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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.
M.-Nr. 09 616 510en-GB
Warning and Safety instructions .....................................6
Caring for the environment.........................................15
Guide to the appliance ............................................16
Front view........................................................16
Accessories supplied ..............................................18
Description of the functions ........................................20
Control panel .....................................................20
Control panel .....................................................22
Water container ...................................................22
Condensate container ..............................................22
Grease filter ......................................................22
Food probe ......................................................23
Temperature / Core temperature ......................................23
Cooking duration (time) .............................................23
Moisture ........................................................23
Noises ..........................................................24
Heating-up phase .................................................25
Steam reduction...................................................25
Keeping warm ....................................................25
Oven interior lighting ...............................................26
Using for the first time.............................................27
Basic settings ....................................................27
Cleaning for the first time............................................29
Setting the water hardness level ......................................29
Setting the correct boiling point for water ...............................30
Heating up the appliance ...........................................30
Function chart ...................................................31
Operating principles ..............................................34
Fill the water container..............................................34
Select the function .................................................34
Set the temperature / core temperature ................................34
Set the duration ...................................................35
Set the moisture level...............................................35
At the end of the duration ...........................................35
Rinsing ..........................................................35
After use.........................................................36
Contents
2
Operation .......................................................37
During use .......................................................37
Interrupting operation ............................................37
Altering settings ................................................37
To save a programme............................................38
Insufficient water................................................38
Steam cooking / Defrost ............................................39
Reheat ..........................................................39
Combination mode ................................................40
Fan plus / Conventional heat / Top heat / Bottom heat / Grill / Fan grill / Intensive
bake / Cake plus ..................................................42
User programmes .................................................43
Additional functions ..............................................45
Start time / Finish ..................................................45
Minute minder ....................................................46
System lock ......................................................47
Sensor lock ......................................................48
General notes ....................................................49
Steam cooking ....................................................49
The advantages of cooking with steam ..............................49
Cooking containers..............................................49
Your own containers .............................................49
Universal tray / Combi rack .......................................50
Shelf level .....................................................50
Temperature ...................................................50
Non-tip safety notches ...........................................50
Cooking duration ...............................................51
Cooking with liquid .............................................51
Your own recipes ...............................................51
Steam cooking ...................................................52
Vegetables.......................................................52
Meat ............................................................56
Sausages ........................................................58
Fish ............................................................59
Shellfish .........................................................62
Mussels .........................................................63
Rice ............................................................64
Pasta ...........................................................65
Contents
3
Dumplings .......................................................66
Grain ...........................................................67
Pulses ..........................................................68
Hen's eggs ......................................................70
Fruit ............................................................71
Menu cooking (cooking whole meals) - manually .........................72
Special applications ..............................................74
Reheat ..........................................................74
Defrost ..........................................................76
Bottling..........................................................80
Extracting juice with steam ..........................................84
Menu cooking (cooking whole meals) ..................................85
Drying food ......................................................86
Pizza ...........................................................87
Making yoghurt ...................................................88
Prove dough .....................................................90
Dissolve gelatine ..................................................90
Melt chocolate ....................................................91
Skinning vegetables and fruit ........................................92
Apple storage ....................................................93
Blanching........................................................93
Sweat onions .....................................................94
Cook bacon ......................................................94
Disinfect items ...................................................95
Heat damp flannels ................................................96
Decrystallise honey ................................................96
Making eierstich...................................................97
Making preserves .................................................98
Sabbath programme ...............................................99
Food probe .....................................................100
Roasting .......................................................104
Baking .........................................................113
Grilling ........................................................120
Automatic programmes...........................................122
Overview of automatic programmes ..................................123
To use an Automatic programme ....................................124
Settings........................................................125
Contents
4
Cleaning and care ...............................................128
Appliance front ..................................................129
Accessories .....................................................130
Universal tray, Combi rack, shelf runners............................130
Cooking containers.............................................130
Food probe ...................................................130
Grease filter ..................................................131
Floor filter ....................................................131
Water container / condensate container.............................131
Oven interior ....................................................132
PerfectClean ....................................................133
Maintenance ....................................................135
Soak ........................................................135
Drying .......................................................135
Rinsing ......................................................135
Descaling ....................................................136
Oven door ......................................................138
Problem solving guide ...........................................140
Optional accessories.............................................146
Cooking containers ...............................................146
Other accessories ................................................148
Cleaning and care products ........................................150
Miele{home ....................................................151
Safety instructions for installation..................................153
Installation notes ................................................154
Appliance and building-in dimensions ..............................156
Installation in a tall unit.............................................156
Installation in a base unit ...........................................158
Installation in a tall unit in combination with an oven......................160
Installation in combination with ESW 6x14 .............................162
Installation in combination with ESW 6x29 .............................164
Installing the appliance ...........................................166
Electrical connection.............................................167
Connection cable.................................................168
Energy efficiency class ...........................................169
After sales service, data plate, guarantee ............................170
Contents
5
This steam oven 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.
Warning and Safety instructions
6
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 steam oven 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.
Warning and Safety instructions
7
Safety with children
~
Activate the system lock to ensure that children cannot switch on
the steam oven inadvertently.
~
Children under 8 years of age must be kept away from the steam
oven 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 rec
-
ognise and understand the consequences of incorrect operation.
~
Children must not be allowed to clean the steam oven
unsupervised.
~
Please supervise children in the vicinity of the steam oven 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 steam oven such as the door glass,
control panel and the vents become quite hot during use. Do not let
children touch the steam oven whilst it is in use.
~
Danger or injury.
The oven door can support a maximum weight of 10 kg.
Do not let children sit on the door, lean against it or swing on it.
Warning and Safety instructions
8
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.
~
Never use a damaged steam oven. It could be dangerous. Check
it for visible signs of damage before using it.
~
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 steam oven 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 steam oven 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 steam oven may only be used when 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).
Warning and Safety instructions
9
~
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.
~
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.
Warning and Safety instructions
10
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 use the steam oven to heat up or bottle food in sealed jars
and tins.
Pressure will build up inside them and they can explode causing
damage to the appliance, as well as the risk of injury and scalding.
~
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 steam 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.
~
Grilling food for an excessively long time can cause it to dry out
with the risk of catching fire. Do not exceed recommended grilling
times.
Warning and Safety instructions
11
~
Some types of food dry out quickly and can self-ignite if high grill
temperatures are used.
Never use the grill to finish baking part-cooked rolls or bread or to
dry flowers or herbs. Use Fan plus or Conventional heat for this type
of procedure.
~
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.
~
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.
Warning and Safety instructions
12
~
The door can support a maximum weight of 10 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.
~
Never use the oven without the filter in the bottom of the oven in
place. It will prevent coarse food residues from blocking the
drainage system and the pump.
~
To prevent the risk of damage do not leave the food probe in the
oven when it is not being used.
~
When using a small electrical appliance, e. g. a hand-held
blender, 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 steam oven without the lamp cover. Steam
could could reach electrical components and cause a short circuit.
Steam could also damage the electrical components.
~
If the steam oven 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.
Warning and Safety instructions
13
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 steam
oven without them fitted.
Accessories
~
Only use the Miele food probe supplied with this oven. If a
replacement is necessary it can be obtained from the Miele.
Warning and Safety instructions
14
Disposal of the packing
material
The packaging is designed to protect
the appliance from damage during
transportation. The packaging materials
used are selected from materials which
are environmentally friendly for disposal
and should be recycled.
Recycling the packaging reduces the
use of raw materials in the
manufacturing process and also
reduces the amount of waste in landfill
sites.
Disposal of your old appliance
Electrical and electronic appliances
often contain valuable materials. They
also contain materials which, if handled
or disposed of incorrectly, could be
potentially hazardous to human health
and to the environment. They are,
however, essential for the correct
functioning of your appliance. Please
do not therefore dispose of it with your
household waste.
Please dispose of it at your local
community waste collection/recycling
centre or contact your dealer for
advice. Ensure that it presents no
danger to children while being stored
for disposal.
Caring for the environment
15
Front view
Guide to the appliance
16
c
a
b
d
g
l
k
j
i
h
e
f
m
o
n
p
a Control panel
b Ventilation outlet
c Door seal
d Moisture sensor
e Temperature sensor
f Side runners with 3 shelf levels
g Grease filter
h Drip channel
i Drain
j Oven interior lighting
k Connection socket for the food probe
l Top heat/grill element
m Condensate container compartment
n Condensate container
o Compartment for water container
p Water container
Guide to the appliance
17
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").
DGGL 20
1 perforated container
Gross capacity 2.4 litres / Useable capacity 1.8 litres
450 x 190 x 40 mm (WxDxH)
- fits between the rails of a side runner
DGG 20
1 solid container
Gross capacity 2.4 litres / Useable capacity 1.8 litres
450 x 190 x 40 mm (WxDxH)
- fits between the rails of a side runner
Universal tray
1 universal tray
- fits between the rails of a side runner
Combi rack
1 combi rack
- fits between the rails of a side runner
Guide to the appliance
18
Food probe
For precise temperature controlled cooking
The food probe monitors the inner temperature of the meat
(core temperature)
Descaling tablets
For descaling the appliance
Miele steam combination oven cookbook
A selection of the best recipes from the Miele test kitchen.
Guide to the appliance
19
Control panel
Sensor controls
Lightly touch the sensors to operate the appliance. An
audible tone will sound each time a sensor is touched. You
can alter the volume of the tone or switch the tone off in the
Settings menu (see "Settings / Volume").
Function
K Switches the appliance on and off
C For scrolling through the menus.
For selecting the option or value shown in the display
next to the sensor.
(The sensors light up when it is possible to make a
selection).
# Back
I Lighting
N For activating and deactivating the minute minder.
For selecting the minute minder duration.
0, 1,
..
Number sensors
For entering the time.
(These only appear when an entry is possible or
necessary).
? For opening/closing the control panel
Description of the functions
20
Display
The following symbols appear in the display in addition to the
text:
Symbol Explanation
- Appears beside an option or a prompt, e.g.
"Continue" and is allocated to a sensor. You
select the option you want by pressing the
sensor next to it.
A maximum of 4 options can be shown in the
display.
These arrows indicate if more than four options
are available.
---- Adotted line will appear under the last option
available. The beginning of the list will appear
under the dotted line.
+ / - These only appear when an entry is possible or
necessary. (Entering grill settings / times)
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 can be cleared by
selecting OK or by following instructions in the
display.
R Start time
O Process finished
Description of the functions
21
Control panel
The water container and the condensate container are
located behind the control panel. The ? sensor is used for
opening and closing the control panel.
The panel is fitted with a device which will automatically stop
it moving if it meets an obstruction whilst opening or closing.
Do not touch the handle or the appliance door whilst the
panel is opening or closing!
Water container
The maximum water level is 1.4 litres, the minimum 1.0 litre.
These levels are indicated on the container, inside it and on
the outside. Do not exceed the maximum level.
The amount of water required for cooking will depend on the
moisture level set as well as the type of food and its natural
water content. 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.
Condensate container
Condensate that collects in the appliance from cooking is
pumped into the condensate container. The container has a
maximum capacity of 1.4 litres.
Grease filter
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).
Description of the functions
22
Food probe
The food probe measures the core temperature in the food,
enabling the temperature during the cooking process to be
monitored simply and accurately.
Temperature / Core temperature
Some functions have recommended temperatures and where
appropriate a pre-set core temperature for the food probe.
You can alter the recommended temperature within a given
range (see "Functions") for an individual cooking process or
permanently (see "Settings"). You can alter the core
temperature for the food probe within a given range for an
individual cooking process or a cooking stage.
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 heat and moisture. You can alter the
moisture/humidity 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 the moisture
level is set to 0%, the maximum amount of air will be injected
and no moisture. If the moisture level is set to 100%, air will
not be injected into the oven and the maximum amount of
moisture will be injected.
Description of the functions
23
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.
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. It occurs when water is pumped in or out of
the appliance.
You will also hear the fan when the appliance is in use.
Description of the functions
24
Heating-up phase
While the appliance is heating up to the temperature which
has been set, the display will show "Heating-up phase" 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").
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.
Description of the functions
25
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").
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.
Please refer to "Steam cooking" and "Special applications"
for more information and tips on how to use your steam
oven.
Description of the functions
26
Basic settings
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 the appliance up for using for the first time.
Set language and country
^
Touch one of the sensors next to the bar until the language
you want appears in the display.
^
Touch the sensor to the left hand side of the language you
want.
A tick L will appear beside the language selected.
If you have chosen the wrong language by mistake you can
follow the flag symbol J to return to the Language sub-menu.
^ Confirm your selection by touching the sensor next to "OK"
(bottom right hand side next to the display).
^ Touch one of the sensors next to the arrows until the
country you want appears in the display.
^ Touch the sensor to the left of the country you want.
^ Confirm with "OK".
Set the time
^
Set the time using the numerical keypad and confirm your
selection with "OK".
Set the date
^
Use the sensors next to + and - to set the year, the month
and the day of the week and then confirm each with "OK".
Using for the first time
27
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.
^
Touch the sensor next to the format you want.
^
Touch the sensor next to "OK" to confirm your selection.
Using for the first time
28
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 / condensate container
Take the water container / condensate container out of the
appliance and rinse them by hand or in the dishwasher.
Accessories / Oven interior
^ Take all accessories out of the oven.
^ Wash the stainless steel cooking containers in a mild
solution of washing-up liquid and hot water or in the
dishwasher.
The universal tray and combi rack are treated with
PerfectClean and must be cleaned by hand only. See
"Cleaning and care - PerfectClean" for more information.
^
Clean the universal tray and the combi rack with a clean
sponge and a solution of hot water and washing-up liquid.
^
Wipe the oven interior with a damp cloth to remove any
dust or bits of packaging that may have accumulated
during storage and unpacking.
Setting 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").
Using for the first time
29
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 depending on the altitude the
appliance is located at. 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 (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 300 m or
more. 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
function 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.
Using for the first time
30
Main menu Recommend
ed
temperature
Temperature
range
Functions
Fan plus
For baking on several levels
160 °C
320 °F
30 - 225 °C
85 - 435 °F
Conventional heat
For baking traditional recipes, e.g. rich fruit
cake and soufflés
180 °C
355 °F
30 - 225 °C
85 - 435 °F
Combination mode - Fan plus
For baking and roasting
170 °C
340 °F
30 - 225 °C
85 - 435 °F
Combination mode - Conventional heat
For baking and roasting
180 °C
355 °F
30 - 225 °C
85 - 435 °F
Combination mode - Full grill
For grilling
Level 3 Levels1-3
Steam cooking
Suitable for all types of food, bottling, juicing
and special applications
100 °C
212 °F
40 - 100 °C
105 - 212 °F
Intensive bake
For cooking dishes which require a moist
topping and a crisp base
180 °C
355 °F
50 - 225 °C
120 - 435 °F
Bottom heat
Use this setting towards the end of baking, to
brown the base of a cake, quiche or pizza.
190 °C
375 °F
100 - 225 °C
210 - 435 °F
Top heat
Use this setting towards the end of baking to
brown the top of a gratin, quiche or pizza
190 °C
375 °F
100 - 225 °C
210 - 435 °F
Full grill
For grilling thin cuts in large quantities and
for browning large baked dishes
Level 3 Levels1-3
Function chart
31
Main menu Recommended
temperature
Temperature
range
Functions
Economy grill
For grilling thin cuts in small quantities
and for browning small baked dishes
Level 3 Levels1-3
Fan grill
For grilling thicker items, e.g. rolled
meat, poultry pieces
200 °C
395 °F
50 - 225 °C
120 - 435 °F
Cake plus
For cake mixtures
160 °C
320 °F
30 - 225 °C
85 - 435 °F
Automatic programmes
This option will bring up a list of all Automatic
programmes available on this oven
--
Special applications
Menu cooking (cooking whole meals)
For cooking several types of food at the
same time
--
Pizza 180 °C
355 °F
180 °C - 225 °C
355 °F - 435 °F
Defrost
For gentle defrosting of frozen food
60 °C
140 °F
50-60°C
120 - 140 °F
Reheat
For gentle reheating of cooked food
130 °C
265 °F
120 - 140 °C
250 - 285 °F
Blanching --
Function chart
32
Main menu Recommended
temperature
Temperature
range
Special applications
Bottling 90 °C
195 °F
80 °C - 100 °C
175 °F - 212 °F
Disinfect items --
Drying food 60 °C
140 °F
60°C-70°C
140 °F - 160 °F
Prove dough --
Sabbath programme 180 °C
355 °F
30 °C - 225 °C
85 °F - 435 °F
User programmes
You can save your own cooking
processes with this option
--
Settings
For changing default settings
--
Maintenance
Descale --
Soak --
Drying --
Rinse --
Function chart
33
Before each cooking programme ensure that the filter in
the bottom of the cooking compartment is correctly fitted.
Otherwise coarse soiling could get into the drainage
system and cause a blockage.
Fill the water container
Do not touch the door handle when opening the control
panel. You could trap your fingers.
^
Touch ? to open the control panel.
^
Remove the water container (on the right) and fill it up to
the maximum marker.
Only use cold mains tap water (below 20 °C). Never use
distilled or mineral water or other liquids.
^ Push the water container into the appliance until it
connects.
^ Touch the ? sensor to close the control panel.
Select the function
^ Switch the appliance on s.
^
Select "Oven functions".
^
If the function you want does not show in the display, touch
one of the illuminated sensors to the right of the arrows in
the display until the function you want appears.
^
Touch the sensor to the left of the function you want to
select it.
Set the temperature / core temperature
^
If the recommended temperature is suitable for your recipe,
confirm it with "OK".
or
^
Set the temperature you want using the numerical keypad
and then confirm with "OK".
Operating principles
34
Set the duration
^
Use the numerical keypad to enter the duration.
^
Confirm with "OK".
Set the moisture level
(with Combination mode and Reheat)
^
Confirm the moisture level with "OK".
or
^
Use the -/+ sensors or the numerical keypad to set the
moisture level you want and then confirm with "OK".
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 the appliance off.
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.
Rinsing
After you have switched the appliance off, you will be
prompted to rinse the appliance if you have been using a
programme with steam. It is very important to carry out the
rinsing procedure to flush any food deposits out of the
system. Follow the instructions in the display.
Operating principles
35
After use
^
Remove and empty the water container / condensate
container. Push upwards slightly as you take them out of
the appliance.
^
After each use, clean and dry the whole appliance as
described in "Cleaning and care".
Leave the appliance door open until the oven interior is
completely dry.
Operating principles
36
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.
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.
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.
If the door is opened 55 seconds before the end of the
programme "Process finished" will appear in the display
and the programme will not be continued.
Altering settings
^
Select "Change".
^
Select the setting you wish to change, e.g. "Temperature"
and then enter the change.
^
Confirm with "OK".
Operation
37
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.
^
Select "Save".
A summary of the programme will then appear in the display.
^
Select "Accept".
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 "Save".
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.
Operation will continue.
Operation
38
Steam cooking / Defrost
^
Switch the appliance on.
^
Fill the water container with fresh tap water and push it into
the appliance.
^
Place the food in the appliance.
^
Select the function Steam cooking / Special applications >
Defrost.
^
Either confirm the recommended temperature with "OK" or
enter and confirm another temperature.
^
Enter the duration and confirm with "OK".
The appliance will start automatically after the duration has
been confirmed.
When cooking with steam:
If the Keeping warm function has been activated the
appliance will not switch off at the end of the programme.
Reheat
^ Switch the appliance on.
^ Fill the water container with fresh tap water and push it into
the appliance.
^
Place the food in the appliance.
^
Select Special applications > Reheat.
^
Either confirm the recommended temperature with "OK" or
enter and confirm another temperature.
^
Either confirm the moisture level with "OK" or enter and
confirm another moisture level.
^
Enter the duration and confirm with "OK".
The appliance will start automatically after the duration has
been confirmed.
Operation
39
Combination mode
Combination mode works by combining dry heat and steam.
You can combine up to ten cooking stages in a combination
mode programme. You can set the temperature, moisture
level and duration or core temperature for each cooking
stage.
The cooking programme will be carried out in the order in
which the individual stages are entered.
The food probe cannot be used with "Combination mode /
Grill".
The following example describes a cooking programme with
3 cooking stages.
^ Switch the appliance on s.
^ Fill the water container with fresh tap water and push it into
the appliance.
^ If roasting, insert the food probe into the meat, place the
meat in the oven and insert the food probe into the socket
in the oven.
Place the universal tray on the lowest shelf level to catch
any drips if the meat is being roasted on the rack.
^
Select "Combination mode".
^
Select the cooking function you want.
Cooking stage 1
^
Set the temperature (or level) you want, and confirm with
"OK".
^
Set the moisture level and confirm with "OK".
^
Select "Duration" or "Set the core temperature".
^
Set the duration or core temperature and confirm with "OK".
^
Select "Add cooking stage".
Operation
40
Cooking stage 2
^
Select the cooking function you want.
^
Set the temperature (or level) you want, and confirm with
"OK".
^
Set the moisture level and confirm with "OK".
^
Select "Duration" or "Set the core temperature".
^
Set the duration or core temperature and confirm with "OK".
^
Select "Add cooking stage".
Cooking stage 3
^ Select the cooking function you want.
^ Set the temperature (or level) you want, and confirm with
"OK".
^ Set the moisture level and confirm with "OK".
^ Select "Duration" or "Set the core temperature".
^ Set the duration or core temperature and confirm with "OK".
^ Confirm "Finish Combi mode".
A summary of the individual cooking stages will appear in the
display. If you do not want to add any more cooking stages,
confirm with "Accept".
Start the cooking programme straight away or enter a start
time or end time (see relevant section).
Operation
41
Fan plus / Conventional heat / Top heat / Bottom heat / Grill /
Fan grill / Intensive bake / Cake plus
The grease filter on the back wall must be removed for
baking.
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.
The appliance will start up automatically as soon as the
temperature has been confirmed. A duration of between
1 minute and 12 hours can be selected. The duration will
begin to count down when the appliance starts to operate.
You do not have to enter a cooking duration. If you do not
enter a duration the appliance will switch itself off
automatically after 12 hours.
With these functions you can choose to inject steam ("Burst of
steam" will appear in the display). The steam will be injected
as soon as you have selected this option. It takes about 1
minute. There is no limit to the number of times you can inject
a burst of steam.
^ Remove the grease filter from the back wall
^ Switch the appliance on s.
^
Select the function you want.
^
Confirm the pre-set temperature or set another one.
^
Set the core temperature (this is not possible with Grill, Top
heat, Bottom heat):
If you are happy to use the recommended core
temperature confirm with "OK". Otherwise use the
numerical keypad to change it and confirm with "OK".
To enter a duration:
^
Select "Change".
^
Select "Duration".
^
Enter the duration required and confirm with "OK".
Operation
42
User programmes
You can save up to 20 frequently used cooking programmes
under their own 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 "Edit programmes" (or "Create programme").
^
Select "Create programme".
^
Enter the settings in the usual way and then confirm with
"OK".
If you want to add another cooking stage, select "Add
cooking stage" and proceed as before.
^
Select "Finish programme".
A summary of the programme will then appear in the display.
^
Select "Accept" to confirm.
Operation
43
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 "Save".
Information about the programme will then appear in the
display.
^
Confirm with "OK".
To change a programme
^ Select "User programmes".
^ Select "Edit programmes".
^ Select "Change programme".
^ Select the programme you want.
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".
^
Select "Delete programme".
^
Select the programme you want.
^
Confirm with "OK".
Operation
44
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" / "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.
^
Select "Change".
^
Then select "Start at" or "Ready at" and enter the time you
want the cooking programme to begin or end at.
^
Confirm with "OK".
To delete a setting
^
Select "Change".
^
Select "Start at" or "Ready at".
^
Select "Reset".
Additional functions
45
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 duration for the minute minder of between 1
second and 9 hours 59 minutes 59 seconds.
A minute minder duration of up to 10 minutes will be shown in
min:sec in the display, and a minute minder duration of more
than 10 minutes in h:min.
The minute minder duration must be entered in minutes and
seconds or hours, minutes and seconds.
Example: 8 minutes = 00:08:00
At the end of the minute minder duration you will hear an
audible tone. Switch the minute minder duration off by
touching l. If you do not switch the minute minder off, the
duration will carry on counting upwards in seconds and the
l symbol will flash in the display. This will tell you how much
time has passed since the minute minder duration elapsed.
Entering settings
If the time of day display has been switched off (see
"Settings - Time"), you will have to switch the oven on with
the K sensor in order to set a minute minder duration.
^
Touch the l sensor.
^
Enter the duration required using the numerical keypad.
^
Confirm with "OK".
To change a setting
^
Touch the l sensor, enter the new duration and confirm
with "OK".
To delete a setting
^
Touch l, then select "Reset".
Additional functions
46
System lock
The system lock prevents the appliance being switched on
by mistake.
The appliance is delivered with the system lock deactivated.
If you wish to use it you will need to alter the setting (see
"Settings > Safety").
To deactivate the lock
^
Touch the On/Off sensor 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 will activate itself again automatically a few
seconds after switching the appliance off.
Additional functions
47
Sensor lock
The appliance is fitted with a sensor lock to prevent settings
being changed by mistake during a programme.
All sensors, with the exception of the On/Off sensor K are
locked when the sensor lock is set. An elapsed minute
minder duration can still be confirmed.
The appliance is delivered with the system lock deactivated.
If you wish to use it you will need to alter the setting (see
"Settings > Safety").
To deactivate the lock
^
Touch any sensor.
A message will appear in the display.
^ Touch "OK" until the message goes out.
You can then use the appliance as normal.
The sensor lock will activate itself again automatically a few
seconds after the last time you touch a sensor.
Additional functions
48
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 keeps
its fresh, original colour.
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.
General notes
49
–
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.
Universal tray / Combi rack
If you are using the universal tray with the rack on top, e.g. for
grilling, insert the tray between the rails of the side runners
and the rack will automatically slide in above them.
Shelf level
You can select any shelf level when cooking with steam. 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 universal 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 then only be taken out of the oven by raising
them upwards and then pulling them out.
General notes
50
Cooking duration
In general, the cooking durations for cooking with steam are
the same as for cooking food in a saucepan. More
information about any factors which may affect the cooking
duration is given in the relevant sections.
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.
General notes
51
Vegetables
Fresh
Prepare fresh vegetables in the usual way, i.e. wash, clean
and cut them up.
Frozen
Frozen vegetables do not need to be defrosted beforehand,
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 about3-5cmdeep. 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
To avoid any colour transfer when cooking vegetables with a
distinctive colour (e.g beetroot) in a perforated container, do
not place other food underneath the perforated container.
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
Steam cooking
52
Settings
Automatic programmes > Vegetables > ...
or
Oven function > Steam cooking
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 duration it can be put back in the oven and cooked
for longer.
Duration in minutes
Artichokes 32-38
Cauliflower, whole 27-28
Cauliflower, florets 8
Beans, green 10-12
Broccoli, florets 3-4
Chantenay carrots, whole 7-8
Chantenay carrots, halved 6-7
Chantenay carrots, chopped 4
Chicory, halved 4-5
Chinese cabbage, chopped 3
Peas 3
Fennel, halved 10-12
Fennel, cut into strips 4-5
Curly kale, chopped 23-26
Firm potatoes, peeled
whole
halved
quartered
27-29
21-22
16-18
Steam cooking
53
Duration in minutes
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
Kohlrabi, cut into batons 6-7
Pumpkin, diced 2-4
Corn on the cob 30-35
Chard, chopped 2-3
Peppers, diced / cut into strips 2
Mushrooms 2
New potatoes, firm 30-32
Leeks, sliced 4-5
Leeks, halved lengthwise 6
Romanesco, whole 22-25
Romanesco, florets 5-7
Brussels sprouts 10-12
Beetroot, whole 53-57
Red cabbage, chopped 23-26
Black salsify, whole 9-10
Celeriac, cut into batons 6-7
Green asparagus 7
White asparagus 9-10
Steam cooking
54
Duration in minutes
Main crop carrots, chopped 6
Spinach 1-2
Spring cabbage, chopped 10-11
Celery, chopped 4-5
Swede, chopped 6-7
White cabbage, chopped 12
Savoy cabbage, chopped 10-11
Courgettes, sliced 2-3
Sugar snap peas 5-7
Steam cooking
55
Meat
Fresh
Prepare the meat in the usual way.
Frozen
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 or
the universal tray 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.
Steam cooking
56
Settings
Automatic programmes > Meat > ...
or
Oven function > Steam cooking > ...
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 Temperature
in °C
Duration in
minutes
Leg steak, covered with
water
100 110-120
Knuckle 100 135-145
Chicken breast 100 8-10
Shank 100 105-115
Top rib,
covered with water
100 110-120
Veal cutlets 100 3-4
Gammon slices 100 6-8
Lamb stew 100 12-16
Poularde 100 60-70
Turkey roulade 100 12-15
Turkey escalope 100 4-6
Brisket, covered with water 100 130-140
Beef stew 100 105-115
Boiling chicken,
covered with water
100 80-90
Boiled topside 100 110-120
Steam cooking
57
Sausages
Settings
Automatic programmes > Sausages > ...
or
Oven function > Steam cooking
Temperature: 90 °C
Duration: see chart
Sausages Duration in minutes
Frankfurters 6-8
Bologna sausages 6-8
Veal sausages 6-8
Steam cooking
58
Fish
Fresh
Prepare fresh fish in the usual way, i.e. clean, gut and fillet.
Frozen
Defrost frozen fish before cooking (see "Defrosting").
Preparation
Add some lemon or lime juice to fish before cooking. The
citric acid 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
Grease perforated containers. Place the universal tray on the
lowest shelf level.
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 universal 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.
Steam cooking
59
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.A3cmthick piece of fish
weighing 500 g will take longer to cook thana2cmthick
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.
(Follow recipe instructions for the ratio of water to vinegar).
Steam cooking
60
Settings
Automatic programmes > Fish > ...
or
Oven function > Steam cooking
Temperature: see chart
Duration: see chart
The cooking durations given in the chart are guidelines for
fresh fish. We recommend selecting the shorter cooking
duration quoted. If food is not cooked sufficiently after the
shorter duration it can be put back in the oven and cooked
for longer.
Temperature
in °C
Duration
in minutes
Eel 100 5–7
Perch fillet 100 8–10
Seabream fillet 85 3
Trout, 250 g 90 10–13
Halibut fillet 85 4–6
Atlantic cod fillet 100 6
Carp, 1.5 kg 100 18–25
Salmon fillet 100 6–8
Salmon steak 100 8–10
Salmon trout 90 14–17
Coley fillet 85 3
Rose fish fillet 100 6–8
Haddock fillet 100 4–6
Plaice fillet 85 4–5
Monk fish fillet 85 8–10
Sole fillet 85 3
Turbot fillet 85 5–8
Tuna fillet 100 6–8
Pikeperch fillet 85 4
Steam cooking
61
Shellfish
Preparation
Defrost frozen shellfish before cooking with steam.
Peel, remove and discard the intestines, and then wash the
shellfish.
Cooking containers
Grease perforated containers. Place the universal tray on the
lowest shelf level.
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 > ...
or
Oven function > Steam cooking
Temperature: see chart
Duration: see chart
Temperature
in °C
Duration
in minutes
Crevettes 90 3
Prawns 90 3
King prawns 90 4
Small shrimps 90 3
Lobster 95 10–15
Large shrimps 90 3
Steam cooking
62
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
Defrost frozen mussels before cooking.
Duration
The longer mussels are cooked, the tougher they become.
Use the cooking durations given in the chart.
Settings
Automatic programmes > Mussels > ...
or
Oven function > Steam cooking
Temperature: see chart
Duration: see chart
Temperature
in °C
Duration
in minutes
Barnacles 100 2
Cockles 100 2
Bearded mussels 90 12
Scallops 90 5
Razor clams 100 2–4
Venus mussels 90 4
Steam cooking
63
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 > ...
or
Oven function > Steam cooking
Temperature: 100 °C
Duration: see chart
Ratio
Rice : Liquid
Duration
in minutes
Basmati rice 1 : 1.5 15
Parboiled rice 1 : 1.5 23–25
Round grain rice
Pudding rice
Risotto rice
1 : 2.5
1 : 2.5
30
18–19
Brown rice 1 : 1.5 26–29
Wild rice 1 : 1.5 26–29
Steam cooking
64
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
Automatic programmes > Pasta > ...
or
Oven function > Steam cooking
Temperature: 100 °C
Duration: see chart
Fresh Duration in minutes
Gnocchi 3
Knöpfli 2
Ravioli 3
Spätzle 2
Tortellini 3
Dry pasta, covered with water
Tagliatelli 14
Vermicelli 8
Steam cooking
65
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
Automatic programmes > Pasta > ...
or
Oven function > Steam cooking
Temperature: 100 °C
Duration: see chart
Duration in minutes
Sweet dumplings 30
Yeast dumplings 20
Boil-in-the-bag potato dumplings 20
Boil-in-the-bag bread dumplings 18–20
Steam cooking
66
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
Automatic programmes > Grain > ...
or
Oven function > Steam cooking
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 7
Green spelt, cracked 1 : 1 18–20
Oats, whole 1 : 1 18
Oats, cracked 1 : 1 7
Millet 1 : 1.5 10
Polenta 1 : 3 10
Quinoa 1 : 1.5 15
Rye, whole 1 : 1 35
Rye, cracked 1 : 1 10
Wheat, whole 1 : 1 30
Wheat, cracked 1 : 1 8
Steam cooking
67
Pulses
- Dried -
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
Automatic programmes > Pulses > ...
or
Oven function > Steam cooking
Temperature: 100 °C
Duration: see chart
Soaked
Duration in minutes
Beans
Kidney beans 55–65
Adzuki beans 20–25
Black beans 55–60
Pinto beans 55–65
Haricot beans 34–36
Peas
Yellow split peas 40–50
Green split peas 27
Steam cooking
68
Oven function > Steam cooking
Temperature: 100 °C
Duration: see chart
Unsoaked
Duration
in minutes
Ratio
Pulses : Liquid
Beans
Kidney beans 130–140 1 : 3
Adzuki beans 95–105 1 : 3
Black beans 100–120 1 : 3
Pinto beans 115–135 1 : 3
Haricot beans 80–90 1 : 3
Lentils
Brown lentils 13–14 1 : 2
Red lentils 7 1 : 2
Peas
Yellow split peas 110–130 1 : 3
Green split peas 60–70 1 : 3
Steam cooking
69
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 > ...
or
Oven function > Steam cooking
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
6–7
12
Extra large
soft
medium
hard
6
8
13
Steam cooking
70
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 > ...
or
Oven function > Steam cooking
Temperature: 100 °C
Duration: see chart
Duration in minutes
Apple pieces 1–3
Pear chunks 1–3
Cherries 2–4
Mirabelle plums 1–2
Nectarine / Peach pieces 1–2
Plums 1–3
Quince, diced 6–8
Rhubarb pieces 1–2
Gooseberries 2–3
Steam cooking
71
Menu cooking (cooking whole meals) - manually
Before cooking meals with the Menu cooking function
switch off the steam 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 so that they are all ready at the same time.
Shelf level
When cooking fish or food with a distinctive colour (e.g.
beetroot) in a perforated container, place the perforated
container directly above the condensate tray / universal 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
.
Steam cooking
72
Example
Rice 20 minutes
Fish fillet 6 minutes
Broccoli 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)
Durations 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.
Steam cooking
73
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
Special applications
74
Food Temperature
in °C
Moisture
in %
Duration
in minutes
Vegetables
Carrots
Cauliflower
Kohlrabi
Beans
120 70 8–10
Side dishes
Pasta
Rice
Potatoes, cut in half lengthways
120 70 8–10
Dumplings
Mashed potato
140 70 18–20
Meat and poultry
Sliced meat, 1 1/2 cm thick
Roulades, sliced
Goulash
Lamb stew
Chicken escalopes
Turkey escalopes, sliced
140 70 11–13
Fish
Fish fillet
Fish roulades, cut in half
140 70 10–12
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
120 70 10–12
Special applications
75
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 universal 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.
Special applications
76
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
Special applications > Defrost, or
Oven function > Steam cooking
Temperature: see chart
Duration: see chart
Special applications
77
Food to be
defrosted
Weight
in g
Temperature
in °C
Defrosting
duration
in minutes
Standing time
in minutes
Dairy products
Cheese slices 125 60 15 10
Quark 250 60 20–25 10–15
Cream 250 60 20–25 10–15
Soft cheese 100 60 15 10–15
Fruit
Apple sauce 250 60 20–25 10–15
Apple pieces 250 60 20–25 10–15
Apricots 500 60 25–28 15–20
Strawberries 300 60 8–10 10–12
Raspberries/
Blackcurrants
300 60 8 10–12
Cherries 150 60 15 10–15
Peaches 500 60 25–28 15–20
Plums 250 60 20–25 10–15
Gooseberries 250 60 20–22 10–15
Vegetables
Frozen in a block 300 60 20–25 10–15
Fish
Fish fillets 400 60 15 10–15
Trout 500 60 15–18 10–15
Lobster 300 60 25–30 10–15
Small shrimps 300 60 4–6 5
Cooked food
Meat, vegetables,
side dishes,
casserole, soup
480 60 20–25 10–15
Special applications
78
Food to be
defrosted
Weight
in g
Temperature
in °C
Defrosting
duration
in minutes
Standing time
in minutes
Meat
Roast meat Sliced 60 8–10 15–20
Minced meat 250 50 15–20 10–15
Minced meat 500 50 20–30 10–15
Goulash 500 60 30–40 10–15
Goulash 1000 60 50–60 10–15
Liver 250 60 20–25 10–15
Saddle of hare 500 50 30–40 10–15
Saddle of roebuck 1000 50 40–50 10–15
Cutlets / chops /
sausages
800 60 25–35 15–20
Poultry
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
Baked goods
Puff pastries /
Yeast buns
60 10–12 10–15
Creamed mixture
cakes / biscuits
400 60 15 10–15
Bread / rolls
Bread rolls 60 30 2
Rye bread, sliced 250 60 40 15
Wholegrain bread,
sliced
250 60 65 15
White bread, sliced 150 60 30 20
Special applications
79
Bottling
Vegetables and fruit
Only use unblemished, fresh produce which is in good
condition for bottling.
Glass jars
Use clean 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 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 skewer 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 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.
Special applications
80
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 jars in the perforated container (they should all
be the same size). Ensure that they do not touch one
another.
^ Place the container on the lowest shelf level.
Special applications
81
Settings
Special applications > Bottling, or
Oven functions > Steam cooking
Temperature: see chart
Duration: see chart
Produce Temperature in
°C
Duration
in minutes*
Berries
Red / Blackcurrants 80 50
Gooseberries 80 55
Cranberries 80 55
Fruit with stones
Cherries 85 55
Mirabelle plums 85 55
Plums 85 55
Peaches 85 55
Greengages 85 55
Fruit with pips
Apples 90 50
Apple sauce 90 65
Quinces 90 65
Vegetables
Beans 100 120
Broad beans 100 120
Gherkins 90 55
* The durations 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.
Special applications
82
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 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 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 2/3 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.
Settings
Type of
mixture
Function Stage Temper-
ature
in °C
Moist-
ure
in %
Duration
in minutes
Creamed
mixture
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
Special applications
83
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 universal tray underneath to
catch the juice.
Settings
Steam cooking
Temperature: 100 °C
Duration: 40–70 minutes
Special applications
84
Menu cooking (cooking whole meals)
You can cook up to three different types of food, e. g. fish
with a side dish and vegetables.
The food can be selected in any order you like. The
appliance will automatically sort them out in order of cooking
duration required. The one with the longest duration goes in
the oven first.
^
Switch the appliance on s.
^
Fill the water container with fresh tap water and push it into
the appliance.
^
Then place the universal tray or the condensate tray in the
appliance.
^ Select "Special applications > Menu cooking".
^ Select the food you want.
Depending on the type of food selected, you will be asked
about the size and how well done you want it cooked.
^ Select or enter the values required and then confirm your
selection with "Continue".
^ Select "Add food".
^
Select the next food you want and proceed in the same
way as with the first one.
^
Repeat for the third type of food.
After you have confirmed "Start menu cooking", the display
will tell you which food to put in the oven.
At the end of the heating-up phase, the display will show
when the next food type is to be placed in the oven. When the
time for the next food type to be placed in the oven is
reached, the display will show the food type and the shelf
runner. This process will be repeated for the third food type.
You can still cook food types not listed in the display
together. See "Menu cooking - manually" for details on how
to do this.
Special applications
85
Drying food
Only use the Combination mode - Fan plus function to dry
food so that moisture can be dissipated.
Procedure
^
Cut the produce into similar sized pieces.
^
Spread out across the rack covered in baking parchment.
Tip
Bananas and pineapple are not suitable for drying.
Settings
Special applications > Drying
or
Oven functions > Combination mode - Fan plus
Temperature: see chart
Duration: see chart
Moisture: 0 %
Food Temperature
in °C
Duration
in hours
Apple rings 70 6–8
Apricots, halved, stones
removed
60–70 10–12
Pear slices 70 7–9
Herbs 60 1.5–2.5
Mushrooms 70 3–5
Tomatoes, quartered 70 7–9
Citrus fruit, sliced 70 8–9
Damsons, stones removed 60–70 10–12
Special applications
86
Pizza
Settings
Special applications > Pizza
Temperature: 180 °C - 225 °C
Duration: 1-20 minutes
Note: place on the rack covered with baking parchment
or
Oven function > Fan plus
Temperature: 180 °C - 225 °C
Duration: 1-20 minutes
Note: place on the rack covered with baking parchment
Special applications
87
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 place the yoghurt in the fridge
to cool down.
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.
Special applications
88
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 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
Oven functions > Steam cooking
Temperature: 40 °C
Duration: 5:00 hours
Special applications
89
Prove dough
Procedure
^
Prepare the dough according to the recipe.
^
Place the dough in an uncovered bowl in a perforated
container or on the rack.
Settings
Special applications > Prove dough
Duration: according to recipe instructions
or
Oven functions > Combination mode - Fan plus
Temperature: 30 °C
Moisture: 100 %
Duration: according to recipe instructions
Dissolve 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 in a perforated container.
Settings
Automatic programmes > Special > Dissolve gelatine
or
Oven functions > Steam cooking
Temperature: 90 °C
Duration: 1 minute
Special applications
90
Melt 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
Oven functions > Steam cooking
Temperature: 65 °C
Duration: 20 minutes
Special applications
91
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 if using steam cooking and in the universal tray if
using the grill.
^
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
Oven functions > Full grill
Level 3
Duration: see chart
Food Duration in minutes
Peppers, halved 10
Tomatoes 7
Oven functions > Steam cooking
Temperature: 100 °C
Duration: see chart
Food Duration in minutes
Apricots 1
Almonds 1
Nectarines 1
Peppers 4
Peaches 1
Tomatoes 1
Special applications
92
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
Oven functions > Steam cooking
Temperature: 50 °C
Duration: 5 minutes
or
Automatic programmes > Fruit > Apples > Whole >
Preserving
Blanching
Blanch fruit and vegetables before freezing them. Blanching
helps maintain the quality of the produce when it is frozen.
Blanching vegetables also helps them retain their original
colour.
Procedure
^
Put the prepared vegetables into a perforated cooking
container.
^
Once blanched, plunge the vegetables into ice cold water
to cool them down quickly. Drain them well.
Settings
Special applications > Blanching
or
Oven functions > Steam cooking
Temperature: 100 °C
Duration: 1 minute
Special applications
93
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 programmes > Special > Sweat onions
or
Oven functions > Steam cooking
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 hot steam.
Settings
Automatic programmes > Special > Cook bacon
or
Oven functions > Steam cooking
Temperature: 100 °C
Duration: 4 minutes
Special applications
94
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.
Dismantle, clean and thoroughly rinse baby bottles. All parts
of the bottles must be completely dry before they are
reassembled to keep them germ free.
Procedure
^
Place the individual parts in a perforated container (on their
sides or with the opening facing downwards) ensuring that
they do not touch one another to allow hot steam to reach
them from all sides.
^ Place the container on the lowest shelf level.
Settings
Special applications > Disinfect items
Duration: 1 minute to 10 hours
or
Oven functions > Steam cooking
Temperature: 100 °C
Duration: 15 minutes
Special applications
95
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
Oven functions > Steam cooking
Temperature: 70 °C
Duration: 2 minutes
Decrystallise honey
Procedure
^ Loosen the lid and place the jar of honey in a perforated
container.
^ Stir the honey once during the cooking duration.
Settings
Automatic programmes > Special > Decrystallise honey
or
Oven functions > Steam cooking
Temperature: 60 °C
Duration: 90 minutes (the duration is the same however much
honey there is and for all sizes of jar)
Special applications
96
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
Oven functions > Steam cooking
Temperature: 100 °C
Duration: 4 minutes
Special applications
97
Making preserves
Only use unblemished, fresh produce which is in good
condition for making preserves.
Glass jars
Only use sterilised jars with twist-off lids and up to a
maximum capacity of 250 ml.
After pouring in the fruit, clean the rim of the jar with a clean
cloth and hot water.
Preparation
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 stalks, cores or stones.
Purée the fruit as otherwise the preserve will not set.
Add jam sugar to the fruit (according to packet instructions)
and stir well.
For sweet fruit and berries you should also add some citric
acid.
Procedure
^ Fill jars maximum 2/3 full.
^
Place the jars without their lids on in a perforated container
or on the rack.
^
At the end of the programme take the jars out of the oven
using oven gloves. Leave them to stand for1-2minutes
before sealing them with twist off lids and then leave them
to cool.
Settings
Combination mode - Fan plus
Temperature: 150 °C
Moisture: 0 %
Duration: 35 minutes
Special applications
98
Sabbath programme
This programme lasts for 72 hours for religious observance.
It uses "Conventional heat" and cannot be altered. Once set
the time of day will not be visible in the display. The oven light
will also not come on, even when the door is opened. The
oven will only start heating up after opening and closing the
door.
The Sabbath programme cannot be started if a minute
minder time is running.
^
Select "Special applications".
^
Select "Sabbath programme".
^
Select the temperature required.
^ Open the door.
^ Place the food in the oven.
^ Close the door.
The programme will start in 5 minutes time. A Sabbath
programme that has been started cannot be changed, nor
can it be saved under User programmes. The programme
can only be stopped by switching the appliance off.
Special applications
99
How it works
The tip of the probe is pushed into the centre of the meat
where it measures the core temperature continuously.
The core temperature set will depend on how well cooked
you want your meat to be and on the type of meat. The
temperature can be set between 30 and 99 °C.
The cooking duration will depend on the temperature in the
oven compartment and the thickness of the meat. The higher
the temperature and the thinner the meat, the quicker the set
core temperature will be reached.
The cooking process will finish automatically when the core
temperature in the meat reaches the value set for the food
probe.
Exception: In Combination mode another cooking stage, e.g.
browning the meat may be required.
Remove the food probe from the socket after use. Take
care as it could still be hot.
Never leave it in the appliance when not in use. It could
get damaged by the heat produced in another function.
Keep it in a safe place, in a drawer, for example.
Food probe
100
When to use it
The food probe can be used with the following functions:
- Combination mode - Fan plus,
- Combination mode - Conventional heat
- Fan plus
- Fan grill
- Conventional heat
- Intensive bake
- Cake plus
- Steam cooking
- Reheat
Important notes about using the food probe
The metal tip of the food probe must be fully inserted into the
centre of the food.
Do not let the metal tip touch any bones or insert it into a
particularly fatty area of the meat. If fat or bone come into
contact with the probe, this can lead to the oven being
switched off too early.
If the meat is very heavily marbled with fat, select the highest
core temperature given in the chart.
When using roasting bags, insert the probe through the bag
into the centre of the meat. You can also place the meat, with
the food probe inserted, inside the bag. Follow the roasting
bag manufacturer's instructions.
If wrapping meat in aluminium foil, the food probe must be
inserted through the foil to the centre of the meat.
Food probe
101
Procedure
^
Prepare the meat in the usual way.
^
Insert the metal tip of the food probe fully into the food.
^
Place the food in the oven.
^
Open the connection socket for the food probe and insert
the food probe into the socket as far as it will go.
^
Select the function you want.
^
Alter the recommended and / or core temperature if
necessary.
Food probe
102
Tips
If you are cooking several pieces of meat together, insert the
food probe in the largest piece of meat.
If the food is not cooked sufficiently when the core
temperature is reached, insert the food probe into another
place and repeat the programme.
Settings
Meat Core temperature °C
Veal roast 75–80
Gammon joint 75–85
Leg of lamb 80–85
Saddle of lamb 70–75
Saddle of roebuck / hare 65–75
Roast beef 80–90
Fillet of beef / Sirloin joint
rare
medium
well done
40–45
50–60
60–70
Pork / Blade roast 80–90
Pork tenderloin / Chump end 70–80
Game / rump cut 80–90
Food probe
103
We recommend using Combination mode - Fan plus or
Combination mode - Conventional heat for roasting.
Please ensure that the grease filter is fitted in the oven.
Frozen meat must be defrosted before it is cooked. Never
cook from frozen.
You do not need to preheat the oven for roasting. The meat is
placed in a cold oven.
Remove any membranes and sinews before roasting. Season
to taste and dot with butter or, in the case of game, bard with
rashers of streaky bacon. Game can be marinated overnight,
e.g. in buttermilk, to tenderise it.
If you are cooking several pieces of meat together, select
pieces that are similar in size.
Allow a standing time of approx. 10 minutes before carving
meat to allow the meat juices to be evenly distributed.
Roasting
104
Combination mode
The lower the temperature in the oven, the longer the cooking
duration and the more tender the result.
Roast meat on the rack above the universal tray. The meat
juices will collect in the tray and can then be used to make a
gravy or sauce.
The addition of steam prevents the surface of lean meat from
drying out.
Excellent results can be achieved when using 5 to 6 cooking
stages for the cooking process.
Use cooking stage 1 to pre-heat the oven together with the
rack above the universal tray.
Brown the meat in cooking stage 2.
In cooking stage 3, adjust the temperature so that it is
suitable for cooking the meat so that it is tender.
Then use cooking stage 4 to cook the meat until tender.
Finally use cooking stage 5 to achieve the required cooking
level, e.g. rare, medium, well done.
When roasting fatty meat with crackling, use a high
temperature in cooking stage 1 to render the fat and brown
the crackling. Reduce the temperature and increase the
moisture in cooking stage 2. In cooking stage 3 increase the
temperature for crispy crackling.
For braised meats, pre-heat the oven with the rack above the
universal tray in cooking stage 1.
Brown the meat in cooking stage 2.
Use cooking stage 3 to braise the meat at a temperature of
100 °C with 84 % moisture.
For poultry, use a high temperature and a high moisture level
in cooking stage 1 to render the fat.
Increase the temperature in cooking stage 2.
Brown the poultry in cooking stage 3.
Please refer to the roasting chart which follows for details on
the settings.
Roasting
105
Roasting chart
Type of meat Function Stage Temp-
erature
in °C
Moist-
ure
in %
Duration
in
minutes
Core
temp-
erature
in °C
Poultry
Duck up to 2 kg,
stuffed
Combination mode - Fan plus 1 190 40 20 -
Combination mode - Fan plus 2 100 80 140 -
Fan grill 3 190 - 23 -
Duck up to 2 kg,
unstuffed
Combination mode - Fan plus 1 190 40 20 -
Combination mode - Fan plus 2 100 80 100 -
Fan grill 3 190 - 23 -
Duck breast, rare Combination mode - Full grill 1 Level 3 0 15 -
Combination mode - Fan plus 2 30 0 20 -
Combination mode - Full grill 3 Level 3 0 7-13 -
Duck breast, well
done
Combination mode - Full grill 1 Level 3 0 15 -
Combination mode - Fan plus 2 30 0 20 -
Combination mode - Full grill 3 Level 3 0 7-13 -
Combination mode - Fan plus 4 30 0 5 -
Goose up to
4.5 kg
Combination mode - Fan plus 1 190 40 30 -
Combination mode - Fan plus 2 100 80 270 -
Fan grill 3 190 - 23 -
Chicken, whole Combination mode - Fan plus 1 200 95 50 -
Combination mode - Fan plus 2 225 0 8-10 -
Combination mode - Full grill 3 Level 3 0 0-12 -
Chicken
drumsticks
Combination mode - Fan plus 1 200 95 30-25 -
Combination mode - Fan plus 2 225 0 13-18 -
Combination mode - Full grill 3 Level 3 0 0-17 -
Turkey roulade,
Stuffed or
unstuffed
Combination mode - Fan plus 1 190 40 20 -
Combination mode - Fan plus 2 140 75 100 -
Fan grill 3 200 - 4-8 -
Turkey breast Combination mode - Fan plus 1 170 65 85 -
Full grill 2 Level 3 - 0-9 -
Roasting
106
Type of meat Function Stage Temp-
erature
in °C
Moist-
ure
in %
Duration
in
minutes
Core
temp-
erature
in °C
Veal
Fillet/saddle (roast)
rare Fan grill - 175 - - 45
medium Fan grill - 165 - - 55
well done Fan grill - 160 - - 75
Fillet/saddle (roast)
(with moisture),
rare*
Combination mode - Full grill 1 Level 3 0 10 -
Combination mode - Full grill 2 Level 3 0 8 -
Combination mode -
Conventional heat
3 60 0 30 -
Combination mode -
Conventional heat
46049 31 -
Fillet (roast) (with
moisture),
medium*
Combination mode - Full grill 1 Level 3 0 10 -
Combination mode - Full grill 2 Level 3 0 10 -
Combination mode -
Conventional heat
3 100 0 20 -
Combination mode -
Conventional heat
46549 60 -
Combination mode -
Conventional heat
57051 60 -
Fillet (roast) (with
moisture), well
done*
Combination mode - Full grill 1 Level 3 0 10 -
Combination mode - Full grill 2 Level 3 0 10 -
Combination mode -
Conventional heat
3 100 0 20 -
Combination mode -
Conventional heat
46549 60 -
Combination mode -
Conventional heat
59068 50 -
Fan grill 6 200 - 5 -
Saddle / crown
roast (with
moisture), well
done*
Combination mode - Full grill
Combination mode - Full grill
Combination mode -
Conventional heat
Combination mode -
Conventional heat
Combination mode -
Conventional heat
Fan grill
1
2
3
4
5
6
Level 3
Level 3
100
65
90
200
0
0
0
49
68
-
10
10
20
60
80
5
-
-
-
-
-
-
* In stage 1 please place the universal tray on shelf level 1 and the rack on shelf level 2 (except with
rack of lamb where the rack is placed on the universal tray on shelf level 1) without food on it and
pre-heat the oven. Place the meat on the pre-heated rack at the beginning of stage 2.
Roasting
107
Type of meat Function Stage Temp-
erature
in °C
Moist-
ure
in %
Duration
in
minutes
Core
temp-
erature
in °C
Veal
Shank Combination mode -
Conventional heat
Fan grill
1
2
100
190
84
-
155
17
-
-
Pot roast* Full grill 1 Level 3 0 10 -
Full grill 2 Level 3 0 10 -
Combination mode -
Conventional heat
3 100 84 165 -
Lamb
Leg of lamb Full grill 1 Level 3 - 18 -
Combination mode -
Conventional heat
2 100 57 190 -
Saddle / crown
roast, medium*
Full grill 1 Level 3 - 10 -
Full grill 2 Level 3 - 8 -
Combination mode -
Conventional heat
3 100 0 30 -
Combination mode -
Conventional heat
475 47 40 -
Saddle / crown
roast, well done*
Full grill 1 Level 3 - 10 -
Full grill 2 Level 3 - 10 -
Combination mode -
Conventional heat
3 30 0 30 -
Combination mode -
Conventional heat
4 100 57 100 -
Beef
Fillet (roast),
rare
Fan grill - 175 - - 45
Fillet (roast),
medium
Fan grill - 170 - - 55
Fillet (roast), well
done
Fan grill - 165 - - 75
Fillet (with
moisture), rare*
Combination mode - Full grill 1 Level 3 0 10 -
Combination mode - Full grill 2 Level 3 0 10 -
Combination mode -
Conventional heat
3 60 0 30 -
Combination mode -
Conventional heat
460 49 31 -
* In stage 1 please place the universal tray on shelf level 1 and the rack on shelf level 2 (except with
rack of lamb where the rack is placed on the universal tray on shelf level 1) without food on it and
pre-heat the oven. Place the meat on the pre-heated rack at the beginning of stage 2.
Roasting
108
Type of meat Function Stage Temp-
erature
in °C
Moist-
ure
in %
Duration
in
minutes
Core
temp-
erature
in °C
Beef
Fillet (with
moisture),
medium*
Combination mode - Full grill 1 Level 3 0 10 -
Combination mode - Full grill 2 Level 3 0 10 -
Combination mode -
Conventional heat
3 100 0 20 -
Combination mode -
Conventional heat
4654960 -
Combination mode -
Conventional heat
5705160 -
Fillet (with
moisture), well
done*
Combination mode - Full grill 1 Level 3 0 10 -
Combination mode - Full grill 2 Level 3 0 10 -
Combination mode -
Conventional heat
3 100 0 20 -
Combination mode -
Conventional heat
4654960 -
Combination mode -
Conventional heat
5 90 68 105 -
Fan grill 6 200 - 8 -
Pot roast* Combination mode - Full grill 1 Level 3 0 10 -
Combination mode - Full grill 2 Level 3 0 10 -
Combination mode -
Conventional heat
3 100 84 205 -
Roulades* Combination mode - Full grill 1 Level 3 0 10 -
Combination mode - Full grill 2 Level 3 0 10 -
Combination mode -
Conventional heat
3 100 84 120 -
Sirloin joint (roast),
rare
Fan grill 175 - - 45
Sirloin joint (roast),
medium
Fan grill 170 - - 55
Sirloin joint (roast),
well done
Fan grill 165 - - 75
Sirloin joint (with
moisture), rare*
Combination mode - Full grill 1 Level 3 0 10 -
Combination mode - Full grill 2 Level 3 0 10 -
Combination mode -
Conventional heat
3 60 0 30 -
Combination mode -
Conventional heat
4604931 -
* In stage 1 please place the universal tray on shelf level 1 and the rack on shelf level 2 (except with
rack of lamb where the rack is placed on the universal tray on shelf level 1) without food on it and
pre-heat the oven. Place the meat on the pre-heated rack at the beginning of stage 2.
Roasting
109
Type of meat Function Stage Temp-
erature
in °C
Mois-
ture
in %
Duration
in
minutes
Core
temp-
erature
in °C
Beef
Sirloin joint (with
moisture),
medium*
Combination mode - Full grill 1 Level 3 0 10 -
Combination mode - Full grill 2 Level 3 0 10 -
Combination mode -
Conventional heat
3 100 0 20 -
Combination mode -
Conventional heat
4654960 -
Combination mode -
Conventional heat
5705160 -
Sirloin joint (with
moisture), well
done*
Combination mode - Full grill 1 Level 3 0 10 -
Combination mode - Full grill 2 Level 3 0 10 -
Combination mode -
Conventional heat
3 100 0 20 -
Combination mode -
Conventional heat
4654960 -
Combination mode -
Conventional heat
5 90 68 135 -
Fan grill 6 200 - 8 -
Pork
Fillet Fan grill - 200 - - 75
Gammon joint Combination mode - Fan plus 1 200 0 30 -
Combination mode - Fan plus 2 130 100 - 75
Pork with
crackling
Combination mode - Fan plus 1 225 54 40 -
Combination mode -
Conventional heat
2 100 84 30 -
Fan grill 3 165-185 - 20-25 -
Pork loin Combination mode -
Conventional heat
1 180 50 30 -
Combination mode -
Conventional heat
2 130 30 - 75
* In stage 1 please place the universal tray on shelf level 1 and the rack on shelf level 2 (except with
rack of lamb where the rack is placed on the universal tray on shelf level 1) without food on it and
pre-heat the oven. Place the meat on the pre-heated rack at the beginning of stage 2.
Roasting
110
Type of meat Function Stage Temperature
in °C
Moisture
in %
Duration
in
minutes
Core
temperature
in °C
Game
Saddle of
venison*,
medium
Full grill 1 Level 3 - 10 -
Full grill 2 Level 3 - 7 -
Combination mode -
Conventional heat
3 30 0 30 -
Combination mode -
Conventional heat
475 5240 -
Saddle of
venison,
well done*
Full grill 1 Level 3 - 10 -
Full grill 2 Level 3 - 13 -
Combination mode -
Conventional heat
3 30 0 30 -
Combination mode -
Conventional heat
4 100 47 107 -
Venison rump Full grill 1 Level 3 - 20 -
Combination mode -
Conventional heat
2 100 57 160 -
Saddle of
roebuck,
medium*
Full grill 1 Level 3 - 10 -
Full grill 2 Level 3 - 10 -
Combination mode -
Conventional heat
3 30 0 15 -
Combination mode -
Conventional heat
475 4755 -
Saddle of
roebuck, well
done*
Full grill 1 Level 3 - 10 -
Full grill 2 Level 3 - 10 -
Combination mode -
Conventional heat
3 100 47 84 -
Roebuck rump Full grill 1 Level 3 - 20 -
Combination mode -
Conventional heat
2 100 57 130 -
Wild boar, rump
cut
Full grill 1 Level 3 0 20 -
Combination mode -
Conventional heat
2 100 57 145 -
* In stage 1 please place the universal tray on shelf level 1 and the rack on shelf level 2 (except with
rack of lamb where the rack is placed on the universal tray on shelf level 1) without food on it and
pre-heat the oven. Place the meat on the pre-heated rack at the beginning of stage 2.
Roasting
111
Type of meat Function Stage Temperature
in °C
Moisture
in %
Duration in
minutes
Core
temperature
in °C
Other food
Ostrich, medium* Full grill 1 Level 3 - 10 -
Full grill 2 Level 3 - 13 -
Combination mode -
Conventional heat
3 30 0 15 -
Combination mode -
Conventional heat
4 75 52 157 -
Ostrich, well
done*
Full grill 1 Level 3 - 10 -
Full grill 2 Level 3 - 13 -
Combination mode -
Conventional heat
3 30 0 30 -
Combination mode -
Conventional heat
4 100 57 142 -
* In stage 1 please place the universal tray on shelf level 1 and the rack on shelf level 2 (except with
rack of lamb where the rack is placed on the universal tray on shelf level 1) without food on it and
pre-heat the oven. Place the meat on the pre-heated rack at the beginning of stage 2.
Roasting
112
Fan plus
For baking on several levels
When using Fan plus, reduce the temperatures given for
Conventional heat by about 20 °C.
Conventional heat
For baking traditional recipes, e.g. rich fruit cake and making
soufflés.
Only bake on one level at a time.
Place tray bakes on the middle shelf.
If using an older recipe or cookbook, set the oven
temperature for Conventional heat 10 °C lower than that
recommended. This will not change cooking durations.
Top heat
Ideal for browning the topping on a dish.
Bottom heat
Use this setting towards the end of baking, to brown the base
of a cake, quiche or pizza.
Intensive bake
For baking cakes with a moist topping , e.g. cheese cake,
fresh fruit cakes, quiche and flans.
Also suitable for items such as pizza without the need to
pre-bake the base.
Use the bottom shelf level.
Cake plus
For creamed mixtures, choux pastry (e.g. eclairs) and frozen
pretzels.
Baking
113
Combination mode
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.
Baking
114
Baking tips
Cakes, pizzas and chips etc. should be cooked until golden,
not dark brown.
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).
Bakeware
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 cakes in rectangular tins with the longer side across the
width of the oven for optimum heat distribution and even
results.
Universal tray
Because of its PerfectClean non-stick surface the universal
tray does not need to be greased or lined with baking
parchment for baking.
Baking parchment
Baking parchment should be used with:
–
anything with a high salt content (e.g. pretzels, bread
sticks), because sodium can damage the PerfectClean
surface,
–
meringues or sponges with a high egg-white content,
because they are more likely to stick.
Baking
115
Frozen food
When baking deep frozen products such as chips,
croquettes, cakes, pizza and baguettes, use the lowest
temperature quoted on the manufacturer's packaging.
Cook large frozen items e.g. cakes, pizzas and baguettes on
baking parchment on the rack. Baking large frozen items on
the baking tray or the universal tray can cause the metal to
distort to such an extent that the tray cannot be taken out of
the oven.
Small items of frozen food such as oven chips or potato
croquettes can be cooked on the universal tray. Place them
on baking parchment and turn several times during cooking.
Shelf level
When baking cakes with a moist topping only bake on one
level.
Bake on a maximum of two levels at the same time.
Use shelf levels 1 and 2 when baking on 2 levels at the same
time.
Notes about the chart
Select the lowest temperature in the chart.
Do not set a temperature higher than that recommended.
Increasing the temperature may reduce the baking duration,
but will lead to uneven browning, and unsatisfactory cooking
results.
Check if the food is cooked at the end of the shortest duration
quoted.To check if a cake is ready, insert a wooden skewer
into the centre. It is ready if the skewer comes out clean,
without dough or crumbs sticking to it.
Baking
116
Baking chart
Food Function Stage Temperature
in °C
Moisture
in %
Duration
in
minutes
Sponge mix
Tray Fan plus 150-180 - 25
Springform tin Conventional heat 160-170 - 25-35
Puff pastry
Filled Combination mode - Fan plus 1 100 100 7
2 190-210 90 10
3 190-210 75 5
4 190-210 0 6
Small pastries* Conventional heat - 180 - 15
Choux pastry
Choux buns, eclairs Combination mode - Fan plus 150-185 - 50
Yeast dough
Bagels Combination mode - Fan plus 1 100 100 10
2 200 0 24
Baguettes, spelt
bread
Combination mode - Fan plus 1 40 100 8
2 50 100 4
3 210 50 6
4 180-210 0 30
Butter cake Combination mode -
Conventional heat
1 160 90 15
2 120-165 0 10
Croissants Combination mode - Fan plus 1 90 100 2
2 160 90 10
3 160-190 0 27
Triple grain bread Combination mode - Fan plus 1 30 100 15
2 150 50 10
3 150 0 100
Flat bread Combination mode -
Conventional heat
1 40 100 10
2 50 100 2
3 210 0 6
4 155-190 0 25
Plaited loaf Combination mode -
Conventional heat
1 40 100 8
2 50 100 2
3 200 50 10
4 160-200 0 12
White bread in tin Combination mode - Fan plus 1
2
3
4
40
50
210
220
100
100
50
0
8
4
6
25-50
Baking
117
Food Function Stage Temperature
in °C
Moisture
in %
Duration
in
minutes
Yeast dough
Herb rolls Combination mode - Fan plus 1 155 90 9
2 200 0 15-25
Multigrain rolls Combination mode - Fan plus 1 155 90 9
2 210 0 20-30
Pizza Intensive bake 175-205 - 35
Yeast dough
Plaited loaf Combination mode -
Conventional heat
1
2
90 100 6
170- 210 50 45
Stollen Combination mode - Fan plus 1 150 100 30
2 130-160 0 30
Streusel cake Combination mode - Fan plus 1 30 100 30
2 160 90 25
3 130-180 0 10
Sweet rolls Combination mode -
Conventional heat
1 40 100 8
2 50 100 2
3 200 50 10
4 200 0 8-13
Wholegrain bread Combination mode - Fan plus 1 40 100 8
2 50 100 4
3 210 50 6
4 190-215 0 30
White bread Combination mode - Fan plus 1 40 100 8
2 50 100 4
3 210 50 6
4 170-210 0 30
White rolls Combination mode - Fan plus 1 155 90 9
2 200 0 20-30
Mixed wheatgrain
bread
Combination mode - Fan plus 1 40 100 8
2 50 100 4
3 210 50 6
4 180-220 0 30
Onion tart Intensive bake 190 - 25-35
Baking
118
Food Function Stage Temperature
in °C
Moisture
in %
Duration
in
minutes
Shortcrust pastry
Small cakes Combination mode - Fan plus 185 50 6
185 0 10-15
Tin with dry topping Combination mode - Fan plus 200 85 35
Tin with moist topping* Combination mode - Fan plus 1 210 0 15
2 190 0 20-30
Tray bake with
topping
Intensive bake 170-190 - 35-45
Quark dough
Sweet rolls Combination mode -
Conventional heat
1 50 100 5
2 165 50 5
3 165 0 14-26
Pizza Intensive bake 155-190 - 30
Tray Conventional heat 160-180 - 45-55
Creamed mixture
Cake tin Cake plus 170-190 - 55
Tray bake with fruit
topping
Intensive bake 170-190 - 40
Small cakes Combination mode -
Conventional heat
150-190 95 25
Sourdough
Mixed rye bread Combination mode - Fan plus 1 210 50 5
2 190-210 0 50
Rye bread* Combination mode - Fan plus 1 210 60 6
2 210 0 6
3 155-170 0 60
Strudel
Apple strudel Combination mode - Fan plus 1 30 90 7
2 190 0 35-55
* Pre-heat the oven with nothing in it
Baking
119
The appliance door must remain shut during grilling, as
otherwise the controls will get hot. Danger of burning.
Do not use the food probe when using Full grill, Economy
grill or Combination mode - Grill.
Use:
–
Full grill / Economy grill for thin cuts and for browning
baked dishes.
–
Fan grill for thicker items, e.g. rolled meat, poultry pieces.
Use the rack above the universal tray for grilling.
Grill thick items, e.g. half a chicken, in the middle and thin
items, e.g. steak, on the top shelf level.
The grill does not need to be pre-heated. Place the food to be
grilled into a cold oven.
Turn food 2/3 of the way through cooking, unless otherwise
advised in the chart.
Procedure
^ Place the rack on top of universal tray.
^ Place the food on the rack.
^
Place the food under the grill and shut the door.
^
Select the required oven function and the temperature.
Grilling
120
Tips
Marinate or add a little oil if necessary to lean meat. Do not
use other types of fat as they can burn and cause smoke.
It is best to grill food of a similar thickness at the same time
so that the grilling time for each item does not vary too
greatly.
To grill thicker pieces of food more gradually after an initial
high temperature, continue grilling at a lower temperature
setting or use a lower shelf runner to allow the food to cook
through to the centre.
One way of finding out how far through a piece of meat has
been cooked is to press down on it with a spoon.
– If there is very little resistance to the pressure of the spoon,
it will still be red on the inside ("rare").
– If there is some resistance the inside will be pink (medium).
– If there is great resistance, it is thoroughly cooked through
("well done").
Grilling chart
Food Function Level /
Temperature in °C
Moisture
in %
Duration
in
minutes
Fish
Trout Full grill Level 3 - 25-30
Salmon Fan grill 180 - 35
Mackerel Full grill Level 3 - 25
Meat and
sausages
-
Burgers Full grill Level 3 - 20
Bratwurst fresh /
pre-cooked
Full grill Level 3 - 15-20
Miscellaneous
Toast Full grill Level 3 - 5-8
Toast
with toppings
Full grill Level 3 - 8-15
Corn on the cob Combination
mode
Full grill
Level 3 30 23
Grilling
121
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.
With some roasting programmes you can also set the
moisture level: meat cooked at a low temperature over a long
period will be tender and succulent.
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.
Avoid contact with hot steam, and do not touch the hot oven
interior walls. Danger of burning and scalding.
Please refer to the cook book for information on suitable
baking containers.
You can delay the start by selecting the "Start at" or the
"Ready at" option.
Automatic programmes
122
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 "Continue cooking" or "Continue
baking".
Automatic programmes can also be saved as "User
programmes" and can be listed in the main menu.
Overview of automatic programmes
–
Vegetables
–
Fish
–
Shellfish
– Mussels
– Meat
– Sausages
– Pulses
– Rice
– Grain
– Fruit
–
Mushrooms
–
Hen's eggs
–
Pasta
–
Bread
–
Bread rolls
–
Cakes / biscuits
–
Pizza, Quiche & Co
–
Special
Automatic programmes
123
To use an Automatic programme
^
Select "Automatic programmes".
^
Select the appropriate sub menu (e.g. Vegetables).
^
Select the type of vegetable (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 to be.
Continue cooking
If by the end of an Automatic programme the food is not
cooked enough, select the Continue cooking function.
^
Select "Continue cooking".
^ Select how well cooked you want the food to be and
confirm with "OK".
Automatic programmes
124
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.
# 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 on the appliance.
^ Select "Settings" J.
^ Select the sub menu you want and confirm with "OK".
^ Select the setting you want to change.
^ Confirm with "OK".
Settings
125
The factory setting for each option is shown in bold.
Option Available settings
Language J Deutsch, English and other languages
Country
Time Display
On / Off / Night dimming
Clock format
12h/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 lbs/oz
Temperature
°C or °F
Keeping warm On / Off
Automatic rinse On / Off
Steam reduction On / Off
Recommended
temperatures
Change recommended temperatures
Safety System lock
On / Off
Sensor lock
On / Off
Settings
126
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 mode
On / Off
Factory default Settings
Reset settings
User programmes
Delete user programmes
Recommended temperatures
Reset recommended temperatures
Settings
127
,
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.
Cleaning and care
128
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.
Cleaning and care
129
Accessories
Universal tray, Combi rack, shelf runners
These accessories have been treated with PerfectClean
enamel. Please refer to the section on "PerfectClean" for more
information.
Do not clean these accessories 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.
Cooking containers
The stainless steel cooking containers are 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.
Food probe
Clean the food probe after each use. It should be wiped
clean with a damp cloth only.
Do immerse the food probe in water or clean it in the
dishwasher.
Cleaning and care
130
Grease filter
Clean the grease filter after every roasting programme with a
solution of washing-up liquid and hot water or in the
dishwasher.
^
Pull the grease filter upwards to remove it.
If the grease filter is cleaned in the dishwasher, results are
better if the filter is placed horizontally in the basket. Some
dishwasher detergents may cause the surface of the filter to
discolour. This discolouration will not affect the functioning of
the filter in any way.
Floor filter
The filter in the floor of the oven should be cleaned and dried
after each use.
Vinegar can be used to remove discolouration and limescale
deposits. You could also use the Miele ceramic and stainless
steel hob cleaner (see "Optional accessories"). Rinse
thoroughly with clean water to remove any residual cleaning
agent.
Water container / condensate container
Remove and empty the water container / condensate
container after each use. Rinse by hand or in the dishwasher
and then dry to prevent limescale.
Water can drip into the water container / condensate
container compartment when removing the containers. Dry
the compartment with a soft cloth.
Cleaning and care
131
Oven interior
The oven interior is made from stainless steel which has been
treated with a special finish called PerfectClean. Please refer
to the section on "PerfectClean" for more information.
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, grilling 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.
Cleaning and care
132
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.
Cleaning and care
133
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.
Cleaning and care
134
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 "Maintenance".
^
Select "Soak", and follow the instructions in the display.
The soaking process takes approx. 10 minutes.
Drying
Use this programme to dry the oven interior, including
inaccessible areas thoroughly.
^ Dry the oven interior with a soft cloth.
^ Select "Maintenance".
^ Select "Drying".
The drying process takes approx. 20 minutes.
Rinsing
This programme is used for flushing out components in the
appliance that carry water and ensures any food deposits are
also removed.
^
Select "Maintenance".
^
Select "Rinse", and follow the instructions in the display.
Rinsing takes approx. 10 minutes.
Cleaning and care
135
Descaling
We recommend using Miele descaling tablets for
descaling the appliance (see "Optional accessories").
These have been specially developed for Miele
appliances to optimise the descaling process.
Other descaling agents, which contain other acids
besides citric acid and/or other undesirable substances,
such as chlorides, for example, could damage the steam
oven. Moreover, the descaling effect required could not
be guaranteed if the descaling solution was not of the
appropriate concentration.
Do not let descaling solution come into contact with the
handle or the metal control panel as this could cause
marks to appear. Should descaling agent get onto these
surfaces, wipe it away immediately.
The appliance will need descaling after a certain number of
operating hours. After switching on, a message will then
appear in the display to tell you that you are able to run 10
programmes before the appliance has to be descaled. Only
programmes which use steam are counted. The appliance
will lock completely after you have run the tenth programme
which uses steam and you will not be able to use any of the
functions. However, we recommend that you descale the
appliance before it locks. The descaling process takes about
40 minutes. During descaling you will be prompted to refill
the water container with fresh tap water twice.
^
Switch the appliance on and select "Maintenance /
Descale".
The message "Please wait ..." will appear in the display. The
descaling process is being primed and may take a few
minutes.
As soon as the appliance is ready you will be prompted to fill
the water container.
^
Fill the water container with 1.0 litre of fresh tap water up to
the level marker and drop 2 Miele descaling tablets in it.
^
Push the water container into the appliance until it connects
and then follow the instructions in the display.
Cleaning and care
136
The descaling process will start after you confirm "OK" for the
last time.
It is only possible to cancel the descaling process during
the first 6 minutes.
Do not switch the appliance off during the descaling
process. If it is switched off before the end of the process,
the whole process will have to be started from the
beginning again.
The system will need rinsing through after approx. 25 minutes
^
Follow the instructions in the display.
Once this has taken place "Empty the condensate container"
will appear in the display.
^ Follow the instructions in the display and then confirm with
"OK".
A message will appear in the display when the descaling
process has been completed.
After descaling
^ Switch the appliance off.
^ Remove, empty and dry the water container.
^
Open the door.
^
Dry the oven interior.
Make sure the appliance is completely dry before closing
the door.
Cleaning and care
137
Oven door
To remove the oven door
Before removing the door, the locking clamps on both hinges
have to be released.
^
Open the door fully.
^ To release the locking clamps on the hinges press and turn
them upwards as far as they will go until they are at an
angle. See illustration.
Danger of injury.
Do not attempt to take the door off when it is in a
horizontal position. The hinge retainers will close, and
damage the appliance.
Cleaning and care
138
^
Raise the door up till it rests open.
^
Hold the door securely at both sides and lift it evenly
upwards off the hinge retainers.
Do not lift the door off by the handle. The handle could
break and damage the door glass.
Make sure that you lift the door off equally on both sides.
To replace it
^ Hold the door securely at both sides and carefully fit it back
into the hinge retainers.
Make sure that the door goes back on straight.
^
Open the door fully.
^
Turn both locking clamps down as far as they will go into a
horizontal position.
It is essential that the clamps are locked after refitting the
door. Otherwise the hinges could work loose, resulting in
damage to the door.
Cleaning and care
139
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 fuse is defective or 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
demo mode and is
not heating up.
^
See "Settings / Showroom programme" for instructions
on how to deactivate this setting.
The fan can still be
heard after the
appliance has been
switched off.
The appliance is fitted with a fan which removes steam
from the oven. The fan will continue to run for a while after
the appliance has been switched off.
It will switch itself off automatically after a while.
Problem solving guide
140
Problem Possible cause and remedy
A humming noise can
be heard after switching
the appliance on,
during use and after
switching it off.
This is the noise of the pump drawing water into the
system and draining it away.
–
It is quite normal and does not indicate any fault with
the appliance.
After moving house the
appliance no longer
switches from the
heating-up phase to the
cooking phase.
The boiling temperature of the water has changed as
the altitude of the new location for the appliance differs
from the old one by at least 300 m.
^
To adjust the boiling temperature, you need to
descale the appliance (see "Cleaning and care /
Descaling").
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.
^ Close the door.
The door seal is not correctly fitted.
^ Press it in all the way round the door to make sure it is
fitted evenly.
The door seal is damaged, e.g. cracks can be seen.
^ Replace the door seal.
The control panel will
not open or close
automatically despite
touching the ? sensor
several times.
Something is obstructing the control panel.
^ Remove the obstruction.
The obstruction sensor is very sensitive and can
prevent the panel opening or shutting if it picks up a
signal.
^
The control panel can be opened and closed
manually if this happens (see end of this section).
If this happens too frequently please contact the Ser
-
vice Department.
Problem solving guide
141
Problem Possible cause and remedy
The oven lighting is
not working.
The lamp is defective.
^
Call Miele Service to have the lamp replaced.
The "Start at" function
has not worked.
This function will not work with "Menu cooking" or
"Maintenance".
The temperature in the oven is too high, e.g. after a
programme has finished.
^
Open the door and let the oven cool down.
Cakes and biscuits
are not cooked
properly after
following the
durations 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 duration 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.
Problem solving guide
142
Problem Possible cause and remedy
F and a number
appear in the
display.
F 10 The suction tube in the water container
–
is not fitted correctly
–
is not positioned vertically
^
Connect it properly and make sure it is vertical:
F11
F20
Blocked drain hoses
^ Descale the appliance. If the fault message appears in the
display again call the Service Department.
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 the Ser-
vice Department.
F 55 The maximum length of time for which the steam combi oven
can be operated 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.
Problem solving guide
143
Problem Possible cause and remedy
F 196 There is a fault.
^
Switch the appliance off and then back on again.
The filter in the bottom of the oven is not positioned
correctly.
^
Switch the appliance off, re-fit the filter correctly:
and then switch the appliance on again.
If, having corrected the problem, this fault message
appears again, contact the Miele Service Department.
F..
Other fault codes
Technical fault.
^ Switch the appliance off and call the Service
Department.
Problem solving guide
144
To open the panel manually
^
Carefully open the appliance door.
^
Take hold of the panel at the top and
bottom.
^ Pull the panel out forwards to start
with.
^ Then carefully push the panel
upwards.
To close the panel manually
^
Take hold of the panel at the top and
bottom.
^ Carefully push the panel downwards.
^ Then push it in.
Problem solving guide
145
Miele offer a range of useful accessories as well as cleaning
and conditioning products for your Miele appliances.
These can be ordered online at:
or from Miele (see end of this booklet for contact details)..
Cooking containers
There is a wide range of perforated and solid cooking
containers available in different sizes.
Cooking containers 325 mm wide are not suitable for sliding
into the oven on the runners and must be placed on the
container rack.
DGGL 1
Perforated cooking container
Gross capacity 1.5 litres / Usable capacity 0.9 litres
325x175x40mm(WxDxH)
DGG 2
Solid cooking container
Gross capacity 2.5 litres / Usable capacity 2.0 litres
325x175x65mm(WxDxH)
DGG 3
Solid cooking container
Gross capacity 4.0 litres / Usable capacity 3.1 litres
325x265x65mm(WxDxH)
Optional accessories
146
DGGL 4
Perforated cooking container
Gross capacity 4.0 litres / Usable capacity 3.1 litres
325x265x65mm(WxDxH)
DGGL 5
Perforated cooking container
Gross capacity 2.5 litres / Usable capacity 2.0 litres
325x175x65mm(WxDxH)
DGGL 6
Perforated cooking container
Gross capacity 4.0 litres / Usable capacity 2.8 litres
325x175x100mm(WxDxH)
DGG 7
Solid cooking container
Gross capacity 4.0 litres / Usable capacity 2.8 litres
325x175x100mm(WxDxH)
DGGL 8
Perforated cooking container
Gross capacity 2.0 litres / Usable capacity 1.7 litres
325x265x40mm(WxDxH)
DGGL 12
Perforated cooking container
Gross capacity 5.4 litres / Usable capacity 3.3 litres
450x390x40mm(WxHxD)
Optional accessories
147
DGGL 20
Perforated cooking container (supplied)
Gross capacity 2.4 litres / Usable capacity 1.8 litres
450x190x40mm(WxDxH)
DGG 20
Solid cooking container (supplied)
Gross capacity 2.4 litres / Usable capacity 1.8 litres
450x190x40mm(WxDxH)
DGD 1/3
Lid for 325 x 175 mm cooking containers
DGD 1/2
Lid for 325 x 265 mm cooking containers
Other accessories
FlexiClip telescopic runners
The FlexiClip telescopic runners can be clipped into any of
the existing shelf runners and pulled out of the oven to their
fullest extent.
Container rack
For holding 325 mm wide containers. Slides into the side
runners in the appliance.
Optional accessories
148
Gourmet oven dishes
Die-cast aluminium casserole dish with non-stick surface and
stainless steel lid. Slides into the side runners in the oven.
Also suitable for use on an extended zone of an electric
ceramic hob and in all Miele ovens. Not suitable for use on
gas hobs or on induction hobs.
HUB 5000-M
Depth 22 cm, Maximum capacity approx. 5.0 kg
HUB 5000-XL
Depth 35 cm, Maximum capacity approx. 8.0 kg
This oven dish will not fit in the oven with the lid on!
Gourmet oven dish lids
Stainless steel
HBD 60-22
for HUB 5000-M
HBD 60-35
for HUB 5000-XL
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.
Optional accessories
149
Miele{home
The Miele@home System can only be fitted by an authorised
Miele service technician. Please contact Miele for details of
this system. It is not available in all countries.
Cleaning and care products
DGCLean
250 ml
Special cleaning agent for removing stubborn soiling from the
oven interior, particularly after roasting.
Miele descaling tablets
Pack of 6
For descaling the appliance
Ceramic and stainless steel hob cleaner
250 ml
Removes discolouration from cooking containers.
Microfibre cloth
Removes finger marks and light soiling
Optional accessories
150
a Miele|home communication enabled appliance
b Miele|home communication module XKM3000Z
c Miele|home communication enabled Master appliance with SuperVision
functionality
d Miele|home Gateway XGW3000
e WiFi router
f Connection to a Home automation system
g Smartphone, Tablet PC, Laptop
h Internet connection
Miele{home
151
This appliance a/c is communication
enabled and can be connected to the
Miele|home system via a
communication module b (optional
accessory) and a conversion kit where
required.
The Miele|home system enables
communication enabled appliances to
send information via the household
wiring network to a master appliance c
such as an oven with SuperVision
function about their operational status,
as well as information about the
progress of the programme.
Displaying information and
controlling appliances
– SuperVision master appliance c
The status of other signed on
appliances can be shown in the
display of some communication
enabled appliances.
– Mobile appliance g
A PC, Notebook, Tablet PC or a
Smartphone can be used within the
reception area of a household WLAN
e to display status information about
signed on appliances and carry out
certain functions.
–
Household network f
The Miele|home system enables
smart living. The Miele|home
Gateway d allows other
communication enabled appliances
to integrate into the household bus
system.
In Germany communication enabled
appliances can be integrated into
the QIVICON Smart Home Platform
instead of the Miele|home Gateway
(www.qivicon.de).
SmartStart
Smart grid enabled appliances can be
started automatically at a time when
electricity costs are favourable or when
a sufficient supply of electricity is
available (e.g. from a solar power
system).
Accessories required
–
Communication module XKM3000Z
–
Conversion kit for communication
system XKV (depending on
household appliance)
– Miele|home Gateway XGW3000
These accessories are supplied with
their own installation and operating
instructions.
Further information
Further information regarding
Miele|home is available on the internet
and in the instruction manuals of the
various components, e.g. the
Miele|home Gateway. Please note that
the Miele@home and SuperVision
system is currently only available in
selected countries.
Miele{home
152
~
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.
Safety instructions for installation
153
Front dimensions
* Appliances with glass front
** Appliances with metal front
Installation notes
154
Area in front of the control
panel
The area in front of the control panel
must not be blocked by anything (such
as a door handle) that would hinder it
from opening and shutting.
Installation notes
155
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
Appliance and building-in dimensions
156
Ventilation cut-outs
To ensure the appliance has adequate ventilation, the following cut-outs
measuring 500 x 40 mm must be provided:
a in the top of the housing unit
b in the interim shelf above the building-in niche
The furniture housing unit must not have a back panel fitted behind the building-in
niche.
Appliance and building-in dimensions
157
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
Appliance and building-in dimensions
158
Ventilation cut-outs
To ensure the appliance has adequate ventilation, the following cut-outs
measuring 500 x 40 mm must be provided:
a in the base of the building-in niche
b in the floor of the cupboard space below the building-in niche
The furniture housing unit must not have a back panel fitted behind the building-in
niche.
Appliance and building-in dimensions
159
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
Appliance and building-in dimensions
160
Ventilation cut-outs
To ensure the appliance has adequate ventilation, the following cut-outs
measuring 500 x 40 mm must be provided:
a in the top of the housing unit
b in the interim shelf above the building-in niche
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.
Appliance and building-in dimensions
161
Installation in combination with ESW 6x14
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 Food warming drawer
* Appliances with glass front
** Appliances with metal front
Appliance and building-in dimensions
162
Ventilation cut-outs
To ensure the appliance has adequate ventilation, the following cut-outs
measuring 500 x 40 mm must be provided:
a in the top of the housing unit
b in the interim shelf above the building-in niche
The furniture housing unit must not have a back panel fitted behind the building-in
niche.
Appliance and building-in dimensions
163
Installation in combination with ESW 6x29
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 Food warming drawer
* Appliances with glass front
** Appliances with metal front
Appliance and building-in dimensions
164
Ventilation cut-outs
To ensure the appliance has adequate ventilation, the following cut-outs
measuring 500 x 40 mm must be provided:
a in the top of the housing unit
b in the interim shelf above the building-in niche
The furniture housing unit must not have a back panel fitted behind the building-in
niche.
Appliance and building-in dimensions
165
^
Push the appliance into the niche and align it.
For correct functioning of the steam generator please
make sure that the appliance is horizontally level.
The maximum deviation tolerated is 2°.
^
Secure the appliance into the unit by screwing the two
wood screws 3.5 x 25 mm (supplied) into the vertical trim
on either side of the appliance (see illustration).
Installing the appliance
166
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).
Electrical connection
167
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
safety installation is present. If in any doubt please have the
electrical installation inspected 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.
Electrical connection
168
This appliance is rated energy efficiency class A in
accordance with EN 50304. Tests were carried out using
"Cake plus".
Energy efficiency class
169
In the event of any faults which you cannot remedy yourself, please contact:
–
your Miele Dealer, or
–
the Miele Service Department
Contact details for Miele are given at the end of this booklet. N.B. A call-out
charge will be applied to service visits where the problem could have been
resolved as described in these instructions.
When contacting Miele, please quote the model and serial number of your
appliance. This information is quoted on the data plate supplied with the
appliance.
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 page of these
instructions.
Guarantee
In the UK, your appliance is guaranteed for 2 years from the date of purchase.
However, you must activate your cover by calling 0845 365 6640 or registering
online at www.miele.co.uk.
For information on the appliance guarantee specific to your country please
contact Miele. See the end of this booklet for contact details.
After sales service, data plate, guarantee
170
171
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M.-Nr. 09 616 510 / 04en-GB
DGC 6500 / DGC 6600
… 158 …

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  • Wie funktioniert das Sterilisieren (Einkochen) von Obst oder Gemüse im DGC 6600 XL Eingereicht am 2-10-2017 08:53

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Andere Handbücher von Miele DGC6600XL

Miele DGC6600XL Bedienungsanleitung - Deutsch - 184 seiten

Miele DGC6600XL Bedienungsanleitung - Holländisch - 184 seiten

Miele DGC6600XL Bedienungsanleitung - Französisch - 184 seiten


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