Combi | F-180 | Operating instructions | Combi F-180 Operating instructions

Operating and Installation Instructions
Combi Steam Oven
To prevent accidents and machine damage, read these instructions
before installation or use.
en - US, CA
M.-Nr. 10 013 170
Contents
IMPORTANT SAFETY INSTRUCTIONS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Guide to the appliance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Front view. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Included accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Functional description . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Control panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Water container . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Condensate container . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Grease filter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Roast probe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Temperature / Core temperature . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Cooking duration . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Moisture . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Noise . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Preheating phase. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Steam reduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Keep warm. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Interior lighting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Before using for the first time. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Basic settings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Initial cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Setting the water hardness level . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Setting the correct boiling point for water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Heating up the appliance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Modes / Programs / Menus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Operating instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Filling the water container . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Selecting a program . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Setting the temperature . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Setting cooking duration . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Setting the moisture level. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
End of cooking time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Rinse . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
After use. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
During operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Interrupting operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
2
Contents
Changing the settings. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Save . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Insufficient water. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Steam Cooking / Defrosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Reheating. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Combi Steam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Convection Plus / Surround / Browning / Bake / Broil / Convection Broil /
Maxi Broil / Intensive / Humidity Plus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
Favorites . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
Additional functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Start time / Finish time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Timer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42
System lock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
Sensor lock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
General notes when cooking with Steam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
Steam Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
The advantages of cooking with steam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
Suitable cooking utensils . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
Cooking pans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
Using your own pans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
Shelf level . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
Temperature . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
Cooking time (duration) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47
Cooking with liquid . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47
Your own recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47
Steam Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48
Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48
Meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52
Sausage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54
Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55
Shellfish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58
Mussels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59
Rice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60
Pasta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61
Dumplings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62
Grain . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63
Legumes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64
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Contents
Eggs. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66
Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67
Menu Cooking - Manual. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68
Special Modes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70
Reheating. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70
Defrost . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72
Canning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76
Juicing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 78
Menu Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79
Dehydrate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80
Pizza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81
Making Yogurt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82
Proofing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84
Dissolving Gelatin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84
Melting Chocolate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 85
Skinning Fruits and Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86
Preserving Apples . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 87
Blanching . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 87
Sweating Onions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 88
Rendering Fat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 88
Sanitizing Cookware . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89
Heating Damp Towels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90
Decrystallize honey . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90
Making Jam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91
Sabbath Program. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 92
Roast probe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93
Roast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 96
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 103
Broiling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 109
Using the MasterChef programs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 111
Overview of automatic programs. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 112
Using MasterChef programs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 113
Settings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 114
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Contents
Cleaning and Care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 117
Appliance front . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 118
Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 119
Universal Tray, Wire Oven Rack, Shelf Runners. . . . . . . . . . . . . . . . . . . . . . . 119
Cooking pans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 119
Roast probe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 119
Grease filter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 120
Drain filter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 120
Water container and condensate container . . . . . . . . . . . . . . . . . . . . . . . . . . 120
Oven interior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 121
PerfectClean . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 122
Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 124
Soak . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 124
Drying . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 124
Rinse . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 124
Descaling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 125
Oven door . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 127
Frequently asked questions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 129
Optional accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 135
Cooking pans. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 135
Other: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 138
Cleaning and care products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 140
IMPORTANT SAFETY INSTRUCTIONS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 142
Installation reference . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 143
Appliance and installation dimensions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 145
Wall cabinet installation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 145
Undercounter installation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 147
Installation in combination with an oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 149
Installation in combination with ESW 6x14 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 151
Installing the appliance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 153
After sales service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 154
Caring for our environment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 155
5
IMPORTANT SAFETY INSTRUCTIONS
Intended use
WARNING- When using your
appliance follow basic precautions,
including the following:
~ This Combi Steam Oven is intended
Read all instructions before
installation or use of the Combi
Steam Oven to prevent injury and
appliance damage.
~ This Combi Steam Oven is not
Use the Combi Steam Oven only for
its intended purpose. This appliance
is intended for residential cooking
only.
This appliance conforms to all
uniform safety codes and
regulations.
Keep these operating instructions in
a safe place and pass them on to
any future user.
SAVE THESE INSTRUCTIONS
6
for use in households and similar
residential environments.
intended for outdoor use.
~ Only use the Combi Steam Oven for
residential cooking, and the purposes
described in this manual.
Other uses are not permitted and can
be dangerous.
~ Persons who lack physical, sensory
or mental abilities, or experience with
the appliance should not use it without
supervision or instruction by a
responsible person.
IMPORTANT SAFETY INSTRUCTIONS
Children
Technical safety
~ Use the Child Safety Lock to prevent
children from turning on the Combi
Steam Oven.
~ Installation, repair and maintenance
~ Close supervision is necessary
when the Combi Steam Oven is used
near children. Do not allow children to
play with the Combi Steam Oven.
work should only be performed by a
Miele authorized service technician to
avoid potential hazards. Installation,
repair and maintenance work should be
performed only by a Miele authorized
service technician.
~ Do not allow children to open the
~ Before installation make sure that
~ Packing materials (e.g. plastic wrap,
styrofoam) can be hazardous for
children. Danger of suffocation. Ensure
that any packing material is disposed of
safely and kept out of the reach of
children.
~ Before installing the Combi Steam
appliance door when in use. Keep
children away from the appliance until it
has cooled down. Danger of burns.
~ Risk of burns!
The skin of children is more sensitive to
high temperatures than that of adults.
The Combi Steam Oven heats up the
glass door, the control panel and the air
outlet openings in the oven interior. Do
not allow children to touch the Combi
Steam Oven during operation.
~ Risk of injury! The door can support
a maximum of 22 lb (10 kg). Children
could hurt themselves on the open
door.
~ Children should not be left alone or
unattended in the area where the
appliance is in use. They should never
be allowed sit or stand on any part of
the oven.
the voltage and frequency listed on the
data plate correspond to the household
electrical supply.
This data must match in order to avoid
damage to the appliance. If in doubt,
consult a qualified electrician.
Oven, check for externally visible
damage. Do not operate a damaged
appliance. A damaged appliance is
dangerous to your safety.
~ Be certain your appliance is
properly installed and grounded by a
qualified technician. To guarantee the
electrical safety of this appliance,
continuity must exist between the
appliance and an effective grounding
system. It is imperative that this basic
safety requirement be met. If there is
any doubt, have the electrical system of
the house checked by a qualified
electrician.
~ Multiple power outlets or extension
cords are not safe (risk of fire). Do not
use them to connect the Combi Steam
Oven to the electrical power supply.
~ Do not use the appliance until it has
been properly installed into cabinetry.
7
IMPORTANT SAFETY INSTRUCTIONS
~ Do not operate any appliance with a
damaged cord or plug, or if the
appliance has been damaged in any
manner. Contact Miele’s Technical Service Department.
~ This Combi Steam Oven is not to be
used in mobile locations such as ships.
~ Never open the outer casing of the
appliance. Tampering with electrical
connections or components and
mechanical parts is dangerous and
could cause machine damage.
User safety
~ Danger of burns!
The Combi Steam Oven becomes hot
during use.
You can get burned by the heating
elements, oven interior, cooked food,
accessories and hot steam.
Protect your hands with oven mitts or
potholders when using the appliance.
Use only dry, heat resistant potholders.
Moist or damp potholders used on hot
surfaces can result in steam burns.
~ Defective components should be
~ Do not heat unopened food
~ The Combi Steam Oven must be
connected to the power supply by a
qualified electrician if the plug has
been removed from the power cord or if
there is no plug attached to the power
cord. A damaged power cord must be
replaced with a special cable. See
"Electrical connection".
~ Use care when opening the door -
~ Repairs should only be performed
by an authorized service technician.
Otherwise the warranty is void.
~ Flammable materials should not be
~ Do not repair or replace any part of
door of the Combi Steam Oven or
stumble over it.
Do not leave the door open
unnecessarily.
replaced by Miele original spare parts
only. Only with these parts can the
manufacturer guarantee the safety of
the appliance.
the appliance unless specifically
recommended in the manual. All other
servicing should be reffered to a
qualified technician.
Before installation or service,
disconnect the appliance from the
power supply by either removing the
fuse, "tripping" the circuit breaker or
unplugging the unit. Pull the plug not
the cord.
8
containers. Pressure can build up
causing an explosion that will damage
the cooking compartment. There is also
a danger of personal injury and
scalding.
let hot air or steam escape before
removing or replacing food.
~ Do not store items on the appliance
when not in use. Items could melt or
catch fire from residual heat or if the
appliance is turned on inadvertently.
stored in an oven or near surface units.
~ You could hurt yourself on the open
~ Wear proper apparel - Loose-fitting
or hanging garments should never be
worn while using the appliance.
IMPORTANT SAFETY INSTRUCTIONS
~ Do not leave the appliance
unattended when cooking with oil or
grease. These items may ignite if
overheated. Danger of burns.
~ Do Not Use Water on Grease Fires –
Smother fire or flame or use dry
chemical or foam-type extinguisher.
~ Do not use the oven to heat the
room.
~ Keep the oven vent ducts open.
~ Excessive cooking times result in
the drying out and possibly
spontaneous combustion of the food.
Maintain the recommended cooking
times.
~ Always place oven racks and pans
in desired location while the oven is
cool. If they must be removed while the
oven is hot, do not let the potholders
contact hot heating elements in the
oven.
~ When handling cooking pans take
care not to let the contents spill, and
that you do not come into contact with
either hot steam or the hot oven walls.
Danger of scalding and burns.
~ Pans must be heat resistant up to
212°F (100°C). Otherwise they may
melt at high temperatures in the oven.
Follow the cookware manufacturers
instructions.
~ Some foods dry out quickly and can
ignite due to the high grill temperatures.
Never use broil modes for baking rolls
or bread and for drying flowers or
herbs. Use the "Convection Bake" or
"Surround" modes.
~ Do not leave cooked foods in the
~ Leave the oven door closed when
the Combi Steam/Convection Bake,
they are not steam-resistant.
food in the oven interior starts to smoke
so as to smother any flames. Cancel
the operation by turning the Combi
Steam Oven off and unplugging the
power cord. Open the door only after
the smoke has dissipated.
~ Be careful when using alcoholic
beverages like rum, whiskey, wine etc.
for baking or roasting. The alcohol
evaporates at high temperatures but
may in rare circumstances combust on
the hot heating elements.
cooking compartment. Do not use items
in the steam oven which may rust. This
could lead to the corrosion of the
appliance.
~ Do not use silicone baking pans in
~ Do not place pots, pans, baking
sheets or cooking pans directly on the
oven floor.
~ Never line the oven floor with
aluminum foil and do not use protective
foil coverings available in retail stores to
protect the oven from soiling. They
affect the cooking and baking
performance significantly and block the
steam inlet.
9
IMPORTANT SAFETY INSTRUCTIONS
~ The door can support a maximum of
22 lb (10 kg).
Do not stand or sit on the open door,
and do not place heavy items on it.
Make sure that nothing gets caught
between the oven door and the oven
interior. This could damage the Combi
Steam Oven.
~ Coarse food particles can clog the
drain and the pump. Make sure that the
drain filter is always in place.
~ Do not keep the roast probe in the
oven interior, it could become
damaged the next time the oven heats
up.
~ Make certain that the power cords of
small appliances do not come in
contact with or get caught in the oven
door.
~ Do not operate the appliance
without the lamp cover in place, steam
can come into contact with live parts
and cause a short circuit. Electric
components could be destroyed.
~ If the appliance is installed behind a
cabinet door, it must be operated with
the cabinet door open.
Close the cabinet door only when the
unit is completely dry.
10
~ Do not touch heating elements or
interior surfaces of oven – Heating
elements may be hot even though they
are dark in color. Interior surfaces of an
oven become hot enough to cause
burns. During and after use, do not
touch, or let clothing or other flammable
materials contact heating elements or
interior surfaces of oven until they have
had sufficient time to cool. Other
surfaces of the appliance may become
hot enough to cause burns – among
these surfaces are oven vent openings
and surfaces near these openings,
oven doors, and windows of oven
doors.
IMPORTANT SAFETY INSTRUCTIONS
Cleaning and Care
~ Do not use a steam cleaner to clean
the Combi Steam Oven.
The steam could reach the electrical
components and cause a short circuit.
~ Scratches on the glass of the door
panel can cause a breakage.
Do not use abrasive cleaners, hard
sponges or brushes or sharp metal
scrapers for cleaning the glass surface
of the door.
~ The side runners can be removed
for cleaning (see "Cleaning and Care").
Replace them correctly and do not use
the Combi Steam Oven without the side
runners racks installed.
Accessories
~ Use only the special Miele roast
probe. If the roast probe needs to be
replaced, it should be by an original
Miele roast probe. You can obtain it
from your Miele dealer or from Miele
Customer Service.
SAVE THESE INSTRUCTIONS
AND REVIEW THEM
PERIODICALLY
11
Guide to the appliance
Front view
12
Guide to the appliance
a Control panel
b Vent
c Door gasket
d Moisture sensor
e Temperature sensor
f Side runners with 3 shelf levels
g Grease filter
h Drip channel
i Drain with drain filter
j Oven interior lighting
k Socket for roast probe
l Browning / Broiling element
m Slide-in compartment for condensate container
n Condensate container
o Slide-in compartment for water container
p Water container
13
Guide to the appliance
Included accessories
All standard and additional accessories can be reordered if
necessary (see "Optional accessories").
DGGL 20
1 perforated cooking pan
17 11/16" x 7 ½" x 1 9/16" (WxDxH)
450 x 190 x 40 mm (WxDxH)
- It is inserted in the runners between the rails of a shelf level -
DGG 20
1 solid cooking pan
17 11/16" x 7 ½" x 1 9/16" (WxDxH)
450 x 190 x 40 mm (WxDxH)
- It is inserted in the runners between the rails of a shelf level -
Universal tray
1 Universal tray
- It is inserted in the runners between the rails of a shelf level -
Wire oven rack
1 Wire oven rack
- It is inserted in the runners between the rails of a shelf level -
14
Guide to the appliance
Roast probe
To roast to the exact temperature
Measures the temperature inside the meat (internal
temperature)
Grease filter
See the "Functional description - Grease filter" section of this
manual for more information.
15
Functional description
Control panel
Sensor buttons
Lightly touch the sensor buttons to operate the appliance An
audible tone will sound each time a button is touched. Use
the Settings menu to change the volume of the tone or to
switch the tone off (see "Settings").
Function
On / Off
C
For turning the appliance on and off
For "browsing" the menu.
For selecting menu options or values in the
adjacent display.
(The buttons are illuminated when a selection
can be made.)
Back
To return to the previous level.
Clear the last entry.
Light
Lighting
Timer
Turns the timer on and off.
Timer / alarm selection.
0, 1, ..
Numeric keypad
For entering the time of day
(The buttons are illuminated when an entry is
possible or required)
Lift Panel To open and close the control panel
16
Functional description
Display
In addition to the text, the following symbols appear in the
display:
Symbol
-
Meaning
Appears with a menu item or a prompt,
e.g. "Continue", and is associated with a button.
Select the desired option by touching the
adjacent sensor button.
A maximum of 4 options can be shown in the
display.
The arrows indicate that more options are
available.
----
A dotted line will appear under the last option.
Then the start of the list will appear again.
+/-
These only appear when an entry is possible or
required. (Input of broil setting / Input of time of
day)
L
The currently selected setting is indicated by this
checkmark.
K
Operating information and tips are displayed.
This information can be cleared by selecting OK
or by following the instructions in the display.
R
Start time
O
Process finished
17
Functional description
Control panel
The water and condensate containers are located behind the
lift-up control panel. The panel is opened and closed by
touching the "Lift Panel" sensor button.
The panel is equipped with a finger pinch protection. If it
encounters resistance when opening/closing, the process is
interrupted. Make sure you do not touch the the appliance
door handle while the panel is opening or closing.
Water container
The max. water level is 47 fl. oz. (1.4 liters), the min. 34 fl. oz.
(1 liter). The water level markers are located inside and
outside the container. Do not exceed the max. level marker.
The amount of water consumed depends, among other
things, on the preset humidity value, as well as the type of
food. Opening the oven door during the cooking program
increases the water consumption.
Fill the water tank fully before every cooking program.
Depending on the cooking program, you may have to refill
the water container after 90 minutes. The appliance will alert
you about a lack of water.
Condensate container
The appliance pumps the condensate produced during the
steam cooking program into the condensate container. The
maximum water level is 47 fl. oz. (1.4 liters).
Grease filter
The grease filter must be fitted for every roasting program.
It should be removed when using steam programs.
It must be removed when baking, as otherwise results can be
uneven.
18
Functional description
Roast probe
The roast probe measures the temperature in the interior of
the food being cooked, the core temperature. The roast
probe allows you to monitor cooking programs at the precise
temperature.
Temperature / Core temperature
Some functions have default temperatures and may have a
core temperature set for the roast probe. The default
temperature can be altered within a given range (see
"Functions") for an individual cooking program or permanently
(see "Settings") You can change the core temperature within
a given range for an individual cooking program or a cooking
stage.
Cooking duration
Depending on the function, you can set a cooking duration of
between 1 minute and 10 or 12 hours.
The duration of the MasterChef, Maintenance and Menu
cooking functions is set at the factory and cannot be
changed.
With functions and programs that use steam only, the cooking
duration does not start to count down until the set
temperature has been reached; on all other functions and
programs, it begins immediately.
Moisture
Combi Steam and Reheat modes use a combination of
convection heat and moisture. You can change the
moisture/humidity level within a given range for an individual
cooking program or a cooking stage.
Depending on the humidity setting, moisture or fresh air is fed
into the oven interior. With the humidity setting at 0%, the
maximum fresh air supply is provided and no moisture is fed
in. With the humidity setting at 100%, no fresh air supply is
provided and the moisture content is at maximum.
19
Functional description
The humidity sensor determines the moisture content in the
oven interior. The type of food has an influence on the
moisture content and this will be taken into account by the
appliance.
Keep in mind that there are foods that give off moisture
during a cooking program. This natural moisture of the food is
also used to regulate the humidity. This means that the steam
generator may not be activated for low humidity values set.
Noise
You can hear a noise (humming) when the appliance is
turned on, when it is operating, and after it has been turned
off.
This noise does not indicate a malfunction or a defect. It
occurs when water is being pumped in and out.
You can hear the fan noise when the appliance is operating.
20
Functional description
Preheating phase
While the oven is heating up to the set temperature, the
display will show the rising temperature inside the oven
together with "Preheating phase" (Exceptions: MasterChef,
Menu Cooking, Reheating, Maintenance).
Steam cooking
When cooking with steam, the duration of the heating-up
phase will depend on the quantity and the temperature of the
food. The duration will be longer if you are preparing
refrigerated or frozen food.
Steam reduction
With steam modes
If the cooking temperature is higher than 158°F (70 °C),
steam reduction is automatically turned on at the end of the
cooking duration. The function reduces the amount of steam
escaping from the appliance when the door is opened. The
display shows "Steam reduction" in addition to "Program
finished".
You can turn the function off (see "Settings / Keeping warm").
Keep warm
With steam modes
If you wish to use this function, you'll need to change the
default setting (see "Settings").
If the appliance is not turned off at the end of a cooking
program, it will switch to the keeping warm function after a
short time. The food will be kept warm for a maximum of 15
minutes.
Please note that delicate food, especially fish, can continue
cooking while being kept warm.
21
Functional description
Interior lighting
For energy saving reasons, the oven compartment lighting
has been factory set to go out after the program has begun.
If you want it to stay on all the time you need to change the
default setting (see "Settings").
If the door is left open at the end of a cooking program the
oven lighting will turn off automatically after 5 minutes.
The lighting radiates heat. If you are working with
temperatures below 125°C (50°C), the oven light turns off
automatically.
If the "Light" button is actuated on the panel, the lighting
comes on for 15 seconds.
Detailed information on use as well as tips for using your
appliance can be found in "Steam Modes" and "Special
Modes"
22
Before using for the first time
Basic settings
The Combi Steam Oven will turn on automatically when it is
connected to the power supply.
A welcome screen will appear in the display and you will then
be asked to select some basic settings which are needed to
set the appliance up for first time use.
Setting the language and country
^ Touch one of the buttons next to the bar until the language
you want appears in the display.
^ Touch the button to the left of the language you want.
A checkmark L will appear beside the selected language.
If you have chosen the wrong language by mistake you can
follow the flag symbol J to return to the Language menu.
^ Confirm your selection by touching the sensor next to "OK"
(bottom right next to the display).
^ Touch one of the sensor buttons next to the arrows until the
country you want appears in the display.
^ Touch the sensor button to the left of the country you want.
^ Confirm with "OK".
To set the time of day
^ Enter the time of day using the numeric keyboard, and
confirm with "OK".
Set the date
^ Enter the year, month and day using the sensor buttons
next to + and -, and confirm each with "OK".
23
Before using for the first time
Time of day display
You can choose from the following options:
– On: The time of day is always displayed, even when the
system is turned off.
– Off: The time of day is not displayed when the system is
turned off.
– Night Dimming: The time will be displayed between
5:00 a.m. and 11:00 p.m.
^ Touch the sensor button next to the time format you want.
^ Touch the sensor button next to "OK" to confirm your
selection.
24
Before using for the first time
A functional test is carried out on the appliance at the
factory, which is why some water may drip from the lines
into the oven compartment during transport.
Initial cleaning
^ Remove any protective wrappings.
Water container and condensate container
^ Take the water and condensate containers out of the
appliance wash in the dishwasher or by hand.
Accessories / Oven interior
^ Take all accessories out of the oven interior.
^ Clean the cooking containers by hand or in the dishwasher.
The Universal tray and the combi-rack are PerfectClean
coated and should only be cleaned by hand. Please refer to
the "PerfectClean" section.
^ Clean the universal tray and the combi-rack with a clean
sponge, dishwashing liquid and warm water.
^ Wipe the interior with a damp cloth to remove any dust or
bits of packaging that may be in the oven.
Setting the water hardness level
The Combi Steam Oven is factory set to the "Hard" water
hardness setting. To ensure that it is functioning properly and
descaled at the right time, you must set the local water
hardness. The harder the water, the more often the appliance
will require descaling.
^ Check which water hardness is set, and if necessary, set
the correct water hardness (see "Settings").
25
Before using for the first time
Setting the correct boiling point for water
Before you cook food for the first time, adjust the device to
the boiling temperature of water, which varies depending on
the altitude of the installation location. In this process, the
water-carrying components are rinsed.
You must carry out this operation as it is essential to
ensure proper functioning.
^ Run the Steam (212°F / 100°C) mode for 15 minutes.
Proceed as described in "Quick Guide".
If you move the appliance to a new location, it will need to be
re-set for the new altitude if this differs from the old one by
more than 984 ft. (300 m). To do this, run the descale
program (see "Cleaning and care - Descale").
Heating up the appliance
To remove grease from the convection heating element, heat
the Combi Steam Oven up with nothing in it at 400°F (200°C)
using the Convection Bake mode for 30 minutes. Proceed as
described in "Operation".
There will be a slight smell the first time the heating element is
heated.
The smell and any vapors will dissipate after a short time, and
do not indicate a faulty connection or appliance. It is
important to ensure that the kitchen is well ventilated during
this process.
26
Modes / Programs / Menus
Main Menu
Default
Temperature
Temperature
Range
Operating Modes
Convection Bake
For baking on several levels at the same
time. The fan distributes the heat evenly
throughout the cavity for a consistent baking
temperature.
320 °F /
160°C
85 - 435 °F /
30 - 225°C
Surround
Heat is used from both the upper and lower
heating elements to create perfect results of
all baking recipes.
355 °F /
180°C
85 - 435 °F /
30 - 225°C
Combi Steam with Convection Bake
Adds moisture to the traditional Convection
Bake mode for excellent results on baked
goods.
340 °F /
170°C
85 - 435 °F /
30 - 225°C
Combi Steam with Surround
Adds moisture to the traditional Surround
mode. Utilizes heat from the top and bottom,
ideal for baked goods.
355 °F /
180°C
85 - 435 °F /
30 - 225°C
Combi Steam with Broil
Adds moisture to the traditional Broil mode,
ideal for fish and poultry.
Level 3
Level 1 - 3
Steam Cooking
Retains the flavor and nutrients of the food
without added fats or oils.
212 °F /
100°C
105 - 212 °F /
40 - 100°C
Intensive
This mode gently circulates heated air from
the lower heating element using the fan to
create a brick oven environment.
355 °F /
180°C
120 - 435 °F /
50 - 225°C
Bake
Use this at the end of the baking time to
brown the bottom of the food.
375 °F /
190°C
210 - 435 °F /
100 - 225°C
27
Modes / Programs / Menus
Main Menu
Default
Temperature
Temperature
Range
Browning
For a perfectly browned topping, for
example when making a gratin or
browning the top of a casserole.
375 °F /
190°C
210 - 435 °F /
100 - 225°C
Maxi Broil
The entire upper heating element is
used for intense heating from above.
Excellent browning and searing results
can be achieved.
Level 3
Level 1 - 3
Broil
For broiling smaller quantities of steak,
chops, kebabs, etc.
Level 3
Level 1 - 3
Convection Broil
This mode distributes hot air from the
Browning/Broiling element over the food
using the fan.
395 °F /
200°C
120 - 435 °F /
50 - 225°C
Humidity Plus
A special baking program for light
pastries, cakes and baked goods.
320 °F/
160°C
85 - 435 °F /
30 - 225°C
MasterChef
The list of available MasterChef programs is
displayed
-
-
-
-
355 °F /
180°C
355 - 435 °F /
180 - 225°C
Operating Modes
MasterChef Gourmet
5 separate automatic slow cooking
programs that create tender and juicy
results.
Special Modes
Menu Cooking
Simultaneous cooking of various foods
Pizza
28
Modes / Programs / Menus
Main Menu
Default
Temperature
Temperature
Range
Defrost
For gentle thawing of frozen products
140 °F /
60°C
120 - 140 °F /
50 - 60°C
Reheat
To gently reheat already cooked
foods
265 °F /
130°C
250 - 285 °F /
120 - 140°C
-
-
195 °F / 90°C
175 - 212 °F /
80 - 100°C
-
-
Drying
140 °F / 60°C
140 - 160 °F /
60 - 70°C
Proof
-
-
355 °F / 180°C
85 - 435 °F /
30 - 225°C
Favorites
Create and save cooking programs
-
-
Settings
Changing the factory settings
-
-
Descaling
-
-
Soak
-
-
Drying
-
-
Rinse
-
-
Special Modes
Blanching
Canning
Sanitize Cookware
Sabbath Program
Maintenance
29
Operating instructions
Check before each cooking process that the drain filter is
fitted correctly, since coarse food particles can clog the
drain.
Filling the water container
Make sure you do not touch the the appliance door handle
while the panel is opening or closing. Danger of jamming
fingers!
^ Tap "Lift Panel" to open the panel.
^ Remove the water container (right), and fill it up to the
"max" mark.
Use only cold tap water (below 68°F / 20°C). Do not use
distilled water, sparkling water or other liquids.
^ Push the water container into the appliance until it
connects.
^ Tap "Lift Panel" to close the panel.
Selecting a program
^ Turn the appliance on s.
^ Select "Operating Mode".
^ If the desired mode is not displayed, touch one of the
illuminated buttons to the right of the display until the mode
appears.
^ Touch the desired operating mode.
Setting the temperature
^ Confirm the recommended temperature with "OK".
or
^ Set the desired temperature using the numeric keypad,
and then touch "OK" to confirm.
30
Operating instructions
Setting cooking duration
^ Use the numeric keypad to enter the cooking time.
^ Confirm with "OK".
Setting the moisture level
(with Combi Steam and Reheat)
^ Confirm the moisture level with "OK".
or
^ Set the desired moisture level using - / + or the numeric
keypad, and then touch "OK" to confirm.
End of cooking time
At the end of the duration an audible tone will sound and
"Program Finished" will appear in the display.
With some programs, "Steam Reduction" will also appear.
Wait until "Steam Reduction" goes out in the display before
opening the door and removing the food.
^ Turn the appliance off.
Be careful not to spill the contents of the cooking pans or
touch the hot walls of the oven when removing items. Use
pot holders.
Danger of scalding and burns.
Rinse
After turning off the appliance when using a steam function,
"Appliance Rinsing" appears in the display after steam
cooking. This is to flush any existing residue from the system.
Follow the instructions in the display.
31
Operating instructions
After use
^ Remove the water and condensate containers and empty
them. Push the containers slightly upwards to remove.
^ Clean and dry the whole appliance after each use as
described in "Cleaning and care".
Make sure the appliance is completely dry before closing
the door.
32
Operation
During operation
Interrupting operation
Operation is interrupted as soon as the door is opened. The
heating will be turned off and the cooking duration remaining
stored in memory.
Steam will escape when the door is opened. Step back
and wait until the steam has dissipated. The Combi Steam
Oven becomes hot during use.
Be careful not to spill the contents of the cooking pans or
touch the hot walls of the oven when removing items. Use
pot holders.
Danger of scalding and burns.
When you close the door, the operation will be continued.
The oven will preheat again. The rising oven temperature will
appear in the display. Once the set temperature has been
reached again the display will change and the remaining time
will appear in the display and count down as usual.
Steam operating modes
The cooking process is terminated prematurely if the door
is opened during the last minute of cooking time
(55 seconds remaining).
Changing the settings
^ Select "Change".
^ Select the setting you wish to change, e.g. " Temperature",
and then enter the change.
^ Confirm with "OK".
33
Operation
Save
You can save the settings for a cooking program so you can
select it from the "Favorites" menu at a later date.
At the end of a cooking program the display shows "Save".
^ Select "Save".
A summary will appear in the display.
^ Select "Accept".
The cooking program can now be saved.
The process can be stored under a name selected by you.
The name can have up to 10 characters. Confirm each
selection with "OK".
^ Select the name you want.
If the name has been entered correctly, select "Save".
Information on the stored program appears in the display.
^ Confirm with "OK".
Insufficient water
If the oven runs out of water during operation, an audible tone
will sound and the display will prompt you to fill the water
container with fresh tap water.
^ Remove the water container and fill it with tap water.
^ Push the water container into the appliance until it
connects.
Operation will continue.
34
Operation
Steam Cooking / Defrosting
^ Turn the appliance on.
^ Fill the water container and push it into the appliance.
^ Place the food in the appliance.
^ Select "Steam Cooking / Special Modes > Defrost".
^ Either confirm the recommended temperature with "OK" or
enter and confirm the desired temperature.
^ Enter the desired cooking duration and confirm with "OK".
The appliance will start automatically after the duration has
been confirmed.
Only for Steam Cooking:
If the keep warm function is activated, the appliance will not
turn off at the end of the cooking process.
Reheating
^ Turn the appliance on.
^ Fill the water container and push it into the appliance.
^ Place the food in the appliance.
^ Select "Special Modes > Reheat".
^ Either confirm the recommended temperature with "OK" or
enter and confirm the desired temperature.
^ Either confirm the moisture level with "OK" or enter and
confirm the desired moisture level.
^ Enter the desired cooking duration and confirm with "OK".
The appliance will start automatically after the duration has
been confirmed.
35
Operation
Combi Steam
Combi Steam works by combining dry heat and steam. You
can combine up to ten cooking stages in a Combi Steam
program. You can set the temperature, moisture level and
duration or internal temperature for each cooking stage.
The cooking program will be carried out in the order in which
the individual stages are entered.
The roast probe cannot be used for the "Combi Steam with
Broil" mode.
The following example describes a cooking program with 3
cooking stages.
^ Turn the appliance on s.
^ Fill the water container and push it into the appliance.
^ If necessary, insert the roast probe into the meat and place
the meat in the oven.
If the meat is being cooked on the rack, slide the universal
tray underneath the rack.
^ Select "Combi Steam".
^ Select the desired heating mode.
Cooking stage 1
^ Enter the desired temperature (or setting) and confirm with
"OK".
^ Set the moisture level and confirm with "OK".
^ Select "Cooking time" or "Set core temp.".
^ Set the moisture level or core temperature and confirm with
"OK".
^ Select "Add cooking stage".
36
Operation
Cooking stage 2
^ Select the desired heating function.
^ Enter the desired temperature (or setting) and confirm with
"OK".
^ Set the moisture level and confirm with "OK".
^ Select "Cooking time" or "Set core temp.".
^ Set the moisture level or core temperature and confirm with
"OK".
^ Select "Add cooking stage".
Cooking stage 3
^ Select the desired heating function.
^ Enter the desired temperature (or setting) and confirm with
"OK".
^ Set the moisture level and confirm with "OK".
^ Select "Cooking time" or "Set core temp.".
^ Set the moisture level or core temperature and confirm with
"OK".
^ Confirm "Complete combination steam".
A summary of the individual cooking stages will appear in the
display. If you do not want to add any more cooking stages,
confirm with "Accept".
Start the cooking program right away or enter a start time or
end time (see applicable section).
37
Operation
Convection Plus / Surround / Browning / Bake / Broil /
Convection Broil / Maxi Broil / Intensive / Humidity Plus
The grease filter must be removed during baking.
Exception: if you bake deep fresh fruit pies or pizza with lots
of toppings, the grease filter must be used.
The appliance will start automatically after the temperature
has been confirmed. Any time between 1 minute and 12
hours can be selected. If a duration is entered, this will begin
to count down when the appliance starts to operate.
You do not need to enter a cooking duration. If no cooking
duration is entered, the appliance turns itself off automatically
after 12 hours.
You can choose to inject steam with these functions (display
shows "Burst of steam"). The steam is released immediately
after the selection and lasts about 1 minute. There is no limit
on how many times you can inject a burst of steam.
^ Remove the grease filter on the back wall if present.
^ Turn the appliance on s.
^ Select the desired operating mode.
^ Confirm the preset temperature or enter the desired
temperature.
^ Setting the core temperature (not possible with Broil,
Browning, Bake):
If you want to use the recommended temperature, confirm
with "OK"; if you want to change the temperature, enter the
desired temperature using the number sensor keys and
confirm with "OK".
If you wish to enter a cooking time:
^ Select "Change".
^ Select "Duration".
^ Enter the desired cooking time and confirm with "OK".
38
Operation
Favorites
You can save up to 20 cooking programs that you use often,
under names of your choice, in the "Favorites" menu.
If you have not saved any programs yet, the display shows:
Create program
You can create your favorite program
If you have already saved Favorites, the display shows: You
can choose from the following options:
Edit a program
A Favorite program can be edited.
Create
You can create Favorites.
Change
Existing programs are displayed and can
be changed.
Delete
Existing programs can be deleted.
Create a Favorite
^ Select "Favorites".
^ Select "Edit programs" (or "Create program").
^ Select "Create program".
^ Enter the settings in the usual way and then press "OK" to
confirm.
If you want to add a cooking step, select "Add cooking stage"
and proceed as described above.
^ Select "Finish program".
A summary will appear in the display.
^ Confirm with "OK".
39
Operation
You can save the program using a name of your choice. The
name can have up to 10 characters. Confirm each selection
with "OK".
^ Select "Save".
^ Select the name you want.
After entering the name, select "Save".
A summary will appear in the display.
^ Confirm with "OK".
Changing a program
^ Select "Favorites".
^ Select "Edit programs".
^ Select "Change program".
^ Select the desired program.
You can now change the cooking stages or the program
name. Enter the settings as usual.
Deleting a program
^ Select "Favorites".
^ Select "Edit programs".
^ Select "Delete program".
^ Select the desired program.
^ Confirm with "OK".
40
Additional functions
Start time / Finish time
You can delay the start time. Delay start cannot be used for
running the descaling program.
Use "Start at" to enter the time of day at which you want the
program to start. Use "Ready at" to enter the time of day at
which you want the program to end.
The difference between the start time and ready time is the
entered cooking time plus the preheating time calculated by
the appliance.
If the temperature in the oven is too high, e.g. at the end of
a cooking program, you will not be able to use this
function. "Start at" / "Ready at" will not appear in the display
if this is the case.
Open the oven door until the appliance has cooled down.
Cooking results can be impaired if there is a long delay
between the food being placed in the oven and the start of
cooking.
Setting the Start time / Finish time
^ Select the program, temperature and cooking time as
usual.
^ Select "Change".
^ Then select "Start at" or "Ready at" and enter the time you
want the cooking program to begin or end.
^ Confirm with "OK".
Changing the time
^ Select "Change".
^ Select "Start at" or "Ready at".
^ Select "Reset".
41
Additional functions
Timer
The timer can be used to time separate kitchen activities.
You can also use the timer while a program is running.
You can set a time between 1 second and 9 hours 59
minutes, 59 seconds.
A time of up to 10 minutes will be shown in min:sec in the
display, and a time of more than 10 minutes in h:min.
The time must be entered in minutes and seconds or hours,
minutes and seconds.
Example: 8 minutes = 0:08:00.
At the end of the time you will hear an audible tone. Turn the
timer off by touching "Timer". If you do not turn the timer off,
the time will continue counting upwards in seconds and the
"Timer" symbol will flash in the display. This will tell you how
much time has passed since the set time elapsed.
Setting the timer
If the time of day display has been turned off (see "Settings
- Time of day"), you must turn the appliance on K to set the
timer.
^ Touch "Timer".
^ Use the numeric keypad to enter the desired time.
^ Confirm with "OK".
Changing the timer setting
^ Touch "Timer", enter the new time, and confirm with "OK".
Deleting a timer setting
^ Touch "Timer", and select "Reset".
42
Additional functions
System lock
The system lock prevents the steam oven from being turned
on inadvertently.
The oven is delivered with the system lock deactivated. If you
wish to use this function you have to change the default
setting (see "Settings - Safety").
Unlocking
^ Touch the On/Off button K.
A message is displayed.
^ Touch "OK" until the message disappears.
Now you can use the oven as usual.
The system lock will activate itself again automatically a few
seconds after turning the oven off.
43
Additional functions
Sensor lock
Your device is equipped with a sensor lock so that the
settings of a running program cannot be changed
unintentionally.
When sensor lock is activated, with the exception of On/Off
K, the sensor buttons will not respond. An elapsed timer can
still be confirmed.
The oven comes with the sensor lock deactivated. If you wish
to use this function you have to change the default setting
(see "Settings - Safety").
Deactivate
^ Touch any button.
A message is displayed.
^ Press and hold "OK" until the message disappears.
Now you can use the oven as usual.
The sensor lock will activate itself again a few seconds after
the last sensor is pressed.
44
General notes when cooking with Steam
Steam Cooking
The advantages of cooking with steam
Vitamins and minerals are better retained, as the food is not
immersed in water.
When cooked with steam, food retains its natural taste better
than with conventional cooking. We therefore recommend not
to season the food at all or only after it has been cooked.
Food retains its fresh, natural color.
Suitable cooking utensils
Cooking pans
Included with the appliance are stainless steel cooking pans.
In addition, further cooking pans of different sizes are
available, which can be supplied either perforated or solid
(see "Optional accessories"). This allows the most suitable
cooking pans to be selected for a particular food.
It is best to use perforated pans for steam cooking if
possible. This enables the steam to reach the food from all
sides allowing the dish to be evenly cooked.
Using your own pans
You can also use your own pans. But please note the
following:
– Pans must be heat-resistant to 212°F / 100°C and able to
withstand hot steam. Plastic pans can only be used for
Steam Cooking if the manufacturer specifies that they are
suitable for such use.
– Thick-sided pans made of porcelain, china or stoneware,
for example, are less suitable for Steam Cooking. They do
not conduct heat well, thus cooking times will be
considerably longer than those given in the charts.
45
General notes when cooking with Steam
– Place the cooking pans on the inserted rack, not on the
oven floor.
– Ensure that there is a gap between the upper rim of the
pan and the top of the cooking compartment to allow
sufficient steam into the pan.
Shelf level
You can select any shelf level and also cook on several
levels.
If you simultaneously use several high cooking pans for
steam cooking, insert the cooking pans offset to each other. If
possible, leave a level between the cooking pans.
Temperature
The maximum temperature in the steam oven is 212° F /
100° C. Most types of food can be cooked at this
temperature. Some more delicate types of food, such as
berries, must be cooked at lower temperatures, otherwise
they will burst. More information is provided in the relevant
chapters.
46
General notes when cooking with Steam
Cooking time (duration)
In general, the cooking times for cooking with steam are the
same as for cooking food on a cooktop. More information
about any factors which may affect the cooking duration is
given in the relevant sections of this manual.
The quantity of food does not affect the cooking time. 2 lbs
(1 kg) potatoes will take the same time to cook as 1 lb (500 g)
potatoes.
The cooking times given in the tables are guidelines only.
Select a shorter cooking time, additional time can be added if
necessary.
Cooking with liquid
When cooking with liquid only fill the cooking pan 2/3 full to
prevent the liquid spilling when the cooking pan is removed
from the oven.
Your own recipes
Any food and recipes which are prepared in a pot or a pan
can also be cooked in the steam mode. The cooking times
will be the same. Please note that food will not brown when
cooked with steam.
47
Steam Cooking
Vegetables
Fresh vegetables
Prepare fresh vegetables in the usual way, i.e. wash, clean
and chop.
Frozen vegetables
Frozen vegetables do not need to be defrosted beforehand.
Exception: Vegetables that have been frozen in a block.
Frozen and fresh vegetables with the same cooking time can
be cooked together.
If vegetables have frozen together in clumps, break them up.
Cooking pans
For even cooking of smaller items, it is best to use a shallow
pan for these types of foods and only fill it to a depth of 1 1/4"
- 2" (3 - 5 cm). Distribute large quantities of food between
several shallow cooking pans.
Use solid pans for vegetables which are cooked in liquid,
such as cabbage.
Shelf level
When cooking vegetables with a distinctive color (e.g. beets)
in a perforated pan, do not place any other foods beneath
this pan. This will prevent any discoloration from dripping
liquid.
Cooking duration
When cooking vegetables with steam, the cooking duration
will depend on the size and desired degree of doneness.
48
Steam Cooking
Settings
MasterChef > Vegetables >...
or
Operating Mode > Steam Cooking
Temperature: 212 ° F / 100° C
Cooking time: See chart
The cooking times given in the table are guidelines for fresh
vegetables. We recommend selecting the shorter cooking
duration to start with. You can cook it longer if necessary.
Duration in minutes
Artichokes
32-38
Cauliflower, whole
27-28
Cauliflower, florets
8
Green Beans
10-12
Broccoli, florets
3-4
Carrots, whole
7-8
Carrots, halved
6-7
Carrots, chopped
4
Endive, halved
4-5
Bok Choy, cut
3
Peas
3
Fennel, halved
Fennel, cut in strips
10-12
4-5
Kale, cut
23-26
Potatoes - firm, peeled
whole
halved
quartered
27-29
21-22
16-18
49
Steam Cooking
Duration in
minutes
Potatoes - moderately firm, peeled
whole
halved
quartered
25-27
19-21
17-18
Potatoes - floury, peeled
whole
halved
quartered
26-28
19-20
15-16
Kohlrabi, cut into sticks
6-7
Pumpkin, diced
2-4
Corn on the Cob
30-35
Swiss Chard, cut
2-3
Peppers, diced/strips
2
Mushrooms
2
Baking Potatoes, firm-cooking
Leeks, cut
4-5
Leeks, halved stalks
6
Romanesco, whole
22-25
Romanesco, florets
5-7
Brussels Sprouts
10-12
Beets, whole
53-57
Red Cabbage, cut
23-26
Black Salsify, whole, thumb thickness
9-10
Celeriac, cut into sticks
6-7
Asparagus, green
Asparagus, white, thumb thickness
50
30-32
7
9-10
Steam Cooking
Duration in minutes
Carrots, minced
Spinach
Pointed Cabbage, cut
6
1-2
10-11
Celery, cut
4-5
Turnip, cut
6-7
White Cabbage, cut
12
Savoy Cabbage, cut
10-11
Zucchini, slices
2-3
Sugar Snap Peas
5-7
51
Steam Cooking
Meat
Fresh
Prepare the meat in the usual way.
Frozen
Defrost frozen meats before cooking (see "Defrosting").
Preparation
For meat which needs to be seared before being cooked.
Cooking duration
The cooking time depends on the thickness and consistency
of the food. The thicker the food, the longer the cooking time.
Tips
Use a perforated pan to retain the flavors when cooking
meat. Place a solid pan underneath to catch the juices.
You can use them to make a gravy or freeze them for later
use.
52
Steam Cooking
Settings
MasterChef > Meat >...
or
Operating Mode > Steam Cooking > ...
Temperature: 212 ° F / 100° C
Duration: see table
The cooking times given in the table are guidelines only. We
recommend selecting the shorter cooking duration to start
with. You can cook it longer if necessary.
Meat
Temperature
in °F / °C
Duration
in minutes
Beef Flank,
covered with water
212 / 100
110-120
Pork Knuckle
212 / 100
135-145
Chicken Breast
212 / 100
8-10
Shank
212 / 100
105-115
Chuck,
covered with water
212 / 100
110-120
Veal Strips
212 / 100
3-4
Smoked Pork Chops
212 / 100
6-8
Lamb Stew
212 / 100
12-16
Poularde
212 / 100
60-70
Turkey Roulade
212 / 100
12-15
Turkey Cutlet
212 / 100
4-6
Short Ribs,
covered with water
212 / 100
130-140
Beef Stew
212 / 100
105-115
Whole Chicken,
covered with water
212 / 100
80-90
Top Round
212 / 100
110-120
53
Steam Cooking
Sausage
Settings
MasterChef > Sausage >...
or
Operating Mode > Steam Cooking > ...
Temperature: 194°C (90°C)
Duration: see table
Sausage products
54
Duration in minutes
Boiled Sausage
6-8
Pork Sausage
6-8
Veal Sausage
6-8
Steam Cooking
Fish
Fresh
Prepare fresh fish as usual, i.e. clean, gut and filet.
Frozen
Fish should be thoroughly defrosted before steaming (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 salt fish when cooking with steam as this
method retains the minerals which give the fish its unique
flavor.
Cooking pans
Use perforated pans to cook fish, grease them beforehand.
Slide the universal tray onto the bottom shelf level.
Shelf level
When cooking fish in a perforated pan, and at the same time
cook other foods in other pans, it is recommended to place
the universal tray directly underneath the pan with the fish to
catch any liquid, avoiding any transfer of tastes.
Temperature
185°F- 194°F (85°C - 90°C)
For gentle cooking of delicate types of fish, such as Sole.
212°F (100°C)
For cooking firmer types of fish, e.g. Cod and Salmon.
Also for cooking fish in sauce or stock.
55
Steam Cooking
Cooking duration
The cooking time depends on the thickness and consistency
of the food.
The longer fish cooks, the firmer its flesh will become. Use
the cooking times given in the table.
If you find that the fish is not cooked sufficiently, cook it for
only a few more minutes.
When cooking fish in sauce or stock, we recommend that you
increase the indicated cooking time by a few minutes.
Tips
Cook larger fish on its belly (swimming position). So that you
get the necessary stability, place a small cup or similar item
upside down in the cooking pan. Set the fish with the opened
belly side on that.
56
Steam Cooking
Settings
MasterChef > Fish >...
or
Operating Mode > Steam Cooking
Temperature: see table
Duration: see table
The cooking times given in the table are guidelines for fresh
fish. We recommend selecting the shorter cooking duration to
start with. You can cook it longer if necessary.
Temperature
in °F / °C
Duration in
minutes
Eel
212 / 100
5-7
Perch Filet
212 / 100
8-10
Seabream Filet
185 / 85
3
Trout, ½ lb (250 g)
194 / 90
10-13
Halibut Filet
185 / 85
4-6
Atlantic Cod Filet
212 / 100
6
Carp, 3.3 lbs (1.5 kg)
212 / 100
18-25
Salmon Filet
212 / 100
6-8
Salmon Steak
212 / 100
8-10
Rainbow Trout
194 / 90
14-17
Pangasius Filet
185 / 85
3
Ocean Perch Filet
212 / 100
6-8
Haddock Filet
212 / 100
4-6
Plaice Filet
185 / 85
4-5
Monk Fish Filet
185 / 85
8-10
Sole Filet
185 / 85
3
Turbot Filet
185 / 85
5-8
Tuna Filet
212 / 100
6-8
Pike Perch Filet
185 / 85
4
57
Steam Cooking
Shellfish
Preparation
Defrost frozen shellfish before cooking with steam.
Peel, clean and then wash the shellfish as usual.
Cooking pans
Use perforated pans to cook shellfish, grease them
beforehand. Slide the universal tray onto the bottom shelf
level.
Cooking duration
The longer shellfish is cooked, the tougher it becomes. Use
the cooking times given in the table.
When cooking shellfish in sauce or stock, it is recommended
to increase the indicated cooking time by a few minutes.
Settings
MasterChef > Shellfish >...
or
Operating Mode > Steam Cooking
Temperature: see table
Duration: see table
58
Temperature in
°F / °C
Duration in
minutes
Shrimp
194 / 90
3
King Prawns
194 / 90
4
Small Shrimp
194 / 90
3
Lobster
203 / 95
10–15
Large Shrimp
194 / 90
3
Steam Cooking
Mussels
Fresh
,Only prepare closed mussels.
Do not eat mussels that have not opened after being
cooked. Danger of food poisoning.
Soak fresh mussels in water for a few hours before cooking to
rinse out any sand. Then scrub the mussels thoroughly and
remove beards.
Frozen
Defrost frozen mussels before cooking.
Cooking duration
The longer mussels are cooked, the tougher they become.
Use the cooking times given in the table.
Settings
MasterChef > Mussels >...
or
Operating Mode > Steam Cooking
Temperature: see table
Duration: see table
Temperature in
°F / °C
Duration in
minutes
Barnacles
212 / 100
2
Cockles
212 / 100
2
Bearded Mussels
194 / 90
12
Scallops
194 / 90
5
Razor Clams
212 / 100
2-4
Clams
194 / 90
4
59
Steam Cooking
Rice
Rice swells during cooking, therefore it must be cooked in
liquid. The proportion of rice to liquid will vary depending on
the type of rice.
The rice absorbs all the liquid so none of the nutrients are
lost.
Settings
MasterChef > Rice >...
or
Operating Mode > Steam Cooking > ...
Temperature: 212°F / 100°C
Duration: see table
60
Ratio
rice: liquid
Duration
in minutes
Basmati Rice
1 : 1.5
15
Parboiled Rice
1 : 1.5
23-25
Short-grain Rice
Rice Pudding
Risotto
1 : 2.5
1 : 2.5
30
18–19
Brown Rice
1 : 1.5
26-29
Wild Rice
1 : 1.5
26-29
Steam Cooking
Pasta
Dry pasta
Pasta swells during cooking, therefore it must be cooked in
liquid. The liquid must cover the pasta. Using hot liquid gives
better results.
Fresh
Fresh noodles and pasta, for example, from the store
refrigerator, do not swell. Fresh pasta should be cooked in a
perforated pan.
Separate any pieces of pasta that have stuck together and
spread them out in the cooking pan.
Settings
MasterChef > Pasta >...
or
Operating Mode > Steam Cooking > ...
Temperature: 212°F / 100°C
Duration: see table
Fresh
Duration in minutes
Gnocchi
3
Knöpfli
2
Ravioli
3
Spätzle
2
Tortellini
3
Dry pasta, covered with water
Tagliatelle
14
Vermicelli
8
61
Steam Cooking
Dumplings
Fresh dumplings should be cooked in a greased, perforated
pan.
Settings
MasterChef > Pasta >...
or
Operating Mode > Steam Cooking > ...
Temperature: 212°F / 100°C
Duration: see table
Duration in minutes
62
Steamed Dumplings
30
Yeast Dumplings
20
Potato Dumplings in a cooking bag
20
Bread Dumplings in a cooking bag
18-20
Steam Cooking
Grain
Grain swells during cooking, therefore it must be cooked in
liquid. The proportion of grain to liquid will vary depending on
the type of grain.
Grain can be cooked whole or cracked.
Settings
MasterChef > Grain >...
or
Operating Mode > Steam Cooking > ...
Temperature: 212°F / 100°C
Duration: see table
Ratio
grain: liquid
Duration
in minutes
Amaranth
1 : 1.5
15-17
Bulgur
1 : 1.5
9
Green Spelt, whole
1:1
7
Green Spelt, cracked
1:1
18-20
Oats, whole
1:1
18
Oats, cracked
1:1
7
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
63
Steam Cooking
Legumes
- Dried Soak legumes for at least 10 hours in cold water before
cooking.
Soaking makes the legumes more digestible and shortens the
cooking duration required.
Exception: Lentils do not need to be soaked.
Soaked legumes must be covered with liquid during cooking.
When not soaked, depending on the variety, legumes must
have a certain ratio of legumes: liquid.
Settings
MasterChef > Legumes >...
or
Operating Mode > Steam Cooking > ...
Temperature: 212°F / 100°C
Duration: see table
Pre-soaked
Duration in minutes
Beans
Kidney Beans
55-65
Red Beans
20-25
Black Beans
55-60
Pinto Beans
55-65
White Beans
34-36
Peas
Yellow Peas
Green Peas, shelled
64
40-50
27
Steam Cooking
Operating Mode > Steam Cooking > ...
Temperature: 212°F / 100°C
Duration: see table
Not pre-soaked
Duration
in minutes
Ratio
of legumes: liquid
Kidney Beans
130-140
1:3
Red Beans
95-105
1:3
Black Beans
100-120
1:3
Pinto Beans
115-135
1:3
White Beans
80-90
1:3
13-14
1:2
7
1:2
110-130
1:3
60-70
1:3
Beans
Lentils
Brown Lentils
Red Lentils
Peas
Yellow Peas
Green Peas, shelled
65
Steam Cooking
Eggs
Use a perforated pan when you want to prepare boiled eggs.
The eggs do not need to be pierced before cooking. They are
gradually warmed during the heating up phase and so do not
burst when they are cooked with steam.
Grease a non-perforated cooking pan, if you prepare egg
dishes in it, e.g. Custard.
Settings
MasterChef > Eggs >...
or
Operating Mode > Steam Cooking > ...
Temperature: 212°F / 100°C
66
Steam Cooking
Fruit
Cook fruit in a solid pan so that none of the juice is lost.
If you wish to cook fruit in a perforated pan, place a solid pan
directly underneath it to collect the juice.
Tip:
You can use the juice which has collected in the solid pan to
make a glaze for a fruit tart.
Settings
MasterChef > Fruit >...
or
Operating Mode > Steam Cooking > ...
Temperature: 212°F / 100°C
Duration: see table
Duration in minutes
Apples, cut into pieces
1-3
Pears, cut into pieces
1-3
Cherries
2-4
Mirabelle Plums
1-2
Nectarines/Peaches, in pieces
1-2
Plums
1-3
Quinces, diced
6-8
Rhubarb, cut into pieces
1-2
Gooseberries
2-3
67
Steam Cooking
Menu Cooking - Manual
Turn the steam reduction off when Menu Cooking (see
"Settings").
With Menu Cooking you can cook a whole meal containing
types of food which have different cooking times, e.g. tilapia
filet with rice and broccoli. The food is placed in the oven at
the appropriate time so that the whole meal is ready at the
same time.
Shelf level
When cooking dripping food (e.g. fish) or food with a
distinctive color (e.g. beets) in a perforated pan, place the
drip tray / universal tray underneath. This avoids any transfer
of flavors from dripping liquid.
Temperature
The temperature for Menu Cooking should be 212°F /100°C,
as this is the temperature required to cook the majority of
foods.
Do not cook a whole meal at the lowest temperature when
different temperatures are required for different types of food,
e.g. 185°F / 85°C for sea bream and 212°F / 100°C for
potatoes.
If the default cooking temperature for the food is 185°F /
85°C, for example, try cooking it at 212°F / 100°C and testing
the result. Some delicate types of fish with a soft structure,
e.g. sole and plaice, will become very firm when cooked at
212°F / 100°C.
Cooking duration
If you increase the default temperature, shorten the cooking
duration by approx. 1/3.
68
Steam Cooking
Example
Rice
Tilapia Filets
Broccoli
20 minutes
6 minutes
4 minutes
20 minutes minus 6 minutes =
14 minutes (first cooking duration: rice)
6 minutes minus 4 minutes =
2 minutes (second cooking duration: tilapia filet)
remainder =
4 minutes (third cooking duration: broccoli)
Cooking
Times
20 min. Rice
6 min. Tilapia Filet
4 min. Broccoli
Setting
14 minutes
2
minutes
4 minutes
^ Check that steam reduction has been turned off.
^ Place the rice in the oven first.
^ Set the first cooking time: 14 minutes.
^ After 14 minutes, place the tilapia filet in the oven.
^ Set the second cooking time: 2 minutes.
^ After 2 minutes, place the broccoli in the oven.
^ Set the third cooking time: 4 minutes.
69
Special Modes
Reheating
Always follow USDA guidelines on food safety.
The Combi Steam Oven is very effective at reheating food
gently, without drying it out or cooking it further. The food will
reheat evenly and does not need to be stirred during the
reheating process.
You can reheat individual dishes or plated meals which have
been prepared previously (e.g. meat, vegetables and potatoes).
Cooking utensils
Small quantities can be reheated on a plate, larger quantities
should be placed in an appropriate cooking pan.
Duration
10 - 15 minutes are usually sufficient to reheat one plated
meal. Several plates will take a bit longer.
If you want to reheat multiple items one after the other,
reduce the times for the second and all following actions by
approx. 10 minutes as the oven is still warm.
Moisture
The more moist the food is, the less moisture needs to be
added.
Tips
Food does not need to be covered for reheating.
Compact items, such as stuffed bell peppers or roulades,
should be cut in half.
Please note that breaded items will not retain their crispness
when they are reheated.
Reheat sauce separately.
Exceptions: Dishes prepared in sauces, such as stew.
Settings
Special Modes > Reheat or
Operating Modes > Combi Steam > Convection Bake
Temperature: see table
Moisture Level: see table
Duration: see table
70
Special Modes
Food
Temperature
in °F / °C
Moisture
Level
in %
Duration
in minutes
250 / 120
70
8–10
250 / 120
70
8–10
285 / 140
70
18-20
285 / 140
70
11-13
285 / 140
70
10-12
250 / 120
70
10-12
Vegetables
Carrots
Cauliflower
Kohlrabi
Beans
Side dishes
Noodles
Rice
Potatoes, halved lengthwise
Dumplings
Mashed Potatoes
Meat and poultry
Roast, sliced, ½" (1 1/2 cm) thick
Roulades, sliced
Beef Stew
Lamb Ragout
Meatballs
Chicken Cutlet
Turkey Breast, sliced
Fish
Fish Filet
Fish Roulade, sliced in 2
Plated dishes
Spaghetti, Tomato Sauce
Roast Pork, potatoes, vegetables
Stuffed Peppers (halved), rice
Chicken Fricassee, rice
Vegetable Soup
Cream Soup
Clear Soup
Stew
71
Special Modes
Defrost
Always follow USDA guidelines on food safety.
Defrosting in the appliance is significantly shorter than
defrosting at room temperature.
Temperature
The optimal defrosting temperature is 140°F / 60°C.
Exceptions: Ground meat and game 122°F / 50°C
Before and after defrosting
Remove all packaging before defrosting.
Exceptions:
Leave bread and baked goods in their packaging as
otherwise they will absorb moisture and become soft.
Cooking pans
Use a perforated cooking pan when defrosting food which
will drip, such as poultry. This way the defrosted food is not in
the defrosting liquid.
,Dispose of the liquid from defrosting poultry - Do not
use! Danger of salmonella poisoning.
Food that does not drip can be defrosted in a solid cooking
pan.
72
Special Modes
Tips
When defrosting food which has frozen together, e.g. berries
or pieces of meat, separate these about half-way through the
defrosting time.
Do not refreeze food once it has thawed.
Settings
Special Modes> Defrost
or
Operating Modes > Steam Cooking >
Temperature: see table
Duration: see table
73
Special Modes
Food to be
defrosted
Weight
in oz / g
Temperature Defrosting
in °F / °C
time
in minutes
Standing time
in minutes
Fruit
Apple Sauce
8.8 / 250
140 / 60
20–25
10-15
Apple Pieces
8.8 / 250
140 / 60
20–25
10-15
Apricots
1 lb / 500
140 / 60
25-28
15-20
Strawberries
10 / 300
140 / 60
8-10
10-12
Raspberries/
Currants
10 / 300
140 / 60
8
10-12
Cherries
5 / 150
140 / 60
15
10-15
Peaches
1 lb / 500
140 / 60
25-28
15-20
Plums
8.8 / 250
140 / 60
20–25
10-15
Gooseberries
8.8 / 250
140 / 60
20-22
10-15
10 / 300
140 / 60
20–25
10-15
Fish Filets
14 / 400
140 / 60
15
10-15
Trout
1 lb / 500
140 / 60
15-18
10-15
Lobster
10 / 300
140 / 60
25-30
10-15
Crab
10 / 300
140 / 60
4-6
5
Vegetables
Frozen in a Block
Fish
74
Special Modes
Food to be
defrosted
Weight
in oz / g
Temperature Defrosting Standing time
in °F / °C
time
in minutes
in minutes
Meat
Roast
sliced
140 / 60
8-10
15-20
Ground Meat
8.8 / 250
122 / 50
15-20
10-15
Ground Meat
1 lb / 500
122 / 50
20-30
10-15
Stew
1 lb / 500
140 / 60
30-40
10-15
Stew
2 lbs / 1000
140 / 60
50-60
10-15
Liver
8.8 / 250
140 / 60
20–25
10-15
Cutlets / Chops /
Sausages
1.75 lbs /
800
140 / 60
25-35
15-20
2 lbs / 1000
140 / 60
40
15-20
5 / 150
140 / 60
20–25
10-15
Chicken Cutlets
1 lb / 500
140 / 60
25-30
10-15
Turkey Drumsticks
1 lb / 500
140 / 60
40-45
10-15
140 / 60
10-12
10-15
140 / 60
15
10-15
140 / 60
30
2
Poultry
Chicken
Chicken Drumsticks
Pastry
Puff Pastry/
Yeast Dough Pastry
Muffins/
Sponge Cake
14 / 400
Bread / Bread Rolls
Bread Roll
Brown Bread, sliced
8.8 / 250
140 / 60
40
15
Whole-grain Bread,
sliced
8.8 / 250
140 / 60
65
15
White Bread, sliced
5 / 150
140 / 60
30
20
75
Special Modes
Canning
Always follow USDA guidelines on food safety.
Fruit and Vegetables
Only use fresh produce that is ripe and in good condition for
canning.
Glass jars
Only use clean glass jars and accessories and check them
for any defects. Glass jars with twist-off lids or glass lids with
a rubber seal are suitable.
Make sure that all the glass jars are the same size so that
canning is completed evenly.
After you have filled the jars, clean the glass rims with a clean
cloth and hot water and then seal the jars.
Fruit
Sort and rinse the fruit. Allow it to drain completely. Wash
berries very carefully, they are very fragile and easily
crushed.
Remove skins, stalks, seeds or pits.
Chop larger fruit. For example, cut apples into slices.
If you are canning fruit with pits (e.g. plums, apricots) without
removing the pits, pierce the fruit several times with a fork or
wooden skewer as otherwise they will burst.
Vegetables
Rinse, clean and cut up vegetables.
Vegetables should be blanched before canning to help them
retain their color (see "Blanching").
Filling volume
Fill the glass jars up to a maximum of 1 1/4" (3 cm) below the
rim. Do not pack down as this would damage the
fruit/vegetable. Tap the jar gently on a cloth to help distribute
the contents evenly under the edge.
76
Special Modes
Fill the jars with liquid. The canned produce must be
completely covered.
Tips
Make use of residual heat by leaving the jars in the oven for
30 minutes after it has turned off.
Then let the jars covered with a cloth cool slowly for
approximately 24 hours.
Procedure
^ Place the equally sized glass jars in a perforated cooking
pan. Make sure that they do not touch one another.
^ Slide the pan into the lowest shelf level.
Settings
Special Modes > Canning, or
Operating Modes > Steam Cooking
77
Special Modes
Juicing
You can extract soft fruit juice in your appliance, e.g. berries
and cherries.
Overripe fruit is ideal for extracting juice; the more mature the
fruit, the more juice will be productive and aromatic.
Preparation
Sort and wash the fruit to be juiced. Remove any damaged
areas.
Remove the stems of grapes and sour cherries, because they
contain bitter compounds. Stalks of berries do not need to be
removed.
Tips
Mix mild fruit with tangy fruit to round off the taste.
The juice quantity and aroma are improved if sugar is added
to the fruit and is allowed to soak in for several hours. We
recommend 1/4 - ½ cup (50-100 g) sugar per 2 lbs (1 kg) of
sweet fruit and ½ - 3/4 cup (100-150 g) sugar for 2 lbs (1 kg)
tangy fruit.
If you want to save the extracted juice, fill it hot into clean
bottles and seal them immediately.
Procedure
^ Place the prepared fruit in a perforated cooking pan.
^ Place under that a solid cooked pan or the universal tray in
order to catch the juice.
Settings
Steam Cooking
Temperature: 212°F / 100°C
Duration: 40–70 Minutes
78
Special Modes
Menu Cooking
You can select up to three ingredients, e.g. fish, rice and
vegetables.
The various components can be selected in any order. The
Steam Oven uses cooking duration for its calculations so that
food with the longest cooking duration must be placed in the
oven first.
^ Turn the oven on "On/Off".
^ Fill the water container and push it into the appliance.
^ Then place the drip tray in the oven.
^ Select "Special Modes > Menu Cooking".
^ Select the type of food.
Depending on the type of food selected, the display will
prompt you to enter the size and how well done you want the
food.
^ Select or enter the values you want and confirm with
"Continue".
^ Select "Add food".
^ Select the food you want and proceed in the same way as
with the first one.
^ Repeat the process for the third food type, if applicable.
After you have confirmed "Start Menu Cooking", the display
will tell you which food to put in the oven.
At the end of the heating-up phase, the display will show
when the next food type is to be placed in the oven. This
process will be repeated for the third food type, if applicable.
You can also cook a menu using types of food which do
not appear in the display list. See "Menu Cooking - Manual"
for details on how to do this.
79
Special Modes
Dehydrate
Only use the Convection Bake function to dehydrate food so
that moisture can be dissipated.
Procedure
^ Cut the food into pieces of the same size.
^ Spread the pieces evenly on the rack lined with parchment
paper.
Tip:
Bananas and pineapple are not suitable for dehydration.
Settings
Special Modes > Dehydrate
or
Special Modes> Combi Steam with Convection Bake
Temperature: see table
Duration: see table
Humidity: 0%
Food
80
Temperature
in °F / °C
Duration in
hours
Apple Slices
125-160 / 50-70
5–8
Apricots,
halved and pitted
140-160 / 60-70
10-12
Pear Slices
160-175 / 70-80
7–8
Herbs
105-140 / 40-60
1.5-2.5
Mushrooms
125-160 / 50-70
3-4
Tomatoes, quartered
140-160 / 60-70
7-9
Citrus Fruit, sliced
160-175 / 70-80
8-9
Plums, pitted
140-160 / 60-70
10-12
Special Modes
Pizza
Settings
Special Modes > Pizza
Temperature: 350 - 440°F / 180°C - 225°C
Duration: 1-20 Minutes
or
Operating Mode > Convection Bake
Temperature: 350 - 440°F / 180°C - 225°C
Duration: 1-20 Minutes
81
Special Modes
Making Yogurt
Always follow USDA guidelines on food safety.
To make yogurt, you will need milk and either fresh live yogurt
or a yogurt culture, obtainable from health food stores.
Use natural yogurt with live culture and without additives.
Heat-treated yogurt is not suitable.
The yogurt must be fresh (short storage time).
You can use either pasteurized or fresh whole milk.
Pasteurized milk can be used without any further treatment.
Fresh milk must first be heated to 194° F / 90° C (not boiled!)
and then cooled down to 95° F / 35° C. Fresh milk will give a
firmer yogurt than long-life milk.
The yogurt and the milk should have the same percentage of
fat.
Do not move or shake the jars while the yogurt is thickening.
Immediately after preparation leave the yogurt to cool in the
fridge.
How firm home-made yogurt is will depend on the
consistency, fat content and the cultures used in the starter
yogurt. Not all yogurts are suitable for use as starter yogurt.
Possible reasons for unsatisfactory results
Yogurt is not firm:
Incorrect storage of starter yogurt, too much time out of the
refrigerator (e.g. in transportation), damaged packaging, milk
not sufficiently heated.
Liquid has separated:
The jars were moved, yogurt was not cooled down quickly
enough.
Yogurt is gritty:
Milk was overheated or in poor condition, milk and starter
yogurt not evenly stirred.
82
Special Modes
Tip:
If you are using yogurt starter powder, you can prepare the
yogurt from a mixture of milk and cream. Mix 3 cups (3/4 liter)
milk with 1 cup (1/4 liter) of cream.
Procedure
^ Mix ½ cup (100 g) yogurt with 4 cups (1 liter) of milk or
make up the mixture with yogurt starter powder, following
the instructions on the packaging.
^ Pour the mixture into glass jars and seal them.
^ Place the sealed jars in a cooking pan or on the rack. Make
sure that they do not touch one another.
^ Place the jars in the refrigerator immediately after
completion of the process. Avoid moving the jars
unnecessarily.
Settings
MasterChef > Special > Making yogurt
or
Steam Cooking
Temperature: 104° F / 40° C
Duration: 5:00 hours
83
Special Modes
Proofing
Procedure
^ Prepare the dough according to the recipe.
^ Place the open bowl of dough in a perforated cooking pan
or on the rack.
Settings
Special Modes > Proof
Duration: according to the recipe
or
Operating Mode > Combi Steam
Temperature: 85°F / 30°C
Humidity: 100%
Duration: according to the recipe
Dissolving Gelatin
Procedure
^ Soak gelatin sheets for five minutes in a bowl with cold
water. The gelatin sheets have to be completely covered
with water. Remove the gelatin sheets from the bowl and
squeeze them out. Empty the bowl. Place the squeezed
gelatin sheets back in the bowl.
^ Place the gelatin powder in a bowl and add water
according to the instructions on the packaging.
^ Cover the bowl and place in a perforated cooking pan.
Settings
MasterChef > Special > Dissolve Gelatin
or
Operating Mode > Steam Cooking
Temperature: 195°F / 90°C
Duration: 1 minute
84
Special Modes
Melting Chocolate
You can melt any type of chocolate in the appliance.
Procedure
^ Break the chocolate into small pieces.
^ Place large quantities in a non-perforated pan and small
quantities in a cup or a dish
^ Cover the pan or the dish with temperature resistant foil (up
to 212°F / 100°C) and steam resistant plastic wrap or a lid.
^ Stir large quantities once during cooking.
Settings
MasterChef > Special > Melt Chocolate
or
Operating Mode > Steam Cooking
Temperature: 150°F / 65°C
Duration: 20 Minutes
85
Special Modes
Skinning Fruits and Vegetables
Procedure
^ Cut a cross at the stem end of tomatoes, nectarines, etc.
This will allow the skin to be removed more easily.
^ Place the food in a perforated pan if cooking with steam or
a universal tray if using the rack.
^ To blanch almonds, it is important to plunge them into cold
water as soon as they are taken out of the oven. Otherwise
the skin cannot be removed.
Settings
Operating Mode > Maxi Broil
Level 3
Duration: see table
Food
Duration in minutes
Peppers, halved
10
Tomatoes
7
Operating Mode > Steam Cooking
Temperature: 212°F / 100°C
Duration: see table
Food
86
Duration in minutes
Apricots
1
Almonds
1
Nectarines
1
Peppers
4
Peaches
1
Tomatoes
1
Special Modes
Preserving Apples
Apples can be preserved in the steam oven to increase the
length of time you can store them. The apples will keep for 5
to 6 months when optimally stored in a dry, cool and
well-ventilated place. This method is only suitable for apples
and not for other types of fruit.
Settings
Operating Mode > Steam Cooking
Temperature: 125°F / 50°C
Duration: 5 Minutes
or
MasterChef > Fruit > Apples > Whole > Preserving
Blanching
Blanch fruit and vegetables before freezing them. Blanching
helps maintain the quality of the produce when it is frozen.
Blanching vegetables also helps them retain their original
color.
Procedure
^ Put the prepared vegetables or fruit into a perforated
cooking pan
^ Once blanched, plunge the vegetables or fruit into an ice
bath to cool them down quickly. Drain them well.
Settings
Special Modes > Blanching
or
Operating Mode > Steam Cooking
Temperature: 212°F / 100°C
Duration: 1 minute
87
Special Modes
Sweating Onions
Sweating means cooking the onions in their own juices, with
the addition of a little fat if necessary.
Procedure
^ Cut the onions into small pieces and place them in a solid
cooking pan with a little butter.
^ Cover the pan or the dish with temperature resistant foil (up
to 212°F / 100°C) and steam resistant plastic wrap or a lid.
Settings
MasterChef > Special > Sweat Onions
or
Operating Mode > Steam Cooking
Temperature: 212°F / 100°C
Duration: 4 Minutes
Rendering Fat
Bacon will not brown.
Procedure
^ Place bacon (diced or sliced) in a solid cooking pan.
^ Cover the pan with temperature- (up to 212° F / 100 °C)
and steam-resistant cling wrap or a lid.
Settings
MasterChef > Special > Sweat Onions
or
Operating Mode > Steam Cooking
Temperature: 212° F / 100 °C
Duration: 4 Minutes
88
Special Modes
Sanitizing Cookware
The steam oven will sanitize baby bottles and other
cookware. Check beforehand that the manufacturer
guarantees all components are to be heat resistant to 212° F /
100 °C and also steam resistant follow manufacturers
instructions.
Procedure
^ Dismantle the baby bottles into their individual
components.
Place the bottle parts and cookware on the rack or in a
perforated cooking pan, making sure that they do not touch
one another (on their sides or with the opening facing
downwards) to allow hot steam to reach them from all
sides.
^ Slide the pan into the lowest shelf level.
Settings
Special Modes> Sanitize Cookware
Duration: 1 minute to 10 hours
or
Operating Mode > Steam Cooking
Temperature: 212°F / 100°C
Duration: 15 Minutes
89
Special Modes
Heating Damp Towels
Procedure
^ Moisten hand towels and then roll them up tightly.
^ Place them beside one another in a perforated cooking
pan.
Settings
MasterChef > Special > Heat Damp Towels
or
Operating Mode > Steam Cooking
Temperature: 160°F / 70°C
Duration: 2 Minutes
Decrystallize honey
Procedure
^ Loosen the lid and place the jar (glass only) of honey in a
perforated cooking pan.
^ Stir the honey once during the cooking process.
Settings
MasterChef > Special > Decrystallize Honey
or
Operating Mode > Steam Cooking
Temperature: 140°F / 60°C
Duration: 90 Minutes (regardless of the size of jar or the
amount of honey in the jar)
90
Special Modes
Making Jam
Only use fresh, ripe produce in good condition for canning.
Glass jars
Use only clean, glass jars with twist-off lids up to max. ½ pint
(250 ml) capacity.
After you have filled the jars, clean the glass rims with a clean
cloth and hot water and then seal the jars.
Preparation
Sort and rinse the fruit. Allow it to drain completely. Wash
berries very carefully, they are very fragile and easily
crushed.
Remove skins, stalks, seeds or pits.
Purée the fruit, otherwise the jam will not set.
Add the required quantity of preserving sugar (see
manufacturer's recommendation). Stir well.
If you use sweet fruits or berries, we recommend the addition
of citric acid.
Procedure
^ Fill the jars to a maximum of two-thirds.
^ Place the open jars in a perforated cooking pan or on the
rack.
^ As soon as the cooking process has ended, remove the
jars from the appliance using pot holders. Let the jars stand
for 1 - 2 minutes and then screw on the lids and let them
cool.
Settings
Operating Mode > Convection Bake
Temperature: 300°F / 150°C
Duration: 35 Minutes
91
Special Modes
Sabbath Program
For supporting religious customs, this program is ready to
use for 72 hours.
The program works with the "Surround" operating mode, it
cannot be changed. If the Sabbath program is selected,
there is no daytime indication on the display. The oven
lighting does not turn on, even when the door is opened.
The oven heating only starts after the door has been opened
and closed.
If a short time is selected, the Sabbath program cannot be
started.
^ Select "Special Modes".
^ Select "Sabbath Program".
^ Select a temperature.
^ Open the door.
^ Place the food in the oven.
^ Close the door.
The program starts after 5 minutes. Once the Sabbath
Program has started, it cannot be changed or saved under
"Favorites". The program can only be ended by turning off the
appliance.
92
Roast probe
The probe inserted into the meat, measures the internal
temperature of the meat.
The internal temperature to be set depends on the desired
cooking level and type of meat. It is selectable in the range
from 86-210°F / 30-99°C.
The cooking time depends on the oven temperature and
thickness of the meat. The higher the oven temperature and
the thinner the meat, the faster the internal temperature will
be reached.
The cooking process is terminated automatically when the
internal temperature reaches the set value.
Exception: with the Combi Steam operating mode a further
cooking stage is set, i.e. for browning.
After use, pull the roast probe from the socket. Be careful,
it may still be hot.
Do not leave the roast probe in the appliance, as it is only
protected against overheating when inserted.
93
Roast probe
Application options
The roast probe can be used in the following operating
modes:
Combi Steam with Convection Bake
Combi Steam with Surround
Convection Bake
Convection Broil
Surround
Intensive
Humidity Plus
Steam Cooking
Important notes on use
The metal tip of the roast probe must be inserted completely
into the cooked food and reach the core.
The metal tip should not touch any bone and not be inserted
in particularly fatty areas. Fat and bone can lead to incorrect
temperature readings.
Select the higher value of the internal temperature range
indicated in the table for heavily marbled meat.
94
Roast probe
Procedure
^ Prepare the meat in the usual way.
^ Completely insert the metal tip of the roast probe into the
food being cooked.
^ Place the meat in the oven.
^ Open the connection socket for the roast probe and plug it
into the receptacle until it clicks.
^ Select the desired Operating Mode.
^ If necessary, change the default and/or internal
temperature.
Tips
If you want to cook several pieces of meat at the same time,
insert the roast probe in the thickest piece of meat.
If after the internal temperature of the meat has been
reached, but the meat is not cooked according to your
wishes, insert the roast probe in a different spot in the meat,
and repeat the process.
95
Roast
We recommend the Roast modes - Convection Bake and
Combi Steam with Surround.
Be sure that the grease filter is in place.
Never roast meat in frozen state, it will dry out. Defrost it
before cooking.
Do not preheat the oven for roasting. The prepared meat will
be placed into the cold oven.
Clean the meat before roasting. Season the meat as desired
and cover it with dabs of butter.
If you want to cook several pieces of meat at the same time,
use pieces with the same thickness if possible.
Let the finished roast stand about 10 minutes before cutting
so that the meat juices can be redistributed.
96
Roast
Combi Steam
The lower the oven temperature is, the longer the cooking
process takes and the more tender the meat is.
Roast meat on the rack with the universal tray placed
underneath. You can then use the collected meat juices for
sauces.
The surface of lean meat will not dry out because of the
supplement of steam.
It will become especially delicate if you cook it in 5 to 6
cooking stages:
In the 1st cooking stage the oven cavity and the rack with the
universal tray underneath are preheated.
In the 2nd cooking stage the meat is browned.
In the 3rd cooking stage the oven cavity is adjusted to the
appropriate temperature for the meat.
In the 4th A tenderizing stage is carried out which makes the
meat tender.
In the 5th cooking stage the meat is cooked to the desired
degree of doneness.
Cook fatty meat with crust in the 1st cooking stage at high
temperature in order to remove the fat and brown the crust. In
the 2nd cooking stage the temperature is reduced and the
humidity increased. In the 3rd cooking stage the temperature
is raised, so that the crust is crispy and bubbly.
With stews in the 1st cooking stage the oven interior and the
rack with the universal tray underneath are preheated.
In the 2nd cooking stage the meat is browned.
In the 3rd cooking stage the meat is braised at a cooking
temperature of 212°F / 100°C and 84% humidity.
Cook poultry in the 1st cooking stage at high temperature
and high humidity, to remove the fat.
In the 2nd cooking stage the temperature is increased.
In the 3rd stage the poultry is browned
Details about the settings are in the following roasting table.
97
Roast
Roasting table
The times and temperatures given in the tables are recommendations only.
Always follow USDA guidelines on food safety.
Type of Meat
Poultry
Duck up to 4.5 lbs
(2 kg), stuffed
Operating Mode
Combi Steam with
Convection Bake
Combi Steam with
Convection Bake
Convection Broil
Duck up to 4.5 lbs Combi Steam with
(2 kg), unstuffed
Convection Bake
Combi Steam with
Convection Bake
Convection Broil
Duck Breast,
Combi Steam with Broil
medium
Combi Steam with
Convection Bake
Combi Steam with Broil
Duck Breast,
Combi Steam with Broil
well-done
Combi Steam with
Convection Bake
Combi Steam with Broil
Combi Steam with
Convection Bake
Goose up to 10 lbs Combi Steam with
(4.5 kg)
Convection Bake
Combi Steam with
Convection Bake
Convection Broil
Whole Chicken
Combi Steam with
Convection Bake
Combi Steam with
Convection Bake
Combi Steam with Broil
Chicken Thighs
Combi Steam with
Convection Bake
Combi Steam with
Convection Bake
Combi Steam with Broil
Turkey Roulade,
Combi Steam with
stuffed or unstuffed Convection Bake
Combi Steam with
Convection Bake
Convection Broil
98
Stage
Temp. in
°F / °C
Moisture
Level in %
Duration in
Minutes
1
375 / 190
40
20
2
212 / 100
80
140
3
1
375 / 190
375 / 190
40
23
20
2
212 / 100
80
100
3
1
2
375 / 190
Level 3
85 / 30
0
0
23
15
20
3
1
2
Level 3
Level 3
85 / 30
0
0
0
7-13
15
20
3
4
Level 3
85 / 30
0
0
7-13
5
1
375 / 190
40
30
2
212 / 100
80
270
3
1
375 / 190
395 / 200
95
23
50
2
440 / 225
0
8-10
3
1
Level 3
395 / 200
0
95
0-12
30-25
2
440 / 225
0
13-18
3
1
Level 3
375 / 190
0
40
0-17
20
2
285 / 140
75
100
3
212 / 100
-
4-8
Roast
Type of Meat
Poultry
Turkey Breast
Veal
Tenderloin (Roast),
rare
Tenderloin (Roast),
medium
Tenderloin (Roast),
well done
Tenderloin (Roast
with Moisture),
rare*
Tenderloin
(Roast with
Moisture),
medium*
Tenderloin
(Roast with
Moisture), well
done*
Saddle
(Roast with
Moisture), well
done*
Shank
Braised veal*
Operating Mode
Stage
Temp. in
°F / °C
1
340 / 170
65
85
2
Level 3
-
0-9
Convection Broil
350 / 175
-
-
Convection Broil
330 / 165
-
-
320 / 160
Level 3
Level 3
140 / 60
140 / 60
Level 3
Level 3
212 / 100
150 / 65
160 / 70
Level 3
Level 3
212 / 100
150 / 65
195 / 90
395 / 200
Level 3
Level 3
212 / 100
150 / 65
195 / 90
395 / 200
212 / 100
375 / 190
Level 3
Level 3
212 / 100
0
0
0
49
0
0
0
49
51
0
0
0
49
68
0
0
0
49
68
84
0
0
84
10
8
30
31
10
10
20
60
60
10
10
20
60
50
5
10
10
20
60
80
5
155
17
10
10
165
Combi Steam with Convection
Bake
Maxi Broil
Convection Broil
Combi Steam with Broil
Combi Steam with Broil
Combi Steam with Surround
Combi Steam with Surround
Combi Steam with Broil
Combi Steam with Broil
Combi Steam with Surround
Combi Steam with Surround
Combi Steam with Surround
Combi Steam with Broil
Combi Steam with Broil
Combi Steam with Surround
Combi Steam with Surround
Combi Steam with Surround
Convection Broil
Combi Steam with Broil
Combi Steam with Broil
Combi Steam with Surround
Combi Steam with Surround
Combi Steam with Surround
Convection Broil
Combi Steam with Surround
Convection Broil
Maxi Broil
Maxi Broil
Combi Steam with Surround
1
2
3
4
1
2
3
4
5
1
2
3
4
5
6
1
2
3
4
5
6
1
2
1
2
3
Moisture
Duration
Level in % in Minutes
99
Roast
Type of Meat
Lamb
Thighs
Loin/Crown,
medium*
Loin/Crown, well
done*
Beef
Tenderloin
(Roast), rare
Tenderloin
(Roast), medium
Tenderloin
(Roast), well
done
Tenderloin
(Roast with
Moisture), rare*
Filet
(Roast with
Moisture),
medium*
Filet
(Roast with
Moisture), well
done*
Sirloin (Roast),
rare
Sirloin (Roast),
medium
Sirloin (Roast),
well done
100
Operating Mode
Stage
Temp.
in °F / °C
1
2
1
2
3
4
1
2
3
4
Level 3
212 / 100
Level 3
Level 3
212 / 100
170 / 75
Level 3
Level 3
85 / 30
212 / 100
57
0
47
0
57
Convection Broil
350 / 175
-
Convection Broil
340 / 170
-
Convection Broil
330 / 165
-
Level 3
Level 3
140 / 60
140 / 60
Level 3
Level 3
212 / 100
150 / 65
160 / 70
Level 3
Level 3
212 / 100
150 / 65
195 / 90
395 / 200
347 / 175
0
0
0
49
0
0
0
49
51
0
0
0
49
68
-
10
10
30
31
10
10
20
60
60
10
10
20
60
105
8
-
Convection Broil
340 / 170
-
-
Convection Broil
330 / 165
-
-
Maxi Broil
Combi Steam with Surround
Maxi Broil
Maxi Broil
Combi Steam with Surround
Combi Steam with Surround
Maxi Broil
Maxi Broil
Combi Steam with Surround
Combi Steam with Surround
Combi Steam with Broil
Combi Steam with Broil
Combi Steam with Surround
Combi Steam with Surround
Combi Steam with Broil
Combi Steam with Broil
Combi Steam with Surround
Combi Steam with Surround
Combi Steam with Surround
Combi Steam with Broil
Combi Steam with Broil
Combi Steam with Surround
Combi Steam with Surround
Combi Steam with Surround
Convection Broil
Convection Broil
1
2
3
4
1
2
3
4
5
1
2
3
4
5
6
Moisture Duration in
Level in %
Minutes
18
190
10
8
30
40
10
10
30
100
Roast
Type of Meat
Beef
SIrloin
(Roast with
Moisture), rare*
Sirloin
(Roast with
Moisture) ,
medium*
Sirloin
(Roast with
Moisture), well
done*
Roulades*
Pot Roast*
Pork
Tenderloin
Smoked Pork
Chop
Crispy Pork
Pork Loin
Operating Mode
Combi Steam with Broil
Combi Steam with Broil
Combi Steam with Surround
Combi Steam with Surround
Combi Steam with Broil
Combi Steam with Broil
Combi Steam with Surround
Combi Steam with Surround
Combi Steam with Surround
Combi Steam with Broil
Combi Steam with Broil
Combi Steam with Surround
Combi Steam with Surround
Combi Steam with Surround
Convection Broil
Combi Steam with Broil
Combi Steam with Broil
Combi Steam with Surround
Combi Steam with Broil
Combi Steam with Broil
Combi Steam with Surround
Stage
Temp.
in °F / °C
Moisture
Level in %
Duration in
Minutes
1
2
3
4
1
2
3
4
5
1
2
3
4
5
6
1
2
3
1
2
3
Level 3
Level 3
140 / 60
140 / 60
Level 3
Level 3
212 / 100
150 / 65
160 / 70
Level 3
Level 3
212 / 100
150 / 65
194 / 90
395 / 200
Level 3
Level 3
212 / 100
Level 3
Level 3
212 / 100
0
0
0
49
0
0
0
49
51
0
0
0
49
68
0
0
84
0
0
84
10
10
30
31
10
10
20
60
60
10
10
20
60
135
8
10
10
120
10
10
205
1
395 / 200
395 / 200
0
30
2
265 / 130
100
-
Convection Broil
Combi Steam with
Convection Bake
Combi Steam with
Convection Bake
Combi Steam with
Convection Bake
Combi Steam with Surround
Convection Broil
1
440 / 225
54
40
2
3
84
-
30
20-25
Combi Steam with Surround
Combi Steam with Surround
1
2
212 / 100
330-365 /
165-185
355 / 180
265 / 130
50
30
30
-
101
Roast
Type of Meat
Game
Venison Saddle,
medium*
Operating Mode
Stage
Temp.
in °F / °C
Moisture
Level in %
Duration in
Minutes
Maxi Broil
1
Level 3
10
Maxi Broil
2
Level 3
7
Combi Steam with Surround
3
85 / 30
0
30
Combi Steam with Surround
4
165 / 75
52
40
Venison Saddle, Maxi Broil
1
Level 3
10
well done*
Maxi Broil
2
Level 3
13
Combi Steam with Surround
3
85 / 30
0
30
Combi Steam with Surround
4
212 / 100
47
107
* In the first stage place the universal tray into the 1st lower level runner and the rack in the 2nd level
runner from the bottom
(Exception: for rack of lamb place it on the universal tray on the 1st level), insert without meat,
and preheat. With the start of the second stage place the meat on the preheated rack.
102
Baking
Convection Bake
For baking on multiple levels
When using Convection Bake, reduce the temperatures given
for Surround by about 20°F / 20°C.
Surround
For the baking of traditional recipes and preparing soufflé.
Only bake on one level.
Bake sheet cakes on the center shelf level.
If using older cookbooks or recipes, set the temperature
10°F / 10°C lower then given in the recipe. The cooking time
will not change.
Browning
For browning, baking casseroles or layer cakes.
Bake
Use this at the end of the baking time to brown the bottom of
the food some more.
Intensive
When baking cakes with a moist topping such as cheese
cakes, tarts, quiches, pizza, etc.
Bake these in the bottom shelf level.
Humidity Plus
For sponge cakes, choux pastry (e.g. cream puffs) and
frozen pretzels
103
Baking
Combi Steam
The shiny finish on bread, bread rolls and puff pastry is
achieved by cooking it with steam (maximum moisture, low
temperature) in cooking stage 1. Browning takes place with
high moisture and high temperature. The baking will become
dryer with low moisture and high temperature.
Bake pre-baked bread rolls with 90% moisture at the
temperature given by the manufacturer on the packaging.
Notes for baking
Remove the grease filter from the back wall. Otherwise results
can be uneven. (Exception: Fruit tarts, pizza with extra
toppings).
Baking pans
Dark-colored pans conduct heat more quickly to the mixture.
Shiny metal pans reflect heat. Therefore cakes take longer to
bake in these pans.
Universal tray
Thanks to the anti-stick properties of the surface with the
"PerfectClean" finish, the universal tray does not require
greasing before baking.
Parchment paper
Parchment paper is required for:
– pretzels, the baking soda (or bakers lye) used may
damage the "PerfectClean" surface.
– batters that may quickly stick due to their high egg white
content, such as biscuits, meringues or macaroons.
104
Baking
Frozen products
When baking frozen products such as French fries,
croquettes, cakes, pizza and baguettes, use the lowest
temperature quoted by the manufacturer on the packaging.
Bake frozen cakes, pizzas or baguettes on the rack covered
with parchment paper. With frozen products, the baking or
universal tray may warp so that they cannot be removed
when hot.
Frozen products such as French fries, croquettes or similar
items can be baked on the universal tray. For gentle baking
of these products, place parchment paper under them on the
tray. Turn the food several times during baking.
Shelf level
Use only one shelf level when preparing moist cakes.
Bake on a maximum of two shelf levels at the same time.
If you are baking on two shelf levels at the same time, use
levels 1 and 2.
Notes about the baking table
Select the lower temperature shown on the table.
Do not set the temperature higher than indicated. Higher
temperatures may shorten the baking times but will frequently
result in uneven browning and may even prevent the food
from being baked through.
After the end of the shortest baking time, check whether the
baked goods are done. Insert a toothpick into the dough, if
no moist pieces of the baked good adhere to the toothpick,
the baked goods are done.
105
Baking
Baking table
The times and temperatures given in the tables are recommendations only.
Baked goods
Sponge
Baking Tray
Spring Form Pan
Puff Pastry
Filled
Small Pastry*
Choux Pastry
Cream Puffs / Eclairs
Yeast Dough
Bagels
Operating mode
Convection Bake
Surround
Combi Steam with
Convection Bake
Surround
1
2
3
4
-
Combi Steam with
Convection Bake
Combi Steam with
Convection Bake
Baguettes /
Spelt Bread
Combi Steam with
Convection Bake
Croissants
Combi Steam with
Convection Bake
Multi-grain Bread
Combi Steam with
Convection Bake
Flatbread
Combi Steam with
Surround
Braided Loaf
Combi Steam with
Surround
White Bread
Combi Steam with
Convection Bake
106
Stage
1
2
1
2
3
4
1
2
3
1
2
3
1
2
3
4
1
2
3
4
1
2
3
4
Temp.
in °F / °C
Moisture
Level in %
Duration
in
minutes
300-355 / 150-180
320-340 / 160-170
-
25
25-35
212 / 100
375-410 / 190-210
375-410 / 190-210
375-410 / 190-210
355 / 180
100
90
75
0
-
7
10
5
6
15
300-365 / 150-185
-
50
212 / 100
395 / 200
105 / 40
125 / 50
410 / 210
355-410 / 180-210
195 / 90
320 / 160
320-410 / 160-190
85 / 30
300 / 150
300 / 150
105 / 40
125 / 50
410 / 210
310-375 / 155-190
105 / 40
125 / 50
395 / 200
320-395 / 160-200
105 / 40
125 / 50
410 / 210
430 / 220
100
0
100
100
50
0
100
90
0
100
50
0
100
100
0
0
100
100
50
0
100
100
50
0
10
24
8
4
6
30
2
10
27
15
10
100
10
2
6
25
8
2
10
12
8
4
6
25-50
Baking
Baking goods
Yeast dough
Herb Rolls
Operating mode
Stage
Temp.
in °F / °C
Moisture
Level in %
Duration
in
minutes
Combi Steam with
Convection Bake
1
2
1
2
310 / 155
395 / 200
310 / 155
410 / 210
350-400 / 175-205
90
0
90
0
-
9
15-25
9
20-30
35
1
2
1
2
3
1
2
3
4
1
2
3
4
1
2
3
4
1
2
1
2
3
4
300 / 150
265-320 / 130-160
85 / 30
320 / 160
265-355 / 130-180
105 / 40
125 / 50
395 / 200
395 / 200
105 / 40
125 / 50
410 / 210
190-215
105 / 40
125 / 50
410 / 210
340-410 / 170-210
310 / 155
395 / 200
105 / 40
125 / 50
410 / 210
355-430 / 180-220
100
0
100
90
0
100
100
50
0
100
100
50
0
100
100
50
0
90
0
100
100
50
0
30
30
30
25
10
8
2
10
8-13
8
4
6
30
8
4
6
30
9
20-30
8
4
6
30
Multi-grain Rolls
Combi Steam with
Convection Bake
Pizza
Intensive
Yeast dough
Stollen
Combi Steam with
Convection Bake
Streusel Cake
Combi Steam with
Convection Bake
Sweet Rolls
Combi Steam with
Surround
Whole Grain Bread
Combi Steam with
Convection Bake
White Bread
Combi Steam with
Convection Bake
Wheat Rolls
Combi Steam with
Convection Bake
Wheat Bread
Combi Steam with
Convection Bake
107
Baking
Baking Goods
Short Dough Pastry
Small Pastry
Pan with dry topping
Pan with moist
topping*
Operating mode
Combi Steam with
Convection Bake
Combi Steam with
Convection Bake
Intensive
Rye Bread*
Combi Steam with
Convection Bake
Combi Steam with
Convection Bake
Combi Steam with
Convection Bake
* The appliance must be preheated.
108
Temp.
in °F / °C
Humidity
in %
Duration
in
minutes
365 / 185
365 / 185
395 / 200
50
0
85
6
10-15
35
1
2
410 / 210
375 / 190
340-375 / 170-190
0
0
-
15
20-30
35-45
1
2
1
2
3
410 / 210
375-410 / 190-210
410 / 210
410 / 210
310-340 / 155-170
50
0
60
0
0
5
50
6
6
60
1
2
85 / 30
375 / 190
90
0
7
35-55
Combi Steam with
Convection Bake
Baking Tray with
topping
Sourdough
Mixed Rye Bread
Strudel dough
Apple Strudel
Stage
Broiling
The appliance door must be closed when broiling.
otherwise the control elements will become hot.
Risk of burns!
Do not use the roast probe in the Broil, Maxi Broil and
Combi Steam with Broil operating modes.
Use the mode:
– Broil / Maxi Broil when broiling small items, e.g. steak,
chops, etc.
– Convection Broil for broiling larger items such as poultry or
roasts.
For broiling, use the rack with the universal tray inserted
below.
Broil tall food items (e.g. half chickens) on the middle shelf
level and thinner foods (e.g. steaks) on the topmost shelf
level.
Do not preheat the broiler. Place the food to be broiled in the
cold oven.
The weights given refer to the weight per piece. You can
cook a 9 oz (250 g) piece of trout or several trout of 9 oz
(250 g) pieces of trout simultaneously.
Turn the food after 2/3 of the broiling time. See the "Broiling
chart" for more details.
Procedure
^ Place the rack on the universal tray.
^ Place the food to be broiled on the rack.
^ Push the tray in and close the door.
^ Select the function and the temperature.
109
Broiling
Tips
Marinate lean meat or brush it with oil. Other fats will easily
burn or develop smoke.
Make sure the pieces are approximately the same thickness
so the broiling times are not too different.
When turning the food, work quickly to avoid the oven cooling
too much.
If the surface of larger chunks of meat is well browned but the
core is still uncooked, move the food to a lower shelf level or
continue at a lower temperature.
Broiling chart
Food to be
Broiled
Fish
Trout
Salmon
Mackerel
Meat and
Sausage
Hamburger
Patties
Sausage fresh /
precooked
Miscellaneous
Toasting Bread
slices
Toast,
with topping
Corn on the Cob
110
Function
Level /
Humidity Duration
Temp. in °F / °C
in %
in minutes
Broil
Convection
Broil
Broil
Level 3
355 / 180
-
25-30
35
Level 3
-
25
Broil
Level 3
-
20
Broil
Level 3
-
15-20
Broil
Level 3
-
5-8
Broil
Level 3
-
8-15
Combi Steam
with Broil
Level 3
30
23
Using the MasterChef programs
Your appliance has a number of MasterChef programs. The
individual programs contain the operating modes,
temperatures and times.
Doneness and browning are represented by a bar with seven
segments. Factory setting is a medium doneness and
browning. Select the level of doneness and browning by
moving the slider to the left or right.
In some roasting programs you also have the choice to
"Roast with Moisture" at low temperature and long cooking
time, so the meat is cooked gently and becomes tender.
The weights given refer to the weight per piece. You can
cook one piece of salmon of 9 oz (250 g) or 10 pieces of
salmon of 9 oz (250 g) simultaneously.
In some programs, information on shelf level and the time of
insertion is given. Follow or confirm the information.
Let the appliance first cool down to room temperature after a
cooking process, before you start an automatic program.
If you place food in a hot oven, be careful when opening the
door. Hot steam may escape. Take a step back and wait until
the steam has dissipated.
Make sure that you not come in contact with hot steam or the
hot oven walls. Danger of scalding and burns!
Use the baking pans recommended in the baking recipes.
The start time can be changed using "Start at" or "Finish at".
111
Using the MasterChef programs
To finish an automatic program early, turn off the appliance.
If the food is not cooked to your preference after a
MasterChef program is complete, select "Continue Cooking"
or "Continue Baking".
MasterChef programs can also be saved as "Favorites" and
be placed on the main menu.
Overview of automatic programs
– Vegetables
– Fish
– Shellfish
– Mussels
– Meat
– Sausage products
– Legumes
– Rice
– Grain
– Fruit
– Mushrooms
– Eggs
– Pasta products
– Bread
– Bread rolls
– Cakes/small pastries
– Pizza, quiches, etc.
– Special
112
Using the MasterChef programs
Using MasterChef programs
^ Select "MasterChef".
^ Select the appropriate submenu (e.g. vegetables).
^ Select the desired vegetable (e.g. cauliflower).
^ Select and confirm the corresponding specifications.
^ Select the cooking method and the degree of doneness, if
required.
Continue cooking
If the food is not cooked to your preferance, you can continue
cooking.
^ Tap on "Continue Cooking".
^ Select the desired doneness and confirm with "OK".
113
Settings
Your appliance has factory default settings. In the "Settings"
menu, you can select and change various menu items and
their sub-items.
The current settings are marked with L.
By tapping "Back" you will return to the previous level.
After confirming with "OK" or if you do not make a selection in
the sub-menu within approx. 15 seconds, the display will
revert to the previous level menu.
The display can be set for different languages. If you have
selected the wrong language by mistake, you can follow the
flag symbol J to return to the Language sub-menu.
^ Turn the appliance on.
^ Select "Settings" J.
^ Select the sub-menu you want and press "OK" to confirm.
^ Select the desired settings.
^ Confirm with "OK".
114
Settings
The factory setting for each menu item is shown in bold.
Menu Iten
Available settings
Language J
German, other languages
Country
Time
Display
On / Off / Night Dimming
Time format
12 h / 24 h
Set
Date
Set the date
Lighting
On / On for 15 seconds
Display Brightness
Setthe brightness
Volume
Buzzer tone
Keypad tone
Units
Weight
g or lbs/oz
Temperature
°C or °F
Keep Warm
On / Off
Automatic Rinse
On / Off
Steam Reduction
On / Off
Default Temperatures
Change the default
temperatures
Safety
System Lock
On / Off
Keypad Lock
On / Off
115
Settings
Menu option
Available settings
Water hardness Soft (< 8.7 gr/gal, < 8.4 °dH,
< 1.5 mmol/l)
Medium ( 8.7-14.6 gr/gal, 8.4 - 14 °dH,
1.5 - 2.5 mmol/l)
Hard (< 14.6 gr/gal, < 14 °dH,
< 2.5 mmol/l)
116
Showroom
program
Demo mode
On / Off
Factory default
Settings
Reset appliance settings
Favorites
Delete Favorite
Default temperatures
Reset default temperatures
Cleaning and Care
,Do not use a steam cleaner to clean the Combi Steam
Oven. Steam could penetrate electrical components and
cause a short circuit.
Clean and dry the appliance and accessories after each use.
Allow the appliance to cool down.
Make sure the appliance is completely dry before closing the
door.
If you will leave the appliance unused for an extended period,
clean it once more thoroughly to prevent the build-up of
odours. Leave the door open afterwards.
Do not use commercial cleaning agents. Only use agents
designed for domestic use.
Do not use cleaning agents or dishwashing liquids
containing aliphatic hydrocarbons. These could cause the
seals to swell.
117
Cleaning and Care
Appliance front
It is best to clean the front of the appliance immediately
following use. If spills are left for extended periods of time
they may become impossible to remove and surfaces may
become permanently stained or damaged.
Clean the exterior with a solution of warm water and liquid
soap applied with a soft sponge. Dry with a soft cloth.
Glass cleaners may be used to clean the exterior.
However do not allow them to sit or "puddle", this can
cause damage to the surface. Remove the cleaner
promptly.
All appliance surfaces are subject to scratching.
Scratches on glass surfaces can lead to breakage.
All surfaces are subject to discolorations and damage if
they come into contact with unsuitable cleaning products.
To better maintain your appliance avoid the following:
– cleaning products that contain washing soda, acid,
alkaline, ammonia, or bleach,
– limescale removers,
– abrasive cleaners such as scouring powder, scouring
liquid or pumice stones,
– cleaners containing solvents,
– stainless steel cleaners,
– dishwasher detergent,
– oven sprays,
– rough scouring sponges or brushes such as pot
scrubbers,
– magic erasers,
– sharp metal scrapers.
118
Cleaning and Care
Accessories
Universal Tray, Wire Oven Rack, Shelf Runners
These parts have been treated with PerfectClean. They
should be cleaned according to the cleaning instructions
described in "PerfectClean".
Do not clean them in a dishwasher.
Remove
– light soiling with a sponge, dishwashing detergent and
warm water.
– stronger soiling with a dish sponge, hot water and
dishwashing detergent. If necessary, you can also use the
hard side of the dish sponge.
Rinse and wipe thoroughly with clean water and dry the
surfaces.
Cooking pans
The cooking pans are dishwasher-safe.
Use a little vinegar to remove any bluish discoloration on the
cooking pans.
You could also use the Miele ceramic and stainless steel
cleaner (see "Optional accessories"). Rinse the pans
thoroughly with clean water to remove any residual cleaning
agents.
Roast probe
Clean the roast probe after each use. Do not rinse, only wipe
with a damp cloth.
Do not clean the roast probe in the dishwasher!
119
Cleaning and Care
Grease filter
Clean the grease filter after every roasting program with a
solution of dishwashing liquid and hot water or in the
dishwasher.
^ Pull the grease filter upwards to remove it.
If the grease filter is cleaned in the dishwasher, results are
better if the filter is placed horizontally in the basket. Some
dishwasher detergents may cause the surface of the filter to
discolour. This will not affect the functioning of the filter in any
way.
Drain filter
Rinse and dry the drain filter after each use.
Stains and limescale deposits can be removed with vinegar.
You can also use the Miele ceramic and stainless steel
cleaner (see "Optional accessories"). Rinse it thoroughly with
clean water to remove any residual cleaning agents.
Water container and condensate container
Remove, empty and dry the water and condensate containers
after each use. Rinse the water and condensate containers
by hand or in the dishwasher and dry them carefully. This will
prevent limescale deposits.
When removing the water and condensate containers, water
may drip into the slide-in compartments. Wipe the slide-in
compartments dry.
120
Cleaning and Care
Oven interior
The oven interior is made from stainless steel which has been
treated with a PerfectClean finish. See "Cleaning and Care
-PerfectClean".
For easy cleaning of the oven interior you can remove the
door and the side runners.
After a program using steam
Remove:
– condensate with a sponge or soft cloth,
– light, greasy soiling with a sponge, liquid dish soap and
warm water. Rinse with clean water.
After rinsing, dry the oven interior with a soft cloth. You can
then leave the oven to dry automatically (see "Maintenance Drying").
After Roasting, Broiling or Baking
Clean the oven after each roasting, broiling or baking
program, otherwise items can become baked on and hard to
remove.
Clean the oven interior with a dish sponge, hot water and
liquid dish soap.
If necessary, use the scouring pad on the reverse of a
non-stick dish sponge to remove the soiling.
Rinse and wipe thoroughly with clean water, and dry the
surfaces.
Soaking the soiling for a few minutes with a solution of liquid
dish soap and warm water can make cleaning easier, or if the
program "Maintenance - Soak" is used (See "Maintenance").
Do not use oven cleaners, because its residue cannot be
removed.
121
Cleaning and Care
Door seal
Grease deposits on the seal between the inside of the oven
door and the oven interior can cause it to become brittle and
cracked. Clean the door seal after every baking, broiling or
roasting program using a clean, damp cloth without
detergent or with a clean sponge, liquid dish soap and warm
water. Wipe dry with a soft cloth.
Replace the seal with a new one if it becomes porous or
brittle. Door seals are available from Miele.
PerfectClean
The surfaces of the oven interior, side runners have a
PerfectClean finish. This creates an optical effect that makes
the surface appear iridescent. The PerfectClean finish is a
smooth, nonstick surface that cleans easily with a sponge.
For optimal use, it is important to clean the surfaces each
time the Combi Steam Oven is used.
The surface will become harder to clean and the anti-stick
properties will deteriorate if soiling is not removed after each
use and allowed to build up.
Multiple uses without cleaning leads to increased cleaning.
Soiling, such as spilled fruit juice and cake mixtures, is best
removed while the oven is still warm.
Spilled fruit juices may cause lasting discoloration of the
surfaces. This will not affect the properties of the
PerfectClean finish.
122
Cleaning and Care
Remove cleaning residues. Cleaning residues reduce the
non-stick effect.
The following cause lasting damage to the PerfectClean
surfaces and must not be used:
– abrasive cleaning agents e.g. powder or cream cleansers,
pumice stones,
– cleaners for ceramics cooktops,
– ceramic and stainless steel cleaners,
– steel wool,
– abrasive sponges, e.g. pot scrubbers or sponges which
have been previously used with abrasive cleaning agents,
– oven cleaners must not be used on hot PerfectClean
surfaces at higher temperatures, or left on too long,
– cleaning in the dishwasher,
– spot cleaning with mechanical cleaning devices.
123
Cleaning and Care
Maintenance
Soak
Soiling after roasting can be soaked using this program.
^ Allow the oven interior to cool down.
^ Remove all accessories and fill the water container.
^ Select "Maintenance".
^ Select "Soak" and follow the instructions in the display.
The soaking process takes about 10 minutes.
Drying
Residual moisture in inaccessible places inside the oven is
dried.
^ Dry the oven interior with a soft cloth.
^ Select "Maintenance".
^ Select "Drying".
The drying process takes about 20 minutes.
Rinse
In this process, the water-carrying components are rinsed.
Any food residue is flushed out.
^ Select "Maintenance".
^ Select "Rinsing" and follow the instructions in the display.
The rinsing process takes about 10 minutes.
124
Cleaning and Care
Descaling
We recommend that you use Miele Descaling Tablets (see
"Optional accessories") for descaling the appliance. They
have been specifically designed for optimal descaling of
Miele products. Other descaling agents, which - in
addition to citric acid - may contain other acids and/or
other undesirable substances such as chlorides, might
damage the product. Also, the desired effect cannot be
guaranteed if the descaling solution does not have the
required concentration.
Ensure that the descaling agent does not come into
contact with the door handle or the metal control panel as
this could cause marks. Wipe the descaling agent immediately from these surfaces.
The appliance will need descaling after a certain number of
operating hours. After turning the appliance on, a message
will appear in the display to tell you that 10 cooking cycles
remain. Only cooking programs which use steam are
counted. The appliance will lock out after you have run the
last remaining program which uses steam.
We recommend that you descale the appliance before it
locks. The entire descaling process takes about 40 minutes.
During the process water must be added twice.
^ Turn on the device and select "Maintenance / Descale".
The display shows the message "Please wait ...". The
descaling process is being prepared. This may take several
minutes.
Once preparation is complete, you will be prompted to fill the
water container.
^ Put approx. 4 cups (1 liter) of water into the water container
and add 2 Miele descaling tablets.
^ Push the water container into the appliance until it
connects, and follow the instructions on the display.
125
Cleaning and Care
After the final confirmation of "OK" the descaling starts.
The descaling program can be canceled only during the
first 6 minutes.
Do not turn the appliance off during the descaling program,
since then the program has to be restarted.
After a period of about 25 minutes there is a rinse cycle.
^ Follow the display prompts.
After the expiration of the remaining time the display shows
"Empty condensate container".
^ Follow the instructions on the display and confirm with
"OK".
This ends the descaling program. The display shows an
appropriate message.
After descaling
^ Turn the appliance off.
^ Remove the water container and dry it.
^ Open the door.
^ Dry the oven interior.
Make sure the appliance is completely dry before closing
the door.
126
Cleaning and Care
Oven door
Removing the door
Before the door can be removed the release levers on both
door hinges must be unlocked.
^ Open the door fully.
^ Unlock the release levers on both door hinges by pushing
on them. Turn the release levers until they click and are in a
slanted position.
Risk of injury.
Never pull the door off the brackets in the horizontal
position. This will cause them to snap back, and damage
the device.
127
Cleaning and Care
^ Close the door until it stops.
^ Holding the door evenly with both hands, lift the door up at
a slant and off the hinges.
Do not lift the door at the door handle. The handle and
door panels could be damaged.
Make sure that the door is not tilted during removal.
Refitting the door
^ Insert the back of the door on the hinges.
Make sure that the door is not tilted.
^ Open the door fully.
^ Turn the release levers until they click in the vertical
position.
It is essential that the release levers are locked again after
cleaning, otherwise the door could work itself loose from
the hinges and be damaged.
128
Frequently asked questions
,Repairs should only be carried out by an authorized technician in
accordance with local and national safety regulations. Unauthorized repairs
could cause injury or appliance damage.
Problem
Possible cause and remedy
The appliance cannot The circuit breaker has tripped.
be turned on.
^ Reset the circuit breaker (see the data plate for
minimum amperage).
There may be a technical fault.
^ Reset the circuit breaker if it has tripped.
If this is not the case, disconnect the appliance from the
power supply for 1 minute.
Reconnect the power and turn the appliance on. If it still
does not heat, contact Miele Technical Service.
The demo program is ^ Deactivate the demo program (see "Settings Showroom Program").
set and the device
does not heat.
The fan can still be
heard after the
appliance has been
turned off.
The appliance is equipped with a fan that directs vapors
from the oven interior to the outside. The fan will continue
to run for a while after the appliance has been turned off.
The fan automatically turns off after some time.
129
Frequently asked questions
Problem
Possible cause and remedy
You can hear a noise
Water is being pumped in or out.
(humming) when the
– This noise does not indicate a malfunction or a
appliance is turned on,
defect. This happens during pumping in and out of
when it is operating,
water.
and after it has been
turned off.
After moving the
appliance to another
location it no longer
switches from the
preheating phase to the
cooking phase.
The boiling point of water has changed because the
new installation location differs by at least 984' (300 m)
in altitude from the old.
^ To do this, 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 control panel does
not open/close
automatically despite
repeatedly pressing the
? button.
Something is obstructing the panel.
^ Remove the obstruction.
130
The door gasket is not seated properly.
^ Press the door gasket all the way around the door to
make sure it is fitted evenly.
The door seal is damaged, e.g. cracks.
^ Replace the gasket.
The finger pinch protection is very sensitive, so it may
happen occasionally that the control panel does not
open or close.
^ Open/close the panel manually (see end of
"Frequently Asked Questions").
If the problem occurs very often, contact Miele.
Frequently asked questions
Problem
The oven lighting
does not work.
Possible cause and remedy
A bulb has burned out.
^ Contact Miele to replace the lamp.
The "Start time"
function does not
show on the display.
These functions are not available when using "Menu
Cooking" or "Maintenance".
The oven interior is too hot, e.g at the end of a cooking
program.
^ Let the oven interior cool down with the door open.
Cakes and pastry are
not cooked properly
after following the
times given in the
recipe.
The set temperature is not the same as specified in the
recipe.
The grease filter is inserted in the back panel. Baking will
take longer if this is in place.
The recipe has been changed. For example, a moister
mix or more eggs can lengthen the bake time.
The temperature was set too high.
The grease filter on the back wall was not removed.
More than two levels were used for baking.
Cakes / pastry are
unevenly browned.
131
Frequently asked questions
Problem
Possible cause and remedy
F and a number
appear in the
display:
F 10
The suction hose in the water container is
– not properly attached.
– not vertical.
^ Correct the position of the suction hose:
F 11
F 20
Drain hose clogged.
^ Descale the appliance. If the fault message shows again,
contact Miele.
F 44
Communications failure
^ Turn the appliance off and after a few minutes on again.
If the error message still appears, contact Miele.
F 55
The maximum length of time for operating in a mode has
been exceeded and the safety shutdown has turned the
appliance off.
^ The appliance can be used again immediately by simply
turning it off and back on again.
132
Frequently asked questions
Problem
F 196
Possible cause and remedy
There is a technical fault.
^ Turn the appliance off and then back on again.
The drain filter in the oven floor is not installed properly.
^ Turn off the appliance, seat the filter properly:
and turn the appliance back on.
If the error message shows again in spite of solving the
problem(s), contact Miele.
F..
Other fault messages
Technical fault
^ Turn the appliance off and contact Miele.
133
Frequently asked questions
Manually opening the control panel
Manually closing the control panel
^ Open the appliance door carefully.
^ Grasp the panel at top and bottom.
^ Grasp the panel at top and bottom.
^ Gently push the panel downwards.
^ First, pull the panel forward and out.
^ Push the panel back in.
^ Then, gently push the panel
upwards.
134
Optional accessories
Miele offers a variety of additional accessories for its
appliances including Miele-branded cleaning and
conditioning products.
These products can be easily ordered from the miele website
and your Miele dealer.
Cooking pans
There are a number of perforated and soiled cooking pans in
different sizes.
The cooking pans with a width of 12 3/4" (325 mm) cannot be
inserted directly into the side runners; the wire oven rack is
needed as well.
DGGL 1
Perforated cooking pan
12 3/4" x 6 7/8" x 1 1/2" (WXDXH)
325 x 175 x 40 mm (WxDxH)
DGG 2
Solid cooking pan
12 3/4" x 6 7/8" x 2 1/2" (WXDXH)
325 x 175 x 65 mm (WxDxH)
DGG 3
Solid cooking pan
12 3/4" x 10 7/16" x 2 1/2" (WXDXH)
325 x 265 x 65 mm (WxDxH)
DGGL 4
Perforated cooking pan
12 3/4" x 10 7/16" x 2 1/2" (WXDXH)
325 x 265 x 65 mm (WxDxH)
135
Optional accessories
DGGL 5
Perforated cooking pan
12 3/4" x 6 7/8" x 2 1/2" (WXDXH)
325 x 175 x 65 mm (WxDxH)
DGGL 6
Perforated cooking pan
12 3/4" x 6 7/8" x 4" (WXDXH)
325 x 175 x 100 mm (WxDxH)
DGG 7
Solid cooking pan
12 3/4" x 6 7/8" x 4" (WXDXH)
325 x 175 x 100 mm (WxDxH)
DGGL 8
Perforated cooking pan
12 3/4" x 10 7/16" x 1 1/2" (WxDxH)
325 x 265 x 40 mm (WxDxH)
DGG 11
Solid cooking pan
11 3/4" x 14" x 3/4" (WxDxH)
300 x 350 x 20 mm ((WxDxH)
DGGL 12
Perforated cooking pan (included accessory)
17 11/16" x 15 3/8" x 1 1/2" (WxDxH)
450 x 390 x 40 mm (WxDxH)
136
Optional accessories
DGGL 20
Perforated cooking pan (included accessory)
17 11/16" x 7 ½" x 1 1/2" (WxDxH)
450 x 190 x 40 mm (WxDxH)
DGG 20
Solid cooking pan (included accessory)
17 11/16" x 15 3/8" x 1 1/2" (WxDxH)
450 x 190 x 40 mm (WxDxH)
DGD 1/3
Lid for 12 13/16" (325 x 175 mm) cooking pans
DGD 1/2
Lid for 12 13/16" x 10 7/16" (325 x 265 mm) cooking pans
137
Optional accessories
Other:
DGA Rack for Cooking Pans
PerfectClean finish, to hold 12 13/16" (325 mm) wide pans.
- It is inserted into the runners between the rails of a shelf
level -
Universal tray
1 Universal tray
- It is inserted in the runners between the rails of a shelf level -
Wire oven rack
1 Wire oven rack
- It is inserted in the runners between the rails of a shelf level -
138
Optional accessories
Gourmet Casserole Dish
Die-cast aluminum dish with a non-stick finish and stainless
steel lid. Fits directly into a side runner. Also suitable for
ceramic cooktops. Not suitable for use on induction or gas
cooktops.
HUB 5000-XL
Depth 13 3/4" (35 cm), maximum capacity approx. 17.6 lbs
(8 kg)
The dish cannot be placed in the appliance with the lid on.
Gourmet casserole lid
The casserole lid is made from stainless steel
HBD 60-35
fits the HUB 5000-XL
Round baking form
For the preparation of pizza, flat cakes made from yeast or
batter, sweet and savory tarts, baked desserts, pita bread,
Swiss tarts, quiche, or for warming up frozen cake or pizza.
139
Optional accessories
Cleaning and care products
Descaling Tablets 6 tablets
To descale the appliance
Ceramic and Stainless Steel Cleaner 250 ml
Removes discoloration from cooking pans
140
Installation Instructions
IMPORTANT: SAVE FOR THE LOCAL ELECTRICAL INSPECTOR'S USE
Information is subject to change. Please refer to our website to obtain the most
current product specification, technical & warranty information.
To prevent accidents
and appliance damage
read these instructions
before
installation or use.
IMPORTANT SAFETY INSTRUCTIONS
,WARNING - Read all instructions
before installation or use of the
steam oven to prevent injury and
machine damage.
~ Before installation make sure that
the voltage and frequency listed on the
data plate correspond with the
household electrical supply. This data
must correspond to prevent injury and
machine damage. Consult a qualified
electrician if in doubt.
~ Be certain your appliance is
properly installed and grounded by a
qualified technician. To guarantee the
electrical safety of this appliance,
continuity must exist between the
appliance and an effective grounding
system. It is imperative that this basic
safety requirement be met. If there is
any doubt, have the electrical system of
the house checked by a qualified
electrician.
~ Installation, repair and maintenance
work should be performed by a Miele
authorized service technician. Work by
unqualified persons could be
dangerous and may void the warranty.
Note to the installer:
~ Do not operate any appliance with a
damaged cord or plug or if the
appliance has been damaged in any
manner. Return the appliance to the
nearest authorized service facility for
examination, repair or adjustment.
SAVE THESE
INSTRUCTIONS
~ Make sure that the outlet is easily
accessible after installing the
appliance.
~ This appliance is not to be used in
mobile installations, such as ships.
~ The appliance must be placed so
that the content of the cooking pan on
the top shelf level can be seen. Only in
this way can scalding from spilling hot
food and hot water be avoided.
142
Please leave these instructions with the
consumer of the appliance for the local
building inspectors use.
Installation reference
Dimension details of the appliance front
* Appliances with glass front
** Appliances with metal front
143
Installation reference
Control panel swivel range
144
The area in front of the control panel
must not be blocked by anything (such
as a door handle) this would hinder the
control panel from opening and closing.
Appliance and installation dimensions
Wall cabinet installation
a Combi Steam Oven
b Installation niche
c Power supply to the appliance
d Recommended location for electrical connection
e Power cord
* Appliances with glass front
** Appliances with metal front
145
Appliance and installation dimensions
Cut-outs for venting the Combi Steam Oven
To ensure that the Combi Steam Oven has adequate ventilation, the following
cut-outs measuring 19 11/16" x 1 9/16" (500 x 40 mm) must be made:
a in the top of the cabinet
b in the center shelf above the installation niche
The cabinet housing must not have a back panel fitted behind the installation
niche.
146
Appliance and installation dimensions
Undercounter installation
If the appliance is to be installed under a cooktop, observe the instructions for
installation of the cooktop and its installation height.
a Combi Steam Oven
b Installation niche
c Power supply to the appliance
d Recommended location for electrical connection
e Power cord
* Appliances with glass front
** Appliances with metal front
147
Appliance and installation dimensions
Cut-outs for venting the Combi Steam Oven
To ensure that the Combi Steam Oven has adequate ventilation, the following
cut-outs measuring 19 11/16" x 1 9/16" (500 x 40 mm) must be made:
a in the appliance support base
b in the bottom of the cabinet space below
The cabinet housing must not have a back panel fitted behind the installation
niche.
148
Appliance and installation dimensions
Installation in combination with an oven
a Combi Steam Oven
b Installation niche
c Power supply to the appliance
d Recommended location for electrical connection
e Power cord
f Oven
* Appliances with glass front
** Appliances with metal front
149
Appliance and installation dimensions
Cut-outs for venting the Combi Steam Oven
To ensure that the Combi Steam Oven has adequate ventilation, the following
cut-outs measuring 19 11/16" x 1 9/16" (500 x 40 mm) must be made:
a in the top of the cabinet
b in the center shelf above the installation niche
The cabinet housing must not have a back panel fitted behind the installation
niche.
Cut-out for venting the oven:
Please refer to the installation instructions for the oven.
150
Appliance and installation dimensions
Installation in combination with ESW 6x14
a Combi Steam Oven
b Installation niche
c Power supply to the appliance
d Recommended location for electrical connection
e Power cord
f Warming drawer
* Appliances with glass front
** Appliances with metal front
151
Appliance and installation dimensions
Cut-outs for venting the Combi Steam Oven
To ensure that the Combi Steam Oven has adequate ventilation, the following
cut-outs measuring 19 11/16" x 1 9/16" (500 x 40 mm) must be made:
a in the top of the cabinet
b in the center shelf above the installation niche
The cabinet housing must not have a back panel fitted behind the installation
niche.
152
Installing the appliance
^ Push the appliance into the installation niche and align it.
The appliance must be level, so that the steam generator
can operate properly.
Deviation from the horizontal should not exceed 2°.
^ Secure the appliance to the left and right side of the
cabinet with the two supplied 1/8" x 1" (3.5 x 25 mm) wood
screws.
153
After sales service
In the event of a fault which you cannot
correct yourself please contact the
Miele Technical Service Department at
the phone numbers listed on the back
of this booklet.
When contacting the Technical Service
Department, please quote the model
and serial number of your appliance.
These are shown on the data plate.
MieleCare
(USA only)
MieleCare, our Extended Service
Contract program, gives you the
assurance of knowing that your
appliance investment is covered by
5 years of worry free ownership.
MieleCare is the only Extended Service
Contract in the industry that guarantees
repairs by a Miele Authorized Service
Provider using genuine Miele parts.
Only genuine Miele parts installed by
factory trained professionals can
guarantee the safety, reliability, and
longevity of your Miele appliance.
Please note that unless expressly
approved in writing by Miele’s Service
department, Extended Service
Contracts offered by other providers for
Miele products will not be recognized
by Miele. Our goal is to prevent
unauthorized (and untrained) service
personnel from working on your Miele
products, possibly doing further
damage to them, you and/or your
home.
To learn more about MieleCare
Extended Service Contracts, please
contact your appliance dealer or visit
us online at:
http://mieleusa.com/mielecare
154
Caring for our environment
Disposal of packing material
Disposal of an old appliance
The transport and protective packing
materials are environmentally friendly
for disposal and may be recyclable.
Old appliances may contain materials
that can be recycled. Please contact
your local recycling authority about the
possibility of recycling these materials.
Ensure that any plastic wrap is
disposed of safely and kept out of the
reach of children. Danger of
suffocation! Danger of suffocation!
Before discarding an old appliance
ensure that it presents no danger to
children while being stored for
disposal. Unplug it from the outlet, cut
off its power cord and remove any
doors to prevent hazards.
155
DGC 6500 / DGC 6600
en - US, CA
M.-Nr. 10 013 170 / 00
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