operating and installation instructions steam oven

Operating and installation instructionsSteam oven

To avoid the risk of accidents or damage to the appliance it is essentialto read these instructions before it is installed and used for the first time.

en-GB M.-Nr. 09 580 050

Contents

2

Warning and Safety instructions .......................................................................... 5

Caring for the environment ................................................................................. 14

Overview ............................................................................................................... 15Steam oven front view ........................................................................................... 15Accessories supplied............................................................................................. 16

Controls ................................................................................................................ 17Sensor controls...................................................................................................... 18Display ................................................................................................................... 18

Description of functions ...................................................................................... 19Water container...................................................................................................... 19Condensate tray..................................................................................................... 19Temperature ........................................................................................................... 19Duration.................................................................................................................. 20Noises .................................................................................................................... 20Heating-up phase .................................................................................................. 20Cooking phase....................................................................................................... 20

Before using for the first time ............................................................................. 21Cleaning for the first time....................................................................................... 21Setting the water hardness level............................................................................ 22Set the correct boiling point for water ................................................................... 22

Operation .............................................................................................................. 23Operation ............................................................................................................... 23Interrupting operation ............................................................................................ 25Pre-heat ................................................................................................................. 26

General notes ....................................................................................................... 27The advantages of cooking with steam ................................................................. 27Suitable containers ................................................................................................ 27

Cooking containers........................................................................................... 27Your own containers ......................................................................................... 27

Condensate tray..................................................................................................... 27Shelf level............................................................................................................... 28Frozen food ............................................................................................................ 28Temperature ........................................................................................................... 28Duration.................................................................................................................. 28Cooking with liquid ................................................................................................ 28Your own recipes ................................................................................................... 28

Contents

3

Steam cooking ..................................................................................................... 29Vegetables ............................................................................................................. 29Meat ....................................................................................................................... 32Sausages ............................................................................................................... 34Fish ........................................................................................................................ 34Shellfish.................................................................................................................. 37Mussels.................................................................................................................. 38Rice ........................................................................................................................ 39Pasta ..................................................................................................................... 40Dumplings .............................................................................................................. 41Grain....................................................................................................................... 42Dried pulses ........................................................................................................... 43Hen's eggs ............................................................................................................ 45Fruit ........................................................................................................................ 46Menu cooking (cooking whole meals).................................................................... 47

Special applications............................................................................................. 49Reheat.................................................................................................................... 49Defrost ................................................................................................................... 50Bottling................................................................................................................... 53Extracting juice with steam.................................................................................... 56Make yoghurt ......................................................................................................... 57Prove dough........................................................................................................... 58Dissolve gelatine .................................................................................................... 59Melt chocolate ....................................................................................................... 59Skinning vegetables and fruit................................................................................. 60Apple storage ........................................................................................................ 60Blanching ............................................................................................................... 61Sweat onions ......................................................................................................... 61Cook bacon ........................................................................................................... 62Disinfect items ...................................................................................................... 62Heat damp flannels ................................................................................................ 63Decrystallise honey................................................................................................ 63Making eierstich..................................................................................................... 63

Settings ................................................................................................................. 64

Note for test institutes......................................................................................... 66

Cleaning and care ................................................................................................ 67Important information on cleaning and care.......................................................... 67Appliance front....................................................................................................... 68Oven interior........................................................................................................... 69Accessories ........................................................................................................... 69

Contents

4

Side runners........................................................................................................... 70Water container...................................................................................................... 70Descaling ............................................................................................................... 72

Problem solving guide ......................................................................................... 74

Optional accessories ........................................................................................... 77Cooking containers................................................................................................ 77Cleaning and care products................................................................................... 79Miscellaneous ........................................................................................................ 79

Technical data ...................................................................................................... 80

After sales service, data plate ............................................................................ 81

Warning and Safety instructions

5

This appliance complies with statutory safety requirements. Inap‐propriate use can, however, lead to personal injury and damage toproperty.

To avoid the risk of accidents and damage to the appliance,please read these instructions carefully before using it for the firsttime. They contain important notes on installation, safety, use andmaintenance. Miele cannot be held liable for damage caused by non-compli‐ance with these instructions.

Keep these instructions in a safe place and ensure that new usersare familiar with the contents. Pass them on to any future owner.


6

Correct application

This steam oven is intended for use in domestic households andsimilar working and residential environments.

This steam oven is not intended for outdoor use.

This steam oven is intended for domestic use only as described inthese operating instructions. Any other usage is not supported by the manufacturer and could bedangerous.

The steam oven can only be used by people with reduced physi‐cal, sensory or mental capabilities, or lack of experience and knowl‐edge, if they are supervised whilst using it, or have been shown howto use it in a safe way and recognise and understand the conse‐quences of incorrect operation.


7

Safety with children

Children under 8 years of age must be kept away from the appli‐ance unless they are constantly supervised.

Children 8 years and older may only use the steam oven unsuper‐vised if they have been shown how to use it safely and recogniseand understand the consequences of incorrect operation.

Children must not be allowed to clean the steam oven unsuper‐vised.

Please supervise children in the vicinity of the steam oven and donot let them play with it.

Danger of suffocation. Packaging, e.g. plastic wrappings, must bekept out of the reach of babies and children. Whilst playing, childrencould become entangled in packaging or pull it over their head andsuffocate.

Danger of burning. Children's skin is far more sensitive to hightemperatures than that of adults. Make sure that children do not at‐tempt to open the door when the appliance is in operation. Keepchildren well away from the appliance until it has cooled down andthere is no danger of burning.

Danger of injury. The oven door can support a maximum weightof 8 kg. Do not let children sit on the door, lean against it or swingon it.


8

Technical safety

Unauthorised installation, maintenance and repairs can causeconsiderable danger for the user. Installation, maintenance and re‐pairs must only be carried out by a Miele authorised technician.

Never use a damaged steam oven. It could be dangerous. Checkit for visible signs of damage before using it.

Reliable and safe operation of this steam oven can only be assur‐ed if it has been connected to the mains electricity supply.

The electrical safety of this appliance can only be guaranteedwhen correctly earthed. It is essential that this standard safety re‐quirement is met. If in any doubt please have the electrical installa‐tion tested by a qualified electrician.

Before connecting the appliance to the mains supply, ensure thatthe connection data on the data plate (voltage and frequency) matchthe mains electricity supply. This data must correspond in order to avoid the risk of damage tothe appliance. Consult a qualified electrician if in any doubt.

Do not connect the steam oven to the mains electricity supply bya multi-socket adapter or an extension lead. These do not guaranteethe required safety of the appliance (fire hazard).

This steam oven must not be used in a non-stationary location(e.g. on a ship).

Never open the casing of the appliance. Tampering with electricalconnections or components and mechanical parts is highly danger‐ous to the user and can cause operational faults.

While the appliance is under guarantee, repairs should only be un‐dertaken by a Miele authorised service technician. Otherwise theguarantee is invalidated.


9

Miele can only guarantee the safety of the appliance when genu‐ine original Miele replacement parts are used. Faulty componentsmust only be replaced by Miele spare parts.

If the plug is removed from the connection cable or if the cable issupplied without a plug, the appliance must be connected to theelectrical supply by a suitably qualified electrician.

If the connection cable is damaged, it must be replaced by a suit‐ably qualified electrician with a specialist connection cable of type H05 VV-F (pvc insulated), available from Miele.

During installation, maintenance and repair work, the appliancemust be disconnected from the mains electricity supply.

If the steam oven is installed behind a furniture panel (e.g. a door),ensure that the door is never closed whilst the steam oven is in use.Heat and moisture can build up behind a closed furniture panel andcause subsequent damage to the steam oven, the housing unit andthe floor. Do not close the door until the steam oven has cooleddown completely.


10

Correct use

Danger of burning. The steam oven becomes hot when in use.You could burn yourself on the heating elements, oven interior,cooked food, oven accessories or hot steam. Wear oven gloveswhen placing food in the oven or removing it and when adjustingoven shelves etc. in a hot oven. Take care when putting cooking containers into the oven or remov‐ing them not to spill the contents.

Do not use the steam oven to heat up or bottle food in sealed jarsand tins.Pressure will build up inside them and they can explode causingdamage to the appliance, as well as the risk of injury and scalding.

Plastic dishes which are not heat- and steam resistant melt athigh temperatures and can damage the appliance. Use temperature- (to 100°C) and steam-resistant plastic dishes. Fol‐low the manufacturer's instructions.

Food which is left in the oven to be kept hot can dry out and themoisture released can lead to corrosion damage in the appliance.Do not use the steam oven for keeping food warm and do not useutensils in the appliance which could corrode.

You could injure yourself on the open oven door. Avoid leaving the door open unnecessarily.

When using a small electrical appliance, e.g. a hand-held blender,near the steam oven, care should be taken that the cable of the ap‐pliance cannot get trapped by the steam oven door. The insulationon the cable could become damaged, giving rise to an electricshock hazard.

The steam oven is designed in such a way that there will alwaysbe a little residual water left in the water container after use. If thereis no residual water, there is something wrong. Call the Service De‐partment.


11

Do not immerse the water container in water, or clean it in a dish‐washer. Connecting the water container into the appliance when wetcould cause an electric shock.

For reasons of hygiene and to prevent the build-up of moisture inthe appliance, the water container should be emptied after each use.

Danger of burning. There may be some residual hot water in thewater container at the end of a cooking process. Take care not tospill the contents when taking the water container out of the appli‐ance.

To avoid the risk of scratches, do not use the casing as a restingplace for items.


12

Cleaning and care

Do not use a steam cleaning appliance to clean this appliance. The steam could reach electrical components and cause a short cir‐cuit.

Scratches on the door glass can result in the glass breaking. Donot use abrasive cleaners, hard sponges, brushes or sharp metaltools to clean the door glass.

The side runners can be removed for cleaning purposes (see"Cleaning and care"). Ensure that they are replaced correctly and do not use the ovenwithout them fitted.

Try to avoid the interior walls being splashed with food or liquidscontaining salt. If it does happen, wipe these away thoroughly toavoid corrosion to stainless steel surfaces inside the cabinet.

Accessories

Only use genuine original Miele accessories with this appliance.Using accessories from other manufacturers will invalidate the guar‐antee, and Miele cannot accept liability.


13

Location advice

The safety distance of 150 mm between the appliance door whenclosed and the front edge of the worktop/table top must be at least150 mm.

Caring for the environment

14

Disposal of the packing mate‐rialThe packaging is designed to protectthe appliance from damage duringtransportation. The packaging materialsused are selected from materials whichare environmentally friendly for disposaland should be recycled.

Recycling the packaging reduces theuse of raw materials in the manufactur‐ing process and also reduces theamount of waste in landfill sites.

Disposal of your old applianceElectrical and electronic appliances of‐ten contain valuable materials. They al‐so contain materials which, if handledor disposed of incorrectly, could be po‐tentially hazardous to human health andto the environment. They are, however,essential for the correct functioning ofyour appliance. Please do not thereforedispose of it with your householdwaste.

Please dispose of it at your local com‐munity waste collection / recycling cen‐tre or contact your Dealer for advice.

Ensure that it presents no danger tochildren while being stored for disposal.

Overview

15

Steam oven front view

a Controls

b Ventilation outlet

c Door seal

d Steam channel

e Compartment for water container

fWater container with insert

gWater container connection point

h Side runners with 4 shelf levels

i Steam inlet

j Drip channel

k Floor heater

l Temperature sensor

m Steam outlet

n Drip channel in the door

o Door release

Overview

16

Accessories suppliedThe accessories supplied with your ap‐pliance as well as a range of optionalones are available to order from Miele(see "Optional accessories").

DGG 15

1 condensate tray for collecting excessmoisture, can also be used as a cook‐ing container.325 x 265 x 40 mm (W x D x H)

DGGL 1

2 perforated cooking containers Gross capacity 1.5 litres / Usable ca‐pacity 0.9 litres 325 x 175 x 40 mm (W x D x H)

Silicone grease

1 tube for lubricating the coupling sealon the water container

Miele steam oven cookbook

A selection of the best recipes from theMiele test kitchen.

Controls

17

a Recessed On/Off button For switching the appliance on and off and accessing the descaling process

b Sensors For setting the temperature and duration and scrolling through the programmesettings For accessing Programming mode: +

c OK sensorFor confirming input

d Display

e Optical interface(for Miele service technician use only)

Controls

18

Sensor controlsThe sensors react to touch. Each touch is confirmed with a keypad tone. This key‐pad tone can be switched off (see "Settings").

Display

Display Meaning

(flashing) Insufficient water or water container not present

Numbers + °C Temperature

Numbers + h Duration

+ number(s) The appliance needs to be descaled.

Description of functions

19

Water containerThe maximum water level is 1.2 litres,the minimum 0.75 litres. These levelsare indicated both inside and outsidethe container. Do not exceed the maxi‐mum level.

The amount of water used will dependon the type of food and the duration ofcooking. Water will sometimes need tobe replenished during the cookingprocess. Water consumption is in‐creased if the door is opened duringcooking.

If the symbol is flashing, either thewater container is not pushed in cor‐rectly or there is not enough water in it.

Condensate trayWhen using perforated containers,place the condensate tray on the lowestshelf level to collect any drops of liquidand allow them to be removed easily.

You can also use the condensate trayas a cooking container if necessary.

TemperatureThe steam oven has a temperaturerange of 40 °C to 100°C. The applianceis set at 100 °C when the oven isswitched on. You can alter the tempera‐ture in 5 °C steps.

Recommended temperature

Temperature When to use

100 °C – Cooking all types offood

– Reheating

– Menu cooking(cooking wholemeals)

– Bottling

– Extracting juice

85 °C – Cooking fish gently

60 °C – Defrosting

40 °C – Proving dough

– Making yoghurt

Description of functions

20

DurationYou can set a duration between 1 mi‐nute (:) and 9 hours 59 minutes(:). If the duration exceeds 59 mi‐nutes you have to enter it in hours andminutes. Example: Duration 80 minutes= 1:20.

NoisesYou can hear the noise of the fan whenthe appliance is operating. Noises simi‐lar to those of a kettle can be heardwhen steam is being generated.

Heating-up phaseDuring the heating-up phase the ovencompartment is heated to the set tem‐perature. The display will show the tem‐perature in the cooking compartmentas it rises.

The duration of the heating-up phasewill depend on the quantity and thetemperature of the food. In general theheating-up phase will last for approx. 7minutes. The duration will be longer ifyou are cooking refrigerated or frozenfood.

Filling the water container with hot wa‐ter will shorten the heating-up time.

Cooking phaseThe cooking phase begins when the settemperature is reached. During thecooking phase, the duration remainingwill be shown in the display.

Before using for the first time

21

Please stick the extra data plate forthe appliance supplied with this doc‐umentation in the space provided inthe "After sales service, data plate,guarantee" section of this booklet.

Remove any protective wrapping andstickers.

The appliance has undergone a func‐tion test in the factory. Residual waterfrom this testing may have trickledback into the cabinet during transpor‐tation.

Cleaning for the first time

Opening the door

Open the door by pressing on the lefthand side of the door release.

The door will open slightly.

Water container

Take the water container out of thesteam oven and remove the insert(see "Cleaning and care - Water con‐tainer").

Rinse the water container and the in‐sert thoroughly by hand using hotwater. Do not use any washing-upliquid or detergent.

Risk of damage to the water contain‐er!Do not clean the water container orthe insert in the dishwasher and donot immerse them in water.

Accessories / Oven interior

Take all accessories out of the oven.

Wash the accessories in a mild solu‐tion of washing-up liquid and hot wa‐ter or in the dishwasher.

The interior of the steam oven hasbeen treated at the factory with a con‐ditioning agent.

To remove this, clean the oven interi‐or with a mild solution of washing-upliquid and hot water.

Before using for the first time

22

Setting the water hardness lev‐elThe steam oven is set ex-works forhard water. It must be adjusted to localwater hardness to ensure trouble-freeoperation and to ensure that descalingis carried out at the correct interval. Theharder the water, the more often it willneed to be descaled.

Check the hardness of your local wa‐ter supply and adjust the water hard‐ness as necessary (see "Settings").

Set the correct boiling pointfor waterBefore cooking food for the first time,you must set the boiling point for water,as this varies depending on the altitudethe appliance is located at. This proce‐dure also flushes out the waterways.

This process must be carried out toensure efficient functioning of yourappliance.

Run the steam oven at 100 °C for15 minutes. Proceed as described in"Operation".

Set the correct boiling point for wa‐ter following a house move

If you move house, the appliance willneed to be re-set for the new altitude ifthis differs from the old one by 300 mor more. To do this, descale the appli‐ance (see "Cleaning and care / Mainte‐nance - Descaling").

Operation

23

Operation

Only use tap water. Never use dis‐tilled or mineral water or other liq‐uids.

Fill the water container and push it in‐to the appliance until it connects.

If the water container is not insertedcorrectly the steam oven will not heatup and after a short time will ap‐pear in the display (see "Problem solv‐ing guide").

Place the condensate tray on thelowest shelf level.

Place the food in the oven.

Switch the steam oven on using .

will appear in the display and ° willstart flashing.

If you want to cook with 100 °C, con‐firm the setting with OK.

If you wish you can set a lower tem‐perature by touching the sensor.Confirm with OK.

will appear in the display and willstart flashing.

Set the cooking duration you want bytouching (from upwards) or (from downwards).

Confirm with OK.

The cooking process begins. The steamgenerator and fan switch on.

If you do not complete these stepswithin 15 minutes, the appliance willswitch itself off.

Operation

24

At the end of the cooking duration

– appears in the display,

– the fan remains switched on,

– an audible tone sounds.

Danger of burning.Steam can escape when the door isopened.Step back and wait until the steamhas dissipated.

Danger of burning.You could burn yourself on the oveninterior walls, spilled food and ac‐cessoriesUse oven gloves when removing hotfood from the oven.

Open the door and remove the food.

Switch the steam oven off using .

If you want to reduce the run-on time,you can do so by removing the watercontainer as soon as you have switch‐ed the appliance off.

After use

Remove the condensate tray andempty it.

Remove the water container by push‐ing upwards slightly as you take it outof the appliance. Empty it.

After each use, clean and dry thewhole appliance as described in"Cleaning and care".

Leave the appliance door open untilthe oven interior is completely dry.

The appliance is designed in such away that there will always be a littleresidual water left in the water con‐tainer after use. If there is no residualwater, there is something wrong. Callthe Service Department.

Insufficient water

Insufficient water is indicated by theflashing symbol and an audible tone.

Remove the water container and fill itwith fresh tap water.

Push the water container into the ap‐pliance until it connects.

Close the door.

Operation will continue.

Operation

25

Changing settings during a cookingprocess

You can alter the temperature andcooking duration at any time during op‐eration.

Changing the temperature

Briefly touch OK once.

The display will change to the tempera‐ture setting and ° will flash.

Set the temperature as describedearlier.

Changing the cooking duration

Briefly touch OK twice.

The display will change to the cookingduration setting display and will flash.

Set the cooking duration as descri‐bed earlier.

Interrupting operationOperation is interrupted as soon as thedoor is opened. The heating will beswitched off and the cooking durationremaining stored in memory.

Danger of burning.Steam can escape when the door isopened.Step back and wait until the steamhas dissipated.

Danger of burning.You could burn yourself on the oveninterior walls, spilled food and hotsteam.Wear oven gloves when placing foodin the oven or removing it and whenadjusting oven shelves etc. in a hotoven

Operation will resume when the door isclosed.

When the door is closed, the pressurehas to equalise, which can cause awhistling sound.

The oven will heat up again and the dis‐play will show the temperature of thecooking compartment as it rises.Once the set temperature has beenreached, the display will change toshow the cooking duration remaining asit counts down.

The cooking process will be endedearly if the door is opened in the lastminute of cooking time (55 secondsstanding time).

Operation

26

Pre-heatYour appliance has a pre-heating func‐tion. This heats the oven interior to ap‐prox. 40 °C. The heating-up time is thenshorter as the oven interior is pre-heat‐ed and therefore the cooking processtakes less time.

The appliance is delivered with thisfunction deactivated. If you wish to useit you will need to alter the setting (see"Settings").

When the pre-heating function hasbeen activated you can still choosewhether you want to use it for eachprogramme.

The water container must be filledwith water for pre-heating and presentin the appliance.

The pre-heating process will be can‐celled if the door is opened. You canstart the process again by switchingthe appliance off and then back onagain.

Using pre-heat

Switch the steam oven on.

will appear in the display and ° willstart flashing. Do not confirm.

After a few seconds the pre-heatingprocess will begin and the display willshow the temperature as it rises. When pre-heating is finished, willappear in the display and ° will flash.


Set the temperature and duration asnormal.

Not using pre-heat


Switch the steam oven on.

will appear in the display and ° willstart flashing.

Confirm this with OK or set the re‐quired temperature as normal.

Set the cooking duration as descri‐bed earlier.

General notes

27

This section contains general informa‐tion. You will find more detailed infor‐mation about particular foods and howto cook them in the other sections.

The advantages of cookingwith steamAlmost all vitamins and minerals are re‐tained as the food is not immersed inwater.

Cooking with steam also retains thetrue taste of the food better than con‐ventional cooking. We therefore recom‐mend seasoning the food after it hasbeen cooked. Food also retains itsfresh, original colour.

Suitable containers

Cooking containers

This steam oven is supplied with stain‐less steel cooking containers. Othercontainers, in a variety of sizes, bothperforated and solid, are available asoptional extras (see "Optional accesso‐ries"). This enables you to choose themost suitable container for the food youare preparing.

It is best to use perforated containersfor steam cooking. The steam canreach the food from all sides and thefood is cooked evenly.

Your own containers

You can also use your own containers.However, please note the following:

– Containers must be heat-resistant to100 °C and able to withstand hotsteam. With plastic containers pleasecheck with the manufacturer thatthey are suitable for use in a steamoven.

– Thick-sided containers made fromporcelain, china or stoneware, for ex‐ample, are not so suitable for steamcooking. They do not conduct heatwell and as a result cooking dura‐tions will be considerably longer thanthose given in the charts.

– Place the cooking container in a suf‐ficiently large perforated container,not on the oven floor.

– Ensure that there is a gap betweenthe upper rim of the container andthe top of the cooking compartmentto allow sufficient steam into the con‐tainer.

Condensate trayWhen using perforated containers,place the condensate tray on the lowestshelf level to collect any drops of liquidand allow them to be removed easily.

You can also use the condensate trayas a cooking container if necessary.

General notes

28

Shelf levelYou can select any shelf level. You canalso cook on several levels at the sametime. This will not alter the cooking du‐ration.

Always insert cooking containers andthe rack between the rails of the siderunners so that they cannot tip.

Frozen foodThe heating up phase for frozen food islonger than for fresh food. The greaterthe quantity of frozen food, the longerthe heating up phase.

TemperatureA maximum temperature of 100 °C isreached when steam cooking is takingplace. Most types of food will cook atthis temperature. Some more delicatetypes of food, such as soft fruit, mustbe cooked at lower temperatures asotherwise they will burst. More informa‐tion is given in the relevant section.

Combination with a food warmingdrawer When the warming drawer is in use theoven cavity in the steam oven can getup to 40 °C. If, in this case, you set atemperature of 40 °C, no steam will beproduced because the oven cavity istoo warm.

DurationIn general, the cooking durations forcooking with steam are the same as forcooking food in a saucepan. More in‐formation about any factors which mayaffect the cooking duration is given inthe relevant sections.

The quantity of food does not affect thecooking duration. 1 kg of potatoes willtake the same time to cook as 500 g.

The durations given in the charts areguidelines only. We recommend select‐ing the shorter cooking duration quotedto start with. If food is not cooked suffi‐ciently after the shorter time it can beput back in the oven and cooked forlonger.

Cooking with liquidWhen cooking with liquid only fill thecooking container ²/₃ full to prevent theliquid spilling when the cooking con‐tainer is removed from the oven.

Your own recipesFood and recipes which are prepared inpot or a pan can also be cooked in thesteam oven. The cooking times in thesteam oven will be the same. Pleasenote that food will not be brown or crispwhen cooking with steam.

Steam cooking

29

Vegetables

Fresh

Prepare fresh vegetables in the usualway, i.e. wash, clean and cut them up.

Frozen food

Frozen vegetables do not need to bedefrosted beforehand, unless they havebeen frozen together in a block.

Frozen and fresh vegetables which takethe same length of time to cook can becooked together.

Break up vegetables that have frozentogether in a lump and follow instruc‐tions on the packaging regarding cook‐ing duration.

Cooking containers

Food such as peas or asparagusspears, which have little or no spacebetween them, will take longer to cookbecause the steam has less space towork in. For an even result, it is best touse a shallow container for these typesof food, and only fill it about 3-5 cmdeep. When cooking large quantities di‐vide the food between 2 or 3 shallowcontainers rather than using one deepone.

Different types of vegetables whichtake the same length of time to cookcan be cooked together.

Use solid containers for vegetableswhich are cooked in liquid.

Shelf level

To avoid any colour transfer whencooking vegetables with a distinctivecolour (e.g beetroot) in a perforatedcontainer, do not place other food un‐derneath the perforated container.

Duration

As with conventional methods, whencooking vegetables with steam, thecooking duration will depend on thesize and also whether you want thevegetables to be al dente or soft/welldone. Example:firm potatoes, cut into quarters = approx. 18 minutesfirm potatoes, cut in half = approx. 22 minutesBrussels sprouts, large, al dente = approx. 12 minutesBrussels sprouts, small, soft = approx. 12 minutes

Settings

Temperature: 100 °CDuration: see chart

Steam cooking

30

The durations given in the chart are guidelines for fresh vegetables. We recom‐mend selecting the shorter cooking duration quoted. If food is not cooked suffi‐ciently after the shorter duration it can be put back in the oven and cooked for lon‐ger.

Vegetables [min]

Artichokes 32–38

Cauliflower, whole 27–28

Cauliflower, florets 8

Beans, green 10–12

Broccoli, florets 3–4

Chantenay carrots, whole 7–8

Chantenay carrots, halved 6–7

Chantenay carrots, chopped 4

Chicory, halved 4–5

Chinese cabbage, chopped 3

Peas 3

Fennel, halved 10–12

Fennel, cut into strips 4–5

Curly kale, chopped 23–26

Firm potatoes, peeledwholehalvedquartered

27–2921–2216–18

Fairly firm potatoes, peeledwholehalvedquartered

25–2719–2117–18

Floury potatoes, peeledwholehalvedquartered

26–2819–2015–16

Kohlrabi, cut into batons 6–7

Steam cooking

31

Vegetables [min]

Pumpkin, diced 2–4

Corn on the cob 30–35

Chard, chopped 2–3

Peppers, diced / cut into strips 2

New potatoes, firm 30–32

Mushrooms 2

Leeks, sliced 4–5

Leeks, halved lengthwise 6

Romanesco, whole 22–25

Romanesco, florets 5–7

Brussels sprouts 10–12

Beetroot, whole 53–57

Red cabbage, chopped 23–26

Black salsify, whole 9–10

Celeriac, cut into batons 6–7

Green asparagus 7

White asparagus 9–10

Main crop carrots, chopped 6

Spinach 1–2

Spring cabbage, chopped 10–11

Celery, chopped 4–5

Swede, chopped 6–7

White cabbage, chopped 12

Savoy cabbage, chopped 10–11

Courgettes, sliced 2–3

Sugar snap peas 5–7

Duration

Steam cooking

32

Meat

Fresh

Prepare the meat in the usual way.

Frozen food

Meat should be thoroughly defrostedbefore cooking in the steam oven (see"Defrosting").

Preparation

For meat which needs to be seared be‐fore being cooked, e.g. for a stew, searthe meat in a pan on the hob first.

Duration

The cooking duration depends on thethickness and the texture of the meat,and not on the weight. The thicker thepiece of meat, the longer the cookingduration. A piece of meat weighing500 g which is 10 cm thick will take lon‐ger to cook than a piece of meat weigh‐ing 500 g which is 5 cm thick.

Tips

– Use a perforated container to retainthe juices when cooking meat. Placea solid container underneath to catchthe juices. You can use these tomake a gravy or freeze them for lateruse.

– Boiling fowl, back or top rib and meatbones can be used to make stock.Place the meat together with somemixed vegetables in a solid cookingcontainer and add cold water andcook. The longer the cooking dura‐tion, the stronger the stock.

Settings


Steam cooking

33

The durations given in the charts are guidelines only. We recommend selecting theshorter cooking duration quoted to start with. If food is not cooked sufficiently af‐ter the shorter time it can be put back in the oven and cooked for longer.

Meat [min]

Leg steak, covered with water 110–120

Knuckle 135–140

Chicken breast 8–10

Shank 105–115

Top rib, covered with water 110–120

Veal cutlets 3–4

Gammon slices 6–8

Lamb stew 12–16

Poularde 60–70

Turkey roulade 12–15

Turkey escalope 4–6

Brisket, covered with water 130–140

Beef stew 105–115

Boiling fowl, covered with water 80–90

Boiled topside 110–120

Duration

Steam cooking

34

Sausages

Settings


Sausages [min]

Frankfurters 6–8

Bologna sausages 6–8

Veal sausages 6–8

Duration

Fish

Fresh

Prepare fresh fish in the usual way, i.e.clean, gut and fillet.

Frozen food

Fish does not need to be fully defrostedbefore cooking. Defrost so that the sur‐face is sufficiently thawed to take herbsand seasoning. Depending on thethickness of the fish, 2 - 5 minutesshould be enough.

Preparation

Add some lemon or lime juice to fishbefore cooking. The citric acid helpsthe flesh stay firm.

It is not necessary to season fish withsalt when cooking with steam as thismethod retains the minerals which givethe fish its unique flavour.

Cooking containers

If using a perforated container, grease itfirst.

Shelf level

When cooking fish in a perforated con‐tainer at the same time as cooking oth‐er types of food in other containers,place the container with the fish directlyabove the tray to catch any liquid andso avoid any transfer of tastes to otherfood.

Steam cooking

35

Temperature

85 °C – 90 °C For gently cooking delicate types offish, such as sole.

100 °CFor cooking firmer types of fish, e.g.cod and salmon.Also for cooking fish in sauce or stock.

Duration

The cooking duration depends on thethickness and the texture of the fish,and not on the weight. The thicker thefish, the longer the cooking duration. A3 cm thick piece of fish weighing 500 gwill take longer to cook than a 2 cmthick piece of fish weighing 500 g.

The longer fish cooks, the firmer itsflesh will become. Use the cooking du‐rations given in the chart. If you findthat the fish is not cooked sufficientlyonly cook it for a few minutes more.

When cooking fish in sauce or stock,we recommend that you increase thecooking duration quoted by a few mi‐nutes.

Tips

– Adding herbs and spices, such asdill, will help bring out the full flavourof the fish.

– Cook large fish in the swimming posi‐tion. To help maintain the shape ofthe fish, place a small cup or similarupside down in the cooking contain‐er, and arrange the fish bellysidedown over the cup.

– You can use any fish scraps, e.g. fishheads, bones, tails etc to make a fishstock. Place the fish scraps togetherwith some mixed vegetables in a sol‐id cooking container and add coldwater. Cook at 100 °C for 60 to 90minutes. The longer the cooking du‐ration, the stronger the stock.

– Blue fish is fish which is cooked inwater and vinegar. It is important notto damage the skin of the fish. Thismethod is suitable for cooking carp,trout, tench, eel and salmon. (Followrecipe instructions for the ratio of wa‐ter to vinegar).

Settings

Temperature: see chartDuration: see chart

Steam cooking

36

The cooking durations given in the chart are guidelines for fresh fish. We recom‐mend selecting the shorter cooking duration quoted. If food is not cooked suffi‐ciently after the shorter duration it can be put back in the oven and cooked for lon‐ger.

Fish [°C] [min]

Eel 100 5–7

Perch fillet 100 8–10

Seabream fillet 85 3

Trout, 250 g 90 10–13

Halibut fillet 85 4–6

Atlantic cod fillet 100 6

Carp, 1.5 kg 100 18–25

Salmon fillet 100 6–8

Salmon steak 100 8–10

Salmon trout 90 14–17

Coley fillet 85 3

Rose fish fillet 100 6–8

Haddock fillet 100 4–6

Plaice fillet 85 4–5

Monk fish fillet 85 8–10

Sole fillet 85 3

Turbot fillet 85 5–8

Tuna fillet 85 5–10

Pikeperch fillet 85 4

Temperature / Cooking duration

Steam cooking

37

Shellfish

Preparation

Defrost frozen shellfish before cooking with steam.

Peel, remove and discard the intestines, and then wash the shellfish.

Cooking containers

If using a perforated container, grease it first.

Duration

The longer shellfish are cooked, the tougher they become. Use the cooking dura‐tions given in the chart.

When cooking shellfish in sauce or stock, we recommend that you increase thecooking duration quoted by a few minutes.

Settings


[°C] [min]

Crevettes 90 3

Prawns 90 3

King prawns 90 4

Small shrimps 90 3

Lobster 95 10–15

Large shrimps 90 3


Steam cooking

38

Mussels

Fresh

Warning - danger of food poisoningOnly cook mussels which are closed. Do not eat mussels which have notopened after being cooked.

Steep fresh mussels in water for a few hours before cooking to rinse out any sand.Then scrub the mussels thoroughly to clean them.

Frozen food

Defrost frozen mussels before cooking.

Duration

The longer mussels are cooked, the tougher they become. Use the cooking dura‐tions given in the chart.

Settings


[°C] [min]

Barnacles 100 2

Cockles 100 2

Bearded mussels 90 12

Scallops 90 5

Razor clams 100 2–4

Venus mussels 90 4


Steam cooking

39

RiceRice swells when cooked and needs to be cooked in liquid. The proportion of riceto liquid will vary depending on the type of rice.

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

Settings


RatioRice : Liquid

[min]

Basmati rice 1 : 1.5 15

Parboiled rice 1 : 1.5 23–25

Round grain rice

Pudding rice

Risotto rice

1 : 2.5

1 : 2.5

30

18–19

Brown rice 1 : 1.5 26–29

Wild rice 1 : 1.5 26–29

Duration

Steam cooking

40

Pasta

Dry pasta

Dry pasta swells when it is cooked and needs to be cooked in liquid. The liquidmust cover the pasta. Using hot liquid gives better results.

Increase the cooking time stated by the manufacturer by approx. ¹/₃.

Fresh

Fresh pasta, such as you can buy from the supermarket chilled counter, does notneed to absorb water. Cook fresh pasta in a greased perforated container.

Separate any pieces of pasta which have stuck together and spread them out inthe cooking container.

Settings


Fresh [min]

Gnocchi 2

Knöpfli 1

Ravioli 2

Spätzle 1

Tortellini 2

Dry pasta,covered with water

Tagliatelli 14

Vermicelli 8

Duration

Steam cooking

41

DumplingsReady made boil-in-the-bag dumplings need to be well covered with water as oth‐erwise they can fall apart. This is because even though they have been soaked inwater beforehand they will not absorb enough moisture.

Cook fresh dumplings in a greased, perforated container.

Settings


[min]

Sweet dumplings 30

Yeast dumplings 20

Boil-in-the-bag potato dumplings 20

Boil-in-the-bag bread dumplings 18–20

Duration

Steam cooking

42

GrainGrain swells during cooking and needs to be cooked in liquid.The proportion ofgrain to liquid depends on the type of grain.

Grain can be cooked whole or cracked.

Settings


RatioGrain : Liquid

[min]

Amaranth 1 : 1.5 15–17

Bulgur 1 : 1.5 9

Green spelt, whole 1 : 1 18–20

Green spelt, cracked 1 : 1 7

Oats, whole 1 : 1 18

Oats, cracked 1 : 1 7

Millet 1 : 1.5 10

Polenta 1 : 3 10

Quinoa 1 : 1.5 15

Rye, whole 1 : 1 35

Rye, cracked 1 : 1 10

Wheat, whole 1 : 1 30

Wheat, cracked 1 : 1 8

Duration

Steam cooking

43

Dried pulsesSoak pulses for at least 10 hours in cold water before cooking. Soaking makes thepulses more digestible and shortens the cooking duration required. Soaked pulsesmust be covered with liquid during cooking.

Lentils do not need to be soaked before cooking.

With unsoaked pulses a certain ratio of pulses to liquid is required depending onvariety.

Settings


Soaked

[min]

Beans

Kidney beans 55–65

Adzuki beans 20–25

Black beans 55–60

Pinto beans 55–65

Haricot beans 34–36

Peas

Yellow split peas 40–50

Green split peas 27

Duration

Steam cooking

44

Unsoaked

RatioPulses : Liquid

[min]

Beans

Kidney beans 1 : 3 130–140

Adzuki beans 1 : 3 95–105

Black beans 1 : 3 100–120

Pinto beans 1 : 3 115–135

Haricot beans 1 : 3 80–90

Lentils

Brown lentils 1 : 2 13–14

Red lentils 1 : 2 7

Peas

Yellow split peas 1 : 3 110–130

Green split peas 1 : 3 60–70

Duration

Steam cooking

45

Hen's eggsUse a perforated container to boil eggs in the steam oven.

The eggs do not need to be pierced before cooking as they are gradually warmedduring the heating up phase and so do not burst when they are cooked withsteam.

When using a solid container for making egg dishes such as scrambled eggs, re‐member to grease it first.

Settings


[min]

Smallsoftmediumhard

359

Mediumsoftmediumhard

4610

Largesoftmediumhard

56–712

Extra largesoftmediumhard

6813

Duration

Steam cooking

46

FruitCook fruit in a solid container so that none of the juice is lost. If you wish to cookfruit in a perforated container, place a solid container directly underneath it to col‐lect the juice.

Tip: You can use the juice which has collected in the solid container to make aglaze for a fruit flan.

Settings


[min]

Apple pieces 1–3

Pear chunks 1–3

Cherries 2–4

Mirabelle plums 1–2

Nectarine / Peach pieces 1–2

Plums 1–3

Quince, diced 6–8

Rhubarb pieces 1–2

Gooseberries 2–3

Duration

Steam cooking

47

Menu cooking (cooking wholemeals)You can use the steam oven to cook awhole meal containing types of foodwhich have different cooking durations,e.g. fish fillet with rice and broccoli.Each dish is placed in the oven at dif‐ferent times so that they are all ready atthe same time.

Shelf level

When cooking fish or food with a dis‐tinctive colour (e.g. beetroot) in a perfo‐rated container, place the perforatedcontainer directly above the conden‐sate tray / universal tray (depending onmodel) to avoid any transfer of flavouror colour to other food and to preventliquid dripping onto food below it.

Temperature

Whole meals should be cooked at atemperature of 100 °C as this is thetemperature required to cook the major‐ity of foods. Do not cook a whole meal at the lowesttemperature when different tempera‐tures are required for different types offood, e.g. 85 °C for seabream and100 °C for potatoes.

If the recommended cooking tempera‐ture for the food is 85 °C for example,try cooking it at 100 °C and testing theresult. Some delicate types of fish witha soft structure, e.g. sole and plaice willbecome very firm when cooked at100 °C.

Duration

If you are increasing the recommendedtemperature, shorten the cooking dura‐tion by approx. ¹/₃.

Example

Rice 20 minutes

Rose fish fillet 6 minutes

Broccoli 4 minutes

20 minutes minus 6 minutes = 14 mi‐nutes (1st duration: rice)

6 minutes minus 4 minutes = 2 minutes(2nd duration: rosefish fillet)

Remaining time = 4 minutes (3rd dura‐tion: broccoli)

Dura‐tions

20 min. - rice

6 min. - fish fillet

4 min. -broccoli

Setting 14 min. 2 min. 4 min.

Steam cooking

48

Procedure

Place the rice in the oven first.

Set the first cooking duration: 14 mi‐nutes.

After 14 minutes, place the fish in thesteam oven.

Set the second cooking duration: 2minutes.

After 2 minutes, place the broccoli inthe steam oven.

Set the third cooking duration: 4 mi‐nutes.

Special applications

49

ReheatThe steam oven is very effective at re‐heating food gently, without drying itout or cooking it further. The food willreheat evenly and does not need to bestirred during the reheating process.

You can reheat individual dishes orplated meals which have been preparedpreviously (e.g. meat, vegetables andpotatoes).

Suitable containers

Small quantities can be reheated on aplate, larger quantities should beplaced in a cooking container.

Duration

The number of plates or containers hasno bearing on the duration.

The durations listed in the chart relateto an average portion per plate/contain‐er. Increase the duration for largerquantities.

Tips

– Do not reheat large items, such as ajoint of roast meat, whole. Divide itinto portions and reheat these asplated meals.

– Compact items, such as stuffed pep‐pers or roulades, should be cut inhalf.

– Please note that breaded items, suchas schnitzel, will not retain their crisp‐ness when they are reheated.

– Reheat sauces separately, except fordishes such as stew and casseroleswhere the sauce is part of the dish.

Procedure

Cover the food with a deep plate, alid, or with foil that is resistant to tem‐peratures up to 100 °C and to steam.

Place the plate or dish in a sufficient‐ly large perforated container.

Settings


[min]

Side dishes (pasta, rice,etc.)

8–10

Casserole 8–10

Fish fillet 6–8

Meat 8–10

Poultry 8–10

Vegetables 8–10

Soup 8–10

Plated meals 8–10

Duration


50

DefrostIt is much quicker to defrost food in thesteam oven than at room temperature.

Temperature

60 °C is the best temperature for de‐frosting.Exception: 50 °C for minced meat andgame

Before and after defrosting

Remove all packaging before defrost‐ing.Exceptions: Leave bread, biscuits andcakes in their packaging as otherwisethey will absorb moisture and becomesoft.

Allow defrosted food to stand at roomtemperature after removing it from theoven. The standing time is necessary toallow the even distribution of heat.

Cooking containers

Danger of salmonella poisoning.Do not use the liquid from defrostedmeat or poultry. Pour it away andwash the container, the sink andyour hands.

Use a perforated container with a solidcontainer underneath it when defrostingfood which will drip, such as poultry.This way food will not be lying in de‐frosted liquid.

Food which does not drip can be de‐frosted in a solid container.

Tips

– Fish does not need to be fully defros‐ted before cooking. Defrost so thatthe surface is sufficiently thawed totake herbs and seasoning. Depend‐ing on the thickness of the fish, 2 - 5minutes should be enough.

– When defrosting food which has fro‐zen together, e.g. berries, chops, fishfillets etc. separate it about half-waythrough the defrosting time.

– Do not refreeze food once it hasthawed.

– Defrost frozen pre-cooked meals ac‐cording to the manufacturer's in‐structions.

Settings

Temperature: see chartDefrosting duration: see chart


51

Food to be defrosted Quantity [°C] [min] [min]

Dairy products

Cheese slices 125 g 60 15 10

Quark 250 g 60 20–25 10–15

Cream 250 g 60 20–25 10–15

Soft cheese 100 g 60 15 10–15

Fruit

Apple sauce 250 g 60 20–25 10–15

Apple pieces 250 g 60 20–25 10–15

Apricots 500 g 60 25–28 15–20

Strawberries 300 g 60 8–10 10–12

Raspberries / Blackcurrants 300 g 60 8 10–12

Cherries 150 g 60 15 10–15

Peaches 500 g 60 25–28 15–20

Plums 250 g 60 20–25 10–15

Gooseberries 250 g 60 20–22 10–15

Vegetables

Frozen in a block 300 g 60 20–25 10–15

Fish

Fish fillets 400 g 60 15 10–15

Trout 500 g 60 15–18 10–15

Lobster 300 g 60 25–30 10–15

Small shrimps 300 g 60 4–6 5

Ready meals

Meat, vegetables, sidedishes / Stew / Soup

480 g 60 20–25 10–15

Meat

Roast meat, sliced 125–150 g each 60 8–10 15–20

Minced meat 250 g 50 15–20 10–15

Minced meat 500 g 50 20–30 10–15

Goulash 500 g 60 30–40 10–15


52

Food to be defrosted Quantity [°C] [min] [min]

Goulash 1000 g 60 50–60 10–15

Liver 250 g 60 20–25 10–15

Saddle of hare 500 g 50 30–40 10–15

Saddle of roebuck 1000 g 50 40–50 10–15

Cutlets / chops / sausages 800 g 60 25–35 15–20

Poultry

Chicken 1000 g 60 40 15–20

Chicken drumsticks 150 g 60 20–25 10–15

Chicken escalopes 500 g 60 25–30 10–15

Turkey drumsticks 500 g 60 40–45 10–15

Baked goods

Puff pastries /Yeast buns – 60 10–12 10–15

Creamed mixture cakes / bis‐cuits

400 g 60 15 10–15

Bread / rolls

Bread rolls – 60 30 2

Rye bread, sliced 250 g 60 40 15

Whole grain bread, sliced 250 g 60 65 15

White bread, sliced 150 g 60 30 20

Temperature / Duration / Standing time


53

BottlingOnly use unblemished, fresh producewhich is in good condition for bottling.

Glass jars

Use clean glass jars and accessoriesand check them for any defects. Glassjars with twist off lids or glass lids witha rubber seal are suitable.

Make sure that all the jars are the samesize so that bottling is carried out even‐ly.

After you have filled the jars with thebottled produce, clean the glass rimswith a clean cloth and hot water andthen seal the jars.

Fruit

Sort fruit carefully, rinse it briefly butthoroughly and allow it to drain. Takegreat care when cleaning soft fruit as itis very delicate and squashes easily.

Remove any peel, stalks, cores orstones. Cut up large fruit. For example,cut apples into slices.

If you are bottling fruit with stones (e.g.plums, apricots) without removing thestones, pierce the fruit several timeswith a fork or wooden skewer as other‐wise it will burst.

Vegetables

Rinse, clean and cut up vegetables.

Vegetables should be blanched beforebottling to help them retain their colour(see "Blanching").

Fill volume

Fill the glass jars with produce up to amaximum of 3 cm below the rim. Donot pack it down as this will damagethe cell walls of the produce. Tap the jargently onto a cloth to help distribute thecontents evenly. Fill the jars with liquid.The produce must be completely cov‐ered.

Use a sugar solution for fruit and a saltor vinegar solution for vegetables.

Tips

– Make use of residual heat by leavingthe jars in the oven for 30 minutes af‐ter it has switched off.

– Then cover the jars with a cloth andallow to cool for approx. 24 hours.


54

Procedure

Push the condensate tray in on the lowest level with a perforated containerabove it.

Place the jars on the rack (all the same size). Ensure that they do not touch oneanother.

Settings

Temperature: see chartBottling duration: see chart

Produce [°C] * [min]

Berries

Red / blackcurrants 80 50

Gooseberries 80 55

Cranberries 80 55

Fruit with stones

Cherries 85 55

Mirabelle plums 85 55

Plums 85 55

Peaches 85 55

Greengages 85 55

Fruit with pips

Apples 90 50

Apple sauce 90 65


55

Produce [°C] * [min]

Quinces 90 65

Vegetables

Beans 100 120

Broad beans 100 120

Gherkins 90 55

Beetroot 100 60

Temperature / Duration* The durations quoted are for 1.0 litre jars. If using 0.5 litre jars, reduce the duration byabout 15 minutes. If using 0.25 litre jars, reduce the duration by about 20 minutes.


56

Extracting juice with steamThis appliance is ideal for extractingjuice from soft, firm and hard fruit.

It is best to use overripe fruit, as the rip‐er the fruit the greater the quantity ofjuice produced. Very ripe fruit will alsoproduce a more intense flavour.

Preparation

Sort and clean the fruit. Cut out anyblemishes.

Remove the stalks from grapes andmorello cherries as these are bitter. Thestalks do not need to be removed fromraspberries etc.

Cut larger fruit into chunks approx. 2cm in size. The harder the fruit thesmaller the pieces should be.

Tips

– Try experimenting with mild and tartfruit.

– Adding sugar will increase the quanti‐ty of juice produced and improve theflavour. Sprinkle the fruit with sugarand leave to absorb for a few hoursbefore juicing. For 1 kg of sweet fruitadd 50–100 g of sugar, and for 1kg oftart fruit add 100–150 g of sugar.

– If you wish to bottle the juice ratherthan consume it straight away, pour itwhilst hot into hot, sterilised bottles,and then seal immediately with steri‐lised tops.

Procedure

Put the prepared fruit (cleaned, wash‐ed, chopped etc.) into a perforatedcooking container.

Place a solid container or the con‐densate tray underneath to catch thejuice.

Settings

Temperature: 100 °CDuration: 40 - 70 minutes


57

Make yoghurtTo make yoghurt, you will need eitherfresh live yoghurt or yoghurt culture,obtainable from health food shops.

Use natural yoghurt with live cultureand without additives. Heat-treated yo‐ghurt is not suitable.

The yoghurt must be fresh (short stor‐age time)

You can use either unchilled long-life orfresh milk. Long-life milk can be used without anyfurther treatment. Fresh milk must firstbe heated to 90 °C and then cooleddown to 35 °C. Do not boil it. Fresh milkwill give a better set than long-life milk.

The yoghurt and milk should have thesame percentage fat.

Do not move or shake the jars whilstthe yoghurt is thickening.

Immediately after preparation leave theyoghurt to cool in the fridge.

How well home prepared yoghurt setswill depend on the consistency, fat con‐tent and the cultures used in the starteryogurt. Not all yoghurts are suitable foruse as starter yoghurt.

Possible reasons for unsatisfactoryresults

Yoghurt has not set:Incorrect storage of starter yoghurt, toomuch time out of the refrigerator, e.g. intransportation, damaged packaging,milk not sufficiently heated.

Liquid has separated: The jars were moved, yoghurt was notcooled down quickly enough.

Yoghurt is gritty: Milk was overheated or in poor condi‐tion, milk and starter yoghurt not evenlystirred.

Tip: When using yoghurt enzyme, yo‐ghurt can be made from a milk / creammixture. Mix ³/₄ litre milk with ¹/₄ litrecream.


58

Procedure

Mix 100 g yoghurt with 1 litre of milkor make up the mixture with yoghurtenzyme, following the instructions onthe packaging.

Pour the mixture into jars and sealthe jars.

Place the sealed jars in a perforatedcontainer making sure they do nottouch one another.

Immediately after the yoghurt hasbeen made, place the jars in the re‐frigerator, taking care not to shakethem unnecessarily.

Settings

Temperature: 40 °CDuration: 5:00 hours

Prove dough

Procedure

Prepare the dough according to therecipe.

Cover the bowl and place in a perfo‐rated container.

Settings

Temperature: 40 °CDuration: as per recipe instructions


59

Dissolve gelatine

Procedure

Gelatine leaves: Completely coverthe gelatine leaves with cold waterand leave to soak for 5 minutes. Re‐move the gelatine leaves from thebowl and squeeze them out. Emptythe bowl. Place the squeezed gelat‐ine leaves back in the bowl.

Gelatine powder: Place in a bowland add water according to the in‐structions on the packaging.

Cover the bowl and place in a perfo‐rated container.

Settings

Temperature: 90 °CDuration: 1 minute

Melt chocolateYou can use the steam oven for meltingany type of chocolate.

Procedure

Break the chocolate into smallpieces. Leave chocolate cake cover‐ing in its packaging, and place in aperforated cooking container.

Place large quantities in a solid cook‐ing container and small quantities ina cup or a bowl.

Cover the container or the dish with alid or with foil that is resistant to tem‐peratures up to 100 °C and to hotsteam.

Stir large quantities once halfwaythrough cooking.

Settings

Temperature: 65 °CDuration: 20 minutes


60

Skinning vegetables and fruit

Procedure

Cut a cross in the top of tomatoes,nectarines etc. This will allow the skinto be removed more easily.

Place the fruit/vegetables in a perfo‐rated cooking container.

To blanch almonds, it is important toplunge them into cold water as soonas they are taken out of the oven,otherwise the skin cannot be re‐moved.

Settings


Food [min]

Apricots 1

Almonds 1

Nectarines 1

Peppers 4

Peaches 1

Tomatoes 1

Duration

Apple storageYou can treat homegrown apples in thesteam oven to increase the length oftime you can store them for. Once trea‐ted, the apples will keep for 5 to 6months when stored in a dry, cool andwell-ventilated place. This method isonly suitable for apples and not for oth‐er types of fruit.

Settings



61

BlanchingBlanch fruit and vegetables beforefreezing them. Blanching helps maintainthe quality of the produce when it is fro‐zen.

Blanching vegetables also helps themretain their original colour.

Procedure

Put the prepared vegetables into aperforated cooking container.

Once blanched, plunge the vegeta‐bles into ice cold water to cool themdown quickly. Drain them well.

Settings

Temperature: 100 °CDuration: 1 minute

Sweat onionsSweating means cooking the onions intheir own juices, with the addition of alittle fat if necessary.

Procedure

Cut the onions up into small piecesand place them in a solid cookingcontainer with a little butter.

Cover the container or the dish with alid or with foil that is resistant to tem‐peratures up to 100 °C and to hotsteam.

Settings



62

Cook baconThe bacon does not brown.

Procedure

Place the bacon (diced or rashers) ina solid cooking container.

Cover the container with a lid or withfoil that is temperature resistant up to100 °C and to steam.

Settings


Disinfect itemsThe steam oven can be used to disin‐fect baby bottles and other containersso that at the end of the programmethey are as germ free as they wouldhave been had they been boiled. Checkbeforehand that all parts, teats etc. aredeclared by the manufacturer to beheat resistant to 100 °C and also thatthey can withstand hot steam.

Dismantle, clean and thoroughly rinsebaby bottles. All parts of the bottlesmust be completely dry before they arereassembled to keep them germ free.

Procedure

Place the individual parts in a perfo‐rated container (on their sides or withthe opening facing downwards) en‐suring that they do not touch one an‐other to allow hot steam to reachthem from all sides.

Place the container on the lowestshelf level.

Settings



63

Heat damp flannels

Procedure

Moisten the flannels and then rollthem up.

Place them beside one another in aperforated cooking container.

Settings


Decrystallise honey

Procedure

Loosen the lid and place the jar ofhoney in a perforated container.

Stir the honey once during the cook‐ing duration.

Settings

Temperature: 60 °CDuration: 90 minutes (irrespective of thesize of jar or the amount of honey in thejar)

Making eierstich

Procedure

Mix 6 eggs with 375 ml milk (do notbeat until foamy).

Season the egg and milk mixture andpour into a greased solid cookingcontainer with a little butter.

Settings


Settings

64

Your steam oven is supplied with anumber of standard default settings.The standard settings listed in the chartcan be altered.

Changing and saving settings

The appliance is switched off.

Touch and hold the sensor.

While the sensor is being touched,touch the sensor once briefly.

P1 will appear in the display.

Touch the or sensor repeatedlyuntil the programme you want ap‐pears in the display.

Confirm with OK.

Touch the or sensor repeatedlyuntil the status you want appears inthe display.

Confirm with OK.

The selected setting will be saved.

After you have altered the setting(s)required, switch the appliance off.

Settings

65

The factory setting is shown in bold.

Programme Status Available settings

P1 S0

S1

Factory default settings reinstated

P2 Demo mode S0

S1

Off, the steam oven heats up

On, the steam oven does not heat up

P3 Buzzer volume S1

S2

S3

S4

Very quiet

Quiet

Medium

Loud

P4 Water hardness S1

S2

S3

S4

Soft (< 1.5 mmol/l, < 8.4 °dH)

Medium (1.5 - 2.5 mmol/l, 8.4–14 °dH)

–

Hard (> 2.5 mmol/l, > 14 °dH)

P5 Temperature S1

S2

°C

°F

P6 Pre-heat S0

S1

Pre-heating not activated

Pre-heating activated

P7 Keypad tone S0

S1

Off

On

Note for test institutes

66

Test food using steam cookingTesting is to be conducted as described in "Electrical cooking ranges, hobs, ovensand grills for domestic use - methods for measuring performance" (DIN EN50304 / DIN EN 60350), draft paragraph "Steam ovens and steam combinationovens".

Test food Cookingcontainers

Quantity 1)

2) [°C] [min]

Steam replenishment

Broccoli (8.1) 1x DGGL 1 max. Any 100 3

Steam distribution

Broccoli (8.2) 1x DGGL 1 300 g Any 100 3

Performance at maximum capacity

Peas (8.3) 3x DGGL 1 2.5 kg frozenpeas spread

evenly acrossthe container

2, 3, 4 3) 100 4)

Shelf level(s) / Temperature / Duration1) Insert the condensate tray on the lowest shelf level.2) Place the test food in a cold oven (before the heating up phase begins).3) Place cooking container at the back of shelf levels 2 and 4 and at the front of shelf level3.4) The test is finished when the temperature measures 85 °C in the coolest place.

Cleaning and care

67

Important information oncleaning and care

Danger of injury.The steam from a steam cleaningappliance could reach electricalcomponents and cause a short cir‐cuit.Do not use a steam cleaner to cleanthe steam oven.

Unsuitable cleaning agents can dis‐colour and damage the surfaces ofthe appliance. Only use a solution ofdomestic washing-up liquid andwarm water applied with a softsponge or cloth.All surfaces are susceptible toscratching. Scratches on glass surfa‐ces could cause a breakage in cer‐tain circumstances.Remove any residual cleaning agentimmediately.

Do not use cleaning agents or wash‐ing-up liquids containing aliphatichydrocarbons (e.g. methane, pro‐pane, hexane etc.) as these couldcause the seals to swell.

Disconnect the appliance from theelectricity supply and allow it to cooldown to a safe temperature beforecleaning.

The appliance and accessoriesshould be cleaned and dried thor‐oughly after each use.


If the appliance is not going to beused for a longer period of time, e.g.whilst on holiday, it should be thor‐oughly cleaned and dried beforehandto prevent the build-up of odours etc.Leave the door open afterwards.

Cleaning and care

68

Appliance front

Unsuitable cleaning agents

To avoid damaging the surfaces, do notuse:

– cleaning agents containing soda,ammonia, acids or chlorides,

– cleaning agents containing descalingagents

– abrasive cleaning agents, e.g. pow‐der cleaners and cream cleaners,

– solvent-based cleaning agents,

– stainless steel cleaning agents,

– dishwasher cleaner,

– glass cleaning agents,

– cleaning agents for ceramic hobs,

– hard, abrasive brushes or sponges,e.g. pot scourers, brushes or spong‐es which have been previously usedwith abrasive cleaning agents,

– melamine eraser blocks,

– sharp metal scrapers or tools,

– wire wool,

– stainless steel spiral pads,

– spot cleaning,

– oven sprays.

Clean the front with a solution ofwarm water and a little washing-upliquid applied with a clean sponge orcloth. A clean, damp microfibre clothwithout cleaning agent can also beused.

After cleaning dry the front of the ap‐pliance with a soft cloth.

Cleaning and care

69

Oven interior

When cleaning the back of the ovencavity, make sure that nothing getscaught behind the seals around thesteam inlet and outlet. Otherwise theseals could get pushed into the backpanel by mistake.

Remove:

– condensate using a sponge or ab‐sorbent cloth,

– light, greasy soiling with a spongeand a solution of washing-up liquidand hot water.

After prolonged use, the floor heatercan become discoloured by drops ofliquid.

This discolouration can be removedeasily with the Miele ceramic andstainless steel hob cleaner (see "Op‐tional accessories").

After cleaning, wipe the surface witha damp cloth to remove any cleaningagent residues.

Then dry the oven interior and the in‐side of the door with a cloth.

Replace the door seal with a new oneif it becomes porous or brittle. Doorseals can be ordered from the MieleSpare Parts Department (see the endof this booklet for contact details).

Accessories

All accessories are dishwasher safe.

Condensate tray and cooking con‐tainers

Wash and dry the condensate trayand cooking containers after eachuse.

Remove any bluish discolouration oncooking containers using Miele ce‐ramic and stainless steel hob cleaner(see "Optional accessories") or withvinegar.

Rinse cooking containers thoroughlywith clean water to remove any resid‐ual cleaning agent.

Cleaning and care

70

Side runners Pull the runners off as shown.

The side runners can be cleaned inthe dishwasher or by hand with a sol‐ution of warm water and a little wash‐ing-up liquid applied with a cleansponge.

Push the side runners firmly back inafter cleaning. When putting them back in, makesure they are correctly inserted (seeillustration).

If the side runners are not correctlyinserted there is no anti-tip protec‐tion. The temperature sensor couldalso be damaged when cooking con‐tainers are placed in the steam oven.

Water container

Do not immerse the water containerin water or clean it in a dishwasher.For reasons of hygiene and to pre‐vent the build-up of moisture in theappliance, the water containershould be emptied after each use.Do not use scouring pads or hardbrushes.

Remove, empty and dry the watercontainer after each use.

Release the insert by pushing thecatches on the sides in towards eachother and then pull it out of the con‐tainer.

After cleaning, dry both parts of theinsert thoroughly before replacing it inthe water container. When replacingthe insert, guide it in at an angle and then push it downwards as il‐lustrated.

Cleaning and care

71

Coupling seal

If, after prolonged use, the water con‐tainer becomes difficult to removeand replace or the fault message appears, rub a small amount of thesilicone grease supplied (see "Guideto the appliance / Accessories sup‐plied") into the inside of the couplingseal.

Do not take the seal out to lubricate it.

Misuse of silicone grease!Remove any silicone grease fromyour skin either by wiping it off or bywashing it off.If the grease gets into the eyes, itmust be rinsed out with plenty ofclean water.If it is swallowed, seek medical ad‐vice.

The coupling seal should be replacedwith a new one if it becomes brittle orporous or if an unusually largeamount of water collects on the floorof the water container compartment.

Coupling seals can be ordered from theMiele Spare Parts Department (see theend of this booklet for contact details).

Only use the silicone grease sup‐plied. On no account must margarineor oil or any other domestic greaseor fat be used, as these can causethe seal to swell.

Cleaning and care

72

Descaling

We recommend using Miele descalingtablets (see "optional accessories").These have been specially developedfor use with Miele appliances to opti‐mise the descaling process. Alterna‐tively you can use a proprietary citricacid based descaling agent.

Descaling solution is acidic.Do not spill descaling agent ontometal surfaces. This can causemarks to appear.However, should any descalingagent get onto these surfaces, wipeit away immediately.

The appliance needs to be descaled af‐ter a certain number of operating hours.When it needs descaling a number willappear in the display when the appli‐ance is switched on. The number indi‐cates the number of times that the ap‐pliance can be used before it has to bedescaled.

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The appliance will lock after the last re‐maining cooking process.

We recommend that you descale theappliance before it locks out.

The water container will need emptying,rinsing and refilling with fresh tap waterduring descaling.

Touch the sensor until an audibletone sounds and and the flash‐ing symbol appear in the display.

Fill the water container with 1 litre offresh tap water and add the correctamount of descaler.


Confirm with OK.

The colon will flash and the symbolwill now light up constantly in the dis‐play. Descaling will now begin.

It is only possible to cancel the desca‐ling process during the first minute.Do not switch the appliance off duringthe descaling process. If it is switchedoff before the end of the process, thewhole process will have to be startedfrom the beginning again.

An audible tone will sound and the will flash in the display approx. 10 mi‐nutes before the end of the descalingprocess.

Remove the water container and takethe insert out.

Cleaning and care

73

Empty the water container.

Rinse the water container thoroughly.

Fill the water container with 1 litre offresh tap water and push it into theappliance.


The flashing symbol will go out andthe symbol will start flashing.

Confirm with OK.

The colon will flash and the symbolwill now light up constantly in the dis‐play. Descaling will now continue.

An audible tone will sound when thedescaling process has been completed.

After descaling

Switch the steam oven off.

Remove, empty and dry the watercontainer.

Dry the oven interior.


Problem solving guide

74

With the aid of the following guide, minor problems can be easily corrected with‐out contacting Miele.If having followed the suggestions below, you still cannot resolve the problem,please contact Miele (see back cover for contact details).

Danger of injury. Installation, maintenance and repairs to electrical applian‐ces must only be carried out by a suitably qualified and competent person instrict accordance with current local and national safety regulations.Do not open the casing of the appliance.Repairs and other work by unqualified persons could be dangerous and Mielecannot be held liable for unauthorised work.

Problem Cause and remedy

You cannot switch theappliance on.

The fuse is defective or has tripped. Reset the trip switch in the mains fuse box or re‐

place the fuse in the plug (minimum fuse rating -see data plate).

There may be a technical fault. Disconnect the appliance from the mains connec‐

tion for approx. 1 minute:– switch off at the isolator, or– disconnect the mains fuse.

If, after resetting the trip switch in the mains fusebox and switching the appliance back on, the ap‐pliance will still not heat up, contact a qualifiedelectrician or Miele.

The steam oven doesnot heat up.

Demo mode has been activated.The steam oven can be operated but does not heatup. Deactivate demo mode (see "Settings").

The fan can still beheard after the appli‐ance has been switchedoff.

The fan is still running. The appliance is fitted with a fan which removessteam from the oven. The fan will continue to run fora while after the appliance has been switched off. Itwill switch itself off automatically after a while.

The water container hasbecome harder to putinto the appliance andtake out again.

The coupling seal in the water container has becomestiff. Lightly lubricate the coupling seal on the water

container with silicone grease, as described in"Cleaning and care - Water container".


75


After moving house theappliance no longerswitches from the heat‐ing-up phase to thecooking phase.

The boiling temperature of the water has changed asthe altitude of the new location for the appliance dif‐fers from the old one by at least 300 m. To adjust the boiling temperature, you need to

descale the appliance (see "Cleaning and care -Descaling").

During operation an un‐usually large amount ofsteam escapes, orsteam escapes fromparts of the oven whereit does not usually.

The door is not properly closed. Close the door.

The door seal is not correctly fitted. Press it in all the way round the door to make sure

it is fitted evenly.

The door seal is damaged, e.g. cracks can be seen. Replace the door seal. This can be ordered from

Miele.

After a period of time,the door makes a noisewhen it is opened andclosed.

The door has become stiff. Lubricate the hinges with the silicone grease sup‐

plied.

The symbol appearsin the display and anaudible tone maysound.

The water container has not been pushed into the ap‐pliance properly. Remove the water container and push it back in

so that it connects.

There is not enough water in the water container. Thewater level must be between the two marks. Fill the water container

The heating-up phaselasts an unusually longtime.

The water container has a lot of limescale built-up init because the appliance was not set correctly for thehardness of the local water supply. Set the correct water hardness level for your water

supply (see "Settings). Proceed as described in "Cleaning and care -

Descaling". If the water hardness level was in fact set correctly

or the problem occurs again, contact the ServiceDepartment.


76


The symbol and anumber between and appear in the display. and are flash‐ing.

The appliance needs to be descaled. Proceed as described in "Cleaning and care -

Descaling".

Technical fault. Switch the appliance off and contact Miele.

The water container has not been pushed into the ap‐pliance properly. Remove the water container and push it back in

so that it connects. Switch the steam oven off and then back on

again.

The water container has become harder to put intothe appliance and take out again. Lightly lubricate the coupling seal on the water

container with silicone grease, as described in"Cleaning and care - Water container".

Optional accessories

77

Miele offer a comprehensive range ofuseful accessories as well as cleaningand conditioning products for yourMiele appliances.

These can be ordered online at:

or from Miele (see end of this bookletfor contact details).

Cooking containersThere is a wide range of perforated andsolid cooking containers available indifferent sizes:

DGGL 1

Perforated cooking containerGross capacity 1.5 litres / Usable ca‐pacity 0.9 litres325 x 175 x 40 mm (W x D x H)

DGG 2

Solid cooking container Gross capacity 2.5 litres / Usable ca‐pacity 2.0 litres325 x 175 x 65 mm (W x D x H)

DGG 3

Solid cooking container Gross capacity 4.0 litres / Usable ca‐pacity 3.1 litres 325 x 265 x 65 mm (W x D x H)


78

DGGL 4


DGGL 5


DGGL 6


DGG 7

Solid cooking container Gross capacity 4.0 litres / Usable ca‐pacity 2.8 litres 325 x 175 x 100 mm (W x D x H)

DGGL 8


Lid for cooking containers

DGD 1/3

Lid for 325 x 175 mm cooking contain‐ers

DGD 1/2

Lid for 325 x 265 mm cooking contain‐ers


79

Cleaning and care products

Descaling tablets (Qty 6)

For descaling the appliance

Ceramic and stainless steel hobcleaner 250 ml

Removes discolouration from cookingcontainers.

Microfibre cloth

Removes finger marks and light soiling

Silicone grease

For lubricating the coupling seal on thewater container

Miscellaneous

DGG 15

Condensate tray for catching excessmoisture, can also be used as a cook‐ing container. 325 x 265 x 40 mm (W x D x H)

Multi-purpose casserole dish

Die-cast aluminium casserole dish withnon-stick surface and stainless steel lid.Also suitable for use on an extendedzone of induction hobs and in all Mieleovens.

Not suitable for use on gas hobs.

KMB 5000-S

Maximum capacity approx. 2.5 kg.325 x 260 x 60 mm (W x D x H)

Technical data

80

This appliance is supplied with a mainscable and moulded plug ready for con‐nection to a single phase supply.

Voltage and frequency: 230 V, 50 Hz

Connected load: 2.2 kW

Weight: 19.3 kg

VDE test certificate: yes

a Inlet for mains connection cable tothe appliance

Dimensions (H x W x D):

– Appliance see illustration

– Cooking compartment 240 x 335 x275 mm

After sales service, data plate

81

After sales serviceIn the event of any faults which you cannot easily remedy, please contact

– your Miele Dealer, or

– Miele

See end of this booklet for contact details.

When contacting your Dealer or Miele, please quote the model and serial numberof your appliance.

Data plateSpace in which to stick the extra data plate supplied with the appliance. Ensurethat the model number is the same as the one on the back page of these instruc‐tions.

GuaranteeThe appliance is guaranteed for 2 years from the date of purchase.

In the UK, you must activate your cover by calling 0330 160 6640 or registeringonline at www.miele.co.uk.

United KingdomMiele Co. Ltd.Fairacres, Marcham RoadAbingdon, Oxon, OX14 1TWCustomer Contact Centre Tel: 0330 160 6600E-mail: [email protected]: www.miele.co.uk

AustraliaMiele Australia Pty. Ltd.ACN 005 635 398ABN 96 005 635 3981 Gilbert Park Drive, Knoxfield, VIC 3180Tel: 1300 464 353Internet: www.miele.com.au

Miele (Shanghai) Trading Ltd.1-3 Floor, No. 82 Shi Men Yi RoadJing' an District200040 Shanghai, PRCTel: +86 21 6157 3500, Fax: +86 21 6157 3511E-mail: [email protected], Internet: www.miele.cn

China

41/F - 4101, Manhattan Place23 Wang Tai RoadKowloon Bay, Hong KongTel: (852) 2610 1331, Fax: (852)2610 1013Email: [email protected]

Miele (Hong Kong) Limited

Miele India Pvt. Ltd.Ground Floor, Copia Corporate SuitesPlot No. 9, JasolaNew Delhi - 110025Tel: 011-46 900 000, Fax: 011-46 900 001E-mail: [email protected], Internet: www.miele.in

India

Miele Ireland Ltd.2024 Bianconi AvenueCitywest Business Campus, Dublin 24Tel: (01) 461 07 10, Fax: (01) 461 07 97E-Mail: [email protected], Internet: www.miele.ie

Ireland

MalaysiaMiele Sdn BhdSuite 12-2, Level 12Menara Sapura Kencana PetroleumSolaris Dutamas No. 1, Jalan Dutamas 150480 Kuala Lumpur, MalaysiaPhone: +603-6209-0288Fax: +603-6205-3768

Miele New Zealand LimitedIRD 98 463 631Level 2, 10 College HillFreemans Bay, Auckland 1011, NZTel: 0800 464 353Internet: www.miele.co.nz

New Zealand

Miele Pte. Ltd.163 Penang Road# 04 - 03 Winsland House IISingapore 238463Tel: +65 6735 1191, Fax: +65 6735 1161E-Mail: [email protected]: www.miele.sg

Singapore

Miele (Pty) Ltd63 Peter Place, Bryanston 2194P.O. Box 69434, Bryanston 2021Tel: (011) 875 9000, Fax: (011) 875 9035E-mail: [email protected]: www.miele.co.za

South Africa

Miele Appliances Ltd.P.O. Box 11 47 82Gold & Diamond Park, Sheikh Zayed RoadBuilding 6 / Offices Nos. 6-214 to 6-220DubaiTel: +971-4-341 84 44Fax: +971-4-341 88 52E-Mail: [email protected]: www.miele.ae

United Arab Emirates

Carl-Miele-Straße 29, 33332 Gütersloh, GermanyManufacturer: Miele & Cie. KG

82

M.-Nr. 09 580 050 / 04en-GB

DG 6010

operating and installation instructions steam oven

Documents