Miele DG 2840 Stainless steel/Clean Steel

Operating and installation

instructions

Steam ovens

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. 11 244 810

Contents

2

Display................................................................................................................. 17

Sensor controls ................................................................................................... 17

Symbols............................................................................................................... 17

Description of functions ................................................................................... 18

Water container ................................................................................................... 18

Condensate tray .................................................................................................. 18

Temperature ........................................................................................................ 18

Cooking duration................................................................................................. 18

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

Heating-up phase................................................................................................ 19

Settings .............................................................................................................. 22

Operation............................................................................................................ 25

Operating the steam oven ................................................................................... 25

Changing values for a cooking programme ........................................................ 26

Interrupting a cooking programme...................................................................... 27

Automatic programmes .................................................................................... 28

General notes..................................................................................................... 30

The advantages of cooking with steam .............................................................. 30

Suitable containers.............................................................................................. 30

Condensate tray .................................................................................................. 30

Contents

3

Steam cooking................................................................................................... 32

Eco steam cooking.............................................................................................. 32

Notes on the cooking tables ............................................................................... 32

Vegetables........................................................................................................... 33

Fish...................................................................................................................... 36

Meat .................................................................................................................... 39

Rice ..................................................................................................................... 41

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

Pasta ................................................................................................................... 43

Dumplings ........................................................................................................... 44

Menu cooking (cooking whole meals)................................................................. 51

Further applications .......................................................................................... 53

Reheat ................................................................................................................. 53

Defrost................................................................................................................. 56

Blanching............................................................................................................. 59

Bottling ................................................................................................................ 59

Disinfect items .................................................................................................... 62

Prove dough ........................................................................................................ 62

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

Dissolve gelatine ................................................................................................. 63

Skinning vegetables and fruit.............................................................................. 68

Apple storage ..................................................................................................... 68

Making eierstich .................................................................................................. 68

Note for test institutes ...................................................................................... 69

Cleaning and care ............................................................................................. 70

Cleaning the steam oven front ............................................................................ 71

Contents

4

Accessories ........................................................................................................ 73

Cleaning the side runners.................................................................................... 74

Descaling the steam oven ................................................................................... 74

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

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

Installation in a tall unit................................................................................... 82

Installation in a base unit................................................................................ 83

Side view ........................................................................................................ 84

Connection and ventilation............................................................................. 85

Installing the steam oven..................................................................................... 86

Electrical connection ........................................................................................... 87

Warning and Safety instructions

5

This steam oven complies with all applicable safety requirements.

Inappropriate use can, however, lead to personal injury and mater-

ial damage.

Read the operating and installation instructions carefully before us-

tions and warnings.

Miele cannot be held liable for injury or damage caused by non-

compliance with these instructions.

Keep these instructions in a safe place and pass them on to any

future owner.

Warning and Safety instructions

6

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.

 The steam oven is intended for domestic use only to steam-cook,

sequences of incorrect operation.

Warning and Safety instructions

7

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

 Risk of suffocation due to packaging material. Whilst playing, chil-

dren may become entangled in packaging material (such as plastic

wrapping) or pull it over their head, presenting the risk of suffocation.

Keep children well away from the steam oven until it has cooled

down and there is no danger of injury.

 Risk of injury from the open door.

The oven door can support a maximum weight of 8kg. Children

could injure themselves on an open door.

Do not let children sit on the open door, lean against it or swing on it.

Warning and Safety instructions

8

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.

tion tested by a qualified electrician.

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

Warning and Safety instructions

9

Controls

16

17

The display is used to show information about temperatures, cooking durations,

automatic programmes and settings.

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

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

The following symbols and indicators may appear in the display during operation:

“Cleaning and care – Descaling the steam

oven”)

Description of functions

18

The maximum filling volume is 1.5litres

and the minimum is 0.5litres. There are

markings on the water container. The

upper marking must never be ex-

ceeded.

Water consumption depends on the

type of food and the duration of cook-

ing. The water may need to be topped

up during cooking. Water consumption

is increased if the door is opened dur-

pumped back into the water container.

The water container must be emptied

after each use involving steam.

Place the condensate tray on shelf level

1 when using perforated containers.

This collects any drops of liquid and al-

lows these to be removed easily.

You can also use the condensate tray

as a cooking container if necessary.

- Preserving

- Juicing

85°C - Cooking fish gently

50–60°C - Defrosting

40°C - Proving dough

- Making yoghurt

Description of functions

19

You will hear a pumping sound when

the appliance is switched on, during

use and after switching it off. This is the

sound of water being pumped through

the system and is quite normal.

When the steam oven is in use, you will

hear a fan noise.

perature. The display shows the tem-

perature in the oven compartment as it

rises.

The duration of the heating-up phase

will depend on the quantity and temper-

ature of the food. In general, the heat-

ing-up phase will last for approx.

7minutes. The duration will be longer if

you are cooking refrigerated or frozen

food and if you are cooking at low tem-

Before using for the first time

20

stickers from the steam oven and ac-

cessories.

21

Settings

22

Your steam oven is supplied with a

number of standard default settings.

The standard settings listed in the chart

below can be altered.

23

Settings

24

Contact your local water supplier to find

out your local water hardness range if

necessary.

Water hardness Calcium con-

tent

mg/lCa

or

ppm (mgCa

/l)

Setting

°dH mmol/l

Setting

37–45 6.6–8.0 258–321 37°–45°

46–60 8.2–10.7 322–429 46°–60°

61–70

10.9–

12.5

430–500 61°–70°

Operation

25

Distilled or carbonated water or other

liquids could damage the steam

oven.

Only use cold, fresh tap water (be-

firm the setting with OK.

Confirm with OK.

This temperature will be automatically

accepted within a few seconds. Touch

duration you want by touching the

OK.

approx. 80°C, shortly before the end

of the cooking duration, the door will

automatically open a little to allow

some of the steam to escape from the

oven compartment.

A new cooking programme can only

Steam cooking

32

To save energy when cooking with

steam, you can use Eco steam cooking.

Eco steam cooking is particularly suit-

able for cooking vegetables and fish.

Eco steam cooking is less suitable for

We recommend using the cooking dur-

ations and temperatures given in the

chart under “Steam cooking”.

ation.

Steam cooking

33

Prepare fresh vegetables in the usual

way, i.e. wash, clean and cut them up.

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

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.

Steam cooking

34

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

quartered

Mainly waxy potatoes, peeled

whole

halved

quartered

Floury potatoes, peeled

whole

halved

quartered

Kohlrabi, cut into batons 6–7

Steam cooking

35

New potatoes, firm 30–32

Mushrooms 2

Leeks, sliced 4–5

Leeks, halved lengthways 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

Swede, chopped 6–7

White cabbage, chopped 12

Savoy cabbage, chopped 10–11

Courgettes, sliced 2–3

Sugar snap peas 5–7

Cooking duration

Steam cooking

36

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

clean, gut and fillet.

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.

the fish its unique flavour.

If using a perforated container, grease it

first.

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 glass or collecting tray (de-

Steam cooking

37

of the fish.

- Cook large fish in swimming position.

To help maintain the shape of the

fish, place a small cup or similar up-

side down in the cooking container,

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

heads, bones, tails etc to make a fish

- Preparing fish au bleu is a method in-

Steam cooking

38

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

Pike perch fillet 85 4

Steam cooking

39

Prepare the meat in the usual way.

before cooking in the steam oven (see

“Special applications” – “Defrost”).

unperforated cooking container un-

centrate. You can use the concentrate

Steam cooking

40

Pork knuckle 135–140

Chicken breast 8–10

Hock 105–115

Top rib, covered with water 110–120

Veal strips 3–4

Gammon slices 6–8

Lamb stew 12–16

Poularde 60–70

Turkey roulades 12–15

Turkey escalopes 4–6

Steam cooking

41

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.

Steam cooking

48

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 under-

neath it to collect the juice.

Tip: You can use the juice which has

collected in the solid container to make

a glaze for a fruit flan.

Apple chunks 1–3

Pear chunks 1–3

Cherries 2–4

Mirabelle plums 1–2

Nectarine/peach chunks 1–2

Plums 1–3

Quinces, diced 6–8

Rhubarb chunks 1–2

Gooseberries 2–3

Cooking duration

Steam cooking

49

Defrost frozen shellfish before cooking with steam.

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

If using a perforated container, grease it first.

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.

Small shrimps 90 3

Lobster 95 10–15

Large shrimps 90 3

Temperature Duration

Steam cooking

50

 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.

Temperature: see chart

Duration: see chart

Barnacles 100 2

Cockles 100 2

Mussels 90 12

Scallops 90 5

Razor clams 100 2–4

Venus clams 90 4

Steam cooking

51

bine different foods with different cook-

ing durations, e.g. fish fillet with rice

and broccoli.

The food is placed in the steam oven

compartment at different times so that

each item is ready at the same time.

Place foods that produce a lot of liquids

(e.g. fish) or have a distinctive colour

(e.g. beetroot) directly above the glass

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

Steam cooking

52

18minutes.

53

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).

into portions and reheat these as

pers, roulades or dumplings, should

be cut in half.

are dishes such as goulash, which is

cooked in sauce.

Further applications

54

55

Stew 4–5

Further applications

56

It is much quicker to defrost food in the

steam oven than at room temperature.

Process the food as required as soon

as it has been defrosted.

60 °C is the best temperature for de-

frosting.

Exception: 50 °C for minced meat and

game

Remove any packaging before defrost-

ing.

The standing time is necessary to allow

the even distribution of heat from the

outside to the inside.

thawed.

cording to the instructions on the

packaging.

57

necessary.

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/currants 300g 60 8 10–12

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

Further applications

64

honey in a perforated container.

pieces.

lid or with foil that is resistant to tem-

peratures up to 100°C and to hot

65

To make yoghurt, you will need either

fresh live yoghurt or yoghurt culture,

obtainable from health food shops.

is not suitable.

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

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

zyme, following the instructions on

the packaging.

Further applications

66

The bacon does not brown.

container with a little butter.

67

This appliance is ideal for extracting

juice from soft, firm and hard fruit.

produce a more intense flavour.

Cut larger fruit such as apples into

fruit.

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

condensate tray (depending on the

model) underneath to catch the juice.

Further applications

68

nectarines, etc. This will allow the

skin to be removed more easily.

Duration: see chart

Note for test institutes

69

quartered

40L

Salmon fillet,

frozen, not defros-

ted

1x1/2DGGL–

40L

4x150 2 100 <2.5

≥2.5≤3.2

Broccoli, florets 1x1/2DGGL–

40L

600 3 100 – 4

Shelf level, Temperature, Cooking duration

Cleaning and care

70

 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

ing.

Surfaces can discolour or alter if un-

suitable 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

time, it may become impossible to

remove.

Surfaces may suffer discolouration or

damage.

It is therefore best to remove any

soiling immediately.

should be cleaned and dried thor-

oughly after each use.

71

To avoid damaging the surfaces of your

appliance, do not use:

clean, soft sponge and a solution of

warm water and washing-up liquid.

Cleaning and care

72

After prolonged use, the floor heater

can become discoloured by drops of

liquid, but this does not impair the

function.

lifetime of the appliance. Should it for

any reason need replacing, please

contact the Customer Service De-

partment (see the end of these oper-

ating instructions).

Ensure that the door opener does

not become soiled with food

agent residues.

73

each use.

and then dry it to prevent limescale.

water container. Make sure the spill

guard engages correctly.

All accessories are dishwasher safe.

water.

Service

80

In the event of any faults which you

cannot remedy yourself, please contact

your Miele dealer or the Miele Customer

Service Department.

Contact information for the Miele Cus-

tomer Service Department can be

found at the end of this document.

Please quote the model identifier and

serial number of your appliance (Fabr./

SN/Nr.) when contacting the Miele Cus-

problem could have been resolved as

described in this booklet.

This information is given on the data

plate, which is visible on the front frame

of the oven when the door is fully open.

Installation

81

Safety instructions for installation

 Risk of damage from incorrect installation.

Incorrect installation can cause damage to the steam oven.

The steam oven must only be installed by a qualified person.

 The connection data (frequency and voltage) on the steam oven’s

required safety of the appliance (fire hazard). Do not use them to

connect the steam oven to the power supply.

 The socket should be easily accessible after the steam oven has

been installed.

 The steam oven must be positioned so that you can see the con-

tents of a cooking container placed on the top shelf level. Otherwise

there is a risk of injuries or spillages of hot food.

Installation

82

All dimensions are given in mm.

The furniture housing unit must not have a back panel fitted behind the build-

ing-in niche.

Installation

83

Installation

84

Metal front: 23.3mm

Installation

85

Installation

86

steam oven.

of the casing to lift the appliance.

The steam generator may malfunc-

tion if the steam oven is not on a

level surface.

The maximum deviation from the ho-

rizontal that can be tolerated is 2°.

unit and align it.

When doing so make sure that the

power cable does not get trapped or

tricity supply.

are working correctly in accordance

with the operating instructions.

Installation

87

We recommend that you connect the

steam oven to the power supply using a

suitable switched electrical socket. This

makes it easier to perform servicing

work. The socket must be easily ac-

 Risk of damage from incorrect

connection.

Installation, repairs and other main-

tenance work by unqualified persons

could be dangerous. Miele cannot be

held liable for unauthorised work.

plied without a plug, the steam oven

must be connected to the electrical

supply by a suitably qualified electri-

cian.

If the socket is no longer accessible,

or if a hard-wired connection is in-

stalled, an additional means of dis-

connection must be provided for all

poles. A suitable means of discon-

nection would include switches with

Installation

88