Miele DGD4635 User Manual

Operating and installation instructions Pressure steam oven

To prevent the risk of accidents or damage to the appliance, it is essen‐ tial to read these instructions before it is installed and used for the first time.

en-AU, NZ M.-Nr. 10 260 910

Contents

Warning and Safety instructions .......................................................................... 5

Caring for the environment................................................................................. 14

Overview ............................................................................................................... 15

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

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

Control panel........................................................................................................ 17

Description of the functions ............................................................................... 18

Temperature........................................................................................................... 18

Duration.................................................................................................................. 18

Noises .................................................................................................................... 18

Heating-up phase .................................................................................................. 18

Cooking phase....................................................................................................... 18

Cooling down phase.............................................................................................. 18

Pull-out shelf.......................................................................................................... 18

Using for the first time......................................................................................... 19

Setting the water hardness level............................................................................ 19

Setting the correct boiling point for water ............................................................. 19

Opening the door................................................................................................... 19

Closing the door .................................................................................................... 20

Cleaning for the first time....................................................................................... 21

Oven functions ..................................................................................................... 22

Operation .............................................................................................................. 23

Operating principles............................................................................................... 23

Changing the function............................................................................................ 25

Changing the temperature or cooking duration..................................................... 25

Interrupting a process............................................................................................ 26

Continuing cooking................................................................................................ 26

Safety features ..................................................................................................... 27

Pressure release / Safety valve.............................................................................. 27

Overheating protection .......................................................................................... 29

Safety lock / System lock ...................................................................................... 30

General notes ....................................................................................................... 31

The advantages of cooking with steam................................................................. 31

Suitable containers ................................................................................................ 31

Cooking containers........................................................................................... 31

Your own containers ......................................................................................... 31

Contents

Shelf level............................................................................................................... 31

Frozen..................................................................................................................... 31

Temperature........................................................................................................... 32

Duration.................................................................................................................. 32

Cooking with liquid ................................................................................................ 32

Your own recipes ................................................................................................... 32

Steam cooking ..................................................................................................... 33

Vegetables ............................................................................................................. 33

Meat....................................................................................................................... 36

Sausages ............................................................................................................... 38

Fish ........................................................................................................................ 38

Shelf level.......................................................................................................... 38

Shellfish.................................................................................................................. 41

Mussels.................................................................................................................. 42

Rice........................................................................................................................ 43

Pasta / Noodles...................................................................................................... 44

European dumplings.............................................................................................. 45

Grains..................................................................................................................... 46

Dried pulses ........................................................................................................... 47

Hen's eggs ............................................................................................................ 49

Fruit........................................................................................................................ 50

Menu cooking ........................................................................................................ 51

Special applications............................................................................................. 53

Reheat.................................................................................................................... 53

Defrost ................................................................................................................... 55

Bottling................................................................................................................... 58

Extracting juice ...................................................................................................... 61

Making yoghurt ...................................................................................................... 63

Proving yeast dough.............................................................................................. 64

Dissolving gelatine ................................................................................................. 65

Melting chocolate................................................................................................... 65

Skinning fruit and vegetables................................................................................. 66

Preserving apples ................................................................................................. 66

Blanching ............................................................................................................... 67

Sweating onions .................................................................................................... 67

Rendering fat ......................................................................................................... 68

Disinfecting items .................................................................................................. 68

Heating damp towels............................................................................................. 69

Decrystallising honey............................................................................................. 69

Preparing custard royale........................................................................................ 69

Settings................................................................................................................. 70

Contents

Cleaning and care................................................................................................ 72

Notes on cleaning and care................................................................................... 72

Appliance front....................................................................................................... 73

Oven interior and pull-out shelf.............................................................................. 74

Accessories ........................................................................................................... 74

Cooking containers and drain filter................................................................... 74

Shelf runners.......................................................................................................... 74

Door seal / Safety valve ......................................................................................... 76

Water nozzle........................................................................................................... 77

Descaling ............................................................................................................... 78

Problem solving guide......................................................................................... 81

Optional accessories........................................................................................... 86

Cooking containers................................................................................................ 86

Cleaning and care products................................................................................... 88

Other accessories.................................................................................................. 88

Safety instructions for installation ..................................................................... 89

Installation notes.................................................................................................. 91

Building-in dimensions........................................................................................ 92

DGD 4635 in 380 mm high niche........................................................................... 92

DGD 4635 in a 450 mm high niche........................................................................ 93

DGD 6635 in a 380 mm high niche........................................................................ 94

DGD 6605 / DGD 6635 in a 450 mm high niche.................................................... 95

Installation and connection................................................................................. 96

Plumbing in the appliance................................................................................... 97

Connection to the water supply............................................................................. 97

Connection to the mains water supply .................................................................. 98

Connection to the drainage system....................................................................... 99

Connecting the drain hose .................................................................................... 99

Electrical connection......................................................................................... 100

Mains connection cable....................................................................................... 101

Wiring diagram..................................................................................................... 101

After sales service, data plate, warranty ......................................................... 102

Warning and Safety instructions

This appliance conforms to current safety requirements. Inappro‐ priate use can, however, lead to personal injury and damage to property.

To avoid the risk of accidents and damage to the appliance, please read these instructions carefully before using it for the first time. They contain important notes on installation, safety, use and maintenance. Miele cannot be held liable for damage caused by non-compliance with these instructions.

Keep these instructions in a safe place and ensure that new users are familiar with the contents. Pass them on to any future owner.

Warning and Safety instructions

Correct application

 This steam oven is designed for domestic use and for use in simi‐

lar environments by guests in hotel or motel rooms, bed & break‐ fasts and other typical living quarters. This does not include com‐ mon/shared facilities or commercial facilities within hotels, motels or bed & breakfasts.

 The steam oven is not suitable for outdoor use.  This steam oven must only be used as described in these instruc‐

tions. Any other usage is at the owner's risk and could be dangerous.

 This appliance is not intended for use by persons (including chil‐

dren) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervi‐ sion or instruction concerning its use by a person responsible for their safety, and are able to recognise the dangers of misuse.

Warning and Safety instructions

Safety with children

 Activate the system lock to ensure that children cannot turn on

the appliance inadvertently. Use the safety lock when the appliance is in use to prevent children from altering the settings selected.

 Young children must not be allowed to use this appliance.  Older children may only use the steam oven when its operation

has been clearly explained to them and they are able to use it safely, recognising the dangers of misuse.

 Cleaning may only be carried out by older children under the su‐

pervision of an adult.

 Please supervise children in the vicinity of the steam oven and do

not let them play with it.

 Danger of suffocation! Children may be able to wrap themselves

in packing material or pull it over their heads with the risk of suffoca‐ tion. Keep children away from any packing material.

 Danger of burning! Children's skin is far more sensitive to high

temperatures than that of adults. The steam oven must be installed at such a height that young children cannot come into contact with the door when it is hot.

 The area around the door hinges can cause injury. Keep children

well away at all times.

Warning and Safety instructions

Technical safety

 Repairs and other work by unqualified persons could be danger‐

ous. Installation, maintenance work and repairs to electrical applian‐ ces must only be carried out by a Miele approved service technician.

 A damaged appliance is dangerous. Check the appliance for any

visible damage. Never install or attempt to use a damaged appli‐ ance.

 Reliable and safe operation of this oven can only be assured if it

has been connected to the mains electricity supply.

 The electrical safety of this appliance can only be guaranteed

when continuity is complete between it and an effective earthing system. It is most important that this basic safety requirement is present and tested regularly and, where there is any doubt, the household wiring system should be inspected by a qualified electri‐ cian.

 Before connecting the appliance to the mains supply, ensure that

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

 Do not connect the appliance to the mains electricity supply by a

multi-socket adapter or an extension lead. These do not guarantee the required safety of the appliance (e.g. danger of overheating).

 For safety reasons, this appliance may only be used after it has

been built in.

 This appliance must not be installed and operated in mobile in‐

stallations (e.g. on a ship).

 Tampering with electrical connections or components and me‐

chanical parts is highly dangerous to the user and can cause opera‐ tional faults. Do not open the outer casing of the appliance.

Warning and Safety instructions

 The manufacturer's warranty will be invalidated if the appliance is

not repaired by a Miele approved service technician.

 Faulty components must only be replaced by genuine Miele spare

parts. The manufacturer can only guarantee the safety of the appli‐ ance when Miele replacement parts are used.

 If the connection cable is damaged, it must be replaced with a

special connection cable type H 05 VV-F (PVC insulated). See "Elec‐ trical connection".

 During installation, maintenance and repair work, the appliance

must be disconnected from the mains electricity supply. It is only completely isolated from the electricity supply when:

– it is switched off at the mains circuit breaker, or – it is switched off at the wall socket and the plug is withdrawn

from the socket. Do not pull the mains connection cable but the mains plug to disconnect your appliance from the mains electrici‐ ty supply.

 This steam oven must be plumbed in by a suitably qualified per‐

son. Miele cannot be held liable for damage caused by incorrect installa‐ tion or connection.

 The appliance must be connected to the cold water supply only.  The tap must be easily accessible after the appliance has been in‐

stalled.

 Before connection, check the inlet and drain hoses for visible

signs of damage.

 The built-in water protection system will only protect the appli‐

ance from water damage if the following conditions have been met:

– The inlet and drain hoses are correctly fitted and connected. – The steam oven is properly maintained and parts are replaced

where it can be seen that this is necessary.

Warning and Safety instructions

– The tap has been turned off when the appliance is not used for a

longer period of time (e.g. during holidays).

 In areas which may be subject to infestation by cockroaches or

other vermin, pay particular attention to keeping the appliance and its surroundings clean at all times. Any damage caused by cock‐ roaches or other vermin will not be covered by the warranty.

Warning and Safety instructions

Correct use

 Danger of burning! The steam oven becomes hot when in use. Ex‐

ercise care when handling food and trays so as not to burn yourself on the walls of the steam oven, shelf runners, trays, steam and hot food itself. Use oven gloves when placing food in the steam oven, removing it and when adjusting shelves etc. in a hot steam oven. When putting cooking containers into the steam oven or taking them out, take care not to spill the contents.

 The appliance door gets hot when in use and remains hot for

quite a while after the steam oven has been switched off. The door should only be touched using the door button and handle whilst it is hot.

 Do not use the steam oven to heat up or bottle food in sealed

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

 Food which is left in the steam oven can dry out and the escaping

moisture can lead to corrosion in the appliance. Do not leave cooked food in the oven compartment and do not use any cooking containers which are susceptible to corrosion as this could lead to corrosion in the appliance.

Warning and Safety instructions

 Never open the door whilst the appliance is in use. The door must

only be opened

– after the cooling down phase has finished, – the audible tone has stopped, – the  symbol is flashing in the time display.

If you try to open the door too early, a warning tone will sound and the word  will appear in the time display.

 Danger of injury! Do not use temperatures above 95 °C when bot‐

tling food (at altitudes above 1000 m do not exceed 90 °C) as this will cause the jars to explode.

 The descaling process (see "Cleaning and care - Descaling") must

only be carried out in a cold steam oven. Otherwise aggressive va‐ pours can build up.

 Never use the steam oven without a floor filter as large food resi‐

dues may block the water outlet and the pump.

 This steam oven can recognise and put right certain faults. These

are indicated by the codes  to  in the display. The appliance door can only be opened if the code is flashing in the display. If the display is not flashing, the appliance is still trying to rectify the prob‐ lem. See "Problem solving guide" for more information.

 Steam oven with lift-up door: The lift-up door must be left open

whilst the appliance is in use.

Warning and Safety instructions

Cleaning and care

 Do not use a steam cleaning appliance to clean this steam oven.

Pressurised steam could reach the electrical components and cause a short circuit.

 The shelf runners can be removed for cleaning purposes (see

"Cleaning and care - Accessories"). Ensure they are correctly fitted after cleaning and never operate the steam oven without the shelf runners fitted.

Caring for the environment

Disposal of the packing mate‐ rial

The transport and protective packaging has been selected from materials which are environmentally friendly for dispos‐ al, and can normally be recycled.

Recycling the packaging reduces the use of raw materials in the manufactur‐ ing process and also reduces the amount of waste in landfill sites. Ensure that any plastic wrappings, bags etc. are disposed of safely and kept out of the reach of babies and young children. Danger of suffocation.

Disposing of your old appli‐ ance

Electrical and electronic appliances of‐ ten contain materials which, if handled or disposed of incorrectly, could be po‐ tentially hazardous to human health and to the environment. They are, however, essential for the correct functioning of your appliance. Therefore, please do not dispose of your old appliance with your household waste.

Please dispose of it at your local com‐ munity waste collection / recycling cen‐ tre.

Ensure that your old appliance presents no danger to children while being stor‐ ed for disposal.

Steam oven front view

Control panel

On/Off button

Overheating protection device cover

Door handle

Door release

Pull-out shelf

Appliance door

Door button

Filling point for descaling agent

Lift-up door (depending on model)

Temperature sensor

Steam inlet

Deflector for water jet

Shelf runners

Door contact switch

Floor filter

Overview

Accessories supplied

The accessories supplied with your ap‐ pliance, as well as a range of optional ones, are available to order from Miele (see "Optional accessories").

DGGL 1

2 perforated cooking containers Gross capacity 1.5 litres / Useable ca‐ pacity 0.9 litre 325 x 175 x 40 mm (W x D x H)

DGG 2

1 solid cooking container Gross capacity 2.5 litres / Useable ca‐ pacity 2.0 litres 325 x 175 x 65 mm (W x D x H)

Miele steam oven cookbook

Cooking for pleasure with Miele A selection of the best recipes from the Miele test kitchen.

Tray

For placing your own cooking contain‐ ers on.

Silicone washers

For pressure release valve.

Syringe for descaling agent

Control panel

Function / Temperature display

Symbol Meaning















Button(s) Function

Steam with pressure Steam cooking Reheat Defrost Safety lock Descaling Settings

Setting the temperature

Time display

Symbol Meaning



Start Stop

Button(s) Function

Start Stop

Duration Starting a process

Interrupting a process

Setting a cooking dura‐ tion

Starting a process Interrupting a process



Selecting a function

Description of the functions

Temperature

All functions have a default recommen‐ ded temperature. The recommended temperature can be altered for the pro‐ gramme in use, or for every time that programme is used (see "Settings").

The recommended temperature can be altered in 5 °C or 1 °C increments. If you want to change the temperature in 1 °C increments you will have to change the factory default setting (see "Settings").

Duration

You can set a duration between 1 mi‐ nute (:) and 9 hours 59 minutes (:). If the duration exceeds 59 mi‐ nutes you have to enter it in hours and minutes. Example: Duration 80 minutes = 1:20.

Noises

A buzzing sound can be heard after switching on the appliance, during op‐ eration and after switching off the appli‐ ance.

This is not a fault. It is made by water being pumped through the system.

Heating-up phase

During the heating-up phase the oven compartment is heated to the set tem‐ perature. The display will show the tem‐ perature of the oven compartment as it rises.

The duration of the heating-up phase will depend on the quantity and the temperature of the food. In general the heating-up phase will last for approx. 5 minutes. The duration will be longer if you are preparing refrigerated or frozen food.

Cooking phase

The cooking phase begins when the set temperature is reached. During the cooking phase, the duration remaining will be shown in the display.

Cooling down phase

The cooking process finishes with a cooling down phase.

During the cooling down phase a scroll‐ ing bar graph will appear in the func‐ tion / temperature display. The cooling down phase lasts about 1 minute. With large amounts of food it could take lon‐ ger.

Pull-out shelf

Before opening the appliance door, pull the shelf out. It can then be used for resting dishes on. It will also catch any droplets of hot water from containers.

Using for the first time

Setting the water hardness lev‐ el

The water hardness level of the steam oven is set to "Very hard" at the factory. For trouble-free operation of the steam oven, and to ensure that it is descaled at the appropriate time, it is important to set the water hardness level for your area. The harder the water, the more of‐ ten the steam oven must be descaled.

 Check which water hardness level

has been set and, if necessary, set the correct water hardness (see "Set‐ tings - Water hardness").

Setting the correct boiling point for water

The boiling point for water depends on the altitude above sea level.

The steam oven is set ex-works for an installation location of under 1000 m. If it is located at more than 1000 m above sea level, the factory default setting will have to be changed (see "Settings").

Opening the door

 Using the thumb of your right hand,

push the door release forwards and turn the handle upwards.

When it is in a horizontal position, the door is unlocked and can be opened.

Using for the first time

Closing the door

 Turn the handle to the horizontal po‐

sition. In this position the lugs on the door line up with those on the oven compartment (see arrows).

 Using your left hand, press firmly on

the door button.

 Using your right hand, turn the han‐

dle downwards until you hear it en‐ gage. While doing so, also push the door release forwards with your thumb. This vents the oven compart‐ ment and makes it easier to close the door.

The steam oven cannot be used until the door has been closed properly.

Using for the first time

 Please stick the extra data plate for

the appliance supplied with this doc‐ umentation in the space provided in the "After sales service, data plate, warranty" section of this booklet. Al‐ ternatively, the additional label can be stuck near the appliance if the ap‐ pliance markings are not visible after installation.

 Remove any protective wrapping and

stickers (but not the data plate).

Cleaning for the first time

Accessories / Oven interior

 Remove all accessories from the

steam oven.

 Wash them by hand using warm wa‐

ter with a little amount of washing-up liquid and a soft sponge or in the dishwasher.

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

 To remove this, clean the oven interi‐

or with a mild solution of washing-up liquid and warm water applied with a soft sponge, and then dry thoroughly with a soft cloth.

 You should then run the Steam with

pressure programme  at 120 °C for 10 minutes to flush out the water‐ ways. Proceed as described in "Op‐ eration".

Danger of burning! Do not open the appliance door dur‐

ing use. Danger of burning and scalding. If you try to open the door during use or before the cooling down phase has finished, a warning tone will sound and the word  will appear in the time display.

Oven functions

Oven function Recommen‐

ded tempera‐

ture

 Steam with pressure For cooking foods able to with‐ stand pressure, extracting juice, special applications

 Steam cooking For cooking all types of food, bottling, extracting juice, spe‐ cial applications

 Reheat For gentle reheating of cooked food

 Defrost For gentle defrosting of frozen food

* The recommended temperatures can be altered in 5 °C increments within the range quo‐ ted. If you wish to adjust the temperature in 1 °C increments, you will need to alter the fac‐ tory default setting (see "Settings").

120 °C 105–120 °C 101–120 °C

100 °C 40–100 °C 40–100 °C

95 °C 95 °C –

60 °C 50–60 °C 50–60 °C

Temperature range*

Factory set‐

ting

Modified set‐

ting

Operation

Check that the floor filter is correctly in place before each programme as large food residues may block the water outlet.

 Danger of injury!

Do not open the appliance door dur‐ ing use. Danger of burning and scalding. Be particularly vigilant with children.

The door must not be opened until

- the cooling down phase has finish‐ ed,

- the buzzer has stopped,

- the  symbol is flashing in the time display.

If you try to open the door before this, a warning tone will sound and the word  will appear in the dis‐ play. When removing containers from the oven, be careful not to spill the contents.

Operating principles

Selecting a function

 Close the appliance door.  Switch the steam oven on with the

On/Off button.

The following will appear in the func‐ tion / temperature display:

After a few seconds the display will au‐ tomatically display the Steam with pres‐ sure function .

 If you want to use a different function,

press the  button repeatedly until the function you want appears in the display, e.g. Steam cooking .

Setting the temperature

 Use the + or - buttons to set the tem‐

perature you want.

Setting a cooking duration

You will see 3 zeros and a flashing  symbol in the time display.

Operation

 Use the + or - buttons to select the

required duration, e.g. 20 minutes.

Starting a process

 Press the Start/Stop button. "Start" will appear in the time display,

the  symbol will stop flashing and the colon will begin to flash.

If the door is not properly shut, a warning tone will sound when you start the programme and  will ap‐ pear in the time display.

At the end of the cooking duration

The cooking process finishes with a cooling down phase.

"Stop" will appear in the time display, the  symbol and "Start" will go out, and the colon will stop flashing. During the cooling down phase a scroll‐ ing bar graph will appear in the func‐ tion / temperature display.

 Wait until you have heard several

tones, 3 zeros appear in the time dis‐ play and the  symbol is flashing before you open the door to take

food out.  Switch the steam oven off. The appliance will now drain. Three hor‐

izontal bars - - - will light up in the func‐ tion / temperature display.

°C will then appear in the display as long as the temperature inside the oven is still above 45 °C. Please note that the appliance does not switch off until the °C has gone out.

Danger of burning! You could burn yourself on the oven

interior, spilled food, accessories and hot steam. Use oven gloves when removing hot food from the appliance.

Operation

After use

 Once °C has gone out in the func‐

tion / temperature display, wipe the oven interior out with a solution of warm water and washing-up liquid or vinegar. Then dry with a soft cloth.

 Turn off the tap after use to prevent

the risk of water damage.

 Leave the appliance door open until

the oven interior is completely dry.

Changing the function

 Press the Start/Stop button.  Wait for the cooling down phase to

finish.  Select the function you want and

then proceed as before.

Changing the temperature or cooking duration

You can alter the temperature and cooking duration at any time during op‐ eration.

 Use the + or - button to enter the val‐

ue required.

Operation

Interrupting a process

You can interrupt operation at any time, for example, to place another container of food in the oven.

Danger of burning! You could burn yourself on the oven

interior, spilled food and accesso‐ ries. Use oven gloves when placing food in the oven and when removing hot food from the oven.

 Press the Start/Stop button. "Stop" will appear in the time display. The cooling down phase will start.

Continuing cooking

 Close the door.  Push the shelf back in.  Press the Start/Stop button.

The steam oven will heat up again and the display will show the temperature in the cooking compartment as it rises.

 Pull the shelf out.  Wait until you have heard several

beeps and the  symbol is flashing in the time display before you open the door.

Under normal circumstances, the appli‐ ance controls pressure and temperature automatically. However, should a fault occur, the appliance has a pressure re‐ lease and a safety valve to prevent high pressure developing, as well as a safety device to prevent overheating.

Depending on frequency of use, the safety valve and the pressure release valve should be replaced every 1 to 2 years.

Safety devices must not be altered or tampered with.

Safety features

Pressure release / Safety valve

The pressure release and the safety valve may operate separately, together or one after the other.

When either or both trip, steam will be released above and below the door hinge arm.

 Press the Start/Stop button.  Wait until the cooling down phase

has been completed (see "Operation

- Interrupting a process").

 Open the door.

 First check whether the silicone

washer has been forced out of the

pressure release mechanism. If it

has, fit a new one (see "Overview -

Accessories supplied") into the hold‐

er in the pressure release mechanism

inside the door. The steam oven can now be used again

as normal.  If the pressure release mechanism

has not been activated (i.e. the sili‐

cone washer is still in its holder), re‐

move the safety valve from inside

the appliance door.

Safety features

 Press the metal pin on the safety

valve back in.

 Insert the safety valve back in posi‐

tion. Make sure that the seal fits cor‐ rectly.

The steam oven can now be used again as normal.

If the pressure release mechanism or the safety valve trips again, please call Miele.

Safety features

Overheating protection

The overheating protection device is lo‐ cated underneath the On/Off switch. This switches the heating off automati‐ cally if the temperature in the steam generator gets too high.  will appear in the function / temperature display and the cooling down phase will start. The cooling down phase lasts for 1 mi‐ nute. There will be several beeps when it is finished.  will then flash in the function / temperature display for a short while and then three horizontal bars - - - will appear. A short while later

 will appear in the display.  Switch the appliance off and open

the door.

 Allow the appliance to cool down for

approx. 30 minutes.

 will disappear from the display whilst the appliance is cooling down.

If the overheating protection device trips again, contact Miele.

 Remove the protective cap from the

overheating protection device (see arrow). Use a screwdriver or similar

thin tool to press the device in again.  Replace the cap. The steam oven can now be used again

as normal.

Safety features

Safety lock / System lock

The appliance is fitted with a lock to prevent it being switched on by acci‐ dent and also to prevent certain set‐ tings from being altered when the steam oven is in use.

If you wish to use the lock, you will need to alter the setting (see "Settings") once.

The system lock can be activated as

long as the appliance is ready for use. Once activated, the appliance can

be switched on or off. It cannot, howev‐ er, be used.

The safety lock is activated whilst the appliance is in use. Once activated, the appliance functions are restricted:

– The recommended temperature can

only be reduced. It cannot be in‐ creased.

– The cooking duration can only be re‐

duced.

– The appliance can be switched off

and back on again, but you will not be able to select a function.

Activating the lock

 Press the  button repeatedly until 3

bars and the  symbol appear in the function / temperature display.

 Press the + temperature button.  will appear in the function / temper‐

ature display and the  symbol will start to flash.

If you try to enter a setting while the lock is active,  will appear in the function / temperature display.

Deactivating the lock

 Press the  button repeatedly until

 and  appear in the display.

 Press the - button.

The lock is now deactivated.

General notes

This section contains general informa‐ tion. You will find more detailed infor‐ mation about particular foods and how to cook them in the other sections.

The advantages of cooking with steam

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

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

Suitable containers

Cooking containers

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

It is best to use perforated containers for steam cooking. The steam can reach the food from all sides and the food is cooked evenly.

Your own containers

You can also use your own containers. However, please note the following:

– Containers must be heat-resistant to

120 °C and able to withstand hot steam. With plastic containers please check with the manufacturer that they are suitable for use in a steam oven.

– Thick-sided containers made from

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

– Place the cooking container on the

tray, not on the floor of the steam oven.

– To ensure that steam can reach food

from all sides without hindrance, make sure that cooking containers do not touch the sides of the oven.

Shelf level

You can select any shelf level. You can also cook on several levels at the same time. This will not alter the cooking du‐ ration.

Frozen

The heating up phase for frozen food is longer than for fresh food. The greater the quantity of frozen food, the longer the heating up phase.

General notes

Temperature

A maximum temperature of 120 °C can be achieved with the Steam with pres‐ sure  cooking function. Robust foods can be cooked at this tempera‐ ture, whereas more delicate types of food should be cooked at 100 °C using the Steam cooking  function.

Some types of food, e.g. berries, need to be cooked at less than 100 °C as otherwise they would explode. See the relevant sections in these operating in‐ structions for more detail about cooking with steam.

Duration

In general, the cooking durations for cooking in a steam oven 100 °C are the same as for cooking food in a sauce‐ pan. More information about any fac‐ tors which may affect the cooking dura‐ tion is given in the relevant sections.

Using Steam with pressure  can re‐ duce cooking durations by about half.

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

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

Cooking with liquid

When cooking with liquid, only fill the cooking container ²/₃ full to prevent the liquid spilling when the cooking con‐ tainer is removed from the oven.

When using Steam with pres‐ sure  120 °C to cook food air will cir‐ culate throughout the cabinet during the cooling down phase. This circulat‐ ing air can cause food to be drawn out of the container it is being cooked in and soil the cabinet. This is more likely to occur with food that is cooked in liq‐ uid (soup, casseroles etc.) and with food with a mushy consistency such as apple sauce.

Cover the container with a lid (see "Op‐ tional accessories") to prevent this hap‐ pening. Place the container together with the lid in between the rails of a shelf runner and not on top of it to hold the lid in place.

Your own recipes

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

Steam cooking

Vegetables

Fresh

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

Frozen

Frozen vegetables do not need to be defrosted beforehand unless the vege‐ tables have been frozen together in a block.

To cook frozen vegetables, programme the same time as for fresh ones.

Break up the larger, frozen together pieces. Please refer to the cooking times on the packaging.

Cooking containers

Food such as peas or asparagus spears, which have little or no space between them, will take longer to cook because the steam has less space to work in. For an even result, it is best to use a shallow container for these types of food, and only fill it about 3 - 5 cm deep. When cooking large quantities, divide the food between 2 or 3 shallow containers rather than using one deep one.

Different types of vegetables which take the same length of time to cook can be cooked together in one cooking container.

Shelf level

When cooking vegetables with a dis‐ tinctive colour (e.g. beetroot) in a perfo‐ rated container at the same time as cooking other foods in other containers, place the solid tray directly underneath the perforated container to catch any drips and therefore avoid any colour transfer.

Duration

As with conventional methods, when cooking vegetables with steam at 100 °C the cooking duration will de‐ pend on the size and also whether you want the vegetables to be al dente or soft/well-done. Example: Firm potatoes, cut into quarters = ap‐ prox. 18 minutes Firm potatoes, cut in half = approx. 22 minutes Brussels sprouts, large, al dente = ap‐ prox. 12 minutes Brussels sprouts, small, soft = approx. 12 minutes

Settings

Steam with pressure  Temperature: 120 °C or Steam cooking  Temperature: 100 °C

Duration: see chart

Use solid containers for vegetables which are cooked in liquid, e.g. cab‐ bage.

Steam cooking

The durations given in the charts for fresh vegetables are guidelines only. We rec‐ ommend selecting the shorter cooking duration quoted to start with. If vegetables are not cooked sufficiently after the shorter time, they can be put back in the steam oven and cooked for longer.

Vegetables

Artichokes 12–14 32–38 Cauliflower, whole – 27–28 Cauliflower, florets 2 8 Green beans 2 6–8 Broccoli, florets – 2–4 Chantenay carrots, whole 3 7–8 Chantenay carrots, halved 3 5–6 Chantenay carrots, chopped 1 4 Chicory, halved – 4–5 Chinese cabbage, chopped 1 3 Peas – 2 Fennel, halved 4–5 10–12 Fennel, cut into strips 2 4–5 Curly kale, chopped 4–6 23–26 Firm potatoes, peeled

whole halved quartered

Fairly firm potatoes, peeled whole halved quartered

Soft potatoes, peeled whole halved quartered

Kohlrabi, cut into batons 2 6–7 Pumpkin, diced – 4–8



– 9 6

– 7 5

 [min.]



20–25 15–20 10–15

23–28 18–23 14–18

25–30 20–25 15–20

Steam cooking

Vegetables

Corn on the cob 15 10–15 Silverbeet, chopped – 2–3 Capsicum, diced/cut into strips – 2 New potatoes, firm – 20–25 Mushrooms – 2 Leek, chopped 1 2–4 Leek, stalks halved lengthways – 4–6 Romanesco, whole – 22–25 Romanesco, florets 2 5–7 Brussels sprouts 3–4 10–12 Beetroot, whole 24–26 50–60 Red cabbage, chopped 4 15–20 Black salsify, whole 3–4 9–10 Celeriac, cut into batons 2 6–7 Green asparagus – 2–4 White asparagus, whole – 5–10 Carrots, chopped 1 6 Spinach – 1–2 Spring cabbage, chopped 2–3 10–11 Celery sticks, chopped 1–2 2–5 Turnips, chopped 2–3 6–7 White cabbage, chopped 2 12 Savoy cabbage, chopped 2 10–11 Zucchini, sliced – 2–3 Sugar snap peas – 2–3



 [min.]



 Duration

Steam cooking

Meat

Fresh

Prepare the meat in the usual way.

Frozen

Meat should be thoroughly defrosted before cooking in the steam oven (see "Special applicaitons - Defrost").

Preparation

Meat which needs to be seared before being cooked, e.g. stewing steak, should be seared in a pan on the cook‐ top.

Duration

The cooking duration depends on the thickness and the texture of the meat, and not on the weight. The thicker the piece of meat, the longer the cooking duration. A piece of meat weighing 500 g which is 10 cm thick will take longer to cook than a piece of meat weighing 500 g which is 5 cm thick.

– When cooking meat with the addi‐

tion of liquid please follow recipe in‐ structions regarding the amount of liquid to use. This is particularly im‐ portant when using Steam with pres‐ sure . Using too much can cause the liquid to boil over. If you need to add more liquid, e.g. add more stock, it is best to do so after the food has been cooked.

Settings

Steam with pressure  Temperature: 120 °C or Steam cooking  Temperature: 100 °C

Duration: see chart

Useful tips

– Use a perforated container to retain

the flavours when cooking meat.

Place a solid container underneath to

catch the juices. You can use these

to make a gravy or freeze them for

later use. – Boiling chicken, pork rind, meat, ribs

and meat bones can be used to

make stock. Place the meat together

with some mixed vegetables in a sol‐

id cooking container and add cold

water. The longer the cooking dura‐

tion, the stronger the stock.

Steam cooking

The durations given in the chart are guidelines only. We recommend selecting the shorter cooking duration quoted to start with. If meat is not cooked sufficiently af‐ ter the shorter time, it can be put back in the steam oven and cooked for longer.

Meat

Beef shin, covered with water 45–50 110–120 Pork knuckle 75–80 135–140 Chicken breast fillet – 8–10 Knuckle 58–63 105–115 Beef soup bones, covered with water 38–43 110–120 Veal for stewing – 3–4 Gammon steaks 3–4 6–8 Lamb ragout 6–8 12–16 Poularde 30 60–70 Turkey roulade – 12–15 Turkey schnitzel – 4–6 Rib of beef, covered with water 50–55 130–140 Beef stew 30–35 105–115 Boiling chicken, covered with water 40 80–90 Silverside 45–50 110–120



[min.]



 Duration

Steam cooking

Sausages

Settings

Steam cooking  Temperature: 90 °C Duration: see chart

Sausages

Frankfurters 6–8 Sausages 6–8 White sausages 6–8

 Duration

 [min.]

Fish

Fresh

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

Frozen

Fish does not need to be fully defrosted before cooking. Defrost so that the sur‐ face is sufficiently thawed to take herbs and seasoning. Depending on the thickness of the fish, 2–5 minutes should be enough.

Preparation

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

It is not necessary to season fish when cooking with steam as this method re‐ tains the minerals which give the fish its unique flavour.

Cooking containers

If using a perforated container, grease it first or line it with baking paper.

Shelf level

When cooking fish in a perforated con‐ tainer at the same time as cooking oth‐ er types of food in other containers, place the container with the fish directly above the tray to catch any liquid and so avoid any transfer of tastes to other food.

Steam cooking

Temperature 85 °C – 90 °C

For gently cooking delicate types of fish, such as flounder.

100 °C

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

Duration

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

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

When cooking fish in sauce or stock, we recommend that you increase the cooking duration quoted by a few mi‐ nutes.

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

heads, bones, tails etc. to make a fish stock. Place the fish scraps to‐ gether with some mixed vegetables in a solid cooking container and add cold water. Cook at 100 °C for 60 to 90 minutes. The longer the cooking duration, the stronger the stock.

– Blue fish is fish which is cooked in

water and vinegar. It is important not to damage the skin of the fish. This method is suitable for cooking carp, trout, tench, eel and salmon.

Settings

Steam cooking  Temperature: see chart Duration: see chart

Useful tips

– Adding herbs and spices, such as

dill, will help bring out the full flavour

of the fish. – Cook large fish in the swimming posi‐

tion. To help maintain the structure of

the fish, place a small cup or similar

upside down in the cooking contain‐

er, and arrange the fish bellyside

down over the cup.

Steam cooking

The durations given in the chart are guidelines for fresh fish. We recommend se‐ lecting the shorter cooking duration quoted to start with. If the fish is not cooked sufficiently after the shorter time, it can be put back in the steam oven and cooked for longer.

Fish

Eel 100 5–7 Perch fillet 100 3–5 Bream/Snapper fillet 85 3–5 Trout, 250 g 90 8–12 Halibut/Trumpeter fillet 85 4–6 Blue eye trevalla/Ling fillet 100 6 Carp, 1.5 kg 100 18–25 Salmon fillet 100 4–8 Salmon steak 100 8–10 Ocean trout/Rainbow trout 90 8–10 Basa fillet 85 3 Rosefish fillet 100 6–8 Jackass morwong fillet/Terakihi fillet 100 4–6 Flounder fillet 85 4–5 Stargazer/Monkfish fillet 85 6–8 Sole fillet 85 3

 [°C]  [min.]

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

 Temperature /  Duration

Steam cooking

Shellfish

Preparation

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

Cooking containers

If using a perforated container, grease it first or line it with baking paper.

Duration

The longer shellfish are cooked, the tougher they become. Use the cooking dura‐ tions given in the chart.

When cooking shellfish in sauce or stock, we recommend that you increase the cooking duration quoted by a few minutes.

Settings

Steam cooking  Temperature: see chart Duration: see chart

 [°C]  [min.]

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

 Temperature /  Duration

Steam cooking

Mussels

Fresh

 Warning - danger of food poisoning!

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

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

Frozen

Defrost frozen mussels before cooking.

Duration

The longer mussels are cooked, the harder they become. Use the cooking dura‐ tions given in the chart.

Settings

Steam cooking  Temperature: see chart Duration: see chart

 [°C]  [min.]

Goose barnacles 100 2 Cockles 100 2 Blue mussels 90 12 Scallops 90 3 Razor clams 100 2–4 Vongole 90 2–4

 Temperature /  Duration

Steam cooking

Rice

Rice swells when cooked and needs to be cooked in liquid. The proportion of rice to liquid will vary depending on the type of rice.

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

Settings

Steam with pressure  Temperature: 120 °C or Steam cooking  Temperature: 100 °C

Duration: see chart

Ratio

Rice : Liquid

Basmati rice 1 : 1.5 7 15 Parboiled rice 1 : 1.5 11 23–25 Arborio rice

Milk rice Risotto rice

Brown rice 1 : 1.5 13 25–30 Wild rice 1 : 1.5 13 25–30

 Duration

1 : 2.5 1 : 2.5

 [min.]



18–19



Steam cooking

Pasta / Noodles

Dry pasta and noodles

Dry pasta and noodles swell when they are cooked and need to be cooked in liq‐ uid. The liquid must cover the pasta or noodles. Using hot liquid gives better re‐ sults.

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

Fresh pasta and noodles

Fresh pasta and noodles, such as you can buy from the supermarket chilled coun‐ ter, do not need to absorb water. Cook fresh pasta and noodles in a greased, per‐ forated container.

Separate any pieces of pasta or noodles which have stuck together and spread them out in the cooking container.

Settings

Steam with pressure  Temperature: 120 °C or Steam cooking  Temperature: 100 °C

Duration: see chart

Fresh

Gnocchi – 2 Knöpfli – 1 Ravioli – 2 Spätzle – 1 Tortellini – 2

Dry pasta / noodles, covered with water

Flat noodles / Fettuccine 8 14 Vermicelli – 8

 Duration

 [min.]





Steam cooking

European dumplings

Ready-made dumplings in wrappers need to be covered completely with water. Otherwise they will not absorb enough water and will fall apart, even if steeped in water prior to cooking.

Cook fresh dumplings in a greased, perforated container.

Settings

Steam cooking  Temperature: 100 °C Duration: see chart

 [min.]

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

 Duration

Steam cooking

Grains

Grain swells when cooked and needs to be cooked in liquid. The proportion of grain to liquid will vary depending on the type of grain.

Grain can be cooked whole or cracked.

Settings

Steam with pressure  Temperature: 120 °C or Steam cooking  Temperature: 100 °C

Duration: see chart

Ratio

Grain : Liquid

Amaranth 1 : 1.5 8 15–17 Bulgur 1 : 1.5 4 9 Green spelt, whole 1 : 1 4 18–20 Green spelt, cracked 1 : 1 9 7 Oats, whole 1 : 1 9 18 Oats, cracked 1 : 1 4 7 Millet 1 : 1.5 – 10 Polenta 1 : 3 – 10 Quinoa 1 : 1.5 7 15 Rye, whole 1 : 1 18 35 Rye, cracked 1 : 1 5 10 Wheat, whole 1 : 1 15 30 Wheat, cracked 1 : 1 4 8

 Duration



 [min.]



Steam cooking

Dried pulses

Soak pulses for at least 10 hours in cold water before cooking. Soaking makes the pulses more digestible and shortens the cooking duration required. Soaked pulses must be covered with liquid during cooking.

Lentils do not need to be soaked before cooking. With unsoaked pulses a certain ratio of pulses to liquid is required.

Settings

Steam with pressure  Temperature: 120 °C or Steam cooking  Temperature: 100 °C

Duration: see chart

Soaked

 [min.]



Beans

Kidney beans 7 55–65 Azuki beans 3 20–25 Black beans 7 55–60 Borlotti beans 7 55–65 Haricot beans 7 34–36

Peas

Yellow split peas 11 40–50 Green peas, shelled 9 27



 Duration

Steam cooking

Unsoaked

Ratio

Pulses : Liquid

Beans

Kidney beans 1 : 3 – 130–140 Azuki beans 1 : 3 – 95–105 Black beans 1 : 3 15–16 100–120 Borlotti beans 1 : 3 – 115–135 Haricot beans 1 : 3 – 80–90

Lentils

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

Peas

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

 Duration



 [min.]



Steam cooking

Hen's eggs

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

during the heating-up phase and so do not burst when they are cooked with steam.

When using a solid container for preparing egg dishes, remember to grease it first.

Settings

Steam cooking  Temperature: 100 °C Duration: see chart

 [min.]

Small (S)

soft medium hard

Medium (M)

soft medium hard

3 5 9

4 6

Large (L)

soft medium hard

Extra large (XL)

soft medium hard

 Duration

6–7

6 8

Steam cooking

Fruit

Cook fruit in a solid container so that none of the juice is lost. If you wish to cook fruit in a perforated container, place a solid container directly underneath it to col‐ lect the juice.

Useful tip: You can use the collected juice to prepare a glaze for a fruit flan.

Settings

Steam with pressure  Temperature: 120 °C or Steam cooking  Temperature: 100 °C

Duration: see chart

 [min.]



Apples, cut into pieces – 1–3 Pears, cut into pieces – 1–3 Cherries – 2–4 Mirabelle plums – 1–2 Nectarines/Peaches, cut into pieces – 1–2 Plums – 1–3 Quinces, diced 3–4 6–8 Rhubarb, cut into pieces – 1–2 Gooseberries – 2–3

 Duration



Steam cooking

Menu cooking

Menu cooking involves cooking various foods with different cooking times in or‐ der to serve them all together in one meal, e.g. Perch with rice and broccoli. Foods are placed in the steam oven at different times so that they are all ready at the same time.

Shelf level

When cooking fish or food with a dis‐ tinctive colour (e.g. beetroot) in a perfo‐ rated container, place the perforated container directly above the tray to avoid any transfer of flavour or colour to other food and to prevent liquid drip‐ ping onto food below it.

Temperature

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

Example:

Rice 20 minutes Rosefish fillet 6 minutes Broccoli 4 minutes

20 minutes minus 6 minutes = 14 mi‐ nutes (1st duration: rice)

6 minutes minus 4 minutes = 2 minutes (2nd duration: rosefish fillet)

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

Cook‐ ing du‐ rations

Settings 14 min. 2 min. 4 min.

6 min. - rosefish

20 min. - rice

fillet

4 min. -

broccoli

If the recommended cooking tempera‐ ture for the food is 85 °C for example, try cooking it at 100 °C and testing the result. Some delicate types of fish with a soft structure, e.g. flounder will be‐ come very firm when cooked at 100 °C.

Duration

If you increase the recommended tem‐ perature, shorten the cooking duration by approx. ¹/₃.

Steam cooking

Procedure

 Switch on the steam oven and select

Steam cooking  100 °C.

 Place the rice in the steam oven first.  Set the first cooking duration: 14 mi‐

nutes.  After 14 minutes, place the fish in the

steam oven.  Set the second cooking duration:

2 minutes.  After 2 minutes, place the broccoli in

the steam oven.  Set the third cooking duration: 4 mi‐

nutes.

Special applications

Reheat

The steam oven is very effective at re‐ heating food gently, without drying it out or cooking it further. The food re‐ heats evenly and does not need to be stirred during the reheating process.

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

Suitable containers

Small quantities can be reheated on a plate, larger quantities should be placed in a cooking container.

Useful tips

– Do not reheat large items, such as a

joint of roast meat, whole. Divide it

into portions and reheat these as

plated meals. – Compact items, such as stuffed cap‐

sicum or roulades, should be cut in

half.

Procedure

 Cover the food with a deep plate, a

lid, or with clingfilm that is resistant to temperatures up to 100 °C and to steam.

 Place the plate on the tray and place

in the oven.

Settings

Reheat  Duration: see chart

– Please note that breaded items, such

as schnitzel, will not retain their crisp‐

ness when they are reheated. – Reheat sauces separately. Excep‐

tions: Food that is prepared in sau‐

ces, e.g. goulash.

Special applications

 [min.]

Vegetables

Cauliflower / Beans 2 Kohlrabi / Carrots 2

Side dishes

European dumplings / Potatoes, halved lengthways 3–4 Pasta / Rice 2–3

Meat and poultry

Roast in slices, 1.5 cm thick 3–5 Stew 3–5 Chicken schnitzel 3–5 Meatballs 3–5 Roulade in slices 3–5

Fish

Fish fillet 2–3 Fish roulade, halved 2–3

Plated meals

Chicken fricassee with rice 3–5 Roast pork with potatoes and vegetables 3–4 Spaghetti Napoli 2–3

Soups / Casseroles

Casserole 4–5 Creamy vegetable / Clear soup 2–3

Special applications

Defrost

It is much quicker to defrost items in the steam oven than at room tempera‐ ture.

Temperature

60 °C is the best temperature for de‐ frosting. Exceptions: 50 °C for minced meat and game.

Before and after defrosting

Remove all packaging before defrost‐ ing. Exceptions: Leave bread, biscuits and cakes in their packaging as otherwise they will absorb moisture and become soft.

Allow defrosted food to stand at room temperature after removing it from the oven. The standing time is necessary to allow the even distribution of heat.

Cooking containers

Useful tips

– Fish does not need to be fully defros‐

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

– When defrosting food which has fro‐

zen together, e.g. berries, chops, fish fillets etc. separate it about half-way through the defrosting time.

– Do not refreeze food once it has

thawed.

– Defrost frozen ready meals according

to the instructions on the packaging.

Settings

Defrost  Temperature: see chart Duration: see chart

 Danger of salmonella poisoning!

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

Use a perforated container with the sol‐ id tray underneath it when defrosting food which will drip, such as poultry. This way food will not be lying in de‐ frosted liquid.

Foods which don't drip can be defros‐ ted in a solid cooking container.

Special applications

Food to be defrosted Quantity Dairy products

Sliced cheese 125 g 60 15 10 Quark 250 g 60 20–25 10–15 Cream 250 g 60 20–25 10–15 Soft cheese 100 g 60 15 10–15

Fruit

Apple sauce 250 g 60 20–25 10–15 Apple pieces 250 g 60 20–25 10–15 Apricots 500 g 60 25–28 15–20 Strawberries 300 g 60 8–10 10–12 Raspberries / Blackcurrants 300 g 60 8 10–12 Cherries 150 g 60 15 10–15 Peaches 500 g 60 25–28 15–20 Plums 250 g 60 20–25 10–15 Gooseberries 250 g 60 20–22 10–15

Vegetables

Frozen in a block 300 g 60 20–25 10–15

Fish

Fish fillets 400 g 60 15 10–15 Trout 500 g 60 15–18 10–15 Lobster 300 g 60 25–30 10–15 Small shrimps 300 g 60 4–6 5

Ready meals,

Meat, vegetables, sides / Cas‐ serole / Soup

Meat

Roast meat slices 125–150 g each 60 8–10 15–20 Mince 250 g 50 15–20 10–15 Mince 500 g 50 20–30 10–15 Stew 500 g 60 30–40 10–15

480 g 60 20–25 10–15

 [°C]  [min.]  [min.]

Special applications

Food to be defrosted Quantity

Stew 1000 g 60 50–60 10–15 Liver 250 g 60 20–25 10–15 Saddle of hare 500 g 50 30–40 10–15 Saddle of venison 1000 g 50 40–50 10–15 Schnitzel / Chops / Sausages 800 g 60 25–35 15–20

Poultry

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

Cookies/Muffins

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

cuits

Bread / Rolls

Bread rolls – 60 30 2 Rye bread, sliced 250 g 60 40 15 Whole grain bread, sliced 250 g 60 65 15 White bread, sliced 150 g 60 30 20

400 g 60 15 10–15

 [°C]  [min.]  [min.]

 Temperature /  Duration /  Standing time

Special applications

Bottling

 Danger of injury!

Do not use temperatures above 95 °C for bottling (or above 90 °C at altitudes above 1000 m). Otherwise the jars will break.

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

Glass jars

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

Make sure that all the glass jars are the same size so that bottling is carried out evenly.

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

Fruit

Sort fruit carefully, rinse it briefly but thoroughly and allow it to drain. Take great care when cleaning soft fruit as it is very delicate and squashes easily.

Remove any peel, stalks, cores or stones. Cut up large fruit. For example, cut apples into slices.

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

Green vegetables should be blanched before bottling to help them retain their colour (see "Special applications Blanching").

Fill volume

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

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

Meat and sausages

Briefly fry or cook the meat before bot‐ tling. Use the juices with some added water, or the broth in which the meat was cooked, as the liquid content of the jars. Make sure there is no grease on the rim of the jars. When bottling sausages, only fill the jars to halfway as the meat will rise dur‐ ing the bottling process.

Useful tips

– Make use of residual heat by leaving

the jars in the oven for 30 minutes af‐ ter it has switched off.

– Then cover the jars with a cloth and

allow to cool for approx. 24 hours.

Vegetables

Rinse, clean and cut up vegetables.

Special applications

Procedure

 Place a perforated container on the lowest shelf level.  Place the jars (all the same size) in the perforated cooking container. Ensure that

they do not touch one another.

Settings

Steam cooking  Temperature: see chart Duration: see chart

Food Berries

Red currants 80 50 Gooseberries 80 55 Cranberries 80 55

Fruit with stones

Cherries 85 55 Mirabelle plums 85 55 Plums 85 55 Peaches 85 55 Greengage plums 85 55

Fruit with a core

Apples 90 50 Apple sauce 90 65

 [°C] * [min.]

Special applications

Food

Quinces 90 65

Vegetables

Gherkins 90 55

Meat

Pre-cooked 90 90 Roasted 90 90

 Temperature /  Duration

* The times quoted are for 1.0 litre jars. If using 0.5 litre jars, reduce the duration by about 15 minutes. If using 0.25 litre jars, reduce the duration by about 20 minutes.

 [°C] * [min.]

Special applications

Extracting juice

This appliance is ideal for extracting juice from soft, firm and hard fruit. See the cookbook for more information about juicing.

It is best to use overripe fruit as the rip‐ er the fruit, the greater the quantity of juice produced. Very ripe fruit will also produce a more intense flavour.

Preparation

Sort and rinse the fruit, and cut out any blemishes.

Remove the stalks from grapes and morello cherries as these are bitter. The stalks do not need to be removed from strawberries, raspberries etc.

Cut larger fruit into chunks approx. 2 cm in size. The harder the fruit, the smaller the pieces should be.

Useful tips

– Try experimenting with mild and tart

flavours. For example, mix apples

with elderberries.

Procedure

 Put the prepared fruit (cleaned, wash‐

ed, chopped etc.) into a perforated cooking container.

 Place a solid container underneath to

catch the juice.

Settings

Steam with pressure  Temperature: 120 °C or Steam cooking  Temperature: 100 °C

Duration: see chart

– Adding sugar will increase the quanti‐

ty of juice produced and improve the

flavour. Sprinkle the fruit with sugar

and leave to absorb for a few hours

before juicing. For 1 kg of sweet fruit

add 50–100 g of sugar, and for 1 kg

of tart fruit add 100–150 g of sugar. – If you wish to bottle the juice rather

than consume it straight away, pour it

whilst hot into hot, sterilised bottles

up to the rim, and then seal immedi‐

ately with sterilised rubber tops.

Special applications

 [min.]



Soft fruit

E.g. berries – 40–70

Firm fruit

E.g. apples, pears 30–45 –

Hard fruit

E.g. quinces, pears 40–50 –

 Duration



Special applications

Making yoghurt

To prepare yoghurt, you will need milk and live culture or yoghurt starter pow‐ der, e.g. from a health food store.

Use natural yoghurt with live culture and without additives. Do not use heattreated yoghurt.

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

You can use either unchilled long-life milk or fresh milk. Long-life milk can be used without being further treated. Fresh milk must be heated to 90 °C (not boiled) and then allowed to cool down to 35 °C. Using fresh milk will make the yoghurt firmer than if long-life milk was used.

The yoghurt and milk should have the same percentage fat.

Do not move or shake the jars while the yoghurt is fermenting.

After preparing the yoghurt, it must be immediately placed in the refrigerator to cool down.

Yoghurt is grainy: The milk was heated too high, it was not free of imperfections, the milk and yoghurt starter were not stirred evenly.

Useful tip: If you are using yoghurt starter powder, you can prepare the yo‐ ghurt from a mixture of milk and cream. For that, mix ³/₄ litre milk with ¹/₄ litre cream.

The firmness, fat content and cultures used in the yoghurt starter all affect the consistency of homemade yoghurt. Not all yoghurts are equally suitable as yo‐ ghurt starters.

Possible causes for poor results

Yoghurt is not set: Incorrect storage of the yoghurt starter, too much time out of the refrigerator, packaging was damaged, milk was in‐ sufficiently heated.

Liquid has not been removed: Jars were moved, the yoghurt cooled down too slowly.

Special applications

Procedure

 Mix 100 g yoghurt with 1 litre of milk

or follow the instructions provided by

the manufacturer.  Pour the mixture into glass jars and

seal the jars.  Place the jars in a cooking container.

Ensure that they do not touch one

another.  Immediately after the yoghurt has

been made, place the jars in the re‐

frigerator, making sure not to shake

them unnecessarily.

Settings

Steam cooking  Temperature: 40 °C Duration: 5:00 hours

Proving yeast dough

Procedure

 Prepare the dough according to the

recipe.

 Place the dough in a covered bowl

on the tray.

Settings

Steam cooking  Temperature: 40 °C Duration: according to the recipe

Special applications

Dissolving gelatine

Procedure

 Gelatine leaves: Cover the gelatine

leaves with cold water and leave to

soak for 5 minutes. The gelatine

leaves have to be fully covered with

water. Remove the gelatine leaves

from the bowl and squeeze them out.

Empty the bowl. Place the squeezed

gelatine leaves back in the bowl.  Gelatine powder: Place the gelatine

powder in a bowl and add water ac‐

cording to the instructions on the

packaging.  Cover the bowl and place on the tray.

Settings

Steam cooking  Temperature: 90 °C Duration: 1 minute

Melting chocolate

You can use the steam oven for melting any type of chocolate.

Procedure

 Break the chocolate into small

pieces. Place chocolate icing in its unopened sachet in a perforated cooking container.

 Place large quantities in a solid con‐

tainer and small quantities in a cup or a bowl.

 Cover the container or the dish with

temperature (up to 100 °C) and hot steam resistant clingfilm or a lid.

 Stir large quantities once during

cooking.

Settings

Steam cooking  Temperature: 65 °C Duration: 20 minutes

Special applications

Skinning fruit and vegetables

Procedure

 Cut a cross in the top of tomatoes,

nectarines etc. This will allow the skin

to be removed more easily.  Place the fruit/vegetables in a perfo‐

rated cooking container.  To blanch almonds, it is important to

plunge them into cold water as soon

as they are taken out of the oven,

otherwise the skin cannot be re‐

moved. Steam cooking 

Temperature: 100 °C Duration: see chart

Produce

Apricots 1 Almonds 1 Nectarines 1 Capsicum 4

 [min.]

Preserving apples

You can treat homegrown apples in the steam oven to increase the length of time for which you can store them. Once treated, the apples will keep for 5 to 6 months when stored in a dry, cool and well-ventilated place. This method is only suitable for apples and not for other types of fruit.

Settings

Steam cooking  Temperature: 50 °C Duration: 5 minutes

Peaches 1 Tomatoes 1

 Duration

Special applications

Blanching

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

Blanching vegetables also helps them retain their original colour.

Procedure

 Put the prepared vegetables

(cleaned, washed, chopped etc.) into

a perforated cooking container and

place in the steam oven.  Afterwards, plunge the vegetables in‐

to ice cold water to cool them down

quickly. Drain them well.

Settings

Steam cooking  Temperature: 100 °C Duration: 1 minute

Sweating onions

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

Procedure

 Cut the onions up into small pieces

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

 Cover the container or the dish with

temperature (up to 100 °C) and hot steam resistant clingfilm or a lid.

Settings

Steam with pressure  Temperature: 120 °C Duration: 2 minutes

or Steam cooking 

Temperature: 100 °C Duration: 4 minutes

Special applications

Rendering fat

The bacon will not become brown.

Procedure

 Place the bacon (diced or rashers) in

a solid cooking container.  Cover the container with temperature

(up to 100 °C) and hot steam resist‐

ant clingfilm or a lid.

Settings

Steam with pressure  Temperature: 120 °C Duration: 2 minutes

or Steam cooking 

Temperature: 100 °C Duration: 4 minutes

Disinfecting items

The steam oven will disinfect baby bot‐ tles and other containers so that at the end of the programme they are as germ free as they would have been if boiled. Check beforehand that all parts, teats etc. are declared by the manufacturer to be heat resistant to 100 °C and also that they can withstand hot steam.

Dismantle, clean and thoroughly rinse baby bottles. Reassemble the bottles only after they have completely dried. This prevents recontamination.

Procedure

 Place the individual parts in a perfo‐

rated cooking container, ensuring that they do not touch one another (on their sides or with the opening facing downwards). This will allow the steam to reach the parts from all sides.

 Place the cooking container on the

lowest shelf level.

Settings

Steam cooking  Temperature: 100 °C Duration: 15 minutes

Special applications

Heating damp towels

Procedure

 Moisten towels and then roll them up.  Place them beside one another in a

perforated cooking container.

Settings

Steam cooking  Temperature: 70 °C Duration: 2 minutes

Decrystallising honey

Procedure

 Loosen the lid and place the jar of

honey in a perforated cooking con‐

tainer.  Stir the honey once during the cook‐

ing procedure.

Settings

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

Preparing custard royale

Procedure

 Stir 6 eggs into 375 ml milk (do not

beat into a foam).

 Season the egg/milk mixture and

pour into a solid cooking container greased with butter.

Settings

Steam with pressure  Temperature: 120 °C Duration: 2 minutes

or Steam cooking 

Temperature: 100 °C Duration: 4 minutes

Settings

Your steam oven is supplied with a number of standard default settings. The standard settings listed in the chart can be altered.

 Use the function button  to select

Programming .

 Set the required programme using

the + temperature button .  Set the required status with the +

time button.  Press the function button . The setting is now stored in memory.

The factory setting is shown in bold.

Programme Status Possible settings

P1 Buzzer volume S0

P2 Buzzer duration at end of

programme

P3 Safety lock S0S1Not possible

P4 Programme displayed when

switched on

P5 Water hardness S1

P6 Location S0S1Below 1000 m

P7 Temperature change S0S1In 5° steps

P8 Demonstration mode and

factory default settings

Off

Very quiet

Quiet

Medium

Loud

Single tone

Short intermittent tone

Long intermittent tone (5 min.)

Possible

Steam with pressure

Steam cooking

Reheat

Defrost

Last programme selected Soft / <1.3 mmol/l

Medium / 1.3–2.5 mmol/l

Hard / 2.5-3.8 mmol/l

Very hard / >3.8 mmol/l

Above 1000 m

In 1° steps (during the heating-up stage, the temperature will still be indicated in 5° steps)

Demonstration mode on

Demonstration mode off

Factory default settings reinstated

Settings

Cleaning and care

Notes on cleaning and care

 Danger of injury!

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

Do not use a steam cleaner to clean the steam oven.

Unsuitable cleaning agents can dis‐ colour and damage the surfaces of the appliance. Only use a solution of domestic washing-up liquid and warm water applied with a soft sponge or cloth.

All surfaces are susceptible to scratching. Scratches on glass surfa‐ ces may cause a breakage.

Remove any cleaning agent residues immediately.

Do not use cleaning agents or wash‐ ing-up liquids containing aliphatic hydrocarbons (e.g. methane, pro‐ pane, hexane etc.) as these could cause the seals to swell.

Disconnect the appliance from the electricity supply and allow it to cool down to a safe temperature before cleaning.

 The appliance and accessories

should be cleaned and dried thor‐ oughly after each use.

 Leave the appliance door open until

the oven interior is completely dry.

If the appliance is not going to be used for a longer period of time, e.g. whilst on holiday, it should be thor‐ oughly cleaned and dried beforehand to prevent the build-up of odours etc. After cleaning, leave the door open.

Cleaning and care

Appliance front

Unsuitable cleaning agents

To avoid damaging the surfaces of your appliance, do not use:

– cleaning agents containing soda,

ammonia, acids or chlorides,

– cleaning agents containing descaling

agents,

– abrasive cleaning agents, e.g. pow‐

der cleaners and cream cleaners, – solvent-based cleaning agents, – stainless steel cleaning agents, – dishwasher cleaner, – glass cleaning agents, – cleaning agents for ceramic cook‐

tops, – hard, abrasive brushes or sponges,

e.g. pot scourers, brushes or spong‐

es which have been previously used

with abrasive cleaning agents,

 Clean the front of the appliance with

a solution of warm water and a little washing-up liquid applied with a clean sponge or cloth. You can also use a clean, damp mi‐ crofibre cloth without any cleaning product.

 Dry the front of the appliance after

cleaning with a soft cloth.

– dirt erasers, – sharp metal tools, – steel wool or metal scourers, – stainless steel spiral pads, – spot cleaning, – oven cleaner.

Cleaning and care

Oven interior and pull-out shelf

 Please remove – condensate using a sponge or ab‐

sorbent cloth, – light, greasy soiling with a sponge or

cloth and a solution of washing-up

liquid and warm water. Wipe down

with clean water afterwards.

In hard water areas, limescale can build up inside the oven cavity and on the pull-out shelf. Water with a very high mineral content can, over time, cause discolouration inside the oven compartment.

 Limescale and discolouration is easily

removed with the Original Miele ce‐ ramic and stainless steel cooktop cleaner (see "Optional accessories"). You can also use vinegar or a citric acid based cleaning agent.

 After using a cleaning agent, wipe out

the oven compartment with a damp cloth.

 Then run the steam oven for five mi‐

nutes using Steam cooking  at 100 °C.

 Wipe the pull-out shelf with clean wa‐

ter and a soft cloth after using the cleaning agent on it and then dry with a soft cloth.

Accessories

All accessories are dishwasher-safe.

Cooking containers and drain filter

 Wash the cooking containers and the

drain filter in a dishwasher or with a solution of warm water and a little washing-up liquid applied with a sponge.

 Bluish discolouration from cooking

containers and limescale deposits from the filter in the floor of the oven can be easily removed using the Original Miele ceramic and stainless steel cooktop cleaner (see "Optional accessories"). Vinegar or a citric acid based cleaning agent can also be used.

 Rinse thoroughly with clean water to

remove any residual cleaning agent.

Shelf runners

 The shelf runners can be washed in

the dishwasher or by hand with a sol‐ ution of warm water and a little wash‐ ing-up liquid applied with a clean sponge or cloth.

 Limescale and discolouration is easily

removed with the Original Miele ce‐ ramic and stainless steel cooktop cleaner (see "Optional accessories"). You can also use vinegar or a citric acid based cleaning agent.

 Rinse the shelf runners thoroughly

with clean water to remove any resid‐ ual cleaning agent.

Removing the shelf runners

 Loosen the fixing screws  far

enough to be able to pull the runners forwards and out. They cannot be unscrewed com‐ pletely!

Refitting the shelf runners

 Fit the shelf runners with the guide 

(centre front) over the loose fixing screw.

Cleaning and care

In the case of the right-hand side shelf runner, ensure that the water nozzle is aligned so that its step is on the left-hand side, and that the step is aligned vertically with the back of the shelf runners (see "Cleaning and care – Water nozzle").

 Fit the eyelet (at the rear of the mid‐

dle runner) over the pin  in the rear wall of the oven compartment.

 Tighten the screws  back up.

Cleaning and care

Door seal / Safety valve

 The door seal and safety valve

should be replaced every 1-2 years, depending upon frequency of use. The door seal and the safety valve are available as a set (see "Optional accessories").

Door seal

 Clean the door seal after each use by

hand using a mild solution of warm water and washing-up liquid applied with a cloth. Do not clean the seal in the dishwasher.

 Wipe dry using a soft cloth.

Safety valve

 Open the door.  Remove the safety valve from the in‐

side of the door.

 Fit the new safety valve. Make sure

the seal fits correctly.

Cleaning and care

Water nozzle

During the cooling down phase, water is sprayed into the cooking compart‐ ment from a water nozzle which is loca‐ ted behind a deflector plate at the back of the runners on the right-hand side. With prolonged use, this nozzle can be‐ come dirty and will require cleaning. The nozzle must be descaled if the fault message  appears in the display.

 Wait until several beeps sound. Then

open the door and remove the food which is being cooked.

 After descaling, rinse the nozzle un‐

der fresh running water.

Before refitting the nozzle, all parts of the appliance which carry water must be flushed through.

 Close the door and switch the appli‐

ance on. Select Steam cooking  at 100 °C.

 Set a duration of 1 minute and press

the Start/Stop button.

 Wait until the cooling down phase

has been completed, then refit the nozzle and the shelf runners, ensur‐ ing the step on the nozzle is on the left-hand side and aligned vertically with the back of the shelf runners.

The steam oven can now be used again as normal.

If the fault message  reappears af‐ ter the nozzle has been descaled, contact Miele.

Danger of burning! Take care as a large amount of very

hot steam may escape when the door is opened. The food will also be very hot.

 Leave the door open to cool down

the oven compartment.

 Remove the shelf runners on the

right-hand side (see "Shelf runners").

 Pull out the nozzle.  Descale the nozzle using the recom‐

mended descaling agent. Follow the instructions that accompany the des‐ caling agent.

Cleaning and care

Descaling

To prevent the risk of damage, only use the recommended descaling agent. Please contact Miele for more information.

 If the descaling process is car‐

ried out in a hot appliance, harmful vapours will form.

Descaling must be carried out in a cold appliance to prevent harmful vapours forming.

 Follow any instructions that ac‐

company the descaling agent re‐ garding handling, usage and clean‐ ing of any spillage.

Do not spill descaling agent onto metal surfaces. This can cause marks to appear.

However, should any descaling agent get onto these surfaces, wipe it away immediately.

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

We recommend that you descale the appliance before it locks out.

The descaling process can only be stopped by switching off the appli‐ ance. When the appliance is switched back on again after interrupting the descaling process, a rinse cycle will be carried out automatically (see "Problem solving guide").

 Wait until the appliance has cooled

down.

 Press the nozzle out of the plunger

on the syringe supplied and attach it to the spout on the syringe as shown.

 Close the door and switch the empty

appliance on.

The  symbol, the Descale programme  and a number will appear in the function / temperature display.

Cleaning and care

 Press the Start/Stop button.  will appear in the function / temper‐

ature display, the  symbol will appear on the left-hand side and the Descale programme symbol  will also appear.

The appliance will start to drain. Once the draining process is complete,  will appear in the function / temperature display.

 Fill the syringe with water. Press the

nozzle into the opening at the top left at the front of the appliance (see ar‐ row) and inject 1 syringe of water slowly and evenly. Make sure you keep the nozzle horizontal.

 Following the instructions that ac‐

company the descaling agent, pre‐ pare 300 ml of system descaling sol‐ ution and pour into a suitable con‐ tainer.

 Now fill the syringe with descaling

solution from the container and inject the contents of 1 syringe into the opening.

If you do not hear the beep, do not in‐ ject any more water into the system. Wait for five minutes. If the beep still does not sound, you should switch the appliance off and then back on again (see "Problem solving guide").

When the appliance is ready to start descaling, a beep will sound and  will appear in the function / temperature display.

 Fill the syringe with descaling solu‐

tion from the container and inject it into the opening. Do this twice.

 Then fill the syringe with water and

inject water into the opening. Do this twice.

You will then hear a beep and  will appear in the function / temperature display. A descaling duration of 30 mi‐ nutes will appear in the time display. This duration cannot be altered.

The descaling process will now begin. A beep will sound when the descaling process reaches the draining and rins‐ ing stages and  to  will appear in the display.

At the end of the descaling process you will hear a beep and  will appear in the function / temperature display. Three zeros will appear in the time dis‐ play and the  symbol will begin to flash.

 Then fill the syringe with water and

inject water into the opening. Do this twice.

You will then hear a beep and  will appear in the function / temperature display. The appliance is priming itself for the descaling process.

Cleaning and care

After descaling

 Pull the shelf out.  Open the door.  Switch the steam oven off.  Wipe the oven compartment out with

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

 Then dry the oven compartment and

the inside of the door with a soft cloth.

 Dry the descaling agent opening to

avoid a build-up of encrustations and refit the cover cap.

 Leave the appliance door open until

the oven interior is completely dry.

 Turn off the tap after use to prevent

the risk of water damage.

 Push the shelf back in.  Discard any unused descaling solu‐

tion following the instructions that ac‐ company the descaling agent.

 Thoroughly rinse the container the

descaling solution was in.

Problem solving guide

With the aid of the following guide, minor problems can be easily corrected with‐ out contacting Miele. If, after reading this guide, you can't remedy the problem yourself, please call Miele (see back cover for details). Please note, however, that a call-out charge will be applied to unnecessary service visits where the problem could have been rectified as described in these operating instructions.

 Danger of injury! Installation, maintenance and repairs may only be carried

out by a suitably qualified and competent person. Repairs and other work by unqualified persons could be dangerous. Miele cannot be held liable for unau‐ thorised work. Do not attempt to open the casing of the steam oven yourself.

Problem Possible cause and remedy

You cannot switch the appliance on.

After switching on the appliance, "deM" ap‐ pears briefly in the function / temperature display and the appli‐ ance does not heat up.

A humming sound can be heard after switch‐ ing on the appliance, during operation and af‐ ter switching off the ap‐ pliance.

The circuit breaker is defective or has tripped.  Reset or replace the circuit breaker (see data plate

for minimum fuse rating).

There may be a technical fault.  Disconnect the appliance from the mains connec‐

tion for approx. 1 minute: – switch off at the wall socket and withdraw the

plug, or

– switch off the mains circuit breaker.

 Reset the trip switch in the mains fuse box, and

switch the appliance back on. If it still will not switch on, contact a qualified electrician or Miele.

Demonstration mode is switched on.  Deactivate demonstration mode (see "Settings").

This is not a fault. It is made by water being pumped through the system.

Problem solving guide

Problem Possible cause and remedy

After starting the pro‐ gramme, a buzzer will sound and the word  will appear in the time display.

Water has appeared on the door.

After switching on the appliance, the desca‐ ling symbol  and  appear in the function / temperature display. The  symbol appears on the left of the display and the appliance beeps.

 and  appear in the function / tempera‐ ture display and  appears in the time dis‐ play.

The power cuts out dur‐ ing a cooking process. You would like to re‐ move the food from the appliance.

The appliance door is not closed.  Close the appliance door.

This is not a fault. At certain temperatures the pres‐ sure regulator causes steam to condense in between the two skins of the door. This condensation then trickles out of the area around the hinge.

The appliance needs to be descaled.  Proceed as described in "Cleaning and care -

Descaling".

The descaling process was interrupted by a power cut or by being switched off by mistake. The appli‐ ance will automatically carry out a rinsing programme after being switched on to flush out any residual des‐ caling agent. This process cannot be cancelled.

 Wait until you have heard several beeps and the

 symbol is flashing in the time display.

 Now you can either restart the descaling process

or select another programme.

Caution: the appliance may still be hot and under pressure.

 Pull the shelf out.  Then to release pressure from the oven compart‐

ment, use the thumb of your right hand to push the door lock forwards slowly, a little bit at a time. Caution! Steam will escape from below and above the door hinge.

 Open the door very carefully. Danger of scalding

with hot steam.

Problem solving guide

Problem Possible cause and remedy

Steam suddenly es‐ capes from the appli‐ ance door.

...



 

The safety valve has tripped.  Proceed as described in "Safety features - Pres‐

sure release / Safety valve".

The pressure release has tripped.  Proceed as described in "Safety features - Pres‐

sure release / Safety valve".

The door seal is not sitting correctly or is damaged, e.g. cracks are visible.

 Fit the seal correctly or replace it with a new one.

With all fault messages: The door can only be opened when

- the fault message is flashing alternately with the set temperature,

- the  symbol is flashing in the time display,

- the buzzer has stopped. If the display is not flashing, the appliance is still pro‐

cessing the fault.

The temperature sensor is defective.  Switch the appliance off and call Miele.

Water is not getting into the appliance. The tap has been turned off.

 Turn it on and start the programme again. The water inlet hose is faulty.

 Switch the appliance off, turn off the water supply

at the tap and call Miele.

The filter in the water inlet is blocked.

 Clean the filter.  If you cannot remedy the fault yourself, switch the

appliance off and call a plumber or Miele.

Problem solving guide

Problem Possible cause and remedy



 











The temperature in the oven compartment is too high because the steam oven has not cooled down suffi‐ ciently during the cooling down phase. The quantity of food was too large. Cooking large quantities of food affects the cooling down phase.

The tap is not turned on completely.  Turn on the tap completely and start the pro‐

gramme again.

The water nozzle on the rear wall of the oven com‐ partment needs descaling.

 Proceed as described in "Cleaning and care - Wa‐

ter nozzle".

Too little water is getting into the steam generator.  Switch the steam oven off and then back on

again.

 If the fault message appears again, switch the ap‐

pliance off and contact Miele.

The overheating protection mechanism has been acti‐ vated.

 Proceed as described in "Safety features - Over‐

heating protection".

The power supply was interrupted during a pro‐ gramme.

 Check the food and, if necessary, set a new cook‐

ing duration and then press the Start/Stop button to start the programme again.

There is a fault in the self-checking of the electronics.  Switch the appliance off and call Miele.

The temperature regulator is faulty and the tempera‐ ture in the oven compartment has risen above 125 °C. The programme is interrupted and the cooling down phase will run.

 Switch the appliance off after the cooling down

phase and contact Miele.

The appliance cannot be switched off.  Call Miele.

Problem solving guide

Problem Possible cause and remedy





 and other fault codes Technical fault.

The water inlet valve is leaking.  Switch the appliance off, turn off the water supply

at the tap and call Miele.

A fault has occurred in the system that carries water through the appliance.

 Wait until  flashes alternately with the set tem‐

perature in the display. Then press the Start/Stop button.

 If  appears repeatedly, switch the appliance

off, turn off the tap and call Miele.

 Switch the appliance off and call Miele.

Optional accessories

Miele offers a range of useful accesso‐ ries, as well as cleaning and condition‐ ing products for your appliance.

Depending on country, these can be or‐ dered online at:

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

Cooking containers

There is a wide range of perforated and solid cooking containers available in different sizes:

DGGL 1

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

DGG 2

Solid cooking container Gross capacity 2.5 litres / Useable ca‐ pacity 2.0 litres 325 x 175 x 65 mm (W x D x H)

DGGL 5

Perforated cooking container Gross capacity 2.5 litres / Useable ca‐ pacity 2.0 litres 325 x 175 x 65 mm (W x D x H)

Optional accessories

DGGL 6

Perforated cooking container Gross capacity 4.0 litres / Useable ca‐ pacity 2.8 litres 325 x 175 x 100 mm (W x D x H)

DGG 7

Solid cooking container Gross capacity 4.0 litres / Useable ca‐ pacity 2.8 litres 325 x 175 x 100 mm (W x D x H)

DGG 9

DGGL 10

Perforated cooking container Gross capacity 5.7 litres / Useable ca‐ pacity 4.2 litres 325 x 175 x 150 mm (W x D x H)

DGD 1/3

Lid for 325 x 175 mm cooking contain‐ ers

Tray

For placing your own cooking contain‐ ers on.

Solid cooking container Gross capacity 5.7 litres / Useable ca‐ pacity 4.2 litres 325 x 175 x 150 mm (W x D x H)

Optional accessories

Cleaning and care products

System descaling agent

Please contact Miele for information about the recommended descaling agent.

Syringe for descaling agent

Original Miele ceramic and stainless steel cooktop cleaner 250 ml

Removes limescale and discolouration from cooking containers, steam oven interior, pull-out shelf, shelf runners and drain (floor) filter.

Other accessories

Silicone washers

For pressure release valve.

Door seal / Safety valve set

Depending upon frequency of use, the door seal  and the safety valve  should be replaced every 1 to 2 years. Replace both at the same time.

Original Miele all purpose microfibre cloth

Removes finger marks and light soiling.

Safety instructions for installation

 Incorrect installation can result in personal injury and damage to property.

 Before connecting the appliance to the mains supply and after

any work on it, please flush the appliance pipework through to re‐ move any deposits from the pipework and the tap.

 This steam oven must only be installed in a tall unit.  It must be installed at such a height that small children cannot

reach the appliance door which gets hot during use.

 To prevent the risk of scalding on hot food and steam when load‐

ing and unloading dishes the appliance should be installed at an er‐ gonomically suitable height. The middle of the appliance must not be above eye level. The distance from the floor to the bottom of the appliance must not exceed 1400 mm (see "Installation notes - Instal‐ lation height").

 This appliance must not be installed and operated in mobile in‐

stallations (e.g. on a ship).

 All installation work must be carried out by a suitably qualified

person in strict accordance with current local and national safety regulations.

 The appliance must be connected to the electrical supply and

plumbed in by a suitably qualified and competent person in strict ac‐ cordance with current national and local safety regulations.

 The tap for the water inlet hose must be easily accessible after

the appliance has been installed.

 The drainage siphon must not be located higher than the drain

hose connection point on the appliance. This is to ensure that water can drain out completely after a programme. Drainage water is ap‐ prox. 80–90 °C.

Safety instructions for installation

 The mains connection cable and the water inlet and drain hoses

must be laid in such a way that the appliance can be pulled out of its niche for service work.

All dimensions in this instruction booklet are given in mm.

Installation notes

Creating a cut-out for the wa‐ ter inlet and drain hoses

A cut-out is required in the tall hous‐ ing unit for feeding the water inlet and drain hoses through. This is to ensure adequate space for any movement in the hoses during oper‐ ation and to prevent the risk of dam‐ age to the hoses and any subse‐ quent water damage.

Installation height

 Please observe the dimensions

shown in the diagram.

Cut-out in housing unit for feeding water inlet and drain hoses through

 Create a cut-out  in the housing

unit for the water inlet and drain ho‐ ses (see diagram for dimensions).

Building-in dimensions

DGD 4635 in 380 mm high niche

Cut-out in housing unit for feeding water inlet and drain hoses through

Isolator switch position 250 x 80 mm (Important: Do not position behind the appliance)

Tap (cold water connection)

Water inlet hose

* Appliances with a glass front / ** Appliances with a metal front

Separate siphon

Do not connect the drain hose at this position (see "Plumbing in the appli‐ ance - Connection to the drainage system")

Drain hose

Important: The top end of the drain hose must not be higher than 500 mm where it connects to the siphon.

DGD 4635 in a 450 mm high niche

Building-in dimensions

Cut-out in housing unit for feeding water inlet and drain hoses through

Electrical socket position Connection cable L = 2000 mm

Tap (cold water connection)

Water inlet hose

Separate siphon

* Glass front / ** Metal front

Do not connect the drain hose at this position (see "Plumbing in the appli‐ ance - Connection to the drainage system")

Important: The top end of the drain hose must not be higher than 500 mm where it connects to the siphon.

Drain hose

Filler panel AB 45-7

Building-in dimensions

DGD 6635 in a 380 mm high niche

Cut-out in housing unit for feeding water inlet and drain hoses through

Isolator switch position 250 x 80 mm (Important: Do not position behind the appliance)

Tap (cold water connection)

Water inlet hose

* Appliances with a glass front / ** Appliances with a metal front

Separate siphon

Do not connect the drain hose at this position (see "Plumbing in the appli‐ ance - Connection to the drainage system")

Drain hose

Important: The top end of the drain hose must not be higher than 500 mm where it connects to the siphon.

Building-in dimensions

DGD 6605 / DGD 6635 in a 450 mm high niche

Cut-out in housing unit for feeding water inlet and drain hoses through

Isolator switch position 250 x 80 mm (Important: Do not position behind the appliance)

Tap (cold water connection)

Water inlet hose

Separate siphon

* Appliances with a glass front / ** Appliances with a metal front

Do not connect the drain hose at this position (see "Plumbing in the appli‐ ance - Connection to the drainage system")

Drain hose

Important: The top end of the drain hose must not be higher than 500 mm where it connects to the siphon.

Filler panel AB 45-7 L

Installation and connection

Before installing and connecting the appliance to services, please read "Plumbing in the appliance".

 Switch off the mains electricity sup‐

ply (see "Electrical connection").

 Secure the appliance using the

screws supplied, as illustrated.

 Secure AB 45-7 or AB 45-7 L to the

appliance using the four screws sup‐ plied (CM 4x10), as illustrated.

 Feed the water inlet hose and the

drain hose through the cut-out in the base of the housing unit.

 Push the appliance into position and

align it. Make sure that the mains connection cable and water inlet and drain hoses do not get trapped or damaged when doing so.

 Connect the appliance to the water

inlet tap and the drainage outlet.

 Connect the appliance to the mains

electricity supply.

 Switch on the mains electricity sup‐

ply and the isolator switch (see "Elec‐ trical connection").

 Before using for the first time, check

all hose connections for leaks.

 Check the appliance for correct func‐

tion in accordance with the operating instructions.

Plumbing in the appliance

The water inlet and drain hoses must be laid in such a way that the appliance can be pulled out of its niche for service work.

 Before connection, check the inlet

and drain hoses for visible signs of damage.

Water inlet and drain hoses

– Stainless steel inlet hose

Length 1500 mm (1.5 m) Ø 12.5 mm

Connection to tap and appliance

both Ø 33.5 mm – Plastic drain hose

Length 2500 mm (2.5 m) Ø 30 mm

Connection to siphon inner Ø 21 mm

When laying the water inlet and drain hoses through piping, please make sure the pipes have an internal diame‐ ter of at least 50 mm.

Connection to the water sup‐ ply

 Incorrect installation can result in

personal injury and damage to prop‐ erty.

Connection to the mains water sup‐ ply should only be carried out by a qualified and competent person in strict accordance with national and local safety regulations.

If connected to a domestic water softening unit, please make sure that the conductivity level of the water is maintained.

All items used for connecting the ap‐ pliance to the mains water supply must comply with the current nation‐ al and local safety regulations in the country in which the appliance is be‐ ing installed.

The appliance must be connected to the cold water supply only.

The water inlet pressure must be at least 100 kPa (1 bar) and not exceed 600 kPa (6 bar). If it is higher than 600 kPa (6 bar), a pressure reducing valve must be fitted.

The stainless steel inlet hose sup‐ plied must not be shortened, exten‐ ded or replaced by a longer hose.

Only the new hose sets supplied with the appliance are to be used. Old or previously used hoses must not be connected to the appliance.

Before connecting the appliance to the mains supply and after any work on it, please flush the pipework through to remove any deposits.

Plumbing in the appliance

– IMPORTANT Australia and New Zea‐

land This appliance must be installed

according to AS/NZS 3500.1. Back

flow prevention is already integrated

in the appliance. – The water quality must conform to

the requirements for drinking water in

the country in which the appliance is

being installed. – The water inlet hose must be con‐

nected to the mains drinking water

supply by a tap with a ³/₄" threaded

union. If this is not present, one must

be installed by a suitably qualified

plumber. – The tap must be easily accessible af‐

ter the appliance has been installed. – Only genuine original Miele hoses

can be used with this appliance.

Connection to the mains water supply

 Danger of electrical shock!

Plumbing connections cannot be made while the appliance is connec‐ ted to the mains electricity supply.

 Disconnect the appliance from the

mains electricity supply.

 Connect the stainless steel inlet hose

to the tap. Ensure that the hose is fitted correct‐ ly and that it is watertight.

The connection point is subject to mains water pressure. Turn on the tap slowly and check for leaks. Correct the position of the washer and union if necessary.

Plumbing in the appliance

Connection to the drainage system

 Incorrect installation can result in

personal injury and damage to prop‐ erty.

To avoid burns from hot, rising steam, the drain hose must not be connected to a dishwasher drainage connection (see "Building-in dimen‐ sions" - position  in the diagrams).

The drainage siphon must not be lo‐ cated higher than the drain hose connection point on the appliance. This is to ensure that water can drain out completely after a programme.

The top end of the drain hose must not be higher than 500 mm where it connects to the siphon.

The drain hose supplied must not be shortened.

The drain hose should be connected to a siphon with a fixed hose connection point or to the siphon on the sink drain pipe.

Connecting the drain hose

 Connect the drain hose to the sepa‐

rate siphon using the hose sleeve (Ø 21 mm) (see "Building-in dimen‐ sions" - position  in the diagrams).

 Then secure the hose with the hose

clip.

The temperature of the drainage water is approx. 80–90 °C.

Only genuine original Miele hoses can be used with this appliance.

Electrical connection

 Danger of injury!

Incorrect installation, maintenance or repair work is dangerous to users. Miele cannot be held liable for dam‐ age or injury caused by incorrect in‐ stallation, maintenance or repair work, or by an inadequate or faulty earthing system (e.g. electric shock).

All electrical work should be carried out by a suitably qualified and com‐ petent person, in strict accordance with current national and local safety regulations.

After installation, ensure that all elec‐ trical components are shielded and cannot be accessed by users.

Total power output

See data plate.

Connection

AC 230 V, 50 Hz The voltage and rated load are given on

the data plate. Please ensure these match the household mains supply.

Please see the wiring diagram for con‐ nection.

Connection should be made via a suita‐ ble isolator which complies with nation‐ al and local safety regulations, and the On/Off switch should be easily accessi‐ ble after the appliance has been built in.

Residual current device

For extra safety, it is advisable to install a residual current device (RCD), with a trip current of 30 mA.

Disconnecting devices

The appliance must be able to be dis‐ connected from the mains on all poles by disconnecting devices. When switched off there must be an all-pole contact gap of at least 3 mm in the iso‐ lator switch.

100

Miele DGD4635 User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual

Warning and Safety instructions

Correct application

Safety with children

Technical safety

Correct use

Cleaning and care

Caring for the environment

Steam oven front view

Overview

Accessories supplied

DGGL 1

DGG 2

Miele steam oven cookbook

Tray

Silicone washers

Syringe for descaling agent

Control panel

Function / Temperature display

Time display

Description of the functions

Temperature

Duration

Noises

Heating-up phase

Cooking phase

Cooling down phase

Pull-out shelf

Using for the first time

Setting the correct boiling point for water

Opening the door

Closing the door

Cleaning for the first time

Accessories / Oven interior

Oven functions

Operation

Operating principles

Selecting a function

Setting the temperature

Setting a cooking duration

Starting a process

At the end of the cooking duration

After use

Changing the function

Changing the temperature or cooking duration

Interrupting a process

Continuing cooking

Safety features

Pressure release / Safety valve

Overheating protection

Safety lock / System lock

Activating the lock

Deactivating the lock

General notes

The advantages of cooking with steam

Suitable containers

Cooking containers

Your own containers

Shelf level

Frozen

Temperature

Duration

Cooking with liquid

Your own recipes

Steam cooking

Vegetables

Fresh

Frozen

Cooking containers

Shelf level

Duration

Settings

Meat

Fresh

Frozen

Preparation

Duration