Miele DGC 7440 Operating And Installation Instructions

Instructions Combi-Steam Ovens To prevent accidents and machine damage, read these instructions before installation or use. en-US, CA M.-Nr. 11 923 940

7 Overview............................................................................................................. 20 Steam oven ......................................................................................................... 20 DGC 7440....................................................................................................... 20 DGC 7370, DGC 7470.................................................................................... 21 Data plate ............................................................................................................ 23 Included accessories........................................................................................... 23 Control panel ..................................................................................................... 24 On/Off button ...................................................................................................... 25 Display................................................................................................................. 25 Sensor buttons.................................................................................................... 25 Symbols............................................................................................................... 27 Using the appliance........................................................................................... 28 Selecting a menu option ..................................................................................... 28 Changing a setting in a list.................................................................................. 28 Changing the setting with a segment bar ........................................................... 28 Selecting an operating mode or function............................................................ 29 Entering numbers ................................................................................................ 29 Entering letters .................................................................................................... 29 Activating MobileStart......................................................................................... 30 Description of functions ................................................................................... 31 Control panel....................................................................................................... 31 Water container ................................................................................................... 31 Condensate container......................................................................................... 31 Temperature ........................................................................................................ 31 Moisture............................................................................................................... 31 Cooking duration................................................................................................. 32 Noises.................................................................................................................. 32 Heating-up phase................................................................................................ 32 Cooking phase .................................................................................................... 32 Steam reduction.................................................................................................. 33 Oven interior lighting ........................................................................................... 33 Before first use .................................................................................................. 34 Miele@home........................................................................................................ 34 Basic settings...................................................................................................... 35 Cleaning for the first time .................................................................................... 36 Setting the correct boiling point for water........................................................... 37 Heating up the steam oven ................................................................................. 38

39 Opening the “Settings” menu.............................................................................. 41 Language  ......................................................................................................... 41 Time..................................................................................................................... 41 Date..................................................................................................................... 42 Lighting................................................................................................................ 42 Display................................................................................................................. 42 Volume................................................................................................................. 43 Units .................................................................................................................... 43 Keeping warm ..................................................................................................... 44 Steam reduction.................................................................................................. 44 Recommended temperatures.............................................................................. 45 Booster................................................................................................................ 45 Water hardness ................................................................................................... 46 Automatic rinsing ................................................................................................ 47 Safety .................................................................................................................. 47 Miele@home........................................................................................................ 48 Remote control.................................................................................................... 49 Activating MobileStart.................................................................................... 49 RemoteUpdate .................................................................................................... 49 Software version.................................................................................................. 50 Demo Mode......................................................................................................... 50 Factory default..................................................................................................... 51 Timer................................................................................................................... 52 Main and submenus.......................................................................................... 53 Energy-saving tips............................................................................................. 56 Operation............................................................................................................ 57 Changing values and settings for a cooking program......................................... 58 Changing the temperature.............................................................................. 59 Changing Moisture ......................................................................................... 59 Setting additional durations ........................................................................... 59 Changing set cooking durations .................................................................... 60 Deleting the set cooking durations................................................................. 60 Canceling a cooking program ............................................................................. 61 Interrupting a cooking program........................................................................... 62 Preheating the oven ............................................................................................ 63 Booster........................................................................................................... 63 Preheat ........................................................................................................... 64 Crisp function...................................................................................................... 64

65 General notes..................................................................................................... 66 The advantages of cooking with steam .............................................................. 66 Suitable containers.............................................................................................. 66 Shelf level ............................................................................................................ 67 Frozen food.......................................................................................................... 67 Temperature ........................................................................................................ 67 Cooking duration................................................................................................. 67 Cooking with liquid.............................................................................................. 67 Your own recipes - Steam cooking ..................................................................... 67 Universal tray and wire rack ................................................................................ 68 Steam cooking................................................................................................... 69 Notes on the cooking charts ............................................................................... 69 Vegetables........................................................................................................... 70 Fish...................................................................................................................... 73 Meat .................................................................................................................... 76 Rice ..................................................................................................................... 78 Grains .................................................................................................................. 79 Pasta/noodles ..................................................................................................... 80 Dumplings ........................................................................................................... 81 Legumes.............................................................................................................. 82 Eggs .................................................................................................................... 84 Fruit ..................................................................................................................... 85 Sausage............................................................................................................... 85 Shellfish............................................................................................................... 86 Mussels ............................................................................................................... 87 Menu Cooking..................................................................................................... 88 Sous-vide (vacuum) cooking............................................................................ 90 Additional applications ..................................................................................... 98 Reheat ................................................................................................................. 98 Defrost................................................................................................................. 100 Miele Mix & Match............................................................................................... 103 Blanching............................................................................................................. 115 Canning ............................................................................................................... 115 Canning cakes..................................................................................................... 118 Dehydrate............................................................................................................ 119 Proofing ............................................................................................................... 120 Sanitizing Cookware ........................................................................................... 120 Sabbath Program ................................................................................................ 121 Warm-up Cookware ............................................................................................ 122

Heating damp towels .......................................................................................... 123 Dissolving Gelatine.............................................................................................. 123 Decrystalize honey .............................................................................................. 124 Melting Chocolate ............................................................................................... 124 Making Yogurt ..................................................................................................... 125 Rendering Fat...................................................................................................... 126 Sweating Onions ................................................................................................. 126 Juicing................................................................................................................. 127 Fruit jam............................................................................................................... 128 Skinning Fruits and Vegetables ........................................................................... 129 Preserving Apples .............................................................................................. 129 Preparing custard royale ..................................................................................... 129 Automatic programs ......................................................................................... 130 Categories ........................................................................................................... 130 Using automatic programs.................................................................................. 130 Usage notes ........................................................................................................ 130 Favorites............................................................................................................. 131 Baking................................................................................................................. 134 Baking tips........................................................................................................... 134 Tips for baking..................................................................................................... 135 Notes on the operating modes............................................................................ 135 Roasting ............................................................................................................. 137 Roasting tips ....................................................................................................... 137 Notes on the operating modes............................................................................ 137 Broiling ............................................................................................................... 139 Broiling tips.......................................................................................................... 139 Tips for broiling.................................................................................................... 139 Notes on the operating modes............................................................................ 140 Cleaning and care for the steam oven ............................................................ 141 Important information on cleaning and care ....................................................... 141 Unsuitable cleaning agents ................................................................................. 142 Cleaning the steam oven front ............................................................................ 142 PerfectClean........................................................................................................ 143 Oven compartment ............................................................................................. 144 Cleaning the water container and condensate container.................................... 145 Accessories......................................................................................................... 146 Cleaning the side racks....................................................................................... 147

Maintenance........................................................................................................ 149 Soaking .......................................................................................................... 149 Drying ............................................................................................................. 149 Rinsing............................................................................................................ 149 Descaling the steam oven.............................................................................. 149 Removing the door.............................................................................................. 151 Installing the door................................................................................................ 152 Frequently Asked Questions ............................................................................ 153 Optional accessories ........................................................................................ 158 Containers ........................................................................................................... 158 Other.................................................................................................................... 158 Cleaning and care products ................................................................................ 158 Customer Service.............................................................................................. 159 Contact in the event of a fault ............................................................................. 159 Appliance warranty and product registration ...................................................... 159 Caring for the environment .............................................................................. 160 Installation.......................................................................................................... 161 IMPORTANT SAFETY INSTRUCTIONS - INSTALLATION ................................... 161 Installation dimensions DGC 7440...................................................................... 162 Installation in a tall cabinet............................................................................. 162 Side view ........................................................................................................ 163 Swivel range for control panel........................................................................ 164 Connections and ventilation........................................................................... 165 Installation dimensions DGC 7370, DGC 7470 ................................................... 166 Installation in a tall cabinet............................................................................. 166 Side view ........................................................................................................ 167 Swivel range for control panel........................................................................ 168 Connections and ventilation........................................................................... 169 Installing and removing the steam oven.............................................................. 170 Electrical connection........................................................................................... 173 Declaration of conformity................................................................................. 174

7 When using the appliance, please comply with the basic safety requirements, including the following instructions: Read all instructions before installation and use of the steam oven to prevent accidents and damage to the appliance. The Combi-Steam Oven is referred to in the following instructions as a steam oven. This appliance complies with all current local and national safety requirements. Inappropriate use can, however, lead to personal in- jury and material damage. Please read these operating and installation instructions carefully before using the steam oven for the first time. They contain impor- tant information on safety, installation, use, and maintenance. This prevents both personal injury and damage to the steam oven. Miele cannot be held liable for injury or damage caused by non- compliance with these instructions. Keep these operating and installation instructions in a safe place and pass them on to any future owner.

8 Appropriate use  This appliance is intended for residential use only.  The steam oven is not suitable for outdoor use.  The steam oven is intended only to steam, bake, roast, broil, de- frost, and reheat food. All other types of use are not permitted.  Risk of fire. Never use the steam oven to store or dry items which could ignite easily.  Persons who lack physical, sensory or mental abilities, or experi- ence with the appliance should not use it without supervision or in- struction by a responsible person.  This steam oven is supplied with a special bulb to cope with par- ticular conditions (e.g. temperature, moisture, chemical resistance, abrasion resistance and vibration). This special bulb must only be used for the purpose for which it is intended. It is not suitable for room lighting. Replacement of bulbs may only be carried out by a Miele authorized technician.

9 Safety with children  Activate the system lock to ensure that children cannot switch on the steam oven inadvertently.  Please supervise children in the vicinity of the steam oven and do not let them play with it.  Risk of burns due to improper use. Do not allow children to oper- ate the steam oven.  Risk of suffocation from packaging material. While 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.  Danger of injury caused by hot surfaces. 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 vent become quite hot. 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 22 lbs (10 kg). Children could injure themselves on an open door. Do not let children sit on the door, lean against it, or swing on it.

10 Technical safety  This steam oven must be installed and connected in compliance with the installation instructions.  Unauthorized installation, maintenance, and repairs can cause considerable danger for the user. Installation, maintenance, and re- pairs must only be carried out by a Miele authorized technician.  Changes or modifications not expressly approved by Miele may void the user's authority to operate the steam oven.  Maintenance by the user: Never repair or replace any part of the appliance unless the instructions specifically recommend doing so. Service work should only be performed by a qualified technician.  A damaged appliance is dangerous. Check the appliance for any visible damage. Never install or attempt to use a damaged appli- ance.  Reliable and safe operation of this steam oven can only be as- sured if it has been connected to the power supply.  Be certain your appliance is properly installed and grounded by a qualified technician. To guarantee the electrical safety of this appli- ance, continuity must exist between the appliance and an effective grounding system. It is imperative that this basic safety requirement be met. If there is any doubt, have the electrical system of the house checked by a qualified electrician.  Proper installation: Make sure that your appliance has been in- stalled correctly and that it has been grounded by a qualified techni- cian.  Before connecting the appliance to the power supply, ensure that the connection data on the data plate (voltage and frequency) match the power supply. This data must correspond in order to avoid the risk of damage to the appliance. Consult a qualified electrician if in any doubt.

11  Do not use an extension cord to connect this appliance to the power supply. Extension cords do not guarantee the required safety of the appliance.  Maintain the required minimum installation height of 36" (914 mm).  For safety reasons, this appliance may only be used after it has been built in.  This steam oven must not be used in a non-stationary location (e.g. on a ship).  Risk of injury due to electric shock. Any contact with live connec- tions or tampering with the electrical or mechanical components of the oven will endanger your safety and may lead to the steam oven malfunctioning. Do not open the steam oven housing under any circumstances.  While the appliance is under warranty, repairs should only be per- formed by a Miele-authorized service technicians. Work by unquali- fied persons could be dangerous and may void the warranty.  Defective components should be replaced by Miele original parts only. Only with these parts can safety of the appliance be assured as intended by the manufacturer.  If the electrical plug is removed from the power cord or if the power cord is supplied without an electrical plug, the steam oven must be connected to the electricity supply by a qualified service technician.  If the power cord is damaged, it must be replaced with a special power cord (see “Electrical connection” under “Installation”).

12  During installation, maintenance and repair work, the appliance must be disconnected from the main electricity supply. It is only completely isolated from the electricity supply when: - The circuit breakers have been switched off, or - The fuses of the electrical installation have been completely re- moved, or - Unplug (if plug present) the machine from the outlet. Pull the plug not the cord.  If the steam oven is installed behind a cabinet front (e.g., a door), do not close the cabinet front while the steam oven is in use. Heat and moisture can build up behind the cabinet front when closed. This can result in damage to the steam oven, the housing unit, and the floor. Leave the door panel open until the steam oven has cooled down completely.

13 Correct use  Danger of burning. The heater elements may still be hot even if they are not glowing red. The surfaces of the oven compartment can cause burns if they are touched. External parts of the steam oven such as the door glass, control panel, and the vent become quite hot. During operation and after turning the steam oven off, make sure that you do not touch any hot parts and surfaces and do not let any items of clothing or flammable objects come into contact with these. Wait until the steam oven has cooled down.  Do not let food sit in the oven for an extended period of time be- fore or after cooking. Doing so can result in food poisoning or sick- ness.  Loose fitting or hanging garments present a fire hazard. Wear proper apparel while operating the appliance.  Use only dry, heat-resistant potholders. Moist or damp potholders used on hot surfaces may result in steam burns. Do not let pothold- ers come in contact with oil or grease. Do not substitute dish towels or other bulky items for potholders. Do not let potholders touch hot heating elements.  Open the door carefully to allow hot air or steam to escape before placing or removing food.  Danger of burning. Push the baking trays and wire racks onto the corresponding level before heating up the steam oven. If you want to remove the baking tray or wire rack while the oven compartment is hot, do not touch the heater elements with the pot holders.  To prevent burns, allow the heating elements to cool before cleaning by hand.  Smother the fire or flames, or use a dry chemical extinguishing agent or foam fire extinguisher.  Do not store any flammable liquids and objects near to the steam oven or cooktop.

14  WARNING Never use the steam oven to heat or warm up a room. This may result in carbon monoxide poisoning and overheating of the steam oven.  WARNING Never use the steam oven for storage purposes. This may result in carbon monoxide poisoning and overheating of the steam oven.  WARNING Never cover slots, holes, or openings in the base of the steam oven or cover the entire wire rack with materials such as aluminum foil. This blocks the air flow in the steam oven and can cause car- bon monoxide poisoning. Covers made of aluminum foil can also cause heat to build up, which could lead to a fire.  Do not obstruct the flow of combustion and ventilation air.  Only use the steam oven to prepare food. Corrosive chemicals and vapors such as those caused by heated adhesives, plastic, or flammable liquids and objects can be harmful to the health. Do not use the steam oven for drying, toasting, or dehumidifying.  Do not let metal objects (aluminum foil, pans) come in contact with the heating element.  Make certain that the power cords of small appliances do not come in contact with or get caught in the oven door.  Risk of injury caused by hot surfaces and steam. The steam oven gets hot during operation. You could burn yourself on the heater ele- ments, oven compartment, side racks, accessories, food, or steam. Use pot holders when placing food in the appliance or removing it and when working in the hot oven compartment.

15  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 in the oven or removing them, make sure that the hot food does not spill.  Do not heat up food in closed containers e.g. tins or sealed jars in the steam oven, as pressure will build up in the container, causing it to explode.  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 steam- ing food make sure that they are temperature resistant to 212°F (100°C) and steam resistant. Any other plastic containers could melt, become brittle or break when subjected to heat.  Risk of injury caused by steam. Pouring a cold liquid onto a hot surface creates steam, which can cause severe scalding. The sud- den temperature change can also cause damage to hot surfaces. Never pour cold liquids directly onto hot enameled surfaces.  It is important that the temperature in the food being cooked is evenly distributed and sufficiently high. You can ensure this by stir- ring or turning the food.  Food which is left 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. Do not leave the door open unnecessarily.

16  The door can support a maximum weight of 22 lbs (10 kg). Do not sit, lean or place heavy items on the open oven door. Also be sure nothing can get trapped between the door and the oven cavity. The steam oven could get damaged.  Oil and fat can ignite if overheated. Never leave the steam oven 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 by keep- ing the oven door closed.  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.  Broiling food for excessively long cooking durations can cause it to dry out with the risk of catching fire. Do not exceed the recom- mended cooking durations.  Certain foods dry out quickly and may catch fire due to high broil- ing temperatures. Never use broiling modes to finish baking par-cooked rolls or bread, or to dry flowers or herbs. Instead, use the Convection Bake  or Surround operating mode.  To avoid fueling any flames, do not open the steam oven door if there is smoke inside the oven compartment. Interrupt operation by turning the steam oven off and disconnecting it from the electricity supply. Do not open the door until the smoke has dispersed.  Use caution when using alcohol in your recipes. Alcohol evapo- rates at high temperatures but may, in rare circumstances, combust on the hot heating elements.

17  Never line the floor of the oven with aluminum foil or oven liners. Do not place any dishware or any pans, pots, or baking trays directly on the floor of the oven compartment. If you want to use the floor of the oven compartment as an extra sur- face, place the wire rack on the floor of the oven compartment with the rack surface facing up and the dishware on top. In doing so, en- sure that the filter in the floor of the oven is not moved.  The oven compartment floor can become damaged by the wire rack being pushed around on it. Do not push the wire rack around on the oven compartment floor.  Larger deposits of food can block the drain and pump. Always make sure that the filter in the floor of the oven is inserted.  When using a small electrical appliance, e.g., a hand-held blender, near the steam oven, care should be taken that the power cord of the appliance cannot get trapped by the steam oven door. This could damage the insulation on the cord.  Do not operate the appliance without the bulb cover. Steam could attack the electrical components and cause a short circuit. Steam could also damage the electrical components.

18 Cleaning and maintenance  Only clean parts listed in these operating and installation instruc- tions.  Risk of injury due to electric shock. The steam from a steam cleaning appliance could reach live electrical components and cause a short circuit. Never use a steam cleaner for cleaning.  Scratches on the door glass can cause the glass to break. Do not use abrasive cleaners, hard sponges, brushes or sharp metal tools to clean the door glass.  The side racks can be removed (see “Cleaning the side racks” un- der “Cleaning and care for the steam oven”). Reinstall the side racks correctly.  To avoid corrosion on the stainless steel surfaces, remove any splashes on the interior walls of the oven from food or liquids con- taining salt.  In warm, moist environments, there is a higher probability of pest infestations. Ensure the steam oven and the area surrounding it are always kept clean. Damage caused by pests is not covered by the warranty.

19 Accessories  Use only genuine original Miele parts. If parts or accessories from other manufacturers are used, the warranty may become void.  The perforated and solid cooking pans will be damaged by high temperatures! Use them only in modes and programs that work ex- clusively with steam.  This device complies with Industry Canada licence-exempt RSS standard(s) and part 15 of the FCC Rules. Operation is subject to the following two conditions: (1) This device may not cause harmful interference, and (2) this device must accept any interference received, including inter- ference that may cause undesired operation. The construction of the device assures that the FCC exposure limits are verifiably met using the integrated WiFi module EK037. Contains: FCC ID: 2ACUWEK037 IC ID: 5669C-EK037 KEEP THE OPERATING AND INSTALLATION INSTRUCTIONS IN A SAFE PLACE AND REVIEW THEM PERIODICALLY.

d Oven interior lighting e Convection fan with heating element f Oven floor with bottom heater element and floor filter underneath it g Drip channel h Temperature sensor i Moisture sensor j Door seal k Side runners with 3 shelf levels l Steam inlet m Door

d Oven interior lighting e Convection fan with heating element f Oven floor with bottom heater element and floor filter underneath it g Drip channel h Temperature sensor i Moisture sensor j Door seal k Side runners with 3 shelf levels l Steam inlet m Door

b Condensate container compartment c Data plate d Compartment for water container e Water container

operating and installation instructions can be found on the back page. Data plate The data plate can be found at the top on the opened control panel. Here you can find the model and serial number. Have this information available if you need to contact Miele so that any is- sues can be rectified as quickly as pos- sible. Included accessories The accessories supplied with your ap- pliance, as well as a range of optional ones, are available to order from Miele (see “Optional accessories”). The perforated and solid cooking pans will be damaged by high tem- peratures! Use them only in modes and pro- grams that work exclusively with steam. DGG 20 1 solid cooking pan Gross capacity 0.64 gal (2.4 l) Useable capacity 0.48 gal (1.8 l) 17 11/16" x 7 1/2" x 1 9/16" (WxDxH) 450 x 190 x 40 mm (WxDxH) DGGL 20 1 perforated cooking pan Gross capacity 0.64 gal (2.4 l) Useable capacity 0.48 gal (1.8 l) 17 11/16" x 7 1/2" x 1 9/16" (WxDxH) 450 x 190 x 40 mm (WxDxH) Universal tray 1 universal tray for baking, roasting and broiling Wire rack 1 wire rack for baking, roasting and broiling Descaling tablets For descaling the steam oven

For turning the steam oven on and off b Optical interface (for Miele Service only) c  sensor button For controlling the steam oven via your mobile device d  sensor button For opening and closing the control panel e Display For displaying the time of day and information on operation f  sensor button For going back a step and for changing menu options during a cooking process g Navigation area with  and  arrow buttons For scrolling through lists and for changing values h OK sensor button For accessing functions and saving settings i  sensor button For setting a timer, the cooking dura- tion, or the start or finish time for the cooking program j  sensor button For switching the oven interior light- ing on and off k Sensor buttons For selecting operating modes, auto- matic programs, and settings

reacts to touch. Use this button to turn the steam oven on and off. Display The display is used for showing the time of day or information about operat- ing modes, temperatures, cooking dura- tions, MasterChef automatic programs, and settings. After switching the steam oven on with the  On/Off sensor button, the main menu will appear, prompting you to Se- lect operating mode. Sensor buttons The sensor buttons react to touch. Ev- ery tap of a sensor button is confirmed with an audible keypad tone. You can turn this keypad tone off using Addi- tional  | Settings | Volume | Keypad tone. If you want the sensor buttons to re- spond even when the steam oven is turned off, select the Display | Quick- Touch | On setting. Sensor buttons above the display For information on the functions and operating modes, see “Main and sub- menus”, “Settings”, “Automatic pro- grams”, and “Further applications”.

Sensor button Function  If you want to control the steam oven from your mobile device, you must have the Miele@home system, turn on the Remote con- trol setting, and tap this sensor button. The sensor button then lights up orange and the MobileStart function is available. As long as this sensor button is illuminated, you can control the steam oven via your mobile device (see “Settings – Miele@home”).  Use this sensor button to open and close the control panel (see “Description of functions – Control panel”).  Depending on which menu you are in, this sensor button will take you back a level or back to the main menu. If a cooking program is in progress at the same time, use this sensor button to change values and settings such as the temper- ature or booster function for the program, or to cancel the pro- gram.          In the navigation area, use the arrow buttons or the area be- tween them to scroll up or down in the lists. The menu options will be highlighted one after the other as you scroll through them. The desired menu option must be highlighted before you can se- lect it. You can change the values or settings that are highlighted by us- ing the arrow buttons or the area between them. OK Functions highlighted in the display can be selected by touching the OK sensor button. The selected function can then be changed. Confirm with OK to save changes. If information appears in the display, select OK to confirm the message.

 If no cooking program is in progress, you can use this sensor button to set a timer (e.g., when boiling eggs) at any point. If a cooking program is in progress at the same time, you can set a timer, the cooking duration, and a start or end time for the pro- gram.  Select this sensor button to turn the oven interior lighting on and off. Depending on the setting selected, the oven interior lighting turns off after 15 seconds or remains constantly turned on or off. Symbols The following symbols may appear on the display: Symbol Meaning  This symbol indicates that there is additional information and ad- vice about using the appliance. Select OK to confirm the informa- tion.  Timer  A check indicates the option which is currently selected.        Some settings, e.g., display brightness and signal tone volume, are selected using a segment bar.  The system lock prevents the steam oven being switched on by mistake (see “Settings – Safety”).

28 Use the  and  arrow buttons or the        area between them in the navi- gation area to use the steam oven. As soon as you reach a value, mes- sage, or setting you need to confirm, the OK sensor button will light up or- ange. Selecting a menu option  Touch the  or  arrow buttons or swipe to the right or left in the        area until the desired menu option is highlighted. Tip: If you press and hold the arrow button, the list continues scrolling auto- matically until you release the arrow button.  Confirm your selection with OK. Changing a setting in a list  Touch the  or  arrow buttons or swipe to the right or left in the        area until you reach the de- sired value or the desired setting is highlighted. Tip: A  check will appear beside the current setting.  Confirm with OK. The setting is now saved. This will take you back to the previous menu. Changing the setting with a segment bar Some settings are represented by a        bar made up of segments. If all of the segments are illuminated, the maximum value is selected. If none of the segments are illuminated or if only one is, the minimum value is selected or the setting is turned off alto- gether (e.g., volume).  Touch the  or  arrow buttons or swipe to the right or left in the        area until you reach the desired set- ting.  Confirm your selection with OK. The setting is now saved. This will take you back to the previous menu.

29 Selecting an operating mode or function The sensor buttons for the operating modes and functions (e.g., Addi- tional ) are located above the display (see “Controls” and “Settings”).  Touch the sensor button for the de- sired operating mode or function. The sensor button on the control panel lights up orange.  Under Additional , scroll through the lists until the desired menu option is highlighted.  Set the values for the cooking pro- gram.  Confirm with OK. Changing the operating mode You can change to another operating mode during a cooking program. The sensor button for the previously se- lected operating mode lights up orange.  Touch the sensor button of the new operating mode or function. The new operating mode will appear on the display with its corresponding rec- ommended values. The sensor button for the new operating mode lights up orange. Under Additional , scroll through the lists until you reach the desired menu option. Entering numbers Numbers that can be changed are high- lighted.  Touch the  or  arrow buttons or swipe to the right or left in the        area until the desired number is high- lighted. Tip: If you press and hold an arrow but- ton, the numbers continue scrolling au- tomatically until you release the arrow button.  Confirm with OK. The changed number is now saved. This will take you back to the previous menu. Entering letters Letters are entered via the navigation area. It is best to select short names.  Touch the  or  arrow buttons or swipe to the right or left in the        area until the desired charac- ter is highlighted. The character you have selected will appear in the top line of the display. Tip: A maximum of 10 characters can be used. You can delete the characters one at a time with .  Select the rest of the characters.  Once you have entered the name, se- lect .  Confirm with OK. The name is now saved.

30 Activating MobileStart  Select the  sensor button to acti- vate MobileStart. The  sensor button lights up. You can operate your steam oven remotely with the Miele app. Directly operating on the steam oven takes priority over operating it via the remote-control function on the app. You can use MobileStart as long as the  sensor button is lit up.

31 Control panel The water container and the conden- sate container are located behind the control panel. The panel is opened and closed by touching the  sensor but- ton. Before the control panel closes au- tomatically, a note appears in the dis- play, which you must confirm with OK. The control panel is equipped with anti- trapping protection. If the control panel senses resistance when opening/clos- ing, the process is canceled. Do not touch the upper edge of the door when the panel is opening and closing. Water container The maximum filling volume is 6 cups (1.4 l) and the minimum is 4 1/4 cups (1.0 l). There are markings on the water container. The upper marking must never be exceeded. Water consumption depends on the type of food and the cooking duration. The water may need to be topped up during cooking. Water consumption is increased if the door is opened during cooking. Fill the water container to the maximum level before each cooking program in- volving steam. Condensate container Condensate that collects in the appli- ance from cooking is pumped into the condensate container. The container has a maximum capacity of 6 cups (1.4 l). Temperature Some operating modes have a preset recommended temperature. The recom- mended temperature can be altered within the given range for an individual cooking program, a program stage, or for every time that program is used. You can alter the recommended tempera- ture in 5°F/5°C increments, or 2°F/1°C increments in sous-vide cooking (see “Settings – Recommended tempera- tures”). Moisture The Combi Steam  operating mode and Reheat  application use a com- bination of oven heat and moisture. The moisture level can be selected within the given range for an individual pro- gram or a specific program stage. Depending on the moisture setting, moisture or fresh air is supplied to the oven compartment. With the moisture setting = 0%, the maximum fresh-air supply is implemented and no moisture is supplied. With the moisture set- ting = 100%, there is no fresh-air supply and the moisture content is at its maxi- mum. Some food gives off moisture during the cooking process. This moisture from the food affects the amount of ad- ditional moisture needed. If the required amount of moisture is low, the steam generator may not be activated at all.

32 Cooking duration Depending on the operating mode, you can set a cooking duration of between 1 minute and 10 or 12 hours. The cooking durations of the Mas- terChef and maintenance programs are set at the factory and cannot be altered. When cooking with steam, as well as for programs and applications with pure steam operation, the cooking duration does not begin until the set temperature is reached. It starts immediately for all other operating modes, programs, and applications. Noises A humming sound can be heard during operation and after turning off the steam oven. This noise does not indi- cate incorrect operation or an appliance fault. The noise is made by water being pumped through the system. When the steam oven is in use, you will hear a blower noise. Heating-up phase The display shows the temperature in the oven compartment as it rises during the heating-up phase in all operating modes (exceptions: Maxi Broil, Broil). The duration of the heating-up phase with steam cooking will depend on the quantity and temperature of the food. In general, the heating-up phase will last for approx. 7 minutes. It will be longer if you are cooking refrigerated or frozen food. The heating-up phase may also take longer when cooking at lower tem- peratures and when cooking with the Sous-vide  operating mode. Cooking phase The elapsing time left is shown in the display during the cooking phase. When cooking with steam, the cooking phase begins once the set temperature is reached. It starts immediately for all other operating modes, programs, and applications.

33 Steam reduction With steam cooking and Combi-Steam, the steam-reduction function will turn on automatically at the end of a cooking program which uses a temperature within a certain temperature range. This is to prevent a large amount of steam escaping when the door is opened. Steam reduction will appear in the dis- play. Steam reduction can be turned off (see “Steam reduction” under “Settings”). When steam reduction is turned off, a large amount of steam will escape when the door is opened. Oven interior lighting For energy-saving reasons, the oven in- terior lighting has been set at the fac- tory to go out after the program has be- gun. If you want it to stay on all the time the oven is on, you will need to alter the de- fault setting (see “Lighting” under “Set- tings”). If the door is left open at the end of a cooking program, the oven interior light- ing will turn off automatically after 5 minutes. The lighting can be switched on for 15 seconds by touching the  sensor button on the control panel.

34 Miele@home Your steam oven is equipped with an integrated WiFi module. To use this feature, you will need: - a WiFi network - the Miele app - a Miele user account You can create a user account via the Miele app. The Miele@mobile app will guide you as you connect your steam oven to your home WiFi network. Once your steam oven is connected to your WiFi network, you can use the app for a number of actions, including the following: - Call up information on the operating status of your steam oven - Retrieve information on cooking pro- cesses that are in progress - Stop cooking programs that are in progress Connecting your steam oven to your WiFi network will increase energy con- sumption, even when the steam oven is turned off. Make sure that the signal of your WiFi network is sufficiently strong in the place where your steam oven is installed. Availability of the WiFi connection The WiFi connection shares a frequency range with other appliances (including microwave ovens and remote control toys). This can cause sporadic or even complete connection failures. There- fore, the availability of featured func- tions cannot be guaranteed. Miele@home availability The ability to use the Miele app de- pends on the availability of the Miele@home service in your country. The Miele@home service is not avail- able in every country. For information about availability, please visit www.miele.com. Miele App The Miele App is available to download free of charge from the Apple App Store® or from the Google Play Store™.

35 Basic settings You must make the following settings before starting up for the first time. You can change these settings again at a later time (see “Settings”).  Danger of injury caused by hot surfaces. The steam oven gets hot during op- eration. For safety reasons, the steam oven may only be used when it has been fully installed. The steam oven will turn on automati- cally when it is connected to the elec- tricity supply. Setting the language  Select the desired language.  Confirm with OK. If you have accidentally selected a lan- guage that you don’t understand, pro- ceed as described in “Settings – Lan- guage ”. Setting the location  Select the required location.  Confirm with OK. Setting up Miele@home Set up “Miele@home” will appear in the display.  To set up Miele@home immediately, select Continue and confirm with OK.  To set it up at a later date, select Skip and confirm with OK. See “Settings – Miele@home” for in- formation on setting up at a later date.  To set up Miele@home immediately, select the connection method you want to use. You will then be guided by the display and the Miele app. Setting the date  Set the year, then the month, and fi- nally the day.  Confirm with OK. Setting the time  Set the time of day in hours and min- utes.  Confirm with OK.

36 Setting the water hardness Your local water authority will be able to tell you the hardness of the water in your area. More information can be found under in “Water hardness” under “Settings”.  Set the water hardness level for your area.  Confirm with OK. Completing the commissioning process  Follow any further instructions on the display. The appliance is now ready for use. 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 dripped from the lines into the oven cavity dur- ing transportation. Cleaning the water container and condensate container  Risk of injury caused by the con- trol panel. You could get caught in the panel as it opens or closes. Do not touch the upper edge of the door when the panel is opening and closing.  Turn the steam oven on using the  On/Off sensor button.  Select the  sensor button to open the control panel.  Remove the water container and con- densate container. To do this, push the water container and condensate container upward slightly.  Rinse the water container and con- densate container by hand or in the dishwasher.  Push the water container and con- densate container back in again.  Select the  sensor button to close the control panel. The message Press OK to close the con- trol panel will appear.  Confirm with OK.

37 Cleaning the accessories/oven com- partment  Take all accessories out of the oven compartment.  Wash the cooking containers by hand or in the dishwasher. The universal tray and wire rack sur- faces are treated with PerfectClean and must only be washed by hand. See “PerfectClean” under “Cleaning and care for the steam oven”.  Clean the universal tray and the wire rack with a clean sponge and a solu- tion of hot water and liquid dish soap. 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 liquid dish soap and hot water. Setting the correct boiling point for water Before cooking food for the first time, you must adjust the steam oven to the boiling temperature of the water, which varies depending on the altitude of where the steam oven is located. This process also flushes out the compo- nents of the appliance that carry water. 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 drinking water (below 70°F (20°C)).  Remove the water container and fill it up to the maximum marker.  Push the water container into the ap- pliance.  Then run the steam oven for 15 min- utes using the Steam Cooking  op- erating mode (212°F (100°C)). Pro- ceed as described in “Operation”. Setting the correct boiling point for water following a house move If you move house, the boiling point for the water in the steam oven will need to be reset for the new altitude if this dif- fers from the old one by 984 ft (300 m) or more. To do this, descale the appli- ance (see “Maintenance” under “Clean- ing and care for the steam oven”).

38 Heating up the steam oven  Take all accessories out of the oven compartment if applicable.  To remove the grease from the ring heater element, heat the steam oven up to 395°F (200°C) using the Con- vection Bake  operating mode for 30 minutes. Proceed as described in “Operation”.  Danger of injury caused by hot surfaces. The steam oven gets hot during op- eration. You could burn yourself on the heater elements, oven compart- ment, or side racks. Use pot holders when working in the hot oven compartment. The heater element will give off a slight smell when it is heated for the first time. The smell and any vapors given off will dissipate after a while and do not indicate a faulty connec- tion or appliance. It is important to ensure that the kitchen is well ventilated during this operation.

Location Time Show On* | Off | Night dimming Clock format 12 h | 24 h* Set Date Lighting On “On” for 15 seconds* Off Display Brightness        QuickTouch On | Off* Volume Buzzer tones Melodies*        Solo tone               Keypad tone        Melodies On* | Off Units Weight g* | lb/oz | lb Temperature °C* | °F Keep warm On Off* Steam reduction On* Off Recommended tempera- tures Booster On* Off Water hardness 1°dH | ... | 15°dH* | ... | 70°dH * Factory default

On | Off* Miele@home Activate | Deactivate Connection status Set up again Reset Set up Remote control On* Off RemoteUpdate On* Off Software version Demo Mode Demo Mode On | Off* Factory default Appliance settings Favorites Recommended temperatures * Factory default

In the Additional  | Settings  menu, you can personalize your steam oven by adapting the factory default settings to suit your requirements.  Select Additional .  Select Settings .  Select the setting you want. You can check settings or change them. You cannot change settings while a cooking program is in progress. Language  You can set your language and location. After selecting and confirming your choice, the language you have selected will appear on the display. Tip: If you have selected the wrong lan- guage by mistake, select the  sen- sor button. Follow the  symbol to get back to the Language  submenu. Time Show Select how you want the time of day to appear in the display when the steam oven is turned off: - On The time is always visible in the dis- play. If you also select the Display | Quick- Touch | On setting, all sensor buttons will react to touch straight away. If you also select the Display | Quick- Touch | Off setting, the steam oven has to be turned on before it can be used. - Off The display appears dark to save en- ergy. The steam oven has to be turned on before you can use it. - Night dimming To save energy, the time only shows on the display between 5:00 am and 11:00 pm. The display remains dark at all other times. Clock format The time of day can be displayed in the 24 or 12-hour format (24 h or 12 h).

If there is a power failure, the current time of day will reappear once the power has been restored. The time of day is saved for approx. 150 hours. If the steam oven has been connected to a WiFi network and signed into the Miele@mobile app, the time will be synchronized based on the location setting in the Miele@mobile app. Date Set the date. Lighting - On The oven interior lighting is turned on during the entire cooking period. - “On” for 15 seconds The oven interior lighting turns off 15 seconds after a cooking program has begun. Press the  sensor but- ton to turn the oven interior lighting on again for 15 seconds. - Off The oven interior lighting is turned off. Press the  sensor button to turn the oven interior lighting on for 15 seconds. Display Brightness The display brightness is represented by a segment bar. -        Maximum brightness -        Minimum brightness QuickTouch Select how the sensor buttons should respond when the steam oven is switched off: - On If you have also selected the Time | Show | On or Night dimming setting, the sensor buttons will also respond when the steam oven is turned off. - Off Independently of the Time | Show set- ting, the sensor buttons only respond when the steam oven is switched on, as well as for a certain amount of time after switching it off.

dible signal will sound when the set temperature is reached and at the end of a set time. Melodies At the end of a process, a melody will sound several times at intervals. The volume of the melody is repre- sented by a segment bar. -        Maximum volume -        Melody is turned off Solo tone At the end of a process, a continuous tone will sound for a period of time. The pitch of this continuous tone is rep- resented by a segment bar. -               Maximum pitch -               Minimum pitch Keypad tone The volume of the tone that sounds each time you tap a sensor button is represented by a segment bar. -        Maximum volume -        Keypad tone is turned off Melodies The melody that sounds when you tap the  On/Off button can be turned on or off. Units Weight For MasterChef programs, you can set the weight of food in grams (g), pounds/ ounces (lb/oz) or pounds (lb). Temperature You can set the temperature in Celsius (°C) or Fahrenheit (°F).

keep food warm at the end of a steam cooking program. Food is kept warm at a preset temperature for a maximum of 15 minutes. You can cancel the keeping warm process by opening the door. Please note that delicate food, espe- cially fish, can continue cooking while being kept warm. - On The Keep warm function is turned on. When cooking at a temperature of approx. 175°F (80°C) or above, this function becomes active after ap- prox. 5 minutes. The food is kept warm at a temperature of 160°F (70°C). - Off The Keep warm function is turned off. Steam reduction The Steam reduction function stops ex- cessive steam escaping when the door is opened. - On The steam-reduction function will turn on automatically at the end of a cooking program which uses a tem- perature of over approx. 175°F (80°C) (steam cooking) or 175–212°F (80– 100°C) and 100% moisture (Combi- Steam). Steam reduction will appear in the display. - Off If steam reduction is turned off, the Keep warm function is also automati- cally turned off. When steam reduc- tion is turned off, a large amount of steam will escape when the door is opened.

differ from the default, the recom- mended temperatures can be changed. After you select this option, a list of oven modes will appear on the display.  Select the operating mode you want to use. The recommended temperature will ap- pear together with the range within which it can be changed.  Change the recommended tempera- ture.  Confirm with OK. Booster The Booster function is used to quickly preheat the oven. - On The Booster function is automatically turned on during the preheating phase of a cooking program. The browning/broiling element, ring heat- ing element, and blower all preheat the oven compartment to the set temperature at the same time. - Off The Booster function is turned off dur- ing the preheating phase of a cook- ing program. Only the heating ele- ments for the selected operating mode are used to preheat the oven compartment.

the local water hardness level to ensure that it works correctly and to ensure that descaling is carried out at the cor- rect interval. The harder the water is, the more frequently the steam oven needs to be descaled. Your local water authority will be able to tell you the hardness of the water in your area. If you use bottled water, such as min- eral water, make sure it is not carbon- ated. Adjust this setting depending on the calcium content. The calcium con- tent is given on the label of the bottle in mg/l Ca2+ or ppm (mg Ca2+/l). You can set the hardness level between 1 gpg (1°dH) and 73 gpg (70°dH). The hardness level is set to 16 gpg (15°dH) by default.  Set the water hardness level for your area.  Confirm with OK. Water hardness Calcium content mg/l Ca2+ or ppm (mg Ca2+/l) Setting °dH gpg 1 1 7 1 2 2 14 2 3 3 21 3 4 4 29 4 5 5 36 5 6 6 43 6 7 7 50 7 8 8 57 8 9 9 64 9 Water hardness Calcium content mg/l Ca2+ or ppm (mg Ca2+/l) Setting °dH gpg 10 10 71 10 11 11 79 11 12 12 86 12 13 14 93 13 14 15 100 14 15 16 107 15 16 17 114 16 17 18 121 17 18 19 129 18 19 20 136 19 20 21 143 20 21 22 150 21 22 23 157 22 23 24 164 23 24 25 171 24 25 26 179 25 26 27 186 26 27 28 193 27 28 29 200 28 29 30 207 29 30 31 214 30 31 32 221 31 32 33 229 32 33 34 236 33 34 35 243 34 35 36 250 35 36 38 257 36 37–45 39–47 258–321 37–45 46–60 48–63 322–429 46–60 61–70 64–73 430–500 61–70

steam, Appliance rinsing will appear in the display after the steam oven has been turned off. This process flushes any remaining food deposits out of the system. You can activate or deactivate the auto- matic rinsing process. Safety Sensor lock The sensor lock prevents the cooking program from being turned off by mis- take or settings from being changed. Once activated, the sensor lock pre- vents the sensor buttons and fields on the display from working for a few sec- onds after a program has been started, with the exception of the  On/Off but- ton. - On The sensor lock is active. Touch OK sensor button for at least 6 seconds to deactivate the sensor lock for a short period of time. - Off The sensor lock is not active. All sen- sor buttons react to touch as normal. System lock  The system lock prevents the steam oven being turned on by mistake. You can still set a timer as well as use the MobileStart function when the sys- tem lock is active. The system lock will remain activated even after a power outage. - On The system lock is now active. Be- fore you can use the steam oven, touch the OK sensor button for at least 6 seconds. - Off The system lock is now deactivated. You can use the steam oven as nor- mal.

compatible appliance. Your steam oven is equipped ex-works with a WiFi communication module and is suitable for wireless communication. There are a number of ways of connect- ing your steam oven to your WiFi net- work. It is recommended to connect your steam oven to your WiFi network using the Miele app or via WPS. - Activate This setting is only visible if Miele@home is deactivated. The WiFi function is reactivated. - Deactivate This setting is only visible if Miele@home is activated. Miele@home remains set up; the WiFi function is turned off. - Connection status This setting is only visible if Miele@home is activated. The display shows information such as the WiFi reception quality, network name, and IP address. - Set up again This setting is only visible if a WiFi network has already been set up. Re- set the network settings and set up a new network connection straight away. - Reset This setting is only visible if a WiFi network has already been set up. The WiFi function is deactivated and the WiFi connection will be reset to the factory default. You must set up a new WiFi connection to be able to use Miele@home. The network settings should be reset whenever a steam oven is being dis- posed of or sold, or if a used steam oven is being put into operation. This is the only way to ensure that all per- sonal data has been removed and the previous owner will no longer be able to access the steam oven. - Set up This setting is only visible if no WiFi connection has been set up yet. You must set up a new WiFi connection to be able to use Miele@home.

your mobile device, have access to the Miele@home system, and have acti- vated the remote-control function (On), you can use the MobileStart function and, for example, retrieve information about cooking processes that are in progress in your steam oven or end a process that is in progress. The steam oven requires max. 2 W in networked standby. Activating MobileStart  Select the  sensor button to acti- vate MobileStart. The  sensor button lights up. You can operate your steam oven remotely with the Miele app. Directly operating on the steam oven takes priority over operating it via the remote-control function on the app. You can use MobileStart as long as the  sensor button is lit up. RemoteUpdate The RemoteUpdate menu option is only displayed and can only be selected if the requirements for using Miele@home have been met (see “Be- fore using for the first time – Miele@home”). The RemoteUpdate function is used for updating the software in your steam oven. If an update is available for your steam oven, it will automatically down- load it. Updates will not be installed au- tomatically. They must be initiated man- ually. If you do not install an update, you can continue to use your steam oven as usual. However, Miele recommends in- stalling updates. Activating/deactivating The RemoteUpdate function is acti- vated as standard. Available updates will be downloaded automatically but will only be installed if you initiate instal- lation manually. Deactivate RemoteUpdate if you do not want any updates to be downloaded automatically.

Information about the content and scope of an update is provided in the Miele app. A message will appear in your steam oven display if a software update is available. You can install the update immediately or postpone this until later. When the steam oven is turned on again, you will be reminded about the update. Deactivate RemoteUpdate if you do not want to install the update. The update may take several minutes. Please note the following information about the RemoteUpdate function: - You will only receive a message when an update is available. - Once an update has been installed, it cannot be undone. - Do not turn the steam oven off during the update. Otherwise, the update will be aborted and will not be in- stalled. - Some software updates can only be carried out by Miele Customer Ser- vice. Software version The software version menu option is for use by Miele Customer Service. You do not need this information for domestic use. Demo Mode This function enables the steam oven to be demonstrated in showrooms without heating up. Do not activate this setting for domestic use. Demo Mode If you have Demo mode activated, Demo mode is active. The appliance will not heat up will appear when you turn the steam oven on. - On Touch the OK sensor button for at least 4 seconds to activate Demo mode. - Off Touch the OK sensor button for at least 4 seconds to deactivate Demo mode. You can use the steam oven as normal.

will be reset to the factory default settings. - Favorites All Favorites will be deleted. - Recommended temperatures Any recommended temperatures that have been changed will be reset to the factory default settings.

The  timer can be used to time other activities in the kitchen, e.g., boiling eggs. The timer can also be used at the same time as a cooking program for which the start and finish times have been set (e.g., as a reminder to stir the food or add seasoning, etc.).  The maximum timer duration that can be set is 59 minutes and 59 seconds. Setting the timer If you have selected the Display | Quick- Touch | Off setting, you will need to turn the steam oven on before setting the timer. The timer can then be seen counting down on the display when the steam oven is turned off. Example: you want to boil some eggs and set a timer of 6 minutes and 20 seconds.  Select the  sensor button.  Select Timer if a cooking program is in progress at the same time. The prompt Set 00:00 min will appear.  Using the navigation area, set 06:20.  Confirm with OK. The timer duration is now saved. When the steam oven is turned off, the timer duration counts down in the dis- play and  appears instead of the time of day. If you are cooking at the same time,  and the timer duration will appear at the bottom of the display. If you are in a menu, the timer will count down in the background. At the end of the timer duration,  will flash, the time will start counting up, and an audible signal will sound.  Select the  sensor button.  If required, confirm with OK. The audible signal will stop and the symbols on the display will go out. Changing the timer  Select the  sensor button.  Select Timer if a cooking program is in progress at the same time.  Select Change.  Confirm with OK. The timer appears.  Change the time set for the timer.  Confirm with OK. The altered timer time is now saved. Deleting the timer  Select the  sensor button.  Select Timer if a cooking program is in progress at the same time.  Select Delete.  Confirm with OK. The timer is deleted.

53 As different countries have different preferences when it comes to preparing food, the temperatures in °F and °C may not match. The temperatures are defined as they are specified in the table. Menu Recommended value Range Operating Modes Steam Cooking  212°F (100°C) 105–212°F (40–100°C) Convection Bake  320°F (160°C) 85–435°F (30–225°C) Combi Steam  Combi Steam + Convection Bake 340°F (170°C) 85–435°F (30–225°C) Combi Steam + Surround 355°F (180°C) 85–435°F (30–225°C) Combi Steam + Maxi Broil Level 3 Level 1–3 Sous-vide  150°F (65°C) 115–195°F (45–90°C) Favorites  Reheat  265 °F (130 °C) 250–285 °F (120–140 °C) Defrost  140°F (60°C) 120–140°F (50–60°C) Descale  Automatic programs  Additional  Convection Roast 375°F (190°C) 85–435°F (30–225°C) Surround 355°F (180°C) 85–435°F (30–225°C) Intensive 355°F (180°C) 120–435°F (50–225°C)

54 Menu Recommended value Range Additional  Bake 375°F (190°C) 210–395°F (100–200°C) Browning 375°F (190°C) 210–435°F (100–225°C) Maxi Broil Level 3 Level 1–3 Broil Level 3 Level 1–3 Convection Broil 395°F (200°C) 120–435°F (50–225°C) Humidity Plus 320°F (160°C) 85–435°F (30–225°C) Special Modes – – Miele Mix & Match Blanch – – Canning 195°F (90°C) 175–212°F (80–100°C) Dehydrate 120°F (50°C) 85–160°F (30–70°C) Proof – – Sanitize Cookware – – Sabbath Program 355°F (180°C) 120–435°F (50–225°C) Warm-up Cookware 120°F (50°C) 120–175°F (50–60°C) Keep warm 150°F (65°C) 105–212°F (40–100°C)

55 Menu Recommended value Range Additional  Maintenance Soak Drying Rinse Settings 

oven that are not required for a cook- ing process. - If a temperature range is given, it is best to select the lower temperature and check the food after the shortest cooking time given. - Preheat the oven only if instructed to do so in the recipe or the cooking chart. - Try not to open the door when cook- ing. - Dark, matte tins are best for baking. They absorb the heat more effectively and transmit it to the mixture more quickly. Shiny materials such as stainless steel or aluminum reflect the heat and therefore can give a more uneven result. Do not cover the oven floor or the wire rack with heat-re- flecting aluminum foil. - Monitor cooking durations to avoid wasting energy when cooking. Set the cooking duration, or use a food probe if you have one. - Most food can be cooked using Con- vection Bake  or Convection Roast. Because the blower distributes the heat in the oven compartment straight away, it allows you to use a lower temperature than you would with Surround. It also enables you to cook on multiple shelf levels at the same time. - Convection Broil is the best operating mode for broiled dishes. Lower tem- peratures can be used than with other broil modes that use the maxi- mum temperature setting. - Whenever possible you should cook several dishes at the same time. Place them next to each other in the oven or on different shelf levels. - Dishes which you are unable to pre- pare at the same time should, if pos- sible, be cooked one after the other in order to make use of existing heat in the oven. Customizing settings  Select the Display | QuickTouch | Off setting for the control elements in order to reduce energy consumption.  Select the Lighting | Off or “On” for 15 seconds setting for the oven interior lighting. You can turn the oven interior lighting on again at any time by tap- ping the  sensor button. Energy-saving mode The steam oven will turn itself off auto- matically to save energy if a program is not being run and controls have not been operated. The time of day will ap- pear on the display or the display will remain dark (see “Settings”).

ter. If the floor filter is missing, food de- posits can get into the drain. The wa- ter cannot be pumped away. Before each cooking program, check that the filter in the floor of the oven compartment is correctly fitted.  Turn the steam oven on. The main menu will appear.  If you want to cook using a steam op- erating mode or with bursts of steam, fill the water container and insert it back in place. Distilled or carbonated water or other liquids could damage the steam oven. Only use cold, fresh drinking water (below 70°F (20°C)).  Place the food in the oven.  Select the operating mode you want to use. The operating mode will appear in the display. Depending on which operating mode you have selected, the recom- mended values for temperature and moisture (if applicable) will appear one after the other.  Adjust the recommended tempera- ture, if necessary.  Confirm with OK. Otherwise, the recommended temper- ature will be accepted within a few seconds. You can change the temper- ature subsequently via the arrow but- ton.  Change the moisture setting if neces- sary.  Confirm with OK. The required and the actual temperature will appear and the heating-up phase will begin. You will see the temperature rising on the display. An audible signal will sound when the set temperature is reached for the first time.  After cooking, select the sensor but- ton for the selected operating mode to end the cooking process.  Risk of injury due to hot steam. When using a cooking program in- volving steam, a lot of hot steam can escape if the door is opened. The steam can cause burns. Step back and wait until the hot steam has dissipated.  Take the food out of the oven.

 Remove the water container and con- densate container and empty them as required.  Turn the steam oven off. Appliance rinsing appears after a cooking program involving steam.  Follow the instructions on the display. The rinsing process should be car- ried out every time to flush any re- maining food deposits out of the sys- tem.  Clean and dry the whole steam oven as described in “Cleaning and care for the steam oven”.  Leave the appliance door open until the oven compartment is completely dry. Refilling the water If water needs replenishing during the cooking program, a tone will sound and the display will prompt you to refill the container with fresh water.  Remove the water container and fill it with fresh water.  Push the water container into the ap- pliance. The cooking program will continue. Changing values and settings for a cooking program Depending on the operating mode, as soon as a cooking program is in progress, you can use the  sensor button to change the values or settings for this program.  Select the  sensor button. Depending on the operating mode, the following settings appear: - Temperature - Moisture - Duration - Booster - Preheat - Crisp function Changing values and settings  Select the desired value or setting and confirm with OK.  Change the value or setting and con- firm with OK. The cooking program will continue with the new values and settings.

You can permanently reset the recom- mended temperature to suit your cooking preferences by selecting Addi- tional  | Settings  | Recommended temperatures.  Select the  sensor button.  Select Temperature and confirm with OK.  Change the desired temperature via the navigation area.  Confirm with OK. The cooking program will restart with the new desired temperature. Changing Moisture  Select the  sensor button.  Select Moisture and confirm with OK.  Change the moisture level.  Confirm with OK. The program will continue to run at the new moisture level. Setting additional durations Cooking results can be adversely af- fected if there is a long delay be- tween the food being placed in the oven and the start of cooking. Fresh food can change color and even spoil. When baking, the cake mixture or dough can dry out, and the raising agents can lose their effectiveness. Select as short a time as possible until the start of the cooking process. You have placed the food in the oven, selected a mode and the required set- tings such as the temperature. By entering Duration, Finish at, or Start at via the  sensor button, you can auto- matically turn the cooking program off or on and off. - Duration Enter the required cooking duration for the food. The oven heating will turn off automatically once the cook- ing duration has elapsed. The maxi- mum cooking duration that can be set depends on the mode that you have selected. - Finish at Specify when you want the cooking program to finish. The oven will turn off automatically at the time you have set. - Start at This function will only appear in the menu if you have set a Duration or Fin- ish at time. With Start at, you have to specify when you want the cooking program to start. The oven will turn on automatically at the time you have set.

 Set the required times.  Confirm with OK.  Touch the  sensor button to return to the menu of the selected mode. The steam-reduction function will turn on automatically at the end of a cook- ing program involving steam which uses a temperature of over approx. 175°F (80°C) (steam cooking) or 175– 212°F (80–100°C) and 100% moisture (Combi-Steam).  Wait until Steam reduction goes out in the display before opening the door and removing the food from the oven. Changing set cooking durations  Select the  sensor button.  Select the time you want.  Confirm with OK.  Select Change, if required.  Change the set time.  Confirm with OK.  Touch the  sensor button to return to the menu of the selected operating mode. These settings will be deleted in the event of a power outage. Tip: You can also adjust the cooking duration directly via the navigation area. Deleting the set cooking durations In operating modes and applications where it is always necessary to set a cooking duration, you can only delete the set times for Finish at and Start at.  Select the  sensor button.  Select the time you want.  Confirm with OK.  Select Delete.  Confirm with OK.  Touch the  sensor button to return to the menu of the selected operating mode. If you delete Duration, the set durations for Finish at and Start at are also deleted. If you delete Finish at or Start at, the cooking process will start using the cooking duration set. Tip: You can also delete the cooking duration directly via the navigation area.

You can cancel a cooking program us- ing the operating-mode sensor button that lights up orange or using the  sensor button. The oven heating and lighting will then turn off. Any cooking durations set will be deleted. Touch the operating-mode sensor but- ton to return to the main menu. Canceling a cooking program without a set cooking duration  Touch the sensor button for the se- lected operating mode. The main menu will appear.  Or: select the  sensor button.  Select Cancel process.  Confirm with OK. If you cancel a cooking program with steam via the  sensor button, Steam reduction will appear if you have set a temperature above approx. 175°F (80°C) (steam cooking) or 175–212°F (80–100°C) and 100% moisture (Combi-Steam). Canceling a cooking program with a set cooking duration  Touch the sensor button for the se- lected operating mode. Cancel program? appears.  Select Yes.  Confirm with OK.  Or: select the  sensor button.  Select Cancel process.  Confirm with OK.  Select Yes.  Confirm with OK.

A cooking program is interrupted as soon as the door is opened. The oven heating turns off. The set cooking duration is saved when cooking with steam as well as for pro- grams and applications with pure steam operation.  Risk of injury due to hot steam. When using a cooking program in- volving steam, a lot of hot steam can escape if 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 heater elements, oven compart- ment, side racks, accessories, or food. Use pot holders when placing food in the appliance or removing it and when working in the hot oven com- partment. When placing cooking containers in the oven or removing them, make sure that the hot food does not spill. The cooking program will resume when the door is closed. The steam oven will heat up again and the display will show the temperature in the oven compartment as it rises. When cooking with steam as well as for programs and applications with pure steam operation, the time left only con- tinues to count down once the set tem- perature has been reached. In programs using 100% moisture and temperatures up to 212°F (100°C): the cooking program will finish early if the door is opened in the last minute of cooking (55 seconds remaining).

The Booster function is used to quickly preheat the oven compartment in some operating modes. The Preheat function can be used with any oven mode and has to be switched on separately for each cooking pro- gram. If you have set a cooking duration, it will only start to count down after the heat- ing-up phase. The oven compartment only needs to be preheated in a few cases.  Preheat the oven compartment when cooking the following food: - cakes and pastries with a short cook- ing duration (approx. 30 minutes or less) as well as delicate items (e.g., sponge) with the Surround operating mode (without the Booster function) Booster The Booster function is switched on as the factory default setting for the follow- ing operating modes (Additional  | Settings  | Booster | On): - Convection Bake  - Convection Roast - Surround If you set a temperature above 210°F (100°C) and the Booster function is turned on, a rapid preheating phase heats the oven compartment to the set temperature. The browning/broiling ele- ment and the ring heating element come on together with the hot air blower. Delicate items (e.g., sponge or cook- ies) will brown too quickly on the top if the Booster function is used. Turn off the Booster function for these items. Turning Booster on or off for a cook- ing program If you have selected the Booster | On setting, you can turn the function off separately for a cooking program. On the other hand, you can also turn on the function separately for a cooking program if you have selected the Booster | Off setting. Example: you have selected an operat- ing mode and the required settings such as the temperature. You want to turn off the Booster function for this cooking program.  Select the  sensor button.  Select Booster | Off.  Confirm with OK. The Booster function is turned off during the heating-up phase. Only the heater elements for the selected operating mode are used to preheat the oven compartment.

oven compartment to make use of the heat produced during the preheating phase. If you have set a cooking duration, it will only start to count down when the target temperature is reached and you have placed the food in the oven. Start the cooking program immedi- ately without delaying the start time. Turning on Preheat The Preheat function has to be turned on separately for each cooking pro- gram. Example: you have selected an operat- ing mode and the required settings such as the temperature. You want to turn on the Preheat function for this cooking program.  Select the  sensor button.  Select Preheat | On.  Confirm with OK. The following message will be dis- played with a time: Place food in the oven at . The oven compartment is heated to the set temperature.  As soon as you are prompted to do so, place the food in the oven.  Confirm with OK. Crisp function The Crisp function function (moisture re- duction) allows moisture to be removed from the oven as required during the entire cooking process or at times dur- ing the process. It is a good idea to use this function when cooking items which have a moist topping, e.g., quiche, pizza, tray bakes with fresh fruit toppings, or muffins. Poultry in particular gets a nice crisp skin with this function. The Crisp function function can be used in the following operating modes: - Convection Bake  - Convection Roast - Surround - Intensive - Bake - Browning - Convection Broil - Humidity Plus

The Crisp function function has to be turned on separately for each cooking program. You have selected an operating mode and the required settings such as the temperature. You want to turn on the Crisp func- tion function for this cooking program.  Select the  sensor button.  Select Crisp function | On.  Confirm with OK. The Crisp function function is turned on. The Crisp function function can be switched off again at any time via the  sensor button. Injecting bursts of steam You can release bursts of steam during the cooking process in all oven operat- ing modes. The number of bursts of steam is unlimited. You can release a burst of steam as soon as Burst of steam is highlighted in the display. Please wait until the heating-up phase is completed to allow the steam to be distributed evenly in the warm air in the oven.  Select OK. The burst of steam will be released.  appears in the display and Burst of steam goes out. This will take approxi- mately 1 minute.  Proceed as described to release fur- ther bursts of steam once Burst of steam appears in the display again.

general information. You will find more detailed information 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 color. Suitable containers Cooking containers Stainless-steel cooking containers are provided with the steam oven. Other containers, in a variety of sizes, both perforated and solid, are available as optional extras (see “Optional acces- sories”). This enables you to choose the most suitable container for the meal you are preparing. Use perforated cooking containers for steam cooking if possible. The steam can reach the food from all sides and the food is cooked evenly. Your own dishware You can also use your own dishware. However, please note the following: - Dishware must be suitable for use in an oven and able to withstand steam. With plastic dishware, please check with the manufacturer that it is suit- able for use in a steam oven. - Thick-sided dishware made from porcelain, ceramic, or stoneware is not very suitable for using with steam. Due to its thick sides, it does not conduct heat well, meaning cooking durations will be consider- ably longer than those given in the charts. - Place the dishware on the wire rack or in a cooking container. Depending on the size of the dishware, you can also place the wire rack on the floor of the oven compartment with the rack surface facing up and the dish- ware on top. You can also take the side racks out to make more room (see “Cleaning the side racks” under “Cleaning and care for the steam oven”). - Ensure that there is a gap between the upper rim of the dishware and the top of the oven compartment to allow sufficient steam into the dishware.

also cook on several levels at the same time. This will not alter the cooking du- ration. When using more than one deep cook- ing container at the same time, it is best to offset them on their runners 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 preheating phase. Temperature During steam cooking, the temperature does not exceed 212°F (100°C). Almost all foods can be cooked at this temper- ature. Some types of food, such as berries, need to be cooked at lower temperatures to prevent them from bursting. See the relevant sections in these operating instructions for more details. Cooking duration During steam cooking, the cooking du- ration 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 infor- mation about any factors which may af- fect the cooking duration is given in the relevant sections. The quantity of food does not affect the cooking duration. 2 lb (1 kg) of potatoes will take the same time to cook as 1 lb (500 g) of potatoes. Cooking with liquid When cooking with liquid only fill the cooking pan ²/₃ full to prevent the liquid spilling when the cooking pan is re- moved from the oven. Your own recipes - Steam cooking Food and recipes which are prepared in pot or a pan can also be cooked in the steam oven. The cooking times in the steam oven will be the same. Please note that food will not be brown or crisp when cooking with steam.

Use the universal tray with the wire rack placed on top of it, e.g., for roasting and broiling. During roasting, you can use the meat juices collected in the tray to make a gravy or sauce. If you are using the universal tray with the wire rack on top, insert the universal tray between the rails of a shelf level and the wire rack will automatically slide in above them. When removing them from the oven, pull both out together. Non-tip safety notches The wire rack and universal tray 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.

Follow the instructions on cooking du- rations, temperatures, and cooking notes. Selecting the  cooking duration The cooking durations given are guide- lines 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 pan 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 1-2" (3-5 cm) deep. When cooking large quantities divide the food between 2 or 3 shallow containers rather than using one deep one. Different types of vegetables which take the same length of time to cook can be cooked together in one cooking pan. Use solid containers for vegetables which are cooked in liquid, e.g. cab- bage. Shelf level When cooking vegetables with a dis- tinctive color (e.g. beets) in a perforated container at the same time as cooking other foods in other containers, place the drip tray directly underneath the perforated container to catch any drips and therefore avoid any color transfer. 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: White potatoes, cut into quarters: approx. 17 minutes White potatoes, cut in half: approx. 20 minutes Settings Automatic programs  | Vegetables | ... | or Steam Cooking  Temperature: 212°F (100°C) Duration: see chart

7–8 Chantenay carrots, halved 6–7 Chantenay carrots, chopped 4 Endive, halved 4–5 Chinese cabbage, chopped 3 Peas 3 Fennel, halved 10–12 Fennel, cut into strips 4–5 Kale, chopped 23–26 White potatoes, peeled whole halved quartered 27–29 21–22 16–18 Yukon Gold potatoes, peeled whole halved quartered 25–27 19–21 17–18 Idaho/Russet potatoes, peeled whole halved quartered 26–28 19–20 15–16 Kohlrabi, cut into batons 6–7 Pumpkin, diced 4–10 Corn on the cob 11–14 Chard, chopped 2–3

1 New potatoes, firm 30–32 Mushrooms 1 Leeks, sliced 2–3 Leeks, halved lengthways 6 Romanesco, whole 22–25 Romanesco, florets 5–7 Brussels sprouts 10–12 Beets, whole 53–57 Red cabbage, chopped 23–26 Black salsify, whole 9–10 Celery root, cut into batons 6–7 Green asparagus 3–7 White asparagus, whole 4–9 Carrots, chopped 3–6 Fresh Spinach 1–2 Napa cabbage, chopped 5–10 Celery, chopped 3–5 Rutabaga, chopped 6–7 White cabbage, chopped 12 Savoy cabbage, chopped 5–10 Zucchini, sliced 1 Snap peas 3–5  Cooking duration

clean, gut and filet. Frozen food Frozen fish should be slightly defrosted before cooking. Preparing for use 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 when cooking with steam as this method re- tains the minerals which give the fish its unique flavor. Cooking pans If using a perforated pan, 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 universal tray to catch any liquid and so avoid any transfer of tastes to other food. Temperature 185–195°F (85–90°C) For gently cooking delicate types of fish, such as sole. 212°F (100°C) For cooking firmer types of fish, e.g. cod and salmon. Also for cooking fish in sauce or stock. Cooking duration The cooking duration depends on the thickness and the consistency of the food, and not on the weight. The thicker the piece of food is, the longer cooking will take. A piece of fish weighing 1 lb (500 g) that is 1" (3 cm) thick will take longer to cook than a piece weigh- ing 1 lb (500 g) and only 1/2" (2 cm) thick. The longer fish cooks, the firmer its flesh will become. Use the cooking du- rations 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 min- utes.

dill, will help bring out the full flavor of the fish. - Cook large fish in the swimming posi- tion. To help maintain the structure of the fish, place a small cup or similar upside down in the cooking con- tainer. 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 to- gether with some mixed vegetables in a solid cooking container and add cold water. Cook at 212°F (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 Automatic programs  | Fish | ... | or Steam Cooking  Temperature: see chart Duration: see chart

 [min] Eel 212 (100) 5–7 Perch filet 212 (100) 8–10 Mahi mahi filet 185 (85) 3 Trout, 1/2 lb (250 g) 195 (90) 10–13 Halibut filet 185 (85) 4–6 Cod filet 212 (100) 6 Carp, 3 lbs (1.5 kg) 212 (100) 18–25 Salmon filet 212 (100) 6–8 Salmon steak 212 (100) 8–10 Rainbow trout 195 (90) 14–17 Basa filet 185 (85) 3 Tilapia filet 212 (100) 6–8 Haddock filet 212 (100) 4–6 Plaice filet 185 (85) 4–5 Monkfish filet 185 (85) 8–10 Sole filet 185 (85) 3 Turbot filet 185 (85) 5–8 Tuna filet 185 (85) 5–10 Pike perch filet 185 (85) 4  temperature,  duration

Frozen food Meat should be thoroughly defrosted before cooking in the steam oven (see “Defrost” under “Special Modes”). 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 cooktop first. Cooking duration The cooking time depends on the thick- ness and consistency of the food. The thicker the meat, the longer the cooking time. The thicker the piece of food is, the longer cooking will take. A piece of fish weighing 1 lb (500 g) that is 4" (10 cm) thick will take longer to cook than a piece weighing 1 lb (500 g) and only 2" (5 cm) thick. Tips - To retain the flavor, use a perforated cooking container. Place an unperfo- rated cooking container underneath in order to collect the concentrate. You can use the concentrate to en- hance your sauces or freeze it for later use. - Boiling meat from chicken and beef as well as meat bones can be used to make a strong stock. Place the meat together with the bones and some mixed vegetables in a cooking con- tainer and add cold water. The longer the cooking duration, the stronger the stock. Settings Automatic programs  | Meat | ... | or Steam Cooking  Temperature: 212°F (100°C) Duration: see chart

110–120 Pork knuckle 135–140 Chicken breast filet 8–10 Ham hock 105–115 Prime rib, covered with water 110–120 Veal strips 3–4 Smoked pork slices 6–8 Lamb casserole 12–16 Poularde 60–70 Roulade of turkey 12–15 Turkey cutlet 4–6 Short rib, covered with water 130–140 Beef casserole 105–115 Whole chicken, covered with water 80–90 Top round 110–120  duration

to liquid will vary depending on the type of rice. The rice absorbs all the liquid during the cooking process so that none of the nutri- ents are lost. Settings Automatic programs  | Rice | ... | or Steam Cooking  Temperature: 212°F (100°C) Duration: see chart Ratio Rice to 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  Cooking duration

grain to liquid will vary depending on the type of grain. Grain can be cooked whole or cracked. Settings Automatic programs  | Grains | ... | or Steam Cooking  Temperature: 212°F (100°C) Duration: see chart Ratio Grain to 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  Cooking duration

cover the pasta by at least 1". Cook pasta according to package directions. Fresh food Fresh pasta and noodles, such as those you can buy from the supermarket chilled counter, do not need to absorb water. Cook in a greased, perforated container. Separate any pieces of pasta or noodles which have stuck together and spread them out in the cooking container. Settings Automatic programs  | Pasta | ... | or Steam Cooking  Temperature: 212°F (100°C) Duration: see chart Fresh food  [min] Gnocchi 2 Round Knoepfli 1 Ravioli 2 Spaetzle 1 Tortellini 2  Cooking duration

Otherwise they will not absorb enough water and will fall apart, even if steeped in water prior to cooking. Cook fresh dumplings in a greased, perforated container. Settings Automatic programs  | Pasta | ... | or Steam Cooking  Temperature: 212°F (100°C) Duration: see chart  [min] Steamed dumplings 30 Yeast dumplings 20 Boil-in-the-bag potato dumplings 20 Boil-in-the-bag bread dumplings 18–20  Cooking duration

the legumes more digestible and shortens the cooking duration required. Soaked legumes must be covered with liquid during cooking. Lentils do not need to be soaked before cooking. With unsoaked legumes, a certain ratio of pulses to liquid is required depending on type. Settings Automatic programs  | Legumes | ... | or Steam Cooking  Temperature: 212°F (100°C) Duration: see chart Soaked  [min] Beans Kidney beans 55–65 Azuki beans 20–25 Black beans 55–60 Pinto beans 55–65 White beans 34–36 Peas Yellow peas 40–50 Green peas, shelled 27  Cooking duration

 [min] Beans Kidney beans 1 : 3 130–140 Azuki beans 1 : 3 95–105 Black beans 1 : 3 100–120 Pinto beans 1 : 3 115–135 White beans 1 : 3 80–90 Lentils Brown lentils 1 : 2 13–14 Red lentils 1 : 2 7 Peas Yellow peas 1 : 3 110–130 Green peas, shelled 1 : 3 60–70  Cooking duration

The eggs do not need to be pierced before cooking as they are gradually warmed during the preheating 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 Automatic programs  | Eggs | ... | or Steam Cooking  Temperature: 212°F (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 collected juice to prepare a glaze. Settings Automatic programs  | Fruit | ... | or Steam Cooking  Temperature: 212°F (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 Quince, diced 6–8 Rhubarb pieces 1–2 Gooseberries 2–3  duration Sausage Settings Automatic programs  | Sausage | ... | or Steam Cooking  Temperature: 195°F (90°C) Duration: see chart Sausage  [min] Boiled sausage 6–8 Pork sausage 6–8 Veal sausage 6–8  Cooking duration

Peel, clean and wash the shellfish. Cooking pan If using a perforated pan, grease it first. Cooking 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 Automatic programs  | Shellfish | ... | or Steam Cooking  Temperature: see chart Duration: see chart  [°F (°C)]  [min] Prawn 195 (90) 3 Shrimp 195 (90) 3 Jumbo shrimp 195 (90) 4 Small shrimp 195 (90) 3 Lobster 205 (95) 10–15 Large shrimp 195 (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. Cooking duration The longer mussels are cooked, the tougher they become. Use the cooking dura- tions given in the chart. Settings Automatic programs  | Mollusks | ... | or Steam Cooking  Temperature: see chart Duration: see chart  [°F (°C)]  [min] Barnacles 212 (100) 2 Cockles 212 (100) 2 Bearded mussels 195 (90) 12 Scallops 195 (90) 5 Razor clams 212 (100) 2–4 Clams 195 (90) 4  temperature,  duration

ual menu cooking function, turn off steam reduction (see “Steam reduc- tion” under “Settings”). When cooking a menu, you can com- bine different foods with different cook- ing durations, e.g., fish filet 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 liquid (e.g., fish) or have a distinctive color (e.g., beetroot) directly above the uni- versal tray. This avoids any transfer of flavor or color to other food and pre- vents liquid dripping onto food below it. Temperature Whole meals should be cooked at a temperature of 212°F (100°C) as this is the temperature required to cook the majority of foods. Do not cook a whole meal at the lowest temperature when different tempera- tures are required for different types of food, e.g. 185°F (85°C) for seabream and 212°F (100°C) for potatoes. If the recommended cooking tempera- ture for the food is 185°F (85°C), for ex- ample, try cooking it at 212°F (100°C) and testing the result. Some delicate types of fish with a soft structure, e.g. sole and plaice will become very firm when cooked at 212°F (100°C). Cooking duration If you are increasing the recommended temperature, shorten the cooking dura- tion by approx. ¹/₃. Example Food cooking durations (see cooking charts in “Steam cooking”) Parboiled rice 24 minutes Tilapia filet 6 minutes Broccoli 4 minutes Calculation of set cooking durations: 24 minutes minus 6 minutes = 18 min- utes (1st cooking duration: rice) 6 minutes minus 4 minutes = 2 minutes (2nd cooking duration: tilapia filet) Remaining time = 4 minutes (3rd cook- ing duration: broccoli) Cooking duration 24 min. – rice 6 min. – tilapia filet 4 min. – broccoli Setting 18 min. 2 min. 4 min.

 Place the rice in the oven first.  Set the first cooking duration: 18 min- utes.  After the 18 minutes, place the fish in the oven.  Set the second cooking duration: 2 minutes.  After the 2 minutes, place the broc- coli in the oven.  Set the third cooking duration: 4 min- utes.

90 Always observe USDA/CFIA food safety guidelines. This gentle cooking method allows food to be cooked slowly at a low, constant temperature in vacuum packaging. With vacuum cooking, moisture does not evaporate and all nutrients and fla- vors are retained. The result is flavorful and cooked evenly. Only use food that is fresh and in good condition. Ensure hygienic conditions and that food has not been out of the refriger- ator too long, e.g. during transporta- tion. Use only heat-stable, boiling-resis- tant vacuum bags. Do not cook food in the manufactur- ers packaging, such as vacuum- packed frozen food. It is possible that an unsuitable vacuum bag was used. Use the vacuum bag only once. Vacuum-seal the food in a chamber system vacuum sealer only.

91 Important usage notes For the best cooking results: - Use herbs and spices more sparingly than with conventional methods be- cause the impact on the taste of the food will be stronger. You can also cook the food unsea- soned and add seasoning after cook- ing. - The cooking duration is reduced when salt, sugar, and liquids are added. - The food becomes firmer if acidic in- gredients such as lemon or vinegar are added. - Do not use alcohol or garlic as this can cause an unpleasant taste. - Only use vacuum bags that match the size of the food. If the vacuum bag is too big, too much air can re- main inside. - If you want to cook several pieces of food in one vacuum bag, put them side by side in the bag. - If you want to cook food in several vacuum bags at once, put the bags side by side on the wire rack. - The cooking durations depend on the thickness of the food. - With high temperatures and/or long cooking durations, the appliance may run low on water. Check the display from time to time. - Keep the door closed during the cooking program. Opening the door extends the cooking process and can change the cooking result. - Temperatures and cooking durations from sous-vide recipes cannot al- ways be emulated exactly. Alter the settings to achieve the degree of cooking you want.

92 Tips - In order to reduce cooking times, you can vacuum-seal food items 1–2 days before the cooking program. Store the vacuum-sealed food in the refrigerator at no more than 40°F (5°C). In order to preserve quality and flavor, the food should be cooked no later than 2 days afterward. - Freeze liquids such as marinades be- fore vacuum-sealing to prevent them from escaping from the bag. - Fold the edges of the vacuum bag outward for filling. This will give you clean, perfect seams. - If you do not want to eat the food straight after cooking, put it in iced water immediately and allow it to cool down completely. After this, store the food at temperatures no greater than 40°F (5°C). This way, you can retain the food’s quality and flavor while keeping it fresh for longer. Exception: poultry must be eaten straight after the cooking program. - After cooking, cut the vacuum bag on all sides for easier access to the food. - Briefly fry meat and firm types of fish (such as salmon) before serving. This will help to develop a roasted flavor. - Use the stock or marinade of vegeta- bles, fish, or meat to make a sauce. - Serve the food on preheated plates. Using the Sous-vide operating mode  Rinse the food with cold water and dry it.  Place the food in a vacuum bag and add spices or liquid if desired.  Vacuum-seal the food in a chamber- system vacuum sealer.  For the best cooking results, place the wire rack on shelf level 2.  Place the vacuum-sealed food on the wire rack (next to each other if there are several bags).  Select Sous-vide .  Adjust the recommended tempera- ture, if necessary.  Confirm with OK.  Set further settings as necessary (see “Operation”).

93 Possible causes for poor re- sults The vacuum bag has opened: - The weld seam was not clean or sta- ble enough and dissolved. - The bag was damaged by a sharp bone. The food has an unpleasant or strange taste: - Incorrect storage of the food; the food was kept out of the refrigerator for too long. - The food was contaminated with bacteria before it was vacuum sealed. - Too much spice was used. - The bag or weld seam were dam- aged. - The vacuum was insufficient. - The food was not immediately eaten or cooled after cooking.

94 The cooking durations given in the charts are guidelines only. We recommend se- lecting the shorter duration initially. You can cook for longer if necessary. The cooking duration only begins when the set temperature is reached. Food Added in advance  [°F (°C)]  [min] Sugar Salt Fish Cod filet, 1" (2.5 cm) thick X 129 (54) 35 Salmon filet, 3/4"–1 1/4" (2–3 cm) thick X 126 (52) 30 Monkfish filet X 144 (62) 18 Pike perch filet, 3/4" (2 cm) thick X 131 (55) 30 Vegetables Cauliflower florets, medium to large X 185 (85) 40 Hokkaido squash, sliced X 185 (85) 15 Kohlrabi, sliced X 185 (85) 30 Asparagus, white, whole X X 185 (85) 22–27 Sweet potato, sliced X 185 (85) 18 Fruit Pineapple, sliced X 185 (85) 75 Apples, sliced X 176 (80) 20 Baby bananas, whole 144 (62) 10 Peaches, halved X 144 (62) 25–30 Rhubarb pieces 167 (75) 13 Plums, halved X 158 (70) 10–12 Other Beans, white, soaked at a 1:2 ratio (beans to liquid) X 195 (90) 240 Shrimp, peeled and deveined X 133 (56) 19–21 Egg, whole 149-151 (65–66) 60 Scallops, removed from shell 126 (52) 25 Shallot, whole X X 185 (85) 45–60  temperature,  duration

95 Food Added in advance  [°F (°C)]  [min] Sugar Salt Medium* Done* Meat Duck breast, whole X 151 (66) 162 (72) 35 Saddle of lamb (on the bone) 136 (58) 144 (62) 50 Beef tenderloin, 1 1/2" (4 cm) thick 133 (56) 142 (61) 120 Beef sirloin, 1" (2.5 cm) thick 133 (56) – 120 Pork tenderloin, whole X 145 (63) 153 (67) 60  temperature,  duration * Degree of doneness The “Done” degree of doneness uses a higher core temperature than “Medium”. Results are not the same as “Well done” in traditional roasting methods.

96 Reheating Only reheat brassicas, such as kohlrabi and cauliflower, together with a sauce. Without sauce, an unpleasant cabbage- like taste and gray-brown color may de- velop. Food with a short cooking duration or which continues cooking during re- heating, such as fish, is not suitable for reheating. Preparation Place the cooked food into ice water for about an hour directly after cooking. The fast cooling prevents the food from continuing to cook. The optimum cook- ing condition is thus retained. Then store the food in the refrigerator at a maximum of 40°F (5°C). Please note that the quality of the food decreases the longer it is stored. We recommend that you do not store the food in the refrigerator for longer than 5 days before reheating. Settings Sous-vide  Temperature: see chart Duration: see chart

97 Reheating in the Sous-vide operating mode The durations specified in the chart are guidelines only. You can make the duration longer if necessary. The cooking duration only begins when the set temperature is reached. Food  [°F (°C)] 2 [min] Medium1 Done1 Meat Saddle of lamb (on the bone) 136 (58) 144 (62) 30 Beef tenderloin, 1 1/2" (4 cm) thick 133 (56) 142 (61) 30 Beef sirloin, 1" (2.5 cm) thick 133 (56) – 30 Pork tenderloin, whole 145 (63) 153 (67) 30 Vegetables Cauliflower florets, medium to large3 185 (85) 15 Kohlrabi, sliced3 185 (85) 10 Fruit Pineapple, sliced 185 (85) 10 Other Beans, white, soaked at a 1:2 ratio (beans to liquid) 195 (90) 10 Shallot, whole 185 (85) 10  temperature,  duration 1 Degree of cooking The “Done” degree of cooking uses a higher core temperature than “Medium”. Results are not the same as “Well done” in traditional roasting methods. 2 The durations apply to vacuum-sealed food with an initial temperature of approx. 40°F (5°C) (refrigerator temperature). 3 Reheat only in sauce.

safety guidelines. To reheat food which was cooked us- ing the sous-vide method, use the Sous-vide  operating mode (see “Reheating” under “Sous-vide”). The steam oven is very effective at re- heating food gently, without drying it out or cooking it further. The food re- heats 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 pan. Duration 10–12 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 min- utes for the second and subsequent plates as the oven compartment will still be hot. Moisture content The more moist the food, the less mois- ture that needs to be added. Tips - Do not reheat large items, such as a whole roast. Divide it into portions and reheat these as plated meals. - Compact items, such as stuffed bell peppers or roulades, should be cut in half. - Reheat sauces separately. Exceptions are dishes such as baked ziti, which is cooked in sauce. - Please note that breaded items, such as fried chicken, will not retain their crispness when they are reheated. Food does not need to be covered be- fore it is reheated. Settings Reheat  or Combi Steam  | Combi Steam + Con- vection Bake Temperature: see chart Moisture: see chart Duration: see chart

the shorter duration initially. You can make the duration longer if necessary. Food  [°F (°C)]  [%] * [min] Vegetables Carrots Cauliflower Kohlrabi Beans 250 (120) 70 8–10 Side dishes Pasta Rice Potatoes, cut in half lengthways 250 (120) 70 8–10 Dumplings Mashed potato 285 (140) 70 18–20 Meat and poultry Sliced meat, 1/2" (1.5 cm) thick Roulades, sliced Goulash Lamb casserole Meatballs Chicken cutlets Turkey cutlets, sliced 285 (140) 70 11–13 Fish Fish filet Fish roulade, halved 285 (140) 70 10–12 Plated meals Spaghetti, in tomato sauce Pork roast, potatoes, and vegetables Stuffed bell peppers (cut in half), rice Chicken fricassee, rice Vegetable soup Creamed soup Clear broth Casserole 250 (120) 70 10–12  temperature,  moisture,  duration * These times apply to food heated on a plate.

safety guidelines. It is much quicker to defrost items in the 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 140°F (60°C) is the best temperature for defrosting. Exception: 125°F (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 tempera- ture 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 the uni- versal tray underneath when defrosting food which will drip, such as poultry. This way food will not be lying in de- frosted liquid. Foods which do not drip can be de- frosted in a solid cooking container. Tips - Fish does not need to be fully de- frosted before cooking. Defrost so that the surface is sufficiently thawed to take herbs and seasoning. De- pending 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 ready meals according to the instructions on the packaging. Settings Defrost  or Steam Cooking  Temperature: see chart Defrosting duration: see chart Standing time: see chart