Miele DGC6300 Owner Manual

Operating and installation instructions
Steam combination oven
To avoid the risk of accidents or damage to the appliance it is essential
to read these instructions before it is installed and used for the first time.
en - GB
M.-Nr. 09 593 460
Contents
Warning and Safety instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Caring for the environment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Guide to the appliance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Front view. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Accessories supplied . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Description of the functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Control panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Condensate tray . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Water container . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Grease filter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Temperature . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Cooking duration (time) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Moisture . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Noises . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Heating-up phase . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Steam reduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Keeping warm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Oven interior lighting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Using for the first time. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Cleaning for the first time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Set the water hardness level . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Setting the correct boiling point for water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Heating up the appliance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Function chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Operating principles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Preparation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Select a function . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Set the temperature . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Set a cooking duration . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Set the moisture level. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
At the end of the duration . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
After use. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
During use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Interrupting operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Altering settings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
To save a programme. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
2
Contents
Insufficient water. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
User programmes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Additional functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Start time / Finish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Minute minder . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
System lock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
General notes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
Steam cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
The advantages of cooking with steam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
Suitable containers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
Cooking containers. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
Your own containers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
Shelf level . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Temperature . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Non-tip safety notches . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Cooking duration (time) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42
Cooking with liquid . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42
Your own recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42
Steam cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
Meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47
Sausages . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49
Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50
Shellfish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53
Mussels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54
Rice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55
Pasta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56
Dumplings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57
Grain . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58
Dried pulses. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59
Hen's eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61
Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62
Menu cooking (cooking whole meals) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63
Special applications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65
Reheat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65
Defrost . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67
Bottling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71
3
Contents
Extracting juice with steam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76
Drying food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77
Making yoghurt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 78
Proving yeast dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80
Dissolving gelatine. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80
Melting chocolate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81
Skinning vegetables and fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82
Apple storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83
Blanching . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83
Sweat onions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84
Cook bacon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84
Disinfect items . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 85
Heat damp flannels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 85
Decrystallise honey . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86
Making eierstich. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86
Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 87
General information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 87
Fan plus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 87
Combination mode . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 88
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91
General information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91
Fan plus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 92
Cake plus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93
Automatic . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93
Combination mode . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93
Automatic programmes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 96
Recipes for Automatic programmes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 98
Programme overview. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 114
Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 114
Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 116
Shellfish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 116
Meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 116
Rice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 116
Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 117
Hen's eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 117
Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 118
Bread rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 118
Special applications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 118
4
Contents
Settings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 119
Cleaning and care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 122
Appliance front . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 123
Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 124
Water container . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 127
Coupling seal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 128
Oven interior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 129
PerfectClean . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 130
Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 132
Soak . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 132
Drying . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 132
Descaling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 133
Oven door . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 135
Problem solving guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 140
Optional accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 144
Cooking containers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 144
Cleaning and care products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 146
Other accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 147
Safety instructions for installation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 148
Appliance and building-in dimensions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 149
Installation in a tall unit. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 149
Installation in a base unit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 151
Installation in a tall unit in combination with an oven . . . . . . . . . . . . . . . . . . . . . . 153
Installing the appliance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 155
Electrical connection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 156
Connection cable. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 157
Energy efficiency class . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 158
After sales service, data plate, guarantee . . . . . . . . . . . . . . . . . . . . . . . . . . . . 159
5
Warning and Safety instructions
This appliance complies with statutory safety requirements.
Inappropriate use can, however, lead to personal injury and
damage to property.
To avoid the risk of accidents and damage to the appliance,
please read these instructions carefully before installation and
before using it for the first time. They contain important notes on
installation, safety, use and maintenance.
Miele cannot be held liable for damage caused by
non-compliance with these instructions.
Keep these instructions in a safe place and ensure that new users
are familiar with the contents. Pass them on to any future owner.
6
Warning and Safety instructions
Correct application
~ This steam oven is intended for use in domestic households and
similar working and residential environments.
~ This steam oven is not intended for outdoor use.
~ This steam oven is intended for domestic use only as described
in these operating instructions. Any other usage is not supported by
the manufacturer and could be dangerous.
~ The appliance can only be used by people with reduced
physical, sensory or mental capabilities, or lack of experience and
knowledge, if they are supervised whilst using it, or have been
shown how to use it in a safe way and recognise and understand the
consequences of incorrect operation.
7
Warning and Safety instructions
Safety with children
~ Activate the system lock to ensure that children cannot switch on
the appliance inadvertently.
~ Children under 8 years of age must be kept away from the
appliance unless they are constantly supervised.
~ Children 8 years and older may only use the steam oven
unsupervised if they have been shown how to use it safely and recognise and understand the consequences of incorrect operation.
~ Children must not be allowed to clean the appliance
unsupervised.
~ Please supervise children in the vicinity of the appliance and do
not let them play with it.
~ Danger of suffocation.
Packaging, e.g. plastic wrappings, must be kept out of the reach of
babies and children.
Whilst playing, children could become entangled in packaging or
pull it over their head and suffocate.
~ Danger of burning.
Children's skin is far more sensitive to high temperatures than that of
adults. External parts of the appliance such as the door glass,
control panel and the vents become quite hot during use. Do not let
children touch the oven whilst it is in use.
~ Danger of injury. The oven door can support a maximum weight
of 8 kg. Do not let children sit on the door, lean against it or swing on
it.
8
Warning and Safety instructions
Technical safety
~ Unauthorised installation, maintenance and repairs can cause
considerable danger for the user. Installation, maintenance and
repairs must only be carried out by a Miele authorised technician.
~ A damaged appliance can be dangerous. Check it for visible
signs of damage. Do not use a damaged appliance.
~ The electrical safety of this steam oven can only be guaranteed
when correctly earthed. It is essential that this standard safety
requirement is met. If in any doubt, please have the electrical
installation tested by a qualified electrician.
~ Before connecting the appliance to the mains supply, ensure that
the connection data on the data plate (voltage and frequency)
match the mains electricity supply. This data must correspond in
order to avoid the risk of damage to the appliance. Consult a
qualified electrician if in any doubt.
~ Do not connect the appliance to the mains electricity supply by a
multi-socket adapter or an extension lead. These do not guarantee
the required safety of the appliance (fire hazard).
~ For safety reasons, this appliance may only be used after it has
been built in. This is necessary to ensure that all electrical
components are shielded.
~ This appliance must not be used in a non-stationary location (e.g.
on a ship).
~ Never open the casing of the appliance. Tampering with electrical
connections or components and mechanical parts is highly
dangerous to the user and can cause operational faults.
~ While the appliance is under guarantee, repairs should only be
undertaken by a Miele authorised service technician. Otherwise the
guarantee is invalidated.
9
Warning and Safety instructions
~ Miele can only guarantee the safety of the appliance when
genuine original Miele replacement parts are used. Faulty
components must only be replaced by Miele spare parts.
~ If the plug is removed from the connection cable or if the
appliance is supplied without a plug, the appliance must be
connected to the electrical supply by a suitably qualified electrician.
If the cable is damaged it must be replaced with the correct cable
by a Miele authorised technician only. See "Electrical connection" for
more information.
~ During installation, maintenance and repair work, the appliance
must be disconnected from the mains electricity supply.
~ In countries where there are areas which may be subject to
infestation by cockroaches or other vermin, pay particular attention
to keeping the appliance and its surroundings in a clean condition at
all times. Any damage caused by cockroaches or other vermin will
not be covered by the guarantee.
10
Warning and Safety instructions
Correct use
~ Danger of burning.
The steam oven becomes hot when in use.
You could burn yourself on the heating elements, oven interior,
cooked food, oven accessories or hot steam.
Wear oven gloves when placing food in the oven or removing it and
when adjusting oven shelves etc. in a hot oven. Take care when
putting cooking containers into the oven or removing them not to
spill the contents.
~ Do not bottle or heat up food in sealed containers in the oven, as
pressure can build up in the container causing it to explode.
~ You could injure yourself on the open oven door or trip over it.
Avoid leaving the door open unnecessarily.
~ Oil and fat can ignite if overheated. Never leave the appliance
unattended when cooking with oil and fat. If it does ignite do not put
the flames out with water.
Switch the oven off immediately and then suffocate the flames
carefully using a suitable lid or fire blanket.
~ Due to the high temperatures radiated, objects left near the
steam oven when it is in use could catch fire. Do not use the steam
oven to heat up the room.
~ To avoid fuelling any flames, do not open the door if smoke
occurs inside the appliance. Interrupt the process by switching the
appliance off and disconnect it from the mains electricity supply. Do
not open the door until the smoke has dispersed.
~ If using alcohol in your recipes, please be aware that high
temperatures can cause the alcohol to vaporise. The vapour can
catch fire on hot heating elements.
11
Warning and Safety instructions
~ Plastic containers which are not suitable for use in an oven can
melt at high temperatures and can even damage the steam oven or
catch fire.
Only use plastic containers which are declared by the manufacturer
as being suitable for use in a steam oven. Follow the manufacturer's
instructions on use. If you want to use plastic containers for
steaming food make sure that they are temperature resistant to
100 °C and steam resistant. Any other plastic containers could melt,
become brittle or break when subjected to heat.
~ Food which is left in the oven to be kept hot can dry out and the
moisture released can lead to corrosion damage in the appliance.
Do not use the oven for keeping food warm and do not use utensils
in the appliance which could corrode.
~ Never cover the floor of the oven with aluminium foil, or place
oven dishes, pans, saucepans or trays directly onto the floor of the
oven.
~ The door can support a maximum weight of 8 kg. Do not sit on or
lean against an open door, and do not place heavy objects on it.
Also make sure that nothing can get trapped between the door and
the oven cavity. The oven could get damaged.
~ When using a small electrical appliance near the steam oven,
care should be taken that the cable of the appliance cannot get
trapped by the steam oven door. The insulation on the cable could
become damaged, giving rise to an electric shock hazard.
~ Do not operate the appliance without the lamp cover. Steam
could could reach electrical components and cause a short circuit.
Steam could also damage the electrical components.
~ If the appliance is installed behind a kitchen furniture door, it may
only be used with the furniture door open.
Only close the door when the appliance is not in use and is
completely dry inside.
12
Warning and Safety instructions
~ The appliance is designed in such a way that there will always be
a little residual water left in the water container after use. If there is
no residual water, there is something wrong. Call the Service
Department.
~ Do not immerse the water container in water, or clean it in a
dishwasher. Connecting the water container into the appliance when
wet could cause an electric shock.
~ For reasons of hygiene and to prevent the build-up of moisture in
the appliance, the water container should be emptied after each
use.
~ Take care not to tip the water container when taking it out of the
appliance. Hot water can scald.
Cleaning and care
~ Do not use a steam cleaning appliance to clean this appliance.
The steam could reach electrical components and cause a short
circuit.
~ Scratches on the door glass can result in the glass breaking.
Do not use abrasive cleaners, hard sponges, brushes or sharp
metal tools to clean the door glass.
~ The side runners can be removed for cleaning purposes (see
"Cleaning and care").
Ensure that they are replaced correctly and do not use the oven
without them fitted.
13
Caring for the environment
Disposal of the packing
material
Disposing of your old
appliance
The packaging is designed to protect
the appliance from damage during
transportation. The packaging materials
used are selected from materials which
are environmentally friendly for disposal
and should be recycled.
Electrical and electronic appliances
often contain valuable materials. They
also contain materials which, if handled
or disposed of incorrectly, could be
potentially hazardous to human health
and to the environment. They are,
however, essential for the correct
functioning of your appliance. Please
do not therefore dispose of it with your
household waste.
Recycling the packaging reduces the
use of raw materials in the
manufacturing process and also
reduces the amount of waste in landfill
sites.
Please dispose of it at your local
community waste collection/recycling
centre or contact your dealer for
advice. Ensure that it presents no
danger to children while being stored
for disposal.
14
Guide to the appliance
Front view
a Control panel
k Drip channel
b Ventilation outlet
l Grease filter in back wall
c Door seal
m Floor heater
d Grease filter in oven ceiling
n Oven interior lighting
e Steam channel
o Temperature sensor
f Water container
p Outlet for air from oven interior
g Compartment for water container
h Water container connection point
i Side runners with shelf levels 1 to 6
j Steam inlet
15
Guide to the appliance
Accessories supplied
The accessories supplied with your appliance as well as a
range of optional ones are available to order from Miele (see
"Optional accessories").
Condensate tray DGG 17
1 condensate tray
For collecting excess moisture
325 x 350 x 40 mm (W x D x H)
DGGL 1
1 perforated cooking container
Gross capacity 1.5 litres / Usable capacity 0.9 litres
325 x 175 x 40 mm (W x D x H)
DGGL 8
1 perforated cooking container
Gross capacity 2.0 litres / Usable capacity 1.7 litres
325 x 265 x 40 mm (W x D x H)
DGG 11
1 baking tray
325 x 350 x 20 mm (W x D x H)
Rack
1 rack
For placing your own cooking containers on
16
Guide to the appliance
Silicone grease
For lubricating the coupling seal on the water container
Descaling tablets
For descaling the water container.
Miele steam combination oven cookbook
A selection of the best recipes from the Miele test kitchen.
17
Description of the functions
Control panel
This appliance is operated using dial controls and sensor
switches. The dials can be turned 360° clockwise or
anti-clockwise and can be retracted by pressing them. An
audible tone will sound each time a sensor is pressed. You
can alter the volume of the tone or switch the tone off in the
Settings menu (see "Settings / Volume").
a Function selector
You select the function you want by turning the function
selector (see "Function chart").
b Temperature and time selector
Turn the dial to set the required temperature and duration
and to scroll through options.
c - h Sensor switches
Function
18
c
K
d
X Settings
Appliance switched on, but not being used:
Change factory default settings
Appliance switched on:
Change settings for the programme currently
running
e
I
Lighting
f
N
Timer
g
# Back
h
OK Confirm input
Switches the appliance on and off
Description of the functions
Display
The following symbols appear in the display in addition to the
text:
Symbol
Explanation
A maximum of 3 options appear in the display.
If more options are available a scroll bar will also
appear in the display.
---
A dotted line will appear under the last option
available. The beginning of the list will appear
under the dotted line.
L
A tick will appear beside the option which is
currently selected.
K
Operating information and tips can be viewed in
the display. This information window can be
cleared by selecting OK or by following
instructions in the display.
$
System lock engaged
Condensate tray
When you are using perforated containers, place the
condensate tray on the lowest shelf level to collect any drops
of liquid and allow them to be removed easily.
You can also use the condensate tray as a cooking container
if necessary.
19
Description of the functions
Water container
The maximum water level is 1.2 litres, the minimum 0.75 litres.
These levels are indicated on the container. Do not exceed
the maximum level.
The amount of water required for cooking will depend on the
type of food and how long it needs to cook. Opening the door
during cooking will increase the amount used.
Fill the water container to the maximum level before each use.
Depending on the food being cooked you may need to refill
the water container after 90 minutes. The appliance will
advise you when there is insufficient water in the container.
Grease filter
The grease filter in the oven ceiling must be fitted for every
programme.
Fit the grease filter in the back wall for all roasting
programmes.
It should be removed when using steam programmes.
It must also be removed when baking, as otherwise results
can be uneven. (Exception: fit the grease filter in the back
wall when baking open deep fresh fruit flans, e.g. plum or
damson or pizza with lots of topping).
Temperature
Some functions have a default recommended temperature.
This temperature can be altered for the programme in use, or
for every time that programme is used (see "Settings >
Recommended temperatures").
20
Description of the functions
Cooking duration (time)
Depending on the function, you can set a cooking duration of
between 1 minute and 6, 10 or 12 hours.
The duration of the Automatic, Maintenance and Menu
cooking programmes is set at the factory and cannot be
altered.
On functions and programmes that use steam alone, the
cooking duration does not start to count down until the set
temperature has been reached. It begins immediately with all
other functions and programmes.
Moisture
The Combination mode and Reheat functions use a
combination of oven function and moisture. You can alter the
moisture level within a given range for an individual cooking
programme or a cooking stage.
Depending on the moisture setting for the programme either
moisture or fresh air is injected into the oven. If moisture is set
to 20% the maximum amount of air will be injected and no
moisture. If moisture is set to 100% air will not be injected into
the oven and the maximum amount of moisture will be
injected.
The appliance calculates the amount of moisture in the oven.
The amount of moisture in the food will affect the amount of
moisture the oven needs.
Some food gives off moisture during the cooking process.
This moisture from the food also controls the amount of
moisture needed. If the required amount of moisture is very
low and the food already contains a lot of water the steam
generator may not be activated at all.
21
Description of the functions
Noises
You will hear a humming sound when the appliance is
switched on, during operation and after it has been switched
off.
This sound does not indicate a malfunction or fault with the
appliance.
Sounds similar to a kettle boiling occur when steam is being
generated.
Heating-up phase
While the appliance is heating up to the temperature which
has been set, the display will show "Heating-up" and the
temperature in the cooking compartment as it rises in all
programmes except for Automatic ones, Menu cooking,
Reheat and 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. In general the heating-up phase will last for approx.
7 minutes. The duration will be longer if you are cooking
refrigerated or frozen food.
Steam reduction
with steam programmes
The steam reduction function will switch on automatically at
the end of a cooking programme which uses a temperature of
over 70 °C. This reduces the amount of steam which escapes
when the door is opened. "Steam reduction" will appear in the
display in addition to "Process finished".
This function can be switched off if you wish (see "Settings >
Steam reduction").
22
Description of the functions
Keeping warm
with steam programmes
If you wish to use this function you will need to alter the
default setting (see "Settings").
If the steam oven is not switched off at the end of a cooking
programme, the keeping warm function will activate
automatically. The food will be kept at a temperature of 70 °C
for a maximum of 15 minutes.
Please note that delicate food, especially fish, can continue
cooking whilst being kept warm.
Oven interior lighting
For energy saving reasons, the oven compartment lighting
has been set at the factory to go out after the programme has
begun.
If you want it to stay on all the time the oven is on you will
need to alter the default setting (see "Settings > Lighting").
If the door is left open at the end of a cooking programme the
oven lighting will switch off automatically after 5 minutes.
The lighting radiates heat. It will switch itself off automatically
when you are cooking with a temperature below 50 °C.
Touching the I sensor switches the lighting on for
15 seconds.
23
Using for the first time
The steam oven will switch on automatically when it is
connected to the electricity supply.
A welcome screen will appear in the display and you will then
be requested to select some basic settings which are needed
to set up the appliance up for using for the first time.
Set language and country
^ Turn the right hand dial until the language you want is
highlighted in the display.
^ Confirm with "OK".
^ Turn the right hand dial until the country you want is
highlighted in the display.
^ Confirm with "OK".
A tick L will appear next the options selected.
If you select the wrong language by mistake,
- disconnect the appliance from the electricity supply and
switch it back on again. The process will start again with
the welcome screen.
or
- continue setting up the appliance in the language
selected. Then turn the function selector to Further
programmes > Settings ....
The language sub-menu is identifiable by the J symbol.
Select and confirm the language you require as described
above.
24
Using for the first time
Set the date
^ Turn the dial until the required year is displayed and then
confirm your selection by pressing "OK".
^ Repeat this for the month and the day and select "OK" to
confirm your choice.
Set the time of day
^ Turn the dial to highlight the time of day.
^ Confirm with "OK".
Select the display format you want
You have the following options:
– On: The time is displayed when the oven is switched off.
– Off: The time is not displayed when the oven is switched
off.
– Night dimming: The time is only displayed between 5:00
and 23:00.
^ Turn the dial to highlight the option you want.
^ Confirm with "OK".
The message "Set-up successfully completed" will appear in
the display.
^ Confirm with "OK".
25
Using for the first time
Please stick the extra data plate for the appliance supplied
with this documentation in the space provided in the "After
sales service, data plate, guarantee" section of this booklet.
The appliance has undergone a function test in the factory.
Residual water from this testing may have trickled back into
the cabinet during transportation.
Cleaning for the first time
^ Remove any protective foil.
Water container
^ Take the water container out of the appliance and remove
the insert (see "Cleaning and care - Water container").
^ Rinse the water container and the insert thoroughly by
hand using hot water. Do not use any washing-up liquid or
detergent.
Do not clean the water container or the insert in the
dishwasher and do not immerse them in water.
Accessories / Oven interior
^ Take all accessories out of the oven. Wash them by hand
or in the dishwasher.
The interior of the steam oven has been treated at the factory
with a conditioning agent.
^ To remove this, clean the oven interior with a mild solution
of washing-up liquid and hot water and then dry thoroughly
with a soft cloth.
Set the water hardness level
The steam oven is set ex-works for hard water. It must be
adjusted to local water hardness to ensure trouble-free
operation and to ensure that descaling is carried out at the
correct interval. The harder the water, the more often it will
need to be descaled.
^ Check the hardness of your local water supply and adjust
the water hardness as necessary (see "Settings").
26
Using for the first time
Setting the correct boiling point for water
Before cooking food for the first time, you must set the boiling
point for water, as this varies according to the altitude of the
location of the appliance. This procedure also flushes out the
waterways.
This process must be carried out to ensure efficient
functioning of your appliance.
^ Run the appliance using steam cooking 2 (100 °C) for
15 minutes. Proceed as described in "Operating
principles".
If you move house, the appliance will need to be re-set for
the new altitude if this differs from the old one by more than
300 m. To do this, descale the appliance (see "Cleaning and
care > Descaling").
Heating up the appliance
To remove the grease from the ring heating element, heat the
appliance up with nothing in it at 200 °C using the Fan plus
programme for 30 minutes. Proceed as described in
"Operation".
There will be a slight smell the first time the heating element is
heated up.
The smell and any vapours will dissipate after a short time,
and do not indicate a faulty connection or appliance. It is
important to ensure that the room is well ventilated during this
operation.
27
Function chart
Function / menu
Combination mode
G
Fan plus U
Recommended
temperature
Temperature
range
170 °C / 340 °F
30 °C–225 °C
85 °F -435 °F
160 °C / 325 °C
30 °C–225 °C
85 °F -435 °F
100 °C / 212 °F
90 °C / 195 °F
100 °C / 212 °F
60 °C / 140 °F
40 °C / 100 °F
100 °C / 212 °F
85 °C / 185 °F
100 °C / 212 °F
160 °C / 320 °F
100 °C / 212 °F
80 –100 °C / 175–212 °F
100 °C / 212 °F
60–70 °C / 140–160 °F
40 °C / 100 °F
90–100 °C / 195–212 °F
75–100 °C / 165–121 °F
90–100 °C / 195–212 °F
30–225 °C / 85–435 °F
100 °C / 212 °F
50 °C / 120 °F
100 °C / 212 °F
50 °C / 120 °F
Automatic programmes c
This option will bring up a list of
all Automatic programmes
available on this oven
User programmes ~
You can save your own cooking
processes with this option
Further programmes €
Blanching
Bottling
Disinfect items
Drying food
Proving dough
Cook vegetables
Cook fish
Cook meat
Cake plus
Settings
Maintenance
Descale
Soak
Drying
28
Function chart
Function / menu
Recommended
temperature
Temperature
range
Defrost )
For gentle defrosting of frozen food
60 °C / 140 °F
50–60 °C /
120–140 °F
Reheat Ç
For gentle reheating of cooked food
130 °C / 265 °F
120–140 °C
250–285 °F
Steam cooking 2
Suitable for all types of food, bottling,
juicing, special applications and menu
cooking
100 °C / 212 °F
40–100 °C /
105–212 °F
29
Operating principles
Preparation
^ Fill the water container with mains tap water up to at least
the "min" marker. You do not need to remove the insert.
Only use cold mains tap water. Never use distilled or
mineral water or other liquids.
^ Push the water container into the appliance until it
connects.
^ Place the food in the oven.
^ Switch the appliance on with the s sensor.
Select a function
^ Select the function you want to use, e. g. Steam cooking
2.
Set the temperature
^ If the recommended temperature is suitable for your recipe,
confirm it with "OK".
or
^ Turn the dial until the required temperature is displayed
and then confirm your selection by pressing "OK".
Set a cooking duration
^ Turn the dial until the required number of hours is
displayed and then confirm your selection by pressing
"OK".
^ Then turn the dial until the required number of minutes is
displayed and then confirm your selection by pressing
"OK".
Set the moisture level
(with Combination mode and Reheat)
^ Confirm the recommended moisture level with "OK".
or
^ Turn the dial until the required setting appears and press
"OK" to confirm your selection.
30
Operating principles
With Fan plus U the appliance will start as soon as you
have entered the temperature. The duration can be set
using the X sensor.
At the end of the duration
A buzzer will sound at the end of the programme and
"Process finished" will appear in the display.
With some functions "Steam reduction" will also appear in the
display. Wait until "Steam reduction" has gone out before
opening the door and removing the food.
^ Switch off the appliance.
Danger of burning.
You could burn yourself on the oven interior, spilled food,
accessories and hot steam.
Use oven gloves when removing hot food from the
appliance.
After use
^ Remove the condensate tray and empty it.
^ Remove the water container by pushing upwards slightly
as you take it out of the appliance. Empty it.
^ After each use, clean and dry the whole appliance as
described in "Cleaning and care".
The appliance is designed in such a way that there will
always be a little residual water left in the water container
after use. If there is no residual water, there is something
wrong. Call the Service Department.
Leave the appliance door completely open until the oven
interior is completely dry.
31
Operation
During use
Interrupting operation
Operation is interrupted as soon as the door is opened. The
heating will be switched off and the cooking duration
remaining stored in memory (except with "Fan plus").
Functions using steam:
Steam will escape when you open the door. Step back
from the appliance and wait until the steam has
dissipated.
Danger of burning.
You could burn yourself on the oven interior, spilled food,
accessories and hot steam.
Wear oven gloves when placing food in the oven or
removing it and when handling hot food and shelves etc.
inside the appliance.
Operation will resume when the door is closed.
With functions using steam, the pressure has to equalise
when the door is closed, which can cause a whistling sound.
The oven will heat up again and the display will show the
temperature of the cooking compartment as it rises. Once the
set temperature has been reached, the display will change to
show the cooking duration remaining as it counts down.
Altering settings
You can alter settings at any time during operation.
^ Touch X.
^ Turn the dial to the required setting and press "OK" to
confirm your selection.
^ Change the setting and press "OK" to confirm your
selection.
32
Operation
To save a programme
You can save your frequently used cooking processes to
"User programmes".
The word "Save" will appear in the display at the end of the
programme.
^ Confirm with "OK".
A summary will appear in the display.
^ Confirm with "OK".
You can now save the cooking programme.
You can save the programme using a name of your choice.
The name can have up to 10 characters. Confirm each with
"OK".
^ Select the name you want.
When you are happy with the name, select L and press "OK"
to confirm.
Information about the programme will then appear in the
display.
^ Confirm with "OK".
Insufficient water
If water needs replenishing during the programme a buzzer
will sound and a reminder to refill the container will appear in
the display.
^ Remove the water container and fill it with fresh tap water.
^ Push the water container into the appliance until it
connects.
^ Close the door.
Operation will continue.
33
Operation
User programmes
You can save up to 20 cooking programmes under their own
individual names in the "User programmes" menu.
If there are no programmes saved to memory the following
will appear in the display:
Create programme
This is used to create a new user programme.
If user programmes have already been created and saved,
they will appear in the display. You can then choose from the
following options:
Edit programmes
Create programme
Use this option to create a new user programme.
Change programme
Use this option to call up and change an existing user
programme.
Delete programme
Use this option to delete existing user programmes.
To create a programme
^ Select "User programmes".
^ Select "Create programme", or "Edit programmes", and
select "OK" to confirm.
^ Select "Create programme" and select "OK" to confirm.
^ Select the function you want and select "OK" to confirm.
^ Enter the settings in the usual way and then select "OK" to
confirm.
If you want to add another cooking stage, select "Add
cooking stage" and proceed as before.
34
Operation
^ When you are ready, select "Finish programme" and select
"OK" to confirm.
A summary will appear in the display.
^ Confirm with "OK".
You can save the programme using a name of your choice.
The name can have up to 10 characters. Confirm each with
"OK".
^ Select "Save".
^ Select the name you want.
When you are happy with the name, select Land confirm
with "OK".
Information about the programme will then appear in the
display.
^ Confirm with "OK".
To change a programme
^ Select "User programmes".
^ Select "Edit programmes", and confirm with "OK".
^ Select "Change programme" and confirm with "OK".
^ Select the programme you want and confirm with "OK.
You can now change cooking stages or the programme
name. Enter the settings in the usual way and then select
"OK" to confirm.
To delete a programme
^ Select "User programmes".
^ Select "Edit programmes", and confirm with "OK".
^ Select "Delete programme" and confirm with "OK".
^ Select the programme you want and confirm with "OK.
35
Additional functions
Start time / Finish
You can delay the start of a programme. The oven will then
switch on automatically.
Delay start cannot be used for running the descaling
programme.
Use "Start at" to enter the time of day at which you want the
programme to start. Use "Ready at" to enter the time of day at
which you want the programme to end.
The difference between the Start time and Finish time is used
to calculate the cooking duration. The heating-up time
required is automatically calculated by the steam oven.
If the temperature in the oven is too high, e. g. just after
another programme, you will not be able to use this
function. "Start at" and "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.
Fresh food can change its colour and even deteriorate.
Entering settings
^ Select the function, temperature and duration as normal.
^ Touch X.
^ Select "Start at" or "Ready at".
^ Set the time of day when you want to programme to start or
finish.
^ Confirm with "OK".
36
Additional functions
To delete a setting
You cannot delete a start or finish time. To delete these you
have to cancel the whole cooking process.
^ Turn the function selector to "ß".
Minute minder
The minute minder can be used to time any activity in the
kitchen, e.g. boiling eggs.
You can use the minute minder whilst a programme is
running.
You can set a time for the minute minder of between 5
seconds (0:00:05 h:min:sec) and 9 hours 55 minutes
55 seconds (9:55:55).
A minute minder time of up to 10 minutes will be shown in
min:sec in the display, and a minute minder time of more than
10 minutes in h:min.
The minute minder time must be entered in hours, minutes
and seconds.
Example: 8 minutes = 0:08:00.
At the end of the minute minder time you will hear an audible
tone. Switch the minute minder time off by touching l. If you
do not switch the minute minder off, the time will carry on
counting in seconds. This will tell you how much time has
passed since the minute minder time elapsed.
37
Additional functions
Entering settings
If the clock display setting has been switched off, you can
only use the minute minder with the oven switched on.
Switch it on with the K sensor.
^ Touch the l sensor.
^ Set the minute minder time you require.
^ Confirm with "OK".
The time set will then appear in the display.
To change a setting
^ Touch l.
^ Select and confirm "Change".
^ Set the time you want and confirm with "OK".
To delete a setting
^ Touch l.
^ Select and confirm "Delete".
^ Confirm with "OK".
38
Additional functions
System lock
The system lock prevents the appliance being switched on
by mistake.
The appliance is delivered with the system lock deactivated
(factory default setting). If you wish to use it you will need to
alter the setting (see "Settings").
If activated, the $ symbol will show in the display when the
oven is switched on.
To deactivate the lock
^ Touch K.
A message will appear in the display.
^ Touch "OK" until the message goes out.
You can then use the appliance as normal.
The system lock is activated a few seconds after switching
the appliance off.
39
General notes
This section contains general information. You will find more
detailed information about particular foods and how to cook
them in the other sections.
Steam cooking
The advantages of cooking with steam
Almost all vitamins and minerals are retained as the food is
not immersed in water.
Cooking with steam also retains the true taste of the food
better than conventional cooking. We therefore recommend
seasoning the food after it has been cooked. Food also
retains its fresh, original colour.
Suitable containers
Cooking containers
This appliance is supplied with stainless steel cooking
containers. Other containers, in a variety of sizes, both
perforated and solid, are available as optional extras (please
refer to "Optional accessories"). This enables you to choose
the most suitable container for the food you are preparing.
When using the Steam cooking function use perforated
containers where possible. These enable steam to reach food
from all sides and help it cook evenly.
Your own containers
You can also use your own containers. However, please note
the following:
– The container must be suitable for using in an oven and
must be steam resistant. Plastic containers can only be
used for steam cooking if the manufacturer has stated that
they are suitable for such use.
– Thick sided containers are not very suitable for using with
steam. They do not conduct heat well and as a result
cooking durations will be considerably longer than those
given in the charts.
40
General notes
– Place the cooking containers on the rack or on a suitable
tray, and not on the oven floor.
– Ensure that there is a gap between the upper rim of the
container and the top of the cooking compartment to allow
sufficient steam into the container.
Shelf level
You can select any shelf level. You can also cook on several
levels at the same time. This will not alter the cooking
duration.
When using more than one deep container at the same time
for steam cooking it is best to offset them on their runners and
to leave at least one level free in between them.
Temperature
A maximum temperature of 100 °C is reached when steam
cooking is taking place. Most types of food will cook at this
temperature. Some more delicate types of food, such as soft
fruit, must be cooked at lower temperatures as otherwise they
will burst. More information is given in the relevant section.
Combination with a food warming drawer
When the warming drawer is in use the oven cavity in the
steam oven can get up to 40 °C. If, in this case, you set a
temperature of 40 °C, no steam will be produced because the
oven cavity is too warm.
Non-tip safety notches
The baking tray and combi rack have non-tip safety notches
in the middle which prevent them being pulled right out when
they only need to be partially pulled out. The tray and rack
can only be taken out of the oven by raising them upwards
and then pulling them out.
41
General notes
Cooking duration (time)
In general, the cooking durations for cooking with steam are
the same as for cooking food in a saucepan. More
information about any factors which may affect the cooking
duration is given in the relevant sections.
The quantity of food does not affect the cooking duration.
1 kg of potatoes will take the same time to cook as 500 g.
The durations given in the charts are guidelines only. We
recommend selecting the shorter cooking duration quoted to
start with. If food is not cooked sufficiently after the shorter
time it can be put back in the oven and cooked for longer.
Cooking with liquid
When cooking with liquid only fill the cooking container 2/3 full
to prevent the liquid spilling when the cooking container is
removed from the oven.
Your own recipes
Food and recipes which are prepared in pot or a pan can
also be cooked using steam. The cooking durations will be
the same. Please note that food will not be browned when
cooking with steam.
42
Steam cooking
Vegetables
Fresh
Prepare fresh vegetables in the usual way, i.e. wash, clean
and cut them up.
Frozen food
Frozen vegetables do not need to be defrosted beforehand,
unless they have been frozen together in a block.
Frozen and fresh vegetables which take the same length of
time to cook can be cooked together.
Break up vegetables that have frozen together in a lump and
follow instructions on the packaging regarding cooking
duration.
Cooking containers
Food such as peas or asparagus spears, which have little or
no space between them, will take longer to cook because the
steam has less space to work in. For an even result, it is best
to use a shallow container for these types of food, and only fill
it about 3 – 5 cm deep. When cooking large quantities divide
the food between 2 or 3 shallow containers rather than using
one deep one.
Different types of vegetables which take the same length of
time to cook can be cooked together.
Use solid containers for vegetables which are cooked in
liquid.
Shelf level
When cooking vegetables with a distinctive colour (e.g
beetroot) in a perforated container, place the perforated
container above the condensate tray to avoid any colour
transfer.
43
Steam cooking
Duration
As with conventional methods, when cooking vegetables with
steam the cooking duration will depend on the size and also
whether you want the vegetables to be al dente or soft/well
done. Example:
firm potatoes, cut into quarters = approx. 18 minutes
firm potatoes, cut in half = approx. 22 minutes
Brussels sprouts, large, al dente = approx. 12 minutes
Brussels sprouts, small, soft = approx. 12 minutes
Settings
Automatic programmes > Vegetables > ... > Steam cooking
or
Further programmes > Cook vegetables, or
Steam cooking 2
Temperature: 100 °C
Duration: see chart
The durations given in the chart are guidelines for fresh
vegetables. We recommend selecting the shorter cooking
duration quoted. If food is not cooked sufficiently after the
shorter time it can be put back in the oven and cooked for
longer.
Duration in minutes
Artichokes
32–38
Beans, green
10–12
Broccoli, florets
3–4
Black salsify, whole
9–10
Beetroot, whole
53–57
Cauliflower, florets
8
Cauliflower, whole
27–28
Celeriac, cut into batons
6–7
Celery, chopped
4–5
Chantenay carrots, whole
7–8
Chantenay carrots, halved
6–7
Chantenay carrots, chopped
Chard, chopped
44
4
2–3
Steam cooking
Duration in minutes
Chicory, halved
Chinese cabbage, chopped
Corn on the cob
Courgettes, sliced
4–5
3
30–35
2–3
Curly kale, chopped
23–26
Fennel, halved
10–12
Fennel, cut into strips
4–5
Firm potatoes, peeled
whole
halved
quartered
27–29
21–22
16–18
Fairly firm potatoes, peeled
whole
halved
quartered
25–27
19–21
17–18
Floury potatoes, peeled
whole
halved
quartered
26–28
19–20
15–16
Green asparagus
7
Kohlrabi, cut into batons
6–7
Leeks, halved lengthwise
6
Leeks, sliced
4–5
Main crop carrots, chopped
6
Mushrooms
2
New potatoes, firm
30–32
Peas
3
Peppers, diced / cut into strips
2
Pumpkin, diced
2–4
45
Steam cooking
Duration in minutes
Red cabbage, chopped
Romanesco, florets
5–7
Romanesco, whole
22–25
Savoy cabbage, chopped
10–11
Spinach
1–2
Spring cabbage, chopped
10–11
Sprouts
10–12
Swede, chopped
6–7
Sugar snap peas
5–7
White asparagus
9–10
White cabbage, chopped
46
23–26
12
Steam cooking
Meat
Fresh
Prepare the meat in the usual way.
Frozen food
Meat should be thoroughly defrosted before cooking in the
steam oven (see "Defrost").
Preparation
For meat which needs to be seared before being cooked,
e.g. for a stew, sear the meat in a pan on the hob first.
Duration
The cooking duration depends on the thickness and the
texture of the meat, and not on the weight. The thicker the
piece of meat, the longer the cooking duration. A piece of
meat weighing 500 g which is 10 cm thick will take longer to
cook than a piece of meat weighing 500 g which is 5 cm
thick.
Tips
Use a perforated container to retain the juices when cooking
meat, such as prime beef topside. Place a solid container
underneath to catch the juices. You can use these to make a
gravy or freeze them for later use.
Boiling fowl, back or top rib and meat bones can be used to
make stock. Place the meat together with some mixed
vegetables in a solid cooking container and add cold water
and cook. The longer the cooking duration, the stronger the
stock.
47
Steam cooking
Settings
Automatic programmes > Meat > ... > Steam cooking
or
Further programmes > Cook meat, or
Steam cooking 2
Temperature: 100 °C
Duration: see chart
The durations given in the charts are guidelines only. We
recommend selecting the shorter cooking duration quoted to
start with. If food is not cooked sufficiently after the shorter
time it can be put back in the oven and cooked for longer.
Meat
Beef stew
Boiling fowl, covered with water
105–115
80–90
Boiled topside
110–120
Brisket, covered with water
130–140
Chicken breast fillet
8–10
Gammon slices
6–8
Knuckle
Lamb stew
Leg steak, covered with water
Poularde
135–145
12–16
110–120
60–70
Shank
105–115
Top rib, covered with water
110–120
Turkey roulade
48
Duration in minutes
12–15
Turkey escalope
4–6
Veal cutlets
3–4
Steam cooking
Sausages
Settings
Steam cooking 2
Temperature: 90 °C
Duration: see chart
Sausages
Duration in minutes
Bologna sausages
6–8
Frankfurters
6–8
Veal sausages
6–8
49
Steam cooking
Fish
Fresh
Prepare fresh fish in the usual way, i.e. clean, gut and fillet.
Frozen food
Defrost frozen fish before cooking (see "Defrosting").
Preparation
Add some lemon or lime juice to fish before cooking. The
citric acid helps the flesh stay firm.
It is not necessary to season fish with salt when cooking with
steam as this method retains the minerals which give the fish
its unique flavour.
Cooking containers
If using a perforated container, grease it first.
Shelf level
When cooking fish in a perforated container at the same time
as cooking other types of food in other containers, place the
container with the fish directly above the condensate tray to
catch any liquid and so avoid any transfer of tastes to other
food.
Temperature
85 °C – 90 °C
For gently cooking delicate types of fish, such as sole.
100 °C
For cooking firmer types of fish, e.g. cod and salmon.
Also for cooking fish in sauce or stock.
50
Steam cooking
Duration
The cooking duration depends on the thickness and the
texture of the fish, and not on the weight. The thicker the fish,
the longer the cooking duration. A 3 cm thick piece of fish
weighing 500 g will take longer to cook than a 2 cm thick
piece of fish weighing 500 g.
The longer fish cooks, the firmer its flesh will become. Use the
cooking durations given in the chart.
If you find that the fish is not cooked sufficiently only cook it
for a few minutes more.
When cooking fish in sauce or stock, we recommend that you
increase the cooking duration quoted by a few minutes.
Tips
Adding herbs and spices, such as dill, will help bring out the
full flavour of the fish.
Cook large fish in the swimming position. To help maintain the
shape of the fish, place a small cup or similar upside down in
the cooking container, and arrange the fish bellyside down
over the cup.
You can use any fish scraps, e.g. fish heads, bones, tails etc
to make a fish stock. Place the fish scraps together with
some mixed vegetables in a solid cooking container and add
cold water. Cook at 100 °C for 60 to 90 minutes. The longer
the cooking duration, the stronger the stock.
Blue fish is fish which is cooked in water and vinegar. It is
important not to damage the skin of the fish. This method is
suitable for cooking carp, trout, tench, eel and salmon.
Settings
Automatic programmes > Fish > ... > Steam cooking
or
Further programmes > Cook fish, or
Steam cooking 2
Temperature: see cooking chart
Duration: see cooking chart
51
Steam cooking
The cooking durations given in the chart are guidelines for
fresh fish. We recommend selecting the shorter cooking
duration quoted. If food is not cooked sufficiently after the
shorter time it can be put back in the oven and cooked for
longer.
Temperature in °C Duration in minutes
52
Atlantic cod fillet
100
6
Carp, 1.5 kg
100
18–25
Coley fillet
85
3
Eel
100
5–7
Haddock fillet
100
4–6
Halibut fillet
85
4–6
Monk fish fillet
85
8–10
Perch fillet
100
8–10
Plaice fillet
85
4–5
Pikeperch fillet
85
4
Rose fish fillet
100
6–8
Salmon fillet
100
6–8
Salmon steak
100
8–10
Salmon trout
90
14–17
Seabream fillet
85
3
Sole fillet
85
3
Trout, 250 g
90
10–13
Turbot fillet
85
5–8
Tuna fillet
100
6–8
Steam cooking
Shellfish
Preparation
Defrost frozen shellfish before cooking with steam.
Peel, remove and discard the intestines, and then wash the
shellfish.
Cooking containers
If using a perforated container, grease it first.
Duration
The longer shellfish are cooked, the tougher they become.
Use the cooking durations given in the chart.
When cooking shellfish in sauce or stock, we recommend that
you increase the cooking duration quoted by a few minutes.
Settings
Automatic programmes > Shellfish > ... > Steam cooking
or
Steam cooking 2
Temperature: see cooking chart
Duration: see cooking chart
Temperature in °C Duration in minutes
Crayfish
95
10–15
Crevettes
90
3
King prawns
90
4
Large shrimps
90
3
Prawns
90
3
Small shrimps
90
3
53
Steam cooking
Mussels
Fresh
,Only cook mussels which are closed.
N.B. Do not eat mussels which have not opened after
being cooked. Danger of food poisoning.
Steep fresh mussels in water for a few hours before cooking
to rinse out any sand. Then scrub the mussels thoroughly to
clean them.
Frozen food
Defrost frozen mussels before cooking.
Duration
The longer mussels are cooked, the tougher they become.
Use the cooking durations given in the chart.
Settings
Steam cooking 2
Temperature: see chart
Duration: see chart
54
Temperature in
°C
Duration in
minutes
Barnacles
100
2
Bearded mussels
90
12
Cockles
100
2
Pilgrim scallops
90
5
Razor clams
100
2–4
Venus mussels
90
4
Steam cooking
Rice
Rice swells when cooked and needs to be cooked in liquid.
The proportion of rice to liquid will vary depending on the
type of rice.
The rice absorbs all the liquid and so none of the nutrients
are lost.
Settings
Automatic programmes > Rice > ... > Steam cooking
or
Steam cooking 2
Temperature: 100 °C
Duration: see chart
Ratio
Rice : Liquid
Duration in
minutes
Basmati rice
1 : 1.5
15
Brown rice
1 : 1.5
26–29
Parboiled rice
1 : 1.5
23–25
Round grain rice
Pudding rice
Risotto rice
1 : 2.5
1 : 2.5
30
18–19
Wild rice
1 : 1.5
26–29
55
Steam cooking
Pasta
Dry pasta
Dry pasta swells when it is cooked and needs to be cooked
in liquid. The liquid must cover the pasta. Using hot liquid
gives better results.
Increase the cooking time stated by the manufacturer by
approx. 1/3.
Fresh
Fresh pasta, such as you can buy from the supermarket
chilled counter, does not need to absorb water. Cook fresh
pasta in a perforated container.
Separate any pieces of pasta which have stuck together and
spread them out in the cooking container.
Settings
Steam cooking 2
Temperature: 100 °C
Duration: see chart
Fresh
Duration in minutes
Gnocchi
3
Knöpfli
2
Ravioli
3
Spätzle
2
Tortellini
3
Dry pasta, covered with water
56
Tagliatelli
14
Vermicelli
8
Steam cooking
Dumplings
Ready made boil-in-the-bag dumplings need to be well
covered with water as otherwise they can fall apart. This is
because even although they have been soaked in water
beforehand they will not absorb enough moisture.
Cook fresh dumplings in a greased, perforated container.
Settings
Steam cooking 2
Temperature: 100 °C
Duration: see chart
Duration in
minutes
Boil-in-the-bag bread dumplings
18–20
Boil-in-the-bag potato dumplings
20
Sweet dumplings
30
Yeast dumplings
20
57
Steam cooking
Grain
Grain swells during cooking and needs to be cooked in
liquid.The proportion of grain to liquid depends on the type of
grain.
Grain can be cooked whole or cracked.
Settings
Steam cooking 2
Temperature: 100 °C
Duration: see chart
Ratio
Grain : Liquid
Duration in
minutes
Amaranth
1 : 1.5
15–17
Bulgur
1 : 1.5
9
Green spelt, whole
1:1
18–20
Green spelt, cracked
1:1
7
1 : 1.5
10
Oats, whole
1:1
18
Oats, cracked
1:1
7
Polenta
1:3
10
Quinoa
1 : 1.5
15
Rye, whole
1:1
35
Rye, cracked
1:1
10
Wheat, whole
1:1
30
Wheat, cracked
1:1
8
Millet
58
Steam cooking
Dried pulses
Soak pulses for at least 10 hours in cold water before
cooking. Soaking makes the pulses more digestible and
shortens the cooking duration required.
Exception: Lentils do not need to be soaked before cooking.
Soaked pulses must be covered with liquid during cooking.
With unsoaked pulses a specific ratio of pulses : water is
required.
Settings
Steam cooking 2
Temperature: 100 °C
Duration: see chart
Soaked
Duration in minutes
Beans
Adzuki beans
20–25
Black beans
55–60
Haricot beans
34–36
Kidney beans
55–65
Pinto beans
55–65
Peas
Green split peas
27
Yellow split peas
40–50
59
Steam cooking
Unsoaked
Duration in
minutes
Ratio
Pulses : Liquid
Adzuki beans
95–105
1:3
Black beans
100–120
1:3
Haricot beans
80–90
1:3
Kidney beans
130–140
1:3
Pinto beans
115–135
1:3
13–14
1:2
7
1:2
Green split peas
60–70
1:3
Yellow split peas
110–130
1:3
Beans
Lentils
Brown lentils
Red lentils
Peas
60
Steam cooking
Hen's eggs
Use a perforated container to boil eggs in the steam oven.
The eggs do not need to be pierced before cooking as they
are gradually warmed during the heating up phase and so do
not burst when they are cooked with steam.
When using a solid container for make egg dishes such as
scrambled eggs, remember to grease it first.
Settings
Automatic programmes > Hen's eggs > ... > Steam cooking
or
Steam cooking 2
Temperature: 100 °C
Duration: see chart
Duration in minutes
Small
soft
medium
hard
3
5
9
Medium
soft
medium
hard
4
6
10
Large
soft
medium
hard
5
7
12
Extra large
soft
medium
hard
6
8
13
61
Steam cooking
Fruit
Cook fruit in a solid container so that none of the juice is lost.
If you wish to cook fruit in a perforated container, place a
solid container directly underneath it to collect the juice.
Tip
You can use the juice which has collected in the solid
container to make a glaze for a fruit flan.
Settings
Automatic programmes > Fruit > ... > Steam cooking
or
Steam cooking 2
Temperature: 100 °C
Duration: see chart
Duration in minutes
62
Apple pieces
1–3
Cherries
2–4
Gooseberries
2–3
Mirabelle plums
1–2
Nectarine / Peach pieces
1–2
Pear chunks
1–3
Plums
1–3
Quince, diced
6–8
Rhubarb pieces
1–2
Steam cooking
Menu cooking (cooking whole meals)
Before cooking meals with the Menu cooking function
switch off the moisture reduction system (see "Settings").
You can use the steam oven to cook a whole meal containing
types of food which have different cooking durations, e.g. fish
fillet with rice and broccoli. Each dish is placed in the oven at
different times such that they are all ready at the same time.
Shelf level
When cooking fish or food with a distinctive colour (e.g.
beetroot) in a perforated container, place the perforated
container directly above the condensate tray to avoid any
transfer of flavour or colour to other food and to prevent liquid
dripping onto food below it.
Temperature
Whole meals should be cooked at a temperature of 100 °C as
this is the temperature required to cook the majority of foods.
Do not cook a whole meal at the lowest temperature when
different temperatures are required for different types of food,
e.g. 85 °C for seabream and 100 °C for potatoes.
If the recommended cooking temperature for the food is
85 °C for example, try cooking it at 100 °C and testing the
result. Some delicate types of fish with a soft structure, e.g.
sole and plaice will become very firm when cooked at 100 °C.
Duration
If you are increasing the recommended temperature, shorten
the cooking duration by approx. 1/3.
63
Steam cooking
Example
Rice
Fish fillet
Broccoli
20 minutes
6 minutes
4 minutes
20 minutes less 6 minutes = 14 minutes (1st duration: rice)
6 minutes less 4 minutes = 2 minutes (2nd duration: fish fillet)
Remaining time = 4 minutes (3rd duration: broccoli)
Duration
20 min - rice
6 min - fish fillet
4 min - broccoli
Setting
14 min
2 min
4 min
^ Make sure Steam reduction has been deactivated.
^ Place the rice in the oven first.
^ Set the first cooking duration: 14 minutes.
^ After 14 minutes, place the fish in the oven.
^ Set the second cooking duration: 2 minutes.
^ After 2 minutes, place the broccoli in the oven.
^ Set the third cooking duration: 4 minutes.
64
Special applications
Reheat
The steam oven is very effective at reheating food gently,
without drying it out or cooking it further. The food will reheat
evenly and does not need to be stirred during the reheating
process. You can reheat individual dishes or plated meals
which have been prepared previously (e.g. meat, vegetables
and potatoes).
Suitable containers
Small quantities can be reheated on a plate, larger quantities
should be placed in a cooking container.
Duration
10–15 minutes are usually sufficient for one plate of food.
More than one plate will need a little longer.
If you are reheating several plated meals one after the other,
the reheating time can be reduced by around 5 minutes for
the second and subsequent plates as the oven will still be
hot.
Moisture
The more moist the food, the less moisture needs to be
added.
Tips
Food does not need to be covered before it is reheated. Do
not reheat large items, such as a whole joint of roast meat.
Divide it into portions and reheat these as plated meals.
Compact items, such as stuffed peppers or roulades, should
be cut in half. Please note that breaded items, such as
schnitzel, will not retain their crispness when they are
reheated. Reheat sauces separately, except for dishes such
as stews and casseroles where the sauce is part of the dish.
Settings
Special applications > Reheat, or
Oven function > Combination mode - Fan plus
Temperature: see chart
Moisture: see chart
Duration: see chart
65
Special applications
Food
Temperature
in °C
Moisture
in %
Duration in
minutes
120
70
8–10
120
70
8–10
140
70
18–20
140
70
11–13
140
70
10–12
120
70
10–12
Vegetables
Carrots
Cauliflower
Kohlrabi
Beans
Side dishes
Pasta
Rice
Potatoes, cut in half lengthways
Dumplings
Mashed potato
Meat and poultry
Sliced meat, 1 1/2 cm thick
Roulades, sliced
Goulash
Lamb stew
Chicken escalopes
Turkey schnitzel, sliced
Fish
Fish fillet
Fish roulades, cut in half
Plated meals
Spaghetti, in tomato sauce
Pork roast, potatoes and vegetables
Stuffed peppers (cut in half), rice
Chicken fricassee, rice
Vegetable soup
Creamed soup
Clear broth
Casserole
66
Special applications
Defrost
It is much quicker to defrost items in the steam oven than at
room temperature.
Temperature
60 °C is the best temperature for defrosting.
Exception: 50 °C for minced meat and game
Before and after defrosting
Remove all packaging before defrosting. Exceptions:
Leave bread, biscuits and cakes in their packaging as
otherwise they will absorb moisture and become soft.
Allow defrosted food to stand at room temperature after
removing it from the oven. The standing time is necessary to
allow the even distribution of heat.
Cooking containers
Use a perforated container with the condensate tray
underneath it when defrosting food which will drip, such as
poultry. This way food will not be lying in defrosted liquid.
,It is particularly important to observe food hygiene
rules when defrosting poultry. Do not use the liquid from
defrosted poultry. Pour it away and wash the container,
the sink and your hands. Danger of salmonella poisoning.
Food which does not drip can be defrosted in a solid
container.
67
Special applications
Tips
Fish does not need to be fully defrosted before cooking.
Defrost so that the surface is sufficiently thawed to take herbs
and seasoning. Depending on the thickness of the fish,
2–5 minutes should be enough.
When defrosting food which has frozen together, e.g. berries,
chops, fish fillets etc. separate it about half-way through the
defrosting time.
Do not refreeze food once it has thawed.
Defrost frozen pre-cooked meals according to the
manufacturer's instructions.
Settings
Defrost, or
Steam cooking
Temperature: see chart
Duration: see chart
68
Special applications
Food to be
defrosted
Weight
in g
Temperature Defrosting
in °C
duration
in minutes
Standing time
in minutes
Baked goods
Creamed mixture
cakes / biscuits
400
Puff pastries /
Yeast buns
60
15
10–15
60
10–12
10–15
60
30
2
Bread / rolls
Bread rolls
Rye bread, sliced
250
60
40
15
Wholegrain bread,
sliced
250
60
65
15
White bread, sliced
150
60
30
20
Cheese slices
125
60
15
10
Cream
250
60
20–25
10–15
Quark
250
60
20–25
10–15
Soft cheese
100
60
15
10–15
Apple sauce
250
60
20–25
10–15
Apple pieces
250
60
20–25
10–15
Apricots
500
60
25–28
15–20
Cherries
150
60
15
10–15
Peaches
500
60
25–28
15–20
Plums
250
60
20–25
10–15
Raspberries/
Blackcurrants
300
60
8
10–12
Strawberries
300
60
8–10
10–12
Dairy products
Fruit
69
Special applications
Food to be defrosted
Weight Temperature Defrosting Standing time
in g
in °C
duration
in minutes
in minutes
Fish
Fish fillets
400
60
15
10–15
Lobster
300
60
25–30
10–15
Small shrimps
300
60
4–6
5
Trout
500
60
15–18
10–15
Cutlets / chops /
sausages
800
60
25–35
15–20
Goulash
500
60
30–40
10–15
Goulash
1000
60
50–60
10–15
Liver
250
60
20–25
10–15
Minced meat
250
50
15–20
10–15
Minced meat
500
50
20–30
10–15
Sliced
60
8–10
15–20
Saddle of hare
500
50
30–40
10–15
Saddle of venison
1000
50
40–50
10–15
Chicken
1000
60
40
15–20
Chicken thighs
150
60
20–25
10–15
Chicken escalopes
500
60
25–30
10–15
Turkey drumsticks
500
60
40–45
10–15
300
60
20–25
10–15
Meat
Roast meat
Poultry
Vegetables
Vegetables frozen in a
block, e.g. spinach
70
Special applications
Bottling
Vegetables and fruit
Only use unblemished, fresh produce which is in good
condition for bottling.
Glass jars
Use clean glass jars and accessories and check them for any
defects. Glass jars with twist off lids or glass lids with a
rubber seal are suitable.
Make sure that all the glass jars are the same size so that
bottling is carried out evenly.
After you have filled the jars with the produce, clean the rims
with a clean cloth and hot water and then seal the jars.
Fruit
Sort fruit carefully, rinse it briefly but thoroughly and allow it to
drain. Take great care when cleaning soft fruit as it is very
delicate and squashes easily.
Remove any peel, stalks, cores or stones.
Cut up large fruit. For example, cut apples into slices.
If you are bottling fruit with stones (e.g. plums, apricots)
without removing the stones, pierce the fruit several times
with a fork or wooden skewers as otherwise it will burst.
Vegetables
Rinse, clean and cut up vegetables.
Green vegetables should be blanched before bottling to help
them retain their colour (see "Blanching").
Fill volume
Fill the glass jars with produce up to a maximum of 3 cm
below the rim. Do not pack it down as this will damage the
cell walls of the produce. Tap the jar gently onto a cloth to
help distribute the contents evenly.
71
Special applications
Fill the jars with liquid. The produce must be completely
covered.
Use a sugar solution for fruit and a salt or vinegar solution for
vegetables.
Tips
Make use of residual heat by leaving the jars in the oven for
30 minutes after it has switched off.
Then cover the jars with a cloth and allow to cool for approx.
24 hours.
Procedure
^ Place the rack on the lowest shelf level.
^ Place the jars on the rack (all the same size). Ensure that
they do not touch one another.
Settings
Automatic programmes > (Vegetables/Fruit) > ... > Bottling
or
Further programmes > Bottling >
or
Steam cooking 2
Temperature: see chart
Duration: see chart
72
Special applications
Produce
Temperature in °C
Duration in minutes*
80
50
Gooseberries
80
55
Cranberries
80
55
Cherries
85
55
Mirabelle plums
85
55
Plums
85
55
Peaches
85
55
Greengages
85
55
Apples
90
50
Apple sauce
90
65
Quinces
90
65
Beans
100
120
Broad beans
100
120
Gherkins
90
55
Berries
Red / Blackcurrants
Fruit with stones
Fruit with pips
Vegetables
* The times quoted are for 1.0 litre jars. If using 0.5 litre jars
reduce the duration by about 15 minutes. If using 0.25 litre
jars reduce the duration by about 20 minutes.
73
Special applications
Bottling cakes
Creamed, sponge and yeast dough mixtures are all suitable
for bottling. Cakes will keep for approx. 6 months.
Cakes made with fresh fruit are not suitable for long term
storage, and must be consumed within 2 days of being
made.
Glass jars
Only use clean glass jars and accessories which are in
perfect condition. Jars should be narrower at the bottom than
the top. 0.25 litre jars are the most suitable for bottling cakes.
Jars must have a glass lid with metal spring clamp to seal
them.
Make sure that all the glass jars are the same size so that
bottling is carried out evenly.
Procedure
^ Grease the inside of the jars with butter up to 1 cm below
the rim.
^ Sprinkle inside the jars with fine breadcrumbs.
^ Fill the jars 1/2 to 3/4 full with cake mixture (depending on
recipe). Make sure the rim stays clean.
^ Place the rack on the lowest shelf level.
^ Place the jars on the rack (all the same size) without lids
on. Ensure that they do not touch one another.
^ Close the jars immediately after bottling by clamping the
glass lid down securely. Do not let the cakes cool down.
If the mixture has risen above the rim, it can be pushed
back down into the jar with the glass lid.
74
Special applications
Settings
Type of
mixture
Oven function Stage Temperature Moisture Duration
in °C
in %
in minutes
Creamed
Conventional
heat
-
160
-
25–45
Sponge
Conventional
heat
-
160
-
50–55
Yeast
dough
Combination
mode Conventional
heat
1
2
30
160
100
30
10
30–35
75
Special applications
Extracting juice with steam
You can use the steam oven to extract juices from soft fruit,
such as berries and cherries.
It is best to use overripe fruit, as the riper the fruit the greater
the quantity of juice produced. Very ripe fruit will also
produce a more intense flavour.
Preparation
Sort and clean the fruit. Cut out any blemishes.
Remove the stalks from grapes and morello cherries as these
are bitter. The stalks do not need to be removed from
raspberries etc.
Tips
Try experimenting with mild and tart fruit.
Adding sugar will increase the quantity of juice produced and
improve the flavour. Sprinkle the fruit with sugar and leave to
absorb for a few hours before juicing. For 1 kg of sweet fruit
add 50–100 g of sugar, and for 1 kg of tart fruit add
100–150 g of sugar.
If you wish to bottle the juice rather than consume it straight
away, pour it whilst hot into hot, sterilised bottles, and then
seal immediately with sterilised tops.
Procedure
^ Put the prepared fruit (cleaned, washed, chopped etc.) into
a perforated cooking container.
^ Place a solid container or the condensate tray underneath
to catch the juice.
Settings
Steam cooking 2
Temperature: 100 °C
Duration: 40–70 minutes
76
Special applications
Drying food
Only use the Combination mode function to dry food so that
moisture can be dissipated.
Procedure
^ Cut the produce into similar sized pieces.
^ Divide the pieces out evenly on the rack or in a perforated
container.
^ Insert the condensate tray at the lowest level.
Tip
Bananas and pineapple are not suitable for drying.
Settings
Further programmes > Drying
or
Combination mode
Temperature: see chart
Duration: see chart
Moisture: 20 %
Food
Temperature in
°C
Duration in
hours
Apple rings
50–70
5–8
Apricots, halved,
stones removed
60–70
10–12
Pear slices
70–80
7–8
Herbs
40–60
1.5–2.5
Mushrooms
50–70
3–4
Tomatoes, quartered
60–70
7–9
Citrus fruit, sliced
70–80
8–9
Damsons, stones
removed
60–70
10–12
77
Special applications
Making yoghurt
To make yoghurt, you will need either fresh live yoghurt or
yoghurt culture, obtainable from health food shops.
Use natural yoghurt with live culture and without additives.
Heat-treated yoghurt is not suitable.
The yoghurt must be fresh (short storage time)
You can use either unchilled long-life or fresh milk. Long-life
milk can be used without any further treatment. Fresh milk
must first be heated to 90 °C and then cooled down to 35 °C.
Do not boil it. Fresh milk will give a better set than long-life
milk.
The yoghurt and milk should have the same percentage fat.
Do not move or shake the jars whilst the yoghurt is thickening.
Immediately after preparation leave the yoghurt to cool in the
fridge.
How well home prepared yoghurt sets will depend on the
consistency, fat content and the cultures used in the starter
yogurt. Not all yoghurts are suitable for use as starter yoghurt.
Possible reasons for unsatisfactory results
Yoghurt has not set:
Incorrect storage of starter yoghurt, too much time out of the
refrigerator, e.g. in transportation, damaged packaging, milk
not sufficiently heated.
Liquid has separated:
The jars were moved, yoghurt was not cooled down quickly
enough.
Yoghurt is gritty:
Milk was overheated or in poor condition, milk and starter
yoghurt not evenly stirred.
78
Special applications
Tip
When using yoghurt enzyme, yoghurt can be made from a
milk / cream mixture. Mix 3/4 litre milk with 1/4 litre cream.
Procedure
^ Mix 100 g yoghurt with 1 litre of milk or make up the mixture
with yoghurt enzyme, following the instructions on the
packaging.
^ Pour the mixture into glass jars and seal the jars.
^ Place the sealed jars in a cooking container or on the rack.
Ensure that they do not touch one another.
^ Place the jars in the refrigerator immediately on completion
of the process. Avoid moving the jars unnecessarily.
Settings
Automatic programmes > Special > Make yoghurt
or
Steam cooking 2
Temperature: 40 °C
Duration: 5:00 hours
79
Special applications
Proving yeast dough
Procedure
^ Prepare the dough according to the recipe.
^ Place the dough in a covered bowl on the rack.
Settings
Further programmes > Prove dough
or
Steam cooking 2
Temperature: 40 °C
Duration: according to the recipe
Dissolving gelatine
Procedure
^ Gelatine leaves: Completely cover the gelatine leaves with
cold water and leave to soak for 5 minutes. Remove the
gelatine leaves from the bowl and squeeze them out.
Empty the bowl. Place the squeezed gelatine leaves back
in the bowl.
^ Gelatine powder: Place in a bowl and add water
according to the instructions on the packaging.
^ Cover the bowl and place on the rack.
Settings
Automatic programmes > Special > Dissolve gelatine
or
Steam cooking 2
Temperature: 90 °C
Duration: 1 minute
80
Special applications
Melting chocolate
You can use the steam oven for melting any type of
chocolate.
Procedure
^ Break the chocolate into small pieces.
Leave chocolate cake covering in its packaging, and place
in a perforated cooking container.
^ Place large quantities in a solid cooking container and
small quantities in a cup or a bowl.
^ Cover the container or the dish with a lid or with foil that is
resistant to temperatures up to 100 °C and to hot steam.
^ Stir large quantities once halfway through cooking.
Settings
Automatic programmes > Special > Melt chocolate
or
Steam cooking 2
Temperature: 65 °C
Duration: 20 minutes
81
Special applications
Skinning vegetables and fruit
Procedure
^ Cut a cross in the top of tomatoes, nectarines etc. This will
allow the skin to be removed more easily.
^ Place the fruit/vegetables in a perforated cooking
container.
^ To blanch almonds, it is important to plunge them into cold
water as soon as they are taken out of the oven otherwise
the skin cannot be removed.
Settings
Steam cooking 2
Temperature: 100 °C
Duration: see chart
Food
82
Duration in minutes
Apricots
1
Almonds
1
Nectarines
1
Peppers
4
Peaches
1
Tomatoes
1
Special applications
Apple storage
You can treat homegrown apples in the steam oven to
increase the length of time you can store them for. Once
treated, the apples will keep for 5 to 6 months when stored in
a dry, cool and well-ventilated place. This method is only
suitable for apples and not for other types of fruit.
Settings
Steam cooking 2
Temperature: 50 °C
Duration: 5 minutes
Blanching
Blanch fruit and vegetables before freezing them. Blanching
helps maintain the quality of the produce when it is frozen.
Blanching vegetables also helps them retain their original
colour.
Procedure
^ Put the prepared vegetables/fruit (cleaned, washed,
chopped etc.) into a perforated cooking container.
^ Once blanched, plunge the vegetables/fruit into ice cold
water to cool them down quickly. Drain them well.
Settings
Automatic programmes > (Fruit/Vegetables) > ... > Blanching
or
Further programmes > Blanching
or
Steam cooking 2
Temperature: 100 °C
Duration: 1 minute
83
Special applications
Sweat onions
Sweating means cooking the onions in their own juices, with
the addition of a little fat if necessary.
Procedure
^ Cut the onions up into small pieces and place them in a
solid cooking container with a little butter.
^ Cover the container or the dish with a lid or with foil that is
resistant to temperatures up to 100 °C and to hot steam.
Settings
Automatic > Special > Sweat onions
or
Steam cooking 2
Temperature: 100 °C
Duration: 4 minutes
Cook bacon
The bacon does not brown.
Procedure
^ Place the bacon (diced or rashers) in a solid cooking
container.
^ Cover the container with a lid or with foil that is temperature
resistant up to 100 °C and to steam.
Settings
Automatic programmes > Special > Cook bacon
or
Steam cooking 2
Temperature: 100 °C
Duration: 4 minutes
84
Special applications
Disinfect items
The steam oven can be used to disinfect baby bottles and
other containers so that at the end of the programme they are
as germ free as they would have been had they been boiled.
Check beforehand that all parts, teats etc. are declared by
the manufacturer to be heat resistant to 100 °C and also that
they can withstand hot steam.
All parts of the bottles must be completely dry before they are
reassembled to keep them germ free.
Procedure
^ Dismantle, clean and thoroughly rinse baby bottles.
Place the individual parts on the rack or in a perforated
container, ensuring that they do not touch one another (on
their sides or with the opening facing downwards) to allow
hot steam to reach them from all sides.
Settings
Further programmes > Disinfect items
or
Steam cooking 2
Temperature: 100 °C
Duration: 15 minutes
Heat damp flannels
Procedure
^ Moisten the flannels and then roll them up.
^ Place them beside one another in a perforated cooking
container.
Settings
Automatic programmes > Special > Heat damp flannels
or
Steam cooking 2
Temperature: 70 °C
Duration: 2 minutes
85
Special applications
Decrystallise honey
Procedure
^ Loosen the lid and place the jar of honey in a perforated
cooking container or on the rack.
^ Stir the honey once during the cooking duration.
Settings
Automatic programmes > Special > Decrystallise honey
or
Steam cooking 2
Temperature: 60 °C
Duration: 90 minutes (depending on the size of the jar or the
amount of honey in the jar).
Making eierstich
Procedure
^ Mix 6 eggs with 375 ml milk (do not beat until foamy).
^ Season the egg and milk mixture and pour into a greased
solid cooking container with a little butter.
Settings
Steam cooking 2
Temperature: 100 °C
Duration: 4 minutes
86
Roasting
General information
Please ensure that both grease filters are inserted in the
oven.
Frozen meat must be defrosted before it is cooked. Never
cook from frozen.
In general, it is best to place the meat directly on the rack
and place the condensate tray underneath. This will ensure
that the meat cooks evenly on all sides and the meat juices
which collect in the condensate tray can be used to make a
gravy or a sauce.
Allow a standing time of approx. 10 minutes before carving
meat to allow the meat juices to be evenly distributed.
You do not need to preheat the oven for roasting. The meat is
placed in a cold oven.
Fan plus
We recommend roasting in combination with steam: This
prevents lean meat from drying out; fat splashes will be
minimal and so keep the oven compartment cleaner.
87
Roasting
Combination mode
The cooking durations for combination mode are longer than
durations in a conventional oven as combination mode
cooking is carried out at lower temperatures.
The lower the temperature in the cooking compartment
compared to the core temperature, the longer the cooking
process and therefore the more tender the result.
Excellent results are achieved with lean meat by first
browning the meat at a high temperature with very little
moisture (cooking stage 1) and then cooking the meat to the
end using a lower temperature (cooking stage 2). The time it
takes will depend on how thick the meat is.
When roasting fatty meat with crackling, use a high
temperature in the first stage to render the fat and brown the
crackling.
Reduce the temperature and increase the moisture for the
second stage. This helps the meat cook slowly and evenly,
breaking down the fibres to leave the meat nice and tender.
In the third stage, increase the temperature to get the
crackling crispy.
For braised meats, cooking stage 1 should be carried out at a
high temperature with very little moisture and cooking stage 2
should then be carried out using a lower temperature with
more moisture over a longer period to complete the cooking
process. This will give tender results.
88
Roasting
Settings
Combination mode G (Roasting)
Type of meat
Stage
Temperature
in °C
Moisture
in %
Duration in
minutes
Duck
(whole up to 3 kg)
1
2
3
100
130
180
95
30
30
30
60–90
10–20
Goose
(whole up to 4 kg)
1
2
100
130–150
95
30
60
120–150
Goose thighs
1
2
3
100
130
180
95
30
30
30
30–40
10–15
Chicken,
whole
1
2
200
200–225
95
30
40
10
Chicken drumsticks
1
2
200
200–225
95
30
30
10–15
Turkey
(whole up to 4 kg)
1
2
120
190–210
30
30
180
15–25
Turkey breast
1
2
200–225
100
95
30
30–40
20–60
Turkey thighs
1
2
200–225
100
95
30
30–40
45–80
Fillet
1
200–225
20
40–50
Pot roast
1
2
200–225
145
20
50
30–35
240
Poultry
Veal
The lower the temperature in the second cooking stage, the more tender the meat.
This means that the cooking process can take several hours.
89
Roasting
Combination mode G (Roasting)
Type of meat
Stage
Temperature
in °C
Moisture
in %
Duration in
minutes
Leg of lamb
1
2
200–225
100
50
30
35–40
120–160
Crown roast
1
2
225
40–70
20
100
20–35
20
Fillet
1
210–225
20
40–60
Sirloin joint
1
200–225
20
40–120
Pot roast
1
2
200–225
145
20
50
35
240
Fillet
1
200–225
20
25–35
Shank
1
190–210
30
110–120
Pork with crackling
1
2
3
205
85
180
20
100
20
40–70
120
20–40
Pot roast
1
2
180–210
150
30
50
40
50–90
Venison
1
2
225
100
30
50
30–40
50–120
Roebuck rump
1
2
225
100
30
50
35–40
60–80
Wild boar
1
2
200–220
150
30
50
40–45
70–90
Lamb
Beef
Pork
Game
The lower the temperature in the second cooking stage, the more tender the meat.
This means that the cooking process can take several hours.
90
Baking
General information
Handling and preparing food correctly is essential for
maintaining good health. Only bake cakes, pizza, chips etc.
until they are golden brown. Do not overcook them.
Remove the grease filter from the back wall. Otherwise results
can be uneven. (Exception: Flans with a deep, fresh fruit
filling, e.g. plums or damsons, pizza with lots of topping).
We recommend using Combination mode with 20 % moisture
for pizza and cakes with moist toppings.
Bake cakes in rectangular tins with the longer side across the
width of the oven for optimum heat distribution and even
results.
Dark-coloured tins are best for baking.
These conduct the heat more swiftly to the mixture. Shiny
metal tins reflect heat so cakes take longer to cook and do
not brown evenly.
Bake on a maximum of two levels at the same time.
When baking on 2 levels at the same time use shelf levels 2
and 4. If you are using the condensate tray for baking on
please use it on shelf level 2 and place the baking tray on
shelf level 4 for best results.
Grease and flour the baking tray when baking bread and
rolls.
91
Baking
Fan plus
When baking cakes with a moist topping only bake on one
level.
When baking cakes with a deep fresh fruit filling, e.g. plum or
damson, use the condensate tray. As it has higher sides than
the baking tray fruit juice is less likely to spill over and the
oven will stay cleaner.
When baking deep frozen products such as chips,
croquettes, cakes, pizza and baguettes, use the lowest
temperature quoted on the manufacturer's packaging.
When using Fan plus, reduce the temperatures given for
Conventional heat by about 20 °C.
Baking chart
Fan plus U
Type of mixture
Temperature in
°C
Duration in
minutes
Deep sponge base
170–190
30–40
Sponge roll
160–170
20–25
90–100
140–160
Pizza
Fresh fruit flan
200–220
25– 30
Quark dough
150–170
30–40
Sponge mix
Meringues,
Macaroons
Meringue
Yeast dough
92
Baking
Cake plus
This function is particularly suitable for
– creamed mixture; the mixture rises evenly and is very light.
– choux pastry (e.g. eclairs); the mixture rises well and so
dries inside.
Dark tins are best for baking.
Baking chart
Cake plus
Type of mixture
Temperature in
°C
Duration in
minutes
Choux pastry
140–160
50–60
Creamed mixture
150–170
50–60
Automatic
Please refer to the cook book for information on suitable
baking containers.
Combination mode
Items made with shortcrust do well with 95 % moisture.
The gleaming finish on bread, rolls and puff pastry is
achieved by adding steam (maximum moisture, low
temperature) in cooking stage 1. Browning is achieved using
a high moisture level and a high temperature. The drying out
phase takes place with low moisture and a high temperature.
Bake part-baked rolls with 90 % moisture at the temperature
given by the manufacturer on the packaging.
93
Baking
Baking chart
Combination mode G (baking)
Type of mixture
Stage
Temperature
in °C
Moisture
in %
Duration in
minutes
1
2
3
4
100
170–190
170–190
170–190
100
90
75
20
7
15
5
6
Baguettes
1
2
3
4
40
50
210
160–195
100
100
50
20
8
4
6
30
Sponge tray bake with
fruit
1
2
160–190
160
90
30
20–23
6
Croissants
1
2
3
4
100
160–180
150
150
100
90
75
30
7
17–22
3
3
Flat bread
1
2
3
4
40
50
210
165–185
100
100
20
20
10
2
6
25
Plaited loaf
1
2
3
100
140–170
150
100
90
30
7
17–21
15
Mixed rye bread
1
2
210
180–200
50
20
5
50
Puff pastry
Yeast dough
When baking bread do not use more than 750 g of flour.
94
Baking
Combination mode G (baking)
Type of mixture
Stage
Temperature
in °C
Moisture
in %
Duration
in minutes
Multigrain rolls
1
2
155
210
90
20
9
15–25
White bread
1
2
3
4
40
50
210
170–195
100
100
50
20
8
4
6
30
White rolls
1
2
3
40
155
200
100
90
20
6
5
15–25
Mixed wheatgrain bread
1
2
3
4
40
50
210
170–190
100
100
50
20
8
4
6
30
Small cakes
1
150–170
95
20–25
Fruit pie
1
2
3
180–225
150–170
150–160
30
30
20
6
5
45
Flan base
1
160–190
95
20–25
Bakes
1
160–180
95
45–55
Yeast dough
Shortcrust pastry
When baking bread do not use more than 750 g of flour.
95
Automatic programmes
Your appliance has a wide range of Automatic programmes.
Each one contains the relevant cooking function, temperature
and duration. All you have to do is select the Automatic
programme you want and select how well done you want the
food cooked.
The degree of doneness and browning levels are shown in a
bar graph with seven segments. The factory default is always
the middle setting. It will be highlighted. To change the
setting simply move the highlighting to the left or the right.
The weight entry in the Automatic programmes refers to the
weight per piece. For example, you can cook just one piece
of salmon weighing 250 g or 10 pieces of salmon weighing
250 g at the same time.
In some programmes you will be prompted about which shelf
level to use and when to add food to the oven. Follow and
confirm these instructions.
The oven interior needs to be at room temperature before
starting an Automatic programme.
When placing food in an already hot steam oven, be very
careful when opening the door. Hot steam can escape. Step
back from the steam oven and wait until the steam has
dissipated.
When putting cooking containers or the baking tray into the
oven or taking them out, take care not to spill the contents.
Avoid contact with hot steam, and do not touch the hot oven
interior walls. Danger of burning and scalding.
You can delay the start by selecting the "Start at" or the
"Ready at" option.
To finish an Automatic programme early you have to switch
the appliance off.
If by the end of an Automatic programme the food is not
cooked enough, select X and the Continue cooking function.
Automatic programmes can also be saved as "User
programmes".
96
Automatic programmes
^ Select "Automatic programmes".
^ Select the appropriate sub menu (e.g. Vegetables).
^ Select the type of vegetables (e.g. cauliflower).
^ Select and confirm any further options.
^ Select the cooking method you want to use and how well
cooked you want the food cooked.
Continue cooking
If by the end of an Automatic programme the food is not
cooked enough, select the Continue cooking function.
^ Touch X.
^ Select "Continue cooking".
97
Recipes for Automatic programmes
Plaited Swiss loaf
Automatic programme settings
Programme duration: 51 minutes
Automatic >Bread > Plaited Swiss loaf
> Bake
Ingredients for 1 loaf
675 g strong white flour
75 g spelt flour
120 g softened butter
2 tsp salt
40 g fresh yeast
400 ml lukewarm milk
Butter for greasing
Flour for dusting
1. Sift the flours into a bowl, then add
the butter and salt. Dissolve the yeast in
lukewarm milk and add to the other
ingredients.
2. Mix these ingredients together and
knead to a smooth dough. Cover with a
damp cloth and leave to prove for
approx. 1 hour.
3. Divide the dough into three evenly
sized pieces, and form each into a roll.
Plait them together and place on a
baking tray that has been dusted with
flour. Place in the oven and bake.
98
Settings for manual cooking
Function: Combination mode
Step 1
Temperature: 90 °C
Moisture: 100 %
Duration: 6 minutes
Step 2
Temperature: 180–220 °C
Moisture: 50 %
Duration: 45 minutes
Shelf level
2
Recipes for Automatic programmes
Croissants
Programme duration: 25 minutes
Makes approx. 10 - 12
500 g strong white flour
1 tsp salt
50 g sugar
50 g softened butter
40 g fresh yeast
300 ml lukewarm milk
150 g butter
Butter for greasing
Flour for dusting
For 1 tray, halve the ingredients.
1. Sift the flour into a bowl and add the
salt, sugar and softened butter.
Dissolve the yeast in the lukewarm milk
and add to the flour. Knead for
3–4 minutes to get a smooth dough.
Place in an uncovered bowl in the oven
for 45 minutes to prove using the
special "Prove dough" programme, or
with Combination mode at 30 °C with
100 % moisture.
2. Cut the butter lengthwise into blocks
and turn these in the flour.
3. Roll out the dough to form a square,
place the butter blocks next to each
other diagonally on the dough, lay the
dough corners over them and place in
the fridge for 10 minutes.
4. Roll the dough out into a rectangle,
then fold the shorter sides over 3 times
and place in the fridge for another
10 minutes. Repeat this procedure
another 2 times.
5. Roll the chilled dough out thinly and
cut in half to create 2 rectangles.
6. Make 10 triangles from the
rectangles and roll each one up
towards the pointed end to form the
croissants. Place the croissants on a
greased baking tray dusted with flour.
7. Cover and place somewhere warm
to prove, or place in the oven and
prove using Combination mode at
30 °C with 100 % moisture. Once
doubled in size place in the oven and
bake.
99
Recipes for Automatic programmes
Automatic programme settings
Automatic > Rolls > Croissants > Bake
Settings for manual cooking
Function: Combination mode
Step 1
Temperature: 100 °C
Moisture: 100 %
Duration: 9 minutes
Step 2
Temperature:
1 tray: 160–190 °C
2 trays: 170–190 °C
Moisture: 90 %
Duration: 10 minutes
Step 3
Temperature: 150 °C
Moisture: 75 %
Duration: 3 minutes
Step 4
Temperature: 150 °C
Moisture: 20 %
Duration: 3 minutes
Shelf level
1 tray: 3
2 trays: 2 and 4
100
Recipes for Automatic programmes
Baguettes
Automatic programme settings
Programme duration: 48 minutes
Automatic > Bread > Baguettes > Bake
Ingredients for 2 baguettes
Settings for manual cooking
500 g strong white flour
20 g fresh yeast
3 g sugar
10 g salt
10 g softened butter
260 ml lukewarm water
Function: Combination mode
Step 1
Temperature: 40 °C
Moisture: 100 %
Duration: 8 minutes
Step 2
Temperature: 50 °C
Moisture: 100 %
Duration: 4 minutes
Step 3
Temperature: 210 °C
Moisture: 50 %
Duration: 6 minutes
Step 4
Temperature: 160–195 °C
Moisture: 20 %
Duration: 30 minutes
Butter for greasing
Flour for dusting
1. Dissolve the yeast and sugar in the
lukewarm water and add to the flour
together with the salt and the butter.
2. Knead the dough for about
7 minutes. Place in an uncovered bowl
and prove in the oven for 20 minutes
using the special "Prove dough"
programme, or with Combination mode
at 30 °C with 100 % moisture.
3. On a floured surface, divide the
dough in half and form into 2
baguettes. Place on a greased and
floured baking tray. Score the top
several times and then bake.
Shelf level
3
101
Recipes for Automatic programmes
Flat bread
Automatic programme settings
Programme duration: 53 minutes
Automatic > Bread > Flat bread > Bake
Ingredients for one tray C 28 cm
Settings for manual cooking
40 g fresh yeast
150 ml lukewarm water
300 g strong white flour
1 pinch sugar
2 tsp salt
3 tbsp olive oil
Function: Combination mode
Step 1
Temperature: 40 °C
Moisture: 100 %
Duration: 20 minutes
Step 2
Temperature: 50 °C
Moisture: 100 %
Duration: 2 minutes
Step 3
Temperature: 210 °C
Moisture: 20 %
Duration: 6 minutes
Step 4
Temperature: 165–185 °C
Moisture: 20 %
Duration: 25 minutes
Topping
2-3 tbsp olive oil
Sesame seeds
Butter for greasing
Flour for dusting
1. Dissolve the yeast in water, add the
flour, sugar, salt and oil. Knead for
approx. 7 minutes to a smooth dough.
Place in an uncovered bowl and prove
in the oven for 20 minutes using the
special "Prove dough" programme, or
with Combination mode at 30 °C with
100 % moisture.
2. Shape the dough into a flat bread,
and place in a greased and floured
round baking tray or a springform tin.
3. Brush with oil, sprinkle with sesame
seeds and then place on the rack and
bake.
102
Shelf level
3
Recipes for Automatic programmes
Multigrain rolls
Automatic programme settings
Programme duration: 24-34 minutes
Automatic > Rolls > Multigrain rolls >
Bake
Makes 8 – 10 rolls
250 g spelt flour
250 g strong wholemeal flour
2 tsp salt
100 g sunflower seeds
40 g fresh yeast
300 ml lukewarm water
Topping
Poppy seeds
Sesame seeds
Sunflower seeds or millet
Butter for greasing
Flour for dusting
Settings for manual cooking
Function: Combination mode
Step 1
Temperature: 155 °C
Moisture: 90 %
Duration: 9 minutes
Step 2
Temperature: 210 °C
Moisture: 20 %
Duration: 15–25 minutes
Shelf level
3
1. Mix together the two types of flour,
salt and sunflower seeds. Dissolve the
yeast in the lukewarm water and add to
the flour. Knead for 3–4 minutes. Prove
in the oven using the special "Prove
dough" programme, or with
Combination mode at 30 °C with 100 %
moisture for 20 minutes.
2. Shape into rolls and sprinkle with
your choice of seeds. Place on a
greased and floured baking tray and
bake.
103
Recipes for Automatic programmes
Mixed wheatgrain bread
Automatic programme settings
Programme duration: 48 minutes
Automatic > Bread > MIxed wheatgrain
bread > Bake
Ingredients for 1 loaf
40 g fresh yeast
1
/2 tsp sugar
280 ml lukewarm water
375 g strong brown bread flour
125 g rye flour
2–3 tsp salt, 1 tbsp oil
Butter for greasing
Flour for dusting
1. Dissolve the yeast with the sugar in
the lukewarm water. Stir in the flour, salt
and oil and knead for approx.
7 minutes.
2. Place in an uncovered bowl and
prove using the special "Prove dough"
programme, or with Combination mode
at 30 °C with 100 % moisture for
20 minutes.
3. Punch down then shape into a loaf.
Place on a greased and floured baking
tray and score the surface diagonally
several times before baking.
104
Settings for manual cooking
Function: Combination mode
Step 1
Temperature: 40 °C
Moisture: 100 %
Duration: 8 minutes
Step 2
Temperature: 50 °C
Moisture: 100 %
Duration: 4 minutes
Step 3
Temperature: 210 °C
Moisture: 50 %
Duration: 6 minutes
Step 4
Temperature: 170–190 °C
Moisture: 20 %
Duration: 30 minutes
Shelf level
3
Recipes for Automatic programmes
White rolls
Automatic programme settings
Programme duration: 26–36 minutes
Automatic > Rolls > Wheat rolls > Bake
Ingredients for 8 rolls
Settings for manual cooking
20 g fresh yeast
260 ml lukewarm water
500 g strong white flour
10 g salt
3 g sugar
10 g butter
Function: Combination mode
Step 1
Temperature: 40 °C
Moisture: 100 %
Duration: 6 minutes
Step 2
Temperature: 155 °C
Moisture: 90 %
Duration: 5 minutes
Step 3
Temperature: 200 °C
Moisture: 20 %
Duration: 15–25 minutes
Butter for greasing
Flour for dusting
1. Dissolve the yeast in the lukewarm
water, add the flour, salt, sugar and
butter and knead for approx. 7 minutes
to a smooth dough.
2. Place in an uncovered bowl and
prove using the special "Prove dough"
programme, or with Combination mode
at 30 °C with 100 % moisture for
20 minutes.
Shelf level
3
3. Punch down then shape into 8 rolls.
Place on a greased and floured baking
tray and score the tops before baking.
105
Recipes for Automatic programmes
White bread
Automatic programme settings
Programme duration: 48 minutes
Automatic > Bread > White bread >
Bake
Ingredients for 1 loaf
20 g fresh yeast
260 ml lukewarm water
500 g strong white flour
10 g salt
3 g sugar
10 g butter
Butter for greasing
Flour for dusting
1. Dissolve the yeast in the lukewarm
water, add the flour, salt, sugar and
butter and knead for approx. 7 minutes
to a smooth dough.
2. Place in an uncovered bowl and
prove using the special "Prove dough"
programme, or with Combination mode
at 30 °C with 100 % moisture for
20 minutes.
3. Shape the dough into a loaf, score it
diagonally several times with a knife.
Place in the oven on a greased and
floured baking tray and bake.
106
Settings for manual cooking
Function: Combination mode
Step 1
Temperature: 40 °C
Moisture: 100 %
Duration: 8 minutes
Step 2
Temperature: 50 °C
Moisture: 100 %
Duration: 4 minutes
Step 3
Temperature: 210 °C
Moisture: 50 %
Duration: 6 minutes
Step 4
Temperature: 170–195 °C
Moisture: 20 %
Duration: 30 minutes
Shelf level
3
Recipes for Automatic programmes
Crown roast
Automatic programme settings
Programme duration: 36 minutes
Automatic > Meat > Lamb > Crown
roast > Roast
Serves 4
1 lamb crown (1.5 kg)
1-2 tablespoons of oil
Salt
Pepper
1. Cut the meat between the bones so
that the bones protrude into the air. Tie
the meat into a crown with kitchen
string. You can ask the butcher to do
this for you if you prefer.
2. Season the oil with the salt and
pepper and use this to baste the lamb.
3. Place the meat on the rack and
roast.
Settings for manual cooking
Function: Combination mode
Step 1
Temperature: 225 °C
Moisture: 20 %
Duration: 16 minutes
Step 2
Temperature: 40–70 °C
Moisture: 20 %
Duration: 20 minutes
Shelf level
Rack: 2
Condensate tray: 1
107
Recipes for Automatic programmes
Braised beef
Automatic programme settings
Programme duration: 263 minutes
Automatic > Meat > Beef > Braised
beef > Roast
Duration: 263 minutes
Serves 4
1 onion
Soup greens (onion, carrot, celery etc.)
1–1.5 kg braising beef (max.)
500 ml red wine
500 ml stock
150 g crème fraîche
Cornflour
50 ml water
Salt
Pepper
Red wine to taste
1. Peel and coarsely dice the onion,
clean and chop up the soup greens
(onion, carrot, celery etc.) and add to
the red wine to make a marinade. Add
the meat and leave to stand for
24 hours.
2. Place the meat together with the
vegetables and marinade in the
condensate tray and cover with foil.
Roast for 90 minutes, remove the foil
and continue to roast.
3. After cooking, sieve the vegetables
and stock from the condensate tray into
a pan. Add the crème fraîche and if
necessary, thicken with some cornflour.
Season the sauce with salt and pepper
and add red wine to taste.
108
Settings for manual cooking
Function: Combinatin mode
Step 1
Temperature: 225 °C
Moisture: 20 %
Duration: 23 minutes
Step 2
Temperature: 145 °C
Moisture: 50 %
Duration: 240 minutes
Shelf level
Rack: 2
Condensate tray: 1
Recipes for Automatic programmes
Fillet of beef
Automatic programme settings
Programme duration:
40–120 minutes
Automatic > Meat > Beef > Fillet of
beef > Piece > Roast
Serves 4
Settings for manual cooking
800 g fillet of beef
approx. 6 cm thick
Salt
Pepper
Oil
Function: Combination mode
Temperature: 220 °C
Moisture: 20 %
Duration: 40–120 minutes
1. Trim the meat, then mix the salt and
pepper into the oil and brush the meat
with it. Place the meat on the rack and
roast.
Shelf level
Rack: 2
Condensate tray: 1
109
Recipes for Automatic programmes
Roast beef with sautéed
potatoes and remoulade
Programme duration: 40-120 minutes
Serves 4 – 6
4. Peel and slice the onion and slice the
potatoes. Heat the clarified butter in a
pan on the hob, then add the potatoes,
bacon and onions. Fry until crispy and
season with salt and pepper to taste.
1 kg sirloin
Salt
Pepper
Oil
Automatic programme settings
Remoulade
Settings for manual cooking
1–2 gherkins
2 shallots
Chives
Parsley
150 g natural yoghurt
5 tbsp mayonnaise
Salt
Pepper
1 pinch of sugar
Lemon juice
Function: Combination mode
Temperature: 220 °C
Moisture: 20 %
Duration: 40–120 minutes
Sautéed potatoes
1 kg boiled potatoes
1 onion
100 g diced bacon
Clarified butter
Salt
Pepper
1. Trim the meat. Mix the salt and
pepper into the oil and brush the meat
with it. Place the meat on the rack and
roast.
2. Meanwhile finely chop the gherkins,
shallots, parsley and chives.
3. Mix together all the ingredients for
the remoulade and season with salt,
pepper and sugar to taste.
110
Automatic > Meat > Beef > Sirloin joint
> Roast
Shelf level
Rack: 2
Condensate tray: 1
Recipes for Automatic programmes
Pork en croûte
Programme duration: 35 minutes
Serves 4
1 x 400 g piece of pork tenderloin
Salt
Pepper
1 tbsp clarified butter
Filling
1 small carrot
1 small courgette
200 g good quality pork sausage meat
4 tbsp cream
60 g mature Cheddar, diced
4 sage leaves
Salt
Pepper
Pastry
1 packet of puff pastry
4 slices of cooked ham
To glaze
1 egg medium yolk
1 pinch salt
1 tsp milk
Baking parchment
1. Season the meat with salt and
pepper, place it in a pan with the
clarified butter and sear it on all sides.
2. Peel an dice the carrot. Dice the
courgette. Place the carrot and
courgette in separate perforated
containers and cook (see Settings, Step
2). Mix the sausage meat with the
vegetables and add the cream and
Cheddar cheese.
4. Roll the pastry out onto a floured
surface and arrange the sliced ham on
top. Spread the sausage meat mixture
evenly over the ham and place the fillet
of pork on top.
5. Roll up the pastry to make a parcel,
turn it over so that the seam is
underneath, and place it on baking tray
lined with baking parchment.
6. Mix the egg yolk with the milk and a
pinch of salt. Brush over the pastry and
bake (See Settings, Step 6).
Settings
Step 2
Function: Steam cooking
Temperature: 100 °C
Duration: 4 minutes
Automatic programme setting
Step 6
Automatic > Meat > Pork > Pork
tenderloin > Pork en croûte > Bake
Manual setting
Step 6
Function: Combination mode
Step 1: Pre-heat
Temperature: 175–195 °C
Moisture: 20 %
Step 2: Bake
Temperature: 175–195 °C
Moisture: 20 %
Duration: 35 minutes
Shelf level
2
3. Finely chop the sage leaves and add
to the mixture. Season with salt and
pepper.
111
Recipes for Automatic programmes
Roast pork
Automatic programme settings
Programme duration: 180-230 minutes
Automatic > Meat > Pork > Pork with
crackling > Roast
Serves 4
Soup greens (onion, carrot, celery etc.)
500 ml stock
750 g pork joint
Salt
Pepper
Thyme
150 g crème fraîche
Cornflour
1. Clean and dice or slice the soup
vegetables (onion, carrot, celery etc)
and place in the condensate tray
together with the stock.
2. Score the meat with a sharp knife, or
get the butcher to do this for you.
Season with salt, pepper and thyme
then place in the oven on the rack
above the condensate tray and roast.
3. Sieve the stock from the condensate
tray into a pan.
4. Heat it up on the hob, spoon off any
excess fat, then add crème fraîche and
thicken with cornflour if necessary.
Finally season with salt and pepper to
taste.
112
Settings for manual cooking
Function: Combination mode
Step 1
Temperature: 205 °C
Moisture: 20 %
Duration: 40–70 minutes
Step 2
Temperature: 85 °C
Moisture: 100 %
Duration: 120 minutes
Step 3
Temperature: 180 °C
Moisture: 40 %
Duration: 20–40 minutes
Shelf level
Rack: 2
Condensate tray: 1
Recipes for Automatic programmes
Chicken
Automatic programme settings
Programme duration: 51 minutes
Automatic > Meat > Poultry > Chicken
> Whole > Roast
Serves 2
1 chicken (approx. 1200 g)
2 tbsp oil
Salt
Paprika
Pepper
1. Remove giblets from the chicken if
necessary.
2. Stir the seasoning into the oil and
brush all over the chicken. Put the
chicken, breast side up, on the rack
above the condensate tray and roast.
Settings for manual cooking
Step 2
Function: Combination mode
Step 1
Temperature: 180–220 °C
Moisture: 95 %
Duration: 50 minutes
Step 2
Temperature: 225°C
Moisture: 20 %
Duration: 10 minutes
Shelf level
Rack: 3
Condensate tray: 1
113
Programme overview
Vegetables
Blanching
Steam cooking
Bottling
Cauliflower
x
x
-
Beans
Green beans
Yellow beans
Broad beans
French beans
Runner beans
x
x
x
x
x
x
x
x
x
x
x
x
x
Broccoli
x
x
-
Chinese cabbage
x
x
-
Peas
x
x
-
Fennel
x
x
-
Kale
x
x
-
Potatoes
New potatoes
Peeled potatoes
-
x
x
-
Kohlrabi
x
x
-
Pumpkin
x
x
-
Corn on the cob
x
x
-
Chard
x
x
-
Carrots
Chantenay carrots
Baby carrots
Main crop carrots
x
x
x
x
x
x
-
114
Programme overview
Vegetables
Blanching
Steam cooking
Peppers
x
x
Leeks
x
x
Brussels sprouts
x
x
Red cabbage
x
x
Asparagus
White asparagus
Green asparagus
x
x
x
x
Spinach
x
x
Spring cabbage
x
x
White cabbage
x
x
Savoy cabbage
x
x
Courgettes
x
x
Sugar snap peas
x
x
115
Programme overview
Fish
Meat
Steam cooking
Poultry
Seabream
x
Chicken, whole
Trout
x
Lamb
Halibut
x
Cod
x
Carp
x
Salmon
x
Braised beef
Coley
x
Sirloin joint
Rose fish
x
Haddock
x
Plaice
x
Pollock
x
Steam cooking
Monk fish
x
Sole
x
Wolffish
x
Turbot
x
Tilapia
x
Nile perch
x
Pikeperch
x
Shellfish
Steam cooking
Prawns
x
King prawns
x
Large shrimps
x
116
Crown roast
Roasted
Baked
x
-
x
-
x
-
x
-
x
-
-
x
x
-
Beef
Fillet of beef
Piece
Piece
Pork
Pork fillet
Fillet of pork
en croûte
Pork with
crackling
Rice
Steam cooking
Basmati rice
x
Parboiled rice
x
Round grain rice
x
Brown rice
x
Wild rice
x
Programme overview
Fruit
Blanching
Steam
cooking
Drying food
Bottling
Apples
x
x
x
x
Pears
x
x
x
-
Cherries
x
x
-
x
Plums
x
x
x
x
Citrus fruit
-
-
x
-
Hen's eggs
Steam cooking
Small
Soft
x
Medium
x
Hard
x
Medium
Soft
x
Medium
x
Hard
x
Large
Soft
x
Medium
x
Hard
x
Extra large
Soft
x
Medium
x
Hard
x
117
Programme overview
Bread
Baking
Baguettes
x
Flat bread
x
Plaited loaf
x
White bread
x
Mixed wheatgrain
bread
x
Bread rolls
Baking
Croissants
x
Multigrain rolls
x
White rolls
x
Special applications
Heating damp flannels
Dissolve gelatine
Decrystallise honey
Make yoghurt
Melt chocolate
Cook bacon
Sweat onions
118
Settings
Your appliance is supplied with a number of standard default
settings. You can select and change these via the "Settings"
menu.
Currently selected settings are indicated by a tick L next to
them.
"#" Back takes you to the previous screen or level.
After confirming "OK" or if you do not make a selection within
approx. 15 seconds, the display will revert to the previous
level.
There are a number of language choices available. If you
have selected the wrong one by mistake, you can follow the
flag symbol J to get yourself back to the "Language" menu.
^ Switch the appliance on.
^ Select "Further programmes"
^ Select "Settings".
^ Select the sub menu you want and select "OK to confirm
your choice.
^ Select the setting you want to change.
^ Select "OK" to confirm your choice.
or
^ Touch X.
^ Select the sub menu you want and select "OK" to confirm
your choice.
^ Select the setting you want to change.
^ Select "OK" to confirm your choice.
119
Settings
The factory setting for each option is shown in bold.
Option
Available settings
Language J
Deutsch, English and other
languages
Country
Time of day
Display
Off / On / Night dimming
Clock format
12 h / 24 h
Set
Date
Set the date
Lighting
On / On for 15 seconds
Display brightness
Set the brightness
Volume
Buzzer tones
Keypad tone
Units
Weight
g or lb/oz
Temperature
°C or °F
120
Keeping warm
On / Off
Steam reduction
On / Off
Recommended
temperatures
Change recommended
temperatures
System lock
On / Off
Settings
Option
Available settings
Water hardness
Soft (< 8.4 °dH, < 1.5 mmol/l)
Medium ( 8.4–14 °dH, 1.5–2.5
mmol/l)
Hard (> 14 °dH, > 2.5 mmol/l)
Showroom programme
Demo programme
On / Off
Factory default
Settings
Reset / Do not reset
User programmes
Delete / Do not delete
Recommended temperatures
Reset / Do not reset
121
Cleaning and care
,Do not use a steam cleaning appliance to clean this
appliance. The steam could reach the electrical
components and cause a short circuit.
Disconnect the appliance from the electricity supply and
allow it to cool down to a safe temperature before cleaning.
The appliance and accessories should be cleaned and dried
thoroughly after each use.
Make sure the appliance is completely dry before closing the
door.
If the appliance is not going to be used for a longer period of
time, e.g. whilst on holiday, it should be thoroughly cleaned
beforehand to prevent the build-up of odours etc. Leave the
door open afterwards.
Do not use commercial cleaning agents. Only use agents
designed for domestic use.
Do not use cleaning agents or washing-up liquids
containing aliphatic hydrocarbons as these could cause
the seals to swell.
122
Cleaning and care
Appliance front
Remove any soiling immediately.
If this is not done, it might become impossible to remove
and could cause the surface to alter or discolour.
Clean the front with a clean sponge and a solution of hot
water and washing-up liquid. After cleaning dry with a soft
cloth.
A clean, damp microfibre cloth without cleaning agent can
also be used.
All surfaces are susceptible to scratching. Scratches on
glass surfaces could even cause a breakage.
Contact with unsuitable cleaning agents can alter or
discolour the surfaces.
To avoid damaging the surfaces of your appliance, do not
use:
– cleaning agents containing soda, alkalines, ammonia,
acids or chlorides,
– cleaning agents containing descaling agents,
– abrasive cleaning agents, e.g. powder cleaners and cream
cleaners,
– solvent-based cleaning agents,
– stainless steel cleaning agents,
– dishwasher cleaner,
– oven sprays,
– glass cleaning agents,
– hard, abrasive sponges and brushes, e.g. pot scourers,
– melamine eraser blocks,
– sharp metal scrapers.
123
Cleaning and care
Accessories
Condensate tray, rack, cooking containers and baking tray
Wash and dry the condensate tray, rack, cooking containers
and baking tray after each use. They are all dishwasher safe.
Use a little vinegar to remove any bluish discolouration from
cooking containers.
You could also use the Miele ceramic and stainless steel hob
cleaner (see "Optional accessories"). Rinse the containers
thoroughly with clean water to remove any residual cleaning
agent.
Side runners
The runners have been treated with PerfectClean enamel.
Please refer to the section on "PerfectClean" for more
information.
Do not clean them in the dishwasher.
Please remove
– light soiling with a sponge and a solution of washing-up
liquid and hot water.
– heavier soiling with a non-scouring washing-up sponge
and a solution of washing-up liquid and hot water. If
necessary, the pad on the reverse of the sponge can be
used.
^ After cleaning, rinse thoroughly with clean water, and dry
with a soft cloth.
124
Cleaning and care
To remove the side runners
^ Pull out the fixing knob as far as possible. Remove each
runner by first pulling it to the side a and then out from the
back b.
^ To re-fit the runners, reverse the above procedure: first fit
them into the back of the oven and then push them in at the
sides.
Grease filter
Clean the grease filters after every roasting programme with a
solution of washing-up liquid and hot water or in the
dishwasher.
^ Pull the grease filter on the back panel upwards to remove
it.
If the grease filter from the back wall is cleaned in the
dishwasher, results are better if it is placed horizontally in the
basket. Some dishwasher detergents may cause the surface
of the filter to discolour. This discolouration will not affect the
functioning of the filter in any way.
125
Cleaning and care
^ Hold the ceiling filter at a slight angle to insert it.
126
Cleaning and care
Water container
Remove, empty and dry the water container after each use.
^ Release the insert by pushing the catches on the sides in
towards each other and the pull it out of the container.
^ After cleaning, dry both parts of the insert thoroughly
before replacing it in the water container. When replacing
the insert, guide it in at an angle a and then push it
downwards b as illustrated.
Do not immerse the water container in water or clean it in
a dishwasher.
It is important to empty the water container after each use
for hygiene reasons, and also to prevent condensate
building up in the appliance.
Do not use scouring pads or hard brushes.
127
Cleaning and care
Coupling seal
If, after prolonged use, the water container becomes difficult
to remove and replace or the fault message F20 appears, rub
a small amount of the silicone grease supplied (see "Guide to
the appliance / Accessories supplied") into the inside of the
coupling seal. Do not take the seal out to lubricate it!
When handling silicone grease, please observe the following
safety measures:
– Remove any silicone grease from your skin either by
wiping it off or by washing it off.
– If the grease gets into the eyes, it must be rinsed out with
plenty of clean water.
– If it is swallowed, seek medical advice.
The coupling seal should be replaced with a new one if it
becomes brittle or porous or if an unusually large amount of
water collects on the floor of the water container
compartment.
Coupling seals can be ordered from the Miele Spare Parts
Department.
Only use the silicone grease supplied. On no account
must margarine or oil or any other domestic grease or fat
be used, as these can cause the seal to swell.
128
Cleaning and care
Oven interior
The oven interior is made from stainless steel which has been
treated with a special finish called PerfectClean. Please see
"PerfectClean" in the section on Cleaning and care.
The oven door and the side runners can be removed to make
it easier to clean the oven interior.
After a programme using steam
Please remove
– condensate using a sponge or absorbent cloth,
– light, greasy soiling with a sponge and a solution of
washing-up liquid and hot water.
Rinse thoroughly with clean water and then dry the oven
interior with a soft cloth. You can then leave the oven to dry
automatically (see "Maintenance / Drying").
After a roasting or baking programme
Clean the oven thoroughly after roasting, grilling and baking
as otherwise soiling can burn on and become impossible to
remove.
Remove light soiling with a non-scouring washing-up
sponge and a solution of washing-up liquid and hot water. If
necessary, the pad on the reverse of the sponge can be
used.
Rinse or wipe surfaces clean afterwards and then dry with a
soft cloth.
Soaking the soiling for a few minutes with a solution of
washing-up liquid and hot water can make cleaning easier.
Alternatively run the "Maintenance / Soak" programme (see
"Maintenance").
Do not use oven spray as you will not be able to remove
all residual chemicals.
129
Cleaning and care
Floor heater
After prolonged use, the floor heater can become discoloured
by drops of liquid. This discolouration can be removed with a
non-abrasive stainless steel spiral pad.
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 or roasting
programme using a clean, damp microfibre cloth or a clean
sponge and a solution of washing-up liquid and hot water.
Wipe dry with a soft cloth.
Replace the seal with a new one if it becomes porous or
brittle. Door seals can be ordered from the Miele Spare Parts
Department.
PerfectClean
The oven interior and side runners are made from stainless
steel which has been treated with a special PerfectClean
finish which gives the surface an iridescent appearance.
PerfectClean surfaces have very good non-stick properties
and are easy to clean.
However, it is very important to clean the surfaces each time
the oven is used. The surface will become harder to clean
and the non-stick properties will deteriorate if soiling is not
removed after each use and allowed to build up.
Soiling such as spilt juices and cake mixtures are best
removed whilst the oven or tray is still warm. Exercise caution,
make sure the oven is not hot.
Spilt fruit juices may cause lasting discolouration of the
surfaces. This discolouration is permanent but will not affect
the efficiency of the surface.
130
Cleaning and care
Remove residual cleaning agent after cleaning. If left it will
reduce the non-stick properties of the PerfectClean
surfaces.
To protect the non-stick effect of PerfectClean surfaces
please avoid:
– abrasive cleaning agents, e.g. powder cleaners and cream
cleaners,
– cleaning agents for ceramic hobs,
– ceramic and stainless steel hob cleaner,
– wire wool or metal scourers,
– abrasive sponges, e.g. pot scourers or sponges which
have been previously used with abrasive cleaning agents,
– oven spray must not be used in a hot oven or left on for too
long,
– cleaning in a dishwasher,
– spot cleaning.
131
Cleaning and care
Maintenance
Soak
Stubborn soiling from roasting can be soaked using this
programme.
^ Allow the oven interior to cool down.
^ Remove all accessories and fill the water container with
fresh tap water.
^ Select "Further programmes" € / "Maintenance".
^ Select "Soak".
The soaking process takes approx. 15 minutes.
Drying
Use this programme to dry the oven interior, including
inaccessible areas thoroughly.
^ Dry the oven interior with a soft cloth.
^ Select "Further programmes" € / "Maintenance".
^ Select "Drying".
The drying process takes approx. 25 minutes.
132
Cleaning and care
Descaling
For optimum cleaning results we recommend that you use
Miele descaling tablets to descale your steam oven (see
"Optional accessories"). A proprietary citric acid based
descaling agent can also be used. Follow the manufacturer's
instructions on the packaging regarding safety and dosage.
Ensure that the descaling agent does not come into
contact with the metal surfaces as this could cause marks.
Wipe descaling agent away immediately.
The appliance needs to be descaled after a certain number
of operating hours. When it needs descaling the number 10
will appear in the display when the appliance is switched on.
The number indicates that the appliance can be used 10
more times before it has to be descaled.
The appliance will lock after the last remaining cooking
process and it must be descaled before it is used again. We
recommend descaling before it locks out.
^ Switch the appliance on and select "Further programmes >
Maintenance > Descale".
^ Fill the water container with 1.0 litre of fresh tap water and
add the correct amount of descaler.
^ Push the water container into the appliance until it
connects.
^ Confirm the message shown with "OK".
The descaling process will now begin. and the time
remaining will count down in the display.
It is only possible to cancel the descaling process during
the first minute.
Do not switch the appliance off during the descaling
process. If if is switched off before the end of the process,
the whole process will have to be started from the
beginning again.
The water container will need emptying and refilling with fresh
tap water during descaling.
Follow the instructions in the display.
133
Cleaning and care
^ Remove the water container and empty it. Remove the
insert.
^ Rinse the water container and the insert thoroughly.
^ Replace the insert and fill the water container with 1 litre of
fresh tap water. Push the water container into the appliance
until it connects.
A message will appear in the display when the descaling
process has been completed.
After descaling:
^ Switch off the appliance.
^ Remove and empty the water container.
^ Dry the appliance thoroughly.
Leave the appliance door open until the oven interior is
completely dry.
134
Cleaning and care
Oven door
It is much easier to clean the oven interior if you remove the
door first.
To remove the door
^ Open the door fully.
^ Flip up the release levers in front of the door hinges.
^ Slowly close the door until the raised levers are touching
the frame.
^ Holding the door evenly with both hands, lift the door up
and off the hinges.
To replace the door
^ Fit the door on the hinges.
^ Open the door fully.
^ Then push the levers back down.
^ Close the door.
135
Cleaning and care
To dismantle the door
The oven door consists of three glass panels: an inner a,
middle b and outer c panel as shown in the illustration.
In the rare event that condensate or soiling has worked its
way in between the glass panels, the door can be dismantled
in order to clean the individual panels.
^ Take the door off the hinges as previously described.
^ Cover a suitable table with a soft cloth and the lay the oven
door on the cloth with the inner glass panel a facing
upwards and the oven handle towards you.
^ Using both hands, grip the inner glass panel a at the rear
and lift it upwards.
136
Cleaning and care
^ Open the inner panel towards you. Then pull it out as far as
possible in its retainer (see detail).
^ Push the middle glass panel b in its retainer d in the
direction of the arrow into the front clips e.
137
Cleaning and care
^ Pull the middle panel b upwards out of its retainer at the
back and then remove it from the front clips.
The individual glass panels can now be cleaned with a
sponge and a solution of hot water and a little washing-up
liquid. Dry thoroughly with a soft cloth.
138
Cleaning and care
To reassemble the door
^ Insert the middle panel into the clips at the front and then
lower the panel carefully and locate securely in position at
the rear.
Make sure when inserting the panel that the material
number f is visible in the lower right hand corner (see
illustration).
^ Slide in the middle panel back as far as it will go.
f
1234578
^ Then push the inner panel a back into its retainer until it
clicks into position (see detail).
Flip the inner panel back into position and press firmly down
to secure it in position.
139
Problem solving guide
With the help of the following guide, minor faults in the performance of the
appliance, some of which may result from incorrect operation, can be put right
without contacting the Service Department.
The following guide may help you to find the reason for a fault, and to correct it.
You should, however, note the following:
,Installation work and repairs to electrical appliances must only be carried
out by a suitably qualified person in strict accordance with current local and
national safety regulations. Repairs and other work by unqualified persons
could be dangerous.
Problem
Possible cause and remedy
You cannot switch
the appliance on.
The mains fuse has tripped.
^ Reset the trip switch in the mains fuse box or replace the
fuse (minimum fuse rating - see data plate).
There may be a technical fault.
^ Disconnect the appliance from the electricity supply for
approx. 1 minute.
If, after resetting the trip switch in the mains fuse box and
switching the appliance back on, the appliance will still not
heat up, contact a qualified electrician or the Miele Service
Department.
The appliance is in ^ Switch demo mode off and follow the instructions in the
display.
demo mode and is
not heating up.
The fan can still be
heard after the
appliance has
been switched off.
140
The appliance is fitted with a fan which removes steam from
the oven. The fan will continue to run for a while after the
appliance has been switched off. It will switch itself off
automatically after a while.
Problem solving guide
Problem
Possible cause and remedy
The coupling seal in the water container has become
The water container
has become harder to stiff.
put into the appliance
^ Lightly lubricate the coupling seal on the water
and take out again.
container with silicone grease, as described in
"Cleaning and care > Coupling seal".
After moving house the
appliance no longer
switches from the
heating-up phase to
the cooking phase.
The boiling temperature of the water has changed as the
altitude of the new location for the appliance differs from
the old one by at least 300 m.
During operation an
unusually large
amount of steam
escapes, or steam
escapes from parts of
the oven where it does
not usually.
The door is not properly closed.
^ To adjust the boiling temperature, you need to descale
the appliance (see "Cleaning and care > Descaling").
^ Close the door.
The door seal is not correctly fitted.
^ Press door seal in all the way round the door to make
sure it is fitted evenly.
The door seal is damaged, e.g. cracks can be seen.
^ Replace the door seal.
A whistling sound is
heard when the
appliance is switched
on again.
When the door is closed, the pressure has to equalise,
which can cause a whistling sound. This is not a fault.
The heating-up phase The water container has a lot of limescale built-up in it
lasts an unusually long because the appliance was not set correctly for the
time.
hardness of the local water supply.
^ Set the correct water hardness level for your water
supply (see "Settings"), and descale the appliance as
described in "Cleaning and care / Descaling".
If the water hardness level was in fact set correctly or
the problem occurs again, contact the Service
Department.
141
Problem solving guide
Problem
Possible cause and remedy
The "Start at" and
"Ready at" functions
have not worked.
These functions will not work for the "Descaling"
programme.
The temperature in the oven is too high, e.g. after a
programme has finished.
^ Open the door and let the oven cool down.
The oven lighting is
not working.
The lamp is defective.
Call Miele Service to have the lamp replaced.
F and a number
appear in the display.
F 20
The water container has not been pushed into the
appliance properly.
^ Remove the water container and push it back in so
that it connects. Then switch the appliance off and
then back on again.
The water container has become harder to put into the
appliance and take out again.
Lightly lubricate the coupling seal on the water container
with silicone grease, as described in "Cleaning and care
> Coupling seal".
F 44
Communication fault
^ Switch the appliance off and then back on again after
a few minutes.
If the fault code appears in the display again call Service.
F 55
The maximum length of time for Fan plus operation has
been exceeded and so the appliance has switched itself
off automatically for safety reasons.
The appliance can be used again immediately by
switching it off and on again.
F ..
Other fault codes
Technical fault.
^ Switch the appliance off and call the Service
Department.
142
Problem solving guide
Problem
Cause
Cakes and biscuits are
not cooked properly
after following the times
given in the recipe.
The temperature set is not the same as the one given
in the recipe.
The grease filter is inserted in the back panel. Baking
takes longer with this filter is place.
The recipe has been altered. For example, adding
more liquid or eggs can increase the time required.
Cakes or biscuits are
unevenly browned.
The set temperature is too high.
The grease filter has not been taken out of the back
wall.
More than two levels were used for baking.
143
Optional accessories
Miele offer a comprehensive range of useful accessories as
well as cleaning and conditioning products for your Miele
appliances.
These can be ordered online from the Miele webshop:
or from Miele (see the end of this booklet for contact details)
Cooking containers
There is a wide range of perforated and solid cooking
containers available in different sizes:
DGGL 1
Perforated cooking container
Gross capacity 1.5 litres / Usable capacity 0.9 litres
325 x 175 x 40 mm (W x D x H)
DGG 2
Solid cooking container
Gross capacity 2.5 litres / Usable capacity 2.0 litres
325 x 175 x 65 mm (W x D x H)
DGG 3
Solid cooking container
Gross capacity 4.0 litres / Usable capacity 3.1 litres
325 x 265 x 65 mm (W x D x H)
DGGL 4
Perforated cooking container
Gross capacity 4.0 litres / Usable capacity 3.1 litres
325 x 265 x 65 mm (W x D x H)
144
Optional accessories
DGGL 5
Perforated cooking container
Gross capacity 2.5 litres / Usable capacity 2.0 litres
325 x 175 x 65 mm (W x D x H)
DGGL 6
Perforated cooking container
Gross capacity 4.0 litres / Usable capacity 2.8 litres
325 x 175 x 100 mm (W x D x H)
DGG 7
Solid cooking container
Gross capacity 4.0 litres / Usable capacity 2.8 litres
325 x 175 x 100 mm (W x D x H)
DGGL 8
Perforated cooking container
Gross capacity 2.0 litres / Usable capacity 1.7 litres
325 x 265 x 40 mm (W x D x H)
DGG 11
Baking tray
325 x 350 x 20 mm (W x D x H)
DGGL 13
Perforated cooking container
Gross capacity 3.3 litres / Usable capacity 2.0 litres
325 x 350 x 40 mm (W x D x H)
145
Optional accessories
Condensate tray DGG 17
To catch excess moisture
325 x 350 x 40 mm (W x D x H)
DGD 1/3
Lid for 325 x 175 mm cooking containers
DGD 1/2
Lid for 325 x 265 mm cooking containers
Rack
For placing your own cooking containers on
and for roasting.
Cleaning and care products
Miele descaling tablets- pack of 6
For descaling the appliance.
Ceramic and stainless steel hob cleaner 250 ml
Removes discolouration from cooking containers.
146
Optional accessories
DGCLean
250 ml
Special cleaning agent for removing stubborn soiling from the
oven interior, particularly after roasting.
Microfibre cloth
Removes finger marks and light soiling.
Silicone grease
For lubricating the coupling seal.
Other accessories
Multi-purpose casserole dish KMB 5000-S
Die-cast aluminium casserole dish with non-stick surface and
stainless steel lid. Also suitable for use on an extended zone
of induction hobs and in all Miele ovens.
Not suitable for use on gas hobs.
Maximum capacity: 2.5 kg. Dimensions: 325 x 260 x 65 mm
(W x D x H)
Round baking tray
Suitable for cooking pizzas, flat cakes made with yeast or
whisked mixtures, sweet and savoury tarts, baked desserts,
and can also be used for deep frozen cakes and pizzas.
147
Safety instructions for installation
~ Before connecting the appliance, make sure that the
connection data on the data plate (voltage and frequency)
match the mains electricity supply.
This data must correspond in order to avoid the risk of
damage to the appliance. Consult a qualified electrician if in
any doubt.
~ The socket and on-off switch should be easily accessible
after the appliance has been installed.
~ The appliance must not be used in a non-stationary
location (e.g. on a ship).
~ The appliance must be positioned so that you can see the
contents of a cooking container placed on the top shelf level.
Otherwise you may risk scalding or burning yourself with hot
water and food when taking containers out of the appliance.
All dimensions are given in mm.
148
Appliance and building-in dimensions
Installation in a tall unit
a Steam combination oven
b Building-in niche
c Inlet for mains connection cable to the appliance
d Recommended position for electrical socket. Important: Do not position behind
the appliance.
e Mains connection cable
* Appliances with glass front
** Appliances with metal front
149
Appliance and building-in dimensions
Ventilation cut-outs
To ensure sufficient ventilation to the oven, a cut-out of 500 x 30 mm is required in
the interim shelf above the building-in recess a and in the top of the housing unit
b. The furniture housing unit must not have a back panel fitted behind the
building-in niche.
150
Appliance and building-in dimensions
Installation in a base unit
When building the appliance into a base unit underneath a hob please also
observe the installation instructions for the hob as well as the building-in depth
required for the hob.
a Steam combination oven
b Building-in niche
c Inlet for mains connection cable to the appliance
d Recommended position for electrical socket. Important: Do not position behind
the appliance.
e Mains connection cable
* Appliances with glass front
** Appliances with metal front
151
Appliance and building-in dimensions
Ventilation cut-outs
To ensure sufficient ventilation to the oven, a cut-out of 500 x 30 mm is required in
the base of the building-in recess a and in the bottom of the housing unit b. The
furniture housing unit must not have a back panel fitted behind the building-in
niche.
152
Appliance and building-in dimensions
Installation in a tall unit in combination with an oven
a Steam combination oven
b Building-in niche
c Inlet for mains connection cable to the appliance
d Recommended position for electrical socket. Important: Do not position behind
the appliance.
e Mains connection cable
f Oven
* Appliances with glass front
** Appliances with metal front
153
Appliance and building-in dimensions
Ventilation cut-outs
To ensure sufficient ventilation to the oven, a cut-out of 500 x 30 mm is required in
the interim shelf above the building-in recess a and in the top of the housing unit
b. The furniture housing unit must not have a back panel fitted behind the
building-in niche.
Ventilation cut-out for the oven:
Please refer to the Installation instructions for the oven.
154
Installing the appliance
^ Push the appliance into the niche and align it.
^ Secure the appliance by screwing the two wood screws
3.5x 25 mm i (supplied) into the vertical trim on either
side of the appliance (see illustration).
155
Electrical connection
All electrical work should be carried out by a suitably
qualified and competent person, in strict accordance with
current local and national safety regulations (BS 7671 in
the UK).
Installation, repairs and other work by unqualified persons
could be dangerous. The manufacturer cannot be held
liable for unauthorised work.
Ensure power is not supplied to the appliance until after
installation work has been carried out.
The appliance must only be operated when built-in. This is
to ensure that all electrical parts are shielded. Live parts
must not be exposed.
Do not connect the appliance to the mains electricity
supply via an extension lead. These do not guarantee the
required safety of the appliance.
Please ensure that the connection data quoted on the data
plate match the household mains supply.
This appliance is supplied with a cable for connection to a
suitable fused isolator which complies with national and local
safety regulations by a suitably qualified electrician.
If the switch is not accessible after installation (depending on
country) an additional means of disconnection must be
provided for all poles.
For extra safety it is advisable to protect the appliance with a
suitable residual current device.
When switched off there must be an all-pole contact gap of
3 mm in the isolator switch (including switch, fuses and
relays).
156
Electrical connection
Important U.K.
This appliance is supplied for connection to a single phase
230 V 50 Hz supply with a 3-core cable.
The wires in the mains lead are coloured in accordance with
the following code:
Green/yellow = earth
Blue = neutral
Brown = live
WARNING: THIS APPLIANCE MUST BE
EARTHED
Important
The electrical safety of this appliance can only be guaranteed
when correctlly earthed. It is essential that this standard
safetyrequirement is present. If in any doubt please have the
electrical connection insprected by a qualified electrician.
The manufacturer cannot be held liable for the consequences
of an inadequate earthing system such as an electric shock.
The manufacturer cannot be held liable for damage
caused by incorrect installation or connection.
Connection cable
A damaged cable must be replaced with a special pvc
insulated connection cable of type H 05 VV-F, available from
Miele.
It must be replaced by a Miele approved service technician.
The connection data are quoted on the data plate.
157
Energy efficiency class
This appliance is rated energy efficiency class A in
accordance with EN 50304. Tests were carried out using
"Cake plus".
158
After sales service, data plate, guarantee
In the event of any faults which you cannot remedy yourself, please contact:
– your Miele dealer, or
– the Miele service department.
Contact details for Miele are at the end of this booklet.
N.B. A call-out charge will be applied for service visits where the problem
could have been resolved as described in these instructions.
When contacting Miele, please quote the model and serial number of your
appliance. This information is quoted on the data plate supplied with the
appliance.
Please note that telephone calls may be monitored and recorded for training
purposes.
Space in which to stick the extra data plate supplied with the appliance. Ensure
that the model number is the same as the one on the back of these instructions.
Guarantee
In the UK, your appliance is guaranteed for 2 years from the date of purchase.
However, you must activate your cover by calling 0845 365 6640 or registering
online at www.miele.co.uk.
For information on the appliance guarantee specific to your country please
contact Miele. See the end of this booklet for contact details.
159
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DGC 6300 / DGC 6400
en - GB
M.-Nr. 09 593 460 / 02

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