Combi DGC66001XL 24 Inch Single Electric Steam Oven Operating and Installation 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

3

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

4

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

WARNING- When using your appliance follow basic precautions, including the following:

Read all instructions before installation or use of the Combi

Steam Oven to prevent injury and appliance damage.

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

Intended use

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This Combi Steam Oven is intended for use in households and similar residential environments.

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This Combi Steam Oven is not intended for outdoor use.

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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.

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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.

6


Children

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Use the Child Safety Lock to prevent children from turning on the Combi

Steam Oven.

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Close supervision is necessary when the Combi Steam Oven is used near children. Do not allow children to play with the Combi Steam Oven.

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Do not allow children to open the appliance door when in use. Keep children away from the appliance until it has cooled down. Danger of burns.

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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.

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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.

Technical safety

~

Installation, repair and maintenance 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.

~

Before installation make sure that 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.

~

Before installing the Combi Steam

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


~

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.

~

Defective components should be replaced by Miele original spare parts only. Only with these parts can the manufacturer guarantee the safety of the appliance.

~

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".

~

Repairs should only be performed by an authorized service technician.

Otherwise the warranty is void.

~

Do not repair or replace any part of 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.

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.

~

Do not heat unopened food containers. Pressure can build up causing an explosion that will damage the cooking compartment. There is also a danger of personal injury and scalding.

~

Use care when opening the door 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.

~

Flammable materials should not be stored in an oven or near surface units.

~

You could hurt yourself on the open door of the Combi Steam Oven or stumble over it.

Do not leave the door open unnecessarily.

~

Wear proper apparel - Loose-fitting or hanging garments should never be worn while using the appliance.

8


~

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.

~

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.

~

Leave the oven door closed when 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.

~

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.

~

Do not leave cooked foods in the 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 the Combi Steam/Convection Bake, they are not steam-resistant.

~

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


~

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.

~

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.

10


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

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

Guide to the appliance m Slide-in compartment for condensate container n Condensate container o Slide-in compartment for water container p Water container

13


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)


Universal tray

1 Universal tray


Wire oven rack

1 Wire oven rack


14

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 For turning the appliance on and off

C

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.

Lighting Light

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

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.

+ / -

L

K

R

O

These only appear when an entry is possible or required. (Input of broil setting / Input of time of day)

The currently selected setting is indicated by this checkmark.

Operating information and tips are displayed.

This information can be cleared by selecting OK or by following the instructions in the display.

Start time

Process finished

17


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


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


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


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


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


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


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


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

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.

Surround

Heat is used from both the upper and lower heating elements to create perfect results of all baking recipes.

Combi Steam with Convection Bake

Adds moisture to the traditional Convection

Bake mode for excellent results on baked goods.

Combi Steam with Surround

Adds moisture to the traditional Surround mode. Utilizes heat from the top and bottom, ideal for baked goods.

Combi Steam with Broil

Adds moisture to the traditional Broil mode, ideal for fish and poultry.

Steam Cooking

Retains the flavor and nutrients of the food without added fats or oils.

Intensive

This mode gently circulates heated air from the lower heating element using the fan to create a brick oven environment.

Bake

Use this at the end of the baking time to brown the bottom of the food.

Default

Temperature

Temperature

Range

320 °F /

160°C

355 °F /

180°C

340 °F /

170°C

355 °F /

180°C

Level 3

212 °F /

100°C

355 °F /

180°C

375 °F /

190°C

85 - 435 °F /

30 - 225°C

85 - 435 °F /

30 - 225°C

85 - 435 °F /

30 - 225°C

85 - 435 °F /

30 - 225°C

Level 1 - 3

105 - 212 °F /

40 - 100°C

120 - 435 °F /

50 - 225°C

210 - 435 °F /

100 - 225°C

27


Main Menu

Operating Modes

Browning

For a perfectly browned topping, for example when making a gratin or browning the top of a casserole.

Maxi Broil

The entire upper heating element is used for intense heating from above.

Excellent browning and searing results can be achieved.

Broil

For broiling smaller quantities of steak, chops, kebabs, etc.

Convection Broil

This mode distributes hot air from the

Browning/Broiling element over the food using the fan.

Humidity Plus

A special baking program for light pastries, cakes and baked goods.

MasterChef

The list of available MasterChef programs is displayed

MasterChef Gourmet

5 separate automatic slow cooking programs that create tender and juicy results.

Special Modes

Menu Cooking

Simultaneous cooking of various foods

Pizza

Default

Temperature

Temperature

Range

375 °F /

190°C

Level 3

Level 3

395 °F /

200°C

320 °F/

160°C

-

-

355 °F /

180°C

210 - 435 °F /

100 - 225°C

Level 1 - 3

Level 1 - 3

120 - 435 °F /

50 - 225°C

85 - 435 °F /

30 - 225°C

-

-

355 - 435 °F /

180 - 225°C

28


Main Menu Default

Temperature

Special Modes

Defrost

For gentle thawing of frozen products

Reheat

To gently reheat already cooked foods

Blanching

Canning

140 °F /

60°C

265 °F /

130°C

-

195 °F / 90°C

Sanitize Cookware

Drying

Proof

Sabbath Program

Favorites

Create and save cooking programs

Settings

Changing the factory settings

Maintenance

Descaling

Soak

Drying

Rinse

-

140 °F / 60°C

-

355 °F / 180°C

-

-

-

-

-

-

Temperature

Range

120 - 140 °F /

50 - 60°C

250 - 285 °F /

120 - 140°C

-

175 - 212 °F /

80 - 100°C

-

140 - 160 °F /

60 - 70°C

-

85 - 435 °F /

30 - 225°C

-

-

-

-

-

-

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


Setting cooking duration

^ Use the numeric keypad to enter the cooking time.


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.


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


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.


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.


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.


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



^ 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.



^ 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.


"OK".




"OK".

^ Select "Add cooking stage".

Cooking stage 3

^ Select the desired heating function.


"OK".




"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.


^ 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".



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".



Changing a program


^ 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 "Edit programs".

^ Select "Delete program".

^ Select the desired program.


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.


Changing the time

^ Select "Change".

^ Select "Start at" or "Ready at".

^ Select "Reset".

41


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.


Changing the timer setting

^ Touch "Timer", enter the new time, and confirm with "OK".

Deleting a timer setting

^ Touch "Timer", and select "Reset".

42


System lock

Unlocking

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").

^ 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


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


– 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


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

Frozen vegetables

Prepare fresh vegetables in the usual way, i.e. wash, clean and chop.

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.


When cooking vegetables with steam, the cooking duration will depend on the size and desired degree of doneness.

48

Settings

Steam Cooking

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.

Artichokes

Cauliflower, whole

Cauliflower, florets

Green Beans

Broccoli, florets

Carrots, whole

Carrots, halved

Carrots, chopped

Endive, halved

Bok Choy, cut

Peas

Fennel, halved

Fennel, cut in strips

Kale, cut

Potatoes - firm, peeled whole halved quartered

Duration in minutes

32-38

27-28

8

10-12

3-4

7-8

6-7

4

4-5

3

3

10-12

4-5

23-26

27-29

21-22

16-18

49

Steam Cooking

Potatoes - moderately firm, peeled whole halved quartered

Potatoes - floury, peeled whole halved quartered

Kohlrabi, cut into sticks

Pumpkin, diced

Corn on the Cob

Swiss Chard, cut

Peppers, diced/strips

Mushrooms

Baking Potatoes, firm-cooking

Leeks, cut

Leeks, halved stalks

Romanesco, whole

Romanesco, florets

Brussels Sprouts

Beets, whole

Red Cabbage, cut

Black Salsify, whole, thumb thickness

Celeriac, cut into sticks

Asparagus, green

Asparagus, white, thumb thickness


25-27

19-21

17-18

2

30-32

4-5

6

22-25

5-7

10-12

53-57

26-28

19-20

15-16

6-7

2-4

30-35

2-3

2

23-26

9-10

6-7

7

9-10

50

Carrots, minced

Spinach

Pointed Cabbage, cut

Celery, cut

Turnip, cut

White Cabbage, cut

Savoy Cabbage, cut

Zucchini, slices

Sugar Snap Peas

Steam Cooking


6

1-2

10-11

4-5

6-7

12

10-11

2-3

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.

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

Settings

Steam Cooking

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

212 / 100


110-120 Beef Flank, covered with water

Pork Knuckle

Chicken Breast

Shank

Chuck, covered with water

Veal Strips

Smoked Pork Chops

Lamb Stew

Poularde

Turkey Roulade

Turkey Cutlet

Short Ribs, covered with water

Beef Stew

Whole Chicken, covered with water

Top Round

212 / 100

212 / 100

212 / 100

212 / 100

212 / 100

212 / 100

212 / 100

212 / 100

212 / 100

212 / 100

212 / 100

212 / 100

212 / 100

212 / 100

135-145

8-10

105-115

110-120

3-4

6-8

12-16

60-70

12-15

4-6

130-140

105-115

80-90

110-120

53

Steam Cooking

Sausage

Settings

MasterChef > Sausage >...

or


Temperature: 194°C (90°C)

Duration: see table

Sausage products

Boiled Sausage

Pork Sausage

Veal Sausage


6-8

6-8

6-8

54

Steam Cooking

Fish

Fresh

Frozen

Preparation

Cooking pans

Shelf level

Temperature

Prepare fresh fish as usual, i.e. clean, gut and filet.

Fish should be thoroughly defrosted before steaming (see

"Defrosting").

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.

Use perforated pans to cook fish, grease them beforehand.

Slide the universal tray onto the bottom 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.

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


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

Settings

Steam Cooking

MasterChef > Fish >...

or


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.

Eel

Perch Filet

Seabream Filet

Trout, ½ lb (250 g)

Halibut Filet

Atlantic Cod Filet

Carp, 3.3 lbs (1.5 kg)

Salmon Filet

Salmon Steak

Rainbow Trout

Pangasius Filet

Ocean Perch Filet

Haddock Filet

Plaice Filet

Monk Fish Filet

Sole Filet

Turbot Filet

Tuna Filet

Pike Perch Filet

Temperature in °F / °C

212 / 100

212 / 100

185 / 85

194 / 90

185 / 85

212 / 100

212 / 100

212 / 100

212 / 100

194 / 90

185 / 85

212 / 100

212 / 100

185 / 85

185 / 85

185 / 85

185 / 85

212 / 100

185 / 85

8-10

3

5-8

6-8

4

14-17

3

6-8

4-6

4-5


5-7

8-10

3

10-13

4-6

6

18-25

6-8

8-10

57

Steam Cooking

Shellfish

Preparation

Cooking pans


Use perforated pans to cook shellfish, grease them beforehand. Slide the universal tray onto the bottom shelf level.

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

Defrost frozen shellfish before cooking with steam.

Peel, clean and then wash the shellfish as usual.

MasterChef > Shellfish >...

or



Duration: see table

Shrimp

King Prawns

Small Shrimp

Lobster

Large Shrimp

Temperature in

°F / °C

194 / 90

194 / 90

194 / 90

203 / 95

194 / 90


3

4

3

10–15

3

58

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.

The longer mussels are cooked, the tougher they become.

Use the cooking times given in the table.

Settings

MasterChef > Mussels >...

or



Duration: see table

Barnacles

Cockles

Bearded Mussels

Scallops

Razor Clams

Clams

Temperature in

°F / °C

212 / 100

212 / 100

194 / 90

194 / 90

212 / 100

194 / 90


2

2

12

5

2-4

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.

Settings

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

MasterChef > Rice >...

or


Temperature: 212°F / 100°C

Duration: see table

Ratio rice: liquid

1 : 1.5

1 : 1.5

Basmati Rice

Parboiled Rice

Short-grain Rice

Rice Pudding

Risotto

Brown Rice

Wild Rice

1 : 2.5

1 : 2.5

1 : 1.5

1 : 1.5


15

23-25

30

18–19

26-29

26-29

60

Steam Cooking

Pasta

Dry pasta

Fresh

Settings

Pasta swells during cooking, therefore it must be cooked in liquid. The liquid must cover the pasta. Using hot liquid gives better results.

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.

MasterChef > Pasta >...

or



Duration: see table

Fresh

Gnocchi

Knöpfli

Ravioli

Spätzle

Tortellini

Dry pasta, covered with water

Tagliatelle

Vermicelli


3

2

3

2

3

14

8

61

Steam Cooking

Dumplings

Fresh dumplings should be cooked in a greased, perforated pan.

Settings

MasterChef > Pasta >...

or



Duration: see table

Steamed Dumplings

Yeast Dumplings

Potato Dumplings in a cooking bag

Bread Dumplings in a cooking bag


30

20

20

18-20

62

Grain

Settings

Steam Cooking

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.

MasterChef > Grain >...

or



Duration: see table

Amaranth

Bulgur

Green Spelt, whole

Green Spelt, cracked

Oats, whole

Oats, cracked

Millet

Polenta

Quinoa

Rye, whole

Rye, cracked

Wheat, whole

Wheat, cracked

Ratio grain: liquid

1 : 1.5

1 : 1.5

1 : 1

1 : 1

1 : 1

1 : 1

1 : 1.5

1 : 3

1 : 1.5

1 : 1

1 : 1

1 : 1

1 : 1

10

30

8

10

10

15

35


15-17

9

7

18-20

18

7

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



Duration: see table

Pre-soaked


Beans

Kidney

Beans

Red Beans

Black Beans

Pinto Beans

White Beans

Peas

Yellow Peas

Green Peas, shelled

55-65

20-25

55-60

55-65

34-36

40-50

27

64

Steam Cooking



Duration: see table

Not pre-soaked


Ratio of legumes: liquid

Beans

Kidney Beans

Red Beans

Black Beans

Pinto Beans

White Beans

Lentils

Brown Lentils

Red Lentils

Peas

Yellow Peas

Green Peas, shelled

130-140

95-105

100-120

115-135

80-90

13-14

7

110-130

60-70

1 : 3

1 : 3

1 : 3

1 : 3

1 : 3

1 : 2

1 : 2

1 : 3

1 : 3

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



66

Fruit

Tip:

Settings

Steam Cooking

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.

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

MasterChef > Fruit >...

or



Duration: see table

Apples, cut into pieces

Pears, cut into pieces

Cherries

Mirabelle Plums

Nectarines/Peaches, in pieces

Plums

Quinces, diced

Rhubarb, cut into pieces

Gooseberries


1-3

1-3

2-4

1-2

1-2

1-3

6-8

1-2

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.


If you increase the default temperature, shorten the cooking duration by approx.

1

/

3

.

68

Example

Steam Cooking

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

Setting 14 minutes

20 min. Rice

6 min. Tilapia Filet

2 minutes

4 min. Broccoli

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


Moisture Level: see table

Duration: see table

70

Special Modes

Food

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


Moisture

Level in %


250 / 120

250 / 120

285 / 140

285 / 140

285 / 140

250 / 120

70

70

70

70

70

70

8–10

8–10

18-20

11-13

10-12

10-12

71

Special Modes

Defrost


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

Tips

Settings

Special Modes

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.

Special Modes> Defrost or

Operating Modes > Steam Cooking >


Duration: see table

73

Special Modes

Food to be defrosted

Fruit

Apple Sauce

Apple Pieces

Apricots

Strawberries

Raspberries/

Currants

Cherries

Peaches

Plums

Gooseberries

Vegetables

Frozen in a Block

Fish

Fish Filets

Trout

Lobster

Crab

Weight in oz / g


Defrosting time in minutes

Standing time in minutes

8.8 / 250

8.8 / 250

1 lb / 500

10 / 300

10 / 300

5 / 150

1 lb / 500

8.8 / 250

8.8 / 250

140 / 60

140 / 60

140 / 60

140 / 60

140 / 60

140 / 60

140 / 60

140 / 60

140 / 60

20–25

20–25

25-28

8-10

8

15

25-28

20–25

20-22

10-15

10-15

15-20

10-12

10-12

10-15

15-20

10-15

10-15

10 / 300

14 / 400

1 lb / 500

10 / 300

10 / 300

140 / 60

140 / 60

140 / 60

140 / 60

140 / 60

20–25

15

15-18

25-30

4-6

10-15

10-15

10-15

10-15

5

74

Special Modes

Food to be defrosted

Weight in oz / g


Defrosting time in minutes

Standing time in minutes

Meat

Roast

Ground Meat

Ground Meat

Stew

Stew

Liver

Cutlets / Chops /

Sausages

Poultry

Chicken

Chicken Drumsticks

Chicken Cutlets

Turkey Drumsticks

Pastry

Puff Pastry/

Yeast Dough Pastry

Muffins/

Sponge Cake

Bread / Bread Rolls

Bread Roll

Brown Bread, sliced

Whole-grain Bread, sliced

White Bread, sliced sliced

8.8 / 250

1 lb / 500

1 lb / 500

2 lbs / 1000

8.8 / 250

1.75 lbs /

800

2 lbs / 1000

5 / 150

1 lb / 500

1 lb / 500

14 / 400

8.8 / 250

8.8 / 250

5 / 150

140 / 60

122 / 50

122 / 50

140 / 60

140 / 60

140 / 60

140 / 60

140 / 60

140 / 60

140 / 60

140 / 60

140 / 60

140 / 60

140 / 60

140 / 60

140 / 60

140 / 60

8-10

15-20

20-30

30-40

50-60

20–25

25-35

40

20–25

25-30

40-45

10-12

15

30

40

65

30

15-20

10-15

10-15

10-15

10-15

10-15

15-20

15-20

10-15

10-15

10-15

10-15

10-15

2

15

15

20

75

Special Modes

Canning


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

Tips

Procedure

Settings

Special Modes

Fill the jars with liquid. The canned produce must be completely covered.

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.

^ 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.

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


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".


^ 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


Duration: see table

Humidity: 0%

Food Temperature in °F / °C

125-160 / 50-70

140-160 / 60-70

Duration in hours

5–8

10-12

Apple Slices

Apricots, halved and pitted

Pear Slices

Herbs

Mushrooms

Tomatoes, quartered

Citrus Fruit, sliced

Plums, pitted

160-175 / 70-80

105-140 / 40-60

125-160 / 50-70

140-160 / 60-70

160-175 / 70-80

140-160 / 60-70

7–8

1.5-2.5

3-4

7-9

8-9

10-12

80

Pizza

Settings

Special Modes

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


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

Tip:

Procedure

Settings

Special Modes

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.

^ 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.

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


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



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



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

Peppers, halved

Tomatoes


10

7



Duration: see table

Food

Apricots

Almonds

Nectarines

Peppers

Peaches

Tomatoes


1

1

1

4

1

1

86

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



Duration: 5 Minutes or

MasterChef > Fruit > Apples > Whole > Preserving

Blanching

Procedure

Settings

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

Blanching vegetables also helps them retain their original color.

^ 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.

Special Modes > Blanching or



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



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


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




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



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



Duration: 90 Minutes (regardless of the size of jar or the amount of honey in the jar)

90

Special Modes

Making Jam

Glass jars

Only use fresh, ripe produce in good condition for canning.

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

Procedure

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.

^ 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



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

Procedure

Tips

Roast probe

^ 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.

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.


Type of Meat Operating Mode

Poultry

Duck up to 4.5 lbs

(2 kg), stuffed

Duck up to 4.5 lbs

(2 kg), unstuffed

Duck Breast, medium

Duck Breast, well-done

Goose up to 10 lbs

(4.5 kg)

Whole Chicken

Chicken Thighs

Turkey Roulade, stuffed or unstuffed

Combi Steam with

Convection Bake

Combi Steam with

Convection Bake

Convection Broil

Combi Steam with

Convection Bake

Combi Steam with

Convection Bake

Convection Broil

Combi Steam with Broil

Combi Steam with

Convection Bake



Combi Steam with

Convection Bake


Combi Steam with

Convection Bake

Combi Steam with

Convection Bake

Combi Steam with

Convection Bake

Convection Broil

Combi Steam with

Convection Bake

Combi Steam with

Convection Bake


Combi Steam with

Convection Bake

Combi Steam with

Convection Bake


Combi Steam with

Convection Bake

Combi Steam with

Convection Bake

Convection Broil

98

Stage Temp. in

°F / °C

375 / 190

212 / 100

375 / 190

375 / 190

212 / 100

375 / 190

Level 3

85 / 30

Level 3

Level 3

85 / 30

Level 3

85 / 30

375 / 190

212 / 100

375 / 190

395 / 200

440 / 225

Level 3

395 / 200

440 / 225

Level 3

375 / 190

285 / 140

212 / 100

3

1

2

1

2

3

1

2

3

4

3

1

2

3

1

2

1

2

2

3

3

1

3

1

2

Moisture

Level in %

Duration in

Minutes

40

80

-

95

0

0

0

0

0

0

-

0

0

40

80

-

40

80

0

40

75

-

0

95

0

30

270

23

50

8-10

23

15

20

7-13

15

20

7-13

5

20

140

23

20

100

0-12

30-25

13-18

0-17

20

100

4-8

Roast


Poultry

Turkey Breast Combi Steam with Convection

Bake

Maxi Broil

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


Shank

Braised veal*

Convection Broil

Convection Broil

Convection Broil















Convection Broil






Convection Broil


Convection Broil

Maxi Broil

Maxi Broil


Stage Temp. in

°F / °C

1

2

6

1

4

5

2

3

5

1

3

4

1

2

3

4

1

2

2

1

6

1

2

3

4

5

2

3

340 / 170

Level 3

350 / 175

330 / 165

395 / 200

Level 3

Level 3

212 / 100

150 / 65

195 / 90

395 / 200

212 / 100

375 / 190

Level 3

Level 3

212 / 100

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

Moisture

Level in %

Duration in Minutes

65

-

-

-

49

68

-

84

0

0

-

0

-

0

0

84

0

0

49

68

0

49

51

0

0

49

0

0

-

0

0

85

0-9

-

-

60

80

5

155

5

10

10

20

17

10

10

165

10

20

60

50

20

60

60

10

30

31

10

10

-

10

8

99

Roast


Lamb

Thighs

Loin/Crown, medium*

Loin/Crown, well done*

Maxi Broil


Maxi Broil

Maxi Broil



Maxi Broil

Maxi Broil



Beef

Tenderloin

(Roast), rare

Tenderloin

(Roast), medium

Tenderloin

(Roast), well done

Tenderloin

(Roast with

Moisture), rare*

Convection Broil

Convection Broil

Convection Broil

Filet

(Roast with

Moisture), medium*

Filet

(Roast with
















Convection Broil

Convection Broil Sirloin (Roast), rare

Sirloin (Roast), medium

Sirloin (Roast), well done

Convection Broil

Convection Broil

1

2

3

4

3

4

1

2

1

2

Stage Temp.

in °F / °C

Moisture

Level in %

Duration in

Minutes

Level 3

212 / 100

Level 3

Level 3

212 / 100

170 / 75

Level 3

Level 3

85 / 30

212 / 100

0

47

-

-

-

57

-

-

0

57

30

40

10

10

18

190

10

8

30

100

350 / 175

340 / 170

330 / 165

-

-

-

1

2

3

4

1

2

3

4

5

1

2

3

4

5

6

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

340 / 170

330 / 165

49

68

-

-

51

0

0

0

0

0

0

49

0

0

0

49

-

-

-

-

60

105

8

-

60

10

10

20

10

10

20

60

10

10

30

31

100

Roast

Type of Meat

Beef

SIrloin

(Roast with

Moisture), rare*

Sirloin

(Roast with

Moisture) , medium*

Sirloin

(Roast with


Roulades*

Pot Roast*

Pork

Tenderloin

Smoked Pork

Chop

Crispy Pork

Pork Loin

Operating Mode















Convection Broil







Convection Broil

Combi Steam with

Convection Bake

Combi Steam with

Convection Bake

Combi Steam with

Convection Bake


Convection Broil



6

1

4

5

2

3

5

1

3

4

1

2

3

4

1

2

2

3

1

2

3

1

2

3

1

2

1

2

Stage

395 / 200

395 / 200

265 / 130

440 / 225

212 / 100

330-365 /

165-185

355 / 180

265 / 130

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

Temp.

in °F / °C

Moisture

Level in %

Duration in

Minutes

54

84

-

50

30

-

0

100

49

68

-

0

51

0

0

0

0

0

0

49

0

0

0

49

0

84

0

0

84

-

30

-

40

30

20-25

30

-

60

135

8

10

60

10

10

20

10

10

20

60

10

10

30

31

10

120

10

10

205

101

Roast

Type of Meat Operating Mode Stage Temp.

in °F / °C

Moisture

Level in %

Duration in

Minutes

Game

Venison Saddle, medium*

Maxi Broil

Maxi Broil



3

4

1

2

Level 3

Level 3

85 / 30

165 / 75

-

-

0

52

10

7

30

40

Venison Saddle, well done*

Maxi Broil

Maxi Broil



1

2

3

4

Level 3

Level 3

85 / 30

212 / 100

-

-

0

47

10

13

30

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 Operating mode Stage Temp.

in °F / °C

Moisture

Level in %


Sponge

Baking Tray

Spring Form Pan

Puff Pastry

Filled

Convection Bake

Surround

Combi Steam with

Convection Bake

1

2

3

4

-

300-355 / 150-180

320-340 / 160-170

212 / 100

375-410 / 190-210

375-410 / 190-210

375-410 / 190-210

355 / 180

-

-

100

90

75

0

-

25

25-35

7

10

5

6

15 Small Pastry* Surround

Choux Pastry

Cream Puffs / Eclairs Combi Steam with

Convection Bake

Yeast Dough

Bagels Combi Steam with

Convection Bake

Baguettes /

Spelt Bread

Combi Steam with

Convection Bake

300-365 / 150-185 50

Croissants

Multi-grain Bread

Flatbread

Braided Loaf

White Bread

Combi Steam with

Convection Bake

Combi Steam with

Convection Bake

Combi Steam with

Surround

Combi Steam with

Surround

Combi Steam with

Convection Bake

3

4

1

2

2

3

3

1

1

2

3

4

1

2

1

2

3

4

1

2

3

4

1

2

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

0

100

50

0

100

100

0

0

100

0

100

100

50

0

100

90

100

100

50

0

100

100

50

0

10

2

6

25

27

15

10

100

6

30

2

10

10

24

8

4

8

2

10

12

8

4

6

25-50

106

Baking

Baking goods

Yeast dough

Herb Rolls

Multi-grain Rolls

Pizza

Yeast dough

Stollen

Streusel Cake

Operating mode

Combi Steam with

Convection Bake

Combi Steam with

Convection Bake

Intensive

Stage

1

2

1

2

Temp.

in °F / °C

310 / 155

395 / 200

310 / 155

410 / 210

350-400 / 175-205

Moisture

Level in %


90

0

90

0

-

9

15-25

9

20-30

35

Sweet Rolls

White Bread

Wheat Rolls

Wheat Bread

Combi Steam with

Convection Bake

Combi Steam with

Convection Bake

Combi Steam with

Surround

Whole Grain Bread Combi Steam with

Convection Bake

Combi Steam with

Convection Bake

Combi Steam with

Convection Bake

Combi Steam with

Convection Bake

1

2

3

4

1

2

3

4

1

2

2

3

1

2

1

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

50

0

100

100

50

0

100

100

100

0

100

90

0

100

100

100

100

50

0

50

0

90

0

6

30

8

4

10

8-13

8

4

25

10

8

2

30

30

30

6

30

9

20-30

8

4

6

30

107

Baking

Baking Goods Operating mode

Short Dough Pastry

Small Pastry Combi Steam with

Convection Bake

Pan with dry topping Combi Steam with

Convection Bake

Pan with moist topping*

Combi Steam with

Convection Bake

Intensive Baking Tray with topping

Sourdough

Mixed Rye Bread

Rye Bread*

Combi Steam with

Convection Bake

Combi Steam with

Convection Bake

Strudel dough

Apple Strudel Combi Steam with

Convection Bake

* The appliance must be preheated.

Stage

1

2

Temp.

in °F / °C

365 / 185

365 / 185

395 / 200

410 / 210

375 / 190

340-375 / 170-190

Humidity in %


0

0

-

50

0

85

6

10-15

35

15

20-30

35-45

1

2

1

2

3

1

2

410 / 210

375-410 / 190-210

410 / 210

410 / 210

310-340 / 155-170

85 / 30

375 / 190

50

0

60

0

0

90

0

5

50

6

6

60

7

35-55

108

Procedure

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.

^ 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

Broiling chart

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.

Food to be

Broiled

Fish

Trout

Salmon

Function

Broil

Convection

Broil

Broil Mackerel

Meat and

Sausage

Hamburger

Patties

Sausage fresh / precooked

Miscellaneous

Broil

Broil

Toasting Bread slices

Toast, with topping

Broil

Broil

Corn on the Cob Combi Steam with Broil

Level /

Temp. in °F / °C

Humidity in %


Level 3

355 / 180

Level 3

Level 3

Level 3

Level 3

Level 3

Level 3

-

-

-

-

-

-

-

-

30

25-30

35

25

20

15-20

5-8

8-15

23

110

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


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 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.


^ Select "Settings" J.

^ Select the sub-menu you want and press "OK" to confirm.

^ Select the desired settings.


114

Settings

The factory setting for each menu item is shown in bold.

Menu Iten

Language

J

Time

Date

Lighting

Display Brightness

Volume

Units

Keep Warm

Automatic Rinse

Steam Reduction

Default Temperatures

Safety

Available settings

German, other languages

Country

Display

On / Off / Night Dimming

Time format

12 h / 24 h

Set

Set the date

On / On for 15 seconds

Setthe brightness

Buzzer tone

Keypad tone

Weight

g or lbs/oz

Temperature

°C or °F

On / Off

On / Off

On / Off

Change the default temperatures

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)

Showroom program

Demo mode

On / Off

Factory default Settings

Reset appliance settings

Favorites

Delete Favorite

Default temperatures

Reset default temperatures

116


,

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.


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


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


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


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


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


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


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


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 "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 "Rinsing" and follow the instructions in the display.

The rinsing process takes about 10 minutes.

124

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


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.


126


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


^ 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 be turned on.

The circuit breaker has tripped.

^ 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.

The demo program is set and the device does not heat.

Reconnect the power and turn the appliance on. If it still does not heat, contact Miele Technical Service.

^ Deactivate the demo program (see "Settings -

Showroom Program").

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


Problem

You can hear a noise

(humming) when the appliance is turned on, when it is operating, and after it has been turned off.

Possible cause and remedy

Water is being pumped in or out.

– This noise does not indicate a malfunction or a defect. This happens during pumping in and out of water.

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 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 control panel does not open/close automatically despite repeatedly pressing the

? button.

Something is obstructing the panel.

^ Remove the obstruction.

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.

130


Problem

The oven lighting does not work.

The "Start time" function does not show on the display.


A bulb has burned out.

^ Contact Miele to replace the lamp.

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.

Cakes / pastry are unevenly browned.

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.

131


Problem

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

F 44

F 55

Drain hose clogged.

^ Descale the appliance. If the fault message shows again, contact Miele.

Communications failure

^ Turn the appliance off and after a few minutes on again.

If the error message still appears, contact Miele.

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

Problem

F 196



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:

F..

Other fault messages and turn the appliance back on.

If the error message shows again in spite of solving the problem(s), contact Miele.

Technical fault

^ Turn the appliance off and contact Miele.

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Manually opening the control panel Manually closing the control panel

^ Open the appliance door carefully.

^ Grasp the panel at top and bottom.

^ First, pull the panel forward and out.

^ Then, gently push the panel upwards.

^ Grasp the panel at top and bottom.

^ Gently push the panel downwards.

^ Push the panel back in.

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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


12 3/4" x 10 7/16" x 2 1/2" (WXDXH)

325 x 265 x 65 mm (WxDxH)

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DGGL 5


12 3/4" x 6 7/8" x 2 1/2" (WXDXH)

325 x 175 x 65 mm (WxDxH)

DGGL 6


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


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)

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DGGL 20

DGG 20

DGD 1/3


Perforated cooking pan (included accessory)

17 11/16" x 7 ½" x 1 1/2" (WxDxH)

450 x 190 x 40 mm (WxDxH)

Solid cooking pan (included accessory)

17 11/16" x 15 3/8" x 1 1/2" (WxDxH)

450 x 190 x 40 mm (WxDxH)

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

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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


Wire oven rack

1 Wire oven rack


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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.

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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.


,

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.

~

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.

~

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.

~

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.

~

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.

Note to the installer:

Please leave these instructions with the consumer of the appliance for the local building inspectors use.

SAVE THESE

INSTRUCTIONS

142

Dimension details of the appliance front

Installation reference

* Appliances with glass front

** Appliances with metal front

143

Installation reference

Control panel swivel range

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.

144

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



145


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


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



147



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


148


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



149





Cut-out for venting the oven:

Please refer to the installation instructions for the oven.

150


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



151





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

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Disposal of packing material

The transport and protective packing materials are environmentally friendly for disposal and may be recyclable.

Ensure that any plastic wrap is disposed of safely and kept out of the reach of children. Danger of suffocation! Danger of suffocation!

Caring for our environment

Disposal of an old appliance

Old appliances may contain materials that can be recycled. Please contact your local recycling authority about the possibility of recycling these materials.

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.

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DGC 6500 / DGC 6600 en - US, CA M.-Nr. 10 013 170 / 00

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