Operating and installation instructions
Steam oven
To avoid the risk of accidents or damage to the appliance it is essential
to read these instructions before it is installed and used for the first time.
en-GB M.-Nr. 09 568 120
Contents
Warning and Safety instructions.......................................................................... 6
Caring for the environment ................................................................................14
Guide to the appliance........................................................................................ 15
Steam oven front view........................................................................................... 15
Accessories supplied ............................................................................................ 16
Controls................................................................................................................ 17
Sensor controls ..................................................................................................... 18
Display................................................................................................................... 20
Symbols............................................................................................................21
Description of functions .....................................................................................22
Water container ..................................................................................................... 22
Condensate tray.................................................................................................... 22
Temperature .......................................................................................................... 22
Duration................................................................................................................. 22
Noises.................................................................................................................... 22
Heating-up phase.................................................................................................. 23
Cooking phase ...................................................................................................... 23
Steam reduction.................................................................................................... 23
Oven interior lighting ............................................................................................. 23
Before using for the first time ............................................................................ 24
General settings .................................................................................................... 24
Cleaning for the first time ...................................................................................... 25
Set the water hardness level ................................................................................. 26
Set the correct boiling point for water................................................................... 26
Main and sub-menus .......................................................................................... 27
Operation.............................................................................................................. 28
Simple operation ................................................................................................... 28
Interrupting operation............................................................................................ 29
Advanced operation .............................................................................................. 30
Switching on and off automatically .................................................................. 30
Sequence of an automatic programme............................................................ 31
Changing settings during a cooking programme............................................. 31
Cancelling cooking................................................................................................ 32
Automatic programmes...................................................................................... 33
List of food types................................................................................................... 33
To use an Automatic programme .......................................................................... 33
2
Contents
User programmes................................................................................................ 35
To create a User programme................................................................................. 35
To start a User programme.................................................................................... 37
To change User programmes................................................................................ 37
Change cooking stages.................................................................................... 37
Change name ...................................................................................................38
To delete User programmes.................................................................................. 39
Minute minder .................................................................................................40
To set the minute minder....................................................................................... 40
To change the duration ......................................................................................... 41
To cancel the duration .......................................................................................... 41
General notes....................................................................................................... 42
The advantages of cooking with steam ................................................................ 42
Suitable containers................................................................................................ 42
Cooking containers .......................................................................................... 42
Your own containers......................................................................................... 42
Condensate tray.................................................................................................... 42
Shelf level .............................................................................................................. 43
Frozen food............................................................................................................ 43
Temperature .......................................................................................................... 43
Duration................................................................................................................. 43
Cooking with liquid................................................................................................ 43
Your own recipes................................................................................................... 43
Steam cooking..................................................................................................... 44
Vegetables............................................................................................................. 44
Meat ...................................................................................................................... 47
Sausages............................................................................................................... 49
Fish........................................................................................................................ 49
Shellfish ................................................................................................................. 52
Mussels ................................................................................................................. 53
Rice ....................................................................................................................... 54
Pasta .................................................................................................................... 55
Dumplings ............................................................................................................. 56
Grain...................................................................................................................... 57
Dried pulses .......................................................................................................... 58
Hen's eggs ........................................................................................................... 60
Fruit ....................................................................................................................... 61
Menu cooking (cooking whole meals)................................................................... 62
Sous-vide (vacuum) cooking .............................................................................. 64
Reheating .............................................................................................................. 70
3
Contents
Special applications ............................................................................................ 72
Reheat ................................................................................................................... 72
Defrost................................................................................................................... 74
Bottling .................................................................................................................. 77
Extracting juice with steam ................................................................................... 80
Make yoghurt ........................................................................................................ 81
Prove dough.......................................................................................................... 82
Dissolve gelatine ................................................................................................... 83
Melt chocolate....................................................................................................... 83
Skinning vegetables and fruit................................................................................ 84
Apple storage ....................................................................................................... 84
Blanching............................................................................................................... 85
Sweat onions......................................................................................................... 85
Cook bacon........................................................................................................... 86
Disinfect items ...................................................................................................... 86
Heating damp flannels .......................................................................................... 87
Decrystallise honey ............................................................................................... 87
Making eierstich .................................................................................................... 87
Settings ................................................................................................................88
To open the Settings menu ................................................................................... 88
Changing and saving settings.......................................................................... 88
Settings overview .................................................................................................. 89
Language ........................................................................................................... 90
Time of day............................................................................................................ 90
Display.............................................................................................................. 90
Clock format..................................................................................................... 90
Setting the time ................................................................................................ 90
Date ....................................................................................................................... 90
Lighting.................................................................................................................. 91
Display brightness................................................................................................. 91
Acoustic tones....................................................................................................... 91
Melody.............................................................................................................. 91
Solo tone .......................................................................................................... 91
Keypad tone .......................................................................................................... 92
Units ...................................................................................................................... 92
Weight .............................................................................................................. 92
Temperature .....................................................................................................92
Keeping warm ....................................................................................................... 93
Steam reduction.................................................................................................... 93
Recommended temperatures................................................................................ 94
4
Contents
Safety .................................................................................................................... 94
System lock .................................................................................................94
Sensor lock ...................................................................................................... 95
Water hardness ..................................................................................................... 95
Showroom programme.......................................................................................... 96
Demo mode...................................................................................................... 96
Factory default....................................................................................................... 96
Note for test institutes ........................................................................................ 97
Cleaning and care ...............................................................................................98
Important information on cleaning and care ......................................................... 98
Appliance front ...................................................................................................... 99
Oven interior........................................................................................................ 100
Water container ................................................................................................... 100
Accessories ........................................................................................................ 100
Side runners ........................................................................................................ 101
Descaling............................................................................................................. 101
Door..................................................................................................................... 103
Problem solving guide ......................................................................................105
Optional accessories ........................................................................................107
Cooking containers ............................................................................................. 107
Cleaning and care products................................................................................ 109
Miscellaneous...................................................................................................... 109
Safety instructions for installation................................................................... 110
Detailed dimensions of oven front................................................................... 111
Building-in dimensions ....................................................................................112
Installation in a tall unit........................................................................................ 112
Installation in a base unit..................................................................................... 113
Installation in a tall unit in combination with an oven.......................................... 114
Installation.......................................................................................................... 115
Electrical connection ........................................................................................116
After sales service............................................................................................. 118
Contact in case of malfunction ........................................................................... 118
Data plate ............................................................................................................ 118
Warranty .............................................................................................................. 118
5
Warning and Safety instructions
This appliance complies with statutory safety requirements. Inappropriate use can, however, lead to personal injury and damage to
property.
To avoid the risk of accidents and damage to the appliance,
please read these instructions carefully before using it for the first
time. They contain important notes on installation, safety, use and
maintenance.
Miele cannot be held liable for damage caused by non-compliance
with these instructions.
Keep these instructions in a safe place and ensure that new users
are familiar with the contents. Pass them on to any future owner.
6
Warning and Safety instructions
Correct application
This steam oven is intended for use in domestic households and
similar working and residential environments.
This steam oven is not intended for outdoor use.
This steam oven is intended for domestic use only as described in
these operating instructions.
Any other usage is not supported by the manufacturer and could be
dangerous.
The steam oven can only be used by people with reduced phys-
ical, sensory or mental capabilities, or lack of experience and knowledge, if they are supervised whilst using it, or have been shown how
to use it in a safe way and recognise and understand the consequences of incorrect operation.
This steam oven is supplied with a special lamp to cope with par-
ticular conditions (e.g. temperature, moisture, chemical resistance,
abrasion resistance and vibration). This special lamp must only be
used for the purpose it is intended for. It is not suitable for room
lighting. Replacement lamps may only be fitted by a Miele authorised
person or by Miele Service.
7
Warning and Safety instructions
Safety with children
Activate the system lock to ensure that children cannot switch on
the steam oven inadvertently.
Children under 8 years of age must be kept away from the appli-
ance unless they are constantly supervised.
Children 8 years and older may only use the steam oven unsuper-
vised if they have been shown how to use it safely and recognise
and understand the consequences of incorrect operation.
Children must not be allowed to clean the steam oven unsuper-
vised.
Please supervise children in the vicinity of the steam oven and do
not let them play with it.
Danger of suffocation. Packaging, e.g. plastic wrappings, must be
kept out of the reach of babies and children. Whilst playing, children
could become entangled in packaging or pull it over their head and
suffocate.
Danger of burning. Children's skin is far more sensitive to high
temperatures than that of adults. 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 door can support a maximum weight of 8kg.
Do not let children sit on the door, lean against it or swing on it. They
could injure themselves.
8
Warning and Safety instructions
Technical safety
Unauthorised installation, maintenance and repairs can cause
considerable danger for the user. Installation, maintenance and repairs must only be carried out by a Miele authorised technician.
Never use a damaged steam oven. It could be dangerous. Check
it for visible signs of damage before using it.
Reliable and safe operation of this steam oven can only be as-
sured if it has been connected to the mains electricity supply.
The electrical safety of this appliance can only be guaranteed
when correctly earthed. It is essential that this standard safety requirement is met. If in any doubt please have the electrical installation tested by a qualified electrician.
Before connecting the appliance to the mains supply, ensure that
the connection data on the data plate (voltage and frequency) match
the mains electricity supply.
This data must correspond in order to avoid the risk of damage to
the appliance. Consult a qualified electrician if in any doubt.
Do not connect the steam oven to the mains electricity supply by
a multi-socket adapter or an extension lead. These do not guarantee
the required safety of the appliance (fire hazard).
For safety reasons, this steam oven may only be used when it has
been built in. This is necessary to ensure that all electrical components are shielded.
This steam oven must not be used in a non-stationary location
(e.g. on a ship).
Never open the casing of the appliance. Tampering with electrical
connections or components and mechanical parts is highly dangerous to the user and can cause operational faults.
9
Warning and Safety instructions
While the appliance is under guarantee, repairs should only be un-
dertaken by a Miele authorised service technician. Otherwise the
guarantee is invalidated.
Miele can only guarantee the safety of the appliance when genu-
ine original Miele replacement parts are used. Faulty components
must only be replaced by Miele spare parts.
If the plug is removed from the connection cable or if the cable is
supplied without a plug, the appliance must be connected to the
electrical supply by a suitably qualified electrician.
If the connection cable is damaged, it must be replaced with a
special connection cable typeH05VV-F (PVC insulated), available
from Miele.
During installation, maintenance and repair work, the appliance
must be disconnected from the mains electricity supply.
If the steam oven is installed behind a furniture panel (e.g. a door),
ensure that the door is never closed whilst the steam oven is in use.
Heat and moisture can build up behind a closed furniture panel 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.
10
Warning and Safety instructions
Correct use
Danger of burning. The steam oven becomes hot when in use.
You could burn yourself on the heating elements, oven interior,
cooked food, oven accessories or hot steam.
Wear oven gloves when placing food in the oven or removing it and
when adjusting oven shelves etc. in a hot oven.
Take care when putting cooking containers into the oven or removing
them not to spill the contents.
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 jars
and 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 oven to be kept hot can dry out and the
moisture released can lead to corrosion damage in the appliance. Do
not use the steam oven for keeping food warm and do not use
utensils in the appliance which could corrode.
You could injure yourself on the open steam oven door or trip over
it. Avoid leaving the door open unnecessarily.
The door can support a maximum weight 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 cavity. The steam oven could get damaged.
11
Warning and Safety instructions
When using a small electrical appliance, e.g. a hand-held blender,
near the steam oven, care should be taken that the cable of the appliance cannot get trapped by the steam oven door. The insulation
on the cable could become damaged, giving rise to an electric shock
hazard.
12
Warning and Safety instructions
Cleaning and care
Do not use a steam cleaning appliance to clean this appliance.
The steam could reach electrical components and cause a short circuit.
Scratches on the door glass can result in the glass breaking. Do
not use abrasive cleaners, hard sponges, brushes or sharp metal
tools to clean the door glass.
The side runners can be removed for cleaning purposes (see
"Cleaning and care").
Ensure that they are replaced correctly and do not use the oven
without them fitted.
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 to stainless steel surfaces inside the cabinet.
Accessories
Only use genuine original Miele accessories and spare parts with
this appliance. Using accessories or spare parts from other manufacturers will invalidate the warranty and Miele cannot accept liability.
13
Caring for the environment
Disposal of the packing material
The packaging is designed to protect
the appliance from damage during
transportation. The packaging materials
used are selected from materials which
are environmentally friendly for disposal
and should be recycled.
Recycling the packaging reduces the
use of raw materials in the manufacturing process and also reduces the
amount of waste in landfill sites.
Disposing of your old appliance
Electrical and electronic appliances often contain valuable materials. They
also contain 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, or contact your dealer or
Miele for advice. You are also responsible (by law, depending on country) for
deleting any personal data that may be
stored on the appliance being disposed
of. Please ensure that your old appliance poses no risk to children while being stored prior to disposal.
14
Steam oven front view
Guide to the appliance
a
Controls
b
Ventilation outlet
c
Automatic door release for steam re-
duction
d
Door seal
e
Suction tube
f
Compartment for water container
g
Water container
h
Drip channel
i
Floor heater
j
Temperature sensor
k
Side runners
l
Steam inlet
15
Guide to the appliance
Accessories supplied
The accessories supplied with your appliance as well as a range of optional
ones are available to order from Miele
(see "Optional accessories").
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 1.5 litres / Usable capacity 0.9 litres
325 x 175 x 40 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 / Usable capacity 1.7 litres
325 x 265 x 40 mm (W x D x H)
16
a
Recessed On/Off button
For switching the appliance on and off
b
Sensor controls
For selecting oven functions
c
Display
Displays time of day and information for operation
d
sensor
To go back one step at a time
e
OK sensor
For confirming input
f
Sensors
For setting values and scrolling through options
g
sensor
For setting the minute minder
h
sensor
For switching the oven interior lighting on and off
i
sensor
For accessing settings
j
Optical interface
(for Miele service technician use only)
Controls
17
Controls
Sensor controls
The sensors react to touch. Each touch is confirmed with a keypad tone. This
keypad tone can be switched off (see "Settings – Keypad tone").
Functions
Steam cooking
Reheating
Defrosting
Automatic programmes
User programmes
Further programmes
Sensor Function Notes
To go back a step
OK For selecting func-
tions and saving
settings
For scrolling
through lists and
for changing values
Functions highlighted in the display can be selected by touching OK. The selected function can
then be changed.
Confirm with OK to save changes.
If information appears in the display select OK to
confirm the message.
The arrow sensors are used for scrolling up or
down a list. Each option is highlighted as you
scroll through them. The option you want must be
highlighted before you can select it.
Values which are highlighted can be increased or
decreased using the arrow sensors.
18
Sensor Function Notes
For setting the
minute minder
For switching the
oven interior lighting on and off
For accessing set-
tings
If the time of day is visible you can enter a minute
minder duration at any time, e.g. when boiling
eggs on the hob (see "Minute minder ").
If the display is dark, this sensor will not react until
the steam oven is switched on.
If the time of day display is visible, the oven interior lighting can be switched on and off by
touching the sensor, for example when cleaning
the oven.
If the display is dark, the sensor will not react
until the steam oven is switched on.
The oven interior lighting switches off after
15seconds during a cooking process or remains
constantly switched on, depending on the setting
selected.
Touching the sensor when the steam oven is
switched on will bring up a list of settings.
If the display is dark, the sensor will not react
until the steam oven is switched on.
During a cooking process you can alter the temperature or set a cooking duration after touching
this sensor.
Controls
19
Controls
Display
The display is used for showing the time of day or information about functions,
temperatures, cooking durations, automatic programmes, user programmes and
settings.
Information or a list of options will appear in the display depending on the function
selected and/or touching the sensor.
After switching the steam oven on with the On/Off sensor you will be prompted
to Select function.
If you have not selected a function, the list of options will appear in the display
when you touch the sensor.
After selecting a function (except for ), a list of options for that function will appear in the display when you touch the sensor.
To select an option scroll through the list with the and arrow sensors until
the option you want is highlighted.
Then confirm the selection with OK.
20
Controls
Symbols
The following symbols may appear in the display:
Symbol Explanation
The end of a list is indicated by a dotted line. By scrolling down
A tick indicates the option which is currently selected.
This symbol indicates that there is additional information and ad-
Minute minder
Some settings, e.g. display brightness and buzzer volume are se-
If two or three options are available arrows will appear on the
right hand side of the display. Use these to scroll through the list.
Available options are highlighted one after the other.
If more than three options are available, a bar will appear on the
right-hand side of the display. Use this to scroll through the list.
further, you reach the beginning of the list again.
vice about using the oven. Select OK to access the information.
lected using a bar chart.
21
Description of functions
Water container
The maximum water level is 2.0 litres,
the minimum 0.5 litres. 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
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
Some functions have a default recommended temperature. This recommended temperature can be altered within
the given range for the programme or
programme stage in use, or for every
time that programme is used (see "Settings - Recommended temperatures").
Temperatures can be changed in 5°C
steps, or in 1°C steps for Sous-vide
cooking.
Duration
You can set a duration between
1minute (0:01) and 10hours (10:00). If
the duration exceeds 59minutes you
have to enter it in hours and minutes.
Example: duration 80minutes = 1:20.
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.
22
Description of functions
Heating-up phase
During the heating-up phase the display
will show the temperature in the cooking compartment and Heating phase as it
rises in all programmes except Auto-
matic programmes, Descale).
When cooking with steam, the duration
of the heating-up phase will depend on
the quantity and the temperature of the
food. In general the heating-up phase
will last for approx. 5 minutes. The duration will be longer if you are cooking
refrigerated or frozen food.
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.
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. Steam reduction will appear in
the display. The door will then close
again automatically.
Oven interior lighting
For energy saving reasons, the oven
compartment lighting has been set at
the factory to go out after the programme has begun.
If you want it to stay on all the time the
oven is on you will need to alter the default setting (see "Settings - Lighting").
If the door is left open at the end of a
cooking programme the oven lighting
will switch off automatically after
5minutes.
The lighting can be switched on for
15seconds by pressing the button
on the control panel.
Steam reduction can be switched off if
you wish (see "Settings - Steam reduction"). If switched off there will be a lot
of steam emitted from the cabinet when
the door is opened.
23
Before using for the first time
General settings
The steam oven must not be op-
erated until it has been correctly installed in its housing unit.
The steam oven will switch on automatically when it is connected to the
electricity supply.
Welcome screen
A welcome greeting is displayed. You
will then be asked to select some basic
settings which are needed before the
appliance can be used.
Follow the instructions in the display.
Set the language
Scroll through the list until the lan-
guage you want is highlighted.
Confirm with OK.
Select the location
Scroll through the list until the
location you want is highlighted.
Confirm with OK.
Set the date
Set the year, month and then the day.
Confirm each with OK.
Set the time of day
Set the hours and the minutes.
Confirm each with OK.
The time of day can be displayed in 12
hour format (see "Settings - Time of
day - Clock format").
24
Before using for the first time
Time of day display
You will then be asked how you want
the time of day to show in the display
when the steam oven is switched off
(see "Settings - Time of day - Display"):
– On
The time always shows in the display.
– Off
The display appears dark to save energy. Some functions are limited.
– Night dimming
The time only shows in the display
between 5:00 and 23:00. It switches
off at night to save energy.
Scroll through the list until the option
you want is highlighted.
Confirm with OK.
Some information about energy consumption will appear in the display.
Confirm with OK.
Set up successfully completed will appear.
Please stick the extra data plate for
the appliance supplied with this documentation in the space provided in
the "After sales service" section of
this booklet.
Remove any protective wrapping and
stickers.
The appliance has undergone a function test in the factory. Residual water
from this testing may have trickled
back into the cabinet during transportation.
Cleaning for the first time
Water container
Take the water container out of the
appliance and rinse it by hand.
Accessories / Oven interior
Take all accessories out of the oven.
Wash the accessories in a mild solu-
tion of washing-up liquid and hot water or in the dishwasher.
Confirm with OK.
The steam oven is ready for use.
If you have selected the wrong language by mistake proceed as described in "Settings - Language ".
The interior of the steam oven has
been treated at the factory with a conditioning agent.
To remove this, clean the oven in-
terior with a mild solution of washingup liquid and hot water.
25
Before using for the first time
Set the water hardness level
The steam oven is set ex-works for Hard
water. It must be adjusted to local water
hardness to ensure trouble-free operation and to ensure that descaling is carried out at the correct interval. The
harder the water, the more often it will
need to be descaled.
Check the hardness of your local wa-
ter supply and adjust the water hardness as necessary (see "Settings Water hardness").
Set the correct boiling point for water
Before cooking food for the first time,
you must set the boiling point for water,
as this varies depending on the altitude
the appliance is located at. This procedure also flushes out the waterways.
This process must be carried out to
ensure efficient functioning of your
appliance.
Run the Steam cooking pro-
gramme at 100°C for 15minutes.
Proceed as described in "Operation".
Set the correct boiling point for water following a house move
If you move house, the appliance will
need to be re-set 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").
26
Main and sub-menus
Function / menu Recommended tem-
Temperature range
perature
Steam cooking
Suitable for all types of food, bottling, juicing, special applications
and menu cooking
Reheat
For gentle reheating of cooked
food
Defrost
For gentle defrosting of frozen food
Automatic programmes
100°C 40–100°C
100°C 80–100°C
60°C 50–60°C
This option will bring up a list of all Automatic programmes available on this oven
User programmes
You can save your own cooking processes with this option
Further programmes
Sous-vide
For cooking food in a vacuum
sealing bag
Blanching
Bottling
65°C 45–90°C
– –
90°C 80–100°C
Disinfect items
Prove dough
Cook vegetables
Cook fish
Cook meat
Settings
For changing default settings
Descale
– –
– –
100°C 90–100°C
85°C 75–100°C
100°C 90–100°C
– –
– –
27
Operation
Simple operation
Switch the steam oven on using .
Select function appears in the display.
Only use cold mains tap water
(less than 20°C). Never use distilled
or mineral water or other liquids.
Fill the water container and push it
into the appliance until it connects.
Place the food in the oven.
Select.
Set the temperature appears in the dis-
play.
Change the recommended temperat-
ure if necessary.
The recommended temperature will be
automatically accepted within a few
seconds.
If required, select to go back to the
temperature selection option (see
"Changing the temperature").
If you are cooking at a temperature
above approx. 80°C, Steam reduction
will appear in the display shortly before the end of the cooking time and
the door will automatically open a
little.
At the end of the cooking duration
– Prog. finished appears in the display,
– the fan remains switched on,
– a tone or melody will sound (see
"Settings - Acoustic tones")
You have the option of saving your
settings as a User programme (see
"User programmes") or increasing the
cooking duration via .
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.
Confirm with OK.
Set the duration will appear in the display.
Set the cooking duration. Any time
between 1minute and 10hours can
be set.
Confirm with OK.
The cooking process begins. The steam
generator, lighting and fan switch on.
28
Wait until Steam reduction goes out in
the display before opening the door
and removing the food.
Switch the steam oven off using .
A new cooking programme 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.
Operation
Remove and empty the water con-
tainer.
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
If water needs replenishing during the
programme a tone will sound and a reminder to refill the container will appear
in the display.
Remove the water container and fill it
with fresh tap water.
Push the water container into the ap-
pliance until it connects.
Operation will continue.
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.
Use oven gloves when placing food
in the oven or removing it and when
adjusting oven shelves etc. in a hot
oven
Operation will resume when the door is
closed.
When the door is closed, the pressure
has to equalise, which can cause a
whistling sound.
The oven will heat up again and the display will show the temperature of the
cooking compartment as it rises.
Once the set temperature has been
reached, the display will change to
show the cooking duration remaining as
it counts down.
The cooking programme will finish
early if the door is opened in the last
minute of cooking (55seconds duration remaining).
29
Operation
Advanced operation
Setting further durations
You have placed the food in the oven,
selected a temperature and a duration.
Touch .
Further options will appear in the display which you can select or change for
your programme:
– Ready at
– Start at
You can set the programme to switch
off or on and off automatically by setting Ready at or Start at.
– Ready at
You specify the time you want cooking to stop.
– Start at
You specify the time you want cooking to start.
Cooking results can be impaired if
there is a long delay between the
food being placed in the oven and
the start of cooking. Fresh food can
change colour and even deteriorate.
If the temperature in the oven is too
high, e.g. just after another programme, you will not be able to use
this function. Ready at / Start at will not
appear in the display if this is the
case. Open the oven door until the appliance has cooled down.
Switching on and off automatically
To switch a cooking programme on and
off automatically you have a choice of
how to enter the time parameters:
– Duration and Ready at
– Duration and Start at
Example: it is 11:45. The food takes 5
minutes to cook and should be ready at
12:30.
Touch .
Scroll through the list until Duration is
highlighted.
Confirm with OK.
Set "00:05" and confirm with OK.
Scroll through the list until Ready at is
highlighted.
Confirm with OK.
Scroll through the list until Change is
highlighted.
Confirm with OK.
Set "12:30" and confirm with OK.
Start at is calculated automatically. The
cooking duration entered is added to
the heating-up time calculated by the
steam oven.
Start at 12:18 appears in the display.
The cooking programme will start automatically at this time.
30
Operation
Sequence of an automatic programme
Up until the start the function, the se-
lected temperature, Start at and the start
time will appear in the display.
After the start during the heating-up
phase you can follow the temperature
increasing in the display. When the required temperature is reached a tone or
a melody will sound (see "Settings Acoustic tones").
After the heating-up phase you can
follow the time counting down in the
display. The last minute counts down in
seconds.
Shortly before the end of the cooking
duration if you are cooking at a tem-
perature above approx. 80°C, Steam re-
duction will appear in the display and the
door will automatically open a little.
At the end the steam generator will
switch off. A tone or melody will sound
(see "Settings - Acoustic tones"). Prog.
finished will appear in the display.
You have the option of saving your
settings as a User programme (see
"User programmes") or increasing the
cooking duration via .
Changing settings during a cooking programme
Touch .
The following will appear in the display:
– Temperature
– Duration
– Ready at
– Start at
If the temperature in the oven is too
high Ready at and Start at are not displayed.
Changing the temperature
Scroll through the list until Temperat-
ure is highlighted.
Confirm with OK.
Change the temperature.
Confirm with OK.
The programme will restart with the new
temperature.
You can permanently reset the recommended temperature to suit your personal cooking preferences. (See "Settings - Recommended temperatures").
31
Operation
Changing the cooking duration
Scroll through the list until Duration is
highlighted.
Confirm with OK.
Change the duration.
Confirm with OK.
The programme will restart with the new
duration.
Changing the finish time
Scroll through the list until Ready at is
highlighted.
Confirm with OK.
Scroll through the list until Change is
highlighted.
Confirm with OK.
Change the duration.
Confirm with OK.
Start at will be automatically recalcu-
lated. The programme will finish at the
time set.
Deleting a finish time
Scroll through the list until Ready at is
highlighted.
Confirm with OK.
Scroll through the list until Delete is
highlighted.
Changing the function
You can change the cooking function
during operation.
Select the function you want.
Change function? appears in the display.
Select Yes.
Confirm with OK.
The new function will appear in the display together with its recommended
temperature.
Change the temperature if necessary.
Confirm with OK.
Change the cooking duration if ne-
cessary.
Confirm with OK.
If you want to change to the Sous-vide
function, first you have to cancel the
cooking process.
Cancelling cooking
Touch .
Cancel cooking? appears in the display.
Select Yes.
The steam generator and lighting will
switch off and any set durations will be
deleted.
Confirm with OK.
The cooking finish time is deleted. The
programme will start using the duration
set.
32
Automatic programmes
Your steam oven has a wide range of
Automatic programmes to enable you
to achieve excellent results with ease.
Simply select the appropriate programme for the type of food you are
cooking and follow the instructions in
the display.
List of food types
Automatic programmes are accessed
via.
– Vegetables
– Fish
– Rice
– Hen's eggs
– Fruit
– Shellfish
– Special
To use an Automatic programme
Select.
A list of food types will appear in the
display.
Select the food category.
Confirm with OK.
The Automatic programmes available
for the food type selected will then appear.
Select the Automatic programme that
you want.
Confirm with OK.
Each step you need to take before
starting the Automatic programme will
appear in the display.
In some programmes you will be
prompted on when to add food to the
oven. Follow and confirm these instructions.
33
Automatic programmes
Notes on use
– The degree of doneness and brown-
ing levels are shown in a bar with
seven segments. The factory default
is always the middle setting. It will be
highlighted. To change the setting
simply move the highlighting to the
left or the right.
– The weight entry in the Automatic
programmes refers to the weight per
piece. For example, you can cook
just one piece of salmon weighing
250g or 10 pieces of salmon, each
weighing 250g at the same time.
– The oven interior needs to be at room
temperature before starting an Automatic programme.
– When placing food in an already hot
steam oven, be very careful when
opening the door. Hot steam can escape. Step back from the steam oven
and wait until the steam has dissipated. When putting cooking containers or the condensate tray into the
oven or taking them out, take care
not to spill the contents. Avoid contact with hot steam, and do not touch
the hot oven interior walls. Danger of
burning and scalding.
– If by the end of an Automatic pro-
gramme the food is not cooked
enough, select Continue cooking.
– Automatic programmes can also be
saved as User programmes via .
– For some Automatic programmes the
start time can be delayed using Start
at or Ready at.
– To end an automatic programme
early, you do not need to switch the
steam oven off completely. Touch .
When Cancel cooking? appears, select
Yes.
34
User programmes
You can create and save up to 20 of
your own programmes.
– Each one can have up to 10 cooking
stages. This enables you to save your
favourite or most frequently used recipes very accurately. You can save
individual settings for each stage.
– You can enter the name of the pro-
gramme for your recipe.
When you next select the programme it
will start automatically.
There are different ways of creating a
User programme:
– At the end of an Automatic pro-
gramme, save it as a User programme.
– After running a programme with a set
duration, save it.
Then name the programme.
To create a User programme
Select.
The first time you create a User programme Create programme will appear in
the display.
Confirm with OK.
If User programmes already exist, the
programme names will appear with Edit
programme underneath them.
Scroll through the list until Edit pro-
gramme is highlighted.
Confirm with OK.
Create programme will be highlighted.
Confirm with OK.
You can now specify the settings for
cooking stage 1.
Follow the instructions in the display:
Select and confirm the cooking func-
tion, temperature and duration.
Settings for the 1st cooking stage have
now been set.
You can add additional cooking stages,
e.g., if you would like to continue cooking at a different temperature:
Select and confirm Add cooking stage
and proceed as for the first cooking
stage.
When all necessary cooking stages
have been set, scroll through the list
until Finish programme is highlighted.
Confirm with OK.
35
User programmes
A summary or your settings will appear
in the display.
Check the settings and confirm with
OK.
Scroll through the list until Save is
highlighted.
Confirm with OK.
Enter the programme name.
The following symbols will appear next
to the alphabet:
Sym-
Meaning
bol
␣ Space
Alphabet in upper case
Alphabet in lower case
Numerals 0 to 9 and hyphen
Confirm the programme name
Scroll through the list until the char-
acter you want is highlighted.
Confirm with OK.
A message will appear in the display
confirming that the programme has
been saved.
Confirm with OK.
You can start the saved programme immediately, delay the start or change the
cooking stages.
The option Change cooking stages is described in "To change User programmes".
The letter or number you have selected
will appear in the top line of the display.
Select the rest of the letters or num-
bers for your programme name.
A maximum of 10 characters can be
used.
You can delete the characters one at a
time with .
Once you have entered the pro-
gramme name scroll through the list
until is highlighted.
Confirm with OK.
36
User programmes
To start a User programme
Place the food in the oven.
Select.
The programme names will appear in
the display and Edit programme underneath.
Scroll through the list until the pro-
gramme you want is highlighted.
Confirm with OK.
You can start the saved programme immediately, delay the start or display the
cooking stages.
– Start now
The programme will start straight
away and the oven heating will
switch on.
– Start at
You specify the time you want cooking to start.
– Ready at
You specify the time you want cooking to stop.
– Change cooking stages
You can change the specified settings for a cooking stage or add more
cooking stages to the programme
(see "To change User programmes").
Scroll through the list until the func-
tion you want is highlighted.
Confirm with OK.
The programme will start according to
the specified start or finish time.
To change User programmes
Change cooking stages
Cooking stages in an Automatic programme that you have renamed as a
User programme cannot be changed.
Select.
The programme names will appear in
the display and Edit programme underneath.
Scroll through the list until the pro-
gramme you want is highlighted.
Confirm with OK.
Scroll through the list until Change
cooking stages is highlighted.
Confirm with OK.
Cooking stage 1 is highlighted. You can
change the specified settings for one
cooking stage or add cooking stages to
the programme.
Scroll through the list until the cook-
ing stage you want or Add cooking
stage is highlighted in the display.
Confirm with OK.
Change the programme as you wish
(see "To create a User programme").
Confirm with OK.
A summary or your settings will appear
in the display.
Check the settings and confirm with
OK.
Scroll through the list until Save is
highlighted.
Confirm with OK.
37
User programmes
Change the name if necessary (see
"To create a User programme") and
scroll through the list until is highlighted.
Confirm with OK.
A message will appear in the display
confirming that the programme has
been saved.
Confirm with OK.
The changes to your programme will be
saved.
Change name
Select.
The programme names will appear in
the display and Edit programme underneath.
Scroll through the list until Edit pro-
gramme is highlighted.
Confirm with OK.
Scroll through the list until Change
programme is highlighted.
Confirm with OK.
Scroll through the list until the pro-
gramme you want is highlighted.
Confirm with OK.
Scroll through the list until Change
name is highlighted.
Confirm with OK.
Change the name (see "To create a
User programme").
38
After entering a new name, scroll
through the list until is highlighted.
Confirm with OK.
A message will appear in the display
confirming that the name has been
saved.
Confirm with OK.
To delete User programmes
Select.
The programme names will appear in
the display and Edit programme underneath.
Scroll through the list until Edit pro-
gramme is highlighted.
Confirm with OK.
Scroll through the list until Delete pro-
gramme is highlighted.
Confirm with OK.
Scroll through the list until the pro-
gramme you want is highlighted.
Confirm with OK.
Delete ? appears in the display.
Scroll through the list until Yes is high-
lighted.
User programmes
Confirm with OK.
The programme will be deleted.
You can delete all User programmes at
once (see "Settings - Factory default User programmes").
39
Minute minder
The minute minder can be used to time
other activities in the kitchen, e.g. boiling eggs.
The minute minder can also be used at
the same time as a cooking programme
in which the start and finish times have
been set, e.g. as a reminder to stir a
dish or add seasoning etc.
A maximum minute minder duration of
9hours, 59minutes and 55seconds
can be set.
To set the minute minder
If you want to use the minute minder
and Time| Show| Off has been set, you
will need to switch the steam oven on
before you can set the minute minder.
The minute minder can then be seen
counting down in the display when the
steam oven is switched off.
Example: You want to boil some eggs
and set a minute minder duration of 6
minutes and 20 seconds.
Confirm with OK.
The duration counts down in the display
when the oven is switched off.
If a cooking programme is being run at
the same time the minute minder duration will appear in the bottom of the display.
At the end of the minute minder duration
– will flash in the display,
– the display will show the time count-
ing upwards,
– a tone or melody will sound (see
"Settings - Acoustic tones")
Touch to switch off acoustic and
optical signals.
Touch .
0:00:00 will appear in the display
(h:min:sec). The hour block will light up.
Confirm with OK.
The hours are saved and the minutes
block will light up.
Touch one of the arrow sensors re-
peatedly until "06" appears.
Confirm with OK.
The minutes are saved and the seconds
block will light up.
Touch one of the arrow sensors re-
peatedly until "20" appears.
40
To change the duration
Touch.
Minute minder appears in the display and
Change is highlighted.
Confirm with OK.
Set a new minute minder duration.
Confirm with OK.
The altered minute minder duration will
start to count down immediately.
To cancel the duration
Touch.
Minute minder appears in the display and
Change is highlighted.
Scroll through the list until Delete is
highlighted.
Confirm with OK.
Minute minder
The minute minder duration is now cancelled.
41
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 cooking.
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 so 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.
42
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 using more than one deep container at the same time it is best to offset them on their runners and to leave
at least one level free in between them.
Always insert cooking containers and
the rack between the rails of the side
runners so that they cannot tip.
Frozen food
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 the warming drawer is in use the
oven cavity in the steam oven can get
up to 40°C. If, in this case, you set a
temperature of 40°C, no steam will be
produced because the oven cavity is
too warm.
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. 1 kg of potatoes will
take the same time to cook as 500 g.
The durations given in the charts are
guidelines only. We recommend selecting the shorter cooking duration quoted
to start with. If food is not cooked sufficiently after the shorter time it can be
put back in the oven and cooked for
longer.
Cooking with liquid
When cooking with liquid only fill the
cooking container ²/₃full to prevent the
liquid spilling when the cooking container is removed from the oven.
Your own recipes
Food which is cooked 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.
43
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 they have
been frozen together in a block.
Frozen and fresh vegetables which take
the same length of time to cook can be
cooked together.
Break up vegetables that have frozen
together in a lump and follow instructions on the packaging regarding cooking duration.
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 3-5cm
deep. When cooking large quantities divide the food between 2 or 3 shallow
containers rather than using one deep
one.
Shelf level
To avoid any colour transfer when cooking vegetables with a distinctive colour
(e.g. beetroot) in a perforated container,
do not place other food underneath the
perforated container.
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. 17minutes
firm potatoes, cut in half
= approx. 21minutes
Settings
| Vegetables | ... | Steam cooking
or
| Cook vegetables
or
Temperature: 100 °C
Duration: see chart
Different types of vegetables which take
the same length of time to cook can be
cooked together.
Use solid containers for vegetables
which are cooked in liquid.
44
Steam cooking
The durations given in the chart are guidelines for fresh vegetables. We recommend selecting the shorter cooking duration quoted. If food is not cooked sufficiently after the shorter duration it can be put back in the oven and cooked for
longer.
Vegetables [min]
Artichokes 32–38
Cauliflower, whole 27–28
Cauliflower, florets 8
Beans, green 10–12
Broccoli, florets 3–4
Chantenay carrots, whole 7–8
Chantenay carrots, halved 6–7
Chantenay carrots, chopped 4
Chicory, halved 4–5
Chinese cabbage, chopped 3
Peas 3
Fennel, halved 10–12
Fennel, cut into strips 4–5
Curly kale, chopped 23–26
Firm potatoes, peeled
whole
halved
quartered
Fairly firm potatoes, peeled
whole
halved
quartered
Floury potatoes, peeled
whole
halved
quartered
Kohlrabi, cut into batons 6–7
27–29
21–22
16–18
25–27
19–21
17–18
26–28
19–20
15–16
45
Steam cooking
Vegetables [min]
Pumpkin, diced 2–4
Corn on the cob 30–35
Chard, chopped 2–3
Peppers, diced / cut into strips 2
New potatoes, firm 30–32
Mushrooms 2
Leeks, sliced 4–5
Leeks, halved lengthwise 6
Romanesco, whole 22–25
Romanesco, florets 5–7
Brussels sprouts 10–12
Beetroot, whole 53–57
Red cabbage, chopped 23–26
Black salsify, whole 9–10
Celeriac, cut into batons 6–7
Green asparagus 7
White asparagus 9–10
Main crop carrots, chopped 6
Spinach 1–2
Spring cabbage, chopped 10–11
Celery, chopped 4–5
Swede, chopped 6–7
White cabbage, chopped 12
Savoy cabbage, chopped 10–11
Courgettes, sliced 2–3
Sugar snap peas 5–7
Duration
46
Steam cooking
Meat
Fresh
Prepare the meat in the usual way.
Frozen
Meat should be thoroughly defrosted
before cooking in the steam oven (see
"Defrosting").
Preparation
For meat which needs to be seared before being cooked, e.g. for a stew, sear
the meat in a pan on the hob first.
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
500g which is 10 cm thick will take
longer to cook than a piece of meat
weighing 500g which is 5 cm thick.
Tips
– Use a perforated container to retain
the juices 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 fowl, back or top rib and meat
bones can be used to make stock.
Place the meat together with some
mixed vegetables in a solid cooking
container and add cold water and
cook. The longer the cooking duration, the stronger the stock.
Settings
| Cook meat
or
Temperature: 100 °C
Duration: see chart
47
Steam cooking
The durations given in the charts are guidelines only. We recommend selecting the
shorter cooking duration quoted to start with. If food is not cooked sufficiently
after the shorter time it can be put back in the oven and cooked for longer.
Meat [min]
Leg steak, covered with water 110–120
Knuckle 135–140
Chicken breast 8–10
Shank 105–115
Top rib, covered with water 110–120
Veal cutlets 3–4
Gammon slices 6–8
Lamb stew 12–16
Poularde 60–70
Turkey roulade 12–15
Turkey escalope 4–6
Brisket, covered with water 130–140
Beef stew 105–115
Boiling fowl, covered with water 80–90
Boiled topside 110–120
Duration
48
Steam cooking
Sausages
Settings
Temperature: 90°C
Duration: see chart
Sausages [min]
Frankfurters 6–8
Bologna sausages 6–8
Veal sausages 6–8
Duration
Fish
Fresh
Prepare fresh fish in the usual way, i.e.
clean, gut and fillet.
Frozen food
Fish does not need to be fully 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 with
salt 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.
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 condensate tray/universal
tray (depending on model) to catch any
liquid and so avoid any transfer of
tastes to other food.
49
Steam cooking
Temperature
85 °C – 90 °C
For gently cooking delicate types of
fish, such as sole.
100 °C
For cooking firmer types of fish, e.g.
cod and salmon.
Also for cooking fish in sauce or stock.
Duration
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
3 cm thick piece of fish weighing 500 g
will take longer to cook than a 2 cm
thick piece of fish weighing 500 g.
The longer fish cooks, the firmer its
flesh will become. Use the cooking durations given in the chart. If you find that
the fish is not cooked sufficiently only
cook it for a few minutes more.
When cooking fish in sauce or stock,
we recommend that you increase the
cooking duration quoted by a few
minutes.
– 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. (Follow
recipe instructions for the ratio of water to vinegar).
Settings
| Fish | ... | Steam cooking
or
| Cook fish
or
Temperature: see chart
Duration: see chart
Tips
– Adding herbs and spices, such as
dill, will help bring out the full flavour
of the fish.
– Cook large fish in the swimming posi-
tion. To help maintain the shape of
the fish, place a small cup or similar
upside down in the cooking container, and arrange the fish bellyside
down over the cup.
50
Steam cooking
The cooking durations given in the chart are guidelines for fresh fish. We recommend selecting the shorter cooking duration quoted. If food is not cooked sufficiently after the shorter duration it can be put back in the oven and cooked for
longer.
Fish [°C] [min]
Eel 100 5–7
Perch fillet 100 8–10
Seabream fillet 85 3
Trout, 250 g 90 10–13
Halibut fillet 85 4–6
Atlantic cod fillet 100 6
Carp, 1.5 kg 100 18–25
Salmon fillet 100 6–8
Salmon steak 100 8–10
Salmon trout 90 14–17
Coley fillet 85 3
Rose fish fillet 100 6–8
Haddock fillet 100 4–6
Plaice fillet 85 4–5
Monk fish fillet 85 8–10
Sole fillet 85 3
Turbot fillet 85 5–8
Tuna fillet 85 5–10
Pikeperch fillet 85 4
Temperature / Duration
51
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.
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
| Shellfish | ... | Steam cooking
or
Temperature: see chart
Duration: see chart
[°C] [min]
Crevettes 90 3
Prawns 90 3
King prawns 90 4
Small shrimps 90 3
Lobster 95 10–15
Large shrimps 90 3
Temperature / Duration
52
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 food
Defrost frozen mussels before cooking.
Duration
The longer mussels are cooked, the tougher they become. Use the cooking durations given in the chart.
Settings
Temperature: see chart
Duration: see chart
[°C] [min]
Barnacles 100 2
Cockles 100 2
Bearded mussels 90 12
Scallops 90 5
Razor clams 100 2–4
Venus mussels 90 4
Temperature / Duration
53
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 and so none of the nutrients are lost.
Settings
| Rice | ... | Steam cooking
or
Temperature: 100°C
Duration: see chart
Ratio
Rice : Liquid
Basmati rice 1:1.5 15
Parboiled rice 1:1.5 23–25
Round grain rice
Pudding rice
Risotto rice
Brown rice 1:1.5 26–29
Wild rice 1:1.5 26–29
Duration
1:2.5
1:2.5
[min]
30
18–19
54
Steam cooking
Pasta
Dry pasta
Dry pasta swells when it is cooked and needs to be cooked in liquid. The liquid
must cover the pasta. Using hot liquid gives better results.
Increase the cooking time stated by the manufacturer by approx.¹/₃.
Fresh
Fresh pasta, such as you can buy from the supermarket chilled counter, does not
need to absorb water. Cook fresh pasta in a greased perforated container.
Separate any pieces of pasta which have stuck together and spread them out in
the cooking container.
Settings
Temperature: 100°C
Duration: see chart
Fresh [min]
Gnocchi 2
Knöpfli 1
Ravioli 2
Spätzle 1
Tortellini 2
Dry pasta,
covered with water
Tagliatelli 14
Vermicelli 8
Duration
55
Steam cooking
Dumplings
Ready made boil-in-the-bag dumplings need to be well covered with water as otherwise they can fall apart. This is because even though they have been soaked in
water beforehand they will not absorb enough moisture.
Cook fresh dumplings in a greased, perforated container.
Settings
Temperature: 100°C
Duration: see chart
[min]
Sweet dumplings 30
Yeast dumplings 20
Boil-in-the-bag potato dumplings 20
Boil-in-the-bag bread dumplings 18–20
Duration
56
Steam cooking
Grain
Grain swells during cooking and needs to be cooked in liquid. The proportion of
grain to liquid depends on the type of grain.
Grain can be cooked whole or cracked.
Settings
Temperature: 100°C
Duration: see chart
Ratio
Grain : Liquid
Amaranth 1:1.5 15–17
Bulgur 1:1.5 9
Green spelt, whole 1:1 18–20
Green spelt, cracked 1:1 7
Oats, whole 1:1 18
Oats, cracked 1:1 7
Millet 1:1.5 10
Polenta 1:3 10
Quinoa 1:1.5 15
Rye, whole 1:1 35
Rye, cracked 1:1 10
Wheat, whole 1:1 30
Wheat, cracked 1:1 8
Duration
[min]
57
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 depending on
variety.
Settings
Temperature: 100°C
Duration: see chart
Soaked
[min]
Beans
Kidney beans 55–65
Adzuki beans 20–25
Black beans 55–60
Pinto beans 55–65
Haricot beans 34–36
Peas
Yellow split peas 40–50
Green split peas 27
Duration
58
Unsoaked
Steam cooking
Ratio
Pulses : Liquid
Beans
Kidney beans 1:3 130–140
Adzuki beans 1:3 95–105
Black beans 1:3 100–120
Pinto beans 1:3 115–135
Haricot beans 1:3 80–90
Lentils
Brown lentils 1:2 13–14
Red lentils 1:2 7
Peas
Yellow split peas 1:3 110–130
Green split peas 1:3 60–70
Duration
[min]
59
Steam cooking
Hen's eggs
Use a perforated container to boil eggs in the steam oven.
The eggs do not need to be pierced before cooking as they are gradually warmed
during the heating up phase and so do not burst when they are cooked with
steam.
When using a solid container for making egg dishes such as scrambled eggs, remember to grease it first.
Settings
| Hen's eggs | ... | Steam cooking
or
Temperature: 100°C
Duration: see chart
[min]
Small
soft
medium
hard
3
5
9
Medium
soft
medium
hard
Large
soft
medium
hard
Extra large
soft
medium
hard
Duration
60
4
6
10
5
6–7
12
6
8
13
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.
Tip: You can use the juice which has collected in the solid container to make a
glaze for a fruit flan.
Settings
| Fruit | ... | Steam cooking
or
Temperature: 100°C
Duration: see chart
[min]
Apple pieces 1–3
Pear chunks 1–3
Cherries 2–4
Mirabelle plums 1–2
Nectarine / Peach pieces 1–2
Plums 1–3
Quince, diced 6–8
Rhubarb pieces 1–2
Gooseberries 2–3
Duration
61
Steam cooking
Menu cooking (cooking whole meals)
Before cooking meals with the Menu
cooking function switch off the steam
reduction system (see "Settings Steam reduction").
You can use the steam oven to cook a
whole meal containing types of food
which have different cooking durations,
e.g. fish fillet with rice and broccoli.
Each dish is placed in the oven at different times 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 the condensate
tray / universal tray (depending on
model) 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 are increasing the recommended
temperature, shorten the cooking duration by approx. ¹/₃.
Example
Rice 20minutes
Rose fish fillet 6minutes
Broccoli 4 minutes
20minutes minus 6minutes =
14minutes (1st duration: rice)
6minutes minus 4minutes=2minutes
(2nd duration: rose fish fillet)
Remaining time=4minutes (3rdduration: broccoli)
Durations 20 min. - rice
6 min. - fish fillet
4 min. -
broccoli
Setting 14min.2min. 4 min.
If the recommended cooking temperature for the food is 85 °C for example, try
cooking it at 100 °C and testing the result. Some delicate types of fish with a
soft structure, e.g. sole and plaice will
become very firm when cooked at
100°C.
62
Procedure
Place the rice in the oven 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.
Steam cooking
63
Sous-vide (vacuum) cooking
With this gentle cooking method, food
is cooked slowly and at a low, constant
temperature in vacuum packaging.
With vacuum cooking, no moisture
evaporates during cooking and all nutrients and flavours are retained.
The cooking result has an intensive
taste and food is cooked evenly.
Use only fresh food which is in a
good condition.
Ensure hygienic conditions and that
food has not been out of the refrigerator too long, e.g. during transportation.
Use only heat-stable, boiling-resistant vacuum sealing bags.
Do not cook food in the sales packaging, such as vacuum-packed
frozen food as it is possible that the
packaging used is not suitable for
vacuum cooking.
Do not use the vacuum sealing bag
more than once.
Vacuum-seal the food in a chamber
system vacuum sealer only.
64
Sous-vide (vacuum) cooking
Important
For an optimum cooking result:
– Use fewer herbs and spices than for
conventional cooking as the effect on
the taste of the food is more intensive.
You can also prepare the food
without seasoning and add seasoning after cooking.
– The cooking duration is reduced
when salt, sugar, and liquids are added.
– The food becomes firmer if acidic in-
gredients, such as lemon or vinegar
are added.
– Do not use alcohol or garlic as this
can cause an unpleasant taste.
– Only use vacuum sealing bags that
match the size of the food. If the bag
is too big, too much air may remain
inside.
– If you want to cook several items of
food in one vacuum sealing bag, put
them side-by-side in the bag.
– Cooking at a lower temperature and
for a longer duration can result in increased residual water in the cooking
compartment. This does not affect
the cooking result.
– Temperatures and cooking durations
from Sous-vide recipes cannot always be adopted exactly. Alter the
settings to achieve the degree of
cooking you want.
– If you want to cook food in several
bags at once, put the bags side-byside on the shelf.
– The cooking durations depend on the
thickness of the food.
– With higher temperatures and/or
longer cooking durations, a lack of
water may occur. Check the display
from time to time.
– Keep the door closed during the
cooking programme. Opening the
door extends the programme and
can change the cooking result.
65
Sous-vide (vacuum) cooking
Tips
– To reduce preparation times, you can
vacuum food 1–2days before cooking. Store the vacuum sealed food in
the refrigerator at a maximum temperature of 5°C. To maintain quality
and taste, the food must be cooked
after a maximum of 2days.
– Freeze liquids such as marinades be-
fore vacuum-sealing to prevent them
from escaping from the bag.
– Fold the edges of the vacuum sealing
bag outwards for filling in order to
obtain clean, perfect seams.
– If you do not want to eat the food dir-
ectly after cooking, put it in iced water to cool down completely. Then
store it at a maximum temperature of
5°C.
In this way, you can maintain quality
and taste while extending the life of
the food.
Exception: Consume poultry immediately after cooking.
– Use the brine or marinade of veget-
ables, fish, or meat to make a sauce.
– Serve the food on pre-warmed
plates.
– After cooking, cut the vacuum sealing
bag on all sides for easier access to
the food.
– Briefly fry meat and firm types of fish
(such as salmon) before serving for a
roasted aroma.
66
Sous-vide (vacuum) cooking
Procedure
Rinse the food with cold water and
dry it.
Place the food in a vacuum bag and
add spices or liquid if desired.
Vacuum-seal the food with the sous-
vide vacuum sealer.
Place the vacuum-sealed food on the
shelf (next to each other if there are
several bags).
Select.
Scroll through the list until Sous-vide is
highlighted.
Confirm with OK.
Change the recommended temperat-
ure if necessary.
Confirm with OK.
Set the cooking duration. Any time
between 1minute and 10hours can
be set.
Confirm with OK.
Possible reasons for unsatisfactory results
The bag has opened:
– The seal was not clean or strong
enough and has opened.
– The bag was damaged by a sharp
bone.
The food has an unpleasant or strange
taste:
– Incorrect storage of the food; the
food was kept out of the refrigerator
for too long.
– The food was contaminated with
bacteria before it was vacuum
sealed.
– Too much of ingredients such as
spices was added.
– The bag or seal was not in perfect or-
der.
– The vacuum was insufficient.
– The food was not eaten or chilled im-
mediately after cooking.
67
Sous-vide (vacuum) cooking
Food Added in advance [°C] [min]
Sugar Salt
Fish
Atlantic cod fillet, 2.5cm thick x 54 35
Salmon fillet, 2–3cm thick x 52 30
Monkfish fillet x 62 18
Pikeperch fillet, 2cm thick x 55 30
Vegetables
Cauliflower florets, medium to
large
Hokkaido pumpkin, sliced x 85 15
Kohlrabi, sliced x 85 30
Asparagus, white, whole x x 85 22–27
Sweet potato, sliced x 85 18
Fruit
Pineapple, sliced x 85 75
Apples, sliced x 80 20
Baby bananas, whole 62 10
Peaches, halved x 62 25–30
Rhubarb pieces 75 13
Plums, halved x 70 10–12
Other
Beans, white, soaked in a ratio
of 1:2
(beans:liquid)
Prawns, peeled and deveined x 56 19–21
Hen's egg, whole 65–66 60
Scallops, removed from shell 52 25
Shallots, whole x x 85 45–60
x 85 40
x 90 240
Temperature/ cooking time
68
Sous-vide (vacuum) cooking
Food Added in ad-
vance
Sugar Salt Medium* Done*
Meat
Duck breast, whole x 66 72 35
Saddle of lamb 58 62 50
Beef fillet steak, 4cm thick 56 61 120
Beef rump steak, 2.5cm
thick
Pork fillet, whole x 63 67 60
Temperature/ cooking time
* Degree of doneness
The "Done" degree of doneness uses a higher core temperature than "Medium". Results
are not the same as for well done in traditional roasting methods.
[°C] [min]
56 – 120
69
Sous-vide (vacuum) cooking
Reheating
Only reheat brassicas, e.g. kohlrabi and
cauliflower in combination with a sauce.
Without sauce, an unpleasant cabbagelike taste and grey-brown colour may
develop.
Food with a short cooking duration or
which continues cooking during reheating, e.g. fish, is not suitable for reheating.
Preparation
Place the cooked food into ice water for
approx. 1hour directly after cooking.
The rapid cooling prevents the food
from continuing to cook, which helps
retain the optimum cooked condition.
Then store the food in the refrigerator at
a maximum temperature of 5°C.
Please note that the quality of the
food decreases the longer it is
stored.
We recommend that you do not store
the food in the refrigerator for longer
than 5days before reheating.
70
Sous-vide (vacuum) cooking
Chart for reheating sous-vide-cooked food
Food [°C]
Medium
1
Done
1
2 [min]
Meat
Saddle of lamb 58 62 30
Beef fillet steak, 4cm thick 56 61 30
Beef rump steak, 2.5cm thick 56 – 30
Pork fillet, whole 63 67 30
Vegetables
Cauliflower florets, medium to large
Kohlrabi, sliced
3
3
85 15
85 10
Fruit
Pineapple, sliced 85 10
Other
Beans, white, soaked in a ratio of 1:2
90 10
(beans:liquid)
Shallots, whole 85 10
Temperature/duration
1
Degree of doneness
The "Done" degree of doneness uses a higher core temperature than "Medium". Results
are not the same as for well done in traditional roasting methods.
2
Durations apply to vacuum-sealed food with an initial temperature of approx. 5°C (refrigerator temperature).
3
Reheat only in sauce.
71
Special applications
Reheat
To reheat food which was cooked using the Sous-vide method, use the
Sous-vide function (see "Sous-vide
(vacuum) cooking – Reheating").
The steam oven is very effective at reheating food gently, without drying it
out or cooking it further. The food will
reheat evenly and does not need to be
stirred during the reheating process.
You can reheat individual dishes or
plated meals which have been prepared
previously (e.g. meat, vegetables and
potatoes).
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 cooking durations listed in the chart
relate to an average portion per plate/
container. Increase the cooking duration
for larger quantities.
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 pep-
pers or roulades, should be cut in
half.
– Please note that breaded items, such
as schnitzel, will not retain their crispness when they are reheated.
– Reheat sauces separately, except for
dishes such as stew and casseroles
where the sauce is part of the dish.
Procedure
Cover the food with a deep plate, a
lid, or with foil that is resistant to temperatures up to 100 °C and to steam.
Then place the plate on the rack in
the oven.
Settings
or
Temperature: 100°C
Duration: see chart
72
[min]
Special applications
Side dishes (pasta, rice,
etc.)
Casserole 8–10
Fish fillet 6–8
Meat 8–10
Poultry 8–10
Vegetables 8–10
Soup 8–10
Plated meals 8–10
Duration
8–10
73
Special applications
Defrost
It is much quicker to defrost food in the
steam oven than at room temperature.
Temperature
60 °C is the best temperature for defrosting.
Exception: 50 °C for minced meat and
game
Before and after defrosting
Remove all packaging before defrosting.
Exceptions: Leave bread, biscuits and
cakes in their packaging as otherwise
they will absorb moisture and become
soft.
Allow defrosted food to stand at room
temperature after removing it from the
oven. The standing time is necessary to
allow the even distribution of heat.
Cooking containers
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.
Tips
– Fish does not need to be fully defros-
ted 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 pre-cooked meals ac-
cording to the manufacturer's instructions.
Settings
or
Temperature: see chart
Defrosting duration: see chart
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.
Food which does not drip can be defrosted in a solid container.
74
Special applications
Food to be defrosted Quantity [°C] [min] [min]
Dairy products
Cheese slices 125g 60 15 10
Quark 250g 60 20–25 10–15
Cream 250g 60 20–25 10–15
Soft cheese 100g 60 15 10–15
Fruit
Apple sauce 250g 60 20–25 10–15
Apple pieces 250g 60 20–25 10–15
Apricots 500g 60 25–28 15–20
Strawberries 300g 60 8–10 10–12
Raspberries / Blackcurrants 300g 60 8 10–12
Cherries 150g 60 15 10–15
Peaches 500g 60 25–28 15–20
Plums 250g 60 20–25 10–15
Gooseberries 250g 60 20–22 10–15
Vegetables
Frozen in a block 300g 60 20–25 10–15
Fish
Fish fillets 400g 60 15 10–15
Trout 500g 60 15–18 10–15
Lobster 300g 60 25–30 10–15
Small shrimps 300g 60 4–6 5
Ready meals
Meat, vegetables, side
dishes / Stew / Soup
Meat
Roast meat, sliced 125–150g each 60 8–10 15–20
Minced meat 250g 50 15–20 10–15
Minced meat 500g 50 20–30 10–15
Goulash 500g 60 30–40 10–15
480g 60 20–25 10–15
75
Special applications
Food to be defrosted Quantity [°C] [min] [min]
Goulash 1000g 60 50–60 10–15
Liver 250g 60 20–25 10–15
Saddle of hare 500g 50 30–40 10–15
Saddle of roebuck 1000g 50 40–50 10–15
Cutlets / chops / sausages 800g 60 25–35 15–20
Poultry
Chicken 1000g 60 40 15–20
Chicken drumsticks 150g 60 20–25 10–15
Chicken escalopes 500g 60 25–30 10–15
Turkey drumsticks 500g 60 40–45 10–15
Baked goods
Puff pastries /Yeast buns – 60 10–12 10–15
Creamed mixture cakes / biscuits
Bread / rolls
Bread rolls – 60 30 2
Rye bread, sliced 250g 60 40 15
Whole grain bread, sliced 250g 60 65 15
White bread, sliced 150g 60 30 20
400g 60 15 10–15
Temperature / Duration / Standing time
76
Special applications
Bottling
Only use unblemished, fresh produce
which is in good condition for bottling.
Glass jars
Use clean glass jars and accessories
and check them for any defects. Glass
jars with twist off lids or glass lids with a
rubber seal are suitable.
Make sure that all the 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.
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.
Tips
– Make use of residual heat by leaving
the jars in the oven for 30 minutes
after it has switched off.
– Then cover the jars with a cloth and
allow to cool for approx. 24 hours.
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.
Vegetables
Rinse, clean and cut up vegetables.
Vegetables should be blanched before
bottling to help them retain their colour
(see "Blanching").
77
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
| Bottling
or
Temperature: see chart
Bottling duration: see chart
Produce [°C] * [min]
Berries
Red / blackcurrants 80 50
Gooseberries 80 55
Cranberries 80 55
Fruit with stones
Cherries 85 55
Mirabelle plums 85 55
Plums 85 55
Peaches 85 55
Greengages 85 55
Fruit with pips
Apples 90 50
Apple sauce 90 65
Quinces 90 65
Vegetables
Beans 100 120
Broad beans 100 120
Gherkins 90 55
78
Special applications
Produce [°C] * [min]
Beetroot 100 60
Temperature / Duration
* The durations quoted are for 1.0 litre jars. If using 0.5 litre jars reduce the duration by 15
minutes. If using 0.25 litre jars reduce the duration by 20 minutes.
79
Special applications
Extracting juice with steam
This appliance is ideal for extracting
juice from soft and medium firm 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 clean the fruit. Cut out any
blemishes.
Remove the stalks from grapes and
morello cherries as these are bitter. The
stalks do not need to be removed from
raspberries etc.
Cut larger fruit into chunks approx. 2
cm in size. The harder the fruit the
smaller the pieces should be.
Tips
– Try experimenting with mild and tart
fruit.
Procedure
Put the prepared fruit (cleaned,
washed, chopped etc.) into a perforated cooking container.
Place a solid container or the con-
densate tray underneath to catch the
juice.
Settings
Temperature: 100°C
Duration: 40 - 70minutes
– Adding sugar will increase the quant-
ity 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,
and then seal immediately with sterilised tops.
80
Special applications
Make yoghurt
To make yoghurt, you will need either
fresh live yoghurt or yoghurt culture,
obtainable from health food shops.
Use natural yoghurt with live culture and
without additives. Heat-treated yoghurt
is not suitable.
The yoghurt must be fresh (short storage time).
You can use either unchilled long-life or
fresh milk.
Long-life milk can be used without any
further treatment. Fresh milk must first
be heated to 90 °C and then cooled
down to 35 °C. Do not boil it. Fresh milk
will give a better set than long-life milk.
The yoghurt and milk should have the
same percentage fat.
Do not move or shake the jars whilst
the yoghurt is thickening.
Immediately after preparation leave the
yoghurt to cool in the fridge.
Possible reasons for unsatisfactory results
Yoghurt has not set:
Incorrect storage of starter yoghurt, too
much time out of the refrigerator, e.g. in
transportation, damaged packaging,
milk not sufficiently heated.
Liquid has separated:
The jars were moved, yoghurt was not
cooled down quickly enough.
Yoghurt is gritty:
Milk was overheated or in poor condition, milk and starter yoghurt not evenly
stirred.
Tip: When using yoghurt enzyme,
yoghurt can be made from a milk /
cream mixture. Mix³/₄litre milk
with¹/₄litre cream.
How well home prepared yoghurt sets
will depend on the consistency, fat content and the cultures used in the starter
yogurt. Not all yoghurts are suitable for
use as starter yoghurt.
81
Special applications
Procedure
Mix 100 g yoghurt with 1litre of milk
or make up the mixture with yoghurt
enzyme, following the instructions on
the packaging.
Pour the mixture into jars and seal the
jars.
Place the sealed jars in a perforated
cooking container or on the rack. Ensure that they do not touch one another.
Immediately after the yoghurt has
been made, place the jars in the refrigerator, taking care not to shake
them unnecessarily.
Settings
| Special | Make yoghurt
or
Temperature: 40°C
Duration: 5:00 hours
Prove dough
Procedure
Prepare the dough according to the
recipe.
Place the dough in a covered bowl on
the rack.
Settings
| Prove dough
Duration: as per recipe instructions
or
Temperature: 40°C
Duration: as per recipe instructions
82
Special applications
Dissolve gelatine
Procedure
Gelatine leaves: Completely cover
the gelatine leaves with cold water
and leave to soak for 5 minutes. Remove the gelatine leaves from the
bowl and squeeze them out. Empty
the bowl. Place the squeezed gelatine
leaves back in the bowl.
Gelatine powder: Place in a bowl
and add water according to the instructions on the packaging.
Cover the bowl and place on the
rack.
Settings
| Special | Dissolve gelatine
or
Temperature: 90°C
Duration: 1 minute
Melt chocolate
You can use the steam oven for melting
any type of chocolate.
Procedure
Break the chocolate into small
pieces. Leave chocolate cake covering in its packaging, and place in a
perforated cooking container.
Place large quantities in a solid cook-
ing container and small quantities in a
cup or a bowl.
Cover the container or the dish with a
lid or with foil that is resistant to temperatures up to 100 °C and to hot
steam.
Stir large quantities once halfway
through cooking.
Settings
| Special | Melt chocolate
or
Temperature: 65°C
Duration: 20minutes
83
Special applications
Skinning vegetables and fruit
Procedure
Cut a cross in the top of tomatoes,
nectarines etc. This will allow the skin
to be removed more easily.
Place the fruit/vegetables in a perfor-
ated cooking container.
To blanch almonds, it is important to
plunge them into cold water as soon
as they are taken out of the oven,
otherwise the skin cannot be removed.
Settings
Temperature: 100°C
Duration: see chart
Food [min]
Apricots 1
Almonds 1
Nectarines 1
Apple storage
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 6months 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
| Fruit | Apples | Whole | Preserving
or
Temperature: 50 °C
Duration: 5 minutes
Peppers 4
Peaches 1
Tomatoes 1
Duration
84
Special applications
Blanching
Blanch 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 into a
perforated cooking container.
Once blanched, plunge the veget-
ables into ice cold water to cool them
down quickly. Drain them well.
Settings
| Blanching
or
Temperature: 100°C
Duration: 1 minute
Sweat onions
Sweating means cooking the onions in
their own juices, with the addition of a
little fat if necessary.
Procedure
Cut the onions up into small pieces
and place them in a solid cooking
container with a little butter.
Cover the container or the dish with a
lid or with foil that is resistant to temperatures up to 100 °C and to hot
steam.
Settings
| Special | Sweat onions
or
Temperature: 100°C
Duration: 4minutes
85
Special applications
Cook bacon
The bacon does not brown.
Procedure
Place the bacon (diced or rashers) in
a solid cooking container.
Cover the container with a lid or with
foil that is temperature resistant up to
100 °C and to steam.
Settings
| Special | Cook bacon
or
Temperature: 100°C
Duration: 4 minutes
Disinfect items
The steam oven can be used to disinfect baby bottles and other containers
so that at the end of the programme
they are as germ free as they would
have been had they been boiled. Check
beforehand that all parts, teats etc. are
declared by the manufacturer to be heat
resistant to 100°C and also that they
can withstand hot steam.
Dismantle, clean and thoroughly rinse
baby bottles. All parts of the bottles
must be completely dry before they are
reassembled to keep them germ free.
Procedure
Place the individual items on the rack
or in a perforated container (on their
sides or with the opening facing
downwards) ensuring that they do not
touch one another to allow hot steam
to reach them from all sides.
Place the rack or container on the
lowest shelf level.
86
Settings
| Disinfect items
Duration: 1 minute to 10 hours
or
Temperature: 100°C
Duration: 15minutes
Special applications
Heating damp flannels
Procedure
Moisten the flannels and then roll
them up.
Place them beside one another in a
perforated cooking container.
Settings
| Special | Heat damp flannels
or
Temperature: 70°C
Duration: 2minutes
Decrystallise honey
Procedure
Loosen the lid and place the jar of
honey in a perforated container.
Stir the honey once during the cook-
ing duration.
Making eierstich
Procedure
Mix 6 eggs with 375 ml milk (do not
beat until foamy).
Season the egg and milk mixture and
pour into a greased solid cooking
container with a little butter.
Settings
Temperature: 100°C
Duration: 4 minutes
Settings
| Special | Decrystallise honey
or
Temperature: 60°C
Duration: 90 minutes (irrespective of the
size of jar or the amount of honey in the
jar)
87
Settings
To open the Settings menu
Switch the steam oven on.
Touch .
The list of available settings will appear
in the display.
This list is also available under Further
programmes | Settings.
You can check them or change them.
A tick next to an option shows which
setting is active.
Settings cannot be changed while a
cooking programme is in progress.
Changing and saving settings
Touch .
Scroll through the list until the option
you want is highlighted.
Confirm with OK.
Scroll through the list until the setting
you want is highlighted.
Use the and arrow sensors to
change settings with segment bars
(e.g. volume).
Confirm with OK.
The setting is now saved.
Touch to return to the previous
menu or to return to function selection.
88
Settings overview
Option Available settings
Language ... / deutsch / english / ...
Location
Time Show
On / Off * / Night dimming
Clock format
24 h * / 12 h
Set
Date
Lighting On / On for 15 seconds *
Display brightness
Acoustic tones Melodies
Solo tone
Keypad tone
Units Weight
g * / lb / lb/oz
Temperature
°C * / °F
Keeping warm On / Off *
Steam reduction On*/ Off
Recommended temperat-
ures
Safety System lock
On / Off *
Sensor lock
On / Off *
Water hardness Soft
Medium
Hard*
Showroom programme Demo mode
On / Off *
Factory default Settings
User programmes
Recommended temperatures
Settings
* Factory default setting
89
Settings
Language
You can set the language and the
location you want.
After selecting and confirming your
choice, the language you have selected
will appear in the display.
Tip: If you have selected the wrong language by mistake, select the symbol
to get back to the Language menu.
Time of day
Display
Select how you want the time of day to
show in the display when the steam
oven is switched off:
– On
The time of day always appears in
the display. You can switch the lighting on and off or use the minute
minder by touching the relevant
sensor.
– Off
– 24 h
The time of day is shown in 24 hour
clock format.
– 12 h
The time of day is shown in 12 hour
clock format.
Setting the time
Set the hours and the minutes.
If there is an interruption to the power
supply, the current time of day will reappear once power has been restored.
The time is stored in memory for about
200hours.
Date
Set the date.
When the steam oven is switched off
the date will only show if the following
settings have been set: Time | Show |
On or Night dimming (between 05:00 h
and 23:00 h).
The display is switched off to save
energy. The steam oven has to be
switched on before you can use it.
This also applies to using the oven
interior lighting and the minute
minder.
– Night dimming
To save energy the time is only
shown in the display between 05:00
and 23:00. The rest of the time it is
not visible.
Clock format
You can select whether the time shows
as a 24 h or 12 h clock.
90
Settings
Lighting
– On
The interior lighting is switched on
during the entire cooking period.
– On for 15 seconds
The oven lighting turns off
15seconds after a programme starts.
Touching switches it on for another 15 seconds.
Display brightness
The display brightness is represented
by a bar with seven segments.
Select Darker or Brighter to change the
brightness of the display.
Acoustic tones
Melody
At the end of a process, a melody will
sound several times in intervals.
The volume of the melody is represented by a bar with seven segments.
Maximum volume is selected when all
segments are filled. If none of the segments are filled the volume is switched
off.
Select Quieter or Louder, to adjust the
volume.
Solo tone
At the end of a process, a continuous
tone will sound for a period of time.
The pitch of this tone is represented by
a segment bar.
Select Lower or Higher, to change the
pitch.
91
Settings
Keypad tone
The volume of the tone that sounds
each time you touch a sensor is represented by a bar with seven segments.
Maximum volume is selected when all
segments are filled. If none of the segments are filled the volume is switched
off.
Select Quieter or Louder, to adjust the
volume.
Units
Weight
– g
Weight in Automatic programmes is
set using grammes.
– lb
Weight in Automatic programmes is
set using pounds.
– lb/oz
Weight in Automatic programmes is
set using pounds and ounces.
Temperature
– °C
The temperature is displayed in degrees Celsius.
– °F
The temperature is displayed in degrees Fahrenheit.
92
Settings
Keeping warm
Please note that delicate food, especially fish, can continue cooking whilst
being kept warm.
– On
The warming function is activated as
standard with the Steam cooking if a
temperature above approx. 80°C is
selected. If food is not removed from
the oven at the end of a programme,
the warming function will automatically start after approx. 5 minutes.
Keeping warm will appear in the dis-
play and the food will be kept warm
for approx. 15minutes at a temperature of 70°C. The warming function is
cancelled when a sensor is touched
or the door is opened.
– Off
The keeping warm function has been
deactivated.
Steam reduction
– On
If a temperature above approx. 80°C
was used for cooking, the steam
oven door will automatically open
slightly shortly before the end of the
cooking duration. This is to prevent a
large amount of steam escaping
when the door is opened. The door
will close again automatically.
– Off
If steam reduction is switched off the
Keeping warm function is also auto-
matically switched off. If steam reduction is switched off a large
amount of steam will escape when
the door is opened.
93
Settings
Recommended temperatures
If you cook with different temperatures
often it makes sense to change the recommended temperatures.
Once the option has been selected the
list of functions and special applications
with the relevant recommended temperatures will appear in the display.
Select the function / special applica-
tion you want.
Confirm with OK.
The recommended temperature will appear together with the range within
which it can be changed.
Change the recommended temperat-
ure.
Confirm with OK.
Safety
System lock
The system lock prevents the appliance
being switched on by mistake.
The minute minder can still be used
when the system lock is active.
The system lock will remain activated
even after a power failure.
– On
The system lock is now active. If you
want to use the steam oven press the
OK sensor for at least 6seconds.
– Off
The system lock is not active. You
can use the steam oven as normal.
94
Settings
Sensor lock
The sensor lock prevents the oven being switched off by accident or settings
being altered whilst food is cooking.
Once activated, the sensor lock prevents the sensors working a few
seconds after a programme has been
started.
– On
The sensor lock is activated. OK
must be touched for at least
6seconds before the sensors can be
used again. The sensor lock is then
deactivated for a short period.
– Off
The sensor lock is deactivated. All
sensors react to touch as normal.
Water hardness
The steam oven is set ex-works for Hard
water. It must be adjusted to local water
hardness to ensure trouble-free operation and to ensure that descaling is carried out at the correct interval. The
harder the water, the more often it will
need to be descaled.
– Soft
<8.4°dH, <1.5mmol/l
– Medium
8.4-14°dH, 1.5-2.5mmol/l
– Hard
>14°dH, >2.5mmol/l
95
Settings
Showroom programme
This function enables the steam oven to
be demonstrated in showrooms without
heating up. It should not be set for domestic use.
Demo mode
If demo mode is activated Demo mode
active. The appliance will not heat up will
appear when the steam oven is
switched on.
– On
Touch OK for at least 4seconds to
activate demo mode.
– Off
Touch OK for at least 4seconds to
deactivate demo mode. The steam
oven can then be used as normal.
Factory default
– Settings
Any settings that you have altered
will be reset to the factory default
setting.
– User programmes
All user programmes will be deleted.
– Recommended temperatures
Recommended temperatures which
have been changed will be reset to
the factory default settings.
96
Note for test institutes
Test food in accordance with EN 60350-1 (Steam cooking function)
Test food Cooking
containers
Quantity
1
2 [°C]
[min]
Steam replenishment
Broccoli (8.1) 1x DGGL8 max. Any 100 3
Steam distribution
Broccoli (8.2) 1x DGGL8 300 g Any 100 3
Performance at maximum capacity
Peas (8.3) 2x DGGL1 750 g in each
2, 4
3
100
2x DGGL8 1000 g in
each
Shelf level(s) / Temperature / Duration
1)
Always insert the condensate tray on the lowest shelf level.
2)
Place the test food in a cold oven (before the heating up phase begins).
3
Place 1x DGGL1 and 1x DGGL 8 in the appliance in succession.
4
The test is finished when the temperature measures 85 °C in the coolest place.
4
97
Cleaning and care
Important information 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 could cause a breakage in certain circumstances.
Remove any residual cleaning agent
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.
Allow the appliance 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.
Leave the door open afterwards.
98
Cleaning and care
Unsuitable cleaning agents
To avoid damaging the surfaces, do not
use:
– cleaning agents containing soda, am-
monia, 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 hobs
– hard, abrasive brushes or sponges,
e.g. pot scourers, brushes or
sponges which have been previously
used with abrasive cleaning agents
– melamine eraser blocks
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 immediately.
Clean the front with a solution of
warm water and a little washing-up liquid applied with a clean sponge or
cloth. A clean, damp microfibre cloth
without cleaning agent can also be
used.
After cleaning dry the front of the ap-
pliance with a soft cloth.
– sharp metal scrapers or tools
– wire wool
– stainless steel spiral pads
– spot cleaning
– oven sprays.
99
Cleaning and care
Oven interior
Remove:
– condensate using a sponge or ab-
sorbent cloth,
– light, greasy soiling with a sponge
and a solution of washing-up liquid
and hot water.
After prolonged use, the floor heater
can become discoloured by drops of
liquid.
This discolouration can be removed
easily with the Miele ceramic and
stainless steel hob cleaner (see "Optional accessories").
After cleaning, wipe the surface with
a damp cloth to remove any cleaning
agent residues.
Then dry the oven interior and the in-
side 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 Service (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 con-
tainer after each use.
Rinse the water container by hand
and then dry it to prevent limescale.
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.
100
Any bluish discolouration on the
cooking containers can be removed
with vinegar. Then rinse with clean
water.
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