Miele DG2740 Operating And Installation Instructions

Steam ovens To avoid the risk of accidents or damage to the appliance it is essential to read these instructions before it is installed and used for the first time. en-GB M.-Nr. 11 244 810

Caring for the environment ................................................................................  13 Guide to the appliance........................................................................................  14 Steam oven ........................................................................................................... 14 Accessories supplied ............................................................................................ 15 Controls................................................................................................................  16 Display................................................................................................................... 17 Sensor controls ..................................................................................................... 17 Symbols................................................................................................................. 17 Description of functions .....................................................................................  18 Water container ..................................................................................................... 18 Condensate tray .................................................................................................... 18 Temperature .......................................................................................................... 18 Cooking duration................................................................................................... 18 Noises.................................................................................................................... 19 Heating-up phase.................................................................................................. 19 Cooking phase ...................................................................................................... 19 Steam reduction.................................................................................................... 19 Before using for the first time ............................................................................  20 Cleaning for the first time ...................................................................................... 20 Setting the water hardness level ........................................................................... 20 Setting the correct boiling point for water............................................................. 21 Settings ................................................................................................................  22 Operation..............................................................................................................  25 Operating the steam oven..................................................................................... 25 Changing values for a cooking programme .......................................................... 26 Interrupting a cooking programme........................................................................ 27 Automatic programmes......................................................................................  28 General notes.......................................................................................................  30 The advantages of cooking with steam ................................................................ 30 Suitable containers................................................................................................ 30 Condensate tray .................................................................................................... 30 Shelf level .............................................................................................................. 31 Frozen food............................................................................................................ 31 Temperature .......................................................................................................... 31 Cooking duration................................................................................................... 31

Your own recipes................................................................................................... 31 Steam cooking.....................................................................................................  32 Eco steam cooking................................................................................................ 32 Notes on the cooking tables ................................................................................. 32 Vegetables............................................................................................................. 33 Fish........................................................................................................................ 36 Meat ...................................................................................................................... 39 Rice ....................................................................................................................... 41 Grain...................................................................................................................... 42 Pasta ..................................................................................................................... 43 Dumplings ............................................................................................................. 44 Dried pulses .......................................................................................................... 45 Hen's eggs ........................................................................................................... 47 Fruit ....................................................................................................................... 48 Sausages............................................................................................................... 48 Shellfish................................................................................................................. 49 Mussels ................................................................................................................. 50 Menu cooking (cooking whole meals)................................................................... 51 Further applications ............................................................................................  53 Reheat ................................................................................................................... 53 Defrost................................................................................................................... 56 Blanching............................................................................................................... 59 Bottling .................................................................................................................. 59 Disinfect items ...................................................................................................... 62 Prove dough .......................................................................................................... 62 Heating damp flannels .......................................................................................... 63 Dissolve gelatine ................................................................................................... 63 Decrystallise honey ............................................................................................... 64 Melt chocolate....................................................................................................... 64 Make yoghurt ........................................................................................................ 65 Cook bacon........................................................................................................... 66 Sweat onions......................................................................................................... 66 Extracting juice with steam ................................................................................... 67 Skinning vegetables and fruit................................................................................ 68 Apple storage ....................................................................................................... 68 Making eierstich .................................................................................................... 68 Note for test institutes ........................................................................................  69 Cleaning and care ...............................................................................................  70 Cleaning the steam oven front .............................................................................. 71

Cleaning the water container ................................................................................ 73 Accessories .......................................................................................................... 73 Cleaning the side runners...................................................................................... 74 Descaling the steam oven..................................................................................... 74 Problem solving guide ........................................................................................  76 Optional accessories ..........................................................................................  79 Service..................................................................................................................  80 Contact in case of malfunction ............................................................................. 80 Warranty ................................................................................................................ 80 Installation............................................................................................................  81 Safety instructions for installation ......................................................................... 81 Building-in dimensions ......................................................................................... 82 Installation in a tall unit..................................................................................... 82 Installation in a base unit.................................................................................. 83 Side view .......................................................................................................... 84 Connection and ventilation............................................................................... 85 Installing the steam oven....................................................................................... 86 Electrical connection............................................................................................. 87

5 This steam oven complies with all applicable safety requirements. Inappropriate use can, however, lead to personal injury and mater- ial damage. Read the operating and installation instructions carefully before us- ing the steam oven. They contain important information on safety, installation, use and maintenance. This prevents both personal in- jury and damage to the steam oven. In accordance with standard IEC/EN 60335-1, Miele expressly and strongly advises that you read and follow the instructions in the chapter on installing the steam oven as well as the safety instruc- tions and warnings. Miele cannot be held liable for injury or damage caused by non- compliance with these instructions. Keep these instructions in a safe place and pass them on to any future owner.

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.  The steam oven is intended for domestic use only to steam-cook, defrost and reheat food. All other types of use are not permitted.  The steam oven can only be used by people with reduced phys- ical, sensory or mental capabilities, or lack of experience and know- ledge, if they are supervised whilst using it, or have been shown how to use it in a safe way and recognise and understand the con- sequences of incorrect operation.

7 Safety with children  Children under 8 years of age must be kept away from the steam oven unless they are constantly supervised.  Children aged 8 and older may only use the steam oven without supervision if they have been shown how to use it in a safe manner. Children must be able to understand and recognise the possible dangers caused by incorrect operation.  Children must not be allowed to clean the steam oven unsuper- vised.  Please supervise children in the vicinity of the steam oven and do not let them play with it.  Risk of suffocation due to packaging material. Whilst playing, chil- dren may become entangled in packaging material (such as plastic wrapping) or pull it over their head, presenting the risk of suffocation. Keep packaging material away from children.  Risk of injury caused by hot surfaces and steam. Children’s skin is far more sensitive to high temperatures than that of adults. During operation, steam will escape out of the ventilation outlet. The door glass and control panel of the steam oven heats up. Do not let children touch the steam oven when it is in operation. Keep children well away from the steam oven until it has cooled down and there is no danger of injury.  Risk of injury from the open door. The oven door can support a maximum weight of 8 kg. Children could injure themselves on an open door. Do not let children sit on the open door, lean against it or swing on it.

8 Technical safety  Unauthorised installation, maintenance and repairs can cause considerable danger for the user. Installation, maintenance and re- pairs 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.  Reliable and safe operation of this steam oven can only be as- sured if it has been connected to the mains electricity supply.  The electrical safety of this appliance can only be guaranteed when correctly earthed. It is essential that this standard safety re- quirement is met. If in any doubt please have the electrical installa- tion tested by a qualified electrician.  Before connecting the appliance to the mains supply, ensure that the connection data on the data plate (voltage and frequency) match the mains electricity supply. This data must correspond in order to avoid the risk of damage to the appliance. Consult a qualified electrician if in any doubt.  Do not connect the 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 compon- ents are shielded.  This steam oven must not be used in a non-stationary location (e.g. on a ship).  Never open the casing of the appliance. Tampering with electrical connections or components and mechanical parts is highly danger- ous to the user and can cause operational faults.

9  While the appliance is under warranty, repairs should only be un- dertaken by a Miele authorised service technician. Otherwise the warranty is invalidated.  Miele can only guarantee the safety of the appliance when genu- ine 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 cable is supplied without a plug, the appliance must be connected to the electrical supply by a suitably qualified electrician.  If the connection cable is damaged, it must be replaced with a special connection cable (see “Electrical connection”).  During installation, maintenance and repair work, the appliance must be disconnected from the mains electricity supply.  If the steam oven is installed behind a furniture front (e.g. a door), do not close the furniture front while the steam oven is in use. Heat and moisture can build up behind the furniture front when closed. This can result in damage to the steam oven, the housing unit and the floor. Leave the furniture door open until the steam oven has cooled down completely.  In areas which may be subject to infestation by cockroaches or other vermin, pay particular attention to keeping the appliance and its surroundings clean at all times. Any damage caused by cock- roaches or other vermin will not be covered by the warranty.

10 Correct use  Risk of injury caused by hot surfaces and steam. The steam oven gets hot during operation. You could burn yourself on the oven com- partment, side runners, accessories, food or steam. Wear oven gloves when placing hot food in the oven or removing it and when adjusting oven shelves, for example, in a hot oven com- partment.  Risk of injury caused by hot food. Food may spill or splash around when placing it into the oven or re- moving it. The food can cause burns. When placing cooking containers into the oven or removing them, make sure that the hot food does not spill.  Risk of injury caused by hot water. At the end of a cooking programme, hot water left in the steam gen- erator is pumped back into the water container. Take care not to tip the water container when taking it out of the appliance.  Do not use the steam oven to heat up or bottle food in sealed jars and tins. Pressure will build up inside them and they can explode causing damage to the appliance, as well as the risk of injury and scalding.  Plastic dishes which are not heat and steam-resistant melt at high temperatures and can damage the appliance. Use only heat-resistant (to 100 °C) and steam-resistant plastic dishes. Follow the manufacturer’s instructions.  Food which is stored in the oven compartment can dry out and the moisture released can lead to corrosion damage in the steam oven. Do not leave food in the oven compartment and do not use any cooking containers which are susceptible to corrosion.  Risk of injury from the open door. You could bang into the open door or trip over it. Avoid leaving the door open unnecessarily.

11  The door can support a maximum weight of 8 kg. Do not sit on or lean against an open door, and do not place heavy objects on it. Also make sure that nothing can get trapped between the door and the oven cavity. The steam oven could get damaged.  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 ap- pliance cannot get trapped by the steam oven door. The insulation on the cable could become damaged, giving rise to an electric shock hazard.

12 Cleaning and care  Risk of injury due to electric shock. The steam from a steam cleaning appliance could reach live electrical components and cause a short circuit. Do not use a steam cleaner to clean the appliance.  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 (see “Cleaning and care – Cleaning the side runners”). Refit the side runners correctly.  Try to avoid the interior walls being splashed with food or liquids containing salt. If it does happen, wipe these away thoroughly to avoid corrosion to stainless steel surfaces inside the cabinet. Accessories  Only use genuine original Miele accessories and spare parts with this appliance. Using accessories or spare parts from other manu- facturers will invalidate the warranty and Miele cannot accept liabil- ity.

13 Disposal of the packing mater- ial 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 manufactur- ing process and also reduces the amount of waste in landfill sites. Disposing of your old appli- ance Electrical and electronic appliances of- ten contain valuable materials. They also contain specific materials, com- pounds and components, which were essential for their correct function and safety. These could be hazardous to hu- man health and to the environment if disposed of with your domestic waste or if handled incorrectly. Please do not, therefore, dispose of your old appliance with your household waste. Please dispose of it at your local com- munity waste collection / recycling centre for electrical and electronic ap- pliances, or contact your dealer or Miele for advice. You are also respons- ible (by law, depending on country) for deleting any personal data that may be stored on the appliance being disposed of. Please ensure that your old appli- ance poses no risk to children while be- ing stored prior to disposal.

14 Steam oven a Control elements b Ventilation outlet c Door seal d Side runners with 4 shelf levels e Temperature sensor f Floor heater element g Drip channel h Automatic door release for steam reduction i Water container with removable spill guard j Suction tube k Compartment for water container l Steam inlet m Front frame with data plate n Door

15 A list of the models described in these operating and installation instructions can be found on the back page. Data plate The data plate is located on the front frame, visible when the door is open. The data plate states the model num- ber, the serial number as well as con- nection data (voltage, frequency and maximum rated load). Please have this information to hand, should you need to contact Miele re- garding any questions or problems. Accessories supplied The accessories supplied with your ap- pliance as well as a range of optional ones are available to order from Miele (see “Optional accessories”). DGG 1/1–40 L 1 condensate tray For collecting excess moisture. You can also use the condensate tray as a cooking container. 375 x 394 x 40 mm (W x D x H) DGG 1/2-40L 1 solid cooking container Gross capacity 2.2 litres / Usable capacity 1.6 litres 375 x 197 x 40 mm (W x D x H) DGGL 1/2-40L 2 perforated cooking containers Gross capacity 2.2 litres / Usable capacity 1.6 litres 375 x 197 x 40 mm (W x D x H) DMSR 1/1L 1 rack for placing your own crockery on Descaling tablets For descaling the appliance

For switching the steam oven on and off b Optical interface (For Miele Service only) c / sensor For alternating between steam cook- ing,  steam cooking and auto- matic programmes d Display For displaying operational informa- tion e  sensors For changing values and settings and scrolling through lists f OK sensor For confirming entries and selecting and saving settings

automatic programmes and settings. Sensor controls The sensors react to touch. Each touch is confirmed with a keypad tone. This keypad tone can be switched off (see “Settings”). Symbols The following symbols and indicators may appear in the display during operation: Symbol/indicator Meaning  Steam cooking  (flashes) Insufficient water or water container not present   steam cooking Auto  + number(s) Automatic programme Numbers + °C Temperature Numbers + h Cooking duration  + number(s) The steam oven needs to be descaled (see “Cleaning and care – Descaling the steam oven”)

18 Water container The maximum filling volume is 1.5 litres and the minimum is 0.5 litres. There are markings on the water container. The upper marking must never be ex- ceeded. Water consumption depends on the type of food and the duration of cook- ing. The water may need to be topped up during cooking. Water consumption is increased if the door is opened dur- ing cooking. The water container is removed using a push/pull system: push gently on the water container to remove it. At the end of a cooking programme, hot water left in the steam generator is pumped back into the water container. The water container must be emptied after each use involving steam. Condensate tray Place the condensate tray on shelf level 1 when using perforated containers. This collects any drops of liquid and al- lows these to be removed easily. You can also use the condensate tray as a cooking container if necessary. Temperature The steam oven has a temperature range of 40 °C to 100°C. The appliance is set at 100 °C when the oven is switched on. You can alter the temper- ature in 5 °C steps. Recommended temperatures Temperature Application 100 °C – Cooking all types of food – Reheating – Menu cooking – Preserving – Juicing 85 °C – Cooking fish gently 50–60 °C – Defrosting 40 °C – Proving dough – Making yoghurt Cooking duration You can set a cooking duration of between 1 minute (:) and 9 hours 59 minutes (:). If the dura- tion exceeds 59 minutes you have to enter it in hours and minutes. Example: Duration 80 minutes = 1:20.

19 Noises You will hear a pumping sound when the appliance is switched on, during use and after switching it off. This is the sound of water being pumped through the system and is quite normal. When the steam oven is in use, you will hear a fan noise. Heating-up phase During the heating-up phase the oven compartment is heated to the set tem- perature. The display shows the tem- perature in the oven compartment as it rises. The duration of the heating-up phase will depend on the quantity and temper- ature of the food. In general, the heat- ing-up phase will last for approx. 7 minutes. The duration will be longer if you are cooking refrigerated or frozen food and if you are cooking at low tem- peratures. Cooking phase The cooking phase begins when the set temperature is reached. During the cooking phase, the duration remaining will be shown in the display. Steam reduction If a cooking temperature above approx. 80 °C has been set, the appliance door will automatically open a fraction just before the end of a cooking programme to release some of the steam from the cabinet. The door will then close again automatically. Steam reduction can be switched off if you wish (see “Settings”). If switched off there will be a lot of steam emitted from the cabinet when the door is opened.

20 Cleaning for the first time Remove any protective wrapping and stickers from the steam oven and ac- cessories. The appliance has undergone a func- tion test in the factory. Residual water from this testing may have trickled back into the cabinet during transport- ation. Cleaning the water container Remove the water container. Remove the spill guard. Wash the water container by hand. Cleaning accessories/oven compart- ment Take all accessories out of the oven. Wash the accessories in a mild solu- tion of washing-up liquid and hot wa- ter or in the dishwasher. The interior of the steam oven has been treated at the factory with a con- ditioning agent. To remove this, clean the oven com- partment with a clean sponge and a mild solution of washing-up liquid and hot water. Setting the water hardness level To ensure that the steam oven works correctly and to ensure that descaling is carried out at the correct interval, it must be adjusted to the local water hardness level. The harder the water is, the more fre- quently the steam oven needs to be de- scaled. The hardness level is set to 15 °dH by default. Contact your local water supplier to find out your local water hardness range if necessary. Adjust the setting of your local water supply if necessary (see “Settings”).

21 Setting the correct boiling point for water Before cooking food for the first time, you must adjust the boiling temperature of the water, which varies depending on the altitude of where the steam oven is located. This procedure also flushes out the waterways. This procedure must be carried out to ensure efficient functioning of your appliance. Distilled or carbonated water or other liquids could damage the steam oven. Only use cold, fresh tap water (be- low 20 °C). Remove the water container and fill it up to the maximum marker. Push the water container into the ap- pliance. Run the steam oven for 15 minutes using the steam cooking  function (100 °C). Proceed as described in “Operation”. Setting the correct boiling point for water following a house move 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 the steam oven”).

Your steam oven is supplied with a number of standard default settings. The standard settings listed in the chart below can be altered. With the steam oven switched off: Touch and hold the  sensor. Whilst pressing the  sensor, touch the On/Off  button once briefly. P1 will appear. Touch the  or  sensors to set the required programme. Confirm with OK. S and a number will appear. Touch the  or  sensors to set the required status/water hardness. Confirm with OK. The selected status will be saved. After you have altered the setting(s) required, switch the steam oven off.

Programme Status/wa- ter hard- ness Available settings P1 Water hardness 15° See “Settings – Water hardness” P2 Buzzer volume S1 S2 S3 S4 Very quiet Quiet Loud Very loud P3 Keypad tone S0 S1 Off On P4 Steam reduction S0 S1 Off On P5 Temperature unit S1 S2 °C °F P6 Demo mode S0 S1 Off, the steam oven heats up On, the steam oven does not heat up

out your local water hardness range if necessary. The degree of hardness can be set between 1 °dH and 70 °dH. If you are using bottled drinking water, such as mineral water, be sure not to use carbonated water. Select settings according to the calcium content. The calcium content is given on the label of the bottle in mg/l Ca2+ or ppm (mg Ca2+/l). Water hardness Calcium con- tent mg/l Ca2+ or ppm (mg Ca2+/l) Setting °dH mmol/l 1 0.2 7 1° 2 0.4 14 2° 3 0.5 21 3° 4 0.7 29 4° 5 0.9 36 5° 6 1.1 43 6° 7 1.3 50 7° 8 1.4 57 8° 9 1.6 64 9° 10 1.9 71 10° 11 2.0 79 11° 12 2.2 86 12° 13 2.3 93 13° 14 2.5 100 14° 15 2.7 107 15° 16 2.9 114 16° 17 3.1 121 17° Water hardness Calcium con- tent mg/l Ca2+ or ppm (mg Ca2+/l) Setting °dH mmol/l 18 3.2 129 18° 19 3.4 136 19° 20 3.6 143 20° 21 3.8 150 21° 22 4.0 157 22° 23 4.1 164 23° 24 4.3 171 24° 25 4.5 179 25° 26 4.7 186 26° 27 4.9 193 27° 28 5.0 200 28° 29 5.2 207 29° 30 5.4 214 30° 31 5.6 221 31° 32 5.8 229 32° 33 5.9 236 33° 34 6.1 243 34° 35 6.3 250 35° 36 6.5 257 36° 37–45 6.6–8.0 258–321 37°–45° 46–60 8.2–10.7 322–429 46°–60° 61–70 10.9–12.5 430–500 61°–70°

Distilled or carbonated water or other liquids could damage the steam oven. Only use cold, fresh tap water (be- low 20 °C). Fill the water container and push it into the appliance. Place the condensate tray on shelf level 1 when using perforated con- tainers. Place the food in the oven. Switch the steam oven on.   °C will appear.  will flash. If you want to cook with 100 °C, con- firm the setting with OK. If you wish, you can set a lower tem- perature by touching the  sensor. Confirm with OK. This temperature will be automatically accepted within a few seconds. Touch OK twice to go back to the temperat- ure selection option.   h will appear. The  symbol for the hours will flash. If you want to set a cooking duration of – less than 1 hour, confirm with OK – more than 1 hour, set the cooking duration you want by touching the  sensor (from  upwards) or  (from  downwards) and confirm with OK. Set the minutes you want by touching the  sensor (from  upwards) or  (from  downwards). Confirm with OK. The actual temperature will appear and the heating-up phase will commence. You will see the temperature increasing. A buzzer will sound when the set tem- perature is reached for the first time. The cooking duration will begin to count down. If you are cooking at a temperature of approx. 80 °C, shortly before the end of the cooking duration, the door will automatically open a little to allow some of the steam to escape from the oven compartment. The buzzer will sound at the end of the cooking duration. Take the food out of the oven. Switch the steam oven off. A new cooking programme can only be started if the automatic door re- lease is retracted into its original po- sition. Do not push it in manually as this could damage it.

If necessary, remove the condensate tray from the oven compartment and empty it. Risk of injury caused by hot wa- ter. At the end of a cooking programme, hot water left in the steam generator is pumped back into the water con- tainer. Take care not to tip the water con- tainer when taking it out of the appli- ance. Remove the water container. Remove the spill guard and empty the water container. After each use, clean and dry the whole appliance as described in “Cleaning and care”. Make sure the spill guard engages correctly when installing it. Leave the appliance door open until the oven compartment is completely dry. Refilling the water Insufficient water during a cooking pro- gramme is indicated by the flashing  symbol and a buzzer. Remove the water container and fill it with fresh tap water. Push the water container back into the appliance. The cooking programme will continue. Changing values for a cooking programme As soon as a cooking programme is in progress, you can change the temperat- ure and cooking duration for this pro- gramme. Changing the temperature Touch OK once. The display will change to the temperat- ure setting and the temperature will flash. Touch the  or  sensors to change the temperature. Confirm with OK. Changing the cooking duration Touch OK twice. The display will change to setting the cooking duration and the number for the hours will flash. Touch the  or  sensors to change the cooking duration. Confirm with OK.

gramme A cooking programme is interrupted as soon as the door is opened. The oven heating switches off. Set cooking dura- tions will be saved. Risk of injury caused by hot steam. A great deal of hot steam can escape when the door is opened. The steam can cause burns. Step back and wait until the hot steam has dissipated. Risk of injury caused by hot sur- faces and food. The steam oven gets hot during op- eration. You could burn yourself on the oven compartment, side runners, accessories or the food itself. Use oven gloves when placing food in the oven compartment or remov- ing it and when working in the hot oven compartment. When placing cooking containers into the oven or removing them, make sure that the hot food does not spill. The cooking programme will resume when the door is closed. When the door is closed, the pressure has to equalise, which can cause a whistling sound. The steam oven will heat up again and the display will show the temperature in the oven compartment as it rises. Once the set temperature has been reached, the display will show the time left as it counts down. The cooking programme will finish early if the door is opened in the last minute of cooking.

20 automatic programmes for cooking vegetables. The temperature and cook- ing duration are pre-set, so you only have to prepare the vegetables as re- quired (see the “Programme overview” chart). The oven compartment needs to be at room temperature before starting an automatic programme. For hints and tips on cooking veget- ables by steam, see “Steam cooking – Vegetables”. Using automatic programmes Put the prepared vegetables into a perforated cooking container. Place the condensate tray on shelf level 1. Place the perforated container on any shelf level. Fill the water container and push it into the appliance. Switch the steam oven on. Touch the / sensor.  will appear. You can switch to the automatic pro- grammes by touching the  or  sensors. Set the programme you want with the  or  sensors, e.g. A15. Confirm with OK. Set the degree of cooking you want with the  or  sensor: – al dente  – medium   – soft   Confirm with OK.

Whole A3 Broccoli Florets, medium A4 Chinese cabbage Chopped A5 Peas — A6 Fennel Chopped A7 Kohlrabi Batons A8 Pumpkin Diced A9 Corn Cobs A10 Carrots Diced/batons/sliced A11 Pepper Chopped A12 Potatoes in the skin Firm, medium A13 Leeks Rings A14 Romanesco Florets, medium A15 Brussels sprouts — A16 Boiled potatoes Firm, quartered A17 Asparagus, green Medium A18 White asparagus Medium A19 Spinach — A20 Sugar snap peas —

tion. You will find more detailed inform- ation about particular foods and how to cook them in the other sections. The advantages of cooking with steam Almost all vitamins and minerals are re- tained as the food is not immersed in water. Cooking with steam also retains the true taste of the food better than con- ventional cooking. We therefore recom- mend seasoning the food after it has been cooked. Food also retains its fresh, original colour. Suitable containers Cooking containers This steam oven is supplied with stain- less steel cooking containers. Other containers, in a variety of sizes, both perforated and solid, are available as optional extras (see “Optional accessor- ies”). This enables you to choose the most suitable container for the food you are cooking. It is best to use perforated containers for steam cooking. The steam can reach the food from all sides and the food is cooked evenly. Your own containers You can also use your own containers. However, please note the following: – Containers must be heat-resistant to 100 °C and able to withstand steam. With plastic containers please check with the manufacturer that they are suitable for use in a steam oven. – Thick-sided containers such as por- celain, ceramic, or stoneware are not very suitable for using with steam. Due to their thick sides, they do not conduct heat well and as a result cooking durations will be consider- ably longer than those given in the tables. – Place the cooking container on the rack or in a suitable container, 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 con- tainer. Condensate tray Place the condensate tray on shelf level 1 when using perforated containers. This collects any drops of liquid and al- lows these to be removed easily. You can also use the condensate tray as a cooking container if necessary.

also cook on several levels at the same time. This will not alter the cooking dur- ation. When using more than one deep con- tainer at the same time for steam cook- ing, it is best to offset them on their run- ners and to leave at least one level free in between them. Always insert cooking containers and the rack between the rails of the shelf level supports so that they cannot tip. Frozen food The heating up phase for frozen food is longer than for fresh food. The greater the quantity of frozen food, the longer the heating up phase. Temperature During steam cooking, the temperature does not exceed 100 °C. Almost all foods can be cooked at this temperat- ure. Some types of food, such as ber- ries, need to be cooked at lower tem- peratures to prevent them from burst- ing. See the relevant sections in these operating instructions for more details. Cooking duration During steam cooking, the cooking dur- ation does not begin until the set tem- perature is reached. In general, the cooking durations for cooking with steam are the same as for cooking food in a saucepan. More in- formation 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. Cooking with liquid When cooking with liquid only fill the cooking container ²/₃ full to prevent the liquid spilling when the cooking con- tainer is removed from the oven. Your own recipes Food which is cooked in a pot or a pan can also be cooked in the steam oven. The cooking durations in the steam oven will be the same. Please note that food will not be brown or crisp when cooking with steam.

To save energy when cooking with steam, you can use Eco steam cooking. Eco steam cooking is particularly suit- able for cooking vegetables and fish. Eco steam cooking is less suitable for cooking foods containing starch, such as potatoes, rice and pasta. We recommend using the cooking dur- ations and temperatures given in the chart under “Steam cooking”. You can cook further if necessary. Switch the steam oven on. Touch the / sensor.  will appear in the display. Confirm with OK. Set the temperature and cooking dur- ation. Notes on the cooking tables Follow the instructions on cooking dur- ations, temperatures and cooking notes. Selecting the  cooking duration The cooking durations given are guidelines only. We recommend selecting the shorter duration initially. You can cook for longer if necessary.

way, i.e. wash, clean and cut them up. Frozen food Frozen vegetables do not need to be defrosted beforehand, unless they have been frozen together in a block. Frozen and fresh vegetables which take the same length of time to cook can be cooked together. If vegetables have frozen together in clumps, break these up before cooking with steam. Follow the manufacturer’s instructions on the packaging regarding cooking duration. Cooking containers Food such as peas or asparagus spears, which have little or no space between them, will take longer to cook because the steam has less space to work in. For an even result, it is best to use a shallow container for these types of food, and only fill it about 3-5 cm deep. When cooking large quantities di- vide 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 cook- ing vegetables with a distinctive colour (e.g. beetroot) in a perforated container, do not place other food underneath the perforated container. Cooking duration The cooking duration depends on the size of the food and how well cooked you want it, just as it does with conven- tional cooking methods. Example: Waxy potatoes, cut into quarters: approx. 17 minutes Waxy potatoes, cut in half: approx. 20 minutes Settings Steam cooking  Temperature: 100 °C Duration: see chart

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, sliced 4–5 Kale, chopped 23–26 Waxy potatoes, peeled whole halved quartered 27–29 21–22 16–18 Mainly waxy 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

2 New potatoes, firm 30–32 Mushrooms 2 Leeks, sliced 4–5 Leeks, halved lengthways 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 Asparagus, green 7 Asparagus, white, whole 9–10 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  Cooking duration

clean, gut and fillet. Frozen food Fish does not need to be fully defrosted before cooking. Defrost so that the sur- face is sufficiently thawed to take herbs and seasoning. Depending on the thick- ness of the fish, 2 - 5 minutes should be enough. Preparation Add some lemon or lime juice to fish before cooking. The citric acid helps the flesh stay firm. It is not necessary to season fish with salt when cooking with steam as this method retains the minerals which give the fish its unique flavour. Cooking containers If using a perforated container, grease it first. Shelf level When cooking fish in a perforated con- tainer at the same time as cooking other types of food in other containers, place the container with the fish directly above the glass or collecting tray (de- pending on the model) to catch any li- quid and so avoid any transfer of fla- vours 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. Duration The cooking duration depends on the thickness and the texture of the fish, and not on the weight. The thicker the fish, the longer the cooking duration. A 3 cm thick piece of fish weighing 500 g will take longer to cook than a 2 cm thick piece of fish weighing 500 g. The longer fish cooks, the firmer its flesh will become. Use the cooking dur- ations 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.

dill, will help bring out the full flavour of the fish. – Cook large fish in swimming position. To help maintain the shape of the fish, place a small cup or similar up- side down in the cooking container, and arrange the fish belly-side 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. – Preparing fish au bleu is a method in- volving cooking the fish in water with vinegar, at different proportions de- pending on the recipe. It is important not to damage the skin of the fish. This method is suitable for cooking carp, trout, tench, eel and salmon. Settings Steam cooking  Temperature: see chart Duration: see chart

85 4  Temperature  Duration

Frozen food Meat should be thoroughly defrosted before cooking in the steam oven (see “Special applications” – “Defrost”). Preparation For meat which needs to be seared be- fore 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 – To retain the flavourings, use a per- forated cooking container. Place an unperforated cooking container un- derneath in order to collect the con- centrate. You can use the concentrate to enhance your sauces or freeze it for later use. – Boiling fowl, back or top rib and meat bones can be used to make stock. Place the meat together with the bones and some mixed vegetables in a cooking container and add cold water. The longer the cooking dura- tion, the stronger the stock. Settings Steam cooking  Temperature: 100 °C Duration: see chart

110–120 Pork knuckle 135–140 Chicken breast 8–10 Hock 105–115 Top rib, covered with water 110–120 Veal strips 3–4 Gammon slices 6–8 Lamb stew 12–16 Poularde 60–70 Turkey roulades 12–15 Turkey escalopes 4–6 Short rib, covered with water 130–140 Beef goulash 105–115 Whole chicken, covered with water 80–90 Topside 110–120  Cooking duration

to liquid will vary depending on the type of rice. The rice absorbs all the liquid during the cooking process and so none of the nutri- ents are lost. Settings Steam cooking  Temperature: 100 °C Duration: see chart Ratio Rice : Liquid  [min] 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  Duration

grain to liquid depends on the type of grain. Grain can be cooked whole or cracked. Settings Steam cooking  Temperature: 100 °C Duration: see chart Ratio Grain : Liquid  [min] Amaranth 1 : 1.5 15–17 Bulgur 1 : 1.5 9 Green spelt, whole 1 : 1 18–20 Green spelt, cracked 1 : 1 7 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  Duration

must cover the pasta. Using hot liquid gives better results. Increase the cooking time stated by the manufacturer by approx. ¹/₃. Fresh food Fresh pasta, such as the kind you can buy from the supermarket chilled counter, does not need to absorb water. Cook fresh pasta in a greased perforated con- tainer. Separate any pieces of pasta which have stuck together and spread them out in the cooking container. Settings Steam cooking  Temperature: 100 °C Duration: see chart Fresh  [min] Gnocchi 2 Knöpfli 1 Ravioli 2 Spätzle 1 Tortellini 2 Dry pasta, covered with water Tagliatelli 14 Vermicelli 8  Duration

erwise they can fall apart. This is because even though they have been soaked in water beforehand they will not absorb enough moisture. Cook fresh dumplings in a greased, perforated container. Settings Steam cooking  Temperature: 100 °C Duration: see chart  [min] Sweet dumplings 30 Yeast dumplings 20 Boil-in-the-bag potato dumplings 20 Boil-in-the-bag bread dumplings 18–20  Duration

pulses more digestible and shortens the cooking duration required. Soaked pulses must be covered with liquid during cooking. Lentils do not need to be soaked before cooking. With unsoaked pulses a certain ratio of pulses to liquid is required depending on variety. Settings Steam cooking  Temperature: 100 °C Duration: see chart Soaked  [min] 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  Duration

 [min] Beans Kidney beans 1 : 3 130–140 Adzuki beans 1 : 3 95–105 Black beans 1 : 3 100–120 Pinto beans 1 : 3 115–135 Haricot beans 1 : 3 80–90 Lentils Brown lentils 1 : 2 13–14 Red lentils 1 : 2 7 Peas Yellow split peas 1 : 3 110–130 Green split peas 1 : 3 60–70  Duration

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 making egg dishes such as scrambled eggs, re- member to grease it first. Settings Steam cooking  Temperature: 100 °C Duration: see chart  [min] 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  Duration

none of the juice is lost. If you wish to cook fruit in a perforated container, place a solid container directly under- neath 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 Steam cooking  Temperature: 100 °C Duration: see chart  [min] Apple chunks 1–3 Pear chunks 1–3 Cherries 2–4 Mirabelle plums 1–2 Nectarine/peach chunks 1–2 Plums 1–3 Quinces, diced 6–8 Rhubarb chunks 1–2 Gooseberries 2–3  Cooking duration Sausages Settings Steam cooking  Temperature: 90 °C Duration: see chart Sausages  [min] Frankfurters 6–8 Bologna sausages 6–8 Veal sausages 6–8  Duration

Peel, remove and discard the intestines, and then wash the shellfish. Cooking containers If using a perforated container, grease it first. Duration The longer shellfish are cooked, the tougher they become. Use the cooking dura- tions 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 Steam cooking  Temperature: see chart Duration: see chart  [°C]  [min] Crevettes 90 3 Prawns 90 3 King prawns 90 4 Small shrimps 90 3 Lobster 95 10–15 Large shrimps 90 3  Temperature  Duration

Spoiled mussels can cause food poisoning. Only cook mussels which are closed. Do not eat mussels which have not opened after being cooked. Steep fresh mussels in water for a few hours before cooking to rinse out any sand. Then scrub the mussels thoroughly to clean them. Frozen food Defrost frozen mussels before cooking. Duration The longer mussels are cooked, the tougher they become. Use the cooking dura- tions given in the chart. Settings Steam cooking  Temperature: see chart Duration: see chart  [°C]  [min] Barnacles 100 2 Cockles 100 2 Mussels 90 12 Scallops 90 5 Razor clams 100 2–4 Venus clams 90 4  Temperature  Duration

meals) Before cooking meals with the manual menu cooking function, switch off steam reduction (see “Set- tings – Steam reduction”). When cooking a menu, you can com- bine different foods with different cook- ing durations, e.g. fish fillet with rice and broccoli. The food is placed in the steam oven compartment at different times so that each item is ready at the same time. Shelf level Place foods that produce a lot of liquids (e.g. fish) or have a distinctive colour (e.g. beetroot) directly above the glass tray or condensate tray (depending on the model). This avoids any transfer of flavour or colour to other food and pre- vents 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 major- ity of foods. Do not cook a whole meal at the lowest temperature when different temperat- ures are required for different types of food, e.g. 85 °C for seabream and 100 °C for potatoes. If the recommended cooking temperat- ure for the food is 85 °C for example, try cooking it at 100 °C and testing the res- ult. 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 dura- tion by approx. ¹/₃. Example Food cooking durations (see cooking tables in “Steam cooking”) Parboiled rice 24 minutes Rosefish fillet 6 minutes Broccoli 4 minutes Calculation of set cooking durations: 24 minutes minus 6 minutes = 18 minutes (1st cooking duration: rice) 6 minutes minus 4 minutes = 2 minutes (2nd cooking duration: rosefish fillet) Remaining time = 4 minutes (3rd cook- ing duration: broccoli) Cook- ing dur- ation 24 min. – rice 6 min. – fish fillet 4 min. – broccoli Settings 18 min. 2 min. 4 min.

Place the rice in the oven compart- ment first. Set the 1st cooking duration: 18 minutes. After the 18 minutes, place the fish into the appliance. Set the 2nd cooking duration: 2 minutes. After the 2 minutes, place the broc- coli into the appliance. Set the 3rd cooking duration: 4 minutes.

heating 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. Time The number of plates or containers has no bearing on the time. The times listed in the table relate to an average portion per plate. Increase the duration for larger quantities. Tips – Do not reheat large items, such as a joint of roast meat, whole. Divide it into portions and reheat these as plated meals. – Compact items, such as stuffed pep- pers, roulades or dumplings, should be cut in half. – Reheat sauces separately. Exceptions are dishes such as goulash, which is cooked in sauce. – Cover food when reheating it to avoid steam condensing on the crockery. – Please note that breaded items, such as schnitzel, will not retain their crisp- ness when they are reheated. Heating food Cover the food being warmed up with a plate or foil that is resistant to tem- peratures up to 100 °C and to steam. Place the food on the rack or in a cooking container. Settings Steam cooking  Temperature: 100 °C Duration: see chart

the shorter duration initially. You can increase the duration if necessary. Food * [min] Vegetables Carrots Cauliflower Kohlrabi Beans 6–7 Side dishes Pasta Rice 3–4 Potatoes, halved lengthways 12–14 Dumplings 15–17 Meat and poultry Sliced meat, 1.5 cm thick Roulades, sliced Goulash Lamb stew 5–6 Meatballs 13–15 Chicken escalopes Turkey escalopes 7–8 Fish Fish fillets, 2 cm thick 6–7 Fish fillets, 3 cm thick 7–8 Plated meals Spaghetti with tomato sauce 13–15 Roast pork, potatoes, vegetables 12–14 Stuffed pepper (halved), rice 13–15 Chicken fricassee, rice 7–8 Vegetable soup 2–3 Creamy soup 3–4

steam oven than at room temperature. Risk of infection from bacteria. Bacteria such as salmonella can cause life-threatening food poison- ing. It is particularly important to observe food hygiene rules when defrosting fish and meat, and in particular when defrosting poultry. Do not use the liquid produced dur- ing defrosting. Process the food as required as soon as it has been defrosted. Temperature 60 °C is the best temperature for de- frosting. Exception: 50 °C for minced meat and game Before and after defrosting Remove any packaging before defrost- ing. Exceptions: Leave bread, biscuits and cakes in their packaging as otherwise they will absorb moisture and become soft. Allow food to stand at room temperat- ure for a few minutes after defrosting. The standing time is necessary to allow the even distribution of heat from the outside to the inside. Cooking containers Use a perforated container with a glass or condensate tray underneath it when defrosting food which will drip, such as poultry. This way food will not be lying in defrosted liquid. Food which does not drip can be de- frosted in a solid container. Tips – Fish, for instance, does not need to be fully defrosted before cooking. De- frost so that the surface is sufficiently thawed to take herbs and seasoning. Depending on the thickness of the fish, 2–5 minutes is generally enough. – When defrosting food which has frozen together, e.g. berries and meat portions, separate them half-way through the defrosting time. – Do not refreeze food once it has thawed. – Defrost frozen pre-cooked meals ac- cording to the instructions on the packaging. Settings Steam cooking  Temperature: see chart Defrosting duration: see chart Standing time: see chart

the shorter defrosting time initially. You can increase the defrosting time longer if necessary. Frozen food Quantity  [°C]  [min]  [min] Dairy products Sliced cheese 125 g 60 15 10 Quark 250 g 60 20–25 10–15 Cream 250 g 60 20–25 10–15 Soft cheese 100 g 60 15 10–15 Fruit Apple sauce 250 g 60 20–25 10–15 Apple chunks 250 g 60 20–25 10–15 Apricots 500 g 60 25–28 15–20 Strawberries 300 g 60 8–10 10–12 Raspberries/currants 300 g 60 8 10–12 Cherries 150 g 60 15 10–15 Peaches 500 g 60 25–28 15–20 Plums 250 g 60 20–25 10–15 Gooseberries 250 g 60 20–22 10–15 Vegetables Frozen in a block 300 g 60 20–25 10–15 Fish Fish fillets 400 g 60 15 10–15 Trout 500 g 60 15–18 10–15 Lobster 300 g 60 25–30 10–15 Small shrimps 300 g 60 4–6 5 Ready meals Meat, vegetables, side dishes/ stew/soup 480 g 60 20–25 10–15 Meat Roast meat, sliced 125–150 g each 60 8–10 15–20

500 g 50 30–40 10–15 Saddle of venison 1000 g 50 40–50 10–15 Cutlets/chops/sausages 800 g 60 25–35 15–20 Poultry Chicken 1000 g 60 40 15–20 Chicken thighs 150 g 60 20–25 10–15 Chicken escalopes 500 g 60 25–30 10–15 Turkey legs 500 g 60 40–45 10–15 Baked goods Puff pastries/yeast-dough pastry – 60 10–12 10–15 Creamed mixture cakes/bis- cuits 400 g 60 15 10–15 Bread/rolls Bread rolls – 60 30 2 Rye bread, sliced 250 g 60 40 15 Wholegrain bread, sliced 250 g 60 65 15 White bread, sliced 150 g 60 30 20  Temperature  Defrosting time  Standing time

them. Blanching helps maintain the quality of the produce when it is frozen. Blanching vegetables also helps them retain their original colour. Put the prepared vegetables into a perforated cooking container. Once blanched, plunge the veget- ables into ice cold water to cool them down quickly. Drain them well. Settings Steam cooking  Temperature: 100 °C Duration: 1 minute Bottling Only use unblemished, fresh produce which is in good condition for bottling. Glass jars Use clean glass jars and accessories and check them for any defects. Glass jars with twist off lids or glass lids with a rubber seal are suitable. Make sure that all the jars are the same size so that bottling is carried out evenly. After you have filled the jars with the bottled produce, clean the glass rims with a clean cloth and hot water and then seal the jars. Fruit 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 other- wise it will burst.

Vegetables should be blanched before bottling to help them retain their colour (see “Special applications” – “Blanch- ing”). Fill volume Fill the glass jars with produce up to a maximum of 3 cm below the rim. Do not pack it down as this will damage the cell walls of the produce. Tap the jar gently onto a cloth to help distribute the contents evenly. Fill the jars with liquid. The produce must be completely covered. Use a sugar solution for fruit and a salt or vinegar solution for vegetables. 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. Bottling food Place the rack in shelf level 1. Place the jars on the rack. The jars must not touch each other. Settings Steam cooking  Temperature: see chart Duration: see chart

 [°C] * [min] Berries Currants 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 Beetroot 100 60  Temperature  Duration * Bottling times apply to 1.0 l jars. If using 0.5 l jars, reduce the duration by 15 minutes. If using 0.25 l jars, reduce the duration by 20 minutes.

fect 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. Place the individual items on the rack or 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. Settings Steam cooking  Temperature: 100 °C Duration: 15 minutes Prove dough Prepare the dough according to the recipe. Place the dough, uncovered, in a bowl on the rack. Settings Steam cooking  Temperature: 40 °C Duration: as per recipe instructions

Moisten the flannels and then roll them up. Place them beside one another in a perforated cooking container. Settings Steam cooking  Temperature: 70 °C Duration: 2 minutes Dissolve gelatine Soften gelatine leaves by leaving them in a bowl of cold water for 5 minutes. The gelatine leaves have to be fully covered with water. Re- move the gelatine leaves from the bowl and squeeze them out. Empty the bowl. Place the squeezed gelatine leaves back in the bowl. Place gelatine powder in a bowl and add water according to the instruc- tions on the packaging. Cover the bowl and place on the rack. Settings Steam cooking  Temperature: 90 °C Duration: 1 minute

honey in a perforated container. Stir the honey once during the cook- ing duration. Settings Steam cooking  Temperature: 60 °C Duration: 90 minutes (irrespective of the size of jar or the amount of honey in the jar) Melt chocolate You can use the steam oven for melting any type of chocolate. When using a cake covering, place it in a perforated cooking container, leaving it in its packaging. Break the chocolate into small pieces. Place larger quantities in a solid cooking container and smaller quanti- ties in a cup or a bowl. Cover the container or the dish with a lid or with foil that is resistant to tem- peratures up to 100 °C and to hot steam. Stir large quantities once halfway through cooking. Settings Steam cooking  Temperature: 65 °C Duration: 20 minutes

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 stor- age time). You can use either unchilled long-life milk or fresh milk. Long-life milk can be used as it is – no further preparation is required. Fresh milk must first be heated to 90 °C (do not boil it) and then cooled down to 35 °C. Fresh milk will give a better set than long-life milk. The yoghurt and milk should have the same percentage fat. Do not move or shake the jars whilst the yoghurt is thickening. Immediately after preparation, leave the yoghurt to cool in the fridge. How well home-prepared yoghurt sets will depend on the consistency, fat con- tent and the cultures used in the starter yogurt. Not all yoghurts are suitable for use as starter yoghurt. Tip: When using yoghurt enzyme, yoghurt can be made from a milk / cream mixture. Mix ³/₄ litre milk with ¹/₄ litre cream. Mix 100 g yoghurt with 1 l milk or make up the mixture with yoghurt en- zyme, following the instructions on the packaging. Pour the mixture into jars and seal the jars. Place the sealed jars into a perforated cooking container or on the rack. The jars must not touch each other. Straight after the cooking duration has finished, place the jars in the re- frigerator. Take care not to shake the jars unnecessarily. Settings Steam cooking  Temperature: 40 °C Duration: 5:00 hours 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 condi- tion, milk and starter yoghurt not evenly stirred.

Place the bacon (diced or rashers) in a solid cooking container. Cover the container with foil that is temperature-resistant up to 100 °C and resistant to steam. Settings Steam cooking  Temperature: 100 °C Duration: 4 minutes Sweat onions Sweating means cooking the onions in their own juices, with the addition of a little fat if necessary. Cut the onions up into small pieces and place them in a solid cooking container with a little butter. Cover the container with foil that is temperature-resistant up to 100 °C and resistant to steam. Settings Steam cooking  Temperature: 100 °C Duration: 4 minutes

This appliance is ideal for extracting juice from soft, firm and hard fruit. 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. Ber- ries do not need to have their stalks re- moved. Cut larger fruit such as apples into chunks of approximately 2 cm in size. The harder the fruit, the smaller the pieces should be. Tips – Try experimenting with mild and tart fruit. – Adding sugar will increase the quant- ity 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 steril- ised tops. Extracting juice from fruit Put the prepared fruit into a perfor- ated cooking container. Place a solid container or a glass or condensate tray (depending on the model) underneath to catch the juice. Settings Steam cooking  Temperature: 100 °C Duration: 40–70 minutes

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 perfor- ated cooking container. To blanch almonds, it is important to plunge them into cold water as soon as they are taken out of the oven, otherwise the skin cannot be re- moved. Settings Steam cooking  Temperature: 100 °C Duration: see chart Food  [min] Apricots 1 Almonds 1 Nectarines 1 Peppers 4 Peaches 1 Tomatoes 1  Duration Apple storage You can treat homegrown apples in the steam oven to increase the length of time for which you can store them. Once treated, the apples will keep for 5 to 6 months when stored in a dry, cool and well-ventilated place. This method is only suitable for apples and not for other types of fruit. Settings Steam cooking  Temperature: 50 °C Duration: 5 minutes Making eierstich Mix 6 eggs with 375 ml milk (do not beat into a foam). Season the egg and milk mixture and pour into a solid cooking container greased with a little butter. Settings Steam cooking  Temperature: 100 °C Duration: 4 minutes

69 Test food in accordance with EN 60350-1 (steam cooking ) Test food Cooking contain- ers Quantity [g] 1 2 [°C]  [min] Steam replenishment Broccoli (8.1) 1 x DGGL 1/2–40 L 300 Any 100 3 Steam distribution Broccoli (8.2) 2 x DGGL 1/2–40 L Max. Any3 100 3 Appliance capacity Peas (8.3) 4 x DGGL 1/2–40 L 875 in each 2, 44 100 5  Shelf level(s),  Temperature,  Cooking duration 1 Place the condensate tray on shelf level 1. 2 Place the test food in the cold oven compartment (before the heating-up phase begins). 3 Place the 2 x DGGL 1/2–40 L on the shelf indicated. 4 Place the 2 x DGGL 1/2–40 L on each of the shelves indicated. 5 The test is finished when the temperature measures 85 °C in the coolest place. Menu cooking test food1 (steam cooking ) Test food Cooking con- tainers Quantity [g] 2  [°C] Height [cm]  [min] Potatoes, waxy, quartered3 1 x 1/2 DGGL– 40 L 800 4 100 – 17 Salmon fillet, frozen, not defros- ted 1 x 1/2 DGGL– 40 L 4 x 150 2 100 < 2.5 ≥ 2.5 ≤ 3.2 > 3.2 9 10 11 Broccoli, florets 1 x 1/2 DGGL– 40 L 600 3 100 – 4  Shelf level,  Temperature,  Cooking duration 1 For instructions, see “Steam cooking – Menu cooking”. 2 Place the condensate tray on shelf level 1. 3 Place the 1st test food item (potatoes) in the cold oven compartment (before the heating-up phase begins).

70 Risk of injury caused by hot sur- faces. The steam oven gets hot during op- eration. You could burn yourself on the oven compartment, side runners or accessories. Allow the oven compartment, side runners and accessories to cool be- fore cleaning. Risk of injury due to electric shock. The steam from a steam cleaning ap- pliance could reach live electrical components and cause a short cir- cuit. Never use a steam cleaner for clean- ing. Surfaces can discolour or alter if un- suitable cleaning agents are used. All surfaces are susceptible to scratching. Scratches on glass can in some circumstances lead to break- age. Use only domestic washing-up liquid to clean the appliance. Remove all cleaning agent residues immediately. Do not use cleaning agents or wash- ing-up liquids containing aliphatic hydrocarbons as these could cause the seals to swell. If soiling is left on for any length of time, it may become impossible to remove. Surfaces may suffer discolouration or damage. It is therefore best to remove any soiling immediately. The appliance and accessories should be cleaned and dried thor- oughly after each use. Leave the appliance door open until the oven compartment is completely dry. Tip: If the appliance is not going to be used for a longer period of time – during a holiday, for example – it should be thoroughly cleaned and dried before- hand to prevent the build-up of odours and so on. Leave the door open after- wards.

71 Unsuitable cleaning agents To avoid damaging the surfaces of your appliance, do not use: – Cleaning agents containing soda, 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 – Glass cleaning agents – Cleaning agents for ceramic glass hobs – Hard, abrasive brushes or sponges (e.g. pot scourers, brushes or sponges which have been previously used with abrasive cleaning agents) – Melamine eraser blocks – Sharp metal scrapers – Wire wool – Stainless steel spiral pads – Spot cleaning with mechanical clean- ing agents – Oven cleaners or sprays Cleaning the steam oven front Clean the appliance front with a clean, soft sponge and a solution of warm water and washing-up liquid. After cleaning, wipe the surfaces dry using a soft cloth. Tip: A clean, damp microfibre cloth without cleaning agent can also be used.

72 Cleaning the oven compart- ment The oven compartment, the door seal, the drip channel and the inside of the door should be cleaned and dried after each use. Remove: – condensate using a sponge or ab- sorbent cloth – light, greasy soiling with a clean sponge and a solution of washing-up liquid and hot water. After cleaning, wipe the surface with clean water to remove any cleaning agent residues. Then wipe the surfaces dry using a cloth. After prolonged use, the floor heater can become discoloured by drops of liquid, but this does not impair the function. The door seal is designed to last the lifetime of the appliance. Should it for any reason need replacing, please contact the Customer Service De- partment (see the end of these oper- ating instructions). Cleaning the automatic door opener Ensure that the door opener does not become soiled with food residues. Wipe away soiling immediately with a clean sponge and a solution of washing-up liquid and hot water. After cleaning, wipe the surface with clean water to remove any cleaning agent residues.

73 Cleaning the water container Remove the water container after each use. Remove the spill guard. Empty the water container. Rinse the water container by hand and then dry it to prevent limescale. Push the spill guard back onto the water container. Make sure the spill guard engages correctly. Accessories All accessories are dishwasher safe. Cleaning the condensate tray, rack and cooking containers Wash and dry the condensate tray, rack and cooking containers after each use. Any bluish discolouration on the cooking containers can be removed with vinegar. Then rinse with clean water.

74 Cleaning the side runners The side runners are suitable for cleaning in a dishwasher. Pull the side runners out of holder (1.) and remove them (2.). The side runners can be washed in the dishwasher or by hand with a solution of warm water and a little washing-up liquid applied with a clean sponge or cloth. Reassemble by following these in- structions in reverse order. Carefully refit the side runners. If the side runners are not correctly inserted, there is no anti-tip protec- tion. Descaling the steam oven We recommend using Miele descaling tablets (see “Optional accessories”) to descale the appliance. These have been specially developed for use with Miele appliances to optimise the de- scaling process. Other descaling agents, which contain other acids be- sides citric acid and/or other undesir- able substances, such as chlorides for example, could cause damage to the product. Moreover, the descaling res- ult required could not be guaranteed if the descaling solution was not of the appropriate concentration. Do not spill descaling agent onto metal surfaces. This can cause marks to appear. However, should any descaling agent get onto these surfaces, wipe it away immediately. The steam oven has to be descaled after a certain number of operating hours. When it needs descaling, the  symbol and a number will appear when the steam oven is switched on. The number indicates the number of times that the steam oven can be used before it has to be descaled:  The steam oven will lock after the last remaining cooking process. We recommend that you descale the appliance before it locks out.

75 During the descaling process, the water container must be rinsed out and re- filled with fresh water. Touch the On/Off sensor  until the flashing  symbol and the descaling time appear. Fill the water container with lukewarm fresh tap water up to the level marker  and drop 2 Miele descaling tablets in it. Wait until the descaling tablets have dissolved. Push the water container into the ap- pliance. Confirm with OK. The descaling process will now begin. Do not switch the steam oven off dur- ing the descaling process, otherwise the whole process will have to be star- ted from the beginning again. During the descaling process, the water container must be rinsed out and re- filled twice with fresh water. At this point, a buzzer will sound and the  symbol will appear. Remove the water container and re- move the spill guard. Empty the water container and rinse it thoroughly. Fill the water container up to the level marker  and push it into the appli- ance. Confirm with OK. The  symbol will go out. Descaling will continue. After you have rinsed the water con- tainer a second time and filled it with fresh tap water, a buzzer will sound a few minutes later. The descaling pro- cess is complete. Switch the steam oven off. Remove the water container and take out the spill guard. Empty and dry the water container. Allow the oven compartment to cool down. Then dry the oven compartment. Leave the appliance door open until the oven compartment is completely dry.

76 Many malfunctions and faults that can occur in daily operation can be easily remedied. Time and money will be saved because a service call will not be needed. The following guide may help you to find the reason for a malfunction or a fault, and to correct it. Problem Cause and remedy You cannot switch the appliance on. The fuse has tripped. Reset the trip switch in the fuse box or replace the fuse in the plug (see data plate for minimum fuse rating). There may be a technical fault. Disconnect the appliance from the mains connec- tion for approximately 1 minute by: – Tripping the relevant mains fuse or unscrewing the fuse completely, or – Switching off the residual current protection device If, after resetting the trip switch in the mains fuse box or the residual current protection device, the steam oven will still not turn on, contact a qualified electrician or Miele Service. The oven compartment does not heat up. Demo mode is active.  appears. The steam oven can be operated, however, the heat- ing elements will not work. Deactivate demo mode (see “Settings”). The oven compartment has been warmed up by a warming drawer in operation underneath it. Open the door and let the oven compartment cool down. The fan can still be heard after the appli- ance has been switched off. The fan is still running. 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.

77 Problem Cause and remedy A humming sound can be heard after switching on the appliance, during operation and after switching off the appli- ance. It is quite normal and does not indicate any fault with the appliance. It happens when water is being pumped through the system. After moving house, the steam oven no longer switches from the heat- ing-up phase to the cooking phase. The boiling temperature of the water has changed as the altitude of the new location for the appliance dif- fers from the old one by at least 300 m. To adjust the boiling temperature, you need to de- scale the steam oven (see “Cleaning and care – Descaling the steam oven”). During operation an un- usually 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. Call Miele Service. A whistling sound is heard when the appli- ance is switched on again. When the door is closed, the pressure has to equal- ise, which can cause a whistling sound. This is not a fault. The  symbol appears in the display and an audible tone may sound. The water container has not been pushed into the ap- pliance properly. Remove the water container and push it back in so that it connects. There is not enough water in the water container. The water level must be between the two marks. Fill the water container The  symbol and a number between  and  appear. The descaling time and  flash. The appliance needs to be descaled. Descale the steam oven (see “Cleaning and care – Descaling the steam oven”).

78 Problem Cause and remedy  Communication fault Switch the steam oven off and then back on again after a few minutes. If the same message appears again, call the Ser- vice Department.  and other fault codes Technical fault. Switch the appliance off and contact Miele.

useful accessories as well as cleaning and conditioning products for your Miele appliances. These products can be ordered through the Miele Webshop. They can also be ordered from Miele (see end of this booklet for contact de- tails) or from your Miele dealer. Containers Miele offers a wide range of containers. Their dimensions and functions are tailored perfectly to Miele appliances. Detailed information on the individual products is available on the Miele web- site. – Perforated cooking containers in vari- ous sizes – Solid cooking containers in various sizes Cleaning and care products – Descaling tablets (6) – All-purpose microfibre cloth for removing finger marks and light soiling

In the event of any faults which you cannot remedy yourself, please contact your Miele Dealer or Miele Service. Contact information for Miele Service can be found at the end of this docu- ment. Please note that telephone calls may be monitored and recorded for training purposes and that a call-out charge will be applied to service visits where the problem could have been resolved as described in this booklet. Please quote the model and serial num- ber of your appliance when contacting Miele. This information can be found on the data plate. This information is given on the data plate, which is visible on the front frame of the oven when the door is fully open. Warranty For information on the appliance war- ranty specific to your country please contact Miele. See back cover for ad- dress. In the UK, your appliance warranty is valid for 2 years from the date of pur- chase. However, you must activate your cover by calling 0330 160 6640 or re- gistering online at www.miele.co.uk.

Risk of damage from incorrect installation. Incorrect installation can cause damage to the steam oven. The steam oven must only be installed by a qualified person.  The connection data (frequency and voltage) on the steam oven’s data plate absolutely must correspond with those of the electricity supply in order to ensure that no damage can occur to the steam oven. Compare this data before connecting the appliance. If in any doubt, consult a qualified electrician.  Multi-socket adapters and extension leads do not guarantee the required safety of the appliance (fire hazard). Do not use them to connect the steam oven to the power supply.  The socket should be easily accessible after the steam oven has been installed.  The steam oven must be positioned so that you can see the con- tents of a cooking container placed on the top shelf level. Otherwise there is a risk of injuries or spillages of hot food.

Installation in a tall unit The furniture housing unit must not have a back panel fitted behind the build- ing-in niche.

The furniture housing unit must not have a back panel fitted behind the build- ing-in niche. When building the steam oven into a base unit underneath an electric or induc- tion hob, please also observe the installation instructions for the hob as well as the building-in depth required for the hob.

Metal front: 23.3 mm

a View from the front b Power cable, L = 2000 mm c Ventilation cut-out, min. 180 cm2 d No connections permitted in this area

Connect the mains cable to the steam oven. Risk of damage from incorrect trans- portation. Lifting the steam oven by the door handle could cause damage to the door. Use the handle cut-outs on the side of the casing to lift the appliance. The steam generator may malfunc- tion if the steam oven is not on a level surface. The maximum deviation from the ho- rizontal that can be tolerated is 2°. Push the steam oven into the housing unit and align it. When doing so make sure that the power cable does not get trapped or damaged. Open the door. Secure the steam oven to the side walls of the unit using the wood screws supplied (3.5 x 25 mm). Connect the steam oven to the elec- tricity supply. Check all functions of the steam oven are working correctly in accordance with the operating instructions.

steam oven to the power supply using a suitable switched electrical socket. This makes it easier to perform servicing work. The socket must be easily ac- cessible after the steam oven has been installed. Risk of damage from incorrect connection. Installation, repairs and other main- tenance work by unqualified persons could be dangerous. Miele cannot be held liable for unauthorised work. Miele cannot be held liable for dam- age or injury caused by the lack of or inadequacy of an on-site earthing system (e.g. electric shock). If the plug is removed from the con- nection cable or if the cable is sup- plied without a plug, the steam oven must be connected to the electrical supply by a suitably qualified electri- cian. If the socket is no longer accessible, or if a hard-wired connection is in- stalled, an additional means of dis- connection must be provided for all poles. A suitable means of discon- nection would include switches with an all-pole contact gap of at least 3 mm. These include circuit break- ers, fuses and contactors. The re- quired connection data is provided on the data plate. Please ensure that these details match the electrical supply. After installation, ensure that all elec- trical components are shielded and cannot be accessed by users. Total power rating See data plate Connection data The connection data is quoted on the data plate. Please ensure these match the household mains supply. Residual current device For extra safety, it is advisable to pro- tect the steam oven with a suitable re- sidual current device (RCD) with a trip range of 30 mA. Replacing the mains connection cable When replacing the mains connection cable, please use cable type H 05 VV-F with a suitable cross-section. These cables are available from the manufac- turer or from Miele Service.

Risk of electric shock from mains voltage. There is a risk of electric shock if the appliance is reconnected to the mains supply during repair or service work. After disconnection, ensure the ap- pliance cannot be switched back on by mistake. To disconnect the appliance from the mains power supply, do one of the fol- lowing depending on installation: Safety fuses Completely remove the fuse links from the screw caps. Automatic circuit breakers Press the test button (red) until the middle button (black) springs out. Built-in circuit breakers For circuit breakers of at least type B or C, switch the lever from 1 (on) to 0 (off). Residual current device (RCD) Residual current device: switch the main switch from 1 (on) to 0 (off) or press the test button.

Fairacres, Marcham Road Abingdon, Oxon, OX14 1TW Tel: 0330 160 6600 Internet: www.miele.com Australia Miele Australia Pty. Ltd. ACN 005 635 398 ABN 96 005 635 398 1 Gilbert Park Drive Knoxfield, VIC 3180 Tel: 1300 464 353 Internet: www.miele.com.au Miele (Shanghai) Trading Ltd. 1-3 Floor, No. 82 Shi Men Yi Road Jing' an District 200040 Shanghai, PRC Tel: +86 21 6157 3500 Fax: +86 21 6157 3511 E-mail: [email protected], Internet: www.miele.cn China 41/F - 4101, Manhattan Place 23 Wang Tai Road Kowloon Bay, Hong Kong Tel: (852) 2610 1025 Fax: (852) 3579 1404 Email: [email protected] Website: www.miele.hk Miele (Hong Kong) Limited Miele India Pvt. Ltd. Ground Floor Copia Corporate Suites Plot No. 9, Jasola New Delhi - 110025 Tel: 011-46 900 000 Fax: 011-46 900 001 E-mail: [email protected] Internet: www.miele.in India Miele Ireland Ltd. 2024 Bianconi Avenue Citywest Business Campus Dublin 24 Tel: (01) 461 07 10 Fax: (01) 461 07 97 E-Mail: [email protected] Internet: www.miele.ie Ireland Malaysia Miele Sdn Bhd Suite 12-2, Level 12 Menara Sapura Kencana Petroleum Solaris Dutamas No. 1 Jalan Dutamas 1 50480 Kuala Lumpur, Malaysia Phone: +603-6209-0288 Fax: +603-6205-3768 Miele New Zealand Limited IRD 98 463 631 Level 2, 10 College Hill Freemans Bay, Auckland 1011 New Zealand Tel: 0800 464 353 Internet: www.miele.co.nz New Zealand Miele Pte. Ltd. 163 Penang Road # 04 - 03 Winsland House II Singapore 238463 Tel: +65 6735 1191 Fax: +65 6735 1161 E-Mail: [email protected] Internet: www.miele.sg Singapore Miele (Pty) Ltd 63 Peter Place, Bryanston 2194 P.O. Box 69434, Bryanston 2021 Tel: (011) 875 9000 Fax: (011) 875 9035 E-mail: [email protected] Internet: www.miele.co.za South Africa Miele Appliances Ltd. Gold & Diamond Park Office No. 6-217 Sheikh Zayed Road P.O. Box 11 47 82 - Dubai Tel. +971 4 3044 999 Fax. +971 4 3418 852 800-MIELE (64353) E-Mail: [email protected] Website: www.miele.ae United Arab Emirates Manufacturer: Miele & Cie. KG, Carl-Miele-Straße 29, 33332 Gütersloh, Germany K.E. & Kingstone Co., Ltd. 6th Fl., No. 120, Sec. 2 Jianguo N. Rd. Taipei, Taiwan TEL: +886 2 2502-7256 FAX: +886 2 2502-3077 E-mail: [email protected] Website: www.kenk.com.tw/ke/miele Taiwan Thailand BHIRAJ TOWER at EmQuartier 43rd Floor Unit 4301-4303 689 Sukhumvit Road North Klongton Sub-District Vadhana District Bangkok 10110, Thailand