Miele Steam Oven Operating and Installation Instructions

Operating and installation instructions

Steam oven

To avoid the risk of accidents or damage to the appliance it is essential to read these instructions before it is installed and used for the first time.

en - GB M.-Nr. 09 568 090

Contents

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

Caring for the environment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Guide to the appliance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Front view. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Accessories supplied . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Description of the functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Control panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Condensate tray . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

Water container . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

Noises . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

Temperature . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

Recommended temperatures. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

Duration . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

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

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

Steam reduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

Before using for the first time. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

Cleaning for the first time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

Water hardness setting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

Setting the correct boiling point for water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

Operating principles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

Preparation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

Set the temperature and duration . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

At the end of the duration . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

After use. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

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

During use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

Interrupting operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

Changing the temperature . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

Changing the duration . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

Insufficient water. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

Automatic . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

General notes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

The advantages of cooking with steam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

Suitable containers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

Cooking containers. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

Your own containers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

2

Contents

Condensate tray . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

Shelf level. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

Frozen food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

Temperature . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29

Duration . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29

Cooking with liquid . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29

Your own recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29

Steam cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

Meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

Sausages . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37

Shellfish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40

Mussels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41

Rice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42

Pasta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43

Dumplings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44

Grain . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45

Dried pulses. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46

Hen's eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48

Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49

Menu cooking (cooking whole meals) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50

Special applications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52

Reheating. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52

Defrost . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54

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

Extracting juice with steam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61

Making yoghurt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62

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

Dissolving gelatine. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64

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

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

Apple storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67

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

Sweating onions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68

Bacon. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68

Disinfect items . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69

Heating damp flannels. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69

3

Contents

Decrystallising honey. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70

Making eierstich. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70

Settings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71

Cleaning and care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73

Appliance front . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74

Oven interior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75

Automatic door opener . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75

Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75

Condensate tray, rack and cooking containers . . . . . . . . . . . . . . . . . . . . . . . . 75

Water container. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76

Side runners . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76

Descaling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77

Oven door . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79

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

Optional accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84

Cooking containers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84

Cleaning and care products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86

Other accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 87

Safety instructions for installation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 88

Appliance and building-in dimensions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89

Installation in a tall unit. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89

Installation in a base unit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90

Installation in a tall unit in combination with an oven . . . . . . . . . . . . . . . . . . . . . . . 91

Detailed dimensions of the steam oven front . . . . . . . . . . . . . . . . . . . . . . . . . . . . 92

Installing the appliance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93

Electrical connection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 94

Connection cable. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 95

After sales service, data plate, guarantee . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 96

4

Warning and Safety instructions

This appliance complies with statutory safety requirements.

Inappropriate use can, however, lead to personal injury and damage to property.

To avoid the risk of accidents and damage to the appliance, please read these instructions carefully before using it for the first time. They contain important notes on installation, safety, use and maintenance.

Miele cannot be held liable for 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.

5


Correct application

~

The steam oven is intended for use in domestic households and similar working and residential environments.

~

The appliance is not intended for outdoor use.

~

It is intended for domestic use only as described in these operating instructions. Any other usage is not supported by the manufacturer and could be dangerous.

~

The appliance can only be used by people with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, if they are supervised whilst using it, or have been shown how to use it in a safe way and recognise and understand the consequences of incorrect operation.

6


Safety with children

~

Children under 8 years of age must be kept away from the appliance unless they are constantly supervised.

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Children 8 years and older may only use the oven unsupervised if they have been shown how to use it safely and recognise and understand the consequences of incorrect operation.

~

Children must not be allowed to clean the appliance unsupervised.

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Please supervise children in the vicinity of the appliance and do not let them play with it.

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Danger of suffocation.

Packaging, e.g. plastic wrappings, must be kept out of the reach of babies and children.

Whilst playing, children could become entangled in packaging or pull it over their head and suffocate.

~

Danger of burning.

Children's skin is far more sensitive to high temperatures than that of adults. Make sure that children do not attempt to open the door when the appliance is in operation. Keep children well away from the appliance until it has cooled down and there is no danger of burning.

~

Danger of injury.

The oven door can support a maximum weight of 8 kg. Do not let children sit on the door, lean against it or swing on it.

7


Technical safety

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Unauthorised installation, maintenance and repairs can cause considerable danger for the user. Installation, maintenance and repairs must only be carried out by a Miele authorised technician.

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A damaged appliance can be dangerous. Check it for visible signs of damage. Do not use a damaged appliance.

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The electrical safety of this appliance can only be guaranteed when correctly earthed. It is essential that this standard safety requirement is met. If in any doubt please have the electrical connection inspected by an electrician.

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

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Do not connect the appliance to the mains electricity supply by a multi-socket adapter or an extension lead. These are a fire hazard and do not guarantee the required safety of the appliance.

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For safety reasons, this appliance may only be used after it has been built in.

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This appliance must not be used in a non-stationary location (e.g.

on a ship).

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Never open the casing of the appliance. Tampering with electrical connections or components and mechanical parts is highly dangerous to the user and can cause operational faults.

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While the appliance is under guarantee, repairs should only be undertaken by a Miele authorised service technician. Otherwise the guarantee is invalidated.

8


~

Miele can only guarantee the safety of the appliance when original Miele replacement parts are used. Faulty components must only be replaced by genuine original Miele spare parts.

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If the plug is removed from the connection cable or if the appliance is supplied without a plug, the appliance must be connected to the electrical supply by a suitably qualified electrician.

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If the connection cable is damaged, it must be replaced by a suitably qualified electrician with a specialist connection cable of type H 05 VV-F (pvc insulated), available from Miele.

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During installation, maintenance and repair work, the appliance must be disconnected from the mains electricity supply.

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In areas which may be subject to infestation by cockroaches or other vermin, pay particular attention to keeping the appliance and its surroundings clean at all times. Any damage caused by cockroaches or other vermin will not be covered by the guarantee.

9


Correct use

~

The steam oven becomes hot when in use.

You could burn yourself on the oven interior, cooked food, oven accessories or hot steam.

Wear oven gloves when placing food in the oven or removing it and when adjusting oven shelves etc. in a hot oven. Take care when putting cooking containers into the oven or removing them not to spill the contents.

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Danger of burning.

There will be some residual hot water in the steam generator at the end of a cooking process. This will be pumped back into the water container. Take care not to spill the contents when taking the water container out of the appliance.

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Do not bottle or heat up food in closed tins in the oven, as pressure will build up in the tin causing it to explode.

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You could injure yourself on the open oven door or trip over it.

Avoid leaving the door open unnecessarily.

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Plastic dishes which are not heat- and steam resistant melt at high temperatures and can damage the appliance.

Use temperature- (to 100°C) and steam-resistant plastic dishes.

Follow the manufacturer's instructions.

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Food which is left in the oven to be kept hot can dry out and the moisture released can lead to corrosion damage in the appliance.

Do not use the oven for keeping food warm and do not use utensils in the appliance which could corrode.

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The door can support a maximum weight of 8 kg.

Do not sit on or lean against an open door, and do not place heavy objects on it. Also make sure that nothing can get trapped between the door and the oven cavity. The oven could get damaged.

10


Cleaning and care

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Danger of injury.

Do not use a steam cleaning appliance to clean this appliance. The steam could reach electrical components and cause a short circuit.

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Scratches on the door glass can result in the glass breaking.

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

~

The side runners can be removed for cleaning purposes (see

"Cleaning and care").

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

11

Caring for the environment

Disposal of the packing material

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

Recycling the packaging reduces the use of raw materials in the manufacturing process and also reduces the amount of waste in landfill sites.

Disposing of your old appliance

Electrical and electronic appliances often contain valuable materials. They also contain materials which, if handled or disposed of incorrectly, could be potentially hazardous to human health and to the environment. They are, however, essential for the correct functioning of your appliance. Please do not therefore dispose of it with your household waste.

Please dispose of it at your local community waste collection/recycling centre or contact your dealer for advice. Ensure that it presents no danger to children while being stored for disposal.

12

Front view

Guide to the appliance a Control panel b Ventilation outlet c Automatic door release for reducing steam d Door seal e Suction tube f Compartment for water container g Water container h Drip channel i Floor heater j Temperature sensor k Shelf levels l Steam inlet

13

Guide to the appliance

Accessories supplied

The accessories supplied with your appliance as well as a range of optional ones are available to order from Miele (see

"Optional accessories").

Condensate tray DGG 21

To catch excess moisture 325 x 430 x 40 mm (W x D x H)

DGGL 8

DGGL 1

Rack

1 perforated cooking container

Gross capacity 2.0 litres / Usable capacity 1.7 litres

325 x 265 x 40 mm (W x D x H)

2 perforated cooking containers


325 x 175 x 40 mm (W x D x H)

For placing your own cooking containers on

Descaling tablets

These are required for descaling the appliance.

Miele steam oven cookbook

A selection of the best recipes from the Miele test kitchen.

14

Description of the functions

Control panel

Lightly touch sensors a - d to operate the appliance. An audible tone will sound each time a sensor is pressed. You can deactivate this, if wished (see "Settings").

During operation numbers and symbols will appear in the display e.

Sensor controls a b c d c e

Sensor(s) Function a s

- For switching the appliance on and off

- For calling up the descaling process b 2/Auto For alternating between steam cooking and automatic functions c ?

;

- For setting the temperature and cooking duration

- For scrolling through the Programming settings d OK For confirming the temperature / duration / selection s + ?

For calling up programming mode

15


Display

Display

2

?

Numbers + h

Number(s) + k

Explanation

Steam cooking

Insufficient water or water container not present

Number(s) + Auto

A

Automatic programme

Numbers + °C Temperature

Duration

The appliance needs to be descaled

Condensate tray

When you are using perforated containers, place the condensate tray on the lowest shelf level to collect any drops of liquid and allow them to be removed easily.

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

Water container

The maximum water level is 2.0 litres, the minimum 0.5 litres.

These levels are indicated on the container. Do not exceed the maximum level.

The amount of water required for cooking will depend on the type of food. Opening the door during cooking will increase the amount used.

Depending on programme used the water container may need refilling after 90 minutes. The appliance will let you know when it needs refilling ?.

At the end of the cooking programme residual water in the steam generator is pumped back into the water container.

The water container must be emptied after each use.

16


Noises

You will hear a pumping sound when the appliance is switched on, during use and after switching it off.

This is the sound of water being pumped through the system and is quite normal.

Temperature

The appliance has a temperature range of 40 °C to 100 °C.

The appliance is set at 100 °C when the oven is switched on.

You can alter the temperature in 5 °C steps.

Recommended temperatures

100 °C:

For cooking all types of food,

Reheating,

Menu cooking (whole meals)

Bottling,

Extracting juice with steam,

........

85 °C:

For cooking fish gently.

60 °C:

For defrosting.

40 °C

For proving yeast,

Making yoghurt,

......

Duration

A duration of between 1 minute (0:01) and 9 hours 59 minutes

(9:59) can be set.

17


Heating-up phase

During the heating-up phase the oven compartment is heated to the set temperature. The display will show the temperature in the cooking 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

(time left) will be shown in the display.

Steam reduction

The appliance door will open a fraction at the end of a cooking programme to release some of the steam from the cabinet. The door will then close automatically.

Steam reduction can be switched off if you wish (see

"Settings"). If switched off there will be a lot of steam emitted from the cabinet when the door is opened.

Please refer to "Steam cooking" and "Special applications" for more information and tips on how to use your steam oven.

18

Before using for the first time

Please stick the extra data plate for the appliance supplied with this documentation in the space provided in the "After sales service, data plate, guarantee" section of this booklet.

Cleaning for the first time

^ Remove any protective foil.

Water container

^ Take the water container out of the appliance and rinse it by hand.

Accessories / Oven interior

^ Take all accessories out of the oven. Wash them by hand or in the dishwasher.

The interior of the steam oven has been treated at the factory with a conditioning agent.

^ To remove this, clean the oven interior with a mild solution of washing-up liquid and hot water and then dry thoroughly with a soft cloth.

Water hardness setting

The appliance is set ex-works for hard water (S03). It must be adjusted to local water hardness to ensure trouble-free operation and to ensure that descaling is carried out at the correct interval. The harder the water, the more often the appliance will need to be descaled.

^ Check the hardness of your local water supply and adjust the water hardness as necessary (see "Settings").

19

Before using for the first time

Setting the correct boiling point for water

Before cooking food for the first time, you must set the boiling point for water, as this varies according to the altitude of the location of the appliance. This procedure also flushes out the waterways.

This process must be carried out to ensure efficient functioning of your appliance.

^ Run the appliance at 100 °C for 15 minutes. Proceed as described in "Brief operating instructions".

If you move house, the appliance will need to be re-set for the new altitude if this differs from the old one by more than

300 m. To do this, descale the appliance (see "Cleaning and care / Descaling").

20

Operating principles

Preparation

^ Fill the water container up to at least the "min" marker.

Only use cold mains tap water. Never use distilled or mineral water or other liquids.

^ Push the water container into the appliance until it connects.

^ Place the condensate tray on the lowest shelf level.

^ Place the food in the oven.

^ Switch the appliance on with the s sensor.

Set the temperature and duration

2 will appear in the display and "°C" and "100" will start flashing.

2

°C

^ If you want to cook with 100 °C, confirm the setting with

"OK".

If necessary, you can reduce the temperature by touching the

? sensor. Confirm with "OK".

2 h

After confirming the temperature, 3 zeros will appear in display and "h" will start flashing.

^ Set the cooking duration you want by touching ; (from

00:00 upwards) or

? (from 9:59 downwards).

^ Confirm your selection by touching "OK".

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

If you do not complete these steps within 15 minutes, the appliance will switch itself off.

21

Operating principles

At the end of the duration

At the end of the set cooking duration, an audible tone will sound, 3 zeros and "h" will appear in the display.

^ Switch off the appliance.

The fan will continue to run for a while after the appliance has been switched off.

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.

After use

^ Remove the condensate tray and empty it.

^ Remove and empty the water container.

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

Leave the appliance door open until the oven interior is completely dry.

22

Operation

During use

Interrupting operation

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

Steam will escape when you open the door. Step back from the appliance and wait until the steam has dissipated.

Danger of burning.

You could burn yourself on the oven interior, spilled food, accessories and hot steam.

Wear oven gloves when placing food in the oven or removing it and when handling hot food and shelves etc.

inside the appliance.

Operation will resume when the door is closed.

When the door is closed, the pressure has to equalise, which can cause a whistling sound.

The oven will heat up again and the display will show the temperature of the cooking compartment as it rises. Once the set temperature has been reached, the display will change to show the cooking duration remaining as it counts down.

Changing the temperature

You can alter the temperature at any time during operation.

Touch the "OK" sensor once. The display will change to the temperature setting and "C" flashes. Set the temperature as described earlier.

Changing the duration

You can alter the duration at any time during operation.

Touch the "OK" sensor twice. The display will change to the cooking duration setting and "h" will flash. Set the duration as described earlier.

23

Operation

Insufficient water

Insufficient water is indicated by the flashing ? and an audible tone.

^ Remove the water container and fill it with fresh tap water.


^ Close the door.

Operation will continue.

24

Automatic

Procedure

Operation

Your steam oven is equipped with 20 automatic programmes for cooking vegetables. The temperature and duration are pre-set, so you only have to prepare the vegetables as required (see the chart).

^ Put the prepared vegetables into a perforated cooking container.

^ Insert the condensate tray at the lowest level. Place the perforated tray of vegetables on any shelf level.

^ Fill the water container with fresh tap water and place it in the steam oven.

^ Switch on the appliance.

^ Touch the 2/Auto sensor.

^ Use ? or ; to select the programme you want, e.g. A12.

^ Confirm with "OK".

For hints and tips on cooking vegetables by steam see

"Steam cooking > vegetables".

25

Operation

Programme overview

Vegetable

A15

A16

A17

A18

A19

A20

A11

A12

A13

A14

A7

A8

A9

A10

A3

A4

A5

A6

Programme number

A1

A2

Cauliflower

Beans (green, yellow)

Broccoli

Chinese cabbage

Peas

Fennel

Kohlrabi

Pumpkin

Sweetcorn

Carrots

Peppers

New potatoes

Leeks

Romanesco

Sprouts

Boiled potatoes

Green asparagus

White asparagus

Spinach

Sugar snap peas

Florets, medium

Whole

Florets, medium

Shredded

-

Cut into strips

Batons

Diced

Cobs

Diced/batons/sliced

-

-

Sliced

Firm, medium

Sliced into rings

Florets, medium

-

Firm, quartered

Medium

Medium

26

General notes

This section contains general information. You will find more detailed information about particular foods and how to cook them in the other sections.

The advantages of cooking with steam

Almost all vitamins and minerals are retained as the food is not immersed in water.

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

Suitable containers

Cooking containers

This steam oven is supplied with stainless steel cooking containers. Other containers, in a variety of sizes, both perforated and solid, are available as optional extras (please refer to "Optional accessories"). 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 100 °C and able to withstand hot steam. With plastic containers please check with the manufacturer that they are suitable for use in a steam oven.

– Thick-sided containers made from porcelain, china or stoneware, for example, are not so suitable for steam cooking. They do not conduct heat well and as a result cooking durations will be considerably longer than those given in the charts.

27

General notes

Condensate tray

Place the condensate tray on the lowest shelf runner when using perforated containers. The tray will collect any drops of liquid and allow them to be removed easily.

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

Shelf level

– Place the cooking containers on the rack and not on the oven floor.

– Ensure that there is a gap between the upper rim of the container and the top of the cooking compartment to allow sufficient steam into the container.

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

When using more than one deep container at the same time it is best to offset them on their runners and to leave at least one level free in between them.

To prevent the cooking containers and rack from tipping, always insert them between the rails of the side runners.

Frozen food

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

28

General notes

Temperature

A maximum temperature of 100 °C is reached in the steam oven. Most types of food will cook at this temperature. Some more delicate types of food, such as soft fruit, must be cooked at lower temperatures as otherwise they will burst.

More information is given in the relevant section.

Combination with a Gourmet warming drawer

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

Duration

In general, the cooking durations for cooking with steam are the same as for cooking food in a saucepan. More information about any factors which may affect the cooking duration is given in the relevant sections.

The quantity of food does not affect the cooking duration.

1 kg of potatoes will take the same time to cook as 500 g.

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

Cooking with liquid

When cooking with liquid only fill the cooking container 2 /

3 to prevent the liquid spilling when the cooking container is full removed from the oven.

Your own recipes

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

29

Steam cooking

Vegetables

Fresh

Frozen food

Frozen vegetables do not need to be defrosted beforehand, unless they have been frozen together in a block.

Frozen and fresh vegetables which take the same length of time to cook can be cooked together.


If vegetables have frozen together in clumps, break these up before cooking with steam. Follow the manufacturer's instructions on the packaging regarding cooking duration.

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.

Use solid containers for vegetables which are cooked in liquid.

Shelf level

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

When cooking vegetables with a distinctive colour (e.g.

beetroot) in a perforated container, place the perforated container above the condensate tray to avoid any colour transfer.

30

Duration

Settings

Steam cooking

As with conventional methods, when cooking vegetables with steam the cooking duration will depend on the size and also whether you want the vegetables to be al dente or soft/well done. Example: waxy potatoes, cut into quarters = approx. 18 minutes waxy potatoes, cut in half = approx. 22 minutes

Brussels sprouts, large, al dente = approx. 12 minutes

Brussels sprouts, small, soft = approx. 12 minutes

Steam cooking 2

Temperature: 100 °C

Duration: see chart

The durations given in the chart are guidelines for fresh vegetables. We recommend selecting the shorter cooking duration quoted. If food is not cooked sufficiently after the shorter time it can be put back in the oven and cooked for longer.

Duration in minutes

32–38 Artichokes

Beans, green

Beetroot, whole

Black salsify, whole

Broccoli, florets

Cauliflower, florets

Cauliflower, whole

Celeriac, cut into batons

Celery, chopped

Chantenay carrots, chopped

Chantenay carrots, halved

Chantenay carrots, whole

Chicory, halved

Chinese cabbage, chopped

10-12

53-57

9-10

3-4

8

27–28

6-7

4-5

4

6-7

7–8

4–5

3

31

Steam cooking

Corn on the cob

Courgettes, sliced

Curly kale, chopped

Fairly firm potatoes, peeled whole halved quartered

Fennel, cut into strips

Fennel, halved

Firm potatoes, peeled whole halved quartered

Floury potatoes, peeled whole halved quartered

Green asparagus

Kohlrabi, cut into batons

Leeks, halved lengthwise

Leeks, sliced

Main crop carrots, chopped

New potatoes, firm

Peas

Peppers, diced / cut into strips

Pumpkin, diced

Red cabbage, chopped

Romanesco, florets

Romanesco, whole

32


30-35

2-3

23-26

25–27

19–21

17–18

4-5

10-12

27–29

21–22

16–18

3

2

2–4

23-26

5-7

22–25

26–28

19–20

15–16

7

6–7

6

4-5

6

30-32

Savoy cabbage, chopped

Spinach

Spring cabbage, chopped

Sprouts

Sugar snap peas

Swede, chopped

Swiss chard, chopped

White asparagus

White cabbage, chopped

Steam cooking


10-11

1-2

10–11

10-12

5-7

6–7

2-3

9-10

12

33

Steam cooking

Meat

Fresh

Prepare the meat in the usual way.

Frozen food

Meat should be thoroughly defrosted before cooking in the steam oven (see "Defrosting").

Preparation

For meat which needs to be seared before being cooked, e.g. stew, sear the meat in a pan on the hob first.

Duration

The cooking duration depends on the thickness and the texture of the meat, and not on the weight. The thicker the piece of meat, the longer the cooking duration. A piece of meat weighing 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.

Tips

Use a perforated container to retain the juices when cooking meat, such as prime beef topside. Place a solid container underneath to catch the juices. You can use these to make a gravy or freeze them for later use.

Boiling fowl, back or top rib and meat bones can be used to make stock. Place the meat together with some mixed vegetables in a solid cooking container and add cold water.

Cook at 100 °C for 60 to 90 minutes. The longer the cooking duration, the stronger the stock.

34

Settings

Steam cooking

Steam cooking 2


Duration: see chart

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

Meat

Beef stew

Boiled topside

Boiling fowl, covered with water

Brisket, covered with water

Chicken breast fillet

Gammon slices

Knuckle

Lamb stew

Leg steak, covered with water

Poularde

Shank

Top rib, covered with water

Turkey escalope

Turkey roulade

Veal cutlets


105–115

110–120

80–90

130–140

8–10

6-8

135–145

12–16

110–120

60–70

105–115

110–120

4-6

12–15

3-4

35

Steam cooking

Sausages

Settings

Steam cooking 2

Temperature: 90 °C

Duration: see chart

Sausages

Bologna sausages

Frankfurters

Veal sausages


6-8

6–8

6–8

36

Steam cooking

Fish

Fresh

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

Frozen

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

Preparation

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

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


If using a perforated container, grease it first.

Shelf level

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

Temperature

85 °C – 90 °C

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

100 °C

For cooking firmer types of fish, e.g. cod and salmon.

Also for cooking fish in sauce or stock..

37

Steam cooking

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 weight 500 g will take longer to cook than a 2 cm thick piece of fish weighing 500 g.

The longer fish cooks, the firmer its flesh will become. Use the cooking durations given in the chart.

If you find that the fish is not cooked sufficiently only cook it for a few minutes more.

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

Tips

Adding herbs and spices, such as dill, will help bring out the full flavour of the fish.

Cook large fish in the swimming position. To help maintain the shape of the fish, place a small cup or similar upside down in the cooking container, and arrange the fish bellyside down over the cup.

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

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

Settings

Steam cooking

2

Temperature: see chart

Duration: see chart

38

Steam cooking

Atlantic cod fillet

Carp, 1.5 kg

Coley fillet

Eel

Haddock fillet

Halibut fillet

Monk fish fillet

Perch fillet

Pikeperch fillet

Plaice fillet

Rose fish fillet

Salmon fillet

Salmon steak

Salmon trout

Seabream fillet

Sole fillet

Trout, 250 g

Tuna fillet

Turbot fillet

The cooking durations given in the chart are guidelines for fresh fish. We recommend selecting the shorter cooking duration quoted. If food is not cooked sufficiently after the shorter time it can be put back in the oven and cooked for longer.

Duration in minutes Temperature in

°C

100

100

85

100

100

85

100

100

100

90

85

100

85

85

85

85

90

100

85

4

4-5

6-8

6–8

8-10

14-17

3

3

6

18–25

3

5–7

4-6

4-6

8-10

8–10

10-13

6–8

5-8

39

Steam cooking

Shellfish

Preparation

Defrost frozen shellfish before cooking with steam.

Peel, remove and discard the intestines, and then wash the shellfish.


If using a perforated container, grease it first.

Duration

The longer shellfish are cooked, the tougher they become.

Use the cooking durations given in the chart.

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

Settings

Steam cooking

2


Duration: see chart

Crayfish

Crevettes

King prawns

Large shrimps

Prawns

Small shrimps

Temperature in

°C

95

90

90

90

90

90


10-15

3

3

3

4

3

40

Steam cooking

Mussels

Fresh

Frozen

Duration

Settings

,

Only cook mussels which are closed.

N.B. Do not eat mussels which have not opened after being cooked. Danger of food poisoning.

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

Defrost frozen mussels before cooking.

The longer mussels are cooked, the tougher they become.

Use the cooking durations given in the chart.

Steam cooking

2


Duration: see chart

Barnacles

Bearded mussels

Cockles

Pilgrim scallops

Razor clams

Venus mussels

Temperature in

°C

100

90

100

90

100

90


2

12

2

5

2–4

4

41

Steam cooking

Rice

Rice swells when cooked and needs to be cooked in liquid.

The proportion of rice to liquid will vary depending on the type of rice.

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

Settings

Steam cooking 2


Duration: see chart

Basmati rice

Brown rice

Parboiled rice

Round grain rice

Pudding rice

Risotto rice

Wild rice

Ratio

Rice : Liquid

1 : 1.5

1 : 1.5

1 : 1.5

1 : 2.5

1 : 2.5

1 : 1.5


15

26–29

23–25

30

18–19

26–29

42

Steam cooking

Pasta

Dry pasta

Fresh

Settings

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

Increase the cooking time stated by the manufacturer by approx.

1

/

3

.

Fresh pasta, such as you can buy from the supermarket chilled counter, does not need to absorb water. Cook fresh pasta in a perforated container.

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

Steam cooking 2


Duration: see chart

Fresh

Gnocchi

Knöpfli

Ravioli

Spätzle

Tortellini

Dry pasta, covered with water

Tagliatelli

Vermicelli


3

2

3

2

3

14

8

43

Steam cooking

Dumplings

Ready made boil-in-the-bag dumplings need to be well covered with water as otherwise they can fall apart. This is because even although they have been soaked in water beforehand they will not absorb enough moisture.

Cook fresh dumplings in a greased, perforated container.

Settings

Steam cooking 2


Duration: see chart

Boil-in-the-bag bread dumplings

Boil-in-the-bag potato dumplings

Sweet dumplings

Yeast dumplings


18-20

20

30

20

44

Grain

Settings

Steam cooking

Grain swells during cooking and needs to be cooked in liquid.The proportion of grain to liquid depends on the type of grain.

Grain can be cooked whole or cracked.

Steam cooking

2


Duration: see chart

Amaranth

Bulgur

Green spelt, cracked

Green spelt, whole

Oats, whole

Oats, cracked

Millet

Polenta

Quinoa

Rye, whole

Rye, cracked

Wheat, whole

Wheat, cracked

Ratio

Grain : Liquid

1 : 1.5

1 : 1.5

1 : 1

1 : 1

1 : 1

1 : 1

1 : 1.5

1 : 3

1 : 1.5

1 : 1

1 : 1

1 : 1

1 : 1

10

30

8

10

10

15

35


15–17

9

7

18–20

18

7

45

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.

Exception: Lentils do not need to be soaked before cooking.

Soaked pulses must be covered with liquid during cooking.

With unsoaked pulses a specific ratio of pulses : water is required.

Settings

Steam cooking 2


Duration: see chart

Soaked


Beans

Adzuki beans

Black beans

Haricot beans

Kidney beans

Pinto beans

Peas

Green split peas

Yellow split peas

20–25

55–60

34–36

55-65

55-65

27

40–50

46

Steam cooking

Beans

Adzuki beans

Black beans

Haricot beans

Kidney beans

Pinto beans

Lentils

Brown lentils

Red lentils

Peas

Green split peas

Yellow split peas

Unsoaked


95–105

100–120

80-90

130–140

115–135

13–14

7

60-70

110–130

Ratio

Pulses : Liquid

1 : 3

1 : 3

1 : 3

1 : 3

1 : 3

1 : 2

1 : 2

1 : 3

1 : 3

47

Steam cooking

Hen's eggs

Use a perforated container to boil eggs in the steam oven.

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

When using a solid container for make egg dishes such as scrambled eggs, remember to grease it first.

Settings

Steam cooking 2


Duration: see chart


Size S soft medium hard

Size M soft medium hard

Size L soft medium hard

Size XL soft medium hard

4

6

10

5

7

12

6

8

13

3

5

9

48

Fruit

Tip

Settings

Steam cooking

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

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

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

Steam cooking 2


Duration: see chart

Apple pieces

Pear chunks

Cherries

Gooseberries

Mirabelle plums

Nectarine / Peach pieces

Plums

Quince, diced

Rhubarb pieces


1–3

1–3

2–4

2-3

1–2

1–2

1–3

6–8

1–2

49

Steam cooking

Menu cooking (cooking whole meals)

Before cooking meals with the Menu cooking function switch off the moisture reduction system (see "Settings").

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

Shelf level

When cooking fish or food with a distinctive colour (e.g.

beetroot) in a perforated container, place the perforated container directly above the condensate tray to avoid any transfer of flavour or colour to other food and to prevent liquid dripping onto food below it.

Temperature

Whole meals should be cooked at a temperature of 100 °C as this is the temperature required to cook the majority of foods.

Do not cook a whole meal at the lowest temperature when different temperatures are required for different types of food, e.g. 85 °C for seabream and 100 °C for potatoes.

If the recommended cooking temperature for the food is

85 °C for example, try cooking it at 100 °C and testing the result. Some delicate types of fish with a soft structure, e.g.

sole and plaice will become very firm when cooked at 100 °C.

Duration

If you are increasing the recommended temperature, shorten the cooking duration by approx.

1 /

3

.

50

Example

Steam cooking

Rice

Fish fillet

Broccoli

20 minutes

6 minutes

4 minutes

20 minutes less 6 minutes = 14 minutes (1st duration: rice)

6 minutes less 4 minutes = 2 minutes (2nd duration: fish fillet)

Remaining time = 4 minutes (3rd duration: broccoli)

Duration

Setting 14 min

20 min - rice

6 min - fish fillet

2 min

4 min - broccoli

4 min

^ Make sure Steam reduction has been deactivated.

^ Place the rice in the oven first.

^ Set the first cooking duration: 14 minutes.

^ After 14 minutes, place the fish in the oven.

^ Set the second cooking duration: 2 minutes.

^ After 2 minutes, place the broccoli in the oven.

^ Set the third cooking duration: 4 minutes.

51

Special applications

Reheating

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

Suitable containers

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

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

Duration

The number of plates or containers has no bearing on the cooking duration.

The cooking durations listed in the chart relate to an average portion per plate/container. Increase the cooking duration for larger quantities.

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 peppers or roulades, should be cut in half.

Please note that breaded items, such as schnitzel, will not retain their crispness when they are reheated.

Reheat sauces separately, except for dishes such as stew and casseroles where the sauce is part of the dish.

52

Procedure

Settings


^ Cover the food with a deep plate, a lid, or with foil that is resistant to temperatures up to 100 °C and to steam.

^ Place the plate or dish in a sufficiently large perforated container.

Steam cooking 2


Duration: see chart

Casserole

Fish fillet

Meat

Plated meals

Poultry

Side dishes (pasta, rice, etc.)

Soup

Vegetables


8–10

6–8

8–10

8–10

8-10

8-10

8-10

8-10

53


Defrost

It is much quicker to defrost items in the steam oven than at room temperature.

Temperature

60 °C is the best temperature for defrosting.

Exception: 50 °C for minced meat and game

Before and after defrosting

Remove all packaging before defrosting. Exceptions:

Leave bread, biscuits and cakes in their packaging as otherwise they will absorb moisture and become soft.


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

Use a perforated container with the condensate tray underneath it when defrosting food which will drip, such as poultry. This way food will not be lying in defrosted liquid.

,

It is particularly important to observe food hygiene rules when defrosting poultry. Do not use the liquid from defrosted poultry. Pour it away and wash the container, the sink and your hands. Danger of salmonella poisoning.

Food which does not drip can be defrosted in a solid container.

54

Tips

Settings


Fish does not need to be fully defrosted before cooking.

Defrost so that the surface is sufficiently thawed to take herbs and seasoning. Depending on the thickness of the fish, 2 - 5 minutes should be enough.

When defrosting food which has frozen together, e.g. berries, chops, fish fillets etc. separate it about half-way through the defrosting time.

Do not refreeze food once it has thawed.

Defrost frozen pre-cooked meals according to the manufacturer's instructions.

Steam cooking

2


Duration: see chart

55


Food to be defrosted

Dairy products

Cheese slices

Cream

Quark

Soft cheese

Fruit

Apple pieces

Apple sauce

Apricots

Cherries

Gooseberries

Peaches

Plums

Raspberries/

Blackcurrants

Strawberries

Vegetables

Vegetables frozen in a block, e.g.

spinach

Fish

Fish fillets

Lobster

Small shrimps

Trout

Weight in g

Temperature in °C *

Defrosting duration in minutes

Standing time in minutes

125

250

250

100

250

250

500

150

250

500

250

300

300

300

400

300

300

500

60

60

60

60

60

60

60

60

60

60

60

60

60

60

60

60

60

60

15

20-25

20–25

15

20–25

20–25

25–28

15

20-22

25–28

20–25

8

8-10

20–25

15

25–30

4–6

15-18

10

10–15

10–15

10–15

10–15

10–15

10–15

5

10-15

10–15

10–15

15–20

10-15

10-15

15–20

10–15

10-12

10-12

56


Food to be defrosted Weight in g

Temperature in °C *

Defrosting duration in minutes

Standing time in minutes

Meat

Cutlets / chops / sausages

Goulash

Goulash

Liver

Minced meat

Minced meat

Roast meat

Saddle of hare

Saddle of venison

Poultry

Chicken

Chicken escalopes

Chicken thighs

Turkey drumsticks

Baked goods

Creamed mixture cakes / biscuits

Puff pastries / Yeast buns

Bread / rolls

Bread rolls

Rye bread, sliced

Wholegrain bread, sliced

White bread, sliced

800

500

1000

250

250

500

Sliced

500

1000

1000

500

150

500

400

250

250

150

60

60

60

60

50

50

60

50

50

60

60

60

60

60

60

60

60

60

60

25-35

30–40

50–60

20–25

15-20

20-30

8-10

30–40

40–50

40

25–30

20–25

40–45

15

10–12

30

40

65

30

15-20

10–15

10–15

10–15

10-15

10-15

15-20

10–15

10–15

15–20

10–15

10–15

10–15

10-15

10–15

2

15

15

20

57


Bottling

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

Glass jars

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

Make sure that all the 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 skewers as otherwise it will burst.

Vegetables

Rinse, clean and cut up vegetables.

Green vegetables should be blanched before bottling to help them retain their colour (see "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 covered.

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

58

Tips

Procedure

Settings


Make use of residual heat by leaving the jars in the oven for

30 minutes after it has switched off.

Then cover the jars with a cloth and allow to cool for approx.

24 hours.

^ Push the condensate tray in on the lowest level with a perforated container above it.

^ Place the jars on the rack (all the same size). Ensure that they do not touch one another.

Steam cooking

2


Duration: see chart

Produce Temperature in °C Duration in minutes*

Strawberries/ raspberries

Cranberries

Gooseberries

Red /

Blackcurrants

80

80

80

55

55

50

Fruit with stones

Cherries

Greengages

Mirabelle plums

Peaches

85

85

85

85

55

55

55

55

Plums 85 55

* 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.

59


Produce Temperature in °C Duration in minutes*

Fruit with pips

Apples

Apple sauce

Quinces

90

90

90

50

65

65

Vegetables

Beans 100 120

Broad beans 100 120

Gherkins 90 55

* 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.

60


Extracting juice with steam

You can use the steam oven to extract juices from soft fruit, such as berries and cherries.

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

Preparation

Sort and clean the fruit. Cut out any blemishes.

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

Tips

Try experimenting with mild and tart fruit.

Adding sugar will increase the quantity of juice produced and improve the flavour. Sprinkle the fruit with sugar and leave to absorb for a few hours before juicing. For 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 and then seal immediately with sterilised tops.

Procedure

^ Put the prepared fruit (cleaned, washed, chopped etc.) into a perforated cooking container.

^ Place a solid container or the condensate tray underneath to catch the juice.

Settings

Steam cooking

2


Duration: 40–70 minutes

61


Making yoghurt

To make yoghurt, you will need either fresh live yoghurt or yoghurt culture, obtainable from health food shops.

Use natural yoghurt with live culture and without additives.

Heat-treated yoghurt is not suitable.

The yoghurt must be fresh (short storage time)

You can use either unchilled long-life or fresh milk. Long-life milk can be used without any further treatment. Fresh milk must first be heated to 90 °C and then cooled down to 35 °C.

Do not boil it. Fresh milk will give a better set than long-life milk.

The yoghurt and milk should have the same percentage fat.

Do not move or shake the jars whilst the yoghurt is thickening.

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

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

Possible reasons for unsatisfactory results

Yoghurt has not set:

Incorrect storage of starter yoghurt, too much time out of the refrigerator, e.g. in transportation, damaged packaging, milk not sufficiently heated.

Liquid has separated:

The jars were moved, yoghurt was not cooled down quickly enough.

Yoghurt is gritty:

Milk was overheated or in poor condition, milk and starter yoghurt not evenly stirred.

62

Tip

Procedure

Settings


When using yoghurt enzyme, yoghurt can be made from a milk / cream mixture. Mix 3/4 litre milk with 1/4 litre cream.

^ Mix 100 g yoghurt with 1 litre of milk or make up the mixture with yoghurt enzyme, following the instructions on the packaging.

^ Pour the mixture into glass jars and seal the jars.

^ Place the sealed jars in a cooking container or on the rack.

Ensure that they do not touch one another.

^ Place the jars in the refrigerator immediately on completion of the process. Avoid moving the jars unnecessarily.

Steam cooking 2

Temperature: 40 °C

Duration: 5:00 hours

63


Proving yeast dough

Procedure

^ Prepare the dough according to the recipe.

^ Place the dough in a covered bowl on the rack.

Settings

Steam cooking

2

Temperature: 40 °C

Duration: according to the recipe

Dissolving gelatine

Procedure

^ Gelatine leaves: Completely cover the gelatine leaves with cold water and leave to soak for 5 minutes. Remove the gelatine leaves from the bowl and squeeze them out.

Empty the bowl. Place the squeezed gelatine leaves back in the bowl.

^ Gelatine powder: Place in a bowl and add water according to the instructions on the packaging.

^ Cover the bowl and place on the rack.

Settings

Steam cooking 2

Temperature: 90 °C

Duration: 1 minute

64


Melting chocolate

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

Procedure

^ Break the chocolate into small pieces.

Leave chocolate cake covering in its packaging, and place in a perforated cooking container.

^ Place large quantities in a solid cooking container and small quantities in a cup or a bowl.

^ Cover the container or the dish with a lid or with foil that is resistant to temperatures up to 100 °C and to hot steam.

^ Stir large quantities once halfway through cooking.

Settings

Steam cooking

2

Temperature: 65 °C

Duration: 20 minutes

65


Skinning vegetables and fruit

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 perforated 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 removed.

Settings

Steam cooking

2


Duration: see chart

Food

Apricots

Almonds

Nectarines

Peppers

Peaches

Tomatoes

Temperature in °C Duration in minutes

95 1

100

100

1

1

100

100

95

4

1

1

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Apple storage

You can treat homegrown apples in the steam oven to increase the length of time you can store them for. 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

2

Temperature: 50 °C

Duration: 5 minutes

Blanching

Procedure

Settings

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

Blanching vegetables also helps them retain their original colour.

^ Put the prepared vegetables into a perforated cooking container.

^ Once blanched, plunge the vegetables into ice cold water to cool them down quickly. Drain them well.

Steam cooking 2


Duration: 1 minute

67


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 a lid or with foil that is resistant to temperatures up to 100 °C and to hot steam.

Settings

Steam cooking

2


Duration: 4 minutes

Bacon

Procedure

Settings

The bacon does not brown.

^ Place the bacon (diced or rashers) in a solid cooking container.

^ Cover the container with a lid or with foil that is temperature resistant up to 100 °C and to steam.

Steam cooking 2


Duration: 4 minutes

68


Disinfect items

The steam oven can be used to disinfect baby bottles and other containers so that at the end of the programme they are as germ free as they would have been had they been boiled.

Check beforehand that all parts, teats etc. are declared by the manufacturer to be heat resistant to 100 °C and also that they can withstand hot steam.

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

Procedure

^ Place the individual parts on the rack or in a perforated container (on their sides or with the opening facing downwards) ensuring that they do not touch one another to allow hot steam to reach them from all sides.

Settings

Steam cooking

2


Duration: 15 minutes

Heating damp flannels

Procedure

^ Moisten the flannels and then roll them up.

^ Place them beside one another in a perforated cooking container.

Settings

Steam cooking 2

Temperature: 70 °C

Duration: 2 minutes

69


Decrystallising honey

Procedure

^ Loosen the lid and place the jar of honey in a perforated cooking container or on the rack.

^ Stir the honey once during the cooking duration.

Settings

Steam cooking 2

Temperature: 60 °C

Duration: 90 minutes (depending on the size of the jar or the amount of honey in the jar).

Making eierstich

Procedure

^ Mix 6 eggs with 375 ml milk (do not beat until foamy).

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

Settings

Steam cooking

2


Duration: 4 minutes

70

Settings

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

Before you begin, ensure that the appliance is switched off.

^ Touch and hold the ? sensor.

^ Whilst pressing the ? sensor, touch the s sensor once briefly.

P1 will appear in the display.

^ Touch the ; or ? sensor repeatedly until the programme you want appears in the display.


^ Touch the ; or ? sensor repeatedly until the status you want appears in the display.


^ After you have altered the setting(s) required, switch the appliance off.

71

Settings

The factory setting is shown in bold.

Programme

P1

P2

P3

P4

Water hardness

Buzzer tones

Keypad tone

Steam reduction

Status

S1

S2

S3

S0

S1

S0

S1

S1

S2

S3

S4

Soft (<1.5 mmol/l, <8.4 °dH)

Medium (1.5 - 2.5 mmol/l, 8.4–14

°dH)

Hard (>2.5 mmol/l, >14 °dH)

Very quiet

Quiet

Loud

Very loud

Off

On

Off

On

P5 Temperature S1

S2

°C

°F

P6 Demonstration mode S0

S1

Off

On

Water hardness

Your local water supplier will be able to advise you on the water hardness for your area.

72


,

Danger of injury.

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

Steam could reach electrical components and cause a short circuit.

Danger of damage.

Unsuitable cleaning agents can damage the surfaces of the appliance. Do not use commercial cleaning agents.

Only use agents designed for domestic use.

Do not use cleaning agents or washing-up liquids containing aliphatic hydrocarbons 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 thoroughly after each use.

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

If the appliance is not going to be used for a longer period of time, e.g. whilst on holiday, it should be thoroughly cleaned beforehand to prevent the build-up of odours etc. Leave the door open afterwards.

73


Appliance front

Remove any soiling immediately.

If this is not done, it might become impossible to remove and could cause the surfaces to alter or discolour.

Clean the front using a damp microfibre cloth or with a clean sponge and a solution of hot water and washing-up liquid.

After cleaning dry with a soft cloth.

All surfaces are susceptible to scratching. Scratches on glass surfaces could even cause a breakage.

Contact with unsuitable cleaning agents can alter or discolour the surfaces.

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

– cleaning agents containing soda, alkalines, ammonia, acids or chlorides,

– cleaning agents containing descaling agents,

– abrasive cleaning agents, e.g. powder cleaners and cream cleaners,

– solvent-based cleaning agents,

– stainless steel cleaning agents,

– dishwasher cleaner,

– oven sprays,

– glass cleaning agents,

– hard, abrasive sponges and brushes, e.g. pot scourers,

– melamine eraser blocks,

– sharp metal scrapers.

74


Oven interior

Dry the oven interior, door seal, drip channel, inside of the door and the compartment for the water container after each use. Use a sponge or absorbent cloth to wipe off the condensate which has built up.

Remove grease deposits with a clean sponge and a solution of hot water and washing-up liquid. Rinse with clean water and then dry the oven with a soft cloth.

After prolonged use, the floor heater can become discoloured by drops of liquid. This discolouration can be removed easily with the Miele ceramic and stainless steel hob cleaner (see "Optional accessories"). After cleaning, wipe the surface with a damp cloth to remove any cleaning agent residues.

The door seal is designed to last the lifetime of the appliance. Should it for any reason need replacing please contact the Service department.

Automatic door opener

Do not let residues of food get into the door opener. Any soiling should be wiped away using a clean sponge together with hot water and washing-up liquid. Rinse with clean water afterwards.

Accessories

Condensate tray, rack and cooking containers

Wash and dry the condensate tray, rack and cooking containers after each use. They are all dishwasher safe.

Use a little vinegar to remove any bluish discolouration from cooking containers.

You could also use the Miele ceramic and stainless steel hob cleaner (see "Optional accessories"). Rinse the containers thoroughly with clean water to remove any residual cleaning agent.

75


Water container

Remove and empty the water container after each use. Rinse it by hand and then dry it to prevent limescale.

Side runners

The runners can be cleaned with water and washing-up liquid or in a dishwasher.

^ Pull the runners out from the side first a, then pull them forwards and out of the oven b.

^ When replacing the runners, make sure that they are inserted correctly (see illustration). Press them in firmly.

If the side runners are not inserted correctly the cooking containers could tip or be pulled out The temperature sensor could also be damaged when cooking containers are placed in the steam oven.

76

Descaling

k


To prevent the risk of damage you should only use the special Miele descaling tablets for descaling the appliance (see "Optional accessories").

Do not let descaling agent come into contact with the metal control panel or the handle as this could cause marks to appear. Should descaling agent get onto these surfaces, wipe it away immediately.

The appliance needs to be descaled after a certain number of operating hours. When it needs descaling the descaling symbol k and the number 10 will appear in the display when the appliance is switched on. The number indicates that the appliance can be used 10 more times before it has to be descaled.

If you do not run the descaling programme immediately a 9 will appear in the display the next time it is switched on.

The appliance will lock after the last remaining cooking process and it must be descaled before it is used again. We recommend descaling before it locks out.

^ Touch the s sensor until the k symbol and the duration

"0:38 h" appear in the display.

^ Fill the water container with 1.0 litre of cold tap water and drop 2 descaling tablets in it.



The colon will flash and the k symbol will now light up constantly in the display. Descaling will now begin.

It is only possible to cancel the descaling process during the first 6 minutes.

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

77


An audible tone will sound and the ? will appear in the display approx. 15 minutes before the end of the descaling process.

^ Remove and empty the water container.

^ Rinse the water container thoroughly.

^ Fill the water container with 1 litre of fresh tap water and push it into the appliance.

The

? symbol will go out and the k symbol will appear.


Descaling will continue.

An audible tone will sound again and the

? symbol will appear in the display 11 minutes before the end of the descaling process. Repeat the process.

After descaling

An audible tone will sound when the descaling process has been completed.

^ Switch off the appliance.

^ Remove, empty and dry the water container.

^ Dry the oven interior.

Leave the appliance door open until the oven interior is completely dry.

78


Oven door

To remove the oven door

Before removing the door, the locking clamps on both hinges have to be released.

^ Open the door fully.

^ To release the locking clamps on the hinges press and turn them upwards as far as they will go until they are at an angle. See illustration.

Danger of injury.

Do not attempt to take the door off when it is in a horizontal position. The hinge retainers will close, and damage the appliance.

79


^ Raise the door up till it rests open.

^ Hold the door securely at both sides and lift it evenly upwards off the hinge retainers.

To replace it

Do not lift the door off by the handle. The handle could break and damage the door glass.

Make sure that you lift the door off equally on both sides.

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

Make sure that the door goes back on straight.

^ Open the door fully.

^ Turn both locking clamps down as far as they will go into a horizontal position.

It is essential that the clamps are locked after refitting the door. Otherwise the hinges could work loose, resulting in damage to the door.

80

Problem solving guide

With the help of the following guide, minor faults in the performance of the appliance, some of which may result from incorrect operation, can be put right without contacting the Service Department, saving you both time and money.

The following guide may help you to find the reason for a fault, and to correct it.

You should, however, note the following:

,

Installation work and repairs to electrical appliances must only be carried out by a suitably qualified person in strict accordance with current local and national safety regulations. Repairs and other work by unqualified persons could be dangerous.

Problem

You cannot switch the appliance on.

Possible cause and remedy

The mains fuse has tripped.

^ Reset the trip switch in the mains fuse box or replace the fuse (minimum fuse rating - see data plate).

There may be a technical fault.

^ Disconnect the appliance from the electricity supply for approx. 1 minute. To do this:

– switch off at the wall socket, or switch off at the isolator, or

– disconnect the mains fuse.

If, after resetting the trip switch in the mains fuse box and switching the appliance back on, the appliance will still not heat up, contact a qualified electrician or the Miele Service Department.

The appliance does not heat up.

Demonstration mode is activated.

^ Deactivate demonstration mode (see "Settings").

The oven cavity has been warmed up by a warming drawer in operation underneath it.

^ Open the door and let the oven cool down.

81


Problem

The fan can still be heard after the appliance has been switched off.

A humming noise can be heard after switching the appliance on, during use and after switching it off.

After moving house the appliance no longer switches from the heating-up phase to the cooking phase.


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

This is the noise of the pump drawing water into the system and draining it away. It is quite normal and does not indicate any fault with the appliance.

The boiling temperature of the water has changed as the altitude of the new location for the appliance differs from the old one by at least 300 m.

^ To adjust the boiling temperature, descale the appliance (see "Cleaning and care - Descale").

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

The door is not properly closed.

^ Close the door.

The door seal is not correctly fitted.

^ Press it in all the way round the door to make sure it is fitted evenly.

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

^ The door seal needs to be replaced. Call Miele

Service.

A whistling sound is heard when the appliance is switched on again.

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

82


Problem

The

? symbol appears in the display and an audible tone may sound.


The water container has not been pushed into the appliance properly.

^ Remove the water container and push it back in so that it connects.

There is not enough water in the water container.

The water level must be between the two marks.

^ Fill the water container

The k symbol and a number between 1 and 10 appear in the display.

"0:38h" and k flash.

F and a number appear in the display.

F 44

F 195

The appliance needs to be descaled.

^ Proceed as described in "Cleaning and care -

Descaling".

Communication fault

^ Switch the appliance off and then back on again after a few minutes.

If the fault code appears in the display again call

Service.

F ..

Other fault codes

Technical fault.

Switch the appliance off and call the Service

Department.

83

Optional accessories

Miele offer a range of useful accessories as well as cleaning and conditioning products for your Miele appliances.

These can be ordered online at: or from Miele (see back cover for contact details)


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

DGGL 1

Perforated cooking container


325 x 175 x 40 mm (W x D x H)

DGG 2

Solid cooking container


325 x 175 x 65 mm (W x D x H)

DGG 3



325 x 265 x 65 mm (W x D x H)

DGGL 4



325 x 265 x 65 mm (W x D x H)

84

DGGL 5

DGGL 6

DGG 7

DGGL 8

DGGL 13

DGD 1/3




325 x 175 x 65 mm (W x D x H)



325 x 175 x 100 mm (W x D x H)



325 x 175 x 100 mm (W x D x H)



325 x 265 x 40 mm (W x D x H)



325 x 350 x 40 mm (W x D x H)

Lid for 325 x 175 mm cooking containers

85


DGD 1/2

Lid for 325 x 265 mm cooking containers

Condensate tray

To catch excess moisture

325 x 430 x 40 mm (W x D x H)

Rack

For placing your own cooking containers on

Cleaning and care products

Descaling tablets

Qty 6

For descaling the appliance.

Ceramic and stainless steel hob cleaner

250 ml

Removes discolouration from the floor heater caused by drops of liquid.

Removes discolouration from cooking containers.

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Microfibre cloth

Removes finger marks and light soiling

Other accessories

Multi-purpose casserole dish KMB 5000-S

Die-cast aluminium casserole dish with non-stick surface and stainless steel lid. Also suitable for use on an extended zone of induction hobs and in all Miele ovens.

Not suitable for use on gas hobs.

Maximum capacity: 2.5 kg.

Dimensions: 325 x 260 x 65 mm (W x D x H)

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Safety instructions for installation

~

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

~

Do not connect the appliance to the mains electricity supply by a multi-socket adapter or an extension lead. These are a fire hazard and do not guarantee the required safety of the appliance.

~

The socket and on-off switch should be easily accessible after the appliance has been installed.

~

The appliance must be positioned so that you can see the contents of a cooking container placed on the top runner.

Otherwise you may risk scalding or burning yourself with hot water and food when taking containers out of the oven.

~

All dimensions are given in mm

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Appliance and building-in dimensions

Installation in a tall unit

* Appliances with glass front

** Appliances with metal front a Built-in steam oven b Building-in niche c Inlet for mains connection cable to the appliance d Recommended position for electrical socket. Important: Do not position behind the appliance!

e Mains connection cable

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Installation in a base unit

When building the appliance into a base unit underneath a hob please also observe the installation instructions for the hob as well as the building-in depth required for the hob.



e Mains connection cable

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Installation in a tall unit in combination with an oven



e Mains connection cable f Ventilation cut-out for installation in combination with a pyrolytic oven g Oven

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Detailed dimensions of the steam oven front


** Appliances with metal front

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Installing the appliance

^ Push the appliance into the niche and align it.

For correct functioning of the steam generator please make sure that the appliance is horizontally level.

The maximum deviation tolerated is 2°.

^ Secure the appliance into the unit by screwing the two wood screws 3.5 x 25 mm (supplied) into the vertical trim on either side of the appliance (see illustration).

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Electrical connection

All electrical work should be carried out by a suitably qualified and competent person, in strict accordance with current local and national safety regulations (BS 7671 in the UK).

Installation, repairs and other work by unqualified persons could be dangerous. The manufacturer cannot be held liable for unauthorised work.

Ensure power is not supplied to the appliance until after installation work has been carried out.

The appliance must only be operated when built-in. This is to ensure that all electrical parts are shielded. Live parts must not be exposed.

Do not connect the appliance to the mains electricity supply via an extension lead. These do not guarantee the required safety of the appliance.

Please ensure that the connection data quoted on the data plate match the household mains supply.

This appliance is supplied with a cable for connection to a suitable fused isolator which complies with national and local safety regulations by a suitably qualified electrician.

If the switch is not accessible after installation (depending on country) an additional means of disconnection must be provided for all poles.

For extra safety it is advisable to protect the appliance with a suitable residual current device.

When switched off there must be an all-pole contact gap of

3 mm in the isolator switch (including switch, fuses and relays).

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Electrical connection

Important U.K.

This appliance is supplied for connection to a single phase

230 V 50 Hz supply with a 3-core cable.

The wires in the mains lead are coloured in accordance with the following code:

Green/yellow = earth

Blue = neutral

Brown = live

WARNING: THIS APPLIANCE MUST BE

EARTHED

Important

The electrical safety of this appliance can only be guaranteed when correctlly earthed. It is essential that this standard safetyrequirement is present. If in any doubt please have the electrical connection insprected by an qualified electrician.

The manufacturer cannot be held liable for the consequences of an inadequate earthing system such as an electric shock.

The manufacturer cannot be held liable for damage caused by incorrect installation or connection.

Connection cable

A damaged cable must be replaced with a special pvc insulated connection cable of type H 05 VV-F, available from

Miele.

It must be replaced by a Miele approved service technician.

The connection data are quoted on the data plate.

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After sales service, data plate, guarantee

In the event of any faults which you cannot remedy yourself, please contact:

– your Miele dealer, or

– the Miele service department.

Contact details for Miele are given on the back cover of this manual.

N.B. A call-out charge will be applied for service visits where the problem could have been resolved as described in these instructions.

When contacting Miele, please quote the model and serial number of your appliance. This information is quoted on the data plate supplied with the appliance.

Please note that telephone calls may be monitored and recorded for training purposes.

Space in which to stick the extra data plate supplied with the appliance. Ensure that the model number is the same as the one on the front of these instructions.

Guarantee

In the UK, your appliance is guaranteed for 2 years from the date of purchase.

However, you must activate your cover by calling 0845 365 6640 or registering online at www.miele.co.uk.

For information on the appliance guarantee specific to your country please contact Miele. See back cover for contact details.

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DG 6100 / DG 6200 en - GB M.-Nr. 09 568 090 / 01

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