Page 1
Operating and installation 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. 09 651 660
Page 2
Contents
Warning and Safety instructions.......................................................................... 5
Caring for the environment ................................................................................13
Overview............................................................................................................... 14
Steam oven front view........................................................................................... 14
Accessories supplied ............................................................................................ 15
Controls................................................................................................................ 16
Sensors ................................................................................................................. 17
Display................................................................................................................... 17
Description of the functions............................................................................... 18
Water container ..................................................................................................... 18
Condensate tray.................................................................................................... 18
Temperature .......................................................................................................... 18
Duration................................................................................................................. 18
Noises.................................................................................................................... 19
Heating-up phase.................................................................................................. 19
Cooking phase ...................................................................................................... 19
Steam reduction.................................................................................................... 19
Using for the first time ........................................................................................ 20
Cleaning for the first time ...................................................................................... 20
Setting the water hardness level ........................................................................... 21
Setting the correct boiling point for water............................................................. 21
Operation.............................................................................................................. 22
Operating principles .............................................................................................. 22
Interrupting operation............................................................................................ 24
Automatic programmes...................................................................................... 25
Using Automatic programmes............................................................................... 25
Programme chart................................................................................................... 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
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Contents
Cooking with liquid................................................................................................ 28
Your own recipes................................................................................................... 28
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 ...................................................................................................... 67
Oven compartment ............................................................................................... 68
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Page 4
Contents
Water container ..................................................................................................... 68
Accessories .......................................................................................................... 69
Shelf runners ......................................................................................................... 69
Descaling............................................................................................................... 70
Door....................................................................................................................... 72
Problem solving guide ........................................................................................74
Optional accessories ..........................................................................................77
Cooking containers ............................................................................................... 77
Cleaning and care products.................................................................................. 79
Other accessories ................................................................................................. 79
Safety instructions for installation..................................................................... 80
Detailed dimensions of oven front..................................................................... 81
Building-in dimensions .......................................................................................82
Installation in a tall unit.......................................................................................... 82
Installation in a base unit....................................................................................... 83
Installation in a tall unit in combination with an oven............................................ 84
Installation............................................................................................................ 85
Electrical connection ..........................................................................................86
After sales service, data plate, warranty........................................................... 88
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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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Page 6
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.
This steam oven is supplied with a special lamp to cope with
particular conditions (e.g. temperature, moisture, chemical
resistance, abrasion resistance and vibration). This special lamp
must only be used for the purpose for which it is intended. It is not
suitable for room lighting. Replacement lamps may only be replaced
by a Miele authorised technician.
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Page 7
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 heads 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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Page 8
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).
For safety reasons, this appliance may only be used after it has
been built in.
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.
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Warning and Safety instructions
The manufacturer's warranty will be invalidated if the appliance is
not repaired by a Miele approved service technician.
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.
Danger of burning! There will be some residual hot water in the
steam generator at the end of a cooking process. 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 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.
The door can support a maximum load of 8kg. Do not sit on or
lean against an open door, and do not place heavy objects on it.
Also make sure that nothing can get trapped between the door and
the oven compartment. The steam oven could get damaged.
Do not leave the appliance door open unnecessarily as someone
may trip over it or be injured by it.
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Warning and Safety instructions
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.
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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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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 by
law 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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Page 14
Overview
Steam oven front view
a
Control panel
b
Ventilation outlet
c
Automatic door release for steam
reduction
d
Door seal
e
Suction tube
f
Compartment for water container
14
g
Water container
h
Drip channel
i
Floor heating element
j
Temperature sensor
k
Shelf runners
l
Steam inlet
Page 15
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 21
1 condensate tray for catching excess
moisture; can also be used as a
cooking container.
325x430x40mm (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)
Rack
1 rack for placing your own cooking
containers on
Descaling tablets
For descaling the appliance
DGGL 8
1 perforated cooking container
Gross capacity 2.0 litres / Useable
capacity 1.7 litres
325 x 265 x 40 mm (W x D x H)
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Controls
a
Recessed On/Off button
For switching the appliance on and off and accessing the descaling process
b
sensor
For alternating between steam cooking and Automatic programmes
c
sensors
For setting the temperature and duration and scrolling through the programme
settings
For accessing Programming mode: + (see "Settings")
d
OK sensor
For confirming an entry
e
Display
f
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
Steam cooking
Insufficient water or water container not present
Auto + Number(s) Automatic programme
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 2.0 litres,
the minimum 0.5 litre. These levels are
indicated on the container on the
handle side. 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.
Fill the water container to the maximum
level before each use.
At the end of the cooking programme
hot residual water in the steam
generator is pumped back into the
water container. The water container
must be emptied after each use.
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
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.
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Description of the functions
Noises
You will hear a pumping sound when
the appliance is switched on, during
use and after switching it off. This is the
sound of water being pumped through
the system and is quite normal.
When the steam oven is in use, you will
hear a fan noise.
Heating-up phase
During the heating-up phase the oven
compartment is heated to the set
temperature. The display will show the
temperature of 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. 5
minutes. The duration will be longer if
you are preparing refrigerated or frozen
food.
Steam reduction
If a cooking temperature above approx.
80°C has been set, the appliance door
will automatically open a fraction just
before the end of a cooking programme
to release some of the steam from the
cabinet. The door will then close again
automatically.
Steam reduction can be switched off if
you wish (see "Settings"). If switched
off, there will be a lot of steam emitted
from the cabinet when the door is
opened.
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 (but not the data plate).
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
Water container
Take the water container out of the
appliance and rinse it by hand.
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.
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 cooking
programme 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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Operation
Operating principles
Only use cold mains tap water
(below 20°C). Never use distilled or
mineral water or other liquids.
Fill the water container and push it
into the appliance until it connects.
Insert the condensate tray on the
lowest shelf level if necessary.
Place the food in the oven.
Switch the steam oven on using .
°C will appear in the display.
will flash.
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.
If you want to set a cooking duration
of
– less than 1 hour, confirm with OK,
– more than 1 hour, set the hours you
want by touching the sensor (from
upwards) or (from downwards)
and confirm with OK.
Set the minutes you want by touching
the sensor (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.
h will appear in the display.
The for the hours will flash.
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Operation
If you are cooking at a temperature
above approx. 80°C, shortly before
the end of the cooking time the door
will automatically open a little to allow
some of the steam to escape.
At the end of the cooking duration
– h appears in the display,
– the fan remains switched on,
– an audible tone sounds.
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 .
A new cooking process can only be
started if the automatic door release is
retracted into its original position. Do
not push it in manually as this could
damage it.
After use
Remove the condensate tray and
empty it.
Remove the water container and
empty it.
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.
Operation will continue.
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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 the
temperature will flash.
Set the temperature as described
earlier.
Changing the cooking duration
Briefly touch OK twice.
The display will change to setting the
cooking duration and the number for
the hours 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.
24
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.
Page 25
Automatic programmes
Your steam oven is equipped with
20Automatic programmes for cooking
vegetables. The temperature and
duration are preset, so you only have to
prepare the vegetables as required (see
the chart).
The oven interior needs to be at room
temperature before starting an
Automatic programme.
For hints and tips on cooking
vegetables by steam see "Steam
cooking - vegetables".
Using Automatic programmes
Put the prepared vegetables into a
perforated cooking container.
Insert the condensate tray in the
lowest shelf level.
Place the perforated tray of
vegetables on any shelf level.
Fill the water container and push it
back in so that it connects.
Switch the steam oven on.
Touch the sensor.
Use the or sensor to select the
programme you want, e.g. A12.
Confirm with OK.
Use the or sensor to select how
well cooked you want the food to be:
– al dente
– medium
– soft
Confirm with OK.
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Automatic programmes
Programme chart
Programme no. Vegetable
A1 Cauliflower Florets, medium
A2 Beans (green, yellow) Whole
A3 Broccoli Florets, medium
A4 Chinese cabbage Cut into strips
A5 Peas —
A6 Fennel Cut into strips
A7 Kohlrabi Batons
A8 Pumpkin Diced
A9 Corn Cobs
A10 Carrots Diced / Batons / Sliced
A11 Capsicum Cut into strips
A12 New potatoes Firm, medium
A13 Leeks Sliced into rings
A14 Romanesco Florets, medium
A15 Brussels sprouts —
A16 Boiled potatoes Firm, quartered
A17 Green asparagus Medium
A18 White asparagus Medium
A19 Spinach —
A20 Sugar snap peas —
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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 containers on the
rack and not on the oven floor.
– Ensure that there is a gap between
the upper rim of the container and
the top of the cooking compartment
to allow sufficient steam into the
container.
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.
When cooking with more than one deep
cooking container at the same time,
offset them to allow steam to circulate
properly. If possible, leave a shelf level
between the containers.
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.
28
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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
Steam cooking
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
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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
Steam cooking
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
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Steam cooking
Sausages
Settings
Steam cooking
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
Steam cooking
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
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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
Steam cooking
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
Steam cooking
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
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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
Steam cooking
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
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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
Steam cooking
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
Steam cooking
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
Steam cooking
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
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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
Steam cooking
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
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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
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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
Steam cooking
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
Steam cooking
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
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Steam cooking
Menu cooking
Before cooking meals with the Menu
cooking function, switch off steam
reduction (see "Settings - Steam
reduction").
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.
Duration
If you increase the recommended
temperature, shorten the cooking
duration by approx. ¹/₃.
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.
47
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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
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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.
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.
Then place the plate on the rack in
the oven.
Settings
Steam cooking
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
8–10
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.
– 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.
Soup 8–10
Plated meals 8–10
Duration
49
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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
Steam cooking
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
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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
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Special applications
Procedure
Place the rack on the lowest shelf level.
Place the jars on the rack (all the same size). Ensure that they do not touch one
another.
Settings
Steam cooking
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
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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.
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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
Steam cooking
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.
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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 sealed jars in a perforated
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
Steam cooking
Temperature: 40 °C
Duration: 5:00 hours
Proving yeast dough
Procedure
Prepare the dough according to the
recipe.
Place the covered bowl in a
perforated cooking container or on
the rack.
Settings
Steam cooking
Temperature: 40 °C
Duration: as per recipe instructions
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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 on the
rack.
Settings
Steam cooking
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
Steam cooking
Temperature: 65 °C
Duration: 20 minutes
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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
Steam cooking
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
Steam cooking
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
Steam cooking
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
Steam cooking
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
Steam cooking
Temperature: 100°C
Duration: 4minutes
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 on the rack
or 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 rack or the cooking
container on the lowest shelf level.
62
Settings
Steam cooking
Temperature: 100°C
Duration: 15 minutes
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
Steam cooking
Temperature: 70 °C
Duration: 2 minutes
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
Steam cooking
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
Steam cooking
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.
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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The factory setting is shown in bold.
Programme Status Possible settings
Settings
P1 Water hardness S1
S2
S3
P2 Buzzer volume S1
S2
S3
S4
P3 Keypad tone S0S1Off
P4 Steam reduction S0S1Off
P5 Temperature units S1S2°C
P6 Demo mode S0S1Off, the steam oven heats up
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)
Very quiet
Quiet
Loud
Very loud
On
On
°F
On, the steam oven does not heat up
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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
Soiling that is left too long might
become impossible to remove and
could cause external surfaces to alter
or discolour.
Remove any soiling from the front of
the steam oven immediately.
Clean the front of the appliance 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 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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Cleaning and care
Oven compartment
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.
The door seal is designed to last the
lifetime of the appliance. Should it for
any reason need replacing, please
contact Miele (see the end of these
operating instructions).
Automatic door release
Ensure that the door opener does
not become soiled with food
residues.
Wipe away soiling immediately with
a clean 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.
Water container
Remove and empty the water
container after each use.
Rinse the water container by hand
and then dry it to prevent limescale
building up.
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Cleaning and care
Accessories
All accessories are dishwasher-safe.
Condensate tray, rack and cooking containers
Wash and dry the condensate tray,
rack and cooking containers after
each use.
Any bluish discolouration on the
cooking containers can be removed
with vinegar. Rinse afterwards with
clean water.
Shelf runners
The shelf runners are suitable for
cleaning in a dishwasher.
Pull the shelf runners out first from
the side , then from the back of
the steam oven.
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.
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Cleaning and care
k
Descaling
We recommend using Miele descaling
tablets for descaling the appliance
(see "Optional accessories"). These
have been specially developed for
Miele appliances to optimise the
descaling process. Other descaling
agents, which contain other acids
besides citric acid and/or other
undesirable substances, such as
chlorides, for example, could damage
the steam oven. Moreover, the
descaling effect required could not be
guaranteed if the descaling solution
was not of the appropriate
concentration.
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.
Touch the On/Off sensor until the
flashing symbol and h appear
in the display.
Fill the water container with cold tap
water up to the level marker and
drop 2Miele descaling tablets in it.
Push the water container into the
appliance until it connects.
Confirm with OK.
The descaling process will now begin.
It is only possible to cancel the
descaling process during the first
6minutes. 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 appear in the display
approx. 15minutes before the end of
the descaling process.
Remove the water container and
empty it.
Rinse the water container thoroughly.
Fill the water container with 1 litre of
fresh tap water and push it into the
appliance so that it connects.
Confirm with OK.
The symbol will go out. Descaling
will continue.
During the descaling process the water
container must be emptied, rinsed out
and refilled with fresh water.
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Cleaning and care
An audible tone will sound again and
the will appear in the display approx.
11minutes before the end of the
descaling process.
Remove the water container and
empty it.
Rinse the water container thoroughly.
Fill the water container with 1 litre of
fresh tap water and push it into the
appliance so that it connects.
Confirm with OK.
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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Cleaning and care
Door
Removing the door
Prepare a suitable underlay for the
door, such as a soft cloth.
Before removing the door, the locking
clamps on both hinges have to be
released.
Open the door fully.
Danger of injury from the hinge
guides for the door.
The hinge guides can flip back
against the steam oven.
Never attempt to pull the door off the
hinge guides from a horizontal
position.
Raise the door up till it rests open.
Risk of damage to the door.
The door handle may break off and
the glass may be damaged.
The door should be gripped firmly at
the sides and not at the handle when
being removed.
Make sure that you lift the door off
evenly on both sides.
Release the locking clamps on the
hinges by pushing them down. Turn
them as far as they will go in an
angled position.
72
Hold the door on either side and pull
diagonally upwards from the hinge
guides.
Place the door on the previously
prepared surface.
Page 73
Refitting the door
Risk of damage to the door.
Make sure that the door goes back
on straight.
Hold the door securely at both sides
and carefully fit it back onto the hinge
guides.
Risk of damage to the door.
If the locking clamps are not locked,
the door could work loose resulting
in damage.
Ensure that the locking clamps are
locked after refitting the door.
Cleaning and care
Turn both locking clamps up as far as
they will go into a horizontal position.
Open the door fully.
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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 oven does not heat
up.
The fan can still be
heard after the
appliance has been
switched off.
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 oven cavity has been warmed up by a warming
drawer in operation underneath it.
Open the door and let the oven cool down.
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.
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Problem solving guide
Problem Possible cause and remedy
A humming sound can
be heard after switching
on the appliance, during
operation and after
switching off the
appliance.
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.
A whistling sound is
heard when the
appliance is switched
on again.
The symbol appears
in the display and an
audible tone may
sound.
The symbol and a
number between and
appear in the display.
h and are
flashing.
This is not a fault. It is made by water being pumped
through the system.
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.
Call Miele.
When the door is closed, the pressure has to
equalise, which can cause a whistling sound. This is
not a fault.
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
The appliance needs to be descaled.
Proceed as described in "Cleaning and care -
Descaling".
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Problem solving guide
Problem Possible cause and remedy
Communication fault
Switch the steam oven off and then back on again
after a few minutes.
If the same message appears again, call Miele.
and other fault codes Technical fault.
Switch the appliance off and call Miele.
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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
Solid cooking container
Gross capacity 4.0 litres / Useable
capacity 3.1 litres
325 x 265 x 65 mm (WxDxH)
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Optional accessories
DGGL 4
Perforated cooking container
Gross capacity 4.0 litres / Useable
capacity 3.1 litres
325 x 265 x 65 mm (WxDxH)
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)
DGGL 13
Perforated cooking container
Gross capacity 3.3 litres / Useable
capacity 2.0 litres
325 x 350 x 40 mm (W x D x H)
Lid for cooking containers
DGD 1/3
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)
78
Lid for 325 x 175 mm cooking
containers
DGD 1/2
Lid for 325 x 265 mm cooking
containers
Page 79
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.
Other accessories
DGG 21
Rack
For placing your own cooking
containers on.
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
Condensate tray for catching excess
moisture, can also be used as a
cooking container.
325x430x40mm (W x D x H)
Maximum capacity approx. 2.5 kg
325 x 260 x 60 mm (W x D x H)
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Safety instructions for installation
Incorrect installation can result in personal injury and damage
to property.
Before connecting the appliance to the mains supply, ensure that
the connection data on the data plate (voltage and frequency) match
the mains electricity supply. This data must correspond in order to
avoid the risk of damage to the appliance. Consult a qualified
electrician if in any doubt.
Do not connect the appliance to the mains electricity supply by a
multi-socket unit or an extension lead. These do not guarantee the
required safety of the appliance (e.g. danger of overheating).
The socket and on-off switch 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 container placed on the top shelf level.
Otherwise you may risk scalding or burning yourself with hot water
and food when taking containers out of the oven.
All dimensions in this instruction booklet are given in mm.
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PureLine front
ContourLine front
Detailed dimensions of oven front
*Glass front / **Metal front
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Building-in dimensions
Installation in a tall unit
a
Steam oven
b
Niche
c
Inlet for mains connection cable to the appliance
d
Recommended position for electrical socket. Important: Do not position directly
behind the appliance.
e
Mains connection cable, L = 2000 mm
*Glass front / **Metal front
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Building-in dimensions
Installation in a base unit
When building the appliance into a base unit underneath a cooktop, please also
observe the installation instructions for the cooktop as well as the building-in
depth required for the cooktop (see installation instruction manual for the
cooktop).
a
Steam oven
b
Niche
c
Inlet for mains connection cable to the appliance
d
Recommended position for electrical socket. Important: Do not position directly
behind the appliance.
e
Mains connection cable, L = 2000 mm
*Glass front / **Metal front
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Building-in dimensions
Installation in a tall unit in combination with an oven
a
Steam oven
b
Niche
c
Inlet for mains connection cable to the appliance
d
Recommended position for electrical socket. Important: Do not position directly
behind the appliance.
e
Mains connection cable, L = 2000 mm
f
Cut-out for ventilation (only necessary when installing above a pyrolytic oven)
g
Oven
*Glass front / **Metal front
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Installing the steam oven
A malfunction can occur if the
appliance is not correctly aligned.
For correct functioning of the steam
generator, please make sure that the
appliance is horizontally level. The
maximum deviation tolerated is 2°.
Push the appliance into position in
the niche and align it. Make sure that
the mains connection cable does not
get trapped or damaged when doing
so.
Installation
Secure the appliance left and right
using the wood screws supplied
(3.5mm x 25mm) to the sides of the
unit.
Connect the appliance to the mains
electricity supply.
Check the appliance for correct
function in accordance with the
operating instructions.
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Electrical connection
Connection must be made via a
switched socket. This will make it easier
for service technicians should the
appliance need to be repaired. The
electrical socket must be easily
accessible after installation.
Danger of injury!
Miele cannot be held liable for
unauthorised installation,
maintenance and repair work as this
can be dangerous to users.
Miele cannot be held liable for
damage or injury caused by incorrect
installation, maintenance or repair
work, or by an inadequate or faulty
earthing system (e.g. electric shock).
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 appliance is to be hard-wired,
an additional means of
disconnection must be provided for
all poles. When switched off, there
must be an all-pole contact gap of at
least 3mm in the switch (including
switch, fuses and relays). Connection
data is shown on the data plate. It
must match the mains electrical
supply.
After installation, ensure that all
electrical components are shielded
and cannot be accessed by users.
Total power output
See data plate.
Connection
AC 230 V, 50 Hz
The voltage and rated load are given on
the data plate. Please ensure these
match the household mains supply.
Residual current device
For extra safety, it is advisable to install
a residual current device (RCD), with a
trip current of 30mA.
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Replacing the mains connection cable
If the mains cable needs to be replaced,
it must be replaced with a special
connection cable, type H05VVF(pvc
insulated), available from Miele, in order
to avoid a hazard.
Electrical connection
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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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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 92
DG 6200
M.-Nr. 09 651 660 / 07en-AU, NZ
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