Operating and installation instructions
Steam combination oven
To prevent the risk of accidents or damage to the appliance, it is
essential to read these instructions before it is installed and used for
the first time.
en-AU, NZ M.-Nr. 09 652 130
Contents
Warning and Safety instructions.......................................................................... 7
Caring for the environment ................................................................................17
Overview............................................................................................................... 18
Steam oven front view........................................................................................... 18
Accessories supplied ............................................................................................ 19
Controls................................................................................................................ 20
Function selector .................................................................................................. 21
Rotary selector ...................................................................................................... 21
Sensor controls ..................................................................................................... 22
Display................................................................................................................... 23
Symbols............................................................................................................24
Description of the functions............................................................................... 25
Water container ..................................................................................................... 25
Condensate tray.................................................................................................... 25
Grease filter ........................................................................................................... 25
Temperature .......................................................................................................... 25
Moisture content ................................................................................................... 26
Duration................................................................................................................. 26
Noises.................................................................................................................... 26
Heating-up phase.................................................................................................. 27
Cooking phase ...................................................................................................... 27
Steam reduction.................................................................................................... 27
Oven interior lighting ............................................................................................. 27
Using for the first time ........................................................................................ 28
General settings .................................................................................................... 28
Cleaning for the first time ...................................................................................... 29
Setting the water hardness level ........................................................................... 30
Setting the correct boiling point for water............................................................. 30
Heating up the appliance ...................................................................................... 31
Main and sub-menus .......................................................................................... 32
Operation: Steam cooking.................................................................................. 34
Basic operation ..................................................................................................... 34
Interrupting operation............................................................................................ 35
Further functions ................................................................................................... 36
Switching on and off automatically .................................................................. 36
Sequence of an automatic cooking process.................................................... 37
Changing settings during a cooking process................................................... 37
Cancelling cooking................................................................................................ 38
2
Contents
Operation: Combi mode...................................................................................... 39
Basic operation ..................................................................................................... 39
Interrupting operation............................................................................................ 41
Further functions ................................................................................................... 42
Switching on and off automatically .................................................................. 42
Sequence of an automatic cooking process.................................................... 43
Changing settings during a cooking process................................................... 43
Cancelling cooking................................................................................................ 43
Operation: Functions without steam ................................................................. 44
Basic operation ..................................................................................................... 44
Interrupting operation............................................................................................ 45
Further functions ................................................................................................... 46
Switching off automatically .............................................................................. 47
Switching on and off automatically .................................................................. 47
Sequence of an automatic cooking process.................................................... 48
Changing settings during a cooking process................................................... 48
Cancelling cooking................................................................................................ 49
Automatic programmes...................................................................................... 50
List of food types................................................................................................... 50
Using Automatic programmes............................................................................... 50
User programmes................................................................................................ 52
Creating a User programme.................................................................................. 52
Starting a User programme................................................................................... 54
Changing User programmes ................................................................................. 54
Changing cooking stages................................................................................. 54
Changing the name ..........................................................................................55
Deleting User programmes ................................................................................... 56
Minute minder .................................................................................................57
Setting the minute minder ..................................................................................... 57
Changing the time set for the minute minder........................................................ 57
Cancelling the time set for the minute minder ...................................................... 57
General notes....................................................................................................... 58
The advantages of cooking with steam ................................................................ 58
Suitable containers................................................................................................ 58
Cooking containers .......................................................................................... 58
Your own containers......................................................................................... 58
Shelf level .............................................................................................................. 59
Non-tip safety notches.......................................................................................... 59
Frozen.................................................................................................................... 59
3
Contents
Temperature .......................................................................................................... 59
Duration................................................................................................................. 59
Cooking with liquid................................................................................................ 60
Your own recipes - steam cooking........................................................................ 60
Steam cooking..................................................................................................... 61
Vegetables............................................................................................................. 61
Meat ...................................................................................................................... 64
Sausages............................................................................................................... 66
Fish........................................................................................................................ 66
Shellfish ................................................................................................................. 69
Mussels ................................................................................................................. 70
Rice ....................................................................................................................... 71
Pasta / Noodles..................................................................................................... 72
European dumplings ............................................................................................. 73
Grains .................................................................................................................... 74
Dried pulses .......................................................................................................... 75
Hen's eggs ........................................................................................................... 77
Fruit ....................................................................................................................... 78
Menu cooking........................................................................................................ 79
Sous-vide (vacuum) cooking .............................................................................. 81
Reheating .............................................................................................................. 87
Special applications ............................................................................................ 89
Reheat ................................................................................................................... 89
Defrost................................................................................................................... 91
Bottling .................................................................................................................. 94
Extracting juice...................................................................................................... 97
Drying food............................................................................................................ 98
Making yoghurt ..................................................................................................... 99
Proving yeast dough............................................................................................ 100
Dissolving gelatine .............................................................................................. 101
Melting chocolate................................................................................................ 101
Skinning fruit and vegetables.............................................................................. 102
Preserving apples ............................................................................................... 102
Blanching............................................................................................................. 103
Sweating onions.................................................................................................. 103
Rendering fat....................................................................................................... 104
Disinfecting items ............................................................................................... 104
Heating damp towels .......................................................................................... 105
Decrystallising honey .......................................................................................... 105
Preparing custard royale ..................................................................................... 105
4
Contents
Roasting ............................................................................................................. 106
Baking................................................................................................................. 110
Settings ..............................................................................................................114
Calling up the "Settings" menu ........................................................................... 114
Changing and saving settings........................................................................ 114
Settings overview ................................................................................................ 115
Language ......................................................................................................... 116
Time of day.......................................................................................................... 116
Display............................................................................................................ 116
Clock format................................................................................................... 116
Setting ............................................................................................................ 116
Date ..................................................................................................................... 116
Lighting................................................................................................................ 117
Display brightness............................................................................................... 117
Acoustic information ........................................................................................... 117
Melody............................................................................................................ 117
Solo tone ........................................................................................................ 117
Keypad tone ........................................................................................................ 118
Units .................................................................................................................... 118
Weight ............................................................................................................ 118
Temperature ...................................................................................................118
Keeping warm function ....................................................................................... 118
Steam reduction.................................................................................................. 119
Recommended temperatures.............................................................................. 119
System lock .................................................................................................... 120
Water hardness ................................................................................................... 120
Showroom programme........................................................................................ 121
Demo mode.................................................................................................... 121
Factory default settings....................................................................................... 121
Cleaning and care .............................................................................................122
Notes on cleaning and care................................................................................. 122
Appliance front .................................................................................................... 123
PerfectClean........................................................................................................ 124
Oven compartment ............................................................................................. 125
Water container ................................................................................................... 127
Accessories ........................................................................................................ 129
Shelf runners ....................................................................................................... 129
Maintenance........................................................................................................ 130
Soak ...............................................................................................................130
Drying ............................................................................................................. 130
Descaling........................................................................................................ 130
5
Contents
Door..................................................................................................................... 132
Problem solving guide ......................................................................................136
Optional accessories ........................................................................................140
Cooking containers ............................................................................................. 140
Cleaning and care products................................................................................ 142
Other accessories ............................................................................................... 142
Safety instructions for installation................................................................... 144
Detailed dimensions of oven front................................................................... 145
Building-in dimensions .....................................................................................146
Installation in a tall unit........................................................................................ 146
Installation in a base unit..................................................................................... 148
Installation in a tall unit in combination with an oven.......................................... 150
Installation.......................................................................................................... 152
Electrical connection ........................................................................................153
After sales service, data plate, warranty......................................................... 154
6
Warning and Safety instructions
The steam combination oven is referred to in the following instructions as a
steam oven.
This appliance conforms to current safety requirements.
Inappropriate use can, however, lead to personal injury and
damage to property.
To avoid the risk of accidents and damage to the appliance,
please read these instructions carefully before using it for the first
time. They contain important notes on installation, safety, use and
maintenance. Miele cannot be held liable for damage caused by
non-compliance with these instructions.
Keep these instructions in a safe place and ensure that new users
are familiar with the contents. Pass them on to any future owner.
7
Warning and Safety instructions
Correct application
This steam oven is designed for domestic use and for use in
similar environments by guests in hotel or motel rooms, bed &
breakfasts and other typical living quarters. This does not include
common/shared facilities or commercial facilities within hotels,
motels or bed & breakfasts.
The steam oven is not suitable for outdoor use.
This steam oven must only be used as described in these
instructions.
Any other usage is at the owner's risk and could be dangerous.
This appliance is not intended for use by persons (including
children) with reduced physical, sensory or mental capabilities, or
lack of experience and knowledge, unless they have been given
supervision or instruction concerning its use by a person responsible
for their safety, and are able to recognise the dangers of misuse.
This steam oven is supplied with a special lamp to cope with
particular conditions (e.g. temperature, moisture, chemical
resistance, abrasion resistance and vibration). This special lamp
must only be used for the purpose for which it is intended. It is not
suitable for room lighting. Replacement lamps may only be replaced
by a Miele authorised technician.
8
Warning and Safety instructions
Safety with children
Activate the system lock to ensure that children cannot switch on
the steam oven inadvertently.
Young children must not be allowed to use this appliance.
Older children may only use the steam oven when its operation
has been clearly explained to them and they are able to use it safely,
recognising the dangers of misuse.
Cleaning may only be carried out by older children under the
supervision of an adult.
Please supervise children in the vicinity of the steam oven and do
not let them play with it.
Danger of suffocation! Children may be able to wrap themselves in
packing material or pull it over their heads with the risk of
suffocation. Keep children away from any packing material.
Danger of burning! Children's skin is far more sensitive to high
temperatures than that of adults. 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 maximum load capacity for the door is 8kg.
Children can hurt themselves on an open door.
Ensure that children do not sit on or swing on the door.
9
Warning and Safety instructions
Technical safety
Repairs and other work by unqualified persons could be
dangerous. Installation, maintenance work and repairs to electrical
appliances must only be carried out by a Miele approved service
technician.
A damaged appliance is dangerous. Check the appliance for any
visible damage. Never install or attempt to use a damaged
appliance.
Reliable and safe operation of this oven can only be assured if it
has been connected to the mains electricity supply.
The electrical safety of this appliance can only be guaranteed
when continuity is complete between it and an effective earthing
system. It is most important that this basic safety requirement is
present and tested regularly and, where there is any doubt, the
household wiring system should be inspected by a qualified
electrician.
Before connecting the appliance to the mains supply, ensure that
the connection data on the data plate (voltage and frequency)
matches the mains electricity supply. This data must correspond in
order to avoid the risk of damage to the appliance. Consult a
qualified electrician if in any doubt.
Do not connect the appliance to the mains electricity supply by a
multi-socket adapter or an extension lead. These do not guarantee
the required safety of the appliance (e.g. danger of overheating).
For safety reasons, this appliance may only be used after it has
been built in.
This appliance must not be installed and operated in mobile
installations (e.g. on a ship).
Tampering with electrical connections or components and
mechanical parts is highly dangerous to the user and can cause
operational faults. Do not open the outer casing of the appliance.
10
Warning and Safety instructions
The manufacturer's warranty will be invalidated if the appliance is
not repaired by a Miele approved service technician.
Faulty components must only be replaced by genuine Miele spare
parts. The manufacturer can only guarantee the safety of the
appliance when Miele replacement parts are used.
If the plug has been removed or the connection cable is not
supplied with a plug, the steam oven must be connected to the
mains supply by a suitably qualified electrician.
If the connection cable is damaged, it must be replaced with a
special connection cable of type H05VVF(pvc insulated), available
from Miele, in order to avoid a hazard.
During installation, maintenance and repair work, the appliance
must be disconnected from the mains electricity supply. It is only
completely isolated from the electricity supply when:
– it is switched off at the mains circuit breaker, or
– it is switched off at the wall socket and the plug is withdrawn from
the socket. Do not pull the mains connection cable but the mains
plug to disconnect your appliance from the mains electricity
supply.
If the steam oven is installed behind a furniture panel (e.g. a door),
ensure that the door is never closed whilst the steam oven is in use.
Heat and moisture can build up behind a closed furniture panel and
cause subsequent damage to the steam oven, the housing unit and
the floor. Do not close the door until the steam oven has cooled
down completely.
Warning: If the lamp needs to be replaced, ensure it is replaced by
a Miele approved service technician and that the appliance is
switched off beforehand to avoid the possibility of an electric shock.
11
Warning and Safety instructions
In areas which may be subject to infestation by cockroaches or
other vermin, pay particular attention to keeping the appliance and
its surroundings clean at all times. Any damage caused by
cockroaches or other vermin will not be covered by the warranty.
12
Warning and Safety instructions
Correct use
Danger of burning! The steam oven becomes hot when in use.
Exercise care when handling food and trays so as not to burn
yourself on heating elements, the walls of the steam oven, shelf
runners, trays, steam and hot food itself.
Use oven gloves when placing food in the steam oven, turning or
removing it and when adjusting shelves etc. in a hot oven.
When putting cooking containers into the steam oven or taking them
out, take care not to spill the contents.
Do not use the steam oven to heat up or bottle food in sealed tins.
Pressure will build up inside them and they can explode causing
damage to the appliance, as well as the risk of injury and scalding.
Plastic containers which are not heat-resistant will melt, and may
ignite, at high temperatures and can damage the steam oven.
Use only heat-resistant plastic containers. Please follow the
container manufacturer's instructions. If you want to use plastic
containers in your steam oven, make sure they can resist
temperatures (up to 100°C) and steam. Other plastic containers may
melt, distort or break.
Food which is left in the steam oven can dry out and the escaping
moisture can lead to corrosion in the appliance. Do not leave cooked
food in the oven compartment and do not use any cooking
containers which are susceptible to corrosion as this could lead to
corrosion in the appliance.
Do not leave the appliance door open unnecessarily as someone
may trip over it or be injured by it.
The door can support a maximum load of 8kg. Do not sit on or
lean against an open door, and do not place heavy objects on it.
Also make sure that nothing can get trapped between the door and
the oven compartment. The steam oven could get damaged.
13
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 in the oven interior. Cancel the cooking process by switching
the appliance off, then switch off at the socket and remove the plug.
Do not open the appliance door until the smoke has dispersed.
If using alcohol in your recipes, please be aware that high
temperatures can cause the alcohol to vaporise and even to ignite on
the 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 an electrical appliance, e.g. a hand-held mixer, near
the steam oven, ensure that the connection cable doesn't get caught
in the door. The insulation on the cable could become damaged,
giving rise to an electric shock hazard.
Do not operate the appliance without the lamp cover. Steam could
attack the 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 Miele.
Do not immerse the water container in water, or clean it in a
dishwasher. Connecting the water container in the appliance when
wet could cause an electric shock.
14
Warning and Safety instructions
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.
15
Warning and Safety instructions
Cleaning and care
Do not use a steam cleaning appliance to clean this steam oven.
Pressurised steam could reach the electrical components and cause
a short circuit.
Scratches on the door glass can result in the glass breaking.
Do not use abrasive cleaners, hard sponges, brushes or sharp metal
tools to clean the door glass.
The shelf runners can be removed for cleaning purposes (see
"Cleaning and care - Accessories").
Ensure they are correctly fitted after cleaning and never operate the
steam oven without the shelf runners fitted.
Try to avoid the interior walls being splashed with food or liquids
containing salt. If it does happen, wipe these away thoroughly to
avoid corrosion on the stainless steel surface.
Accessories
Use only genuine original Miele spare parts. If spare parts or
accessories from other manufacturers are used, the warranty will be
invalidated, and Miele cannot accept liability.
16
Caring for the environment
Disposal of the packing material
The transport and protective packaging
has been selected from materials which
are environmentally friendly for
disposal, and can normally be recycled.
Recycling the packaging reduces the
use of raw materials in the
manufacturing process and also
reduces the amount of waste in landfill
sites. Ensure that any plastic
wrappings, bags etc. are disposed of
safely and kept out of the reach of
babies and young children. Danger of
suffocation.
Disposing of your old appliance
Electrical and electronic appliances
often contain valuable materials. They
also contain specific materials,
compounds and components, which
were essential for their correct function
and safety. These could be hazardous
to human health and to the environment
if disposed of with your domestic waste
or if handled incorrectly. Please do not,
therefore, dispose of your old appliance
with your household waste.
Please dispose of it at your local
community waste collection / recycling
centre for electrical and electronic
appliances. You are also responsible for
deleting any personal data that may be
stored on the appliance prior to
disposal. Please ensure that your old
appliance poses no risk to children
while being stored prior to disposal.
17
Overview
Steam oven front view
a
Oven 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
18
i
Shelf runners with shelf levels 1-6
j
Steam inlet
k
Drip channel
l
Grease filter in back wall
m
Floor heating element
n
Oven interior lighting
o
Temperature sensor
p
Outlet for air from oven interior
Overview
Accessories supplied
The accessories supplied with your
appliance, as well as a range of optional
ones, are available to order from Miele
(see "Optional accessories").
DGG 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 / Useable
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 20 mm (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 - DGC 6000
A selection of the best recipes from the
Miele test kitchen.
1 perforated cooking container
Gross capacity 2.0 litres / Useable
capacity 1.7 litres
325 x 265 x 40 mm (W x D x H)
19
Controls
a
Recessed On/Off button
For switching the appliance 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
e
OK sensor
For calling up 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 service technician use only)
20
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.
Oven functions
Steam cooking
Reheat
Defrost
Further programmes
Combi 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.
21
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 calling up
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, this 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 15seconds 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 cooktop (see "Minute minder").
If the display is dark, the 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.
22
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.
23
Controls
Symbols
The following symbols may appear in the display:
Symbol Meaning
The end of a list is indicated by a dotted line. By scrolling down
A tick indicates the option which is currently selected.
This symbol indicates that there is additional information and
Minute minder
Some settings, e.g. display brightness and buzzer volume, are
If two or three options are available, arrows will appear on the
right-hand side of the display. Use these to scroll through the list.
Available options are highlighted in white one after the other.
If more than three options are available, a bar will appear on the
right-hand side of the display. Use this to scroll through the list.
further, you reach the beginning of the list again.
advice about using the oven. Select OK to access the
information.
selected using a bar chart.
24
Description of the functions
Water container
The maximum water level is 1.2litres,
the minimum 0.75litre. These levels are
indicated on the interior and exterior of
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 be removed when 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).
Temperature
Some functions have a default
recommended temperature. This
temperature can be altered within the
given range for the programme or
programme stage in use, or for every
time that programme is used (see
"Settings - Recommended
temperatures"). Recommended
temperatures can be changed in 5°C
steps, or in 1°C steps for Sous-vide
cooking.
25
Description of the functions
Moisture content
The Combi mode and Reheat
functions use a combination of oven
function and moisture. You can alter the
moisture/humidity level within a given
range for an individual cooking
programme or a cooking stage.
Depending on the moisture setting,
either moisture or fresh air is injected
into the oven compartment. If the
moisture setting is 20%, the maximum
supply of fresh air is fed into the oven
compartment and no moisture is used.
If the moisture setting is 100%, only
moisture is injected into the oven
compartment.
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 with
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.
26
Description of the functions
Heating-up phase
During the heating-up phase the display
will show the temperature in the
cooking compartment as it rises and
Aufheizphase 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. 7minutes. The
duration will be longer if you are
preparing refrigerated or frozen food.
Cooking phase
The cooking phase begins when the set
temperature is reached. During the
cooking phase, the duration remaining
will be shown in the display.
Steam reduction
With steam programmes the steam
reduction function will switch on
automatically at the end of a cooking
programme which uses 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
Process finished.
Oven interior lighting
For energy saving reasons, the oven
interior lighting has been set at the
factory to go out after the programme
has begun.
If you want the lighting to remain on
during cooking, the relevant factory
default setting needs to be changed
(see "Settings - Lighting").
If the door is left open at the end of a
cooking programme, the oven lighting
will switch off automatically after 5
minutes.
The oven lighting gives off heat. If you
are operating the steam oven at a
temperature below 50 °C, the oven
compartment lighting switches off
automatically.
If the sensor on the control panel is
touched, the oven compartment lighting
will come on for 15seconds.
You can switch off the steam reduction
function (see "Settings - Steam
reduction").
27
Using for the first time
General settings
The steam oven must not be
operated until it has been correctly
installed in its housing unit.
The steam oven will switch on
automatically when it is connected to
the electricity supply.
Welcome screen
A welcome greeting is displayed. You
will then be asked to select some basic
settings which are needed before the
appliance can be used.
Follow the instructions in the display.
Setting the language
Scroll through the list until the
language you want is highlighted.
Confirm with OK.
Selecting the country
Scroll through the list until the
country you want is highlighted.
Confirm with OK.
Setting the date
Set the year, month and then the day.
Confirm each with OK.
Setting the time of day
Set the hours and the minutes.
Confirm with OK.
The time of day can be displayed in
the 12-hour format (see "Settings Time of day - Clock format").
28
Using for the first time
Time of day display
You will then be asked how you want
the time of day to appear in the display
when the steam oven is switched off
(see "Settings - Time of day - Display"):
– On
The time is always visible in the
display.
– Off
The display appears dark to save
energy. Some functions are limited.
– Night dimming
The time only appears in the display
between 5:00 and 23:00. It switches
off at night to save energy.
Scroll through the list until the option
you want is highlighted.
Confirm with OK.
Some information about energy
consumption will appear in the display.
Confirm with OK.
Set up successfully completed will appear.
Confirm with OK.
The steam oven is ready for use.
Please stick the extra data plate for
the appliance supplied with this
documentation in the space provided
in the "After sales service, data plate,
warranty" section of this booklet.
Alternatively, the additional label can
be stuck near the appliance if the
appliance markings are not visible
after installation.
Remove any protective wrapping and
stickers (but not the data plate).
The appliance has undergone a
function test in the factory. Residual
water from this testing may have
trickled back into the cabinet during
transportation.
Cleaning for the first time
Water container
Take the water container out of the
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.
If you have selected the wrong
language by mistake, proceed as
described in "Settings - Language".
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.
29
Using for the first time
Accessories / Oven compartment
Remove all accessories from the
oven compartment.
Wash the accessories in a mild
solution of washing-up liquid and hot
water or in the dishwasher.
The interior of the steam oven has
been treated at the factory with a
conditioning agent.
To remove this, clean the oven
interior with a mild solution of
washing-up liquid and warm water
and then dry thoroughly with a soft
cloth.
Setting the water hardness level
The water hardness level of the steam
oven is set to Hard at the factory. For
trouble-free operation of the steam
oven, and to ensure that it is descaled
at the appropriate time, it is important
to set the water hardness level for your
area. The harder the water, the more
often the steam oven must be descaled.
Check the hardness of your local
water supply and adjust the water
hardness as necessary (see "Settings
- Water hardness").
Setting the correct boiling point for water
Before cooking with the steam oven for
the first time, it must be set to the
correct boiling point for water in your
area. This is determined by the altitude
at which you live. This procedure also
flushes out the water pipework.
This procedure must be carried out
to ensure efficient functioning of your
appliance.
Only use tap water. Never use
distilled or mineral water or other
liquids.
Remove the water container and fill it
to the "max" 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".
Setting the correct boiling point for water following a house move
If you move house, the appliance will
need to be reset for the new altitude if
this differs from the old one by 300m or
more. To do this, descale the appliance
(see "Cleaning and care - Maintenance
- Descaling").
30
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
30minutes.
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.
Using for the first time
31
Main and sub-menus
Function / Menu Recommended
temperature
Steam cooking
For cooking 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 (vacuum) cooking
For cooking food in a vacuum
bag
Blanch
Bottling
Sterilise dishes
Drying
Prove yeast 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
Changing the factory default
settings
Maintenance
– Descale
– Soak
– Drying
32
100 °C 90–100°C
85 °C 75–100°C
100 °C 90–100°C
160 °C 30–225°C
– –
– –
– –
– –
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
The list of Automatic programmes available will appear in the display
User programmes
You can create and save cooking processes
33
Operation: Steam cooking
Basic 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.
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 (see
"Changing the temperature").
At the end of the cooking duration
– Steam reduction (with temperatures
over approx. 80°C) and Process
finished will appear in the display,
– the fan remains switched on,
– a buzzer or melody will sound (see
"Settings - Acoustic information").
You have the option of saving the
programme as a User programme (see
"User programmes") or increasing the
duration of the programme via .
Danger of burning!
You could burn yourself on the oven
interior walls, spilled food and
accessories.
Use oven gloves when removing hot
food from the oven.
Wait until Steam reduction goes out in
the display before opening the door
and removing the food.
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 process begins. The steam
generator, lighting and fan switch on.
Set further settings as necessary (see
"Further functions").
34
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. 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 Miele.
After each use, clean and dry the
whole appliance as described in
"Cleaning and care".
Leave the appliance door open until
the oven interior is completely dry.
Insufficient water
If water needs replenishing during the
programme, a buzzer will sound and a
reminder to refill the container will
appear in the display.
Remove the water container and fill it
with fresh tap water.
Push the water container into the
appliance until it connects.
Operation will continue.
Interrupting operation
Operation is interrupted as soon as the
door is opened. The heating will be
switched off and the cooking duration
remaining stored in memory.
Danger of burning!
Steam can escape when the door is
opened.
Step back and wait until the steam
has dissipated.
Danger of burning!
You could burn yourself on the oven
interior walls, spilled food and hot
steam.
Wear oven gloves when placing food
in the oven or removing it and when
adjusting oven shelves etc. in a hot
oven.
Operation will resume when the door is
closed.
The oven will heat up again and the
display will show the temperature of the
cooking compartment as it rises.
Once the set temperature has been
reached, the display will change to
show the cooking duration remaining as
it counts down.
The cooking process will be ended
early if the door is opened in the last
minute of cooking time (55seconds
standing time).
35
Operation: Steam cooking
Further functions
Setting further durations
You have placed the food in the oven,
selected a temperature and a duration.
Touch
Further options will appear in the
display which you can select or change
for your programme:
– Finish at
– Start at
You can set the programme to switch
off or on and off automatically by
setting Finish at or Start at.
– Finish at
You specify the time you want
cooking to stop.
– Start at
You specify the time you want
cooking to start.
Cooking results can be impaired if
there is a long delay between the
food being placed in the oven and
the start of cooking. Fresh food can
change its colour and even
deteriorate.
If the temperature in the oven
compartment is too high, e.g. just after
another programme, you will not be
able to use this function. Finish at and
Start at will not appear in the display if
this is the case. Leave the oven door
open until the appliance has cooled
down.
Switching on and off automatically
To switch a cooking programme on and
off automatically, you have a choice of
how to enter the time parameters:
– Duration and Finish at
– Duration and Start at
Example: It is 11:45. The food takes
5minutes to cook and should be ready
at 12:30.
Touch .
Scroll through the list until Duration is
highlighted.
Confirm with OK.
Set "00:05" and confirm with OK.
Scroll through the list until Finish at is
highlighted.
Confirm with OK.
Scroll through the list until Change is
highlighted.
Confirm with OK.
Set "12:30" and confirm with OK.
Start at is calculated automatically. The
cooking duration entered is added to
the heating-up time calculated by the
steam oven.
Start at 12:18 appears in the display.
The cooking process will start
automatically at this time.
36
Operation: Steam cooking
Sequence of an automatic cooking process
Up until the start time the function, the
selected temperature, Start at and the
start time will appear in the display.
After the start time you can see the
temperature increasing in the display
during the heating-up phase until the
set temperature is reached. Once this
temperature is reached a tone will
sound.
After the heating-up phase, you can
follow the time counting down in the
display. The last minute counts down in
seconds.
At the end of the cooking duration
the steam generator will switch off. A
buzzer or melody will sound (see
"Settings - Acoustic information").
Steam reduction (for temperatures over
approx. 80°C) and Process finished will
appear in the display.
You have the option of saving the
programme as a User programme (see
"User programmes") or increasing the
duration of the programme via .
Changing settings during a cooking process
Touch
The following will appear in the display:
– Temperature
– Duration
– Finish at
– Start at
If the temperature in the oven
compartment is too high Finish at and
Start at are not displayed.
Changing the temperature
Scroll through the list until
Temperature is highlighted.
Confirm with OK.
Change the temperature.
Confirm with OK.
The programme will restart with the new
temperature.
You can also permanently reset the
recommended temperature to suit
your personal cooking practices (See
"Settings - Recommended
temperatures").
37
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 Finish at is
highlighted.
Confirm with OK.
Scroll through the list until Change is
highlighted.
Confirm with OK.
Change the duration.
Confirm with OK.
Start at will be automatically
recalculated. The cooking process will
finish at the time set.
Changing the oven function
You can change the oven function
during operation.
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 oven 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 Finish at is
highlighted.
Confirm with OK.
Scroll through the list until Delete is
highlighted.
Confirm with OK.
The cooking finish time is deleted. The
programme will start using the duration
set.
38
Operation: Combi mode
Combi mode works by combining
dry heat and steam. You can combine
up to 10 cooking stages in a
combination mode programme. You
can set the temperature, moisture level
and duration for each cooking stage.
The cooking programme will be carried
out in the order in which the individual
stages are entered.
Basic 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 if pre-
heating is not required.
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.
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.
39
Operation: Combi 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
– Finish at
Start the cooking process
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 Process
finished appear in the display,
– the fan remains switched on,
– a buzzer or melody will sound (see
"Settings - Acoustic information").
You have the option of saving your
settings 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 .
– 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").
40
Operation: Combi 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. 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 Miele.
After each use, clean and dry the
whole appliance as described in
"Cleaning and care".
Leave the appliance door open until
the oven interior is completely dry.
Insufficient water
If water needs replenishing during the
programme, a buzzer will sound and a
reminder to refill the container will
appear in the display.
Remove the water container and fill it
with fresh tap water.
Push the water container into the
appliance until it connects.
Operation will continue.
Interrupting operation
Operation is interrupted as soon as the
door is opened. The heating will be
switched off and the cooking duration
remaining stored in memory.
Danger of burning!
Steam can escape when the door is
opened.
Step back and wait until the steam
has dissipated.
Danger of burning!
You could burn yourself on the oven
interior walls, spilled food and hot
steam.
Wear oven gloves when placing food
in the oven or removing it and when
adjusting oven shelves etc. in a hot
oven.
Operation will resume when the door is
closed.
The oven will heat up again and the
display will show the temperature of the
cooking compartment as it rises.
Once the set temperature has been
reached, the display will change to
show the cooking duration remaining as
it counts down.
The cooking process will be ended
early if the door is opened in the last
minute of cooking time (55seconds
standing time).
41
Operation: Combi mode
Further functions
Setting further durations
You have placed the food in the oven
and selected the settings for the
cooking process.
You can set the programme to switch
off or on and off automatically by
setting Finish at or Start at.
– Finish at
You specify the time you want
cooking to stop.
– Start at
You specify the time you want
cooking to start.
Cooking results can be impaired if
there is a long delay between the
food being placed in the oven and
the start of cooking. Fresh food can
change its colour and even
deteriorate.
Switching on and off automatically
To switch a cooking programme on and
off automatically, you have a choice of
how to enter the time parameters:
– Duration and Finish at
– Duration and Start at
Example: It is 11:45. The food takes
5minutes to cook and should be ready
at 12:30.
Set a duration of 5 minutes for the 1st
cooking stage ( see "Basic
operation").
When you have selected the settings for
the cooking process:
Scroll through the list until Finish at is
highlighted.
Confirm with OK.
Set "12:30" and confirm with OK.
Start at is calculated automatically.
If the temperature in the oven
compartment is too high, e.g. just after
another programme, you will not be
able to use this function. Finish at and
Start at will not appear in the display if
this is the case. Leave the oven door
open until the appliance has cooled
down.
42
Start at 12:25 appears in the display.
The cooking process will start
automatically at this time.
Operation: Combi mode
Sequence of an automatic cooking process
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 (time remaining). The last minute
counts down in seconds.
At the end of the cooking process the
steam generator and oven heating will
switch off. A buzzer or a melody will
sound (see "Settings - Acoustic
information").
Steam reduction (only with temperatures
of approx. 80-100°C and 100%
moisture) and Process finished will
appear in the display.
You have the option of saving the
programme as a User programme (see
"User programmes") or increasing the
duration of the programme via .
Changing settings during a cooking process
Touch .
The following will appear in the display:
– 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 "Basic 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.
43
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 this
can result in uneven browning.
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.
Basic operation
Remove the grease filter from the
back wall if necessary.
Switch the steam oven on using .
Select function appears in the display.
Place the food in the oven if pre-
heating is not required.
Select the function you want.
Set the temperature appears in the
display.
Change the recommended
temperature if necessary.
Confirm with OK.
44
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").
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.
Remove the food from 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 cooking compartment as it rises.
45
Operation: Functions without steam
Further functions
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
– Finish at
– Start at
This only appears if a Duration or a
Finish at time has been set.
Setting further durations
By entering Duration, Finish 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.
– Finish 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 its colour and even
deteriorate.
46
Operation: Functions without steam
Switching off automatically
To switch off a cooking process
automatically, you can set either
Duration or Finish at.
Example: It is 11:45. The food takes
30minutes 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 Finish 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 using automatic
switch on and switch off when
roasting.
To switch a cooking programme on and
off automatically, you have a choice of
how to enter the time parameters:
– Duration and Finish at
– Duration and Start at
– Finish at and Start at
Example: It is 11:30. The food takes
30minutes 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 Finish at is
highlighted.
Confirm with OK.
Set "12:30" and confirm with OK.
Start at is calculated automatically.
Start at 12:00 appears in the display.
The cooking process will start
automatically at this time.
47
Operation: Functions without steam
Sequence of an automatic cooking process
Up until the start time the function, the
selected temperature, Start at and the
start time will appear in the display.
After the start time you can see the
temperature increasing in the display
during the heating-up phase until the
set temperature is reached. Once this
temperature is reached a tone will
sound.
After the heating-up phase you can
follow the time counting down in the
display (time remaining). The last minute
counts down in seconds.
At the end of the cooking process the
oven heating will switch off. A buzzer or
melody will sound (see "Settings Acoustic information").
Process finished will appear in the
display.
You have the option of saving the
programme as a User programme (see
"User programmes") or increasing the
duration of the programme via .
Changing settings during a cooking process
Touch .
The following will appear in the display:
– Temperature
– Duration
– Finish at
– Start at
This only appears if a Duration or a
Finish 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 also permanently reset the
recommended temperature to suit
your personal cooking practices (See
"Settings - Recommended
temperatures").
48
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 Finish at is
highlighted.
Confirm with OK.
Scroll through the list until Delete is
highlighted.
Confirm with OK.
The cooking finish time is deleted. The
programme will start using the duration
set.
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 Finish at is
highlighted.
Confirm with OK.
Scroll through the list until Change is
highlighted.
Confirm with OK.
Change the duration.
Confirm with OK.
Start at will be automatically
recalculated. The cooking process will
finish at the time set.
49
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
viaAutomatic programmes.
– Vegetables
– Fish
– Meat
– Bread
– Bread rolls
– Rice
– Hen's eggs
– Fruit
– Shellfish
– Special
Using Automatic programmes
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.
50
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 each at the same
time.
– The oven interior needs to be at room
temperature before starting an
Automatic programme.
– When placing food in an already hot
oven compartment, be very careful
when opening the door. Hot steam
can escape. Step back from the
steam oven and wait until the steam
has dissipated. When putting cooking
containers or the condensate tray
into the oven or taking them out, take
care not to spill the contents. Avoid
contact with hot steam, and do not
touch the hot oven compartment
walls. Danger of burning and
scalding!
– If by the end of an Automatic
programme the food is not cooked
enough, select Continue cooking or
Continue baking.
– Automatic programmes can also be
saved as User programmes via .
– Please refer to recipes for information
on suitable baking containers.
– For some Automatic programmes the
start time can be delayed using Start
at or Finish at.
– To end an Automatic programme
early, you do not need to switch the
steam oven off completely. Simply
turn the function selector to •.
51
User programmes
You can create and save up to 20 of
your own programmes.
– You can combine up to 10 cooking
stages to describe the cooking
process of favourite or frequently
used recipes. You can enter
individual settings for each cooking
stage.
– You can enter the name of the
programme for your recipe.
When you next select the programme, it
will start automatically.
There are different ways of creating a
User programme:
– At the end of an Automatic
programme, save it as a User
programme.
– After running a programme with a set
duration, save it.
Then name the programme.
Creating a User programme
Select 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
programmes underneath them.
Scroll through the list until Edit
programmes is highlighted.
Confirm with OK.
Create programme will be highlighted.
Confirm with OK.
You can now specify the settings for
cooking stage1.
Follow the instructions in the display.
Select and confirm the cooking
function, temperature, moisture level
if required and duration.
52
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 Complete programme is
highlighted.
User programmes
Confirm with OK.
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.
A message will appear in the display
confirming that the programme has
been saved.
Confirm with OK.
You can start the saved programme
immediately, delay the start or change
the cooking stages.
The option Change cooking stages is
described in "Changing User
programmes".
The letter or number you have selected
will appear in the top line of the display.
Select further characters.
A maximum of 10characters can be
used.
You can delete the characters one at a
time with .
Once you have entered the
programme name, scroll through the
list until is highlighted.
Confirm with OK.
53
User programmes
Starting a User programme
Place the food in the oven.
Select User programmes .
The programme names will appear in
the display with Edit programmes
underneath.
Scroll through the list until the
programme you want is highlighted.
Confirm with OK.
You can start the saved programme
immediately, delay the start or change
the cooking stages.
– Start now
The programme will start. The oven
heating and/or the steam generator
will switch on immediately.
– Finish at
You specify the time you want
cooking to stop.
– Start at
You specify the time you want the
cooking programme to start.
– Change cooking stages
You can change the specified
settings for a cooking stage or add
more cooking stages to the
programme (see "Changing User
programmes").
Scroll through the list until the
function you want is highlighted.
Confirm with OK.
The programme will start according to
the specified start or finish time.
Changing User programmes
Changing cooking stages
Cooking stages in an Automatic
programme that you have renamed as
a User programme cannot be
changed.
Select User programmes.
The programme names will appear in
the display with Edit programmes
underneath.
Scroll through the list until Edit
programmes is highlighted.
Confirm with OK.
Scroll through the list until Change
programme is highlighted.
Confirm with OK.
Scroll through the list until the
programme you want is highlighted.
Confirm with OK.
Change cooking stages will be
highlighted.
Confirm with OK.
Cooking stage 1 is highlighted. You can
change the specified settings for one
cooking stage or add cooking stages to
the programme.
Scroll through the list until the
cooking stage you want or Add
cooking stage is highlighted in the
display.
Confirm with OK.
Change the programme as you wish
(see "Creating a User programme")
and confirm with OK.
54
User programmes
A summary of your settings will appear
in the display.
Check the settings and confirm with
OK.
The changes or added cooking steps in
your programme will be saved.
Change the name if necessary (see
"Creating a User programme").
Changing the name
Select User programmes.
The programme names will appear in
the display with Edit programmes
underneath.
Scroll through the list until Edit
programmes is highlighted.
Confirm with OK.
Scroll through the list until Change
programme is highlighted.
Confirm with OK.
Scroll through the list until the
programme you want is highlighted.
Confirm with OK.
Scroll through the list until Change
name is highlighted.
Confirm with OK.
Change the name (see "Creating a
User programme").
After entering a new programme
name, scroll through the list until is
highlighted.
Confirm with OK.
A message will appear in the display
confirming that the programme has
been saved.
Confirm with OK.
55
User programmes
Deleting User programmes
Select User programmes.
The programme names will appear in
the display with Edit programmes
underneath.
Scroll through the list until Edit
programmes is highlighted.
Confirm with OK.
Scroll through the list until Delete
programme is highlighted.
Confirm with OK.
Scroll through the list until the
programme you want is highlighted.
Confirm with OK.
Delete ? appears in the display.
Scroll through the list until Yes is
highlighted.
Confirm with OK.
The programme is deleted.
You can delete all User programmes at
once (see "Settings - Factory default User programmes").
56
Minute minder
The minute minder can be used to time
other activities in the kitchen,
e.g.boiling eggs.
The minute minder can also be used at
the same time as a cooking programme
for which the start and finish times have
been set, e.g. as a reminder to stir a
dish or add seasoning etc.
A maximum minute minder duration of
9hours, 59minutes and 59seconds
can be set.
Setting the minute minder
If you want to use the minute minder
and Time| Show| Off has been set, you
will need to switch the steam oven on
before you can set the minute minder.
The minute minder can then be seen
counting down in the display when the
steam oven is switched off.
Example: You want to boil some eggs
and set a minute minder duration of
6minutes and 20seconds.
Touch .
"00:00:00" (h:min:sec) will appear
highlighted in the display.
Use the rotary selector to enter
"00:06:20".
Confirm with OK.
At the end of the minute minder time
– will flash in the display,
– the time will count upwards,
– a buzzer or melody will sound (see
"Settings - Acoustic information").
Touch to switch off acoustic and
optical signals.
Changing the time set for the minute minder
Touch .
Minute minder appears in the display and Change is highlighted.
Confirm with OK.
Set the new minute minder time you
require.
Confirm with OK.
The altered minute minder duration will
start to count down immediately.
Cancelling the time set for the minute minder
Touch .
Minute minder appears in the display and
Change is highlighted.
Scroll through the list until Delete is
highlighted.
The duration counts down in the display
when the steam oven is switched off.
If a cooking programme is being run at
the same time, the minute minder
duration will appear at the bottom of the
display.
Confirm with OK.
The minute minder duration is now
cancelled.
57
General notes
This section contains general
information. You will find more detailed
information about particular foods and
how to cook them in the other sections.
The advantages of cooking with steam
Almost all vitamins and minerals are
retained as the food is not immersed in
water.
Cooking with steam also retains the
true taste of the food better than
conventional cooking. We therefore
recommend seasoning the food after it
has been cooked. Food also retains its
fresh, original colour.
Suitable containers
Cooking containers
This steam oven is supplied with
stainless steel cooking containers.
Other containers, in a variety of sizes,
both perforated and solid, are available
as optional extras (see "Optional
accessories"). This enables you to
choose the most suitable container for
the food you are preparing.
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 very suitable for
steam cooking. They do not conduct
heat well and as a result cooking
durations will be considerably longer
than those given in the charts.
– Place the cooking containers on the
rack 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.
58
General notes
Shelf level
You can select any shelf level. You can
also cook on several levels at the same
time. This will not alter the cooking
duration.
When cooking with more than one deep
cooking container at the same time,
offset them to allow steam to circulate
properly. If possible, leave a shelf level
between the containers.
Always insert cooking containers, the
rack and the tray between the rails of
the shelf 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
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 (Combi
mode), 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. 1kg of potatoes will
take the same time to cook as 500g.
The durations given in the charts are
guidelines only. We recommend
selecting the shorter cooking duration
quoted to start with. If food is not
cooked sufficiently after the shorter
time, it can be put back in the oven
compartment and cooked some more.
59
General notes
Cooking with liquid
When cooking with liquid, only fill the
cooking container ²/₃ full to prevent the
liquid spilling when the cooking
container is removed from the oven.
Your own recipes - steam cooking
Food and recipes which are prepared in
a pot or a pan can also be cooked in
the steam oven. The cooking times in
the steam oven will be the same. Please
note that food will not be brown or crisp
when cooking with steam.
60
Steam cooking
Vegetables
Fresh
Prepare fresh vegetables in the usual
way, i.e. wash, clean and cut them up.
Frozen
Frozen vegetables do not need to be
defrosted beforehand unless the
vegetables have been frozen together in
a block.
To cook frozen vegetables, programme
the same time as for fresh ones.
Break up the larger, frozen together
pieces. Please refer to the cooking
times on the packaging.
Cooking containers
Food such as peas or asparagus
spears, which have little or no space
between them, will take longer to cook
because the steam has less space to
work in. For an even result, it is best to
use a shallow container for these types
of food, and only fill it about 3 - 5 cm
deep. When cooking large quantities,
divide the food between 2 or 3 shallow
containers rather than using one deep
one.
Different types of vegetables which take
the same length of time to cook can be
cooked together in one cooking
container.
Shelf level
When cooking vegetables with a
distinctive colour (e.g. beetroot) in a
perforated container at the same time
as cooking other foods in other
containers, place the solid tray directly
underneath the perforated container to
catch any drips and therefore avoid any
colour transfer.
Duration
As with conventional methods, the
cooking duration when cooking
vegetables with steam will depend on
the size and how well done you want
them. Example:
firm potatoes, cut into quarters
= approx. 15minutes
firm potatoes, cut in half
= approx. 20minutes
Settings
Automatic programmes | Vegetables
| ... | Steam cooking
or
Further programmes | Cook vegetables
or
Steam cooking
Temperature: 100°C
Duration: see chart
Use solid containers for vegetables
which are cooked in liquid, e.g.
cabbage.
61
Steam cooking
The durations given in the charts for fresh vegetables are guidelines only. We
recommend selecting the shorter cooking duration quoted to start with. If
vegetables are not cooked sufficiently after the shorter time, they can be put back
in the oven compartment and cooked some more.
Vegetables [min.]
Artichokes 32–38
Cauliflower, whole 27–28
Cauliflower, florets 8
Green beans 6–8
Broccoli, florets 2–4
Chantenay carrots, whole 7–8
Chantenay carrots, halved 5–6
Chantenay carrots, chopped 4
Chicory, halved 4–5
Chinese cabbage, chopped 3
Peas 2
Fennel, halved 10–12
Fennel, cut into strips 4–5
Curly kale, chopped 23–26
Firm potatoes, peeled
whole
halved
quartered
Fairly firm potatoes, peeled
whole
halved
quartered
Soft potatoes, peeled
whole
halved
quartered
Kohlrabi, cut into batons 6–7
62
20–25
15–20
10–15
23–28
18–23
14–18
25–30
20–25
15–20
Steam cooking
Vegetables [min.]
Pumpkin, diced 4–8
Corn on the cob 10–15
Silverbeet, chopped 2–3
Capsicum, diced/cut into strips 2
New potatoes, firm 20–25
Mushrooms 2
Leek, chopped 2–4
Leek, stalks halved lengthways 4–6
Romanesco, whole 22–25
Romanesco, florets 5–7
Brussels sprouts 10–12
Beetroot, whole 50–60
Red cabbage, chopped 15–20
Black salsify, whole 9–10
Celeriac, cut into batons 6–7
Green asparagus 2–4
White asparagus, whole 5–10
Carrots, chopped 6
Spinach 1–2
Spring cabbage, chopped 10–11
Celery sticks, chopped 2–5
Turnips, chopped 6–7
White cabbage, chopped 12
Savoy cabbage, chopped 10–11
Zucchini, sliced 2–3
Sugar snap peas 2–3
Duration
63
Steam cooking
Meat
Fresh
Prepare the meat in the usual way.
Frozen
Meat should be thoroughly defrosted
before cooking in the steam oven (see
"Special applications - Defrosting").
Preparation
Meat which needs to be seared before
being cooked, e.g. stewing steak,
should be seared in a pan on the
cooktop.
Duration
The cooking duration depends on the
thickness and the texture of the meat,
and not on the weight. The thicker the
piece of meat, the longer the cooking
duration. A piece of meat weighing 500
g which is 10 cm thick will take longer
to cook than a piece of meat weighing
500 g which is 5 cm thick.
Useful tips
– Use a perforated container to retain
the flavours when cooking meat.
Place a solid container underneath to
catch the juices. You can use these to
make a gravy or freeze them for later
use.
– Boiling chicken, pork rind, meat, ribs
and meat bones can be used to make
stock. Place the meat together with
some mixed vegetables in a solid
cooking container and add cold
water. The longer the cooking
duration, the stronger the stock.
Settings
Automatic programmes | Meat | ... |
Steam cooking
or
Further programmes | Cook meat
or
Steam cooking
Temperature: 100°C
Duration: see chart
64
Steam cooking
The durations given in the chart are guidelines only. We recommend selecting the
shorter cooking duration quoted to start with. If meat is not cooked sufficiently
after the shorter time, it can be put back in the oven compartment and cooked
some more.
Meat [min.]
Beef shin, covered with water 110–120
Pork knuckle 135–140
Chicken breast fillet 8–10
Knuckle 105–115
Beef soup bones, covered with water 110–120
Veal for stewing 3–4
Gammon steaks 6–8
Lamb ragout 12–16
Poularde 60–70
Turkey roulade 12–15
Turkey escalope 4–6
Rib of beef, covered with water 130–140
Beef stew 105–115
Boiling chicken, covered with water 80–90
Silverside 110–120
Duration
65
Steam cooking
Sausages
Settings
Steam cooking
Temperature: 90°C
Duration: see chart
Sausages [min.]
Frankfurters 6–8
Sausages 6–8
White sausages 6–8
Duration
Fish
Fresh
Prepare fresh fish in the usual way, i.e.
clean, gut and fillet.
Frozen
Fish does not need to be fully defrosted
before cooking. Defrost so that the
surface is sufficiently thawed to take
herbs and seasoning. Depending on the
thickness of the fish, 2–5 minutes
should be enough.
Preparation
Add some lemon or lime juice to fish
before cooking. The citric acid helps the
flesh stay firm.
It is not necessary to season fish when
cooking with steam as this method
retains the minerals which give the fish
its unique flavour.
Cooking containers
If using a perforated container, grease it
first or line it with baking paper.
66
Shelf level
When cooking fish in a perforated
container at the same time as cooking
other types of food in other containers,
place the container with the fish directly
above the tray to catch any liquid and
so avoid any transfer of tastes to other
food.
Steam cooking
Temperature
85 °C – 90 °C
For gently cooking delicate types of
fish, such as flounder.
100 °C
For cooking firmer types of fish, e.g.
salmon.
Also for cooking fish in sauce or stock.
Duration
The cooking duration depends on the
thickness and the texture of the fish,
and not on the weight. The thicker the
fish, the longer the cooking duration. A
3cm thick piece of fish weighing 500g
will take longer to cook than a 2 cm
thick piece of fish weighing 500g.
The longer fish cooks, the firmer its
flesh will become. Use the cooking
durations given in the chart. If you find
that the fish is not cooked sufficiently,
only cook it for a few minutes more.
When cooking fish in sauce or stock,
we recommend that you increase the
cooking duration quoted by a few
minutes.
– You can use any fish scraps, e.g. fish
heads, bones, tails etc. to make a
fish stock. Place the fish scraps
together with some mixed vegetables
in a solid cooking container and add
cold water. Cook at 100 °C for 60 to
90 minutes. The longer the cooking
duration, the stronger the stock.
– Blue fish is fish which is cooked in
water and vinegar. It is important not
to damage the skin of the fish. This
method is suitable for cooking carp,
trout, tench, eel and salmon.
Settings
Automatic programmes | Fish | ... |
Steam cooking
or
Further programmes | Cook fish
or
Steam cooking
Temperature: see chart
Duration: see chart
Useful tips
– Adding herbs and spices, such as
dill, will help bring out the full flavour
of the fish.
– Cook large fish in the swimming
position. To help maintain the
structure of the fish, place a small
cup or similar upside down in the
cooking container, and arrange the
fish bellyside down over the cup.
67
Steam cooking
The durations given in the chart are guidelines for fresh fish. We recommend
selecting the shorter cooking duration quoted to start with. If the fish is not cooked
sufficiently after the shorter time, it can be put back in the steam oven and cooked
for longer.
Fish [°C] [min.]
Eel 100 5–7
Perch fillet 100 3–5
Bream/Snapper fillet 85 3–5
Trout, 250 g 90 8–12
Halibut/Trumpeter fillet 85 4–6
Blue eye trevalla/Ling fillet 100 6
Carp, 1.5 kg 100 18–25
Salmon fillet 100 4–8
Salmon steak 100 8–10
Ocean trout/Rainbow trout 90 8–10
Basa fillet 85 3
Rosefish fillet 100 6–8
Jackass morwong fillet/Terakihi fillet 100 4–6
Flounder fillet 85 4–5
Stargazer/Monkfish fillet 85 6–8
Sole fillet 85 3
Turbot fillet 85 5–8
Tuna fillet 85 4–8
Pikeperch fillet 85 4
Temperature / Duration
68
Steam cooking
Shellfish
Preparation
Defrost frozen shellfish before cooking with steam.
Peel, remove and discard the intestines, and then wash the shellfish.
Cooking containers
If using a perforated container, grease it first or line it with baking paper.
Duration
The longer shellfish are cooked, the tougher they become. Use the cooking
durations given in the chart.
When cooking shellfish in sauce or stock, we recommend that you increase the
cooking duration quoted by a few minutes.
Settings
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
Crayfish 95 10–15
Large shrimps 90 3
Temperature / Duration
69
Steam cooking
Mussels
Fresh
Warning - danger of food poisoning!
Only cook mussels which are closed. Do not eat mussels which have not
opened after being cooked.
Steep fresh mussels in water for a few hours before cooking to rinse out any sand.
Then scrub the mussels thoroughly to clean them.
Frozen
Defrost frozen mussels before cooking.
Duration
The longer mussels are cooked, the harder they become. Use the cooking
durations given in the chart.
Settings
Steam cooking
Temperature: see chart
Duration: see chart
[°C] [min.]
Goose barnacles 100 2
Cockles 100 2
Blue mussels 90 12
Scallops 90 3
Razor clams 100 2–4
Vongole 90 2–4
Temperature / Duration
70
Steam cooking
Rice
Rice swells when cooked and needs to be cooked in liquid. The proportion of rice
to liquid will vary depending on the type of rice.
The rice absorbs all the liquid. Therefore none of the nutrients are lost.
Settings
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
Arborio rice
Milk 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
71
Steam cooking
Pasta / Noodles
Dry pasta and noodles
Dry pasta and noodles swell when they are cooked and need to be cooked in
liquid. The liquid must cover the pasta or noodles. Using hot liquid gives better
results.
Increase the cooking time stated by the manufacturer by approx. 1/3.
Fresh pasta and noodles
Fresh pasta and noodles, such as you can buy from the supermarket chilled
counter, do not need to absorb water. Cook fresh pasta and noodles in a greased,
perforated container.
Separate any pieces of pasta or noodles which have stuck together and spread
them out in the cooking container.
Settings
Steam cooking
Temperature: 100°C
Duration: see chart
Fresh pasta / noodles [min.]
Gnocchi 2
Knöpfli 1
Ravioli 2
Spätzle 1
Tortellini 2
Dry pasta / noodles,
covered with water
Flat noodles / Fettuccine 14
Vermicelli 8
Duration
72
Steam cooking
European dumplings
Ready-made dumplings in wrappers need to be covered completely with water.
Otherwise they will not absorb enough water and will fall apart, even if steeped in
water prior to cooking.
Cook fresh dumplings in a greased, perforated container.
Settings
Steam cooking
Temperature: 100°C
Duration: see chart
[min.]
Steamed dumplings 30
Yeast dumplings 20
Boil-in-the-bag potato dumplings 20
Boil-in-the-bag bread dumplings 18–20
Duration
73
Steam cooking
Grains
Grain swells when cooked and needs to be cooked in liquid. The proportion of
grain to liquid will vary depending on the type of grain.
Grain can be cooked whole or cracked.
Settings
Steam cooking
Temperature: 100°C
Duration: see chart
Ratio
Grain : Liquid
Amaranth 1:1.5 15–17
Bulgur 1:1.5 9
Green spelt, whole 1:1 18–20
Green spelt, cracked 1:1 7
Oats, whole 1:1 18
Oats, cracked 1:1 7
Millet 1:1.5 10
Polenta 1:3 10
Quinoa 1:1.5 15
Rye, whole 1:1 35
Rye, cracked 1:1 10
Wheat, whole 1:1 30
Wheat, cracked 1:1 8
Duration
[min.]
74
Steam cooking
Dried pulses
Soak pulses for at least 10 hours in cold water before cooking. Soaking makes the
pulses more digestible and shortens the cooking duration required. Soaked pulses
must be covered with liquid during cooking.
Lentils do not need to be soaked before cooking.
With unsoaked pulses a certain ratio of pulses to liquid is required.
Settings
Steam cooking
Temperature: 100°C
Duration: see chart
Soaked
[min.]
Beans
Kidney beans 55–65
Azuki beans 20–25
Black beans 55–60
Borlotti beans 55–65
Haricot beans 34–36
Peas
Yellow split peas 40–50
Green peas, shelled 27
Duration
75
Steam cooking
Unsoaked
Ratio
Pulses : Liquid
Beans
Kidney beans 1:3 130–140
Azuki beans 1:3 95–105
Black beans 1:3 100–120
Borlotti beans 1:3 115–135
Haricot beans 1:3 80–90
Lentils
Brown lentils 1:2 13–14
Red lentils 1:2 7
Peas
Yellow split peas 1:3 110–130
Green peas, shelled 1:3 60–70
Duration
[min.]
76
Steam cooking
Hen's eggs
Use a perforated container to prepare boiled eggs in the steam oven.
The eggs do not need to be pierced before cooking as they are gradually warmed
during the heating-up phase and so do not burst when they are cooked with
steam.
When using a solid container for preparing egg dishes, remember to grease it first.
Settings
Automatic programmes | Hen's eggs | ... | Steam cooking
or
Steam cooking
Temperature: 100°C
Duration: see chart
[min.]
Small (S)
soft
medium
hard
3
5
9
Medium (M)
soft
medium
hard
Large (L)
soft
medium
hard
Extra large (XL)
soft
medium
hard
Duration
4
6
10
5
6–7
12
6
8
13
77
Steam cooking
Fruit
Cook fruit in a solid container so that none of the juice is lost. If you wish to cook
fruit in a perforated container, place a solid container directly underneath it to
collect the juice.
Useful tip: You can use the collected juice to prepare a glaze for a fruit flan.
Settings
Automatic programmes | Fruit | ... | Steam cooking
or
Steam cooking
Temperature: 100°C
Duration: see chart
[min.]
Apples, cut into pieces 1–3
Pears, cut into pieces 1–3
Cherries 2–4
Mirabelle plums 1–2
Nectarines/Peaches, cut into pieces 1–2
Plums 1–3
Quinces, diced 6–8
Rhubarb, cut into pieces 1–2
Gooseberries 2–3
Duration
78
Steam cooking
Menu cooking
Before cooking meals with the Menu
cooking function, switch off steam
reduction (see "Settings - Steam
reduction").
Menu cooking involves cooking various
foods with different cooking times in
order to serve them all together in one
meal, e.g. Perch with rice and broccoli.
Foods are placed in the steam oven at
different times so that they are all ready
at the same time.
Shelf level
When cooking fish or food with a
distinctive colour (e.g. beetroot) in a
perforated container, place the
perforated container directly above a
solid container to avoid any transfer of
flavour or colour to other food and to
prevent liquid dripping onto food below
it.
Temperature
Whole meals should be cooked at a
temperature of 100°C as this is the
temperature required to cook the
majority of foods.
Do not cook a whole meal at the lowest
temperature when different
temperatures are required for different
types of food, e.g. 85°C for seabream
and 100°C for potatoes.
Duration
If you increase the recommended
temperature, shorten the cooking
duration by approx. ¹/₃.
Example:
Rice 20 minutes
Rosefish fillet 6 minutes
Broccoli 4 minutes
20minutes minus 6
minutes=14minutes (1st duration: rice)
6minutes minus 4minutes=2minutes
(2nd duration: rosefish fillet)
Remaining time=4minutes
(3rdduration: broccoli
Cooking
durations
Settings 14 min. 2 min. 4 min.
20min. - rice
6 min. - rosefish
fillet
4 min. -
broccoli
If the recommended cooking
temperature for the food is 85°C for
example, try cooking it at 100°C and
testing the result. Some delicate types
of fish with a soft structure, e.g.
flounder will become very firm when
cooked at 100°C.
79
Steam cooking
Procedure
Place the rice in the oven
compartment first.
Set the first cooking duration: 14
minutes.
After 14 minutes, place the fish in the
steam oven.
Set the second cooking duration: 2
minutes.
After 2 minutes, place the broccoli in
the steam oven.
Set the third cooking duration: 4
minutes.
80
Sous-vide (vacuum) cooking
With this gentle cooking method, food
is cooked slowly and at a low, constant
temperature in vacuum packaging.
With vacuum cooking, no moisture
evaporates during cooking and all
nutrients and flavours are retained.
The cooking result has an intensive
taste and food is cooked evenly.
Use only fresh food which is in a
good condition.
Ensure hygienic conditions and that
food has not been out of the
refrigerator too long, e.g. during
transportation.
Use only heat-stable, boilingresistant vacuum bags.
Do not cook food in the sales
packaging, such as vacuum-packed
frozen food as it is possible that the
packaging used is not suitable for
vacuum cooking.
Do not use the vacuum bag more
than once.
Vacuum-seal the food in a chamber
system vacuum sealer only.
81
Sous-vide (vacuum) cooking
Important
For an optimum cooking result:
– Use fewer herbs and spices than for
conventional cooking as the influence
on the taste of the food is more
intensive.
You can also prepare the food
unseasoned and add seasoning after
cooking.
– The cooking duration is reduced
when salt, sugar, and liquids are
added.
– The food becomes firmer if acidic
foods, such as lemon or vinegar are
added.
– Do not use alcohol or garlic as this
can cause an unpleasant taste.
– Only use vacuum bags that match
the size of the food. If the vacuum
bag is too big, too much air may
remain inside.
– If you want to cook several pieces of
food in one vacuum bag, put them
side by side in the bag.
– Cooking at a lower temperature and
for a longer duration can result in
increased residual water in the
cooking compartment. This does not
affect the cooking result.
– The information on temperature and
duration from sous-vide recipes
cannot always be adopted 1:1.
Adjust these settings according to
the desired level of doneness.
– If you want to cook food in several
vacuum bags at once, put the bags
side by side on the shelf.
– The cooking durations depend on the
thickness of the food.
– With higher temperatures and/or
longer cooking durations, a lack of
water may occur. Check the display
from time to time.
– Keep the door closed during the
cooking process. Opening the door
extends the cooking process and can
change the cooking result.
82
Sous-vide (vacuum) cooking
Useful tips
– To reduce preparation times, you can
vacuum food 1–2days before
cooking. Store the vacuumed food in
the refrigerator at a maximum of 3°C.
To maintain quality and taste, the
food must be cooked after 2 days at
the latest.
– Freeze liquids such as marinades
before vacuum-sealing to prevent
them from escaping from the vacuum
bag.
– Fold the edges of the vacuum bag
outwards for filling in order to obtain
clean, perfect weld seams.
– If you do not want to eat the food
directly after cooking, put it in iced
water to cool down completely. Then
store it at a maximum of 3°C.
In this way, you can maintain quality
and taste while extending the life of
the food.
Exception: Consume poultry
immediately after cooking.
– After cooking, cut the vacuum bag on
all sides for easier access to the
food.
– Briefly fry meat and firm types of fish
(such as salmon) before serving for a
roasted aroma.
Procedure
Rinse the food with cold water and
dry it.
Place the food in a vacuum bag and
add spices or liquid if desired.
Vacuum-seal the food in a chamber
system vacuum sealer.
For optimum cooking results, insert
the rack on shelf level2.
Place the vacuum-sealed food on the
rack (next to each other if there are
several bags).
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.
Confirm with OK.
Select further settings if required (see
"Operation: Steam cooking Advanced operation").
– Use the brine or marinade of
vegetables, fish, or meat to make a
sauce.
– Serve the food on pre-warmed
plates.
83
Sous-vide (vacuum) cooking
Possible causes for poor results
The vacuum bag has opened:
– The weld seam was not clean or
stable enough and came undone.
– The bag was damaged by a sharp
bone.
The food has an unpleasant or strange
taste:
– Incorrect storage of the food; the
food was kept out of the refrigerator
for too long.
– The food was contaminated with
bacteria before it was vacuum
sealed.
– Too much of ingredients such as
spices were added.
– The bag or weld seam were not in
perfect order.
– The vacuum was insufficient.
– The food was not eaten or chilled
immediately after cooking.
84
Sous-vide (vacuum) cooking
Food Added in advance [°C] [min.]
Sugar Salt
Fish
Blue eye trevalla/Ling fillet, 2.5
cm thick
Salmon fillet, 3 cm thick x 52 30
Stargazer/Monkfish fillet x 62 18
Pikeperch fillet, 2cm thick x 55 30
Vegetables
Cauliflower florets, medium to
large
Hokkaido pumpkin, sliced x 85 15
Kohlrabi, sliced x 85 30
White asparagus, whole x x 85 22–27
Sweet potato, sliced x 85 18
Fruit
Pineapple, sliced x 85 75
Apples, sliced x 80 20
Baby bananas, whole 62 10
Peaches, halved x 62 25–30
Rhubarb, cut into pieces 75 13
Plums, halved x 70 10–12
Other
Beans, white, soaked at a 1:2
ratio
(beans to liquid)
Prawns, peeled and deveined x 56 19–21
Hen's egg, whole 65–66 60
Scallops, removed from shell 52 25
Shallot, whole x x 85 45–60
x 54 35
x 85 40
x 90 240
Temperature / Duration
85
Sous-vide (vacuum) cooking
Food Added in
advance
Sugar Salt Medium* Well-
Meat
Duck breast, whole x 66 72 35
Saddle of lamb (on the
bone)
Beef fillet steak, 4cm thick 56 61 120
Beef rump steak, 2.5cm
thick
Pork fillet, whole x 63 67 60
Temperature / Duration
* Degree of doneness
The "Well-done" degree of doneness has a higher core temperature than "Medium," but is
not cooked through in the classical sense.
[°C] [min.]
done*
58 62 50
56 – 120
86
Reheating
Reheat brassica vegetables, e.g.
kohlrabi and cauliflower, only in
combination with a sauce. If reheated
without a sauce, these vegetables can
have an unpleasant aftertaste and may
develop a grey-brown colour.
Foods with a short cooking time and
those which have a different degree of
doneness when reheated, e.g. fish, are
not suited to being reheated.
Preparation
Immediately after cooking, place the
food in ice cold water and leave for
approximately one hour. The rapid
cooling inhibits continued cooking of
the food. This means the ideal degree
of doneness of the food remains as it is.
Store the food afterwards in the
refrigerator at max. 3°C.
Sous-vide (vacuum) cooking
Please note that the quality of food
deteriorates the longer it is stored.
We recommend storing food in the
refrigerator for no longer than five
days before reheating it.
Settings
Further programmes|Sous-vide
Temperature: see chart
Duration: see chart
87
Sous-vide (vacuum) cooking
Chart for reheating food cooked using the sous-vide function
Food [°C]
medium
1
well-
done
1
2 [min.]
Meat
Saddle of lamb (on the bone) 58 62 30
Beef fillet steak, 4cm thick 56 61 30
Beef rump steak, 2.5cm thick 56 – 30
Pork fillet, whole 63 67 30
Vegetables
Cauliflower florets, medium to large
Kohlrabi, sliced
3
3
85 15
85 10
Fruit
Pineapple, sliced 85 10
Other
Beans, white, soaked at a 1:2 ratio
90 10
(beans to liquid)
Shallots, whole 85 10
Temperature / Duration
1
Degree of doneness
The "Well-done" degree of doneness has a higher core temperature than "Medium," but is
not cooked through in the classical sense.
2
Durations apply for food with an initial temperature of approx. 5°C.
3
Reheat only in sauce.
88
Special applications
Reheat
Use the Sous-vide function to reheat
food already cooked using this
function (see "Sous-vide Reheating").
The steam oven is very effective at
reheating food gently, without drying it
out or cooking it further. The food
reheats evenly and does not need to be
stirred during the reheating process.
You can reheat individual dishes or
plated meals which have been prepared
previously (e.g. meat, vegetables and
potatoes).
Suitable containers
Small quantities can be reheated on a
plate, larger quantities should be placed
in a cooking container.
Duration
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.
Useful 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
capsicum or roulades, should be cut
in half.
– Please note that breaded items, such
as schnitzel, will not retain their
crispness when they are reheated.
– Reheat sauces separately.
Exceptions: Food that is prepared in
sauces, e.g. goulash.
Settings
Reheat
or
Combi mode
Temperature: see chart
Moisture: see chart
Duration: see chart
Moisture content
The more moist the food, the less
moisture that needs to be added.
89
Special applications
Food [°C] [%] [min.]
Vegetables
Carrots
Cauliflower
Kohlrabi
Beans
Side dishes
Pasta
Rice
Potatoes, halved lengthways
Dumplings
Mashed potato
Meat and poultry
Sliced meat, 1 ¹/₂cm thick
Roulades, sliced
Goulash
Lamb stew
Chicken schnitzel
Turkey schnitzel, 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, Napoli sauce
Roast pork, potatoes and vegetables
Stuffed capsicum (halved), rice
Chicken fricassee, rice
Vegetable soup
Creamy soup
Clear soup
Stew
Temperature / Moisture / Duration
90
120 70 10–12
Special applications
Defrost
It is much quicker to defrost items in the
steam oven than at room temperature.
Temperature
60°C is the best temperature for
defrosting.
Exceptions: 50°C for minced meat and
game.
Before and after defrosting
Remove all packaging before
defrosting.
Exceptions: Leave bread, biscuits and
cakes in their packaging as otherwise
they will absorb moisture and become
soft.
Allow defrosted food to stand at room
temperature after removing it from the
oven. The standing time is necessary to
allow the even distribution of heat.
Cooking containers
Danger of salmonella poisoning.
Do not use the liquid from defrosted
meat or poultry. Pour it away and
wash the container, the sink and your
hands.
Useful tips
– Fish does not need to be fully
defrosted before cooking. Defrost so
that the surface is sufficiently thawed
to take herbs and seasoning.
Depending on the thickness of the
fish, 2–5 minutes should be enough.
– When defrosting food which has
frozen together, e.g. berries, chops,
fish fillets etc. separate it about halfway through the defrosting time.
– Do not refreeze food once it has
thawed.
– Defrost frozen ready meals according
to the instructions on the packaging.
Settings
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.
Foods which don't drip can be
defrosted in a solid cooking container.
91
Special applications
Food to be defrosted Quantity [°C] [min.] [min.]
Dairy products
Sliced cheese 125 g 60 15 10
Quark 250 g 60 20–25 10–15
Cream 250 g 60 20–25 10–15
Soft cheese 100 g 60 15 10–15
Fruit
Apple sauce 250 g 60 20–25 10–15
Apple pieces 250 g 60 20–25 10–15
Apricots 500 g 60 25–28 15–20
Strawberries 300 g 60 8–10 10–12
Raspberries / Blackcurrants 300 g 60 8 10–12
Cherries 150 g 60 15 10–15
Peaches 500 g 60 25–28 15–20
Plums 250 g 60 20–25 10–15
Gooseberries 250 g 60 20–22 10–15
Vegetables
Frozen in a block 300 g 60 20–25 10–15
Fish
Fish fillets 400 g 60 15 10–15
Trout 500 g 60 15–18 10–15
Lobster 300 g 60 25–30 10–15
Small shrimps 300 g 60 4–6 5
Ready meals,
Meat, vegetables, sides /
Casserole / Soup
Meat
Roast meat slices 125–150g each 60 8–10 15–20
Mince 250 g 50 15–20 10–15
Mince 500 g 50 20–30 10–15
Stew 500 g 60 30–40 10–15
92
480 g 60 20–25 10–15
Special applications
Food to be defrosted Quantity [°C] [min.] [min.]
Stew 1000 g 60 50–60 10–15
Liver 250 g 60 20–25 10–15
Saddle of hare 500 g 50 30–40 10–15
Saddle of venison 1000 g 50 40–50 10–15
Schnitzel / Chops / Sausages 800 g 60 25–35 15–20
Poultry
Chicken 1000 g 60 40 15–20
Chicken thighs 150 g 60 20–25 10–15
Chicken schnitzel 500 g 60 25–30 10–15
Turkey drumsticks 500 g 60 40–45 10–15
Cookies/Muffins
Puff pastries /Yeast buns – 60 10–12 10–15
Creamed mixture cakes /
biscuits
Bread / Rolls
Bread rolls – 60 30 2
Rye bread, sliced 250 g 60 40 15
Whole grain bread, sliced 250 g 60 65 15
White bread, sliced 150 g 60 30 20
400 g 60 15 10–15
Temperature / Duration / Standing time
93
Special applications
Bottling
Only use unblemished, fresh produce
which is in good condition.
Glass jars
Use clean glass jars and accessories
and check them for any defects. Glass
jars with twist off lids or glass lids with a
rubber seal are suitable.
Make sure that all the glass jars are the
same size so that bottling is carried out
evenly.
After you have filled the jars with the
bottled produce, clean the glass rims
with a clean cloth and hot water and
then seal the jars.
Fruit
Sort fruit carefully, rinse it briefly but
thoroughly and allow it to drain. Take
great care when cleaning soft fruit as it
is very delicate and squashes easily.
Remove any peel, stalks, cores or
stones. Cut up large fruit. For example,
cut apples into slices.
If you are bottling fruit with stones (e.g.
plums, apricots) without removing the
stones, pierce the fruit several times
with a fork or wooden skewer as
otherwise it will burst.
Fill volume
Fill the glass jars with produce up to a
maximum of 3cm below the rim. Do
not pack it down as this will damage
the cell walls of the produce. Tap the jar
gently onto a cloth to help distribute the
contents evenly. Fill the jars with liquid.
The produce must be completely
covered.
Use a sugar solution for fruit and a salt
or vinegar solution for vegetables.
Meat and sausages
Briefly fry or cook the meat before
bottling. Use the juices with some
added water, or the broth in which the
meat was cooked, as the liquid content
of the jars. Make sure there is no grease
on the rim of the jars.
When bottling sausages, only fill the
jars to halfway as the meat will rise
during the bottling process.
Useful tips
– Make use of residual heat by leaving
the jars in the oven for 30minutes
after it has switched off.
– Then cover the jars with a cloth and
allow to cool for approx. 24hours.
Vegetables
Rinse, clean and cut up vegetables.
Green vegetables should be blanched
before bottling to help them retain their
colour (see "Special applications Blanching").
94
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
Food [°C] [min.*]
Berries
Red / Black currants 80 50
Gooseberries 80 55
Cranberries 80 55
Fruit with stones
Cherries 85 55
Mirabelle plums 85 55
Plums 85 55
Peaches 85 55
Greengage plums 85 55
Fruit with a core
Apples 90 50
Apple sauce 90 65
Quinces 90 65
Vegetables
Beans 100 120
Broad beans 100 120
Gherkins 90 55
Beetroot 100 60
95
Special applications
Food [°C] [min.*]
Meat
Pre-cooked 90 90
Roasted 90 90
Temperature / Duration
*
The times quoted are for 1.0 litre jars. If using 0.5 litre jars, reduce the duration by about 15
minutes. If using 0.25 litre jars, reduce the duration by about 20 minutes.
96
Special applications
Extracting juice
This appliance is ideal for extracting
juice from soft, firm and hard fruit.
It is best to use overripe fruit as the
riper the fruit, the greater the quantity of
juice produced. Very ripe fruit will also
produce a more intense flavour.
Preparation
Sort and rinse the fruit, and cut out any
blemishes.
Remove the stalks from grapes and
morello cherries as these are bitter. The
stalks do not need to be removed from
strawberries, raspberries etc.
Cut larger fruit into chunks approx.
2cm in size. The harder the fruit, the
smaller the pieces should be.
Useful tips
– Try experimenting with mild and tart
flavours. For example, mix apples
with elderberries.
Procedure
Put the prepared fruit (cleaned,
washed, chopped etc.) into a
perforated cooking container.
Place a solid container or the
condensate tray underneath to catch
the juice.
Settings
Steam cooking
Temperature: 100°C
Duration: 40–70 minutes
– Adding sugar will increase the
quantity of juice produced and
improve the flavour. Sprinkle the fruit
with sugar and leave to absorb for a
few hours before juicing. For 1kg of
sweet fruit add 50–100g of sugar,
and for 1kg of tart fruit add 100–
150g of sugar.
– If you wish to bottle the juice rather
than consume it straight away, pour it
whilst hot into hot, sterilised bottles
up to the rim, and then seal
immediately with sterilised rubber
tops.
97
Special applications
Drying food
Only use the Drying or Combi mode function to dry food so that moisture can be
dissipated.
Procedure
Cut the food into similar sized pieces.
Place the pieces on the rack covered with baking paper.
Useful 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)
98
Special applications
Making yoghurt
To prepare yoghurt, you will need milk
and live culture or yoghurt starter
powder, e.g. from a health food store.
Use natural yoghurt with live culture and
without additives. Do not use heattreated yoghurt.
The yoghurt must be fresh (short
storage time).
You can use either unchilled long-life
milk or fresh milk. Long-life milk can be
used without being further treated.
Fresh milk must be heated to 90 °C (not
boiled) and then allowed to cool down
to 35 °C. Using fresh milk will make the
yoghurt firmer than if long-life milk was
used.
The yoghurt and milk should have the
same percentage fat.
Do not move or shake the jars while the
yoghurt is fermenting.
After preparing the yoghurt, it must be
immediately placed in the refrigerator to
cool down.
Possible causes for poor results
Yoghurt is not set:
Incorrect storage of the yoghurt starter,
too much time out of the refrigerator,
packaging was damaged, milk was
insufficiently heated.
Liquid has not been removed:
Jars were moved, the yoghurt cooled
down too slowly.
Yoghurt is grainy:
The milk was heated too high, it was
not free of imperfections, the milk and
yoghurt starter were not stirred evenly.
Useful tip: If you are using yoghurt
starter powder, you can prepare the
yoghurt from a mixture of milk and
cream. For that, mix ³/₄ litre milk with ¹/₄
litre cream.
The firmness, fat content and cultures
used in the yoghurt starter all affect the
consistency of homemade yoghurt. Not
all yoghurts are equally suitable as
yoghurt starters.
99
Special applications
Procedure
Mix 100g yoghurt with 1litre of milk
or follow the instructions provided by
the manufacturer.
Pour the mixture into glass jars and
seal the jars.
Place the sealed jars in a perforated
cooking container. Ensure that they
do not touch one another.
Immediately after the yoghurt has
been made, place the jars in the
refrigerator, making sure not to shake
them unnecessarily.
Settings
Automatic programmes | Special |
Make yoghurt
or
Steam cooking
Temperature: 40°C
Duration: 5:00 hours
Proving yeast dough
Procedure
Prepare the dough according to the
recipe.
Place the bowl in a perforated
cooking container or on the rack.
Settings
Further programmes | Prove yeast
dough
Duration: as per recipe instructions
or
Steam cooking
Moisture: 100%
Temperature: 30°C
Duration: as per recipe instructions
100
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