Miele DGC66001XLOBSW, DGC65001XL User Manual

Operating and Installation Instructions
Combi Steam Oven

To prevent accidents and machine damage, read these instructions
before installation or use.

M.-Nr. 10 013 170en - US, CA

Contents

IMPORTANT SAFETY INSTRUCTIONS.................................6

Guide to the appliance ............................................12

Front view........................................................12

Included accessories ..............................................14

Functional description ............................................16

Control panel .....................................................16

Water container ...................................................18

Condensate container ..............................................18

Grease filter ......................................................18

Roast probe ......................................................19

Temperature / Core temperature ......................................19

Cooking duration ..................................................19

Moisture .........................................................19

Noise ...........................................................20

Preheating phase..................................................21

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

Keep warm.......................................................21

Interior lighting ....................................................22

Before using for the first time.......................................23

Basic settings ....................................................23

Initial cleaning ....................................................25

Setting the water hardness level ......................................25

Setting the correct boiling point for water ...............................26

Heating up the appliance ...........................................26

Modes / Programs / Menus .........................................27

Operating instructions ............................................30

Filling the water container ...........................................30

Selecting a program ...............................................30

Setting the temperature .............................................30

Setting cooking duration ............................................31

Setting the moisture level............................................31

End of cooking time ................................................31

Rinse ...........................................................31

After use.........................................................32

Operation .......................................................33

During operation ..................................................33

Interrupting operation ............................................33

2

Contents

Changing the settings............................................33

Save .........................................................34

Insufficient water................................................34

Steam Cooking / Defrosting..........................................35

Reheating........................................................35

Combi Steam .....................................................36

Convection Plus / Surround / Browning / Bake / Broil / Convection Broil /

Maxi Broil / Intensive / Humidity Plus...................................38

Favorites ........................................................39

Additional functions ..............................................41

Start time / Finish time ..............................................41

Timer ...........................................................42

System lock ......................................................43

Sensor lock ......................................................44

General notes when cooking with Steam .............................45

Steam Cooking ...................................................45

The advantages of cooking with steam ..............................45

Suitable cooking utensils ............................................45

Cooking pans ..................................................45

Using your own pans ............................................45

Shelf level .....................................................46

Temperature ...................................................46

Cooking time (duration) ..........................................47

Cooking with liquid .............................................47

Your own recipes ...............................................47

Steam Cooking...................................................48

Vegetables.......................................................48

Meat ............................................................52

Sausage.........................................................54

Fish ............................................................55

Shellfish .........................................................58

Mussels .........................................................59

Rice ............................................................60

Pasta ...........................................................61

Dumplings .......................................................62

Grain ...........................................................63

Legumes ........................................................64

3

Contents

Eggs............................................................66

Fruit ............................................................67

Menu Cooking - Manual.............................................68

Special Modes ...................................................70

Reheating........................................................70

Defrost ..........................................................72

Canning .........................................................76

Juicing ..........................................................78

Menu Cooking ....................................................79

Dehydrate .......................................................80

Pizza ...........................................................81

Making Yogurt ....................................................82

Proofing .........................................................84

Dissolving Gelatin .................................................84

Melting Chocolate .................................................85

Skinning Fruits and Vegetables .......................................86

Preserving Apples .................................................87

Blanching........................................................87

Sweating Onions ..................................................88

Rendering Fat ....................................................88

Sanitizing Cookware ...............................................89

Heating Damp Towels ..............................................90

Decrystallize honey ................................................90

Making Jam ......................................................91

Sabbath Program..................................................92

Roast probe .....................................................93

Roast ...........................................................96

Baking .........................................................103

Broiling ........................................................109

Using the MasterChef programs ...................................111

Overview of automatic programs.....................................112

Using MasterChef programs ........................................113

Settings........................................................114

4

Contents

Cleaning and Care ...............................................117

Appliance front ..................................................118

Accessories .....................................................119

Universal Tray, Wire Oven Rack, Shelf Runners.......................119

Cooking pans .................................................119

Roast probe ..................................................119

Grease filter ..................................................120

Drain filter ....................................................120

Water container and condensate container ..........................120

Oven interior ....................................................121

PerfectClean ....................................................122

Maintenance ....................................................124

Soak ........................................................124

Drying .......................................................124

Rinse ........................................................124

Descaling ....................................................125

Oven door ......................................................127

Frequently asked questions .......................................129

Optional accessories.............................................135

Cooking pans....................................................135

Other: ..........................................................138

Cleaning and care products ........................................140

IMPORTANT SAFETY INSTRUCTIONS...............................142

Installation reference.............................................143

Appliance and installation dimensions ..............................145

Wall cabinet installation ............................................145

Undercounter installation...........................................147

Installation in combination with an oven ...............................149

Installation in combination with ESW 6x14 .............................151

Installing the appliance ...........................................153

After sales service ...............................................154

Caring for our environment .......................................155

5

IMPORTANT SAFETY INSTRUCTIONS

Intended use

WARNING- When using your
appliance follow basic precautions,
including the following:

This Combi Steam Oven is intended

~

for use in households and similar
residential environments.

Read all instructions before
installation or use of the Combi
Steam Oven to prevent injury and
appliance damage.

Use the Combi Steam Oven only for
its intended purpose. This appliance
is intended for residential cooking
only.

This appliance conforms to all
uniform safety codes and
regulations.

Keep these operating instructions in
a safe place and pass them on to
any future user.

SAVE THESE INSTRUCTIONS

This Combi Steam Oven is not

~

intended for outdoor use.

Only use the Combi Steam Oven for

~

residential cooking, and the purposes
described in this manual.
Other uses are not permitted and can
be dangerous.

Persons who lack physical, sensory

~

or mental abilities, or experience with
the appliance should not use it without
supervision or instruction by a
responsible person.

6

IMPORTANT SAFETY INSTRUCTIONS

Children

Use the Child Safety Lock to prevent

~

children from turning on the Combi
Steam Oven.

Close supervision is necessary

~

when the Combi Steam Oven is used
near children. Do not allow children to
play with the Combi Steam Oven.

Do not allow children to open the

~

appliance door when in use. Keep
children away from the appliance until it
has cooled down. Danger of burns.

Packing materials (e.g. plastic wrap,

~

styrofoam) can be hazardous for
children. Danger of suffocation. Ensure
that any packing material is disposed of
safely and kept out of the reach of
children.

Risk of burns!

~

The skin of children is more sensitive to
high temperatures than that of adults.
The Combi Steam Oven heats up the
glass door, the control panel and the air
outlet openings in the oven interior. Do
not allow children to touch the Combi
Steam Oven during operation.

Risk of injury! The door can support

~

a maximum of 22 lb (10 kg). Children
could hurt themselves on the open
door.

Technical safety

Installation, repair and maintenance

~

work should only be performed by a
Miele authorized service technician to
avoid potential hazards. Installation,
repair and maintenance work should be
performed only by a Miele authorized
service technician.

Before installation make sure that

~

the voltage and frequency listed on the
data plate correspond to the household
electrical supply.
This data must match in order to avoid
damage to the appliance. If in doubt,
consult a qualified electrician.

Before installing the Combi Steam

~

Oven, check for externally visible
damage. Do not operate a damaged
appliance. A damaged appliance is
dangerous to your safety.

Be certain your appliance is

~

properly installed and grounded by a
qualified technician. To guarantee the
electrical safety of this appliance,
continuity must exist between the
appliance and an effective grounding
system. It is imperative that this basic
safety requirement be met. If there is
any doubt, have the electrical system of
the house checked by a qualified
electrician.

Children should not be left alone or

~

unattended in the area where the
appliance is in use. They should never
be allowed sit or stand on any part of
the oven.

Multiple power outlets or extension

~

cords are not safe (risk of fire). Do not
use them to connect the Combi Steam
Oven to the electrical power supply.

Do not use the appliance until it has

~

been properly installed into cabinetry.

7

IMPORTANT SAFETY INSTRUCTIONS

Do not operate any appliance with a

~

damaged cord or plug, or if the
appliance has been damaged in any
manner. Contact Miele’s Technical Ser
vice Department.

This Combi Steam Oven is not to be

~

used in mobile locations such as ships.

Never open the outer casing of the

~

appliance. Tampering with electrical
connections or components and
mechanical parts is dangerous and
could cause machine damage.

Defective components should be

~

replaced by Miele original spare parts
only. Only with these parts can the
manufacturer guarantee the safety of
the appliance.

The Combi Steam Oven must be

~

connected to the power supply by a
qualified electrician if the plug has
been removed from the power cord or if
there is no plug attached to the power
cord. A damaged power cord must be
replaced with a special cable. See
"Electrical connection".

User safety

Danger of burns!

~

The Combi Steam Oven becomes hot

­during use.

You can get burned by the heating
elements, oven interior, cooked food,
accessories and hot steam.
Protect your hands with oven mitts or
potholders when using the appliance.
Use only dry, heat resistant potholders.
Moist or damp potholders used on hot
surfaces can result in steam burns.

Do not heat unopened food

~

containers. Pressure can build up
causing an explosion that will damage
the cooking compartment. There is also
a danger of personal injury and
scalding.

Use care when opening the door -

~

let hot air or steam escape before
removing or replacing food.

Do not store items on the appliance

~

when not in use. Items could melt or
catch fire from residual heat or if the
appliance is turned on inadvertently.

Repairs should only be performed

~

by an authorized service technician.
Otherwise the warranty is void.

Do not repair or replace any part of

~

the appliance unless specifically
recommended in the manual. All other
servicing should be reffered to a
qualified technician.

Before installation or service,
disconnect the appliance from the
power supply by either removing the
fuse, "tripping" the circuit breaker or
unplugging the unit. Pull the plug not
the cord.

8

Flammable materials should not be

~

stored in an oven or near surface units.

You could hurt yourself on the open

~

door of the Combi Steam Oven or
stumble over it.
Do not leave the door open
unnecessarily.

Wear proper apparel - Loose-fitting

~

or hanging garments should never be
worn while using the appliance.

IMPORTANT SAFETY INSTRUCTIONS

Do not leave the appliance

~

unattended when cooking with oil or
grease. These items may ignite if
overheated. Danger of burns.

Do Not Use Water on Grease Fires –

~

Smother fire or flame or use dry
chemical or foam-type extinguisher.

Do not use the oven to heat the

~

room.

Keep the oven vent ducts open.

~

Excessive cooking times result in

~

the drying out and possibly
spontaneous combustion of the food.
Maintain the recommended cooking
times.

Some foods dry out quickly and can

~

ignite due to the high grill temperatures.
Never use broil modes for baking rolls
or bread and for drying flowers or
herbs. Use the "Convection Bake" or
"Surround" modes.

Leave the oven door closed when

~

food in the oven interior starts to smoke
so as to smother any flames. Cancel
the operation by turning the Combi
Steam Oven off and unplugging the
power cord. Open the door only after
the smoke has dissipated.

Be careful when using alcoholic

~

beverages like rum, whiskey, wine etc.
for baking or roasting. The alcohol
evaporates at high temperatures but
may in rare circumstances combust on
the hot heating elements.

Always place oven racks and pans

~

in desired location while the oven is
cool. If they must be removed while the
oven is hot, do not let the potholders
contact hot heating elements in the
oven.

When handling cooking pans take

~

care not to let the contents spill, and
that you do not come into contact with
either hot steam or the hot oven walls.
Danger of scalding and burns.

Pans must be heat resistant up to

~

212°F (100°C). Otherwise they may
melt at high temperatures in the oven.
Follow the cookware manufacturers
instructions.

Do not leave cooked foods in the

~

cooking compartment. Do not use items
in the steam oven which may rust. This
could lead to the corrosion of the
appliance.

Do not use silicone baking pans in

~

the Combi Steam/Convection Bake,
they are not steam-resistant.

Do not place pots, pans, baking

~

sheets or cooking pans directly on the
oven floor.

Never line the oven floor with

~

aluminum foil and do not use protective
foil coverings available in retail stores to
protect the oven from soiling. They
affect the cooking and baking
performance significantly and block the
steam inlet.

9

IMPORTANT SAFETY INSTRUCTIONS

The door can support a maximum of

~

22 lb (10 kg).
Do not stand or sit on the open door,
and do not place heavy items on it.
Make sure that nothing gets caught
between the oven door and the oven
interior. This could damage the Combi
Steam Oven.

Coarse food particles can clog the

~

drain and the pump. Make sure that the
drain filter is always in place.

Do not keep the roast probe in the

~

oven interior, it could become
damaged the next time the oven heats
up.

Make certain that the power cords of

~

small appliances do not come in
contact with or get caught in the oven
door.

Do not operate the appliance

~

without the lamp cover in place, steam
can come into contact with live parts
and cause a short circuit. Electric
components could be destroyed.

Do not touch heating elements or

~

interior surfaces of oven – Heating
elements may be hot even though they
are dark in color. Interior surfaces of an
oven become hot enough to cause
burns. During and after use, do not
touch, or let clothing or other flammable
materials contact heating elements or
interior surfaces of oven until they have
had sufficient time to cool. Other
surfaces of the appliance may become
hot enough to cause burns – among
these surfaces are oven vent openings
and surfaces near these openings,
oven doors, and windows of oven
doors.

If the appliance is installed behind a

~

cabinet door, it must be operated with
the cabinet door open.
Close the cabinet door only when the
unit is completely dry.

10

IMPORTANT SAFETY INSTRUCTIONS

Cleaning and Care

Do not use a steam cleaner to clean

~

the Combi Steam Oven.
The steam could reach the electrical
components and cause a short circuit.

Scratches on the glass of the door

~

panel can cause a breakage.
Do not use abrasive cleaners, hard
sponges or brushes or sharp metal
scrapers for cleaning the glass surface
of the door.

The side runners can be removed

~

for cleaning (see "Cleaning and Care").
Replace them correctly and do not use
the Combi Steam Oven without the side
runners racks installed.

Accessories

Use only the special Miele roast

~

probe. If the roast probe needs to be
replaced, it should be by an original
Miele roast probe. You can obtain it
from your Miele dealer or from Miele
Customer Service.

SAVE THESE INSTRUCTIONS
AND REVIEW THEM
PERIODICALLY

11

Guide to the appliance

Front view

12

a Control panel

b Vent

c Door gasket

d Moisture sensor

e Temperature sensor

f Side runners with 3 shelf levels

g Grease filter

h Drip channel

i Drain with drain filter

j Oven interior lighting

k Socket for roast probe

l Browning / Broiling element

Guide to the appliance

m Slide-in compartment for condensate container

n Condensate container

o Slide-in compartment for water container

p Water container

13

Guide to the appliance

Included accessories

All standard and additional accessories can be reordered if
necessary (see "Optional accessories").

DGGL 20

1 perforated cooking pan
17 11/16"x7½"x19/16" (WxDxH)
450 x 190 x 40 mm (WxDxH)

- It is inserted in the runners between the rails of a shelf level -

DGG 20

1 solid cooking pan
17 11/16"x7½"x19/16" (WxDxH)
450 x 190 x 40 mm (WxDxH)

- It is inserted in the runners between the rails of a shelf level -

Universal tray

1 Universal tray

- It is inserted in the runners between the rails of a shelf level -

Wire oven rack

14

1 Wire oven rack

- It is inserted in the runners between the rails of a shelf level -

Roast probe

Grease filter

Guide to the appliance

To roast to the exact temperature
Measures the temperature inside the meat (internal
temperature)

See the "Functional description - Grease filter" section of this
manual for more information.

15

Functional description

Control panel

Sensor buttons

Lightly touch the sensor buttons to operate the appliance An
audible tone will sound each time a button is touched. Use
the Settings menu to change the volume of the tone or to
switch the tone off (see "Settings").

On / Off For turning the appliance on and off

C For "browsing" the menu.

Function

For selecting menu options or values in the
adjacent display.
(The buttons are illuminated when a selection
can be made.)

16

Back To return to the previous level.

Clear the last entry.

Light Lighting

Timer Turns the timer on and off.

Timer / alarm selection.

0, 1, .. Numeric keypad

For entering the time of day
(The buttons are illuminated when an entry is
possible or required)

Lift Panel To open and close the control panel

Display

Functional description

In addition to the text, the following symbols appear in the
display:

Symbol Meaning

- Appears with a menu item or a prompt,

e.g. "Continue", and is associated with a button.
Select the desired option by touching the
adjacent sensor button.

A maximum of 4 options can be shown in the
display.
The arrows indicate that more options are
available.

---- Adotted line will appear under the last option.
Then the start of the list will appear again.

+ / - These only appear when an entry is possible or

required. (Input of broil setting / Input of time of
day)

L The currently selected setting is indicated by this

checkmark.

K Operating information and tips are displayed.

This information can be cleared by selecting OK
or by following the instructions in the display.

R Start time

O Process finished

17

Functional description

Control panel

The water and condensate containers are located behind the
lift-up control panel. The panel is opened and closed by
touching the "Lift Panel" sensor button.
The panel is equipped with a finger pinch protection. If it
encounters resistance when opening/closing, the process is
interrupted. Make sure you do not touch the the appliance
door handle while the panel is opening or closing.

Water container

The max. water level is 47 fl. oz. (1.4 liters), the min. 34 fl. oz.
(1 liter). The water level markers are located inside and
outside the container. Do not exceed the max. level marker.

The amount of water consumed depends, among other
things, on the preset humidity value, as well as the type of
food. Opening the oven door during the cooking program
increases the water consumption.

Fill the water tank fully before every cooking program.

Depending on the cooking program, you may have to refill
the water container after 90 minutes. The appliance will alert
you about a lack of water.

Condensate container

The appliance pumps the condensate produced during the
steam cooking program into the condensate container. The
maximum water level is 47 fl. oz. (1.4 liters).

Grease filter

The grease filter must be fitted for every roasting program.
It should be removed when using steam programs.
It must be removed when baking, as otherwise results can be
uneven.

18

Roast probe

The roast probe measures the temperature in the interior of
the food being cooked, the core temperature. The roast
probe allows you to monitor cooking programs at the precise
temperature.

Temperature / Core temperature

Some functions have default temperatures and may have a
core temperature set for the roast probe. The default
temperature can be altered within a given range (see
"Functions") for an individual cooking program or permanently
(see "Settings") You can change the core temperature within
a given range for an individual cooking program or a cooking
stage.

Cooking duration

Depending on the function, you can set a cooking duration of
between 1 minute and 10 or 12 hours.
The duration of the MasterChef, Maintenance and Menu
cooking functions is set at the factory and cannot be
changed.

Functional description

Moisture

With functions and programs that use steam only, the cooking
duration does not start to count down until the set
temperature has been reached; on all other functions and
programs, it begins immediately.

Combi Steam and Reheat modes use a combination of
convection heat and moisture. You can change the
moisture/humidity level within a given range for an individual
cooking program or a cooking stage.

Depending on the humidity setting, moisture or fresh air is fed
into the oven interior. With the humidity setting at 0%, the
maximum fresh air supply is provided and no moisture is fed
in. With the humidity setting at 100%, no fresh air supply is
provided and the moisture content is at maximum.

19

Functional description

The humidity sensor determines the moisture content in the
oven interior. The type of food has an influence on the
moisture content and this will be taken into account by the
appliance.

Keep in mind that there are foods that give off moisture
during a cooking program. This natural moisture of the food is
also used to regulate the humidity. This means that the steam
generator may not be activated for low humidity values set.

Noise

You can hear a noise (humming) when the appliance is
turned on, when it is operating, and after it has been turned
off.
This noise does not indicate a malfunction or a defect. It
occurs when water is being pumped in and out.
You can hear the fan noise when the appliance is operating.

20

Preheating phase

Steam reduction

Functional description

While the oven is heating up to the set temperature, the
display will show the rising temperature inside the oven
together with "Preheating phase" (Exceptions: MasterChef,
Menu Cooking, Reheating, Maintenance).

Steam cooking

When cooking with steam, the duration of the heating-up
phase will depend on the quantity and the temperature of the
food. The duration will be longer if you are preparing
refrigerated or frozen food.

With steam modes

If the cooking temperature is higher than 158°F (70 °C),
steam reduction is automatically turned on at the end of the
cooking duration. The function reduces the amount of steam
escaping from the appliance when the door is opened. The
display shows "Steam reduction" in addition to "Program
finished".

Keep warm

You can turn the function off (see "Settings / Keeping warm").

With steam modes

If you wish to use this function, you'll need to change the
default setting (see "Settings").

If the appliance is not turned off at the end of a cooking
program, it will switch to the keeping warm function after a
short time. The food will be kept warm for a maximum of 15
minutes.

Please note that delicate food, especially fish, can continue
cooking while being kept warm.

21

Functional description

Interior lighting

For energy saving reasons, the oven compartment lighting
has been factory set to go out after the program has begun.

If you want it to stay on all the time you need to change the
default setting (see "Settings").

If the door is left open at the end of a cooking program the
oven lighting will turn off automatically after 5 minutes.

The lighting radiates heat. If you are working with
temperatures below 125°C (50°C), the oven light turns off
automatically.

If the "Light" button is actuated on the panel, the lighting
comes on for 15 seconds.

Detailed information on use as well as tips for using your
appliance can be found in "Steam Modes" and "Special
Modes"

22

Basic settings

The Combi Steam Oven will turn on automatically when it is
connected to the power supply.

A welcome screen will appear in the display and you will then
be asked to select some basic settings which are needed to
set the appliance up for first time use.

Setting the language and country

Touch one of the buttons next to the bar until the language

^

you want appears in the display.

Touch the button to the left of the language you want.

^

A checkmark L will appear beside the selected language.
If you have chosen the wrong language by mistake you can
follow the flag symbol J to return to the Language menu.

^ Confirm your selection by touching the sensor next to "OK"

(bottom right next to the display).

^ Touch one of the sensor buttons next to the arrows until the

country you want appears in the display.

^ Touch the sensor button to the left of the country you want.

Before using for the first time

^ Confirm with "OK".

To set the time of day

^

Set the date

^

Enter the time of day using the numeric keyboard, and
confirm with "OK".

Enter the year, month and day using the sensor buttons
next to + and -, and confirm each with "OK".

23

Before using for the first time

Time of day display

You can choose from the following options:

On: The time of day is always displayed, even when the

–

system is turned off.

Off: The time of day is not displayed when the system is

–

turned off.

Night Dimming: The time will be displayed between

–

5:00 a.m. and 11:00 p.m.

Touch the sensor button next to the time format you want.

^

Touch the sensor button next to "OK" to confirm your

^

selection.

24

Before using for the first time

A functional test is carried out on the appliance at the
factory, which is why some water may drip from the lines
into the oven compartment during transport.

Initial cleaning

Remove any protective wrappings.

^

Water container and condensate container

Take the water and condensate containers out of the

^

appliance wash in the dishwasher or by hand.

Accessories / Oven interior

Take all accessories out of the oven interior.

^

^ Clean the cooking containers by hand or in the dishwasher.

The Universal tray and the combi-rack are PerfectClean
coated and should only be cleaned by hand. Please refer to
the "PerfectClean" section.

^ Clean the universal tray and the combi-rack with a clean

sponge, dishwashing liquid and warm water.

^ Wipe the interior with a damp cloth to remove any dust or

bits of packaging that may be in the oven.

Setting the water hardness level

The Combi Steam Oven is factory set to the "Hard" water
hardness setting. To ensure that it is functioning properly and
descaled at the right time, you must set the local water
hardness. The harder the water, the more often the appliance
will require descaling.

^

Check which water hardness is set, and if necessary, set
the correct water hardness (see "Settings").

25

Before using for the first time

Setting the correct boiling point for water

Before you cook food for the first time, adjust the device to
the boiling temperature of water, which varies depending on
the altitude of the installation location. In this process, the
water-carrying components are rinsed.

You must carry out this operation as it is essential to
ensure proper functioning.

Run the Steam (212°F / 100°C) mode for 15 minutes.

^

Proceed as described in "Quick Guide".

If you move the appliance to a new location, it will need to be
re-set for the new altitude if this differs from the old one by
more than 984 ft. (300 m). To do this, run the descale
program (see "Cleaning and care - Descale").

Heating up the appliance

To remove grease from the convection heating element, heat
the Combi Steam Oven up with nothing in it at 400°F (200°C)
using the Convection Bake mode for 30 minutes. Proceed as
described in "Operation".

26

There will be a slight smell the first time the heating element is
heated.
The smell and any vapors 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 process.

Modes / Programs / Menus

Main Menu Default

Temperature

Operating Modes

Convection Bake

For baking on several levels at the same
time. The fan distributes the heat evenly
throughout the cavity for a consistent baking
temperature.

Surround

Heat is used from both the upper and lower
heating elements to create perfect results of
all baking recipes.

Combi Steam with Convection Bake

Adds moisture to the traditional Convection
Bake mode for excellent results on baked
goods.

Combi Steam with Surround

Adds moisture to the traditional Surround
mode. Utilizes heat from the top and bottom,
ideal for baked goods.

Combi Steam with Broil

Adds moisture to the traditional Broil mode,
ideal for fish and poultry.

320 °F /

160°C

355 °F /

180°C

340 °F /

170°C

355 °F /

180°C

Level 3 Level1-3

Temperature

Range

85 - 435 °F /

30 - 225°C

85 - 435 °F /

30 - 225°C

85 - 435 °F /

30 - 225°C

85 - 435 °F /

30 - 225°C

Steam Cooking

Retains the flavor and nutrients of the food
without added fats or oils.

Intensive

This mode gently circulates heated air from
the lower heating element using the fan to
create a brick oven environment.

Bake

Use this at the end of the baking time to
brown the bottom of the food.

212 °F /

100°C

355 °F /

180°C

375 °F /

190°C

105 - 212 °F /

40 - 100°C

120 - 435 °F /

50 - 225°C

210 - 435 °F /

100 - 225°C

27

Modes / Programs / Menus

Main Menu Default

Temperature

Operating Modes

Browning

For a perfectly browned topping, for
example when making a gratin or
browning the top of a casserole.

Maxi Broil

The entire upper heating element is
used for intense heating from above.
Excellent browning and searing results
can be achieved.

Broil

For broiling smaller quantities of steak,
chops, kebabs, etc.

Convection Broil

This mode distributes hot air from the
Browning/Broiling element over the food
using the fan.

Humidity Plus

A special baking program for light
pastries, cakes and baked goods.

375 °F /

190°C

Level 3 Level1-3

Level 3 Level1-3

395 °F /

200°C

320 °F/

160°C

Temperature

Range

210 - 435 °F /

100 - 225°C

120 - 435 °F /

50 - 225°C

85 - 435 °F /

30 - 225°C

MasterChef

The list of available MasterChef programs is
displayed

MasterChef Gourmet
5 separate automatic slow cooking

programs that create tender and juicy
results.

Special Modes

Menu Cooking

Simultaneous cooking of various foods

Pizza 355 °F /

28

--

--

355 - 435 °F /

180°C

180 - 225°C

Modes / Programs / Menus

Main Menu Default

Temperature

Special Modes

Defrost

For gentle thawing of frozen products

Reheat

To gently reheat already cooked
foods

Blanching --

Canning 195 °F / 90°C 175 - 212 °F /

Sanitize Cookware --

Drying 140 °F / 60°C 140 - 160 °F /

Proof --

Sabbath Program 355 °F / 180°C 85 - 435 °F /

Favorites

Create and save cooking programs

140 °F /

60°C

265 °F /

130°C

--

Temperature

Range

120 - 140 °F /

50 - 60°C

250 - 285 °F /

120 - 140°C

80 - 100°C

60 - 70°C

30 - 225°C

Settings

Changing the factory settings

Maintenance

Descaling --

Soak --

Drying --

Rinse --

--

29

Operating instructions

Check before each cooking process that the drain filter is
fitted correctly, since coarse food particles can clog the
drain.

Filling the water container

Make sure you do not touch the the appliance door handle
while the panel is opening or closing. Danger of jamming
fingers!

Tap "Lift Panel" to open the panel.

^

Remove the water container (right), and fill it up to the

^

"max" mark.

Use only cold tap water (below 68°F / 20°C). Do not use
distilled water, sparkling water or other liquids.

^ Push the water container into the appliance until it

connects.

^ Tap "Lift Panel" to close the panel.

Selecting a program

^ Turn the appliance on s.

^

Select "Operating Mode".

^

If the desired mode is not displayed, touch one of the
illuminated buttons to the right of the display until the mode
appears.

^

Touch the desired operating mode.

Setting the temperature

^

Confirm the recommended temperature with "OK".

or

^

Set the desired temperature using the numeric keypad,
and then touch "OK" to confirm.

30

Setting cooking duration

Use the numeric keypad to enter the cooking time.

^

Confirm with "OK".

^

Setting the moisture level

(with Combi Steam and Reheat)

Confirm the moisture level with "OK".

^

or

Set the desired moisture level using -/+ or the numeric

^

keypad, and then touch "OK" to confirm.

End of cooking time

At the end of the duration an audible tone will sound and
"Program Finished" will appear in the display.
With some programs, "Steam Reduction" will also appear.
Wait until "Steam Reduction" goes out in the display before
opening the door and removing the food.

^ Turn the appliance off.

Operating instructions

Rinse

Be careful not to spill the contents of the cooking pans or
touch the hot walls of the oven when removing items. Use
pot holders.
Danger of scalding and burns.

After turning off the appliance when using a steam function,
"Appliance Rinsing" appears in the display after steam
cooking. This is to flush any existing residue from the system.
Follow the instructions in the display.

31

Operating instructions

After use

Remove the water and condensate containers and empty

^

them. Push the containers slightly upwards to remove.

Clean and dry the whole appliance after each use as

^

described in "Cleaning and care".

Make sure the appliance is completely dry before closing
the door.

32

During operation

Interrupting operation

Operation is interrupted as soon as the door is opened. The
heating will be turned off and the cooking duration remaining
stored in memory.

When you close the door, the operation will be continued.

The oven will preheat again. The rising oven temperature will
appear in the display. Once the set temperature has been
reached again the display will change and the remaining time
will appear in the display and count down as usual.

Operation

Steam will escape when the door is opened. Step back
and wait until the steam has dissipated. The Combi Steam
Oven becomes hot during use.

Be careful not to spill the contents of the cooking pans or
touch the hot walls of the oven when removing items. Use
pot holders.
Danger of scalding and burns.

Changing the settings

^

^

^

Steam operating modes
The cooking process is terminated prematurely if the door
is opened during the last minute of cooking time
(55 seconds remaining).

Select "Change".

Select the setting you wish to change, e.g. " Temperature",
and then enter the change.

Confirm with "OK".

33

Operation

Save

You can save the settings for a cooking program so you can
select it from the "Favorites" menu at a later date.

At the end of a cooking program the display shows "Save".

Select "Save".

^

A summary will appear in the display.

Select "Accept".

^

The cooking program can now be saved.

The process can be stored under a name selected by you.
The name can have up to 10 characters. Confirm each
selection with "OK".

^ Select the name you want.

If the name has been entered correctly, select "Save".

Information on the stored program appears in the display.

^ Confirm with "OK".

Insufficient water

34

If the oven runs out of water during operation, an audible tone
will sound and the display will prompt you to fill the water
container with fresh tap water.

^

Remove the water container and fill it with tap water.

^

Push the water container into the appliance until it
connects.

Operation will continue.

Steam Cooking / Defrosting

Turn the appliance on.

^

Fill the water container and push it into the appliance.

^

Place the food in the appliance.

^

Select "Steam Cooking / Special Modes > Defrost".

^

Either confirm the recommended temperature with "OK" or

^

enter and confirm the desired temperature.

Enter the desired cooking duration and confirm with "OK".

^

The appliance will start automatically after the duration has
been confirmed.

Only for Steam Cooking:
If the keep warm function is activated, the appliance will not
turn off at the end of the cooking process.

Reheating

^ Turn the appliance on.

^ Fill the water container and push it into the appliance.

Operation

^ Place the food in the appliance.

^ Select "Special Modes > Reheat".

^

Either confirm the recommended temperature with "OK" or
enter and confirm the desired temperature.

^

Either confirm the moisture level with "OK" or enter and
confirm the desired moisture level.

^

Enter the desired cooking duration and confirm with "OK".

The appliance will start automatically after the duration has
been confirmed.

35

Operation

Combi Steam

Combi Steam works by combining dry heat and steam. You
can combine up to ten cooking stages in a Combi Steam
program. You can set the temperature, moisture level and
duration or internal temperature for each cooking stage.

The cooking program will be carried out in the order in which
the individual stages are entered.

The roast probe cannot be used for the "Combi Steam with
Broil" mode.

The following example describes a cooking program with 3
cooking stages.

^ Turn the appliance on s.

^ Fill the water container and push it into the appliance.

^ If necessary, insert the roast probe into the meat and place

the meat in the oven.
If the meat is being cooked on the rack, slide the universal
tray underneath the rack.

Cooking stage 1

36

^ Select "Combi Steam".

^

Select the desired heating mode.

^

Enter the desired temperature (or setting) and confirm with
"OK".

^

Set the moisture level and confirm with "OK".

^

Select "Cooking time" or "Set core temp.".

^

Set the moisture level or core temperature and confirm with
"OK".

^

Select "Add cooking stage".

Cooking stage 2

Cooking stage 3

Operation

Select the desired heating function.

^

Enter the desired temperature (or setting) and confirm with

^

"OK".

Set the moisture level and confirm with "OK".

^

Select "Cooking time" or "Set core temp.".

^

Set the moisture level or core temperature and confirm with

^

"OK".

Select "Add cooking stage".

^

^ Select the desired heating function.

^ Enter the desired temperature (or setting) and confirm with

"OK".

^ Set the moisture level and confirm with "OK".

^ Select "Cooking time" or "Set core temp.".

^ Set the moisture level or core temperature and confirm with

"OK".

^

Confirm "Complete combination steam".

A summary of the individual cooking stages will appear in the
display. If you do not want to add any more cooking stages,
confirm with "Accept".

Start the cooking program right away or enter a start time or
end time (see applicable section).

37

Operation

Convection Plus / Surround / Browning / Bake / Broil /
Convection Broil / Maxi Broil / Intensive / Humidity Plus

The grease filter must be removed during baking.
Exception: if you bake deep fresh fruit pies or pizza with lots
of toppings, the grease filter must be used.

The appliance will start automatically after the temperature
has been confirmed. Any time between 1 minute and 12
hours can be selected. If a duration is entered, this will begin
to count down when the appliance starts to operate.

You do not need to enter a cooking duration. If no cooking
duration is entered, the appliance turns itself off automatically
after 12 hours.

You can choose to inject steam with these functions (display
shows "Burst of steam"). The steam is released immediately
after the selection and lasts about 1 minute. There is no limit
on how many times you can inject a burst of steam.

^ Remove the grease filter on the back wall if present.

^ Turn the appliance on s.

^ Select the desired operating mode.

38

^ Confirm the preset temperature or enter the desired

temperature.

^

Setting the core temperature (not possible with Broil,
Browning, Bake):
If you want to use the recommended temperature, confirm
with "OK"; if you want to change the temperature, enter the
desired temperature using the number sensor keys and
confirm with "OK".

If you wish to enter a cooking time:

^

Select "Change".

^

Select "Duration".

^

Enter the desired cooking time and confirm with "OK".

Favorites

Operation

You can save up to 20 cooking programs that you use often,
under names of your choice, in the "Favorites" menu.

If you have not saved any programs yet, the display shows:

Create program

You can create your favorite program

If you have already saved Favorites, the display shows: You
can choose from the following options:

Edit a program

A Favorite program can be edited.

Create

You can create Favorites.

Change

Existing programs are displayed and can

be changed.

Delete

Existing programs can be deleted.

Create a Favorite

^

Select "Favorites".

^

Select "Edit programs" (or "Create program").

^

Select "Create program".

^

Enter the settings in the usual way and then press "OK" to
confirm.

If you want to add a cooking step, select "Add cooking stage"
and proceed as described above.

^

Select "Finish program".

A summary will appear in the display.

^

Confirm with "OK".

39

Operation

Changing a program

You can save the program using a name of your choice. The
name can have up to 10 characters. Confirm each selection
with "OK".

Select "Save".

^

Select the name you want.

^

After entering the name, select "Save".

A summary will appear in the display.

Confirm with "OK".

^

Select "Favorites".

^

^ Select "Edit programs".

^ Select "Change program".

^ Select the desired program.

You can now change the cooking stages or the program
name. Enter the settings as usual.

Deleting a program

40

^ Select "Favorites".

^

Select "Edit programs".

^

Select "Delete program".

^

Select the desired program.

^

Confirm with "OK".

Start time / Finish time

You can delay the start time. Delay start cannot be used for
running the descaling program.

Use "Start at" to enter the time of day at which you want the
program to start. Use "Ready at" to enter the time of day at
which you want the program to end.

The difference between the start time and ready time is the
entered cooking time plus the preheating time calculated by
the appliance.

If the temperature in the oven is too high, e.g. at the end of
a cooking program, you will not be able to use this
function. "Start at" / "Ready at" will not appear in the display
if this is the case.
Open the oven door until the appliance has cooled down.

Cooking results can be impaired if there is a long delay
between the food being placed in the oven and the start of
cooking.

Additional functions

Setting the Start time / Finish time

^

Select the program, temperature and cooking time as
usual.

^

Select "Change".

^

Then select "Start at" or "Ready at" and enter the time you
want the cooking program to begin or end.

^

Confirm with "OK".

Changing the time

^

Select "Change".

^

Select "Start at" or "Ready at".

^

Select "Reset".

41

Additional functions

Timer

The timer can be used to time separate kitchen activities.

You can also use the timer while a program is running.

You can set a time between 1 second and 9 hours 59
minutes, 59 seconds.
A time of up to 10 minutes will be shown in min:sec in the
display, and a time of more than 10 minutes in h:min.

The time must be entered in minutes and seconds or hours,
minutes and seconds.
Example: 8 minutes = 0:08:00.

At the end of the time you will hear an audible tone. Turn the
timer off by touching "Timer". If you do not turn the timer off,
the time will continue counting upwards in seconds and the
"Timer" symbol will flash in the display. This will tell you how
much time has passed since the set time elapsed.

Setting the timer

If the time of day display has been turned off (see "Settings

- Time of day"), you must turn the appliance on K to set the
timer.

^ Touch "Timer".

^

Use the numeric keypad to enter the desired time.

^

Confirm with "OK".

Changing the timer setting

^

Touch "Timer", enter the new time, and confirm with "OK".

Deleting a timer setting

^

Touch "Timer", and select "Reset".

42

System lock

Unlocking

Additional functions

The system lock prevents the steam oven from being turned
on inadvertently.

The oven is delivered with the system lock deactivated. If you
wish to use this function you have to change the default
setting (see "Settings - Safety").

Touch the On/Off button K.

^

A message is displayed.

Touch "OK" until the message disappears.

^

Now you can use the oven as usual.

The system lock will activate itself again automatically a few
seconds after turning the oven off.

43

Additional functions

Sensor lock

Your device is equipped with a sensor lock so that the
settings of a running program cannot be changed
unintentionally.

When sensor lock is activated, with the exception of On/Off
K, the sensor buttons will not respond. An elapsed timer can
still be confirmed.

The oven comes with the sensor lock deactivated. If you wish
to use this function you have to change the default setting
(see "Settings - Safety").

Deactivate

Touch any button.

^

A message is displayed.

^ Press and hold "OK" until the message disappears.

Now you can use the oven as usual.

The sensor lock will activate itself again a few seconds after
the last sensor is pressed.

44

General notes when cooking with Steam

Steam Cooking

The advantages of cooking with steam

Vitamins and minerals are better retained, as the food is not
immersed in water.

When cooked with steam, food retains its natural taste better
than with conventional cooking. We therefore recommend not
to season the food at all or only after it has been cooked.
Food retains its fresh, natural color.

Suitable cooking utensils

Cooking pans

Included with the appliance are stainless steel cooking pans.
In addition, further cooking pans of different sizes are
available, which can be supplied either perforated or solid
(see "Optional accessories"). This allows the most suitable
cooking pans to be selected for a particular food.

It is best to use perforated pans for steam cooking if
possible. This enables the steam to reach the food from all
sides allowing the dish to be evenly cooked.

Using your own pans

You can also use your own pans. But please note the
following:

–

–

Pans must be heat-resistant to 212°F / 100°C and able to
withstand hot steam. Plastic pans can only be used for
Steam Cooking if the manufacturer specifies that they are
suitable for such use.

Thick-sided pans made of porcelain, china or stoneware,
for example, are less suitable for Steam Cooking. They do
not conduct heat well, thus cooking times will be
considerably longer than those given in the charts.

45

General notes when cooking with Steam

Place the cooking pans on the inserted rack, not on the

–

oven floor.

Ensure that there is a gap between the upper rim of the

–

pan and the top of the cooking compartment to allow
sufficient steam into the pan.

Shelf level

You can select any shelf level and also cook on several
levels.

If you simultaneously use several high cooking pans for
steam cooking, insert the cooking pans offset to each other. If
possible, leave a level between the cooking pans.

Temperature

The maximum temperature in the steam oven is 212° F /
100° C. Most types of food can be cooked at this
temperature. Some more delicate types of food, such as
berries, must be cooked at lower temperatures, otherwise
they will burst. More information is provided in the relevant
chapters.

46

General notes when cooking with Steam

Cooking time (duration)

In general, the cooking times for cooking with steam are the
same as for cooking food on a cooktop. More information
about any factors which may affect the cooking duration is
given in the relevant sections of this manual.

The quantity of food does not affect the cooking time. 2 lbs
(1 kg) potatoes will take the same time to cook as 1 lb (500 g)
potatoes.

The cooking times given in the tables are guidelines only.
Select a shorter cooking time, additional time can be added if
necessary.

Cooking with liquid

When cooking with liquid only fill the cooking pan
prevent the liquid spilling when the cooking pan is removed
from the oven.

Your own recipes

Any food and recipes which are prepared in a pot or a pan
can also be cooked in the steam mode. The cooking times
will be the same. Please note that food will not brown when
cooked with steam.

2

/3full to

47

Steam Cooking

Vegetables

Fresh vegetables

Prepare fresh vegetables in the usual way, i.e. wash, clean
and chop.

Frozen vegetables

Frozen vegetables do not need to be defrosted beforehand.
Exception: Vegetables that have been frozen in a block.

Frozen and fresh vegetables with the same cooking time can
be cooked together.

If vegetables have frozen together in clumps, break them up.

Cooking pans

For even cooking of smaller items, it is best to use a shallow
pan for these types of foods and only fill it to a depth of 1 1/4"

- 2" (3 - 5 cm). Distribute large quantities of food between
several shallow cooking pans.

Use solid pans for vegetables which are cooked in liquid,
such as cabbage.

Shelf level

Cooking duration

48

When cooking vegetables with a distinctive color (e.g. beets)
in a perforated pan, do not place any other foods beneath
this pan. This will prevent any discoloration from dripping
liquid.

When cooking vegetables with steam, the cooking duration
will depend on the size and desired degree of doneness.

Settings

Steam Cooking

MasterChef > Vegetables >...

or

Operating Mode > Steam Cooking
Temperature: 212°F/100° C
Cooking time: See chart

The cooking times given in the table are guidelines for fresh
vegetables. We recommend selecting the shorter cooking
duration to start with. You can cook it longer if necessary.

Duration in minutes

Artichokes 32-38

Cauliflower, whole 27-28

Cauliflower, florets 8

Green Beans 10-12

Broccoli, florets 3-4

Carrots, whole 7-8

Carrots, halved 6-7

Carrots, chopped 4

Endive, halved 4-5

Bok Choy, cut 3

Peas 3

Fennel, halved 10-12

Fennel, cut in strips 4-5

Kale, cut 23-26

Potatoes - firm, peeled

whole
halved
quartered

27-29
21-22
16-18

49

Steam Cooking

Duration in

minutes

Potatoes - moderately firm, peeled

whole
halved
quartered

Potatoes - floury, peeled

whole
halved
quartered

Kohlrabi, cut into sticks 6-7

Pumpkin, diced 2-4

Corn on the Cob 30-35

Swiss Chard, cut 2-3

Peppers, diced/strips 2

Mushrooms 2

Baking Potatoes, firm-cooking 30-32

25-27
19-21
17-18

26-28
19-20
15-16

50

Leeks, cut 4-5

Leeks, halved stalks 6

Romanesco, whole 22-25

Romanesco, florets 5-7

Brussels Sprouts 10-12

Beets, whole 53-57

Red Cabbage, cut 23-26

Black Salsify, whole, thumb thickness 9-10

Celeriac, cut into sticks 6-7

Asparagus, green 7

Asparagus, white, thumb thickness 9-10

Steam Cooking

Duration in minutes

Carrots, minced 6

Spinach 1-2

Pointed Cabbage, cut 10-11

Celery, cut 4-5

Turnip, cut 6-7

White Cabbage, cut 12

Savoy Cabbage, cut 10-11

Zucchini, slices 2-3

Sugar Snap Peas 5-7

51

Steam Cooking

Meat

Fresh

Prepare the meat in the usual way.

Frozen

Defrost frozen meats before cooking (see "Defrosting").

Preparation

For meat which needs to be seared before being cooked.

Cooking duration

The cooking time depends on the thickness and consistency
of the food. The thicker the food, the longer the cooking time.

Tips

Use a perforated pan to retain the flavors when cooking
meat. Place a solid pan underneath to catch the juices.
You can use them to make a gravy or freeze them for later
use.

52

Settings

Steam Cooking

MasterChef > Meat >...

or

Operating Mode > Steam Cooking > ...
Temperature: 212°F/100° C
Duration: see table

The cooking times given in the table are guidelines only. We
recommend selecting the shorter cooking duration to start
with. You can cook it longer if necessary.

Meat Temperature

in °F / °C

Beef Flank,
covered with water

Pork Knuckle 212 / 100 135-145

Chicken Breast 212 / 100 8-10

Shank 212 / 100 105-115

Chuck,
covered with water

Veal Strips 212 / 100 3-4

Smoked Pork Chops 212 / 100 6-8

Lamb Stew 212 / 100 12-16

Poularde 212 / 100 60-70

Turkey Roulade 212 / 100 12-15

Turkey Cutlet 212 / 100 4-6

Short Ribs,
covered with water

Beef Stew 212 / 100 105-115

212 / 100 110-120

212 / 100 110-120

212 / 100 130-140

Duration

in minutes

Whole Chicken,
covered with water

Top Round 212 / 100 110-120

212 / 100 80-90

53

Steam Cooking

Sausage

Settings

MasterChef > Sausage >...

or

Operating Mode > Steam Cooking > ...
Temperature: 194°C (90°C)
Duration: see table

Sausage products Duration in minutes

Boiled Sausage 6-8

Pork Sausage 6-8

Veal Sausage 6-8

54

Fish

Fresh

Frozen

Preparation

Cooking pans

Shelf level

Steam Cooking

Prepare fresh fish as usual, i.e. clean, gut and filet.

Fish should be thoroughly defrosted before steaming (see
"Defrosting").

Add some lemon or lime juice to fish before cooking. The
citric acid helps the flesh stay firm.

It is not necessary to salt fish when cooking with steam as this
method retains the minerals which give the fish its unique
flavor.

Use perforated pans to cook fish, grease them beforehand.
Slide the universal tray onto the bottom shelf level.

When cooking fish in a perforated pan, and at the same time
cook other foods in other pans, it is recommended to place
the universal tray directly underneath the pan with the fish to
catch any liquid, avoiding any transfer of tastes.

Temperature

185°F- 194°F (85°C - 90°C)

For gentle cooking of delicate types of fish, such as Sole.

212°F (100°C)

For cooking firmer types of fish, e.g. Cod and Salmon.
Also for cooking fish in sauce or stock.

55

Steam Cooking

Cooking duration

The cooking time depends on the thickness and consistency
of the food.

The longer fish cooks, the firmer its flesh will become. Use
the cooking times given in the table.
If you find that the fish is not cooked sufficiently, cook it for
only a few more minutes.

When cooking fish in sauce or stock, we recommend that you
increase the indicated cooking time by a few minutes.

Tips

Cook larger fish on its belly (swimming position). So that you
get the necessary stability, place a small cup or similar item
upside down in the cooking pan. Set the fish with the opened
belly side on that.

56

Settings

Steam Cooking

MasterChef > Fish >...

or

Operating Mode > Steam Cooking
Temperature: see table
Duration: see table

The cooking times given in the table are guidelines for fresh
fish. We recommend selecting the shorter cooking duration to
start with. You can cook it longer if necessary.

Temperature

in °F / °C

Eel 212 / 100 5-7

Perch Filet 212 / 100 8-10

Seabream Filet 185 / 85 3

Trout, ½ lb (250 g) 194 / 90 10-13

Halibut Filet 185 / 85 4-6

Atlantic Cod Filet 212 / 100 6

Carp, 3.3 lbs (1.5 kg) 212 / 100 18-25

Salmon Filet 212 / 100 6-8

Salmon Steak 212 / 100 8-10

Rainbow Trout 194 / 90 14-17

Pangasius Filet 185 / 85 3

Ocean Perch Filet 212 / 100 6-8

Haddock Filet 212 / 100 4-6

Plaice Filet 185 / 85 4-5

Monk Fish Filet 185 / 85 8-10

Duration in

minutes

Sole Filet 185 / 85 3

Turbot Filet 185 / 85 5-8

Tuna Filet 212 / 100 6-8

Pike Perch Filet 185 / 85 4

57

Steam Cooking

Shellfish

Preparation

Defrost frozen shellfish before cooking with steam.

Peel, clean and then wash the shellfish as usual.

Cooking pans

Use perforated pans to cook shellfish, grease them
beforehand. Slide the universal tray onto the bottom shelf
level.

Cooking duration

The longer shellfish is cooked, the tougher it becomes. Use
the cooking times given in the table.

When cooking shellfish in sauce or stock, it is recommended
to increase the indicated cooking time by a few minutes.

Settings

MasterChef > Shellfish >...

or

58

Operating Mode > Steam Cooking
Temperature: see table
Duration: see table

Temperature in

°F/°C

Shrimp 194 / 90 3

King Prawns 194 / 90 4

Small Shrimp 194 / 90 3

Lobster 203 / 95 10–15

Large Shrimp 194 / 90 3

Duration in

minutes

Mussels

Fresh

Frozen

Cooking duration

Settings

Steam Cooking

Only prepare closed mussels.

,

Do not eat mussels that have not opened after being
cooked. Danger of food poisoning.

Soak fresh mussels in water for a few hours before cooking to
rinse out any sand. Then scrub the mussels thoroughly and
remove beards.

Defrost frozen mussels before cooking.

The longer mussels are cooked, the tougher they become.
Use the cooking times given in the table.

MasterChef > Mussels >...

or

Operating Mode > Steam Cooking
Temperature: see table
Duration: see table

Temperature in

°F/°C

Barnacles 212 / 100 2

Cockles 212 / 100 2

Bearded Mussels 194 / 90 12

Scallops 194 / 90 5

Razor Clams 212 / 100 2-4

Clams 194 / 90 4

Duration in

minutes

59

Steam Cooking

Rice

Rice swells during cooking, therefore it must be cooked in
liquid. The proportion of rice to liquid will vary depending on
the type of rice.

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

Settings

MasterChef > Rice >...

or

Operating Mode > Steam Cooking > ...
Temperature: 212°F / 100°C
Duration: see table

Ratio

rice: liquid

Basmati Rice 1 : 1.5 15

Parboiled Rice 1 : 1.5 23-25

Short-grain Rice

Rice Pudding
Risotto

Brown Rice 1 : 1.5 26-29

Wild Rice 1 : 1.5 26-29

1 : 2.5
1 : 2.5

Duration

in minutes

30

18–19

60

Pasta

Dry pasta

Fresh

Settings

Steam Cooking

Pasta swells during cooking, therefore it must be cooked in
liquid. The liquid must cover the pasta. Using hot liquid gives
better results.

Fresh noodles and pasta, for example, from the store
refrigerator, do not swell. Fresh pasta should be cooked in a
perforated pan.

Separate any pieces of pasta that have stuck together and
spread them out in the cooking pan.

MasterChef > Pasta >...

or

Operating Mode > Steam Cooking > ...
Temperature: 212°F / 100°C
Duration: see table

Fresh Duration in minutes

Gnocchi 3

Knöpfli 2

Ravioli 3

Spätzle 2

Tortellini 3

Dry pasta, covered with water

Tagliatelle 14

Vermicelli 8

61

Steam Cooking

Dumplings

Fresh dumplings should be cooked in a greased, perforated
pan.

Settings

MasterChef > Pasta >...

or

Operating Mode > Steam Cooking > ...
Temperature: 212°F / 100°C
Duration: see table

Duration in minutes

Steamed Dumplings 30

Yeast Dumplings 20

Potato Dumplings in a cooking bag 20

Bread Dumplings in a cooking bag 18-20

62

Grain

Settings

Steam Cooking

Grain swells during cooking, therefore it must 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.

MasterChef > Grain >...

or

Operating Mode > Steam Cooking > ...
Temperature: 212°F / 100°C
Duration: see table

Ratio

grain: liquid

Duration

in minutes

Amaranth 1 : 1.5 15-17

Bulgur 1 : 1.5 9

Green Spelt, whole 1 : 1 7

Green Spelt, cracked 1 : 1 18-20

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

63

Steam Cooking

Legumes

- Dried -

Soak legumes for at least 10 hours in cold water before
cooking.

Soaking makes the legumes more digestible and shortens the
cooking duration required.
Exception: Lentils do not need to be soaked.

Soaked legumes must be covered with liquid during cooking.
When not soaked, depending on the variety, legumes must
have a certain ratio of legumes: liquid.

Settings

MasterChef > Legumes >...

or

Operating Mode > Steam Cooking > ...
Temperature: 212°F / 100°C
Duration: see table

Pre-soaked

64

Duration in minutes

Beans

Kidney Beans 55-65

Red Beans 20-25

Black Beans 55-60

Pinto Beans 55-65

White Beans 34-36

Peas

Yellow Peas 40-50

Green Peas, shelled 27

Steam Cooking

Operating Mode > Steam Cooking > ...
Temperature: 212°F / 100°C
Duration: see table

Not pre-soaked

Duration

in minutes

Beans

Kidney Beans 130-140 1 : 3

Red Beans 95-105 1 : 3

Black Beans 100-120 1 : 3

Pinto Beans 115-135 1 : 3

White Beans 80-90 1 : 3

Lentils

Brown Lentils 13-14 1 : 2

Red Lentils 7 1 : 2

Peas

Ratio

of legumes: liquid

Yellow Peas 110-130 1 : 3

Green Peas, shelled 60-70 1 : 3

65

Steam Cooking

Eggs

Use a perforated pan when you want to prepare boiled eggs.

The eggs do not need to be pierced before cooking. They are
gradually warmed during the heating up phase and so do not
burst when they are cooked with steam.

Grease a non-perforated cooking pan, if you prepare egg
dishes in it, e.g. Custard.

Settings

MasterChef > Eggs >...

or

Operating Mode > Steam Cooking > ...
Temperature: 212°F / 100°C

66

Fruit

Tip:

Settings

Steam Cooking

Cook fruit in a solid pan so that none of the juice is lost.

If you wish to cook fruit in a perforated pan, place a solid pan
directly underneath it to collect the juice.

You can use the juice which has collected in the solid pan to
make a glaze for a fruit tart.

MasterChef > Fruit >...

or

Operating Mode > Steam Cooking > ...
Temperature: 212°F / 100°C
Duration: see table

Duration in minutes

Apples, cut into pieces 1-3

Pears, cut into pieces 1-3

Cherries 2-4

Mirabelle Plums 1-2

Nectarines/Peaches, in pieces 1-2

Plums 1-3

Quinces, diced 6-8

Rhubarb, cut into pieces 1-2

Gooseberries 2-3

67

Steam Cooking

Menu Cooking - Manual

Turn the steam reduction off when Menu Cooking (see
"Settings").

With Menu Cooking you can cook a whole meal containing
types of food which have different cooking times, e.g. tilapia
filet with rice and broccoli. The food is placed in the oven at
the appropriate time so that the whole meal is ready at the
same time.

Shelf level

When cooking dripping food (e.g. fish) or food with a
distinctive color (e.g. beets) in a perforated pan, place the
drip tray / universal tray underneath. This avoids any transfer
of flavors from dripping liquid.

Temperature

The temperature for Menu Cooking should be 212°F /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. 185°F / 85°C for sea bream and 212°F / 100°C for
potatoes.

Cooking duration

68

If the default cooking temperature for the food is 185°F /
85°C, for example, try cooking it at 212°F / 100°C and testing
the result. Some delicate types of fish with a soft structure,
e.g. sole and plaice, will become very firm when cooked at
212°F / 100°C.

If you increase the default temperature, shorten the cooking
duration by approx.

1

/3.

Example

Steam Cooking

Rice 20 minutes
Tilapia Filets 6 minutes
Broccoli 4 minutes

20 minutes minus 6 minutes =

14 minutes (first cooking duration: rice)

6 minutes minus 4 minutes =

2 minutes (second cooking duration: tilapia filet)

remainder =

4 minutes (third cooking duration: broccoli)

Cooking
Times

Setting 14 minutes 2

^ Check that steam reduction has been turned off.

^ Place the rice in the oven first.

^ Set the first cooking time: 14 minutes.

^

After 14 minutes, place the tilapia filet in the oven.

^

Set the second cooking time: 2 minutes.

^

After 2 minutes, place the broccoli in the oven.

^

Set the third cooking time: 4 minutes.

20 min. Rice

6 min. Tilapia Filet

4 min. Broccoli

4 minutes

minutes

69

Special Modes

Reheating

Cooking utensils

Duration

Always follow USDA guidelines on food safety.

The Combi Steam Oven is very effective at reheating food
gently, without drying it out or cooking it further. The food will
reheat evenly and does not need to be stirred during the
reheating process.

You can reheat individual dishes or plated meals which have
been prepared previously (e.g. meat, vegetables and potatoes).

Small quantities can be reheated on a plate, larger quantities
should be placed in an appropriate cooking pan.

10 - 15 minutes are usually sufficient to reheat one plated
meal. Several plates will take a bit longer.
If you want to reheat multiple items one after the other,
reduce the times for the second and all following actions by
approx. 10 minutes as the oven is still warm.

Moisture

Tips

Settings

70

The more moist the food is, the less moisture needs to be
added.

Food does not need to be covered for reheating.

Compact items, such as stuffed bell peppers or roulades,
should be cut in half.

Please note that breaded items will not retain their crispness
when they are reheated.

Reheat sauce separately.
Exceptions: Dishes prepared in sauces, such as stew.

Special Modes > Reheat or
Operating Modes > Combi Steam > Convection Bake
Temperature: see table
Moisture Level: see table
Duration: see table

Special Modes

Food Temperature

in °F / °C

Vegetables

Carrots
Cauliflower
Kohlrabi
Beans

Side dishes

Noodles
Rice
Potatoes, halved lengthwise

Dumplings
Mashed Potatoes

Meat and poultry

Roast, sliced, ½" (1 1/2 cm) thick
Roulades, sliced
Beef Stew
Lamb Ragout
Meatballs
Chicken Cutlet
Turkey Breast, sliced

250 / 120 70 8–10

250 / 120 70 8–10

285 / 140 70 18-20

285 / 140 70 11-13

Moisture

Level

in %

Duration

in minutes

Fish

Fish Filet
Fish Roulade, sliced in 2

Plated dishes

Spaghetti, Tomato Sauce
Roast Pork, potatoes, vegetables
Stuffed Peppers (halved), rice
Chicken Fricassee, rice
Vegetable Soup
Cream Soup
Clear Soup
Stew

285 / 140 70 10-12

250 / 120 70 10-12

71

Special Modes

Defrost

Always follow USDA guidelines on food safety.

Defrosting in the appliance is significantly shorter than
defrosting at room temperature.

Temperature

The optimal defrosting temperature is 140°F / 60°C.

Exceptions: Ground meat and game 122°F / 50°C

Before and after defrosting

Remove all packaging before defrosting.

Exceptions:

Leave bread and baked goods in their packaging as
otherwise they will absorb moisture and become soft.

Cooking pans

Use a perforated cooking pan when defrosting food which
will drip, such as poultry. This way the defrosted food is not in
the defrosting liquid.

72

,

Dispose of the liquid from defrosting poultry - Do not

use! Danger of salmonella poisoning.

Food that does not drip can be defrosted in a solid cooking
pan.

Tips

Settings

Special Modes

When defrosting food which has frozen together, e.g. berries
or pieces of meat, separate these about half-way through the
defrosting time.

Do not refreeze food once it has thawed.

Special Modes> Defrost

or

Operating Modes > Steam Cooking >
Temperature: see table
Duration: see table

73

Special Modes

Food to be
defrosted

Fruit

Apple Sauce 8.8 / 250 140 / 60 20–25 10-15

Apple Pieces 8.8 / 250 140 / 60 20–25 10-15

Apricots 1 lb / 500 140 / 60 25-28 15-20

Strawberries 10 / 300 140 / 60 8-10 10-12

Raspberries/
Currants

Cherries 5 / 150 140 / 60 15 10-15

Peaches 1 lb / 500 140 / 60 25-28 15-20

Plums 8.8 / 250 140 / 60 20–25 10-15

Gooseberries 8.8 / 250 140 / 60 20-22 10-15

Vegetables

Frozen in a Block 10 / 300 140 / 60 20–25 10-15

Fish

Fish Filets 14 / 400 140 / 60 15 10-15

Trout 1 lb / 500 140 / 60 15-18 10-15

Lobster 10 / 300 140 / 60 25-30 10-15

Crab 10 / 300 140 / 60 4-6 5

Weight

in oz / g

10 / 300 140 / 60 8 10-12

Temperature

in °F / °C

Defrosting

time

in minutes

Standing time

in minutes

74

Special Modes

Food to be
defrosted

Meat

Roast sliced 140 / 60 8-10 15-20

Ground Meat 8.8 / 250 122 / 50 15-20 10-15

Ground Meat 1 lb / 500 122 / 50 20-30 10-15

Stew 1 lb / 500 140 / 60 30-40 10-15

Stew 2 lbs / 1000 140 / 60 50-60 10-15

Liver 8.8 / 250 140 / 60 20–25 10-15

Cutlets / Chops /
Sausages

Poultry

Chicken 2 lbs / 1000 140 / 60 40 15-20

Chicken Drumsticks 5 / 150 140 / 60 20–25 10-15

Chicken Cutlets 1 lb / 500 140 / 60 25-30 10-15

Turkey Drumsticks 1 lb / 500 140 / 60 40-45 10-15

Pastry

Puff Pastry/
Yeast Dough Pastry

Muffins/
Sponge Cake

Bread / Bread Rolls

Bread Roll 140 / 60 30 2

Brown Bread, sliced 8.8 / 250 140 / 60 40 15

Whole-grain Bread,
sliced

White Bread, sliced 5 / 150 140 / 60 30 20

Weight

in oz / g

1.75 lbs /
800

14 / 400 140 / 60 15 10-15

8.8 / 250 140 / 60 65 15

Temperature

in °F / °C

140 / 60 25-35 15-20

140 / 60 10-12 10-15

Defrosting

time

in minutes

Standing time

in minutes

75

Special Modes

Canning

Always follow USDA guidelines on food safety.

Fruit and Vegetables

Only use fresh produce that is ripe and in good condition for
canning.

Glass jars

Only 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
canning is completed evenly.

After you have filled the jars, clean the glass rims with a clean
cloth and hot water and then seal the jars.

Fruit

Sort and rinse the fruit. Allow it to drain completely. Wash
berries very carefully, they are very fragile and easily
crushed.
Remove skins, stalks, seeds or pits.
Chop larger fruit. For example, cut apples into slices.
If you are canning fruit with pits (e.g. plums, apricots) without
removing the pits, pierce the fruit several times with a fork or
wooden skewer as otherwise they will burst.

Vegetables

Filling volume

76

Rinse, clean and cut up vegetables.
Vegetables should be blanched before canning to help them
retain their color (see "Blanching").

Fill the glass jars up to a maximum of 1 1/4" (3 cm) below the
rim. Do not pack down as this would damage the
fruit/vegetable. Tap the jar gently on a cloth to help distribute
the contents evenly under the edge.

Tips

Procedure

Settings

Special Modes

Fill the jars with liquid. The canned produce must be
completely covered.

Make use of residual heat by leaving the jars in the oven for
30 minutes after it has turned off.

Then let the jars covered with a cloth cool slowly for
approximately 24 hours.

Place the equally sized glass jars in a perforated cooking

^

pan. Make sure that they do not touch one another.

Slide the pan into the lowest shelf level.

^

Special Modes > Canning, or
Operating Modes > Steam Cooking

77

Special Modes

Juicing

Preparation

Tips

You can extract soft fruit juice in your appliance, e.g. berries
and cherries.

Overripe fruit is ideal for extracting juice; the more mature the
fruit, the more juice will be productive and aromatic.

Sort and wash the fruit to be juiced. Remove any damaged
areas.

Remove the stems of grapes and sour cherries, because they
contain bitter compounds. Stalks of berries do not need to be
removed.

Mix mild fruit with tangy fruit to round off the taste.

The juice quantity and aroma are improved if sugar is added
to the fruit and is allowed to soak in for several hours. We
recommend 1/4 - ½ cup (50-100 g) sugar per 2 lbs (1 kg) of
sweet fruit and ½ - 3/4 cup (100-150 g) sugar for 2 lbs (1 kg)
tangy fruit.

Procedure

Settings

78

If you want to save the extracted juice, fill it hot into clean
bottles and seal them immediately.

^

Place the prepared fruit in a perforated cooking pan.

^

Place under that a solid cooked pan or the universal tray in
order to catch the juice.

Steam Cooking
Temperature: 212°F / 100°C
Duration: 40–70 Minutes

Menu Cooking

Special Modes

You can select up to three ingredients, e.g. fish, rice and
vegetables.
The various components can be selected in any order. The
Steam Oven uses cooking duration for its calculations so that
food with the longest cooking duration must be placed in the
oven first.

Turn the oven on "On/Off".

^

Fill the water container and push it into the appliance.

^

Then place the drip tray in the oven.

^

Select "Special Modes > Menu Cooking".

^

^ Select the type of food.

Depending on the type of food selected, the display will
prompt you to enter the size and how well done you want the
food.

^ Select or enter the values you want and confirm with

"Continue".

^ Select "Add food".

^ Select the food you want and proceed in the same way as

with the first one.

^

Repeat the process for the third food type, if applicable.

After you have confirmed "Start Menu Cooking", the display
will tell you which food to put in the oven.
At the end of the heating-up phase, the display will show
when the next food type is to be placed in the oven. This
process will be repeated for the third food type, if applicable.

You can also cook a menu using types of food which do
not appear in the display list. See "Menu Cooking - Manual"
for details on how to do this.

79

Special Modes

Dehydrate

Procedure

Tip:

Settings

Only use the Convection Bake function to dehydrate food so
that moisture can be dissipated.

Cut the food into pieces of the same size.

^

Spread the pieces evenly on the rack lined with parchment

^

paper.

Bananas and pineapple are not suitable for dehydration.

Special Modes > Dehydrate

or

Special Modes> Combi Steam with Convection Bake
Temperature: see table
Duration: see table
Humidity: 0%

80

Food Temperature

in °F / °C

Apple Slices 125-160 / 50-70 5–8

Apricots,
halved and pitted

Pear Slices 160-175 / 70-80 7–8

Herbs 105-140 / 40-60 1.5-2.5

Mushrooms 125-160 / 50-70 3-4

Tomatoes, quartered 140-160 / 60-70 7-9

Citrus Fruit, sliced 160-175 / 70-80 8-9

Plums, pitted 140-160 / 60-70 10-12

140-160 / 60-70 10-12

Duration in

hours

Pizza

Settings

Special Modes

Special Modes > Pizza
Temperature: 350 - 440°F / 180°C - 225°C
Duration: 1-20 Minutes

or

Operating Mode > Convection Bake
Temperature: 350 - 440°F / 180°C - 225°C
Duration: 1-20 Minutes

81

Special Modes

Making Yogurt

Always follow USDA guidelines on food safety.

To make yogurt, you will need milk and either fresh live yogurt
or a yogurt culture, obtainable from health food stores.

Use natural yogurt with live culture and without additives.
Heat-treated yogurt is not suitable.

The yogurt must be fresh (short storage time).

You can use either pasteurized or fresh whole milk.
Pasteurized milk can be used without any further treatment.
Fresh milk must first be heated to 194° F / 90° C (not boiled!)
and then cooled down to 95° F / 35° C. Fresh milk will give a
firmer yogurt than long-life milk.

The yogurt and the milk should have the same percentage of
fat.

Do not move or shake the jars while the yogurt is thickening.

Immediately after preparation leave the yogurt to cool in the
fridge.

82

How firm home-made yogurt is will depend on the
consistency, fat content and the cultures used in the starter
yogurt. Not all yogurts are suitable for use as starter yogurt.

Possible reasons for unsatisfactory results

Yogurt is not firm:
Incorrect storage of starter yogurt, too much time out of the
refrigerator (e.g. in transportation), damaged packaging, milk
not sufficiently heated.

Liquid has separated:
The jars were moved, yogurt was not cooled down quickly
enough.

Yogurt is gritty:
Milk was overheated or in poor condition, milk and starter
yogurt not evenly stirred.

Tip:

Procedure

Settings

Special Modes

If you are using yogurt starter powder, you can prepare the
yogurt from a mixture of milk and cream. Mix 3 cups (3/4 liter)
milk with 1 cup (1/4 liter) of cream.

Mix ½ cup (100 g) yogurt with 4 cups (1 liter) of milk or

^

make up the mixture with yogurt starter powder, following
the instructions on the packaging.

Pour the mixture into glass jars and seal them.

^

Place the sealed jars in a cooking pan or on the rack. Make

^

sure that they do not touch one another.

Place the jars in the refrigerator immediately after

^

completion of the process. Avoid moving the jars
unnecessarily.

MasterChef > Special > Making yogurt

or

Steam Cooking
Temperature: 104° F / 40° C
Duration: 5:00 hours

83

Special Modes

Proofing

Procedure

^

^

Settings

Special Modes > Proof
Duration: according to the recipe

or

Operating Mode > Combi Steam
Temperature: 85°F / 30°C
Humidity: 100%
Duration: according to the recipe

Dissolving Gelatin

Procedure

^ Soak gelatin sheets for five minutes in a bowl with cold

Prepare the dough according to the recipe.

Place the open bowl of dough in a perforated cooking pan
or on the rack.

water. The gelatin sheets have to be completely covered
with water. Remove the gelatin sheets from the bowl and
squeeze them out. Empty the bowl. Place the squeezed
gelatin sheets back in the bowl.

Settings

84

^

Place the gelatin powder in a bowl and add water
according to the instructions on the packaging.

^

Cover the bowl and place in a perforated cooking pan.

MasterChef > Special > Dissolve Gelatin

or

Operating Mode > Steam Cooking
Temperature: 195°F / 90°C
Duration: 1 minute

Melting Chocolate

You can melt any type of chocolate in the appliance.

Procedure

^

^

^

^

Settings

MasterChef > Special > Melt Chocolate

or

Operating Mode > Steam Cooking
Temperature: 150°F / 65°C
Duration: 20 Minutes

Special Modes

Break the chocolate into small pieces.

Place large quantities in a non-perforated pan and small
quantities in a cup or a dish

Cover the pan or the dish with temperature resistant foil (up
to 212°F / 100°C) and steam resistant plastic wrap or a lid.

Stir large quantities once during cooking.

85

Special Modes

Skinning Fruits and Vegetables

Procedure

Cut a cross at the stem end of tomatoes, nectarines, etc.

^

This will allow the skin to be removed more easily.

Place the food in a perforated pan if cooking with steam or

^

a universal tray if using the rack.

To blanch almonds, it is important to plunge them into cold

^

water as soon as they are taken out of the oven. Otherwise
the skin cannot be removed.

Settings

Operating Mode > Maxi Broil
Level 3
Duration: see table

Food Duration in minutes

Peppers, halved 10

Tomatoes 7

86

Operating Mode > Steam Cooking
Temperature: 212°F / 100°C
Duration: see table

Food Duration in minutes

Apricots 1

Almonds 1

Nectarines 1

Peppers 4

Peaches 1

Tomatoes 1

Preserving Apples

Apples can be preserved in the steam oven to increase the
length of time you can store them. The apples will keep for 5
to 6 months when optimally stored in a dry, cool and
well-ventilated place. This method is only suitable for apples
and not for other types of fruit.

Settings

Operating Mode > Steam Cooking
Temperature: 125°F / 50°C
Duration: 5 Minutes

or

MasterChef > Fruit > Apples > Whole > Preserving

Blanching

Blanch fruit and vegetables before freezing them. Blanching
helps maintain the quality of the produce when it is frozen.

Blanching vegetables also helps them retain their original
color.

Special Modes

Procedure

Settings

^

Put the prepared vegetables or fruit into a perforated
cooking pan

^

Once blanched, plunge the vegetables or fruit into an ice
bath to cool them down quickly. Drain them well.

Special Modes > Blanching

or

Operating Mode > Steam Cooking
Temperature: 212°F / 100°C
Duration: 1 minute

87

Special Modes

Sweating Onions

Procedure

Settings

Rendering Fat

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

Cut the onions into small pieces and place them in a solid

^

cooking pan with a little butter.

Cover the pan or the dish with temperature resistant foil (up

^

to 212°F / 100°C) and steam resistant plastic wrap or a lid.

MasterChef > Special > Sweat Onions

or

Operating Mode > Steam Cooking
Temperature: 212°F / 100°C
Duration: 4 Minutes

Bacon will not brown.

Procedure

Settings

88

^

Place bacon (diced or sliced) in a solid cooking pan.

^

Cover the pan with temperature- (up to 212° F / 100 °C)
and steam-resistant cling wrap or a lid.

MasterChef > Special > Sweat Onions

or

Operating Mode > Steam Cooking
Temperature: 212° F / 100 °C
Duration: 4 Minutes

Sanitizing Cookware

The steam oven will sanitize baby bottles and other
cookware. Check beforehand that the manufacturer
guarantees all components are to be heat resistant to 212° F /
100 °C and also steam resistant follow manufacturers
instructions.

Procedure

Dismantle the baby bottles into their individual

^

components.
Place the bottle parts and cookware on the rack or in a
perforated cooking pan, making sure that they do not touch
one another (on their sides or with the opening facing
downwards) to allow hot steam to reach them from all
sides.

^ Slide the pan into the lowest shelf level.

Settings

Special Modes> Sanitize Cookware
Duration: 1 minute to 10 hours

or

Special Modes

Operating Mode > Steam Cooking
Temperature: 212°F / 100°C
Duration: 15 Minutes

89

Special Modes

Heating Damp Towels

Procedure

Moisten hand towels and then roll them up tightly.

^

Place them beside one another in a perforated cooking

^

pan.

Settings

MasterChef > Special > Heat Damp Towels

or

Operating Mode > Steam Cooking
Temperature: 160°F / 70°C
Duration: 2 Minutes

Decrystallize honey

Procedure

^ Loosen the lid and place the jar (glass only) of honey in a

perforated cooking pan.

Settings

90

^ Stir the honey once during the cooking process.

MasterChef > Special > Decrystallize Honey

or

Operating Mode > Steam Cooking
Temperature: 140°F / 60°C
Duration: 90 Minutes (regardless of the size of jar or the
amount of honey in the jar)

Making Jam

Glass jars

Preparation

Procedure

Special Modes

Only use fresh, ripe produce in good condition for canning.

Use only clean, glass jars with twist-off lids up to max. ½ pint
(250 ml) capacity.

After you have filled the jars, clean the glass rims with a clean
cloth and hot water and then seal the jars.

Sort and rinse the fruit. Allow it to drain completely. Wash
berries very carefully, they are very fragile and easily
crushed.
Remove skins, stalks, seeds or pits.

Purée the fruit, otherwise the jam will not set.

Add the required quantity of preserving sugar (see
manufacturer's recommendation). Stir well.
If you use sweet fruits or berries, we recommend the addition
of citric acid.

Settings

^ Fill the jars to a maximum of two-thirds.

^ Place the open jars in a perforated cooking pan or on the

rack.

^

As soon as the cooking process has ended, remove the
jars from the appliance using pot holders. Let the jars stand
for1-2minutes and then screw on the lids and let them
cool.

Operating Mode > Convection Bake
Temperature: 300°F / 150°C
Duration: 35 Minutes

91

Special Modes

Sabbath Program

For supporting religious customs, this program is ready to
use for 72 hours.
The program works with the "Surround" operating mode, it
cannot be changed. If the Sabbath program is selected,
there is no daytime indication on the display. The oven
lighting does not turn on, even when the door is opened.
The oven heating only starts after the door has been opened
and closed.
If a short time is selected, the Sabbath program cannot be
started.

Select "Special Modes".

^

Select "Sabbath Program".

^

^ Select a temperature.

^ Open the door.

^ Place the food in the oven.

^ Close the door.

The program starts after 5 minutes. Once the Sabbath
Program has started, it cannot be changed or saved under
"Favorites". The program can only be ended by turning off the
appliance.

92

Roast probe

The probe inserted into the meat, measures the internal
temperature of the meat.

The internal temperature to be set depends on the desired
cooking level and type of meat. It is selectable in the range
from 86-210°F / 30-99°C.

The cooking time depends on the oven temperature and
thickness of the meat. The higher the oven temperature and
the thinner the meat, the faster the internal temperature will
be reached.

The cooking process is terminated automatically when the
internal temperature reaches the set value.
Exception: with the Combi Steam operating mode a further
cooking stage is set, i.e. for browning.

After use, pull the roast probe from the socket. Be careful,
it may still be hot.

Do not leave the roast probe in the appliance, as it is only
protected against overheating when inserted.

93

Roast probe

Application options

The roast probe can be used in the following operating
modes:
Combi Steam with Convection Bake
Combi Steam with Surround
Convection Bake
Convection Broil
Surround
Intensive
Humidity Plus
Steam Cooking

Important notes on use

The metal tip of the roast probe must be inserted completely
into the cooked food and reach the core.

The metal tip should not touch any bone and not be inserted
in particularly fatty areas. Fat and bone can lead to incorrect
temperature readings.

Select the higher value of the internal temperature range
indicated in the table for heavily marbled meat.

94

Procedure

Tips

Roast probe

Prepare the meat in the usual way.

^

Completely insert the metal tip of the roast probe into the

^

food being cooked.

Place the meat in the oven.

^

Open the connection socket for the roast probe and plug it

^

into the receptacle until it clicks.

Select the desired Operating Mode.

^

If necessary, change the default and/or internal

^

temperature.

If you want to cook several pieces of meat at the same time,
insert the roast probe in the thickest piece of meat.

If after the internal temperature of the meat has been
reached, but the meat is not cooked according to your
wishes, insert the roast probe in a different spot in the meat,
and repeat the process.

95

Roast

We recommend the Roast modes - Convection Bake and
Combi Steam with Surround.

Be sure that the grease filter is in place.

Never roast meat in frozen state, it will dry out. Defrost it
before cooking.

Do not preheat the oven for roasting. The prepared meat will
be placed into the cold oven.

Clean the meat before roasting. Season the meat as desired
and cover it with dabs of butter.

If you want to cook several pieces of meat at the same time,
use pieces with the same thickness if possible.

Let the finished roast stand about 10 minutes before cutting
so that the meat juices can be redistributed.

96

Combi Steam

Roast

The lower the oven temperature is, the longer the cooking
process takes and the more tender the meat is.

Roast meat on the rack with the universal tray placed
underneath. You can then use the collected meat juices for
sauces.

The surface of lean meat will not dry out because of the
supplement of steam.
It will become especially delicate if you cook it in 5 to 6
cooking stages:
In the 1st cooking stage the oven cavity and the rack with the
universal tray underneath are preheated.
In the 2nd cooking stage the meat is browned.
In the 3rd cooking stage the oven cavity is adjusted to the
appropriate temperature for the meat.
In the 4th A tenderizing stage is carried out which makes the
meat tender.
In the 5th cooking stage the meat is cooked to the desired
degree of doneness.

Cook fatty meat with crust in the 1st cooking stage at high
temperature in order to remove the fat and brown the crust. In
the 2nd cooking stage the temperature is reduced and the
humidity increased. In the 3rd cooking stage the temperature
is raised, so that the crust is crispy and bubbly.

With stews in the 1st cooking stage the oven interior and the
rack with the universal tray underneath are preheated.
In the 2nd cooking stage the meat is browned.
In the 3rd cooking stage the meat is braised at a cooking
temperature of 212°F / 100°C and 84% humidity.

Cook poultry in the 1st cooking stage at high temperature
and high humidity, to remove the fat.
In the 2nd cooking stage the temperature is increased.
In the 3rd stage the poultry is browned

Details about the settings are in the following roasting table.

97

Roast

Roasting table

The times and temperatures given in the tables are recommendations only.
Always follow USDA guidelines on food safety.

Type of Meat Operating Mode Stage Temp. in

Poultry

Duck up to 4.5 lbs
(2 kg), stuffed

Duck up to 4.5 lbs
(2 kg), unstuffed

Duck Breast,
medium

Duck Breast,
well-done

Goose up to 10 lbs
(4.5 kg)

Whole Chicken Combi Steam with

Chicken Thighs Combi Steam with

Turkey Roulade,
stuffed or unstuffed

Combi Steam with
Convection Bake

Combi Steam with
Convection Bake

Convection Broil 3 375 / 190 - 23
Combi Steam with

Convection Bake
Combi Steam with

Convection Bake
Convection Broil 3 375 / 190 - 23
Combi Steam with Broil 1 Level 3 0 15
Combi Steam with

Convection Bake
Combi Steam with Broil 3 Level 3 0 7-13
Combi Steam with Broil 1 Level 3 0 15
Combi Steam with

Convection Bake
Combi Steam with Broil 3 Level 3 0 7-13
Combi Steam with

Convection Bake
Combi Steam with

Convection Bake
Combi Steam with

Convection Bake
Convection Broil 3 375 / 190 - 23

Convection Bake
Combi Steam with

Convection Bake
Combi Steam with Broil 3 Level 3 0 0-12

Convection Bake
Combi Steam with

Convection Bake
Combi Steam with Broil 3 Level 3 0 0-17
Combi Steam with

Convection Bake
Combi Steam with

Convection Bake
Convection Broil 3 212 / 100 - 4-8

1 375 / 190 40 20

2 212 / 100 80 140

1 375 / 190 40 20

2 212 / 100 80 100

2 85/30 0 20

2 85/30 0 20

4 85/30 0 5

1 375 / 190 40 30

2 212 / 100 80 270

1 395 / 200 95 50

2 440 / 225 0 8-10

1 395 / 200 95 30-25

2 440 / 225 0 13-18

1 375 / 190 40 20

2 285 / 140 75 100

°F/°C

Moisture

Level in %

Duration in

Minutes

98

Roast

Type of Meat Operating Mode Stage Temp. in

Poultry

Turkey Breast Combi Steam with Convection

Veal

Tenderloin (Roast),
rare Convection Broil 350 / 175 - -

Tenderloin (Roast),
medium Convection Broil 330 / 165 - -

Tenderloin (Roast),
well done Convection Broil 320 / 160 - -

Tenderloin (Roast
with Moisture),
rare*

Tenderloin
(Roast with
Moisture),
medium*

Tenderloin

(Roast with
Moisture), well
done*

Saddle
(Roast with
Moisture), well
done*

Shank Combi Steam with Surround

Braised veal* Maxi Broil 1 Level 3 0 10

Bake
Maxi Broil 2 Level 3 - 0-9

Combi Steam with Broil 1 Level 3 0 10
Combi Steam with Broil 2 Level 3 0 8
Combi Steam with Surround 3 140 / 60 0 30
Combi Steam with Surround 4 140 / 60 49 31
Combi Steam with Broil 1 Level 3 0 10
Combi Steam with Broil 2 Level 3 0 10
Combi Steam with Surround 3 212 / 100 0 20
Combi Steam with Surround 4 150 / 65 49 60
Combi Steam with Surround 5 160 / 70 51 60
Combi Steam with Broil 1 Level 3 0 10
Combi Steam with Broil 2 Level 3 0 10
Combi Steam with Surround 3 212 / 100 0 20
Combi Steam with Surround 4 150 / 65 49 60
Combi Steam with Surround 5 195 / 90 68 50
Convection Broil 6 395 / 200 - 5
Combi Steam with Broil
Combi Steam with Broil
Combi Steam with Surround
Combi Steam with Surround
Combi Steam with Surround
Convection Broil

Convection Broil

Maxi Broil 2 Level 3 0 10
Combi Steam with Surround 3 212 / 100 84 165

1 340 / 170 65 85

1
2
3
4
5
6
1
2

°F/°C

Level 3
Level 3

212 / 100

150/65

195/90
395 / 200
212 / 100
375 / 190

Moisture

Level in %

0
0

0
49
68

-

84

-

Duration

in Minutes

10
10
20
60
80

155

17

5

99

Roast

Type of Meat Operating Mode Stage Temp.

Lamb

Thighs Maxi Broil 1 Level 3 - 18

Combi Steam with Surround 2 212 / 100 57 190

Loin/Crown,
medium*

Loin/Crown, well
done*

Beef

Tenderloin
(Roast), rare

Tenderloin
(Roast), medium

Tenderloin
(Roast), well
done

Tenderloin

(Roast with

Moisture), rare*

Filet
(Roast with
Moisture),
medium*

Filet
(Roast with
Moisture), well
done*

Sirloin (Roast),
rare

Sirloin (Roast),
medium

Sirloin (Roast),
well done

Maxi Broil 1 Level 3 - 10
Maxi Broil 2 Level 3 - 8
Combi Steam with Surround 3 212 / 100 0 30
Combi Steam with Surround 4 170 / 75 47 40
Maxi Broil 1 Level 3 - 10
Maxi Broil 2 Level 3 - 10
Combi Steam with Surround 3 85 / 30 0 30
Combi Steam with Surround 4 212 / 100 57 100

Convection Broil 350 / 175 -

Convection Broil 340 / 170 -

Convection Broil 330 / 165 -

Combi Steam with Broil 1 Level 3 0 10
Combi Steam with Broil 2 Level 3 0 10
Combi Steam with Surround 3 140 / 60 0 30
Combi Steam with Surround 4 140 / 60 49 31
Combi Steam with Broil 1 Level 3 0 10
Combi Steam with Broil 2 Level 3 0 10
Combi Steam with Surround 3 212 / 100 0 20
Combi Steam with Surround 4 150 / 65 49 60
Combi Steam with Surround 5 160 / 70 51 60
Combi Steam with Broil 1 Level 3 0 10
Combi Steam with Broil 2 Level 3 0 10
Combi Steam with Surround 3 212 / 100 0 20
Combi Steam with Surround 4 150 / 65 49 60
Combi Steam with Surround 5 195 / 90 68 105
Convection Broil 6 395 / 200 - 8
Convection Broil 347 / 175 - -

Convection Broil 340 / 170 - -

Convection Broil 330 / 165 - -

in °F / °C

Moisture

Level in %

Duration in

Minutes

100