Operating and installation instructions
Steam combination oven
To avoid the risk of accidents or damage to the appliance it is essential
to read these instructions before it is installed and used for the first time.
en-GB M.-Nr. 09 593 460
Contents
Warning and Safety instructions.......................................................................... 7
Caring for the environment ................................................................................16
Guide to the appliance........................................................................................ 17
Steam oven front view........................................................................................... 17
Accessories supplied ............................................................................................ 18
Controls................................................................................................................ 19
Function selector .................................................................................................. 20
Rotary selector ...................................................................................................... 20
Sensor controls ..................................................................................................... 21
Display................................................................................................................... 22
Symbols............................................................................................................23
Description of functions .....................................................................................24
Water container ..................................................................................................... 24
Condensate tray.................................................................................................... 24
Grease filter ........................................................................................................... 24
Temperature .......................................................................................................... 24
Moisture ................................................................................................................ 25
Duration................................................................................................................. 25
Noises.................................................................................................................... 25
Heating-up phase.................................................................................................. 26
Cooking phase ...................................................................................................... 26
Steam reduction.................................................................................................... 26
Oven interior lighting ............................................................................................. 26
Using for the first time ........................................................................................ 27
General settings .................................................................................................... 27
Cleaning for the first time ...................................................................................... 28
Set the water hardness level ................................................................................. 29
Set the correct boiling point for water................................................................... 29
Heating up the appliance ...................................................................................... 30
Main and sub-menus .......................................................................................... 31
Operation: Steam cooking.................................................................................. 33
Simple operation ................................................................................................... 33
Interrupting operation............................................................................................ 34
Advanced operation .............................................................................................. 35
Switching on and off automatically .................................................................. 35
Sequence of an automatic programme............................................................ 36
Changing settings during a cooking programme............................................. 36
Cancelling cooking................................................................................................ 37
2
Contents
Operation: Combination cooking mode ............................................................ 38
Simple operation ................................................................................................... 38
Interrupting operation............................................................................................ 40
Advanced operation .............................................................................................. 41
Switching on and off automatically .................................................................. 41
Sequence of an automatic programme............................................................ 42
Changing settings during a programme........................................................... 42
Cancelling cooking................................................................................................ 42
Operation: Functions without steam ................................................................. 43
Simple operation ................................................................................................... 43
Interrupting operation............................................................................................ 44
Advanced operation .............................................................................................. 45
Switching off automatically .............................................................................. 46
Switching on and off automatically .................................................................. 46
Sequence of an automatic programme............................................................ 47
Changing settings during a programme........................................................... 47
Cancelling cooking................................................................................................ 48
Automatic programmes...................................................................................... 49
List of food types................................................................................................... 49
To use an Automatic programme .......................................................................... 49
User programmes................................................................................................ 51
To create a User programme................................................................................. 51
To start a User programme.................................................................................... 53
To change a User programme............................................................................... 53
Changing cooking stages................................................................................. 53
Changing the name ..........................................................................................54
To delete a User programme................................................................................. 55
Minute minder .................................................................................................56
To set the minute minder....................................................................................... 56
To change the duration ......................................................................................... 56
To cancel the time set for the minute minder........................................................ 56
General notes....................................................................................................... 57
The advantages of cooking with steam ................................................................ 57
Suitable containers................................................................................................ 57
Cooking containers .......................................................................................... 57
Your own containers......................................................................................... 57
Shelf level .............................................................................................................. 58
Non-tip safety notches.......................................................................................... 58
Frozen food............................................................................................................ 58
3
Contents
Temperature .......................................................................................................... 58
Duration................................................................................................................. 58
Cooking with liquid................................................................................................ 59
Your own recipes - steam cooking........................................................................ 59
Steam cooking..................................................................................................... 60
Vegetables............................................................................................................. 60
Meat ...................................................................................................................... 63
Sausages............................................................................................................... 65
Fish........................................................................................................................ 65
Shellfish ................................................................................................................. 68
Mussels ................................................................................................................. 69
Rice ....................................................................................................................... 70
Pasta .................................................................................................................... 71
Dumplings ............................................................................................................. 72
Grain...................................................................................................................... 73
Dried pulses .......................................................................................................... 74
Hen's eggs ........................................................................................................... 76
Fruit ....................................................................................................................... 77
Menu cooking (cooking whole meals)................................................................... 78
Sous-vide (vacuum) cooking .............................................................................. 80
Reheating .............................................................................................................. 86
Special applications ............................................................................................ 88
Reheat ................................................................................................................... 88
Defrost................................................................................................................... 90
Bottling .................................................................................................................. 93
Extracting juice with steam ................................................................................... 96
Drying food............................................................................................................ 97
Make yoghurt ........................................................................................................ 98
Prove dough.......................................................................................................... 99
Dissolve gelatine ................................................................................................. 100
Melt chocolate..................................................................................................... 100
Skinning vegetables and fruit.............................................................................. 101
Apple storage ..................................................................................................... 101
Blanching............................................................................................................. 102
Sweat onions....................................................................................................... 102
Cook bacon......................................................................................................... 103
Disinfect items .................................................................................................... 103
Heating damp flannels ........................................................................................ 104
Decrystallise honey ............................................................................................. 104
Making eierstich .................................................................................................. 104
4
Contents
Roasting ............................................................................................................. 105
Baking................................................................................................................. 109
Settings ..............................................................................................................113
To open the Settings menu ................................................................................. 113
Changing and saving settings........................................................................ 113
Settings overview ................................................................................................ 114
Language ......................................................................................................... 115
Time of day.......................................................................................................... 115
Display............................................................................................................ 115
Clock format................................................................................................... 115
Setting the time .............................................................................................. 115
Date ..................................................................................................................... 115
Lighting................................................................................................................ 116
Display brightness............................................................................................... 116
Acoustic tones..................................................................................................... 116
Melody............................................................................................................ 116
Solo tone ........................................................................................................ 116
Keypad tone ........................................................................................................ 117
Units .................................................................................................................... 117
Weight ............................................................................................................ 117
Temperature ...................................................................................................117
Keeping warm ..................................................................................................... 117
Steam reduction.................................................................................................. 118
Recommended temperatures.............................................................................. 118
System lock .................................................................................................... 119
Water hardness ................................................................................................... 119
Showroom programme........................................................................................ 120
Demo mode.................................................................................................... 120
Factory default..................................................................................................... 120
Note for test institutes ...................................................................................... 121
Cleaning and care .............................................................................................123
Important information on cleaning and care ....................................................... 123
Appliance front .................................................................................................... 124
PerfectClean........................................................................................................ 125
Oven interior........................................................................................................ 126
Water container ................................................................................................... 128
Accessories ........................................................................................................ 130
Side runners ........................................................................................................ 130
5
Contents
Maintenance........................................................................................................ 131
Soak ...............................................................................................................131
Drying ............................................................................................................. 131
Descaling........................................................................................................ 131
Door..................................................................................................................... 133
Problem solving guide ......................................................................................137
Optional accessories ........................................................................................141
Cooking containers ............................................................................................. 141
Cleaning and care products................................................................................ 143
Miscellaneous...................................................................................................... 143
Safety instructions for installation................................................................... 145
Detailed dimensions of oven front................................................................... 146
Building-in dimensions ....................................................................................147
Installation in a tall unit........................................................................................ 147
Installation in a base unit..................................................................................... 149
Installation in a tall unit in combination with an oven.......................................... 151
Installation.......................................................................................................... 153
Electrical connection ........................................................................................154
After sales service, data plate, guarantee ......................................................156
6
Warning and Safety instructions
The steam combination oven is referred to in the following instructions as a
steam oven.
This appliance complies with statutory safety requirements.
Inappropriate use can, however, lead to personal injury and
damage to property.
To avoid the risk of accidents and damage to the appliance,
please read these instructions carefully before using it for the first
time. They contain important notes on installation, safety, use and
maintenance.
Miele cannot be held liable for damage caused by non-compliance
with these instructions.
Keep these instructions in a safe place and ensure that new users
are familiar with the contents. Pass them on to any future owner.
7
Warning and Safety instructions
Correct application
This steam oven is intended for use in domestic households and
similar working and residential environments.
This steam oven is not intended for outdoor use.
This steam oven is intended for domestic use only as described in
these operating instructions.
Any other usage is not supported by the manufacturer and could be
dangerous.
The steam oven can only be used by people with reduced
physical, sensory or mental capabilities, or lack of experience and
knowledge, if they are supervised whilst using it, or have been
shown how to use it in a safe way and recognise and understand the
consequences of incorrect operation.
This steam oven is supplied with a special lamp to cope with
particular conditions (e.g. temperature, moisture, chemical
resistance, abrasion resistance and vibration). This special lamp
must only be used for the purpose it is intended for. It is not suitable
for room lighting. Replacement lamps may only be fitted by a Miele
authorised person or by Miele Service.
8
Warning and Safety instructions
Safety with children
Activate the system lock to ensure that children cannot switch on
the steam oven inadvertently.
Children under 8 years of age must be kept away from the
appliance unless they are constantly supervised.
Children 8 years and older may only use the steam oven
unsupervised if they have been shown how to use it safely and
recognise and understand the consequences of incorrect operation.
Children must not be allowed to clean the steam oven
unsupervised.
Please supervise children in the vicinity of the steam oven and do
not let them play with it.
Danger of suffocation. Packaging, e.g. plastic wrappings, must be
kept out of the reach of babies and children. Whilst playing, children
could become entangled in packaging or pull it over their head and
suffocate.
Danger of burning. Children's skin is far more sensitive to high
temperatures than that of adults. The door glass, the control panel
and the ventilation outlet above the oven door all get hot. Make sure
that children do not touch the steam oven or attempt to open the
door when it is in operation. Keep children well away from the
appliance until it has cooled down and there is no danger of burning.
Danger of injury. The door can support a maximum weight of 8kg.
Do not let children sit on the door, lean against it or swing on it. They
could injure themselves.
9
Warning and Safety instructions
Technical safety
Unauthorised installation, maintenance and repairs can cause
considerable danger for the user. Installation, maintenance and
repairs must only be carried out by a Miele authorised technician.
Never use a damaged steam oven. It could be dangerous. Check
it for visible signs of damage before using it.
Reliable and safe operation of this steam oven can only be
assured if it has been connected to the mains electricity supply.
The electrical safety of this appliance can only be guaranteed
when correctly earthed. It is essential that this standard safety
requirement is met. If in any doubt please have the electrical
installation tested by a qualified electrician.
Before connecting the appliance to the mains supply, ensure that
the connection data on the data plate (voltage and frequency) match
the mains electricity supply.
This data must correspond in order to avoid the risk of damage to
the appliance. Consult a qualified electrician if in any doubt.
Do not connect the steam oven to the mains electricity supply by
a multi-socket adapter or an extension lead. These do not guarantee
the required safety of the appliance (fire hazard).
For safety reasons, this steam oven may only be used when it has
been built in. This is necessary to ensure that all electrical
components are shielded.
This steam oven must not be used in a non-stationary location
(e.g. on a ship).
Never open the casing of the appliance. Tampering with electrical
connections or components and mechanical parts is highly
dangerous to the user and can cause operational faults.
10
Warning and Safety instructions
While the appliance is under guarantee, repairs should only be
undertaken by a Miele authorised service technician. Otherwise the
guarantee is invalidated.
Miele can only guarantee the safety of the appliance when
genuine original Miele replacement parts are used. Faulty
components must only be replaced by Miele spare parts.
If the plug is removed from the connection cable or if the cable is
supplied without a plug, the appliance must be connected to the
electrical supply by a suitably qualified electrician.
If the connection cable is damaged, it must be replaced with a
special connection cable typeH05VV-F (PVC insulated), available
from Miele.
During installation, maintenance and repair work, the appliance
must be disconnected from the mains electricity supply.
If the steam oven is installed behind a furniture panel (e.g. a door),
ensure that the door is never closed whilst the steam oven is in use.
Heat and moisture can build up behind a closed furniture panel and
cause subsequent damage to the steam oven, the housing unit and
the floor. Do not close the door until the steam oven has cooled
down completely.
In areas which may be subject to infestation by cockroaches or
other vermin, pay particular attention to keeping the appliance and
its surroundings in a clean condition at all times. Any damage which
may be caused by cockroaches or other vermin will not be covered
by the guarantee.
11
Warning and Safety instructions
Correct use
Danger of burning. The steam oven becomes hot when in use.
You could burn yourself on the heating elements, oven interior,
cooked food, oven accessories or hot steam.
Wear oven gloves when placing food in the oven or removing it and
when adjusting oven shelves etc. in a hot oven.
Take care when putting cooking containers into the oven or removing
them not to spill the contents.
Do not use the steam oven to heat up or bottle food in sealed jars
and tins.
Pressure will build up inside them and they can explode causing
damage to the appliance, as well as the risk of injury and scalding.
Plastic containers which are not suitable for use in an oven melt at
high temperatures and can damage the steam oven or catch fire.
Only use plastic containers which are declared by the manufacturer
as being suitable for use in an oven. Follow the manufacturer's
instructions on use. If you want to use plastic containers for
steaming food make sure that they are temperature resistant to
100°C and steam resistant. Any other plastic containers could melt,
become brittle or break when subjected to heat.
Food which is left in the oven to be kept hot can dry out and the
moisture released can lead to corrosion damage in the appliance. Do
not use the steam oven for keeping food warm and do not use
utensils in the appliance which could corrode.
You could injure yourself on the open steam oven door or trip over
it. Avoid leaving the door open unnecessarily.
The door can support a maximum weight of 8kg. Do not sit on or
lean against an open door, and do not place heavy objects on it.
Also make sure that nothing can get trapped between the door and
the oven cavity. The steam oven could get damaged.
12
Warning and Safety instructions
Oil and fat can ignite if overheated. Never leave the steam oven
unattended when cooking with oil and fat.
If it does ignite do not put the flames out with water. Switch the
steam oven off immediately and then suffocate the flames by
keeping the oven door closed.
Due to the high temperatures radiated, objects left near the steam
oven when it is in use could catch fire.
Do not use the steam oven to heat up the room.
To avoid fuelling any flames, do not open the oven door if smoke
occurs inside the appliance. Interrupt the process by switching the
appliance off and disconnect it from the mains electricity supply. Do
not open the door until the smoke has dispersed.
If using alcohol in your recipes, please be aware that high
temperatures can cause the alcohol to vaporise. The vapour can
catch fire on hot heating elements.
Never cover the floor of the oven with aluminium foil, or place
oven dishes, pans, saucepans or trays directly onto the floor of the
oven.
When using a small electrical appliance, e.g. a hand-held blender,
near the steam oven, care should be taken that the cable of the
appliance cannot get trapped by the steam oven door. The insulation
on the cable could become damaged, giving rise to an electric shock
hazard.
Do not operate the steam oven without the lamp cover. Steam
could could reach electrical components and cause a short circuit.
Steam could also damage the electrical components.
The steam oven is designed in such a way that there will always
be a little residual water left in the water container after use. If there
is no residual water, there is something wrong. Call the Service
Department.
13
Warning and Safety instructions
Do not immerse the water container in water, or clean it in a
dishwasher. Connecting the water container into the appliance when
wet could cause an electric shock.
For reasons of hygiene and to prevent the build-up of moisture in
the appliance, the water container should be emptied after each use.
Danger of burning. There may be some residual hot water in the
water container at the end of a cooking process. Take care not to
spill the contents when taking the water container out of the
appliance.
14
Warning and Safety instructions
Cleaning and care
Do not use a steam cleaning appliance to clean this appliance.
The steam could reach electrical components and cause a short
circuit.
Scratches on the door glass can result in the glass breaking. Do
not use abrasive cleaners, hard sponges, brushes or sharp metal
tools to clean the door glass.
The side runners can be removed for cleaning purposes (see
"Cleaning and care").
Ensure that they are replaced correctly and do not use the oven
without them fitted.
Try to avoid the interior walls being splashed with food or liquids
containing salt. If it does happen, wipe these away thoroughly to
avoid corrosion to stainless steel surfaces inside the cabinet.
Accessories
Only use genuine original Miele accessories and spare parts with
this appliance. Using accessories or spare parts from other
manufacturers will invalidate the guarantee, and Miele cannot accept
liability.
15
Caring for the environment
Disposal of the packing material
The packaging is designed to protect
the appliance from damage during
transportation. The packaging materials
used are selected from materials which
are environmentally friendly for disposal
and should be recycled.
Recycling the packaging reduces the
use of raw materials in the
manufacturing process and also
reduces the amount of waste in landfill
sites.
Disposing of your old appliance
Electrical and electronic appliances
often contain valuable materials. They
also contain specific materials,
compounds and components, which
were essential for their correct function
and safety. These could be hazardous
to human health and to the environment
if disposed of with your domestic waste
or if handled incorrectly. Please do not,
therefore, dispose of your old appliance
with your household waste.
Please dispose of it at your local
community waste collection / recycling
centre for electrical and electronic
appliances, or contact your dealer or
Miele for advice. You are also
responsible by law for deleting any
personal data that may be stored on the
appliance being disposed of. Please
ensure that your old appliance poses no
risk to children while being stored prior
to disposal.
16
Steam oven front view
Guide to the appliance
a
Controls
b
Ventilation outlet
c
Door seal
d
Grease filter in oven ceiling
e
Steam channel
f
Water container with insert
g
Compartment for water container
h
Water container connection point
i
Side runners with shelf levels1-6
j
Steam inlet
k
Drip channel
l
Grease filter in back wall
m
Floor heater
n
Oven interior lighting
o
Temperature sensor
p
Outlet for air from oven interior
17
Guide to the appliance
Accessories supplied
The accessories supplied with your
appliance as well as a range of optional
ones are available to order from Miele
(see "Optional accessories").
DGG 17
1 condensate tray for catching excess
moisture; can also be used as a
cooking container.
325x350x40mm (W x D x H)
DGGL 1
1 perforated cooking container
Gross capacity 1.5 litres / Usable
capacity 0.9 litres
325 x 175 x 40 mm (W x D x H)
DGGL 8
DGG 11
1 baking tray
325 x 350 x 20mm (W x D x H)
Rack
1 rack for placing your own cooking
containers on and for roasting.
Silicone grease
1 tube for lubricating the coupling seal
on the water container
Descaling tablets
For descaling the appliance
Miele steam combination oven cookbook
A selection of the best recipes from the
Miele test kitchen.
1 perforated cooking container
Gross capacity 2.0 litres / Usable
capacity 1.7 litres
325 x 265 x 40 mm (W x D x H)
18
a
Recessed On/Off button
For switching on and off
b
Function selector
For selecting oven functions
c
Display
Displays time of day and information for operation
d
Rotary selector
For scrolling through lists and for changing values
Controls
e
OK sensor
For selecting functions and saving settings
f
sensor
To go back one step at a time
g
sensor
For setting the minute minder
h
sensor
For switching the oven interior lighting on and off
i
sensor
For accessing settings
j
Optical interface
(for Miele service technician use only)
19
Controls
Function selector
For selecting oven functions.
The function selector can be turned clockwise or anti-clockwise and in the
position, can be retracted by pressing it in.
Functions
Steam cooking
Reheating
Defrosting
Further programmes
Combination mode
Fan plus
Automatic programmes
User programmes
Rotary selector
The rotary selector
– is used for scrolling up or down through lists of options. Each option is
highlighted as you scroll through them. The option you want must be highlighted
before you can select it.
– is used for increasing values by turning it clockwise and decreasing values by
turning it anti-clockwise.
The rotary selector can be turned clockwise or anti-clockwise. It can be
retracted in any position by pressing it in.
20
Controls
Sensor controls
The sensors react to touch. Each touch is confirmed with a keypad tone. This
keypad tone can be switched off (see "Settings – Keypad tone").
Sensor Function Notes
For accessing
settings
For switching the
oven interior
lighting on and off
For setting the
minute minder
To go back a step
OK For selecting
functions and
saving settings
When the steam oven is switched on, the settings
list will appear in the display when the sensor is
touched.
If the display is dark, the sensor will not react until
the steam oven is switched on.
During a cooking process you can alter the
temperature or set a cooking duration after
touching this sensor.
If the time of day is visible, you can switch the
oven compartment lighting on and off (e.g. for
cleaning) by touching. If the display is dark, the
sensor will not react until the steam oven is
switched on.
The oven compartment lighting will either switch
off after 15 seconds or stay on permanently,
depending on the setting selected.
If the time of day is visible you can enter a minute
minder duration at any time, e.g. when boiling
eggs on the hob (see "Minute minder ").
If the display is dark, this sensor will not react until
the steam oven is switched on.
Functions highlighted in the display can be
selected by touching OK. The selected function
can then be changed. Confirm with OK to save the
changes.
If information appears in the display select OK to
confirm the message.
21
Controls
Display
The display is used for showing the time of day or information about functions,
temperatures, cooking durations, automatic programmes, user programmes and
settings.
Information or a list of options will appear in the display depending on the function
selected and/or by touching the sensor.
After switching the steam oven on with the On/Off sensor you will be prompted
to Select function.
If you have not selected a function, the settings option list will appear in the
display when you touch the sensor.
If a function has been selected (except for Automatic programmes) and the
settings have been entered for the cooking programme, the list of options for that
cooking programme will appear when you touch the sensor.
To select an option, scroll through the list with the rotary selector until the
option you want is highlighted.
Then confirm the selection with OK.
22
Controls
Symbols
The following symbols may appear in the display:
Symbol Explanation
The end of a list is indicated by a dotted line. By scrolling down
A tick indicates the option which is currently selected.
This symbol indicates that there is additional information and
Minute minder
Some settings, e.g. display brightness and buzzer volume are
If two or three options are available arrows will appear on the
right hand side of the display. Use these to scroll through the list.
Available options are highlighted one after the other.
If more than three options are available, a bar will appear on the
right-hand side of the display. Use this to scroll through the list.
further, you reach the beginning of the list again.
advice about using the oven. Select OK to access the
information.
selected using a bar chart.
23
Description of functions
Water container
The maximum water level is 1.2litres,
the minimum 0.75litres. These levels
are indicated both inside and outside
the container. Do not exceed the
maximum level.
The amount of water used will depend
on the type of food and the duration of
cooking. Water will sometimes need to
be replenished during the cooking
process. Water consumption is
increased if the door is opened during
cooking.
Condensate tray
When using perforated containers,
place the condensate tray on the lowest
shelf level to collect any drops of liquid
and allow them to be removed easily.
You can also use the condensate tray
as a cooking container if necessary.
Grease filter
The grease filter in the oven ceiling
must be fitted for every programme.
Fit the grease filter in the back wall for
all roasting programmes.
It should be removed when using steam
programmes.
It must also be removed when baking,
as otherwise browning results can be
uneven. (Exception: fit the grease filter
in the back wall when baking open
deep fresh fruit flans, e.g. plum or
damson or pizza with lots of topping).
Temperature
Some functions have a default
recommended temperature. This
recommended temperature can be
altered within the given range for the
programme or programme stage in use,
or for every time that programme is
used (see "Settings - Recommended
temperatures"). Temperatures can be
changed in 5°C steps, or in 1°C steps
for Sous-vide cooking.
24
Description of functions
Moisture
The Combi mode and Reheat
functions use a combination of oven
function and moisture. You can alter the
moisture level within a given range for
an individual cooking programme or a
cooking stage.
Depending on the moisture setting for
the programme, either moisture or fresh
air is injected into the oven. If the
moisture level is set to20%, the
maximum amount of air will be injected
and no moisture. If the moisture level is
set to100%, air will not be injected
into the oven and the maximum amount
of moisture will be injected.
Some food gives off moisture during
the cooking process. This moisture
from the food also controls the amount
of moisture needed. If the required
amount of moisture is very low and the
food already contains a lot of water the
steam generator may not be activated
at all.
Duration
Depending on the function, you can set
a cooking duration of between 1 minute
and 10 or 12 hours.
The duration of the Automatic and
Maintenance programmes is set at the
factory and cannot be altered.
With Steam cooking and functions
and programmes that use steam alone,
the set cooking duration does not start
to count down until the set temperature
has been reached. It begins
immediately with all other functions and
programmes.
Noises
You can hear the noise of the fan when
the appliance is operating. Noises
similar to those of a kettle can be heard
when steam is being generated.
25
Description of functions
Heating-up phase
During the heating-up phase the display
will show the temperature in the
cooking compartment as it rises and
Heating-up phase in all programmes
except for Automatic programmes and
Maintenance.
When cooking with steam, the duration
of the heating-up phase will depend on
the quantity and the temperature of the
food. In general the heating-up phase
will last for approx. 7 minutes. The
duration will be longer if you are
cooking refrigerated or frozen food.
Cooking phase
The cooking phase begins when the set
temperature is reached. During the
cooking phase, the duration remaining
will be shown in the display.
Steam reduction
With steam cooking and combi
cooking, the steam reduction function
will switch on automatically at the end
of a cooking programme which uses a
temperature within a certain
temperature range. This reduces the
amount of steam which escapes when
the door is opened. Steam reduction will
appear in the display in addition to Prog.
finished.
Oven interior lighting
For energy saving reasons, the oven
compartment lighting has been set at
the factory to go out after the
programme has begun.
If you want it to stay on all the time the
oven is on you will need to alter the
default setting (see "Settings Lighting").
If the door is left open at the end of a
cooking programme the oven lighting
will switch off automatically after 5
minutes.
The lighting radiates heat. It will switch
itself off automatically when you are
cooking with a temperature below 50
°C.
If the sensor on the control panel is
touched, the oven compartment lighting
will come on for 15seconds.
This function can be switched off if you
wish (see "Settings - Steam reduction").
26
Using for the first time
General settings
The steam oven must not be
operated until it has been correctly
installed in its housing unit.
The steam oven will switch on
automatically when it is connected to
the electricity supply.
Welcome screen
A welcome greeting is displayed. You
will then be asked to select some basic
settings which are needed before the
appliance can be used.
Follow the instructions in the display.
Set the language
Scroll through the list until the
language you want is highlighted.
Confirm with OK.
Select the location
Scroll through the list until the
location you want is highlighted.
Confirm with OK.
Set the date
Set the year, month and then the day.
Confirm each with OK.
Set the time of day
Set the hours and the minutes.
Confirm with OK.
The time of day can be displayed in 12
hour format (see "Settings - Time of
day - Clock format").
27
Using for the first time
Time of day display
You will then be asked how you want
the time of day to show in the display
when the steam oven is switched off
(see "Settings - Time of day - Display"):
– On
The time always shows in the display.
– Off
The display appears dark to save
energy. Some functions are limited.
– Night dimming
The time only shows in the display
between 5:00 and 23:00. It switches
off at night to save energy.
Scroll through the list until the option
you want is highlighted.
Confirm with OK.
Some information about energy
consumption will appear in the display.
Confirm with OK.
Set up successfully completed will appear.
Please stick the extra data plate for
the appliance supplied with this
documentation in the space provided
in the "After sales service, data plate,
guarantee" section of this booklet.
Remove any protective wrapping and
stickers.
The appliance has undergone a
function test in the factory. Residual
water from this testing may have
trickled back into the cabinet during
transportation.
Cleaning for the first time
Water container
Take the water container out of the
steam oven and remove the insert
(see "Cleaning and care - Water
container").
Rinse the water container and the
insert thoroughly by hand using hot
water. Do not use any washing-up
liquid or detergent.
Confirm with OK.
The steam oven is ready for use.
If you have selected the wrong
language by mistake proceed as
described in "Settings - Language ".
28
Risk of damage to the water
container!
Do not clean the water container or
the insert in the dishwasher and do
not immerse them in water.
Using for the first time
Accessories / Oven interior
Take all accessories out of the oven.
Wash the accessories in a mild
solution of washing-up liquid and hot
water or in the dishwasher.
The interior of the steam oven has
been treated at the factory with a
conditioning agent.
To remove this, clean the oven
interior with a mild solution of
washing-up liquid and hot water.
Set the water hardness level
The steam oven is set ex-works for Hard
water. It must be adjusted to local water
hardness to ensure trouble-free
operation and to ensure that descaling
is carried out at the correct interval. The
harder the water, the more often it will
need to be descaled.
Check the hardness of your local
water supply and adjust the water
hardness as necessary (see "Settings
- Water hardness").
Set the correct boiling point for water
Before cooking food for the first time,
you must set the boiling point for water,
as this varies depending on the altitude
the appliance is located at. This
procedure also flushes out the
waterways.
This procedure must be carried out
to ensure efficient functioning of your
appliance.
Only use tap water. Never use
distilled or mineral water or other
liquids.
Remove the water container (on the
right) and fill it up to the maximum
marker.
Push the water container into the
appliance until it connects.
You should then run the Steam cooking
programme at 100°C for
15minutes. Proceed as described in
"Operation: Steam cooking".
Set the correct boiling point for water following a house move
If you move house, the appliance will
need to be re-set for the new altitude if
this differs from the old one by 300m or
more. To do this, descale the appliance
(see "Cleaning and care / Maintenance /
Descaling").
29
Using for the first time
Heating up the appliance
To remove the grease from the ring
heating element, heat the appliance
up with nothing in it at 200°C using
the Fan plus function for 30
minutes.
Proceed as described in "Operation:
Functions without steam".
There will be a slight smell the first
time the heating element is heated up.
The smell and any vapours will
dissipate after a short time, and do not
indicate a faulty connection or
appliance.
It is important to ensure that the
kitchen is well ventilated during this
operation.
30
Main and sub-menus
Function / menu Recommended
temperature
Steam cooking
Suitable for all types of food,
bottling, extracting juice with
steam, special applications and
menu cooking
Defrost
For gentle defrosting of frozen food
Reheat
For gentle reheating of cooked
food
Further programmes
Sous-vide
For cooking food in a vacuum
sealing bag
Blanching
Bottling
Disinfect items
Drying
Prove dough
100°C 40–100°C
60°C 50–60°C
130°C 120–140°C
65°C 45–90°C
– –
90°C 80–100°C
– –
60°C 60–70°C
– –
Temperature range
Cook vegetables
Cook fish
Cook meat
Cake plus
Settings
For changing default settings
Maintenance
– Descale
– Soak
– Drying
100°C 90–100°C
85°C 75–100°C
100°C 90–100°C
160°C 30–225°C
– –
– –
– –
– –
31
Main and sub-menus
Function / menu Recommended
Temperature range
temperature
Combi mode
Fan plus
Automatic programmes
170°C 30–225°C
160°C 30–225°C
This option will bring up a list of all Automatic programmes available on this oven
User programmes
You can save your own cooking programmes with this option
32
Operation: Steam cooking
Simple operation
Switch the steam oven on using .
Select function appears in the display.
Only use tap water. Never use
distilled or mineral water or other
liquids.
Fill the water container and push it
back into the appliance until it
connects.
Place the food in the oven.
Select Steam cooking.
Set the temperature appears in the
display.
Change the recommended
temperature if necessary.
Confirm with OK.
The recommended temperature will be
automatically accepted within a few
seconds.
If required, select to go back to the
temperature selection option.
At the end of the cooking duration
– Steam reduction (only with
temperatures over approx. 80°C) and
Prog. finished will appear in the
display,
– the fan remains switched on,
– a tone or melody will sound (see
"Settings - Acoustic tones")
You have the option of saving your
settings as a User programme (see
"User programmes") or increasing the
cooking duration via .
Danger of burning.
You could burn yourself on the oven
interior walls, spilled food and
accessories.
Use oven gloves when removing hot
food from the oven.
Wait until Steam reduction goes out in
the display before opening the door
and removing the food.
Switch the steam oven off using .
Set the duration appears in the display.
Set the cooking duration. Any time
between 1minute and 10hours can
be set.
Confirm with OK.
The cooking programme begins. The
steam generator, lighting and fan switch
on.
Set further settings as necessary (see
"Advanced operation")
33
Operation: Steam cooking
After use
Remove the condensate tray and
empty it.
Remove the water container by
pushing upwards slightly as you take
it out of the appliance and empty it.
The appliance is designed in such a
way that there will always be a little
residual water left in the water
container after use. If there is no
residual water, there is something
wrong. Call the Service Department.
After each use, clean and dry the
whole appliance as described in
"Cleaning and care".
Leave the appliance door open until
the oven interior is completely dry.
Insufficient water
If water needs replenishing during the
programme a tone will sound and a
reminder to refill the container will
appear in the display.
Remove the water container and fill it
with fresh tap water.
Push the water container into the
appliance until it connects.
Operation will continue.
Interrupting operation
Operation is interrupted as soon as the
door is opened. The heating will switch
off and the cooking duration remaining
stored in memory.
Danger of burning.
Steam can escape when the door is
opened.
Step back and wait until the steam
has dissipated.
Danger of burning.
You could burn yourself on the oven
interior walls, spilled food and hot
steam.
Wear oven gloves when placing food
in the oven or removing it and when
adjusting oven shelves etc. in a hot
oven
Operation will resume when the door is
closed.
The oven will heat up again and the
display will show the temperature of the
cooking compartment as it rises.
Once the set temperature has been
reached, the display will change to
show the cooking duration remaining as
it counts down.
The cooking programme will finish
early if the door is opened in the last
minute of cooking time (55seconds
duration remaining).
34
Operation: Steam cooking
Advanced operation
Setting further durations
You have placed the food in the oven,
selected a temperature and a duration.
Touch .
Further options will appear in the
display which you can select or change
for your programme:
– Ready at
– Start at
You can set the programme to switch
off or on and off automatically by
setting Ready at or Start at.
– Ready at
You specify the time you want
cooking to stop.
– Start at
You specify the time you want
cooking to start.
Cooking results can be impaired if
there is a long delay between the
food being placed in the oven and
the start of cooking. Fresh food can
change colour and even deteriorate.
If the temperature in the oven is too
high, e.g. just after another
programme, you will not be able to
use this function. Ready at / Start at will
not appear in the display if this is the
case. Open the oven door until the
appliance has cooled down.
Switching on and off automatically
To switch a cooking programme on and
off automatically you have a choice of
how to enter the time parameters:
– Duration and Ready at
– Duration and Start at
Example: it is 11:45. The food takes 5
minutes to cook and should be ready at
12:30.
Touch .
Scroll through the list until Duration is
highlighted.
Confirm with OK.
Set "00:05" and confirm with OK.
Scroll through the list until Ready at is
highlighted.
Confirm with OK.
Scroll through the list until Change is
highlighted.
Confirm with OK.
Set "12:30" and confirm with OK.
Start at is calculated automatically. The
cooking duration entered is added to
the heating-up time calculated by the
steam oven.
Start at 12:18 appears in the display.
The cooking programme will start
automatically at this time.
35
Operation: Steam cooking
Sequence of an automatic programme
Up until the start the function, the
selected temperature, Start at and the
start time will appear in the display.
After the start time you can see the
temperature increasing in the display
during the heating-up phase until the
set temperature is reached. Once this
temperature is reached a tone will
sound.
After the heating-up phase you can
follow the time counting down in the
display. The last minute counts down in
seconds.
At the end of the programme the
steam generator will switch off. A tone
or melody will sound (see "Settings Acoustic tones").
Steam reduction (only with temperatures
over approx. 80°C) and Prog. finished
will appear in the display.
You have the option of saving your
settings as a User programme (see
"User programmes") or increasing the
cooking duration via .
Changing settings during a cooking programme
Touch .
The following will appear in the display:
– Temperature
– Duration
– Ready at
– Start at
If the temperature in the oven is too
high Ready at and Start at are not
displayed.
Changing the temperature
Scroll through the list until
Temperature is highlighted.
Confirm with OK.
Change the temperature.
Confirm with OK.
The programme will restart with the new
temperature.
You can permanently reset the
recommended temperature to suit
your personal cooking preferences.
(See "Settings - Recommended
temperatures").
36
Operation: Steam cooking
Changing the cooking duration
Scroll through the list until Duration is
highlighted.
Confirm with OK.
Change the duration.
Confirm with OK.
The programme will restart with the new
duration.
Changing the finish time
Scroll through the list until Ready at is
highlighted.
Confirm with OK.
Scroll through the list until Change is
highlighted.
Confirm with OK.
Change the duration.
Confirm with OK.
Start at will be automatically
recalculated. The programme will finish
at the time set.
Changing the function
You can change the cooking function
during operation.
Turn the function selector to the
function you want.
The new function will appear in the
display together with its recommended
temperature.
Change the temperature if necessary.
Confirm with OK.
Set a different cooking duration if
necessary.
Confirm with OK.
The function has been changed.
Cancelling cooking
Turn the function selector to •.
Select function will appear in the display.
Any cooking durations set are deleted.
Deleting a finish time
Scroll through the list until Ready at is
highlighted.
Confirm with OK.
Scroll through the list until Delete is
highlighted.
Confirm with OK.
The cooking finish time is deleted. The
programme will start using the duration
set.
37
Operation: Combination cooking mode
Combi mode works by combining
dry heat and steam. You can combine
up to ten cooking stages in a
combination mode programme. You
can set the temperature, moisture level
and duration for each cooking stage.
The programme will be carried out in
the order in which the individual stages
are entered.
Simple operation
Switch the steam oven on using .
Select function appears in the display.
Only use tap water. Never use
distilled or mineral water or other
liquids.
Fill the water container and push it
back in so that it connects.
Place the food in the oven.
When cooking on the rack, insert the
condensate tray underneath it.
Select Combi mode.
Select function appears in the display
and Combi mode is highlighted.
Confirm with OK.
Set the temperature appears in the
display.
Change the recommended
temperature if necessary.
38
Confirm with OK.
Set the moisture level appears in the
display.
Change the recommended moisture
level if necessary.
Confirm with OK.
Set the duration appears in the display.
Operation: Combination cooking mode
Set the cooking duration. Any time
between 1minute and 12hours can
be set.
Confirm with OK.
Settings for the 1st cooking stage have
now been set.
You can add additional cooking stages,
e.g., if you would like to continue
cooking at a different temperature:
Scroll through the list until Add cooking
stage is highlighted.
Confirm with OK.
Proceed as for the 1st cooking stage.
When all necessary cooking stages
have been set, scroll through the list
until Finish Combi mode is highlighted.
Confirm with OK.
A summary of your settings will appear
in the display.
Check the settings and confirm with
OK.
The following will appear in the display:
– Start now
– Save
Start the programme immediately or
alter further settings as necessary
(see "Advanced operation").
At the end of the cooking duration
– Steam reduction (only with
temperatures of approx. 80-100°C
and 100 % moisture) and Prog.
finished appear in the display,
– the fan remains switched on,
– a tone or melody will sound (see
"Settings - Acoustic tones")
This gives you the option of saving the
programme as a User programme (see
"User programmes").
Danger of burning.
You could burn yourself on the oven
interior walls, spilled food and
accessories
Use oven gloves when removing hot
food from the oven.
Wait until Steam reduction goes out in
the display before opening the door
and removing the food.
Switch the steam oven off using .
– Ready at
– Start at
– Change cooking stages
If you wish to save the settings as a
User programme, scroll through the
list until Save is highlighted and
confirm with OK (see "User
programmes").
39
Operation: Combination cooking mode
After use
Remove the condensate tray and
empty it.
Remove the water container by
pushing upwards slightly as you take
it out of the appliance and empty it.
The appliance is designed in such a
way that there will always be a little
residual water left in the water
container after use. If there is no
residual water, there is something
wrong. Call the Service Department.
After each use, clean and dry the
whole appliance as described in
"Cleaning and care".
Leave the appliance door open until
the oven interior is completely dry.
Insufficient water
If water needs replenishing during the
programme a tone will sound and a
reminder to refill the container will
appear in the display.
Remove the water container and fill it
with fresh tap water.
Push the water container into the
appliance until it connects.
Operation will continue.
Interrupting operation
Operation is interrupted as soon as the
door is opened. The heating will switch
off and the cooking duration remaining
stored in memory.
Danger of burning.
Steam can escape when the door is
opened.
Step back and wait until the steam
has dissipated.
Danger of burning.
You could burn yourself on the oven
interior walls, spilled food and hot
steam.
Wear oven gloves when placing food
in the oven or removing it and when
adjusting oven shelves etc. in a hot
oven
Operation will resume when the door is
closed.
The oven will heat up again and the
display will show the temperature of the
cooking compartment as it rises.
Once the set temperature has been
reached, the display will change to
show the cooking duration remaining as
it counts down.
The cooking programme will finish
early if the door is opened in the last
minute of cooking time (55seconds
duration remaining).
40
Operation: Combination cooking mode
Advanced operation
Setting further durations
You have placed the food in the oven
and selected the settings for the
programme.
You can set the programme to switch
on and off automatically by setting
Ready at or Start at.
– Ready at
You specify the time you want
cooking to stop.
– Start at
You specify the time you want
cooking to start.
Cooking results can be impaired if
there is a long delay between the
food being placed in the oven and
the start of cooking. Fresh food can
change colour and even deteriorate.
If the temperature in the oven is too
high, e.g. just after another
programme, you will not be able to
use this function. Ready at / Start at will
not appear in the display if this is the
case. Open the oven door until the
appliance has cooled down.
Switching on and off automatically
To switch a cooking programme on and
off automatically you have a choice of
how to enter the time parameters:
– Duration and Ready at
– Duration and Start at
Example: it is 11:45. The food takes 5
minutes to cook and should be ready at
12:30.
Enter a cooking duration of 5 minutes
for the 1st cooking stage (see
"Simple operation").
When you have selected the settings for
the cooking process:
Scroll through the list until Ready at is
highlighted.
Confirm with OK.
Set "12:30" and confirm with OK.
Start at is calculated automatically.
Start at 12:25 appears in the display.
The cooking programme will start
automatically at this time.
41
Operation: Combination cooking mode
Sequence of an automatic programme
Up until the start time the function, the
selected temperature and moisture
level, Start at and the start time will
appear in the display.
After the start time you can see the
temperature increasing in the display
during the heating-up phase until the
set temperature is reached. Once this
temperature is reached a tone will
sound.
After the heating-up phase you can
follow the time counting down in the
display. The last minute counts down in
seconds.
At the end of the programme the
steam generator and oven
compartment lighting will switch off. A
tone or a melody will sound (see
"Settings - Acoustic tones").
Steam reduction (only with temperatures
of approx. 80-100°C and 100%
moisture) and Prog. finished will appear
in the display.
You have the option of saving your
settings as a User programme (see
"User programmes") or increasing the
cooking duration via .
Changing settings during a programme
Touch .
The following will appear in the display:
– all individual cooking stages
– Add cooking stage
You can change the specified settings
for a cooking stage or add more
cooking stages to the programme.
Scroll through the list until the
cooking stage you want or Add
cooking stage is highlighted in the
display.
Confirm with OK.
Alter the cooking stages as you wish
(see "Simple operation") and confirm
with OK.
A summary of your settings will appear
in the display.
Check the settings and confirm with
OK.
Cancelling cooking
Turn the function selector to •.
Select function will appear in the display.
Any cooking durations set are deleted.
42
Operation: Functions without steam
You do not necessarily need to enter a
cooking duration for functions which do
not use steam. If no duration is entered,
operation starts automatically as soon
as the temperature has been confirmed
or after 15 seconds. The steam oven
will switch off automatically after a
maximum 12 hours of operation.
If a cooking duration is entered, it starts
to count down when the heating-up
phase begins.
The following functions are available:
– Fan plus
– Cake plus
The grease filter on the back wall
must be removed for baking as
otherwise results can be uneven.
Exception: fit the grease filter in the
back wall when baking open deep
fresh fruit flans, e.g. plum or damson
or pizza with lots of topping.
Simple operation
Remove the grease filter from the
back panel.
Switch the steam oven on using .
Select function appears in the display.
Place the food in the oven.
Select the function you want.
Set the temperature appears in the
display.
Change the recommended
temperature if necessary.
Confirm with OK.
The recommended temperature will be
automatically accepted within a few
seconds. If required, select .
Temperature is highlighted. Confirm
with OK to go back to the temperature
selection option.
The cooking programme will start. The
oven heating, lighting and fan will
switch on.
Set further settings as necessary, e.g.
setting a cooking duration (see
"Advanced operation").
43
Operation: Functions without steam
After cooking
Danger of burning.
You could burn yourself on the oven
interior walls, spilled food and
accessories
Use oven gloves when removing hot
food from the oven.
Take the food out of the oven.
Switch the steam oven off using .
After each use, clean and dry the
whole appliance as described in
"Cleaning and care".
Leave the appliance door open until
the oven interior is completely dry.
Interrupting operation
Operation is interrupted as soon as the
door is opened. The heating will be
switched off.
Danger of burning.
You could burn yourself on the oven
interior walls, spilled food and
accessories.
Wear oven gloves when placing food
in the oven or removing it and when
adjusting oven shelves etc. in a hot
oven
Operation will resume when the door is
closed.
The steam oven will heat up again and
the display will show the temperature in
the oven compartment as it rises.
44
Operation: Functions without steam
Advanced operation
You have placed the food in the oven,
selected a function and set the
temperature.
Touch .
Further options will appear in the
display which you can select or change
for your programme:
– Duration
– Ready at
– Start at
This only appears if a Duration or a
Ready at time has been set.
Setting further durations
By entering Duration, Ready at or Start at
you can automatically switch the
cooking programme off or on and off.
– Duration
Enter the cooking duration required.
You can select a duration of between
1minute and 12hours.
– Ready at
You specify the time you want
cooking to stop.
– Start at
You specify the time you want
cooking to start.
When baking, the oven should not be
set to start a long time off. Otherwise
the cake mixture or dough will dry
out, and the raising agents will lose
their effectiveness.
Cooking results can be impaired if
there is a long delay between the
food being placed in the oven and
the start of cooking. Fresh food can
change colour and even deteriorate.
45
Operation: Functions without steam
Switching off automatically
To switch off a programme
automatically you can set either Duration
or Ready at.
Example: it is 11:45. The food takes 30
minutes to cook and should be ready at
12:15.
Touch .
Scroll through the list until Duration is
highlighted.
Confirm with OK.
Set "00:30" and confirm with OK.
or
Touch .
Scroll through the list until Ready at is
highlighted.
Confirm with OK.
Set "12:15" and confirm with OK.
The oven will switch off automatically
after this duration has elapsed or the
time set has been reached.
Switching on and off automatically
We recommend switching on and off
automatically when roasting.
To switch a cooking programme on and
off automatically you have a choice of
how to enter the time parameters:
– Duration and Ready at
– Duration and Start at
– Ready at and Start at
Example: it is 11:30. The food takes 30
minutes to cook and should be ready at
12:30.
Touch .
Scroll through the list until Duration is
highlighted.
Confirm with OK.
Set "00:30" and confirm with OK.
Scroll through the list until Ready at is
highlighted.
Confirm with OK.
Set "12:30" and confirm with OK.
46
Start at is calculated automatically.
Start at 12:00 appears in the display.
The cooking process will start
automatically at this time.
Operation: Functions without steam
Sequence of an automatic programme
Up until the start the function, the
selected temperature, Start at and the
start time will appear in the display.
After the start time you can see the
temperature increasing in the display
during the heating-up phase until the
set temperature is reached. Once this
temperature is reached a tone will
sound.
After the heating-up phase you can
follow the time counting down in the
display. The last minute counts down in
seconds.
At the end of the programme the oven
compartment heating will switch off. A
tone or melody will sound (see
"Settings - Acoustic tones").
Prog. finished will appear in the display.
You have the option of saving your
settings as a User programme (see
"User programmes") or increasing the
cooking duration via .
Changing settings during a programme
Touch .
The following will appear in the display:
– Temperature
– Duration
– Ready at
– Start at
This only appears if a Duration or a
Ready at time has been set.
Changing the temperature
Scroll through the list until
Temperature is highlighted.
Confirm with OK.
Change the temperature.
Confirm with OK.
The steam oven will be heated up or
cooled down until the altered
temperature is reached.
You can permanently reset the
recommended temperature to suit
your own cooking preferences. (See
"Settings - Recommended
temperatures").
47
Operation: Functions without steam
Changing the cooking duration
Scroll through the list until Duration is
highlighted.
Confirm with OK.
Scroll through the list until Change is
highlighted.
Confirm with OK.
Change the duration.
Confirm with OK.
The programme will restart with the new
duration.
Deleting a cooking duration
Scroll through the list until Duration is
highlighted.
Confirm with OK.
Scroll through the list until Delete is
highlighted.
Confirm with OK.
The programme will continue with the
set temperature.
Deleting a finish time
Scroll through the list until Ready at is
highlighted.
Confirm with OK.
Scroll through the list until Delete is
highlighted.
Confirm with OK.
The cooking finish time is deleted. The
programme will start using the duration
set.
Cancelling cooking
Turn the function selector to •.
Select function will appear in the display.
Any cooking durations set are deleted.
Changing the finish time
Scroll through the list until Ready at is
highlighted.
Confirm with OK.
Scroll through the list until Change is
highlighted.
Confirm with OK.
Change the duration.
Confirm with OK.
Start at will be automatically
recalculated. The programme will finish
at the time set.
48
Automatic programmes
Your steam oven has a wide range of
Automatic programmes to enable you
to achieve excellent results with ease.
Simply select the appropriate
programme for the type of food you are
cooking and follow the instructions in
the display.
List of food types
Automatic programmes are accessed
via Automatic programmes.
– Vegetables
– Fish
– Meat
– Bread
– Rolls
– Rice
– Hen's eggs
– Fruit
– Shellfish
– Special
To use an Automatic programme
Select Automatic programmes.
A list of food types will appear in the
display.
Scroll through the list until the
category you want is highlighted.
Confirm with OK.
The Automatic programmes available
for the food type selected will then
appear.
Scroll through the list until the
Automatic programme you want to
use is highlighted.
Confirm with OK.
Each step you need to take before
starting the Automatic programme will
appear in the display.
In some programmes you will be
prompted on when to add food to the
oven. Follow and confirm these
instructions.
49
Automatic programmes
Notes on using these programmes
– The degree of doneness and
browning levels are shown in a bar
chart with seven segments. The
factory default is always the middle
setting. It will be highlighted. To
change the setting simply move the
highlighting to the left or the right.
– The weight entry in the Automatic
programmes refers to the weight per
piece. For example, you can cook
just one piece of salmon weighing
250g or 10 pieces of salmon
weighing 250g at the same time.
– The oven interior needs to be at room
temperature before starting an
Automatic programme.
– When placing food in an already hot
steam oven, be very careful when
opening the door. Hot steam can
escape. Step back from the steam
oven and wait until the steam has
dissipated. When putting cooking
containers or the condensate tray
into the oven or taking them out, take
care not to spill the contents. Avoid
contact with hot steam, and do not
touch the hot oven interior walls.
Danger of burning and scalding.
– If by the end of an Automatic
programme the food is not cooked
enough, select Continue cooking or
Continue baking.
– Automatic programmes can also be
saved as User programmes via .
– Please refer to the cookbook for
information on suitable baking
containers.
– For some Automatic programmes the
start time can be delayed using Start
at or Ready at.
– To end an automatic programme
early, you need to switch the steam
oven off completely by turning the
function selector to •.
50
User programmes
You can create and save up to 20 of
your own programmes.
– Each one can have up to 10 cooking
stages. This enables you to save your
favourite or most frequently used
recipes very accurately. You can save
individual settings for each stage.
– You can enter the name of the
programme for your recipe.
When you next select the programme it
will start automatically.
There are different ways of creating a
User programme:
– At the end of an Automatic
programme, save it as a User
programme.
– After running a programme with a set
duration, save it.
Then name the programme.
To create a User programme
Select User programmes.
The first time you create a User
programme Create programme will
appear in the display.
Confirm with OK.
If User programmes already exist, the
programme names will appear with Edit
programme underneath them.
Scroll through the list until Edit
programme is highlighted.
Confirm with OK.
Create programme will be highlighted.
Confirm with OK.
You can now specify the settings for
cooking stage 1.
Follow the instructions in the display:
Select and confirm the cooking
function, temperature, moisture level
if required and duration.
Settings for the 1st cooking stage have
now been set.
You can add more cooking stages, for
example, if you want to add another
cooking function to follow on from the
first:
Scroll through the list until Add cooking
stage is highlighted.
Confirm with OK.
Proceed as for the 1st cooking stage.
When all necessary cooking stages
have been set, scroll through the list
until Finish programme is highlighted.
Confirm with OK.
51
User programmes
A summary of your settings will appear
in the display.
Check the settings and confirm with
OK.
Scroll through the list until Save is
highlighted.
Confirm with OK.
Enter the programme name.
The following symbols will appear next
to the alphabet:
Symbol Meaning
␣ Space
Alphabet in upper case
Alphabet in lower case
Numerals 0 to 9 and hyphen
Confirm the programme name
Scroll through the list until the
character you want is highlighted.
Confirm with OK.
The letter or number you have selected
will appear in the top line of the display.
Confirm with OK.
You can start the saved programme
immediately, delay the start or change
the cooking stages.
The option Change cooking stages is
described in "To change a User
programme".
Select the rest of the letters or
numbers for your programme name.
A maximum of 10 characters can be
used.
You can delete the characters one at a
time with .
Once you have entered the
programme name scroll through the
list until is highlighted.
Confirm with OK.
A message will appear in the display
confirming that the programme has
been saved.
52
User programmes
To start a User programme
Place the food in the oven.
Select User programmes.
The programme names will appear with
Edit programme underneath them in the
display.
Scroll through the list until the
programme you want is highlighted.
Confirm with OK.
You can start the saved programme
immediately, delay the start or change
the cooking stages.
– Start now
The programme will start. The oven
compartment lighting and the steam
generator will switch on immediately.
– Ready at
You specify the time you want
cooking to stop.
– Start at
You specify the time you want
cooking to start.
– Change cooking stages
You can change the specified
settings for a cooking stage or add
more cooking stages to the
programme (see "To change a User
programme").
Scroll through the list until the
function you want is highlighted.
Confirm with OK.
The programme will start according to
the specified start or finish time.
To change a User programme
Changing cooking stages
Cooking stages in an Automatic
programme that you have renamed as
a User programme cannot be
changed.
Select User programmes.
The programme names will appear with
Edit programme underneath them in the
display.
Scroll through the list until Edit
programme is highlighted.
Confirm with OK.
Scroll through the list until Change
programme is highlighted.
Confirm with OK.
Scroll through the list until the
programme you want is highlighted.
Confirm with OK.
Change cooking stages will be
highlighted.
Confirm with OK.
Cooking stage 1 is highlighted. You can
change the specified settings for one
cooking stage or add cooking stages to
the programme.
Scroll through the list until the
cooking stage you want or Add
cooking stage is highlighted in the
display.
Confirm with OK.
Change the programme as you wish
(see "To create a User programme")
and confirm with OK.
53
User programmes
A summary of your settings will appear
in the display.
Check the settings and confirm with
OK.
The additional stages or changes to
your programme will be saved.
Change the name if necessary (see
"To create a User programme").
Changing the name
Select User programmes.
The programme names will appear with
Edit programme underneath them in the
display.
Scroll through the list until Edit
programme is highlighted.
Confirm with OK.
Scroll through the list until Change
programme is highlighted.
Confirm with OK.
Scroll through the list until the
programme you want is highlighted.
Confirm with OK.
Scroll through the list until Change
name is highlighted.
Confirm with OK.
Change the name (see "To create a
User programme").
54
After entering a new name, scroll
through the list until is highlighted.
Confirm with OK.
A message will appear in the display
confirming that the programme has
been saved.
Confirm with OK.
To delete a User programme
Select User programmes.
The programme names will appear in
the display and Edit programme
underneath.
Scroll through the list until Edit
programme is highlighted.
Confirm with OK.
Scroll through the list until Delete
programme is highlighted.
Confirm with OK.
Scroll through the list until the
programme you want is highlighted.
Confirm with OK.
Delete ? appears in the display.
Scroll through the list until Yes is
highlighted.
User programmes
Confirm with OK.
The programme is deleted.
You can delete all User programmes at
once (see "Settings - Factory default User programmes").
55
Minute minder
The minute minder can be used to time
other activities in the kitchen, e.g.
boiling eggs.
The minute minder can also be used at
the same time as a cooking programme
in which the start and finish times have
been set, e.g. as a reminder to stir a
dish or add seasoning etc.
A maximum minute minder duration of
9hours, 59minutes and 59seconds
can be set.
To set the minute minder
If you want to use the minute minder
and Time| Show| Off has been set, you
will need to switch the steam oven on
before you can set the minute minder.
The minute minder can then be seen
counting down in the display when the
steam oven is switched off.
Example: You want to boil some eggs
and set a minute minder duration of 6
minutes and 20 seconds.
Touch .
"0:00:00"
will appear (h:min:sec) highlighted in the
display.
Use the rotary selector to enter
"0:06:20".
Confirm with OK.
The duration counts down in the display
when the oven is switched off.
If a cooking programme is being run at
the same time the minute minder
duration will appear in the bottom of the
display.
At the end of the minute minder duration
– will flash in the display,
– the display will show the time
counting upwards,
– a tone or melody will sound (see
"Settings - Acoustic tones")
Touch to switch off acoustic and
optical signals.
To change the duration
Touch.
Minute minder appears in the display and Change is highlighted.
Confirm with OK.
Set a new minute minder duration.
Confirm with OK.
The altered minute minder duration will
start to count down immediately.
To cancel the time set for the minute minder
Touch.
Minute minder appears in the display and
Change is highlighted.
Scroll through the list until Delete is
highlighted.
Confirm with OK.
The minute minder duration is now
cancelled.
56
General notes
This section contains general
information. You will find more detailed
information about particular foods and
how to cook them in the other sections.
The advantages of cooking with steam
Almost all vitamins and minerals are
retained as the food is not immersed in
water.
Cooking with steam also retains the
true taste of the food better than
conventional cooking. We therefore
recommend seasoning the food after it
has been cooked. Food also retains its
fresh, original colour.
Suitable containers
Cooking containers
This steam oven is supplied with
stainless steel cooking containers.
Other containers, in a variety of sizes,
both perforated and solid, are available
as optional extras (see "Optional
accessories"). This enables you to
choose the most suitable container for
the food you are cooking.
Your own containers
You can also use your own containers.
However, please note the following:
– The container must be suitable for
using in an oven and must be steam
resistant. Plastic containers can only
be used for steam cooking if the
manufacturer has stated that they are
suitable for such use.
– Thick-sided containers made from
porcelain, china or stoneware, for
example, are not so suitable for
steam cooking. They do not conduct
heat well and as a result cooking
durations will be considerably longer
than those given in the charts.
– Place the cooking containers on the
rack or in a suitable container, and
not on the oven floor.
– Ensure that there is a gap between
the upper rim of the container and
the top of the cooking compartment
to allow sufficient steam into the
container.
It is best to use perforated containers
for steam cooking. The steam can
reach the food from all sides and the
food is cooked evenly.
57
General notes
Shelf level
You can select any shelf level. You can
also cook on several levels at the same
time. This will not alter the cooking
duration.
When using more than one deep
container at the same time for steam
cooking it is best to offset them on their
runners and to leave at least one level
free in between them.
Always insert cooking containers, the
rack and the tray between the rails of
the side runners so that they cannot tip.
Non-tip safety notches
The rack has non-tip safety notches in
the middle which prevent it being pulled
right out when it only needs to be
partially pulled out. The rack can then
only be taken out of the oven by raising
it upwards and then pulling it out.
Frozen food
The heating up phase for frozen food is
longer than for fresh food. The greater
the quantity of frozen food, the longer
the heating up phase.
Temperature
A maximum temperature of 100°C is
reached when steam cooking is taking
place. Most types of food will cook at
this temperature. Some more delicate
types of food, such as soft fruit, must
be cooked at lower temperatures as
otherwise they will burst. More
information is given in the relevant
section.
Combination with a warming drawer
When the warming drawer is in use the
oven cavity in the steam oven can get
up to 40°C. If, in this case, you set a
temperature of 40°C (Steam cooking)
or 30–40°C and 100% moisture
(Combination cooking), steam will not
be produced because the oven cavity is
too warm.
Duration
In general, the cooking durations for
cooking with steam are the same as for
cooking food in a saucepan. More
information about any factors which
may affect the cooking duration is given
in the relevant sections.
The quantity of food does not affect the
cooking duration. 1 kg of potatoes will
take the same time to cook as 500 g.
58
The durations given in the charts are
guidelines only. We recommend
selecting the shorter cooking duration
quoted to start with. If food is not
cooked sufficiently after the shorter
time it can be put back in the oven and
cooked for longer.
Cooking with liquid
When cooking with liquid only fill the
cooking container ²/₃full to prevent the
liquid spilling when the cooking
container is removed from the oven.
Your own recipes - steam cooking
Food and recipes which are prepared in
pot or a pan can also be cooked in the
steam oven. The cooking times in the
steam oven will be the same. Please
note that food will not be brown or crisp
when cooking with steam.
General notes
59
Steam cooking
Vegetables
Fresh
Prepare fresh vegetables in the usual
way, i.e. wash, clean and cut them up.
Frozen
Frozen vegetables do not need to be
defrosted beforehand, unless they have
been frozen together in a block.
Frozen and fresh vegetables which take
the same length of time to cook can be
cooked together.
Break up vegetables that have frozen
together in a lump and follow
instructions on the packaging regarding
cooking duration.
Cooking containers
Food such as peas or asparagus
spears, which have little or no space
between them, will take longer to cook
because the steam has less space to
work in. For an even result, it is best to
use a shallow container for these types
of food, and only fill it about 3-5cm
deep. When cooking large quantities
divide the food between 2 or 3 shallow
containers rather than using one deep
one.
Shelf level
To avoid any colour transfer when
cooking vegetables with a distinctive
colour (e.g. beetroot) in a perforated
container, do not place other food
underneath the perforated container.
Duration
As with conventional methods, the
cooking duration when cooking
vegetables with steam will depend on
the size and how well done you want
them. Example:
firm potatoes, cut into quarters
= approx. 17minutes
firm potatoes, cut in half
= approx. 21minutes
Settings
Automatic programmes | Vegetables
| ... | Steam cooking
or
Further programmes | Cook vegetables
or
Steam cooking
Temperature: 100°C
Duration: see chart
Different types of vegetables which take
the same length of time to cook can be
cooked together.
Use solid containers for vegetables
which are cooked in liquid.
60
Steam cooking
The durations given in the chart are guidelines for fresh vegetables. We
recommend selecting the shorter cooking duration quoted. If food is not cooked
sufficiently after the shorter duration it can be put back in the oven and cooked for
longer.
Vegetables [min]
Artichokes 32–38
Cauliflower, whole 27–28
Cauliflower, florets 8
Beans, green 10–12
Broccoli, florets 3–4
Chantenay carrots, whole 7–8
Chantenay carrots, halved 6–7
Chantenay carrots, chopped 4
Chicory, halved 4–5
Chinese cabbage, chopped 3
Peas 3
Fennel, halved 10–12
Fennel, cut into strips 4–5
Curly kale, chopped 23–26
Firm potatoes, peeled
whole
halved
quartered
Fairly firm potatoes, peeled
whole
halved
quartered
Floury potatoes, peeled
whole
halved
quartered
Kohlrabi, cut into batons 6–7
27–29
21–22
16–18
25–27
19–21
17–18
26–28
19–20
15–16
61
Steam cooking
Vegetables [min]
Pumpkin, diced 2–4
Corn on the cob 30–35
Chard, chopped 2–3
Peppers, diced / cut into strips 2
New potatoes, firm 30–32
Mushrooms 2
Leeks, sliced 4–5
Leeks, halved lengthwise 6
Romanesco, whole 22–25
Romanesco, florets 5–7
Brussels sprouts 10–12
Beetroot, whole 53–57
Red cabbage, chopped 23–26
Black salsify, whole 9–10
Celeriac, cut into batons 6–7
Green asparagus 7
White asparagus 9–10
Main crop carrots, chopped 6
Spinach 1–2
Spring cabbage, chopped 10–11
Celery, chopped 4–5
Swede, chopped 6–7
White cabbage, chopped 12
Savoy cabbage, chopped 10–11
Courgettes, sliced 2–3
Sugar snap peas 5–7
Duration
62
Steam cooking
Meat
Fresh
Prepare the meat in the usual way.
Frozen
Meat should be thoroughly defrosted
before cooking in the steam oven (see
"Defrosting").
Preparation
For meat which needs to be seared
before being cooked, e.g. for a stew,
sear the meat in a pan on the hob first.
Duration
The cooking duration depends on the
thickness and the texture of the meat,
and not on the weight. The thicker the
piece of meat, the longer the cooking
duration. A piece of meat weighing
500g which is 10 cm thick will take
longer to cook than a piece of meat
weighing 500g which is 5 cm thick.
Tips
– Use a perforated container to retain
the juices when cooking meat. Place
a solid container underneath to catch
the juices. You can use these to make
a gravy or freeze them for later use.
– Boiling fowl, back or top rib and meat
bones can be used to make stock.
Place the meat together with some
mixed vegetables in a solid cooking
container and add cold water and
cook. The longer the cooking
duration, the stronger the stock.
Settings
Automatic programmes | Meat | ... |
Steam cooking
or
Further programmes | Cook meat
or
Steam cooking
Temperature: 100°C
Duration: see chart
63
Steam cooking
The durations given in the charts are guidelines only. We recommend selecting the
shorter cooking duration quoted to start with. If food is not cooked sufficiently
after the shorter time it can be put back in the oven and cooked for longer.
Meat [min]
Leg steak, covered with water 110–120
Knuckle 135–140
Chicken breast 8–10
Shank 105–115
Top rib, covered with water 110–120
Veal cutlets 3–4
Gammon slices 6–8
Lamb stew 12–16
Poularde 60–70
Turkey roulade 12–15
Turkey escalope 4–6
Brisket, covered with water 130–140
Beef stew 105–115
Boiling fowl, covered with water 80–90
Boiled topside 110–120
Duration
64
Steam cooking
Sausages
Settings
Steam cooking
Temperature: 90°C
Duration: see chart
Sausages [min]
Frankfurters 6–8
Bologna sausages 6–8
Veal sausages 6–8
Duration
Fish
Fresh
Prepare fresh fish in the usual way, i.e.
clean, gut and fillet.
Frozen food
Fish does not need to be fully defrosted
before cooking. Defrost so that the
surface is sufficiently thawed to take
herbs and seasoning. Depending on the
thickness of the fish, 2 - 5 minutes
should be enough.
Preparation
Add some lemon or lime juice to fish
before cooking. The citric acid helps the
flesh stay firm.
It is not necessary to season fish with
salt when cooking with steam as this
method retains the minerals which give
the fish its unique flavour.
Cooking containers
If using a perforated container, grease it
first.
Shelf level
When cooking fish in a perforated
container at the same time as cooking
other types of food in other containers,
place the container with the fish directly
above the condensate tray/universal
tray (depending on model) to catch any
liquid and so avoid any transfer of
tastes to other food.
65
Steam cooking
Temperature
85 °C – 90 °C
For gently cooking delicate types of
fish, such as sole.
100 °C
For cooking firmer types of fish, e.g.
cod and salmon.
Also for cooking fish in sauce or stock.
Duration
The cooking duration depends on the
thickness and the texture of the fish,
and not on the weight. The thicker the
fish, the longer the cooking duration. A
3 cm thick piece of fish weighing 500 g
will take longer to cook than a 2 cm
thick piece of fish weighing 500 g.
The longer fish cooks, the firmer its
flesh will become. Use the cooking
durations given in the chart. If you find
that the fish is not cooked sufficiently
only cook it for a few minutes more.
When cooking fish in sauce or stock,
we recommend that you increase the
cooking duration quoted by a few
minutes.
– You can use any fish scraps, e.g. fish
heads, bones, tails etc to make a fish
stock. Place the fish scraps together
with some mixed vegetables in a
solid cooking container and add cold
water. Cook at 100 °C for 60 to 90
minutes. The longer the cooking
duration, the stronger the stock.
– Blue fish is fish which is cooked in
water and vinegar. It is important not
to damage the skin of the fish. This
method is suitable for cooking carp,
trout, tench, eel and salmon. (Follow
recipe instructions for the ratio of
water to vinegar).
Settings
Automatic programmes | Fish | ... |
Steam cooking
or
Further programmes | Cook fish
or
Steam cooking
Temperature: see chart
Duration: see chart
Tips
– Adding herbs and spices, such as
dill, will help bring out the full flavour
of the fish.
– Cook large fish in the swimming
position. To help maintain the shape
of the fish, place a small cup or
similar upside down in the cooking
container, and arrange the fish
bellyside down over the cup.
66
Steam cooking
The cooking durations given in the chart are guidelines for fresh fish. We
recommend selecting the shorter cooking duration quoted. If food is not cooked
sufficiently after the shorter duration it can be put back in the oven and cooked for
longer.
Fish [°C] [min]
Eel 100 5–7
Perch fillet 100 8–10
Seabream fillet 85 3
Trout, 250 g 90 10–13
Halibut fillet 85 4–6
Atlantic cod fillet 100 6
Carp, 1.5 kg 100 18–25
Salmon fillet 100 6–8
Salmon steak 100 8–10
Salmon trout 90 14–17
Coley fillet 85 3
Rose fish fillet 100 6–8
Haddock fillet 100 4–6
Plaice fillet 85 4–5
Monk fish fillet 85 8–10
Sole fillet 85 3
Turbot fillet 85 5–8
Tuna fillet 85 5–10
Pikeperch fillet 85 4
Temperature / Duration
67
Steam cooking
Shellfish
Preparation
Defrost frozen shellfish before cooking with steam.
Peel, remove and discard the intestines, and then wash the shellfish.
Cooking containers
If using a perforated container, grease it first.
Duration
The longer shellfish are cooked, the tougher they become. Use the cooking
durations given in the chart.
When cooking shellfish in sauce or stock, we recommend that you increase the
cooking duration quoted by a few minutes.
Settings
Automatic programmes | Shellfish | ... | Steam cooking
or
Steam cooking
Temperature: see chart
Duration: see chart
[°C] [min]
Crevettes 90 3
Prawns 90 3
King prawns 90 4
Small shrimps 90 3
Lobster 95 10–15
Large shrimps 90 3
Temperature / Duration
68
Steam cooking
Mussels
Fresh
Warning - danger of food poisoning
Only cook mussels which are closed. Do not eat mussels which have not
opened after being cooked.
Steep fresh mussels in water for a few hours before cooking to rinse out any sand.
Then scrub the mussels thoroughly to clean them.
Frozen food
Defrost frozen mussels before cooking.
Duration
The longer mussels are cooked, the tougher they become. Use the cooking
durations given in the chart.
Settings
Steam cooking
Temperature: see chart
Duration: see chart
[°C] [min]
Barnacles 100 2
Cockles 100 2
Bearded mussels 90 12
Scallops 90 5
Razor clams 100 2–4
Venus mussels 90 4
Temperature / Duration
69
Steam cooking
Rice
Rice swells when cooked and needs to be cooked in liquid. The proportion of rice
to liquid will vary depending on the type of rice.
The rice absorbs all the liquid and so none of the nutrients are lost.
Settings
Automatic programmes | Rice | ... | Steam cooking
or
Steam cooking
Temperature: 100°C
Duration: see chart
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
30
18–19
Brown rice 1:1.5 26–29
Wild rice 1:1.5 26–29
Duration
70
Steam cooking
Pasta
Dry pasta
Dry pasta swells when it is cooked and needs to be cooked in liquid. The liquid
must cover the pasta. Using hot liquid gives better results.
Increase the cooking time stated by the manufacturer by approx.¹/₃.
Fresh
Fresh pasta, such as you can buy from the supermarket chilled counter, does not
need to absorb water. Cook fresh pasta in a greased perforated container.
Separate any pieces of pasta which have stuck together and spread them out in
the cooking container.
Settings
Steam cooking
Temperature: 100°C
Duration: see chart
Fresh [min]
Gnocchi 2
Knöpfli 1
Ravioli 2
Spätzle 1
Tortellini 2
Dry pasta,
covered with water
Tagliatelli 14
Vermicelli 8
Duration
71
Steam cooking
Dumplings
Ready made boil-in-the-bag dumplings need to be well covered with water as
otherwise they can fall apart. This is because even though they have been soaked
in water beforehand they will not absorb enough moisture.
Cook fresh dumplings in a greased, perforated container.
Settings
Steam cooking
Temperature: 100°C
Duration: see chart
[min]
Sweet dumplings 30
Yeast dumplings 20
Boil-in-the-bag potato dumplings 20
Boil-in-the-bag bread dumplings 18–20
Duration
72
Steam cooking
Grain
Grain swells during cooking and needs to be cooked in liquid. The proportion of
grain to liquid depends on the type of grain.
Grain can be cooked whole or cracked.
Settings
Steam cooking
Temperature: 100°C
Duration: see chart
Ratio
Grain : Liquid
Amaranth 1:1.5 15–17
Bulgur 1:1.5 9
Green spelt, whole 1:1 18–20
Green spelt, cracked 1:1 7
Oats, whole 1:1 18
Oats, cracked 1:1 7
Millet 1:1.5 10
Polenta 1:3 10
Quinoa 1:1.5 15
Rye, whole 1:1 35
Rye, cracked 1:1 10
Wheat, whole 1:1 30
Wheat, cracked 1:1 8
Duration
[min]
73
Steam cooking
Dried pulses
Soak pulses for at least 10 hours in cold water before cooking. Soaking makes the
pulses more digestible and shortens the cooking duration required. Soaked pulses
must be covered with liquid during cooking.
Lentils do not need to be soaked before cooking.
With unsoaked pulses a certain ratio of pulses to liquid is required depending on
variety.
Settings
Steam cooking
Temperature: 100°C
Duration: see chart
Soaked
[min]
Beans
Kidney beans 55–65
Adzuki beans 20–25
Black beans 55–60
Pinto beans 55–65
Haricot beans 34–36
Peas
Yellow split peas 40–50
Green split peas 27
Duration
74
Unsoaked
Steam cooking
Ratio
Pulses : Liquid
Beans
Kidney beans 1:3 130–140
Adzuki beans 1:3 95–105
Black beans 1:3 100–120
Pinto beans 1:3 115–135
Haricot beans 1:3 80–90
Lentils
Brown lentils 1:2 13–14
Red lentils 1:2 7
Peas
Yellow split peas 1:3 110–130
Green split peas 1:3 60–70
Duration
[min]
75
Steam cooking
Hen's eggs
Use a perforated container to boil eggs in the steam oven.
The eggs do not need to be pierced before cooking as they are gradually warmed
during the heating up phase and so do not burst when they are cooked with
steam.
When using a solid container for making egg dishes such as scrambled eggs,
remember to grease it first.
Settings
Automatic programmes | Hen's eggs | ... | Steam cooking
or
Steam cooking
Temperature: 100°C
Duration: see chart
[min]
Small
soft
medium
hard
3
5
9
Medium
soft
medium
hard
Large
soft
medium
hard
Extra large
soft
medium
hard
Duration
76
4
6
10
5
6–7
12
6
8
13
Steam cooking
Fruit
Cook fruit in a solid container so that none of the juice is lost. If you wish to cook
fruit in a perforated container, place a solid container directly underneath it to
collect the juice.
Tip: You can use the juice which has collected in the solid container to make a
glaze for a fruit flan.
Settings
Automatic programmes | Fruit | ... | Steam cooking
or
Steam cooking
Temperature: 100°C
Duration: see chart
[min]
Apple pieces 1–3
Pear chunks 1–3
Cherries 2–4
Mirabelle plums 1–2
Nectarine / Peach pieces 1–2
Plums 1–3
Quince, diced 6–8
Rhubarb pieces 1–2
Gooseberries 2–3
Duration
77
Steam cooking
Menu cooking (cooking whole meals)
Before cooking meals with the Menu
cooking function switch off the steam
reduction system (see "Settings Steam reduction").
You can use the steam oven to cook a
whole meal containing types of food
which have different cooking durations,
e.g. fish fillet with rice and broccoli.
Each dish is placed in the oven at
different times so that they are all ready
at the same time.
Shelf level
When cooking fish or food with a
distinctive colour (e.g. beetroot) in a
perforated container, place the
perforated container directly above the
condensate tray / universal tray
(depending on model) to avoid any
transfer of flavour or colour to other
food and to prevent liquid dripping onto
food below it.
Temperature
Whole meals should be cooked at a
temperature of 100 °C as this is the
temperature required to cook the
majority of foods.
Do not cook a whole meal at the lowest
temperature when different
temperatures are required for different
types of food, e.g. 85°C for seabream
and 100°C for potatoes.
of fish with a soft structure, e.g. sole
and plaice will become very firm when
cooked at 100°C.
Duration
If you are increasing the recommended
temperature, shorten the cooking
duration by approx. ¹/₃.
Example
Rice 20minutes
Rose fish fillet 6minutes
Broccoli 4 minutes
20minutes minus 6minutes =
14minutes (1st duration: rice)
6minutes minus 4minutes=2minutes
(2nd duration: rose fish fillet)
Remaining time=4minutes
(3rdduration: broccoli)
Durations 20 min. - rice
6 min. - fish fillet
4 min. -
broccoli
Setting 14min.2min. 4 min.
If the recommended cooking
temperature for the food is 85 °C for
example, try cooking it at 100 °C and
testing the result. Some delicate types
78
Procedure
Place the rice in the oven first.
Set the first cooking duration: 14
minutes.
After 14 minutes, place the fish in the
steam oven.
Set the second cooking duration: 2
minutes.
After 2 minutes, place the broccoli in
the steam oven.
Set the third cooking duration: 4
minutes.
Steam cooking
79
Sous-vide (vacuum) cooking
With this gentle cooking method, food
is cooked slowly and at a low, constant
temperature in vacuum packaging.
With vacuum cooking, no moisture
evaporates during cooking and all
nutrients and flavours are retained.
The cooking result has an intensive
taste and food is cooked evenly.
Use only fresh food which is in a
good condition.
Ensure hygienic conditions and that
food has not been out of the
refrigerator too long, e.g. during
transportation.
Use only heat-stable, boilingresistant vacuum sealing bags.
Do not cook food in the sales
packaging, such as vacuum-packed
frozen food as it is possible that the
packaging used is not suitable for
vacuum cooking.
Do not use the vacuum sealing bag
more than once.
Vacuum-seal the food in a chamber
system vacuum sealer only.
80
Sous-vide (vacuum) cooking
Important
For an optimum cooking result:
– Use fewer herbs and spices than for
conventional cooking as the effect on
the taste of the food is more
intensive.
You can also prepare the food
without seasoning and add
seasoning after cooking.
– The cooking duration is reduced
when salt, sugar, and liquids are
added.
– The food becomes firmer if acidic
ingredients, such as lemon or vinegar
are added.
– Do not use alcohol or garlic as this
can cause an unpleasant taste.
– Only use vacuum sealing bags that
match the size of the food. If the bag
is too big, too much air may remain
inside.
– If you want to cook several items of
food in one vacuum sealing bag, put
them side-by-side in the bag.
– Cooking at a lower temperature and
for a longer duration can result in
increased residual water in the
cooking compartment. This does not
affect the cooking result.
– Temperatures and cooking durations
from Sous-vide recipes cannot
always be adopted exactly. Alter the
settings to achieve the degree of
cooking you want.
– If you want to cook food in several
bags at once, put the bags side-byside on the shelf.
– The cooking durations depend on the
thickness of the food.
– With higher temperatures and/or
longer cooking durations, a lack of
water may occur. Check the display
from time to time.
– Keep the door closed during the
cooking programme. Opening the
door extends the programme and
can change the cooking result.
81
Sous-vide (vacuum) cooking
Tips
– To reduce preparation times, you can
vacuum food 1–2days before
cooking. Store the vacuum sealed
food in the refrigerator at a maximum
temperature of 5°C. To maintain
quality and taste, the food must be
cooked after a maximum of 2days.
– Freeze liquids such as marinades
before vacuum-sealing to prevent
them from escaping from the bag.
– Fold the edges of the vacuum sealing
bag outwards for filling in order to
obtain clean, perfect seams.
– If you do not want to eat the food
directly after cooking, put it in iced
water to cool down completely. Then
store it at a maximum temperature of
5°C.
In this way, you can maintain quality
and taste while extending the life of
the food.
Exception: Consume poultry
immediately after cooking.
– Use the brine or marinade of
vegetables, fish, or meat to make a
sauce.
– Serve the food on pre-warmed
plates.
– After cooking, cut the vacuum sealing
bag on all sides for easier access to
the food.
– Briefly fry meat and firm types of fish
(such as salmon) before serving for a
roasted aroma.
82
Sous-vide (vacuum) cooking
Procedure
Rinse the food with cold water and
dry it.
Place the food in a vacuum sealing
bag and add spices or liquid if
desired.
Vacuum-seal the food in a chamber
system vacuum sealer.
For optimum cooking results place
the rack on shelf level2.
Place the vacuum-sealed food on the
rack (next to each other if there are
several bags).
Select Further programmes.
Scroll through the list until Sous-vide is
highlighted.
Confirm with OK.
Change the recommended
temperature if necessary.
Confirm with OK.
Set the cooking duration. Any time
between 1minute and 10hours can
be set.
Possible reasons for unsatisfactory results
The bag has opened:
– The seal was not clean or strong
enough and has opened.
– The bag was damaged by a sharp
bone.
The food has an unpleasant or strange
taste:
– Incorrect storage of the food; the
food was kept out of the refrigerator
for too long.
– The food was contaminated with
bacteria before it was vacuum
sealed.
– Too much of ingredients such as
spices was added.
– The bag or seal was not in perfect
order.
– The vacuum was insufficient.
– The food was not eaten or chilled
immediately after cooking.
Confirm with OK.
Select further settings if required (see
"Operation: Steam cooking Advanced operation").
83
Sous-vide (vacuum) cooking
Food Added in advance [°C] [min]
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, 2cm thick x 55 30
Vegetables
Cauliflower florets, medium to
large
Hokkaido pumpkin, sliced x 85 15
Kohlrabi, sliced x 85 30
White asparagus, whole x x 85 22–27
Sweet potato, sliced x 85 18
Fruit
Pineapple, sliced x 85 75
Apples, sliced x 80 20
Baby bananas, whole 62 10
Peaches, halved x 62 25–30
Rhubarb pieces 75 13
Plums, halved x 70 10–12
Miscellaneous
Beans, white, soaked in a ratio
of 1:2
(beans : liquid)
Prawns, peeled and deveined x 56 19–21
Hen's egg, whole 65–66 60
Scallops, removed from shell 52 25
Shallots, whole x x 85 45–60
x 85 40
x 90 240
Temperature / Duration
84
Sous-vide (vacuum) cooking
Food Added in
advance
Sugar Salt Medium* Well done*
Meat
Duck breast, whole x 66 72 35
Saddle of lamb 58 62 50
Beef fillet steak, 4cm thick 56 61 120
Beef rump steak, 2.5cm
thick
Pork fillet, whole x 63 67 60
Temperature / Duration
* Degree of doneness
The "Done" degree of doneness uses a higher core temperature than "Medium". Results are
not the same as for well done in traditional roasting methods.
[°C] [min]
56 – 120
85
Sous-vide (vacuum) cooking
Reheating
Only reheat brassicas, e.g. kohlrabi and
cauliflower in combination with a sauce.
Without sauce, an unpleasant cabbagelike taste and grey-brown colour may
develop.
Food with a short cooking duration or
which continues cooking during
reheating, e.g. fish, is not suitable for
reheating.
Preparation
Place the cooked food into ice water for
approx. 1hour directly after cooking.
The rapid cooling prevents the food
from continuing to cook, which helps
retain the optimum cooked condition.
Then store the food in the refrigerator at
a maximum temperature of 5°C.
Please note that the quality of the
food decreases the longer it is
stored.
We recommend that you do not store
the food in the refrigerator for longer
than 5days before reheating.
Settings
Further programmes|Sous-vide
Temperature: see chart
Duration: see chart
86
Sous-vide (vacuum) cooking
Chart for reheating Sous-vide cooked food
Food [°C]
Medium
1
Well
done
1
2 [min]
Meat
Saddle of lamb 58 62 30
Beef fillet steak, 4cm thick 56 61 30
Beef rump steak, 2.5cm thick 56 – 30
Pork fillet, whole 63 67 30
Vegetables
Cauliflower florets, medium to large
Kohlrabi, sliced
3
3
85 15
85 10
Fruit
Pineapple, sliced 85 10
Miscellaneous
Beans, white, soaked in a ratio of 1:2
90 10
(beans : liquid)
Shallots, whole 85 10
Temperature / Duration
1
Degree of doneness
The "Done" degree of doneness uses a higher core temperature than "Medium". Results are
not the same as for well done in traditional roasting methods.
2
Durations apply for food with an initial temperature of approx. 5°C (refrigerator
temperature).
3
Reheat only in sauce.
87
Special applications
Reheat
To reheat food which was cooked
using the Sous-vide method, use the
Sous-vide function (see "Sous-vide
(vacuum) cooking – Reheating").
The steam oven is very effective at
reheating food gently, without drying it
out or cooking it further. The food will
reheat evenly and does not need to be
stirred during the reheating process.
You can reheat individual dishes or
plated meals which have been prepared
previously (e.g. meat, vegetables and
potatoes).
Suitable containers
Small quantities can be reheated on a
plate, larger quantities should be placed
in a cooking container.
Duration
10-15 minutes are usually sufficient for
one plate of food. More than one plate
will need a little longer.
If you are reheating several plated
meals one after the other, the reheating
time can be reduced by around 5
minutes for the second and subsequent
plates as the oven will still be hot.
Tips
– Food does not need to be covered
before it is reheated.
– Do not reheat large items, such as a
joint of roast meat, whole. Divide it
into portions and reheat these as
plated meals.
– Compact items, such as stuffed
peppers or roulades, should be cut in
half.
– Please note that breaded items, such
as schnitzel, will not retain their
crispness when they are reheated.
– Reheat sauces separately, except for
dishes such as stew and casseroles
where the sauce is part of the dish.
Settings
Reheat
or
Combi mode
Temperature: see chart
Moisture: see chart
Duration: see chart
Moisture
The more moist the food, the less
moisture needs to be added.
88
Special applications
Food [°C] [%] [min]
Vegetables
Carrots
Cauliflower
Kohlrabi
Beans
Side dishes
Pasta
Rice
Potatoes, cut in half lengthways
Dumplings
Mashed potato
Meat and poultry
Sliced meat, 1 ¹/₂cm thick
Roulades, sliced
Goulash
Lamb stew
Chicken escalopes
Turkey escalopes, sliced
Fish
Fish fillet
Fish roulade, halved
Plated meals
120 70 8–10
120 70 8–10
140 70 18–20
140 70 11–13
140 70 10–12
Spaghetti, in tomato sauce
Pork roast, potatoes and vegetables
Stuffed peppers (cut in half), rice
Chicken fricassee, rice
Vegetable soup
Creamed soup
Clear broth
Casserole
Temperature / Moisture / Duration
120 70 10–12
89
Special applications
Defrost
It is much quicker to defrost food in the
steam oven than at room temperature.
Temperature
60 °C is the best temperature for
defrosting.
Exception: 50 °C for minced meat and
game
Before and after defrosting
Remove all packaging before
defrosting.
Exceptions: Leave bread, biscuits and
cakes in their packaging as otherwise
they will absorb moisture and become
soft.
Allow defrosted food to stand at room
temperature after removing it from the
oven. The standing time is necessary to
allow the even distribution of heat.
Cooking containers
Danger of salmonella poisoning.
Do not use the liquid from defrosted
meat or poultry. Pour it away and
wash the container, the sink and your
hands.
Tips
– Fish does not need to be fully
defrosted before cooking. Defrost so
that the surface is sufficiently thawed
to take herbs and seasoning.
Depending on the thickness of the
fish, 2 - 5 minutes should be enough.
– When defrosting food which has
frozen together, e.g. berries, chops,
fish fillets etc. separate it about halfway through the defrosting time.
– Do not refreeze food once it has
thawed.
– Defrost frozen pre-cooked meals
according to the manufacturer's
instructions.
Settings
Defrost
or
Steam cooking
Temperature: see chart
Defrosting duration: see chart
Use a perforated container with a solid
container underneath it when defrosting
food which will drip, such as poultry.
This way food will not be lying in
defrosted liquid.
Food which does not drip can be
defrosted in a solid container.
90
Special applications
Food to be defrosted Quantity [°C] [min] [min]
Dairy products
Cheese slices 125g 60 15 10
Quark 250g 60 20–25 10–15
Cream 250g 60 20–25 10–15
Soft cheese 100g 60 15 10–15
Fruit
Apple sauce 250g 60 20–25 10–15
Apple pieces 250g 60 20–25 10–15
Apricots 500g 60 25–28 15–20
Strawberries 300g 60 8–10 10–12
Raspberries / Blackcurrants 300g 60 8 10–12
Cherries 150g 60 15 10–15
Peaches 500g 60 25–28 15–20
Plums 250g 60 20–25 10–15
Gooseberries 250g 60 20–22 10–15
Vegetables
Frozen in a block 300g 60 20–25 10–15
Fish
Fish fillets 400g 60 15 10–15
Trout 500g 60 15–18 10–15
Lobster 300g 60 25–30 10–15
Small shrimps 300g 60 4–6 5
Ready meals
Meat, vegetables, side
dishes / Stew / Soup
Meat
Roast meat, sliced 125–150g each 60 8–10 15–20
Minced meat 250g 50 15–20 10–15
Minced meat 500g 50 20–30 10–15
Goulash 500g 60 30–40 10–15
480g 60 20–25 10–15
91
Special applications
Food to be defrosted Quantity [°C] [min] [min]
Goulash 1000g 60 50–60 10–15
Liver 250g 60 20–25 10–15
Saddle of hare 500g 50 30–40 10–15
Saddle of roebuck 1000g 50 40–50 10–15
Cutlets / chops / sausages 800g 60 25–35 15–20
Poultry
Chicken 1000g 60 40 15–20
Chicken drumsticks 150g 60 20–25 10–15
Chicken escalopes 500g 60 25–30 10–15
Turkey drumsticks 500g 60 40–45 10–15
Baked goods
Puff pastries /Yeast buns – 60 10–12 10–15
Creamed mixture cakes /
biscuits
Bread / rolls
Bread rolls – 60 30 2
Rye bread, sliced 250g 60 40 15
Whole grain bread, sliced 250g 60 65 15
White bread, sliced 150g 60 30 20
400g 60 15 10–15
Temperature / Duration / Standing time
92
Special applications
Bottling
Only use unblemished, fresh produce
which is in good condition for bottling.
Glass jars
Use clean glass jars and accessories
and check them for any defects. Glass
jars with twist off lids or glass lids with a
rubber seal are suitable.
Make sure that all the jars are the same
size so that bottling is carried out
evenly.
After you have filled the jars with the
bottled produce, clean the glass rims
with a clean cloth and hot water and
then seal the jars.
Fruit
Sort fruit carefully, rinse it briefly but
thoroughly and allow it to drain. Take
great care when cleaning soft fruit as it
is very delicate and squashes easily.
Remove any peel, stalks, cores or
stones. Cut up large fruit. For example,
cut apples into slices.
Fill volume
Fill the glass jars with produce up to a
maximum of 3cm below the rim. Do
not pack it down as this will damage
the cell walls of the produce. Tap the jar
gently onto a cloth to help distribute the
contents evenly. Fill the jars with liquid.
The produce must be completely
covered.
Use a sugar solution for fruit and a salt
or vinegar solution for vegetables.
Tips
– Make use of residual heat by leaving
the jars in the oven for 30 minutes
after it has switched off.
– Then cover the jars with a cloth and
allow to cool for approx. 24 hours.
If you are bottling fruit with stones (e.g.
plums, apricots) without removing the
stones, pierce the fruit several times
with a fork or wooden skewer as
otherwise it will burst.
Vegetables
Rinse, clean and cut up vegetables.
Vegetables should be blanched before
bottling to help them retain their colour
(see "Blanching").
93
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
Further programmes | Bottling
or
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
Quinces 90 65
Vegetables
Beans 100 120
Broad beans 100 120
Gherkins 90 55
94
Special applications
Produce [°C] * [min]
Beetroot 100 60
Temperature / Duration
* The durations quoted are for 1.0 litre jars. If using 0.5 litre jars, reduce the duration by
about 15 minutes. If using 0.25 litre jars, reduce the duration by about 20 minutes.
95
Special applications
Extracting juice with steam
This appliance is ideal for extracting
juice from soft and medium firm fruit.
It is best to use overripe fruit, as the
riper the fruit the greater the quantity of
juice produced. Very ripe fruit will also
produce a more intense flavour.
Preparation
Sort and clean the fruit. Cut out any
blemishes.
Remove the stalks from grapes and
morello cherries as these are bitter. The
stalks do not need to be removed from
raspberries etc.
Cut larger fruit into chunks approx. 2
cm in size. The harder the fruit the
smaller the pieces should be.
Tips
– Try experimenting with mild and tart
fruit.
– Adding sugar will increase the
quantity of juice produced and
improve the flavour. Sprinkle the fruit
with sugar and leave to absorb for a
few hours before juicing. For 1kg of
sweet fruit add 50–100g of sugar,
and for 1kg of tart fruit add 100–
150g of sugar.
Procedure
Put the prepared fruit (cleaned,
washed, chopped etc.) into a
perforated cooking container.
Place a solid container or the
condensate tray underneath to catch
the juice.
Settings
Steam cooking
Temperature: 100°C
Duration: 40–70 minutes
– If you wish to bottle the juice rather
than consume it straight away, pour it
whilst hot into hot, sterilised bottles,
and then seal immediately with
sterilised tops.
96
Special applications
Drying food
Only use the Drying or Combi mode function to dry food so that moisture can be
dissipated.
Procedure
Cut the produce into similar sized pieces.
Spread out across the rack covered in baking parchment.
Tip: Bananas and pineapple are not suitable for drying.
Settings
Further programmes | Drying
Temperature: see chart
Duration: see chart
or
Combi mode
Temperature: see chart
Duration: see chart
Moisture: 20%
Food [°C] [h]
Apple, rings 70 6–8
Apricots, halved, stones removed 60–70 10–12
Pears, sliced 70 7–9
Herbs 60 1.5–2.5
Mushrooms 70 3–5
Tomatoes, sliced 70 7–9
Citrus fruit, sliced 70 8–9
Damsons, stones removed 60–70 10–12
Temperature / Duration (hours)
97
Special applications
Make yoghurt
To make yoghurt, you will need either
fresh live yoghurt or yoghurt culture,
obtainable from health food shops.
Use natural yoghurt with live culture and
without additives. Heat-treated yoghurt
is not suitable.
The yoghurt must be fresh (short
storage time).
You can use either unchilled long-life or
fresh milk.
Long-life milk can be used without any
further treatment. Fresh milk must first
be heated to 90 °C and then cooled
down to 35 °C. Do not boil it. Fresh milk
will give a better set than long-life milk.
The yoghurt and milk should have the
same percentage fat.
Do not move or shake the jars whilst
the yoghurt is thickening.
Immediately after preparation leave the
yoghurt to cool in the fridge.
Possible reasons for unsatisfactory results
Yoghurt has not set:
Incorrect storage of starter yoghurt, too
much time out of the refrigerator, e.g. in
transportation, damaged packaging,
milk not sufficiently heated.
Liquid has separated:
The jars were moved, yoghurt was not
cooled down quickly enough.
Yoghurt is gritty:
Milk was overheated or in poor
condition, milk and starter yoghurt not
evenly stirred.
Tip: When using yoghurt enzyme,
yoghurt can be made from a milk /
cream mixture. Mix³/₄litre milk
with¹/₄litre cream.
How well home prepared yoghurt sets
will depend on the consistency, fat
content and the cultures used in the
starter yogurt. Not all yoghurts are
suitable for use as starter yoghurt.
98
Special applications
Procedure
Mix 100 g yoghurt with 1litre of milk
or make up the mixture with yoghurt
enzyme, following the instructions on
the packaging.
Pour the mixture into jars and seal the
jars.
Place the sealed jars in a perforated
cooking container or on the rack.
Ensure that they do not touch one
another.
Immediately after the yoghurt has
been made, place the jars in the
refrigerator, taking care not to shake
them unnecessarily.
Settings
Automatic programmes | Special |
Make yoghurt
or
Steam cooking
Temperature: 40°C
Duration: 5:00 hours
Prove dough
Procedure
Prepare the dough according to the
recipe.
Place the dough in an uncovered
bowl in a perforated container or on
the rack.
Settings
Further programmes | Prove dough
Duration: as per recipe instructions
or
Steam cooking
Moisture: 100%
Temperature: 30°C
Duration: as per recipe instructions
99
Special applications
Dissolve gelatine
Procedure
Gelatine leaves: Completely cover
the gelatine leaves with cold water
and leave to soak for 5 minutes.
Remove the gelatine leaves from the
bowl and squeeze them out. Empty
the bowl. Place the squeezed gelatine
leaves back in the bowl.
Gelatine powder: Place in a bowl
and add water according to the
instructions on the packaging.
Cover the bowl and place on the
rack.
Settings
Automatic programmes | Special |
Dissolve gelatine
or
Steam cooking
Temperature: 90°C
Duration: 1 minute
Melt chocolate
You can use the steam oven for melting
any type of chocolate.
Procedure
Break the chocolate into small
pieces. Leave chocolate cake
covering in its packaging, and place
in a perforated cooking container.
Place large quantities in a solid
cooking container and small
quantities in a cup or a bowl.
Cover the container or the dish with a
lid or with foil that is resistant to
temperatures up to 100 °C and to hot
steam.
Stir large quantities once halfway
through cooking.
Settings
Automatic programmes | Special | Melt
chocolate
or
100
Steam cooking
Temperature: 65°C
Duration: 20minutes
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