Miele | Steam Oven | Operating instructions | 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 operating instructions before it is installed or used for the
first time.
en - AU, NZ
M.-Nr. 09 651 750
Contents
Warning and Safety instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Caring for the environment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Description of 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
Temperature recommendations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 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
Operation 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 options . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 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 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 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 / Noodles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
Dumplings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
Grain . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
Dried pulses. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
Hen's eggs. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48
Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49
Menu cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50
Special applications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52
Reheating. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52
Defrosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54
Bottling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58
Extracting juice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61
Making yoghurt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62
Proving yeast dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64
Melting gelatine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64
3
Contents
Melting chocolate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65
Skinning fruit and vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66
Conserving apples. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67
Blanching . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67
Sweating onions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68
Rendering bacon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68
Sterilising crockery . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69
Heating damp towels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69
Decrystallising honey. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70
Preparing custard royale . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70
Settings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71
Cleaning and care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73
Appliance front / Housing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74
Oven interior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75
Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76
Condensate tray, cooking containers. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76
Shelf 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
After sales service, data plate, warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89
Technical data . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90
4
Warning and Safety instructions
This appliance complies with all current local and national safety
requirements. Inappropriate use can, however, lead to personal
injury and damage to property.
To avoid the risk of accidents and damage to the appliance,
please read these instructions carefully before using it for the first
time.
They contain important notes on installation, safety, use and
maintenance. Miele cannot be held liable for damage caused by
non-compliance with these Warning and Safety instructions.
Keep these instructions in a safe place and pass them on to any
future owner.
5
Warning and Safety instructions
Correct application
~ This steam oven is designed for domestic use and for use in
similar environments by guests in hotel or motel rooms, bed &
breakfasts and other typical living quarters. This does not include
common/shared facilities or commercial facilities within hotels,
motels or bed & breakfasts.
~ The steam oven is not suitable for outdoor use.
~ This steam oven must only be used as described in these
instructions.
Any other usage is at the owner's risk and could be dangerous.
~ This steam oven is not intended for use by persons (including
children) with reduced physical, sensory or mental capabilities, or
lack of experience and knowledge, unless they are supervised
whilst using it or have been given instruction concerning its use by a
person responsible for their safety. They must also be aware of the
potential dangers caused by incorrect operation.
6
Warning and Safety instructions
Safety with children
~ Young children must not be allowed to use this steam oven.
~ Older children may only use the steam oven when its operation
has been clearly explained to them and they are able to use it
safely, recognising the dangers of misuse.
~ Cleaning may only be carried out by older children under the
supervision of an adult.
~ This appliance is not a toy! To avoid the risk of injury, keep
children well away and do not allow them to play with it or to use the
controls. They will not understand the potential dangers posed by it.
They should be supervised whenever you are working in the kitchen.
~ Risk of suffocation!
Children may be able to wrap themselves in packing material or pull
it over their heads with the risk of suffocation.
Keep children away from any packing material.
~ Risk of scalding due to hot steam!
Children's skin is far more sensitive to high temperatures than that of
adults. Make sure children do not open the door while the steam
oven is in use. To safeguard against burning, keep children well
away from the appliance until it has cooled down sufficiently.
~ Danger of injury! Children can hurt themselves on an open door.
Ensure that children do not swing on the door.
7
Warning and Safety instructions
Technical safety
~ Repairs and other work by unqualified persons could be
dangerous. Installation, maintenance work and repairs to electrical
appliances must only be carried out by a Miele approved service
technician.
~ A damaged appliance is dangerous. Check the appliance for any
visible damage. Never install or attempt to use a damaged
appliance.
~ The electrical safety of this appliance can only be guaranteed
when continuity is complete between it and an effective earthing
system. It is most important that this basic safety requirement is
present and tested regularly and, where there is any doubt, the
household wiring system should be inspected by a qualified
electrician.
~ Before connecting the appliance to the mains supply, make sure
that the rating on the data plate corresponds to the voltage and
frequency of the household 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 steam oven to the mains electricity supply by
a multi-socket unit or an extension lead. These do not guarantee the
required safety of the appliance (e.g. danger of overheating).
~ This steam oven must not be installed and operated in mobile
installations (e.g. on a ship).
~ Tampering with electrical connections or components and
mechanical parts is highly dangerous to the user and can cause
operational faults.
Do not open the outer casing of the appliance.
8
Warning and Safety instructions
~ The manufacturer's warranty will be invalidated if the appliance is
not repaired by a Miele approved service technician.
~ Faulty components must only be replaced by genuine Miele
spare parts. The manufacturer can only guarantee the safety of the
appliance when Miele replacement parts are used.
~ If the plug has been removed or the connection cable is not
supplied with a plug, the steam oven must be connected to the
mains supply by a suitably qualified electrician.
~ If the connection cable is damaged, it must be replaced 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. It is only
completely isolated from the electricity supply when:
– the mains fuse is disconnected, or
– the screw-out fuse is removed (in countries where this is
applicable), or
– it is switched off at the wall socket and the plug is withdrawn from
the socket.
Do not pull on the mains connection cable but on the mains plug
to disconnect your appliance 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 in a clean condition at all times. Any damage
caused by cockroaches or other vermin will not be covered by the
warranty.
9
Warning and Safety instructions
Correct use
~ Danger of burning!
The steam oven becomes hot when in use.
Exercise care when handling food and trays so as not to burn
yourself on heating elements, the walls of the steam oven, shelf
runners, trays and hot food itself.
Use oven gloves when placing food in the steam oven, turning or
removing it and when adjusting shelves etc. in a hot steam oven.
When putting cooking containers into the steam oven or taking them
out, take care not to spill the contents.
~ Danger of burning!
Hot water may be located in the water container at the end of a
cooking programme. Take care not to tip the water container when
taking it out of the appliance.
~ Do not use the steam oven to heat up or bottle food in sealed jars
and tins. Pressure will build up inside them and they can explode
causing damage to the appliance, as well as the risk of injury and
scalding.
~ Do not leave the oven door open unnecessarily as someone may
be injured by it.
~ Plastic containers that cannot withstand high temperatures and
hot steam may melt and cause damage to the appliance.
Only use plastic containers that can withstand high temperatures
(up to 100 °C) and steam. Please follow the container
manufacturer's instructions.
~ Food which is left in the steam oven can dry out and the escaping
moisture can lead to corrosion in the appliance. Do not leave
cooked food in the steam oven and do not use any cooking
containers which are susceptible to corrosion.
10
Warning and Safety instructions
~ For reasons of hygiene and to prevent the build-up of moisture in
the appliance, the water container should be emptied after each
use.
~ To avoid the risk of scratches, do not use the casing as a resting
place for items.
Cleaning and care
~ Do not use a steam cleaning appliance to clean this appliance.
Pressurised steam could reach the electrical components and
cause a short circuit.
~ Scratches on the door glass can result in the glass breaking.
Do not use abrasive cleaners, hard sponges, brushes or sharp
metal tools to clean the door glass.
~ The shelf runners can be removed for cleaning purposes (see
"Cleaning and care").
Ensure they are correctly fitted after cleaning and never operate the
steam oven without the shelf runners fitted.
~ Do not immerse the water container in water, or clean it in a
dishwasher. Inserting the water container in the appliance when wet
could cause an electric shock.
Accessories
~ Only use genuine Miele spare parts and accessories with this
steam oven. If spare parts or accessories from other manufacturers
are used, this will invalidate the warranty, and Miele cannot accept
liability.
11
Warning and Safety instructions
Installation note
The safety distance from the closed appliance door to the front edge
of the worktop must be at least 150 mm.
12
Caring for the environment
Disposal of the packing
material
Disposing of your old
appliance
The transport and protective packing
has been selected from materials which
are environmentally friendly for disposal
and can normally be recycled.
Electrical and electronic appliances
often 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.
Do not dispose of your old appliance
with your household waste.
Recycling the packaging reduces the
use of raw materials in the manufacturing process and also reduces the
amount of waste in landfill sites. Ensure
that any plastic wrappings, bags etc.
are disposed of safely and kept out of
the reach of babies and young children. Danger of suffocation.
Please dispose of it at your local community waste collection / recycling
centre. Please ensure that it presents
no danger to children while being
stored for disposal.
13
Description of the appliance
Front view
a Control panel
i Steam inlet
b Ventilation outlet
j Drip channel in the steam oven
c Door seal
k Floor heating element
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 Shelf runners with 4 levels
14
Description of 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
For catching excess moisture
325 x 265 x 40 mm (WxDxH)
DGGL 1
2 perforated cooking containers
gross capacity 1.5 litres / useable capacity 0.9 litre
325 x 175 x 40 mm (WxDxH)
Silicone grease
For lubricating the coupling seal on the water container.
Miele steam oven cookbook
A selection of the best recipes from the Miele test kitchen.
15
Description of the functions
Control panel
Lightly touch the sensors a - d to operate the appliance.
Each time you touch a sensor, an audible tone sounds. You
can switch off the keypad tone (see "Settings").
During operation numbers and symbols appear in the
displayd.
Sensors
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 / cooking
duration / selection
s+?
Calling up programming
Display
Display
Meaning
p (flashing)
Insufficient water or missing water container
Numbers +
°C
Temperature
Numbers + h Cooking duration
Number(s) +
k
16
The appliance needs to be descaled
Description of the functions
Condensate tray
Place the condensate tray on the lowest shelf level when
using perforated containers. The tray will collect any drops of
liquid and allow them to be removed easily.
The condensate tray can also be used as a cooking
container.
Water container
The maximum water level is 1.2 litres, the minimum 0.75 litre.
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 litre of water is sufficient to run a
cooking programme at 100 °C for approx. 30 minutes,
provided the door is not opened.
If the water container is not inserted or sufficiently full, this will
be indicated by the flashing p symbol.
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 appliance has a temperature range of 40 °C to 100 °C. A
temperature of 100 °C is set when the appliance is switched
on. The temperature can be altered in steps of 5 °C.
Temperature recommendations
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, warranty" section of this booklet.
Cleaning for the first time
^ Remove any protective foil and sticky labels.
^ 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 immerse the water container in water or clean it in
a dishwasher.
Accessories / Oven interior
^ Remove all accessories from the steam oven. Wash them
by hand using hot water and a little washing-up liquid or in
the dishwasher.
The interior of the steam oven was treated at the factory with
a conditioning agent.
^ To remove this, clean the oven interior with a mild solution
of washing-up liquid and warm water and then dry
thoroughly with a soft cloth.
20
Before using for the first time
Setting the water hardness level
The water hardness of the steam oven is set to hard (S03) at
the factory. For trouble-free operation of the steam oven, and
to ensure that it is descaled at the appropriate time, it is
important to set the water hardness level for your area. The
harder the water, the more often the appliance must be
descaled.
^ Check which water hardness level has been set and, if
necessary, set the correct water hardness (see "Settings").
Setting the correct boiling point for water
Before cooking with the steam oven for the first time, it must
be set to the correct boiling point for water in your area. This
is determined by the altitude at which you live. This
procedure also flushes out the water pipework.
To ensure trouble-free operation of your appliance, this
procedure must be carried out.
^ Operate the appliance at 100 °C for 15 minutes. Proceed
as described in "Operation principles".
If you move house, the appliance will need to be reset for a
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
Operation principles
Preparation
^ Fill the water container with mains 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 steam oven.
^ Touch the s sensor to switch the appliance on.
Setting the temperature and duration
"100 °C" will appear in the display. "°C" will start flashing.
^ If you want to cook with 100 °C, confirm with "OK".
If necessary, you can reduce the temperature by touching the
? sensor. Confirm with "OK".
Once you have confirmed the temperature, 3 zeros will
appear and "h" will flash in the display.
^ 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
Operation principles
At the end of the duration
At the end of the 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!
Be careful not to burn yourself on the walls of the steam
oven, hot food, shelf runners, trays or hot steam.
Use oven gloves when turning or removing food and when
adjusting shelves etc. in a hot steam oven.
After use
^ Remove the condensate tray and empty it.
^ Remove the water container and empty it. Lift up the water
container slightly when removing it.
^ 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. If this is the case, call Miele.
23
Operation
Interrupting operation
Operation will stop if the door is opened. The heating will be
switched off and the cooking duration left will remain 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!
Be careful not to burn yourself on the walls of the steam
oven, hot food, shelf runners, trays or hot steam.
Use oven gloves when placing food in the steam oven,
turning or removing it and when adjusting shelves etc. in a
hot steam oven.
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 briefly. The display will change
to the temperature setting 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 briefly. 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 options
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-heat 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. You will find more
detailed information about particular foods and how to cook
them in the other sections.
The advantages of cooking with steam
The majority of 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, if at all. Food
also retains its fresh, original colour.
Suitable containers
Cooking containers
The appliance is supplied with cooking containers made of
stainless steel. Other containers, in a variety of sizes, both
perforated and solid, are available as optional extras (see
"Optional accessories"). This enables you to choose the most
suitable container for the food you are preparing.
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 use your own containers if you wish. 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
– Place the cooking containers on the rack and not on the
oven floor.
– The distance between the upper rim of the container and
the top of the cooking compartment must be at least 3 cm
to allow sufficient steam into the container.
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.
The condensate tray can also be used as a cooking
container.
Shelf level
You can use any shelf level and can even cook
simultaneously on several different levels. This won't change
cooking times.
Frozen food
The heating-up time for frozen food is longer than that for
fresh food. The more frozen food there is in the steam oven,
the longer the heating-up phase. The programmed cooking
duration, however, doesn't change so you can programme
the same duration as if you were cooking fresh food.
Temperature
The highest temperature reached in the steam oven is
100 °C. Almost all food can be cooked at this temperature.
Some delicate foods (e.g. berries) must be cooked at lower
temperatures, otherwise they will burst. Information is
provided about this in the relevant sections of this booklet.
28
General notes
Cooking 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.
Provided the steam can evenly get to the pieces of food,
cooking duration is not determined by the quantity of food
being cooked. The cooking duration for 1 kg potatoes is the
same as for 500 g potatoes.
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 some more.
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 steam oven.
Your own recipes
Food and recipes which are prepared in a pot or a pan can
also be cooked in the steam oven. The cooking times in the
steam oven will be the same. Please note that food will not be
brown or crisp when cooking with steam.
29
Steam cooking
Vegetables
Fresh food
Prepare fresh vegetables in the usual way, i.e. wash, clean
and cut up.
Frozen food
Frozen vegetables do not need to be defrosted beforehand
unless the vegetables have been frozen together in a block.
Break up the larger, frozen together pieces. Please refer to
the cooking times on the packaging.
Cooking containers
Food such as peas or asparagus spears, which have little or
no space between them, will take longer to cook because the
steam has less space to work in. For an even result, it is best
to use a shallow container for these types of foods, and only
fill it 3 - 5 cm deep. When cooking large quantities, divide the
food between 2 or 3 flat 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, e.g. cabbage.
Shelf level
When cooking vegetables with a distinctive colour (e.g.
beetroot) in a perforated container at the same time as
cooking other foods in other containers, place the
condensate tray directly underneath the perforated container
to catch any drips and therefore 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:
Firm potatoes, cut into quarters = approx. 18 minutes
Firm 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 charts for fresh vegetables are
guidelines only. We recommend selecting the shorter cooking
duration quoted to start with. If vegetables are not cooked
sufficiently after the shorter time, they can be put back in the
steam oven and cooked some more.
Duration in minutes
Artichokes
32–38
Cauliflower, whole
27–28
Cauliflower, florets
8
Green beans
6–8
Broccoli, florets
2–4
Chantenay carrots, whole
7–8
Chantenay carrots, halved
5–6
Chantenay carrots, chopped
Chicory, halved
4
4–5
Chinese cabbage, chopped
3
Peas
2
Fennel, halved
10–12
Fennel, cut into strips
4–5
Curly kale, chopped
23–26
31
Steam cooking
Duration in
minutes
Firm potatoes, peeled
whole
halved
quartered
20–25
15–20
10–15
Fairly firm potatoes, peeled
whole
halved
quartered
23–28
18–23
14–18
Soft potatoes, peeled
whole
halved
quartered
25–30
20–25
15–20
Kohlrabi, cut into batons
6–7
Pumpkin, diced
4–8
Corn on the cob
10–15
Silverbeet, chopped
Capsicum, diced/cut into strips
New potatoes, firm
32
2–3
2
20–25
Leek, chopped
2–4
Leek, stalks halved
4–6
Romanesco, whole
22–25
Romanesco, florets
5–7
Brussels sprouts
10–12
Beetroot, whole
50–60
Red cabbage, chopped
15–20
Black salsify, whole
9–10
Celeriac, cut into batons
6–7
Steam cooking
Duration in
minutes
Green asparagus
2–4
White asparagus, whole
5–10
Carrots, chopped
Spinach
Spring cabbage, chopped
6
1–2
10–11
Celery sticks, chopped
2–5
Turnips, chopped
6–7
White cabbage, chopped
12
Savoy cabbage, chopped
10–11
Zucchini, sliced
2–3
Sugar snap peas
2–3
33
Steam cooking
Meat
Fresh food
Prepare the meat in the usual way.
Frozen food
Meat should be thoroughly defrosted before cooking in the
steam oven (see "Defrosting").
Preparation
Meat which needs to be seared before being cooked, e.g.
stewing steak, should be seared in a pan on the cooktop.
Cooking duration
The cooking duration depends on the thickness and
consistency of the food and not the weight. The thicker the
food, the longer the cooking duration. A 10 cm thick piece of
meat weighing 500 g will take longer to cook than a 5 cm
thick piece of meat weighing 500 g.
Useful tips
Use a perforated container to retain the flavours when
cooking meat. Place a solid container underneath to catch
the juices.
You can use these to make a gravy or freeze them for later
use.
Boiling chicken, pork rind, meat, ribs and meat bones can be
used to make stock. Place the meat together with some
mixed vegetables in a solid cooking container and add cold
water. The longer the cooking duration, the stronger the
stock.
34
Steam cooking
Settings
Temperature: 100 °C
Duration: see chart
The durations given in the chart 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 some more.
Meat
Duration in minutes
Beef shin, covered with water
110–120
Pork knuckle
135–145
Chicken breast fillet
8–10
Knuckle
105–115
Beef soup bones, covered with
water
110–120
Veal for stewing
3–4
Gammon steaks
6–8
Lamb ragout
12–16
Poularde
60–70
Turkey roulade
12–15
Turkey escalope
4–6
Rib of beef, covered with water
130–140
Beef stew
105–115
Boiling chicken, covered with water
Silverside
80–90
110–120
35
Steam cooking
Sausages
Settings
Temperature: 90 °C
Duration: see chart
Sausages
36
Duration
in minutes
Frankfurters
6–8
Sausages
6–8
White sausages
6–8
Steam cooking
Fish
Fresh fish
Prepare fresh fish in the usual way, i.e. clean, gut and fillet.
Frozen fish
Fish should be at least partially defrosted before cooking in
the steam oven (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 when cooking with steam as
this method retains the minerals which give the fish its unique
flavour.
Cooking containers
If using a perforated container, grease it first, or line with
baking paper.
Shelf level
When cooking fish in a perforated container at the same time
as cooking other types of food in other containers, place the
condensate tray directly underneath the container with the
fish to catch any liquid and therefore avoid any transfer of
flavours to other food.
Temperature
85 °C – 90 °C
For gently cooking delicate types of fish, such as flounder.
100 °C
For cooking firmer types of fish, e.g. salmon.
Also for cooking fish in sauce or stock.
37
Steam cooking
Cooking duration
The cooking duration depends on the thickness and
consistency of the food and not the weight. The thicker the
food, 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.
Useful tips
Adding herbs and spices, such as dill, will help bring out the
full flavour of the fish.
Cook large fish in the swimming position. To help maintain the
structure of the fish, place a small cup or similar upside down
in the cooking container, and arrange the fish bellyside down
over the cup.
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
Temperature: see chart
Duration: see chart
38
Steam cooking
The durations given in the chart are guidelines for fresh fish.
We recommend selecting the shorter cooking duration
quoted to start with. If the fish is not cooked sufficiently after
the shorter time, it can be put back in the steam oven and
cooked some more.
Temperature in Duration in minutes
°C
Eel
100
5–7
Perch fillet
100
8–10
Bream/Snapper
fillet
85
3
Trout, 250 g
90
10–13
Halibut fillet
85
4–6
Blue eye
trevalla/Ling fillet
100
6
Carp, 1.5 kg
100
18–25
Salmon fillet
100
6–8
Salmon steak
100
8–10
Ocean
trout/Rainbow trout
90
14–17
Basa fillet
85
3
Rosefish fillet
100
6–8
Jackass
morwong/Ling fillet
100
4–6
Flounder fillet
85
4–5
Stargazer/
Monkfish fillet
85
8–10
Sole fillet
85
3
Turbot fillet
85
5–8
Tuna fillet
100
6–8
Pikeperch fillet
85
4
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 first.
Cooking 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
Temperature: see chart
Duration: see chart
40
Temperature in
°C
Duration in
minutes
Crevettes
90
3
Prawns
90
3
King prawns
90
4–5
Crab
90
3
Crayfish
95
10–15
Shrimps
90
3
Steam cooking
Mussels
Fresh food
,Only cook mussels which are closed.
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.
Frozen food
Defrost frozen mussels before cooking.
Cooking duration
The longer mussels are cooked, the tougher they become.
Use the cooking durations given in the chart.
Settings
Temperature: see chart
Duration: see chart
Temperature in
°C
Duration in
minutes
Goose barnacles
100
2
Cockles
100
2
Scallops
85
3
Blue mussels
90
12
Razor clams
100
2–4
Vongole
90
2–4
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. Therefore none of the nutrients
are lost.
Settings
Temperature: 100 °C
Duration: see chart
Ratio
Rice : Liquid
Duration
in minutes
1:1
15
Parboiled rice
1 : 1.5
23–25
Arborio rice
Milk rice
Risotto
1 : 2.5
1:2
30
18–19
Brown rice
1 : 1.5
25–30
Wild rice
1 : 1.5
25–30
Basmati rice
42
Steam cooking
Pasta / Noodles
Dry pasta and noodles
Dry pasta and noodles swell when they are cooked and need
to be cooked in liquid. The liquid must cover the pasta or
noodles. Using hot liquid gives better results.
Increase the time quoted by the manufacturer by approx. 1/3.
Fresh pasta and noodles
Fresh pasta and noodles, such as you can buy from the
supermarket chilled counter, do not need to absorb water.
Cook fresh pasta and noodles in a perforated container.
Separate any pieces of pasta or noodles which have stuck
together and spread them out in the cooking container.
Settings
Temperature: 100 °C
Duration: see chart
Fresh pasta / noodles
Duration in minutes
Gnocchi
3
Knöpfli
2
Ravioli
3
Spätzle
2
Tortellini
3
Dry pasta / noodles, covered with
water
Flat noodles / Fettuccine
14
Vermicelli
8
43
Steam cooking
Dumplings
Ready-made dumplings in wrappers need to be covered
completely with water. Otherwise they will not absorb enough
water and will fall apart, even if steeped in water prior to
cooking.
Cook fresh dumplings in a greased, perforated container.
Settings
Temperature: 100 °C
Duration: see chart
Duration
in minutes
44
Steamed and fried dumplings
30
Yeast dumplings
20
Boil-in-the-bag potato dumplings
20
Boil-in-the-bag bread dumplings
18–20
Steam cooking
Grain
Grain swells when cooked and needs to be cooked in liquid.
The proportion of grain to liquid will vary depending on the
type of grain.
Grain can be cooked whole or cracked.
Settings
Temperature: 100 °C
Duration: see chart
Ratio
Grain : Liquid
Duration
in minutes
Amaranth
1 : 1.5
15–17
Bulgur
1 : 1.5
9
Green spelt, cracked
1:1
7
Green spelt, whole
1:1
18–20
Oats, whole
1:1
18
Oats, cracked
1:1
7
1 : 1.5
10
Polenta
1:3
10
Quinoa
1 : 1.5
15
Rye, whole
1:1
35
Rye, cracked
1:1
10
Wheat, whole
1:1
30
Wheat, cracked
1:1
8
Millet
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 when cooked.
Dried pulses must be cooked with a certain ratio of pulses to
liquid.
Settings
Temperature: 100 °C
Duration: see chart
Soaked
Duration in minutes
Beans
Kidney beans
55–65
Azuki beans
20–25
Black beans
55–60
Borlotti beans
55–65
Haricot beans
34–36
Peas
Yellow split peas
Green peas, shelled
46
40–50
27
Steam cooking
Dried
Duration
in minutes
Ratio
Pulses : Liquid
Kidney beans
130–140
1:3
Azuki beans
95–105
1:3
Black beans
100–120
1:3
Borlotti beans
115–135
1:3
Haricot beans
80–90
1:3
13–14
1:2
7
1:2
110–130
1:3
60–70
1:3
Beans
Lentils
Brown lentils
Red lentils
Peas
Yellow split peas
Green peas,
shelled
47
Steam cooking
Hen's eggs
Use a perforated container to prepare boiled eggs in the
steam oven.
The eggs do not need to be pierced before cooking as they
are gradually warmed during the heating up phase and so do
not burst when they are cooked with steam.
When using a solid container for preparing egg dishes,
remember to grease it first.
Settings
Temperature: 100 °C
Duration: see chart
Duration in minutes
48
Small (S)
soft
medium
hard
3
5
9
Medium (M)
soft
medium
hard
4
6
10
Large (L)
soft
medium
hard
5
7
12
Extra large (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 collected juice to prepare a glaze.
Settings
Temperature: 100 °C
Duration: see chart
Duration in minutes
Apples, cut into pieces
1–3
Pears, cut into pieces
1–3
Cherries
2–4
Mirabelle plums
1–2
Nectarines/Peaches, cut into
pieces
1–2
Plums
1–3
Quinces, diced
6–8
Rhubarb, cut into pieces
1–2
Gooseberries
2–3
49
Steam cooking
Menu cooking
Menu cooking involves cooking various foods with different
cooking times in order to serve them all together in one meal,
e.g. Perch with rice and broccoli. Foods are placed in the
steam oven at different times so that they are all ready at the
same time.
Shelf level
When cooking fish or food with a distinctive colour (e.g.
beetroot) in a perforated container, place the condensate tray
directly underneath the container to avoid any transfer of
flavour 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 bream 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. flounder
will become very firm when cooked at 100 °C.
Cooking duration
If you increase the recommended temperature, shorten the
cooking duration by approx. 1/3.
50
Steam cooking
Example
Rice
Perch fillet
Broccoli
20 minutes
6 minutes
4 minutes
20 minutes - 6 minutes = 14 minutes (1st cooking duration:
rice)
6 minutes - 4 minutes = 2 minutes (2nd cooking duration:
perch fillet)
Remaining time = 4 minutes (3rd cooking duration: broccoli)
Cooking
times
20 min. - rice
6 min. - perch 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 reheats
evenly and does not need to be stirred during the reheating
process.
You can reheat individual dishes or plated meals which have
been prepared previously (e.g. meat, vegetables and
potatoes).
Suitable containers
Small quantities can be reheated on a plate, larger quantities
should be placed in a cooking container.
Duration
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.
Useful tips
Do not reheat large items, such as a whole joint of roast meat.
Divide it into portions and reheat these as plated meals.
Compact items, such as stuffed capsicum or roulades,
should be cut in half.
Please note that breaded items, such as schnitzel, will not
retain their crispness when they are reheated. Cover food
with foil to retain a drier finish.
Reheat sauces separately, the exception being food which
has already been prepared in sauce (e.g. stews).
52
Special applications
Procedure
^ Cover the food with a deep plate, a lid, or with clingfilm that
is resistant to temperatures up to 100 °C and to steam.
^ Place plates in a sufficiently large perforated cooking
container.
Settings
Temperature: 100 °C
Duration: see chart
Duration in minutes
Side dishes (pasta, rice etc.)
8–10
Casseroles
8–10
Fish fillet
6–8
Meat
8–10
Poultry
8–10
Vegetables
8–10
Soup
8–10
Plated meals
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.
Exceptions: 50 °C for minced meat and game.
Before and after defrosting
Remove all packaging before defrosting.
Exceptions:
Leave bread, biscuits and cakes in their packaging as
otherwise they will absorb moisture and become soft.
Allow defrosted food to stand at room temperature after
removing it from the oven. The standing time is necessary to
allow the even distribution of heat.
Cooking containers
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.
,Do not use any juices that appear as a result of
defrosting meat and poultry. Danger of salmonella
poisoning!
Foods which don't drip can be defrosted in a solid cooking
container.
54
Special applications
Useful tips
Fish does not need to be fully defrosted before cooking.
Defrost so that the surface is sufficiently thawed to take herbs
and seasoning. Depending on the thickness of the fish, 2–5
minutes should be enough.
When defrosting food which has frozen together, e.g. berries,
chops, fish fillets etc., separate it about half-way through the
defrosting time.
Do not refreeze food once it has thawed.
Defrost frozen ready meals according to the instructions on
the packaging.
Settings
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
Sliced cheese
125
60
15
10
Quark
250
60
20–25
10–15
Cream
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
Strawberries
300
60
8–10
10–12
Raspberries/
Black currants
300
60
8
10–12
Cherries
150
60
15
10–15
Peaches
500
60
25–28
15–20
Plums
250
60
20–25
10–15
Gooseberries
250
60
20–22
10–15
300
60
20–25
10–15
Fish fillets
400
60
15
10–15
Trout
500
60
15–18
10–15
Lobster
300
60
25–30
10–15
Crab
300
60
4–6
5
Dairy products
Fruit
Vegetables
Frozen in a block,
e.g. curly kale,
spinach, red
cabbage
Fish
56
Special applications
Weight
in g
Temperature
in °C
Defrosting
duration
in minutes
Standing time
in minutes
Roast
in slices
60
8–10
15–20
Mince
250
50
15–20
10–15
Mince
500
50
20–30
10–15
Stew
500
60
30–40
10–15
Stew
1000
60
50–60
10–15
Liver
250
60
20–25
10–15
Saddle of hare
500
50
30–40
10–15
Saddle of venison
1000
50
40–50
10–15
Schnitzel / Chops /
Sausages
800
60
25–35
15–20
Chicken
1000
60
40
15–20
Chicken drumsticks
150
60
20–25
10–15
Chicken schnitzel
500
60
25–30
10–15
Turkey drumsticks
500
60
40–45
10–15
60
10–12
10–15
60
15
10–15
60
30
2
Food to be defrosted
Meat
Poultry
Baked goods
Puff pastries /
Yeast buns
Creamed mixture
cakes / biscuits
400
Bread / Rolls
Bread rolls
Rye bread, sliced
250
60
40
15
Wholegrain bread,
sliced
250
60
65
15
White bread, sliced
150
60
30
20
57
Special applications
Bottling
Only use unblemished, fresh produce which is in good
condition.
Glass jars
Use clean glass jars and accessories and check them for any
defects. Glass jars with twist off lids or glass lids with a
rubber seal are suitable.
Make sure that all the glass jars are the same size so that
bottling is carried out evenly.
After you have filled the jars with the bottled produce, clean
the glass rims with a clean cloth and hot water and then seal
the jars.
Fruit
Remove blemished fruit, wash and dry the produce briefly but
thoroughly. Be careful when washing berries as they are
easily squashed.
Remove any peel, stalks, cores or stones.
Cut up large fruit. For example, cut apples into slices.
If you are bottling fruit with stones (e.g. plums, apricots)
without removing the stones, pierce the fruit several times
with a fork or wooden skewer as otherwise it will burst.
Vegetables
Rinse, clean and cut up vegetables.
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
Special applications
Useful 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
^ Place the condensate tray on the lowest shelf level and a
perforated cooking container above it.
^ Place the jars (all the same size) in the perforated cooking
container. Ensure that they do not touch one another.
Settings
Temperature: see chart
Duration: see chart
Produce
Temperature in °C
Duration in
minutes*
Black currants
80
50
Gooseberries
80
55
Cranberries
80
55
Cherries
85
55
Mirabelle plums
85
55
Plums
85
55
Peaches
85
55
Greengage plums
85
55
Berries
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
Pre-cooked
90
90
Roasted
90
90
Fruit with a core
Vegetables
Meat
* 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
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 rinse the fruit, and cut out any blemishes.
Remove the stalks from grapes and morello cherries as these
are bitter. The stalks do not need to be removed from
strawberries, raspberries etc.
Useful tips
Try experimenting with mild and tart flavours. For example,
mix apples with elderberries.
Adding sugar will normally increase the quantity of juice
produced and improve the flavour. Sprinkle the fruit with
sugar and leave to absorb for a few hours before extracting.
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 up to the
rim, and then seal immediately with sterilised rubber 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 prepare yoghurt, you will need milk and live culture or
yoghurt starter powder, e.g. from a health food store.
Use natural yoghurt with live culture and without additives. Do
not use heat-treated yoghurt.
The yoghurt must be fresh (short storage time).
You can use either unchilled long-life milk or fresh milk.
Long-life milk can be used without being further treated.
Fresh milk must be heated to 90 °C (not boiled) and then
allowed to cool down to 35 °C. Using fresh milk will make the
yoghurt firmer than if long-life milk was used.
The yoghurt and milk should have the same percentage fat.
Do not move or shake the jars while the yoghurt is fermenting.
After preparing the yoghurt, it must be immediately placed in
the refrigerator to cool down.
The firmness, fat content and cultures used in the yoghurt
starter all affect the consistency of homemade yoghurt. Not
all yoghurts are equally suitable as yoghurt starters.
Possible causes for poor results
Yoghurt is not set:
Incorrect storage of the yoghurt starter, too much time out of
the refrigerator, packaging was damaged, milk was
insufficiently heated.
Liquid has not been removed:
Jars were moved, the yoghurt cooled down too slowly.
Yoghurt is grainy:
The milk was heated too high, it was not free of imperfections,
the milk and yoghurt starter were not stirred evenly.
62
Special applications
Tip
If you are using yoghurt starter powder, you can prepare the
yoghurt from a mixture of milk and cream. For that, mix
3/4 litre milk with 1/4 litre cream.
Procedure
^ Mix 100 g yoghurt with 1 litre of milk or follow the
instructions provided by the manufacturer.
^ Pour the mixture into glass jars and seal the jars.
^ Place the jars in a cooking container. Ensure that they do
not touch one another.
^ Immediately after the yoghurt has been made, place the
jars in the refrigerator, making sure not to shake them
unnecessarily.
Settings
Temperature: 40 °C
Duration: 5 hours
63
Special applications
Proving yeast dough
Procedure
^ Prepare the dough according to the recipe.
^ Place the uncovered bowl containing dough on the rack.
Settings
Temperature: 40 °C
Duration: according to recipe
Melting gelatine
Procedure
^ Place gelatine leaves in a bowl with cold water and leave
to soak for 5 minutes. The gelatine leaves have to be fully
covered with water. Remove the gelatine leaves from the
bowl and squeeze them out. Empty the bowl. Place the
squeezed gelatine leaves back in the bowl.
^ Place gelatine powder in a bowl and add water according
to the instructions on the packaging.
^ Cover the bowl and place on the rack.
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 the chocolate into small pieces.
Place chocolate icing in its unopened sachet in a
perforated cooking container.
^ Place large quantities of chocolate in a solid container and
small quantites in a cup or a dish.
^ Cover the container or the dish with temperature (up to
100°C) and hot steam resistant clingfilm or a lid.
^ Stir large quantities once during melting.
Settings
Temperature: 65 °C
Duration: 20 minutes
65
Special applications
Skinning fruit and vegetables
Procedure
^ Cut a cross in the top of tomatoes, nectarines etc. This will
allow the skin to be removed more easily.
^ Place the fruit/vegetables in a perforated 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
Temperature: see chart
Duration: see chart
66
Produce
Temperature in °C
Duration in minutes
Apricots
95
1
Almonds
100
1
Nectarines
100
1
Capsicum
100
4
Peaches
100
1
Tomatoes
95
1
Special applications
Conserving apples
You can treat homegrown apples in the steam oven to
increase the length of time for which you can store them.
Once treated, the apples will keep for 5 to 6 months when
stored in a dry, cool and well-ventilated place. This method
is only suitable for apples and not for other types of fruits with
a core.
Settings
Temperature: 50 °C
Duration: 5 minutes
Blanching
Blanch 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 (cleaned, washed, chopped
etc.) 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 temperature (up to
100°C) and steam resistant clingfilm or a lid.
Settings
Temperature: 100 °C
Duration: 4 minutes
Rendering bacon
The bacon does not brown.
Procedure
^ Place the bacon (diced or rashers) in a solid cooking
container.
^ Cover the container with temperature (up to 100 °C) and
steam resistant clingfilm or a lid.
Settings
Temperature: 100 °C
Duration: 4 minutes
68
Special applications
Sterilising crockery
The steam oven will sterilise baby bottles and other
containers so that at the end of the programme they are as
germ free as they would have been if boiled. Check
beforehand that all parts, teats etc. are declared by the
manufacturer to be heat resistant to 100°C and also that they
can withstand hot steam.
Dismantle, clean and thoroughly rinse baby bottles.
Reassemble the bottles only after they have completely dried.
This prevents recontamination.
Procedure
^ Place the individual parts on the rack, ensuring that they do
not touch one another (on their sides or with the opening
facing downwards). This will allow the steam to reach the
parts from all sides.
Settings
Temperature: 100 °C
Duration: 15 minutes
Heating damp towels
Procedure
^ Moisten the towels 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
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 procedure.
Settings
Temperature: 60 °C
Duration: 90 minutes (depending on the size of jar or the
amount of honey in the jar)
Preparing custard royale
Procedure
^ Stir 6 eggs into 375 ml milk (do not beat into a foam).
^ Season the egg/milk mixture and pour into a solid cooking
container greased with butter.
Settings
Temperature: 100 °
Duration: 4 minutes
70
Settings
Your appliance is supplied with a number of factory default
settings. The default 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 you have your finger on the s sensor, touch the ?
sensor once briefly.
P 1 will appear in the display.
^ Touch the ; or ? sensor until the programme you want
appears highlighted in the display.
^ Confirm with "OK".
^ Touch the ; or ? sensor 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 default setting is shown in bold.
Programme
P1
P2
P3
P4
P5
P6
P7
Status* Possible settings
S0
Demo mode
Buzzer tone
S1
Factory default settings reinstated
S0
Off, the appliance will heat up
S1
On, the appliance will not heat up
S1
Very quiet
S2
Quiet
S3
Medium
S4
Loud
Hardness
range
Degree of
hardness
mmol/h
S1
Soft
< 8.4 °dH
< 1,5
S2
Medium
8.4 –14 °dH
1,5–1,5
S3
-
-
-
S4
Hard
>14 °dH
> 2,5
Water hardness
Temperature unit
Pre-heating
Keypad tones
S1
°C
S2
°F
S0
Pre-heating not active
S1
Pre-heating active
S0
Off
S1
On
Water hardness
Your local water supplier will be able to advise you on the water hardness in your
area.
72
Cleaning and care
,Danger of injury!
Do not use a steam cleaning appliance to clean this
appliance.
Pressurised steam could reach the electrical components
and cause a short circuit.
Risk of damage!
The surfaces of the steam oven can be damaged if
unsuitable cleaning agents are used. 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.
Clean the appliance and its accessories after each use. Allow
the appliance to cool down to a safe temperature before
cleaning.
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
and dried beforehand to prevent the build-up of odours, etc.
Make sure that the water container is empty. Leave the door
open.
73
Cleaning and care
Appliance front / Housing
Remove any soiling immediately.
If not, it might become impossible to remove and could
cause the surfaces to alter or discolour.
Clean the front using a sponge, a solution of warm water and
a little washing-up liquid. Wipe the surfaces dry using a soft
cloth.
For cleaning, you can also use a clean, damp microfibre cloth
without any cleaning agent.
The external surfaces of this appliance are all susceptible
to scratching. Scratches on glass surfaces could even
cause a breakage.
Contact with unsuitable cleaning agents can alter or
discolour the surfaces of the appliance.
To avoid damaging the outer 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 cleaners,
– dishwasher cleaner,
– oven sprays,
– glass cleaning agents,
– hard, abrasive sponges and brushes, e.g. pot scourers,
– dirt erasers,
– sharp metal scrapers.
74
Cleaning and care
Oven interior
After each use, dry the oven interior, door seal, drip channel,
door interior and water container compartment. Use a sponge
or absorbent cloth to wipe off the condensate which has built
up in the steam oven.
Remove light, greasy soiling with a sponge and a solution of
washing-up liquid and warm water. Wipe down with clean
water afterwards.
Make sure when cleaning the rear wall that nothing gets
caught in the seal of the steam inlet and outlet. Otherwise
the seals could be pushed behind the rear wall.
After prolonged use, the floor heating element can become
discoloured by dripping liquids. This discolouration can be
removed easily with the Original Miele ceramic and stainless
steel cooktop cleaner (see "Optional accessories"). After
cleaning, wipe 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 Miele.
75
Cleaning and care
Accessories
Condensate 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 Original Miele ceramic and stainless
steel cooktop cleaner (see "Optional accessories"). Rinse the
containers thoroughly with clean water to remove any residual
cleaning agent.
Shelf runners
Clean the shelf runners in the dishwasher or with a solution of
washing-up liquid and hot water.
^ Pull the shelf runners sideways to remove.
^ After cleaning, ensure the shelf runners are fitted correctly
(see diagram). Press the runners firmly into the walls of the
steam oven.
If the shelf runners are not fitted correctly, the non-tip
safety notches will not work. The temperature sensor may
also become damaged when placing cooking containers
in the steam 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 of the insert thoroughly
before replacing it in the water container. When replacing
the insert, guide it in at an angle a and then push it
downwards b as illustrated.
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 "Description of
the appliance > Accessories supplied") into the inside of the
coupling seal. Do not take the seal out to lubricate it.
When handling silicone grease, please observe the following
safety measures:
– Remove silicone grease from skin by rinsing off with water.
– 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 Miele.
Only use the silicone grease supplied. On no account
should margarine, 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
Original Miele descaling tablets to descale your steam oven
(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 metal surfaces as this could cause marks.
However, should any descaling agent get onto these
surfaces, wipe it away immediately.
The appliance will need to be descaled after a certain
number of operating hours. After switching on, the descaling
symbol k and the number 10 will appear in the display to tell
you that you are able to run 10 programmes before the
appliance locks out and you must descale it.
If you do not descale the appliance now and run a
programme, the next time the appliance is switched on a 9
will appear, and so on.
Once the reminder has reached zero, the appliance locks
out.
We recommend descaling the appliance 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 cold water and add 2
Miele descaling tablets.
^ 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 begin.
It is only possible to cancel the descaling process during
the first few 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.
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.
^ Remove the water container and empty it. Remove the
insert from the water container.
^ 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. The descaling process will continue.
After descaling
An audible tone will sound when the descaling process has
been completed.
^ Switch off the appliance.
^ Remove the water container and empty it.
^ Dry the steam oven interior.
Leave the appliance door open until the oven interior is
completely dry.
80
Problem solving guide
With the aid of the following guide, minor problems can be diagnosed and easily
corrected without contacting Miele. This will save you time and money because
you won't need to book a service technician.
Please note that a call-out fee will be applied to unnecessary service visits where
the problem could have been rectified as described in these operating
instructions.
,Repairs to electrical appliances must only be carried out by a suitably
qualified and competent person in strict accordance with current local and
national safety regulations. Repairs and other work by unqualified persons
could be dangerous. The manufacturer cannot be held liable for unauthorised
work.
Problem
Possible cause and remedy
You cannot switch the
appliance on.
The fuse is defective or has tripped.
^ Reset or replace the fuse (Minimum fuse rating see data plate).
There may be a technical fault.
^ Disconnect the appliance from the mains
connection for approx. 1 minute:
– switch off at the wall socket, or switch off the
safety fuse, or
– switch off the fault-current circuit breaker.
Reset the trip switch in the mains fuse box, and
switch the appliance back on. If the appliance still
will not switch on, contact a qualified electrician or
Miele.
The appliance does not
heat up.
The Demo mode has been switched on.
^ You need to deactivate the Demo mode (see
"Settings").
The interior of the steam oven has heated up due
to a warming drawer operating underneath it.
^ Open the door and allow the steam oven interior
to 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 will continue to run for a while
after the appliance has been switched off. It switches
itself off automatically.
The coupling seal on 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 (see "Cleaning and
care > Coupling seal").
After moving house,
the appliance no
longer switches from
the heating-up phase
to the cooking phase.
Altitude affects the boiling point of water. If you move
house, the appliance will need to be reset 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").
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 isn't fitted correctly.
^ If necessary, press it in all the way round the door to
make sure it is fitted evenly.
The door seal is damaged, e.g. cracked.
^ Call Miele to replace the seal.
After a period of time, ^ Lubricate the door 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 right into the
appliance so that it connects.
^ Remove the water container and push it in so that it
connects.
There is not enough water in the water container. The
water level must be between the two markers.
^ Fill the water container with water.
The water container contains excessive limescale
The heating-up
deposits because the correct water hardness level has
phase lasts an
unusually long time. not been set for the local water supply.
^ Set the correct water hardness level for your water
supply (see "Settings"), and descale the appliance as
described in "Descaling".
If the water hardness level was in fact set correctly or the
problem occurs again, contact Miele.
k and a number
between 1 and 10
appear in the
display.
"0:22h" and k are
flashing.
The appliance needs to be descaled.
^ Proceed as described in "Descaling".
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 right into the
appliance so that it connects.
^ Remove the water container and push it in so that it
connects. Switch the appliance off and then back on
again.
^ Switch the appliance off and call Miele.
The coupling seal has become stiff.
^ Lightly lubricate the coupling seal on the water
container with silicone grease (see "Cleaning and care
> Coupling seal").
84
Optional accessories
Miele offers a range of useful accessories, as well as
cleaning and conditioning products for your appliance.
Depending on the country, these can be ordered via the
internet at:
These products can also be obtained by contacting Miele
(see back cover for contact details).
Cooking containers
Miele offers a wide variety of perforated and unperforated
cooking containers in different sizes:
DGGL 1
Perforated cooking container
gross capacity 1.5 litres / useable capacity 0.9 litres
325 x 175 x 40 mm (WxDxH)
DGG 2
Solid cooking container
gross capacity 2.5 litres / useable capacity 2.0 litres
325 x 175 x 65 mm (WxDxH)
DGG 3
Solid cooking container
gross capacity 4.0 litres / useable capacity 3.1 litres
325 x 265 x 65 mm (WxDxH)
DGGL 4
Perforated cooking container
gross capacity 4.0 litres / useable capacity 3.1 litres
325 x 265 x 65 mm (WxDxH)
85
Optional accessories
DGGL 5
Perforated cooking container
gross capacity 2.5 litres / useable capacity 2.0 litres
325 x 175 x 65 mm (WxDxH)
DGGL 6
Perforated cooking container
gross capacity 4.0 litres / useable capacity 2.8 litres
325 x 175 x 100 mm (WxDxH)
DGG 7
Solid cooking container
gross capacity 4.0 litres / useable capacity 2.8 litres
325 x 175 x 100 mm (WxDxH)
DGGL 8
Perforated cooking container
gross capacity 2.0 litres / useable capacity 1.7 litres
325 x 265 x 40 mm (WxDxH)
DGD 1/3
Lid for cooking containers 325 x 175 mm
DGD 1/2
Lid for cooking containers 325 x 265 mm
86
Optional accessories
Condensate tray DGG 15
For catching excess moisture
325 x 265 x 40 mm (WxDxH)
Cleaning and care products
Original Miele descaling tablets
6 tablets
For descaling the water container.
Original Miele ceramic and stainless steel cooktop cleaner
250 ml
Removes discolouration from the floor heating element
caused by drops of liquid.
Removes discolouration from cooking containers.
Original Miele all purpose microfibre cloth
Removes finger marks and light soiling.
Silicone grease
For lubricating the coupling seal.
87
Optional accessories
Other accessories
Multi-purpose casserole dish KMB 5000-S
Cast aluminium casserole dish, non-stick coating, with
stainless steel lid. Suitable for the casserole zone of an
induction cooktop and all ovens.
Not suitable for gas cooktops!
Maximum capacity: 2.5 kg
Dimensions: 325 x 260 x 65 mm (WxDxH)
88
After sales service, data plate, warranty
In the event of any faults which you cannot remedy yourself, please contact:
– Miele
The contact details for Miele are given on the back cover of these operating
instructions.
When contacting Miele, please quote the model and serial number of your
appliance. These can be found on the data plate.
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.
Warranty
The warranty for this appliance is 2 years. For further information, please refer to
your warranty booklet.
89
Technical data
The appliance is supplied with a mains connection cable and moulded plug.
Power supply: 230 V, 50 Hz
Connection power: 2.2 kW
Dimensions (H x W x D):
- Appliance
(see picture)
- Oven interior
24.0 x 33.5 x 27.5 cm
Weight 19.3 kg
VDE tested: Yes
a Inlet for mains connection cable to the appliance
90
91
DG 6010
en - AU, NZ
M.-Nr. 09 651 750 / 01
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