the error message is still there, contact Miele.

F..
Other error
messages

Technical defect.

^

Turn the appliance off and contact Miele.

89

Optional accessories

Miele offers a variety of additional accessories for its
appliances including Miele cleaning and conditioning
products.

These products can be easily ordered from the Miele
website, Miele or your Miele dealer.

Cooking pans

There is a wide range of perforated and solid cooking pans
available in different sizes:

DGGL 1

Perforated cooking pan
12 3/4" x 7" x 1 1/2" (WxDxH)
325 x 175 x 40 mm (WxDxH)

DGG 2

Solid cooking pan
123/4"x7"x2½"(WxDxH)
325 x 175 x 65 mm (WxDxH)

DGG 3

DGGL 4

90

Solid cooking pan
123/4"x10½"x2½"(WxDxH)
325 x 265 x 65 mm (WxDxH)

Perforated cooking pan
123/4"x10½"x2½"(WxDxH)
325 x 265 x 65 mm (WxDxH)

DGGL 5

DGGL 6

DGG 7

DGGL 8

Optional accessories

Perforated cooking pan
123/4"x7"x2½"(WxDxH)
325 x 175 x 65 mm (WxDxH)

Perforated cooking pan
12 3/4" x 7" x 4" (WxDxH)
325 x 175 x 100 mm (WxDxH)

Solid cooking pan
12 3/4" x 7" x 4" (WxDxH)
325 x 175 x 100 mm (WxDxH)

Perforated cooking pan
12 3/4" x 10 ½" x 1 1/2" (WxDxH)
325 x 265 x 40 mm (WxDxH)

DGG 11

DGD 1/3

Solid cooking pan
11 3/4" x 14" x 3/4" (WxDxH)
300 x 350 x 20 mm ((WxDxH)

Lid for 12 3/4" x 7" (325 x 175 mm) cooking pans

91

Optional accessories

DGD 1/2

Lid for 12 3/4" x 10 ½" (325 x 265 mm) cooking pans

Drip tray DGG 21

To catch dripping liquids
12 3/4" x 17" x 1 1/2" (WxDxH)
325 x 430 x 40 mm (WxDxH)

Wire Oven Rack

For use with your own cooking pans

Cleaning and conditioning products

Descaling tablets
Qty 6

To descale the appliance

Glass ceramic and stainless steel cleaner
250 ml

Removes discoloration from the floor heater caused by
dripping liquids.
Removes discoloration from cooking pans.

92

After sales service

In the event of a fault which you cannot
correct yourself please contact the
Miele Technical Service Department at
the phone numbers listed on the back
of this booklet.

When contacting the Technical Service
Department, please quote the model
and serial number of your appliance.
These are shown on the data plate.

MieleCare

(USA only)

MieleCare, our Extended Service
Contract program, gives you the
assurance of knowing that your
appliance investment is covered by
5 years of worry free ownership.
MieleCare is the only Extended Service
Contract in the industry that guarantees
repairs by a Miele Authorized Service
Provider using genuine Miele parts.
Only genuine Miele parts installed by
factory trained professionals can
guarantee the safety, reliability, and
longevity of your Miele appliance.

Please note that unless expressly
approved in writing by Miele’s Service
department, Extended Service
Contracts offered by other providers for
Miele products will not be recognized
by Miele. Our goal is to prevent
unauthorized (and untrained) service
personnel from working on your Miele
products, possibly doing further
damage to them, you and/or your
home.

To learn more about MieleCare
Extended Service Contracts, please
contact your appliance dealer or visit
us online at:

http://mieleusa.com/mielecare

93

94

Installation Instructions

Information is subject to change. Please refer to our website to obtain the most
current product specification, technical & warranty information.

To prevent accidents
and appliance damage
read these instructions

before

installation or use.

IMPORTANT INSTALLATION SAFETY INSTRUCTIONS

Note to the installer:

WARNING - Read all instructions

,

before installation or use of the
steam oven to prevent injury and
machine damage.

Please leave these instructions with the
consumer of the appliance for the local
building inspectors use.

Before installation, make sure that

~

the voltage and frequency on the
appliance's data plate correspond with
the household electrical supply.
These ratings must match to prevent
damaging the steam oven. If in doubt,
consult a qualified electrician.

Installation, repair and maintenance

~

work should be performed by a Miele
authorized service technician. Work by
unqualified persons could be
dangerous and may void the warranty.

Power bars or extension cords are

~

not safe (risk of fire). Do not use them to
connect the steam oven to the electrical
power supply.

The electrical outlet should be easily

~

accessible after the appliance has
been installed.

The appliance must be positioned

~

so that you can see the contents of a
cooking pan placed on the top level.
Otherwise you may risk scalding or
burning yourself with hot water and
food when taking pans out of the oven.

SAVE THESE
INSTRUCTIONS

96

Appliance and installation dimensions

Installation in a tall cabinet

* Appliances with glass front
** Appliances with metal front

a Built-in steam oven

b Installation niche

c Power cord - Connection on the appliance

d Recommended location of the electrical outlet

e Power cord

97

Appliance and installation dimensions

Installation under a countertop

If the appliance is to be installed under a cooktop, observe the instructions for
installation of the cooktop as well as its installation height.

* Appliances with glass front
** Appliances with metal front

a Built-in steam oven

b Installation niche

c Power cord - Connection on the appliance

d Recommended location of the electrical outlet

e Power cord

98

Appliance and installation dimensions

Installation in combination with an oven

* Appliances with glass front
** Appliances with metal front

a Built-in steam oven

b Installation niche

c Power cord - Connection on the appliance

d Recommended location of the electrical outlet

e Power cord

f Cut-out for ventilation when combined with a self-cleaning oven

g Oven

99

Appliance and installation dimensions

Detailed dimensions of the steam oven front

* Appliances with glass front
** Appliances with metal front

100