Operating and Installation
Instructions
Steam Oven
To prevent accidents and machine damage, read these instructions
before installation or use.
en-US, CA
M.-Nr. 09 800 831
Contents
Favorites ............................................................................................................... 38
Creating a Favorite................................................................................................. 38
Starting a Favorite.................................................................................................. 39
Timer ..................................................................................................................... 42
Canceling the timer................................................................................................ 42
General notes ....................................................................................................... 43
The advantages of cooking with steam................................................................. 43
Your own containers ......................................................................................... 43
Temperature........................................................................................................... 44
Your own recipes ................................................................................................... 44
Steam cooking ..................................................................................................... 45
Meat....................................................................................................................... 48
Mussels.................................................................................................................. 54
Rice........................................................................................................................ 55
Dumplings.............................................................................................................. 57
Eggs....................................................................................................................... 61
Special modes...................................................................................................... 65
3
Contents
Making Yogurt........................................................................................................ 74
Melting Chocolate.................................................................................................. 76
Sanitizing Cookware ............................................................................................. 79
Heating Damp Towels............................................................................................ 80
Preparing Custard Royale...................................................................................... 80
Settings................................................................................................................. 81
Language ............................................................................................................ 83
Acoustic tone information...................................................................................... 84
Weight............................................................................................................... 85
Temperature...................................................................................................... 85
Safety..................................................................................................................... 87
System lock .................................................................................................. 87
Water hardness...................................................................................................... 87
4
Contents
Showroom Program............................................................................................... 88
Cleaning and care................................................................................................ 89
Important information on cleaning and care.......................................................... 89
Shelf runners.......................................................................................................... 92
Frequently asked questions................................................................................ 97
Optional accessories........................................................................................... 99
Additional accessories......................................................................................... 101
Detailed dimensions of oven front ................................................................... 103
Installation dimensions...................................................................................... 104
Undercounter installation..................................................................................... 105
Installation .......................................................................................................... 107
Electrical connection......................................................................................... 108
Caring for the environment............................................................................... 109
Technical service, data plate, warranty ........................................................... 110
MieleCare............................................................................................................ 111
5
IMPORTANT SAFETY INSTRUCTIONS
When using the steam oven, follow basic safety precautions, including the
following:
Read all instructions before installation and use of the appliance to prevent
accidents and machine damage.
This appliance conforms to current safety requirements. Inappro‐
priate use can, however, lead to personal injury and damage to
property.
To avoid the risk of accidents and damage to the appliance,
please read these instructions carefully before installing or using it
for the first time.They contain important notes on installation, safe‐
ty, use and maintenance.
Keep these instructions in a safe place and pass them on to any
future owner.
6
IMPORTANT SAFETY INSTRUCTIONS
Use
This appliance is intended for residential use only.
The steam oven is not suitable for outdoor use.
This steam oven is intended for domestic use only as described in
these operating instructions.
Any other usage is not supported by the manufacturer and could be
dangerous.
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.
7
IMPORTANT SAFETY INSTRUCTIONS
Children
Activate the system lock to ensure that children cannot switch on
the steam oven inadvertently.
Children must not be allowed to clean the steam oven unsuper‐
vised.
Please supervise children in the vicinity of the steam oven and do
not let them play with it.
Danger of suffocation! Ensure that any plastic wrappings, bags,
etc. are disposed of safely and kept out of the reach of children.
Danger of burning. Children's skin is far more sensitive to high
temperatures than that of adults. Make sure that children do not at‐
tempt to open the door when the appliance is in operation. Keep
children well away from the appliance until it has cooled down and
there is no danger of burning.
Risk of injury! The maximum allowable weight on the door is
17.5 lbs (8 kg).
Do not allow children to hang, lean or sit on the door when open.
Children should not be left alone or unattended in the area where
the steam oven is in use. They should never be allowed sit or stand
on any part of the appliance.
8
IMPORTANT SAFETY INSTRUCTIONS
Technical safety
Installation, repair and maintenance work should be performed by
a Miele authorized service technician in accordance with national
and local safety regulations and the provided installation instruc‐
tions. Contact Miele’s Technical Service Department for examina‐
tion, repair or adjustment. Repairs and other work by unauthorized
persons could be dangerous and may void the warranty.
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 assur‐
ed if it has been connected to the mains electricity 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.
Before connecting the appliance to the mains supply, ensure that
the connection data on the data plate (voltage and frequency) match
the mains electricity supply.
This data must correspond in order to avoid the risk of damage to
the appliance. Consult a qualified electrician if in any doubt.
Do not use an extension cord to connect this appliance to the
power supply. Extension cords do not guarantee the required safety
of the appliance.
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).
9
IMPORTANT SAFETY INSTRUCTIONS
Tampering with electrical connections or components and me‐
chanical parts is highly dangerous to the user and can cause opera‐
tional faults. Do not open the outer casing of the appliance.
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 the manufacturer guarantee the safe‐
ty of the appliance.
If the plug has been removed or the power cord is not supplied
with a plug, the steam oven must be connected to the power supply
by a suitably qualified electrician.
Do not operate the appliance if the power cord is damaged. It
must be replaced by a suitably qualified electrician with a H 05 VV-F
(PVC-insulated) type power cord, available from Miele.
Before installation, maintenance, and repair work, the steam oven
must be disconnected from the electrical supply. It is only complete‐
ly isolated from the electrical supply if: the fuse has been removed
(where applicable), the main circuit breaker has been tripped, or the
power cord has been unplugged from the wall outlet. Always be sure
ti pull the plug not the cord.
If the steam oven is installed behind a cabinet door, do not close
the door while the appliance is in operation. Heat and moisture can
build up behind the closed door and cause damage to the range and
to the surrounding cabinets and flooring. Do not close the door until
the appliance has completely cooled down.
Do not repair or replace any part of the appliance unless specifi‐
cally recommended in the manual. All other servicing should be re‐
ffered to a qualified technician.
10
IMPORTANT SAFETY INSTRUCTIONS
Do not operate any appliance with a damaged cord or plug, or if
the appliance has been damaged in any manner. Contact Miele’s
Technical Service Department.
11
IMPORTANT SAFETY INSTRUCTIONS
Proper 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. Use pot holders when
placing food in the oven or removing it and when adjusting oven
shelves etc. in a hot oven.
Take care when putting cooking pans into the oven or removing
them not to spill the contents.
Danger of burning. There will be some residual hot water in the
steam generator at the end of a cooking process. This will be pump‐
ed back into the water container. Take care not to spill the contents
when taking the water container out of the appliance.
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 dishes which are not heat- and steam resistant melt at
high temperatures and can damage the appliance.
Use temperature- (up to 212°F / 100°C) and steam-resistant plastic
dishes. Follow the manufacturer's instructions.
Food which is left in the oven to be kept hot can dry out and the
moisture released can lead to corrosion damage in the appliance.
Do not use the steam oven for keeping food warm and do not use
utensils in the appliance which could corrode.
Do not leave the appliance door open unnecessarily as someone
may trip over it or be injured by it.
The door can support a maximum weight of 17.5 lbs (8 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.
12
IMPORTANT SAFETY INSTRUCTIONS
When using an electrical appliance, e.g., a hand-held mixer, near
the steam oven, make sure that the power cord does not get caught
in the door. The insulation on the cord could become damaged, giv‐
ing rise to an electric shock hazard.
The steam oven should be installed at a safe height for users to
safely access all cooking levels and pans. Otherwise spills could
cause burns or scalding and children may be put at risk by the hot
appliance door.
Flammable materials should not be stored in an oven or in the vi‐
cinity of the cooktop.
Use care when opening the door - let hot air or steam escape be‐
fore removing or replacing food.
Never use the steam oven for warming or heating the room.
Keep the oven vent ducts open.
Wear proper apparel - Loose-fitting or hanging garments should
never be worn while using the appliance.
Always place oven racks and containers in desired location while
the oven is cool. If they must be removed while the oven is hot, do
not let the potholders contact hot heating elements in the oven.
13
IMPORTANT SAFETY INSTRUCTIONS
Cleaning and care
Do not use a steam cleaner to clean this oven.
Steam could penetrate electrical components and cause a short cir‐
cuit.
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 runners can be removed for cleaning purposes (see
"Cleaning and care").
Ensure that they are replaced correctly and do not use the oven
without them in place.
To avoid corrosion on the stainless steel surfaces of the Speed
Oven, remove any splashes on the interior walls of the oven from
food or liquids containing salt.
Accessories
Use only genuine original Miele parts. If parts or accessories from
other manufacturers are used, the warranty will become void.
14
Overview
Wire oven rack
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").
1 rack for your own cooking pans
DGG 21
Descaling tablets
For descaling the appliance
1 drip tray for collecting excess mois‐
ture, can also be used as a cooking
pan.
12 3/4" x 17" x 1 ½" (W x D x H) / 325 x
430 x 40 mm (W x D x H)
DGGL 8
1 perforated cooking pan
12 3/4" x 10 ½" x 1 ½" (W x D x H) /
325 x 265 x 40 mm (W x D x H)
DGGL 1
2 perforated cooking pans
12 3/4" x 7" x 1 ½" (W x D x H) / 325 x
175 x 40 mm (W x D x H)
16
Control panel
a
b
c
d
e
f
g
h
Recessed On / Off button
To turn the appliance on and off
Sensor buttons
To select operating modes, settings and menu items
Display
Displays the time of day and information on operation
Sensor buttons 0-9
Numeric keypad to enter values
sensor button
To set the timer
sensor button
To turn the oven interior lighting on and off
sensor button
To go back one step at a time
Optical interface
(for service technician use only)
17
Control panel
Sensor buttons
The sensors react to touch. Each touch is confirmed with an audible tone. This
tone can be turned off (see "Settings – Keypad tone").
Sensor Function
button
Notes
For selecting op‐
tions and scrolling minated sensor button next to it.
A menu items can be selected by touching the illu‐
through the list of
options.
0–9
Numerical keypad The numerical keypad is used to set values, e.g.
for setting values
temperatures and durations.
Timer For setting the tim‐ If a list of options is showing on the display or if a
er
cooking process is running, a timer duration (e.g.
when boiling eggs) can be set at any point.
If the display is dark, the "Timer" sensor button
will not react until the steam oven is turned on.
Light For turning the
If a menu appears on the display or if a cooking
oven interior light‐ process is running, touching "Light" will turn the
ing on and off
interior light on or off.
If the display is dark, the "Light" sensor button will
not react until the steam oven is turned on.
The oven interior lighting turns off after 15 sec‐
onds during cooking or remains constantly turned
on, depending on the setting selected.
Back To go back a step
18
Control panel
A menu item can be selected by touching the illuminated sensor next to the
menu item.
Options can then be accessed by touching the illuminated sensor next to
OK.
Symbols
The following symbols may appear in the display:
Symbol
Description
Allocates an illuminated Sensor button to an option and indi‐
cates that the option can be selected.
If more than four options are available a bar will appear on the
right-hand side of the display. Use the allocated sensors to scroll
through the list.
The end of a list is indicated by a dotted line. By scrolling down
further, you will reach the beginning of the list again.
This will only appear if an entry is possible or necessary (e.g., en‐
try of the date).
/
A check indicates the option which is currently selected.
This symbol indicates that there is additional information and ad‐
vice about using the oven. Select OK to access the information.
Start time
Program finished
Timer
Some settings, e.g. display brightness and buzzer volume, are
selected using a bar chart.
19
Description of functions
Water container
Temperature
The maximum amount of water is ap‐
prox. ½ gallon (2 liters), the minimum is
approx. ½ pint (0.5 liters). These levels
are indicated on the container. Never
exceed the maximum level.
Some programs have a default recom‐
mended temperature. This temperature
can be altered for the program in use or
for every use of that program (see "Set‐
tings - Recommended Temperatures").
The amount of water depends on the
type of food and the duration of cook‐
ing. You may need to refill the water
container during the cooking proce‐
dure. Opening the door will increase the
amount used.
Cooking duration
You can set a duration between 1 mi‐
nute (0:01) and 10 hours (10:00). If the
duration exceeds 59 minutes you have
to enter it in hours and minutes. Exam‐
ple: Duration 80 minutes = 1:20.
Fill the water container to the maximum
level before each use.
Noises
At the end of the cooking process, re‐
sidual water in the steam generator is
pumped back into the water container.
The water container should be emptied
after each use.
You will hear a pumping sound when
the appliance is turned on, during use
and after turning it off. This is the sound
of water being pumped through the
system and is quite normal.
When the steam oven is in use, you will
hear a fan noise.
Drip tray
When you are using perforated contain‐
ers, place the drip tray on the lowest
shelf level to collect any drops of liquid
and allow them to be removed easily.
You can also use the drip tray as a
cooking pan if necessary.
20
Description of functions
PreHeating phase
Oven interior lighting
During the preheating phase, the dis‐
play will show the rising temperatures
and PreHeating (exception: MasterChef,
Menu Cooking, and Descale).
The oven light has been set at the fac‐
tory to go out when cooking starts.
If you want it to stay on all the time the
oven is on you will need to alter the de‐
fault setting (see "Settings - Lighting").
The duration of the preheating phase
will depend on the quantity and the
temperature of the food. In general this
phase will last for approx. 5 minutes.
The duration will be longer if you are
preparing refrigerated or frozen food.
If the door is left open at the end of a
cooking program, the oven lighting will
turn off automatically after 5 minutes.
The lighting can be turned on for
15 seconds by pressing the button
on the control panel.
Cooking phase
The cooking phase begins when the set
temperature is reached. During the
cooking phase, the time left will be
shown on the display.
Steam reduction
The appliance door will open a fraction
just before the end of a cooking pro‐
gram to release some of the steam from
the cabinet. Steam Reduction will appear
on the display. The door will then close
automatically.
Steam reduction can be turned off (see
"Settings - Steam Reduction"). If deac‐
tivated, steam will be emitted from the
oven cavity when the door is opened.
21
Before using for the first time
Set the location
General settings
Scroll through the list until the de‐
The steam oven must not be op‐
erated until it has been correctly in‐
stalled.
sired location appears.
Touch the illuminated sensor but‐
ton next to the location you want to
select.
The steam oven will turn on automati‐
cally when it is connected to the pow‐
er supply.
Confirm with OK.
Set the date
Welcome screen
Use or to set the year, month
and day.
A welcome screen is displayed. You will
then be asked to select some basic set‐
tings which are needed before the ap‐
pliance can be used.
Confirm with OK.
Set the time of day
Use the numerical keypad to set the
time of day in hours and minutes (e.g.
1-2-1-5 for 12:15).
Follow the instructions on the display.
Set the language
Scroll through the list until the de‐
sired language appears.
Confirm with OK.
The time of day can be displayed in
12-hour format (see "Settings - Time
of Day - Clock Format").
Touch the illuminated sensor but‐
ton next to the language you want to
select.
Confirm with OK.
22
Before using for the first time
Time of day format
Please adhere the extra data plate for
the appliance supplied with this doc‐
umentation in the space provided in
the "Technical service, data plate,
warranty" section of this manual.
You will then be asked when you want
the time of day to show on the display
when the steam oven is turned off (see
"Settings - Time of Day - Display"):
Remove any protective foil and stick‐
– On
ers.
The time is always visible on the dis‐
play.
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.
– Off
The display appears dark to save en‐
ergy. Some modes are limited.
– Night Dimming
Cleaning for the first time
The time only shows on the display
between 5:00 am and 11:00 pm. It
turns off at night to save energy.
Water container
Take the water container out of the
appliance and rinse it by hand.
Select the desired option.
Confirm with OK.
Accessories / Oven interior
Information regarding energy consump‐
tion will appear on the display.
Remove all accessories from the
steam oven.
Confirm with OK.
Wash the accessories in a mild solu‐
tion of warm water and liquid dish
soap or in the dishwasher.
Set up Successfully Completed is dis‐
played.
Confirm with OK.
The interior of the steam oven has
been treated at the factory with a con‐
ditioning agent.
The steam oven is ready for use.
If you accidentally select the wrong
language, follow the instructions de‐
scribed in "Settings - Language ."
To remove this, clean the oven interi‐
or with a mild solution of warm water
and liquid dish soap and then dry
thoroughly with a soft cloth.
23
Before using for the first time
Setting the water hardness lev‐ Setting the correct boiling
el
point for water
The steam oven is factory set for Hard
Before cooking food for the first time,
water. It must be adjusted to local water you must set the boiling point for water,
hardness to ensure trouble-free opera‐ as this varies depending on the altitude
tion and to ensure that descaling is car‐ the appliance is located at. This proce‐
ried out at the correct interval. The
harder the water, the more often it will
need to be descaled.
dure also flushes out the waterways.
This procedure must be carried out
to ensure efficient functioning of your
appliance.
Check the hardness of your local wa‐
ter supply and adjust the water hard‐
ness as necessary (see "Settings -
Water Hardness").
You should then run the steam oven
with Steam Cooking (212°F / 100°C) for
15 minutes. Proceed as described in
"Operation."
Resetting the correct boiling point
for water
If you move, the appliance will need to
be re-set for the new altitude if this dif‐
fers from the old one by 300 m or more.
To do this, descale the appliance (see
"Cleaning and care / Maintenance /
Descaling").
24
Modes / Programs / Menus
Recommend‐ Temperature
ed tempera‐
ture
range
Steam Cooking
212°F / 100°C
150°F / 65°C
105-212°F /
40–100°C
Retains the flavor and nutrients of the food without
added fats or oils
Sous-vide
115-195°F /
45–90°C
Cooking food in a vacuum bag
MasterChef
The list of available MasterChef programs is displayed.
Special Modes
Menu Cooking
–
–
Simultaneous cooking of various foods
Defrost
140°F / 60°C
212°F / 100°C
120-140°F /
50–60°C
For gentle defrosting of frozen foods
Reheat
175-212°F /
80–100°C
For gentle reheating of cooked food
Blanching
Canning
–
–
195°F / 90°C
175-212°F /
80–100°C
Sanitize Cookware
Proof
–
–
–
–
Favorites
Create and save your favorite dishes
Settings
Changing the factory default settings
Descale
—
—
25
Operation
Quick Guide
Turn the steam oven on .
If you are cooking at a temperature of
approx. 175°F / 80°C, Steam Reduction
will appear on the display shortly be‐
fore the end of the cooking time and
the door will open a little.
The main menu appears on the display.
Only use cold tap water (less than
68°F / 20°C). Never use distilled or
mineral water or other liquids.
At the end of the cooking time
– Program Finished appears on the dis‐
play.
Push the water container into the ap‐
pliance until it engages.
– The fan remains on.
Put the food in the oven.
– A buzzer or melody will sound (see
"Settings - Acoustic tone informa‐
tion").
Select Steam Cooking.
Set the Temperature appears on the dis‐
play.
You have the option to save the pro‐
gram as a Favorite (see "Favorites") or
to increase the cooking duration using
ändern. Select to go back to the
main menu.
Adjust the recommended tempera‐
ture if necessary.
The recommended temperature will be
automatically accepted within a few
seconds.
If necessary, select to go back to
the temperature setting (see "Addi‐
tional Functions - Changing the Tem‐
perature").
Burn hazard!
You could burn yourself on the oven
interior walls, spilled food and ac‐
cessories
Use pot holders when removing hot
food from the oven.
Confirm with OK.
Wait until Steam Reduction goes out
on the display before opening the
door and removing the food.
Set the Duration appears on the display.
Set the cooking duration. Any time
between 1 minute and 10 hours can
be set.
Turn the steam oven off .
Confirm with OK.
A new cooking process can only be
started if the automatic door opener is
retracted into its original position. Do
not push it in manually as this could
damage it.
The cooking process begins. The steam
condenser, lighting, and fan turn on.
After use
Remove the drip tray and empty it.
26
Operation
Remove the water container and
Interrupting operation
empty it.
Operation is interrupted as soon as the
door is opened. The heating will be
turned off and the cooking duration re‐
maining stored in memory.
After each use, clean and dry the
whole appliance as described in
"Cleaning and Care."
Leave the appliance door open until
Burn hazard!
Steam can escape when the door is
opened.
the oven interior is completely dry.
Insufficient water
Step back and wait until the steam
has dissipated.
If the steam oven runs out of water dur‐
ing operation, an audible tone will
sound and the display will prompt you
to fill the water container with fresh tap
water.
Burn hazard!
You could burn yourself on the oven
interior walls, spilled food and hot
steam.
Use pot holders when inserting, re‐
moving or turning hot food, or when
adjusting shelves, etc. in a hot oven.
Remove the water container and fill it
with fresh tap water.
Push the water container into the ap‐
pliance until it connects.
Close the door.
Operation will resume when the door is
closed.
Operation will continue.
When the door is closed, the pressure
has to equalize, which can cause a
whistling sound.
The oven will heat up again and the dis‐
play will show the temperature of the
cooking compartment as it rises.
Once the set temperature has been
reached, the display will change to
show the cooking duration remaining as
it counts down.
The cooking process will be ended
early if the door is opened during the
last minute of cooking (55 seconds
standing time).
27
Operation
Turning on and off automatically
Additional functions
To turn a cooking program on and off
automatically, you have a choice of
how to enter the time parameters:
Setting additional durations
You have placed the food in the oven,
selected a temperature and a duration.
– Duration and Ready at
Select Change.
– Duration and Start at
Additional menu items will appear. You
can select or change these options for
the cooking program:
Example: It is now 11:45 am. The food
takes 5 minutes to cook and needs to
be ready at 12:30 pm.
– Ready at
Select Change.
– Start at
Select Duration and set a duration of
"00:05."
You can set the program to turn off or
on and off automatically by entering
Ready at or Start at.
Select Ready at and set "12:30."
Confirm with OK.
– Ready at
Start at is calculated automatically. The
cooking duration entered is added to
the preheating time calculated by the
steam oven.
You specify the time you want cook‐
ing to stop.
– Start at
You specify the time you want cook‐
ing to start.
Start at 12:18 appears on the display.
The cooking process will start automat‐
ically at this time.
Cooking results can be impaired if
there is a long delay between the
food being placed in the oven and
the start of cooking. Fresh food can
change its color and even deterio‐
rate.
If the temperature in the oven is too
high, e.g. directly after another pro‐
gram, you will not be able to use this
function. Ready at and Start at will not
appear on the display if this is the
case. Open the oven door until the ap‐
pliance has cooled down.
28
Operation
Sequence of an automatic cooking
process
Changing settings during a cooking
process
Up until the start time the mode, the
selected temperature, Start at and the
start time will appear in the display.
Select Change.
The following will appear on the dis‐
play:
After the program has started you
can follow the preheating phase on the
display until the required temperature
has been reached.
– Temperature
– Duration
– Ready at
– Start at
As soon as this temperature is reached,
a buzzer or melody will sound (see
"Settings - Acoustic tone information").
If the temperature in the oven is too
high Ready at and Start at are not dis‐
played.
After the preheating phase, the cook‐
ing time (time left) will count down on
the display. The last minute counts
down in seconds.
– Change Mode
Changing the temperature
Shortly before the end of the cooking
procedure, Steam Reduction appears
(only in case of a temperature from
about 175°F / 80°C).
Select Temperature.
Change the temperature.
Confirm with OK.
At the end, the steam generator and
light turn off. Program Finished appears
and a buzzer or melody will sound (see
"Settings – Acoustic tone information").
The program will restart with the
changed temperature.
You can also permanently reset the
recommended temperature to suit
your personal cooking habits (See
"Settings - Recommended Tempera‐
tures").
You have the option to save the pro‐
gram as a Favorite (see "Favorites") or
to increase the cooking duration using
Change. Select "Back" to go back to
the main menu.
Changing the cooking duration
Select Duration.
Change the duration.
Confirm with OK.
The program will restart using the new
duration.
29
Operation
Deleting a finish time
Canceling cooking
Select .
Select Ready at.
Select Reset.
Cancel Cooking? appears on the display.
Select Yes.
Confirm with OK.
The finish time is now deleted.
The Main Menu will appear. Any cook‐
ing durations set will be deleted.
The program will start using the dura‐
tion set.
Changing the oven mode
You can switch to the Steam Cooking
and Sous-vide modes.
Select Change Mode.
Select the desired mode.
The new mode will appear on the dis‐
play together with its recommended
temperature.
Change the temperature, if necessa‐
ry.
Confirm with OK.
Change the cooking duration, if nec‐
essary.
Confirm with OK.
The oven mode has been changed.
The Change Mode function is available
in the following special applications:
– Defrost
– Reheat
– Blanching
– Canning
– Sanitize Cookware
– Proof
30
Sous-vide (vacuum) cooking
This gentle cooking method allows food
to be cooked slowly at a low, constant
temperature in vacuum packaging.
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.
With vacuum cooking, moisture does
not evaporate and all nutrients and fla‐
vors are retained.
The result is flavorful and cooked even‐
ly.
Use only heat-stable, boiling-resist‐
ant 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 only with a
sous-vide vacuum sealer that guar‐
antees a full vacuum of 99.8%.
31
Sous-vide (vacuum) cooking
Important usage information
Tips
To obtain an optimum cooking result,
observe the following information:
– Freeze liquids such as marinades be‐
fore vacuum-sealing to prevent them
from escaping from the vacuum bag.
– Use less herbs and spices than for
conventional cooking since the influ‐
ence on the taste of the food is more
intensive.
– Fold the edges of the vacuum bag
outwards for filling in order to obtain
clean, perfect weld seams.
You can also prepare the food un‐
seasoned and add seasonings after
cooking.
– If you do not want to eat the food di‐
rectly after cooking, put it in an ice
bath and then store it at a maximum
of 37°F / 3°C. In this way, you can
maintain quality and taste while ex‐
tending the life of the food..
– The cooking duration reduces when
salt, sugar, and liquids are added.
– The food becomes firmer with the
addition of acidic ingredients, such
as lemon or vinegar.
– After cooking, cut the vacuum bag
on all sides to access the food better.
– Do not use alcohol or garlic as an un‐ – Briefly sear meat and fish before
pleasant taste may result.
serving.
– Only use vacuum bags that match
the size of the food. If the vacuum
bag is too big, too much air may re‐
main inside.
– Serve the food on preheated plates.
– If you want to cook several foods in
one vacuum bag, put the food in the
bag one next to the other.
– If you want to cook several vacuum
bags at once, put the bags on the
shelf one next to the other.
– The cooking durations depend on the
thickness of the food.
– In case of higher temperatures
and/or longer cooking durations, a
lack of water may occur. Check the
display now and then.
– Keep the door closed during the
cooking procedure. Opening the
door extends the cooking process
and can change the cooking result.
32
Sous-vide (vacuum) cooking
Method
Put the food in a vacuum bag and
add spices or liquid if desired.
Possible causes for poor re‐
sults
The vacuum bag opened:
Vacuum-seal the food with the sous-
vide vacuum sealer.
– The weld seam was not clean or sta‐
ble enough and dissolved.
Lay the vacuum-sealed food on the
shelf (next to each other in the case
of several bags).
– The bag was damaged by a sharp
bone.
The food has an unpleasant or strange
taste:
Select Sous-vide.
Adjust the recommended tempera‐
– The food was stored incorrectly.
ture if necessary.
– Your hands or counter were not per‐
fectly clean.
Confirm with OK.
Set the cooking duration. Any time
between 1 minute and 10 hours can
be set.
– Too much spice was used.
– The bag or weld seam were dam‐
aged.
Confirm with OK.
– The vacuum was under 99.8%
– The food was not immediately eaten
or cooled after cooking.
33
Sous-vide (vacuum) cooking
Food
Added in advance
Cooking time in
minutes
[°F / °C]
Sugar
Salt
Fish
Cod filet, 1" (2.5 cm) thick
x
x
130 / 54
125 / 52
35
30
Salmon filet, 1 1/4" (3 cm)
thick
Monkfish filet
x
x
145 / 62
185 / 85
18
40
Vegetables
Cauliflower florets, medium to
large
Red kuri squash in slices
Kohlrabi in slices
Asparagus, white, whole
Sweet potatoes in slices
Fruit
x
x
x
x
185 / 85
185 / 85
185 / 85
185 / 85
15
30
x
22–27
18
Pineapple in slices
Apple in slices
x
x
185 / 85
175 / 80
145 / 62
145 / 62
160 / 70
75
20
Baby bananas, whole
Peaches, halved
Plums, halved
10
x
x
25–30
10–12
Other food
Beans, white, soaked at a 1:2
ratio
(beans to liquid)
x
x
195 / 90
240
Shrimp, peeled and deveined
Egg, whole
135 / 56
149-151 / 65–66
125 / 52
19–21
60
Scallops, removed from shell
Shallot, whole
25
x
x
185 / 85
45–60
330
Squid tubes
165 / 75
Temperature / Cooking duration
34
Sous-vide (vacuum) cooking
Food
Added in ad‐
vance
Cooking time
in minutes
[°F / °C]
Sugar
Salt
Medium*
Done*
Meat
Duck breast, whole
Rack of lamb
x
151 / 66
136 / 58
133 / 56
162 / 72
144 / 62
142 / 61
35
50
Beef filet steak, 1 3/4" (4
cm) thick
120
Pork tenderloin, whole
x
145 / 63
153 / 67
60
Temperature / Cooking duration
* Degree of doneness
The "done" degree of doneness has a higher core temperature than "medium," but is not
cooked through in the classical sense.
35
MasterChef
List of food types
The programs can be found under Mas-
terChef.
Your steam oven has a number of
MasterChef programs that enable you
to achieve excellent cooking results
with ease. Simply select the appropri‐
ate program for the type of food you
are cooking and follow the instruc‐
tions on the display.
– Vegetables
– Fish
– Meat
– Rice
– Grain
– Pasta
– Legumes
– Eggs
– Dessert
– Fruit
– Mushrooms
– Sausage
– Mussels
– Special
36
MasterChef
and wait until the steam has dissipat‐
ed. When putting cooking pans or
the drip tray into the oven or taking
them out, take care not to spill the
contents. Avoid contact with hot
steam, and do not touch the hot
oven interior walls. Danger of burning
and scalding.
Using the MasterChef pro‐
grams
Select MasterChef.
A list of food types will appear on the
display.
Select the desired food category.
The MasterChef programs available for
the food category selected will appear.
– To end a MasterChef early, turn the
steam oven off completely by touch‐
ing .
Select the desired MasterChef pro‐
gram.
Cancel Cooking? will appear on the
display. If ja is selected, the main
menu will be shown again.
Each step you need to take before
starting the MasterChef program will
appear on the display.
– If the food is not cooked enough by
the end of a MasterChef program,
select Cont. Cooking.
In some programs, you will be prompt‐
ed on when to add food to the oven.
Follow and confirm these instructions.
– MasterChef programs can also be
saved as Favorites.
Notes on using these programs
– The degree of doneness and brown‐
ing levels are shown in a bar graph
with seven segments.The factory de‐
fault is always the middle setting. It
will be highlighted. To change the
setting simply move the highlighting
to the left or the right.
– The weights shown refer to the
weight per piece. You can cook a
piece of salmon with a weight of ½ lb
(250 g) or 10 pieces of salmon with a
weight of ½ lb (250 g) at the same
time.
– The oven interior needs to be at room
temperature before starting a Master‐
Chef program.
– When placing food in an already hot
steam oven, be very careful when
opening the door. Hot steam can es‐
cape. Step back from the steam oven
37
Favorites
You can create and save up to 20 of
your own programs.
Creating a Favorite
Select Favorites.
– Each one can have up to 10 cooking
stages. This enables you to save
your favorite or most frequently used
recipes very accurately. You can
make individual settings for each
stage.
When first creating a program Create
Program will appear on the display.
If the Favorite already exists, the pro‐
gram name will appear with Edit Program
underneath.
– You can enter a program name for
your recipe.
Select Edit Program.
Select Create Program.
When you next select the program, it
will start automatically.
You can now specify the settings for
cooking stage 1.
There are different ways of creating a
Favorite:
Follow the instructions on the display:
Select and confirm the cooking func‐
– At the end of running a MasterChef
Program, save it as a separate pro‐
gram.
tion, temperature, and duration.
The settings for the first cooking stage
have now been set.
– After running a program with a set
duration, select Save.
You can add additional cooking stages,
e.g., if you would like to continue to
cook at another temperature:
Then name the program.
Select Add Cooking Stage and proceed
as for the first cooking stage.
When you have completed setting
the cooking stages. select Complete
Program.
A summary of your settings will appear
on the display.
Check the settings and confirm with
Accept or select Change to correct the
settings or to add further cooking
stages.
Select Save.
Enter the program name.
The following symbols appear next to
the alphabet:
38
Favorites
The display shows the program names
and Edit Program at the bottom.
Sym‐ Description
bol
␣
Space
Select the desired program.
Alphabet in upper case
Alphabet in lower case
Numbers 0 to 9 and hyphen -
You can start the saved program imme‐
diately, delay the start, or show the
cooking stages.
Touch the sensors next to the sym‐
bols to highlight the desired charac‐
ter.
– Start Now
The program will start right away and
the oven heating will turn on.
Touch Select.
– Ready at
The letter or number you have selected
will appear in the top line of the display.
You can set the time at which the
cooking program should end.
A maximum of 10 characters can be
used.
– Start at
You can set the time at which the
cooking program should start.
You can delete the characters one at a
time with .
– Change Cooking Stages
Finish creating the program name.
The setting specified for a cooking
stage can be corrected (see "Chang‐
ing favorites") or more cooking
Once you have entered the program
name select Save.
stages can be added to the program.
A message will appear on the display
confirming that your program has been
saved.
Select the desired mode.
The program will start according to the
specified start or finish time.
Confirm with OK.
You can start the saved program imme‐
diately, delay the start or change the
cooking stages.
More information regarding Change
Cooking Stages can be found in
"Changing favorites".
Starting a Favorite
Put the food in the oven.
Select Favorites.
39
Favorites
Changing the name
Changing Favorites
Select Favorites.
Changing cooking stages
The display shows the program names
and Edit Program at the bottom.
Cooking stages in a MasterChef pro‐
gram that have been saved under a
different name cannot be changed.
Select Edit Program.
Select Change Program.
Select the desired program.
Select Change Name.
Select Favorites.
The display shows the program names
and Edit Program at the bottom.
Change the name (see "Creating fa‐
Select Edit Program.
vorites) and select Save.
Select Change Program.
Select the desired program.
Select Change Cooking Stages.
A message will appear on the display
confirming that the name has been
saved.
Confirm with OK.
A summary of your settings will appear
on the display.
The setting specified for a cooking
stage can be changed or more cooking
stages can be added to the program.
Change the program as desired (see
"Creating favorites") and confirm by
touching OK.
A summary of your settings will appear
on the display.
Select Save.
If necessary, change the name (see
"Creating favorites) and select Save.
The changes made to the program will
be saved.
40
Favorites
Deleting a Favorite
Select Favorites.
The display shows the program names
and Edit Program at the bottom.
Select Edit Program.
Select Delete Program.
Select the desired program.
Confirm if the program should be de‐
leted with Yes.
The program is deleted.
You can delete all of your Favorites at
the same time (see "Settings - Factory
Default - Favorites").
41
Timer
The timer can be used to time any ac‐
tivity in the kitchen, e.g. boiling eggs.
At the end of the timer
– flashes in the display.
– The time starts counting upwards.
The timer can also be used at the same
time as a cooking program if a start and
finish time have been set, e.g. a re‐
minder to stir the dish or add season‐
ing.
– A buzzer or melody will sound (see
"Settings - Acoustic tone informa‐
tion").
Select or the illuminated sensor
button next to the timer to turn off the
acoustic and optical signals.
A maximum timer duration of 9 hours,
59 minutes and 59 seconds can be set.
Setting the timer
Resetting the timer
If you want to use the timer and Time |
Show | Off has been set, you will need
to switch the steam oven on before
you can set the timer. The timer can
then be seen counting down on the
display when the steam oven is
switched off.
Tap or the illuminated sensor but‐
ton next to the timer duration that is
counting down.
The set timer appears on the display.
Set the new timer duration using the
numeric keypad.
Example: You are boiling eggs so you
set the timer for 6 minutes and 20 sec‐
onds.
Confirm with OK.
The changed timer is saved and will
start to count down immediately.
Select .
Canceling the timer
Tap or the illuminated sensor but‐
ton next to the timer duration that is
counting down.
"0 : 00 : 00" (h : min : sec) will appear
on the display.
Use the numerical keypad to enter a
different duration (6-2-0).
The set timer appears on the display.
Select Reset.
Confirm with OK.
The duration counts down on the dis‐
play when the steam oven is turned off.
The timer has been canceled.
If a cooking program is running at the
same time, the timer duration will ap‐
pear at the bottom of the display.
42
General notes
The "General Notes" section contains
general information. You will find more
detailed information about particular
foods and how to cook them in the oth‐
er sections.
Your own containers
You can also use your own containers.
However, please note the following:
– Containers must be heat-resistant to
212°F / 100°C and able to withstand
hot steam. With plastic containers
please check with the manufacturer
that they are suitable for use in a
steam oven.
The advantages of cooking
with steam
Almost all vitamins and minerals are re‐
tained as the food is not immersed in
water.
– Thick-sided containers made from
porcelain, china or stoneware, for ex‐
ample, are not so suitable for steam
cooking. They do not conduct heat
well and as a result cooking dura‐
tions will be considerably longer than
those given in the charts.
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.
– Place the cooking pans on the rack
and not on the oven floor.
Suitable containers
– Ensure that there is a gap between
the upper rim of the container and
the top of the cooking compartment
to allow sufficient steam into the con‐
tainer.
Cooking pan
This steam oven is supplied with stain‐
less steel cooking pans. Other contain‐
ers, in a variety of sizes, both perforat‐
ed and solid, are available as optional
extras (see "Optional accessories").
This enables you to choose the most
suitable container for the food you are
preparing.
Drip tray
When you are using perforated contain‐
ers, place the drip tray on the lowest
shelf level to collect any drops of liquid
and allow them to be removed easily.
It is best to use perforated containers
for steam cooking. The steam can
reach the food from all sides and the
food is cooked evenly.
You can also use the drip tray as a
cooking pan if necessary.
43
General notes
Shelf level
Cooking duration
You can select any shelf level. You can
also cook on several levels at the same
time. This will not alter the cooking du‐
ration.
In general, the cooking durations for
cooking with steam are the same as for
cooking food in a saucepan. More in‐
formation about any factors which may
affect the cooking duration is given in
the relevant sections.
When using more than one deep con‐
tainer at the same time it is best to off‐
set them on their runners and to leave
at least one level free in between them.
The quantity of food does not affect the
cooking time. 1 lb of potatoes will take
the same time to cook as ½ lb.
Always insert cooking pans and the
rack between the rails of the side run‐
ners so that they cannot tip.
The durations given in the charts are
guidelines only. We recommend select‐
ing the shorter cooking duration quoted
to start with. If food is not cooked suffi‐
ciently after the shorter time it can be
put back in the oven and cooked for
longer.
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.
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.
Temperature
A maximum temperature of 212°F /
100°C is reached when steam cooking
is taking place. Most types of food will
cook at this temperature. Some more
delicate types of food, such as soft
Your own recipes
fruit, must be cooked at lower tempera‐ Food and recipes which are prepared in
tures as otherwise they will burst. More
information is given in the relevant sec‐
tion.
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.
Combination with a food warming
drawer
When the warming drawer is in use the
oven cavity in the steam oven can get
up to 104°F / 40°C. If, in this case, you
set a temperature of 104°F / 40°C, no
steam will be produced because the
oven cavity is too warm.
44
Steam cooking
Shelf level
Vegetables
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.
Fresh food
Prepare fresh vegetables in the usual
way, i.e. wash, clean and cut them up.
Frozen food
Frozen vegetables do not need to be
defrosted beforehand unless the vege‐
tables have been frozen together in a
block.
Cooking duration
As with conventional methods, when
cooking vegetables with steam, the
cooking duration will depend on the
size and also whether you want the
vegetables to be al dente or soft/well
done. Example:
firm potatoes, cut into quarters
= approx. 18 minutes
firm potatoes, cut in half
To cook frozen vegetables, program the
same time as for fresh ones.
Break up the larger, frozen together
pieces. Please refer to the cooking
times on the packaging.
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.
= approx. 22 minutes
Brussels sprouts, large, al dente =
approx. 12 minutes
Brussels sprouts, small, soft
= approx. 12 minutes
Settings
MasterChef | Vegetables | ... | Steam
Cooking
or
Steam Cooking
Temperature: 212°F / 100°C
Duration: see chart
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.
45
Steam cooking
The durations given in the charts for fresh vegetables are guidelines only. We rec‐
ommend selecting the shorter cooking duration quoted to start with. If vegetables
are not cooked sufficiently after the shorter time, they can be put back in the
steam oven and cooked some more.
Vegetables
[min]
32–38
27–28
8
Artichokes
Cauliflower, whole
Cauliflower, florets
Beans, green
10–12
3–4
Broccoli, florets
Carrots, whole
Carrots, halved
Carrots, chopped
Chicory, halved
Chinese cabbage, chopped
Peas
7–8
6–7
4
4–5
3
3
Fennel, halved
Fennel, cut into strips
Kale, chopped
10–12
4–5
23–26
Waxy potatoes, peeled
whole
halved
27–29
21–22
16–18
quartered
Fairly waxy potatoes, peeled
whole
halved
quartered
25–27
19–21
17–18
Floury potatoes, peeled
whole
halved
26–28
19–20
15–16
quartered
Kohlrabi, cut into batons
6–7
46
Steam cooking
Vegetables
[min]
2–4
Pumpkin, diced
Corn on the cob
30–35
2–3
Swiss chard, chopped
Peppers, diced / cut into strips
Potatoes cooked in skins, firm
Mushrooms
2
30–32
2
Leeks, chopped
4–5
Leek, halved lengthwise
Romanesco, whole
Romanesco, florets
Brussels sprouts
6
22–25
5–7
10–12
53–57
23–26
9–10
6–7
Red beets, whole
Red cabbage, chopped
Black salsify, whole
Celery root, cut into batons
Green asparagus
7
White asparagus, whole
Carrots, chopped
9–10
6
Spinach
1–2
Pointed cabbage, chopped
Celery, chopped
10–11
4–5
Rutabaga, chopped
White cabbage, chopped
Savoy cabbage, chopped
Zucchini, sliced
6–7
12
10–11
2–3
Snap peas
5–7
Cooking duration
47
Steam cooking
Settings
Meat
MasterChef | Meat | ... | Steam Cooking
Fresh food
or
Prepare the meat as usual.
Steam Cooking
Temperature: 212°F / 100°C
Duration: see chart
Frozen food
Meat should be thoroughly defrosted
before cooking in the steam oven (see
"Defrosting").
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.
Tips
– Use a perforated container to retain
the flavor when cooking meat. Place
a solid container underneath to catch
the juices. You can use these to
make a gravy or freeze them for later
use.
– Boiling chicken, pork rind, meat, ribs
and meat bones can be used to
make stock. Place the meat together
with some mixed vegetables in a sol‐
id cooking pan and add cold water.
The longer the cooking duration, the
stronger the stock.
48
Steam cooking
The cooking times given in the chart are guidelines only. We recommend selecting
the shorter cooking time to start, additional time can be added if necessary.
Meat
Cooking time in minutes
110–120
135–140
8–10
Shank, covered with water
Pork knuckle
Chicken breast filet
Leg (Joint)
105–115
110–120
3–4
Prime rib, covered with water
Veal strips
Smoked pork chops
Lamb stew
6–8
12–16
Spring chicken
60–70
Roulade of turkey
Turkey breast
12–15
4–6
Cross rib, covered with water
Beef stew
130–140
105–115
80–90
Whole chicken, covered with water
Boiled beef
110–120
Cooking time
49
Steam cooking
Sausage
Fish
Settings
Fresh food
Prepare fresh fish in the usual way, i.e.
clean, gut and filet.
MasterChef | Sausage | ... | Steam Cooking
or
Frozen food
Steam Cooking
Temperature: 195°F / 90°C
Duration: see chart
Frozen fish should be slightly defrosted
before cooking.
Sausage
Cooking
time in
minutes
Preparing for use
Add some lemon or lime juice to fish
before cooking. The citric acid helps
the flesh stay firm.
Boiled sausage
Pork sausage
Veal sausage
6–8
6–8
6–8
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 time
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 oth‐
er types of food in other containers,
place the container with the fish directly
above the tray to catch any liquid and
so avoid any transfer of tastes to other
food.
50
Steam cooking
Temperature
– You can use any fish scraps, e.g. fish
heads, bones, tails etc to make a fish
stock. Place the fish scraps together
with some mixed vegetables in a sol‐
id cooking pan and add cold water.
Cook at 212°F / 100°C for 60 to 90
minutes. The longer the cooking du‐
ration, the stronger the stock.
185° F – 195° F / 85° C – 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.
– Blue fish is fish which is cooked in
water and vinegar. It is important not
to damage the skin of the fish. This
method is suitable for cooking carp,
trout, tench, eel, and salmon. (Follow
recipe instructions for the ratio of wa‐
ter to vinegar).
Cooking duration
The cooking duration depends on the
thickness and the consistency of the
food, and not on the weight.
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.
Settings
MasterChef | Fish | ... | Steam Cooking
or
When cooking fish in sauce or stock,
we recommend that you increase the
cooking duration quoted by a few mi‐
nutes.
Steam Cooking
Temperature: see chart
Duration: see chart
Tips
– Adding herbs and spices, such as
dill, will help bring out the full flavor of
the fish.
– Cook large fish in the swimming posi‐
tion. To help maintain the shape of
the fish, place a small cup or similar
upside down in the cooking pan, and
arrange the fish bellyside down over
the cup.
51
Steam cooking
The durations given in the chart are guidelines for fresh fish. We recommend se‐
lecting the shorter cooking duration quoted to start with. If the fish is not cooked
sufficiently after the shorter time, it can be put back in the steam oven and cooked
some more.
Fish
Cooking time
in minutes
[°F / °C]
Eel
212 / 100
212 / 100
185 / 85
195 / 90
185 / 85
212 / 100
212 / 100
212 / 100
212 / 100
195 / 90
185 / 85
212 / 100
212 / 100
185 / 85
185 / 85
185 / 85
185 / 85
185 / 85
185 / 85
5–7
8–10
3
Perch filet
Mahi Mahi filet
Trout, 1/2 lb (250 g)
Halibut filet
10–13
4–6
6
Cod filet
Carp, 3 lbs (1.5 kg)
Salmon filet
Salmon steak
Rainbow trout
Pangasius filet
Ocean Perch filet
Haddock filet
Flounder filet
Monkfish filet
Sole filet
18–25
6–8
8–10
14–17
3
6–8
4–6
4–5
8–10
3
Turbot filet
5–8
5–10
4
Tuna filet
Pike Perch filet
Temperature / Cooking duration
52
Steam cooking
Shellfish
Preparation
Defrost frozen shellfish before cooking with steam.
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
MasterChef | Shellfish | ... | Steam Cooking
or
Steam Cooking
Temperature: see chart
Duration: see chart
Cooking time
in minutes
[°F / °C]
Shrimp
195 / 90
195 / 90
195 / 90
195 / 90
200 / 95
195 / 90
3
Small shrimp
King prawns
Crab
3
4
3
10–15
3
Crayfish
Large shrimp
Temperature / Cooking duration
53
Steam cooking
Mussels
Fresh food
Warning - danger of 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
MasterChef | Mussels | ... | Steam Cooking
or
Steam Cooking
Temperature: see chart
Duration: see chart
Cooking time
in minutes
[°F / °C]
Barnacles
Cockles
212 / 100
212 / 100
195 / 90
195 / 90
212 / 100
195 / 90
2
2
Bearded mussels
Scallops
12
5
Razor clams
Clams
2–4
4
Temperature / Cooking duration
54
Steam cooking
Rice
Rice swells when cooked and needs to be cooked in liquid. The proportion of rice
to liquid will vary depending on the type of rice.
The rice absorbs all the liquid. Therefore none of the nutrients are lost.
Settings
MasterChef | Rice | ... | Steam Cooking
or
Steam Cooking
Temperature: 212°F / 100°C
Duration: see chart
Ratio
[min]
Rice to liquid
Basmati rice
1 : 1.5
1 : 1.5
15
Parboiled rice
23–25
Round grain rice
Pudding rice
Risotto rice
1 : 2.5
1 : 2.5
30
18–19
Brown rice
Wild rice
1 : 1.5
1 : 1.5
26–29
26–29
Cooking time
55
Steam cooking
Pasta
Dry pasta
Dry pasta swell when cooked and needs to be cooked in liquid. The liquid must
cover the pasta. Using hot liquid gives better results.
Increase the cooking time stated by the manufacturer by approx. ¹/3.
Fresh food
Fresh noodles and pasta, for example, from the store refrigerator, do not swell.
Fresh pasta should be cooked in a greased perforated pan.
Separate any pieces of pasta which have stuck together and spread them out in
the cooking pan.
Settings
MasterChef | Pasta | ... | Steam Cooking
or
Steam Cooking
Temperature: 212°F / 100°C
Duration: see chart
Fresh food
Cooking time in mi‐
nutes
Gnocchi
2
1
2
1
2
Round Knoepfli
Ravioli
Spaetzle
Tortellini
Dry pasta,
covered with water
Flat pasta
14
8
Soup pasta
Cooking time
56
Steam cooking
Dumplings
Ready-made dumplings in wrappers need to be covered completely with water.
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
MasterChef | Pasta | ... | Steam Cooking
or
Steam Cooking
Temperature: 212°F / 100°C
Duration: see chart
Cooking time in mi‐
nutes
Steamed dumplings
30
20
Yeast dumplings
Boil-in-the-bag potato dumplings
Boil-in-the-bag bread dumplings
20
18–20
Cooking time
57
Steam cooking
Grains
Grain swells when cooked and needs to be cooked in liquid. The proportion of
grain to liquid will vary depending on the type of grain.
Grain can be cooked whole or cracked.
Settings
MasterChef | Grain | ... | Steam Cooking
or
Steam Cooking
Temperature: 212°F / 100°C
Duration: see chart
Ratio
Grain to liquid
Cooking time
in minutes
Amaranth
1 : 1.5
1 : 1.5
1 : 1
15–17
9
Bulgur
Green spelt, whole
Green spelt, cracked
Oats, whole
Oats, cracked
Millet
18–20
7
1 : 1
1 : 1
18
7
1 : 1
1 : 1.5
1 : 3
10
10
15
35
10
30
8
Polenta
Quinoa
1 : 1.5
1 : 1
Rye, whole
Rye, cracked
Wheat, whole
Wheat, cracked
1 : 1
1 : 1
1 : 1
Cooking time
58
Steam cooking
Legumes
Soak legumes for at least 10 hours in cold water before cooking. Soaking makes
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
MasterChef | Legumes | ... | Steam Cooking
or
Steam Cooking
Temperature: 212°F / 100°C
Duration: see chart
Soaked
Cooking time in mi‐
nutes
Beans
Kidney beans
Azuki beans
Black beans
Pinto beans
White beans
Peas
55–65
20–25
55–60
55–65
34–36
Yellow peas
Green peas, shelled
40–50
27
Cooking time
59
Steam cooking
Unsoaked
Ratio
Legumes to liquid
Cooking time
in minutes
Beans
Kidney beans
Azuki beans
Black beans
Pinto beans
White beans
Lentils
1 : 3
1 : 3
1 : 3
1 : 3
1 : 3
130–140
95–105
100–120
115–135
80–90
Brown lentils
Red lentils
Peas
1 : 2
1 : 2
13–14
7
Yellow peas
Green peas, shelled
1 : 3
1 : 3
110–130
60–70
Cooking time
60
Steam cooking
Eggs
Use a perforated container to prepare boiled eggs in the steam oven.
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
MasterChef | Eggs | ... | Steam Cooking
or
Steam Cooking
Temperature: 212°F / 100°C
Duration: see chart
Cooking time in mi‐
nutes
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
Cooking time
61
Steam cooking
Fruit
Cook fruit in a solid container so that none of the juice is lost. If you wish to cook
fruit in a perforated container, place a solid container directly underneath it to col‐
lect the juice.
Tip: You can use the collected juice to prepare a glaze.
Settings
MasterChef | Fruit | ... | Steam Cooking
or
Steam Cooking
Temperature: 212°F / 100°C
Duration: see chart
Cooking time in mi‐
nutes
Apple chunks
Pears chunks
Cherries
1–3
1–3
2–4
1–2
1–2
1–3
6–8
1–2
2–3
Mirabelle plums
Nectarine / Peach chunks
Plums
Quince, diced
Rhubarb pieces
Gooseberries
Cooking time
62
Steam cooking
Cooking duration
Menu Cooking - Manual
If you are increasing the recommended
temperature, shorten the cooking dura‐
tion by approx. ¹/3.
Before cooking meals with the "Menu
Cooking" function, turn off the steam
reduction system (see "Settings").
Example
"Menu Cooking" is intended for cook‐
ing a whole meal containing types of
food which have different cooking dura‐
tions, e.g., fish filet with rice and broc‐
coli. Each dish is placed in the oven at
different times so that they are all ready
at the same time.
Rice
20 minutes
6 minutes
4 minutes
Tilapia filet
Broccoli
20 minutes minus 6 minutes = 14 mi‐
nutes (first cooking duration: rice)
Shelf level
6 minutes minus 4 minutes = 2 minutes
(second cooking duration: tilapia filet)
When cooking fish or food with a dis‐
tinctive color (e.g. beetroot) in a perfo‐
rated container, place the perforated
container directly above the drip tray /
universal tray (depending on model) to
avoid any transfer of flavor or color to
other food and to prevent liquid drip‐
ping onto food below it.
Time left = 4 minutes (third cooking du‐
ration: broccoli)
Cook‐
ing du‐
rations
20 min. - rice
6 min. - tilapia fil‐
et
4 min. -
broccoli
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.
Setting
14 min. 2 min.
4 min.
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.
63
Steam cooking
Method
Place the rice in the steam oven first.
Set the first cooking duration: 14 mi‐
nutes.
After 14 minutes, place the tilapia in
the steam oven.
Set the second cooking duration: 2
minutes.
After 2 minutes, place the broccoli in
the steam oven.
Set the third cooking duration: 4 mi‐
nutes.
64
Special modes
Method
Reheat
Cover the food with a deep plate, a
lid, or with foil that is resistant to tem‐
peratures up to 212°F / 100°C and to
steam.
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.
Then place the plate on the rack in
the oven.
You can reheat individual dishes or
plated meals which have been prepared
previously (e.g. meat, vegetables and
potatoes).
Settings
Special Modes | Reheat
or
Steam Cooking
Suitable containers
Small quantities can be reheated on a
plate, larger quantities should be
placed in a cooking pan.
Temperature: 212°F / 100°C
Duration: see chart
Cooking
time in
minutes
Duration
The number of plates or containers has
no bearing on the duration.
Side dishes (pasta, rice,
etc.)
8–10
The durations listed in the chart relate
to an average portion per plate/contain‐
er. Increase the duration for larger
quantities.
Casserole
Fish filet
Meat
8–10
6–8
8–10
8–10
8–10
8–10
8–10
Tips
– Do not reheat large items, such as a
joint of roast meat, whole. Divide it
into portions and reheat these as
plated meals.
Poultry
Vegetables
Soup
– Compact items, such as stuffed pep‐
pers or roulades, should be cut in
half.
Plated meals
duration
– Please note that breaded items will
not retain their crispness when they
are reheated.
– Reheat sauces separately, except for
dishes such as stew and casseroles
where the sauce is part of the dish.
65
Special modes
Tips
Defrost
– 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 should be enough.
It is much quicker to defrost food in the
steam oven than at room temperature.
Temperature
140°F / 60°C is the best temperature for
defrosting.
Exception: 122°F / 50°C for minced
meat and game
– When defrosting food which has fro‐
zen together, e.g. berries, chops, fish
filets etc. separate it about half-way
through the defrosting time.
Before and after defrosting
Remove all packaging before defrost‐
ing.
Exceptions: Leave bread and baked
goods in their packaging as otherwise
they will absorb moisture and become
soft.
– Do not refreeze food once it has
thawed.
– Defrost frozen ready meals according
to the instructions on the packaging.
Settings
Allow defrosted food to stand at room
temperature after removing it from the
oven. The standing time is necessary to
allow the even distribution of heat.
Special Modes | Defrost
or
Steam Cooking
Temperature: see chart
Defrosting duration: see chart
Cooking pan
Danger of salmonella poisoning.
Do not use the liquid from defrosted
meat or poultry. Dispose and wash
the container, the sink and your
hands.
Use a perforated container with a solid
container underneath it when defrosting
food which will drip, such as poultry.
This way food will not be lying in de‐
frosted liquid.
Foods which don't drip can be defrost‐
ed in a solid cooking pan.
66
Special modes
Food to be defrosted
Quantity
Cooking
time in mi‐ time in mi‐
Standing
[°F / °C]
nutes
nutes
Dairy products
Sliced cheese
Quark
125 g/1/4 lb.
1/2 lb / 250 g
1/2 lb / 250 g
100 g/3.5 oz.
140 / 60
140 / 60
140 / 60
140 / 60
15
10
20–25
20–25
15
10–15
10–15
10–15
Cream
Soft cheese
Fruit
Apple sauce
Apple chunks
Apricots
1/2 lb / 250 g
1/2 lb / 250 g
1 lb / 500 g
140 / 60
140 / 60
140 / 60
140 / 60
140 / 60
140 / 60
140 / 60
140 / 60
140 / 60
20–25
20–25
25–28
8–10
8
10–15
10–15
15–20
10–12
10–12
10–15
15–20
10–15
10–15
Strawberries
Raspberries / Black currants
Cherries
10.6 oz / 300 g
10.6 oz / 300 g
5.3 oz / 150 g
1 lb / 500 g
15
Peaches
25–28
20–25
20–22
Plums
1/2 lb / 250 g
1/2 lb / 250 g
Gooseberries
Vegetables
Frozen in a block
Fish
10.6 oz / 300 g
140 / 60
20–25
10–15
Fish filets
14 oz / 400 g
1 lb / 500 g
140 / 60
140 / 60
140 / 60
140 / 60
15
10–15
10–15
10–15
5
Trout
15–18
25–30
4–6
Lobster
300 g/10.6 oz.
10.6 oz / 300 g
Shrimp
Ready meals
Meat, vegetables, side
dishes / stew / soup
17 oz / 480 g
140 / 60
20–25
10–15
Meat
Roast meat, sliced
4.4-5.3 oz. /
125–150 g each
140 / 60
125 / 50
8–10
15–20
10–15
Ground meat
1/2 lb / 250 g
15–20
67
Special modes
Food to be defrosted
Quantity
Cooking
time in mi‐ time in mi‐
Standing
[°F / °C]
nutes
20–30
30–40
50–60
20–25
30–40
40–50
25–35
nutes
10–15
10–15
10–15
10–15
10–15
10–15
15–20
Ground meat
Stew
1 lb / 500 g
1 lb / 500 g
125 / 50
140 / 60
140 / 60
140 / 60
125 / 50
125 / 50
140 / 60
Stew
2 lbs / 1000 g
1/2 lb / 250 g
1 lb / 500 g
Liver
Saddle of hare
Saddle of venison
Cutlets / chops / sausage
Poultry
2 lbs / 1000 g
28 oz / 800 g
Chicken
2 lbs / 1000 g
5.3 oz / 150 g
1 lb / 500 g
140 / 60
140 / 60
140 / 60
140 / 60
40
15–20
10–15
10–15
10–15
Chicken thighs
Chicken filet
Turkey drumsticks
Baked goods
20–25
25–30
40–45
1 lb / 500 g
Puff pastries / Yeast baked
goods
–
140 / 60
140 / 60
10–12
15
10–15
10–15
Cakes and cookies
Bread / Rolls
14 oz / 400 g
Rolls
–
140 / 60
140 / 60
140 / 60
140 / 60
30
40
65
30
2
Rye bread, sliced
Whole grain bread, sliced
White bread, sliced
1/2 lb / 250 g
1/2 lb / 250 g
5.3 oz / 150 g
15
15
20
Temperature / Duration / Standing time
68
Special modes
Fill volume
Canning
Fill the glass jars with produce up to a
maximum of 1 1/4" (3 cm) below the
rim. Do not pack down as this would
damage the cell walls of the produce.
Bang the jar gently on a cloth to help
distribute the contents evenly.
Only use unblemished, fresh produce
which is in good condition.
Glass jars
Use clean glass jars and accessories
and check them for any defects. Glass
jars with twist off lids or glass lids with
a rubber seal are suitable.
Use a sugar solution for fruit and a salt
or vinegar solution for vegetables.
Make sure that all the glass jars are the
same size so that bottling is carried out
evenly.
Meat and sausage
Briefly fry or cook the meat before bot‐
tling. Use the juices with some added
water, or the broth in which the meat
was cooked, as the liquid content of the
jars. Make sure there is no grease on
the rim of the jars.
After you have filled the jars with the
bottled produce, clean the glass rims
with a clean cloth and hot water and
then seal the jars.
When bottling sausage, only fill the jars
to halfway as the meat will rise during
the bottling process.
Fruit
Sort fruit carefully, rinse it briefly but
thoroughly and allow it to drain. Take
great care when cleaning soft fruit as it
is very delicate.
Tips
– Make use of residual heat by leaving
the jars in the oven for 30 minutes af‐
ter it has switched off.
Remove any peel, stalks, cores or pits.
Cut up large fruit. For example, cut ap‐
ples into slices.
– Then cover the jars with a cloth and
allow to cool for approx. 24 hours.
If you are bottling fruit with pits (e.g.
plums, apricots) without removing the
pits, pierce the fruit several times with a
fork or wooden skewer as otherwise it
will burst.
Vegetables
Rinse, clean and cut up vegetables.
Vegetables should be blanched before
bottling to help them retain their color
(see "Blanching").
69
Special modes
Method
Place the rack on the lowest shelf level.
Place the jars on the rack (all the same size). Ensure that they do not touch one
another.
Settings
Special Modes | Canning
or
Steam Cooking
Temperature: see chart
Bottling duration: see chart
Canned goods
Berries
[°F / °C]
* [min]
Currants
175 / 80
175 / 80
175 / 80
50
55
55
Gooseberries
Cranberries
Fruit with stones
Cherries
185 / 85
185 / 85
185 / 85
185 / 85
185 / 85
55
55
55
55
55
Mirabelle plums
Plums
Peaches
Greengage plums
Fruit with pips
Apples
50
65
65
195 / 90
195 / 90
195 / 90
Apple sauce
Quinces
Vegetables
Beans
212 / 100
120
70
Special modes
Canned goods
Broad beans
Gherkins
[°F / °C]
* [min]
120
212 / 100
195 / 90
55
Beetroot
212 / 100
60
Meat
90
90
Pre-cooked
Roasted
195 / 90
195 / 90
Temperature / Duration
* The durations quoted are for 1.0 liter /1 qt. jars. If using 0.5 liter/1 pt. jars, reduce the dura‐
tion by about 15 minutes. If using 0.25 liter/1 cup jars, reduce the duration by about 20 mi‐
nutes.
71
Special modes
Method
Juicing
Put the prepared fruit (cleaned, wash‐
ed, chopped etc.) into a perforated
cooking pan.
This appliance is ideal for extracting
juice from soft, firm and hard fruit.
It is best to use overripe fruit, as the rip‐
er the fruit the greater the quantity of
juice produced. Very ripe fruit will also
produce a more intense flavor.
Place a solid pan or the drip tray un‐
derneath to catch the juice.
Settings
Preparation
Steam Cooking
Temperature: 215°F / 100°C
Duration: 40–70 minutes
Sort and rinse the fruit. Cut out any
blemishes.
Remove the stalks from grapes and
cherries as these are bitter. The stalks
do not need to be removed from ber‐
ries.
Cut larger fruit into chunks approx. 1" (2
cm) in size. The harder the fruit the
smaller the pieces should be.
Tips
– Try experimenting with mild and tart
flavors.
– The juice quantity and aroma are im‐
proved if sugar is added to the fruit
and is allowed to soak in for several
hours. We recommend 1/4 - ½ cup
(50-100 g) sugar per 2 lbs (1 kg) of
sweet fruit and ½ - 3/4 cup (100-150
g) sugar for 2 lbs (1 kg) tangy fruit.
– If you wish to bottle the juice rather
than consume it straight away, while
still hot pour it into clean bottles and
seal immediately.
72
Special modes
the preheating phase, the display will
show when the next food type is to be
placed in the oven. When the time for
the next food type to be placed in the
oven is reached, the display will show
the food type and the shelf runner. This
process will be repeated for the third
food type.
Menu Cooking
You can cook up to three different types
of food, e.g. fish with a side dish and
vegetables.
The food can be selected in any order
you like. The appliance will automatical‐
ly sort them out in order of cooking du‐
ration required. The one with the lon‐
gest duration goes in the oven first.
You can still cook food types not listed
on the display together. See "Menu
Cooking - manually" for details on
how to do this.
The Ready at and Start at functions are
not available for "Menu Cooking."
Method
Turn the steam oven on.
Fill the water container and push it
back in so that it engages.
Then place the drip tray / universal
tray (depending on model) in the ap‐
pliance.
Select Special Modes | Menu Cooking
Select the type of food.
Depending on the food, you will be
asked about the size and the degree of
doneness.
Select or enter the values required
and then confirm your selection with
OK.
Select Add next ingredient.
Select the food you want and pro‐
ceed in the same way as with the first
ingredient.
Repeat the procedure, if necessary,
for the third ingredient.
After you have confirmed Start Menu
Cooking, the display will tell you which
food to put in the oven. At the end of
73
Special modes
Yogurt is grainy:
Making Yogurt
To make yogurt, you will need either
fresh live yogurt or yogurt culture, ob‐
tainable from health food stores.
Milk was overheated or in poor condi‐
tion, milk and starter yogurt not evenly
stirred.
Tip: When using yogurt enzyme, yogurt
can be made from a milk / cream mix‐
ture. Mix ³/4 liter/3 cups milk with ¹/4 li‐
ter/1 cup cream.
Use natural yogurt with live culture and
without additives. Do not use heat-
treated yogurt.
The yogurt must be fresh (short storage
time).
You can use either pasteurized or fresh
whole milk. Pasteurized milk can be
used without any further treatment.
Fresh milk must first be heated to
195° F / 90° C (not boiled!) and then
cooled down to 95° F / 35° C. Fresh
milk will give a firmer yogurt than long-
life milk.
The yogurt and milk should have the
same percentage fat.
Do not move or shake the jars while the
yogurt is thickening.
After preparing the yogurt, it must be
immediately placed in the refrigerator to
cool down.
The firmness, fat content and cultures
used in the yogurt starter all affect the
consistency of homemade yogurt. Not
all yogurts are equally suitable as yo‐
gurt starters.
Possible causes for poor results
Yogurt is not set:
Incorrect storage of the yogurt starter,
too much time out of the refrigerator,
packaging was damaged, milk was in‐
sufficiently heated.
Liquid has not been removed:
Jars were moved, yogurt was not
cooled down quickly enough.
74
Special modes
Method
Proofing
Mix ½ cup (100 g) yogurt with 4 cups
(1 liter) of milk or make up the mixture
with yogurt starter powder, following
the instructions on the packaging.
Method
Prepare the dough according to the
recipe.
Place the dough in a covered bowl
on the rack.
Pour the mixture into glass jars and
seal them.
Place the sealed jars in a cooking
pan. Ensure that they do not touch
one another.
Settings
Special Modes | Proof
Duration: as per recipe instructions
Immediately after the yogurt has
been made, place the jars in the re‐
frigerator, taking care not to move
them unnecessarily.
or
Steam Cooking
Temperature: 105°F / 40°C
Duration: as per recipe instructions
Settings
MasterChef | Special | Make Yogurt
or
Steam Cooking
Temperature: 105°F / 40°C
Duration: 5 hours
75
Special modes
Dissolving Gelatine
Melting Chocolate
You can use the steam oven for melting
any type of chocolate.
Method
Gelatine sheets: Completely cover
the gelatine sheets with cold water
and leave to soak for 5 minutes. Re‐
move the gelatine sheets from the
bowl and squeeze them out. Empty
the bowl. Place the squeezed gelat‐
ine sheets back in the bowl.
Method
Break the chocolate into small
pieces. Leave chocolate cake cover‐
ing in its packaging, and place in a
perforated cooking pan.
Place large quantities in a solid con‐
tainer and small quantities in a cup or
a bowl.
Gelatine powder: Place the gelatine
powder in a bowl and add water ac‐
cording to the instructions on the
packaging.
Cover the container or the dish with a
lid or with foil that is resistant to tem‐
peratures up to 212°F / 100°C and to
hot steam.
Cover the bowl and place on the
rack.
Settings
Stir large quantities once during
cooking.
MasterChef | Special | Dissolve Gelatine
Settings
or
MasterChef | Special | Melt Chocolate
Steam Cooking
Temperature: 195°F / 90°C
Duration: 1 minute
or
Steam Cooking
Temperature: 150°F / 65°C
Duration: 20 minutes
76
Special modes
Skinning Fruits and Vegetables Preserving Apples
You can treat homegrown apples in the
steam oven to increase the length of
time for which you can store them.
Once treated, the apples will keep for 5
to 6 months when stored in a dry, cool
and well-ventilated place. This method
is only suitable for apples and not for
other types of fruit.
Method
Cut a cross in the top of tomatoes,
nectarines etc. This will allow the peel
to be removed more easily.
Place the food in a perforated con‐
tainer.
For almonds, it is important to plunge
them into cold water as soon as they
are taken out of the oven otherwise
the skin cannot be removed.
Settings
MasterChef | Fruit | Apples | Whole | Pre-
serving
Settings
or
Steam Cooking
Temperature: 212°F / 100°C
Duration: see chart
Steam Cooking
Temperature: 125°F / 50°C
Duration: 5 minutes
Food
Duration in mi‐
nutes
Apricots
1
1
1
4
1
1
Almonds
Nectarines
Bell Peppers
Peaches
Tomatoes
duration
77
Special modes
Blanching
Sweating Onions
Blanch fruit and vegetables before
Sweating means cooking the onions in
freezing them. Blanching helps maintain their own juices, with the addition of a
the quality of the produce when it is fro‐ little fat if necessary.
zen.
Method
Blanching vegetables also helps them
retain their original color.
Cut the onions up into small pieces
and place them in a solid cooking
pan with a little butter.
Method
Put the prepared vegetables
(cleaned, washed, chopped etc.) into
a perforated cooking pan.
Cover the container or the dish with a
lid or with foil that is resistant to tem‐
peratures up to 212°F / 100°C and to
hot steam.
Once blanched, plunge the vegeta‐
bles into ice cold water to cool them
down quickly. Drain them well.
Settings
MasterChef | Special | Steam Onions
Settings
or
Special Modes | Blanching
Steam Cooking
or
Temperature: 212°F / 100°C
Duration: 4 minutes
Steam Cooking
Temperature 212°F / 100°C
Duration: 1 minute
78
Special modes
Rendering Fat
Sanitizing Cookware
The bacon will not become brown.
The steam oven will sanitize baby bot‐
tles and other cookware. Check before‐
hand that the manufacturer guarantees
all components are to be heat resistant
to 212° F / 100 °C and also steam re‐
sistant follow manufacturers instruc‐
tions.
Method
Place the bacon (diced or rashers) in
a solid cooking pan.
Cover the container with a lid or with
foil that is temperature resistant up to
212°F / 100°C and to steam.
Dismantle, clean and thoroughly rinse
baby bottles. Reassemble the bottles
only after they have completely dried.
This prevents recontamination.
Settings
MasterChef | Special | Render Fat
or
Method
Place the individual parts in a perfo‐
rated cooking pan, ensuring that they
do not touch one another (on their
sides or with the opening facing
Steam Cooking
Temperature: 212°F / 100°C
Duration: 4 minutes
downwards). This will allow the steam
to reach the parts from all sides.
Place the cooking pan on the lowest
shelf level.
Settings
Special Modes | Sanitize Cookware
Duration: 1 minute to 10 hours
or
Steam Cooking
212°F / 100°C
Duration: 15 minutes
79
Special modes
Heating Damp Towels
Preparing Custard Royale
Method
Method
Moisten the towels and then roll them Mix 6 eggs with 1/2 cups / 375 ml
up.
milk (do not beat until foamy).
Place them beside one another in a
Season the egg/milk mixture and
pour into a solid cooking pan greased
with butter.
perforated cooking pan.
Settings
Settings
MasterChef | Special | Heat Damp Towels
Steam Cooking
Temperature: 212°F / 100°C
Duration: 4 minutes
or
Steam Cooking
Temperature: 160°F / 70°C
Duration: 2 minutes
Decrystallizing Honey
Method
Loosen the lid and place the jar of
honey in a perforated cooking pan.
Stir the honey once during the cook‐
ing procedure.
Settings
MasterChef | Special | Decrystallize Honey
or
Steam Cooking
Temperature: 140°F / 60°C
Duration: 90 minutes (irrespective of the
size of jar or the amount of honey in the
jar)
80
Settings
Accessing the "Settings" menu
Select Settings .
A list of settings will appear in the dis‐
play.
They can be checked and changed, if
needed.
A check next to an option shows
which setting is active.
Settings cannot be altered while a
cooking program is in progress.
Changing and saving settings
Select Settings .
Scroll through the list until the de‐
sired setting appears.
Touch the sensor next to the setting.
The desired setting may appear in a
sub menu.
Change the setting.
Confirm with OK.
Tap "Back" until the main menu ap‐
pears or select another setting.
81
Settings
Settings overview
Option
Available settings
Language
... / deutsch / english / ...
Location
Show
Time
On / Off * / Night Dimming
Clock Format
24 h / 12 h *
Set
Date
Lighting
On / On for 15 Seconds *
Melody
Display Brightness
Audible tone information
Solo Tone
Weight
Keypad Tone
Units of Measurement
g * / lb / lb/oz
Temperature
°C * / °F
Keeping Warm
Steam Reduction
Default Temperature
Safety
On / Off *
On * / Off
System Lock
On / Off *
Sensor Lock
On / Off *
Soft
Water Hardness
Medium
Hard *
Showroom Program
Factory Default
Demo Mode
On / Off *
Settings
Favorites
Default Temperature
*
Factory default
82
Settings
Clock format
Language
You can select the clock format for the
time of day:
The desired location and language can
be set.
– 24 h
After selecting and confirming your
choice, the language selected will ap‐
pear in the display.
The time of day is shown in a 24 hour
clock format.
Tip: If you accidently select a language
you do not understand, select the
symbol to return to the submenu.
– 12 h
The time of day is shown in a 12 hour
clock format.
Time of day
Set
Set the hours and the minutes.
Display
Select how you would like the time of
day to show on the display when the
steam oven is turned off:
If there is an interruption to the power
supply, the current time of day will re‐
appear once power has been re‐
stored. The time is stored in memory
for about 200 hours.
– On
The time of day will always appear in
the display. To turn the lighting on
and off or use the touch the rele‐
vant sensor.
– Off
The display is turned off to save en‐
ergy. The steam oven has be to be
turned on before you can use it. This
also applies when using the light
and timer functions.
– Night Dimming
To save energy, the time is only visi‐
ble on the display between 5:00 am
and 11:00 pm. The rest of the time it
is not visible.
83
Settings
Date
Acoustic tone information
Set the date.
Melody
At the end of a process, a melody will
sound several times in intervals.
When the steam oven is turned off,
the date will only appear on the dis‐
play if the Time | Show | On is selected.
The volume of the melody is represent‐
ed by a bar with seven segments.
Lighting
– On
Maximum volume is selected when all
segments are filled. If none of the seg‐
ments are filled, the melody is turned
off.
The interior lighting is turned on dur‐
ing the entire cooking period.
– On for 15 Seconds
Select Quieter or Louder, to adjust the
The oven lighting turns off 15 sec‐
onds after a program starts. Touch‐
ing turns it on for another 15 sec‐
onds.
volume.
Select On or Off, to turn the melody
on or off.
Display brightness
Solo tone
The display brightness is represented
by a bar with seven segments.
At the end of a process, a continuous
tone will sound for period of time.
The pitch of this tone is represented by
a segment bar.
Select Darker or Brighter to change the
brightness of the display.
Select Lower or Higher, to change the
pitch.
84
Settings
Keypad tone
Units of measurement
An audible tone is heard with each
touch of a sensor.
Weight
– g
The volume of the keypad tone is repre‐
sented by a bar with seven segments.
The weight of food in MasterChef
programs is shown in grams.
– lb
Maximum volume is selected when all
segments are filled. If none of the seg‐
ments are filled, the volume is turned
off.
The weight of food in MasterChef
programs is shown in pounds.
– lb/oz
The weight of food in MasterChef
programs is shown in pounds and
ounces.
Select Quieter or Louder, to adjust the
volume.
Select On or Off, to turn the keypad
tone on or off.
Temperature
– °C
The temperature is displayed in Cel‐
sius.
– °F
The temperature is displayed in Fah‐
renheit.
85
Settings
Keeping Warm
Steam Reduction
– On
Please note that delicate food, espe‐
cially fish, can continue cooking while
being kept warm.
If a temperature of about 175°F /
80°C was used for cooking, the door
of the steam oven will automatically
open slightly shortly before the end
of the cooking duration. This is to
prevent a large amount of steam es‐
caping when the door is opened. The
door will close again automatically.
– On
The "Keeping Warm" function is acti‐
vated as standard with the Steam
Cooking mode if a minimum tempera‐
ture of about 175°F / 80°C is used for
cooking. If food is not removed from
the steam oven at the end of a pro‐
gram, this function will automatically
start after approx. 5 minutes. Keeping
Warm will appear in the display and
the food will be kept warm for ap‐
prox. 15 minutes at a temperature of
160°F / 70°C. The warming function
is canceled when the illuminated
sensor button or is tapped or
when the door is opened.
– Off
If steam reduction is turned off the
Keeping Warm function is also auto‐
matically turned off. If steam reduc‐
tion is turned off a large amount of
steam will escape when the door is
opened.
Default temperatures
If you often cook with temperatures that
differ from the default, it makes sense
to change the default temperatures.
– Off
The "Keeping Warm" function is de‐
activated.
After selecting this option, a list of oven
modes will appear in the display.
Select the desired mode.
The default temperature is displayed
along with the available temperature
range.
Change the default temperature.
Confirm with OK.
86
Settings
Sensor lock
Safety
The sensor button lock prevents you
from accidently turning the oven off or
changing a cooking program.
System lock
The system lock prevents the appliance
being turned on by mistake.
– On
The timer can still be used when the
system lock is active.
The sensor lock is active. Press and
hold OK for at least 6 seconds to use
the sensors again. The sensor lock is
then deactivated for a short period of
time.
The system lock will remain activated
even after a power failure.
– On
– Off
The system lock is now active. If you
want to use the steam oven after ac‐
tivation, press and hold the sensor
button next to OK for at least 6 sec‐
onds.
The sensor lock is not active. All sen‐
sors react to touch as normal.
Water hardness
The steam oven is factory set for Hard
water. It must be adjusted to local water
hardness to ensure trouble-free opera‐
tion and to ensure that descaling is car‐
ried out at the correct interval. The
harder the water, the more often it will
need to be descaled.
– Off
The system lock is not active. You
can use the steam oven as normal.
– Soft
< 8.7 °gr/gal, < 1.5 mmol/l
– Medium
8.7 - 14.6 °gr/gal, 1.5 - 2.5 mmol/l
– Hard
> 14.6 °gr/gal, > 2.5 mmol/l
87
Settings
Showroom Program
Factory default
This mode enables the oven to be dem‐ – Settings
onstrated in showrooms without heat‐
ing up. It should not be set for domestic
use.
Any settings that have been altered
will be reset to the factory default
setting.
Demo Mode
– Favorites
All Favorites will be deleted.
If demo mode is activated Demo mode
active. The appliance will not heat up will
appear when the steam oven is turned
on.
– Default Temperature
Any default temperatures that have
been changed will reset to the facto‐
ry default settings.
– On
Press and hold OK for at least 4 sec‐
onds to activate demo mode.
– Off
Press and hold OK for at least 4 sec‐
onds to deactivate demo mode. The
steam oven can then be used as nor‐
mal.
88
Cleaning and care
Important information on
cleaning and care
Disconnect the appliance from the
power supply and allow it to cool
down to a safe temperature before
cleaning.
Risk of injury!
The steam from a steam cleaner
could reach electrical components
and cause a short circuit.
Do not use a steam cleaner to clean
the steam oven.
The appliance and accessories
should be cleaned and dried thor‐
oughly after each use.
Leave the appliance door open until
the oven interior is completely dry.
Unsuitable cleaning agents can dis‐
color and damage the surfaces of
the appliance. Only use a solution of
liquid dish soap and warm water ap‐
plied with a soft sponge or cloth.
All surfaces are susceptible to
scratching. Scratches on glass surfa‐
ces may cause a breakage.
If the appliance is not going to be
used for a longer period of time, e.g.
while on vacation, it should be thor‐
oughly cleaned and dried beforehand
to prevent the build-up of odors, etc.
Leave the door open afterwards.
Immediately remove any residues left
by cleaning agents.
Do not use cleaning agents or dish‐
washing liquids containing aliphatic
hydrocarbons as these could cause
the seals to swell.
89
Cleaning and care
Clean the front with a solution of
warm water and liquid dish soap ap‐
plied with a clean sponge or cloth. A
clean, damp microfiber cloth without
cleaning agent can also be used.
Appliance front
To better maintain your appliance
avoid the following:
To avoid damaging surfaces when
cleaning, do not use:
After cleaning dry the front of the ap‐
pliance with a soft cloth.
– Cleaners containing soda, ammonia,
thinners, or chlorides
– Descaling agents
– Abrasive cleaning agents (e.g., pow‐
der or cream cleansers, pumice
stones)
– Solvent-based cleaners
– Stainless steel cleaners
– Dishwasher cleaners
– Glass cleaning agents
– Ceramic cooktop cleaners
– Hard, abrasive brushes or sponges
(e.g. pot scrubbers or scrub spong‐
es, sponges which have previously
been used with abrasive cleaning
agents)
– Eraser sponges
– Sharp metal scrapers
– Steel wool
– Stainless steel spiral pads
– Spot cleaners
– Oven sprays
90
Cleaning and care
Automatic door opener
Oven interior
Remove:
Ensure that the door opener does
not become soiled with food resi‐
dues.
– Condensate using a sponge or ab‐
sorbent cloth
– Light, greasy soiling with a sponge
and a solution of liquid dish soap and
hot water
Wipe away light soiling immediately
with a clean sponge and a solution of
liquid dish soap and warm water.
After cleaning, wipe with clean water
to remove any detergent residues.
After prolonged use, the floor heating
element can become discolored.
Water container
Remove and empty the water con‐
tainer after each use.
Discoloration of the floor heating ele‐
ment can be removed using the Orig‐
inal Miele ceramic and stainless steel
cleaner (see "Optional accessories").
Remove and empty the water con‐
tainer after each use. Rinse it by hand
and then dry it to prevent limescale.
After cleaning, wipe with clean water
to remove any detergent residues.
Then dry the oven interior and the in‐
side of the door with a cloth.
The door seal is designed to last the
lifetime of the appliance. Should it for
any reason need replacing please
contact Miele Service (see the end of
these operating instructions).
91
Cleaning and care
Accessories
Shelf runners
All accessories are dishwasher safe.
Drip tray, rack and cooking pans
Wash and dry the drip tray, rack and
cooking pans after each use.
Bluish discoloration from cooking
pans and limescale deposits on the
filter in the floor of the oven can be
easily removed using the Miele ce‐
ramic and stainless steel cleaner (see
"Optional accessories").
Pull the side runners out first at the
side , then at the back of the
steam oven.
Rinse cooking pans thoroughly with
clean water to remove any detergent
residues.
The side runners can be washed in
the dishwasher or by hand with a sol‐
ution of warm water and liquid dish
soap applied with a clean sponge or
cloth.
Push the side runners firmly back in
after cleaning. When putting them
back in, make sure they are correctly
inserted (see illustration).
If the side runners are not correctly
inserted there is no anti-tip protec‐
tion, items could be pulled out of the
steam oven inadvertently and the
temperature sensor could be dam‐
aged when cooking pans are placed
in the steam oven.
92
Cleaning and care
Turn the steam oven off and select
Descale.
Descaling
We recommend that you use Miele
Descaling Tablets (see "Optional ac‐
cessories") for descaling the appli‐
ance. They have been specifically de‐
signed for optimal descaling of Miele
products. Other descaling agents,
which - in addition to citric acid - may
contain other acids and/or other un‐
desirable substances such as chlor‐
ides, might damage the product. Also,
the desired effect cannot be guaran‐
teed if the descaling solution does not
have the required concentration.
A message will appear on the display:
Fill the water container with cold wa‐
ter to the marking and add 2 Miele
descaling tablets.
Push the water container into the ap‐
pliance until it engages.
Confirm with OK.
The descaling process will now begin,
and the time left will count down on the
display.
It is only possible to cancel the desca‐
ling process during the first 6 minutes.
Do not turn the appliance off during
the descaling process. If it is turned
off before the end of the process, the
whole process will have to be started
from the beginning again.
Descaling solution is acidic.
Do not spill descaling agent onto
metal surfaces. This can cause
marks to appear.
However, should any descaling
agent get onto these surfaces, wipe
it away immediately.
During the course of the descaling
process, the water container needs to
be rinsed and filled with fresh water.
The steam oven needs to be descaled
after a certain number of operating
hours. When the steam oven needs to
be descaled, a number will appear on
the display indicating the number of
cooking processes remaining before
the appliance locks out. After the last
remaining cooking process, the appli‐
ance will lock out.
Follow the instructions on the display.
When the descaling process has finish‐
ed, a message will appear on the dis‐
play.
We recommend that you descale the
appliance before it locks out.
The water container will need emptying,
rinsing and refilling with fresh tap water
during descaling.
The Ready at and Start at functions are
not available for descaling.
93
Cleaning and care
After descaling
Turn the steam oven off.
Remove, empty and dry the water
container.
Dry the oven compartment.
Leave the appliance door open until
the oven interior is completely dry.
94
Cleaning and care
Door
Danger of injury due to the hinge
guides!
The hinge guides retract to the
steam oven.
Never attempt to pull the door off the
hinge guides from a horizontal posi‐
tion.
Removal
Prepare a suitable underlay for the
door, such as a soft cloth.
Before removing the door, the locking
clamps on both hinges have to be re‐
leased.
Close the door until it rests partially
open.
Risk of damage to the door!
The door handle could break off and
the glass could be damaged.
The door should be gripped firmly at
the sides and not at the handle when
being removed.
Make sure that the door is not tilted
during removal.
Open the door fully.
Hold the door on either side and pull
diagonally upwards from the hinge
guides.
Release the locking clamps on the
hinges by pushing them down. Turn
them as far as they will go in an an‐
gled position.
Lay the appliance on the previously
prepared underlay.
95
Cleaning and care
Refitting the door
Risk of damage to the door!
Make sure that the door does not
cant when being refitted.
To relock the locking clamps, turn
them back up to the horizontal posi‐
tion as far as they will go.
Slide the door onto the hinge guides
again.
Risk of damage to the door!
If the locking clamps are not locked,
the door can easily become detach‐
ed from the hinge guides and be
damaged.
You must make sure that the locking
clamps are locked again.
Open the door fully.
96
Frequently asked questions
The following faults can be corrected without contacting the Miele Service Depart‐
ment.
If in doubt, please contact Miele.
Risk of injury! Improperly performed installation, maintenance or repair
work can pose a serious danger to users of the appliance.
Installation, maintenance and repairs may only be carried out by Miele author‐
ized technicians.
Do not attempt to open the housing.
Problem
Possible cause and solution
You cannot turn the ap‐ The circuit breaker has tripped.
pliance on.
Reset the circuit breaker (see data plate for the
correct fuse rating).
There may be a technical fault.
Disconnect the appliance from the power supply
for approx. 1 minute:
– tripping the relevant circuit breaker or screwing
the fuse out completely, or
– tripping the ground fault circuit interrupter
(GFCI).
If the steam oven still will not turn on, contact a
qualified electrician or Miele Service.
The steam oven does
not heat up.
Demonstration mode is active
Deactivate Demo mode (see "Settings – Show‐
room Program").
The fan can still be
heard after the appli‐
ance has been turned
off.
The fan is still running.
The appliance is fitted with a fan which removes
steam from the oven. The fan will continue to run for
a while after the appliance has been switched off. It
will turn itself off automatically after a while.
A humming sound can
be heard after switch‐
ing on the appliance,
during operation and af‐
ter turning off the appli‐
ance.
This is not a fault. It is made by water being pumped
through the system.
97
Frequently asked questions
Problem
Possible cause and solution
After moving house the The boiling temperature of the water has changed as
appliance no longer
the altitude of the new location for the appliance dif‐
turns from the heating- fers from the old one by at least 984' / 300 m.
up phase to the cooking
phase.
To adjust the boiling temperature, you need to
descale the appliance (see "Cleaning and care -
Descaling").
During operation, an
unusually large amount
of steam escapes or
steam escapes from
parts of the steam oven
where it does not usual‐
ly.
The door is not properly closed.
Close the door.
The door seal is not correctly fitted.
If necessary, press it in all the way round the door
to make sure it is fitted evenly.
The door seal is damaged, e.g. cracked.
Contact Miele Service.
A whistling sound is
heard when the appli‐
ance is turned on again.
When the door is closed, the pressure has to equal‐
ize, which can cause a whistling sound. This is not a
fault.
The Start at and Ready at
functions have not
worked.
The oven cavity temperature is too high, e.g. after a
program has finished.
Leave the door open to cool down the oven cavity.
These functions are not generally available with Menu
Cooking and Descale.
The oven lighting does The lamp needs to be replaced.
not come on.
Contact Miele Service to have the lamp replaced.
F 44
Communication fault
Turn the steam oven off and then back on again
after a few minutes.
If the same message appears again, contact Miele
Service.
F and other fault codes Technical fault
Turn the appliance off and contact Miele.
98
Optional accessories
Miele offers a range of useful accesso‐
ries, as well as cleaning and condition‐
ing products for your appliance.
Cooking pan
There is a wide range of perforated and
solid cooking pans available in different
sizes:
Depending on country, these can be or‐
dered online from Miele.
DGGL 1
Perforated cooking pan
12 3/4" x 7" x 1 1/2" (WxDxH)
325 x 175 x 40 mm (WxDxH)
You can also obtain these products
from Miele Service (see end of this
booklet for contact details) or your
Miele dealer.
DGG 2
Solid cooking pan
12 3/4" x 7" x 2 ½" (WxDxH)
325 x 175 x 65 mm (WxDxH)
DGG 3
Solid cooking pan
12 3/4" x 10 ½" x 2 ½" (WxDxH)
325 x 265 x 65 mm (WxDxH)
99
Optional accessories
DGGL 4
Perforated cooking pan
12 3/4" x 10 ½" x 1 1/2" (WxDxH)
325 x 265 x 40 mm (WxDxH)
DGGL 13
Perforated cooking pan
12 3/4" x 10 ½" x 2 ½" (WxDxH)
325 x 265 x 65 mm (WxDxH)
DGGL 5
Perforated cooking pan
12 3/4" x 14" x 1 1/2" (WxDxH)
325 x 350 x 40 mm (WxDxH)
Lid for cooking pans
DGD 1/3
Perforated cooking pan
12 3/4" x 7" x 2 ½" (WxDxH)
325 x 175 x 65 mm (WxDxH)
DGGL 6
Lid for 12 3/4" x 7" (325 x 175 mm)
cooking pans
DGD 1/2
Perforated cooking pan
12 3/4" x 7" x 4" (WxDxH)
325 x 175 x 100 mm (WxDxH)
DGG 7
Lid for 12 3/4" x 10 ½" (325 x 265 mm)
cooking pans
Solid cooking pan
12 3/4" x 7" x 4" (WxDxH)
325 x 175 x 100 mm (WxDxH)
DGGL 8
100
Optional accessories
Cleaning and care products
Additional accessories
Descaling tablets (Qty 6)
DGG 21
For descaling the appliance
Drip tray for collecting excess moisture,
can also be used as a cooking pan.
12 3/4" x 17" x 1 1/2" (WxDxH) 325 x
430 x 40 mm (WxDxH)
Ceramic and stainless steel cleaner
250 ml/8 oz.
Wire oven rack
Removes discoloration from cooking
pans.
For placing your own cooking pans
Microfiber cloth
Multi casserole dish
Die-cast aluminum casserole dish with
non-stick surface and stainless steel lid.
Also suitable for use on an extended
Removes finger marks and light soiling. zone of induction cooktops and in all
Miele ovens.
Not suitable for use on gas cook‐
tops.
KMB 5000-S
12 3/4" x 10 1/4" x 2 3/8" (WxDxH)
325 x 260 x 60 mm (WxDxH)
101
IMPORTANT SAFETY INSTRUCTIONS - INSTALLATION
Incorrect installation can result in personal injury and damage
to property.
Before connecting the appliance to the mains supply, ensure that
the connection data on the data plate (voltage and frequency) match
the mains electricity supply.
This data must correspond in order to avoid the risk of damage to
the appliance. Consult a qualified electrician if in any doubt.
Do not use an extension cord to connect this appliance to elec‐
tricity. Extension cords do not guarantee the required safety of the
appliance.
The electrical outlet should be easily accessible after the appli‐
ance has been installed.
The appliance must be positioned so that you can see the con‐
tents of a cooking pan placed on the top level Otherwise you may
risk scalding or burning yourself with hot water and food when tak‐
ing containers out of the oven.
All dimensions in this instruction booklet are given in mm and inches.
102
Installation dimensions
Undercounter installation
When building the appliance into a base unit underneath a cooktop, please also
observe the installation instructions for the cooker and its respective installation
depth (see the installation instructions for the cooktop).
a
Steam oven
b
c
d
e
Niche
Pass-through for the power cord
Recommended position for electrical outlet
Power cord
* Glass front / ** Metal front
105
Installation dimensions
Installation in combination with an oven
a
Steam oven
b
Niche
c
Pass-through for the power cord
d
Recommended position for electrical outlet
e
Power cord
f
Cut-out for ventilation (only necessary when installing above a Self Cleaning
oven)
g
Oven
* Glass front / ** Metal front
106
Installation
Installing the steam oven
A malfunction can occur if the appli‐
ance is not correctly aligned.
For correct functioning of the steam
generator please make sure that the
appliance is horizontally level.The
maximum deviation should not ex‐
ceed 2°.
Push the appliance into position in
the niche and align it. Make sure that
the power cord and water intake and
drain hoses do not get pinched or
damaged when doing so.
Secure the appliance left and right
using the screws supplied (1/8" x 1" /
3.5 mm x 25 mm) to the sides of the
unit, as illustrated.
Check the appliance for correct func‐
tion in accordance with the operating
instructions.
107
Electrical connection
Connection
ATTENTION:
Before installation or servicing, dis‐
connect the power supply by either
removing the fuse, manually "trip‐
ping" the circuit breaker or unplug‐
ging the appliance. Pull the plug not
the cord.
Ensure that the connection data on
the data plate (voltage, frequency,
and fuse rating) match those of your
electrical supply.
Power Supply
This appliance is equipped with a 5 ft
(1.5 m) long power cord with a NEMA
6-20P three-prong grounding plug
ready for connection.
Installation work and repairs should
only be performed by a qualified
technician in accordance with all ap‐
plicable codes and standards. Re‐
pairs and service by unqualified per‐
sons could be dangerous and the
manufacturer will not be held re‐
sponsible. Installation, repair, and
maintenance work should only be
performed by a Miele-authorized
service technician. Work by unquali‐
fied persons can cause considerable
danger to users. Miele cannot be
held liable for any damage arising as
a result of such work.
208/240 V / 20 A / 60 Hz
Make sure that the connecting socket is
accessible after the installation of the
steam oven.
Before connecting the appliance to
the power supply, make sure that the
voltage and frequency listed on the
rating label correspond with the
household electrical supply. This da‐
ta must correspond to prevent appli‐
ance damage.
Consult an electrician if in doubt.
For safety reasons, the steam oven
may only be used when it has been
fully installed.
Installer:
Please leave these instructions with
the customer.
108
Caring for the environment
Disposal of the packing mate‐
rial
The cardboard box and packing materi‐
als protect the appliance during ship‐
ping. They have been designed to be
biodegradable and recyclable.
Disposal of your old appliance
Old electrical and electronic appliances
often still contain valuable materials.
However, they also contain harmful
substances that were essential for the
proper functioning and safe use of the
equipment. Handling these materials
improperly or disposing of them in your
household waste can be harmful to
your health and the environment.
Therefore, please do not dispose of
your old appliance with regular house‐
hold waste.
Ensure that any plastic wrappings,
bags, etc. are disposed of safely and
kept out of the reach of children. Dan‐
ger of suffocation!
Old appliances may contain materials
that can be recycled. Please contact
your local recycling authority about the
possibility of recycling these materials.
Please be sure that your old appliance
does not pose a danger to children
while being stored for disposal.
109
Technical service, data plate, warranty
After sales service
In the event of a fault which you cannot easily correct yourself, please contact:
– your Miele dealer, or
– the Miele Technical Service Department.
See back cover for contact details.
Please quote the model and serial number of your appliance when contacting
Miele.
Data plate
Adhere the extra data plate supplied with the appliance here. Ensure that the mod‐
el number is the same as the one on the back of these operating instructions.
Warranty
For further information, please refer to your warranty booklet.
110
MieleCare
This service is available in USA only.
MieleCare, our Extended Service Con‐
tract program, gives you the assurance
of knowing that your appliance invest‐
ment is covered by 5 years of worry
free ownership.
MieleCare is the only Extended Service
Contract in the industry that guarantees
repairs by a Miele Authorized Service
Provider using genuine Miele parts. On‐
ly genuine Miele parts installed by fac‐
tory trained professionals can guaran‐
tee the safety, reliability, and longevity
of your Miele appliance.
Please note that unless expressly ap‐
proved in writing by Miele’s Service de‐
partment, Extended Service Contracts
offered by other providers for Miele
products will not be recognized by
Miele. Our goal is to prevent unauthor‐
ized (and untrained) service personnel
from working on your Miele products,
possibly doing further damage to them,
you and/or your home.
To learn more about MieleCare Extend‐
ed Service Contracts, please contact
your appliance dealer or visit us online
at:
www.mieleusa.com/mielecare
111
Please have the model and serial number
of your appliance available when
contacting Customer Service.
U.S.A.
Canada
Miele, Inc.
Importer
Miele Limited
National Headquarters
9 Independence Way
Princeton, NJ 08540
Headquarters and Miele Centre
161 Four Valley Drive
Vaughan, ON L4K 4V8
www.miele.ca
Customer Service & Support
Phone: 888-99-MIELE(64353)
Customer Care Centre
Phone:
www.mieleusa.com
800-565-6435
905-532-2272
International Headquarters
Miele & Cie. KG
Carl-Miele-Straße 29
33332 Gütersloh
Germany
DG 6500 / DG 6600
en-US, CA
M.-Nr. 09 800 831 / 02
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