Miele DG 6001 GourmetStar Obsidian black User Manual

Operating instructions

Steam oven

To avoid the risk of accidents or damage to the appliance it is essen-

tial to read these instructions before it is installed and used for the

first time.

en-GB M.-Nr. 10 674 800

Contents

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

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

Guide to the appliance........................................................................................ 15

Steam oven front view........................................................................................... 15

Accessories supplied ............................................................................................ 16

Controls................................................................................................................ 17

Sensor controls ..................................................................................................... 18

Display................................................................................................................... 18

Description of functions ..................................................................................... 19

Water container ..................................................................................................... 19

Condensate tray .................................................................................................... 19

Temperature .......................................................................................................... 19

Cooking duration................................................................................................... 19

Noises.................................................................................................................... 19

Heating-up phase.................................................................................................. 20

Cooking phase ...................................................................................................... 20

Before using for the first time ............................................................................ 21

Cleaning for the first time ...................................................................................... 21

Setting the water hardness level ........................................................................... 22

Set the correct boiling point for water................................................................... 22

Operation.............................................................................................................. 23

Operating the steam oven ..................................................................................... 23

Interrupting operation............................................................................................ 25

Pre-heat................................................................................................................. 26

General notes....................................................................................................... 27

The advantages of cooking with steam ................................................................ 27

Suitable containers................................................................................................ 27

Condensate tray .................................................................................................... 27

Shelf level .............................................................................................................. 28

Frozen food............................................................................................................ 28

Temperature .......................................................................................................... 28

Duration................................................................................................................. 28

Cooking with liquid................................................................................................ 28

Your own recipes................................................................................................... 28

Steam cooking..................................................................................................... 29

Vegetables............................................................................................................. 29

Meat ...................................................................................................................... 32

Contents

Sausages............................................................................................................... 34

Fish........................................................................................................................ 34

Shellfish ................................................................................................................. 37

Mussels ................................................................................................................. 38

Rice ....................................................................................................................... 39

Pasta ..................................................................................................................... 40

Dumplings ............................................................................................................. 41

Grain...................................................................................................................... 42

Dried pulses .......................................................................................................... 43

Hen's eggs ........................................................................................................... 45

Fruit ....................................................................................................................... 46

Menu cooking (cooking whole meals)................................................................... 47

Special applications ............................................................................................ 49

Reheat ................................................................................................................... 49

Defrost................................................................................................................... 52

Bottling .................................................................................................................. 55

Extracting juice with steam ................................................................................... 57

Make yoghurt ........................................................................................................ 58

Prove dough .......................................................................................................... 59

Dissolve gelatine ................................................................................................... 59

Melt chocolate....................................................................................................... 60

Skinning vegetables and fruit................................................................................ 60

Apple storage ....................................................................................................... 61

Blanching............................................................................................................... 61

Sweat onions......................................................................................................... 62

Cook bacon........................................................................................................... 62

Disinfect items ...................................................................................................... 63

Heating damp flannels .......................................................................................... 63

Decrystallise honey ............................................................................................... 63

Making eierstich .................................................................................................... 64

Settings ................................................................................................................ 65

Note for test institutes ........................................................................................ 67

Cleaning and care ............................................................................................... 68

Cleaning the steam oven front and casing............................................................ 69

Cleaning the oven compartment........................................................................... 70

Accessories .......................................................................................................... 70

Cleaning the side runners...................................................................................... 71

Emptying and drying the water container ............................................................. 72

Descaling the water container............................................................................... 74

Contents

Problem solving guide ........................................................................................ 76

Optional accessories .......................................................................................... 79

Cooking containers ............................................................................................... 79

Cleaning and care products .................................................................................. 81

Miscellaneous........................................................................................................ 81

Technical data...................................................................................................... 82

After sales service............................................................................................... 83

Contact in case of malfunction ............................................................................. 83

Data plate .............................................................................................................. 83

Warranty ................................................................................................................ 83

Warning and Safety instructions

This steam oven conforms to current safety requirements. Inap-

propriate use can, however, lead to personal injury and damage to

property.

To avoid the risk of personal injury and damage to the steam oven,

please read these instructions carefully before using it for the first

time. They contain important notes on installation, safety, use and

maintenance.

Miele cannot be held liable for damage caused by non-compliance

with these instructions.

Keep these instructions in a safe place and ensure that new users

are familiar with the contents. Pass them on to any future owner.

Warning and Safety instructions

Correct application

 This steam oven is intended for use in domestic households and

similar working and residential environments.

 This steam oven is not intended for outdoor use.

 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.

 The steam oven can only be used by people with reduced phys-

ical, sensory or mental capabilities, or lack of experience and know-

ledge, if they are supervised whilst using it, or have been shown how

to use it in a safe way and recognise and understand the con-

sequences of incorrect operation.

Warning and Safety instructions

Safety with children

 Children under 8 years of age must be kept away from the steam

oven unless they are constantly supervised.

 Children aged 8 and older may only use the steam oven without

supervision if they have been shown how to use it in a safe manner.

Children must be able to understand and recognise the possible

dangers caused by incorrect operation.

 Children must not be allowed to clean the steam oven unsuper-

vised.

 Please supervise children in the vicinity of the steam oven and do

not let them play with it.

 Danger of suffocation! Whilst playing, children may become en-

tangled in packaging material (such as plastic wrapping) or pull it

over their head with the risk of suffocation. Keep packaging material

away from children.

 Danger of burning from steam. Children’s skin is far more sensitive

to high temperatures than that of adults. Children must not be al-

lowed to open the steam oven door if it is in use. Keep children well

away from the steam oven until it has cooled down and there is no

danger of burning.

 Danger of injury. The oven door can support a maximum weight of

8kg. Children could injure themselves on an open door. Do not let

children swing on the door when it is open.

Warning and Safety instructions

Technical safety

 Unauthorised installation, maintenance and repairs can cause

considerable danger for the user. Installation, maintenance and re-

pairs must only be carried out by a Miele authorised technician.

 Never use a damaged steam oven. It could be dangerous. Check

it for visible signs of damage before using it.

 Reliable and safe operation of this steam oven can only be as-

sured if it has been connected to the mains electricity supply.

 The electrical safety of this appliance can only be guaranteed

when correctly earthed. It is essential that this standard safety re-

quirement is met. If in any doubt please have the electrical installa-

tion tested by a qualified electrician.

 Before connecting the appliance to the mains supply, ensure that

the connection data on the data plate (voltage and frequency) match

the mains electricity supply.

This data must correspond in order to avoid the risk of damage to

the appliance. Consult a qualified electrician if in any doubt.

 Do not connect the steam oven to the mains electricity supply by

a multi-socket adapter or an extension lead. These do not guarantee

the required safety of the appliance (fire hazard).

 This steam oven must not be used in a non-stationary location

(e.g. on a ship).

 Never open the casing of the appliance. Tampering with electrical

connections or components and mechanical parts is highly danger-

ous to the user and can cause operational faults.

 While the appliance is under guarantee, repairs should only be un-

dertaken by a Miele authorised service technician. Otherwise the

guarantee is invalidated.

Warning and Safety instructions

 Miele can only guarantee the safety of the appliance when genu-

ine original Miele replacement parts are used. Faulty components

must only be replaced by Miele spare parts.

 If the plug is removed from the connection cable or if the cable is

supplied without a plug, the appliance must be connected to the

electrical supply by a suitably qualified electrician.

 If the connection cable is damaged, it must be replaced with a

special connection cable typeH05VV-F (PVC insulated), available

from Miele.

 During installation, maintenance and repair work, the appliance

must be disconnected from the mains electricity supply.

 If the steam oven is installed behind a furniture panel (e.g. a door),

ensure that the door is never closed whilst the steam oven is in use.

Heat and moisture can build up behind a closed furniture panel and

cause subsequent damage to the steam oven, the housing unit and

the floor. Do not close the door until the steam oven has cooled

down completely.

 In areas which may be subject to infestation by cockroaches or

other vermin, pay particular attention to keeping the appliance and

its surroundings clean at all times. Any damage caused by cock-

roaches or other vermin will not be covered by the warranty.

Warning and Safety instructions

Correct use

 Danger of burning. The steam oven gets hot during operation. You

could burn yourself on the oven compartment, accessories, food or

steam.

Use oven gloves when placing food in the oven or removing it and

when working in a hot oven.

When putting cooking containers into the oven or taking them out,

take care not to spill the contents.

 Do not use the steam oven to heat up or bottle food in sealed jars

and tins.

Pressure will build up inside them and they can explode causing

damage to the appliance, as well as the risk of injury and scalding.

 Plastic dishes which are not heat- and steam resistant melt at high

temperatures and can damage the appliance.

Use temperature- (to 100°C) and steam-resistant plastic dishes. Fol-

low the manufacturer's instructions.

 Food which is stored in the oven compartment can dry out and

the moisture released can lead to corrosion damage in the steam

oven. Do not leave food in the oven compartment and do not use

any cooking containers which are susceptible to corrosion.

 You could injure yourself on the open oven door.

Avoid leaving the door open unnecessarily.

 When using a small electrical appliance, e.g. a hand-held blender,

near the steam oven, care should be taken that the cable of the ap-

pliance cannot get trapped by the steam oven door. The insulation

on the cable could become damaged, giving rise to an electric shock

hazard.

 The steam oven is designed in such a way that there will always

be a little residual water left in the water container after use. If there

is no residual water, there is something wrong. Call the Service De-

partment.

Warning and Safety instructions

 Do not immerse the water container in water, or clean it in a dish-

washer. Connecting the water container into the appliance when wet

could cause an electric shock.

 For reasons of hygiene and to prevent the build-up of moisture in

the appliance, the water container should be emptied after each use.

 Danger of burning. There may be some residual hot water in the

water container at the end of a cooking process. Take care not to

spill the contents when taking the water container out of the appli-

ance.

 To avoid the risk of scratches, do not place items on top of the

appliance.

Warning and Safety instructions

Cleaning and care

 Do not use a steam cleaning appliance to clean this appliance.

The steam could reach electrical components and cause a short cir-

cuit.

 Scratches on the door glass can result in the glass breaking. Do

not use abrasive cleaners, hard sponges, brushes or sharp metal

tools to clean the door glass.

 The side runners can be removed (see “Cleaning and care” –

“Cleaning the side runners”).

Refit the side runners correctly.

 Try to avoid the interior walls being splashed with food or liquids

containing salt. If it does happen, wipe these away thoroughly to

avoid corrosion to stainless steel surfaces inside the cabinet.

Accessories

 Only use genuine original Miele accessories and spare parts with

this appliance. Using accessories or spare parts from other manu-

facturers will invalidate the warranty and Miele cannot accept liabil-

ity.

Warning and Safety instructions

Location advice

 The safety distance of 150mm between the appliance door when

closed and the front edge of the worktop/table top must be at least

150mm.

Caring for the environment

Disposal of the packing mater-

ial

The packaging is designed to protect

the appliance from damage during

transportation. The packaging materials

used are selected from materials which

are environmentally friendly for disposal

and should be recycled.

Recycling the packaging reduces the

use of raw materials in the manufactur-

ing process and also reduces the

amount of waste in landfill sites.

Disposing of your old appli-

ance

Electrical and electronic appliances of-

ten contain valuable materials. They

also contain specific materials, com-

pounds and components, which were

essential for their correct function and

safety. These could be hazardous to hu-

man health and to the environment if

disposed of with your domestic waste

or if handled incorrectly. Please do not,

therefore, dispose of your old appliance

with your household waste.

Please dispose of it at your local com-

munity waste collection / recycling

centre for electrical and electronic ap-

pliances, or contact your dealer or

Miele for advice. You are also respons-

ible (by law, depending on country) for

deleting any personal data that may be

stored on the appliance being disposed

of. Please ensure that your old appli-

ance poses no risk to children while be-

ing stored prior to disposal.

Guide to the appliance

Steam oven front view





b c fe

Control elements

Ventilation outlet

Door seal

Steam channel

Compartment for water container

Water container with insert

Water container connection point

Side runners with 4 shelf levels

Steam inlet

Floor heater element

Temperature sensor

Steam outlet

Drip channel in the door

Door release

Guide to the appliance

Accessories supplied

The accessories supplied with your ap-

pliance as well as a range of optional

ones are available to order from Miele

(see “Optional accessories”).

DGG 15

1 condensate tray for collecting excess

moisture, can also be used as a cook-

ing container.

325 x 265 x 40 mm (W x D x H)

DGGL1

2 perforated cooking containers

Gross capacity 1.5l

Usable capacity0.9l

325x175x40mm (WxDxH)

Silicone grease

1 tube for lubricating the coupling seal

on the water container

Descaling tablets

For descaling the appliance

Controls

Recessed On/Off button 

For switching the appliance on and off and accessing the descaling process

 sensors

For setting the temperature and cooking duration and for “scrolling” through

options.

Settings are accessed using:  +  (see “Settings”)

OK sensor

For confirming input

Display

Optical interface

(for Miele service technician use only)

Controls

Sensor controls

The sensors react to touch. Each touch is confirmed with a keypad tone. This

keypad tone can be switched off (see “Settings”).

Display

Display Meaning

 (flashing) Insufficient water or water container not present

Numbers + °C Temperature

Numbers + h Duration

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

Description of functions

Water container

The maximum filling volume is 1.2l and

the minimum is 0.75l. There are mark-

ings on the inside and outside of the

water container. The upper marking

must never be exceeded.

The water consumption depends on the

type of food and the duration of cook-

ing. The water may need to be topped

up during cooking. The water consump-

tion is increased if the door is opened

during cooking.

If the  symbol is flashing, either the

water container is not pushed in cor-

rectly or there is not enough water in it.

Condensate tray

When using perforated containers,

place the condensate tray on the lowest

shelf level to collect any drops of liquid

and allow them to be removed easily.

You can also use the condensate tray

as a cooking container if necessary.

Temperature

The steam oven has a temperature

range of 40°C to 100°C. The appliance

is set at 100°C when the oven is

switched on. You can alter the temper-

ature in 5°C steps.

Recommended temperature

Temperature When to use

100°C – Cooking all types of

food

– Reheating

– Menu cooking

(cooking whole

meals)

– Bottling

– Extracting juice

85°C – Cooking fish gently

60°C – Defrosting

40°C – Proving dough

– Making yoghurt

Cooking duration

You can set a cooking duration of

between 1minute (:) and

9hours59minutes (:). If the dura-

tion exceeds 59minutes you have to

enter it in hours and minutes.

Example: Duration 80minutes = 1:20.

Noises

You can hear the noise of the fan when

the appliance is operating. Noises sim-

ilar to those of a kettle can be heard

when steam is being generated.

Description of functions

Heating-up phase

During the heating-up phase the oven

compartment is heated to the set tem-

perature. The display will show the tem-

perature in the cooking compartment as

it rises.

The duration of the heating-up phase

will depend on the quantity and the

temperature of the food. In general the

heating-up phase will last for approx.

7minutes. The duration will be longer if

you are cooking refrigerated or frozen

food.

Filling the water container with hot wa-

ter will shorten the heating-up time.

Cooking phase

The cooking phase begins when the set

temperature is reached. During the

cooking phase, the duration remaining

will be shown in the display.

Before using for the first time

 Please stick the extra data plate for

the appliance supplied with this doc-

umentation in the space provided in

the “After sales service” section of

this booklet.

 Remove any protective wrapping and

stickers.

The appliance has undergone a func-

tion test in the factory. Residual water

from this testing may have trickled

back into the cabinet during transport-

ation.

Cleaning for the first time

Opening the door

 Open the door by pressing on the left

hand side of the door release.

The door will open slightly.

Cleaning the water container

 Risk of damage due to ingress of

water.

The water container’s heating ele-

ment can become damaged if it is

exposed to water.

Do not clean the water container or

the insert in the dishwasher

and do not immerse the water con-

tainer in water.

 Take the water container out of the

steam oven and remove the insert

(see “Cleaning and care” – “Water

container”).

 Rinse the water container and the in-

sert thoroughly by hand using hot

water. Do not use any washing-up li-

quid or detergent.

Cleaning accessories/oven compart-

ment

 Take all accessories out of the oven.

 Wash the accessories in a mild solu-

tion of washing-up liquid and hot wa-

ter or in the dishwasher.

The interior of the steam oven has

been treated at the factory with a con-

ditioning agent.

 To remove this, clean the oven com-

partment with a clean sponge and a

mild solution of washing-up liquid

and hot water.

Before using for the first time

Setting the water hardness

level

The steam oven is set to a hard water

hardness level at the factory. It must be

adjusted to the local water hardness

level to ensure that it works correctly

and to ensure that descaling is carried

out at the correct interval. The harder

the water is, the more frequently the

steam oven needs to be descaled.

 Check the hardness of your local wa-

ter supply and adjust the setting if ne-

cessary (see “Settings”).

Set the correct boiling point for

water

Before cooking food for the first time,

you must adjust the boiling temperature

of the water, which varies depending on

the altitude of where the steam oven is

located. This procedure also flushes out

the waterways.

This procedure must be carried out

to ensure efficient functioning of your

appliance.

 Run the steam oven for 15minutes at

100°C. Proceed as described in “Op-

eration”.

Setting the correct boiling point for

water following a house move

If you move house, the appliance will

need to be re-set for the new altitude if

this differs from the old one by 300m or

more. To do this, descale the appliance

(see “Cleaning and care” – “Descaling”).

Operation

Operating the steam oven

Only use drinking water. Never use

distilled or mineral water or other li-

quids.

 Fill the water container and push it

into the appliance until it connects.

If the water container is not inserted

correctly, the steam oven will not heat

up and after a short time  will ap-

pear in the display (see “Problem solv-

ing guide”).

 Place the condensate tray on the low-

est shelf level when using perforated

containers.

 Place the food in the oven.

 Close the door.

 Switch the steam oven on using the

On/Off button.

 will appear in the display and ° will

start flashing.

 If you want to cook with 100°C, con-

firm the setting with OK.

 If you wish you can set a lower tem-

perature by touching the sensor

control. Confirm with OK.

 will appear in the display and  will

start flashing.

 Set the cooking duration you want by

touching the  sensor control (from

 upwards) or  (from  down-

wards).

 Confirm with OK.

The cooking process begins. The steam

generator and fan switch on.

If you do not complete these steps

within 15minutes, the appliance will

switch itself off.

Operation

Taking food out of the oven

At the end of the cooking duration, a

signal sounds and   appears in the

display.

 Risk of injury caused by hot sur-

faces and steam.

Steam will escape when the door is

opened. The oven compartment

walls, food and accessories get very

hot during cooking.

Open the door carefully, then step

back and wait until the steam has

dissipated.

Use oven gloves when taking food

out of the oven and when working in

the hot oven compartment.

 Open the door and remove the food.

 Switch the steam oven off using the

On/Off button.

If you want to reduce the fan run-on

time, you can do so by removing the

water container as soon as you have

switched the appliance off.

Cleaning the steam oven

 Remove the condensate tray and

empty it.

 Remove and empty the water con-

tainer. Remove the water container

by pushing it upwards slightly.

The appliance is designed in such a

way that there will always be a little

residual water left in the water con-

tainer after use. If there is no residual

water, there is something wrong. Call

Miele Service.

 After each use, clean and dry the

whole appliance as described in

“Cleaning and care”.

 Leave the appliance door open until

the oven compartment is completely

dry.

Refilling the water

Insufficient water is indicated by the

flashing symbol and an audible tone.

 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 continue.

Operation

Changing settings during a pro-

gramme

You can alter the temperature and

cooking duration at any time during op-

eration.

Changing the temperature

 Touch OK briefly once.

The display will change to the temperat-

ure setting and ° will flash.

 Set the temperature as described

earlier.

Changing the cooking duration

 Touch OK briefly twice.

The display will change to the cooking

duration setting and  will flash.

 Set the cooking duration as de-

scribed earlier.

Interrupting operation

Operation is interrupted as soon as the

door is opened. The heating will be

switched off and the cooking duration

will remain stored in the memory.

 Risk of injury caused by hot sur-

faces and steam.

Steam will escape when the door is

opened. The oven compartment

walls, food and accessories get very

hot during cooking.

Open the door carefully, then step

back and wait until the steam has

dissipated.

Use oven gloves when taking food

out of the oven and when working in

the hot oven compartment.

Operation will resume when the door is

closed.

When the door is closed, the pressure

has to equalise, which can cause a

whistling sound.

The steam oven will heat up again and

the display will show the temperature in

the oven compartment as it rises.

Once the set temperature has been

reached, the display will change to

show the cooking duration remaining as

it counts down.

The cooking programme will finish

early if the door is opened in the last

minute of cooking.

Operation

Pre-heat

Your appliance has a pre-heating func-

tion. This heats the oven interior to ap-

prox. 40 °C. The heating-up time is then

shorter as the oven interior is pre-

heated and therefore the cooking pro-

cess takes less time.

The appliance is delivered with this

function deactivated. If you wish to use

it you will need to alter the setting (see

“Settings”).

When the pre-heating function has

been activated you can still choose

whether you want to use it for each pro-

gramme.

The water container must be filled with

water for pre-heating and present in

the appliance.

The pre-heating process will be can-

celled if the door is opened. You can

start the process again by switching

the appliance off and then back on

again.

Using pre-heat

 Switch the steam oven on.

 will appear in the display and ° will

start flashing. Do not confirm.

After a few seconds the pre-heating

process will begin and the display will

show the temperature as it rises.

When pre-heating is finished,  will

appear in the display and ° will flash.

 Place the food in the oven.

 Set the temperature and duration as

normal.

Not using pre-heat

 Place the food in the oven.

 Switch the steam oven on.

 will appear in the display and ° will

start flashing.

 Confirm this with OK or set the re-

quired temperature as normal.

 Set the cooking duration as de-

scribed earlier.

General notes

This section contains general informa-

tion. You will find more detailed inform-

ation about particular foods and how to

cook them in the other sections.

The advantages of cooking

with steam

Almost all vitamins and minerals are re-

tained as the food is not immersed in

water.

Cooking with steam also retains the

true taste of the food better than con-

ventional cooking. We therefore recom-

mend seasoning the food after it has

been cooked. Food also retains its

fresh, original colour.

Suitable containers

Cooking containers

This steam oven is supplied with stain-

less steel cooking containers. Other

containers, in a variety of sizes, both

perforated and solid, are available as

optional extras (see “Optional accessor-

ies”). This enables you to choose the

most suitable container for the food you

are cooking.

It is best to use perforated containers

for steam cooking. The steam can

reach the food from all sides and the

food is cooked evenly.

Your own containers

You can also use your own containers.

However, please note the following:

– Containers must be heat-resistant to

100°C and able to withstand hot

steam. With plastic containers please

check with the manufacturer that

they are suitable for use in a steam

oven.

– 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 durations

will be considerably longer than

those given in the charts.

– Place the cooking container in a suf-

ficiently large perforated container,

not on the oven floor.

– Ensure that there is a gap between

the upper rim of the container and

the top of the cooking compartment

to allow sufficient steam into the con-

tainer.

Condensate tray

When using perforated containers,

place the condensate tray on the lowest

shelf level to collect any drops of liquid

and allow them to be removed easily.

You can also use the condensate tray

as a cooking container if necessary.

General notes

Shelf level

You can select any shelf level. You can

also cook on several levels at the same

time. This will not alter the cooking dur-

ation.

Always insert cooking containers and

the rack between the rails of the side

runners so that they cannot tip.

Frozen food

The heating up phase for frozen food is

longer than for fresh food. The greater

the quantity of frozen food, the longer

the heating up phase.

Temperature

A maximum temperature of 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 fruit, must

be cooked at lower temperatures as

otherwise they will burst. More informa-

tion is given in the relevant section.

Combination with a food warming

drawer

When the warming drawer is in use the

oven cavity in the steam oven can get

up to 40°C. If, in this case, you set a

temperature of 40°C, no steam will be

produced because the oven cavity is

too warm.

Duration

In general, the cooking durations for

cooking with steam are the same as for

cooking food in a saucepan. More in-

formation about any factors which may

affect the cooking duration is given in

the relevant sections.

The quantity of food does not affect the

cooking duration. 1 kg of potatoes will

take the same time to cook as 500 g.

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.

Cooking with liquid

When cooking with liquid only fill the

cooking container ²/₃full to prevent the

liquid spilling when the cooking con-

tainer is removed from the oven.

Your own recipes

Food which is cooked in a pot or a pan

can also be cooked in the steam oven.

The cooking durations in the steam

oven will be the same. Please note that

food will not be brown or crisp when

cooking with steam.

Steam cooking

Vegetables

Fresh

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 they have

been frozen together in a block.

Frozen and fresh vegetables which take

the same length of time to cook can be

cooked together.

If vegetables have frozen together in

clumps, break these up before cooking

with steam. Follow the manufacturer’s

instructions on the packaging regarding

cooking duration.

Cooking containers

Food such as peas or asparagus

spears, which have little or no space

between them, will take longer to cook

because the steam has less space to

work in. For an even result, it is best to

use a shallow container for these types

of food, and only fill it about 3-5cm

deep. When cooking large quantities di-

vide the food between 2 or 3 shallow

containers rather than using one deep

one.

Different types of vegetables which take

the same length of time to cook can be

cooked together.

Use solid containers for vegetables

which are cooked in liquid.

Shelf level

To avoid any colour transfer when cook-

ing vegetables with a distinctive colour

(e.g. beetroot) in a perforated container,

do not place other food underneath the

perforated container.

Duration

As with conventional methods, the

cooking duration when cooking veget-

ables with steam will depend on the

size and how well done you want them.

Example:

firm potatoes, cut into quarters

= approx. 17minutes

firm potatoes, cut in half

= approx. 21minutes

Settings

Temperature: 100°C

Duration: see chart

Steam cooking

The durations given in the chart are guidelines for fresh vegetables. We recom-

mend selecting the shorter cooking duration quoted. If food is not cooked suffi-

ciently after the shorter duration it can be put back in the oven and cooked for

longer.

Vegetables [min]

Artichokes 32–38

Cauliflower, whole 27–28

Cauliflower, florets 8

Beans, green 10–12

Broccoli, florets 3–4

Chantenay carrots, whole 7–8

Chantenay carrots, halved 6–7

Chantenay carrots, chopped 4

Chicory, halved 4–5

Chinese cabbage, chopped 3

Peas 3

Fennel, halved 10–12

Fennel, cut into strips 4–5

Curly kale, chopped 23–26

Firm potatoes, peeled

whole

halved

quartered

27–29

21–22

16–18

Fairly firm potatoes, peeled

whole

halved

quartered

25–27

19–21

17–18

Floury potatoes, peeled

whole

halved

quartered

26–28

19–20

15–16

Kohlrabi, cut into batons 6–7

Steam cooking

Vegetables [min]

Pumpkin, diced 2–4

Corn on the cob 30–35

Chard, chopped 2–3

Peppers, diced / cut into strips 2

New potatoes, firm 30–32

Mushrooms 2

Leeks, sliced 4–5

Leeks, halved lengthwise 6

Romanesco, whole 22–25

Romanesco, florets 5–7

Brussels sprouts 10–12

Beetroot, whole 53–57

Red cabbage, chopped 23–26

Black salsify, whole 9–10

Celeriac, cut into batons 6–7

Green asparagus 7

White asparagus 9–10

Main crop carrots, chopped 6

Spinach 1–2

Spring cabbage, chopped 10–11

Celery, chopped 4–5

Swede, chopped 6–7

White cabbage, chopped 12

Savoy cabbage, chopped 10–11

Courgettes, sliced 2–3

Sugar snap peas 5–7

Duration

Steam cooking

Meat

Fresh

Prepare the meat in the usual way.

Frozen food

Meat should be thoroughly defrosted

before cooking in the steam oven (see

“Special applications” – “Defrost”).

Preparation

For meat which needs to be seared be-

fore being cooked, e.g. for a stew, sear

the meat in a pan on the hob first.

Duration

The cooking duration depends on the

thickness and the texture of the meat,

and not on the weight. The thicker the

piece of meat, the longer the cooking

duration. A piece of meat weighing

500g which is 10 cm thick will take

longer to cook than a piece of meat

weighing 500g which is 5 cm thick.

Tips

– Use a perforated container to retain

the juices 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 fowl, back or top rib and meat

bones can be used to make stock.

Place the meat together with some

mixed vegetables in a solid cooking

container and add cold water and

cook. The longer the cooking dura-

tion, the stronger the stock.

Settings

Temperature: 100°C

Duration: see chart

Steam cooking

The durations given in the charts are guidelines only. We recommend selecting the

shorter cooking duration quoted to start with. If food is not cooked sufficiently

after the shorter time it can be put back in the oven and cooked for longer.

Meat  [min]

Leg steak, covered with water 110–120

Knuckle 135–140

Chicken breast 8–10

Shank 105–115

Top rib, covered with water 110–120

Veal cutlets 3–4

Gammon slices 6–8

Lamb stew 12–16

Poularde 60–70

Turkey roulade 12–15

Turkey escalope 4–6

Brisket, covered with water 130–140

Beef stew 105–115

Boiling fowl, covered with water 80–90

Boiled topside 110–120

 Duration

Steam cooking

Sausages

Settings

Temperature: 90°C

Duration: see chart

Sausages  [min]

Frankfurters 6–8

Bologna sausages 6–8

Veal sausages 6–8

 Duration

Fish

Fresh

Prepare fresh fish in the usual way, i.e.

clean, gut and fillet.

Frozen food

Fish does not need to be fully defrosted

before cooking. Defrost so that the sur-

face is sufficiently thawed to take herbs

and seasoning. Depending on the thick-

ness of the fish, 2 - 5 minutes should be

enough.

Preparation

Add some lemon or lime juice to fish

before cooking. The citric acid helps the

flesh stay firm.

It is not necessary to season fish with

salt when cooking with steam as this

method retains the minerals which give

the fish its unique flavour.

Cooking containers

If using a perforated container, grease it

first.

Shelf level

When cooking fish in a perforated con-

tainer at the same time as cooking

other types of food in other containers,

place the container with the fish directly

above the condensate tray/universal

tray (depending on model) to catch any

liquid and so avoid any transfer of

tastes to other food.

Steam cooking

Temperature

85°C – 90°C

For gently cooking delicate types of

fish, such as sole.

100°C

For cooking firmer types of fish, e.g.

cod and salmon.

Also for cooking fish in sauce or stock.

Duration

The cooking duration depends on the

thickness and the texture of the fish,

and not on the weight. The thicker the

fish, the longer the cooking duration. A

3 cm thick piece of fish weighing 500 g

will take longer to cook than a 2 cm

thick piece of fish weighing 500 g.

The longer fish cooks, the firmer its

flesh will become. Use the cooking dur-

ations given in the chart. If you find that

the fish is not cooked sufficiently only

cook it for a few minutes more.

When cooking fish in sauce or stock,

we recommend that you increase the

cooking duration quoted by a few

minutes.

Tips

– Adding herbs and spices, such as

dill, will help bring out the full flavour

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 con-

tainer, and arrange the fish bellyside

down over the cup.

– You can use any fish scraps, e.g. fish

heads, bones, tails etc to make a fish

stock. Place the fish scraps together

with some mixed vegetables in a

solid cooking container and add cold

water. Cook at 100°C for 60 to

90minutes. The longer the cooking

duration, the stronger the stock.

– 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).

Settings

Temperature: see chart

Duration: see chart

Steam cooking

The cooking durations given in the chart are guidelines for fresh fish. We recom-

mend selecting the shorter cooking duration quoted. If food is not cooked suffi-

ciently after the shorter duration it can be put back in the oven and cooked for

longer.

Fish  [°C]  [min]

Eel 100 5–7

Perch fillet 100 8–10

Seabream fillet 85 3

Trout, 250g 90 10–13

Halibut fillet 85 4–6

Cod fillet 100 6

Carp, 1.5kg 100 18–25

Salmon fillet 100 6–8

Salmon steak 100 8–10

Salmon trout 90 14–17

Basa fillet 85 3

Rosefish fillet 100 6–8

Haddock fillet 100 4–6

Plaice fillet 85 4–5

Monkfish fillet 85 8–10

Sole fillet 85 3

Turbot fillet 85 5–8

Tuna fillet 85 5–10

Pike perch fillet 85 4

Temperature Duration

Steam cooking

Shellfish

Preparation

Defrost frozen shellfish before cooking with steam.

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

Cooking containers

If using a perforated container, grease it first.

Duration

The longer shellfish are cooked, the tougher they become. Use the cooking dura-

tions given in the chart.

When cooking shellfish in sauce or stock, we recommend that you increase the

cooking duration quoted by a few minutes.

Settings

Temperature: see chart

Duration: see chart

 [°C]  [min]

Crevettes 90 3

Prawns 90 3

King prawns 90 4

Small shrimps 90 3

Lobster 95 10–15

Large shrimps 90 3

Temperature Duration

Steam cooking

Mussels

Fresh food

 Danger of food poisoning from spoiled mussels.

Spoiled mussels can cause food poisoning.

Only cook mussels which are closed.

Do not eat mussels which have not opened after being cooked.

Steep fresh mussels in water for a few hours before cooking to rinse out any sand.

Then scrub the mussels thoroughly to clean them.

Frozen food

Defrost frozen mussels before cooking.

Duration

The longer mussels are cooked, the tougher they become. Use the cooking dura-

tions given in the chart.

Settings

Temperature: see chart

Duration: see chart

 [°C]  [min]

Barnacles 100 2

Cockles 100 2

Mussels 90 12

Scallops 90 5

Razor clams 100 2–4

Venus clams 90 4

Temperature Duration

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 during the cooking process and so none of the nutri-

ents are lost.

Settings

Temperature: 100°C

Duration: see chart

Ratio

Rice : Liquid

 [min]

Basmati rice 1:1.5 15

Parboiled rice 1:1.5 23–25

Round grain rice

Pudding rice

Risotto rice

1:2.5

18–19

Brown rice 1:1.5 26–29

Wild rice 1:1.5 26–29

 Duration

Steam cooking

Pasta

Dry pasta

Dry pasta swells when it is 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 pasta, such as the kind you can buy from the supermarket chilled counter,

does not need to absorb water. Cook fresh pasta in a greased perforated con-

tainer.

Separate any pieces of pasta which have stuck together and spread them out in

the cooking container.

Settings

Temperature: 100°C

Duration: see chart

Fresh  [min]

Gnocchi 2

Knöpfli 1

Ravioli 2

Spätzle 1

Tortellini 2

Dry pasta,

covered with water

Tagliatelli 14

Vermicelli 8

 Duration

Steam cooking

Dumplings

Ready made boil-in-the-bag dumplings need to be well covered with water as oth-

erwise they can fall apart. This is because even though they have been soaked in

water beforehand they will not absorb enough moisture.

Cook fresh dumplings in a greased, perforated container.

Settings

Temperature: 100°C

Duration: see chart

 [min]

Sweet dumplings 30

Yeast dumplings 20

Boil-in-the-bag potato dumplings 20

Boil-in-the-bag bread dumplings 18–20

 Duration

Steam cooking

Grain

Grain swells during cooking and needs to be cooked in liquid. The proportion of

grain to liquid depends on the type of grain.

Grain can be cooked whole or cracked.

Settings

Temperature: 100°C

Duration: see chart

Ratio

Grain : Liquid

 [min]

Amaranth 1:1.5 15–17

Bulgur 1:1.5 9

Green spelt, whole 1:1 18–20

Green spelt, cracked 1:1 7

Oats, whole 1:1 18

Oats, cracked 1:1 7

Millet 1:1.5 10

Polenta 1:3 10

Quinoa 1:1.5 15

Rye, whole 1:1 35

Rye, cracked 1:1 10

Wheat, whole 1:1 30

Wheat, cracked 1:1 8

 Duration

Steam cooking

Dried pulses

Soak pulses for at least 10 hours in cold water before cooking. Soaking makes the

pulses more digestible and shortens the cooking duration required. Soaked pulses

must be covered with liquid during cooking.

Lentils do not need to be soaked before cooking.

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

variety.

Settings

Temperature: 100°C

Duration: see chart

Soaked

 [min]

Beans

Kidney beans 55–65

Adzuki beans 20–25

Black beans 55–60

Pinto beans 55–65

Haricot beans 34–36

Peas

Yellow split peas 40–50

Green split peas 27

 Duration

Steam cooking

Unsoaked

Ratio

Pulses : Liquid

 [min]

Beans

Kidney beans 1:3 130–140

Adzuki beans 1:3 95–105

Black beans 1:3 100–120

Pinto beans 1:3 115–135

Haricot beans 1:3 80–90

Lentils

Brown lentils 1:2 13–14

Red lentils 1:2 7

Peas

Yellow split peas 1:3 110–130

Green split peas 1:3 60–70

 Duration

Steam cooking

Hen's eggs

Use a perforated container to boil eggs in the steam oven.

The eggs do not need to be pierced before cooking as they are gradually warmed

during the heating up phase and so do not burst when they are cooked with

steam.

When using a solid container for making egg dishes such as scrambled eggs, re-

member to grease it first.

Settings

Temperature: 100°C

Duration: see chart

 [min]

Small

soft

medium

hard

Medium

soft

medium

hard

Large

soft

medium

hard

6–7

Extra large

soft

medium

hard

 Duration

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 juice which has collected in the solid container to make a

glaze for a fruit flan.

Settings

Temperature: 100°C

Duration: see chart

 [min]

Apple pieces 1–3

Pear chunks 1–3

Cherries 2–4

Mirabelle plums 1–2

Nectarine / Peach pieces 1–2

Plums 1–3

Quince, diced 6–8

Rhubarb pieces 1–2

Gooseberries 2–3

 Duration

Steam cooking

Menu cooking (cooking whole

meals)

You can use the steam oven to cook a

whole meal containing types of food

which have different cooking durations,

e.g. fish fillet with rice and broccoli.

Each dish is placed in the oven at dif-

ferent times so that they are all ready at

the same time.

Shelf level

When cooking fish or food with a dis-

tinctive colour (e.g. beetroot) in a per-

forated container, place the perforated

container directly above the condensate

tray / universal tray (depending on

model) to avoid any transfer of flavour

or colour to other food and to prevent li-

quid dripping onto food below it.

Temperature

Whole meals should be cooked at a

temperature of 100°C as this is the

temperature required to cook the major-

ity of foods.

Do not cook a whole meal at the lowest

temperature when different temperat-

ures are required for different types of

food, e.g. 85°C for seabream and

100°C for potatoes.

If the recommended cooking temperat-

ure for the food is 85°C for example, try

cooking it at 100°C and testing the res-

ult. Some delicate types of fish with a

soft structure, e.g. sole and plaice will

become very firm when cooked at

100°C.

Duration

If you are increasing the recommended

temperature, shorten the cooking dura-

tion by approx. ¹/₃.

Example

Rice 20minutes

Rose fish fillet 6minutes

Broccoli 4 minutes

20minutes minus 6minutes =

14minutes (1st duration: rice)

6minutes minus 4minutes=2minutes

(2nd duration: rose fish fillet)

Remaining time=4minutes (3rddura-

tion: broccoli)

Durations 20 min. - rice

6 min. - fish fillet

4 min. -

broccoli

Setting 14min

2min. 4 min.

Steam cooking

Cooking a whole meal

 Place the rice in the oven first.

 Set the first cooking duration:

14minutes.

 After 14minutes, place the fish 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minutes.

Special applications

Reheat

The steam oven is very effective at re-

heating food gently, without drying it

out or cooking it further. The food will

reheat evenly and does not need to be

stirred during the reheating process.

You can reheat individual dishes or

plated meals which have been prepared

previously (e.g. meat, vegetables and

potatoes).

Suitable containers

Small quantities can be reheated on a

plate, larger quantities should be placed

in a cooking container.

Time

The number of plates or containers has

no bearing on the time.

The times listed in the chart relate to an

average portion per plate. Increase the

duration for larger quantities.

Tips

– Do not reheat large items, such as a

joint of roast meat, whole. Divide it

into portions and reheat these as

plated meals.

– Compact items, such as stuffed pep-

pers, roulades or dumplings, should

be cut in half.

– Reheat sauces separately, except for

dishes such as stew and casseroles

where the sauce is part of the dish.

– Cover food when reheating it to avoid

steam condensing on the crockery.

– Please note that breaded items, such

as schnitzel, will not retain their crisp-

ness when they are reheated.

Reheating food

 Cover the food with a plate, a lid, or

with foil that is resistant to temperat-

ures up to 100°C and to steam.

 Place the plate or dish in a sufficiently

large perforated container.

Settings

Temperature: 100°C

Duration: see chart

Special applications

Food * [min]

Vegetables

Carrots

Cauliflower

Kohlrabi

Beans

6–7

Side dishes

Pasta

Rice

3–4

Potatoes, halved lengthways 12–14

Dumplings 15–17

Meat and poultry

Sliced meat, 1.5cm thick

Roulades, sliced

Goulash

Lamb stew

5–6

Meatballs 13–15

Chicken escalopes

Turkey escalopes

7–8

Fish

Fish fillets, 2cm thick 6–7

Fish fillets, 3cm thick 7–8

Plated meals

Spaghetti with tomato sauce 13–15

Roast pork, potatoes, vegetables 12–14

Stuffed pepper (halved), rice 13–15

Chicken fricassee, rice 7–8

Vegetable soup 2–3

Creamy soup 3–4

Consommé 2–3

Special applications

Food * [min]

Stew 4–5

 Duration

* These times apply to food heated on a plate and covered with a plate.

Special applications

Defrost

It is much quicker to defrost food in the

steam oven than at room temperature.

 Risk of infection from bacteria.

Bacteria such as salmonella can

cause life-threatening food poison-

ing.

It is particularly important to observe

food hygiene rules when defrosting

fish and meat, and in particular when

defrosting poultry.

Do not use the liquid produced dur-

ing defrosting.

Process the food as required as soon

as it has been defrosted.

Temperature

60 °C is the best temperature for de-

frosting.

Exception: 50 °C for minced meat and

game

Before and after defrosting

Remove all packaging before defrost-

ing.

Exceptions: Leave bread, biscuits and

cakes in their packaging as otherwise

they will absorb moisture and become

soft.

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.

Cooking containers

Use a perforated container with a solid

container or universal tray underneath it

when defrosting food which will drip,

such as poultry. This way food will not

be lying in defrosted liquid.

Food which does not drip can be de-

frosted in a solid container.

Tips

– Fish does not need to be fully defros-

ted before cooking. Defrost so that

the surface is sufficiently thawed to

take herbs and seasoning. Depending

on the thickness of the fish, 2 -

5minutes should be enough.

– When defrosting food which has

frozen together, e.g. berries, chops,

fish fillets etc. separate it about half-

way through the defrosting time.

– Do not refreeze food once it has

thawed.

– Defrost frozen pre-cooked meals ac-

cording to the manufacturer's instruc-

tions.

Settings

Temperature: see chart

Defrosting duration: see chart

Special applications

Food to be defrosted Quantity  [°C]  [min]  [min]

Dairy products

Sliced cheese 125g 60 15 10

Quark 250g 60 20–25 10–15

Cream 250g 60 20–25 10–15

Soft cheese 100g 60 15 10–15

Fruit

Apple sauce 250g 60 20–25 10–15

Apple chunks 250g 60 20–25 10–15

Apricots 500g 60 25–28 15–20

Strawberries 300g 60 8–10 10–12

Raspberries/redcurrants/

blackcurrants

300g 60 8 10–12

Cherries 150g 60 15 10–15

Peaches 500g 60 25–28 15–20

Plums 250g 60 20–25 10–15

Gooseberries 250g 60 20–22 10–15

Vegetables

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

Fish

Fish fillets 400g 60 15 10–15

Trout 500g 60 15–18 10–15

Lobster 300g 60 25–30 10–15

Small shrimps 300g 60 4–6 5

Ready meals

Meat, vegetables, side dishes/

stew/soup

480g 60 20–25 10–15

Meat

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

Minced meat

250g 50 15–20 10–15

500g 50 20–30 10–15

Special applications

Food to be defrosted Quantity  [°C]  [min]  [min]

Goulash

500g 60 30–40 10–15

1000g 60 50–60 10–15

Liver 250g 60 20–25 10–15

Saddle of hare 500g 50 30–40 10–15

Saddle of venison 1000g 50 40–50 10–15

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

Poultry

Chicken 1000g 60 40 15–20

Chicken thighs 150g 60 20–25 10–15

Chicken escalopes 500g 60 25–30 10–15

Turkey legs 500g 60 40–45 10–15

Baked goods

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

Creamed mixture cakes/bis-

cuits

400g 60 15 10–15

Bread/rolls

Bread rolls – 60 30 2

Rye bread, sliced 250g 60 40 15

Wholegrain bread, sliced 250g 60 65 15

White bread, sliced 150g 60 30 20

 Temperature  Defrosting time  Standing time

Special applications

Bottling

Only use unblemished, fresh produce

which is in good condition for bottling.

Glass jars

Use clean glass jars and accessories

and check them for any defects. Glass

jars with twist off lids or glass lids with a

rubber seal are suitable.

Make sure that all the jars are the same

size so that bottling is carried out

evenly.

After you have filled the jars with the

bottled produce, clean the glass rims

with a clean cloth and hot water and

then seal the jars.

Fruit

Sort fruit carefully, rinse it briefly but

thoroughly and allow it to drain. Take

great care when cleaning soft fruit as it

is very delicate and squashes easily.

Remove any peel, stalks, cores or

stones. Cut up large fruit. For example,

cut apples into slices.

If you are bottling fruit with stones (e.g.

plums, apricots) without removing the

stones, pierce the fruit several times

with a fork or wooden skewer as other-

wise it will burst.

Vegetables

Rinse, clean and cut up vegetables.

Vegetables should be blanched before

bottling to help them retain their colour

(see “Special applications” – “Blanch-

ing”).

Fill volume

Fill the glass jars with produce up to a

maximum of 3cm below the rim. Do

not pack it down as this will damage

the cell walls of the produce. Tap the jar

gently onto a cloth to help distribute the

contents evenly. Fill the jars with liquid.

The produce must be completely

covered.

Use a sugar solution for fruit and a salt

or vinegar solution for vegetables.

Tips

– Make use of residual heat by leaving

the jars in the oven for 30 minutes

after it has switched off.

– Then cover the jars with a cloth and

allow to cool for approx. 24 hours.

Special applications

Bottling food

 Push the condensate tray in on the lowest shelf level with a perforated container

above it.

 Place the jars in a perforated container. The jars must not touch each other.

Settings

Temperature: see chart

Bottling duration: see chart

Food to be bottled  [°C] * [min]

Berries

Redcurrants/blackcurrants 80 50

Gooseberries 80 55

Cranberries 80 55

Fruit with stones

Cherries 85 55

Mirabelle plums 85 55

Plums 85 55

Peaches 85 55

Greengages 85 55

Fruit with pips

Apples 90 50

Apple sauce 90 65

Quinces 90 65

Vegetables

Beans 100 120

Broad beans 100 120

Gherkins 90 55

Beetroot 100 60

* Bottling times apply to 1l jars. If using 0.5l jars, reduce the duration by 15minutes. If us-

ing 0.25l jars, reduce the duration by 20 minutes.

Special applications

Extracting juice with steam

This appliance is ideal for extracting

juice from soft, firm and hard fruit.

It is best to use overripe fruit, as the

riper the fruit, the greater the quantity of

juice produced. Very ripe fruit will also

produce a more intense flavour.

Preparation

Sort and clean the fruit. Cut out any

blemishes.

Remove the stalks from grapes and

morello cherries as these are bitter. Ber-

ries do not need to have their stalks re-

moved.

Cut larger fruit such as apples into

chunks of approximately 2cm in size.

The harder the fruit, the smaller the

pieces should be.

Tips

– Try experimenting with mild and tart

fruit.

– Adding sugar will increase the quant-

ity of juice produced and improve the

flavour. Sprinkle the fruit with sugar

and leave to absorb for a few hours

before juicing. For 1kg of sweet fruit

add 50–100g of sugar, and for 1kg

of tart fruit add 100–150g of sugar.

– If you wish to bottle the juice rather

than consume it straight away, pour it

whilst hot into hot, sterilised bottles,

and then seal immediately with steril-

ised tops.

Extracting juice from fruit

 Put the prepared fruit into a perfor-

ated cooking container.

 Place a solid container or the con-

densate tray underneath to catch the

juice.

Settings

Temperature: 100°C

Duration: 40 - 70minutes

Special applications

Make yoghurt

To make yoghurt, you will need either

fresh live yoghurt or yoghurt culture,

obtainable from health food shops.

Use natural yoghurt with live culture and

without additives. Heat-treated yoghurt

is not suitable.

The yoghurt must be fresh (short stor-

age time).

You can use either unchilled long-life

milk or fresh milk.

Long-life milk can be used as it is – no

further preparation is required. Fresh

milk must first be heated to 90°C (do

not boil it) and then cooled down to

35°C. Fresh milk will give a better set

than long-life milk.

The yoghurt and milk should have the

same percentage fat.

Do not move or shake the jars whilst

the yoghurt is thickening.

Immediately after preparation, leave the

yoghurt to cool in the fridge.

How well home-prepared yoghurt sets

will depend on the consistency, fat con-

tent and the cultures used in the starter

yogurt. Not all yoghurts are suitable for

use as starter yoghurt.

 Mix 100g yoghurt with 1l milk or

make up the mixture with yoghurt en-

zyme, following the instructions on

the packaging.

 Pour the mixture into jars and seal the

jars.

 Place the sealed jars in a perforated

container, making sure they do not

touch one another.

 Immediately after the yoghurt has

been made, place the jars in the refri-

gerator, taking care not to shake

them unnecessarily.

Tip: When using yoghurt enzyme,

yoghurt can be made from a milk /

cream mixture. Mix³/₄litre milk

with¹/₄litre cream.

Settings

Temperature: 40°C

Duration: 5:00 hours

Possible reasons for unsatisfactory

results

Yoghurt has not set:

Incorrect storage of starter yoghurt, too

much time out of the refrigerator, e.g. in

transportation, damaged packaging,

milk not sufficiently heated.

Liquid has separated:

The jars were moved, yoghurt was not

cooled down quickly enough.

Yoghurt is gritty:

Milk was overheated or in poor condi-

tion, milk and starter yoghurt not evenly

stirred.

Special applications

Prove dough

 Prepare the dough according to the

recipe.

 Cover the bowl and place in a perfor-

ated container.

Settings

Temperature: 40°C

Duration: as per recipe instructions

Dissolve gelatine

 Soften gelatine leaves by leaving

them in a bowl of cold water for

5minutes. The gelatine leaves have

to be fully covered with water. Re-

move the gelatine leaves from the

bowl and squeeze them out. Empty

the bowl. Place the squeezed gelatine

leaves back in the bowl.

 Place gelatine powder in a bowl and

add water according to the instruc-

tions on the packaging.

 Cover the bowl and place in a perfor-

ated container.

Settings

Temperature: 90°C

Duration: 1minute

Special applications

Melt chocolate

You can use the steam oven for melting

any type of chocolate.

 Break the chocolate into small

pieces. Place chocolate cake cover-

ing in a perforated cooking container,

leaving it in its packaging.

 Place large quantities in a solid cook-

ing container and small quantities in a

cup or a bowl.

 Cover the container or the dish with a

lid or with foil that is resistant to tem-

peratures up to 100°C and to hot

steam.

 Stir large quantities once halfway

through cooking.

Settings

Temperature: 65°C

Duration: 20minutes

Skinning vegetables and fruit

 Cut a cross in the top of tomatoes,

nectarines, etc. This will allow the

skin to be removed more easily.

 Place the fruit/vegetables in a perfor-

ated cooking container.

 To blanch almonds, it is important to

plunge them into cold water as soon

as they are taken out of the oven,

otherwise the skin cannot be re-

moved.

Settings

Temperature: 100°C

Duration: see chart

Food [min]

Apricots 1

Almonds 1

Nectarines 1

Peppers 4

Peaches 1

Tomatoes 1

 Duration

Special applications

Apple storage

You can treat homegrown apples in the

steam oven to increase the length of

time for which you can store them.

Once treated, the apples will keep for 5

to 6months when stored in a dry, cool

and well-ventilated place. This method

is only suitable for apples and not for

other types of fruit.

Settings

Temperature: 50°C

Duration: 5minutes

Blanching

Blanch vegetables before freezing

them. Blanching helps maintain the

quality of the produce when it is frozen.

Blanching vegetables also helps them

retain their original colour.

 Put the prepared vegetables into a

perforated cooking container.

 Once blanched, plunge the veget-

ables into ice cold water to cool them

down quickly. Drain them well.

Settings

Temperature: 100°C

Duration: 1minute

Special applications

Sweat onions

Sweating means cooking the onions in

their own juices, with the addition of a

little fat if necessary.

 Cut the onions up into small pieces

and place them in a solid cooking

container with a little butter.

 Cover the container with a lid or with

foil that is temperature resistant up to

100°C and to steam.

Settings

Temperature: 100°C

Duration: 4minutes

Cook bacon

The bacon does not brown.

 Place the bacon (diced or rashers) in

a solid cooking container.

 Cover the container with a lid or with

foil that is temperature resistant up to

100°C and to steam.

Settings

Temperature: 100°C

Duration: 4 minutes

Special applications

Disinfect items

The steam oven can be used to disin-

fect baby bottles and other containers

so that at the end of the programme

they are as germ free as they would

have been had they been boiled. Check

beforehand that all parts, teats etc. are

declared by the manufacturer to be heat

resistant to 100°C and also that they

can withstand hot steam.

Dismantle, clean and thoroughly rinse

baby bottles. All parts of the bottles

must be completely dry before they are

reassembled to keep them germ free.

 Place the individual parts in a perfor-

ated container (on their sides or with

the opening facing downwards), en-

suring that they do not touch one an-

other. This will allow hot steam to

reach them from all sides.

Settings

Temperature: 100°C

Duration: 15minutes

Heating damp flannels

 Moisten the flannels and then roll

them up.

 Place them beside one another in a

perforated cooking container.

Settings

Temperature: 70°C

Duration: 2minutes

Decrystallise honey

 Loosen the lid and place the jar of

honey in a perforated container.

 Stir the honey once during the cook-

ing duration.

Settings

Temperature: 60°C

Duration: 90 minutes (irrespective of the

size of jar or the amount of honey in the

jar)

Special applications

Making eierstich

 Mix 6eggs with 375ml milk (do not

beat into a foam).

 Season the egg and milk mixture and

pour into a solid cooking container

greased with a little butter.

Settings

Temperature: 100°C

Duration: 4minutes

Settings

Your steam oven is supplied with a

number of standard default settings.

The standard settings listed in the chart

can be altered.

To change and save settings

With the appliance switched off:

 Press and hold the On/Off button.

 Whilst pressing the On/Off button,

touch the sensor once briefly when

the display lights up.

P1 will appear in the display.

 Touch the  or  sensor repeatedly

until the programme you want ap-

pears highlighted in the display.

 Confirm with OK.

 Touch the  or  sensor repeatedly

until the status you want appears

highlighted in the display.

 Confirm with OK.

The selected status will be saved.

 After you have altered the setting(s)

required, switch the appliance off.

Settings

The factory setting is shown in bold.

Programme Status Available settings

P1 S0

S1 Factory default settings reinstated

P2 Demo mode S0

Off, the steam oven heats up

On, the steam oven does not heat up

P3 Buzzer volume S1

Very quiet

Quiet

Medium

Loud

P4 Water hardness S1

Soft (< 1.5mmol/l, < 8.4 °dH)

Medium (1.5 - 2.5mmol/l, 8.4–14 °dH)

–

Hard (> 2.5mmol/l, > 14 °dH)

P5 Temperature S1

°C

°F

P6 Pre-heat S0

Pre-heating not activated

Pre-heating activated

P7 Keypad tone S0

Off

Note for test institutes

Test food in accordance with EN 60350-1 (Steam cooking func-

tion)

Test food Cooking con-

tainer

Quantity [g]





[°C]

 [min]

Steam replenishment

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

Steam distribution

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

Performance at maximum capacity

Peas (8.3) 3x DGGL1 2.5kg frozen

peas spread

evenly across

the container

2, 3, 4

100

 Shelf level(s) /  Temperature /  Duration

Always insert the condensate tray on the lowest shelf level.

Place the test food in a cold oven (before the heating up phase begins).

Place cooking container at the back of shelf levels 2 and 4 and at the front of shelf level 3.

The test is finished when the temperature measures 85°C in the coolest place.

Cleaning and care

 Risk of injury caused by hot sur-

faces.

The steam oven gets hot during op-

eration. You could burn yourself on

the oven compartment, side runners

or accessories.

Allow the oven compartment, side

runners and accessories to cool be-

fore cleaning.

 Risk of injury due to electric

shock.

The steam from a steam cleaning ap-

pliance could reach live electrical

components and cause a short cir-

cuit.

Do not use a steam cleaner to clean

the steam oven.

All surfaces could be discoloured or

damaged if unsuitable cleaning

agents are used.

All surfaces are susceptible to

scratching. Scratches on glass can in

some circumstances lead to break-

age.

Use only domestic washing-up liquid

to clean the appliance.

Remove all cleaning agent residues

immediately.

Do not use cleaning agents or wash-

ing-up liquids containing aliphatic

hydrocarbons as these could cause

the seals to swell.

If soiling is left on for any length of

time, it may become impossible to

remove.

Surfaces may suffer discolouration or

damage.

It is therefore best to remove any

soiling immediately.

 The appliance and accessories

should be cleaned and dried thor-

oughly after each use.

 Leave the appliance door open until

the oven compartment is completely

dry.

Tip: If the appliance is not going to be

used for a longer period of time – during

a holiday, for example – it should be

thoroughly cleaned and dried before-

hand to prevent the build-up of odours

and so on. Leave the door open after-

wards.

Cleaning and care

Unsuitable cleaning agents

To avoid damaging the surfaces of your

appliance, do not use:

– Cleaning agents containing soda,

ammonia, acids or chlorides

– Cleaning agents containing descaling

agents

– Abrasive cleaning agents, e.g.

powder cleaners and cream cleaners

– Solvent-based cleaning agents

– Stainless steel cleaning agents

– Dishwasher cleaner

– Glass cleaning agents

– Cleaning agents for ceramic glass

hobs

– Hard, abrasive brushes or sponges

(e.g. pot scourers, brushes or

sponges which have been previously

used with abrasive cleaning agents)

– Melamine eraser blocks

– Sharp metal scrapers

– Wire wool

– Stainless steel spiral pads

– Spot cleaning with mechanical clean-

ing agents

– Oven cleaners or sprays

Cleaning the steam oven front

and casing

 Clean the front and casing with a

clean sponge and a solution of warm

water and washing-up liquid.

 After cleaning, wipe the front and

casing dry using a soft cloth.

Tip: A clean, damp microfibre cloth

without cleaning agent can also be

used.

Cleaning and care

Cleaning the oven compart-

ment

If something gets caught behind the

seals around the steam inlet and out-

let, the seals could get pushed be-

hind the back panel by mistake.

Make sure that nothing gets caught

behind the seals when cleaning the

back of the oven compartment.

The oven compartment, the door seal,

the inside of the door and the drip

channel should be cleaned and dried

after each use.

 Remove:

– Condensate using a sponge or ab-

sorbent cloth

– Light, greasy soiling with a clean

sponge and a solution of washing-up

liquid and hot water

 After cleaning, wipe the surface with

clean water to remove any cleaning

agent residues.

 Then wipe the surfaces dry using a

cloth.

After prolonged use, the floor heater

can become discoloured by drops of

liquid, but this will not impair the func-

tion.

Replace the seal with a new one if it

becomes porous or brittle. Door

seals can be ordered from the Miele

Customer Service Department (see

the end of this booklet for contact

details).

Accessories

All accessories are dishwasher safe.

Cleaning the condensate tray and

cooking containers

 Wash and dry the condensate tray

and cooking containers after each

use.

 Any bluish discolouration on the

cooking containers can be removed

with vinegar. Then rinse with clean

water.

Cleaning and care

Cleaning the side runners

The side runners are suitable for

cleaning in a dishwasher.

 Pull the runners off as shown.

 The side runners can be cleaned in

the dishwasher or by hand with a

solution of warm water and a little

washing-up liquid applied with a

clean sponge.

 Push the side runners firmly back in

after cleaning.

When putting them back in, make

sure they are correctly inserted (see

illustration).

Risk of damage to side runners when

not inserted correctly.

If the side runners are not correctly

inserted, the temperature sensor

could be damaged when cooking

containers are placed in the steam

oven.

Insert the side runners correctly.

If the side runners are not correctly

inserted, there is no anti-tip protec-

tion.

Insert the side runners correctly.

Cleaning and care

Emptying and drying the water

container

 Risk of damage due to ingress of

water.

The water container’s heating ele-

ment can become damaged if it is

exposed to water.

Do not clean the water container or

the insert in the dishwasher

and do not immerse the water con-

tainer in water.

For reasons of hygiene and to pre-

vent the build-up of moisture in the

appliance, the water container

should be emptied after each use.

Do not use scouring pads or hard

brushes.

 Remove, empty and dry the water

container after each use.

 Release the insert by pushing the

catches on the sides in towards each

other and then pull it out of the con-

tainer.

 After cleaning, dry both parts of the

insert thoroughly before replacing it in

the water container. When replacing

the insert, guide it in at an angle 

and then push it downwards  as il-

lustrated.

Cleaning and care

Lubricating the coupling seal

 If, after prolonged use, the water con-

tainer becomes difficult to remove

and replace or the fault message

appears, rub a small amount of the

silicone grease supplied (see “Guide

to the appliance” – ”Accessories sup-

plied”) into the inside of the coupling

seal.

Do not take the sealing ring out to lub-

ricate it.

 Danger of injury caused by silic-

one grease.

Silicone grease can irritate mucous

membranes.

Remove any silicone grease from

your skin either by wiping it off or by

washing it off.

If the grease gets into the eyes, it

must be rinsed out with plenty of

clean water.

Seek medical attention if silicone

grease has been swallowed.

 The coupling seal should be replaced

with a new one if it becomes brittle or

porous or if an unusually large

amount of water collects on the floor

of the water container compartment.

Coupling seals can be ordered from the

Miele Customer Service Department

(see the end of this booklet for contact

details).

Only use the silicone grease sup-

plied. On no account must margar-

ine, oil or any other domestic grease

or fat be used, as these can cause

the seal to swell.

Cleaning and care

Descaling the water container

We recommend using Miele descaling

tablets (see “optional accessories”).

These have been specially developed

for use with Miele appliances to op-

timise the descaling process. Alternat-

ively you can use a proprietary citric

acid based descaling agent.

Do not spill descaling agent onto

metal surfaces. This can cause

marks to appear.

However, should any descaling

agent get onto these surfaces, wipe

it away immediately.

The steam oven needs to be descaled

after a certain number of operating

hours. When it needs descaling, the

symbol and a number will appear in

the display when the appliance is

switched on. The number indicates the

number of times that the steam oven

can be used before it has to be de-

scaled.

The appliance will lock after the last re-

maining cooking process.

We recommend that you descale the

appliance before it locks out.

During the descaling process, the water

container must be rinsed out and re-

filled with fresh water.

 Touch the On/Off button until a

tone sounds and the flashing sym-

bol and the duration  appear in

the display.

 Pour 1l lukewarm water into the wa-

ter container and add 1Miele descal-

ing tablet or the recommended

amount of citric acid descaling agent.

 Wait until the descaling agent has

dissolved.

 Push the water container into the ap-

pliance until it connects.

 Confirm with OK.

The colon will flash and the symbol

will now light up constantly in the dis-

play. Descaling will now begin.

It is only possible to cancel the de-

scaling process during the first minute.

Do not switch the appliance off during

the descaling process. If it is switched

off before the end of the process, the

whole process will have to be started

from the beginning again.

An audible tone will sound and the

symbol will flash in the display ap-

proximately 10minutes before the end

of the descaling process.

Cleaning and care

 Remove the water container and take

the insert out.

 Empty the water container.

 Rinse the water container and the in-

sert thoroughly.

 Fill the water container with 1l of

fresh tap water and refit the insert.

 Push the water container into the ap-

pliance until it connects.

The flashing symbol will go out and

the symbol will start flashing.

 Confirm with OK.

The colon will flash and the symbol

will now light up constantly in the dis-

play. Descaling will continue.

An audible tone will sound when the de-

scaling process has been completed.

 Switch the steam oven off.

 Remove, empty and dry the water

container.

 Allow the oven compartment to cool

down.

 Then dry the oven compartment.

 Leave the appliance door open until

the oven compartment is completely

dry.

Problem solving guide

Many malfunctions and faults that can occur in daily operation can be easily

remedied. Time and money will be saved because a service call will not be

needed.

The following guide may help you to find the reason for a malfunction or a fault,

and to correct it.

Problem Cause and remedy

You cannot switch the

appliance on.

The fuse has tripped.

 Reset the trip switch in the fuse box or replace the

fuse in the plug (see data plate for minimum fuse

rating).

There may be a technical fault.

 Disconnect the appliance from the mains connec-

tion for approximately 1minute by:

– Tripping the relevant mains fuse or unscrewing

the fuse completely, or

– Switching off the residual current protection

device

 If, after resetting the trip switch in the mains fuse

box or the residual current protection device, the

steam oven will still not turn on, contact a qualified

electrician or Miele Service.

The oven does not heat

up.

Demo mode has been activated. appears in the

display.

The steam oven can be operated but does not heat

up.

 Deactivate demo mode (see “Settings”).

The oven cavity has been warmed up by a warming

drawer in operation underneath it.

 Open the door and let the oven cool down.

The symbol and a

number between  and

 appear in the display.

 and are flash-

ing.

The appliance needs to be descaled.

 Proceed as described in “Cleaning and care” –

“Descaling”.

Problem solving guide

Problem Cause and remedy

The fan can still be

heard after the appli-

ance has been switched

off.

The fan is still running.

The appliance is fitted with a fan which removes

steam from the oven. The fan will continue to run for

a while after the appliance has been switched off. It

will switch itself off automatically after a while.

The water container has

become harder to put

into the appliance and

take out again.

The coupling seal in the water container has become

stiff.

 Lightly lubricate the coupling seal on the water

container with silicone grease, as described in

“Cleaning and care” – “Water container”.

After moving house the

appliance no longer

switches from the heat-

ing-up phase to the

cooking phase.

The boiling temperature of the water has changed as

the altitude of the new location for the appliance dif-

fers from the old one by at least 300m.

 To adjust the boiling temperature, you need to de-

scale the appliance (see “Cleaning and care” –

”Descaling”).

During operation an un-

usually large amount of

steam escapes, or

steam escapes from

parts of the oven where

it does not usually.

The door is not properly closed.

 Close the door.

The door seal is not correctly fitted.

 Press it in all the way round the door to make sure

it is fitted evenly.

The door seal is damaged, e.g. cracks can be seen.

 Replace the door seal.

This can be ordered from Miele (see the end of this

booklet for contact details).

After a period of time,

the door makes a noise

when it is opened and

closed.

The door has become stiff.

 Lubricate the hinges with the silicone grease sup-

plied.

The  symbol appears

in the display and an

audible tone may

sound.

The water container has not been pushed into the ap-

pliance properly.

 Remove the water container and push it back in so

that it connects.

There is not enough water in the water container. The

water level must be between the two marks.

 Fill the water container

Problem solving guide

Problem Cause and remedy

The heating-up phase

lasts an unusually long

time.

The water container has a lot of limescale build-up in

it because the appliance was not set correctly for the

hardness of the local water supply.

 Set the correct water hardness level for your water

supply (see “Settings”).

 Descale the appliance (see “Cleaning and care” –

”Descaling”).

 If the water hardness level was in fact set correctly

or the problem occurs again, contact Miele Ser-

vice.

 

 

Technical fault.

 Switch the appliance off and contact Miele.



The water container has not been pushed into the ap-

pliance properly.

 Remove the water container and push it back in so

that it connects.

 Switch the steam oven off and then back on again.

The coupling seal in the water container has become

stiff.

 Lightly lubricate the coupling seal on the water

container with silicone grease, as described in

“Cleaning and care” – “Water container”.

Optional accessories

Miele offer a comprehensive range of

useful accessories as well as cleaning

and conditioning products for your

Miele appliances.

These products can be ordered through

the Miele Webshop.

They can also be ordered from Miele

(see end of this booklet for contact de-

tails) or from your Miele dealer.

Cooking containers

There is a wide range of perforated and

solid cooking containers available in dif-

ferent sizes:

DGGL1

Perforated cooking container

Gross capacity 1.5l

Usable capacity0.9l

325x175x40mm (WxDxH)

DGG2

Solid cooking container

Gross capacity2.5l

Usable capacity2.0l

325x175x65mm (WxDxH)

DGG3

Solid cooking container

Gross capacity4.0l

Usable capacity3.1l

325x265x65mm (WxDxH)

Optional accessories

DGGL4

Perforated cooking container

Gross capacity 4.0l

Usable capacity3.1l

325x265x65mm (WxDxH)

DGGL5

Perforated cooking container

Gross capacity 2.5l

Usable capacity2.0l

325x175x65mm (WxDxH)

DGGL6

Perforated cooking container

Gross capacity 4.0l

Usable capacity2.8l

325x175x100mm (WxDxH)

DGG7

Solid cooking container

Gross capacity 4.0l

Usable capacity2.8l

325x175x100mm (WxDxH)

DGGL8

Perforated cooking container

Gross capacity 2.0l

Usable capacity1.7l

325x265x40mm (WxDxH)

Lid for cooking containers

DGD 1/3

Lid for 325 x 175 mm cooking contain-

ers

DGD 1/2

Lid for 325 x 265 mm cooking contain-

ers

Optional accessories

Cleaning and care products

Descaling tablets (Qty 6)

For descaling the appliance

Microfibre cloth

Removes finger marks and light soiling

Silicone grease

For lubricating the coupling seal on the

water container

Miscellaneous

DGG 15

Condensate tray for catching excess

moisture, can also be used as a cook-

ing container.

325x265x40mm (W x D x H)

Multi-purpose casserole dish

Die-cast aluminium casserole dish with

non-stick surface and stainless steel lid.

Also suitable for use on an extended

zone of induction hobs and in all Miele

cookers and ovens.

KMB5000-S*

Maximum capacity approx. 2.5kg

325x260x60mm (WxDxH)

* Not suitable for use on gas hobs.

Technical data

This appliance is supplied with a mains

cable and moulded plug ready for con-

nection to a single phase supply.

Voltage and frequency: 230V, 50Hz

Connected load: 2.2 kW

Weight: 19.3kg

VDE test certificate: yes

Inlet for mains connection cable to

the appliance

Dimensions (H x W x D):

– Appliance see illustration

– Cooking compartment 240 x 335 x

275mm

After sales service

Contact in case of malfunction

In the event of any faults which you cannot remedy yourself, please contact your

Miele Dealer or Miele Service.

Contact information for Miele Service can be found at the end of this document.

Please note that telephone calls may be monitored and recorded for training pur-

poses and that a call-out charge will be applied to service visits where the problem

could have been resolved as described in this booklet.

Please quote the model and serial number of your appliance when contacting

Miele. This information can be found on the data plate.

Data plate

Stick the extra data plate supplied with the appliance here. Make sure that the

model number matches the one specified on the back cover of this document.

Warranty

For information on the appliance warranty specific to your country please contact

Miele. See back cover for address.

In the UK, your appliance warranty is valid for 2 years from the date of purchase.

However, you must activate your cover by calling 0330 160 6640 or registering on-

line at www.miele.co.uk.

United Kingdom

Miele Co. Ltd., Fairacres, Marcham Road, Abingdon, Oxon, OX14 1TW

Tel: 0330 160 6600, Internet: www.miele.co.uk/service, E-mail: [email protected]

Australia

Miele Australia Pty. Ltd.

ACN 005 635 398

ABN 96 005 635 398

1 Gilbert Park Drive

Knoxfield, VIC 3180

Tel: 1300 464 353

Internet: www.miele.com.au

Miele Electrical Appliances Co., Ltd.

1-3 Floor, No. 82 Shi Men Yi Road

Jing' an District

200040 Shanghai, PRC

Tel: +86 21 6157 3500

Fax: +86 21 6157 3511

E-mail: [email protected],

Internet: www.miele.cn

China Mainland

Miele (Hong Kong) Ltd.

41/F - 4101, Manhattan Place

23 Wang Tai Road

Kowloon Bay, Hong Kong

Tel: (852) 2610 1025

Fax: (852) 3579 1404

Email:

[email protected]

Website: www.miele.hk

Hong Kong, China

Miele India Pvt. Ltd.

1st Floor, Copia Corporate Suites,

Commercial Plot 9,

Mathura Road, Jasola,

New Delhi - 110025

E-mail: customercare@miele.in

Website: www.miele.in

India

Miele Ireland Ltd.

2024 Bianconi Avenue

Citywest Business Campus

Dublin 24

Tel: (01) 461 07 10

Fax: (01) 461 07 97

E-Mail: [email protected]

Internet: www.miele.ie

Ireland

Malaysia

Miele Sdn Bhd

Suite 12-2, Level 12

Menara Sapura Kencana

Petroleum

Solaris Dutamas No. 1

Jalan Dutamas 1

50480 Kuala Lumpur, Malaysia

Phone: +603-6209-0288

Fax: +603-6205-3768

Miele New Zealand Limited

IRD 98 463 631

8 College Hill

Freemans Bay, Auckland 1011

New Zealand

Tel: 0800 464 353

Internet: www.miele.co.nz

New Zealand

Miele Pte. Ltd.

29 Media Circle

#11-04 ALICE@Mediapolis

Singapore 138565

sTel: +65 6735 1191

Fax: +65 6735 1161

E-Mail: [email protected]

Internet: www.miele.sg

Singapore

Miele (Pty) Ltd.

63 Peter Place

Bryanston 2194

P.O. Box 69434

Bryanston 2021

Tel: (011) 875 9000

Fax: (011) 875 9035

E-mail: [email protected]

Internet: www.miele.co.za

South Africa

Miele Appliances Ltd.

Showroom 1

Eiffel 1 Building

P.O. Box 114782 - Dubai

Tel. +971 4 3044 999

Fax. +971 4 3418 852

800-MIELE (64353)

E-Mail: [email protected]

Website: www.miele.ae

United Arab Emirates

Manufacturer:

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

Thailand

Miele Appliances Ltd.

BHIRAJ TOWER at EmQuartier

43rd Floor Unit 4301-4303

689 Sukhumvit Road

North Klongton Sub-District

Vadhana District

Bangkok 10110, Thailand

Sheikh Zayed Road, Umm Al Sheif

M.-Nr. 10 674 800 / 03

en-GB

DG 6001

Miele DG 6001 GourmetStar Obsidian black

Product's Documents

User Manual

Specifications

Miele DG 6001 Questions and Answers