Miele DG 6500, DG 6600 Operating instructions

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Operating and installation instructions Steam oven

To avoid the risk of accidents or damage to the appliance it is essential

o read these instructions before it is installed and used for the first time.

en-GB M.-Nr. 09 568 130

Contents

Warning and Safety instructions .......................................................................... 6

Caring for the environment.................................................................................

Overview ...............................................................................................................

Steam oven front view ........................................................................................... 15

Accessories supplied............................................................................................. 16

Controls ................................................................................................................

Sensor controls...................................................................................................... 18

Display ................................................................................................................... 19

Symbols............................................................................................................ 19

Description of functions......................................................................................

Water container...................................................................................................... 20

Condensate tray..................................................................................................... 20

Temperature........................................................................................................... 20

Duration.................................................................................................................. 20

Noises .................................................................................................................... 20

Heating-up phase .................................................................................................. 21

Cooking phase....................................................................................................... 21

Steam reduction..................................................................................................... 21

Oven interior lighting.............................................................................................. 21

Using for the first time.........................................................................................

General settings..................................................................................................... 22

Cleaning for the first time....................................................................................... 23

Setting the water hardness level............................................................................ 24

Set the correct boiling point for water ................................................................... 24

Main and sub-menus ........................................................................................... 25

Operation ..............................................................................................................

Simple operation.................................................................................................... 26

Interrupting operation ............................................................................................ 27

Using the oven - Further functions ........................................................................ 28

Setting further durations................................................................................... 28

Switching on and off automatically................................................................... 28

Sequence of an automatic cooking process .................................................... 29

Changing settings during a cooking process ................................................... 29

Cancelling cooking................................................................................................. 30

Automatic programmes.......................................................................................

List of food types ................................................................................................... 31

To use an Automatic programme........................................................................... 32

Contents

User programmes ................................................................................................

To create a User programme ................................................................................. 33

To start a User programme.................................................................................... 34

To change User programmes................................................................................. 35

Change cooking stages.................................................................................... 35

Change name.................................................................................................... 35

To delete User programmes................................................................................... 36

Minute minder ..................................................................................................

To set the minute minder ....................................................................................... 37

To change the duration set for the minute minder................................................. 37

To cancel the duration set for the minute minder .................................................. 37

General notes .......................................................................................................

The advantages of cooking with steam................................................................. 38

Suitable containers ................................................................................................ 38

Cooking containers........................................................................................... 38

Your own containers ......................................................................................... 38

Condensate tray..................................................................................................... 38

Shelf level............................................................................................................... 39

Frozen food ............................................................................................................ 39

Temperature........................................................................................................... 39

Duration.................................................................................................................. 39

Cooking with liquid ................................................................................................ 39

Your own recipes ................................................................................................... 39

Steam cooking ..................................................................................................... 40

Vegetables ............................................................................................................. 40

Meat....................................................................................................................... 43

Sausages ............................................................................................................... 45

Fish ........................................................................................................................ 45

Shellfish.................................................................................................................. 48

Mussels.................................................................................................................. 49

Rice........................................................................................................................ 50

Pasta ..................................................................................................................... 51

Dumplings.............................................................................................................. 52

Grain....................................................................................................................... 53

Dried pulses ........................................................................................................... 54

Hen's eggs ............................................................................................................ 56

Fruit........................................................................................................................ 57

Menu cooking (cooking whole meals) - manually.................................................. 58

Sous-vide (vacuum) cooking...............................................................................

Contents

Special applications.............................................................................................

Reheat.................................................................................................................... 65

Defrost ................................................................................................................... 66

Bottling................................................................................................................... 69

Extracting juice with steam.................................................................................... 72

Menu cooking (cooking whole meals).................................................................... 73

Make yoghurt......................................................................................................... 74

Prove dough........................................................................................................... 75

Dissolve gelatine.................................................................................................... 76

Melt chocolate ....................................................................................................... 76

Skinning vegetables and fruit................................................................................. 77

Apple storage ........................................................................................................ 77

Blanching ............................................................................................................... 78

Sweat onions ......................................................................................................... 78

Cook bacon ........................................................................................................... 79

Disinfect items ...................................................................................................... 79

Heat damp flannels................................................................................................ 80

Decrystallise honey................................................................................................ 80

Making eierstich..................................................................................................... 80

Settings.................................................................................................................

Opening the Settings menu ................................................................................... 81

Changing and saving settings .......................................................................... 81

Settings overview................................................................................................... 82

Language ............................................................................................................

Time of day ............................................................................................................ 83

Display .............................................................................................................. 83

Clock format ..................................................................................................... 83

Setting the time................................................................................................. 83

Date........................................................................................................................ 84

Lighting .................................................................................................................. 84

Display brightness ................................................................................................. 84

Acoustic information.............................................................................................. 84

Melody .............................................................................................................. 84

Solo tone........................................................................................................... 84

Keypad tone........................................................................................................... 85

Units....................................................................................................................... 85

Weight............................................................................................................... 85

Temperature...................................................................................................... 85

Keeping warm........................................................................................................ 86

Recommended temperatures ................................................................................ 86

Contents

Safety..................................................................................................................... 87

System lock ..................................................................................................

Sensor lock ...................................................................................................... 87

Water hardness...................................................................................................... 87

Showroom programme.......................................................................................... 88

Demo mode ...................................................................................................... 88

Factory default....................................................................................................... 88

Note for test institutes.........................................................................................

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

Important information on cleaning and care.......................................................... 90

Appliance front....................................................................................................... 91

Oven interior........................................................................................................... 92

Water container...................................................................................................... 92

Accessories ........................................................................................................... 93

Side runners........................................................................................................... 93

Descaling ............................................................................................................... 94

Door ....................................................................................................................... 96

Problem solving guide......................................................................................... 98

Optional accessories.........................................................................................

Cooking containers.............................................................................................. 100

Cleaning and care products................................................................................. 102

Miscellaneous ...................................................................................................... 102

Miele@home .......................................................................................................

Safety instructions for installation ...................................................................

Detailed dimensions of oven front ...................................................................

Building-in dimensions .....................................................................................

Installation in a tall unit ........................................................................................ 107

Installation in a base unit ..................................................................................... 108

Installation in a tall unit in combination with an oven .......................................... 109

100

103

105

106

107

Installation ..........................................................................................................

Electrical connection.........................................................................................

After sales service, data plate ..........................................................................

110

111

113

Warning and Safety instructions

This appliance complies with statutory safety requirements. Inap‐

opriate use can, however, lead to personal injury and damage to

pr 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-compli‐ ance 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.

Correct application

Warning and Safety instructions

 This st

similar working and residential environments.

 This st

eam oven is intended for use in domestic households and

eam oven is not intended for outdoor use.

 This steam oven is intended for domestic use only as described in

these operating instructions. Any other usage is not supported by the manufacturer and could be dangerous.

 The st

cal, sensory or mental capabilities, or lack of experience and knowl‐ edge, if they are supervised whilst using it, or have been shown how to use it in a safe way and recognise and understand the conse‐ quences of incorrect operation.

eam oven can only be used by people with reduced physi‐

Warning and Safety instructions

Safety with children

 Activat

the steam oven inadvertently.

 Chil

ance unless they are constantly supervised.

 Chil

vised if they have been shown how to use it safely and recognise and understand the consequences of incorrect operation.

 Chil

vised.

 Please super

not let them play with it.

 Dange

kept out of the reach of babies and children. Whilst playing, children could become entangled in packaging or pull it over their head and suffocate.

 Dange

temperatures than that of adults. Make sure that children do not at‐ tempt 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.

e the system lock to ensure that children cannot switch on

dren under 8 years of age must be kept away from the appli‐

dren 8 years and older may only use the steam oven unsuper‐

dren must not be allowed to clean the steam oven unsuper‐

vise children in the vicinity of the steam oven and do

r of suffocation. Packaging, e.g. plastic wrappings, must be

r of burning. Children's skin is far more sensitive to high

 Dange

8 kg. Do not let children sit on the door, lean against it or swing on it. They could injure themselves.

r of injury. The door can support a maximum weight of

Technical safety

Warning and Safety instructions

 Unauth

considerable danger for the user. Installation, maintenance and re‐ pairs must only be carried out by a Miele authorised technician.

 Never use a damaged st

it for visible signs of damage before using it.

 Reliable

ed if it has been connected to the mains electricity supply.

 The ele

when correctly earthed. It is essential that this standard safety re‐ quirement is met. If in any doubt please have the electrical installa‐ tion tested by a qualified electrician.

 Befor

the connection data on the data plate (voltage and frequency) match the mains electricity supply. This data must correspond in order to avoid the risk of damage to the appliance. Consult a qualified electrician if in any doubt.

 Do not con

a multi-socket adapter or an extension lead. These do not guarantee the required safety of the appliance (fire hazard).

orised installation, maintenance and repairs can cause

eam oven. It could be dangerous. Check

and safe operation of this steam oven can only be assur‐

ctrical safety of this appliance can only be guaranteed

e connecting the appliance to the mains supply, ensure that

nect the steam oven to the mains electricity supply by

 F

or safety reasons, this steam oven may only be used when it has been built in. This is necessary to ensure that all electrical compo‐ nents are shielded.

 This st

(e.g. on a ship).

 Never open the casi

connections or components and mechanical parts is highly danger‐ ous to the user and can cause operational faults.

eam oven must not be used in a non-stationary location

ng of the appliance. Tampering with electrical

Warning and Safety instructions

 While the appliance

dertaken by a Miele authorised service technician. Otherwise the guarantee is invalidated.

 Miele

ine original Miele replacement parts are used. Faulty components must only be replaced by Miele spare parts.

 If

supplied without a plug, the appliance must be connected to the electrical supply by a suitably qualified electrician.

 If

ably qualified electrician with a specialist connection cable of type H 05 VV-F (pvc insulated), available from Miele.

 During

must be disconnected from the mains electricity supply.

 If

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.

can only guarantee the safety of the appliance when genu‐

the plug is removed from the connection cable or if the cable is

the connection cable is damaged, it must be replaced by a suit‐

installation, maintenance and repair work, the appliance

the steam oven is installed behind a furniture panel (e.g. a door),

is under guarantee, repairs should only be un‐

Correct use

Warning and Safety instructions

 Dange

You could burn yourself on the heating elements, oven interior, cooked food, oven accessories or hot steam. Wear oven gloves when placing food in the oven or removing it and when adjusting oven shelves etc. in a hot oven. Take care when putting cooking containers into the oven or remov‐ ing them not to spill the contents.

r of burning. The steam oven becomes hot when in use.

 Danger of burning. There will be some residual hot water in the

steam generator at the end of a cooking process. This will be pum‐ ped 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 st

and tins. Pressure will build up inside them and they can explode causing damage to the appliance, as well as the risk of injury and scalding.

 Plastic dishes which

high temperatures and can damage the appliance. Use temperature- (to 100°C) and steam-resistant plastic dishes. Fol‐ low the manufacturer's instructions.

eam oven to heat up or bottle food in sealed jars

are not heat- and steam resistant melt at

 F

ood which is left in the oven to be kept hot can dry out and the moisture released can lead to corrosion damage in the appliance. Do not use the steam oven for keeping food warm and do not use utensils in the appliance which could corrode.

 Y

ou could injure yourself on the open steam oven door or trip over it. Avoid leaving the door open unnecessarily.

 The door can

lean against an open door, and do not place heavy objects on it. Al‐ so make sure that nothing can get trapped between the door and the oven cavity. The steam oven could get damaged.

support a maximum weight of 8 kg. Do not sit on or

Warning and Safety instructions

 When using

near the steam oven, care should be taken that the cable of the ap‐ pliance cannot get trapped by the steam oven door. The insulation on the cable could become damaged, giving rise to an electric shock hazard.

a small electrical appliance, e.g. a hand-held blender,

Cleaning and care

Warning and Safety instructions

 Do not use a st

The steam could reach electrical components and cause a short cir‐ cuit.

 Scr

not use abrasive cleaners, hard sponges, brushes or sharp metal tools to clean the door glass.

atches on the door glass can result in the glass breaking. Do

 The side runn

"Cleaning and care"). Ensure that they are replaced correctly and do not use the oven without them fitted.

ry to avoid the interior walls being splashed with food or liquids

 T

containing salt. If it does happen, wipe these away thoroughly to avoid corrosion on the stainless steel surface.

eam cleaning appliance to clean this appliance.

ers can be removed for cleaning purposes (see

Accessories

 Only use genui

this appliance. Using accessories or spare parts from other manu‐ facturers will invalidate the guarantee, and Miele cannot accept lia‐ bility.

ne original Miele accessories and spare parts with

Caring for the environment

Disposal of the packing mate‐ rial

The packaging is designed to protect the appliance fr transportation. The packaging materials used are selected from materials which are environmentally friendly for disposal and should be recycled.

Recycling the packaging reduces the use of r ing process and also reduces the amount of waste in landfill sites.

aw materials in the manufactur‐

om damage during

Disposal of your old appliance

Electrical and electronic appliances of‐

en contain valuable materials. They al‐

t so contain materials which, if handled or disposed of incorrectly, could be po‐ tentially hazardous to human health and to the environment. They are, however, essential for the correct functioning of your appliance. Please do not therefore dispose of it with your household waste.

Please dispose of it at your local com‐

ty waste collection / recycling cen‐

muni tre or contact your Dealer for advice.

Ensure that it presents no danger to

dren while being stored for disposal.

chil

Steam oven front view

Overview

Controls

Ventilation outlet

Automatic door release for steam re‐ duction

Door seal

Suction tube

Compartment for water container

Water container

Drip channel

Floor heater

Temperature sensor

Side runners

Steam inlet

Overview

Accessories supplied

The accessories supplied with your ap‐ pliance ones are available to order from Miele (see "Optional accessories").

DGG 21

1 condensate tray for catching excess mo ing container. 325 x 430 x 40 mm (W x D x H)

DGGL 8

1 perforated cooking container Gross capacity 2.0 litres / Usable ca‐ pacity 1.7 litres 325 x 265 x 40 mm (W x D x H)

as well as a range of optional

isture; can also be used as a cook‐

Rack

1 rack for placing your own cooking containers on

Descaling tablets

For descaling the appliance

Miele steam oven cookbook

A selection of the best recipes from the

e test kitchen.

Miel

DGGL 1

2 perforated cooking containers

oss capacity 1.5 litres / Usable ca‐

Gr pacity 0.9 litres 325 x 175 x 40 mm (W x D x H)

Recessed On/Off button  For switching the appliance on and off

Sensors  For selecting functions, menu options and settings

Display Displays time of day and information for operation

Sensor controls 0–9 Numerical keypad to enter values

 sensor For setting the minute minder

 sensor For switching the oven interior lighting on and off

 sensor To go back one step at a time

Optical interface (for Miele service technician use only)

Controls

Sensor controls

The sensors react to touch. Each touch is confirmed with a keypad tone. This key‐

tone can be switched off (see "Settings – Keypad tone").

pad

Sensor Function Notes



0–9 Numerical keypad







For selecting op‐ tions and scr through the list of options.

for setting values For setting the mi‐

e minder

nut

For switching the oven int ing on and off

To go back a step

olling

erior light‐

Touch the illuminated  sensor beside the option

o select it.

The numerical keypad is used to set values, e.g.

emperatures and durations.

t If a list of options is showing in the display or if a

g process is running, you can enter a mi‐

cookin nute minder duration (e.g. when boiling eggs on the hob) at any point.

If the display is dark, the  sensor will not r until the steam oven is switched on.

If a list of options is showing in the display or if a

g process is running, touching  will

cookin switch the oven interior lighting on or off, for ex‐ ample when cleaning the oven.

If the display is dark, the  until the steam oven is switched on.

The oven interior lighting switches off after 15 sec‐ onds d stantly switched on, depending on the setting se‐ lected.

uring a cooking process or remains con‐

sensor will not react

eact

Controls

Display

The display is used for showing the time of day or information about functions,

emperatures, cooking durations, automatic programmes and settings. Information

t or a list of options is shown in the display depending on the function selected.

After switching the steam oven on with the On/Off sensor , the main menu will appear.

If a cooking process is running, selecting Change will call up a list of options which can be set or changed for the coo

ouch the illuminated  sensor beside the option to select it.

 T

n confirm the selection by touching the illuminated  sensor next to OK.

 The

Symbols

The following symbols may appear in the display:

Symbol Explanation







 /  These only appear when an entry is possible or necessary (e.g.







 



Allocates an illuminated  to an option and indicates that the option can be selected.

If more than four options are available a bar will appear on the right-h

and side of the display. Use the allocated sensors to scroll

through the list. The end of a list is indicated by a dotted line. By scrolling down

further, you reach the beginning of the list again.

ent

ering the date). A tick indicates the option which is currently selected. This symbol indicates that there is additional information and ad‐

vice about using Start time Programme finished Minute minder Some settings, e.g. display brightness and buzzer volume are

selected using a bar chart.

king process in progress.

the oven. Select OK to access the information.

Description of functions

Water container

The maximum water level is 2.0 litres, the mini indicated on the container on the han‐ dle side. Do not exceed the maximum level.

The amount of water used will depend on the type of food and the d cooking. Water will sometimes need to be replenished during the cooking process. Water consumption is in‐ creased if the door is opened during cooking.

Fill the water container to the maximum level

At the end of the cooking programme

esidual water in the steam generator is

r pumped back into the water container. The water container must be emptied after each use.

mum 0.5 litres. These levels are

uration of

before each use.

Condensate tray

When using perforated containers, place the con shelf level to collect any drops of liquid and allow them to be removed easily.

densate tray on the lowest

Temperature

Some functions have a default recom‐ mended t can be altered for the programme in use, or for every time that programme is used (see "Settings - Recommended temperatures").

emperature. This temperature

Duration

You can set a duration between 1 mi‐

e (0:01) and 10 hours (10:00). If the

nut duration exceeds 59 minutes you have to enter it in hours and minutes. Exam‐ ple: Duration 80 minutes = 1:20.

Noises

You will hear a pumping sound when the appliance is switched on, during use and aft 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.

er switching it off. This is the

You can also use the condensate tray as a cooking container if necessary.

Description of functions

Heating-up phase

During the heating-up phase the dis‐ play will show the t cooking compartment as it rises and

Heating-up phase in all programmes ex‐

cept for Automatic programmes, Menu

cooking and Descale.

The duration of the heating-up phase will depend on the quantity and the t

emperature of the food. In general the heating-up phase will last for approx. 5 minutes. The duration will be longer if you are cooking refrigerated or frozen food.

emperature in the

Cooking phase

The cooking phase begins when the set t

emperature is reached. During the cooking phase, the duration remaining will be shown in the display.

Steam reduction

The appliance door will open a fraction just befor gramme to release some of the steam from the cabinet. Steam reduction will appear in the display. The door will then close automatically.

e the end of a cooking pro‐

Oven interior lighting

For energy saving reasons, the oven compar the factory to go out after the pro‐ gramme has begun.

If you want it to stay on all the time the oven is o fault setting (see "Settings - Lighting").

If the door is left open at the end of a coo will switch off automatically after 5 mi‐ nutes.

The lighting can be switched on for 15 seco on the control panel.

tment lighting has been set at

n you will need to alter the de‐

king programme the oven lighting

nds by pressing the  button

Steam reduction can be switched off if you wish (see "Settings - S tion"). If switched off there will be a lot of steam emitted from the cabinet when the door is opened.

team reduc‐

Using for the first time

General settings

 The st

erated until it has been correctly in‐ stalled in its housing unit.

The steam oven will switch on auto‐

matical

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.

 F

ollow the instructions in the display.

Setting the language

 Scr

guage you want appears.

ouch the illuminated  sensor next

 T

to the language you want to select.

 Confirm with OK.

eam oven must not be op‐

ly when it is connected to the

oll through the list until the lan‐

Select the country

 Scr

oll through the list until the coun‐

try you want appears.

 T

ouch the illuminated  sensor next

to the country you want to select.

 Confirm with OK.

Set the date

 Use  or  t

and day.

 Confirm each with OK.

Set the time of day

the numerical keypad to set the

 Use

time of day in hours and minutes (e.g. 1-2-1-5 for 12:15).

 Confirm with OK.

The time of day can be displayed in

ur format (see "Settings - Time

12 ho of day - Clock format").

o set the year, month

Using for the first time

Time of day display

You will then be asked how you want the time of day t when the steam oven is switched off (see "Settings - Time of day - Display"):

– On

The time always shows in the dis‐

play

– Off

The display appears dark to save en‐

gy. Some functions are limited.

– Night dimming

The time only shows in the display

between 5:00 and 23:00. It switches off at night t

 Select the option you want.  Confirm with OK.

Some information about energy con‐ sumption will

 Confirm with OK.

Set up successfully completed w

o show in the display

o save energy.

appear in the display.

ill appear.

 Please

the appliance supplied with this doc‐ umentation in the space provided in the "After sales service, data plate, guarantee" section of this booklet.

 Remo

stickers.

The appliance has undergone a func‐ tion t from this testing may have trickled back into the cabinet during transpor‐ tation.

stick the extra data plate for

ve any protective wrapping and

est in the factory. Residual water

Cleaning for the first time

Water container

ake the water container out of the

 T

appliance and rinse it by hand.

Accessories / Oven interior

ake all accessories out of the oven.

 T  W

ash the accessories in a mild solu‐ tion of washing-up liquid and hot wa‐ ter or in the dishwasher.

 Confirm with OK. The steam oven is ready for use.

If you have selected the wrong lan‐

e by mistake proceed as descri‐

guag bed in "Settings - Language ".

The interior of the steam oven has been treated at the factory with a con‐ ditioning agent.

o remove this, clean the oven interi‐

 T

or with a mild solution of washing-up liquid and hot water.

Using for the first time

Setting the water hardness lev‐ el

The steam oven is set ex-works for Hard

er. It must be adjusted to local water

wat hardness to ensure trouble-free opera‐ tion and to ensure that descaling is car‐ ried out at the correct interval. The harder the water, the more often it will need to be descaled.

 Che

ck the hardness of your local wa‐ ter supply and adjust the water hard‐ ness as necessary (see "Settings Water hardness").

Set the correct boiling point for wat

Before cooking food for the first time, you must set the boili as this varies depending on the altitude the appliance is located at. This proce‐ dure also flushes out the waterways.

This process must ensure efficient functioning of your appliance.

 Y

programme at 100 °C for 15 minutes. Proceed as described in "Operation".

Set the correct boiling point for wa‐ t

er following a house move

If you move house, the appliance will need t this differs from the old one by 300 m or more. To do this, descale the appli‐ ance (see "Cleaning and care / Mainte‐ nance - Descaling").

ng point for water,

be carried out to

ou should then run the Steam cooking

o be re-set for the new altitude if

Main and sub-menus

Recommen‐

ed tempera‐

Temperature

ange

ture

Steam cooking

Suitable for all types of food, bottling, juicing and special applications

Sous-vide

Cooking food in a vacuum bag

Automatic programmes

100 °C 40–100 °C

65 °C 45–90 °C

This option will bring up a list of all Automatic programmes available on this oven

Special applications

Menu cooking

For cooking several types of food at the same time

Defrost

For gentle defrosting of frozen food

Reheat

For gentle reheating of cooked food

Blanching Bottling

– –

60 °C 50–60 °C

100 °C 80–100 °C

– –

90 °C 80–100 °C

Disinfect items Prove dough

User programmes

You can save your own cooking processes with this option

Settings 

For changing default settings

Descale

— —

– – – –

Operation

Simple operation

 Switch the st The main menu appears in the display.

Only use cold mains tap water

(less than 20 °C). Never use distilled or min

eral water or other liquids.

 Fi

ll the water container and push it in‐

to the appliance until it connects.

 Place the food in the oven.  Select Steam cooking.

Set the temperature appears in the dis‐

play.

nge the recommended tempera‐

 Cha

ture if necessary.

The recommended temperature will be aut

omatically accepted within a few seconds. If required, select  to go back to the temperature selection option (see "Changing the temperature").

 Confirm with OK.

Garzeit einstellen app

 Set the cooking duration. Any time

between 1 minute and 10 hours can be set.

eam oven on using .

ears in the display.

If you are cooking at a temperature of

ox. 80 °C, Steam reduction will ap‐

appr pear 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 dis‐

play, – the fan remains switched on, – a buzzer or melody will sound (see

"Settings - Acoustic information")

You have the option of saving the pro‐

amme as a User programme (see

gr "User programmes") or increasing the duration of the programme via ändern. Touch  to go to the main menu.

 Danger of burning.

You could burn yourself on the oven in

terior walls, spilled food and ac‐

cessories Use oven gloves when removing hot

foo

d from the oven.

 W

ait until Dampfreduktion goes out in the display before opening the door and removing the food.

 Switch the st

eam oven off using .

 Confirm with OK. The cooking process begins. The steam

rator, lighting and fan switch on.

gene

A new cooking process can only be

ted if the automatic door release is

star retracted into its original position. Do not push it in manually as this could damage it.

After use

 Remo

ve the condensate tray and

empty it.

Operation

 Remo

 Aft

 Leave the appliance door open until

Insufficient water

If water needs replenishing during the pr reminder to refill the container will ap‐ pear in the display.

 Remo

 P

 Clo

Operation will continue.

ve and empty the water con‐

tainer.

er each use, clean and dry the whole appliance as described in "Cleaning and care".

the oven interior is completely dry.

ogramme a buzzer will sound and a

ve the water container and fill it

with fresh tap water.

ush the water container into the ap‐

pliance until it connects.

se the door.

Interrupting operation

Operation is interrupted as soon as the door is opened. The heating will be switched off and the cookin remaining stored in memory.

g duration

 Danger of burning.

Steam can escape when the door is opened.

Step back and wait until the steam has dissipat

ed.

 Danger of burning.

You could burn yourself on the oven

terior walls, spilled food and hot

in steam.

Wear oven gloves when placing food

the oven or removing it and when

in adjusting oven shelves etc. in a hot oven

Operation will resume when the door is closed.

When the door is closed, the pressure has t

o equalise, which can cause a

whistling sound. The oven will heat up again and the dis‐

play will show the t 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 minu

te of cooking time (55 seconds

standing time).

emperature of the

Operation

Using the oven - Further func‐ tions

Setting further durations

You have placed the food in the oven,

ted a temperature and a duration.

selec  Select Change. Further options will appear in the dis‐

play which you can select or change for your pr

– Ready at – Start at You can set the programme to switch

off or on and off automatically by set‐ ting Ready at or Start at.

– Ready at

– Start at

ogramme:

You specify the time you want cook‐

o stop.

ing t

You specify the time you want cook‐

o start.

ing t

Cooking results can be impaired if

e is a long delay between the

ther food being placed in the oven and the start of cooking. Fresh food can change colour and even deteriorate.

Switching on and off automatically

To switch a cooking programme on and off aut

omatically you have a choice of

how to enter the time parameters: – Garzeit and Ready at – Garzeit and Start at Example: it is 11:45. The food takes 5

minu

tes to cook and should be ready at

12:30.

 Select ändern.  Select Garzeit

00:05.

 Select Ready at and set 12:30.  Confirm with OK.

Start at is cal

cooking duration entered is added to the heating-up time calculated by the steam oven.

Start at 12

The cooking process will start automat‐ ically at this time.

and set a duration of

culated automatically. The

:18 appears in the display.

If the temperature in the oven is too hig

h, e.g. just after another pro‐ gramme, you will not be able to use this function. Ready at / Start at will not appear in the display if this is the case. Open the oven door until the ap‐ pliance has cooled down.

Operation

Sequence of an automatic cooking

ocess

pr Up until the start time the function,

the selec the start time will appear in the display.

After the programme has started you can follow the heating-up phase in the display until the r has been reached.

As soon as this temperature is reached, a buzz "Settings - Acoustic Information").

After the heating-up phase you can follow the time counting down in the display seconds.

Shortly before the end of the cooking pr

with a temperature above approx. 80 °C).

At the end, light switch off. Process finished appears and a buzzer or melody will sound (see "Settings – Acoustic Information").

You have the option of saving the pro‐ gr "User programmes") or increasing the duration of the programme via ändern. Touch  to go to the main menu.

ted temperature, Start at and

equired temperature

er or melody will sound (see

. The last minute counts down in

ocess Steam reduction appears (only

the steam generator and

amme as a User programme (see

Changing settings during a cooking

rocess

 Select ändern. The following will appear in the display: – Temperature – Garzeit – Ready at – Start at

If the temperature in the oven is too high Ready at and Start at played.

– Betriebsart ändern

Changing the temperature

 Select Temperature.

nge the temperature.

 Cha  Confirm with OK.

The programme will restart with the

emperature.

new t

You can permanently reset the recom‐ mended t sonal cooking preferences. (See "Set‐ tings - Recommended temperatures").

Changing the cooking duration

 Select Duration.

emperature to suit your per‐

are not dis‐

 Change the duration.  Confirm with OK.

The programme will restart with the new dur

ation.

Operation

Deleting a finish time

 Select Ready at.  Select Reset.  Confirm with OK.

The cooking duration finish time is now deleted.

The programme will start using the du‐

ation set.

Changing the function

You can change function in Steam

cooking and Sous-vide.

 Select Betriebsart ändern.  Select the function you want.

The new function will appear in the dis‐

ogether with its recommended

play t temperature.

 Change the temperature if necessary.  Confirm with OK.

Cancelling cooking

ouch .

 T

Garvorgang abbrechen? appears in the

display  Select Yes. The main menu will appear. Any cook‐

ing

durations set will be deleted.

 Cha

nge the cooking duration if nec‐

essary.

 Confirm with OK. The function has been changed.

The Betriebsart ändern function is avail‐ able in the following special applica‐ tions:

– Defrost – Reheat – Blanching – Bottling – Disinfect items – Prove dough

Automatic programmes

Your steam oven has a wide range of

omatic programmes to enable you

Aut to achieve excellent results with ease. Simply select the appropriate pro‐ gramme for the type of food you are cooking and follow the instructions in the display.

List of food types

Automatic programmes are accessed via Automatic progs..

– Vegetables – Fish – Meat – Rice – Grain – Pasta – Pulses – Hen's eggs – Fruit – Mushrooms – Sausages – Shellfish – Mussels – Special

Automatic programmes

To use an Automatic pro‐ gr

amme

 Select Automatikprogramme. A list of food types will appear in the

display  Selec The Automatic programmes available

for the food type select pear.

 Selec

Each step you need to take before star appear in the display.

In some programmes you will be pr oven. Follow and confirm these instruc‐ tions.

Notes on using these programmes

– The degree of doneness and brown‐

t the food category.

ed will then ap‐

t the Automatic programme that

you want.

ting the Automatic programme will

ompted on when to add food to the

ing 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 simply move the highlighting to the left or the right.

– When placing food in an already hot

eam oven, be very careful when opening the door. Hot steam can es‐ cape. Step back from the steam oven and wait until the steam has dissipa‐ ted. When putting cooking containers or the condensate tray into the oven or taking them out, take care not to spill the contents. Avoid contact with hot steam, and do not touch the hot oven interior walls. Danger of burning and scalding.

– To end an automatic programme ear‐

ly, you nee oven off completely by touching .

Cancel cooking? will appear in the dis‐

play will be shown in the display.

– If by the end of an Automatic pro‐

amme the food is not cooked

gr enough, select nachgaren.

– Automatic programmes can also be

saved as User programmes.

d to switch the steam

. If ja is selected, the main menu

– The weight entry in the Automatic

ogrammes refers to the weight per

pr piece. For example, you can cook just one piece of salmon weighing 250 g or 10 pieces of salmon weigh‐ ing 250 g at the same time.

– The oven interior needs to be at room

emperature before starting an Auto‐

t matic programme.

User programmes

You can create and save up to 20 of your own pr

ogrammes.

– Each one can have up to 10 cooking

s. This enables you to save

stage your favourite or most frequently used recipes very accurately. You can save individual settings for each stage.

– You can enter the name of the pro‐

gramme for your recipe.

When you next select the programme it will star

t automatically.

There are different ways of creating a User pr

ogramme:

– At the end of an Automatic pro‐

amme, save it as a User pro‐

gramme.

– After running a programme with a set

dur

ation, save it.

Then name the programme.

To create a User programme

 Select User programmes. The first time you create a User pro‐

amme Create programme will appear in

the display. If User programmes already exist, the

ogramme names will appear with Edit

programmes underneath them.

 Select Edit programmes.  Select Create programme.

You can now specify the settings for cooking stage 1.

Follow the instructions in the display:  Select and confirm the cooking func‐

, temperature and duration.

tion

Settings for the 1st cooking stage have now been set.

You can add additional cooking stages, e.g., if you would lik ing at a different temperature:

e to continue cook‐

 Select Add cooking stage and p

roceed

as for the 1st cooking stage.

 When you have finished setting all

the cooking stages select Finish pro-

gramme.

A summary or your settings will appear in the display

 Check the settings and confirm with

Accept, or select Change t

o correct the settings or to add further cooking stages.

 Select Save.  Ent

er the programme name.

The following symbols will appear next

o the alphabet:

User programmes

Sym‐

Meaning

bol

␣ Space

 Alphabet in upper case  Alphabet in lower case  Numerals 0 to 9 and hyphen

ouch the sensors next to the sym‐

 T

bols to highlight the character you want.

 Select Select. The letter or number you have selected

will appear in the t

op line of the display.

A maximum of 10 characters can be used.

You can delete the characters one at a time with .

 Selec

t the rest of the letters or num‐

bers for your programme name.

 Once you ha

ve entered the pro‐

gramme name, select Save.

A message will appear in the display confirming that the name has been saved.

 Confirm with OK. You can start the saved programme im‐

mediately, delay the start or change the cooking stages.

The programme names will appear in the display and Edit programmes under‐ neath.

 Selec

t the programme you want.

You can start the saved programme im‐ mediat

ely, delay the start or display the

cooking stages. – Start now

The programme will start straight

away and the oven heating will switch on.

– Ready at

You specify the time you want cook‐

o stop.

ing t

– Start at

You specify the time you want cook‐

o start.

ing t

– Change cooking stages

You can change the specified set‐

tings for a cooking stage or add mor

e cooking stages to the pro‐ gramme (see "To change User pro‐ grammes").

 Select the function you want. The programme will start according to

the specified star

t or finish time.

The option Change cooking stages is

bed in "To change User pro‐

descri grammes".

To start a User programme

 Place the food in the oven.  Select User programmes.

User programmes

To change User programmes

Change cooking stages

Cooking stages in an Automatic pro‐

ramme that you have renamed as a

g User programme cannot be changed.

 Select User programmes. The programme names will appear in

the display and Edit programmes under‐ neath.

 Select Edit programmes.  Select Change programme.  Selec  Select Change cooking stages.

A summary or your settings will appear in the display

You can change the specified settings for a cooki ing stages to the programme.

 Cha

t the programme you want.

ng stage or add more cook‐

nge the programme as you wish (see "To create a User programme") and confirm with OK.

Change name

 Select User programmes. The programme names will appear in

the display and Edit programmes under‐ neath.

 Select Edit programmes.  Select Change programme.  Selec  Select Change name.  Cha

A message will appear in the display confirming that the name has been saved.

 Confirm with OK.

t the programme you want.

nge the name (see "To create a

User programme") and select Save.

A summary or your settings will appear in the display

 Select Save.

nge the name if necessary (see

 Cha

"To create a User programme") and select Save.

The changes to your programme will be saved.

User programmes

To delete User programmes

 Select User programmes. The programme names will appear in

the display and Edit programmes under‐ neath.

 Select Edit programmes.  Select Delete programme.  Selec  Co

The programme will be deleted.

You can delete all User programmes at once (see "Settings - F fault - User programmes").

t the programme you want.

nfirm the question as to whether the programme should be deleted with Yes.

actory de‐

Minute minder 

The minute minder can be used to time other activities in the kitchen, e.g. boil‐ ing eggs.

The minute minder can also be used at the same time as a coo in which the start and finish times have been set, e.g. as a reminder to stir a dish or add seasoning etc.

A maximum minute minder duration of 9 hours, 59 minutes and 59 seconds can be set.

king programme

To set the minute minder

If you want to use the minute minder and Time | Show | Off has been set, you w

ill 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 minut minutes and 20 seconds.

ouch .

 T 0:00:00 will appear

(h:min:sec).  Use the nu

different duration (6-2-0).

 Confirm with OK. The duration counts down in the dis‐

play when the oven is switched off. If a cooking programme is being run at

the same time the min tion will appear in the bottom of the dis‐ play.

e minder duration of 6

merical keypad to enter a

ute minder dura‐

At the end of the minute minder du‐

ation

–  will flash in the display, – the display will show the time count‐

ing

upwards,

– a buzzer or melody will sound (see

"Settings - Acoustic information")

ouch  or the illuminated sensor

 T

next to the minute minder to switch off the acoustic and optical signals.

To change the duration set for the mi

 T

The minute minder duration selected appears in the display

 Use the nu

 Confirm with OK.

The altered minute minder duration is now saved and will star immediately.

nute minder

ouch  or the illuminated sensor next to the minute minder duration which is counting down.

merical keypad to enter a

different duration.

t to count down

To cancel the duration set for the mi

 Touch  or the illuminated sensor

The minute minder duration selected appears in the display

 Select Reset. The minute minder duration is now can‐

celled.

nute minder

next to the minute minder duration which is counting down.

General notes

This section contains general informa‐ tion. Y

ou will find more detailed infor‐ mation about particular foods and how to cook them in the other sections.

The advantages of cooking

steam

with

Almost all vitamins and minerals are re‐ tained as the food is not immersed in wat

er.

Cooking with steam also retains the true tast ventional cooking. We therefore recom‐ mend seasoning the food after it has been cooked. Food also retains its fresh, original colour.

e of the food better than con‐

Suitable containers

Cooking containers

This steam oven is supplied with stain‐ less st

eel cooking containers. Other containers, in a variety of sizes, both perforated and solid, are available as optional extras (see "Optional accesso‐ ries"). This enables you to choose the most suitable container for the food you are preparing.

It is best to use perforated containers for st

eam 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

– Containers must be heat-resistant to

– Thick-sided containers made from

– Place the cooking containers on the

– Ensure that there is a gap between

, please note the following:

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.

por

celain, china or stoneware, for ex‐ ample, are not so suitable for steam cooking. They do not conduct heat well and as a result cooking dura‐ tions will be considerably longer than those given in the charts.

ack and not on the oven floor.

the upper rim of the container and the t

op of the cooking compartment to allow sufficient steam into the con‐ tainer.

Condensate tray

When using perforated containers, place the con shelf level to collect any drops of liquid and allow them to be removed easily.

You can also use the condensate tray as a cooki

densate tray on the lowest

ng container if necessary.

General notes

Shelf level

You can select any shelf level. You can

lso cook on several levels at the same

a time. This will not alter the cooking du‐ ration.

When using more than one deep con‐ tai

ner at the same time it is best to off‐ set them on their runners and to leave at least one level free in between them.

Always insert cooking containers and

e rack between the rails of the side

th runners so that they cannot tip.

Frozen food

The heating up phase for frozen food is

ger than for fresh food. The greater

lon 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 informa‐ tion is given in the relevant section.

Combination with a food warming drawer When the warming oven cavity in the steam oven can get up to 40 °C. If, in this case, you set a temperature of 40 °C, no steam will be produced because the oven cavity is too warm.

drawer is in use the

Duration

In general, the cooking durations for

king with steam are the same as for

coo cooking food in a saucepan. More in‐ formation about any factors which may affect the cooking duration is given in the relevant sections.

The quantity of food does not affect the cooking duration. 1 kg of potatoes will take the same time to cook as 500 g.

The durations given in the charts are gui

delines only. We recommend select‐ ing the shorter cooking duration quoted to start with. If food is not cooked suffi‐ ciently after the shorter time it can be put back in the oven and cooked for longer.

Cooking with liquid

When cooking with liquid only fill the coo

king container ²/₃ full to prevent the liquid spilling when the cooking con‐ tainer is removed from the oven.

Your own recipes

Food and recipes which are prepared in pot or a pan can also be cook 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.

ed in the

Steam cooking

Vegetables

Fresh

Prepare fresh vegetables in the usual way, i.e. wash, clean and cut them up.

Frozen food

Frozen vegetables do not need to be

osted beforehand, unless they have

defr been frozen together in a block.

Frozen and fresh vegetables which take the same len cooked together.

Break up vegetables that have frozen t

ogether in a lump and follow instruc‐ tions on the packaging regarding cook‐ ing duration.

Cooking containers

Food such as peas or asparagus spears, which have little or no space betw

een 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 di‐ vide the food between 2 or 3 shallow containers rather than using one deep one.

Different types of vegetables which

e the same length of time to cook

tak can be cooked together.

gth of time to cook can be

Shelf level

To avoid any colour transfer when cooking vegetables with a distinctive col

our (e.g beetroot) in a perforated container, do not place other food un‐ derneath the perforated container.

Duration

As with conventional methods, when coo

king vegetables with steam, the cooking duration will depend on the size and also whether you want the vegetables to be al dente or soft/well done. Example: firm potatoes, cut into quarters = approx. 18 minutes firm potatoes, cut in half = approx. 22 minutes Brussels sprouts, large, al dente = approx. 12 minutes Brussels sprouts, small, soft = approx. 12 minutes

Settings

Automatic programmes | Vegetables | ... | Steam cooking

Steam cooking

emperature: 100 °C

T Duration: see chart

Use solid containers for vegetables which ar

e cooked in liquid.

Steam cooking

The durations given in the chart are guidelines for fresh vegetables. We recom‐ mend selecti ciently after the shorter duration it can be put back in the oven and cooked for lon‐ ger.

ng the shorter cooking duration quoted. If food is not cooked suffi‐

Vegetables

Artichokes 32–38 Cauliflower, whole 27–28 Cauliflower, florets 8 Beans, green 10–12 Broccoli, florets 3–4 Chantenay carrots, whole 7–8 Chantenay carrots, halved 6–7 Chantenay carrots, chopped 4 Chicory, halved 4–5 Chinese cabbage, chopped 3 Peas 3 Fennel, halved 10–12 Fennel, cut into strips 4–5 Curly kale, chopped 23–26 Firm potatoes, peeled

whole halved quar

tered

 [min]

27–29 21–22 16–18

Fairly firm potatoes, peeled whole halved quar

tered

Floury potatoes, peeled whole halved quar

tered

Kohlrabi, cut into batons 6–7

25–27 19–21 17–18

26–28 19–20 15–16

Steam cooking

Vegetables

Pumpkin, diced 2–4 Corn on the cob 30–35 Chard, chopped 2–3 Peppers, diced / cut into strips 2 New potatoes, firm 30–32 Mushrooms 2 Leeks, sliced 4–5 Leeks, halved lengthwise 6 Romanesco, whole 22–25 Romanesco, florets 5–7 Brussels sprouts 10–12 Beetroot, whole 53–57 Red cabbage, chopped 23–26 Black salsify, whole 9–10 Celeriac, cut into batons 6–7 Green asparagus 7

 [min]

White asparagus 9–10 Main crop carrots, chopped 6 Spinach 1–2 Spring cabbage, chopped 10–11 Celery, chopped 4–5 Swede, chopped 6–7 White cabbage, chopped 12 Savoy cabbage, chopped 10–11 Courgettes, sliced 2–3 Sugar snap peas 5–7

ation

 Dur

Steam cooking

Meat

Fresh

Prepare the meat in the usual way.

Frozen food

Meat should be thoroughly defrosted

e cooking in the steam oven (see

befor "Defrosting").

Preparation

For meat which needs to be seared be‐

e being cooked, e.g. for a stew, sear

for the meat in a pan on the hob first.

Duration

The cooking duration depends on the thickn

ess 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 lon‐ ger to cook than a piece of meat weigh‐ ing 500 g which is 5 cm thick.

Settings

Automatic programmes | Meat | cooking

Steam cooking

emperature: 100 °C

T Duration: see chart

... | Steam

Tips

– Use a perforated container to retain

the juices when cooking meat. Place a soli

d container underneath to catch the juices. You can use these to make a gravy or freeze them for later use.

– Boiling fowl, back or top rib and meat

bones can

be used to make stock. Place the meat together with some mixed vegetables in a solid cooking container and add cold water and cook. The longer the cooking dura‐ tion, the stronger the stock.

Steam cooking

The durations given in the charts are guidelines only. We recommend selecting the shor

ter cooking duration quoted to start with. If food is not cooked sufficiently af‐

ter the shorter time it can be put back in the oven and cooked for longer.

Meat

Leg steak, covered with water 110–120 Knuckle 135–140 Chicken breast 8–10 Shank 105–115 Top rib, covered with water 110–120 Veal cutlets 3–4 Gammon slices 6–8 Lamb stew 12–16 Poularde 60–70 Turkey roulade 12–15 Turkey escalope 4–6 Brisket, covered with water 130–140 Beef stew 105–115 Boiling fowl, covered with water 80–90 Boiled topside 110–120

ation

 Dur

 [min]

Steam cooking

Sausages

Settings

Automatic programmes | Sausages | ... | Steam cooking

Steam cooking

emperature: 90 °C

Duration: see chart

Sausages

Frankfurters 6–8 Bologna sausages 6–8 Veal sausages 6–8

 Dur

ation

 [min]

Fish

Fresh

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

Frozen food

Fish does not need to be fully defrosted

e cooking. Defrost so that the sur‐

befor face 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 befor

e cooking. The citric acid helps

the flesh stay firm. It is not necessary to season fish with

salt when coo method retains the minerals which give the fish its unique flavour.

Cooking containers

If using a perforated container, grease it first.

king with steam as this

Shelf level

When cooking fish in a perforated con‐ tainer at the same time as cooking oth‐ er 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

or gently cooking delicate types of

fish, such as sole.

100 °C

or cooking firmer types of fish, e.g. cod and salmon. Also for cooking fish in sauce or stock.

Duration

The cooking duration depends on the thickn

ess and the texture of the fish, and not on the weight. The thicker the fish, the longer the cooking duration. A 3 cm thick piece of fish weighing 500 g will take longer to cook than a 2 cm thick piece of fish weighing 500 g.

The longer fish cooks, the firmer its flesh will become. Use the cooking du‐ r

ations 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 r

ecommend that you increase the cooking duration quoted by a few mi‐ nutes.

– You can use any fish scraps, e.g. fish

heads, bones, tails etc t

o make a fish stock. Place the fish scraps together with some mixed vegetables in a sol‐ id cooking container and add cold water. Cook at 100 °C for 60 to 90 minutes. The longer the cooking du‐ ration, the stronger the stock.

– Blue fish is fish which is co

oked in water and vinegar. It is important not to damage the skin of the fish. This method is suitable for cooking carp, trout, tench, eel and salmon. (Follow recipe instructions for the ratio of wa‐ ter to vinegar).

Settings

Automatic programmes | Fish | ... | Steam cooking

Steam cooking

emperature: see chart

T Duration: see chart

Tips

– Adding herbs and spices, such as

dill, will help bring out the full flavour of the fish.

– Cook large fish in the swimming posi‐

tion

. To help maintain the shape of the fish, place a small cup or similar upside down in the cooking contain‐ er, and arrange the fish bellyside down over the cup.

Steam cooking

The cooking durations given in the chart are guidelines for fresh fish. We recom‐ mend selecti ciently after the shorter duration it can be put back in the oven and cooked for lon‐ ger.

ng the shorter cooking duration quoted. If food is not cooked suffi‐

Fish

Eel 100 5–7 Perch fillet 100 8–10 Seabream fillet 85 3 Trout, 250 g 90 10–13 Halibut fillet 85 4–6 Atlantic cod fillet 100 6 Carp, 1.5 kg 100 18–25 Salmon fillet 100 6–8 Salmon steak 100 8–10 Salmon trout 90 14–17 Coley fillet 85 3 Rose fish fillet 100 6–8 Haddock fillet 100 4–6 Plaice fillet 85 4–5 Monk fish fillet 85 8–10 Sole fillet 85 3

 [°C]  [min]

Turbot fillet 85 5–8 Tuna fillet 85 5–10 Pikeperch fillet 85 4

emperature /  Cooking duration

 T

Steam cooking

Shellfish

Preparation

Defrost frozen shellfish before cooking with steam. Peel, remove and discard the intestines, and then wash the shellfish.

Cooking containers

If using a perforated container, grease it first.

Duration

The longer shellfish are cooked, the tougher they become. Use the cooking dura‐

s given in the chart.

tion When cooking shellfish in sauce or stock, we recommend that you increase the

coo

king duration quoted by a few minutes.

Settings

Automatic programmes | Shellfish | ... | Steam cooking

Steam cooking

emperature: see chart

Duration: see chart

 [°C]  [min]

Crevettes 90 3 Prawns 90 3 King prawns 90 4 Small shrimps 90 3 Lobster 95 10–15 Large shrimps 90 3

 T

emperature /  Cooking duration

Steam cooking

Mussels

Fresh

 W

arning - danger of food poisoning

Only cook mussels which are closed. Do not eat mussels which have not opened after being cooked.

Steep fresh mussels in water for a few hours before cooking to rinse out any sand. Then scrub the mussels thoroughly to clean them.

Frozen food

Defrost frozen mussels before cooking.

Duration

The longer mussels are cooked, the tougher they become. Use the cooking dura‐ tion

s given in the chart.

Settings

Automatic programmes | Mussels | ... | Steam cooking

Steam cooking

emperature: see chart

Duration: see chart

 [°C]  [min]

Barnacles 100 2 Cockles 100 2 Bearded mussels 90 12 Scallops 90 5 Razor clams 100 2–4 Venus mussels 90 4

 T

emperature /  Cooking duration

Steam cooking

Rice

Rice swells when cooked and needs to be cooked in liquid. The proportion of rice

o liquid will vary depending on the type of rice.

t The rice absorbs all the liquid and so none of the nutrients are lost.

Settings

Automatic programmes | Rice |

Steam cooking

Temperature: 100 °C Duration: see chart

... | Steam cooking

Ratio

 [min]

Rice : Liquid

Basmati rice 1 : 1.5 15 Parboiled rice 1 : 1.5 23–25 Round grain rice

Pudding rice Risotto rice

1 : 2.5 1 : 2.5

18–19 Brown rice 1 : 1.5 26–29 Wild rice 1 : 1.5 26–29

 Dur

ation

Steam cooking

Pasta

Dry pasta

Dry pasta swells when it is cooked and needs to be cooked in liquid. The liquid must cover the pasta. Using

Increase the cooking time stated by the manufacturer by approx. ¹/₃.

Fresh

Fresh pasta, such as you can buy from the supermarket chilled counter, does not need t

o absorb water. Cook fresh pasta in a greased perforated container.

Separate any pieces of pasta which have stuck together and spread them out in the coo

king container.

Settings

Automatic programmes | Pasta | ... | Steam cooking

Steam cooking

emperature: 100 °C

T Duration: see chart

hot liquid gives better results.

Fresh

 [min] Gnocchi 2 Knöpfli 1 Ravioli 2 Spätzle 1 Tortellini 2

Dry pasta, covered with water

Tagliatelli 14 Vermicelli 8

ation

 Dur

Steam cooking

Dumplings

Ready made boil-in-the-bag dumplings need to be well covered with water as oth‐

wise they can fall apart. This is because even though they have been soaked in

er water beforehand they will not absorb enough moisture.

Cook fresh dumplings in a greased, perforated container.

Settings

Automatic programmes | Pasta | ... | Steam cooking

Steam cooking

emperature: 100 °C

Duration: see chart

 [min]

Sweet dumplings 30 Yeast dumplings 20 Boil-in-the-bag potato dumplings 20 Boil-in-the-bag bread dumplings 18–20

 Dur

ation

Steam cooking

Grain

Grain swells during cooking and needs to be cooked in liquid.The proportion of

ain to liquid depends on the type of grain.

gr Grain can be cooked whole or cracked.

Settings

Automatic programmes | Grain | ... | Steam cooking

Steam cooking

Temperature: 100 °C Duration: see chart

Ratio

ain : Liquid

 [min]

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

ation

 Dur

Steam cooking

Dried pulses

Soak pulses for at least 10 hours in cold water before cooking. Soaking makes the

ulses more digestible and shortens the cooking duration required. Soaked pulses

p must be covered with liquid during cooking.

Lentils

do not need to be soaked before cooking.

With unsoaked pulses a certain ratio of pulses to liquid is required depending on variety

Settings

Automatic programmes | Pulses | ... | Steam cooking

Steam cooking

emperature: 100 °C

Duration: see chart

Soaked

 [min] Beans

Kidney beans 55–65 Adzuki beans 20–25 Black beans 55–60 Pinto beans 55–65 Haricot beans 34–36

Peas

Yellow split peas 40–50 Green split peas 27

ation

 Dur

Unsoaked

Steam cooking

Ratio

ulses : Liquid

Beans

Kidney beans 1 : 3 130–140 Adzuki beans 1 : 3 95–105 Black beans 1 : 3 100–120 Pinto beans 1 : 3 115–135 Haricot beans 1 : 3 80–90

Lentils

Brown lentils 1 : 2 13–14 Red lentils 1 : 2 7

Peas

Yellow split peas 1 : 3 110–130 Green split peas 1 : 3 60–70

 Dur

ation

 [min]

Steam cooking

Hen's eggs

Use a perforated container to boil eggs in the steam oven. The eggs do not need to be pierced before cooking as they are gradually warmed

during

the heating up phase and so do not burst when they are cooked with

steam. When using a solid container for making egg dishes such as scrambled eggs, re‐

member t

Settings

Automatic programmes | Hen's eggs | ... | Steam cooking

Steam cooking

emperature: 100 °C

Duration: see chart

Small

soft medium har

o grease it first.

 [min]

3 5 9

Medium

soft medium har

Large

soft medium har

Extra large

soft medium har

 Dur

ation

4 6

6–7

6 8

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 per lect the juice.

Tip: Y glaze for a fruit flan.

Settings

Automatic programmes | Fruit | ... | Steam cooking

Steam cooking

emperature: 100 °C

T Duration: see chart

Apple pieces 1–3 Pear chunks 1–3 Cherries 2–4 Mirabelle plums 1–2

forated container, place a solid container directly underneath it to col‐

ou can use the juice which has collected in the solid container to make a

 [min]

Nectarine / Peach pieces 1–2 Plums 1–3 Quince, diced 6–8 Rhubarb pieces 1–2 Gooseberries 2–3

ation

 Dur

Steam cooking

Menu cooking (cooking whole meals) - manually

Before cooking meals with the Menu cooki

ng function switch off the steam reduction system (see "Settings Steam reduction").

You can use the steam oven to cook a whole meal containing types of food which have differ e.g. fish fillet with rice and broccoli. Each dish is placed in the oven at dif‐ ferent times so that they are all ready at the same time.

Shelf level

When cooking fish or food with a dis‐ tinctive rated container, place the perforated container directly above the conden‐ sate tray / universal tray (depending on model) to avoid any transfer of flavour or colour to other food and to prevent liquid dripping onto food below it.

Temperature

Whole meals should be cooked at a t temperature required to cook the major‐ ity of foods. Do not cook a whole meal at the lowest temperature when different tempera‐ tures are required for different types of food, e.g. 85 °C for seabream and 100 °C for potatoes.

colour (e.g. beetroot) in a perfo‐

emperature of 100 °C as this is the

ent cooking durations,

Duration

If you are increasing the recommended t

emperature, shorten the cooking dura‐

tion by approx. ¹/₃.

Example

Rice 20 minutes Rose fish fillet 6 minutes Broccoli 4 minutes

20 minutes minus 6 minutes = 14 mi‐ nut

es (1st duration: rice)

6 minutes minus 4 minutes = 2 minutes (2nd d

uration: rosefish fillet)

Remaining time = 4 minutes (3rd dura‐ tion: broccoli)

Dura‐ tions

Setting 14 min. 2 min. 4 min.

6 min. - fish fillet

20 min. - rice

4 min. -

occoli

If the recommended cooking tempera‐ tur

e for the food is 85 °C for example, try cooking it at 100 °C and testing the result. Some delicate types of fish with a soft structure, e.g. sole and plaice will become very firm when cooked at 100 °C.

Procedure

 Place the rice in the oven first.

Steam cooking

 Set the first cooki

nutes.

er 14 minutes, place the fish in the

 Aft

steam oven.

 Set the secon

minutes.

 Aft

er 2 minutes, place the broccoli in

the steam oven.

 Set the thir

nutes.

ng duration: 14 mi‐

d cooking duration: 2

d cooking duration: 4 mi‐

Sous-vide (vacuum) cooking

With this gentle cooking method, food is coo

ked slowly and at a low, constant

temperature in vacuum packaging. With vacuum cooking, no moisture

evapor trients and flavours are retained.

The cooking result has an intensive tast

ates during cooking and all nu‐

e 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 refriger‐ ator too long, e.g. during transporta‐ tion.

Use only heat-stable, boiling-resist‐ ant vacuum bags.

Do not cook food in the sales pack‐

ing, such as vacuum-packed fro‐

ag zen food as it is possible that the packaging used is not suitable for vacuum cooking.

Use the vacuum bag only once.

Vacuum-seal the food only with a sous-vide vacuum sealer that guar‐ ant

ees a full vacuum of 99.8%.

Sous-vide (vacuum) cooking

Important

For an optimum cooking result: – Use fewer herbs and spices than for

conventional cooking as the influ‐ enc

e on the taste of the food is more intensive. You can also prepare the food un‐ seasoned and add seasoning after cooking.

– The cooking duration is reduced

when sal ed.

– The food becomes firmer if acidic

foo added.

– Do not use alcohol or garlic as this

can

– Only use vacuum bags which are ap‐

opriate for the size of the food. If

pr the vacuum bag is too big, too much air may remain inside.

– If you want to cook several foods in

one vacuum bag, put the food side by side in the bag.

t, sugar, and liquids are add‐

ds, such as lemon or vinegar are

cause an unpleasant taste.

Tips

– Freeze liquids such as marinades be‐

e vacuum-sealing to prevent them

for from escaping from the vacuum bag.

– Fold the edges of the vacuum bag

twards for filling for clean, perfect

ou weld seams.

– If you do not want to eat the food di‐

ectly after cooking, put it in iced wa‐ ter and 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.

– After cooking, cut the vacuum bag

all sides for easier access to the

food.

– Briefly fry meat and firm types of fish

(such as salmo roasted aroma.

– Use the brine or marinade of vegeta‐

bles, fish, or meat t

– Serve the food on pre-warmed

plat

es.

n) before serving for a

o make a sauce.

– If you want to cook several vacuum

bags at once, put the bags on the shel

f one next to the other.

– The cooking durations depend on the

thickness of the food.

– With higher temperatures and/or lon‐

ger

cooking durations, a lack of wa‐ ter may occur. Check the display from time to time.

– Keep the door closed during the

king process. Opening the door

coo extends the cooking process and can change the cooking result.

Sous-vide (vacuum) cooking

Procedure

se the food with cold water and

 Rin

dry it.

 Place the food in a vacuum bag and

add sp

 V

vide vacuum sealer.

 Place the vacuum-sealed food on the

shel several bags).

 Select Sous-vide.  Cha

ture if necessary.

 Confirm with OK.  Set the coo

between 1 minute and 10 hours can be set.

 Confirm with OK.

ices or liquid if desired.

acuum-seal the food with the sous-

f (next to each other if there are

nge the recommended tempera‐

king duration. Any time

Possible reasons for unsatis‐ fact

ory results

The vacuum bag has opened: – The weld seam was not clean or sta‐

ble enough and come undone.

– The bag was damaged by a sharp

bone.

The food has an unpleasant or strange taste:

– Incorrect storage of the food; the

foo

d was kept out of the refrigerator

for too long.

– Your hands or work surface were not

per

fectly clean.

– Too much of ingredients such as

spices was added.

– The bag or weld seam were not in

fect order.

per – The vacuum was less than 99.8% – The food was not eaten or chilled im‐

mediately after cooking.

Sous-vide (vacuum) cooking

Food Added in advance

Sugar Salt

Fish

Atlantic cod fillet, 2.5 cm thick x 54 35 Salmon fillet, 3 cm thick x 52 30 Monk fish fillet x 62 18 Pikeperch fillet, 2 cm thick x 55 30

Vegetables

Cauliflower florets, medium to

lar 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 pieces 75 13 Plums, halved x 70 10–12

Miscellaneous

Beans, white, soaked at a 1:2

atio

r (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 Squid tubes 75 330

x 85 40

x 90 240

 [°C]  [min]

 T

emperature /  Cooking duration

Sous-vide (vacuum) cooking

Food Added in ad‐

vance

Sugar Salt Medium* Well done*

Meat

Duck breast, whole x 66 72 35 Silverside of veal, whole x 57 61 360 Saddle of lamb 58 62 50 Beef fillet steak, 4 cm thick 56 61 120 Beef rump steak, 2.5 cm

thick Pork fillet, whole x 63 67 60

 T

emperature /  Cooking duration * Degree of doneness The "Done" degree of doneness has a higher core temperature than "Medium," but is not

coo

ked through in the classical sense.

 [°C]  [min]

56 – 120

Special applications

Reheat

The steam oven is very effective at re‐ heating f out or cooking it further. The food will reheat evenly and does not need to be stirred during the reheating process.

You can reheat individual dishes or plat previously (e.g. meat, vegetables and potatoes).

Suitable containers

Small quantities can be reheated on a p

late, larger quantities should be

placed in a cooking container.

Duration

The number of plates or containers has no bearing

The durations listed in the chart relate t

o an average portion per plate/contain‐ er. Increase the duration for larger quantities.

ood gently, without drying it

ed meals which have been prepared

on the duration.

Procedure

 Co

ver the food with a deep plate, a lid, or with foil that is resistant to tem‐ peratures up to 100 °C and to steam.

 The

n place the plate on the rack in

the oven.

Settings

Special applications | Reheat

Steam cooking

Temperature: 100 °C

ation: see chart

Dur

 [min]

Side dishes (pasta, rice,

8–10

etc.) Casserole 8–10 Fish fillet 6–8 Meat 8–10 Poultry 8–10

Tips

– Do not reheat large items, such as a

int of roast meat, whole. Divide it

jo into portions and reheat these as plated meals.

– Compact items, such as stuffed pep‐

pers or r

oulades, should be cut in

half.

– Please note that breaded items, such

as schni

tzel, will not retain their crisp‐

ness when they are reheated.

– Reheat sauces separately, except for

dishes such

as stew and casseroles

where the sauce is part of the dish.

Vegetables 8–10 Soup 8–10 Plated meals 8–10

ation

 Dur

Special applications

Defrost

It is much quicker to defrost food in the

eam oven than at room temperature.

Temperature

60 °C is the best temperature for de‐

osting.

fr Exception: 50 °C for minced meat and game

Before and after defrosting

Remove all packaging before defrost‐ ing.

ceptions: Leave bread, biscuits and

cakes in their packaging as otherwise they will absorb moisture and become soft.

Allow defrosted food to stand at room t

emperature after removing it from the oven. The standing time is necessary to allow the even distribution of heat.

Cooking containers

 Danger of salmonella poisoning.

Do not use the liquid from defrosted meat or poultry. Pour it away and wash the container, the sink and your hands.

Tips

– Fish does not need to be fully defros‐

ed before cooking. Defrost so that the surface is sufficiently thawed to take herbs and seasoning. Depend‐ ing on the thickness of the fish, 2 - 5 minutes should be enough.

– When defrosting food which has fro‐

en together, e.g. berries, chops, fish

z fillets etc. separate it about half-way through the defrosting time.

– Do not refreeze food once it has

thawed.

– Defrost frozen pre-cooked meals ac‐

ding to the manufacturer's in‐

cor structions.

Settings

Special applications | Defrost

Steam cooking

Temperature: see chart Defr

osting duration: see chart

Use a perforated container with a solid

iner underneath it when defrosting

conta food which will drip, such as poultry. This way food will not be lying in de‐ frosted liquid.

Food which does not drip can be de‐

osted in a solid container.

Special applications

Food to be defrosted Quantity Dairy products

Cheese slices 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, side dishes / S

Meat

Roast meat, sliced 125–150 g each 60 8–10 15–20 Minced meat 250 g 50 15–20 10–15 Minced meat 500 g 50 20–30 10–15 Goulash 500 g 60 30–40 10–15

tew / Soup

480 g 60 20–25 10–15

 [°C]  [min]  [min]

Special applications

Food to be defrosted Quantity

Goulash 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 roebuck 1000 g 50 40–50 10–15 Cutlets / chops / sausages 800 g 60 25–35 15–20

Poultry

Chicken 1000 g 60 40 15–20 Chicken drumsticks 150 g 60 20–25 10–15 Chicken escalopes 500 g 60 25–30 10–15 Turkey drumsticks 500 g 60 40–45 10–15

Baked goods

Puff pastries /Yeast buns – 60 10–12 10–15 Creamed mixture cakes / bis‐

cuits

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

 [°C]  [min]  [min]

emperature /  Duration /  Standing time

 T

Special applications

Bottling

Only use unblemished, fresh produce which is in good condition for bottling.

Glass jars

Use clean glass jars and accessories and check them for any defects. Glass jars with twist off lids or glass lids with a rubber seal ar

Make sure that all the jars are the same siz

e so that bottling is carried out even‐

ly. After you have filled the jars with the

bottled pr with a clean cloth and hot water and then seal the jars.

Fruit

Sort fruit carefully, rinse it briefly but

oughly and allow it to drain. Take

thor great care when cleaning soft fruit as it is very delicate and squashes easily.

Remove any peel, stalks, cores or st

ones. Cut up large fruit. For example,

cut apples into slices.

e suitable.

oduce, clean the glass rims

Fill volume

Fill the glass jars with produce up to a maximum of 3 cm below the rim. Do not pack it down as this will damage the cell walls of the pr gently onto a cloth to help distribute the contents evenly. Fill the jars with liquid. The produce must be completely cov‐ ered.

Use a sugar solution for fruit and a salt or vinegar solution for vegetables.

Tips

– Make use of residual heat by leaving

the jars in ter it has switched off.

– Then cover the jars with a cloth and

ow to cool for approx. 24 hours.

all

the oven for 30 minutes af‐

oduce. Tap the jar

If you are bottling fruit with stones (e.g. plums, apricots) without r stones, pierce the fruit several times with a fork or wooden skewer as other‐ wise it will burst.

Vegetables

Rinse, clean and cut up vegetables. Vegetables should be blanched before

bottling (see "Blanching").

to help them retain their colour

emoving the

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

Special applications | Bottling

Steam cooking

Temperature: see chart Bottling duration: see chart

Produce

 [°C] * [min]

Berries

Red / blackcurrants 80 50 Gooseberries 80 55 Cranberries 80 55

Fruit with stones

Cherries 85 55 Mirabelle plums 85 55 Plums 85 55 Peaches 85 55 Greengages 85 55

Fruit with pips

Apples 90 50 Apple sauce 90 65

Special applications

Produce

 [°C] * [min]

Quinces 90 65

Vegetables

Beans 100 120 Broad beans 100 120 Gherkins 90 55 Beetroot 100 60

emperature /  Duration

 T * The durations 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.

Special applications

Extracting juice with steam

This appliance is ideal for extracting

e from soft, firm and hard fruit.

juic It is best to use overripe fruit, as the rip‐

er the fruit the gr juice produced. Very ripe fruit will also produce a more intense flavour.

Preparation

Sort and clean the fruit. Cut out any blemishes.

Remove the stalks from grapes and

ello cherries as these are bitter. The

mor stalks do not need to be removed from raspberries etc.

Cut larger fruit into chunks approx. 2 cm in siz smaller the pieces should be.

Tips

– Try experimenting with mild and tart

e. The harder the fruit the

fruit.

eater the quantity of

Procedure

 P

ut the prepared fruit (cleaned, wash‐ ed, chopped etc.) into a perforated cooking container.

 Place a solid container or the con‐

densat juice.

Settings

Steam cooking

emperature: 100 °C

T Duration: 40–70 minutes

e tray underneath to catch the

– Adding sugar will increase the quanti‐

ty of juice flavour. Sprinkle the fruit with sugar and leave to absorb for a few hours before juicing. For 1 kg of sweet fruit add 50–100 g of sugar, and for 1kg of tart fruit add 100–150 g of sugar.

– If you wish to bottle the juice rather

than co whilst hot into hot, sterilised bottles, and then seal immediately with steri‐ lised tops.

produced and improve the

nsume it straight away, pour it

Special applications

Menu cooking (cooking whole meals)

You can cook up to three different types of food, e.g. fish with a side dish and vegetables. The food can be selec you like. The appliance will automatical‐ ly sort them out in order of cooking du‐ ration required. The one with the lon‐ gest duration goes in the oven first.

The Ready at and Start at f not available with Menu cooking.

Procedure

 Switch the st  Fi

ll the water container and push it

back in so that it connects.

n place the condensate tray / uni‐

 The

versal tray (depending on model) in the appliance.

 Select Special applications | Menu cook-

ing.

eam oven on.

ted in any order

unctions are

After you have confirmed Start menu

cooking,

food to put in the oven. At the end of the heating-up phase, the display will show when the next food type is to be placed in the oven. This process will be repeated for the third food type.

You can still cook food types not listed in the display t cooking - manually" for details on how to do this.

the display will tell you which

ogether. See "Menu

 Select the food you want. Depending on the type of food selec‐

ed, you will be asked about the size

and how well done you want it cooked.

 Selec

 Select Add next ingredient.  Selec

 Repeat for the thir

t or enter the values required and then confirm your selection with OK.

t the next food you want and proceed in the same way as with the first one.

d type of food.

Special applications

Make yoghurt

To make yoghurt, you will need either

esh live yoghurt or yoghurt culture,

fr obtainable from health food shops.

Use natural yoghurt with live culture and without additives. Heat-tr ghurt is not suitable.

The yoghurt must be fresh (short stor‐ age time)

You can use either unchilled long-life or

esh milk.

fr Long-life milk can be used without any further treatment. Fresh milk must first be heated to 90 °C and then cooled down to 35 °C. Do not boil it. Fresh milk will give a better set than long-life milk.

The yoghurt and milk should have the same per

Do not move or shake the jars whilst the yogh

Immediately after preparation leave the yogh

centage fat.

urt is thickening.

urt to cool in the fridge.

eated yo‐

Yoghurt is gritty: Milk was overh tion, milk and starter yoghurt not evenly stirred.

Tip: When usi ghurt can be made from a milk / cream mixture. Mix ³/₄ litre milk with ¹/₄ litre cream.

eated or in poor condi‐

ng yoghurt enzyme, yo‐

How well home prepared yoghurt sets will depend on the consi tent and the cultures used in the starter yogurt. Not all yoghurts are suitable for use as starter yoghurt.

Possible reasons for unsatisfactory

esults

Yoghurt has not set:

ect storage of starter yoghurt, too

Incorr much time out of the refrigerator, e.g. in transportation, damaged packaging, milk not sufficiently heated.

Liquid has separated:

rs were moved, yoghurt was not

The ja cooled down quickly enough.

stency, fat con‐

Special applications

Procedure

 Mix 10

0 g yoghurt with 1 litre of milk or make up the mixture with yoghurt enzyme, following the instructions on the packaging.

our the mixture into jars and seal

 P

the jars.

 Place the sealed jars in a cooking

tainer or on the rack. Ensure that

con they do not touch one another.

 Immediat

ely after the yoghurt has been made, place the jars in the re‐ frigerator, taking care not to shake them unnecessarily.

Settings

Automatic programmes | Special | Make yoghurt

Steam cooking

emperature: 40 °C

T Duration: 5:00 hours

Prove dough

Procedure

 P

repare the dough according to the

recipe.

 Place

Settings

Special applications | Prove dough

Dur or

Steam cooking

emperature: 40 °C

T Duration: as per recipe instructions

the dough in a covered bowl

on the rack.

ation: as per recipe instructions

Special applications

Dissolve gelatine

Procedure

 Gelatine leaves: Complet

the gelatine leaves with cold water and leave to soak for 5 minutes. Re‐ move the gelatine leaves from the bowl and squeeze them out. Empty the bowl. Place the squeezed gelat‐ ine leaves back in the bowl.

 Gelatine powder: Place in a bowl

add water according to the in‐

and structions on the packaging.

 Cover the bowl and place on the

ack.

Settings

Automatic programmes | Special | Dissolve gelatine

Steam cooking

emperature: 90 °C

T Duration: 1 minute

ely cover

Melt chocolate

You can use the steam oven for melting any type of choco

Procedure

eak the chocolate into small

 Br

pieces. Leave chocolate cake cover‐ ing in its packaging, and place in a perforated cooking container.

 Place

large quantities in a solid cook‐ ing container and small quantities in a cup or a bowl.

 Cover the container or the dish with a

lid or with foil tha peratures up to 100 °C and to hot steam.

tir large quantities once halfway

 S

through cooking.

Settings

Automatic programmes | Special | Melt chocolate

late.

t is resistant to tem‐

Steam cooking

emperature: 65 °C

T Duration: 20 minutes

Special applications

Skinning vegetables and fruit

Procedure

 Cu

t a cross in the top of tomatoes, nectarines etc. This will allow the skin to be removed more easily.

 Place

 T

Settings

Steam cooking

emperature: 100 °C

T Duration: see chart

Food

Apricots 1 Almonds 1 Nectarines 1

the fruit/vegetables in a perfo‐

rated cooking container.

o 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 re‐ moved.

 [min]

Apple storage

You can treat homegrown apples in the

eam oven to increase the length of

st time you can store them for. Once trea‐ ted, 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 oth‐ er types of fruit.

Settings

Automatic programmes | Fruit | Apples | Whole | Preserving

Steam cooking

emperature: 50 °C

Duration: 5 minutes

Peppers 4 Peaches 1 Tomatoes 1

 Duration

Special applications

Blanching

Blanch fruit and vegetables before

eezing them. Blanching helps maintain

fr the quality of the produce when it is fro‐ zen.

Blanching vegetables also helps them r

etain their original colour.

Procedure

 P

ut the prepared vegetables into a

perforated cooking container.

 Once blanched, plunge the vegeta‐

bles int down quickly. Drain them well.

Settings

Special applications | Blanching

Steam cooking

emperature: 100 °C

Duration: 1 minute

o ice cold water to cool them

Sweat onions

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

Procedure

 Cut the on

and place them in a solid cooking container with a little butter.

 Cover the container or the dish with a

lid or with foil tha peratures up to 100 °C and to hot steam.

Settings

Automatic programmes | Special | Sweat onions

Steam cooking

Temperature: 100 °C Duration: 4 minutes

ry.

ions up into small pieces

t is resistant to tem‐

Special applications

Cook bacon

The bacon does not brown.

Procedure

 Plac

e the bacon (diced or rashers) in

a solid cooking container.

 Cover the container with a lid or with

foil

that is temperature resistant up to

100 °C and to steam.

Settings

Automatic programmes | Special | Cook bacon

Steam cooking

emperature: 100 °C

T Duration: 4 minutes

Disinfect items

The steam oven can be used to disin‐ fect baby bottles and other containers so that at the end of the pr they are as germ free as they would have been had they been boiled. Check beforehand that all parts, teats etc. are declared by the manufacturer to be heat resistant to 100 °C and also that they can withstand hot steam.

Dismantle, clean and thoroughly rinse baby bottles. All parts of the bottles must be completely dry before they are reassembled to keep them germ free.

Procedure

 Place

the individual parts in a perfo‐ rated container (on their sides or with the opening facing downwards) en‐ suring that they do not touch one an‐ other to allow hot steam to reach them from all sides.

 Place the container on the lowest

shelf level.

ogramme

Settings

Special applications | Disinfect items

ation: 1 minute to 10 hours

Dur or

Steam cooking

emperature: 100 °C

T Duration: 15 minutes

Special applications

Heat damp flannels

Procedure

 Moi

sten the flannels and then roll

them up.

 Place them beside one another in a

forated cooking container.

per

Settings

Automatic programmes | Special | Heat damp flannels

Steam cooking

emperature: 70 °C

T Duration: 2 minutes

Decrystallise honey

Procedure

 L

oosen the lid and place the jar of

honey in a perforated container.

tir the honey once during the cook‐

 S

ing duration.

 Seaso

n the egg and milk mixture and pour into a greased solid cooking container with a little butter.

Settings

Steam cooking

emperature: 100 °C

Duration: 4 minutes

Settings

Automatic programmes | Special | Decrystallise honey

Steam cooking

Temperature: 60 °C Duration: 90 minutes (irrespective of the size of jar or the amount of honey in the jar)

Making eierstich

Procedure

 Mix 6 eggs with 375 ml milk (do not

beat until foamy).

Opening the Settings menu

From the main menu:  Select Settings . A list of settings will appear in the dis‐

play You can check them or change them. A tick  next to an option shows which

setting is active.

Settings cannot be changed while a coo

king programme is in progress.

Changing and saving settings

 Select Settings .

oll through the list until the setting

 Scr

you want appears.

 T

ouch the sensor next to the setting. The setting you want may need to be selected from a sub menu.

Settings

 Change the setting.

ouch the OK sensor.

 T

ouch  until the main menu ap‐

 T

pears or select another setting.

Settings

Settings overview

Option Available settings

Language  ... / deutsch / english / ...

Country

Time Show

/ Off * / Night dimming

Clock format

24 h * / 12 h

Set

Date Lighting On Display brightness Acoustic information Melody

Keypad tone Units Weight

Keeping warm On / Off * Steam reduction On * / Off Recommended temps. Safety System lock 

Water hardness Soft

Showroom programme Demo mode

Factory default Settings

/ On for 15 seconds *



Solo tone



* / lb / lb/oz

Temperature

°C * / °F

/ Off *

Sensor lock

On / Off *

Medium Hard *

/ Off *

User programmes Recommended temps.

* Factory default setting

Settings

Language 

You can set the language and the coun‐

y you want.

tr After selecting and confirming your

hoice, the language you have selected

c will appear in the display.

Tip: If yo guage by mistake, select the  symbol to get back to the Language  menu.

u have selected the wrong lan‐

Time of day

Display

Select how you want the time of day to show in the display when the steam oven is switched off:

– On

The time of day always appears in

the display ing  on and off or use the minute minder  by touching the relevant sensor.

– Off

. You can switch the light‐

– 24 h

The time of day is shown in 24 hour

clock format.

– 12 h

The time of day is shown in 12 hour

clock format.

Setting the time

Set the hours and the minutes.

If there is an interruption to the power supply, the cur appear once power has been re‐ stored. The time is stored in memory for about 200 hours.

rent time of day will re‐

The display is switched off to save

gy. The steam oven has to be

ener 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 r not visible.

Clock format

You can select whether the time shows as a 24 h or 12 h clock.

est of the time it is

Settings

Date

Set the date.

When the steam oven is switched off, the dat if Time | Show | On is selected.

e will only appear in the display

Lighting

– On

The interior lighting is switched on

during the enti

– On for 15 seconds

The oven lighting turns off 15 sec‐

onds after a programme starts. Touching  switches it on for anoth‐ er 15 seconds.

re cooking period.

Display brightness

The display brightness is represented by a bar with seven segments.

  Select Darker or Brighter

brightness of the display.

to change the

Acoustic information

Melody

At the end of a process, a melody will sou

nd several times in intervals.

The volume of the melody is represen‐

ed by a bar with seven segments.



Maximum volume is selected when all segments are filled. If none of the seg‐ ments are filled the volume is switched off.

 Select Quieter or Louder,

volume.

 Select On

on or off.

Solo tone

At the end of a process, a continuous t

one will sound for a period of time.

The pitch of this tone is represented by a segmen

 Select Lower or Higher, t

pitch.

or Off to switch the melody

t bar.

to adjust the

o change the

Settings

Keypad tone

An audible tone is heard each time a sensor is t

The volume of the keypad tone is repre‐ sent



Maximum volume is selected when all segmen ments are filled the volume is switched off.

 Select Quieter or Louder,

volume.

 Select On or Off to switch the keypad

tone on or off.

ouched.

ed by a bar with seven segments.

ts are filled. If none of the seg‐

to adjust the

Units

Weight

– g

Weight in Automatic programmes is

set using gr

– 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 de‐

ees Celsius.

– °F

The temperature is displayed in de‐

grees Fahrenheit.

ammes.

Settings

Keeping warm

Please note that delicate food, espe‐ cially fish, can continue cooking whilst being k

– On

The warming function is activated as

– Off

The keeping warm function has been

ept warm.

standar tion, if a temperature above approx. 80 °C is selected. If food is not re‐ moved from the oven at the end of a programme, the warming function will automatically start after approx. 5 minutes. Keeping warm will appear in the display and the food will be kept warm for approx. 15 minutes at a temperature of 70 °C. The warming function is cancelled when the door is opened or the illuminated sensor or  are touched.

deactivated.

d with the Steam cooking func‐

Steam reduction

– On

If a temperature above approx. 80°C

was used the end of the cooking duration the door of the steam oven will automati‐ cally 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 f

matically switched off. If steam re‐ duction is switched off a large amount of steam will escape when the door is opened.

for cooking, shortly before

unction is also auto‐

Recommended temperatures

If you cook with different temperatures a lot it mak ommended temperature.

After selecting this option a list of func‐ tions will

es sense to change the rec‐

appear in the display.

 Select the function you want. The recommended temperature will ap‐

ogether with the range within

pear t which it can be changed.

nge the recommended tempera‐

 Cha

ture.

 T

ouch the OK sensor.

Settings

Safety

System lock 

The system lock prevents the appliance being switched

The minute minder can still be used

hen the system lock is active.

The system lock will remain activated ev

en after a power failure.

– On

The system lock is active. If you want

o use the steam oven touch the sen‐

sor next to OK for at least 6 seconds.

– Off

The system lock is not active. You

can use the st

on by mistake.

eam oven as normal.

Sensor lock

The sensor lock prevents the oven be‐ in

g switched off or settings altered by

accident whilst in use. – On

The sensor lock is active. Touch the

sensor ne onds to use the sensors again. The sensor lock is then deactivated for a short period.

– Off

The sensor lock is not active. All sen‐

sors react to touch as normal.

xt to OK for at least 6 sec‐

Water hardness

The steam oven is set ex-works for Hard

er. It must be adjusted to local water

wat hardness to ensure trouble-free opera‐ tion and to ensure that descaling is car‐ ried out at the correct interval. The harder the water, the more often it will need to be descaled.

– Soft

< 8.4 °dH, < 1.5 mmol/l

– mittel

8.4 - 14 °dH, 1.5 - 2.5 mmol/l

– Hard

> 14 °dH, > 2.5 mmol/l

Settings

Showroom programme

This function enables the steam oven to

emonstrated in showrooms without

be d heating up. It should not be set for do‐ mestic use.

Demo mode

If demo mode is activated Demo mode

active. The appliance will not heat up will

appear when the st switched on.

– On

Touch the sensor next to OK for at

least 4 secon mode.

– Off

Touching the sensor next to OK for at

least 4 secon mode. You can then use the steam oven as normal.

eam oven is

ds to activate demo

ds will deactivate Demo

Factory default

– Settings

Any settings that you have altered

will be r setting.

– User programmes

All user programmes will be deleted.

– Recommended temps.

Recommended temperatures which

have been chan the factory default settings.

eset to the factory default

ged will be reset to

Note for test institutes

Test food using steam cooking

Testing is to be conducted as described in "Electrical cooking ranges, hobs, ovens and grill 50304 / DIN EN 60350), draft paragraph "Steam ovens and steam combination ovens".

s for domestic use - methods for measuring performance" (DIN EN

Test food Cooking

Quantity



2 [°C]

 [min]

containers

Steam replenishment

Broccoli (8.1) 1x DGGL 8 max. Any 100 3

Steam distribution

Broccoli (8.2) 1x DGGL 8 300 g Any 100 3

Performance at maximum capacity

Peas (8.3) 2x DGGL 1 750 g in each

2, 4

100

2x DGGL 8 1000 g in

each

 Shelf level(s) /  T

Always inser

Place the t

Place 1x DGGL1 and 1x DGGL 8 in the appliance in succession.

The t

est food in a cold oven (before the heating up phase begins).

est is finished when the temperature measures 85 °C in the coolest place.

emperature /  Duration

t the condensate tray on the lowest shelf level.

Cleaning and care

Important information on cleaning

 Danger of inj

The steam from a steam cleaning appliance could reach electrical components and cause a short cir‐ cuit.

Do not use a steam cleaner to clean the st

Unsuitable cleaning agents can dis‐

lour and damage the surfaces of

co 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 scr

atching. Scratches on glass surfa‐ ces could cause a breakage in cer‐ tain circumstances.

Remove any residual cleaning agent immediately.

and care

ury.

eam oven.

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 thor‐ oug

hly after each use.

eave the appliance door open until

 L

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 thor‐ oug

hly cleaned and dried beforehand to prevent the build-up of odours etc. Leave the door open afterwards.

Do not use cleaning agents or wash‐ ing-up liquids containing aliphatic hydr

ocarbons (e.g. methane, pro‐ pane, hexane etc.) as these could cause the seals to swell.

Appliance front

Unsuitable cleaning agents

To avoid damaging the surfaces, do not use:

– cleaning agents containing soda,

ammonia, acids or chlorides,

– cleaning agents containing descaling

agents

– abrasive cleaning agents, e.g. pow‐

der clean – solvent-based cleaning agents, – stainless steel cleaning agents, – dishwasher cleaner, – glass cleaning agents, – cleaning agents for ceramic hobs, – hard, abrasive brushes or sponges,

e.g. pot scour

es which have been previously used

with abrasive cleaning agents,

ers and cream cleaners,

ers, brushes or spong‐

Cleaning and care

 Cle

an the front with a solution of warm water and a little washing-up liquid applied with a clean sponge or cloth. A clean, damp microfibre cloth without cleaning agent can also be used.

 Aft

er cleaning dry the front of the ap‐

pliance with a soft cloth.

– melamine eraser blocks, – sharp metal scrapers or tools, – wire wool, – stainless steel spiral pads, – spot cleaning, – oven sprays.

Cleaning and care

Oven interior

 Remove: – condensate using a sponge or ab‐

sorbent cloth,

– light, greasy soiling with a sponge

and a solution of washing-up liquid and hot wat

After prolonged use, the floor h can become discoloured by drops of liquid.

s discolouration can be removed

 Thi

easily with the Miele ceramic and stainless steel hob cleaner (see "Op‐ tional accessories").

 Aft

er cleaning, wipe the surface with a damp cloth to remove any cleaning agent residues.

 The

n dry the oven interior and the in‐

side of the door with a cloth.

The door seal is design lifetime of the appliance. Should it for any reason need replacing please contact Miele Service (see the end of these operating instructions).

er.

eater

ed to last the

Automatic door release

Ensure that the door opener does

t become soiled with food resi‐

no dues.

 Wipe away soiling immediately with

a clean sponge and a solution of washing-up liquid and hot water.

 Aft

er cleaning, wipe the surface with a damp cloth to remove any cleaning agent residues.

Water container

 Remo

 Rin

ve and empty the water con‐

tainer after each use.

se the water container by hand

and then dry it to prevent limescale.

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.

 Remo

 Rinse cooking containers thoroughly

ve any bluish discolouration on cooking containers using Miele ce‐ ramic and stainless steel hob cleaner (see "Optional accessories") or with vinegar.

with clean water to remove any deter‐ gent residues.

Side runners

ull the side runners out first from the

 P

side , then from the back  of the steam oven.

 The side runners can be cleaned in

the dishwasher or by hand with a sol‐ utio

n of warm water and a little wash‐ ing-up liquid applied with a clean sponge.

 P

ush the side runners firmly back in after cleaning. When putting them back in, make sure they are correctly inserted (see illustration).

If the side runners are not correctly

serted there is no anti-tip protec‐

in tion. The temperature sensor could also be damaged when cooking con‐ tainers are placed in the steam oven.

Cleaning and care

Descaling

We recommend using Miele descaling tablets for descaling the appliance (see "Optional accessories"). These have been specially developed for Miel

e appliances to optimise the des‐ caling process. Other descaling agents, which contain other acids be‐ sides citric acid and/or other undesira‐ ble substances, such as chlorides, for example, could damage the steam oven. Moreover, the descaling effect required could not be guaranteed if the descaling solution was not of the appropriate concentration.

Descaling solution is acidic. Do not spill descaling agent onto

surfaces. This can cause

metal marks to appear.

However, should any descaling ag

ent get onto these surfaces, wipe

it away immediately.

The steam oven needs to be descaled aft

er a certain number of operating hours. When the steam oven needs to be descaled, a number will appear in the display indicating the number of cooking processes remaining before the appliance locks out. After the last remaining cooking process, the appli‐ ance will lock out.

We recommend that you descale the appliance befor

e it locks out.

The Ready at and Start at f not available while the descaling is being carried out .

 Switch the st

Descale.

A message will appear in the display:

ll the water container with cold

 Fi

fresh tap water up to the level mark‐ er  and drop 2 Miele descaling tab‐ lets in it.

 P

ush the water container into the ap‐

pliance until it connects.

 Confirm with OK. The descaling process will now begin

and the time r in the display.

It is only possible to cancel the desca‐ ling

process during the first 6 minutes. Do not switch the appliance off during the descaling process. If it is switched off before the end of the process, the whole process will have to be started from the beginning again.

The water container will need emptying and r

efilling with fresh tap water during

descaling.

ollow the instructions in the display.

 F A message will appear in the display

when the descali completed.

eam oven off and select

emaining will count down

ng process has been

unctions are

The water container will need emptying, rinsin

g and refilling with fresh tap water

during descaling.

After descaling

 Switch the st

Cleaning and care

eam oven off.

 Remo

 Dr  L

ve, empty and dry the water

container.

y the oven interior.

eave the appliance door open until

the oven interior is completely dry.

Cleaning and care

Door

To remove the oven door

 P

repare a suitable underlay for the

door, such as a soft cloth.

Before removing the door, the locking c

lamps on both hinges have to be re‐

leased.

 Open the door fully

 Danger of inj

retainers for the door. The hinge retainers retract to the

steam oven. Do not attempt to take the door off

when it is in a horizontal position.

 Raise

the door up till it rests open.

Risk of damage to the door. The door handle could break off and

the glass could be damaged. The door should be gripped firmly at

the sides and not by the handle when being

Make sure that the door goes back

straight.

ury from the hinge

removed.

o release the locking clamps on the

 T

hinges turn them upwards as far as they will go until they are at an angle.

ld the door securely at both sides

 Ho

and lift it evenly upwards off the hinge retainers.

 Place

the door on the previously pre‐

pared surface.

To replace it

Risk of damage to the door. Make sure that the door goes back

straight.

 Ho

ld the door securely at both sides and carefully fit it back into the hinge retainers.

Risk of damage to the door. If the locking clamps are not locked,

the door co in damage.

Ensure that the locking clamps are lo

cked after refitting the door.

uld work loose resulting

Cleaning and care

 T

urn both locking clamps up as far as

they will go into a horizontal position.

 Open the door fully

Problem solving guide

With the aid of the following guide, minor problems can be easily corrected with‐ out contacting Miele. If having foll please contact Miele (see back cover for contact details).

owed the suggestions below, you still cannot resolve the problem,

 Danger of inj

ces must only be carried out by a suitably qualified and competent person in strict accordance with current local and national safety regulations. Do not open the casing of the appliance. Repairs and other work by unqualified persons could be dangerous and Miele cannot be held liable for unauthorised work.

Problem Cause and remedy

You cannot switch the appliance on.

The steam oven does not heat up.

The fan can still be heard after the appli‐ ance has been switched off.

A humming sound can be

heard after switch‐ ing on the appliance, during operation and af‐ ter switching off the ap‐ pliance.

ury. Installation, maintenance and repairs to electrical applian‐

The fuse is defective or has tripped.  Reset the trip sw

place the fuse in the plug (minimum fuse rating see data plate).

There may be a technical fault.  Discon

tion for approx. 1 minute:

– switch off at the isolator, or – disconnect the mains fuse.

 If,

box and switching the appliance back on, the ap‐ pliance will still not heat up, contact a qualified electrician or Miele.

Demo mode is active  Deactiva

room programme".

The fan is still running. The appliance steam from the oven. The fan will continue to run for a while after the appliance has been switched off. It will switch itself off automatically after a while.

It is quite normal and does not indicate any fault with the appliance ped through the system.

nect the appliance from the mains connec‐

after resetting the trip switch in the mains fuse

te demo mode. See "Settings - Show‐

itch in the mains fuse box or re‐

is fitted with a fan which removes

. It happens when water is being pum‐

Problem Cause and remedy

After moving house the appliance no longer switc

hes from the heat‐ ing-up phase to the cooking phase.

The boiling temperature of the water has changed as the altitude of the new location for the appliance dif‐ fers fr

om the old one by at least 300 m.

o adjust the boiling temperature, you need to

 T

descale the appliance (see "Cleaning and care Descaling").

During operation an un‐ usually

large amount of steam escapes, or steam escapes from parts of the oven where it does not usually.

A whistling sound is hea

rd when the appli‐

ance is switched on

The door is not properly closed.  Close

The door seal is not correctly fitted.  P

the door.

ress it in all the way round the door to make sure

it is fitted evenly.

The door seal is damaged, e.g. cracks can be seen.

all Miele Service.

 C

When the door is closed, the pressure has to equal‐ ise, which can cause a whistling sound. This is not a fault.

again. The Start at and Ready at

functions have not work

ed.

The temperature in the oven is too high, e.g. after a pr

ogramme has finished.

 Open the door and let the oven cool down.

These functions are not available with Menu cooking and Descale.

The oven interior light‐ ing is not working.

F44 Communication fault

The lamp is defective.

all Miele Service to have the lamp replaced.

 C

 Switch the st

after a few minutes.

the same message appears again, call the Serv‐

 If

eam oven off and then back on again

ice Department.

F and other fault codes Technical fault.

 Switch the appliance off and contact Miele.

Problem solving guide

Optional accessories

Miele offer a comprehensive range of useful accessories as well as cleaning and conditio Miele appliances.

These can be ordered online at:

or from Miele (see end of this booklet for contact details).

ning products for your

Cooking containers

There is a wide range of perforated and solid cooking containers available in differ

ent sizes:

DGGL 1

Perforated cooking container Gross capacity 1.5 litres / Usable ca‐ pacity 0.9 litres 325 x 175 x 40 mm (W x D x H)

DGG 2

Solid cooking container

oss capacity 2.5 litres / Usable ca‐

Gr pacity 2.0 litres 325 x 175 x 65 mm (W x D x H)

DGG 3

100

Solid cooking container Gr

oss capacity 4.0 litres / Usable ca‐ pacity 3.1 litres 325 x 265 x 65 mm (W x D x H)

Miele DG 6500, DG 6600 Operating instructions

Specifications and Main Features

Frequently Asked Questions

User Manual

Warning and Safety instructions

Correct application

Safety with children

Technical safety

Correct use

Cleaning and care

Accessories

Caring for the environment

Disposal of your old appliance

Steam oven front view

Overview

Accessories supplied

DGG 21

DGGL 8

Rack

Descaling tablets

Miele steam oven cookbook

DGGL 1

Controls

Sensor controls

Display

Symbols

Description of functions

Water container

Condensate tray

Temperature

Duration

Noises

Heating-up phase

Cooking phase

Steam reduction

Oven interior lighting

Using for the first time

General settings

Welcome screen

Setting the language

Select the country

Set the date

Set the time of day

Time of day display

Cleaning for the first time

Water container

Accessories / Oven interior

Main and sub-menus

Operation

Simple operation

At the end of the cooking duration

After use

Insufficient water

Interrupting operation

Setting further durations

Switching on and off automatically

Changing the temperature

Changing the cooking duration

Deleting a finish time

Changing the function

Cancelling cooking

Automatic programmes

List of food types

Notes on using these programmes

User programmes

To create a User programme

To start a User programme

To change User programmes

Change cooking stages

Change name

To delete User programmes

Minute minder 

To set the minute minder

General notes

Suitable containers

Cooking containers

Your own containers

Condensate tray

Shelf level

Frozen food