Miele Steam Oven Operating instructions

Operating 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. 09 580 050
Contents
Warning and Safety instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Caring for the environment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Guide to the appliance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Front view. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Accessories supplied . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Description of the functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Control panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Condensate tray . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Water container . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Noises . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Temperature . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Recommended temperature. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Cooking duration . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Heating-up phase . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Cooking phase. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Before using for the first time. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Cleaning for the first time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Setting the water hardness level . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Setting the correct boiling point for water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Operating principles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Preparation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Setting the temperature and duration . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
At the end of the duration . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
After use. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Interrupting operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Changing the temperature. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Changing the duration . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Insufficient water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Additional functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
2
Contents
General notes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
The advantages of cooking with steam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Suitable containers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Cooking containers. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Your own containers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Condensate tray . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Shelf level. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Frozen food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Temperature . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Cooking duration (time) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 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
Defrosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54
Bottling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58
Extracting juice with steam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61
Making yoghurt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62
Proving yeast dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64
Dissolving gelatine. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64
3
Contents
Melting chocolate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65
Skinning vegetables and fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66
Apple storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67
Blanch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67
Sweating onions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68
Bacon. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68
Disinfecting items . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69
Heating damp flannels. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69
Decrystallise honey . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70
Making eierstich. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70
Settings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71
Cleaning and care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73
Appliance front / Casing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74
Oven interior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75
Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76
Drip tray, cooking containers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76
Side runners . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76
Water container . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77
Coupling seal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 78
Descaling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79
Problem solving guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81
Optional accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 85
Cooking containers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 85
Cleaning and care products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 87
Other accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 88
Electrical connection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89
Technical data . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91
After sales service, data plate, guarantee . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 92
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 installation and
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 Warning and Safety instructions.
Keep these instructions in a safe place and ensure that new users
are familiar with the content. Pass them on to any future owner.
5
Warning and Safety instructions
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
Warning and Safety instructions
Safety with children
~ Children under 8 years of age must be kept away from the
appliance unless they are constantly supervised.
~ Children 8 years and older may only use the appliance if they
have been shown how to use it in a safe way and recognise and
understand the consequences of incorrect operation.
~ Children must not be allowed to clean the appliance
unsupervised.
~ To avoid the risk of injury , keep children away from the steam
oven at all times, do not allow them to play with it or to play with the
controls.
~ 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. Children could injure themselves on the open
door.
Do not allow children to swing on the open door.
7
Warning and Safety instructions
Technical safety
~ Installation, maintenance and repairs may only be carried out by
a Miele authorised service technician. Installation, maintenance and
repairs by unqualified persons could be dangerous.
~ A damaged appliance can be dangerous. Before installation,
check the appliance for visible signs of damage. Do not use a
damaged appliance.
~ The electrical safety of this appliance can only be guaranteed
when correctly earthed. It is most important that this basic safety
requirement is present and regularly tested, and where there is any
doubt, the household wiring system should be inspected by a
qualified electrician.
~ Before connecting the appliance to the mains supply, ensure that
the connection data on the data plate (voltage and frequency)
match the mains supply. Consult a qualified electrician if in any
doubt.
~ Do not connect the appliance to the mains electrical supply by a
multi-socket adapter or extension lead. These are a fire hazard and
do not guarantee the required safety of the appliance.
~ This appliance must not be used in a non-stationary location (e.g.
on a ship).
~ Never open the casing of the appliance.
Tampering with electrical connections or components and
mechanical parts is highly dangerous to the user and can cause
operational faults.
8
Warning and Safety instructions
~ While the appliance is under guarantee, repairs should only be
undertaken by a Miele authorised service technician. Otherwise the
guarantee is invalidated.
~ Miele can only guarantee the safety of the appliance when
original Miele replacement parts are used. Faulty components must
only be replaced by genuine Miele original spare parts.
~ 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.
~ 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.
~ During installation, maintenance and repair work, the appliance
must be disconnected from the mains electricity supply.
~ 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
Warning and Safety instructions
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.
~ Danger of burning.
There may be some residual hot water in the water container at the
end of a cooking process. Take care not to tip the water container
when taking it out of the appliance.
~ Do not heat up unopened tins of food or bottle food in tins in the
appliance, as pressure will build up in the tin, causing it to explode.
~ You could injure yourself on the open door. Avoid leaving the
door open unnecessarily,
~ Plastic dishes which are not temperature- 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.
~ Food which is left in the oven to be kept hot can dry out, as
moisture in the food could lead to corrosion damage in the
appliance. Do not leave cooked food in the oven and do not use any
cooking containers which are susceptible to corrosion
~ For reasons of hygiene and to prevent the build-up of moisture in
the appliance, the water container should be emptied after each
use.
~ To avoid the risk of scratching the appliance, do not use the
casing of a freestanding appliance as a resting place for items.
10
Warning and Safety instructions
Cleaning and care
~ 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.
~ Scratches on the glass door surface could cause the glass to
break.
Do not use abrasive cleaning agents, sponges or brushes, or metal
scrapers on glass surfaces.
~ The side runners can be removed for cleaning purposes (see
"Cleaning and care" further on in this booklet).
Ensure that the side runners are replaced correctly and do not use
the oven without the side runners fitted.
~ Do not immerse the water container in water or clean it in a
dishwasher. Connecting the water container into the appliance when
wet could cause an electric shock.
Accessories
~ Only use genuine Miele original spare parts and accessories with
this appliance. Using spare parts or accessories from other
manufacturers will invalidate the guarantee, and Miele cannot
accept liability.
11
Warning and Safety instructions
Installation advice
The safety distance between the appliance door when closed and
the front edge of the worktop /table top must be at least 150 mm.
12
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.
Disposal 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.
13
Guide to the appliance
Front view
a Control panel
i Steam inlet
b Ventilation outlet
j Drip channel in the oven
c Door seal
k Floor heater
d Steam channel
l Temperature sensor
e Compartment for water container
m Steam outlet
f Water container (with insert)
n Drip channel in the door
g Contact point for water container
o Door release
h Side runners with 4 shelf levels
14
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 15
To catch excess moisture
325 x 265 x 40 mm (W x D x H)
DGGL 1
2 perforated cooking containers
Gross capacity 1.5 litres / Usable capacity 0.9 litres
325 x 175 x 40 mm (W x D x H)
Silicone grease
For lubricating the coupling seal on the water container
Miele steam oven cookbook
(depending on country)
A selection of the best recipes from the Miele test kitchen.
15
Description of the functions
Control panel
Lightly touch sensors a - c 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 d
Sensor controls
Sensor(s) Function
a s
- For switching the appliance on and off
- For calling up the descaling process
b ?
;
- For setting the temperature and cooking
duration
- For scrolling through the Programming
settings
c OK
For confirming the temperature / duration /
selection
s+?
For calling up programming mode
Display
16
Display
Meaning
p (flashing)
No water or water container not present
Numbers + °C
Temperature
Numbers + h
Duration
Number(s) +
k
The appliance needs to be descaled.
Description of the functions
Condensate tray
When you are using perforated containers, always 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 1.2 litres, the minimum 0.75 litres.
The water level markers are located inside and outside the
container. On no account exceed the upper or maximum
level marker.
The maximum quantity of 1.2 litres of water is sufficient to run
a cooking programme at 100 °C for approx. 2 hours, and the
minimum quantity of 0.75 litres of water is sufficient to run a
cooking programme at 100 °C for approx. 30 minutes,
providing the door is not opened.
If the p symbol is flashing, either the water container is not
sitting correctly or there is not enough water in it.
Noises
You can hear the noise of the fan when the appliance is
operating.
Noises similar to those of a kettle can be heard when steam is
being generated.
17
Description of the functions
Temperature
The steam oven 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 temperature
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,
Preparing yoghurt,
......
Cooking duration
A duration of between 1 minute (0:01) and 9 hours 59 minutes
(9:59) can be set.
18
Description of the functions
Heating-up phase
During the heating-up phase the oven compartment is heated
to the set temperature. The display will show the temperature
of 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. 7 minutes. The duration
will be longer if you are preparing refrigerated or frozen food.
Filling the water container with hot water will shorten the
heating-up time.
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.
Please refer to "Steam cooking" and "Special applications"
for more information and tips on how to use your steam
oven.
19
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.
^ Open the door by pressing on the left hand side of the door
release. The door will open slightly.
Water container
^ Take the water container out of the appliance and remove
the insert (see "Cleaning and care - Water container").
^ Rinse the water container and the insert thoroughly by
hand using hot water. Do not use any washing-up liquid or
detergent.
Do not clean the water container or the insert in a
dishwasher. Do not immerse the water container in water.
Accessories / Oven interior
^ Take all accessories out of the oven. Wash them in a mild
solution of washing-up liquid and hot water or in the
dishwasher.
The appliance 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.
20
Before using for the first time
Setting the water hardness level
The steam oven is set at the factory to the hard (S04) water
hardness setting. It must be adjusted to local water hardness
to ensure problem-free operation and so that descaling can
be 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").
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 adjusts the
appliance to the altitude in your area and 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").
21
Operating principles
Preparation
^ Fill the water container with mains tap water up to at least
the "min" marker. You do not need to remove the insert.
Only use mains tap water. Never use distilled or mineral
water or other liquids.
^ Push the water container into the appliance until it
connects.
If the water container is not positioned correctly, the
appliance will not heat up and after a while F20 will appear in
the display (see "Problem solving guide").
^ Place the food in the oven.
^ Touch the s sensor to switch the appliance on.
Setting the temperature and duration
"100" will appear in the display and the "°C" will start flashing.
^ 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".
After confirming the temperature, 3 zeros will appear in
display and "h" will start flashing.
^ Set the cooking duration you want by touching ; (from
0:00 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.
22
Operating principles
At the end of the duration
At the end of the set cooking duration, an audible tone will
sound, 3 zeros will appear and "h" will flash in the display.
^ Switch off the appliance.
The fan will continue to run for a while after the appliance has
been switched off. If you want to reduce the run-on time, you
can do so by removing the water container as soon as you
have switched the appliance off.
Steam will escape when the door is opened. 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.
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, pushing upwards
slightly as you take it out of the appliance.
^ 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.
The appliance is designed in such a way that there will
always be a little residual water left in the water container
after use. If there is no residual water, there is something
wrong. Call Miele Service.
23
Operation
Interrupting operation
Operation is interrupted when the door is opened. The
heating will be switched off and the cooking duration remains
stored in memory.
Steam will escape when the door is opened. Step back
from the appliance and wait until the steam has
dissipated.
When opening the appliance, take great care that hot
water which may have collected in the drip channel in the
door does not overflow.
Danger of burning.
When putting the condensate tray or cooking containers
into the oven or taking them out, take care not to spill the
contents. Do not come into contact with hot steam and do
not touch the hot oven sides.
Use oven gloves when removing hot food from the
appliance.
Operation will resume when the door is closed.
The oven will heat up again and the display will show the
temperature in 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 display and "C" will flash. Set the
temperature as described earlier.
Changing the duration
You can alter the cooking duration at any time during
operation. Touch the "OK" sensor twice. The display will
change to the cooking duration setting display and "h" will
flash. Set the cooking duration as described earlier.
24
Operation
Insufficient water
Insufficient water is indicated by the flashing p symbol and
an audible tone.
^ Remove the water container and fill it with fresh tap water.
^ Push the water container into the appliance until it
connects.
^ Close the door.
Operation will continue.
25
Additional functions
Pre-heating
Your appliance has a pre-heating function. This heats the
oven interior to approx. 40 °C. The heating-up time is then
shorter as the oven interior is pre-heated and therefore the
cooking process takes less time.
The appliance is delivered with the pre-heating function
deactivated. If you wish to use it you will need to alter the
setting (see "Settings").
When the pre-heating function has been activated you can
still choose whether you want to use it for each programme.
The water container must be filled with water for
pre-heating and present in the appliance.
The pre-heating process will be cancelled if the door is
opened. You can start the process again by switching the
appliance off and then back on again.
Using pre-heat
^ Switch on the appliance.
100 will appear in the display. °C will start flashing. Do not
confirm .
After a few seconds the pre-heating process will begin and
the display will show the temperature as it rises.
When pre-heating is finished, 100 will appear in the display
and °C will flash.
^ Place the food in the oven.
^ Set the temperature and duration as normal.
Not using pre-heat
^ Place the food in the oven.
^ Switch on the appliance.
100 will appear in the display. °C will start flashing.
^ Confirm this or set the required temperature.
^ Set the required duration.
26
General notes
This section contains general information about steam
cooking. 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 retains its
fresh, orginal 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 if possible. 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. Please note:
– If using plastic cooking containers, make sure that they are
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
Cooking duration (time)
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. 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 full
to prevent the liquid spilling when the cooking container is
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 be
brown or crisp when cooking with steam.
29
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,
Exception: vegetables frozen 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.
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 foods, and only
fill it 3-5 cm deep. When cooking large quantities divide the
food between 2 or 3 shallow cooking 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
When cooking vegetables with a distinctive colour (e.g
beetroot) in a perforated container, place the perforated
container directly above the condensate tray to avoid any
colour transfer.
30
Steam cooking
Cooking duration
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
Settings
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
Artichokes
32–38
Beans, green
10–12
Beetroot, whole
53–57
Black salsify, whole
9–10
Broccoli florets
3–4
Cauliflower florets
8
Celeriac, cut into batons
6–7
Celery, chopped
4–5
Chantenay carrots, whole
7–8
Chantenay carrots, halved
6–7
Chantenay carrots, chopped
Cauliflower, whole
Chicory, halved
Chinese cabbage, chopped
4
27–28
4–5
3
31
Steam cooking
Duration in minutes
Corn on the cob
Courgettes, sliced
2–3
Curly kale, chopped
23–26
Fairly firm potatoes, peeled
whole
halved
quartered
25–27
19–21
17–18
Fennel, cut into strips
4–5
Fennel, halved
10–12
Firm potatoes, peeled
whole
halved
quartered
27–29
21–22
16–18
Floury potatoes, peeled
whole
halved
quartered
26–28
19–20
15–16
Green asparagus
7
Kohlrabi, cut into batons
6–7
Leeks, halved lengthwise
6
Leeks, sliced
Main crop carrots, chopped
New potatoes, firm
4–5
6
30–32
Peas
3
Pepper, diced / cut into strips
2
Pumpkin, diced
Red cabbage, chopped
32
30–35
2–4
23–26
Romanesco florets
5–7
Romanesco, whole
22–25
Steam cooking
Duration in minutes
Savoy cabbage, chopped
Spinach
10–11
1–2
Spring cabbage, chopped
10–11
Sprouts
10–12
Sugar snap peas
5–7
Swede, chopped
6–7
Swiss chard, chopped
2–3
White asparagus
9–10
White cabbage, chopped
12
33
Steam cooking
Meat
Fresh
Prepare the meat in the usual way.
Frozen
Meat should be thoroughly defrosted before cooking in the
steam oven (see "Defrosting").
Preparation
For meat which needs to be seared before being cooked,
sear the meat in a pan on the hob first.
Cooking 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
If you want to preserve the juices, cook in a perforated
container. 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 all be used
to make stock. Place the meat together with some mixed
vegetables in a solid cooking container and add cold water.
The longer the cooking duration, the stronger the stock.
34
Steam cooking
Settings
Temperature: 100 °C
Duration: See chart
The durations given in the charts are guidelines only. 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.
Meat
Beef stew
Boiling fowl, covered with water
Duration
in minutes
105–115
80–90
Boiled topside
110–120
Brisket, covered with water
130–140
Chicken breast fillet
8–10
Gammon slices
6–8
Knuckle
Lamb stew
Leg steak, covered with water
Poularde
135–145
12–16
110–120
60–70
Shank
105–115
Top rib, covered with water
110–120
Turkey escalope
Turkey roulade
Veal cutlets
4–6
12–15
3–4
35
Steam cooking
Sausages
Settings
Temperature: 90 °C
Duration: See chart
Sausages
36
Duration in minutes
Frankfurters
6–8
Bologna sausages
6–8
Veal sausages
6–8
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 makes the flesh stay firm.
It is not necessary to season fish with salt when cooking with
steam as this method retains the minerals which give the fish
its unique flavour.
Cooking containers
If using a perforated container to cook fish, grease it
beforehand.
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
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
weighing 500 g will take longer to cook than a 2 cm thick
piece of fish weighing 500 g.
The longer fish cooks, the firmer its flesh will become. Use the
cooking durations given in the chart.
If you find that the fish is not cooked sufficiently only cook it
for a few minutes more.
When cooking fish in sauce or stock, we recommend that you
increase the cooking duration quoted by a few minutes.
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 (refer
to the recipe for the ratio of water to vinegar). It is important
not to damage the skin of the fish. This method is suitable for
cooking carp, trout, tench, eel and salmon.
38
Steam cooking
Settings
Temperature: See chart
Duration: See chart
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.
Temperature
in °C
Duration
in minutes
Atlantic cod fillet
100
6
Carp, 1.5 kg
100
18–25
Coley fillet
85
3
Eel
100
5–7
Haddock fillet
100
4–6
Halibut fillet
85
4–6
Monk fish fillet
85
8–10
Perch fillet
100
8–10
Pikeperch fillet
85
4
Plaice fillet
85
4–5
Rose fish fillet
100
6–8
Salmon fillet
100
6–8
Salmon steak
100
8–10
Salmon trout
90
14–17
Seabream fillet
85
3
Sole fillet
85
3
Trout, 250 g
90
10–13
Tuna fillet
100
6–8
Turbot fillet
85
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.
Cooking containers
If using a perforated container grease it beforehand.
Cooking duration
The longer shellfish are cooked, the harder 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
Temperature: See chart
Duration: See chart
40
Temperature
in °C
Duration
in minutes
Crevettes
90
3
Prawns
90
3
King prawns
90
4
Small shrimps
90
3
Crayfish
95
10–15
Large shrimps
90
3
Steam cooking
Mussels
Fresh
,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 brush the mussels vigorously to
remove the attached fibres.
Frozen
Defrost frozen mussels before cooking.
Cooking duration
The longer mussels are cooked, the harder they become.
Use the cooking durations given in the chart.
Settings
Temperature: See chart
Duration: See chart
Temperature
in °C
Duration
in minutes
Barnacles
100
2
Bearded mussels
90
12
Cockles
100
2
Pilgrim scallops
90
5
Razor clams
100
2–4
Venus mussels
90
4
41
Steam cooking
Rice
Rice swells when cooked and needs to be cooked in liquid.
The proprotion of rice to liquid depends on the type of rice.
The rice absorbs all the liquid and so none of the nutrients
are lost.
Settings
Temperature: 100 °C
Duration: See chart
42
Ratio
Rice : Liquid
Duration
in minutes
Basmati rice
1 : 1,5
15
Brown rice
1 : 1.5
26–29
Parboiled rice
1 : 1.5
23–25
Round grain rice
Pudding rice
Risotto
1 : 2,5
1 : 2.5
30
18–19
Wild rice
1 : 1.5
26–29
Steam cooking
Pasta
Dry pasta
Dry pasta swells when it is cooked and needs to be cooked
in liquid. The liquid must cover the pasta. Using hot liquid
gives better results.
Increase the cooking time stated by the manufacturer by 1/3.
Fresh
Fresh pasta, such as you can buy from the supermarket
chilled counter, does not need to absorb water. Cook fresh
pasta in a perforated container.
Separate any pieces of pasta which have stuck together and
spread them out in the cooking container.
Settings
Temperature: 100 °C
Duration: See chart
Fresh
Duration in minutes
Gnocchi
3
Knöpfli
2
Ravioli
3
Spätzle
2
Tortellini
3
Dry pasta, covered with water
Tagliatelli
14
Vermicelli
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
Temperature: 100 °C
Duration: See chart
Duration
in minutes
44
Boil-in-the-bag bread dumplings
18–20
Boil-in-the-bag potato dumplings
20
Sweet dumplings
30
Yeast dumplings
20
Steam cooking
Grain
Grain swells during cooking and needs to be cooked in
liquid. The proportion of grain to liquid depends on the type
of grain.
Grain can be cooked whole or cracked.
Settings
Temperature: 100 °C
Duration: See chart
Ratio
Grain : Liquid
Duration
in minutes
Amaranth
1 : 1.5
15–17
Bulgar
1 : 1.5
9
Green spelt, cracked
1:1
7
Green spelt, whole
1:1
18–20
1 : 1.5
10
Oats, cracked
1:1
7
Oats, whole
1:1
18
Polenta
1:3
10
Quinoa
1 : 1.5
15
Rye, cracked
1:1
10
Rye, whole
1:1
35
Wheat, cracked
1:1
8
Wheat, whole
1:1
30
Millet
45
Steam cooking
Dried pulses
Soak pulses for at least 10 hours in cold water before
cooking. Soaking makes 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
Temperature: 100 °C
Duration: See chart
Soaked
Duration in minutes
Beans
Adzuki beans
20–25
Black beans
55–60
Haricot beans
34–36
Kidney beans
55–65
Pinto beans
55–65
Peas
46
Green split peas
27
Yellow split peas
40–50
Steam cooking
Unsoaked
Duration
in minutes
Ratio
Pulses: Liquid
Adzuki beans
95–105
1:3
Black beans
100–120
1:3
Haricot beans
80–90
1:3
Kidney beans
130–140
1:3
Pinto beans
115–135
1:3
13–14
1:2
7
1:2
60–70
1:3
Beans
Lentils
Brown lentils
Red lentils
Peas
Green split peas
Yellow split peas
110–130
1:3
47
Steam cooking
Hen's eggs
Use a perforated container to cook 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.
Use a solid container for preparing egg dishes, such as
scrambled eggs.
Settings
Temperature: 100 °C
Duration: See chart
Duration in minutes
48
Size S
soft
medium
hard
3
5
9
Size M
soft
medium
hard
4
6
10
Size L
soft
medium
hard
5
7
12
Size XL
soft
medium
hard
6
8
13
Steam cooking
Fruit
Cook fruit in a solid container so that none of the juice is lost.
If you wish to cook fruit in a perforated container, place a
solid container directly underneath it to collect the juice.
Tip
You can use the juice which has collected in the solid
container to make a glaze for a fruit flan.
Settings
Temperature: 100 °C
Duration: See chart
Duration in minutes
Apple pieces
1–3
Cherries
2–4
Gooseberries
2–3
Mirabelle plums
1–2
Nectarine / Peach pieces
1–2
Pear chunks
1–3
Plums
1–3
Quince, diced
6–8
Rhubarb pieces
1–2
49
Steam cooking
Menu cooking (cooking whole meals)
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. The food which has the longest
cooking duration is placed in the steam oven first and then
each subsequent dish is placed in the oven at the
appropriate time so that the whole meal is 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 tastes or colour to other food.
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.
Cooking duration
If you are increasing the recommended temperature, shorten
the cooking duration by approx. 1/3.
50
Steam cooking
Example
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
20 min - rice
6 min - fish fillet
4 min broccoli
Setting
14 min
2 min
4 min
^ 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.
You can reheat individual dishes or plated meals which have
been prepared previously (e.g. meat, vegetables and
potatoes).
Suitable containers
Small quantities can be reheated on a plate, larger quantities
should be placed in a cooking container.
Duration
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
Special applications
Procedure
^ 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.
Settings
Temperature: 100 °C
Duration: See chart
Duration in minutes
Casserole
8–10
Fish fillet
6–8
Meat
8–10
Plated meals
8–10
Poultry
8–10
Side dishes (pasta, rice, etc.)
8–10
Soup
8–10
Vegetables
8–10
53
Special applications
Defrosting
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.
Cooking containers
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 particulary 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
Special applications
Tips
Fish does not need to be fully defrosted before cooking.
Defrost so that the surface is sufficiently thawed to take herbs
and seasoning. Depending on the thickness of the fish, 2 - -5
minutes should be enough.
When defrosting food which has frozen together, e.g. berries,
chops, fish fillets etc. separate it about 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.
Settings
Temperature: See chart
Duration: See chart
55
Special applications
Food to be defrosted
Weight
in g
Temperature
in °C
Defrosting duration
in minutes
Standing time
in minutes
Cheese slices
125
60
15
10
Cream
250
60
20–25
10–15
Quark
250
60
20–25
10–15
Soft cheese
100
60
15
10–15
Apple sauce
250
60
20–25
10–15
Apple pieces
250
60
20–25
10–15
Apricots
500
60
25–28
15–20
Cherries
150
60
15
10–15
Gooseberries
250
60
20–22
10–15
Peaches
500
60
25–28
15–20
Plums
250
60
20–25
10–15
Raspberries /
Blackcurrants
300
60
8
10–12
Strawberries
300
60
8–10
10–12
Fish fillets
400
60
15
10–15
Lobster
300
60
25–30
10–15
Small shrimps
300
60
4–6
5
Trout
500
60
15–18
10–15
300
60
20–25
10–15
Dairy products
Fruit
Fish
Vegetables
Vegetables frozen in a
block, e.g. spinach
56
Special applications
Food to be defrosted
Weight
in g
Temperature
in °C
Defrosting duration
in minutes
Standing time
in minutes
Cutlets / chops /
sausages
800
60
25–35
15–20
Goulash
500
60
30–40
10–15
Goulash
1000
60
50–60
10–15
Liver
250
60
20–25
10–15
Minced meat
250
50
15–20
10–15
Minced meat
500
50
20–30
10–15
(in slices)
60
8–10
15–20
Saddle of hare
500
50
30–40
10–15
Saddle of venison
1000
50
40–50
10–15
Chicken
1000
60
40
15–20
Chicken escalope
500
60
25–30
10–15
Chicken quarters
150
60
20–25
10–15
Turkey drumsticks
500
60
40–45
10–15
400
60
15
10–15
60
10–12
10–15
60
30
2
Meat
Roast meat
Poultry
Baked goods
Creamed mixture
cakes / biscuits
Puff pastries /
Yeast buns
Bread / rolls
Bread rolls
Rye bread, sliced
250
60
40
15
White bread, sliced
150
60
30
20
Wholegrain bread,
sliced
250
60
65
15
57
Special applications
Bottling
Only use unblemished, fresh produce which is in good
condition for bottling.
Glass jars
Use clean glass jars and accessories and check them for any
defects. Glass jars with twist off lids or glass lids with a
rubber seal are suitable.
Make sure that all the 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 produce. with stones (e.g. plums, apricots)
without removing the stones, pierce the fruit several times
with a fork or wooden screwer 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 on 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
Special applications
Tips
Make use of residual heat by leaving the jars in the oven for
30 minutes after it has switched off.
Then cover the jars with a cloth and allow to cool for approx.
24 hours.
Procedure
^ Push the condensate tray in on the lowest level with a
perforated container above it.
^ Place the jars (all the same size) in the perforated
container. Ensure that they do not touch one another.
Settings
Temperature: See chart
Duration: See chart
Produce
Temperature
in °C
Duration
in minutes*
Blackcurrants
80
50
Cranberries
80
55
Gooseberries
80
55
Cherries
85
55
Greengages
85
55
Mirabelle plums
85
55
Peaches
85
55
Plums
85
55
Strawberries/
raspberries
Fruit with stones
* 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
Special applications
Produce
Temperature
in °C
Duration
in minutes*
Apples
90
50
Apple sauce
90
65
Quinces
90
65
Beans
100
120
Broad beans
100
120
Gherkins
90
55
Fruit with pips
Vegetables
* 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
Special applications
Extracting juice with steam
You can use the steam oven to extract juices from fruit, such
as soft 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 sweet fruit add 50 100 g sugar, and for more tart fruit 100 - 150 g sugar per kilo
of fruit.
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
Temperature: 100 °C
Duration: 40-70 minutes
61
Special applications
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 milk 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
Special applications
Tip
When using yoghurt enzyme, yoghurt can be made from a
milk / cream mixture. Mix 3/4 litre milk with 1/4 litre cream.
Procedure
^ 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. 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.
Settings
Temperature: 40 °C
Duration: 5:00 hours
63
Special applications
Proving yeast dough
Procedure
^ Prepare the dough according to the recipe.
^ Place the dough in an uncovered bowl in a perforated
cooking container.
Settings
Temperature: 40 °C
Duration: according to the recipe
Dissolving gelatine
Procedure
^ Gelatine leaves: Soak in a bowl of cold water for 5
minutes. The gelatine leaves must be completely 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 in a bowl and add water
according to the instructions on the packaging.
^ Cover the bowl and place in a perforated cooking
container.
Settings
Temperature: 90 °C
Duration: 1 minute
64
Special applications
Melting chocolate
You can use the steam oven for melting any type of
chocolate.
Procedure
^ Break chocolate up 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 quantites in a cup or a dish.
^ Cover the container or the dish with foil that is resistant to
temperatures up to 100 °C and to hot steam.
^ Stir large quantities once halfway through cooking.
Settings
Temperature: 65 °C
Duration: 20 minutes
65
Special applications
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 as
otherwise the skin cannot be removed.
Settings
Temperature: See chart
Duration: See chart
Food
66
Temperature in °C
Duration in minutes
Almonds
100
1
Apricots
95
1
Nectarines
100
1
Peaches
100
1
Peppers
100
4
Tomatoes
95
1
Special applications
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
Temperature: 50 °C
Duration: 5 minutes
Blanch
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.
Procedure
^ 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.
Settings
Temperature: 100 °C
Duration: 1 minute
67
Special applications
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 foil that is resistant to
temperatures up to 100 °C and to hot steam.
Settings
Temperature: 100 °C
Duration: 4 minutes
Bacon
The bacon does not brown.
Procedure
^ Place the bacon (diced or rashers) in a solid cooking
container.
^ Cover the container with foil which is resistant to
temperatures up to 100 °C and to hot steam.
Settings
Temperature: 100 °C
Duration: 4 minutes
68
Special applications
Disinfecting items
The steam oven will 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 in a perforated cooking
container, ensuring that they do not touch one another, (on
their sides or with the opening facing downwards) to allow
hot steam to reach them from all sides.
Settings
Temperature: 100 °C
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
Temperature: 70 °C
Duration: 2 minutes
69
Special applications
Decrystallise honey
Procedure
^ Loosen the lid and place the jar of honey in a perforated
cooking container.
^ Stir the honey once during the cooking duration.
Settings
Temperature: 60 °C
Duration: 90 minutes (depending on the size of 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
Temperature: 100 °C
Duration: 4 minutes
70
Settings
Your 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 s sensor.
^ While the s sensor is being touched, touch the ? sensor
once briefly until the display lights up.
P1 will appear in the display.
^ Touch the ; or ? sensor repeatedly until the programme
you want appears highlighted in the display.
^ Confirm with "OK".
^ Touch the ; or ? repeatedly until the status you want
appears highlighted in the display.
^ Confirm with "OK".
^ 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
P5
P6
P7
Status Available settings
S0
Demonstration mode
Audible tone volume
S1
Factory default settings reinstated
S0
Off, the appliance will heat up
S1
On, the appliance does not heat up
S1
Very quiet
S2
Quiet
S3
Medium
S4
Loud
Hardness
setting
Hardness range
mmol/l
S1
Soft
< 8.4 °dH
< 1.5
S2
Medium
8.4-14 °dH
1.5–2.5
S3
-
-
-
S4
Hard
> 14 °dH
> 2.5
Water hardness
Temperature unit
Pre-heat
Keypad tone
S1
°C
S2
°F
S0
Pre-heating not active
S1
Pre-heating active
S0
Off
S1
On
Your local water supplier will be able to advise you on the water hardness for your
area.
72
Cleaning and care
,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.
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 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
Cleaning and care
Appliance front / Casing
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
Cleaning and care
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 in the compartment.
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 interior with a soft cloth.
When cleaning the back of the oven cavity, make sure that
nothing gets caught behind the seals around the steam
inlet and outlet. Otherwise the seals could get pushed into
the back panel by mistake.
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.
Replace the door seal with a new one if it becomes porous or
brittle. Door seals can be ordered from the Miele Spare Parts
Department.
75
Cleaning and care
Accessories
Drip tray, cooking containers
Wash and dry the condensate tray and cooking containers
after each use. They are all dishwasher safe.
Use a little vinegar to remove any bluish discolouration on the
cooking containers.
You could also use the Miele ceramic and stainless steel hob
cleaner (see "Optional accessories"). Rinse the cooking
containers thoroughly with clean water to remove any residual
cleaning agent.
Side runners
The runners can be cleaned with water and washing-up liquid
or in a dishwasher.
^ Remove the runners horizontally.
^ Make sure that they are correctly inserted when replacing
them (see illustration). Push the runners in firmly.
If the runners are not properly inserted, the containers
could tip or be inadvertently pulled out. The temperature
sensor could also be damaged when placing cooking
containers in the oven.
76
Cleaning and care
Water container
Remove, empty and dry the water container after each use.
^ Release the insert by pushing the catches on the sides in
towards each other and then pull it out of the container.
^ After cleaning, dry both parts thoroughly before replacing it
in the water container. When replacing the insert (see
illustration), guide it in at an angle a and push the side
with the opening downwards b.
Do not immerse the water container in water or clean it in
a dishwasher.
It is important to empty the water container after each use
for hygiene reasons, and also to prevent condensate
building up in the appliance.
Do not use scouring pads or hard brushes.
77
Cleaning and care
Coupling seal
If the water container becomes difficult to remove and
replace or the fault message F20 appears, rub a small
amount of the silicone grease supplied (see "Guide to the
appliance / Accessories supplied") into the inside of the
coupling seal. When doing this, do not detach the seal but
leave it in place.
When handling silicone grease, please observe the following
safety measures:
– Remove any silicone grease from your skin either by
wiping it off or by washing it off.
– If the grease gets into the eyes, it must be rinsed out with
plenty of clean water.
– If it is swallowed, seek medical advice.
The coupling seal should be replaced with a new one if it
becomes brittle or porous or if an unusually large amount of
water collects on the floor of the water container
compartment.
Coupling seals can be ordered from the Miele Spare Parts
Department.
Only use the silicone grease supplied. On no account
must margarine or oil or any other domestic grease or fat
be used, as these can cause the seal to swell.
78
Cleaning and care
Descaling
For optimum cleaning results we recommend that you use
Miele descaling tablets (see "Optional accessories"). A
proprietary citric acid based descaling agent can also be
used. Follow the manufacturer's instructions on the
packaging.
Ensure that the descaling agent does not come into
contact with the metal control panel or the door handle as
this could cause marks. However should any descaling
agent get onto these surfaces, wipe it away immediately.
The appliance will need descaling after a certain number of
operating hours. The display will alert you. After switching on,
the descaling symbol k and the number 10 will appear in the
display. The number indicates that the appliance can be
used a further 10 times before it locks out. If the appliance is
not descaled immediately, a 9 will appear in the display the
next time the appliance is switched on, and so 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 s until an audible tone sounds and "0:22 h" appears
in the display and the k symbol starts flashing.
^ Fill the water container with 1 litre of descaling solution.
Follow the instructions on the descaling agent packaging
carefully.
^ Push the water container into the appliance until it
connects.
^ Confirm with "OK".
The colon will start flashing and the k symbol will now light
up constantly. The descaling process will now begin.
It is only possible to cancel the descaling process during
the first minute. After that the process cannot be cancelled.
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.
79
Cleaning and care
An audible tone will sound and the p symbol will start
flashing ten minutes before the end of the descaling process.
The water container needs to be filled with fresh water.
^ Remove and empty the water container. Remove the insert.
^ Rinse the water container and the insert thoroughly.
^ Replace the insert and fill the water container with 1 litre of
fresh tap water. Push the water container into the appliance
until it connects.
The flashing p symbol will go out and the k symbol will start
flashing.
^ Confirm with "OK".
The colon will start flashing and the k symbol will now light
up constantly. Descaling will continue.
After descaling
An audible tone will sound when the descaling process has
been completed.
^ Switch off the appliance.
^ Remove and empty the water container.
^ Dry the oven interior.
Leave the appliance door open until the oven interior is
completely dry.
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.
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
Possible cause and remedy
You cannot switch the
appliance on.
The mains fuse has tripped.
^ Reset the trip switch in the mains fuse box
(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 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
"Programming").
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 solving guide
Problem
Possible cause and remedy
The fan can still be
heard after the
appliance has been
switched off.
The appliance is fitted with a fan which removes steam
from the oven. The fan continues to run even after the
appliance has been switched off. It will switch itself off
automatically after a while.
The coupling seal in the water container has become
The water container
has become harder to stiff.
put into the appliance ^ Lightly lubricate the coupling seal on the water
and take out again.
container with silicone grease, as described in
"Cleaning and care / Water container / Coupling seal".
After moving house
the appliance no
longer switches from
the heating-up phase
to the cooking phase.
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 steam 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.
^ Replace the door seal.
After a period of time, ^ Lubricate the hinges with the silicone grease
supplied.
the door makes a
noise when it is
opened and closed.
82
Problem solving guide
Problem
Possible cause and remedy
The p 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 insufficient water in the water container. The
water level must be between the two markings.
^ Fill the water container.
The water container needs to be descaled, because it is
The heating-up
not set correctly for the hardness of the local water
phase lasts an
unusually long time. supply.
^ Set the correct water hardness level for your water
supply (see "Settings"), and descale the appliance as
described in "Cleaning and care / Descaling".
If the water hardness level was in fact set correctly or the
problem occurs again, contact the Service Department.
k and a number
The appliance needs to be descaled.
between 1 and 10
^ Proceed as described in "Cleaning and care appear in the
Descaling".
display.
"0:22h" and k flash.
83
Problem solving guide
Problem
Possible cause and remedy
F and a number
appear in the
display.
F05
F06
Technical fault.
F20
The water container has not been pushed into the
appliance properly.
^ Remove the water container and push it back in so that
it connects. Switch the appliance off and then back on
again.
^ Switch the appliance off and call the Service
Department.
The water container has become harder to put into the
appliance and take out again.
^ Lightly lubricate the coupling seal on the water
container with silicone grease, as described in
"Cleaning and care / Water container / Coupling seal".
84
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)
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 / Usable capacity 0.9 litres
325 x 175 x 40 mm (W x D x H)
DGG 2
Solid cooking container
Gross capacity 2.5 litres / Usable capacity 2.0 litres
325 x 175 x 65 mm (W x D x H)
DGG 3
Solid cooking container
Gross capacity 4.0 litres / Usable capacity 3.1 litres
325 x 265 x 65 mm (W x D x H)
DGGL 4
Perforated cooking container
Gross capacity 4.0 litres / Usable capacity 3.1 litres
325 x 265 x 65 mm (W x D x H)
85
Optional accessories
DGGL 5
Perforated cooking container
Gross capacity 2.5 litres / Usable capacity 2.0 litres
325 x 175 x 65 mm (W x D x H)
DGGL 6
Perforated cooking container
Gross capacity 4.0 litres / Usable capacity 2.8 litres
325 x 175 x 100 mm (W x D x H)
DGG 7
Solid cooking container
Gross capacity 4.0 litres / Usable capacity 2.8 litres
325 x 175 x 100 mm (W x D x H)
DGGL 8
Perforated cooking container
Gross capacity 2.0 litres / Usable capacity 1.7 litres
325 x 265 x 40 mm (W x D x H)
DGD 1/3
Lid for 325 x 175 mm cooking containers
DGD 1/2
Lid for 325 x 265 mm cooking containers
86
Optional accessories
Condensate tray DGG 15
To catch excess moisture
325 x 265 x 40 mm (W x D x H)
Cleaning and care products
Miele descaling tablets 6 tablets
For descaling the water container
Ceramic and stainless steel hob cleaner 250 ml
Removes discolouration from the floor heater caused by
drops of liquid.
Removes discolouration from cooking containers.
E-cloth (microfibre cloth)
Removes finger marks and light soiling
Silicone grease
For lubricating the coupling seal.
Please read the relevant instructions in "Cleaning and care".
87
Optional accessories
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)
88
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 and moulded plug for
connection to a single phase 230-240 V 50 Hz supply via a
suitable switched socket which should be easily accessible
after installation. 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.
If necessary, the appliance can be connected to a suitable
isolator or a double pole fused spur connection unit 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).
89
Electrical connection
Important U.K.
The wires in the mains lead are coloured in accordance
withthe following code:
Green/yellow = earth
Blue = neutral
Brown = live
WARNING: THIS APPLIANCE MUST BE
EARTHED
Non-rewireable plugs BS 1363
The fuse cover must be refitted when changing the fuse, and
if the fuse cover is lost, the plug must not be used until a
suitable replacement is obtained. The colour of the correct
replacement cover is that of the coloured insert in the base of
the plug, or the colour that is embossed in words on the base
of the plug (as applicable to the design of plug fitted).
Replacement fuses should be ASTA approved to BS 1362
and have the correct rating. Replacement fuses and fuse
covers may be purchased from your local electrical supplier.
Important
The electrical safety of this appliance can only be guaranteed
when correctly earthed. It is essential that this standard safety
requirement is present. If in any doubt please have the
electrical connection inspected by a qualified electrician. The
manufacturer cannot be held liable for the consequences of
an inadequate earthing system such as electric shock.
The manufacturer cannot be held liable for damage
caused by incorrect installation or connection.
90
Technical data
This appliance is supplied with a mains cable and moulded plug ready for
connection to an a.c. single phase 220-240 V 50 Hz supply.
Voltage and frequency: 230 V, 50 Hz
Connected load: 2.2 kW
Dimensions
- Appliance
- Cooking compartment
(H x W x D):
see illustration
24.0 x 33.5 x 27.5 cm
Weight: 19.3 kg
VDE test certificate: yes
a Inlet for mains connection cable to the appliance
91
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 at the end of this booklet. N.B. A call-out
charge will be applied to 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.
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 back page 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.
92
93
94
95
DG 6010
en - GB
M.-Nr. 09 580 050 / 03