Operating and installation instructions
Steam oven
To prevent the risk of accidents or damage to the appliance, it is
essential to read these instructions before it is installed and used for
the first time.
en-AU, NZ M.-Nr. 09 651 670
Contents
Warning and Safety instructions.......................................................................... 6
Caring for the environment ................................................................................14
Overview............................................................................................................... 15
Steam oven front view........................................................................................... 15
Accessories supplied ............................................................................................ 16
Controls................................................................................................................ 17
Sensors ................................................................................................................. 18
Display................................................................................................................... 20
Symbols............................................................................................................21
Description of the 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
Using for the first time ........................................................................................ 24
General settings .................................................................................................... 24
Cleaning for the first time ...................................................................................... 25
Setting the water hardness level ........................................................................... 26
Setting the correct boiling point for water............................................................. 26
Main and sub-menus .......................................................................................... 27
Operation.............................................................................................................. 28
Basic operation ..................................................................................................... 28
Interrupting operation............................................................................................ 30
Further functions ................................................................................................... 31
Switching on and off automatically .................................................................. 31
Sequence of an automatic cooking process.................................................... 32
Changing settings during a cooking process................................................... 32
Cancelling cooking................................................................................................ 33
Automatic programmes...................................................................................... 34
List of food types................................................................................................... 34
Using Automatic programmes............................................................................... 34
2
Contents
User programmes................................................................................................ 36
Creating a User programme.................................................................................. 36
Starting a User programme................................................................................... 38
Changing User programmes ................................................................................. 38
Changing cooking stages................................................................................. 38
Changing the name ..........................................................................................39
Delete User programmes ...................................................................................... 40
Minute minder .................................................................................................41
Setting the minute minder ..................................................................................... 41
Changing the time set for the minute minder........................................................ 42
Cancelling the time set for the minute minder ...................................................... 42
General notes....................................................................................................... 43
The advantages of cooking with steam ................................................................ 43
Suitable containers................................................................................................ 43
Cooking containers .......................................................................................... 43
Your own containers......................................................................................... 43
Condensate tray.................................................................................................... 43
Shelf level .............................................................................................................. 44
Frozen.................................................................................................................... 44
Temperature .......................................................................................................... 44
Duration................................................................................................................. 44
Cooking with liquid................................................................................................ 44
Your own recipes................................................................................................... 44
Steam cooking..................................................................................................... 45
Vegetables............................................................................................................. 45
Meat ...................................................................................................................... 48
Sausages............................................................................................................... 50
Fish........................................................................................................................ 50
Shellfish ................................................................................................................. 53
Mussels ................................................................................................................. 54
Rice ....................................................................................................................... 55
Pasta / Noodles..................................................................................................... 56
European dumplings ............................................................................................. 57
Grains .................................................................................................................... 58
Dried pulses .......................................................................................................... 59
Hen's eggs ........................................................................................................... 61
Fruit ....................................................................................................................... 62
Menu cooking........................................................................................................ 63
Sous-vide (vacuum) cooking .............................................................................. 65
Reheating .............................................................................................................. 71
3
Contents
Special applications ............................................................................................ 73
Reheat ................................................................................................................... 73
Defrost................................................................................................................... 74
Bottling .................................................................................................................. 77
Extracting juice...................................................................................................... 80
Making yoghurt ..................................................................................................... 81
Proving yeast dough.............................................................................................. 82
Dissolving gelatine ................................................................................................ 83
Melting chocolate.................................................................................................. 83
Skinning fruit and vegetables................................................................................ 84
Preserving apples ................................................................................................. 84
Blanching............................................................................................................... 85
Sweating onions.................................................................................................... 85
Rendering fat......................................................................................................... 86
Disinfecting items ................................................................................................. 86
Heating damp towels ............................................................................................ 87
Decrystallising honey ............................................................................................ 87
Preparing custard royale ....................................................................................... 87
Settings ................................................................................................................88
Calling up the "Settings" menu ............................................................................. 88
Changing and saving settings.......................................................................... 88
Settings overview .................................................................................................. 89
Language ........................................................................................................... 90
Time....................................................................................................................... 90
Display.............................................................................................................. 90
Clock format..................................................................................................... 90
Setting .............................................................................................................. 90
Date ....................................................................................................................... 91
Lighting.................................................................................................................. 91
Display brightness................................................................................................. 91
Acoustic information ............................................................................................. 91
Melody.............................................................................................................. 91
Solo tone .......................................................................................................... 91
Keypad tone .......................................................................................................... 92
Units ...................................................................................................................... 92
Weight .............................................................................................................. 92
Temperature .....................................................................................................92
Keeping warm function ......................................................................................... 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 settings......................................................................................... 96
Cleaning and care ...............................................................................................97
Notes on cleaning and care................................................................................... 97
Appliance front ...................................................................................................... 98
Oven compartment ............................................................................................... 99
Water container ..................................................................................................... 99
Accessories ........................................................................................................ 100
Shelf runners ....................................................................................................... 100
Descaling............................................................................................................. 101
Door..................................................................................................................... 103
Problem solving guide ......................................................................................105
Optional accessories ........................................................................................108
Cooking containers ............................................................................................. 108
Cleaning and care products................................................................................ 110
Other accessories ............................................................................................... 110
Safety instructions for installation................................................................... 111
Detailed dimensions of oven front................................................................... 112
Building-in dimensions .....................................................................................113
Installation in a tall unit........................................................................................ 113
Installation in a base unit..................................................................................... 114
Installation in a tall unit in combination with an oven.......................................... 115
Installation.......................................................................................................... 116
Electrical connection ........................................................................................117
After sales service, data plate, warranty......................................................... 119
5
Warning and Safety instructions
This appliance conforms to current safety requirements.
Inappropriate use can, however, lead to personal injury and
damage to property.
To avoid the risk of accidents and damage to the appliance,
please read these instructions carefully before using it for the first
time. They contain important notes on installation, safety, use and
maintenance. Miele cannot be held liable for damage caused by
non-compliance with these instructions.
Keep these instructions in a safe place and ensure that new users
are familiar with the contents. Pass them on to any future owner.
6
Warning and Safety instructions
Correct application
This steam oven is designed for domestic use and for use in
similar environments by guests in hotel or motel rooms, bed &
breakfasts and other typical living quarters. This does not include
common/shared facilities or commercial facilities within hotels,
motels or bed & breakfasts.
The steam oven is not suitable for outdoor use.
This steam oven must only be used as described in these
instructions.
Any other usage is at the owner's risk and could be dangerous.
This appliance is not intended for use by persons (including
children) with reduced physical, sensory or mental capabilities, or
lack of experience and knowledge, unless they have been given
supervision or instruction concerning its use by a person responsible
for their safety, and are able to recognise the dangers of misuse.
This steam oven is supplied with a special lamp to cope with
particular conditions (e.g. temperature, moisture, chemical
resistance, abrasion resistance and vibration). This special lamp
must only be used for the purpose for which it is intended. It is not
suitable for room lighting. Replacement lamps may only be replaced
by a Miele authorised technician.
7
Warning and Safety instructions
Safety with children
Activate the system lock to ensure that children cannot switch on
the steam oven inadvertently.
Young children must not be allowed to use this appliance.
Older children may only use the steam oven when its operation
has been clearly explained to them and they are able to use it safely,
recognising the dangers of misuse.
Cleaning may only be carried out by older children under the
supervision of an adult.
Please supervise children in the vicinity of the steam oven and do
not let them play with it.
Danger of suffocation! Children may be able to wrap themselves in
packing material or pull it over their heads with the risk of
suffocation. Keep children away from any packing material.
Danger of burning! Children's skin is far more sensitive to high
temperatures than that of adults. Make sure that children do not
attempt to open the door when the appliance is in operation. Keep
children well away from the appliance until it has cooled down and
there is no danger of burning.
Danger of injury! The maximum load capacity for the door is 8kg.
Children can hurt themselves on an open door.
Ensure that children do not sit on or swing on the door.
8
Warning and Safety instructions
Technical safety
Repairs and other work by unqualified persons could be
dangerous. Installation, maintenance work and repairs to electrical
appliances must only be carried out by a Miele approved service
technician.
A damaged appliance is dangerous. Check the appliance for any
visible damage. Never install or attempt to use a damaged
appliance.
Reliable and safe operation of this oven can only be assured if it
has been connected to the mains electricity supply.
The electrical safety of this appliance can only be guaranteed
when continuity is complete between it and an effective earthing
system. It is most important that this basic safety requirement is
present and tested regularly and, where there is any doubt, the
household wiring system should be inspected by a qualified
electrician.
Before connecting the appliance to the mains supply, ensure that
the connection data on the data plate (voltage and frequency)
matches the mains electricity supply. This data must correspond in
order to avoid the risk of damage to the appliance. Consult a
qualified electrician if in any doubt.
Do not connect the appliance to the mains electricity supply by a
multi-socket adapter or an extension lead. These do not guarantee
the required safety of the appliance (e.g. danger of overheating).
For safety reasons, this appliance may only be used after it has
been built in.
This appliance must not be installed and operated in mobile
installations (e.g. on a ship).
Tampering with electrical connections or components and
mechanical parts is highly dangerous to the user and can cause
operational faults. Do not open the outer casing of the appliance.
9
Warning and Safety instructions
The manufacturer's warranty will be invalidated if the appliance is
not repaired by a Miele approved service technician.
Faulty components must only be replaced by genuine Miele spare
parts. The manufacturer can only guarantee the safety of the
appliance when Miele replacement parts are used.
If the plug has been removed or the connection cable is not
supplied with a plug, the steam oven must be connected to the
mains supply by a suitably qualified electrician.
If the connection cable is damaged, it must be replaced with a
special connection cable of type H05VVF(pvc insulated), available
from Miele, in order to avoid a hazard.
During installation, maintenance and repair work, the appliance
must be disconnected from the mains electricity supply. It is only
completely isolated from the electricity supply when:
– it is switched off at the mains circuit breaker, or
– it is switched off at the wall socket and the plug is withdrawn from
the socket. Do not pull the mains connection cable but the mains
plug to disconnect your appliance from the mains electricity
supply.
If the steam oven is installed behind a furniture panel (e.g. a door),
ensure that the door is never closed whilst the steam oven is in use.
Heat and moisture can build up behind a closed furniture panel and
cause subsequent damage to the steam oven, the housing unit and
the floor. Do not close the door until the steam oven has cooled
down completely.
In areas which may be subject to infestation by cockroaches or
other vermin, pay particular attention to keeping the appliance and
its surroundings clean at all times. Any damage caused by
cockroaches or other vermin will not be covered by the warranty.
10
Warning and Safety instructions
Correct use
Danger of burning! The steam oven becomes hot when in use.
Exercise care when handling food and trays so as not to burn
yourself on the walls of the steam oven, shelf runners, trays, steam
and hot food itself. Use oven gloves when placing food in the steam
oven, removing it and when adjusting shelves etc. in a hot steam
oven.
When putting cooking containers into the steam oven or taking them
out, take care not to spill the contents.
Danger of burning! There will be some residual hot water in the
steam generator at the end of a cooking process. This will be
pumped back into the water container. Take care not to spill the
contents when taking the water container out of the appliance.
Do not use the steam oven to heat up or bottle food in sealed tins.
Pressure will build up inside them and they can explode causing
damage to the appliance, as well as the risk of injury and scalding.
Plastic dishes which are not heat and steam resistant melt at high
temperatures and can damage the appliance. Use temperature (to
100°C) and steam resistant plastic dishes. Follow the
manufacturer's instructions.
Food which is left in the steam oven can dry out and the escaping
moisture can lead to corrosion in the appliance. Do not leave cooked
food in the oven compartment and do not use any cooking
containers which are susceptible to corrosion as this could lead to
corrosion in the appliance.
Do not leave the appliance door open unnecessarily as someone
may trip over it or be injured by it.
The door can support a maximum load of 8kg. Do not sit on or
lean against an open door, and do not place heavy objects on it.
Also make sure that nothing can get trapped between the door and
the oven compartment. The steam oven could get damaged.
11
Warning and Safety instructions
When using an electrical appliance, e.g. a hand-held mixer, near
the steam oven, ensure that the connection cable doesn't get caught
in the door. The insulation on the cable could become damaged,
giving rise to an electric shock hazard.
12
Warning and Safety instructions
Cleaning and care
Do not use a steam cleaning appliance to clean this steam oven.
Pressurised steam could reach the electrical components and cause
a short circuit.
Scratches on the door glass can result in the glass breaking.
Do not use abrasive cleaners, hard sponges, brushes or sharp metal
tools to clean the door glass.
The shelf runners can be removed for cleaning purposes (see
"Cleaning and care - Accessories").
Ensure they are correctly fitted after cleaning and never operate the
steam oven without the shelf runners fitted.
Try to avoid the interior walls being splashed with food or liquids
containing salt. If it does happen, wipe these away thoroughly to
avoid corrosion on the stainless steel surface.
Accessories
Use only genuine original Miele spare parts. If spare parts or
accessories from other manufacturers are used, the warranty will be
invalidated, and Miele cannot accept liability.
13
Caring for the environment
Disposal of the packing material
The transport and protective packaging
has been selected from materials which
are environmentally friendly for
disposal, and can normally be recycled.
Recycling the packaging reduces the
use of raw materials in the
manufacturing process and also
reduces the amount of waste in landfill
sites. Ensure that any plastic
wrappings, bags etc. are disposed of
safely and kept out of the reach of
babies and young children. Danger of
suffocation.
Disposing of your old appliance
Electrical and electronic appliances
often contain valuable materials. They
also contain specific materials,
compounds and components, which
were essential for their correct function
and safety. These could be hazardous
to human health and to the environment
if disposed of with your domestic waste
or if handled incorrectly. Please do not,
therefore, dispose of your old appliance
with your household waste.
Please dispose of it at your local
community waste collection / recycling
centre for electrical and electronic
appliances. You are also responsible by
law for deleting any personal data that
may be stored on the appliance prior to
disposal. Please ensure that your old
appliance poses no risk to children
while being stored prior to disposal.
14
Steam oven front view
Overview
a
Control panel
b
Ventilation outlet
c
Automatic door release for steam
reduction
d
Door seal
e
Suction tube
f
Compartment for water container
g
Water container
h
Drip channel
i
Floor heating element
j
Temperature sensor
k
Shelf runners
l
Steam inlet
15
Overview
Accessories supplied
The accessories supplied with your
appliance, as well as a range of optional
ones, are available to order from Miele
(see "Optional accessories").
DGG 21
1 condensate tray for catching excess
moisture; can also be used as a
cooking container.
325x430x40mm (W x D x H)
DGGL 8
1 perforated cooking container
Gross capacity 2.0 litres / Useable
capacity 1.7 litres
325 x 265 x 40 mm (W x D x H)
Rack
1 rack for placing your own cooking
containers on
Descaling tablets
For descaling the appliance
DGGL 1
2 perforated cooking containers
Gross capacity 1.5litres / Useable
capacity 0.9litre
325x175x40 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
Controls
e
OK sensor
For calling up functions and saving settings
f
sensors
For scrolling through lists and for changing values
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 service technician use only)
17
Controls
Sensors
The sensors react to touch. Each touch is confirmed with a keypad tone. This
keypad tone can be switched off (see "Settings – Keypad tone").
Oven functions
Steam cooking
Reheat
Defrosting
Automatic programmes
User programmes
Further programmes
Sensor Function Notes
For accessing
settings
For switching the
oven interior
lighting on and off
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.
If the time of day display is visible, the oven
interior lighting can be switched on and off by
touching the sensor.
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.
18
Sensor Function Notes
For setting the
minute minder
To go back a step
For scrolling
through lists and
for changing
values
OK For calling up
functions and
saving settings
If the time of day is visible, you can enter a minute
minder duration at any time, e.g. when boiling
eggs on the cooktop (see "Minute minder").
If the display is dark, the sensor will not react until
the steam oven is switched on.
Use the arrows for scrolling up or down through
lists of options. 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.
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.
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 settings option list will appear in the
display when you touch the sensor.
If a function has been selected (except for ) and the settings have been
entered for the cooking programme, the list of options for that cooking programme
will appear 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 Meaning
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
Minute minder
Some settings, e.g. display brightness and buzzer volume, are
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 in white 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.
advice about using the oven. Select OK to access the
information.
selected using a bar chart.
21
Description of the functions
Water container
The maximum water level is 2.0 litres,
the minimum 0.5 litre. These levels are
indicated on the container on the
handle side. Do not exceed the
maximum level.
The amount of water used will depend
on the type of food and the duration of
cooking. Water will sometimes need to
be replenished during the cooking
process. Water consumption is
increased if the door is opened during
cooking.
Fill the water container to the maximum
level before each use.
At the end of the cooking programme
hot residual water in the steam
generator is pumped back into the
water container. The water container
must be emptied after each use.
Condensate tray
When using perforated containers,
place the condensate tray on the lowest
shelf level to collect any drops of liquid
and allow them to be removed easily.
You can also use the condensate tray
as a cooking container if necessary.
Temperature
Some functions have a default
recommended temperature. This
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"). Recommended
temperatures can be changed in 5°C
steps, or in 1°C steps for Sous-vide
cooking.
Duration
You can set a duration of between
1minute (00:01) 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 the functions
Heating-up phase
During the heating-up phase the display
will show the temperature in the
cooking compartment and Heating-up
phase as it rises in all programmes
except Automatic 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. 5minutes. The
duration will be longer if you are
preparing 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 appears in the
display. The door will then close again
automatically.
Oven interior lighting
For energy saving reasons, the oven
interior lighting has been set at the
factory to go out after the programme
has begun.
If you want the lighting to remain on
during cooking, the relevant factory
default setting needs to be changed
(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
Using for the first time
General settings
The steam oven must not be
operated 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.
Setting the language
Scroll through the list until the
language you want is highlighted.
Confirm with OK.
Selecting the country
Scroll through the list until the
country you want is highlighted.
Confirm with OK.
Setting the date
Set the year, month and then the day.
Confirm each with OK.
Setting the time of day
Set the hours and the minutes.
Confirm each with OK.
The time of day can be displayed in
the 12-hour format (see "Settings Time of day - Clock format").
24
Using for the first time
Time of day display
You will then be asked how you want
the time of day to appear in the display
when the steam oven is switched off
(see "Settings - Time of day - Display"):
– On
The time is always visible in the
display.
– Off
The display appears dark to save
energy. Some functions are limited.
– Night dimming
The time only appears 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.
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".
Please stick the extra data plate for
the appliance supplied with this
documentation in the space provided
in the "After sales service, data plate,
warranty" section of this booklet.
Alternatively, the additional label can
be stuck near the appliance if the
appliance markings are not visible
after installation.
Remove any protective wrapping and
stickers (but not the data plate).
The appliance has undergone a
function test in the factory. Residual
water from this testing may have
trickled back into the cabinet during
transportation.
Cleaning for the first time
Water container
Take the water container out of the
appliance and rinse it by hand.
Accessories / Oven compartment
Remove all accessories from the
oven compartment.
Wash the accessories in a mild
solution of washing-up liquid and hot
water or in the dishwasher.
The interior of the steam oven has
been treated at the factory with a
conditioning agent.
To remove this, clean the oven
interior with a mild solution of
washing-up liquid and warm water
and then dry thoroughly with a soft
cloth.
25
Using for the first time
Setting the water hardness level
The water hardness level of the steam
oven is set to Hard at the factory. For
trouble-free operation of the steam
oven, and to ensure that it is descaled
at the appropriate time, it is important
to set the water hardness level for your
area. The harder the water, the more
often the steam oven must be descaled.
Check the hardness of your local
water supply and adjust the water
hardness as necessary (see "Settings
- Water hardness").
Setting the correct boiling point for water
Before cooking with the steam oven for
the first time, it must be set to the
correct boiling point for water in your
area. This is determined by the altitude
at which you live. This procedure also
flushes out the water pipework.
This procedure must be carried out
to ensure efficient functioning of your
appliance.
Run the Steam cooking
programme at 100°C for 15minutes.
Proceed as described in "Operation".
Setting the correct boiling point for water following a house move
If you move house, the appliance will
need to be reset for the new altitude if
this differs from the old one by 300m or
more. To do this, descale the appliance
(see "Cleaning and care - Descaling").
26
Main and sub-menus
Function / Menu Recommended
Temperature range
temperature
Steam cooking
For cooking all types of food,
bottling, extracting juice with
steam, 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
The list of Automatic programmes available will appear in the display
User programmes
You can create and save cooking processes
Further programmes
Sous-vide (vacuum) cooking
For cooking food in a vacuum
bag
Blanch
65 °C 45–90°C
– –
Bottling
Sterilise dishes
Prove yeast dough
Cook vegetables
Cook fish
Cook meat
Settings
Changing the factory default
settings
Descale
90°C 80–100°C
– –
– –
100°C 90–100°C
85°C 75–100°C
100°C 90–100°C
– –
– –
27
Operation
Basic operation
Switch the steam oven on using .
Select function appears in the display.
Only use cold mains tap water
(below 20°C). Never use distilled or
mineral water or other liquids.
Fill the water container and push it
into the appliance until it connects.
Place the food in the oven.
Select .
Set the temperature appears in the
display.
Change the recommended
temperature if necessary.
Confirm with OK.
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").
Set the duration appears 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.
Set further settings as necessary (see
"Further functions").
28
Operation
If you are cooking at a temperature of
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
– Process finished appears in the
display,
– the fan remains switched on,
– a buzzer or melody will sound (see
"Settings - Acoustic information").
You have the option of saving the
programme as a User programme (see
"User programmes") or increasing the
duration of the programme 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.
Wait until Steam reduction goes out in
the display before opening the door
and removing the food.
Danger of burning!
The residual water in the water
container is hot.
Take care not to tip the water
container when taking it out of the
appliance.
Remove the water container and
empty it.
After each use, clean and dry the
whole appliance as described in
"Cleaning and care".
Leave the appliance door open until
the oven interior is completely dry.
Insufficient water
If water needs replenishing during the
programme, a buzzer will sound and a
reminder to refill the container will
appear in the display.
Remove the water container and fill it
with fresh tap water.
Push the water container into the
appliance until it connects.
Operation will continue.
Switch the steam oven off using .
A new cooking process can only be
started if the automatic door release is
retracted into its original position. Do
not push it in manually as this could
damage it.
After use
Remove the condensate tray and
empty it.
29
Operation
Interrupting operation
Operation is interrupted as soon as the
door is opened. The heating will be
switched off and the cooking duration
remaining stored in memory.
Danger of burning!
Steam can escape when the door is
opened.
Step back and wait until the steam
has dissipated.
Danger of burning!
You could burn yourself on the oven
interior walls, spilled food and hot
steam.
Wear oven gloves when placing food
in the oven or removing it and when
adjusting oven shelves etc. in a hot
oven.
Operation will resume when the door is
closed.
When the door is closed, the pressure
has to equalise, which can cause a
whistling sound.
The oven will heat up again and the
display will show the temperature of the
cooking compartment as it rises.
Once the set temperature has been
reached, the display will change to
show the cooking duration remaining as
it counts down.
The cooking process will be ended
early if the door is opened in the last
minute of cooking time (55seconds
standing time).
30
Operation
Further functions
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:
– Finish at
– Start at
You can set the programme to switch
off or on and off automatically by
setting Finish at or Start at.
– Finish 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 its colour and even
deteriorate.
If the temperature in the oven
compartment is too high, e.g. just after
another programme, you will not be
able to use this function. Finish at and
Start at will not appear in the display if
this is the case. Leave the oven door
open 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 Finish at
– Duration and Start at
Example: It is 11:45. The food takes
5minutes 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 Finish 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 process will start
automatically at this time.
31
Operation
Sequence of an automatic cooking process
Up until the start time the function, the
selected temperature, Start at and the
start time will appear in the display.
After the start time you can see the
temperature increasing in the display
during the heating-up phase until the
set temperature is reached. Once this
temperature is reached a tone will
sound.
After the heating-up phase, you can
follow the time counting down in the
display. The last minute counts down in
seconds.
If you are cooking at a temperature of
approx. 80°C or more, 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 process the
steam generator will switch off. A
buzzer or melody will sound (see
"Settings - Acoustic information").
Process finished will appear in the
display.
You have the option of saving the
programme as a User programme (see
"User programmes") or increasing the
duration of the programme via .
Changing settings during a cooking process
Touch
The following will appear in the display:
– Temperature
– Duration
– Finish at
– Start at
If the temperature in the oven
compartment is too high Finish at and
Start at are not displayed.
Changing the temperature
Scroll through the list until
Temperature is highlighted.
Confirm with OK.
Change the temperature.
Confirm with OK.
The programme will restart with the new
temperature.
You can also permanently reset the
recommended temperature to suit
your personal cooking practices (See
"Settings - Recommended
temperatures").
32
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 Finish 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
recalculated. The cooking process will
finish at the time set.
Changing the oven function
You can change the oven function
during operation.
Select the function you want.
Change function? or Cancel cooking? will
appear in the display.
Scroll through the list until Yes is
highlighted.
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
necessary.
Confirm with OK.
The oven function has been changed.
Cancelling cooking
Touch .
Deleting a finish time
Scroll through the list until Finish at is
highlighted.
Confirm with OK.
Scroll through the list until Delete is
highlighted.
Confirm with OK.
The cooking finish time is deleted. The
programme will start using the duration
set.
Cancel cooking? appears in the display.
Scroll through the list until Yes is
highlighted.
Confirm with OK.
Select function will appear in the display.
Any cooking durations set are deleted.
33
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.
– Gemüse
– Fisch
– Rice
– Hen's eggs
– Fruit
– Shellfish
– Special
Using Automatic programmes
Select .
A list of food types will appear in the
display.
Scroll through the list until the
category you want is highlighted.
Confirm with OK.
The Automatic programmes available
for the food type selected will then
appear.
Scroll through the list until the
Automatic programme you want to
use is highlighted.
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.
34
Automatic programmes
Notes on use
– The degree of doneness and
browning levels are shown in a bar
chart with seven segments. The
factory default is always the middle
setting. It will be highlighted. To
change the setting, 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
weighing 250g each 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
oven compartment, 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 compartment
walls. Danger of burning and
scalding!
– If by the end of an Automatic
programme 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 Finish 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.
35
User programmes
You can create and save up to 20 of
your own programmes.
– You can combine up to 10 cooking
stages to describe the cooking
process of favourite or frequently
used recipes. You can enter
individual settings for each cooking
stage.
– You can enter the name of the
programme 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
programme, save it as a User
programme.
– After running a programme with a set
duration, save it.
Then name the programme.
Creating 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
programmes underneath them.
Scroll through the list until Edit
programmes is highlighted.
Confirm with OK.
Create programme will be highlighted.
Confirm with OK.
You can now specify the settings for
cooking stage1.
Follow the instructions in the display.
Select and confirm the cooking
function, temperature and duration.
36
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 1st cooking
stage.
When all necessary cooking stages
have been set, scroll through the list
until Complete programme is
highlighted.
Confirm with OK.
User programmes
A summary of 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:
SymbolMeaning
␣ 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
character 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 "Changing User
programmes".
The letter or number you have selected
will appear in the top line of the display.
Select further characters.
A maximum of 10characters can be
used.
You can delete the characters one at a
time with .
Once you have entered the
programme name, scroll through the
list until is highlighted.
Confirm with OK.
37
User programmes
Starting a User programme
Place the food in the oven.
Select .
The programme names will appear in
the display with Edit programmes
underneath.
Scroll through the list until the
programme you want is highlighted.
Confirm with OK.
You can start the saved programme
immediately, delay the start or change
the cooking stages.
– Start now
The programme will starts. The
steam generator will switch on
immediately.
– Start at
You specify the time you want the
cooking programme to start.
– Finish 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 "Changing User
programmes").
Scroll through the list until the
function you want is highlighted.
Confirm with OK.
The programme will start according to
the specified start or finish time.
Changing User programmes
Changing 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 with Edit programmes
underneath.
Scroll through the list until Edit
programmes is highlighted.
Confirm with OK.
Scroll through the list until Change
programme is highlighted.
Confirm with OK.
Scroll through the list until the
programme you want is highlighted.
Confirm with OK.
Change cooking stages will be
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
cooking stage you want or Add
cooking stage is highlighted in the
display.
Confirm with OK.
Change the programme as you wish
(see "Creating a User programme")
and confirm with OK.
38
User programmes
A summary of your settings will appear
in the display.
Check the settings and confirm with
OK.
The changes or added cooking steps in
your programme will be saved.
Change the name if necessary (see
"Creating a User programme").
Changing the name
Select .
The programme names will appear in
the display with Edit programmes
underneath.
Scroll through the list until Edit
programmes is highlighted.
Confirm with OK.
Scroll through the list until Change
programme is highlighted.
Confirm with OK.
Scroll through the list until the
programme you want is highlighted.
Confirm with OK.
Scroll through the list until Change
name is highlighted.
Confirm with OK.
Change the name (see "Creating a
User programme").
After entering a new programme
name, 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.
39
User programmes
Delete User programmes
Select .
The programme names will appear in
the display with Edit programmes
underneath.
Scroll through the list until Edit
programmes is highlighted.
Confirm with OK.
Scroll through the list until Delete
programme is highlighted.
Confirm with OK.
Scroll through the list until the
programme you want is highlighted.
Confirm with OK.
Delete ? appears in the display.
Scroll through the list until Yes is
highlighted.
Confirm with OK.
The programme is deleted.
You can delete all User programmes at
once (see "Settings - Factory default User programmes").
40
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
for 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.
Setting 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
6minutes and 20seconds.
Confirm with OK.
The duration counts down in the display
when the steam oven is switched off.
If a cooking programme is being run at
the same time, the minute minder
duration will appear at the bottom of the
display.
At the end of the minute minder time
– will flash in the display,
– the time will count upwards,
– a buzzer or melody will sound (see
"Settings - Acoustic information").
Touch to switch off acoustic and
optical signals.
Touch .
"0:00:00" will appear (h:min:sec).
The hour block will light up.
Confirm with OK.
The hours are saved and the minutes
block will light up.
Touch the arrow sensors repeatedly
until "06" appears.
Confirm with OK.
The minutes are saved and the seconds
block will light up.
Touch the arrow sensors repeatedly
until "20" appears.
41
Minute minder
Changing the time set for the minute minder
Touch .
Minute minder appears in the display and
Change is highlighted.
Confirm with OK.
Set the new minute minder time you
require.
Confirm with OK.
The altered minute minder duration will
start to count down immediately.
Cancelling the time set for the minute minder
Touch .
Minute minder appears in the display and
Change is highlighted.
Scroll through the list until Delete is
highlighted.
Confirm with OK.
The minute minder duration is now
cancelled.
42
General notes
This section contains general
information. You will find more detailed
information about particular foods and
how to cook them in the other sections.
The advantages of cooking with steam
Almost all vitamins and minerals are
retained as the food is not immersed in
water.
Cooking with steam also retains the
true taste of the food better than
conventional cooking. We therefore
recommend seasoning the food after it
has been cooked. Food also retains its
fresh, original colour.
Suitable containers
Cooking containers
This steam oven is supplied with
stainless steel cooking containers.
Other containers, in a variety of sizes,
both perforated and solid, are available
as optional extras (see "Optional
accessories"). This enables you to
choose the most suitable container for
the food you are preparing.
It is best to use perforated containers
for steam cooking. The steam can
reach the food from all sides and the
food is cooked evenly.
Your own containers
You can also use your own containers.
However, please note the following:
– Containers must be heat-resistant to
100°C and able to withstand hot
steam. With plastic containers please
check with the manufacturer that
they are suitable for use in a steam
oven.
– Thick-sided containers made from
porcelain, china or stoneware, for
example, are not very suitable for
steam cooking. They do not conduct
heat well and as a result cooking
durations will be considerably longer
than those given in the charts.
– Place the cooking containers on the
rack and not on the oven floor.
– Ensure that there is a gap between
the upper rim of the container and
the top of the cooking compartment
to allow sufficient steam into the
container.
Condensate tray
When using perforated containers,
place the condensate tray on the lowest
shelf level to collect any drops of liquid
and allow them to be removed easily.
You can also use the condensate tray
as a cooking container if necessary.
43
General notes
Shelf level
You can select any shelf level. You can
also cook on several levels at the same
time. This will not alter the cooking
duration.
When cooking with more than one deep
cooking container at the same time,
offset them to allow steam to circulate
properly. If possible, leave a shelf level
between the containers.
Always insert cooking containers and
the rack between the rails of the shelf
runners so that they cannot tip.
Frozen
The heating-up phase for frozen food is
longer than for fresh food. The greater
the quantity of frozen food, the longer
the heating-up phase.
Temperature
A maximum temperature of 100°C is
reached when steam cooking is taking
place. Most types of food will cook at
this temperature. Some more delicate
types of food, such as soft fruit, must
be cooked at lower temperatures as
otherwise they will burst. More
information is given in the relevant
section.
Combination with a food warming
drawer
When a warming drawer which is
installed below the steam oven is in
use, the oven cavity in the steam oven
can reach up to 40°C. If, in this case,
you set a temperature of 40°C, no
steam will be produced because the
oven cavity is too warm.
Duration
In general, the cooking durations for
cooking with steam are the same as for
cooking food in a saucepan. More
information about any factors which
may affect the cooking duration is given
in the relevant sections.
The quantity of food does not affect the
cooking duration. 1kg of potatoes will
take the same time to cook as 500g.
The durations given in the charts are
guidelines only. We recommend
selecting the shorter cooking duration
quoted to start with. If food is not
cooked sufficiently after the shorter
time, it can be put back in the oven
compartment and cooked some more.
Cooking with liquid
When cooking with liquid, only fill the
cooking container ²/₃ full to prevent the
liquid spilling when the cooking
container is removed from the oven.
Your own recipes
Food and recipes which are prepared in
a pot or a pan can also be cooked in
the steam oven. The cooking times in
the steam oven will be the same. Please
note that food will not be brown or crisp
when cooking with steam.
44
Steam cooking
Vegetables
Fresh
Prepare fresh vegetables in the usual
way, i.e. wash, clean and cut them up.
Frozen
Frozen vegetables do not need to be
defrosted beforehand unless the
vegetables have been frozen together in
a block.
To cook frozen vegetables, programme
the same time as for fresh ones.
Break up the larger, frozen together
pieces. Please refer to the cooking
times on the packaging.
Cooking containers
Food such as peas or asparagus
spears, which have little or no space
between them, will take longer to cook
because the steam has less space to
work in. For an even result, it is best to
use a shallow container for these types
of food, and only fill it about 3 - 5 cm
deep. When cooking large quantities,
divide the food between 2 or 3 shallow
containers rather than using one deep
one.
Different types of vegetables which take
the same length of time to cook can be
cooked together in one cooking
container.
Shelf level
When cooking vegetables with a
distinctive colour (e.g. beetroot) in a
perforated container at the same time
as cooking other foods in other
containers, place the solid tray directly
underneath the perforated container to
catch any drips and therefore avoid any
colour transfer.
Duration
As with conventional methods, the
cooking duration when cooking
vegetables with steam will depend on
the size and how well done you want
them. Example:
firm potatoes, cut into quarters
= approx. 15minutes
firm potatoes, cut in half
= approx. 20minutes
Settings
| Vegetables | ... | Steam cooking
or
| Cook vegetables
or
Temperature: 100 °C
Duration: see chart
Use solid containers for vegetables
which are cooked in liquid, e.g.
cabbage.
45
Steam cooking
The durations given in the charts for fresh vegetables are guidelines only. We
recommend selecting the shorter cooking duration quoted to start with. If
vegetables are not cooked sufficiently after the shorter time, they can be put back
in the oven compartment and cooked some more.
Vegetables [min.]
Artichokes 32–38
Cauliflower, whole 27–28
Cauliflower, florets 8
Green beans 6–8
Broccoli, florets 2–4
Chantenay carrots, whole 7–8
Chantenay carrots, halved 5–6
Chantenay carrots, chopped 4
Chicory, halved 4–5
Chinese cabbage, chopped 3
Peas 2
Fennel, halved 10–12
Fennel, cut into strips 4–5
Curly kale, chopped 23–26
Firm potatoes, peeled
whole
halved
quartered
Fairly firm potatoes, peeled
whole
halved
quartered
Soft potatoes, peeled
whole
halved
quartered
Kohlrabi, cut into batons 6–7
46
20–25
15–20
10–15
23–28
18–23
14–18
25–30
20–25
15–20
Steam cooking
Vegetables [min.]
Pumpkin, diced 4–8
Corn on the cob 10–15
Silverbeet, chopped 2–3
Capsicum, diced/cut into strips 2
New potatoes, firm 20–25
Mushrooms 2
Leek, chopped 2–4
Leek, stalks halved lengthways 4–6
Romanesco, whole 22–25
Romanesco, florets 5–7
Brussels sprouts 10–12
Beetroot, whole 50–60
Red cabbage, chopped 15–20
Black salsify, whole 9–10
Celeriac, cut into batons 6–7
Green asparagus 2–4
White asparagus, whole 5–10
Carrots, chopped 6
Spinach 1–2
Spring cabbage, chopped 10–11
Celery sticks, chopped 2–5
Turnips, chopped 6–7
White cabbage, chopped 12
Savoy cabbage, chopped 10–11
Zucchini, sliced 2–3
Sugar snap peas 2–3
Duration
47
Steam cooking
Meat
Fresh
Prepare the meat in the usual way.
Frozen
Meat should be thoroughly defrosted
before cooking in the steam oven (see
"Special applications - Defrosting").
Preparation
Meat which needs to be seared before
being cooked, e.g. stewing steak,
should be seared in a pan on the
cooktop.
Duration
The cooking duration depends on the
thickness and the texture of the meat,
and not on the weight. The thicker the
piece of meat, the longer the cooking
duration. A piece of meat weighing 500
g which is 10 cm thick will take longer
to cook than a piece of meat weighing
500 g which is 5 cm thick.
Useful tips
– Use a perforated container to retain
the flavours when cooking meat.
Place a solid container underneath to
catch the juices. You can use these to
make a gravy or freeze them for later
use.
– Boiling chicken, pork rind, meat, ribs
and meat bones can be used to make
stock. Place the meat together with
some mixed vegetables in a solid
cooking container and add cold
water. The longer the cooking
duration, the stronger the stock.
Settings
| Cook meat
or
Temperature: 100 °C
Duration: see chart
48
Steam cooking
The durations given in the chart are guidelines only. We recommend selecting the
shorter cooking duration quoted to start with. If meat is not cooked sufficiently
after the shorter time, it can be put back in the oven compartment and cooked
some more.
Meat [min.]
Beef shin, covered with water 110–120
Pork knuckle 135–140
Chicken breast fillet 8–10
Knuckle 105–115
Beef soup bones, covered with water 110–120
Veal for stewing 3–4
Gammon steaks 6–8
Lamb ragout 12–16
Poularde 60–70
Turkey roulade 12–15
Turkey escalope 4–6
Rib of beef, covered with water 130–140
Beef stew 105–115
Boiling chicken, covered with water 80–90
Silverside 110–120
Duration
49
Steam cooking
Sausages
Settings
Temperature: 90°C
Duration: see chart
Sausages [min.]
Frankfurters 6–8
Sausages 6–8
White sausages 6–8
Duration
Fish
Fresh
Prepare fresh fish in the usual way, i.e.
clean, gut and fillet.
Frozen
Fish does not need to be fully defrosted
before cooking. Defrost so that the
surface is sufficiently thawed to take
herbs and seasoning. Depending on the
thickness of the fish, 2–5 minutes
should be enough.
Preparation
Add some lemon or lime juice to fish
before cooking. The citric acid helps the
flesh stay firm.
It is not necessary to season fish when
cooking with steam as this method
retains the minerals which give the fish
its unique flavour.
Cooking containers
If using a perforated container, grease it
first or line it with baking paper.
50
Shelf level
When cooking fish in a perforated
container at the same time as cooking
other types of food in other containers,
place the container with the fish directly
above the tray to catch any liquid and
so avoid any transfer of tastes to other
food.
Steam cooking
Temperature
85 °C – 90 °C
For gently cooking delicate types of
fish, such as flounder.
100 °C
For cooking firmer types of fish, e.g.
salmon.
Also for cooking fish in sauce or stock.
Duration
The cooking duration depends on the
thickness and the texture of the fish,
and not on the weight. The thicker the
fish, the longer the cooking duration. A
3cm thick piece of fish weighing 500g
will take longer to cook than a 2 cm
thick piece of fish weighing 500g.
The longer fish cooks, the firmer its
flesh will become. Use the cooking
durations given in the chart. If you find
that the fish is not cooked sufficiently,
only cook it for a few minutes more.
When cooking fish in sauce or stock,
we recommend that you increase the
cooking duration quoted by a few
minutes.
– You can use any fish scraps, e.g. fish
heads, bones, tails etc. to make a
fish stock. Place the fish scraps
together with some mixed vegetables
in a solid cooking container and add
cold water. Cook at 100 °C for 60 to
90 minutes. The longer the cooking
duration, the stronger the stock.
– Blue fish is fish which is cooked in
water and vinegar. It is important not
to damage the skin of the fish. This
method is suitable for cooking carp,
trout, tench, eel and salmon.
Settings
| Fish | ... | Steam cooking
or
| Cook fish
or
Temperature: see chart
Duration: see chart
Useful tips
– Adding herbs and spices, such as
dill, will help bring out the full flavour
of the fish.
– Cook large fish in the swimming
position. To help maintain the
structure of the fish, place a small
cup or similar upside down in the
cooking container, and arrange the
fish bellyside down over the cup.
51
Steam cooking
The durations given in the chart are guidelines for fresh fish. We recommend
selecting the shorter cooking duration quoted to start with. If the fish is not cooked
sufficiently after the shorter time, it can be put back in the steam oven and cooked
for longer.
Fish [°C] [min.]
Eel 100 5–7
Perch fillet 100 3–5
Bream/Snapper fillet 85 3–5
Trout, 250 g 90 8–12
Halibut/Trumpeter fillet 85 4–6
Blue eye trevalla/Ling fillet 100 6
Carp, 1.5 kg 100 18–25
Salmon fillet 100 4–8
Salmon steak 100 8–10
Ocean trout/Rainbow trout 90 8–10
Basa fillet 85 3
Rosefish fillet 100 6–8
Jackass morwong fillet/Terakihi fillet 100 4–6
Flounder fillet 85 4–5
Stargazer/Monkfish fillet 85 6–8
Sole fillet 85 3
Turbot fillet 85 5–8
Tuna fillet 85 4–8
Pikeperch fillet 85 4
Temperature / Duration
52
Steam cooking
Shellfish
Preparation
Defrost frozen shellfish before cooking with steam.
Peel, remove and discard the intestines, and then wash the shellfish.
Cooking containers
If using a perforated container, grease it first or line it with baking paper.
Duration
The longer shellfish are cooked, the tougher they become. Use the cooking
durations given in the chart.
When cooking shellfish in sauce or stock, we recommend that you increase the
cooking duration quoted by a few minutes.
Settings
| 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
Crayfish 95 10–15
Large shrimps 90 3
Temperature / Duration
53
Steam cooking
Mussels
Fresh
Warning - danger of food poisoning!
Only cook mussels which are closed. Do not eat mussels which have not
opened after being cooked.
Steep fresh mussels in water for a few hours before cooking to rinse out any sand.
Then scrub the mussels thoroughly to clean them.
Frozen
Defrost frozen mussels before cooking.
Duration
The longer mussels are cooked, the harder they become. Use the cooking
durations given in the chart.
Settings
Temperature: see chart
Duration: see chart
[°C] [min.]
Goose barnacles 100 2
Cockles 100 2
Blue mussels 90 12
Scallops 90 3
Razor clams 100 2–4
Vongole 90 2–4
Temperature / Duration
54
Steam cooking
Rice
Rice swells when cooked and needs to be cooked in liquid. The proportion of rice
to liquid will vary depending on the type of rice.
The rice absorbs all the liquid. Therefore none of the nutrients are lost.
Settings
| 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
Arborio rice
Milk rice
Risotto rice
Brown rice 1:1.5 26–29
Wild rice 1:1.5 26–29
Duration
1:2.5
1:2.5
[min.]
30
18–19
55
Steam cooking
Pasta / Noodles
Dry pasta and noodles
Dry pasta and noodles swell when they are cooked and need to be cooked in
liquid. The liquid must cover the pasta or noodles. Using hot liquid gives better
results.
Increase the cooking time stated by the manufacturer by approx. 1/3.
Fresh pasta and noodles
Fresh pasta and noodles, such as you can buy from the supermarket chilled
counter, do not need to absorb water. Cook fresh pasta and noodles in a greased,
perforated container.
Separate any pieces of pasta or noodles which have stuck together and spread
them out in the cooking container.
Settings
Temperature: 100°C
Duration: see chart
Fresh pasta / noodles [min.]
Gnocchi 2
Knöpfli 1
Ravioli 2
Spätzle 1
Tortellini 2
Dry pasta / noodles,
covered with water
Flat noodles / Fettuccine 14
Vermicelli 8
Duration
56
Steam cooking
European dumplings
Ready-made dumplings in wrappers need to be covered completely with water.
Otherwise they will not absorb enough water and will fall apart, even if steeped in
water prior to cooking.
Cook fresh dumplings in a greased, perforated container.
Settings
Temperature: 100°C
Duration: see chart
[min.]
Steamed dumplings 30
Yeast dumplings 20
Boil-in-the-bag potato dumplings 20
Boil-in-the-bag bread dumplings 18–20
Duration
57
Steam cooking
Grains
Grain swells when cooked and needs to be cooked in liquid. The proportion of
grain to liquid will vary depending on the type of grain.
Grain can be cooked whole or cracked.
Settings
Temperature: 100°C
Duration: see chart
Ratio
Grain : Liquid
Amaranth 1:1.5 15–17
Bulgur 1:1.5 9
Green spelt, whole 1:1 18–20
Green spelt, cracked 1:1 7
Oats, whole 1:1 18
Oats, cracked 1:1 7
Millet 1:1.5 10
Polenta 1:3 10
Quinoa 1:1.5 15
Rye, whole 1:1 35
Rye, cracked 1:1 10
Wheat, whole 1:1 30
Wheat, cracked 1:1 8
Duration
[min.]
58
Steam cooking
Dried pulses
Soak pulses for at least 10 hours in cold water before cooking. Soaking makes the
pulses more digestible and shortens the cooking duration required. Soaked pulses
must be covered with liquid during cooking.
Lentils do not need to be soaked before cooking.
With unsoaked pulses a certain ratio of pulses to liquid is required.
Settings
Temperature: 100°C
Duration: see chart
Soaked
[min.]
Beans
Kidney beans 55–65
Azuki beans 20–25
Black beans 55–60
Borlotti beans 55–65
Haricot beans 34–36
Peas
Yellow split peas 40–50
Green peas, shelled 27
Duration
59
Steam cooking
Unsoaked
Ratio
Pulses : Liquid
Beans
Kidney beans 1:3 130–140
Azuki beans 1:3 95–105
Black beans 1:3 100–120
Borlotti beans 1:3 115–135
Haricot beans 1:3 80–90
Lentils
Brown lentils 1:2 13–14
Red lentils 1:2 7
Peas
Yellow split peas 1:3 110–130
Green peas, shelled 1:3 60–70
Duration
[min.]
60
Steam cooking
Hen's eggs
Use a perforated container to prepare boiled eggs in the steam oven.
The eggs do not need to be pierced before cooking as they are gradually warmed
during the heating-up phase and so do not burst when they are cooked with
steam.
When using a solid container for preparing egg dishes, remember to grease it first.
Settings
| Hen's eggs | ... | Steam cooking
or
Temperature: 100°C
Duration: see chart
[min.]
Small (S)
soft
medium
hard
3
5
9
Medium (M)
soft
medium
hard
Large (L)
soft
medium
hard
Extra large (XL)
soft
medium
hard
Duration
4
6
10
5
6–7
12
6
8
13
61
Steam cooking
Fruit
Cook fruit in a solid container so that none of the juice is lost. If you wish to cook
fruit in a perforated container, place a solid container directly underneath it to
collect the juice.
Useful tip: You can use the collected juice to prepare a glaze for a fruit flan.
Settings
| Fruit | ... | Steam cooking
or
Temperature: 100°C
Duration: see chart
[min.]
Apples, cut into pieces 1–3
Pears, cut into pieces 1–3
Cherries 2–4
Mirabelle plums 1–2
Nectarines/Peaches, cut into pieces 1–2
Plums 1–3
Quinces, diced 6–8
Rhubarb, cut into pieces 1–2
Gooseberries 2–3
Duration
62
Steam cooking
Menu cooking
Before cooking meals with the Menu
cooking function, switch off steam
reduction (see "Settings - Steam
reduction").
Menu cooking involves cooking various
foods with different cooking times in
order to serve them all together in one
meal, e.g. Perch with rice and broccoli.
Foods are placed in the steam oven at
different times so that they are all ready
at the same time.
Shelf level
When cooking fish or food with a
distinctive colour (e.g. beetroot) in a
perforated container, place the
perforated container directly above a
solid container to avoid any transfer of
flavour or colour to other food and to
prevent liquid dripping onto food below
it.
Temperature
Whole meals should be cooked at a
temperature of 100°C as this is the
temperature required to cook the
majority of foods.
Do not cook a whole meal at the lowest
temperature when different
temperatures are required for different
types of food, e.g. 85°C for seabream
and 100°C for potatoes.
Duration
If you increase the recommended
temperature, shorten the cooking
duration by approx. ¹/₃.
Example:
Rice 20 minutes
Rosefish fillet 6 minutes
Broccoli 4 minutes
20minutes minus 6
minutes=14minutes (1st duration: rice)
6minutes minus 4minutes=2minutes
(2nd duration: rosefish fillet)
Remaining time=4minutes
(3rdduration: broccoli
Cooking
durations
Settings 14 min. 2 min. 4 min.
20min. - rice
6 min. - rosefish
fillet
4 min. -
broccoli
If the recommended cooking
temperature for the food is 85°C for
example, try cooking it at 100°C and
testing the result. Some delicate types
of fish with a soft structure, e.g.
flounder will become very firm when
cooked at 100°C.
63
Steam cooking
Procedure
Place the rice in the oven
compartment first.
Set the first cooking duration: 14
minutes.
After 14 minutes, place the fish in the
steam oven.
Set the second cooking duration: 2
minutes.
After 2 minutes, place the broccoli in
the steam oven.
Set the third cooking duration: 4
minutes.
64
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, boilingresistant vacuum 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 bag more
than once.
Vacuum-seal the food in a chamber
system vacuum sealer only.
65
Sous-vide (vacuum) cooking
Important
For an optimum cooking result:
– Use fewer herbs and spices than for
conventional cooking as the influence
on the taste of the food is more
intensive.
You can also prepare the food
unseasoned and add seasoning after
cooking.
– The cooking duration is reduced
when salt, sugar, and liquids are
added.
– The food becomes firmer if acidic
foods, such as lemon or vinegar are
added.
– Do not use alcohol or garlic as this
can cause an unpleasant taste.
– Only use vacuum bags that match
the size of the food. If the vacuum
bag is too big, too much air may
remain inside.
– If you want to cook several pieces of
food in one vacuum 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.
– The information on temperature and
duration from sous-vide recipes
cannot always be adopted 1:1.
Adjust these settings according to
the desired level of doneness.
– If you want to cook food in several
vacuum bags at once, put the bags
side by side 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 process. Opening the door
extends the cooking process and can
change the cooking result.
66
Sous-vide (vacuum) cooking
Useful tips
– To reduce preparation times, you can
vacuum food 1–2days before
cooking. Store the vacuumed food in
the refrigerator at a maximum of 3°C.
To maintain quality and taste, the
food must be cooked after 2 days at
the latest.
– Freeze liquids such as marinades
before vacuum-sealing to prevent
them from escaping from the vacuum
bag.
– Fold the edges of the vacuum bag
outwards for filling in order to obtain
clean, perfect weld seams.
– If you do not want to eat the food
directly after cooking, put it in iced
water to cool down completely. Then
store it at a maximum of 3°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
vegetables, fish, or meat to make a
sauce.
– Serve the food on pre-warmed
plates.
– After cooking, cut the vacuum 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.
67
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 in a chamber
system vacuum sealer.
For optimum cooking results, insert
the rack on shelf level2.
Place the vacuum-sealed food on the
rack (next to each other if there are
several bags).
Insert the condensate tray on the
lowest shelf level.
Select .
Scroll through the list until Sous-vide is
highlighted.
Confirm with OK.
Change the recommended
temperature if necessary.
Confirm with OK.
Set the cooking duration. Any time
between 1minute and 10hours can
be set.
Possible causes for poor results
The vacuum bag has opened:
– The weld seam was not clean or
stable enough and came undone.
– 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 were added.
– The bag or weld seam were not in
perfect order.
– The vacuum was insufficient.
– The food was not eaten or chilled
immediately after cooking.
Confirm with OK.
Set further settings as necessary (see
"Operation - Further functions").
68
Sous-vide (vacuum) cooking
Food Added in advance [°C] [min.]
Sugar Salt
Fish
Blue eye trevalla/Ling fillet, 2.5
cm thick
Salmon fillet, 3 cm thick x 52 30
Stargazer/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
White asparagus, 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, cut into pieces 75 13
Plums, halved x 70 10–12
Other
Beans, white, soaked at a 1:2
ratio
(beans to liquid)
Prawns, peeled and deveined x 56 19–21
Hen's egg, whole 65–66 60
Scallops, removed from shell 52 25
Shallot, whole x x 85 45–60
x 54 35
x 85 40
x 90 240
Temperature / Duration
69
Sous-vide (vacuum) cooking
Food Added in
advance
Sugar Salt Medium* Well-
Meat
Duck breast, whole x 66 72 35
Saddle of lamb (on the
bone)
Beef fillet steak, 4cm thick 56 61 120
Beef rump steak, 2.5cm
thick
Pork fillet, whole x 63 67 60
Temperature / Duration
* Degree of doneness
The "Well-done" degree of doneness has a higher core temperature than "Medium," but is
not cooked through in the classical sense.
[°C] [min.]
done*
58 62 50
56 – 120
70
Reheating
Reheat brassica vegetables, e.g.
kohlrabi and cauliflower, only in
combination with a sauce. If reheated
without a sauce, these vegetables can
have an unpleasant aftertaste and may
develop a grey-brown colour.
Foods with a short cooking time and
those which have a different degree of
doneness when reheated, e.g. fish, are
not suited to being reheated.
Preparation
Immediately after cooking, place the
food in ice cold water and leave for
approximately one hour. The rapid
cooling inhibits continued cooking of
the food. This means the ideal degree
of doneness of the food remains as it is.
Store the food afterwards in the
refrigerator at max. 3°C.
Sous-vide (vacuum) cooking
Please note that the quality of food
deteriorates the longer it is stored.
We recommend storing food in the
refrigerator for no longer than five
days before reheating it.
Settings
|Sous-vide
Temperature: see chart
Duration: see chart
71
Sous-vide (vacuum) cooking
Chart for reheating food cooked using the sous-vide function
Food [°C]
medium
1
well-
done
1
2 [min.]
Meat
Saddle of lamb (on the bone) 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 at a 1:2 ratio
90 10
(beans to liquid)
Shallots, whole 85 10
Temperature / Duration
1
Degree of doneness
The "Well-done" degree of doneness has a higher core temperature than "Medium," but is
not cooked through in the classical sense.
2
Durations apply for food with an initial temperature of approx. 5°C.
3
Reheat only in sauce.
72
Special applications
Reheat
Use the Sous-vide function to reheat
food already cooked using this
function (see "Sous-vide Reheating").
The steam oven is very effective at
reheating food gently, without drying it
out or cooking it further. The food
reheats evenly and does not need to be
stirred during the reheating process.
You can reheat individual dishes or
plated meals which have been prepared
previously (e.g. meat, vegetables and
potatoes).
Suitable containers
Small quantities can be reheated on a
plate, larger quantities should be placed
in a cooking container.
Duration
The number of plates or containers has
no bearing on the duration.
The durations listed in the chart relate
to an average portion per plate/
container. Increase the duration for
larger quantities.
Useful tips
– Do not reheat large items, such as a
joint of roast meat, whole. Divide it
into portions and reheat these as
plated meals.
– Reheat sauces separately.
Exceptions: Food that is prepared in
sauces, e.g. goulash.
Procedure
Cover the food with a deep plate, a
lid, or with clingfilm that is resistant to
temperatures up to 100°C and to
steam.
Then place the plate on the rack in
the oven.
Settings
or
Temperature: 100°C
Duration: see chart
[min.]
Side dishes (pasta, rice,
etc.)
Casserole 8–10
Fish fillet 6–8
Meat 8–10
Poultry 8–10
Vegetables 8–10
Soup 8–10
Plated meals 8–10
Duration
8–10
– Compact items, such as stuffed
capsicum or roulades, should be cut
in half.
– Please note that breaded items, such
as schnitzel, will not retain their
crispness when they are reheated.
73
Special applications
Defrost
It is much quicker to defrost items in the
steam oven than at room temperature.
Temperature
60°C is the best temperature for
defrosting.
Exceptions: 50°C for minced meat and
game.
Before and after defrosting
Remove all packaging before
defrosting.
Exceptions: Leave bread, biscuits and
cakes in their packaging as otherwise
they will absorb moisture and become
soft.
Allow defrosted food to stand at room
temperature after removing it from the
oven. The standing time is necessary to
allow the even distribution of heat.
Cooking containers
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.
Useful tips
– Fish does not need to be fully
defrosted before cooking. Defrost so
that the surface is sufficiently thawed
to take herbs and seasoning.
Depending on the thickness of the
fish, 2–5 minutes should be enough.
– When defrosting food which has
frozen together, e.g. berries, chops,
fish fillets etc. separate it about halfway through the defrosting time.
– Do not refreeze food once it has
thawed.
– Defrost frozen ready meals according
to the instructions on the packaging.
Settings
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.
Foods which don't drip can be
defrosted in a solid cooking container.
74
Special applications
Food to be defrosted Quantity [°C] [min.] [min.]
Dairy products
Sliced cheese 125 g 60 15 10
Quark 250 g 60 20–25 10–15
Cream 250 g 60 20–25 10–15
Soft cheese 100 g 60 15 10–15
Fruit
Apple sauce 250 g 60 20–25 10–15
Apple pieces 250 g 60 20–25 10–15
Apricots 500 g 60 25–28 15–20
Strawberries 300 g 60 8–10 10–12
Raspberries / Blackcurrants 300 g 60 8 10–12
Cherries 150 g 60 15 10–15
Peaches 500 g 60 25–28 15–20
Plums 250 g 60 20–25 10–15
Gooseberries 250 g 60 20–22 10–15
Vegetables
Frozen in a block 300 g 60 20–25 10–15
Fish
Fish fillets 400 g 60 15 10–15
Trout 500 g 60 15–18 10–15
Lobster 300 g 60 25–30 10–15
Small shrimps 300 g 60 4–6 5
Ready meals,
Meat, vegetables, sides /
Casserole / Soup
Meat
Roast meat slices 125–150g each 60 8–10 15–20
Mince 250 g 50 15–20 10–15
Mince 500 g 50 20–30 10–15
Stew 500 g 60 30–40 10–15
480 g 60 20–25 10–15
75
Special applications
Food to be defrosted Quantity [°C] [min.] [min.]
Stew 1000 g 60 50–60 10–15
Liver 250 g 60 20–25 10–15
Saddle of hare 500 g 50 30–40 10–15
Saddle of venison 1000 g 50 40–50 10–15
Schnitzel / Chops / Sausages 800 g 60 25–35 15–20
Poultry
Chicken 1000 g 60 40 15–20
Chicken thighs 150 g 60 20–25 10–15
Chicken schnitzel 500 g 60 25–30 10–15
Turkey drumsticks 500 g 60 40–45 10–15
Cookies/Muffins
Puff pastries /Yeast buns – 60 10–12 10–15
Creamed mixture cakes /
biscuits
Bread / Rolls
Bread rolls – 60 30 2
Rye bread, sliced 250 g 60 40 15
Whole grain bread, sliced 250 g 60 65 15
White bread, sliced 150 g 60 30 20
400 g 60 15 10–15
Temperature / Duration / Standing time
76
Special applications
Bottling
Only use unblemished, fresh produce
which is in good condition.
Glass jars
Use clean glass jars and accessories
and check them for any defects. Glass
jars with twist off lids or glass lids with a
rubber seal are suitable.
Make sure that all the glass jars are the
same size so that bottling is carried out
evenly.
After you have filled the jars with the
bottled produce, clean the glass rims
with a clean cloth and hot water and
then seal the jars.
Fruit
Sort fruit carefully, rinse it briefly but
thoroughly and allow it to drain. Take
great care when cleaning soft fruit as it
is very delicate and squashes easily.
Remove any peel, stalks, cores or
stones. Cut up large fruit. For example,
cut apples into slices.
If you are bottling fruit with stones (e.g.
plums, apricots) without removing the
stones, pierce the fruit several times
with a fork or wooden skewer as
otherwise it will burst.
Fill volume
Fill the glass jars with produce up to a
maximum of 3cm below the rim. Do
not pack it down as this will damage
the cell walls of the produce. Tap the jar
gently onto a cloth to help distribute the
contents evenly. Fill the jars with liquid.
The produce must be completely
covered.
Use a sugar solution for fruit and a salt
or vinegar solution for vegetables.
Meat and sausages
Briefly fry or cook the meat before
bottling. Use the juices with some
added water, or the broth in which the
meat was cooked, as the liquid content
of the jars. Make sure there is no grease
on the rim of the jars.
When bottling sausages, only fill the
jars to halfway as the meat will rise
during the bottling process.
Useful tips
– Make use of residual heat by leaving
the jars in the oven for 30minutes
after it has switched off.
– Then cover the jars with a cloth and
allow to cool for approx. 24hours.
Vegetables
Rinse, clean and cut up vegetables.
Green vegetables should be blanched
before bottling to help them retain their
colour (see "Special applications Blanching").
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
Food [°C] [min.*]
Berries
Red / Black currants 80 50
Gooseberries 80 55
Cranberries 80 55
Fruit with stones
Cherries 85 55
Mirabelle plums 85 55
Plums 85 55
Peaches 85 55
Greengage plums 85 55
Fruit with a core
Apples 90 50
Apple sauce 90 65
Quinces 90 65
Vegetables
Beans 100 120
Broad beans 100 120
Gherkins 90 55
Beetroot 100 60
78
Special applications
Food [°C] [min.*]
Meat
Pre-cooked 90 90
Roasted 90 90
Temperature / Duration
*
The times quoted are for 1.0 litre jars. If using 0.5 litre jars, reduce the duration by about 15
minutes. If using 0.25 litre jars, reduce the duration by about 20 minutes.
79
Special applications
Extracting juice
This appliance is ideal for extracting
juice from soft, firm and hard fruit.
It is best to use overripe fruit as the
riper the fruit, the greater the quantity of
juice produced. Very ripe fruit will also
produce a more intense flavour.
Preparation
Sort and rinse the fruit, and cut out any
blemishes.
Remove the stalks from grapes and
morello cherries as these are bitter. The
stalks do not need to be removed from
strawberries, raspberries etc.
Cut larger fruit into chunks approx.
2cm in size. The harder the fruit, the
smaller the pieces should be.
Useful tips
– Try experimenting with mild and tart
flavours. For example, mix apples
with elderberries.
Procedure
Put the prepared fruit (cleaned,
washed, chopped etc.) into a
perforated cooking container.
Place a solid container or the
condensate tray underneath to catch
the juice.
Settings
Temperature: 100°C
Duration: 40–70minutes
– Adding sugar will increase the
quantity of juice produced and
improve the flavour. Sprinkle the fruit
with sugar and leave to absorb for a
few hours before juicing. For 1kg of
sweet fruit add 50–100g of sugar,
and for 1kg of tart fruit add 100–
150g of sugar.
– If you wish to bottle the juice rather
than consume it straight away, pour it
whilst hot into hot, sterilised bottles
up to the rim, and then seal
immediately with sterilised rubber
tops.
80
Special applications
Making yoghurt
To prepare yoghurt, you will need milk
and live culture or yoghurt starter
powder, e.g. from a health food store.
Use natural yoghurt with live culture and
without additives. Do not use heattreated yoghurt.
The yoghurt must be fresh (short
storage time).
You can use either unchilled long-life
milk or fresh milk. Long-life milk can be
used without being further treated.
Fresh milk must be heated to 90 °C (not
boiled) and then allowed to cool down
to 35 °C. Using fresh milk will make the
yoghurt firmer than if long-life milk was
used.
The yoghurt and milk should have the
same percentage fat.
Do not move or shake the jars while the
yoghurt is fermenting.
After preparing the yoghurt, it must be
immediately placed in the refrigerator to
cool down.
Possible causes for poor results
Yoghurt is not set:
Incorrect storage of the yoghurt starter,
too much time out of the refrigerator,
packaging was damaged, milk was
insufficiently heated.
Liquid has not been removed:
Jars were moved, the yoghurt cooled
down too slowly.
Yoghurt is grainy:
The milk was heated too high, it was
not free of imperfections, the milk and
yoghurt starter were not stirred evenly.
Useful tip: If you are using yoghurt
starter powder, you can prepare the
yoghurt from a mixture of milk and
cream. For that, mix ³/₄ litre milk with ¹/₄
litre cream.
The firmness, fat content and cultures
used in the yoghurt starter all affect the
consistency of homemade yoghurt. Not
all yoghurts are equally suitable as
yoghurt starters.
81
Special applications
Procedure
Mix 100g yoghurt with 1litre of milk
or follow the instructions provided by
the manufacturer.
Pour the mixture into glass jars and
seal the jars.
Place the sealed jars in a perforated
cooking container. Ensure that they
do not touch one another.
Immediately after the yoghurt has
been made, place the jars in the
refrigerator, making sure not to shake
them unnecessarily.
Settings
| Special | Make yoghurt
or
Temperature: 40°C
Duration: 5:00 hours
Proving yeast dough
Procedure
Prepare the dough according to the
recipe.
Place the covered bowl in a
perforated cooking container or on
the rack.
Settings
| Prove yeast dough
Duration: as per recipe instructions
or
Temperature: 40°C
Duration: as per recipe instructions
82
Special applications
Dissolving gelatine
Procedure
Gelatine leaves: Cover the gelatine
leaves with cold water and leave to
soak for 5minutes. The gelatine
leaves have to be fully covered with
water. Remove the gelatine leaves
from the bowl and squeeze them out.
Empty the bowl. Place the squeezed
gelatine leaves back in the bowl.
Gelatine powder: Place the gelatine
powder in a bowl and add water
according to the instructions on the
packaging.
Cover the bowl and place on the
rack.
Settings
| Special | Dissolve gelatine
or
Temperature: 90°C
Duration: 1 minute
Melting chocolate
You can use the steam oven for melting
any type of chocolate.
Procedure
Break the chocolate into small
pieces. Place chocolate icing in its
unopened sachet in a perforated
cooking container.
Place large quantities in a solid
container and small quantities in a
cup or a bowl.
Cover the container or the dish with
temperature (up to 100°C) and hot
steam resistant clingfilm or a lid.
Stir large quantities once during
cooking.
Settings
| Special | Melt chocolate
or
Temperature: 65°C
Duration: 20minutes
83
Special applications
Skinning fruit and vegetables
Procedure
Cut a cross in the top of tomatoes,
nectarines etc. This will allow the skin
to be removed more easily.
Place the fruit/vegetables in a
perforated cooking container.
To blanch almonds, it is important to
plunge them into cold water as soon
as they are taken out of the oven,
otherwise the skin cannot be
removed.
Settings
Temperature: 100°C
Duration: see chart
Produce [min.]
Apricots 1
Almonds 1
Nectarines 1
Preserving apples
You can treat homegrown apples in the
steam oven to increase the length of
time for which you can store them.
Once treated, the apples will keep for 5
to 6 months when stored in a dry, cool
and well-ventilated place. This method
is only suitable for apples and not for
other types of fruit.
Settings
| Fruit | Apples | Whole | Preserving
or
Temperature: 50 °C
Duration: 5 minutes
Capsicum 4
Peaches 1
Tomatoes 1
Duration
84
Special applications
Blanching
Blanch fruit and vegetables before
freezing them. Blanching helps maintain
the quality of the produce when it is
frozen.
Blanching vegetables also helps them
retain their original colour.
Procedure
Put the prepared vegetables
(cleaned, washed, chopped etc.) into
a perforated cooking container and
place in the steam oven.
Afterwards, plunge the vegetables
into ice cold water to cool them down
quickly. Drain them well.
Settings
| Blanch
or
Temperature: 100°C
Duration: 1 minute
Sweating onions
Sweating means cooking the onions in
their own juices, with the addition of a
little fat if necessary.
Procedure
Cut the onions up into small pieces
and place them in a solid cooking
container with a little butter.
Cover the container or the dish with
temperature (up to 100°C) and hot
steam resistant clingfilm or a lid.
Settings
| Special | Sweat onions
or
Temperature: 100°C
Duration: 4minutes
85
Special applications
Rendering fat
The bacon will not become brown.
Procedure
Place the bacon (diced or rashers) in
a solid cooking container.
Cover the container with temperature
(up to 100°C) and hot steam
resistant clingfilm or a lid.
Settings
| Special | Render fat
or
Temperature: 100°C
Duration: 4 minutes
Disinfecting items
The steam oven will disinfect baby
bottles and other containers so that at
the end of the programme they are as
germ free as they would have been if
boiled. Check beforehand that all parts,
teats etc. are declared by the
manufacturer to be heat resistant to
100°C and also that they can withstand
hot steam.
Dismantle, clean and thoroughly rinse
baby bottles. Reassemble the bottles
only after they have completely dried.
This prevents recontamination.
Procedure
Place the individual parts on the rack
or in a perforated cooking container,
ensuring that they do not touch one
another (on their sides or with the
opening facing downwards). This will
allow the steam to reach the parts
from all sides.
Place the rack or the cooking
container on the lowest shelf level.
86
Settings
| Sterilise dishes
Duration: 1 minute to 10 hours
or
Temperature: 100°C
Duration: 15minutes
Special applications
Heating damp towels
Procedure
Moisten towels and then roll them up.
Place them beside one another in a
perforated cooking container.
Settings
| Special | Heat damp towels
or
Temperature: 70°C
Duration: 2minutes
Decrystallising honey
Procedure
Loosen the lid and place the jar of
honey in a perforated cooking
container.
Stir the honey once during the
cooking procedure.
Preparing custard royale
Procedure
Stir 6eggs into 375ml milk (do not
beat into a foam).
Season the egg/milk mixture and
pour into a solid cooking container
greased with butter.
Settings
Temperature: 100°C
Duration: 4 minutes
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
Calling up 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 altered 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
Menu option Possible settings
Language ... / deutsch / english / ...
Country
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
temperatures
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
89
Settings
Language
You can set the language and the
country you want.
After selecting and confirming your
choice, the language you have selected
will appear in the display.
Useful tip: If you have selected the
wrong language by mistake, select the
symbol to get back to the Language
menu.
Time
Display
Select how you want the time of day to
appear 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
Clock format
You can select the clock format for the
time of day:
– 24 h
The time of day is shown in the 24hour format.
– 12 h
The time of day is shown in the 12hour format.
Setting
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.
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 functions.
– Night dimming
To save energy, the time is only
shown in the display between 5:00
and 23:00. The rest of the time it is
not visible.
90
Settings
Date
Set the date.
When the steam oven is switched off,
the date will only appear in the display
with the settings Time | Show | On or
Night dimming between 5:00 and 23:00.
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 15seconds.
Display brightness
The display brightness is represented
by a bar with seven segments.
Select Darker or Lighter to change the
brightness of the display.
Acoustic information
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 is filled, the melody 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 keypad tone volume is represented
by a bar with seven segments.
Maximum volume is selected when all
segments are filled. If none of the
segments is filled, the tone is switched
off.
Select Quieter or Louder to adjust the
volume.
Units
Weight
– g
Weight in Automatic programmes is
set using grams.
– 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 function
Please note that delicate food,
especially fish, can continue cooking
whilst being kept warm.
– On
The keeping warm function is
activated as standard with the Steam
cooking function if a temperature
of min. 80°C is selected. If food is
not removed from the oven at the
end of a programme, the keeping
warm function will automatically start
after approx. 5minutes. Keeping warm
will appear in the display and the
food will be kept warm for approx.
15minutes at a temperature of 70°C.
The keeping warm function is
cancelled when the door is opened
or any sensors are touched.
– Off
The keeping warm function is
deactivated.
Steam reduction
– On
If a temperature above approx. 80°C
was used for cooking, shortly before
the end of the cooking duration the
door of the steam oven will
automatically open slightly. 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
automatically 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 frequently cook with different
temperatures, it makes sense to change
the recommended temperatures.
Once an option has been selected, the
list of functions and special applications
will appear together with their
recommended temperatures.
Select the function / special
application you want.
Confirm with OK.
The recommended temperature will
appear together with the range within
which it can be changed.
Change the recommended
temperature.
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 a cooking
process being switched off or changed
while it is running. Once activated, the
sensors are locked a few seconds after
a programme has started.
– On
The sensor lock is active. You must
touch OK for at least 6seconds to
use the sensors again. The sensor
lock is then deactivated for a short
period.
– Off
The sensor lock is not active. All
sensors react to touch as normal.
Water hardness
The water hardness level of the steam
oven is set to Hard at the factory. For
trouble-free operation of the steam
oven, and to ensure that it is descaled
at the appropriate time, it is important
to set the water hardness level for your
area. The harder the water, the more
often the steam oven must be descaled.
– 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
is switched on. 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
– 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
Cleaning and care
Notes on cleaning and care
Danger of injury!
The steam from a steam cleaning
appliance could reach electrical
components and cause a short
circuit.
Do not use a steam cleaner to clean
the steam oven.
Unsuitable cleaning agents can
discolour and damage the surfaces
of the appliance. Only use a solution
of domestic washing-up liquid and
warm water applied with a soft
sponge or cloth.
All surfaces are susceptible to
scratching. Scratches on glass
surfaces may cause a breakage.
Remove any cleaning agent residues
immediately.
Do not use cleaning agents or
washing-up liquids containing
aliphatic hydrocarbons (e.g.
methane, propane, hexane etc.) as
these could cause the seals to swell.
Disconnect the appliance from the
electricity supply and allow it to cool
down to a safe temperature before
cleaning.
The appliance and accessories
should be cleaned and dried
thoroughly after each use.
Leave the appliance door open until
the oven interior is completely dry.
If the appliance is not going to be
used for a longer period of time, e.g.
whilst on holiday, it should be
thoroughly cleaned and dried
beforehand to prevent the build-up of
odours etc. After cleaning, leave the
door open.
97
Cleaning and care
Unsuitable cleaning agents
To avoid damaging the surfaces of your
appliance, do not use:
– cleaning agents containing soda,
ammonia, acids or chlorides,
– cleaning agents containing descaling
agents,
– abrasive cleaning agents, e.g.
powder cleaners and cream cleaners,
– solvent-based cleaning agents,
– stainless steel cleaning agents,
– dishwasher cleaner,
– glass cleaning agents,
– cleaning agents for ceramic
cooktops,
– hard, abrasive brushes or sponges,
e.g. pot scourers, brushes or
sponges which have been previously
used with abrasive cleaning agents,
– dirt erasers,
Appliance front
Soiling that is left too long might
become impossible to remove and
could cause external surfaces to alter
or discolour.
Remove any soiling from the front of
the steam oven immediately.
Clean the front of the appliance with
a solution of warm water and a little
washing-up liquid applied with a
clean sponge or cloth. You can also
use a clean, damp microfibre cloth,
such as the Original Miele all purpose
microfibre cloth, without any cleaning
product.
Dry the front of the appliance after
cleaning with a soft cloth.
– sharp metal tools,
– steel wool or metal scourers,
– stainless steel spiral pads,
– spot cleaning,
– oven cleaner.
98
Cleaning and care
Oven compartment
After prolonged use, the floor heater
can become discoloured by drops of
liquid.
Please remove
– condensate using a sponge or
absorbent cloth,
– light, greasy soiling with a sponge
and a solution of washing-up liquid
and hot water.
After cleaning, wipe the surface with
a damp cloth to remove any cleaning
agent residues.
Then dry the oven interior and the
inside of the door with a cloth.
The door seal is designed to last the
lifetime of the appliance. Should it for
any reason need replacing, please
contact Miele (see the end of these
operating instructions).
Automatic door release
Ensure that the door opener does
not become soiled with food
residues.
Wipe away soiling immediately with
a clean sponge and a solution of
washing-up liquid and hot water.
After cleaning, wipe the surface with
a damp cloth to remove any cleaning
agent residues.
Water container
Remove and empty the water
container after each use.
Rinse the water container by hand
and then dry it to prevent limescale
building up.
99
Cleaning and care
Accessories
All accessories are dishwasher-safe.
Condensate tray, rack and cooking containers
Wash and dry the condensate tray,
rack and cooking containers after
each use.
Any bluish discolouration on the
cooking containers can be removed
with vinegar. Rinse afterwards with
clean water.
Shelf runners
The shelf runners are suitable for
cleaning in a dishwasher.
Pull the shelf runners out first from
the side , then from the back of
the steam oven.
The shelf runners can be cleaned in
the dishwasher or by hand with a
solution of warm water and a little
washing-up liquid applied with a
clean sponge.
100
Push the shelf runners firmly back in
after cleaning.
When putting them back in, make
sure they are correctly inserted (see
illustration).
If the shelf runners are not correctly
inserted, there is no anti-tip
protection. The temperature sensor
could also be damaged when
cooking containers are placed in the
steam oven.
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