Page 1
Operating instructions
Steam oven
To prevent 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.
en-AU, NZ M.-Nr. 09 651 750
Page 2
Contents
Warning and Safety instructions.......................................................................... 5
Caring for the environment ................................................................................14
Overview............................................................................................................... 15
Steam oven front view........................................................................................... 15
Accessories supplied ............................................................................................ 16
Controls................................................................................................................ 17
Sensors ................................................................................................................. 18
Display................................................................................................................... 18
Description of the functions............................................................................... 19
Water container ..................................................................................................... 19
Condensate tray.................................................................................................... 19
Temperature .......................................................................................................... 19
Duration................................................................................................................. 20
Noises.................................................................................................................... 20
Heating-up phase.................................................................................................. 20
Cooking phase ...................................................................................................... 20
Using for the first time ........................................................................................ 21
Cleaning for the first time ...................................................................................... 21
Setting the water hardness level ........................................................................... 22
Setting the correct boiling point for water............................................................. 22
Operation.............................................................................................................. 23
Operating principles .............................................................................................. 23
Interrupting operation............................................................................................ 25
Pre-heating............................................................................................................ 26
General notes....................................................................................................... 27
The advantages of cooking with steam ................................................................ 27
Suitable containers................................................................................................ 27
Cooking containers .......................................................................................... 27
Your own containers......................................................................................... 27
Condensate tray.................................................................................................... 27
Shelf level .............................................................................................................. 28
Frozen.................................................................................................................... 28
Temperature .......................................................................................................... 28
Duration................................................................................................................. 28
Cooking with liquid................................................................................................ 28
Your own recipes................................................................................................... 28
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Contents
Steam cooking..................................................................................................... 29
Vegetables............................................................................................................. 29
Meat ...................................................................................................................... 32
Sausages............................................................................................................... 34
Fish........................................................................................................................ 34
Shellfish ................................................................................................................. 37
Mussels ................................................................................................................. 38
Rice ....................................................................................................................... 39
Pasta / Noodles..................................................................................................... 40
European dumplings ............................................................................................. 41
Grains .................................................................................................................... 42
Dried pulses .......................................................................................................... 43
Hen's eggs ........................................................................................................... 45
Fruit ....................................................................................................................... 46
Menu cooking........................................................................................................ 47
Special applications ............................................................................................ 49
Reheat ................................................................................................................... 49
Defrost................................................................................................................... 50
Bottling .................................................................................................................. 53
Extracting juice...................................................................................................... 56
Making yoghurt ..................................................................................................... 57
Proving yeast dough.............................................................................................. 58
Dissolving gelatine ................................................................................................ 59
Melting chocolate.................................................................................................. 59
Skinning fruit and vegetables................................................................................ 60
Preserving apples ................................................................................................. 60
Blanching............................................................................................................... 61
Sweating onions.................................................................................................... 61
Rendering fat......................................................................................................... 62
Disinfecting items ................................................................................................. 62
Heating damp towels ............................................................................................ 63
Decrystallising honey ............................................................................................ 63
Preparing custard royale ....................................................................................... 63
Settings ................................................................................................................64
Cleaning and care ...............................................................................................66
Notes on cleaning and care................................................................................... 66
Appliance front and casing.................................................................................... 67
Oven compartment ............................................................................................... 68
Accessories .......................................................................................................... 68
Shelf runners ......................................................................................................... 69
Water container ..................................................................................................... 69
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Contents
Descaling............................................................................................................... 71
Problem solving guide ........................................................................................73
Optional accessories ..........................................................................................76
Cooking containers ............................................................................................... 76
Cleaning and care products.................................................................................. 78
Other accessories ................................................................................................. 78
Technical data...................................................................................................... 79
After sales service, data plate, warranty........................................................... 80
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Page 5
Warning and Safety instructions
This appliance conforms to current 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 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.
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Warning and Safety instructions
Correct application
This steam oven is designed for domestic use and for use in
similar environments by guests in hotel or motel rooms, bed &
breakfasts and other typical living quarters. This does not include
common/shared facilities or commercial facilities within hotels,
motels or bed & breakfasts.
The steam oven is not suitable for outdoor use.
This steam oven must only be used as described in these
instructions.
Any other usage is at the owner's risk and could be dangerous.
This appliance is not intended for use by persons (including
children) with reduced physical, sensory or mental capabilities, or
lack of experience and knowledge, unless they have been given
supervision or instruction concerning its use by a person responsible
for their safety, and are able to recognise the dangers of misuse.
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Warning and Safety instructions
Safety with children
Young children must not be allowed to use this appliance.
Older children may only use the steam oven when its operation
has been clearly explained to them and they are able to use it safely,
recognising the dangers of misuse.
Cleaning may only be carried out by older children under the
supervision of an adult.
Please supervise children in the vicinity of the steam oven and do
not let them play with it.
Danger of suffocation! Children may be able to wrap themselves in
packing material or pull it over their head with the risk of suffocation.
Keep children away from any packing material.
Danger of burning! Children's skin is far more sensitive to high
temperatures than that of adults. Make sure that children do not
attempt to open the door when the appliance is in operation. Keep
children well away from the appliance until it has cooled down and
there is no danger of burning.
Danger of injury! The maximum load capacity for the door is 8kg.
Children can hurt themselves on an open door. Ensure that children
do not sit on or swing on the door.
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Warning and Safety instructions
Technical safety
Repairs and other work by unqualified persons could be
dangerous. Installation, maintenance work and repairs to electrical
appliances must only be carried out by a Miele approved service
technician.
A damaged appliance is dangerous. Check the appliance for any
visible damage. Never install or attempt to use a damaged
appliance.
Reliable and safe operation of this oven can only be assured if it
has been connected to the mains electricity supply.
The electrical safety of this appliance can only be guaranteed
when continuity is complete between it and an effective earthing
system. It is most important that this basic safety requirement is
present and tested regularly and, where there is any doubt, the
household wiring system should be inspected by a qualified
electrician.
Before connecting the appliance to the mains supply, ensure that
the connection data on the data plate (voltage and frequency)
matches 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 (e.g. danger of overheating).
This appliance must not be installed and operated in mobile
installations (e.g. on a ship).
Tampering with electrical connections or components and
mechanical parts is highly dangerous to the user and can cause
operational faults. Do not open the outer casing of the appliance.
The manufacturer's warranty will be invalidated if the appliance is
not repaired by a Miele approved service technician.
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Warning and Safety instructions
Faulty components must only be replaced by genuine Miele spare
parts. The manufacturer can only guarantee the safety of the
appliance when Miele replacement parts are used.
If the plug has been removed or the connection cable is not
supplied with a plug, the steam oven must be connected to the
mains supply by a suitably qualified electrician.
If the connection cable is damaged, it must be replaced with a
special connection cable of type H05VVF(pvc insulated), available
from Miele, in order to avoid a hazard.
During installation, maintenance and repair work, the appliance
must be disconnected from the mains electricity supply. It is only
completely isolated from the electricity supply when:
– it is switched off at the mains circuit breaker, or
– it is switched off at the wall socket and the plug is withdrawn from
the socket. Do not pull the mains connection cable but the mains
plug to disconnect your appliance from the mains electricity
supply.
If the steam oven is installed behind a furniture panel (e.g. a door),
ensure that the door is never closed whilst the steam oven is in use.
Heat and moisture can build up behind a closed furniture panel and
cause subsequent damage to the steam oven, the housing unit and
the floor. Do not close the door until the steam oven has cooled
down completely.
In areas which may be subject to infestation by cockroaches or
other vermin, pay particular attention to keeping the appliance and
its surroundings clean at all times. Any damage caused by
cockroaches or other vermin will not be covered by the warranty.
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Warning and Safety instructions
Correct use
Danger of burning! The steam oven becomes hot when in use.
Exercise care when handling food and trays so as not to burn
yourself on the walls of the steam oven, shelf runners, trays, steam
and hot food itself. Use oven gloves when placing food in the steam
oven, removing it and when adjusting shelves etc. in a hot steam
oven.
When putting cooking containers into the steam oven or taking them
out, take care not to spill the contents.
Do not use the steam oven to heat up or bottle food in sealed tins.
Pressure will build up inside them and they can explode causing
damage to the appliance, as well as the risk of injury and scalding.
Plastic dishes which are not heat and steam resistant melt at high
temperatures and can damage the appliance. Use temperature (to
100°C) and steam resistant plastic dishes. Follow the
manufacturer's instructions.
Food which is left in the steam oven can dry out and the escaping
moisture can lead to corrosion in the appliance. Do not leave cooked
food in the oven compartment and do not use any cooking
containers which are susceptible to corrosion as this could lead to
corrosion in the appliance.
You could injure yourself on the open oven door.
Avoid leaving the door open unnecessarily.
When using an electrical appliance, e.g. a hand-held mixer, near
the steam oven, ensure that the connection cable doesn't get caught
in the door. The insulation on the cable could become damaged,
giving rise to an electric shock hazard.
The steam oven 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 Miele.
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Warning and Safety instructions
Do not immerse the water container in water, or clean it in a
dishwasher. Connecting the water container in 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.
Danger of burning! There may be some residual hot water in the
water container at the end of a cooking process. Take care not to
spill the contents when taking the water container out of the
appliance.
To avoid the risk of scratches, do not use the casing as a resting
place for items.
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Warning and Safety instructions
Cleaning and care
Do not use a steam cleaning appliance to clean this steam oven.
Pressurised steam could 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, brushes or sharp metal
tools to clean the door glass.
The shelf runners can be removed for cleaning purposes (see
"Cleaning and care - Accessories").
Ensure they are correctly fitted after cleaning and never operate the
steam oven without the shelf runners fitted.
Try to avoid the interior walls being splashed with food or liquids
containing salt. If it does happen, wipe these away thoroughly to
avoid corrosion on the stainless steel surface.
Accessories
Use only genuine original Miele spare parts. If spare parts or
accessories from other manufacturers are used, the warranty will be
invalidated, and Miele cannot accept liability.
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Warning and Safety instructions
Location advice
The minimum safety distance between the front of the appliance
door and the edge of the worktop is 150mm.
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Caring for the environment
Disposal of the packing material
The transport and protective packaging
has been selected from materials which
are environmentally friendly for
disposal, and can normally 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. Ensure that any plastic
wrappings, bags etc. are disposed of
safely and kept out of the reach of
babies and young children. Danger of
suffocation.
Disposing of your old appliance
Electrical and electronic appliances
often contain valuable materials. They
also contain specific materials,
compounds and components, which
were essential for their correct function
and safety. These could be hazardous
to human health and to the environment
if disposed of with your domestic waste
or if handled incorrectly. Please do not,
therefore, dispose of your old appliance
with your household waste.
Please dispose of it at your local
community waste collection / recycling
centre for electrical and electronic
appliances. You are also responsible for
deleting any personal data that may be
stored on the appliance prior to
disposal. Please ensure that your old
appliance poses no risk to children
while being stored prior to disposal.
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Steam oven front view
Overview
a
Control panel
b
Ventilation outlet
c
Door seal
d
Steam channel
e
Compartment for water container
f
Water container with insert
g
Water container connection point
h
Shelf runners with 4 shelf levels
i
Steam inlet
j
Drip channel
k
Floor heating element
l
Temperature sensor
m
Steam outlet
n
Drip channel in the door
o
Door release
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Overview
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").
DGG 15
1 condensate tray for collecting excess
moisture, can also be used as a
cooking container.
325 x 265 x 40 mm (W x D x H)
DGGL 1
2 perforated cooking containers
Gross capacity 1.5litres / Useable
capacity 0.9litre
325x175x40 mm (W x D x H)
Silicone grease
1 tube for lubricating the coupling seal
on the water container
Descaling tablets
For descaling the appliance
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Controls
a
Recessed On/Off button
For switching the appliance on and off and accessing the descaling process
b
sensors
For setting the temperature and duration and scrolling through the programme
settings
For accessing Programming mode: + (see "Settings")
c
OK sensor
For confirming an entry
d
Display
e
Optical interface
(for service technician use only)
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Controls
Sensors
The sensors react to touch. Each touch is confirmed with a keypad tone. This
keypad tone can be switched off (see "Settings – Keypad tone").
Display
Display Meaning
(flashing) Insufficient water or water container not present
Numbers + °C Temperature
Numbers + h Duration
+ number(s) The appliance needs to be descaled
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Description of the functions
Water container
The maximum water level is 1.2litres,
the minimum 0.75litre. These levels are
indicated on the interior and exterior of
the container. Do not exceed the
maximum level.
The amount of water used will depend
on the type of food and the duration of
cooking. Water will sometimes need to
be replenished during the cooking
process. Water consumption is
increased if the door is opened during
cooking.
If the symbol is flashing, either the
water container is not pushed in
correctly or there is not enough water in
it.
Condensate tray
When 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.
Temperature
The steam oven has a temperature
range of 40°C to 100°C. The appliance
is set at 100°C when it is switched on.
You can alter the temperature in 5°C
steps.
Recommended temperature
Temperature Use
100 °C – Cooking all types of
food
– Reheat
– Menu cooking
– Bottling
– Extracting juice
85 °C – Cooking fish gently
60 °C – Defrosting
40 °C – Proving yeast
dough
– Making yoghurt
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Description of the functions
Duration
You can set a duration between 1
minute (:) and 9 hours 59 minutes
(:). If the duration exceeds 59
minutes you have to enter it in hours
and minutes. Example: Duration 80
minutes = 1:20.
Noises
You can hear the noise of the fan when
the appliance is operating. Noises
similar to those of a kettle can be heard
when steam is being generated.
Heating-up phase
During the heating-up phase the oven
compartment is heated to the set
temperature. The display will show the
temperature in the oven compartment
as it rises.
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.
7minutes. The duration will be longer if
you are preparing refrigerated or frozen
food.
Filling the water container with hot
water will shorten the heating-up time.
Cooking phase
The cooking phase begins when the set
temperature is reached. During the
cooking phase, the duration remaining
will be shown in the display.
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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,
warranty" section of this booklet.
Alternatively, the additional label can
be stuck near the appliance if the
appliance markings are not visible
after installation.
Remove any protective wrapping and
stickers.
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
Opening the door
Water container
Take the water container out of the
steam oven 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.
Risk of damage to the water
container!
Do not clean the water container or
the insert in the dishwasher and do
not immerse them in water.
Accessories / Oven compartment
Remove all accessories from the
oven compartment.
Wash the accessories in a mild
solution of washing-up liquid and hot
water or in the dishwasher.
The interior of the steam oven has
been treated at the factory with a
conditioning agent.
Open the door by pressing on the left
hand side of the door release.
The door will open slightly.
To remove this, clean the oven
interior with a mild solution of
washing-up liquid and warm water
and then dry thoroughly with a soft
cloth.
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Using for the first time
Setting the water hardness level
The water hardness level of the steam
oven is set to Hard at the factory. For
trouble-free operation of the steam
oven, and to ensure that it is descaled
at the appropriate time, it is important
to set the water hardness level for your
area. The harder the water, the more
often the steam oven must be descaled.
Check the hardness of your local
water supply and adjust the water
hardness as necessary (see
"Settings").
Setting the correct boiling point for water
Before cooking with the steam oven for
the first time, it must be set to the
correct boiling point for water in your
area. This is determined by the altitude
at which you live. This procedure also
flushes out the water pipework.
This procedure must be carried out
to ensure efficient functioning of your
appliance.
Run the steam oven at 100°C for
15minutes. Proceed as described in
"Operation".
Setting the correct boiling point for water following a house move
If you move house, the appliance will
need to be reset for the new altitude if
this differs from the old one by 300m or
more. To do this, descale the appliance
(see "Cleaning and care - Descaling").
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Operating principles
Only use tap water. Never use
distilled or mineral water or other
liquids.
Operation
will appear in the display and will
start flashing.
Fill the water container and push it
into the appliance until it connects.
If the water container is not inserted
correctly, the steam oven will not heat
up and after a short time will
appear in the display (see "Problem
solving guide").
Insert the condensate tray on the
lowest shelf level if necessary.
Place the food in the oven.
Switch the steam oven on using .
will appear in the display and ° will
start flashing.
If you want to cook with 100°C,
confirm the setting with OK.
If you wish you can set a lower
temperature by touching the
sensor. Then confirm with OK.
Set the cooking duration you want by
touching (from upwards) or
(from downwards).
Confirm with OK.
The cooking process begins. The steam
generator and fan switch on.
If you do not complete these steps
within 15minutes, the appliance will
switch itself off.
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Operation
At the end of the cooking duration
– appears in the display,
– the fan remains switched on,
– an audible tone sounds.
Danger of burning!
Steam can escape when the door is
opened.
Step back and wait until the steam
has dissipated.
Danger of burning!
You could burn yourself on the oven
interior walls, spilled food and
accessories.
Use oven gloves when removing hot
food from the oven.
Open the door and remove the food.
Switch the steam oven off using .
If you want to reduce the fan run-on
time, you can do so by removing the
water container as soon as you have
switched the appliance off.
After use
Remove the condensate tray and
empty it.
Remove the water container by
pushing upwards slightly as you take
it out of the appliance. Empty it.
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 Miele.
After each use, clean and dry the
whole appliance as described in
"Cleaning and care".
Leave the appliance door open until
the oven interior is completely dry.
Insufficient water
Insufficient water is indicated by the
flashing symbol and an audible tone.
Remove the water container and fill it
with fresh tap water.
Push the water container into the
appliance until it connects.
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Operation will continue.
Page 25
Operation
Changing settings during a cooking process
You can alter the temperature and
cooking duration at any time during
operation.
Changing the temperature
Briefly touch OK once.
The display will change to the
temperature setting and ° will flash.
Set the temperature as described
earlier.
Changing the cooking duration
Briefly touch OK twice.
The display will change to the cooking
duration setting display and will flash.
Set the cooking duration as
described earlier.
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.
Danger of burning!
Steam can escape when the door is
opened.
Step back and wait until the steam
has dissipated.
Danger of burning!
You could burn yourself on the oven
interior walls, spilled food and hot
steam.
Wear oven gloves when placing food
in the oven or removing it and when
adjusting oven shelves etc. in a hot
oven.
Operation will resume when the door is
closed.
When the door is closed, the pressure
has to equalise, which can cause a
whistling sound.
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.
The cooking process will be ended
early if the door is opened in the last
minute of cooking time.
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Operation
Pre-heating
Your appliance has a pre-heating
function. This heats the oven interior to
approx. 40°C. The heating-up time is
then shorter as the oven interior is preheated and therefore the cooking
process takes less time.
The appliance is delivered with this
function deactivated. If you wish to use
it, you will need to alter the setting (see
"Settings").
When the pre-heating function has
been activated, you can still choose
whether you want to use it for each
programme.
The water container must be filled with
water for pre-heating and present in
the appliance.
The pre-heating process will be
cancelled if the door is opened. You
can start the process again by
switching the appliance off and then
back on again.
Using pre-heat
Switch the steam oven on.
will appear in the display and ° will
start flashing. Do not confirm.
After a few seconds the pre-heating
process will begin and the display will
show the temperature as it rises.
When pre-heating is finished, will
appear in the display and ° will flash.
Place the food in the oven.
Set the temperature and duration as
normal.
Not using pre-heat
Place the food in the oven.
Switch the steam oven on.
will appear in the display and ° will
start flashing.
Confirm this with OK or set the
required temperature as normal.
Set the cooking duration as
described earlier.
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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.
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 steam oven is supplied with
stainless steel cooking containers.
Other containers, 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 container for
the food you are preparing.
It is best to use perforated containers
for steam cooking. The steam can
reach the food from all sides and the
food is cooked evenly.
Your own containers
You can also use your own containers.
However, please note the following:
– Containers must be heat-resistant to
100 °C and able to withstand hot
steam. With plastic containers please
check with the manufacturer that
they are suitable for use in a steam
oven.
– Thick-sided containers made from
porcelain, china or stoneware, for
example, are not very suitable for
steam cooking. They do not conduct
heat well and as a result cooking
durations will be considerably longer
than those given in the charts.
– Place the cooking container in a
sufficiently large perforated container,
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.
Condensate tray
When 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.
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General notes
Shelf level
You can select any shelf level. You can
also cook on several levels at the same
time. This will not alter the cooking
duration.
Always insert cooking containers and
the rack between the rails of the shelf
runners so that they cannot tip.
Frozen
The heating-up phase for frozen food is
longer than for fresh food. The greater
the quantity of frozen food, the longer
the heating-up phase.
Temperature
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 a warming drawer which is
installed below the steam oven is in
use, the oven cavity in the steam oven
can reach 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.
Duration
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. 1kg of potatoes will
take the same time to cook as 500g.
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
compartment and cooked some more.
Cooking with liquid
When cooking with liquid, only fill the
cooking container ²/₃ full to prevent the
liquid spilling when the cooking
container is removed from the oven.
Your own recipes
Food and recipes which are prepared in
a pot or a pan can also be cooked in
the steam oven. The cooking times in
the steam oven will be the same. Please
note that food will not be brown or crisp
when cooking with steam.
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Steam cooking
Vegetables
Fresh
Prepare fresh vegetables in the usual
way, i.e. wash, clean and cut them up.
Frozen
Frozen vegetables do not need to be
defrosted beforehand unless the
vegetables have been frozen together in
a block.
To cook frozen vegetables, programme
the same time as for fresh ones.
Break up the larger, frozen together
pieces. Please refer to the cooking
times on the packaging.
Cooking containers
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 about 3 - 5 cm
deep. When cooking large quantities,
divide the food between 2 or 3 shallow
containers rather than using one deep
one.
Shelf level
When cooking vegetables with a
distinctive colour (e.g. beetroot) in a
perforated container at the same time
as cooking other foods in other
containers, place the solid tray directly
underneath the perforated container to
catch any drips and therefore avoid any
colour transfer.
Duration
As with conventional methods, the
cooking duration when cooking
vegetables with steam will depend on
the size and how well done you want
them. Example:
firm potatoes, cut into quarters
= approx. 15minutes
firm potatoes, cut in half
= approx. 20minutes
Settings
Temperature: 100°C
Duration: see chart
Different types of vegetables which take
the same length of time to cook can be
cooked together in one cooking
container.
Use solid containers for vegetables
which are cooked in liquid, e.g.
cabbage.
29
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Steam cooking
The durations given in the charts for fresh vegetables are guidelines only. We
recommend selecting the shorter cooking duration quoted to start with. If
vegetables are not cooked sufficiently after the shorter time, they can be put back
in the oven compartment and cooked some more.
Vegetables [min.]
Artichokes 32–38
Cauliflower, whole 27–28
Cauliflower, florets 8
Green beans 6–8
Broccoli, florets 2–4
Chantenay carrots, whole 7–8
Chantenay carrots, halved 5–6
Chantenay carrots, chopped 4
Chicory, halved 4–5
Chinese cabbage, chopped 3
Peas 2
Fennel, halved 10–12
Fennel, cut into strips 4–5
Curly kale, chopped 23–26
Firm potatoes, peeled
whole
halved
quartered
Fairly firm potatoes, peeled
whole
halved
quartered
Soft potatoes, peeled
whole
halved
quartered
Kohlrabi, cut into batons 6–7
30
20–25
15–20
10–15
23–28
18–23
14–18
25–30
20–25
15–20
Page 31
Steam cooking
Vegetables [min.]
Pumpkin, diced 4–8
Corn on the cob 10–15
Silverbeet, chopped 2–3
Capsicum, diced/cut into strips 2
New potatoes, firm 20–25
Mushrooms 2
Leek, chopped 2–4
Leek, stalks halved lengthways 4–6
Romanesco, whole 22–25
Romanesco, florets 5–7
Brussels sprouts 10–12
Beetroot, whole 50–60
Red cabbage, chopped 15–20
Black salsify, whole 9–10
Celeriac, cut into batons 6–7
Green asparagus 2–4
White asparagus, whole 5–10
Carrots, chopped 6
Spinach 1–2
Spring cabbage, chopped 10–11
Celery sticks, chopped 2–5
Turnips, chopped 6–7
White cabbage, chopped 12
Savoy cabbage, chopped 10–11
Zucchini, sliced 2–3
Sugar snap peas 2–3
Duration
31
Page 32
Steam cooking
Meat
Fresh
Prepare the meat in the usual way.
Frozen
Meat should be thoroughly defrosted
before cooking in the steam oven (see
"Special applications - Defrosting").
Preparation
Meat which needs to be seared before
being cooked, e.g. stewing steak,
should be seared in a pan on the
cooktop.
Duration
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.
Useful tips
– Use a perforated container to retain
the flavours when cooking meat.
Place a solid container underneath to
catch the juices. You can use these to
make a gravy or freeze them for later
use.
– Boiling chicken, pork rind, meat, ribs
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. The longer the cooking
duration, the stronger the stock.
Settings
Temperature: 100°C
Duration: see chart
32
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Steam cooking
The durations given in the chart are guidelines only. We recommend selecting the
shorter cooking duration quoted to start with. If meat is not cooked sufficiently
after the shorter time, it can be put back in the oven compartment and cooked
some more.
Meat [min.]
Beef shin, covered with water 110–120
Pork knuckle 135–140
Chicken breast fillet 8–10
Knuckle 105–115
Beef soup bones, covered with water 110–120
Veal for stewing 3–4
Gammon steaks 6–8
Lamb ragout 12–16
Poularde 60–70
Turkey roulade 12–15
Turkey escalope 4–6
Rib of beef, covered with water 130–140
Beef stew 105–115
Boiling chicken, covered with water 80–90
Silverside 110–120
Duration
33
Page 34
Steam cooking
Sausages
Settings
Temperature: 90°C
Duration: see chart
Sausages [min.]
Frankfurters 6–8
Sausages 6–8
White sausages 6–8
Duration
Fish
Fresh
Prepare fresh fish in the usual way, i.e.
clean, gut and fillet.
Frozen
Fish does not need to be fully 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.
Preparation
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 when
cooking with steam as this method
retains the minerals which give the fish
its unique flavour.
Cooking containers
If using a perforated container, grease it
first or line it with baking paper.
34
Shelf level
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 tray to catch any liquid and
so avoid any transfer of tastes to other
food.
Page 35
Steam cooking
Temperature
85 °C – 90 °C
For gently cooking delicate types of
fish, such as flounder.
100 °C
For cooking firmer types of fish, e.g.
salmon.
Also for cooking fish in sauce or stock.
Duration
The cooking duration depends on the
thickness and the texture of the fish,
and not on the weight. The thicker the
fish, the longer the cooking duration. A
3cm thick piece of fish weighing 500g
will take longer to cook than a 2 cm
thick piece of fish weighing 500g.
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.
– 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.
Settings
Temperature: see chart
Duration: see chart
Useful tips
– 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
structure of the fish, place a small
cup or similar upside down in the
cooking container, and arrange the
fish bellyside down over the cup.
35
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Steam cooking
The durations given in the chart are guidelines for fresh fish. We recommend
selecting the shorter cooking duration quoted to start with. If the fish is not cooked
sufficiently after the shorter time, it can be put back in the steam oven and cooked
for longer.
Fish [°C] [min.]
Eel 100 5–7
Perch fillet 100 3–5
Bream/Snapper fillet 85 3–5
Trout, 250 g 90 8–12
Halibut/Trumpeter fillet 85 4–6
Blue eye trevalla/Ling fillet 100 6
Carp, 1.5 kg 100 18–25
Salmon fillet 100 4–8
Salmon steak 100 8–10
Ocean trout/Rainbow trout 90 8–10
Basa fillet 85 3
Rosefish fillet 100 6–8
Jackass morwong fillet/Terakihi fillet 100 4–6
Flounder fillet 85 4–5
Stargazer/Monkfish fillet 85 6–8
Sole fillet 85 3
Turbot fillet 85 5–8
Tuna fillet 85 4–8
Pikeperch fillet 85 4
Temperature / Duration
36
Page 37
Steam cooking
Shellfish
Preparation
Defrost frozen shellfish before cooking with steam.
Peel, remove and discard the intestines, and then wash the shellfish.
Cooking containers
If using a perforated container, grease it first or line it with baking paper.
Duration
The longer shellfish are cooked, the tougher they become. Use the cooking
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.
Settings
Temperature: see chart
Duration: see chart
[°C] [min.]
Crevettes 90 3
Prawns 90 3
King prawns 90 4
Small shrimps 90 3
Crayfish 95 10–15
Large shrimps 90 3
Temperature / Duration
37
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Steam cooking
Mussels
Fresh
Warning - danger of food poisoning!
Only cook mussels which are closed. Do not eat mussels which have not
opened after being cooked.
Steep fresh mussels in water for a few hours before cooking to rinse out any sand.
Then scrub the mussels thoroughly to clean them.
Frozen
Defrost frozen mussels before cooking.
Duration
The longer mussels are cooked, the harder they become. Use the cooking
durations given in the chart.
Settings
Temperature: see chart
Duration: see chart
[°C] [min.]
Goose barnacles 100 2
Cockles 100 2
Blue mussels 90 12
Scallops 90 3
Razor clams 100 2–4
Vongole 90 2–4
Temperature / Duration
38
Page 39
Steam cooking
Rice
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. Therefore none of the nutrients are lost.
Settings
Temperature: 100°C
Duration: see chart
Ratio
Rice : Liquid
Basmati rice 1:1.5 15
Parboiled rice 1:1.5 23–25
Arborio rice
Milk rice
Risotto rice
Brown rice 1:1.5 26–29
Wild rice 1:1.5 26–29
Duration
1:2.5
1:2.5
[min.]
30
18–19
39
Page 40
Steam cooking
Pasta / Noodles
Dry pasta and noodles
Dry pasta and noodles swell when they are cooked and need to be cooked in
liquid. The liquid must cover the pasta or noodles. Using hot liquid gives better
results.
Increase the cooking time stated by the manufacturer by approx. 1/3.
Fresh pasta and noodles
Fresh pasta and noodles, such as you can buy from the supermarket chilled
counter, do not need to absorb water. Cook fresh pasta and noodles in a greased,
perforated container.
Separate any pieces of pasta or noodles which have stuck together and spread
them out in the cooking container.
Settings
Temperature: 100°C
Duration: see chart
Fresh pasta / noodles [min.]
Gnocchi 2
Knöpfli 1
Ravioli 2
Spätzle 1
Tortellini 2
Dry pasta / noodles,
covered with water
Flat noodles / Fettuccine 14
Vermicelli 8
Duration
40
Page 41
Steam cooking
European dumplings
Ready-made dumplings in wrappers need to be covered completely with water.
Otherwise they will not absorb enough water and will fall apart, even if steeped in
water prior to cooking.
Cook fresh dumplings in a greased, perforated container.
Settings
Temperature: 100°C
Duration: see chart
[min.]
Steamed dumplings 30
Yeast dumplings 20
Boil-in-the-bag potato dumplings 20
Boil-in-the-bag bread dumplings 18–20
Duration
41
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Steam cooking
Grains
Grain swells when cooked and needs to be cooked in liquid. The proportion of
grain to liquid will vary depending on the type of grain.
Grain can be cooked whole or cracked.
Settings
Temperature: 100°C
Duration: see chart
Ratio
Grain : Liquid
Amaranth 1:1.5 15–17
Bulgur 1:1.5 9
Green spelt, whole 1:1 18–20
Green spelt, cracked 1:1 7
Oats, whole 1:1 18
Oats, cracked 1:1 7
Millet 1:1.5 10
Polenta 1:3 10
Quinoa 1:1.5 15
Rye, whole 1:1 35
Rye, cracked 1:1 10
Wheat, whole 1:1 30
Wheat, cracked 1:1 8
Duration
[min.]
42
Page 43
Steam cooking
Dried pulses
Soak pulses for at least 10 hours in cold water before cooking. Soaking makes the
pulses more digestible and shortens the cooking duration required. Soaked pulses
must be covered with liquid during cooking.
Lentils do not need to be soaked before cooking.
With unsoaked pulses a certain ratio of pulses to liquid is required.
Settings
Temperature: 100°C
Duration: see chart
Soaked
[min.]
Beans
Kidney beans 55–65
Azuki beans 20–25
Black beans 55–60
Borlotti beans 55–65
Haricot beans 34–36
Peas
Yellow split peas 40–50
Green peas, shelled 27
Duration
43
Page 44
Steam cooking
Unsoaked
Ratio
Pulses : Liquid
Beans
Kidney beans 1:3 130–140
Azuki beans 1:3 95–105
Black beans 1:3 100–120
Borlotti beans 1:3 115–135
Haricot beans 1:3 80–90
Lentils
Brown lentils 1:2 13–14
Red lentils 1:2 7
Peas
Yellow split peas 1:3 110–130
Green peas, shelled 1:3 60–70
Duration
[min.]
44
Page 45
Steam cooking
Hen's eggs
Use a perforated container to prepare boiled eggs in the steam oven.
The eggs do not need to be pierced before cooking as they are gradually warmed
during the heating-up phase and so do not burst when they are cooked with
steam.
When using a solid container for preparing egg dishes, remember to grease it first.
Settings
Temperature: 100°C
Duration: see chart
[min.]
Small (S)
soft
medium
hard
Medium (M)
soft
medium
hard
3
5
9
4
6
10
Large (L)
soft
medium
hard
Extra large (XL)
soft
medium
hard
Duration
5
6–7
12
6
8
13
45
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Steam cooking
Fruit
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.
Useful tip: You can use the collected juice to prepare a glaze for a fruit flan.
Settings
Temperature: 100°C
Duration: see chart
[min.]
Apples, cut into pieces 1–3
Pears, cut into pieces 1–3
Cherries 2–4
Mirabelle plums 1–2
Nectarines/Peaches, cut into pieces 1–2
Plums 1–3
Quinces, diced 6–8
Rhubarb, cut into pieces 1–2
Gooseberries 2–3
Duration
46
Page 47
Steam cooking
Menu cooking
Menu cooking involves cooking various
foods with different cooking times in
order to serve them all together in one
meal, e.g. Perch with rice and broccoli.
Foods are placed in the steam oven at
different times so 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 a
solid container 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.
Example:
Rice 20 minutes
Rosefish fillet 6 minutes
Broccoli 4 minutes
20minutes minus 6
minutes=14minutes (1st duration: rice)
6minutes minus 4minutes=2minutes
(2nd duration: rosefish fillet)
Remaining time=4minutes
(3rdduration: broccoli
Cooking
durations
Settings 14 min. 2 min. 4 min.
20min. - rice
6 min. - rosefish
fillet
4 min. -
broccoli
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.
flounder will become very firm when
cooked at 100°C.
Duration
If you increase the recommended
temperature, shorten the cooking
duration by approx. ¹/₃.
47
Page 48
Steam cooking
Procedure
Place the rice in the oven
compartment first.
Set the first cooking duration: 14
minutes.
After 14 minutes, place the fish in the
steam oven.
Set the second cooking duration: 2
minutes.
After 2 minutes, place the broccoli in
the steam oven.
Set the third cooking duration: 4
minutes.
48
Page 49
Special applications
Reheat
The steam oven is very effective at
reheating food gently, without drying it
out or cooking it further. The food
reheats 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 containers
Small quantities can be reheated on a
plate, larger quantities should be placed
in a cooking container.
Duration
The number of plates or containers has
no bearing on the duration.
The durations listed in the chart relate
to an average portion per plate/
container. Increase the duration for
larger quantities.
Useful tips
– Do not reheat large items, such as a
joint of roast meat, whole. Divide it
into portions and reheat these as
plated meals.
Procedure
Cover the food with a deep plate, a
lid, or with clingfilm that is resistant to
temperatures up to 100°C and to
steam.
Place the plate or dish in a sufficiently
large perforated container.
Settings
Temperature: 100°C
Duration: see chart
[min.]
Side dishes (pasta, rice,
etc.)
Casserole 8–10
Fish fillet 6–8
Meat 8–10
Poultry 8–10
Vegetables 8–10
Soup 8–10
Plated meals 8–10
Duration
8–10
– Compact items, such as stuffed
capsicum 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.
Exceptions: Food that is prepared in
sauces, e.g. goulash.
49
Page 50
Special applications
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.
Exceptions: 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
Useful 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 halfway through the defrosting time.
– Do not refreeze food once it has
thawed.
– Defrost frozen ready meals according
to the instructions on the packaging.
Settings
Temperature: see chart
Defrosting duration: see chart
Danger of salmonella poisoning.
Do not use the liquid from defrosted
meat or poultry. Pour it away and
wash the container, the sink and your
hands.
Use a perforated container with a solid
container underneath it when defrosting
food which will drip, such as poultry.
This way food will not be lying in
defrosted liquid.
Foods which don't drip can be
defrosted in a solid cooking container.
50
Page 51
Special applications
Food to be defrosted Quantity [°C] [min.] [min.]
Dairy products
Sliced cheese 125 g 60 15 10
Quark 250 g 60 20–25 10–15
Cream 250 g 60 20–25 10–15
Soft cheese 100 g 60 15 10–15
Fruit
Apple sauce 250 g 60 20–25 10–15
Apple pieces 250 g 60 20–25 10–15
Apricots 500 g 60 25–28 15–20
Strawberries 300 g 60 8–10 10–12
Raspberries / Blackcurrants 300 g 60 8 10–12
Cherries 150 g 60 15 10–15
Peaches 500 g 60 25–28 15–20
Plums 250 g 60 20–25 10–15
Gooseberries 250 g 60 20–22 10–15
Vegetables
Frozen in a block 300 g 60 20–25 10–15
Fish
Fish fillets 400 g 60 15 10–15
Trout 500 g 60 15–18 10–15
Lobster 300 g 60 25–30 10–15
Small shrimps 300 g 60 4–6 5
Ready meals,
Meat, vegetables, sides /
Casserole / Soup
Meat
Roast meat slices 125–150g each 60 8–10 15–20
Mince 250 g 50 15–20 10–15
Mince 500 g 50 20–30 10–15
Stew 500 g 60 30–40 10–15
480 g 60 20–25 10–15
51
Page 52
Special applications
Food to be defrosted Quantity [°C] [min.] [min.]
Stew 1000 g 60 50–60 10–15
Liver 250 g 60 20–25 10–15
Saddle of hare 500 g 50 30–40 10–15
Saddle of venison 1000 g 50 40–50 10–15
Schnitzel / Chops / Sausages 800 g 60 25–35 15–20
Poultry
Chicken 1000 g 60 40 15–20
Chicken thighs 150 g 60 20–25 10–15
Chicken schnitzel 500 g 60 25–30 10–15
Turkey drumsticks 500 g 60 40–45 10–15
Cookies/Muffins
Puff pastries /Yeast buns – 60 10–12 10–15
Creamed mixture cakes /
biscuits
Bread / Rolls
Bread rolls – 60 30 2
Rye bread, sliced 250 g 60 40 15
Whole grain bread, sliced 250 g 60 65 15
White bread, sliced 150 g 60 30 20
400 g 60 15 10–15
Temperature / Duration / Standing time
52
Page 53
Special applications
Bottling
Only use unblemished, fresh produce
which is in good condition.
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
bottled produce, clean the glass 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 skewer as
otherwise it will burst.
Fill volume
Fill the glass jars with produce up to a
maximum of 3cm 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. 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.
Meat and sausages
Briefly fry or cook the meat before
bottling. Use the juices with some
added water, or the broth in which the
meat was cooked, as the liquid content
of the jars. Make sure there is no grease
on the rim of the jars.
When bottling sausages, only fill the
jars to halfway as the meat will rise
during the bottling process.
Useful tips
– Make use of residual heat by leaving
the jars in the oven for 30minutes
after it has switched off.
– Then cover the jars with a cloth and
allow to cool for approx. 24hours.
Vegetables
Rinse, clean and cut up vegetables.
Green vegetables should be blanched
before bottling to help them retain their
colour (see "Special applications Blanching").
53
Page 54
Special applications
Procedure
Push the condensate tray in on the lowest level with a perforated container
above it.
Place the jars (all the same size) in the perforated cooking container. Ensure that
they do not touch one another.
Settings
Temperature: see chart
Bottling duration: see chart
Food [°C] [min.*]
Berries
Red / Black currants 80 50
Gooseberries 80 55
Cranberries 80 55
Fruit with stones
Cherries 85 55
Mirabelle plums 85 55
Plums 85 55
Peaches 85 55
Greengage plums 85 55
Fruit with a core
Apples 90 50
Apple sauce 90 65
Quinces 90 65
Vegetables
Beans 100 120
Broad beans 100 120
Gherkins 90 55
Beetroot 100 60
Meat
54
Page 55
Special applications
Food [°C] [min.*]
Pre-cooked 90 90
Roasted 90 90
Temperature / Duration
*
The times quoted are for 1.0 litre jars. If using 0.5 litre jars, reduce the duration by about 15
minutes. If using 0.25 litre jars, reduce the duration by about 20 minutes.
55
Page 56
Special applications
Extracting juice
This appliance is ideal for extracting
juice from soft, firm and hard fruit.
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 rinse the fruit, and 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
strawberries, raspberries etc.
Cut larger fruit into chunks approx.
2cm in size. The harder the fruit, the
smaller the pieces should be.
Useful tips
– Try experimenting with mild and tart
flavours. For example, mix apples
with elderberries.
Procedure
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.
Settings
Temperature: 100°C
Duration: 40–70minutes
– 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 1kg of
sweet fruit add 50–100g of sugar,
and for 1kg of tart fruit add 100–
150g of sugar.
– If you wish to bottle the juice rather
than consume it straight away, pour it
whilst hot into hot, sterilised bottles
up to the rim, and then seal
immediately with sterilised rubber
tops.
56
Page 57
Special applications
Making yoghurt
To prepare yoghurt, you will need milk
and live culture or yoghurt starter
powder, e.g. from a health food store.
Use natural yoghurt with live culture and
without additives. Do not use heattreated yoghurt.
The yoghurt must be fresh (short
storage time).
You can use either unchilled long-life
milk or fresh milk. Long-life milk can be
used without being further treated.
Fresh milk must be heated to 90 °C (not
boiled) and then allowed to cool down
to 35 °C. Using fresh milk will make the
yoghurt firmer than if long-life milk was
used.
The yoghurt and milk should have the
same percentage fat.
Do not move or shake the jars while the
yoghurt is fermenting.
After preparing the yoghurt, it must be
immediately placed in the refrigerator to
cool down.
Possible causes for poor results
Yoghurt is not set:
Incorrect storage of the yoghurt starter,
too much time out of the refrigerator,
packaging was damaged, milk was
insufficiently heated.
Liquid has not been removed:
Jars were moved, the yoghurt cooled
down too slowly.
Yoghurt is grainy:
The milk was heated too high, it was
not free of imperfections, the milk and
yoghurt starter were not stirred evenly.
Useful tip: If you are using yoghurt
starter powder, you can prepare the
yoghurt from a mixture of milk and
cream. For that, mix ³/₄ litre milk with ¹/₄
litre cream.
The firmness, fat content and cultures
used in the yoghurt starter all affect the
consistency of homemade yoghurt. Not
all yoghurts are equally suitable as
yoghurt starters.
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Special applications
Procedure
Mix 100g yoghurt with 1litre of milk
or follow the instructions provided by
the manufacturer.
Pour the mixture into glass jars and
seal the jars.
Place the jars in a cooking container.
Ensure that they do not touch one
another.
Immediately after the yoghurt has
been made, place the jars in the
refrigerator, making sure not to shake
them unnecessarily.
Settings
Temperature: 40°C
Duration: 5:00 hours
Proving yeast dough
Procedure
Prepare the dough according to the
recipe.
Cover the bowl and place in a
perforated container.
Settings
Temperature: 40°C
Duration: as per recipe instructions
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Page 59
Special applications
Dissolving gelatine
Procedure
Gelatine leaves: Cover the gelatine
leaves with cold water and leave to
soak for 5minutes. The gelatine
leaves have to be fully covered with
water. Remove the gelatine leaves
from the bowl and squeeze them out.
Empty the bowl. Place the squeezed
gelatine leaves back in the bowl.
Gelatine powder: Place the gelatine
powder in a bowl and add water
according to the instructions on the
packaging.
Cover the bowl and place it in a
perforated cooking container.
Settings
Temperature: 90°C
Duration: 1 minute
Melting chocolate
You can use the steam oven for melting
any type of chocolate.
Procedure
Break the chocolate into small
pieces. Place chocolate icing in its
unopened sachet in a perforated
cooking container.
Place large quantities in a solid
container and small quantities in a
cup or a bowl.
Cover the container or the dish with
temperature (up to 100°C) and hot
steam resistant clingfilm or a lid.
Stir large quantities once during
cooking.
Settings
Temperature: 65°C
Duration: 20minutes
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Page 60
Special applications
Skinning fruit and vegetables
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
Temperature: 100°C
Duration: see chart
Produce [min.]
Apricots 1
Almonds 1
Nectarines 1
Preserving apples
You can treat homegrown apples in the
steam oven to increase the length of
time for which you can store them.
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.
Settings
Temperature: 50 °C
Duration: 5 minutes
Capsicum 4
Peaches 1
Tomatoes 1
Duration
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Special applications
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 colour.
Procedure
Put the prepared vegetables
(cleaned, washed, chopped etc.) into
a perforated cooking container and
place in the steam oven.
Afterwards, plunge the vegetables
into ice cold water to cool them down
quickly. Drain them well.
Settings
Temperature: 100°C
Duration: 1 minute
Sweating 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
temperature (up to 100°C) and hot
steam resistant clingfilm or a lid.
Settings
Temperature: 100°C
Duration: 4minutes
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Special applications
Rendering fat
The bacon will not become brown.
Procedure
Place the bacon (diced or rashers) in
a solid cooking container.
Cover the container with temperature
(up to 100°C) and hot steam
resistant clingfilm or a lid.
Settings
Temperature: 100°C
Duration: 4 minutes
Disinfecting items
The steam oven will disinfect baby
bottles and other containers so that at
the end of the programme they are as
germ free as they would have been if
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.
Dismantle, clean and thoroughly rinse
baby bottles. Reassemble the bottles
only after they have completely dried.
This prevents recontamination.
Procedure
Place the individual parts in a
perforated cooking container,
ensuring that they do not touch one
another (on their sides or with the
opening facing downwards). This will
allow the steam to reach the parts
from all sides.
Place the cooking container on the
lowest shelf level.
62
Settings
Temperature: 100°C
Duration: 15minutes
Page 63
Special applications
Heating damp towels
Procedure
Moisten towels and then roll them up.
Place them beside one another in a
perforated cooking container.
Settings
Temperature: 70°C
Duration: 2minutes
Decrystallising honey
Procedure
Loosen the lid and place the jar of
honey in a perforated cooking
container.
Stir the honey once during the
cooking procedure.
Settings
Temperature: 60°C
Duration: 90 minutes (irrespective of the
size of jar or the amount of honey in the
jar)
Preparing custard royale
Procedure
Stir 6eggs into 375ml milk (do not
beat into a foam).
Season the egg/milk mixture and
pour into a solid cooking container
greased with butter.
Settings
Temperature: 100°C
Duration: 4 minutes
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Settings
Your steam oven is supplied with a
number of standard default settings.
The standard settings listed in the chart
can be altered.
Changing and saving settings
The appliance is switched off.
Touch and hold the sensor.
Whilst pressing the sensor, touch
the sensor once briefly when the
display lights up.
P1 will appear in the display.
Touch the or sensor repeatedly
until the programme you want
appears highlighted in the display.
Confirm with OK.
Touch the or sensor repeatedly
until the status you want appears
highlighted in the display.
Confirm with OK.
The selected status will be saved.
After you have altered the setting(s)
required, switch the appliance off.
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Settings
The factory setting is shown in bold.
Programme Status Possible settings
P1 S0
S1 Factory default settings reinstated
P2 Demo mode S0S1Off, the steam oven heats up
On, the steam oven does not heat up
P3 Buzzer volume S1
S2
S3
S4
P4 Water hardness S1
S2
S3
S4
P5 Temperature units S1S2°C
P6 Pre-heating S0S1Pre-heating not activated
P7 Keypad tone S0S1Off
Very quiet
Quiet
Medium
Loud
Soft (< 1.5 mmol/l, < 8.4 °dH)
Medium (1.5 - 2.5 mmol/l, 8.4–14 °dH)
–
Hard (> 2.5 mmol/l, > 14 °dH)
°F
Pre-heating activated
On
65
Page 66
Cleaning and care
Notes on cleaning and care
Danger of injury!
The steam from a steam cleaning
appliance could reach electrical
components and cause a short
circuit.
Do not use a steam cleaner to clean
the steam oven.
Unsuitable cleaning agents can
discolour and damage the surfaces
of the appliance. Only use a solution
of domestic washing-up liquid and
warm water applied with a soft
sponge or cloth.
All surfaces are susceptible to
scratching. Scratches on glass
surfaces may cause a breakage.
Remove any cleaning agent residues
immediately.
Do not use cleaning agents or
washing-up liquids containing
aliphatic hydrocarbons (e.g.
methane, propane, hexane etc.) as
these could cause the seals to swell.
Disconnect the appliance from the
electricity supply and allow it to cool
down to a safe temperature before
cleaning.
The appliance and accessories
should be cleaned and dried
thoroughly after each use.
Leave the appliance door open until
the oven interior is completely dry.
If the appliance is not going to be
used for a longer period of time, e.g.
whilst on holiday, it should be
thoroughly cleaned and dried
beforehand to prevent the build-up of
odours etc. After cleaning, leave the
door open.
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Cleaning and care
Unsuitable cleaning agents
To avoid damaging the surfaces of your
appliance, do not use:
– cleaning agents containing soda,
ammonia, acids or chlorides,
– cleaning agents containing descaling
agents,
– abrasive cleaning agents, e.g.
powder cleaners and cream cleaners,
– solvent-based cleaning agents,
– stainless steel cleaning agents,
– dishwasher cleaner,
– glass cleaning agents,
– cleaning agents for ceramic
cooktops,
– hard, abrasive brushes or sponges,
e.g. pot scourers, brushes or
sponges which have been previously
used with abrasive cleaning agents,
– dirt erasers,
Appliance front and casing
Soiling that is left too long might
become impossible to remove and
could cause external surfaces to alter
or discolour.
Remove any soiling immediately.
Clean the front of the appliance and
the casing with a solution of warm
water and a little washing-up liquid
applied with a clean sponge or cloth.
You can also use a clean, damp
microfibre cloth, such as the Original
Miele all purpose microfibre cloth,
without any cleaning product.
Dry the front of the appliance and the
casing after cleaning with a soft cloth.
– sharp metal tools,
– steel wool or metal scourers,
– stainless steel spiral pads,
– spot cleaning,
– oven cleaner.
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Page 68
Cleaning and care
Oven compartment
When cleaning the back of the oven
compartment, make sure that
nothing gets caught behind the seals
around the steam inlet and outlet.
Otherwise the seals could get
pushed into the back panel by
mistake.
After prolonged use, the floor heater
can become discoloured by drops of
liquid.
Please remove
– condensate using a sponge or
absorbent cloth,
– light, greasy soiling with a sponge
and a solution of washing-up liquid
and hot water.
After cleaning, wipe the surface with
a damp cloth to remove any cleaning
agent residues.
Then dry the oven interior and the
inside of the door with a cloth.
Accessories
All accessories are dishwasher-safe.
Condensate tray and cooking containers
Wash and dry the condensate tray
and cooking containers after each
use.
Any bluish discolouration on the
cooking containers can be removed
with vinegar. Rinse afterwards with
clean water.
Replace the door seal with a new one
if it becomes porous or brittle. Door
seals can be ordered from Miele (see
the end of this booklet for contact
details).
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Page 69
Cleaning and care
Shelf runners
The shelf runners are suitable for
cleaning in a dishwasher.
Pull the shelf runners off as shown.
The shelf runners can be cleaned in
the dishwasher or by hand with a
solution of warm water and a little
washing-up liquid applied with a
clean sponge.
Push the shelf runners firmly back in
after cleaning.
When putting them back in, make
sure they are correctly inserted (see
illustration).
If the shelf runners are not correctly
inserted, there is no anti-tip
protection. The temperature sensor
could also be damaged when
cooking containers are placed in the
steam oven.
Water container
Do not immerse the water container
in water or clean it in a dishwasher.
For reasons of hygiene and to
prevent the build-up of moisture in
the appliance, the water container
should be emptied after each use.
Do not use scouring pads or hard
brushes.
Remove, empty and dry the water
container after each use.
Release the insert by pushing the
catches on the sides in towards each
other and then pull it out of the
container.
After cleaning, dry both parts of the
insert thoroughly before refitting it in
the water container. When refitting
the insert, guide it in at an angle
and then push it downwards as
illustrated.
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Cleaning and care
Coupling seal
If, after prolonged use, the water
container becomes difficult to remove
and replace or the fault message
appears, rub a small amount of the
silicone grease supplied (see
"Overview - Accessories supplied")
into the inside of the coupling seal.
Do not take the seal out to lubricate it.
Misuse of silicone grease!
Remove any silicone grease from
your skin either by wiping it off or by
washing it off.
If the grease gets into the eyes, it
must be rinsed out with plenty of
clean water.
If it is swallowed, seek medical
advice.
Coupling seals can be ordered from
Miele (see the end of this booklet for
contact details).
Only use the silicone grease
supplied. On no account must
margarine or oil or any other
domestic grease or fat be used, as
these can cause the seal to swell.
The coupling seal should be replaced
with a new one if it becomes brittle or
porous or if an unusually large
amount of water collects on the floor
of the water container compartment.
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Page 71
Cleaning and care
k
Descaling
We recommend using Miele descaling
tablets (see "Optional accessories").
These have been specially developed
for use with Miele appliances to
optimise the descaling process.
Alternatively, you can use a
proprietary citric acid based descaling
agent.
Descaling solution is acidic.
Do not spill descaling agent onto
metal surfaces. This can cause
marks to appear.
However, should any descaling
agent get onto these surfaces, wipe
it away immediately.
The appliance needs to be descaled
after a certain number of operating
hours. When it needs descaling, the
symbol and a number will appear in
the display when the appliance is
switched on. The number indicates the
number of times that the appliance can
be used before it has to be descaled.
The appliance will lock after the last
remaining cooking process.
We recommend that you descale the
appliance before it locks out.
During the descaling process the water
container must be emptied, rinsed out
and refilled with fresh water.
Touch the On/Off sensor until a
tone sounds and the flashing
symbol and the duration
appear in the display.
Fill the water container with 1litre of
fresh tap water and drop the required
number of Miele descaling tablets in
it.
Push the water container into the
appliance until it connects.
Confirm with OK.
The colon will flash and the symbol
will now light up constantly in the
display. Descaling will now begin.
It is only possible to cancel the
descaling process during the first
minute. Do not switch the appliance
off during the descaling process. If it is
switched off before the end of the
process, the whole process will have
to be started from the beginning
again.
An audible tone will sound and the
symbol will flash in the display approx.
10minutes before the end of the
descaling process.
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Cleaning and care
Remove the water container and take
the insert out.
Empty the water container.
Rinse the water container and the
insert thoroughly.
Fill the water container with 1litre of
fresh tap water and fit the insert in the
container.
Push the water container into the
appliance until it connects.
The flashing symbol will go out and
the symbol will start flashing.
Confirm with OK.
The colon will flash and the symbol
will now light up constantly in the
display. Descaling will now continue.
An audible tone will sound when the
descaling process has been completed.
After descaling
Switch the steam oven off.
Remove, empty and dry the water
container.
Let the oven cavity cool down.
Then dry the oven compartment.
Leave the appliance door open until
the oven interior is completely dry.
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Page 73
Problem solving guide
With the aid of the following guide, minor problems can be easily corrected
without contacting Miele. If, after reading this guide, you can't remedy the problem
yourself, please call Miele (see back cover for details).
Please note, however, that a call-out charge will be applied to unnecessary service
visits where the problem could have been rectified as described in these operating
instructions.
Danger of injury! Installation, maintenance and repairs may only be carried
out by a suitably qualified and competent person. Repairs and other work by
unqualified persons could be dangerous. Miele cannot be held liable for
unauthorised work. Do not attempt to open the casing of the steam oven
yourself.
Problem Possible cause and remedy
You cannot switch the
appliance on.
The steam oven does
not heat up.
The symbol and a
number between and
appear in the display.
and are
flashing.
The circuit breaker is defective or has tripped.
Reset or replace the circuit breaker (see data plate
for minimum fuse rating).
There may be a technical fault.
Disconnect the appliance from the mains
connection for approx. 1minute:
– switch off at the wall socket and withdraw the
plug, or
– switch off the mains circuit breaker.
Reset the trip switch in the mains fuse box, and
switch the appliance back on. If it still will not
switch on, contact a qualified electrician or Miele.
Demo mode has been activated. appears in the
display.
The steam oven can be operated but does not heat
up.
Deactivate Demo mode (see "Settings – ").
The use of a warming drawer installed below the
steam oven has heated up the oven cavity.
Open the steam oven door to let the oven cavity
cool down.
The appliance needs to be descaled.
Proceed as described in "Cleaning and care -
Descaling".
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Page 74
Problem solving guide
Problem Possible cause and remedy
The fan can still be
heard after the
appliance has been
switched off.
The water container has
become harder to put
into the appliance and
take out again.
After moving house the
appliance no longer
switches from the
heating-up phase to the
cooking phase.
During operation an
unusually large amount
of steam escapes or
steam escapes from
parts of the steam oven
where it does not
usually.
After a period of time,
the door makes a noise
when it is opened and
closed.
The symbol appears
in the display and an
audible tone may
sound.
The fan is still running.
The appliance is fitted with a fan which removes
steam from the oven. The fan will continue to run for
a while after the appliance has been switched off. It
will switch itself off automatically after a while.
The coupling seal in the water container has become
stiff.
Lightly lubricate the coupling seal on the water
container with silicone grease, as described in
"Cleaning and care - Water container".
Altitude affects the boiling point of water. If you move
house, the appliance will need to be reset for the new
altitude if this differs from the old one by more than
300m.
To adjust the boiling temperature, you need to
descale the appliance (see "Cleaning and care Descaling").
The door is not properly closed.
Close the door.
The door seal is not correctly fitted.
If necessary, press it in all the way round the door
to make sure it is fitted evenly.
The door seal is damaged, e.g. cracked.
Replace the door seal. This can be ordered from
Miele.
The door has become stiff.
Lubricate the hinges with the silicone grease
supplied.
The water container has not been pushed into the
appliance properly.
Remove the water container and push it back in so
that it connects.
There is not enough water in the water container. The
water level must be between the two marks.
Fill the water container
74
Page 75
Problem solving guide
Problem Possible cause and remedy
The heating-up phase
lasts an unusually long
time.
The water container has a lot of limescale built-up in it
because the appliance was not set correctly for the
hardness of the local water supply.
Set the correct water hardness level for your water
supply (see "Settings).
Proceed as described in "Cleaning and care -
Descaling".
If the water hardness level was in fact set correctly
or the problem occurs again, contact Miele.
Technical fault.
Switch the appliance off and call Miele.
The water container has not been pushed into the
appliance properly.
Remove the water container and push it back in so
that it connects.
Switch the steam oven off and then back on again.
The coupling seal in the water container is stiff.
Lightly lubricate the coupling seal on the water
container with silicone grease, as described in
"Cleaning and care - Water container".
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Page 76
Optional accessories
Miele offers a range of useful
accessories, as well as cleaning and
conditioning products for your
appliance.
These products can be ordered from
the Miele online shop.
They can also be ordered directly from
Miele (see end of this booklet for
contact details).
Cooking containers
There is a wide range of perforated and
solid cooking containers available in
different sizes:
DGGL 1
Perforated cooking container
Gross capacity 1.5 litres / Useable
capacity 0.9 litre
325 x 175 x 40 mm (W x D x H)
DGG 2
Solid cooking container
Gross capacity 2.5 litres / Useable
capacity 2.0 litres
325 x 175 x 65 mm (W x D x H)
DGG 3
76
Solid cooking container
Gross capacity 4.0 litres / Useable
capacity 3.1 litres
325 x 265 x 65 mm (W x D x H)
Page 77
Optional accessories
DGGL 4
Perforated cooking container
Gross capacity 4.0 litres / Useable
capacity 3.1 litres
325 x 265 x 65 mm (W x D x H)
DGGL 5
Perforated cooking container
Gross capacity 2.5 litres / Useable
capacity 2.0 litres
325 x 175 x 65 mm (W x D x H)
DGGL 6
DGGL 8
Perforated cooking container
Gross capacity 2.0 litres / Useable
capacity 1.7 litres
325 x 265 x 40 mm (W x D x H)
Lid for cooking containers
DGD 1/3
Lid for 325 x 175 mm cooking
containers
DGD 1/2
Perforated cooking container
Gross capacity 4.0 litres / Useable
capacity 2.8 litres
325 x 175 x 100 mm (W x D x H)
DGG 7
Solid cooking container
Gross capacity 4.0 litres / Useable
capacity 2.8 litres
325 x 175 x 100 mm (W x D x H)
Lid for 325 x 265 mm cooking
containers
77
Page 78
Optional accessories
Cleaning and care products
Descaling tablets (Qty 6)
For descaling the appliance
Original Miele all purpose microfibre cloth
Removes finger marks and light soiling.
Silicone grease
For lubricating the coupling seal on the
water container
Other accessories
DGG 15
Condensate tray for catching excess
moisture, can also be used as a
cooking container.
325x265x40mm (W x D x H)
Multi-purpose casserole dish
Die-cast aluminium casserole dish with
non-stick surface and stainless steel lid.
Also suitable for use on an extended
zone of induction cooktops and in all
Miele ovens.
Not suitable for use on gas
cooktops.
KMB 5000-S
78
Maximum capacity approx. 2.5 kg
325 x 260 x 60 mm (W x D x H)
Page 79
This appliance is supplied with a mains
cable and moulded plug ready for
connection to a single phase supply.
Voltage and frequency: 230V, 50Hz
Rated load: 2.2 kW
Weight: 19.3 kg
Technical data
a
Inlet for mains connection cable to
the appliance
Dimensions (H x W x D):
– Appliance: see illustration
– Cooking compartment: 240 x 335 x
275mm
79
Page 80
After sales service, data plate, warranty
After sales service
In the event of any faults which you cannot easily remedy, please contact Miele.
See back of this booklet for contact details.
Please quote the model and serial number of your appliance when contacting
Miele.
Data plate
Space in which to stick the extra data plate supplied with the appliance. Ensure
that the model number is the same as the one on the back of these operating
instructions.
Warranty
The manufacturer's warranty for this appliance is 2 years.
For further information, please refer to your warranty booklet.
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Page 82
Page 83
www.miele.com.au
Miele Experience Centre and
Head Office Melbourne:
1 Gilbert Park Drive
Knoxfield, VIC 3180
Miele Experience Centre South Melbourne:
206-210 Coventry Street
South Melbourne, VIC 3205
Miele Experience Centre and Office Sydney:
3 Skyline Place
Frenchs Forest, NSW 2086
Miele Experience Centre and Office Brisbane:
39 Harvey Street North
Eagle Farm, QLD 4009
Miele Experience Centre and Office Perth:
83-85 Sir Donald Bradman Drive
Hilton, SA 5033
205-207 Stirling Highway
Claremont, WA 6010
Miele Experience Centre and Office Adelaide:
Miele Australia Pty. Ltd.
Miele New Zealand Limited
Level 2, 10 College Hill
Freemans Bay, Auckland 1011
Miele Experience Centre
Auckland:
8 College Hill
Freemans Bay, Auckland 1011
Telephone:
0800 464 353 (0800 4 MIELE)
www.miele.co.nz
Miele Global Headquarters
Germany
Miele & Cie. KG
Carl-Miele-Straße 29
33332 Gütersloh
Federal Republic of Germany
Head Office:
IRD 98 463 631
ACN 005 635 398
ABN 96 005 635 398
Miele Experience Centre Gold Coast:
131 Ferry Road
Southport, QLD 4215
Page 84
DG 6010
M.-Nr. 09 651 750 / 04en-AU, NZ
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