MIELE DG 6500 User Manual

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  
3
Contents  
4
Contents  
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  
Steam oven front view  
a
g
h
i
j
k
l
Control panel  
Water container  
Drip channel  
b
Ventilation outlet  
c
Automatic door release for steam re‐  
duction  
Floor heating element  
Temperature sensor  
Shelf runners  
d
Door seal  
e
Suction tube  
Steam inlet  
f
Compartment for water container  
15  
 
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  
 
Detailed dimensions of oven front  
PureLine front  
ContourLine front  
* Glass front / ** Metal front  
103  
 
Installation dimensions  
Installation into a tall cabinet  
a
Steam oven  
b
Niche  
c
Pass-through for the power cord  
d
Recommended position for electrical outlet  
e
Power cord  
* Glass front / ** Metal front  
104  
 
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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