Operating and Installation
Instructions
Combi-Steam Ovens
To prevent accidents and machine damage, read these instructions
before installation or use.
en-US, CA M.-Nr. 11 923 940
Contents
2
IMPORTANT SAFETY INSTRUCTIONS ............................................................ 7
Overview............................................................................................................. 20
Steam oven ......................................................................................................... 20
DGC7440....................................................................................................... 20
DGC7370, DGC7470.................................................................................... 21
Data plate ............................................................................................................ 23
Included accessories........................................................................................... 23
Control panel ..................................................................................................... 24
On/Off button ...................................................................................................... 25
Display................................................................................................................. 25
Sensor buttons.................................................................................................... 25
Symbols............................................................................................................... 27
Using the appliance........................................................................................... 28
Selecting a menu option ..................................................................................... 28
Changing a setting in a list .................................................................................. 28
Changing the setting with a segment bar ........................................................... 28
Selecting an operating mode or function............................................................ 29
Entering numbers ................................................................................................ 29
Entering letters .................................................................................................... 29
Activating MobileStart ......................................................................................... 30
Description of functions ................................................................................... 31
Control panel....................................................................................................... 31
Water container ................................................................................................... 31
Condensate container ......................................................................................... 31
Temperature ........................................................................................................ 31
Moisture............................................................................................................... 31
Cooking duration................................................................................................. 32
Noises.................................................................................................................. 32
Heating-up phase................................................................................................ 32
Cooking phase .................................................................................................... 32
Steam reduction .................................................................................................. 33
Oven interior lighting ........................................................................................... 33
Before first use .................................................................................................. 34
Miele@home........................................................................................................ 34
Basic settings...................................................................................................... 35
Cleaning for the first time .................................................................................... 36
Setting the correct boiling point for water........................................................... 37
Heating up the steam oven ................................................................................. 38
Contents
3
Settings .............................................................................................................. 39
Settings overview ................................................................................................ 39
Opening the “Settings” menu.............................................................................. 41
Language ......................................................................................................... 41
Time..................................................................................................................... 41
Date ..................................................................................................................... 42
Lighting................................................................................................................ 42
Display................................................................................................................. 42
Volume................................................................................................................. 43
Units .................................................................................................................... 43
Keeping warm ..................................................................................................... 44
Steam reduction .................................................................................................. 44
Recommended temperatures.............................................................................. 45
Booster................................................................................................................ 45
Water hardness ................................................................................................... 46
Automatic rinsing ................................................................................................ 47
Safety .................................................................................................................. 47
Miele@home........................................................................................................ 48
Remote control.................................................................................................... 49
Activating MobileStart .................................................................................... 49
RemoteUpdate .................................................................................................... 49
Software version.................................................................................................. 50
Demo Mode......................................................................................................... 50
Factory default..................................................................................................... 51
Timer................................................................................................................... 52
Main and submenus .......................................................................................... 53
Energy-saving tips............................................................................................. 56
Operation............................................................................................................ 57
Changing values and settings for a cooking program......................................... 58
Changing the temperature.............................................................................. 59
Changing Moisture ......................................................................................... 59
Setting additional durations ........................................................................... 59
Changing set cooking durations .................................................................... 60
Deleting the set cooking durations................................................................. 60
Canceling a cooking program ............................................................................. 61
Interrupting a cooking program........................................................................... 62
Preheating the oven ............................................................................................ 63
Booster........................................................................................................... 63
Preheat ........................................................................................................... 64
Crisp function ...................................................................................................... 64
Contents
4
Injecting bursts of steam..................................................................................... 65
General notes..................................................................................................... 66
The advantages of cooking with steam .............................................................. 66
Suitable containers.............................................................................................. 66
Shelf level ............................................................................................................ 67
Frozen food.......................................................................................................... 67
Temperature ........................................................................................................ 67
Cooking duration................................................................................................. 67
Cooking with liquid.............................................................................................. 67
Your own recipes - Steam cooking ..................................................................... 67
Universal tray and wire rack ................................................................................ 68
Steam cooking................................................................................................... 69
Notes on the cooking charts ............................................................................... 69
Vegetables........................................................................................................... 70
Fish...................................................................................................................... 73
Meat .................................................................................................................... 76
Rice ..................................................................................................................... 78
Grains .................................................................................................................. 79
Pasta/noodles ..................................................................................................... 80
Dumplings ........................................................................................................... 81
Legumes.............................................................................................................. 82
Eggs .................................................................................................................... 84
Fruit ..................................................................................................................... 85
Sausage............................................................................................................... 85
Shellfish ............................................................................................................... 86
Mussels ............................................................................................................... 87
Menu Cooking ..................................................................................................... 88
Sous-vide (vacuum) cooking ............................................................................ 90
Additional applications ..................................................................................... 98
Reheat ................................................................................................................. 98
Defrost................................................................................................................. 100
Miele Mix & Match............................................................................................... 103
Blanching............................................................................................................. 115
Canning ............................................................................................................... 115
Canning cakes..................................................................................................... 118
Dehydrate ............................................................................................................ 119
Proofing ............................................................................................................... 120
Sanitizing Cookware ........................................................................................... 120
Sabbath Program ................................................................................................ 121
Warm-up Cookware ............................................................................................ 122
Contents
5
Keep warm .......................................................................................................... 122
Heating damp towels .......................................................................................... 123
Dissolving Gelatine.............................................................................................. 123
Decrystalize honey .............................................................................................. 124
Melting Chocolate ............................................................................................... 124
Making Yogurt ..................................................................................................... 125
Rendering Fat ...................................................................................................... 126
Sweating Onions ................................................................................................. 126
Juicing ................................................................................................................. 127
Fruit jam............................................................................................................... 128
Skinning Fruits and Vegetables ........................................................................... 129
Preserving Apples .............................................................................................. 129
Preparing custard royale ..................................................................................... 129
Automatic programs ......................................................................................... 130
Categories ........................................................................................................... 130
Using automatic programs.................................................................................. 130
Usage notes ........................................................................................................ 130
Favorites............................................................................................................. 131
Baking................................................................................................................. 134
Baking tips........................................................................................................... 134
Tips for baking..................................................................................................... 135
Notes on the operating modes............................................................................ 135
Roasting ............................................................................................................. 137
Roasting tips ....................................................................................................... 137
Notes on the operating modes............................................................................ 137
Broiling ............................................................................................................... 139
Broiling tips.......................................................................................................... 139
Tips for broiling.................................................................................................... 139
Notes on the operating modes............................................................................ 140
Cleaning and care for the steam oven ............................................................ 141
Important information on cleaning and care ....................................................... 141
Unsuitable cleaning agents ................................................................................. 142
Cleaning the steam oven front ............................................................................ 142
PerfectClean........................................................................................................ 143
Oven compartment ............................................................................................. 144
Cleaning the water container and condensate container.................................... 145
Accessories ......................................................................................................... 146
Cleaning the side racks....................................................................................... 147
Contents
6
Lowering the browning/broiling element ............................................................. 148
Maintenance........................................................................................................ 149
Soaking .......................................................................................................... 149
Drying ............................................................................................................. 149
Rinsing............................................................................................................ 149
Descaling the steam oven .............................................................................. 149
Removing the door.............................................................................................. 151
Installing the door................................................................................................ 152
Frequently Asked Questions ............................................................................ 153
Optional accessories ........................................................................................ 158
Containers ........................................................................................................... 158
Other.................................................................................................................... 158
Cleaning and care products ................................................................................ 158
Customer Service.............................................................................................. 159
Contact in the event of a fault ............................................................................. 159
Appliance warranty and product registration ...................................................... 159
Caring for the environment .............................................................................. 160
Installation.......................................................................................................... 161
IMPORTANT SAFETY INSTRUCTIONS - INSTALLATION ................................... 161
Installation dimensions DGC7440...................................................................... 162
Installation in a tall cabinet............................................................................. 162
Side view ........................................................................................................ 163
Swivel range for control panel........................................................................ 164
Connections and ventilation........................................................................... 165
Installation dimensionsDGC7370, DGC7470 ................................................... 166
Installation in a tall cabinet............................................................................. 166
Side view ........................................................................................................ 167
Swivel range for control panel........................................................................ 168
Connections and ventilation........................................................................... 169
Installing and removing the steam oven.............................................................. 170
Electrical connection ........................................................................................... 173
Declaration of conformity................................................................................. 175
Copyrights and licenses ................................................................................... 176
IMPORTANT SAFETY INSTRUCTIONS
7
When using the appliance, please comply with the basic safety requirements,
including the following instructions:
Read all instructions before installation and use of the steam oven to prevent
accidents and damage to the appliance.
The Combi-Steam Oven is referred to in the following instructions as a steam
oven.
This appliance complies with all current local and national safety
requirements. Inappropriate use can, however, lead to personal in-
jury and material damage.
Please read these operating and installation instructions carefully
before using the steam oven for the first time. They contain impor-
tant information on safety, installation, use, and maintenance. This
prevents both personal injury and damage to the steam oven.
Miele cannot be held liable for injury or damage caused by non-
compliance with these instructions.
Keep these operating and installation instructions in a safe place
and pass them on to any future owner.
IMPORTANT SAFETY INSTRUCTIONS
8
Appropriate use
This appliance is intended for residential use only.
The steam oven is not suitable for outdoor use.
The steam oven is intended only to steam, bake, roast, broil, de-
frost, and reheat food.
All other types of use are not permitted.
Risk of fire. Never use the steam oven to store or dry items which
could ignite easily.
Persons who lack physical, sensory or mental abilities, or experi-
ence with the appliance should not use it without supervision or in-
struction by a responsible person.
This steam oven is supplied with a special bulb to cope with par-
ticular conditions (e.g. temperature, moisture, chemical resistance,
abrasion resistance and vibration). This special bulb must only be
used for the purpose for which it is intended. It is not suitable for
room lighting. Replacement of bulbs may only be carried out by a
Miele authorized technician.
IMPORTANT SAFETY INSTRUCTIONS
9
Safety with children
Activate the system lock to ensure that children cannot switch on
the steam oven inadvertently.
Please supervise children in the vicinity of the steam oven and do
not let them play with it.
Risk of burns due to improper use. Do not allow children to oper-
ate the steam oven.
Risk of suffocation from packaging material. While 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 packaging material away from children.
Danger of injury caused by hot surfaces. Children’s skin is far
more sensitive to high temperatures than that of adults. External
parts of the steam oven such as the door glass, control panel, and
the vent become quite hot. Do not let children touch the steam oven
when it is in operation.
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 22lbs (10kg). Children could injure themselves
on an open door.
Do not let children sit on the door, lean against it, or swing on it.
IMPORTANT SAFETY INSTRUCTIONS
10
Technical safety
This steam oven must be installed and connected in compliance
with the installation instructions.
Unauthorized installation, maintenance, and repairs can cause
considerable danger for the user. Installation, maintenance, and re-
pairs must only be carried out by a Miele authorized technician.
Changes or modifications not expressly approved by Miele may
void the user's authority to operate the steam oven.
Maintenance by the user: Never repair or replace any part of the
appliance unless the instructions specifically recommend doing so.
Service work should only be performed by a qualified technician.
A damaged appliance is dangerous. Check the appliance for any
visible damage. Never install or attempt to use a damaged appli-
ance.
Temporary or permanent operation on an autonomous power sup-
ply system or a power supply system that is not synchronized with
the grid power supply (e.g., island networks, back-up systems) is
possible. A prerequisite for operation is that the power supply sys-
tem complies with national and local codes.
The function and operation of the protective measures provided in
the domestic electrical installation and in this Miele product must
also be maintained in isolated operation or in operation that is not
synchronized with the grid power supply, or these measures must be
replaced by equivalent measures in the installation.
Be certain your appliance is properly installed and grounded by a
qualified technician. To guarantee the electrical safety of this appli-
ance, continuity must exist between the appliance and an effective
grounding system. It is imperative that this basic safety requirement
be met. If there is any doubt, have the electrical system of the house
checked by a qualified electrician.
IMPORTANT SAFETY INSTRUCTIONS
11
Proper installation: Make sure that your appliance has been in-
stalled correctly and that it has been grounded by a qualified techni-
cian.
Before connecting the appliance to the power supply, ensure that
the connection data on the data plate (voltage and frequency) match
the power supply.
This data must correspond in order to avoid the risk of damage to
the appliance. Consult a qualified electrician if in any doubt.
Do not use an extension cord to connect this appliance to the
power supply. Extension cords do not guarantee the required safety
of the appliance.
Maintain the required minimum installation height of 36" (914mm).
For safety reasons, this appliance may only be used after it has
been built in.
This steam oven must not be used in a non-stationary location
(e.g. on a ship).
Risk of injury due to electric shock. Any contact with live connec-
tions or tampering with the electrical or mechanical components of
the oven will endanger your safety and may lead to the steam oven
malfunctioning.
Do not open the steam oven housing under any circumstances.
While the appliance is under warranty, repairs should only be per-
formed by a Miele-authorized service technicians. Work by unquali-
fied persons could be dangerous and may void the warranty.
Defective components should be replaced by Miele original parts
only. Only with these parts can safety of the appliance be assured as
intended by the manufacturer.
If the electrical plug is removed from the power cord or if the
power cord is supplied without an electrical plug, the steam oven
must be connected to the electricity supply by a qualified service
technician.
IMPORTANT SAFETY INSTRUCTIONS
12
If the power cord is damaged, it must be replaced with a special
power cord (see “Electrical connection” under “Installation”).
During installation, maintenance and repair work, the appliance
must be disconnected from the main electricity supply. It is only
completely isolated from the electricity supply when:
- The circuit breakers have been switched off, or
- The fuses of the electrical installation have been completely re-
moved, or
- Unplug (if plug present) the machine from the outlet. Pull the plug
not the cord.
If the steam oven is installed behind a cabinet front (e.g., a door),
do not close the cabinet front while the steam oven is in use. Heat
and moisture can build up behind the cabinet front when closed.
This can result in damage to the steam oven, the housing unit, and
the floor. Leave the door panel open until the steam oven has cooled
down completely.
IMPORTANT SAFETY INSTRUCTIONS
13
Correct use
Danger of burning. The heater elements may still be hot even if
they are not glowing red. The surfaces of the oven compartment can
cause burns if they are touched. External parts of the steam oven
such as the door glass, control panel, and the vent become quite
hot. During operation and after turning the steam oven off, make
sure that you do not touch any hot parts and surfaces and do not let
any items of clothing or flammable objects come into contact with
these. Wait until the steam oven has cooled down.
Do not let food sit in the oven for an extended period of time be-
fore or after cooking. Doing so can result in food poisoning or sick-
ness.
Loose fitting or hanging garments present a fire hazard. Wear
proper apparel while operating the appliance.
Use only dry, heat-resistant potholders. Moist or damp potholders
used on hot surfaces may result in steam burns. Do not let pothold-
ers come in contact with oil or grease. Do not substitute dish towels
or other bulky items for potholders. Do not let potholders touch hot
heating elements.
Open the door carefully to allow hot air or steam to escape before
placing or removing food.
Danger of burning. Push the baking trays and wire racks onto the
corresponding level before heating up the steam oven. If you want to
remove the baking tray or wire rack while the oven compartment is
hot, do not touch the heater elements with the pot holders.
To prevent burns, allow the heating elements to cool before
cleaning by hand.
Smother the fire or flames, or use a dry chemical extinguishing
agent or foam fire extinguisher.
Do not store any flammable liquids and objects near to the steam
oven or cooktop.
IMPORTANT SAFETY INSTRUCTIONS
14
WARNING
Never use the steam oven to heat or warm up a room. This may
result in carbon monoxide poisoning and overheating of the steam
oven.
WARNING
Never use the steam oven for storage purposes. This may result in
carbon monoxide poisoning and overheating of the steam oven.
WARNING
Never cover slots, holes, or openings in the base of the steam
oven or cover the entire wire rack with materials such as aluminum
foil. This blocks the air flow in the steam oven and can cause car-
bon monoxide poisoning. Covers made of aluminum foil can also
cause heat to build up, which could lead to a fire.
Do not obstruct the flow of combustion and ventilation air.
Only use the steam oven to prepare food. Corrosive chemicals
and vapors such as those caused by heated adhesives, plastic, or
flammable liquids and objects can be harmful to the health. Do not
use the steam oven for drying, toasting, or dehumidifying.
Do not let metal objects (aluminum foil, pans) come in contact
with the heating element.
Make certain that the power cords of small appliances do not
come in contact with or get caught in the oven door.
Risk of injury caused by hot surfaces and steam. The steam oven
gets hot during operation. You could burn yourself on the heater ele-
ments, oven compartment, side racks, accessories, food, or steam.
Use pot holders when placing food in the appliance or removing it
and when working in the hot oven compartment.
IMPORTANT SAFETY INSTRUCTIONS
15
Risk of injury caused by hot food.
Food may spill or splash around when placing it into the oven or re-
moving it. The food can cause burns.
When placing cooking containers in the oven or removing them,
make sure that the hot food does not spill.
Do not heat up food in closed containers e.g. tins or sealed jars in
the steam oven, as pressure will build up in the container, causing it
to explode.
Plastic containers which are not suitable for use in an oven can
melt at high temperatures and can even damage the steam oven or
catch fire.
Only use plastic containers which are declared by the manufacturer
as being suitable for use in a steam oven. Follow the manufacturer's
instructions on use. If you want to use plastic containers for steam-
ing food make sure that they are temperature resistant to 212°F
(100°C) and steam resistant. Any other plastic containers could melt,
become brittle or break when subjected to heat.
Risk of injury caused by steam. Pouring a cold liquid onto a hot
surface creates steam, which can cause severe scalding. The sud-
den temperature change can also cause damage to hot surfaces.
Never pour cold liquids directly onto hot enameled surfaces.
It is important that the temperature in the food being cooked is
evenly distributed and sufficiently high. You can ensure this by stir-
ring or turning the food.
Food which is left 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.
Risk of injury from the open door. You could bang into the open
door or trip over it. Do not leave the door open unnecessarily.
IMPORTANT SAFETY INSTRUCTIONS
16
The door can support a maximum weight of 22lbs (10kg). Do not
sit, lean or place heavy items on the open oven door. Also be sure
nothing can get trapped between the door and the oven cavity. The
steam oven could get damaged.
Oil and fat can ignite if overheated. Never leave the steam oven
unattended when cooking with oil and fat.
If it does ignite do not put the flames out with water. Switch the
steam oven off immediately and then suffocate the flames by keep-
ing the oven door closed.
Due to the high temperatures radiated, objects left near the steam
oven when it is in use could catch fire.
Do not use the steam oven to heat up the room.
Broiling food for excessively long cooking durations can cause it
to dry out with the risk of catching fire. Do not exceed the recom-
mended cooking durations.
Certain foods dry out quickly and may catch fire due to high broil-
ing temperatures.
Never use broiling modes to finish baking par-cooked rolls or bread,
or to dry flowers or herbs. Instead, use the Convection Bake or
Surroundoperating mode.
To avoid fueling any flames, do not open the steam oven door if
there is smoke inside the oven compartment. Interrupt operation by
turning the steam oven off and disconnecting it from the electricity
supply. Do not open the door until the smoke has dispersed.
Use caution when using alcohol in your recipes. Alcohol evapo-
rates at high temperatures but may, in rare circumstances, combust
on the hot heating elements.
IMPORTANT SAFETY INSTRUCTIONS
17
Never line the floor of the oven with aluminum foil or oven liners.
Do not place any dishware or any pans, pots, or baking trays directly
on the floor of the oven compartment.
If you want to use the floor of the oven compartment as an extra sur-
face, place the wire rack on the floor of the oven compartment with
the rack surface facing up and the dishware on top. In doing so, en-
sure that the filter in the floor of the oven is not moved.
The oven compartment floor can become damaged by the wire
rack being pushed around on it.
Do not push the wire rack around on the oven compartment floor.
Larger deposits of food can block the drain and pump. Always
make sure that the filter in the floor of the oven is inserted.
When using a small electrical appliance, e.g., a hand-held blender,
near the steam oven, care should be taken that the power cord of
the appliance cannot get trapped by the steam oven door. This could
damage the insulation on the cord.
Do not operate the appliance without the bulb cover. Steam could
attack the electrical components and cause a short circuit. Steam
could also damage the electrical components.
IMPORTANT SAFETY INSTRUCTIONS
18
Cleaning and maintenance
Only clean parts listed in these operating and installation instruc-
tions.
Risk of injury due to electric shock. The steam from a steam
cleaning appliance could reach live electrical components and cause
a short circuit. Never use a steam cleaner for cleaning.
Scratches on the door glass can cause the glass to break.
Do not use abrasive cleaners, hard sponges, brushes or sharp metal
tools to clean the door glass.
The side racks can be removed (see “Cleaning the side racks” un-
der “Cleaning and care for the steam oven”).
Reinstall the side racks correctly.
To avoid corrosion on the stainless steel surfaces, remove any
splashes on the interior walls of the oven from food or liquids con-
taining salt.
In warm, moist environments, there is a higher probability of pest
infestations. Ensure the steam oven and the area surrounding it are
always kept clean.
Damage caused by pests is not covered by the warranty.
IMPORTANT SAFETY INSTRUCTIONS
19
Accessories
Use only genuine original Miele parts. If parts or accessories from
other manufacturers are used, the warranty may become void.
The perforated and solid cooking pans will be damaged by high
temperatures! Use them only in modes and programs that work ex-
clusively with steam.
KEEP THE OPERATING AND INSTALLATION INSTRUCTIONS IN A SAFE
PLACE AND REVIEW THEM PERIODICALLY.
Overview
20
Steam oven
DGC7440
a
Controls
b
Vent
c
Browning/Broiling element
d
Oven interior lighting
e
Convection fan with heating element
f
Oven floor with bottom heater element and floor filter underneath it
g
Drip channel
h
Temperature sensor
i
Moisture sensor
j
Door seal
k
Side runners with 3shelf levels
l
Steam inlet
m
Door
Overview
21
DGC7370, DGC7470
a
Controls
b
Vent
c
Browning/Broiling element
d
Oven interior lighting
e
Convection fan with heating element
f
Oven floor with bottom heater element and floor filter underneath it
g
Drip channel
h
Temperature sensor
i
Moisture sensor
j
Door seal
k
Side runners with 3shelf levels
l
Steam inlet
m
Door
Overview
22
a
Condensate container
b
Condensate container compartment
c
Data plate
d
Compartment for water container
e
Water container
Overview
23
A list of the models described in these
operating and installation instructions
can be found on the back page.
Data plate
The data plate can be found at the top
on the opened control panel.
Here you can find the model and serial
number.
Have this information available if you
need to contact Miele so that any is-
sues can be rectified as quickly as pos-
sible.
Included accessories
The accessories supplied with your ap-
pliance, as well as a range of optional
ones, are available to order from Miele
(see “Optional accessories”).
The perforated and solid cooking
pans will be damaged by high tem-
peratures!
Use them only in modes and pro-
grams that work exclusively with
steam.
DGG 20
1solid cooking pan
Gross capacity 0.64 gal (2.4 l)
Useable capacity 0.48 gal (1.8 l)
17 11/16" x 7 1/2" x 1 9/16" (WxDxH)
450x190x40mm (WxDxH)
DGGL 20
1perforated cooking pan
Gross capacity 0.64 gal (2.4 l)
Useable capacity 0.48 gal (1.8 l)
17 11/16" x 7 1/2" x 1 9/16" (WxDxH)
450x190x40mm (WxDxH)
Universal tray
1 universal tray for baking, roasting and
broiling
Wire rack
1 wire rack for baking, roasting and
broiling
Descaling tablets
For descaling the steam oven
Control panel
24
a
Recessed On/Off button
For turning the steam oven on and
off
b
Optical interface
(for Miele Service only)
c
sensor button
For controlling the steam oven via
your mobile device
d
sensor button
For opening and closing the control
panel
e
Display
For displaying the time of day and
information on operation
f
sensor button
For going back a step and for
changing menu options during a
cooking process
g
Navigation area with and arrow
buttons
For scrolling through lists and for
changing values
h
OKsensor button
For accessing functions and saving
settings
i
sensor button
For setting a timer, the cooking dura-
tion, or the start or finish time for the
cooking program
j
sensor button
For switching the oven interior light-
ing on and off
k
Sensor buttons
For selecting operating modes, auto-
matic programs, and settings
Control panel
25
On/Off button
The On/Off button is recessed and
reacts to touch.
Use this button to turn the steam oven
on and off.
Display
The display is used for showing the
time of day or information about operat-
ing modes, temperatures, cooking dura-
tions, MasterChef automatic programs,
and settings.
After switching the steam oven on with
the On/Off sensor button, the main
menu will appear, prompting you to Se-
lect operating mode.
Sensor buttons
The sensor buttons react to touch. Ev-
ery tap of a sensor button is confirmed
with an audible keypad tone. You can
turn this keypad tone off using Addi-
tional| Settings| Volume| Keypad tone.
If you want the sensor buttons to re-
spond even when the steam oven is
turned off, select the Display| Quick-
Touch| Onsetting.
Sensor buttons above the display
For information on the functions and
operating modes, see “Main and sub-
menus”, “Settings”, “Automatic pro-
grams”, and “Additional applications”.
Control panel
26
Sensor buttons under the display
Sensor button Function
If you want to control the steam oven from your mobile device,
you must have the Miele@home system, turn on the Remote con-
trol setting, and tap this sensor button. The sensor button then
lights up orange and the MobileStart function is available.
As long as this sensor button is illuminated, you can control the
steam oven via your mobile device (see “Settings –
Miele@home”).
Use this sensor button to open and close the control panel (see
“Description of functions – Control panel”).
Depending on which menu you are in, this sensor button will
take you back a level or back to the main menu.
If a cooking program is in progress at the same time, use this
sensor button to change values and settings such as the temper-
ature or booster function for the program, or to cancel the pro-
gram.
In the navigation area, use the arrow buttons or the area be-
tween them to scroll up or down in the lists. The menu options
will be highlighted one after the other as you scroll through them.
The desired menu option must be highlighted before you can se-
lect it.
You can change the values or settings that are highlighted by us-
ing the arrow buttons or the area between them.
OK Functions highlighted in the display can be selected by touching
the OKsensor button. The selected function can then be
changed.
Confirm withOK to save changes.
If information appears in the display, selectOK to confirm the
message.
Control panel
27
Sensor button Function
If no cooking program is in progress, you can use this sensor
button to set a timer (e.g., when boiling eggs) at any point.
If a cooking program is in progress at the same time, you can set
a timer, the cooking duration, and a start or end time for the pro-
gram.
Select this sensor button to turn the oven interior lighting on and
off.
Depending on the setting selected, the oven interior lighting
turns off after 15seconds or remains constantly turned on or off.
Symbols
The following symbols may appear on the display:
Symbol Meaning
This symbol indicates that there is additional information and ad-
vice about using the appliance. Select OK to confirm the informa-
tion.
Timer
A check indicates the option which is currently selected.
Some settings, e.g., display brightness and signal tone volume,
are selected using a segment bar.
The system lock prevents the steam oven being switched on by
mistake (see “Settings – Safety”).
Using the appliance
28
Use the and arrow buttons or the
area between them in the navi-
gation area to use the steam oven.
As soon as you reach a value, mes-
sage, or setting you need to confirm,
the OKsensor button will light up or-
ange.
Selecting a menu option
Touch the or arrow buttons or
swipe to the right or left in the
area until the desired menu
option is highlighted.
Tip: If you press and hold the arrow
button, the list continues scrolling auto-
matically until you release the arrow
button.
Confirm your selection with OK.
Changing a setting in a list
Touch the or arrow buttons or
swipe to the right or left in the
area until you reach the de-
sired value or the desired setting is
highlighted.
Tip: A check will appear beside the
current setting.
Confirm with OK.
The setting is now saved. This will take
you back to the previous menu.
Changing the setting with a
segment bar
Some settings are represented by a
bar made up of segments.
If all of the segments are illuminated,
the maximum value is selected.
If none of the segments are illuminated
or if only one is, the minimum value is
selected or the setting is turned off alto-
gether (e.g., volume).
Touch the or arrow buttons or
swipe to the right or left in the
area until you reach the desired set-
ting.
Confirm your selection with OK.
The setting is now saved. This will take
you back to the previous menu.
Using the appliance
29
Selecting an operating mode
or function
The sensor buttons for the operating
modes and functions (e.g., Addi-
tional) are located above the display
(see “Controls” and “Settings”).
Touch the sensor button for the de-
sired operating mode or function.
The sensor button on the control panel
lights up orange.
Under Additional, scroll through
the lists until the desired menu option
is highlighted.
Set the values for the cooking pro-
gram.
Confirm with OK.
Changing the operating mode
You can change to another operating
mode during a cooking program.
The sensor button for the previously se-
lected operating mode lights up orange.
Touch the sensor button of the new
operating mode or function.
The new operating mode will appear on
the display with its corresponding rec-
ommended values.
The sensor button for the new operating
mode lights up orange.
Under Additional, scroll through the
lists until you reach the desired menu
option.
Entering numbers
Numbers that can be changed are high-
lighted.
Touch the or arrow buttons or
swipe to the right or left in the
area until the desired number is high-
lighted.
Tip: If you press and hold an arrow but-
ton, the numbers continue scrolling au-
tomatically until you release the arrow
button.
Confirm with OK.
The changed number is now saved.
This will take you back to the previous
menu.
Entering letters
Letters are entered via the navigation
area. It is best to select short names.
Touch the or arrow buttons or
swipe to the right or left in the
area until the desired charac-
ter is highlighted.
The character you have selected will
appear in the top line of the display.
Tip: A maximum of 10 characters can
be used.
You can delete the characters one at a
time with.
Select the rest of the characters.
Once you have entered the name, se-
lect.
Confirm with OK.
The name is now saved.
Using the appliance
30
Activating MobileStart
Select the sensor button to acti-
vate MobileStart.
The sensor button lights up. You can
operate your steam oven remotely with
the Miele app.
Directly operating on the steam oven
takes priority over operating it via the
remote-control function on the app.
You can use MobileStart as long as
the sensor button is lit up.
Description of functions
31
Control panel
The water container and the conden-
sate container are located behind the
control panel. The panel is opened and
closed by touching the sensor but-
ton. Before the control panel closes au-
tomatically, a note appears in the dis-
play, which you must confirm with OK.
The control panel is equipped with anti-
trapping protection. If the control panel
senses resistance when opening/clos-
ing, the process is canceled. Do not
touch the upper edge of the door when
the panel is opening and closing.
Water container
The maximum filling volume is 6 cups
(1.4l) and the minimum is 4 1/4 cups
(1.0l). There are markings on the water
container. The upper marking must
never be exceeded.
Water consumption depends on the
type of food and the cooking duration.
The water may need to be topped up
during cooking. Water consumption is
increased if the door is opened during
cooking.
Fill the water container to the maximum
level before each cooking program in-
volving steam.
Condensate container
Condensate that collects in the appli-
ance from cooking is pumped into the
condensate container. The container
has a maximum capacity of 6 cups
(1.4l).
Temperature
Some operating modes have a preset
recommended temperature. The recom-
mended temperature can be altered
within the given range for an individual
cooking program, a program stage, or
for every time that program is used. You
can alter the recommended tempera-
ture in 5°F/5°C increments, or 2°F/1°C
increments in sous-vide cooking (see
“Settings – Recommended tempera-
tures”).
Moisture
The Combi Steamoperating mode
and Reheatapplication use a com-
bination of oven heat and moisture. The
moisture level can be selected within
the given range for an individual pro-
gram or a specific program stage.
Depending on the moisture setting,
moisture or fresh air is supplied to the
oven compartment. With the moisture
setting=0%, the maximum fresh-air
supply is implemented and no moisture
is supplied. With the moisture set-
ting=100%, there is no fresh-air supply
and the moisture content is at its maxi-
mum.
Some food gives off moisture during
the cooking process. This moisture
from the food affects the amount of ad-
ditional moisture needed. If the required
amount of moisture is low, the steam
generator may not be activated at all.
Description of functions
32
Cooking duration
Depending on the operating mode, you
can set a cooking duration of between
1minute and 10 or 12hours.
The cooking durations of the Mas-
terChef and maintenance programs are
set at the factory and cannot be altered.
When cooking with steam, as well as
for programs and applications with pure
steam operation, the cooking duration
does not begin until the set temperature
is reached. It starts immediately for all
other operating modes, programs, and
applications.
Noises
A humming sound can be heard during
operation and after turning off the
steam oven. This noise does not indi-
cate incorrect operation or an appliance
fault. The noise is made by water being
pumped through the system.
When the steam oven is in use, you will
hear a blower noise.
Heating-up phase
The display shows the temperature in
the oven compartment as it rises during
the heating-up phase in all operating
modes (exceptions: Maxi Broil, Broil).
The duration of the heating-up phase
with steam cooking will depend on the
quantity and temperature of the food. In
general, the heating-up phase will last
for approx. 7minutes. It will be longer if
you are cooking refrigerated or frozen
food. The heating-up phase may also
take longer when cooking at lower tem-
peratures and when cooking with the
Sous-vide operating mode.
Cooking phase
The elapsing time left is shown in the
display during the cooking phase.
When cooking with steam, the cooking
phase begins once the set temperature
is reached. It starts immediately for all
other operating modes, programs, and
applications.
Description of functions
33
Steam reduction
With steam cooking and Combi-Steam,
the steam-reduction function will turn
on automatically at the end of a cooking
program which uses a temperature
within a certain temperature range. This
is to prevent a large amount of steam
escaping when the door is opened.
Steam reduction will appear in the dis-
play.
Steam reduction can be turned off (see
“Steam reduction” under “Settings”).
When steam reduction is turned off, a
large amount of steam will escape when
the door is opened.
Oven interior lighting
For energy-saving reasons, the oven in-
terior lighting has been set at the fac-
tory to go out after the program has be-
gun.
If you want it to stay on all the time the
oven is on, you will need to alter the de-
fault setting (see “Lighting” under “Set-
tings”).
If the door is left open at the end of a
cooking program, the oven interior light-
ing will turn off automatically after
5minutes.
The lighting can be switched on for
15seconds by touching the sensor
button on the control panel.
Before first use
34
Miele@home
Your steam oven is equipped with an
integrated WiFi module.
To use this feature, you will need:
- a WiFi network
- the Miele app
- a Miele user account You can create
a user account via the Miele app.
The Miele@mobile app will guide you as
you connect your steam oven to your
home WiFi network.
Once your steam oven is connected to
your WiFi network, you can use the app
for a number of actions, including the
following:
- Call up information on the operating
status of your steam oven
- Retrieve information on cooking pro-
cesses that are in progress
- Stop cooking programs that are in
progress
Connecting your steam oven to your
WiFi network will increase energy con-
sumption, even when the steam oven is
turned off.
Make sure that the signal of your
WiFi network is sufficiently strong in
the place where your steam oven is
installed.
Availability of the WiFi connection
The WiFi connection shares a frequency
range with other appliances (including
microwave ovens and remote control
toys). This can cause sporadic or even
complete connection failures. There-
fore, the availability of featured func-
tions cannot be guaranteed.
Miele@home availability
The ability to use the Miele app de-
pends on the availability of the
Miele@home service in your country.
The Miele@home service is not avail-
able in every country.
For information about availability,
please visit www.miele.com.
Miele App
The Miele App is available to download
free of charge from the Apple App
Store
®
or from the Google Play Store™.
Before first use
35
Basic settings
You must make the following settings
before starting up for the first time. You
can change these settings again at a
later time (see “Settings”).
Danger of injury caused by hot
surfaces.
The steam oven gets hot during op-
eration.
For safety reasons, the steam oven
may only be used when it has been
fully installed.
The steam oven will turn on automati-
cally when it is connected to the elec-
tricity supply.
Setting the language
Select the desired language.
Confirm with OK.
If you have accidentally selected a lan-
guage that you don’t understand, pro-
ceed as described in “Settings – Lan-
guage”.
Setting the location
Select the required location.
Confirm with OK.
Setting up Miele@home
Set up “Miele@home” will appear in the
display.
To set up Miele@home immediately,
selectContinue and confirm withOK.
To set it up at a later date, select Skip
and confirm with OK.
See “Settings – Miele@home” for in-
formation on setting up at a later
date.
To set up Miele@home immediately,
select the connection method you
want to use.
You will then be guided by the display
and the Miele app.
Setting the date
Set the year, then the month, and fi-
nally the day.
Confirm with OK.
Setting the time
Set the time of day in hours and min-
utes.
Confirm with OK.
Before first use
36
Setting the water hardness
Your local water authority will be able
to tell you the hardness of the water in
your area.
More information can be found under
in “Water hardness” under “Settings”.
Set the water hardness level for your
area.
Confirm with OK.
Completing the commissioning
process
Follow any further instructions on the
display.
The appliance is now ready for use.
Cleaning for the first time
Remove any protective wrapping and
stickers from the steam oven and ac-
cessories.
The appliance has undergone a func-
tion test in the factory. Residual water
from this testing may have dripped
from the lines into the oven cavity dur-
ing transportation.
Cleaning the water container and
condensate container
Risk of injury caused by the con-
trol panel.
You could get caught in the panel as
it opens or closes.
Do not touch the upper edge of the
door when the panel is opening and
closing.
Turn the steam oven on using the
On/Off sensor button.
Select the sensor button to open
the control panel.
Remove the water container and con-
densate container. To do this, push
the water container and condensate
container upward slightly.
Rinse the water container and con-
densate container by hand or in the
dishwasher.
Push the water container and con-
densate container back in again.
Select the sensor button to close
the control panel.
The message Press OK to close the con-
trol panel will appear.
Confirm with OK.
Before first use
37
Cleaning the accessories/oven com-
partment
Take all accessories out of the oven
compartment.
Wash the cooking containers by hand
or in the dishwasher.
The universal tray and wire rack sur-
faces are treated with PerfectClean
and must only be washed by hand.
See “PerfectClean” under “Cleaning
and care for the steam oven”.
Clean the universal tray and the wire
rack with a clean sponge and a solu-
tion of hot water and liquid dish soap.
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 liquid dish soap and
hot water.
Setting the correct boiling
point for water
Before cooking food for the first time,
you must adjust the steam oven to the
boiling temperature of the water, which
varies depending on the altitude of
where the steam oven is located. This
process also flushes out the compo-
nents of the appliance that carry water.
This procedure must be carried out
to ensure efficient functioning of your
appliance.
Distilled or carbonated water or other
liquids could damage the steam
oven.
Only use cold, fresh drinking water
(below 70°F (20°C)).
Remove the water container and fill it
up to the maximum marker.
Push the water container into the ap-
pliance.
Then run the steam oven for 15min-
utes using the Steam Cooking op-
erating mode (212°F (100°C)). Pro-
ceed as described in “Operation”.
Setting the correct boiling point for
water following a house move
If you move house, the boiling point for
the water in the steam oven will need to
be reset for the new altitude if this dif-
fers from the old one by 984 ft (300m)
or more. To do this, descale the appli-
ance (see “Maintenance” under “Clean-
ing and care for the steam oven”).
Before first use
38
Heating up the steam oven
Take all accessories out of the oven
compartment if applicable.
To remove the grease from the ring
heater element, heat the steam oven
up to 395°F (200°C) using the Con-
vection Bake operating mode for
30minutes.
Proceed as described in “Operation”.
Danger of injury caused by hot
surfaces.
The steam oven gets hot during op-
eration. You could burn yourself on
the heater elements, oven compart-
ment, or side racks.
Use pot holders when working in the
hot oven compartment.
The heater element will give off a
slight smell when it is heated for the
first time. The smell and any vapors
given off will dissipate after a while
and do not indicate a faulty connec-
tion or appliance.
It is important to ensure that the
kitchen is well ventilated during this
operation.
Settings
39
Settings overview
Menu option Available settings
Language ...| deutsch| english| ...
Location
Time Show
On*| Off| Night dimming
Clock format
12 h| 24 h*
Set
Date
Lighting On
“On” for 15 seconds*
Off
Display Brightness
QuickTouch
On| Off*
Volume Buzzer tones
Melodies*
Solo tone
Keypad tone
Melodies
On*| Off
Units Weight
g*| lb/oz| lb
Temperature
°C*| °F
Keep warm On
Off*
Steam reduction On*
Off
Recommended tempera-
tures
Booster On*
Off
Water hardness 1°dH| ...| 15°dH*| ...| 70°dH
* Factory default
Settings
40
Menu option Available settings
Automatic rinse On*
Off
Safety Sensor lock
On| Off*
System lock
On| Off*
Miele@home Activate| Deactivate
Connection status
Set up again
Reset
Set up
Remote control On*
Off
RemoteUpdate On*
Off
Software version
Demo Mode Demo Mode
On| Off*
Factory default Appliance settings
Favorites
Recommended temperatures
* Factory default
Settings
41
Opening the “Settings” menu
In the Additional| Settings menu,
you can personalize your steam oven
by adapting the factory default settings
to suit your requirements.
Select Additional.
Select Settings .
Select the setting you want.
You can check settings or change them.
You cannot change settings while a
cooking program is in progress.
Language
You can set your language and location.
After selecting and confirming your
choice, the language you have selected
will appear on the display.
Tip: If you have selected the wrong lan-
guage by mistake, select the sen-
sor button. Follow the symbol to get
back to the Language submenu.
Time
Show
Select how you want the time of day to
appear in the display when the steam
oven is turned off:
- On
The time is always visible in the dis-
play.
If you also select the Display| Quick-
Touch| On setting, all sensor buttons
will react to touch straight away.
If you also select the Display| Quick-
Touch| Off setting, the steam oven
has to be turned on before it can be
used.
- Off
The display appears dark to save en-
ergy. The steam oven has to be
turned on before you can use it.
- Night dimming
To save energy, the time only shows
on the display between 5:00am and
11:00pm. The display remains dark
at all other times.
Clock format
The time of day can be displayed in the
24 or 12-hour format (24 h or 12 h).
Settings
42
Set
Set the hours and the minutes.
If there is a power failure, the current
time of day will reappear once the
power has been restored. The time of
day is saved for approx. 150hours.
If the steam oven has been connected
to a WiFi network and signed into the
Miele@mobile app, the time will be
synchronized based on the location
setting in the Miele@mobile app.
Date
Set the date.
Lighting
- On
The oven interior lighting is turned on
during the entire cooking period.
- “On” for 15 seconds
The oven interior lighting turns off
15seconds after a cooking program
has begun. Press the sensor but-
ton to turn the oven interior lighting
on again for 15seconds.
- Off
The oven interior lighting is turned
off. Press the sensor button to
turn the oven interior lighting on for
15seconds.
Display
Brightness
The display brightness is represented
by a segment bar.
-
Maximum brightness
-
Minimum brightness
QuickTouch
Select how the sensor buttons should
respond when the steam oven is
switched off:
- On
If you have also selected the Time|
Show| On or Night dimming setting, the
sensor buttons will also respond
when the steam oven is turned off.
- Off
Independently of the Time| Show set-
ting, the sensor buttons only respond
when the steam oven is switched on,
as well as for a certain amount of
time after switching it off.
Settings
43
Volume
Buzzer tones
If audible signals are turned on, an au-
dible signal will sound when the set
temperature is reached and at the end
of a set time.
Melodies
At the end of a process, a melody will
sound several times at intervals.
The volume of the melody is repre-
sented by a segment bar.
-
Maximum volume
-
Melody is turned off
Solo tone
At the end of a process, a continuous
tone will sound for a period of time.
The pitch of this continuous tone is rep-
resented by a segment bar.
-
Maximum pitch
-
Minimum pitch
Keypad tone
The volume of the tone that sounds
each time you tap a sensor button is
represented by a segment bar.
-
Maximum volume
-
Keypad tone is turned off
Melodies
The melody that sounds when you tap
the On/Off button can be turned on
or off.
Units
Weight
For MasterChef programs, you can set
the weight of food in grams (g), pounds/
ounces (lb/oz) or pounds (lb).
Temperature
You can set the temperature in Celsius
(°C) or Fahrenheit (°F).
Settings
44
Keeping warm
Using the Keep warmfunction, you can
keep food warm at the end of a steam
cooking program. Food is kept warm at
a preset temperature for a maximum of
15minutes. You can cancel the keeping
warm process by opening the door.
Please note that delicate food, espe-
cially fish, can continue cooking while
being kept warm.
- On
The Keep warmfunction is turned on.
When cooking at a temperature of
approx.175°F (80°C) or above, this
function becomes active after ap-
prox.5minutes. The food is kept
warm at a temperature of 160°F
(70°C).
- Off
The Keep warmfunction is turned off.
Steam reduction
The Steam reductionfunction stops ex-
cessive steam escaping when the door
is opened.
- On
The steam-reduction function will
turn on automatically at the end of a
cooking program which uses a tem-
perature of over approx. 175°F (80°C)
(steam cooking) or 175–212°F (80–
100°C) and 100% moisture (Combi-
Steam). Steam reduction will appear in
the display.
- Off
If steam reduction is turned off, the
Keep warm function is also automati-
cally turned off. When steam reduc-
tion is turned off, a large amount of
steam will escape when the door is
opened.
Settings
45
Recommended temperatures
If you often cook with temperatures that
differ from the default, the recom-
mended temperatures can be changed.
After you select this option, a list of
oven modes will appear on the display.
Select the operating mode you want
to use.
The recommended temperature will ap-
pear together with the range within
which it can be changed.
Change the recommended tempera-
ture.
Confirm with OK.
Booster
The Booster function is used to quickly
preheat the oven.
- On
The Booster function is automatically
turned on during the preheating
phase of a cooking program. The
browning/broiling element, ring heat-
ing element, and blower all preheat
the oven compartment to the set
temperature at the same time.
- Off
The Booster function is turned off dur-
ing the preheating phase of a cook-
ing program. Only the heating ele-
ments for the selected operating
mode are used to preheat the oven
compartment.
Settings
46
Water hardness
The steam oven 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 cor-
rect interval. The harder the water is,
the more frequently the steam oven
needs to be descaled.
Your local water authority will be able to
tell you the hardness of the water in
your area.
If you use bottled water, such as min-
eral water, make sure it is not carbon-
ated. Adjust this setting depending on
the calcium content. The calcium con-
tent is given on the label of the bottle in
mg/l Ca
2+
or ppm (mg Ca
2+
/l).
You can set the hardness level between
1 gpg (1°dH) and 73 gpg (70°dH). The
hardness level is set to 16 gpg (15°dH) by
default.
Set the water hardness level for your
area.
Confirm with OK.
Water hardness Calcium content
mg/lCa
2+
or
ppm (mgCa
2+
/l)
Setting
°dH gpg
1 1 7 1
2 2 14 2
3 3 21 3
4 4 29 4
5 5 36 5
6 6 43 6
7 7 50 7
8 8 57 8
9 9 64 9
Water hardness Calcium content
mg/lCa
2+
or
ppm (mgCa
2+
/l)
Setting
°dH gpg
10 10 71 10
11 11 79 11
12 12 86 12
13 14 93 13
14 15 100 14
15 16 107 15
16 17 114 16
17 18 121 17
18 19 129 18
19 20 136 19
20 21 143 20
21 22 150 21
22 23 157 22
23 24 164 23
24 25 171 24
25 26 179 25
26 27 186 26
27 28 193 27
28 29 200 28
29 30 207 29
30 31 214 30
31 32 221 31
32 33 229 32
33 34 236 33
34 35 243 34
35 36 250 35
36 38 257 36
37–45 39–47 258–321 37–45
46–60 48–63 322–429 46–60
61–70 64–73 430–500 61–70
Settings
47
Automatic rinsing
Following a cooking program with
steam, Appliance rinsing will appear in the
display after the steam oven has been
turned off.
This process flushes any remaining
food deposits out of the system.
You can activate or deactivate the auto-
matic rinsing process.
Safety
Sensor lock
The sensor lock prevents the cooking
program from being turned off by mis-
take or settings from being changed.
Once activated, the sensor lock pre-
vents the sensor buttons and fields on
the display from working for a few sec-
onds after a program has been started,
with the exception of the On/Off but-
ton.
- On
The sensor lock is active. TouchOK
sensor button for at least 6seconds
to deactivate the sensor lock for a
short period of time.
- Off
The sensor lock is not active. All sen-
sor buttons react to touch as normal.
System lock
The system lock prevents the steam
oven being turned on by mistake.
You can still set a timer as well as use
the MobileStart function when the sys-
tem lock is active.
The system lock will remain activated
even after a power outage.
- On
The system lock is now active. Be-
fore you can use the steam oven,
touch the OKsensor button for at
least 6seconds.
- Off
The system lock is now deactivated.
You can use the steam oven as nor-
mal.
Settings
48
Miele@home
The steam oven is a Miele@home-
compatible appliance. Your steam
oven is equipped ex-works with a WiFi
communication module and is suitable
for wireless communication.
There are a number of ways of connect-
ing your steam oven to your WiFi net-
work. It is recommended to connect
your steam oven to your WiFi network
using the Miele app or via WPS.
- Activate
This setting is only visible if
Miele@home is deactivated. The WiFi
function is reactivated.
- Deactivate
This setting is only visible if
Miele@home is activated.
Miele@home remains set up; the WiFi
function is turned off.
- Connection status
This setting is only visible if
Miele@home is activated. The display
shows information such as the WiFi
reception quality, network name, and
IP address.
- Set up again
This setting is only visible if a WiFi
network has already been set up. Re-
set the network settings and set up a
new network connection straight
away.
- Reset
This setting is only visible if a WiFi
network has already been set up. The
WiFi function is deactivated and the
WiFi connection will be reset to the
factory default. You must set up a
new WiFi connection to be able to
use Miele@home.
The network settings should be reset
whenever a steam oven is being dis-
posed of or sold, or if a used steam
oven is being put into operation. This
is the only way to ensure that all per-
sonal data has been removed and
the previous owner will no longer be
able to access the steam oven.
- Set up
This setting is only visible if no WiFi
connection has been set up yet. You
must set up a new WiFi connection to
be able to use Miele@home.
Settings
49
Remote control
If you have installed the Miele app on
your mobile device, have access to the
Miele@home system, and have acti-
vated the remote-control function (On),
you can use the MobileStart function
and, for example, retrieve information
about cooking processes that are in
progress in your steam oven or end a
process that is in progress.
Activating MobileStart
Select the sensor button to acti-
vate MobileStart.
The sensor button lights up. You can
operate your steam oven remotely with
the Miele app.
Directly operating on the steam oven
takes priority over operating it via the
remote-control function on the app.
You can use MobileStart as long as
the sensor button is lit up.
RemoteUpdate
The RemoteUpdate menu option is only
displayed and can only be selected if
the requirements for using
Miele@home have been met (see “Be-
fore using for the first time –
Miele@home”).
The RemoteUpdate function is used for
updating the software in your steam
oven. If an update is available for your
steam oven, it will automatically down-
load it. Updates will not be installed au-
tomatically. They must be initiated man-
ually.
If you do not install an update, you can
continue to use your steam oven as
usual. However, Miele recommends in-
stalling updates.
Activating/deactivating
The RemoteUpdate function is acti-
vated as standard. Available updates
will be downloaded automatically but
will only be installed if you initiate instal-
lation manually.
Deactivate RemoteUpdate if you do not
want any updates to be downloaded
automatically.
Settings
50
Running a RemoteUpdate
Information about the content and
scope of an update is provided in the
Miele app.
A message will appear in your steam
oven display if a software update is
available.
You can install the update immediately
or postpone this until later. When the
steam oven is turned on again, you will
be reminded about the update.
Deactivate RemoteUpdate if you do not
want to install the update.
The update may take several minutes.
Please note the following information
about the RemoteUpdate function:
- You will only receive a message when
an update is available.
- Once an update has been installed, it
cannot be undone.
- Do not turn the steam oven off during
the update. Otherwise, the update
will be aborted and will not be in-
stalled.
- Some software updates can only be
carried out by Miele Customer Ser-
vice.
Software version
The software version menu option is for
use by Miele Customer Service. You do
not need this information for domestic
use.
Demo Mode
This function enables the steam oven to
be demonstrated in showrooms without
heating up. Do not activate this setting
for domestic use.
Demo Mode
If you have Demo mode activated,
Demo mode is active. The appliance will
not heat up will appear when you turn
the steam oven on.
- On
Touch the OK sensor button for at
least 4seconds to activate Demo
mode.
- Off
Touch the OK sensor button for at
least 4seconds to deactivate Demo
mode. You can use the steam oven
as normal.
Settings
51
Factory default
- Appliance settings
Any settings that have been altered
will be reset to the factory default
settings.
- Favorites
All Favorites will be deleted.
- Recommended temperatures
Any recommended temperatures that
have been changed will be reset to
the factory default settings.
Timer
52
Using the Timerfunction
The timer can be used to time other
activities in the kitchen, e.g.,boiling
eggs.
The timer can also be used at the same
time as a cooking program for which
the start and finish times have been set
(e.g., as a reminder to stir the food or
add seasoning, etc.).
The maximum timer duration that can
be set is 59minutes and 59seconds.
Setting the timer
If you have selected the Display| Quick-
Touch| Off setting, you will need to
turn the steam oven on before setting
the timer. The timer can then be seen
counting down on the display when
the steam oven is turned off.
Example: you want to boil some eggs
and set a timer of 6minutes and
20seconds.
Select the sensor button.
Select Timer if a cooking program is in
progress at the same time.
The prompt Set00:00min will appear.
Using the navigation area, set 06:20.
Confirm with OK.
The timer duration is now saved.
When the steam oven is turned off, the
timer duration counts down in the dis-
play and appears instead of the time
of day.
If you are cooking at the same time,
and the timer duration will appear at
the bottom of the display.
If you are in a menu, the timer will count
down in the background.
At the end of the timer duration, will
flash, the time will start counting up,
and an audible signal will sound.
Select the sensor button.
If required, confirm with OK.
The audible signal will stop and the
symbols on the display will go out.
Changing the timer
Select the sensor button.
Select Timer if a cooking program is in
progress at the same time.
Select Change.
Confirm with OK.
The timer appears.
Change the time set for the timer.
Confirm with OK.
The altered timer time is now saved.
Deleting the timer
Select the sensor button.
Select Timer if a cooking program is in
progress at the same time.
Select Delete.
Confirm with OK.
The timer is deleted.
Main and submenus
53
As different countries have different preferences when it comes to preparing food,
the temperatures in °F and °C may not match. The temperatures are defined as
they are specified in the table.
Menu Recommended
value
Range
Operating Modes
Steam Cooking 212°F (100°C) 105–212°F
(40–100°C)
Convection Bake 320°F (160°C) 85–450°F
(30–230°C)
Combi Steam
Combi Steam + Convection Bake 340°F (170°C) 85–450°F
(30–230°C)
Combi Steam + Surround 355°F (180°C) 85–435°F
(30–230°C)
Combi Steam + Maxi Broil Level3 Level1–3
Sous-vide 150°F (65°C) 115–195°F
(45–90°C)
Favorites
Reheat 265 °F (130 °C) 250–285 °F
(120–140 °C)
Defrost 140°F (60°C) 120–140°F
(50–60°C)
Descale
Automatic programs
Additional
Convection Roast 375°F (190°C) 85–450°F
(30–230°C)
Surround 355°F (180°C) 85–450°F
(30–230°C)
Intensive 355°F (180°C) 120–450°F
(50–230°C)
Main and submenus
54
Menu Recommended
value
Range
Additional
Bake 375°F (190°C) 210–395°F
(100–200°C)
Browning 375°F (190°C) 210–450°F
(100–230°C)
Maxi Broil Level3 Level1–3
Broil Level3 Level1–3
Convection Broil 395°F (200°C) 120–450°F
(50–230°C)
Humidity Plus 320°F (160°C) 85–450°F
(30–230°C)
Special Modes
Miele Mix & Match
Blanch – –
Canning 195°F (90°C) 175–212°F
(80–100°C)
Dehydrate 120°F (50°C) 85–160°F
(30–70°C)
Proof – –
Sanitize Cookware – –
Sabbath Program 355°F (180°C) 120–450°F
(50–230°C)
Warm-up Cookware 120°F (50°C) 120–175°F
(50–60°C)
Keep warm 150°F (65°C) 105–212°F
(40–100°C)
Main and submenus
55
Menu Recommended
value
Range
Additional
Maintenance
Soak
Drying
Rinse
Settings
Energy-saving tips
56
Cooking programs
- Remove all accessories from the
oven that are not required for a cook-
ing process.
- If a temperature range is given, it is
best to select the lower temperature
and check the food after the shortest
cooking time given.
- Preheat the oven only if instructed to
do so in the recipe or the cooking
chart.
- Try not to open the door when cook-
ing.
- Dark, matte tins are best for baking.
They absorb the heat more effectively
and transmit it to the mixture more
quickly. Shiny materials such as
stainless steel or aluminum reflect the
heat and therefore can give a more
uneven result. Do not cover the oven
floor or the wire rack with heat-re-
flecting aluminum foil.
- Monitor cooking durations to avoid
wasting energy when cooking.
Set the cooking duration, or use a
food probe if you have one.
- Most food can be cooked using Con-
vection Bake or Convection Roast.
Because the blower distributes the
heat in the oven compartment
straight away, it allows you to use a
lower temperature than you would
with Surround. It also enables you to
cook on multiple shelf levels at the
same time.
- Convection Broil is the best operating
mode for broiled dishes. Lower tem-
peratures can be used than with
other broil modes that use the maxi-
mum temperature setting.
- Whenever possible you should cook
several dishes at the same time.
Place them next to each other in the
oven or on different shelf levels.
- Dishes which you are unable to pre-
pare at the same time should, if pos-
sible, be cooked one after the other
in order to make use of existing heat
in the oven.
Customizing settings
Select the Display| QuickTouch|
Offsetting for the control elements in
order to reduce energy consumption.
Select the Lighting| Off or “On” for 15
secondssetting for the oven interior
lighting. You can turn the oven interior
lighting on again at any time by tap-
ping the sensor button.
Energy-saving mode
The steam oven will turn itself off auto-
matically to save energy if a program is
not being run and controls have not
been operated. The time of day will ap-
pear on the display or the display will
remain dark (see “Settings”).
Operation
57
Malfunction due to missing floor fil-
ter.
If the floor filter is missing, food de-
posits can get into the drain. The wa-
ter cannot be pumped away.
Before each cooking program, check
that the filter in the floor of the oven
compartment is correctly fitted.
Turn the steam oven on.
The main menu will appear.
If you want to cook using a steam op-
erating mode or with bursts of steam,
fill the water container and insert it
back in place.
Distilled or carbonated water or other
liquids could damage the steam
oven.
Only use cold, fresh drinking water
(below 70°F (20°C)).
Place the food in the oven.
Select the operating mode you want
to use.
The operating mode will appear in the
display. Depending on which operating
mode you have selected, the recom-
mended values for temperature and
moisture (if applicable) will appear one
after the other.
Adjust the recommended tempera-
ture, if necessary.
Confirm with OK.
Otherwise, the recommended temper-
ature will be accepted within a few
seconds. You can change the temper-
ature subsequently via the arrow but-
ton.
Change the moisture setting if neces-
sary.
Confirm with OK.
The required and the actual temperature
will appear and the heating-up phase
will begin.
You will see the temperature rising on
the display. An audible signal will sound
when the set temperature is reached for
the first time.
After cooking, select the sensor but-
ton for the selected operating mode
to end the cooking process.
Risk of injury due to hot steam.
When using a cooking program in-
volving steam, a lot of hot steam can
escape if the door is opened. The
steam can cause burns.
Step back and wait until the hot
steam has dissipated.
Take the food out of the oven.
Operation
58
Cleaning the steam oven
Remove the water container and con-
densate container and empty them as
required.
Turn the steam oven off.
Appliance rinsing appears after a cooking
program involving steam.
Follow the instructions on the display.
The rinsing process should be car-
ried out every time to flush any re-
maining food deposits out of the sys-
tem.
Clean and dry the whole steam oven
as described in “Cleaning and care
for the steam oven”.
Leave the appliance door open until
the oven compartment is completely
dry.
Refilling the water
If water needs replenishing during the
cooking program, a tone will sound and
the display will prompt you to refill the
container with fresh water.
Remove the water container and fill it
with fresh water.
Push the water container into the ap-
pliance.
The cooking program will continue.
Changing values and settings
for a cooking program
Depending on the operating mode, as
soon as a cooking program is in
progress, you can use the sensor
button to change the values or settings
for this program.
Select the sensor button.
Depending on the operating mode, the
following settings appear:
- Temperature
- Moisture
- Duration
- Booster
- Preheat
- Crisp function
Changing values and settings
Select the desired value or setting
and confirm withOK.
Change the value or setting and con-
firm withOK.
The cooking program will continue with
the new values and settings.
Operation
59
Changing the temperature
You can permanently reset the recom-
mended temperature to suit your
cooking preferences by selecting Addi-
tional| Settings| Recommended
temperatures.
Select the sensor button.
Select Temperature and confirm with
OK.
Change the desired temperature via
the navigation area.
Confirm with OK.
The cooking program will restart with
the new desired temperature.
Changing Moisture
Select the sensor button.
Select Moisture and confirm with OK.
Change the moisture level.
Confirm with OK.
The program will continue to run at the
new moisture level.
Setting additional durations
Cooking results can be adversely af-
fected if there is a long delay be-
tween the food being placed in the
oven and the start of cooking. Fresh
food can change color and even
spoil.
When baking, the cake mixture or
dough can dry out, and the raising
agents can lose their effectiveness.
Select as short a time as possible
until the start of the cooking process.
You have placed the food in the oven,
selected a mode and the required set-
tings such as the temperature.
By entering Duration, Finish at, or Start at
via the sensor button, you can auto-
matically turn the cooking program off
or on and off.
- Duration
Enter the required cooking duration
for the food. The oven heating will
turn off automatically once the cook-
ing duration has elapsed. The maxi-
mum cooking duration that can be
set depends on the mode that you
have selected.
- Finish at
Specify when you want the cooking
program to finish. The oven will turn
off automatically at the time you have
set.
- Start at
This function will only appear in the
menu if you have set a Duration or Fin-
ish at time. With Start at, you have to
specify when you want the cooking
program to start. The oven will turn
on automatically at the time you have
set.
Operation
60
Select the sensor button.
Set the required times.
Confirm with OK.
Touch the sensor button to return
to the menu of the selected mode.
The steam-reduction function will turn
on automatically at the end of a cook-
ing program involving steam which
uses a temperature of over approx.
175°F (80°C) (steam cooking) or 175–
212°F (80–100°C) and 100% moisture
(Combi-Steam).
Wait until Steam reduction goes out in
the display before opening the door
and removing the food from the oven.
Changing set cooking durations
Select the sensor button.
Select the time you want.
Confirm with OK.
Select Change, if required.
Change the set time.
Confirm with OK.
Touch the sensor button to return
to the menu of the selected operating
mode.
These settings will be deleted in the
event of a power outage.
Tip: You can also adjust the cooking
duration directly via the navigation area.
Deleting the set cooking durations
In operating modes and applications
where it is always necessary to set a
cooking duration, you can only delete
the set times for Finish at and Start at.
Select the sensor button.
Select the time you want.
Confirm with OK.
Select Delete.
Confirm with OK.
Touch the sensor button to return
to the menu of the selected operating
mode.
If you delete Duration, the set durations
for Finish at and Start at are also
deleted.
If you delete Finish atorStart at, the
cooking process will start using the
cooking duration set.
Tip: You can also delete the cooking
duration directly via the navigation area.
Operation
61
Canceling a cooking program
You can cancel a cooking program us-
ing the operating-mode sensor button
that lights up orange or using the
sensor button.
The oven heating and lighting will then
turn off. Any cooking durations set will
be deleted.
Touch the operating-mode sensor but-
ton to return to the main menu.
Canceling a cooking program without
a set cooking duration
Touch the sensor button for the se-
lected operating mode.
The main menu will appear.
Or: select the sensor button.
Select Cancel process.
Confirm with OK.
If you cancel a cooking program with
steam via the sensor button, Steam
reduction will appear if you have set a
temperature above approx. 175°F
(80°C) (steam cooking) or 175–212°F
(80–100°C) and 100% moisture
(Combi-Steam).
Canceling a cooking program with a
set cooking duration
Touch the sensor button for the se-
lected operating mode.
Cancel program? appears.
Select Yes.
Confirm with OK.
Or: select the sensor button.
Select Cancel process.
Confirm with OK.
Select Yes.
Confirm with OK.
Operation
62
Interrupting a cooking program
A cooking program is interrupted as
soon as the door is opened. The oven
heating turns off.
The set cooking duration is saved when
cooking with steam as well as for pro-
grams and applications with pure steam
operation.
Risk of injury due to hot steam.
When using a cooking program in-
volving steam, a lot of hot steam can
escape if the door is opened. The
steam can cause burns.
Step back and wait until the hot
steam has dissipated.
Risk of injury caused by hot sur-
faces and food.
The steam oven gets hot during op-
eration. You could burn yourself on
the heater elements, oven compart-
ment, side racks, accessories, or
food.
Use pot holders when placing food
in the appliance or removing it and
when working in the hot oven com-
partment.
When placing cooking containers in
the oven or removing them, make
sure that the hot food does not spill.
The cooking program will resume when
the door is closed.
The steam oven will heat up again and
the display will show the temperature in
the oven compartment as it rises.
When cooking with steam as well as for
programs and applications with pure
steam operation, the time left only con-
tinues to count down once the set tem-
perature has been reached.
In programs using 100% moisture and
temperatures up to 212°F (100°C): the
cooking program will finish early if the
door is opened in the last minute of
cooking (55seconds remaining).
Operation
63
Preheating the oven
The Boosterfunction is used to quickly
preheat the oven compartment in some
operating modes.
The Preheatfunction can be used with
any oven mode and has to be switched
on separately for each cooking pro-
gram.
If you have set a cooking duration, it will
only start to count down after the heat-
ing-up phase.
The oven compartment only needs to
be preheated in a few cases.
Preheat the oven compartment when
cooking the following food:
- cakes and pastries with a short cook-
ing duration (approx. 30minutes or
less) as well as delicate items (e.g.,
sponge) with the Surroundoperating
mode (without the Boosterfunction)
Booster
The Boosterfunction is switched on as
the factory default setting for the follow-
ing operating modes (Additional|
Settings| Booster| On):
- Convection Bake
- Convection Roast
- Surround
If you set a temperature above 210°F
(100°C) and the Booster function is
turned on, a rapid preheating phase
heats the oven compartment to the set
temperature. The browning/broiling ele-
ment and the ring heating element
come on together with the hot air
blower.
Delicate items (e.g., sponge or cook-
ies) will brown too quickly on the top
if the Booster function is used.
Turn off the Booster function for these
items.
Turning Booster on or off for a cook-
ing program
If you have selected the Booster|
Onsetting, you can turn the function off
separately for a cooking program.
On the other hand, you can also turn on
the function separately for a cooking
program if you have selected the
Booster| Offsetting.
Example: you have selected an operat-
ing mode and the required settings
such as the temperature.
You want to turn off the Boosterfunction
for this cooking program.
Select the sensor button.
Select Booster| Off.
Confirm with OK.
The Booster function is turned off during
the heating-up phase. Only the heater
elements for the selected operating
mode are used to preheat the oven
compartment.
Operation
64
Preheat
You can place most dishes in the cold
oven compartment to make use of the
heat produced during the preheating
phase.
If you have set a cooking duration, it
will only start to count down when the
target temperature is reached and you
have placed the food in the oven.
Start the cooking program immedi-
ately without delaying the start time.
Turning on Preheat
The Preheatfunction has to be turned
on separately for each cooking pro-
gram.
Example: you have selected an operat-
ing mode and the required settings
such as the temperature.
You want to turn on the Preheatfunction
for this cooking program.
Select the sensor button.
Select Preheat| On.
Confirm with OK.
The following message will be dis-
played with a time: Place food in the oven
at . The oven compartment is heated to
the set temperature.
As soon as you are prompted to do
so, place the food in the oven.
Confirm with OK.
Crisp function
The Crisp functionfunction (moisture re-
duction) allows moisture to be removed
from the oven as required during the
entire cooking process or at times dur-
ing the process.
It is a good idea to use this function
when cooking items which have a moist
topping, e.g., quiche, pizza, tray bakes
with fresh fruit toppings, or muffins.
Poultry in particular gets a nice crisp
skin with this function.
The Crisp functionfunction can be used
in the following operating modes:
- Convection Bake
- Convection Roast
- Surround
- Intensive
- Bake
- Browning
- Convection Broil
- Humidity Plus
Operation
65
Turning on Crisp function
The Crisp functionfunction has to be
turned on separately for each cooking
program.
You have selected an operating mode
and the required settings such as the
temperature.
You want to turn on the Crisp func-
tionfunction for this cooking program.
Select the sensor button.
Select Crisp function| On.
Confirm with OK.
The Crisp functionfunction is turned on.
The Crisp functionfunction can be
switched off again at any time via the
sensor button.
Injecting bursts of steam
You can release bursts of steam during
the cooking process in all oven operat-
ing modes. The number of bursts of
steam is unlimited.
You can release a burst of steam as
soon as Burst of steam is highlighted in
the display.
Please wait until the heating-up phase
is completed to allow the steam to be
distributed evenly in the warm air in
the oven.
Select OK.
The burst of steam will be released.
appears in the display and Burst of
steam goes out. This will take approxi-
mately 1minute.
Proceed as described to release fur-
ther bursts of steam once Burst of
steam appears in the display again.
General notes
66
The “General Notes” section contains
general information. You will find more
detailed information 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 color.
Suitable containers
Cooking containers
Stainless-steel cooking containers are
provided with the steam oven. Other
containers, in a variety of sizes, both
perforated and solid, are available as
optional extras (see “Optional acces-
sories”). This enables you to choose the
most suitable container for the meal
you are preparing.
Use perforated cooking containers for
steam cooking if possible. The steam
can reach the food from all sides and
the food is cooked evenly.
Your own dishware
You can also use your own dishware.
However, please note the following:
- Dishware must be suitable for use in
an oven and able to withstand steam.
With plastic dishware, please check
with the manufacturer that it is suit-
able for use in a steam oven.
- Thick-sided dishware made from
porcelain, ceramic, or stoneware is
not very suitable for using with
steam. Due to its thick sides, it does
not conduct heat well, meaning
cooking durations will be consider-
ably longer than those given in the
charts.
- Place the dishware on the wire rack
or in a cooking container. Depending
on the size of the dishware, you can
also place the wire rack on the floor
of the oven compartment with the
rack surface facing up and the dish-
ware on top. You can also take the
side racks out to make more room
(see “Cleaning the side racks” under
“Cleaning and care for the steam
oven”).
- Ensure that there is a gap between
the upper rim of the dishware and the
top of the oven compartment to allow
sufficient steam into the dishware.
General notes
67
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 du-
ration.
When using more than one deep cook-
ing container at the same time, it is best
to offset them on their runners and to
leave at least one level free in between
them.
Always insert cooking containers and
the rack between the rails of the shelf
level supports 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 preheating phase.
Temperature
During steam cooking, the temperature
does not exceed 212°F (100°C). Almost
all foods can be cooked at this temper-
ature. Some types of food, such as
berries, need to be cooked at lower
temperatures to prevent them from
bursting. See the relevant sections in
these operating instructions for more
details.
Cooking duration
During steam cooking, the cooking du-
ration does not begin until the set tem-
perature is reached.
In general, the cooking durations for
cooking with steam are the same as for
cooking food in a saucepan. More infor-
mation about any factors which may af-
fect the cooking duration is given in the
relevant sections.
The quantity of food does not affect the
cooking duration. 2 lb (1kg) of potatoes
will take the same time to cook as 1 lb
(500g) of potatoes.
Cooking with liquid
When cooking with liquid only fill the
cooking pan ²/₃full to prevent the liquid
spilling when the cooking pan is re-
moved from the oven.
Your own recipes - Steam
cooking
Food and recipes which are prepared in
pot or a pan can also be cooked in the
steam oven. The cooking times in the
steam oven will be the same. Please
note that food will not be brown or crisp
when cooking with steam.
General notes
68
Universal tray and wire rack
Use the universal tray with the wire rack
placed on top of it, e.g., for roasting
and broiling. During roasting, you can
use the meat juices collected in the tray
to make a gravy or sauce.
If you are using the universal tray with
the wire rack on top, insert the universal
tray between the rails of a shelf level
and the wire rack will automatically slide
in above them. When removing them
from the oven, pull both out together.
Non-tip safety notches
The wire rack and universal tray have
non-tip safety notches in the middle
which prevent them being pulled right
out when they only need to be partially
pulled out. The tray and rack can then
only be taken out of the oven by raising
them upwards and then pulling them
out.
Steam cooking
69
Notes on the cooking charts
Follow the instructions on cooking du-
rations, temperatures, and cooking
notes.
Selecting the cooking duration
The cooking durations given are guide-
lines only.
We recommend selecting the shorter
duration initially. You can cook for
longer if necessary.
Steam cooking
70
Vegetables
Fresh food
Prepare fresh vegetables in the usual
way, i.e. wash, clean and cut them up.
Frozen food
Frozen vegetables do not need to be
defrosted beforehand unless 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 pan
Food such as peas or asparagus
spears, which have little or no space
between them, will take longer to cook
because the steam has less space to
work in. For an even result, it is best to
use a shallow container for these types
of food, and only fill it about
1-2" (3-5cm) deep. When cooking large
quantities divide 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 in one cooking pan.
Use solid containers for vegetables
which are cooked in liquid, e.g. cab-
bage.
Shelf level
When cooking vegetables with a dis-
tinctive color (e.g. beets) in a perforated
container at the same time as cooking
other foods in other containers, place
the drip tray directly underneath the
perforated container to catch any drips
and therefore avoid any color transfer.
Cooking duration
The cooking duration depends on the
size of the food and how well cooked
you want it, just as it does with conven-
tional cooking methods. Example:
White potatoes, cut into quarters:
approx. 17minutes
White potatoes, cut in half:
approx. 20minutes
Settings
Automatic programs | Vegetables |...|
or
Steam Cooking
Temperature: 212°F (100°C)
Duration: see chart
Steam cooking
71
Vegetables [min]
Artichokes 32–38
Cauliflower, whole 27–28
Cauliflower, florets 3–8
Beans, green 3–10
Broccoli, florets 1–4
Chantenay carrots, whole 7–8
Chantenay carrots, halved 6–7
Chantenay carrots, chopped 4
Endive, halved 4–5
Chinese cabbage, chopped 3
Peas 3
Fennel, halved 10–12
Fennel, cut into strips 4–5
Kale, chopped 23–26
White potatoes, peeled
whole
halved
quartered
27–29
21–22
16–18
Yukon Gold potatoes, peeled
whole
halved
quartered
25–27
19–21
17–18
Idaho/Russet potatoes, peeled
whole
halved
quartered
26–28
19–20
15–16
Kohlrabi, cut into batons 6–7
Pumpkin, diced 4–10
Corn on the cob 11–14
Chard, chopped 2–3
Steam cooking
72
Vegetables [min]
Bell pepper, diced or cut into strips 1
New potatoes, firm 30–32
Mushrooms 1
Leeks, sliced 2–3
Leeks, halved lengthways 6
Romanesco, whole 22–25
Romanesco, florets 5–7
Brussels sprouts 10–12
Beets, whole 53–57
Red cabbage, chopped 23–26
Black salsify, whole 9–10
Celery root, cut into batons 6–7
Green asparagus 3–7
White asparagus, whole 4–9
Carrots, chopped 3–6
Fresh Spinach 1–2
Napa cabbage, chopped 5–10
Celery, chopped 3–5
Rutabaga, chopped 6–7
White cabbage, chopped 12
Savoy cabbage, chopped 5–10
Zucchini, sliced 1
Snap peas 3–5
Cooking duration
Steam cooking
73
Fish
Fresh food
Prepare fresh fish in the usual way, i.e.
clean, gut and filet.
Frozen food
Frozen fish should be slightly defrosted
before cooking.
Preparing for use
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 when
cooking with steam as this method re-
tains the minerals which give the fish its
unique flavor.
Cooking pans
If using a perforated pan, grease it first.
Shelf level
When cooking fish in a perforated con-
tainer at the same time as cooking
other types of food in other containers,
place the container with the fish directly
above the universal tray to catch any
liquid and so avoid any transfer of
tastes to other food.
Temperature
185–195°F (85–90°C)
For gently cooking delicate types of
fish, such as sole.
212°F (100°C)
For cooking firmer types of fish, e.g.
cod and salmon.
Also for cooking fish in sauce or stock.
Cooking duration
The cooking duration depends on the
thickness and the consistency of the
food, and not on the weight. The thicker
the piece of food is, the longer cooking
will take. A piece of fish weighing
1lb(500 g) that is 1" (3 cm) thick will
take longer to cook than a piece weigh-
ing 1lb (500 g) and only 1/2" (2 cm)
thick.
The longer fish cooks, the firmer its
flesh will become. Use the cooking du-
rations given in the chart. If you find
that the fish is not cooked sufficiently
only cook it for a few minutes more.
When cooking fish in sauce or stock,
we recommend that you increase the
cooking duration quoted by a few min-
utes.
Steam cooking
74
Tips
- Adding herbs and spices, such as
dill, will help bring out the full flavor of
the fish.
- Cook large fish in the swimming posi-
tion. To help maintain the structure of
the fish, place a small cup or similar
upside down in the cooking con-
tainer. Arrange the fish belly-side
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 to-
gether with some mixed vegetables in
a solid cooking container and add
cold water. Cook at 212°F (100°C) for
60 to 90minutes. The longer the
cooking duration, the stronger the
stock.
- Preparing fish au bleu is a method in-
volving cooking the fish in water with
vinegar, at different proportions de-
pending on the recipe. It is important
not to damage the skin of the fish.
This method is suitable for cooking
carp, trout, tench, eel, and salmon.
Settings
Automatic programs | Fish |...|
or
Steam Cooking
Temperature: see chart
Duration: see chart
Steam cooking
75
Fish [°F (°C)] [min]
Eel 212 (100) 5–7
Perch filet 212 (100) 8–10
Mahi mahi filet 185 (85) 3
Trout, 1/2 lb (250g) 195 (90) 10–13
Halibut filet 185 (85) 4–6
Cod filet 212 (100) 6
Carp, 3lbs (1.5kg) 212 (100) 18–25
Salmon filet 212 (100) 6–8
Salmon steak 212 (100) 8–10
Rainbow trout 195 (90) 14–17
Basa filet 185 (85) 3
Tilapia filet 212 (100) 6–8
Haddock filet 212 (100) 4–6
Plaice filet 185 (85) 4–5
Monkfish filet 185 (85) 8–10
Sole filet 185 (85) 3
Turbot filet 185 (85) 5–8
Tuna filet 185 (85) 5–10
Pike perch filet 185 (85) 4
temperature, duration
Steam cooking
76
Meat
Fresh food
Prepare the meat as usual.
Frozen food
Meat should be thoroughly defrosted
before cooking in the steam oven (see
“Defrost” under “Special Modes”).
Preparation
For meat which needs to be seared be-
fore being cooked, e.g. for a stew, sear
the meat in a pan on the cooktop first.
Cooking duration
The cooking time depends on the thick-
ness and consistency of the food. The
thicker the meat, the longer the cooking
time. The thicker the piece of food is,
the longer cooking will take. A piece of
fish weighing 1 lb (500 g) that is
4" (10cm) thick will take longer to cook
than a piece weighing 1 lb (500 g) and
only 2" (5 cm) thick.
Tips
- To retain the flavor, use a perforated
cooking container. Place an unperfo-
rated cooking container underneath
in order to collect the concentrate.
You can use the concentrate to en-
hance your sauces or freeze it for
later use.
- Boiling meat from chicken and beef
as well as meat bones can be used to
make a strong stock. Place the meat
together with the bones and some
mixed vegetables in a cooking con-
tainer and add cold water. The longer
the cooking duration, the stronger the
stock.
Settings
Automatic programs | Meat |...|
or
Steam Cooking
Temperature: 212°F (100°C)
Duration: see chart
Steam cooking
77
Meat [min]
Beef flank, covered with water 110–120
Pork knuckle 135–140
Chicken breast filet 8–10
Ham hock 105–115
Prime rib, covered with water 110–120
Veal strips 3–4
Smoked pork slices 6–8
Lamb casserole 12–16
Poularde 60–70
Roulade of turkey 12–15
Turkey cutlet 4–6
Short rib, covered with water 130–140
Beef casserole 105–115
Whole chicken, covered with water 80–90
Top round 110–120
duration
Steam cooking
78
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 so that none of the nutri-
ents are lost.
Settings
Automatic programs | Rice |...|
or
Steam Cooking
Temperature: 212°F (100°C)
Duration: see chart
Ratio
Rice to liquid
[min]
Basmati rice 1:1.5 15
Parboiled rice 1:1.5 23–25
Round grain rice
Pudding rice
Risotto rice
1:2.5
1:2.5
30
18–19
Brown rice 1:1.5 26–29
Wild rice 1:1.5 26–29
Cooking duration
Steam cooking
79
Grains
Grain swells when cooked and needs to be cooked in liquid. The proportion of
grain to liquid will vary depending on the type of grain.
Grain can be cooked whole or cracked.
Settings
Automatic programs | Grains |...|
or
Steam Cooking
Temperature: 212°F (100°C)
Duration: see chart
Ratio
Grain to 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
Cooking duration
Steam cooking
80
Pasta/noodles
Dry pasta
Dry pasta swell when cooked and needs to be cooked in liquid. The liquid must
cover the pasta by at least 1".
Cook pasta according to package directions.
Fresh food
Fresh pasta and noodles, such as those you can buy from the supermarket chilled
counter, do not need to absorb water. Cook in a greased, perforated container.
Separate any pieces of pasta or noodles which have stuck together and spread
them out in the cooking container.
Settings
Automatic programs | Pasta |...|
or
Steam Cooking
Temperature: 212°F (100°C)
Duration: see chart
Fresh food [min]
Gnocchi 2
Round Knoepfli 1
Ravioli 2
Spaetzle 1
Tortellini 2
Cooking duration
Steam cooking
81
Dumplings
Ready-made dumplings in wrappers need to be covered completely with water.
Otherwise they will not absorb enough water and will fall apart, even if steeped in
water prior to cooking.
Cook fresh dumplings in a greased, perforated container.
Settings
Automatic programs | Pasta |...|
or
Steam Cooking
Temperature: 212°F (100°C)
Duration: see chart
[min]
Steamed dumplings 30
Yeast dumplings 20
Boil-in-the-bag potato dumplings 20
Boil-in-the-bag bread dumplings 18–20
Cooking duration
Steam cooking
82
Legumes
Soak legumes for at least 10 hours in cold water before cooking. Soaking makes
the legumes more digestible and shortens the cooking duration required. Soaked
legumes must be covered with liquid during cooking.
Lentils do not need to be soaked before cooking.
With unsoaked legumes, a certain ratio of pulses to liquid is required depending on
type.
Settings
Automatic programs | Legumes |...|
or
Steam Cooking
Temperature: 212°F (100°C)
Duration: see chart
Soaked
[min]
Beans
Kidney beans 55–65
Azuki beans 20–25
Black beans 55–60
Pinto beans 55–65
White beans 34–36
Peas
Yellow peas 40–50
Green peas, shelled 27
Cooking duration
Steam cooking
83
Unsoaked
Ratio
Legumes to liquid
[min]
Beans
Kidney beans 1:3 130–140
Azuki beans 1:3 95–105
Black beans 1:3 100–120
Pinto beans 1:3 115–135
White beans 1:3 80–90
Lentils
Brown lentils 1:2 13–14
Red lentils 1:2 7
Peas
Yellow peas 1:3 110–130
Green peas, shelled 1:3 60–70
Cooking duration
Steam cooking
84
Eggs
Use a perforated container to prepare boiled eggs in the steam oven.
The eggs do not need to be pierced before cooking as they are gradually warmed
during the preheating phase and so do not burst when they are cooked with
steam.
When using a solid container for making egg dishes such as scrambled eggs, re-
member to grease it first.
Settings
Automatic programs | Eggs |...|
or
Steam Cooking
Temperature: 212°F (100°C)
Duration: see chart
[min]
Small
soft
medium
hard
3
5
9
Medium
soft
medium
hard
4
6
10
Large
soft
medium
hard
5
6–7
12
Extra large
soft
medium
hard
6
8
13
duration
Steam cooking
85
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 under-
neath it to collect the juice.
Tip: You can use the collected juice to
prepare a glaze.
Settings
Automatic programs | Fruit |...|
or
Steam Cooking
Temperature: 212°F (100°C)
Duration: see chart
[min]
Apple chunks 1–3
Pear chunks 1–3
Cherries 2–4
Mirabelle plums 1–2
Nectarine/peach chunks 1–2
Plums 1–3
Quince, diced 6–8
Rhubarb pieces 1–2
Gooseberries 2–3
duration
Sausage
Settings
Automatic programs | Sausage
|...|
or
Steam Cooking
Temperature: 195°F (90°C)
Duration: see chart
Sausage [min]
Boiled sausage 6–8
Pork sausage 6–8
Veal sausage 6–8
Cooking duration
Steam cooking
86
Shellfish
Preparation
Defrost frozen shellfish before cooking with steam.
Peel, clean and wash the shellfish.
Cooking pan
If using a perforated pan, grease it first.
Cooking duration
The longer shellfish are cooked, the tougher they become. Use the cooking dura-
tions given in the chart.
When cooking shellfish in sauce or stock, we recommend that you increase the
cooking duration quoted by a few minutes.
Settings
Automatic programs | Shellfish |...|
or
Steam Cooking
Temperature: see chart
Duration: see chart
[°F (°C)] [min]
Prawn 195 (90) 3
Shrimp 195 (90) 3
Jumbo shrimp 195 (90) 4
Small shrimp 195 (90) 3
Lobster 205 (95) 10–15
Large shrimp 195 (90) 3
temperature, duration
Steam cooking
87
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.
Cooking duration
The longer mussels are cooked, the tougher they become. Use the cooking dura-
tions given in the chart.
Settings
Automatic programs | Mollusks |...|
or
Steam Cooking
Temperature: see chart
Duration: see chart
[°F (°C)] [min]
Barnacles 212 (100) 2
Cockles 212 (100) 2
Bearded mussels 195 (90) 12
Scallops 195 (90) 5
Razor clams 212 (100) 2–4
Clams 195 (90) 4
temperature, duration
Steam cooking
88
Menu Cooking
Before cooking meals with the man-
ual menu cooking function, turn off
steam reduction (see “Steam reduc-
tion” under “Settings”).
When cooking a menu, you can com-
bine different foods with different cook-
ing durations, e.g., fish filet 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.
Shelf level
Place foods that produce a lot of liquid
(e.g., fish) or have a distinctive color
(e.g., beetroot) directly above the uni-
versal tray. This avoids any transfer of
flavor or color to other food and pre-
vents liquid dripping onto food below it.
Temperature
Whole meals should be cooked at a
temperature of 212°F (100°C) as this is
the temperature required to cook the
majority of foods.
Do not cook a whole meal at the lowest
temperature when different tempera-
tures are required for different types of
food, e.g. 185°F (85°C) for seabream
and 212°F (100°C) for potatoes.
If the recommended cooking tempera-
ture for the food is 185°F (85°C), for ex-
ample, try cooking it at 212°F (100°C)
and testing the result. Some delicate
types of fish with a soft structure, e.g.
sole and plaice will become very firm
when cooked at 212°F (100°C).
Cooking duration
If you are increasing the recommended
temperature, shorten the cooking dura-
tion by approx. ¹/₃.
Example
Food cooking durations
(see cooking charts in “Steam cooking”)
Parboiled rice 24minutes
Tilapia filet 6minutes
Broccoli 4minutes
Calculation of set cooking durations:
24minutes minus 6minutes=18min-
utes (1stcooking duration: rice)
6minutes minus 4minutes=2minutes
(2ndcooking duration: tilapia filet)
Remaining time=4 minutes (3rdcook-
ing duration: broccoli)
Cooking
duration
24min. – rice
6min. – tilapia
filet
4min. –
broccoli
Setting 18min. 2min. 4min.
Steam cooking
89
Cooking a whole menu
Place the rice in the oven first.
Set the first cooking duration: 18min-
utes.
After the 18minutes, place the fish in
the oven.
Set the second cooking duration:
2minutes.
After the 2minutes, place the broc-
coli in the oven.
Set the third cooking duration: 4min-
utes.
Sous-vide (vacuum) cooking
90
Always observe USDA/CFIA food
safety guidelines.
This gentle cooking method allows food
to be cooked slowly at a low, constant
temperature in vacuum packaging.
With vacuum cooking, moisture does
not evaporate and all nutrients and fla-
vors are retained.
The result is flavorful and cooked
evenly.
Only use food that is fresh and in
good condition.
Ensure hygienic conditions and that
food has not been out of the refriger-
ator too long, e.g. during transporta-
tion.
Use only heat-stable, boiling-resis-
tant vacuum bags.
Do not cook food in the manufactur-
ers packaging, such as vacuum-
packed frozen food. It is possible
that an unsuitable vacuum bag was
used.
Use the vacuum bag only once.
Vacuum-seal the food in a chamber
system vacuum sealer only.
Sous-vide (vacuum) cooking
91
Important usage notes
For the best cooking results:
- Use herbs and spices more sparingly
than with conventional methods be-
cause the impact on the taste of the
food will be stronger.
You can also cook the food unsea-
soned and add seasoning after cook-
ing.
- The cooking duration is reduced
when salt, sugar, and liquids are
added.
- The food becomes firmer if acidic in-
gredients such as lemon or vinegar
are added.
- Do not use alcohol or garlic as this
can cause an unpleasant taste.
- Only use vacuum bags that match
the size of the food. If the vacuum
bag is too big, too much air can re-
main inside.
- If you want to cook several pieces of
food in one vacuum bag, put them
side by side in the bag.
- If you want to cook food in several
vacuum bags at once, put the bags
side by side on the wire rack.
- The cooking durations depend on the
thickness of the food.
- With high temperatures and/or long
cooking durations, the appliance may
run low on water. Check the display
from time to time.
- Keep the door closed during the
cooking program. Opening the door
extends the cooking process and can
change the cooking result.
- Temperatures and cooking durations
from sous-vide recipes cannot al-
ways be emulated exactly. Alter the
settings to achieve the degree of
cooking you want.
Sous-vide (vacuum) cooking
92
Tips
- In order to reduce cooking times, you
can vacuum-seal food items 1–2
days before the cooking program.
Store the vacuum-sealed food in the
refrigerator at no more than 40°F
(5°C). In order to preserve quality and
flavor, the food should be cooked no
later than 2days afterward.
- Freeze liquids such as marinades be-
fore vacuum-sealing to prevent them
from escaping from the bag.
- Fold the edges of the vacuum bag
outward for filling. This will give you
clean, perfect seams.
- If you do not want to eat the food
straight after cooking, put it in iced
water immediately and allow it to cool
down completely. After this, store the
food at temperatures no greater than
40°F (5°C).
This way, you can retain the food’s
quality and flavor while keeping it
fresh for longer.
Exception: poultry must be eaten
straight after the cooking program.
- After cooking, cut the vacuum bag on
all sides for easier access to the
food.
- Briefly fry meat and firm types of fish
(such as salmon) before serving. This
will help to develop a roasted flavor.
- Use the stock or marinade of vegeta-
bles, fish, or meat to make a sauce.
- Serve the food on preheated plates.
Using the Sous-videoperating
mode
Rinse the food with cold water and
dry it.
Place the food in a vacuum bag and
add spices or liquid if desired.
Vacuum-seal the food in a chamber-
system vacuum sealer.
For the best cooking results, place
the wire rack on shelf level2.
Place the vacuum-sealed food on the
wire rack (next to each other if there
are several bags).
Select Sous-vide.
Adjust the recommended tempera-
ture, if necessary.
Confirm with OK.
Set further settings as necessary (see
“Operation”).
Sous-vide (vacuum) cooking
93
Possible causes for poor re-
sults
The vacuum bag has opened:
- The weld seam was not clean or sta-
ble enough and dissolved.
- The bag was damaged by a sharp
bone.
The food has an unpleasant or strange
taste:
- Incorrect storage of the food; the
food was kept out of the refrigerator
for too long.
- The food was contaminated with
bacteria before it was vacuum
sealed.
- Too much spice was used.
- The bag or weld seam were dam-
aged.
- The vacuum was insufficient.
- The food was not immediately eaten
or cooled after cooking.
Sous-vide (vacuum) cooking
94
The cooking durations given in the charts are guidelines only. We recommend se-
lecting the shorter duration initially. You can cook for longer if necessary. The
cooking duration only begins when the set temperature is reached.
Food Added in advance [°F (°C)] [min]
Sugar Salt
Fish
Cod filet, 1" (2.5cm) thick X 129 (54) 35
Salmon filet, 3/4"–1 1/4" (2–3cm) thick X 126 (52) 30
Monkfish filet X 144 (62) 18
Pike perch filet, 3/4" (2cm) thick X 131 (55) 30
Vegetables
Cauliflower florets, medium to large X 185 (85) 40
Hokkaido squash, sliced X 185 (85) 15
Kohlrabi, sliced X 185 (85) 30
Asparagus, white, whole X X 185 (85) 22–27
Sweet potato, sliced X 185 (85) 18
Fruit
Pineapple, sliced X 185 (85) 75
Apples, sliced X 176 (80) 20
Baby bananas, whole 144 (62) 10
Peaches, halved X 144 (62) 25–30
Rhubarb pieces 167 (75) 13
Plums, halved X 158 (70) 10–12
Other
Beans, white, soaked at a 1:2 ratio
(beans to liquid)
X 195 (90) 240
Shrimp, peeled and deveined X 133 (56) 19–21
Egg, whole 149-151
(65–66)
60
Scallops, removed from shell 126 (52) 25
Shallot, whole X X 185 (85) 45–60
temperature, duration
Sous-vide (vacuum) cooking
95
Food Added in advance [°F (°C)] [min]
Sugar Salt Medium* Done*
Meat
Duck breast, whole X 151 (66) 162 (72) 35
Saddle of lamb (on the bone) 136 (58) 144 (62) 50
Beef tenderloin, 1 1/2" (4cm)
thick
133 (56) 142 (61) 120
Beef sirloin, 1" (2.5cm) thick 133 (56) – 120
Pork tenderloin, whole X 145 (63) 153 (67) 60
temperature, duration
* Degree of doneness
The “Done” degree of doneness uses a higher core temperature than “Medium”. Results are
not the same as “Well done” in traditional roasting methods.
Sous-vide (vacuum) cooking
96
Reheating
Only reheat brassicas, such as kohlrabi
and cauliflower, together with a sauce.
Without sauce, an unpleasant cabbage-
like taste and gray-brown color may de-
velop.
Food with a short cooking duration or
which continues cooking during re-
heating, such as fish, is not suitable
for reheating.
Preparation
Place the cooked food into ice water for
about an hour directly after cooking.
The fast cooling prevents the food from
continuing to cook. The optimum cook-
ing condition is thus retained.
Then store the food in the refrigerator at
a maximum of 40°F (5°C).
Please note that the quality of the
food decreases the longer it is
stored.
We recommend that you do not store
the food in the refrigerator for longer
than 5 days before reheating.
Settings
Sous-vide
Temperature: see chart
Duration: see chart
Sous-vide (vacuum) cooking
97
Reheating in the Sous-vide operating mode
The durations specified in the chart are guidelines only. You can make the duration
longer if necessary. The cooking duration only begins when the set temperature is
reached.
Food [°F (°C)]
2
[min]
Medium
1
Done
1
Meat
Saddle of lamb (on the bone) 136 (58) 144 (62) 30
Beef tenderloin, 1 1/2" (4cm) thick 133 (56) 142 (61) 30
Beef sirloin, 1" (2.5cm) thick 133 (56) – 30
Pork tenderloin, whole 145 (63) 153 (67) 30
Vegetables
Cauliflower florets, medium to large
3
185 (85) 15
Kohlrabi, sliced
3
185 (85) 10
Fruit
Pineapple, sliced 185 (85) 10
Other
Beans, white, soaked at a 1:2 ratio
(beans to liquid)
195 (90) 10
Shallot, whole 185 (85) 10
temperature, duration
1
Degree of cooking
The “Done” degree of cooking uses a higher core temperature than “Medium”. Results are not
the same as “Well done” in traditional roasting methods.
2
The durations apply to vacuum-sealed food with an initial temperature of approx. 40°F (5°C)
(refrigerator temperature).
3
Reheat only in sauce.
Additional applications
98
Reheat
Always observe USDA/CFIA food
safety guidelines.
To reheat food which was cooked us-
ing the sous-vide method, use the
Sous-vide operating mode (see
“Reheating” under “Sous-vide (vac-
uum) cooking”).
The steam oven is very effective at re-
heating food gently, without drying it
out or cooking it further. The food re-
heats evenly and does not need to be
stirred during the reheating process.
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 pan.
Duration
10–12minutes are usually sufficient for
one plate of food. More than one plate
will need a little longer.
If you are reheating several plated
meals one after the other, the reheating
time can be reduced by around 5min-
utes for the second and subsequent
plates as the oven compartment will still
be hot.
Moisture content
The more moist the food, the less mois-
ture that needs to be added.
Tips
- Do not reheat large items, such as a
whole roast. Divide it into portions
and reheat these as plated meals.
- Compact items, such as stuffed bell
peppers or roulades, should be cut in
half.
- Reheat sauces separately. Exceptions
are dishes such as baked ziti, which
is cooked in sauce.
- Please note that breaded items, such
as fried chicken, will not retain their
crispness when they are reheated.
Food does not need to be covered be-
fore it is reheated.
Settings
Reheat
or
Combi Steam | Combi Steam + Con-
vection Bake
Temperature: see chart
Moisture: see chart
Duration: see chart
Additional applications
99
The durations specified in the chart are guidelines only. We recommend selecting
the shorter duration initially. You can make the duration longer if necessary.
Food [°F (°C)] [%] * [min]
Vegetables
Carrots
Cauliflower
Kohlrabi
Beans
250 (120) 70 8–10
Side dishes
Pasta
Rice
Potatoes, cut in half lengthways
250 (120) 70 8–10
Dumplings
Mashed potato
285 (140) 70 18–20
Meat and poultry
Sliced meat, 1/2" (1.5cm) thick
Roulades, sliced
Goulash
Lamb casserole
Meatballs
Chicken cutlets
Turkey cutlets, sliced
285 (140) 70 11–13
Fish
Fish filet
Fish roulade, halved
285 (140) 70 10–12
Plated meals
Spaghetti, in tomato sauce
Pork roast, potatoes, and vegetables
Stuffed bell peppers (cut in half), rice
Chicken fricassee, rice
Vegetable soup
Creamed soup
Clear broth
Casserole
250 (120) 70 10–12
temperature, moisture, duration
* These times apply to food heated on a plate.
Additional applications
100
Defrost
Always observe USDA/CFIA food
safety guidelines.
It is much quicker to defrost items 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
140°F (60°C) is the best temperature for
defrosting.
Exception: 125°F (50°C) for minced
meat and game
Before and after defrosting
Remove any packaging before defrost-
ing.
Exceptions: leave bread, biscuits, and
cakes in their packaging as otherwise
they will absorb moisture and become
soft.
Allow food to stand at room tempera-
ture for a few minutes after defrosting.
The standing time is necessary to allow
the even distribution of heat from the
outside to the inside.
Cooking containers
Use a perforated container with the uni-
versal tray underneath when defrosting
food which will drip, such as poultry.
This way food will not be lying in de-
frosted liquid.
Foods which do not drip can be de-
frosted in a solid cooking container.
Tips
- Fish does not need to be fully de-
frosted before cooking. Defrost so
that the surface is sufficiently thawed
to take herbs and seasoning. De-
pending on the thickness of the fish,
2–5 minutes is generally enough.
- When defrosting food which has
frozen together, e.g., berries and
meat portions, separate them half-
way through the defrosting time.
- Do not refreeze food once it has
thawed.
- Defrost frozen ready meals according
to the instructions on the packaging.
Settings
Defrost
or
Steam Cooking
Temperature: see chart
Defrosting duration: see chart
Standing time: see chart
Additional applications
101
The durations specified in the chart are guidelines only. We recommend selecting
the shorter defrosting duration initially. You can make the defrosting duration
longer if necessary.
Frozen food Quantity [°F (°C)] [min] [min]
Dairy products
Sliced cheese 1/4 lb (125g) 140 (60) 15 10
Quark 1/2 lb (250g) 140 (60) 20–25 10–15
Cream 1/2 lb (250g) 140 (60) 20–25 10–15
Soft cheese 1/4 lb (100g) 140 (60) 15 10–15
Fruit
Apple sauce 1/2 lb (250g) 140 (60) 20–25 10–15
Apple chunks 1/2 lb (250g) 140 (60) 20–25 10–15
Apricots 1 lb (500g) 140 (60) 25–28 15–20
Strawberries 2/3 lb (300g) 140 (60) 8–10 10–12
Raspberries/currants 2/3 lb (300g) 140 (60) 8 10–12
Cherries 1/3 lb (150g) 140 (60) 15 10–15
Peaches 1 lb (500g) 140 (60) 25–28 15–20
Plums 1/2 lb (250g) 140 (60) 20–25 10–15
Gooseberries 1/2 lb (250g) 140 (60) 20–22 10–15
Vegetables
Frozen in a block 2/3 lb (300g) 140 (60) 20–25 10–15
Fish
Fish filets 3/4 lb (400g) 140 (60) 15 10–15
Trout 1 lb (500g) 140 (60) 15–18 10–15
Lobster 2/3 lb (300g) 140 (60) 25–30 10–15
Small shrimp 2/3 lb (300g) 140 (60) 4–6 5
Ready meals
Meat, vegetables, side dishes/
casserole/soup
1 lb (480g) 140 (60) 20–25 10–15
Meat
Roast meat, sliced 1/4 -1/2 lb
(125–150g) each
140 (60) 8–10 15–20
Additional applications
102
Frozen food Quantity [°F (°C)] [min] [min]
Ground meat
1/2 lb (250g) 125 (50) 15–20 10–15
1 lb (500g) 125 (50) 20–30 10–15
Goulash
1 lb (500g) 140 (60) 30–40 10–15
2 lb (1,000g) 140 (60) 50–60 10–15
Liver 1/2 lb (250g) 140 (60) 20–25 10–15
Saddle of hare 1 lb (500g) 125 (50) 30–40 10–15
Saddle of venison 2 lb (1,000g) 125 (50) 40–50 10–15
Cutlets/chops/sausages 1 3/4 lb (800g) 140 (60) 25–35 15–20
Poultry
Chicken 2 lb (1,000g) 140 (60) 40 15–20
Chicken thighs 1/3 lb (150g) 140 (60) 20–25 10–15
Chicken cutlet 1 lb (500g) 140 (60) 25–30 10–15
Turkey drumsticks 1 lb (500g) 140 (60) 40–45 10–15
Baked goods
Puff pastries/yeasted goods – 140 (60) 10–12 10–15
Cakes, cookies, and pastries 3/4 lb (400g) 140 (60) 15 10–15
Bread/rolls
Rolls – 140 (60) 30 2
Rye bread, sliced 1/2 lb (250g) 140 (60) 40 15
Whole grain bread, sliced 1/2 lb (250g) 140 (60) 65 15
White bread, sliced 1/3 lb (150g) 140 (60) 30 20
temperature, defrosting duration, standing time
Additional applications
103
Miele Mix & Match
The Miele Mix & MatchSpecial Mode is
available to help with simple and un-
complicated preparation of plated
meals. With this application, you can re-
heat food that has already been cooked
(convenience food) or assemble a por-
tioned-out meal using fresh food and
cook it on a plate.
During cooking, you have the choice
between a crispy, browned result or
gently cooked food with a succulent
surface without additional browning.
Only use food that is completely hy-
gienic. If you have any concerns, dis-
pose of the food.
Containers
Use:
- a flat plate or a small ovenproof dish
- a deep bowl or a cup for food that re-
quires liquid to be added
Baked goods, pizza, tarte flambée, etc.,
can be placed directly on the wire rack
(with parchment paper if necessary).
The plastic containers for ready
meals are not sufficiently heat-resis-
tant.
Transfer ready meals into suitable
cooking containers.
Additional applications
104
Tips for reheating plated meals
- For fried or gratin dishes, useCrisp
Reheating and for baked or boiled
dishes, useGentle Reheating.
- UsingCrisp Reheating ensures that
only food that was crispy before re-
heating stays crispy.
- The food should not exceed a height
of 3/4"-1" (2–2.5cm). Transfer taller
food into flat containers (e.g., casse-
role) or slice it into smaller pieces
(e.g., roulades, bakes).
- Only reheat pasta mixed into a sauce.
- Droplets of water may have accumu-
lated underneath the dishware. Dry
the droplets of water before serving.
Tips for cooking plated meals
- You can easily make a sauce from
the meat and fish stock: add 1tsp of
corn starch to the raw meat or fish
before cooking. Stir the sauce with a
fork until smooth before serving. You
can also use 1tsp of mashed potato
powder (instant) or a pinch of guar
gum instead of corn starch.
- If cooking durations for different
foods are not the same, you can
compensate for this by changing the
size of the food: if the cooking dura-
tion is shorter, make the pieces larger
(e.g., large cauliflower florets). If the
cooking duration is longer, make the
pieces smaller (e.g., diced potatoes).
- You can also compensate for differ-
ing cooking durations with layering:
place food with a short cooking dura-
tion under a food with a long cooking
duration or put them together as a
small bake.
- To prevent the food from drying out,
prepare your dish with a sauce or
marinade. You can also use cheese
or bacon.
Additional applications
105
Assembling a plated meal using vari-
ous components
For a good cooking result, you must put
together the individual components of
the dish – such as meat, side dishes,
and vegetables – so that a common
setting can be selected for browning.
This setting must be suitable for all ele-
ments of the meal, or at least condition-
ally suitable.
We recommend using the following pro-
cedure:
Select a main ingredient based on the
cooking charts, e.g., steak.
Select other ingredients which have
the corresponding settings for brown-
ing, e.g., green beans and rice.
Notes on the cooking charts
As well as information on portion sizes
or the way the food needs to be pro-
cessed prior to cooking, the cooking
charts also provide tips on preparation.
The degree of browning is represented
in the display by a bar with seven seg-
ments. Basically, the more segments
that are filled, the longer the cooking
duration.
You can use the icons to determine
which setting is appropriate to brown
the food:
Symbol Meaning
Unsuitable
Conditionally suitable
Suitable
Additional applications
106
Using the Miele Mix & MatchSpecial
Mode
Food does not need to be covered
while it is being cooked.
Prepare the food as required.
Select Additional | Special Modes |
Miele Mix & Match.
If you are preparing food that is al-
ready cooked, select Gentle Reheating
or Crisp Reheating.
If you are preparing food that is fresh
or just partially cooked, select Gentle
Cooking or Crisp Cooking.
Change the setting for browning if
necessary.
Confirm with OK.
Place the food on the wire rack on
shelf level2.
Confirm with OK.
You can start the cooking program im-
mediately or delay the start.
If by the end of a cooking program,
the plated meal is not cooked enough
for your taste, select Cont. browning.
Additional applications
107
Reheating food with the “Crisp Reheating”Special Mode
Food Browning segment bar setting
Apple strudel, 1 3/4" (4cm) thick, baked
Baked camembert, 0.8 oz (25g), baked
Baked camembert, 2.6 oz (75g), baked
Baguette
Puff pastry canapés, baked
Puff pastry pockets (spinach), baked
Börek, 1 1/4" (3cm) thick, prebaked or baked
Fried potatoes, 1/2" (1cm) thick, precooked or cooked
Tofu patty
1
, cooked
Bread roll (wheat), prebaked
Bread roll (rye), prebaked
Bread roll, baked, stored
Cheeseburger, cooked
Chili con carne
1
, 3/4" (2cm) thick, cooked
Ciabatta rolls, prebaked
Ciabatta rolls, baked, stored
Crêpe
1
, cooked
Tarte flambée, baked
Tarte flambée
Meat strips
1
, precooked or cooked
Focaccia, 1 1/4"–1 1/2" (3–4cm) thick, prebaked or baked
Meat patty
1
(pork), 0.8 oz (25g), cooked
Meat patty
1
(pork), 2.1 oz (60g), cooked
Meat patty
1
(pork), 3.5 oz (100g), cooked
Spring roll, 0.8 oz (25g), cooked
Spring roll, 3.5 oz (100g), cooked
Hot dog
1
, prebaked
Additional applications
108
Food Browning segment bar setting
Kaiserschmarrn pancake
1
, frozen, thawed
Potatoes, Yukon Gold, sliced, cooked
Potato pockets, baked
Lasagna
1
, 1 1/4" (3cm) thick, cooked
Naan
1
, cooked
Cheesy fresh pasta bake, 1 3/4" (4.5cm) thick, precooked
Pasta bake
1
, 3/4" (2cm) thick, cooked
Pasta bake
1
, 1 3/4" (4.5cm) thick, cooked
Pasta bake
1
, 2 1/2" (6cm) thick, cooked
Pancakes
1
, cooked
Pancakes
1
Pita
1
, prebaked
Pizza, baked
Poffertjes pancake
Quiche, 0.8 oz (25g), baked
Quiche, 3/4" (2cm) thick, baked
Quiche, 1 1/2" (3.5cm) thick, baked
Potato pancakes
1
, cooked
Hash browns, baked
Schnitzel, cooked
Taco shell, baked
Toast Hawaii, cooked
Grilled cheese, cooked
Tortilla chips, baked, with cheese
Tortilla wraps
1
, prebaked or cooked, rolled in aluminum foil
1
is not crispy, only needs to be sufficiently heated (>150°F (65°C)).
Additional applications
109
Cooking food with the “Crisp Cooking”Special Mode
Food Cooking tips Browning segment bar
setting
Meat
1
Bratwurst, 0.8 oz (25g), boiled –
Bratwurst, 3.5 oz (100g), boiled Slashed
Bratwurst, coarse, raw Slashed, drizzled with a little oil
Beef filet skewer, 1.7 oz (50g) chunks,
raw
Marinated, with bacon
Pork skewer, 1.7 oz (50g) chunks, raw Marinated, with bell pepper
and onion
Meat patty, 2.1 oz (60g), 1" (2.5cm)
thick
Ground meat, seasoned
Chicken breast, 1 1/4" (3cm) thick,
raw
Wrapped in bacon, with salt
and pepper
Chicken breast, 1 1/4" (3cm) thick,
raw
On its own, seasoned
Chicken breast, stuffed, raw Seasoned, filling: spinach,
crème fraîche
Chicken skewer, 1.7 oz (50g) chunks,
raw
Marinated, with bell pepper
and onion
Chicken drumstick, raw Marinated
Veal tenderloin, 1" (2.5cm) thick, raw Marinated, with sauce
Smoked pork cutlet, 1 1/2" (3.5cm)
thick, raw
–
Smoked pork chop, 3/4" (2cm) thick,
raw
–
Lamb chop, 3/4" (2cm) thick, raw Marinated
Steak, 1 1/4" (3cm) thick, raw Marinated
Pork tenderloin, 1 1/2" (4cm) thick,
raw
Wrapped in bacon, with salt
and pepper
Pork chop, 1/2" (1.5cm) thick, raw Coated in breadcrumbs, driz-
zled with a little oil
Fish
1
Halibut cutlet, 1 1/4" (3cm) thick, raw Marinated
Cod filet, 1 1/4" (3cm) thick, raw With butter and breadcrumb
crust
Additional applications
110
Food Cooking tips Browning segment bar
setting
Cod filet, 1 1/2" (3.5cm) thick, raw Marinated
Cod filet, stuffed, raw Seasoned, filling: spinach,
tomato
Salmon filet, 1 1/4" (3cm) thick, raw Seasoned
Salmon cutlet, 1 1/4" (3cm) thick, raw Marinated
Salmon skewer, 1.7 oz (50g) chunks,
raw
Seasoned
Pollock filet, 1 1/4" (3cm) thick, raw Seasoned, topping: spinach,
feta
Tuna filet, 1 1/4" (3cm) thick, raw Marinated
Tuna filet, 1 1/4" (3cm) thick, raw Seasoned, topping: tomato,
cheese
Catfish skewer, 1.7 oz (50g) chunks,
raw
Marinated, with bacon
Vegetables
Eggplant, 3/4" (2cm) thick, raw Marinated
Cauliflower, large florets, raw Salt, pepper, buttered bread-
crumbs
Broccoli, large florets, raw Cheese sauce
Bacon-wrapped string beans, raw Wrapped in bacon slices, sea-
soned
Cherry tomatoes, whole, raw Marinated
Potatoes
2
, 1/8" (3mm) slices/chunks,
raw
Butter, salt, or cheese
Kohlrabi, 3/4" (2cm) slices, raw Salt, pepper, nutmeg
Pumpkin, 3/4" (2cm) chunks, raw Salt, pepper, pumpkin seed oil
Corn on the cob, raw Salt, butter
Carrots, quartered/3/4" (2cm) slices,
raw
Salt, pepper, butter
Bell pepper, large chunks, raw Marinated
Ratatouille, 3/4" (2cm) chunks, raw Tomato purée, seasoning, corn
starch
Zucchini, 3/4" (2cm) slices, raw Marinated
Additional applications
111
Food Cooking tips Browning segment bar
setting
Pasta and rice
Fresh pasta bake with meat,
13/4" (4.5cm) thick, uncooked
Raw vegetables, sauce,
cheese
Fresh pasta, tortellini, precooked –
Lasagna, 1 1/4" (3cm) thick, pre-
cooked
–
Pasta bake, 3/4" (2cm) thick, pre-
cooked
–
Rice, brown rice, cooking duration
8minutes, uncooked
Salt, 1:2 (rice:liquid)
Rice, parboiled rice, cooking duration
8minutes, uncooked
Salt, 1:1.5 (rice:liquid)
Rice, parboiled rice, cooking duration
10–12minutes, uncooked
Salt, 1:1.5 (rice:liquid)
Rice, precooked –
Pizza etc.
Baked camembert, 0.8 oz (25g),
frozen
Thawed
Baguette, frozen Thawed
Baguette, prebaked –
Fried potatoes, precooked –
Bread roll, baked, stored –
Cheeseburger, prebaked –
Dates in bacon, raw –
Tarte flambée, uncooked Chiller product
Tarte flambée, uncooked Top chilled pastry.
Spring roll, 0.8 oz to 3.5 oz (25g or
100g), frozen
Thawed
Grilled cheese, 3.2 oz (90g), pre-
cooked
–
Potato pockets, baked –
Potato pockets, frozen Thawed
Gnocchi, precooked Butter, salt, cheese
Potato pancakes, uncooked Drizzled with a little oil
Additional applications
112
Food Cooking tips Browning segment bar
setting
Schupfnudeln (potato dumplings), pre-
cooked
–
Tofu patty, 2.8 oz (80g), cooked –
Pizza, baked –
Rye bread roll, frozen Thawed
Rye bread roll, prebaked –
Hash browns, baked Butter, salt
Hash browns, frozen Thawed
White roll, frozen Thawed
White roll, prebaked –
Onion tart, 1" (2.5cm) thick, prebaked –
Desserts
Kaiserschmarrn pancake, cooked –
Kaiserschmarrn pancake, frozen Thawed
Kaiserschmarrn pancake, uncooked Mix mixture
1
Add 1tsp corn starch to raw meat/fish.
2
Yukon Gold
Additional applications
113
Food suitable for the “Gentle Cooking”Special Mode
Food Cooking tip
Meat
1
Large bockwurst/frankfurter sausage (pork),
3.5oz (100g), cooked
–
Beef filet skewer, 1.7 oz (50g) chunks, raw Marinated, with bacon
Pork skewer, 1.7 oz (50g) chunks, raw Marinated, with bell pepper and onion
Chicken breast, 1 1/4" (3cm) thick, raw On its own, seasoned
Chicken breast, stuffed, raw Seasoned, filling: spinach, crème fraîche
Chicken skewer, 1.7 oz (50g) chunks, raw Marinated, with bell pepper and onion
Veal tenderloin, 1" (2.5cm) thick, raw Marinated, in sauce
Smoked pork, 3.5cm thick, raw –
Smoked pork chop, 3/4" (2cm) thick, raw –
Meatballs, 2.6 oz (75g), raw Ground meat, seasoned, in sauce
Fish
1
Trout, whole, 3/4 lb (350g), raw Seasoned, filling: butter, herbs
Halibut cutlet, 1 1/4" (3cm) thick, raw Marinated
Cod filet, 1 1/2" (3.5cm) thick, raw Marinated
Cod filet, stuffed, raw Seasoned, filling: spinach, tomato
Salmon filet, 1 1/4" (3cm) thick, raw Seasoned
Salmon cutlet, 1 1/4" (3cm) thick, raw Marinated
Salmon skewer, 1.7 oz (50g) chunks, raw Seasoned
Pollock filet, 6.3 oz (180g) Topping: spinach and crème fraîche
Tuna filet, 1 1/4" (3cm) thick, raw Marinated
Catfish skewer, 1.7 oz (50g) chunks Marinated, with bacon
Vegetables
Cauliflower, large florets, raw Seasoned
Broccoli, large florets, raw Seasoned, with/without cheese sauce
Cherry tomatoes, whole, raw Marinated
Fennel, 3/4" (2cm) chunks/wedges, raw Seasoned
Potatoes
2
, quartered/in wedges, raw
Salt
Potatoes, Idaho/Russet, halved, raw Salt
Additional applications
114
Food Cooking tip
Kohlrabi, 3/4" (2cm) slices, raw Salt, pepper, nutmeg
Pumpkin, 1/2" (1.5cm) chunks, raw Salt, pepper, pumpkin seed oil
Corn on the cob, raw Salt, butter
Carrots, quartered/3/4" (2cm) slices, raw Salt, pepper, butter
Bell pepper, large chunks, raw Marinated
Ratatouille, 3/4" (2cm) chunks, raw Tomato purée, seasoning, corn starch
Brussels sprouts, whole, raw Salt, pepper, nutmeg
Bacon-wrapped string beans Wrapped in bacon slices, seasoned
Asparagus, spears, whole, raw Salt, butter
Sweet potato, 1/2" (1.5cm) chunks/wedges, raw Salt
Zucchini, 3/4" (2cm) slices, raw Marinated
Pasta and rice
Fresh pasta, tortellini, precooked Sauce
Macaroni, short, uncooked Salt, 1:3 (pasta:water)
Rice, basmati rice, cooking duration 10minutes,
uncooked
Salt, 1:2.5 (rice:liquid)
Rice, brown rice, cooking duration 8minutes, un-
cooked
Salt, 1:2 (rice:liquid)
Rice, parboiled rice, cooking duration 8minutes,
uncooked
Salt, 1:2 (rice:liquid)
Rice, parboiled rice, cooking duration 10–12min-
utes, uncooked
Salt, 1:2 (rice:liquid)
Rice, short-grain rice, cooked –
Vermicelli, uncooked Covered with stock
Pizza etc.
Gnocchi, precooked Salt, butter
Potato dumplings, in cooking bag, precooked Covered with water
Mashed potato, instant Mix powder according to packet instructions.
Mashed potato, cooked –
Schupfnudeln (potato dumplings), precooked Salt, butter
1
Add 1tsp corn starch to raw meat/fish.
2
Yukon Gold
Additional applications
115
Blanching
Blanch fruit and vegetables before
freezing them. Blanching helps maintain
the quality of the produce when it is
frozen.
Blanching vegetables also helps them
retain their original color.
Put the prepared vegetables
(cleaned, washed, chopped, etc.) into
a perforated cooking container.
Once blanched, plunge the vegeta-
bles into ice cold water to cool them
down quickly. Drain them well.
Settings
Additional | Special Modes | Blanch
or
Steam Cooking
Temperature: 212°F (100°C)
Blanching time: 1minute
Canning
Always observe USDA/CFIA food
safety guidelines.
Only use unblemished, fresh produce
which is in good condition.
Glass jars
Use clean glass jars and accessories
and check them for any defects. Glass
jars with twist off lids or glass lids with a
rubber seal are suitable.
Make sure that all the glass 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.
Remove any peel, stalks, cores or pits.
Cut up large fruit. For example, cut ap-
ples into slices.
If you are bottling fruit with pits (e.g.
plums, apricots) without removing the
pits, pierce the fruit several times with a
fork or wooden skewer as otherwise it
will burst.
Additional applications
116
Vegetables
Rinse, clean, and chop vegetables.
Vegetables should be blanched before
canning to help them retain their color
(see “Blanching” under “Special
Modes”).
Fill volume
Fill the glass jars with produce up to a
maximum of 1 1/4" (3cm) below the
rim. Do not pack down as this would
damage the cell walls of the produce.
Bang the jar gently on a cloth to help
distribute the contents evenly.
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 af-
ter it has switched off.
- Then cover the jars with a cloth and
allow to cool for approx. 24 hours.
Canning food
Place a perforated container or the
wire rack at level1.
Place the jars in the perforated con-
tainer or on the wire rack. The jars
must not touch each other.
Settings
Additional | Special Modes | Canning
or
Steam Cooking
Temperature: see chart
Canning duration: see chart
Additional applications
117
The durations specified in the chart are guidelines only.
Food to be canned [°F (°C)] * [min]
Berries
Currants 175 (80) 50
Gooseberries 175 (80) 55
Cranberries 175 (80) 55
Fruit with pits
Cherries 185 (85) 55
Mirabelle plums 185 (85) 55
Plums 185 (85) 55
Peaches 185 (85) 55
Greengage plums 185 (85) 55
Fruit with pips
Apples 195 (90) 50
Apple sauce 195 (90) 65
Quinces 195 (90) 65
Vegetables
Beans 212 (100) 120
Broad beans 212 (100) 120
Pickling cucumbers 195 (90) 55
Beets 212 (100) 60
temperature, canning duration
* The canning times apply to 4 1/4 cups (1.0l) jars. If using 2 cups (0.5l) jars, reduce the dura-
tion by 15minutes. If using 1 cup (0.25l) jars, reduce the duration by 20minutes.
Additional applications
118
Canning cakes
Batter, sponge, and yeast dough are suitable for canning. The cake has a shelf-life
of 6months.
Cooked cakes containing fruit are not suitable for storage. They must be con-
sumed within two days.
Only use sterilized jars and accessories. The jars must be narrower at the bottom
than at the top (mason jars). 1 cup (0.25l) jars are the best for this purpose.
The jars need to have a canning ring, glass lid, and a spring lock clip to be sealed.
Make sure that all the glass jars are the same size so that canning is carried out
evenly.
Grease the inside of the jars with butter up to 1/2" (1cm) below the rim.
Sprinkle fine breadcrumbs inside the jars.
Fill the jars ¹/₂ to ²/₃ full with mixture (depending on recipe). Make sure the rim
stays clean.
Place the wire rack on shelf level1.
Place the open jars (all the same size) on the wire rack. The jars must not touch
each other.
Close the jars immediately after canning by clamping the glass lid down se-
curely. Do not let the cakes cool down. If the mixture has risen above the rim, it
can be pushed back down into the jar with the glass lid.
The durations specified in the chart are guidelines only. It is recommended to se-
lect the shorter duration initially. You can extend the duration if necessary.
Type of
mixture
Operating
mode
Step °F [°C] [%] [min]
Batter – 320 (160) – 35–45
Sponge – 320 (160) – 50–55
Yeast
dough
1
2
85 (30)
320 (160)
100
30
10
30–35
temperature, moisture, duration
Surround, Combi-Steam + Surround
Additional applications
119
Dehydrate
Only use the DehydrateSpecial Mode or the Combi Steam| Combi Steam + Con-
vection Bakeoperating mode to dry food so that moisture can be dissipated.
Cut the food into similar sized pieces.
Place the pieces on the wire rack covered with parchment paper.
Tip: Bananas and pineapple are not suitable for drying in a combi steam oven.
Settings
Additional | Special Modes | Dehydrate
Temperature: see chart
Drying time: see chart
or
Combi Steam | Combi Steam + Convection Bake
Temperature: see chart
Moisture: 0%
Drying time: see chart
The durations specified in the chart are guidelines only. We recommend selecting
the shorter drying time initially. You can make the drying time longer if necessary.
Food [°F (°C)] [h]
Apple, rings 160 (70) 6–8
Apricots, halved, pitted 140-160
(60–70)
10–12
Pears, sliced 160 (70) 7–9
Herbs 140 (60) 1.5–2.5
Mushrooms 160 (70) 3–5
Tomatoes, sliced 160 (70) 7–9
Citrus fruit, sliced 160 (70) 8–9
Plums, pitted 140-160
(60–70)
10–12
temperature, duration (hours)
Additional applications
120
Proofing
Prepare the dough according to the
recipe.
Place the dough in an uncovered
bowl in a perforated container or on
the inserted wire rack.
Depending on the size of the bowl,
you can also place the wire rack on
the floor of the oven compartment
with the rack surface facing up and
place the bowl on top. If necessary,
you can also remove the side racks.
Settings
Additional | Special Modes | Proof
or
Steam Cooking
Temperature: 85°F (30°C)
Moisture: 100%
Duration: as per recipe instructions
Sanitizing Cookware
The steam oven will sanitize baby bot-
tles and other cookware. Check before-
hand that the manufacturer guarantees
all components are to be heat resistant
to 212°F (100°C) and also steam resis-
tant follow manufacturers instructions.
Dismantle, clean and thoroughly rinse
baby bottles. Reassemble the bottles
only after they have completely dried.
This prevents recontamination.
Place the individual items on the wire
rack or in a perforated container (on
their sides or with the opening facing
downward) ensuring that they do not
touch one another. This will allow hot
steam to reach them from all sides.
Settings
Additional | Special Modes | Sanitize
Cookware
Duration: 1 minute to 10 hours
or
Steam Cooking
Temperature: 212°F (100°C)
Duration: 15 minutes
Additional applications
121
Sabbath Program
The Sabbath Program and Yom-Tov Spe-
cial Modes help to support religious ob-
servance.
The steam oven heats up to the tem-
perature you have set and maintains
this temperature for a maximum of
24hours (Sabbath Program) or 76hours
(Yom-Tov).
Select Additional | Special Modes.
Select Sabbath Program.
Select the Special Mode you want.
You will not be able to start the Spe-
cial Mode if you have set a timer.
Set the temperature.
Confirm with OK.
The name of the Special Mode and the
set temperature will appear on the dis-
play.
The oven heating will turn on around
30seconds after you have closed the
door.
The oven interior lighting will remain on
during the entire cooking period.
Sabbath Program or Yom-Tov and the set
temperature will appear permanently on
the display.
The time of day will not appear. None of
the sensor buttons respond (except for
the On/Off sensor button).
The message Do not open the door will
appear.
After around 1hour, this information will
turn off from time to time. You can open
the door when this message is not
shown.
Place the food in the oven.
The Sabbath Program Special Mode ends
after 24hours. The display will not
change.
In both Special Modes, the steam oven
turns off automatically after 76hours.
If you want to end the Special Mode
prematurely, turn off the steam oven
using the On/Off sensor button.
Once a Special Mode has started, it
cannot be changed or saved under
Favorites.
Additional applications
122
Warm-up Cookware
Preheating the dishware means that
food does not cool down as quickly.
Use heat-resistant dishware.
Place the wire rack on shelf level2
and place the dishware to be warmed
on it. Depending on the size of the
dishware, you can also place the wire
rack on the floor of the oven com-
partment with the rack surface facing
up and the dishware on top. If neces-
sary, you can also remove the side
racks.
Select Additional | Special Modes.
Select Warm-up Cookware.
Alter the recommended temperature
if necessary and then set the time.
Danger of injury caused by hot
surfaces.
The steam oven gets hot during op-
eration. You could burn yourself on
the heater elements, oven compart-
ment, side racks, or accessories.
Condensation may accumulate on
the bottom of the dishware.
Use pot holders when removing
dishware.
Keep warm
You can keep food warm in the oven
compartment for up to 2hours.
In order to maintain the quality of
food, select the shortest possible
time.
Select Additional | Special Modes.
Select Keep warm.
Place the food to be kept warm in the
oven and confirm with OK.
Alter the recommended temperature
if necessary and then set the time.
Additional applications
123
Heating damp towels
Moisten the towels and then roll them
up.
Place them beside one another in a
perforated cooking container.
Settings
Automatic programs | Special | Heat
Damp Towels
or
Steam Cooking
Temperature: 160°F (70°C)
Duration: 2minutes
Dissolving Gelatine
Soften gelatine leaves by leaving
them in a bowl of cold water for
5minutes. 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 it in a per-
forated cooking container.
Settings
Automatic programs | Special | Dissolve
Gelatine
or
Steam Cooking
Temperature: 195°F (90°C)
Cooking duration: 1minute
Additional applications
124
Decrystalize honey
Loosen the lid and place the jar of
honey in a perforated cooking con-
tainer.
Stir the honey once during the
process.
Settings
Automatic programs | Special | Decrys-
tallize Honey
or
Steam Cooking
Temperature: 140°F (60°C)
Duration: 90minutes (irrespective of the
size of jar or the amount of honey in the
jar)
Melting Chocolate
You can use the steam oven for melting
any type of chocolate.
When using a cake glaze, place it in a
perforated cooking container, leaving it
in its packaging.
Break the chocolate into small
pieces.
Place larger quantities in a solid
cooking container and smaller quanti-
ties 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 212°F (100°C) and to
hot steam.
Stir large quantities once during
cooking.
Settings
Automatic programs | Special | Melt
Chocolate
or
Steam Cooking
Temperature: 150°F (65°C)
Duration: 20minutes
Additional applications
125
Making Yogurt
Always observe USDA/CFIA food
safety guidelines.
To prepare yogurt, you will need milk
and live culture or yogurt starter pow-
der, e.g., from a health food store.
Use natural yogurt with live culture and
without additives. Heat-treated yogurt is
not suitable.
The yogurt must be fresh (short storage
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 195°F
(90°C) (do not boil it) and then cooled
down to 95° (35°C). Fresh milk will give
a better set than long-life milk.
The yogurt and milk should have the
same percentage fat.
Do not move or shake the jars while the
yogurt is fermenting.
Immediately after preparation, leave the
yogurt to cool in the fridge.
The firmness, fat content, and cultures
used in the yogurt starter all affect the
consistency of homemade yogurt. Not
all yogurts are equally suitable as yo-
gurt starters.
Tip: When using yogurt enzyme, yogurt
can be made from a milk/cream mix-
ture. Mix 3 cups (³/₄liter) milk with
1cup (¹/₄liter) cream.
Mix 3.5 oz (100g) of yogurt with
41/4cups (1l) of milk or make up the
mixture with yogurt starter, following
the instructions on the packaging.
Pour the mixture into glass jars and
seal the jars.
Place the sealed jars in a perforated
cooking container or on the wire rack.
The jars must not touch each other.
Straight after the cooking duration
has finished, place the jars in the re-
frigerator. Take care not to shake the
jars unnecessarily.
Settings
Automatic programs | Special | Make
Yogurt
or
Steam Cooking
Temperature: 105°F (40°C)
Duration: 5:00hours
Possible causes for poor results
Yogurt is not set:
Incorrect storage of the yogurt starter,
too much time out of the refrigerator,
packaging was damaged, milk was in-
sufficiently heated.
Liquid has not been removed:
Jars were moved, yogurt was not
cooled down quickly enough.
Yogurt is grainy:
Milk was overheated or in poor condi-
tion, milk and starter yogurt not evenly
stirred.
Additional applications
126
Rendering Fat
The bacon will not become brown.
Place the bacon (diced or rashers) in
a solid cooking container.
Cover the container with foil that is
temperature-resistant up to 212°F
(100°C) and resistant to steam.
Settings
Automatic programs | Special | Render
Fat
or
Steam Cooking
Temperature: 212°F (100°C)
Duration: 4minutes
Sweating 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 foil that is
temperature-resistant up to 212°F
(100°C) and resistant to steam.
Settings
Automatic programs | Special | Sweat
Onions
or
Steam Cooking
Temperature: 212°F (100°C)
Duration: 4minutes
Additional applications
127
Juicing
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 flavor.
Preparation
Sort and rinse the fruit. Cut out any
blemishes.
Remove the stalks from grapes and
cherries as these are bitter. Berries do
not need to have their stalks removed.
Dice larger fruit such as apples into ap-
proximately 3/4" (2cm) cubes. The
harder the fruit, the smaller the pieces
should be.
Tips
- Try experimenting with mild and tart
flavors.
- The juice quantity and aroma are im-
proved if sugar is added to the fruit
and is allowed to soak in for several
hours. We recommend ¼–½ cup (50–
100 g) sugar per 2lbs (1kg) of sweet
fruit and ½–¾ cup (100–150g) sugar
for 2lbs (1kg) tangy fruit.
- If you wish to bottle the juice rather
than consume it straight away, while
still hot pour it into clean bottles and
seal immediately.
Extracting juice from fruit
Put the prepared fruit (cleaned,
washed, chopped etc.) into a perfo-
rated cooking container.
Place a solid cooking container or the
universal tray underneath in order to
collect the juice.
Settings
Steam Cooking
Temperature: 212°F (100°C)
Duration: 40–70minutes
Additional applications
128
Fruit jam
Only use unblemished, fresh produce
which is in good condition.
Glass jars
Only use sterilised jars with twist-off lids
up to a maximum capacity of 1 cup
(250ml).
After pouring in the jam, clean the out-
side of the rim of the jar with a cloth
and hot water.
Preparation
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 stalks, cores or pits.
Purée the fruit as otherwise the pre-
serve will not set. Add jam sugar to the
fruit (according to packet instructions)
and stir well.
For sweet fruit and berries you should
also add some citric acid.
Making jam
Fill jars maximum two-thirds full.
Place the open jars in a perforated
cooking container or on the wire rack.
At the end of the cooking duration,
take the jars out of the steam oven
using pot holders. Leave them to
stand for 1–2minutes before sealing
them with lids and then leave them to
cool.
Settings
Combi Steam | Combi Steam + Con-
vection Bake
Temperature: 300°F (150°C)
Moisture: 0%
Duration: 35–45minutes
Additional applications
129
Skinning Fruits and Vegetables
Cut a cross in the top of tomatoes,
nectarines etc. This will allow the skin
to be removed more easily.
Place the food in a perforated cook-
ing container if cooking with steam,
or a universal tray if using the broiler.
To blanch almonds, it is important to
plunge them into cold water as soon
as they are taken out of the oven as
otherwise the skin cannot be re-
moved.
Settings
Additional | Maxi Broil
Setting: 3
Duration: see chart
Food [min]
Bell Peppers 10
Tomatoes 7
duration
Settings
Steam Cooking
Temperature: 212°F (100°C)
Duration: see chart
Food [min]
Apricots 1
Almonds 1
Nectarines 1
Bell Peppers 4
Peaches 1
Tomatoes 1
Duration
Preserving Apples
You can treat homegrown apples in the
steam oven to increase the length of
time for which you can store them.
Once treated, the apples will keep for 5
to 6 months when stored in a dry, cool
and well-ventilated place. This method
is only suitable for apples and not for
other types of fruit.
Settings
Automatic programs | Fruit | Apples |
Whole
or
Steam Cooking
Temperature: 125°F (50°C)
Preserving time: 5minutes
Preparing custard royale
Stir 6eggs into 1 1/2 cup (375ml)
milk (do not beat into a foam).
Season the egg/milk mixture and
pour into a solid cooking container
greased with butter.
Settings
Steam Cooking
Temperature: 212°F (100°C)
Duration: 4minutes
Automatic programs
130
With the wide range of automatic pro-
grams, you can achieve excellent re-
sults with ease.
Categories
The automatic programs are sorted
into categories to provide a better over-
view. Simply select the appropriate au-
tomatic program for the type of food
you are cooking and follow the instruc-
tions on the display.
Using automatic programs
Select Automatic programs.
A list will appear.
Select the food category you want.
The automatic programs available for
the category selected will then appear.
Select the automatic program that
you want to use.
Follow the instructions on the display.
Tip: Use Info to display information
such as how to place or turn the food
depending on the cooking process.
Usage notes
- The degree of cooking and browning
are represented by a bar with seven
segments. You can set the desired
degree of cooking or browning using
the navigation area.
- The weights specified in the auto-
matic programs refer to the weight
per piece. For example, you can cook
just one piece of salmon weighing
1/2 lb (250g) or 10pieces of salmon,
each weighing 1/2 lb (250g), at the
same time.
- The steam oven compartment needs
to cool to room temperature before
starting an automatic program.
- When you place food in the hot oven
compartment, be careful when open-
ing the door. Hot steam may escape.
Step back and wait until the steam
has dissipated. Avoid contact with
hot steam, and do not touch the hot
oven compartment walls. Danger of
burning and scalding.
- Please refer to recipes for information
on suitable baking containers.
- For some automatic programs, the
start or end time can be delayed us-
ing Start at or Ready at. The individual
cooking stages of the automatic pro-
gram are listed under the Display
cooking stagesmenu option.
- If by the end of an automatic program
the food is not cooked enough for
your taste, select Continue cooking or
Continue baking.
- Automatic programs can also be
saved as Favorites. To do this, select
the sensor button after an auto-
matic program has finished.
Favorites
131
You can create and save up to 20 of
your own programs.
- You can combine up to 9cooking
stages to accurately program your fa-
vorite or most frequently used
recipes. In each cooking stage, you
can select settings such as the oper-
ating mode, temperature, and cook-
ing duration.
- You can enter a program name for
your recipe.
When you next select the program, it
will start automatically.
There are different ways of creating a
Favorite:
- At the end of an automatic program
or Special Mode, save it as a Fa-
vorite.
- After running a program with a set
duration, save it.
Then name the program.
Creating a Favorite
Select Favorites.
Select Create program.
You can now specify the settings for the
first cooking stage.
Follow the instructions on the display:
Select and confirm the settings.
If you select the Preheatfunction, first
complete the first cooking stage. Use
Add cooking stage to then add another
cooking stage where you set a cook-
ing duration. Only then can you save
or start the program.
If required, selectAdditional parameters
to switch theBooster function and
Crisp functionon or off.
Select Complete cooking stage.
All settings for the first cooking stage
have now been set.
More cooking stages can be added, for
example, if you would like to add an-
other operating mode to follow the first.
If additional cooking stages are re-
quired, select Add cooking stage and
proceed as you did for the first cook-
ing stage.
If you want to check the settings or to
change them at a later date, select the
cooking stage in question.
When you have finished setting the
cooking stages, select Save.
Enter the program name.
Select .
Favorites
132
A message will appear on the display
confirming that the name has been
saved.
Confirm with OK.
You can start the saved program imme-
diately, delay the start, or change the
cooking stages.
Starting Favorites
Place the food in the oven.
Select Favorites.
Select the program you want to use.
Select Allow.
Depending on the program settings, the
following menu options will appear on
the display:
- Start now
The program will start immediately.
The oven heating will turn on immedi-
ately.
- Finish at
You can set the time at which the
cooking program should end. The
oven will turn off automatically at the
time you have set.
- Start at
You can set the time at which the
cooking program should start. The
oven will turn on automatically at the
time you have set.
- Display cooking stages
A summary of your settings will ap-
pear on the display.
- Show actions
The required actions, e.g., placing the
food in the oven, will appear on the
display.
Select the menu option you want.
The selected program will begin auto-
matically right away or at the time set.
Use Info to display information such
as how to place or turn the food de-
pending on the cooking process.
At the end of the program, select the
sensor button.
Favorites
133
Changing cooking stages
Cooking stages in an automatic pro-
gram that have been saved under a
different name cannot be changed.
Select Favorites.
Select the program you want to
change.
Select Change cooking stages.
Select the cooking stage that you
want to change or Add cooking stage
to add another cooking stage.
Select and confirm the settings.
If you want to start the modified pro-
gram without changing it, selectStart
program.
SelectSave when you have changed
all the settings.
A message will appear on the display
confirming that the name has been
saved.
Confirm with OK.
The saved program has been changed
and you can start it immediately or de-
lay the start.
Changing the name
Select Favorites.
Select the program you want to
change.
Select Change name.
Change the program name.
Select .
A message will appear on the display
confirming that the name has been
saved.
Confirm with OK.
The program has been renamed.
Deleting a Favorite
Select Favorites.
Select the program you want to
delete.
Select Delete program.
Confirm the request with Yes.
The program is deleted.
Go to Additional| Settings| Fac-
tory default| Favorites to delete all Fa-
vorites at the same time.
Baking
134
Handling and cooking food correctly
is essential for maintaining good
health.
Cakes, pizzas, and French fries
should be cooked until golden, not
dark brown.
Always observe USDA/CFIA food
safety guidelines.
Baking tips
- Set a cooking duration. If used for
baking, do not delay the start for too
long. Otherwise the cake mixture or
dough will dry out, and the raising
agents will lose their effectiveness.
- Generally, you can use the wire rack,
universal tray, and any type of bake-
ware made of heat-resistant material.
- Always place bakeware on the wire
rack.
- Always cook frozen goods such as
cakes, pizza, or baguettes on the
wire rack.
Very high temperatures can cause
the universal tray to distort to such
an extent that the tray cannot be
taken out of the oven compartment.
- Small items of frozen food such as
oven chips or potato croquettes can
be cooked on the universal tray. Turn
these frozen food items several times
during cooking.
- Bake on a maximum of two levels at
the same time. When baking cakes
with a moist topping, only bake on
one level.
Using parchment paper
Miele accessories, e.g., the universal
tray, are treated with PerfectClean (see
“Cleaning and care for the steam
oven”). Surfaces treated with Perfect-
Clean generally do not need to be
greased or covered with parchment
paper.
Use parchment paper when cooking:
- lye mixtures because anything pre-
pared using a lye containing sodium
hydroxide can damage the Perfect-
Clean surface
- mixtures with a high egg-white con-
tent, such as sponge, meringue, and
macaroons, as these can easily stick
- puff pastry or strudel dough
- frozen food on the wire rack
- small items of frozen food such as
oven chips or potato croquettes on
the universal tray
Baking
135
Tips for baking
- Dark bakeware is best for baking.
Avoid using bright, thin-walled pans
made from a shiny material as they
give an uneven or poor browning re-
sult. In certain unfavorable condi-
tions, the food will not cook properly.
- Place cakes in rectangular bakeware
on the wire rack with the longer side
across the width of the oven for opti-
mum heat distribution and even re-
sults.
- When cooking frozen food such as
chips, croquettes, cakes, pizza, and
baguettes, select the medium tem-
perature quoted on the manufac-
turer’s packaging.
- If a range is specified for the cooking
duration, check whether the food is
cooked after the shortest duration.
Stick a wooden skewer into the food.
If it comes out clean without any bat-
ter/dough on it, the food is done.
Notes on the operating modes
You can find an overview of all the op-
erating modes with their recommended
values in “Main and submenus”.
Combi Steam
This operating mode uses a combina-
tion of oven heat and moisture. The ad-
dition of steam prevents the surface of
the food from drying out. Bread, bread
rolls, and puff pastry have a shiny and
crispy crust.
You can choose between different types
of heating:
- Combi Steam + Convection Bake
- Combi Steam + Surround
- Combi Steam + Maxi Broil
It is recommended to bake bread and
bread rolls in several cooking stages:
the shine is created during the first
cooking stage thanks to the bursts of
steam (maximum moisture, low temper-
ature). Browning takes place in the next
cooking stage with high moisture and a
high temperature. It is then dried with
reduced moisture and a medium to high
temperature.
Tip: Recipes and other information can
be found in the Miele App.
Baking
136
Automatic programs
Follow the instructions on the display.
Convection Bake
Use this operating mode if you are bak-
ing on multiple shelf levels at the same
time.
You can use any type of bakeware
made of heat-resistant material.
Because the blower distributes the heat
around the oven compartment straight
away, you can use a lower temperature
than you would with the Surroundoper-
ating mode.
Surround
Use this operating mode for cooking
traditional recipes. If using an older
recipe or cookbook, set the oven tem-
perature 50°F (10°C) lower than that
recommended. This will not change the
cooking duration.
Only bake on one level. If you are mak-
ing a tray bake, use shelf level2.
Intensive
This operating mode is suitable for bak-
ing cakes with moist toppings, pizza,
quiche, etc.
Place the food on shelf level1.
Bake
Use this operating mode toward the
end of cooking to brown the base of the
food.
Browning
Use this operating mode toward the
end of cooking to brown the top of
food.
This operating mode is suitable for
gratins and for browning bakes.
Humidity Plus
Use this operating mode for baking bat-
ter and frozen lye mixtures.
Roasting
137
Always observe USDA/CFIA food
safety guidelines.
Roasting tips
- Never roast frozen meat as it will dry
out. Always defrost meat before
roasting.
- Remove skin and sinew before roast-
ing.
- Marinate and season the meat to
taste.
- If you are cooking several pieces of
meat together, select pieces that are
similar in size.
- Use the universal tray with the wire
rack placed on top of it. The oven
compartment stays cleaner and you
can then use the meat juices col-
lected to make a gravy or sauce.
- Allow a resting time of approx.
10minutes before carving meat. This
resting time ensures the meat juices
are distributed evenly.
Notes on the operating modes
You can find an overview of all the op-
erating modes with their recommended
values in “Main and submenus”.
Combi Steam
This operating mode uses a combina-
tion of oven heat and moisture. The ad-
dition of steam prevents the surface of
the food from drying out. The results
are particularly tender and succulent
meat with a well-browned outside. Use
the Combi Steam operating mode for
cooking meat, fish, and poultry dishes.
You can choose between different types
of heating:
- Combi Steam + Convection Bake
- Combi Steam + Surround
- Combi Steam + Maxi Broil
It is recommended to cook meat slowly
and gently in several cooking stages: at
a high temperature during the first
cooking stage to brown the surface.
The second cooking stage requires in-
creased moisture and a reduced tem-
perature. The meat cooks evenly and
the muscle protein is broken down,
making the meat particularly tender.
Tip: Recipes and other information can
be found in the Miele App.
Roasting
138
Automatic programs
Follow the instructions on the display.
Convection Roast
This operating mode is suitable for
roasting meat and poultry that needs to
be well browned.
Because the blower distributes the heat
around the oven compartment straight
away, you can use a lower temperature
than you would with the Surroundoper-
ating mode.
Surround
Use this operating mode for cooking
traditional recipes. If using an older
recipe or cookbook, set the oven tem-
perature 50°F (10°C) lower than that
recommended. This will not change the
cooking duration.
Use the Bakeoperating mode towards
the end of the cooking duration to
brown the base of the food.
Do not use the Intensiveoperating
mode for roasting as the juices will be-
come too dark.
Broiling
139
Danger of injury caused by hot
surfaces.
If you open the appliance door when
broiling, the controls will get very hot.
Keep the door closed during the
broiling program.
Always observe USDA/CFIA food
safety guidelines.
Broiling tips
- Preheating is not necessary when
broiling. Place the food in the cold
oven compartment.
- Use the universal tray with the wire
rack placed on top of it. Exception: if
you are broiling on shelf level3, insert
the universal tray one level down
from the wire rack.
- When broiling fish, place the fish on a
piece of parchment paper cut to size.
- Broil thick food, e.g., half a chicken,
on shelf level2 and thin food, e.g.,
steaks, on shelf level3.
- Turn the food ²/₃ of the way through
the cooking duration. Exception: fish
does not need to be turned.
Tips for broiling
- Marinate lean meat or brush it with
oil. Do not use other types of fat as
they can burn and cause smoke.
- Make diagonal cuts in sausages be-
fore broiling.
- It is best to broil food of a similar
thickness at the same time so that
the broiling time for each item does
not vary too greatly.
- To test the food, press down on the
meat with a spoon. This lets you de-
termine how well the meat has been
cooked.
– Rare/pink
If the meat gives easily to the pres-
sure of the spoon, it will still be red
on the inside.
– Medium
If there is some resistance, the in-
side will be pink.
– Well-done
If there is significant resistance, it
is cooked through.
- To broil thicker pieces of food more
gradually after an initial high tempera-
ture, continue broiling at a lower tem-
perature setting or use a lower shelf
level to allow the food to cook
through to the center.
Broiling
140
Notes on the operating modes
You can find an overview of all the op-
erating modes with their recommended
values in “Main and submenus”.
Combi Steam + Maxi Broil
This operating mode is suitable for
broiling food that should be brown on
the outside, but not dry, e.g., corn on
the cob.
Maxi Broil
Use this operating mode to broil flat thin
cuts in large quantities and for browning
large baked dishes.
Broil
Use this operating mode to broil flat thin
cuts in smaller quantities and for
browning small baked dishes.
Convection Broil
This operating mode is suitable for
broiling thicker food, such as poultry or
rolled meat.
Cleaning and care for the steam oven
141
Important information on
cleaning and care
Danger of injury caused by hot
surfaces.
The steam oven gets hot during op-
eration. You could burn yourself on
the heater elements, oven compart-
ment, side racks, or accessories.
Allow the heater elements, oven
compartment, side racks, and the
accessories to cool before manual
cleaning.
Risk of injury due to electric
shock.
The steam from a steam cleaner
could reach live electrical compo-
nents and cause a short circuit.
Do not use a steam cleaner to clean
the steam oven.
All surfaces could be discolored or
damaged if unsuitable cleaning
agents are used. The front of the
steam oven is particularly suscepti-
ble to damage from oven cleaners
and descaling agents.
All surfaces are susceptible to
scratching. Scratches on glass can
lead to breakage in some circum-
stances.
Remove any residual cleaning agent
immediately.
Stubborn soiling could damage the
steam oven in certain circumstances.
Once the oven has cooled, clean the
oven cavity, the inside of the door,
and the door seal. Waiting too long
to clean the oven will make it much
more difficult to clean.
Do not use commercial cleaning
agents. Only use agents designed for
domestic use.
Do not use cleaning agents or liquid
dish soap containing aliphatic hydro-
carbons as these could cause the
seals to swell.
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.
If the steam oven is not going to be
used for a longer period of time, it
should be thoroughly cleaned and
dried beforehand to prevent the build-
up of odors, etc. Leave the door open
afterward.
Cleaning and care for the steam oven
142
Unsuitable cleaning agents
To avoid damaging the surfaces of your
appliance, do not use:
- cleaning agents containing soda, am-
monia, acids, or chlorides
- cleaning agents containing descaling
agents
- abrasive cleaning agents (e.g.,pow-
der cleaners and cream cleaners)
- solvent-based cleaning agents
- stainless-steel cleaners
- dishwasher cleaning agents
- cleaning agents for ceramic-glass
cooktops
- hard, abrasive brushes or sponges
(e.g.,pot scourers, brushes, or
sponges which have been previously
used with abrasive cleaning agents)
- eraser sponges
- sharp metal scrapers
- steel wool
- stainless-steel scouring pads
- spot cleaning with mechanical clean-
ing agents
- oven cleaners and sprays
Glass cleaners may be used to
clean the exterior. However do not
allow them to sit or "puddle", this
can cause damage to the surface.
Remove the cleaner promptly.
Cleaning the steam oven front
Clean the front of the oven with a soft
sponge and a solution of warm water
and liquid dish soap.
After cleaning, wipe the front dry us-
ing a soft cloth.
Tip: A clean, damp microfiber cloth
without cleaning agent can also be
used for cleaning.
Cleaning and care for the steam oven
143
PerfectClean
The oven compartment, side racks, uni-
versal tray, and wire rack surfaces are
treated with PerfectClean. This finish
has an iridescent appearance. Perfect-
Clean surfaces have very good non-
stick properties and are easy to clean.
However, it is important to clean the
surfaces each time the oven is used.
The non-stick properties will deteriorate
if soiling is not removed from Perfect-
Clean surfaces after each use. If used
frequently without being cleaned, clean-
ing may become very difficult.
Soiling such as spilt juices and cake
mixtures are best removed while the
oven compartment is still warm.
Spilt fruit juices may cause discol-
oration to the surfaces that cannot be
removed. However, this does not affect
the properties of the PerfectClean fin-
ish.
Always remove all cleaning agent
residues to protect the non-stick
properties.
To protect the non-stick effect of
PerfectClean surfaces, please avoid:
- abrasive cleaning agents (e.g.,pow-
der cleaners and cream cleaners)
- cleaning agents for ceramic-glass
cooktops
- ceramic-glass and stainless-steel
cleaners
- steel wool
- abrasive sponges, e.g., pot scourers
or sponges which have been previ-
ously used with abrasive cleaning
agents
- oven sprays
- spot cleaning with mechanical clean-
ing agents
Do not clean PerfectClean acces-
sories in the dishwasher.
Cleaning and care for the steam oven
144
Oven compartment
The surface of the oven compart-
ment has been treated with Perfect-
Clean.
See “PerfectClean” under “Cleaning
and care for the steam oven” for in-
structions on cleaning.
Ensure that no cleaning agent gets
into the openings on the oven com-
partment rear panel.
To make cleaning the oven compart-
ment easier, you can remove the oven
door, dismantle the side racks, and
lower the browning/broiling element.
Cleaning after a program using
steam
Remove:
- condensate using a sponge or ab-
sorbent cloth
- light, greasy soiling with a sponge
and a solution of liquid dish soap and
hot water
After cleaning, wipe the surface with
clean water to remove any cleaning
agent residues.
Then dry the oven compartment and
the inside of the door with a cloth.
Tip: You can then leave the steam oven
to dry automatically (see “Maintenance”
under “Cleaning and care for the steam
oven”).
Cleaning after a roasting, broiling, or
baking program
Clean the oven compartment thor-
oughly after roasting, broiling, and
baking as otherwise soiling can burn
on and become impossible to re-
move.
Clean the oven compartment and in-
side of the door with a clean dish
sponge, hot water, and a little liquid
dish soap. You can use the hard sur-
face of a dish sponge to clean the
oven compartment if necessary.
After cleaning, wipe the surface with
clean water to remove any cleaning
agent residues.
Then dry the oven compartment and
the inside of the door with a cloth.
Tip: Soaking the soiling for a few min-
utes with a solution of liquid dish soap
and hot water can make cleaning eas-
ier. Alternatively, run the Additional |
Maintenance | Soak program (see “Main-
tenance” under “Cleaning and care for
the steam oven”).
Cleaning and care for the steam oven
145
Cleaning the floor filter
The filter in the floor of the oven
should be cleaned and dried after ev-
ery use.
Vinegar can be used to remove dis-
coloration and limescale deposits
from the filter in the floor of the oven.
Rinse thoroughly with clean water to
remove any residual cleaning agent.
Cleaning the door seal
Grease deposits on the door seal
can cause it to become brittle and
cracked.
Clean the door seal between the in-
side of the oven door and the oven
compartment after every baking or
roasting program.
Clean the door seal using a clean,
damp microfiber cloth without any
cleaning agent. You can also use a
clean sponge and warm water with a
little liquid dish soap.
After cleaning, dry the seal with a soft
cloth.
Replace the seal with a new one if it
becomes porous or brittle.
Door seals can be ordered from the
Miele Customer Service (see the end of
these operating instructions for contact
details).
Cleaning the water container
and condensate container
The water container and condensate
container are suitable for cleaning in a
dishwasher.
Remove the water container and con-
densate container after every use.
Remove the water container and con-
densate container by pushing them
upward slightly.
Empty the water container and con-
densate container.
Water can drip into the water con-
tainer and condensate container com-
partment when removing the contain-
ers.
Dry the compartment if necessary.
Rinse the water container and con-
densate container by hand or in the
dishwasher.
Then dry the water container and
condensate container with a soft
cloth to prevent limescale.
Cleaning and care for the steam oven
146
Accessories
Cleaning the universal tray and wire
rack
The surfaces of the universal tray
and the wire rack have been treated
with PerfectClean.
See “PerfectClean” under “Cleaning
and care for the steam oven” for in-
structions on cleaning.
Remove:
- light soiling with a soft clean sponge
and a mild solution of warm water
and liquid dish soap
- stubborn soiling with a clean dish
sponge, hot water, and a little liquid
dish soap If necessary, you can also
use the rough side of the sponge.
After cleaning, wipe the surface with
clean water to remove any cleaning
agent residues.
Then dry the surfaces using a cloth.
Cleaning cooking containers
The cooking containers are suitable
for cleaning in the dishwasher.
Wash and dry the cooking containers
after each use.
Vinegar can be used to remove bluish
discoloration. Rinse thoroughly with
clean water to remove any residual
cleaning agent.
Cleaning and care for the steam oven
147
Cleaning the side racks
The surfaces of the side racks have
been treated with PerfectClean.
See “PerfectClean” under “Cleaning
and care for the steam oven” for in-
structions on cleaning.
Danger of injury caused by hot
surfaces.
The steam oven gets hot during op-
eration. You could burn yourself on
the heater elements, oven compart-
ment, or accessories.
Allow the heater elements, oven
compartment, and accessories to
cool before removing the side racks.
Pull the side racks out of the
holder(1.) and remove them (2.).
Remove:
- light soiling with a soft clean sponge
and a mild solution of warm water
and liquid dish soap
- stubborn soiling with a clean dish
sponge, hot water, and a little liquid
dish soap. If necessary, you can also
use the rough side of the sponge.
After cleaning, wipe the surface with
clean water to remove any cleaning
agent residues.
Then dry the side racks with a cloth.
Reinstall by following these instruc-
tions in reverse order.
Reinstall the side racks carefully.
If the side racks are not correctly in-
serted, there is no anti-tip protection.
The temperature sensor could also
be damaged when cooking contain-
ers are placed in the steam oven.
Cleaning and care for the steam oven
148
Lowering the browning/broiling
element
If the ceiling of the oven is badly soiled,
the browning/broiling element can be
lowered by approx. 2" (5cm) to make
cleaning easier.
Danger of injury caused by hot
surfaces.
The steam oven gets hot during op-
eration. You could burn yourself on
the heater elements, oven compart-
ment, side racks, or accessories.
Allow the heater element, oven com-
partment, side racks, and the acces-
sories to cool before cleaning.
Take care not to damage the brown-
ing/broiling element.
Do not use force when lowering the
browning/broiling element.
Carefully pull down the pressure cap.
The browning/broiling element then
lowers automatically.
Clean the ceiling of the oven with a
damp cloth or a soft sponge (see
“Oven compartment” under “Clean-
ing and care for the steam oven”).
After cleaning the browning/broiling
element, push the pressure cap back
up.
Make sure the pressure cap engages
correctly.
Cleaning and care for the steam oven
149
Maintenance
The Finish at and Start at functions are
not available in maintenance pro-
grams.
Soaking
Stubborn soiling can be soaked using
this maintenance program.
Let the oven compartment cool
down.
Remove all accessories from the
oven.
Remove coarse soiling with a cloth.
Select Additional | Maintenance |
Soak.
The soaking process takes approx.
10minutes.
Drying
This maintenance program can be used
to dry any residual moisture in the oven
compartment, including in inaccessible
areas.
Dry the oven compartment with a
cloth.
Select Additional | Maintenance |
Drying.
The drying process takes approx.
20minutes.
Rinsing
The water-carrying system is rinsed out
during this maintenance program. Any
remaining food deposits are rinsed
away.
Select Additional | Maintenance |
Rinse.
Follow the instructions on the display.
The rinsing process takes approx. 10
minutes.
Descaling the steam oven
We recommend using Miele Descaling
Tablets (see “Optional accessories”) to
descale the appliance. These have
been specially developed for use with
Miele appliances to optimize the
descaling process. Other descaling
agents, which contain other acids be-
sides citric acid and/or other undesir-
able substances, such as chlorides,
could cause damage to the product.
Moreover, the descaling result re-
quired could not be guaranteed if the
descaling solution was not of the ap-
propriate concentration.
Do not spill descaling agent onto
metal surfaces. This can cause
stains to appear.
However, should any descaling
agent get onto these surfaces, wipe
it away immediately.
The steam oven has to be descaled af-
ter a certain number of operating hours.
When the time comes to descale it, the
number of uses remaining lights up in
the display. Only cooking processes
that use steam are counted. The steam
oven will be disabled 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. The condensate
container needs to be emptied.
Cleaning and care for the steam oven
150
Switch the steam oven on and select
Descale.
The message Please wait will appear in
the display. The descaling process is
being prepared. This may take a few
minutes. As soon as the appliance is
ready, you will be prompted to fill the
water container.
Fill the water container with lukewarm
water up to the level marker and
drop 2Miele Descaling Tablets in it.
Wait until the descaling tablets have
dissolved.
Push the water container into the ap-
pliance.
Confirm with OK.
Empty the condensate container.
Confirm with OK.
The time left appears in the display. The
descaling process will now begin.
Do not turn the steam oven off during
the descaling process, otherwise the
whole process will have to be started
from the beginning again.
During the course of the descaling
process, the water container needs to
be rinsed and filled with fresh water
twice. The condensate container needs
to be emptied.
Follow the instructions in the display.
Confirm each with OK.
Once the time left has elapsed, Steam
reduction and Ready will appear in the
display. A signal sounds.
Wait until Steam reduction goes out in
the display.
The descaling process is complete.
Select the sensor button to return
to the main menu.
Remove the water container and con-
densate container and empty them as
required.
Clean and dry the water container
and condensate container.
Turn the steam oven off.
Open the door and let the oven cool
down.
Then dry the oven compartment.
Leave the appliance door open until
the oven compartment is completely
dry.
Cleaning and care for the steam oven
151
Removing the door
Prepare a suitable underlay for the
door, such as a soft cloth.
Open the door slightly.
Using two hands placed on the upper
edge of the door, push the door
downward briefly.
The oven door is connected to the
hinges by retainers. Before removing
the door from the retainers, the lock-
ing clamps on both hinges have to be
released.
Open the door fully.
Release the locking clamps on the
hinges by pushing them down as far
as they will go until they are at an an-
gle.
The steam oven could become dam-
aged if you remove the door incor-
rectly.
Never pull the door horizontally off its
retainers, as they will spring back
against the steam oven.
Do not pull the door off the retainers
by the handle, as the handle could
break off.
Raise the door up until it rests par-
tially open.
Cleaning and care for the steam oven
152
Hold the door on either side and
evenly pull diagonally upward from
the hinge retainers.
Make sure that the door is straight.
Lay the door on the previously pre-
pared underlay.
Installing the door
Hold the door securely on both sides
and carefully install it back into the
hinge retainers.
Make sure that you do not tilt the
door.
Open the door fully.
If the locking clamps are not locked,
the door could become loose, result-
ing in damage.
Ensure that the locking clamps are
locked after reinstalling the door.
To relock the locking clamps, turn
them back up to the horizontal posi-
tion as far as they will go on both
door hinges.
Frequently Asked Questions
153
With the help of the following guide minor faults in the performance of the ma-
chine, some of which may result from incorrect operation, can be remedied with-
out contacting the Service Department.
This guide may help you to find the reason for the fault, and how to correct it.
Problem Possible cause and solution
You cannot turn the ap-
pliance on.
The circuit breaker has tripped.
Reset the circuit breaker (see data plate for the
correct fuse rating).
There may be a technical fault.
Disconnect the steam oven from the power supply
for approx. 1minute by:
– tripping the relevant circuit breaker or screwing
the fuse out completely, or
– tripping the ground fault circuit interrupter
(GFCI) outlet.
If, after turning the circuit breaker or GFCI back on,
the steam oven will still not turn on, contact a
qualified service technician or Miele Customer
Service.
The oven does not heat
up.
Demo mode is activated.
The steam oven can be operated; however, the
heater elements will not work.
Deactivate demo mode (see “Showroom program”
under “Settings”).
The oven compartment has been heated by a warm-
ing drawer operating beneath it.
Open the door and let the oven cool down.
The fan can still be
heard after the appli-
ance has been turned
off.
The fan is still running.
The appliance is fitted with a fan which removes
steam from the oven. The fan will continue to run for
a while after the appliance has been switched off. It
will turn itself off automatically after a while.
Frequently Asked Questions
154
Problem Possible cause and solution
The sensor buttons do
not respond.
You have selected the Display| QuickTouch| Off set-
ting. Therefore, when the steam oven is switched off,
the sensor buttons do not respond.
As soon as the steam oven is turned on, the sen-
sor buttons will respond. If you want the sensor
buttons to always respond even when the steam
oven is turned off, select the Display| QuickTouch|
Onsetting.
The steam oven is not connected to the power sup-
ply.
Check that the electrical plug of the steam oven is
correctly inserted into the socket.
Check if the breaker has tripped. If it has, contact
a qualified electrician or Miele Customer Service.
There is a fault with the controls.
Touch and hold the On/Off sensor button until
the display turns off and the steam oven restarts.
A humming sound can
be heard during opera-
tion and after turning off
the steam oven.
This noise does not indicate incorrect operation or
an appliance fault. The noise is made by water be-
ing pumped through the system.
After moving house, the
steam oven 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 984ft (300m).
To adjust the boiling temperature, you need to
descale the appliance (see “Maintenance” under
“Cleaning and care for the steam oven”).
During operation, an
unusually large amount
of steam escapes or
steam escapes from
parts of the steam oven
where it does not usu-
ally.
The door is not properly closed.
Close the door.
The door seal is not correctly fitted.
If necessary, press it in all the way round the door
to make sure it is fitted evenly.
The door seal is damaged, e.g. cracked.
Replace the door seal.
This can be ordered from Miele Service (see the
end of this booklet for contact details).
Frequently Asked Questions
155
Problem Possible cause and solution
The oven lighting does
not come on.
The bulb needs to be replaced.
Contact Miele Service to have the bulb replaced.
The control panel will
not open or close auto-
matically despite tap-
ping the sensor but-
ton several times.
There is an obstruction in the control panel.
Remove the obstruction.
The obstruction sensor is very sensitive, which
means the control panel sometimes does not open or
close.
Open/close the control panel manually (see end of
this section)
If the problem occurs again, contact Miele Service.
The Start at and Finish at
functions are not avail-
able.
The temperature in the oven compartment is too
high, e.g., after a program has finished.
Open the door and let the oven cool down.
These functions are not generally available in main-
tenance programs.
Cakes, cookies, and
pastries are not cooked
properly after following
the durations given in
the recipe.
The set temperature is not consistent with the one
given in the recipe.
Change the temperature.
The recipe has been altered. For example, adding
more liquid or eggs can increase the cooking dura-
tion required.
Adapt the temperature and/or cooking duration to
the altered recipe.
Cakes, cookies, or pas-
tries are unevenly
browned.
The temperature was set too high.
More than two shelf levels were used for baking.
Bake on a maximum of two levels.
F10 The suction hose in the water container is
– is not inserted correctly.
– is not positioned vertically.
Connect it properly and make sure it is vertical:
Frequently Asked Questions
156
Problem Possible cause and solution
F11
F20
The drain hoses are blocked.
Descale the steam oven (see “Maintenance” under
“Cleaning and care for the steam oven”).
If the fault message appears again, contact Miele
Customer Service.
F44 Communication fault
Turn the steam oven off and then back on again
after a few minutes.
If the same message appears again, contact Miele
Service.
F55 The maximum length of time for which the combi
steam oven can be operated on a function has been
exceeded, so the appliance has switched itself off
automatically for safety reasons.
Switch the steam oven off and then back on again.
The steam oven is immediately ready for use again.
F196 There is a fault.
Turn the steam oven off and then back on again.
The drain filter is not inserted correctly.
Turn the steam oven off.
Insert the filter correctly:
Turn the steam oven back on again.
If the same message appears again, contact Miele
Customer Service.
F and other fault codes Technical fault
Turn the appliance off and contact Miele.
Frequently Asked Questions
157
Opening the control panel
manually
Carefully open the door.
Hold the control panel at the top and
bottom.
Pull out the panel towards you.
Carefully push it upwards.
Closing the control panel man-
ually
Hold the control panel at the top and
bottom.
Carefully push it downwards.
Push the panel right in.
Optional accessories
158
Miele offers a range of useful acces-
sories, as well as cleaning and condi-
tioning products for your appliance.
These products can be easily ordered
from the Miele webshop.
These products can also be ordered
from Miele Technical Service (see the
end of these operating instructions) or
your Miele dealer.
Containers
Miele offers a wide range of cooking
containers. These have all been opti-
mized for Miele appliances in terms of
functionality and dimensions. Detailed
information on each of our products
can be found on the Miele website.
- Perforated cooking containers in vari-
ous sizes
- Solid cooking containers in various
sizes
- Gourmet Casserole Dishes in various
sizes
- Lid for Gourmet Casserole Dish
Other
- Baking trays
- Round baking pan
- FlexiClip telescopic runners
- Holding rack for cooking containers
with a width of 12 13/16" (325mm)
Cleaning and care products
- DGClean
Special cleaning agent for removing
stubborn soiling from the oven com-
partment, particularly after roasting
- Descaling tablets (6)
Customer Service
159
Contact in the event of a fault
In the event of a fault which you cannot
remedy yourself, please contact your
Miele dealer or Miele Customer Service.
You can book a Miele Service Call on-
line at www.miele.com/service.
Contact information for Miele Cus-
tomer Service can be found at the end
of this document.
Please quote the model identifier and
serial number of your appliance (SN)
when contacting Miele Customer Ser-
vice. Both pieces of information can be
found on the data plate.
The data plate can be found at the top
on the opened control panel.
Appliance warranty and prod-
uct registration
You can register your product and/or
view the manufacturer´s warranty terms
and conditions for Miele appliances and
vacuum cleaners at
www.mieleusa.com.
Caring for the environment
160
Disposal of the packing mate-
rial
The cardboard box and packing materi-
als protect the appliance during ship-
ping. They have been designed to be
biodegradable and recyclable.
Ensure that any plastic wrappings,
bags, etc. are disposed of safely and
kept out of the reach of children. Dan-
ger of suffocation!
Disposal of your old appliance
Electrical and electronic appliances
contain valuable materials. They also
contain certain substances, compounds
and components which were essential
for the proper functioning and safe use
of the equipment. Handling these mate-
rials improperly by disposing of them in
your household waste can be harmful to
your health and the environment. There-
fore, please do not dispose of your old
appliance with regular household waste
and follow local regulations on proper
disposal.
Consult with local authorities, dealers or
Miele in order to dispose of and recycle
electrical and electronic appliances.
Miele assumes no responsibility for
deleting any personal data left on the
appliance being disposed. Please en-
sure that your old appliance is kept
away from children until removal. Ob-
serve safety requirements for appli-
ances that may tip over or pose an en-
trapment hazard.
Installation
*INSTALLATION*
161
IMPORTANT SAFETY INSTRUCTIONS - INSTALLATION
Risk of damage caused by incorrect installation.
Incorrect installation can cause damage to the steam oven.
The steam oven must only be installed by a qualified specialist.
The connection data (frequency and voltage) on the steam oven’s
data plate must correspond with those of the electricity supply in or-
der to ensure that no damage can occur to the steam oven.
Compare this data before connecting the appliance. If in any doubt,
consult a qualified service technician.
Power bars and extension cords do not guarantee the required
safety of the appliance (risk of fire). 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.
Note to the installer:
Please leave these instructions with the consumer of the appliance for the local
building inspectors use.
Installation
*INSTALLATION*
162
Installation dimensions DGC7440
Installation in a tall cabinet
Observe the required minimum installation height of 36" (914mm).
Miele Steam Ovens can be installed flush or proud. Discuss your requirements
with your architect, kitchen designer, and installer.
More installation drawings are available on the Miele website.
* Steam ovens with glass front
** Steam ovens with metal front
Installation
*INSTALLATION*
163
Side view
A DGC 74xx: 1 7/8" (47 mm)
Installation
*INSTALLATION*
164
Swivel range for control panel
The area in front of the control panel
must not be blocked by anything
(such as a door handle) that would
hinder it from opening and closing.
Installation
*INSTALLATION*
165
Connections and ventilation
A Cutout (min.28 sq in/18,000mm²) for power cord and ventilation
No electrical connection in this area. The socket for the electrical connection
must be accessible, e.g., in an adjacent kitchen cabinet.
E Electrical connection
Installation
*INSTALLATION*
166
Installation dimensionsDGC7370, DGC7470
Installation in a tall cabinet
Observe the required minimum installation height of 36" (914mm).
Miele Steam Ovens can be installed flush or proud. Discuss your requirements
with your architect, kitchen designer, and installer.
More installation drawings are available on the Miele website.
* Steam ovens with glass front
** Steam ovens with metal front
Installation
*INSTALLATION*
167
Side view
A DGC 73xx: 2 1/2" (64 mm)
DGC 74xx: 1 7/8" (47 mm)
Installation
*INSTALLATION*
168
Swivel range for control panel
The area in front of the control panel
must not be blocked by anything
(such as a door handle) that would
hinder it from opening and closing.
Installation
*INSTALLATION*
169
Connections and ventilation
A Cutout (min.28 sq in/18,000mm²) for power cord and ventilation
No electrical connection in this area. The socket for the electrical connection
must be accessible, e.g., in an adjacent kitchen cabinet.
E Electrical connection
Installation
*INSTALLATION*
170
Installing and removing the
steam oven
For safety reasons, the steam oven
may only be used when it has been
fully installed.
Do not open the door when the
steam oven is on the floor. This could
damage the door.
Do not open the door until the steam
oven has been installed inside the
housing unit.
Maintain the required minimum in-
stallation height of 36" (914mm).
It is vital to observe the connection
data in “Electrical connection” under
“Installation”.
Securing the steam oven in the hous-
ing unit
Risk of damage from incorrect trans-
portation.
Lifting the steam oven by the door
handle could cause damage to the
door.
Use the recessed grips on each side
of the housing to carry the appliance.
The steam generator may malfunc-
tion if the steam oven is not on a
level surface.
The maximum deviation from the
horizontal that can be tolerated is 2°.
Push the steam oven into the housing
unit and align it in the center of the
housing unit.
When doing so, make sure that the
power cord does not get trapped or
damaged.
Open the door.
1.
2.
Insert the mounting aid into the hole
in the front frame.
Installation
*INSTALLATION*
171
Insert the bolt into the mounting aid
and tighten it in the housing unit. Do
not use a cordless screwdriver.
Remove the mounting aid.
Screw the knurled nut onto the bolt
by hand to fix the steam oven in the
housing unit.
The door may be damaged if the
knurled nuts protrude from the front
frame.
Make sure that the knurled nuts are
flush with the front frame after instal-
lation.
Repeat this process for the other
side.
Connect the appliance to the power
supply.
Check all functions of the steam oven
are working correctly in accordance
with the operating instructions.
Installation
*INSTALLATION*
172
Taking the steam oven out of the
housing unit
Open the door.
Unscrew the knurled nuts and bolts
from the front frame (see “Securing
the steam oven in the housing unit”).
Keep these parts in case the oven
needs to be installed again in the fu-
ture.
Pull the steam oven out of the hous-
ing unit.
Risk of damage from incorrect trans-
portation.
Lifting the steam oven by the door
handle could cause damage to the
door.
Use the recessed grips on each side
of the housing to carry the appliance.
Take the steam oven out of the hous-
ing unit.
Disconnect the steam oven from the
power supply.
Installation
*INSTALLATION*
173
Electrical connection
Risk of injury due to electric
shock.
During installation, maintenance, and
repair work, the steam oven must be
disconnected from the electricity
supply:
To disconnect the steam oven, fully
unscrew the breakers, trip the
ground fault circuit interrupter, or un-
plug the power cord from the socket.
To do this, pull the plug, not the
power cord.
Risk of injury.
Installation, repairs, and other work
by unqualified persons could be dan-
gerous. Miele cannot be held liable
for unauthorized work.
Installation, maintenance, and repairs
must only be carried out by a techni-
cian authorized by Miele.
The connection data (frequency and
voltage) on the steam oven’s data
plate must correspond with those of
the electricity supply in order to en-
sure that no damage can occur to
the steam oven.
Compare this data before connecting
the appliance. If in any doubt, con-
sult a qualified service technician.
For safety reasons, the steam oven
may only be used after it has been
built in.
Important –Save these instructions
for the local electrical inspector’s use.
Connection
Make sure that the connection data
on the data plate (voltage, frequency,
and fuse rating) matches that of your
electricity supply.
The data plate is located on the top of
the housing.
Connection data
The steam oven is equipped with a
783/4” (2.0m) power cord with plug for
connection to an electricity supply with:
208/240V/20A/60Hz
Ensure that the socket is easily accessi-
ble after the steam oven has been in-
stalled.
Temporary or permanent operation on
an autonomous power supply system or
a power supply system that is not
synchronized with the grid power
supply (e.g., island networks, back-up
systems) is possible. A prerequisite for
operation is that the power supply sys-
tem complies with national and local
codes.
The function and operation of the
protective measures provided in the
domestic electrical installation and in
this Miele product must also be main-
tained in isolated operation or in opera-
tion that is not synchronized with the
grid power supply, or these measures
must be replaced by equivalent mea-
sures in the installation.
Installation
*INSTALLATION*
174
Replacing the power cord
Danger of electric shock!
If the power cord is damaged, it
must only be replaced by a qualified
service technician.
If the power cord needs to be replaced,
it must be replaced with a type
H05VV-F (PVC insulated) cord with a
suitable cross section, available from
Miele.
Declaration of conformity
175
Radio Module
This device contains the following WiFi
module:
FCC ID 2AC7Z-EK057
IC ID 21098-EK057
Frequency band 2.412 GHz –
2.462GHz
Maximum trans-
mitting power
< 0.2W
Compliance Statement
This device complies with Part 15 of the
FCC Rules and contains licence-ex-
empt transmitter(s)/receiver(s) that com-
ply with Innovation, Science and Eco-
nomic Development Canada’s licence-
exempt RSS Standard(s).
Operation is subject to the following
two conditions:
(1) this device may not cause harmful
interference, and
(2) this device must accept any interfer-
ence received, including interference
that may cause undesired operation.
The construction of the device assures
that the FCC/IC exposure limits are ver-
ifiably met using the integrated radio
module.
Warning!
Any changes or modifications to this
unit not expressly approved by the
party responsible for compliance
could void the user’s authority to op-
erate the equipment.
Copyrights and licenses
176
For the purpose of operating and controlling the communication module, Miele
uses proprietary or third-party software that is not covered by open source licens-
ing terms. This software/these software components are protected by copyright.
The copyrights held by Miele and third parties must be respected.
In addition, the integrated communication module contains software components
which are distributed under open source licensing terms. You can access these
open source components along with the associated copyright notices, copies of
the valid licensing terms, and any additional information locally via IP using a web
browser (http[s]://<ip address>/Licenses). The liability and warranty arrangements
for the open source licenses displayed in this location only apply in relation to the
respective rights holders.
9 Independence Way
Princeton, NJ 08540
www.mieleusa.com
U.S.A.
Miele, Inc.
National Headquarters
Please have the model and serial number
of your appliance available when
contacting Customer Service.
Canada
Importer
Miele Limited
Headquarters and Miele Centre
Customer Support
Phone: 888-99-MIELE (64353)
161 Four Valley Drive
Vaughan, ON L4K 4V8
www.miele.ca
Customer Care Centre
Phone:
1-800-565-6435
905-532-2272
International Headquarters
Miele & Cie. KG
Carl-Miele-Straße 29
33332 Gütersloh
Germany
M.-Nr. 11 923 940 / 01en-US, CA
DGC7440, DGC7370, DGC7470
