Operating and installation
instructions
Combi steam oven
To avoid the risk of accidents or damage to the appliance it is essen-
tial to read these instructions before it is installed and used for the
first time.
en-GB M.-Nr. 11 181 080
Contents
2
Warning and Safety instructions...................................................................... 7
Caring for the environment .............................................................................. 16
Guide to the appliance...................................................................................... 17
Steam oven ......................................................................................................... 17
Accessories supplied .......................................................................................... 19
Controls.............................................................................................................. 20
On/Off sensor control.......................................................................................... 21
Display................................................................................................................. 21
Sensor controls ................................................................................................... 21
Symbols............................................................................................................... 23
Using the appliance........................................................................................... 24
Selecting a menu option ..................................................................................... 24
Changing a setting in a list .................................................................................. 24
Changing the setting with a segment bar ........................................................... 24
Selecting a function or operating mode.............................................................. 25
Entering numbers ................................................................................................ 25
Entering letters .................................................................................................... 25
Activating MobileStart ......................................................................................... 26
Description of functions ................................................................................... 27
Control panel....................................................................................................... 27
Water container ................................................................................................... 27
Condensate container ......................................................................................... 27
Temperature ........................................................................................................ 27
Moisture............................................................................................................... 27
Cooking duration................................................................................................. 28
Noises.................................................................................................................. 28
Heating-up phase................................................................................................ 28
Cooking phase .................................................................................................... 28
Steam reduction .................................................................................................. 29
Oven interior lighting ........................................................................................... 29
Before using for the first time .......................................................................... 30
Miele@home........................................................................................................ 30
Basic settings...................................................................................................... 31
Cleaning for the first time .................................................................................... 32
Set the correct boiling point for water................................................................. 33
Heating up the steam oven ................................................................................. 34
Settings .............................................................................................................. 35
Settings overview ................................................................................................ 35
Contents
3
Opening the “Settings” menu.............................................................................. 37
Language ......................................................................................................... 37
Time..................................................................................................................... 37
Date ..................................................................................................................... 38
Lighting................................................................................................................ 38
Display................................................................................................................. 38
Volume................................................................................................................. 39
Units .................................................................................................................... 39
Keeping warm ..................................................................................................... 40
Steam reduction .................................................................................................. 40
Recommended temperatures.............................................................................. 41
Booster................................................................................................................ 41
Water hardness ................................................................................................... 42
Automatic rinsing ................................................................................................ 43
Safety .................................................................................................................. 43
Miele@home........................................................................................................ 44
Remote control.................................................................................................... 45
Activating MobileStart .................................................................................... 45
RemoteUpdate .................................................................................................... 45
Software version.................................................................................................. 46
Showroom programme........................................................................................ 46
Factory default..................................................................................................... 46
Minute minder.................................................................................................... 47
Main and sub-menus ........................................................................................ 49
Energy saving tips ............................................................................................. 51
Operation............................................................................................................ 53
Changing values and settings for a cooking programme.................................... 54
Changing the temperature.............................................................................. 55
Changing Moisture ......................................................................................... 55
Setting cooking durations .............................................................................. 55
Changing the set cooking durations .............................................................. 56
Deleting the set cooking durations................................................................. 57
Cancelling a cooking programme ....................................................................... 57
Interrupting a cooking programme...................................................................... 58
Pre-heating the oven compartment .................................................................... 59
Booster........................................................................................................... 59
Pre-heat.......................................................................................................... 60
Crisp function ...................................................................................................... 60
Releasing bursts of steam................................................................................... 61
Contents
4
General notes..................................................................................................... 62
The advantages of cooking with steam .............................................................. 62
Suitable containers.............................................................................................. 62
Shelf level ............................................................................................................ 63
Frozen food.......................................................................................................... 63
Temperature ........................................................................................................ 63
Cooking duration................................................................................................. 63
Cooking with liquid.............................................................................................. 63
Your own recipes - steam cooking...................................................................... 63
Universal tray and combi rack............................................................................. 64
Steam cooking................................................................................................... 65
Eco Steam cooking ............................................................................................. 65
Notes on the cooking tables ............................................................................... 65
Vegetables........................................................................................................... 66
Fish...................................................................................................................... 69
Meat .................................................................................................................... 72
Rice ..................................................................................................................... 74
Grain.................................................................................................................... 75
Pasta ................................................................................................................... 76
Dumplings ........................................................................................................... 77
Dried pulses ........................................................................................................ 78
Hen's eggs ......................................................................................................... 80
Fruit ..................................................................................................................... 81
Sausages............................................................................................................. 81
Shellfish ............................................................................................................... 82
Mussels ............................................................................................................... 83
Menu cooking (cooking whole meals)................................................................. 84
Sous-vide (vacuum) cooking ............................................................................ 86
Further applications .......................................................................................... 94
Reheat ................................................................................................................. 94
Defrost................................................................................................................. 96
Mix & Match ........................................................................................................ 99
Blanching............................................................................................................. 110
Bottling ................................................................................................................ 110
Bottling cakes...................................................................................................... 113
Drying food.......................................................................................................... 114
Prove dough ........................................................................................................ 115
Disinfect items .................................................................................................... 115
Sabbath programme ........................................................................................... 116
Heat crockery ...................................................................................................... 117
Keeping warm ..................................................................................................... 117
Contents
5
Heating damp flannels ........................................................................................ 118
Dissolve gelatine ................................................................................................. 118
Decrystallise honey ............................................................................................. 119
Melt chocolate..................................................................................................... 119
Make yoghurt ...................................................................................................... 120
Cook bacon......................................................................................................... 121
Sweat onions....................................................................................................... 121
Extracting juice with steam ................................................................................. 122
Fruit preserve....................................................................................................... 123
Skinning vegetables and fruit.............................................................................. 124
Apple storage ..................................................................................................... 125
Making eierstich .................................................................................................. 125
Automatic programmes .................................................................................... 126
Categories ........................................................................................................... 126
Using automatic programmes............................................................................. 126
Usage notes ........................................................................................................ 126
User programmes.............................................................................................. 127
Baking................................................................................................................. 130
Baking tips........................................................................................................... 130
Tips on baking..................................................................................................... 131
Notes on the functions ........................................................................................ 131
Roasting ............................................................................................................. 133
Tips for roasting .................................................................................................. 133
Notes on the functions ........................................................................................ 133
Grilling ................................................................................................................ 135
Grilling tips .......................................................................................................... 135
Tips for grilling..................................................................................................... 135
Notes on the functions ........................................................................................ 136
Note for test institutes ...................................................................................... 137
Cleaning and care ............................................................................................. 139
Important information on cleaning and care ....................................................... 139
Cleaning the steam oven front ............................................................................ 140
PerfectClean........................................................................................................ 141
Oven compartment ............................................................................................. 142
Cleaning the water container and condensate container.................................... 143
Accessories ......................................................................................................... 144
Cleaning the side runners.................................................................................... 145
Lowering the top heat/grill element..................................................................... 146
Contents
6
Maintenance........................................................................................................ 147
Soak ............................................................................................................... 147
Drying ............................................................................................................. 147
Rinsing............................................................................................................ 147
Descaling the steam oven .............................................................................. 147
Door removal....................................................................................................... 149
Fitting the door .................................................................................................... 150
Problem solving guide ...................................................................................... 151
Optional accessories ........................................................................................ 156
Containers ........................................................................................................... 156
Other.................................................................................................................... 156
Cleaning and care products ................................................................................ 156
Service................................................................................................................ 157
Contact in the event of a fault ............................................................................. 157
Warranty .............................................................................................................. 157
Installation.......................................................................................................... 158
Safety instructions for installation ....................................................................... 158
Building-in dimensions ....................................................................................... 159
Installation in a tall unit................................................................................... 159
Installation in a base unit................................................................................ 160
Side view ........................................................................................................ 161
Swivel range for control panel........................................................................ 162
Connection and ventilation............................................................................. 163
Installing the steam oven..................................................................................... 164
Electrical connection ........................................................................................... 165
Conformity declaration ..................................................................................... 167
Warning and Safety instructions
7
The Combi steam oven is referred to in the following instructions as a steam
oven.
This steam oven complies with all applicable safety requirements.
Inappropriate use can, however, lead to personal injury and mater-
ial damage.
Read the operating and installation instructions carefully before us-
ing the steam oven. They contain important information on safety,
installation, use and maintenance. This prevents both personal in-
jury and damage to the steam oven.
In accordance with standard IEC/EN60335-1, Miele expressly and
strongly advises that you read and follow the instructions in the
chapter on installing the steam oven as well as the safety instruc-
tions and warnings.
Miele cannot be held liable for injury or damage caused by non-
compliance with these instructions.
Keep these instructions in a safe place and pass them on to any
future owner.
Warning and Safety instructions
8
Correct application
This steam oven is intended for use in domestic households and
similar working and residential environments.
This steam oven is not intended for outdoor use.
The steam oven is intended for domestic use only to steam-cook,
bake, roast, grill, defrost and reheat food.
All other types of use are not permitted.
The steam oven can only be used by people with reduced phys-
ical, sensory or mental capabilities, or lack of experience and know-
ledge, if they are supervised whilst using it, or have been shown how
to use it in a safe way and recognise and understand the con-
sequences of incorrect operation.
This steam oven is supplied with a special lamp to cope with par-
ticular conditions (e.g. temperature, moisture, chemical resistance,
abrasion resistance and vibration). This special lamp must only be
used for the purpose it is intended for. It is not suitable for room
lighting. Replacement lamps may only be fitted by a Miele authorised
person or by Miele Service.
Warning and Safety instructions
9
Safety with children
Activate the system lock to ensure that children cannot switch on
the steam oven inadvertently.
Children under 8 years of age must be kept away from the steam
oven unless they are constantly supervised.
Children aged 8 and older may only use the steam oven without
supervision if they have been shown how to use it in a safe manner.
Children must be able to understand and recognise the possible
dangers caused by incorrect operation.
Children must not be allowed to clean the steam oven unsuper-
vised.
Please supervise children in the vicinity of the steam oven and do
not let them play with it.
Risk of suffocation due to packaging material. Whilst playing, chil-
dren may become entangled in packaging material (such as plastic
wrapping) or pull it over their head, presenting the risk of suffocation.
Keep packaging material away from children.
Risk 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 10kg. Children
could injure themselves on an open door.
Do not let children sit on the open door, lean against it or swing on it.
Warning and Safety instructions
10
Technical safety
Unauthorised installation, maintenance and repairs can cause
considerable danger for the user. Installation, maintenance and re-
pairs must only be carried out by a Miele authorised technician.
Never use a damaged steam oven. It could be dangerous. Check
it for visible signs of damage before using it.
Reliable and safe operation of this steam oven can only be as-
sured if it has been connected to the mains electricity supply.
The electrical safety of this appliance can only be guaranteed
when correctly earthed. It is essential that this standard safety re-
quirement is met. If in any doubt please have the electrical installa-
tion tested by a qualified electrician.
Before connecting the appliance to the mains supply, ensure that
the connection data on the data plate (voltage and frequency) match
the mains electricity supply.
This data must correspond in order to avoid the risk of damage to
the appliance. Consult a qualified electrician if in any doubt.
Do not connect the steam oven to the mains electricity supply by
a multi-socket adapter or an extension lead. These do not guarantee
the required safety of the appliance (fire hazard).
For safety reasons, this steam oven may only be used when it has
been built in. This is necessary to ensure that all electrical compon-
ents are shielded.
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.
Warning and Safety instructions
11
While the appliance is under warranty, repairs should only be un-
dertaken by a Miele authorised service technician. Otherwise the
warranty is invalidated.
Miele can only guarantee the safety of the appliance when genu-
ine original Miele replacement parts are used. Faulty components
must only be replaced by Miele spare parts.
If the plug is removed from the connection cable or if the cable is
supplied without a plug, the appliance must be connected to the
electrical supply by a suitably qualified electrician.
If the mains connection cable is damaged, it must be replaced
with a special mains connection cable (see “Electrical connection” in
the “Installation” chapter).
During installation, maintenance and repair work, the appliance
must be disconnected from the mains electricity supply.
If the steam oven is installed behind a furniture front (e.g. a door),
do not close the furniture front while the steam oven is in use. Heat
and moisture can build up behind the furniture front when closed.
This can result in damage to the steam oven, the housing unit and
the floor. Leave the furniture door open until the steam oven has
cooled down completely.
In areas which may be subject to infestation by cockroaches or
other vermin, pay particular attention to keeping the appliance and
its surroundings clean at all times. Any damage caused by cock-
roaches or other vermin will not be covered by the warranty.
Warning and Safety instructions
12
Correct use
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 runners, accessories, food or steam.
Use oven gloves when placing hot food in the appliance or removing
it and when working in the hot oven compartment.
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 into the oven or removing them,
make sure that the hot food does not spill.
Do not use the steam oven to heat up or bottle food in sealed jars
and tins.
Pressure will build up inside them and they can explode causing
damage to the appliance, as well as the risk of injury and scalding.
Plastic containers which are not suitable for use in an oven melt at
high temperatures and can damage the steam oven or catch fire.
Only use plastic containers which are declared by the manufacturer
as being suitable for use in an oven. Follow the manufacturer's in-
structions on use. If you want to use plastic containers for steaming
food make sure that they are temperature resistant to 100°C and
steam resistant. Any other plastic containers could melt, become
brittle or break when subjected to heat.
Food which is stored in the oven compartment can dry out and
the moisture released can lead to corrosion damage in the steam
oven. Do not leave food in the oven compartment and do not use
any cooking containers which are susceptible to corrosion.
Risk of injury from the open door. You could bang into the open
door or trip over it. Avoid leaving the door open unnecessarily.
Warning and Safety instructions
13
The door can support a maximum weight of 10kg. Do not sit on
or lean against an open door, and do not place heavy objects on it.
Also make sure that 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.
Grilling food for excessively long cooking durations can cause it to
dry out with the risk of catching fire. Do not exceed the recommen-
ded cooking durations.
Certain foods dry out quickly and may catch fire due to high grill
temperatures.
Never use grill modes to finish baking partially baked rolls or bread
or to dry flowers or herbs. Use the Fan plus or Conventional heat
functions instead.
To avoid fuelling any flames, do not open the steam oven door if
there is smoke inside the oven compartment. Interrupt operation by
switching the steam oven off and disconnecting it from the mains
electricity supply. Do not open the door until the smoke has dis-
persed.
If using alcohol in your recipes, please be aware that high temper-
atures can cause the alcohol to vaporise. The vapour can catch fire
on hot heating elements.
Warning and Safety instructions
14
Never line the floor of the oven compartment with aluminium foil
or oven liners. Do not place any crockery 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 rack on the floor of the oven compartment with the
rack surface facing up and the cooking container on top. In doing so,
ensure that the filter in the floor of the oven is not moved.
The oven compartment floor can become damaged by the rack
being pushed around on it.
Do not push the 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 cable of the ap-
pliance cannot get trapped by the steam oven door. The insulation
on the cable could become damaged, giving rise to an electric shock
hazard.
Do not operate the steam oven without the lamp cover. Steam
could could reach electrical components and cause a short circuit.
Steam could also damage the electrical components.
Warning and Safety instructions
15
Cleaning and care
Risk of injury due to electric shock. The steam from a steam
cleaning appliance could reach live electrical components and cause
a short circuit. Do not use a steam cleaner to clean the appliance.
Scratches on the door glass can result in the glass breaking. Do
not use abrasive cleaners, hard sponges, brushes or sharp metal
tools to clean the door glass.
The side runners can be removed (see “Cleaning and care –
Cleaning the side runners”).
Refit the side runners correctly.
Try to avoid the interior walls being splashed with food or liquids
containing salt. If it does happen, wipe these away thoroughly to
avoid corrosion to stainless steel surfaces inside the cabinet.
Accessories
Only use genuine original Miele accessories and spare parts with
this appliance. Using accessories or spare parts from other manu-
facturers will invalidate the warranty and Miele cannot accept liabil-
ity.
Caring for the environment
16
Disposal of the packing mater-
ial
The packaging is designed to protect
the appliance from damage during
transportation. The packaging materials
used are selected from materials which
are environmentally friendly for disposal
and should be recycled.
Recycling the packaging reduces the
use of raw materials in the manufactur-
ing process and also reduces the
amount of waste in landfill sites.
Disposing of your old appli-
ance
Electrical and electronic appliances of-
ten contain valuable materials. They
also contain specific materials, com-
pounds and components, which were
essential for their correct function and
safety. These could be hazardous to hu-
man health and to the environment if
disposed of with your domestic waste
or if handled incorrectly. Please do not,
therefore, dispose of your old appliance
with your household waste.
Please dispose of it at your local com-
munity waste collection / recycling
centre for electrical and electronic ap-
pliances, or contact your dealer or
Miele for advice. You are also respons-
ible for deleting any personal data that
may be stored on the appliance being
disposed of. Please ensure that your
old appliance poses no risk to children
while being stored prior to disposal.
Guide to the appliance
17
Steam oven
?
a
Control elements
b
Ventilation outlet
c
Top heat/grill element
d
Oven interior lighting
e
Air inlet for the fan with ring heating element behind it
f
Oven compartment 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 4shelf levels
l
Steam inlet
m
Front frame with data plate
n
Door
Guide to the appliance
18
a
Condensate container
b
Condensate container compartment
c
Compartment for water container
d
Water container
Guide to the appliance
19
A list of the models described in these
operating and installation instructions
can be found on the back page.
Data plate
The data plate is located on the front
frame, visible when the door is open.
The data plate states the model num-
ber, the serial number as well as con-
nection data (voltage, frequency and
maximum rated load).
Please have this information to hand,
should you need to contact Miele re-
garding any questions or problems.
Accessories supplied
The accessories supplied with your ap-
pliance as well as a range of optional
ones are available to order from Miele
(see “Optional accessories”).
DGG 20
1solid cooking container
Gross capacity2.4l/ Usable capa-
city1.8l
450x190x40mm (W x D x H)
DGGL 20
1 perforated cooking container
Gross capacity 2.4litres / Usable capa-
city 1.8litres
450x190x40mm (W x D x H)
Universal tray
1 universal tray for baking, roasting and
grilling
Combi rack
1 combi rack for baking, roasting and
grilling
DGCLean
Special cleaning agent for removing
stubborn soiling from the oven com-
partment, particularly after roasting.
Descaling tablets
For descaling the appliance
Controls
20
a
Recessed On/Off sensor control
For switching the steam oven on and
off
b
Optical interface
(For Miele Service only)
c
sensor control
For controlling the steam oven via
your mobile device
d
Sensor control
For opening and closing the control
panel
e
Display
For displaying the time of day and
information on operation
f
sensor control
For going back a step and for chan-
ging menu options during a cooking
programme
g
Navigation area with andarrow
buttons
For scrolling through lists and for
changing values
h
OKsensor control
For selecting functions and saving
settings
i
sensor control
For setting a minute minder, the
cooking duration or the start or end
time for the cooking programme
j
sensor control
For switching the oven interior light-
ing on and off
k
Sensor controls
For selecting functions, automatic
programmes and settings
Controls
21
On/Off sensor control
The On/Off sensor control is re-
cessed and reacts to touch.
Use this sensor control to switch the
steam oven on and off.
Display
The display is used for showing the
time of day or information about func-
tions, temperatures, cooking durations,
automatic programmes and settings.
After switching the steam oven on with
the On/Off sensor control, the main
menu will appear, prompting you to Se-
lect function.
Sensor controls
The sensor controls react to touch.
Every touch of a sensor is confirmed
with an audible keypad tone. You can
turn this keypad tone off using Fur-
ther| Settings| Volume| Keypad tone.
If you want the sensor controls to re-
spond even when the steam oven is
switched off, select the Display| Quick-
Touch| Onsetting.
Sensor controls above the display
For information on the functions and
operating modes, see “Main and sub-
menus”, “Settings”, “Automatic pro-
grammes” and “Further applications”.
Controls
22
Sensor controls under the display
Sensor con-
trol
Function
If you want to control the steam oven from your mobile device,
you must have the Miele@home system, switch on the Remote
controlsetting and touch this sensor control. The sensor control
then lights up orange and the MobileStart function is available.
As long as this sensor control is lit, you can control the steam
oven via your mobile device (see “Settings – Miele@home”).
Use this sensor control to open and close the control panel (see
“Control panel” in the “Functional description” chapter).
Depending on which menu you are in, this sensor control will
take you back a level or back to the main menu.
If a cooking programme is in progress at the same time, use this
sensor control to change values and settings such as the tem-
perature or booster function for the programme, or to cancel the
programme.
In the navigation area, use the arrow buttons or the area
between them to scroll up or down in the selection lists. The
menu options will be highlighted one after the other as you scroll
through them. The desired menu option must be highlighted be-
fore you can select 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 control. The selected function can then be
changed.
Confirm withOK to save changes.
If information appears in the display, selectOK to confirm the
message.
Controls
23
Sensor con-
trol
Function
If no cooking programme is in progress, you can use this sensor
control to set a minute minder (e.g. when boiling eggs) at any
point.
If a cooking programme is in progress at the same time, you can
set a minute minder, the cooking duration and a start or end time
for the programme.
Select this sensor control to switch the oven interior lighting on
and off.
Depending on the setting selected, the oven interior lighting
switches off after 15seconds or remains constantly switched on
or off.
Symbols
The following symbols may appear in the display:
Symbol Meaning
This symbol indicates that there is additional information and ad-
vice about using the appliance. Press the OKsensor control to
confirm the information.
Minute minder
A tick indicates the option which is currently selected.
Some settings, e.g. display brightness and buzzer volume are se-
lected using a bar chart.
Using the appliance
24
Use the and arrow buttons or the
area between them in the navig-
ation area to use the steam oven.
As soon as you reach a value, message
or setting you need to confirm, the
OKsensor control will light up orange.
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 withOK.
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 tick will appear beside the cur-
rent setting.
Confirm withOK.
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
with seven segments. If all
of the segments are illuminated, the
maximum value is selected.
If none of the segments are illuminated,
or only one of them is, the minimum
value is selected or the setting is
switched off altogether (e.g. volume).
Touch the or arrow buttons or
swipe to the right or left in the
area until you reach the de-
sired setting.
Confirm your selection withOK.
The setting is now saved. This will take
you back to the previous menu.
Using the appliance
25
Selecting a function or operat-
ing mode
The sensor controls for the functions
and operating modes (e.g. Further)
are located above the display (see
“Controls” and “Settings”).
Touch the sensor control for the de-
sired function.
The sensor control on the fascia panel
lights up orange.
Under Further, scroll through the
lists until the desired menu option is
highlighted.
Set the values for the cooking pro-
gramme.
Confirm withOK.
Changing the function
You can change to another function
during a cooking programme.
The sensor control for the previously
selected function lights up orange.
Touch the sensor control of the new
function or operating mode.
The new function appears in the display
with its corresponding recommended
values.
The sensor control for the new function
lights up orange.
Under Further, 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 highlighted.
Tip: If you press and hold an arrow but-
ton, the numbers continue scrolling
automatically until you release the arrow
button.
Confirm withOK.
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 withOK.
The name is now saved.
Using the appliance
26
Activating MobileStart
Select the sensor control to activ-
ate MobileStart.
The sensor control lights up. You
can operate your steam oven remotely
with the Miele@mobile app.
Directly operating 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 control is lit up.
Description of functions
27
Control panel
The water container and the condens-
ate container are located behind the
control panel. To open and close the
control panel, touch the sensor con-
trol. The control panel is fitted with
an obstruction sensor. If it meets resist-
ance during opening/closing, the pro-
cess is aborted. Do not touch the door
handle when opening and closing the
control panel.
Water container
The maximum filling volume is 1.4l and
the minimum is 1.0l. There are mark-
ings 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 programme
involving 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 1.4litres.
Temperature
Some functions have a pre-set recom-
mended temperature. This temperature
can be altered for a single programme,
a specific programme stage or within
the given range for a programme. You
can alter the recommended temperat-
ure in 5°C increments, or 1°C incre-
ments in sous-vide cooking (see “Set-
tings – Recommended temperatures”).
Moisture
The Combi modefunction and Re-
heatapplication use a combination
of oven heat and moisture. The mois-
ture level can be selected within the
given range for an individual pro-
gramme or a specific programme stage.
Depending on the moisture setting,
moisture or fresh air is supplied to the
oven compartment. When the moisture
setting=0%, the maximum fresh air
supply is implemented and no moisture
is supplied. When the moisture set-
ting=100%, there is no fresh air sup-
ply and the moisture content is at its
maximum.
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
28
Cooking duration
Depending on the function, you can set
a cooking duration of between 1minute
and 10 or 12hours.
The cooking durations of the automatic
and maintenance programmes are set
at the factory and cannot be altered.
When cooking with steam, as well as
for programmes and applications with
pure steam operation, the cooking dur-
ation does not begin until the set tem-
perature is reached. It starts immedi-
ately for all other functions, pro-
grammes and applications.
Noises
A humming sound can be heard during
operation and after switching off the
steam oven. This noise does not indic-
ate 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 fan noise.
Heating-up phase
In all functions, the display shows the
temperature in the oven compartment
as it rises during the heating-up phase
(exceptions: Full grill, Economy grill).
When cooking with steam, the duration
of the heating-up phase will depend on
the quantity and the temperature of the
food. In general, the heating-up phase
will last for approx. 7minutes. The dur-
ation will be longer if you are cooking
refrigerated or frozen food. The heating-
up phase may also last longer if cook-
ing temperatures are low or if you are
using the Sous-videcooking func-
tion.
Cooking phase
The cooking phase begins when the set
temperature is reached. During the
cooking phase, the duration remaining
will be shown in the display.
Description of functions
29
Steam reduction
With steam cooking and combination
cooking, the steam reduction function
will switch on automatically at the end
of a cooking programme which uses a
temperature within a certain temperat-
ure range. The function stops excessive
steam escaping when the door is
opened. Steam reduction will appear in
the display.
Steam reduction can be switched off
(see “Steam reduction” in the “Settings”
chapter). With steam reduction
switched off, a lot 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 fact-
ory to go out after the programme has
begun.
If you want it to stay on all the time the
oven is on, you will need to alter the de-
fault setting (see “Settings – Lighting”).
If the door is left open at the end of a
cooking programme, the oven interior
lighting will switch off automatically
after 5minutes.
The lighting can be switched on for
15seconds by touching the button
on the control panel.
Before using for the first time
30
Miele@home
Your steam oven is equipped with an
integrated WiFi module.
In order to use it, you will need:
- a WiFi network,
- the Miele@mobile app, and
- a Miele user account, which can be
created from the Miele@mobile 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:
- Getting information on the operating
status of your steam oven
- Retrieving information on your steam
oven’s current cooking programmes
- Stopping cooking programmes that
are in progress
Connecting your steam oven to your
WiFi network will increase energy con-
sumption, even when the steam oven is
switched 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 give rise to sporadic or
even complete connection failures.
Therefore, the availability of featured
functions cannot be guaranteed.
Miele@home availability
The ability to use the Miele@mobile app
depends 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@mobile App
The Miele@mobile App is available to
download free of charge from the Apple
App Store
®
or from the Google Play
Store™.
Before using for the first time
31
Basic settings
The following settings must be made
before starting up for the first time. You
can change these settings again at a
later time (see “Settings”).
Risk of injury caused by hot sur-
faces.
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 switch on auto-
matically when it is connected to the
electricity supply.
Setting the language
Select the desired language.
Confirm withOK.
If you have selected the wrong lan-
guage by mistake, proceed as de-
scribed in “Settings – Language”.
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 now, se-
lectContinue and confirm withOK.
To set it up at a later date, selectSkip
and confirm withOK.
See “Settings – Miele@home” for in-
formation on setting up at a later
date.
To set up Miele@home now, select
the desired connection method.
You will then be guided by the display
and the Miele@mobile app.
Setting the date
Set the year, then the month, and fi-
nally the day.
Confirm withOK.
Setting the time
Set the time of day in hours and
minutes.
Confirm withOK.
Before using for the first time
32
Setting the water hardness level
Contact your local water supplier to
find out the hardness of the water in
your area.
More information can be found under
“Settings – Water hardness”.
Select your local water hardness on
the appliance.
Confirm withOK.
Completing the commissioning pro-
cess
Follow any further instructions in the
display.
The oven 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 trickled
back into the cabinet during transport-
ation.
Cleaning the water container and
condensate container
Risk of injury caused by control
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.
Switch the steam oven on using the
On/Offbutton.
Select the sensor control to open
the control panel.
Remove the water container and con-
densate container. Remove the water
container and condensate container
by pushing it upwards slightly.
Rinse the water container and con-
densate container by hand or in the
dishwasher.
Before using for the first time
33
Cleaning accessories/oven compart-
ment
Take all accessories out of the oven
compartment.
Wash the cooking containers by hand
or in the dishwasher.
The universal tray and combi rack
surfaces are treated with
PerfectClean and must only be
washed by hand.
See “PerfectClean” in the “Cleaning
and care” chapter.
Clean the universal tray and the
combi rack with a clean sponge and
a solution of hot water and washing-
up liquid.
The interior of the steam oven has
been treated at the factory with a con-
ditioning agent.
To remove this, clean the oven com-
partment with a clean sponge and a
mild solution of washing-up liquid
and hot water.
Set 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 compon-
ents of the appliance that carry water.
This procedure must be carried out
to ensure trouble-free functioning of
your appliance.
Distilled water, carbonated water and
other liquids may damage the steam
oven.
Only use cold, fresh tap water (be-
low 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
15minutes using the Steam cook-
ing function (100°C). Proceed 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 re-set for the new altitude if this dif-
fers from the old one by 300m or more.
To do this, descale the appliance (see
“Care” in the “Cleaning and care”
chapter).
Before using for the first time
34
Heating up the steam oven
Take all accessories out of the oven
compartment if applicable.
To remove the grease from the ring
heating element, heat the steam oven
up at 200°C using the Fan plus
function for 30minutes.
Proceed as described in the “Opera-
tion” chapter.
Risk of injury caused by hot sur-
faces.
The steam oven gets hot during op-
eration. You could burn yourself on
the heater elements, oven compart-
ment or side runners.
Use oven gloves 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 vapours
given off will dissipate after a while
and do not indicate a faulty connec-
tion or appliance.
Ensure that the kitchen is well ventil-
ated during this operation.
Settings
35
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
Welcome melody
On*| Off
Units Weight
g*| lb/oz| lb
Temperature
°C*| °F
Keeping warm On
Off*
Steam reduction On*
Off
Recommended temperat-
ures
Booster On*
Off
Water hardness 1°dH| ...| 15°dH*| ...| 70°dH
* Factory default setting
Settings
36
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
Showroom programme Demo mode
On| Off*
Factory default Appliance settings
User programmes
Recommended temperatures
* Factory default setting
Settings
37
Opening the “Settings” menu
In the Further| Settings menu, you
can personalise your steam oven by ad-
apting the factory default settings to
suit your requirements.
SelectFurther.
SelectSettings .
Select the desired setting.
You can check settings or change them.
Settings cannot be changed while a
cooking programme is in progress.
Language
You can set your language and location.
After selecting and confirming your
choice, the language you have selected
will appear in the display.
Tip: If you have selected the wrong lan-
guage by mistake, select the
sensor control. Follow the symbol
to get back to the Language sub-
menu.
Time
Show
Select how you want the time of day to
show in the display when the steam
oven is switched off:
- On
The time is always visible on the dis-
play.
If you also select the Display| Quick-
Touch| On setting, all sensor controls
react to touch straight away.
If you also select the Display| Quick-
Touch| Off setting, the steam oven
has to be switched on before it can
be used.
- Off
To save energy, the display does not
light up. The steam oven has to be
switched on before it can be used.
- Night dimming
To save energy the time only shows
in the display between 05:00 and
23:00. 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 hor12 h).
Settings
38
Set
Set the hours and the minutes.
If there is a power cut, the current time
of day will reappear once 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
synchronised based on the location
setting in the Miele@mobile app.
Date
Set the date.
Lighting
- On
The oven interior lighting is switched
on during the entire cooking period.
- “On” for 15 seconds
The oven interior lighting switches off
15seconds after a cooking pro-
gramme has begun. Press the
sensor control to switch the oven
interior lighting on again for
15seconds.
- Off
The oven interior lighting is switched
off. Press the sensor control to
switch on the oven interior lighting for
15seconds.
Display
Brightness
The display brightness is represented
by a bar with seven segments.
-
Maximum brightness
-
Minimum brightness
QuickTouch
Select how the sensor controls 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 controls will also respond
when the steam oven is switched off.
- Off
Independently of the Time| Show set-
ting, the sensor controls only re-
spond when the steam oven is
switched on, as well as for a certain
amount of time after switching it off.
Settings
39
Volume
Buzzer tones
If buzzers are switched on, a buzzer 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 in intervals.
The volume of the melody is represen-
ted by a bar with seven segments.
-
Maximum volume
-
Melody is switched 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 touch a sensor control is
represented by a bar with seven seg-
ments.
-
Maximum volume
-
Tone is switched off
Welcome melody
The melody that sounds when you
touch the On/Off sensor control can
be switched on or off.
Units
Weight
For automatic programmes, you can set
the weight of food in grams (g), pounds/
ounces (lb/oz) or pounds (lb).
Temperature
You can set the temperature in degrees
Celsius (°C) or degrees Fahrenheit (°F).
Settings
40
Keeping warm
Using the Keeping warmfunction, you
can keep food warm at the end of a
steam cooking programme. Food is
kept warm at a pre-set 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 whilst
being kept warm.
- On
The Keeping warmfunction is switched
on. When cooking with a temperature
of approx. 80°C or above, this func-
tion is active after approx. 5minutes.
The food is kept warm at a temperat-
ure of 70°C.
- Off
The Keeping warm function is switched
off.
Steam reduction
The Steam reductionfunction stops ex-
cessive steam escaping when the door
is opened.
- On
The steam reduction function will
switch on automatically at the end of
a cooking programme which uses a
temperature of over approx. 80°C
(steam cooking) or 80–100°C and
100% moisture (combination cook-
ing). Steam reduction will appear on
the display.
- Off
If steam reduction is switched off, the
Keeping warm function is also auto-
matically switched off. With steam re-
duction switched off, a lot of steam
will escape when the door is opened.
Settings
41
Recommended temperatures
If you often cook with different temper-
atures, it makes sense to change the re-
commended temperatures.
After selecting this menu option, a list
of functions will appear in the display.
Select the desired function.
The recommended temperatures are
displayed along with the available tem-
perature range.
Change the recommended temperat-
ures.
Confirm with OK.
Booster
The Boosterfunction is used to quickly
pre-heat the oven compartment.
- On
The Booster function is automatically
switched on during the heating-up
phase of a cooking programme. The
top heat/grill element, ring heating
element and hot air fan pre-heat the
oven compartment to the set temper-
ature at the same time.
- Off
The Booster function is switched off
during the heating-up phase of a
cooking programme. Only the heating
elements for the selected oven func-
tion are used to pre-heat the oven
compartment.
Settings
42
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.
Contact your local water supplier to find
out 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 specified on the label of the
bottle in mg/lCa
2+
or ppm (mgCa
2+
/l).
You can set the hardness level between
1°dH and 70°dH. The hardness level is
set to 15°dH by default.
Select your local water hardness on
the appliance.
Confirm withOK.
Water hardness Calcium content
mg/lCa
2+
or
ppm (mgCa
2+
/l)
Setting
°dH mmol/l
1 0.2 7 1
2 0.4 14 2
3 0.5 21 3
4 0.7 29 4
5 0.9 36 5
6 1.1 43 6
7 1.3 50 7
8 1.4 57 8
9 1.6 64 9
10 1.9 71 10
Water hardness Calcium content
mg/lCa
2+
or
ppm (mgCa
2+
/l)
Setting
°dH mmol/l
11 2.0 79 11
12 2.2 86 12
13 2.3 93 13
14 2.5 100 14
15 2.7 107 15
16 2.9 114 16
17 3.1 121 17
18 3.2 129 18
19 3.4 136 19
20 3.6 143 20
21 3.8 150 21
22 4.0 157 22
23 4.1 164 23
24 4.3 171 24
25 4.5 179 25
26 4.7 186 26
27 4.9 193 27
28 5.0 200 28
29 5.2 207 29
30 5.4 214 30
31 5.6 221 31
32 5.8 229 32
33 5.9 236 33
34 6.1 243 34
35 6.3 250 35
36 6.5 257 36
37–45 6.6–8.0 258–321 37–45
46–60 8.2–10.7 322–429 46–60
61–70 10.9–12.5 430–500 61–70
Settings
43
Automatic rinsing
Following a cooking programme with
steam, Appliance rinsing will appear on
the display after the steam oven has
been switched 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
programme being switched off by mis-
take or settings being changed. Apart
from the On/Off sensor control, the
activated sensor lock prevents the
sensor controls and fields in the display
from working a few seconds after a pro-
gramme has been started.
- On
The sensor lock is activated. Touch
the OKsensor control for at least
6seconds to deactivate the sensor
lock for a short period of time.
- Off
The sensor lock is deactivated. All
sensor controls react to touch as nor-
mal.
System lock
The system lock prevents the steam
oven being switched on by mistake.
The minute minder and the MobileStart
function can still be used when the sys-
tem lock is active.
The system lock will remain activated
even after a mains outage.
- On
The system lock has been activated.
Before you can use the steam oven,
touch the OKsensor control for at
least 6seconds.
- Off
The system lock is deactivated. You
can use the steam oven as normal.
Settings
44
Miele@home
The steam oven is a Miele@home-
compatible appliance. Your steam
oven is fitted 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. We recommend connecting your
steam oven to your WiFi network using
the Miele@mobile 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 switched 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 immedi-
ately set up a new network connec-
tion.
- 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
45
Remote control
If you have installed the Miele@mobile
app on your mobile device, have ac-
cess to the Miele@home system and
have activated the remote control func-
tion (On), you can use the MobileStart
function and for example retrieve in-
formation about steam oven cooking
processes that are in progress or end a
process that is in progress.
The steam oven requires max. 2W
when operating in networked standby.
Activating MobileStart
Select the sensor control to activ-
ate MobileStart.
The sensor control lights up. You
can operate your steam oven remotely
with the Miele@mobile app.
Directly operating 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 control is lit up.
RemoteUpdate
The RemoteUpdatemenu 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
automatically. They must be initiated
manually.
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 activ-
ated as standard. Available updates will
be downloaded automatically but will
only be installed if you initiate installa-
tion manually.
Deactivate RemoteUpdate if you do not
want any updates to be downloaded
automatically.
Settings
46
Running RemoteUpdate
Information about the content and
scope of an update will be provided in
the Miele@mobile 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 switched 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 switch the steam oven off
during the update. Otherwise, the up-
date will be aborted and will not be
installed.
- Some software updates can only be
carried out by the Miele Customer
Service Department.
Software version
The software version is intended for the
Miele Customer Service Department.
You do not need this information for do-
mestic use.
Showroom programme
This function enables the steam oven to
be demonstrated in showrooms without
heating up. This setting is not needed
for domestic use.
Demo mode
If you have demo mode activated,
Demo mode is activated. The appliance will
not heat up will appear when you
switch the steam oven on.
- On
Touch the OKsensor control for at
least 4seconds to activate demo
mode.
- Off
Touch the OKsensor control for at
least 4seconds to deactivate demo
mode. You can then use the steam
oven as normal.
Factory default
- Appliance settings
Any settings that have been altered
will be reset to the factory default
settings.
- User programmes
All User programmes will be deleted.
- Recommended temperatures
Any recommended temperatures that
have been changed will be reset to
the factory default settings.
Minute minder
47
Using the Minute minderfunc-
tion
The minute minder can be used to
time other activities in the kitchen,
e.g.boiling eggs.
The minute minder can also be used at
the same time as a cooking programme
for which the cooking duration start and
finish times have been set (e.g. as a re-
minder to stir the food or add season-
ing, etc.).
The maximum minute minder time
that can be set is 59minutes and
59seconds.
Setting the minute minder
If you have selected the Display| Quick-
Touch| Offsetting, you will need to
switch the steam oven on before set-
ting the minute minder. The minute
minder can then be seen counting
down in the display when the steam
oven is switched off.
Example: you want to boil some eggs
and set a minute minder duration of
6minutes and 20seconds.
Select the sensor control.
SelectMinute minder if a cooking pro-
gramme is in progress at the same
time.
The prompt Set00:00min appears.
Using the navigation area, set 06:20.
Confirm withOK.
The minute minder duration is now
saved.
When the steam oven is switched off
the minute minder duration counts
down in the display and appears in-
stead of the time of day.
If you are cooking at the same time,
and the minute minder duration will
appear at the bottom of the display.
If you are in a menu, the minute minder
counts down in the background.
At the end of the minute minder dura-
tion, will flash, the time will start
counting up and a tone will sound.
Select the sensor control.
If required, confirm withOK.
The buzzer will stop and the symbols in
the display will go out.
Changing the minute minder duration
Select the sensor control.
SelectMinute minder if a cooking pro-
gramme is in progress at the same
time.
SelectChange.
Confirm withOK.
The minute minder duration selected
appears.
Change the duration set for the
minute minder.
Confirm withOK.
The altered minute minder duration is
now saved.
Minute minder
48
Deleting the minute minder duration
Select the sensor control.
SelectMinute minder if a cooking pro-
gramme is in progress at the same
time.
SelectDelete.
Confirm withOK.
The minute minder duration is now de-
leted.
Main and sub-menus
49
Menu Recommen-
ded value
Range
Oven functions
Steam cooking 100 °C 40–100 °C
Fan plus 160 °C 30–225 °C
Combi mode
Combi Fan plus 170 °C 30–225 °C
Combi Conventional 180 °C 30–225 °C
Combi Grill Level3 Level1–3
Sous-vide 65 °C 45–90 °C
User programmes
Reheat 130 °C 120–140 °C
Defrost 60 °C 50–60 °C
Descale
Automatic programmes
Further
Conventional heat 180 °C 30–225 °C
Intensive bake 180 °C 50–225 °C
Bottom heat 190 °C 100–200 °C
Top heat 190 °C 100–225 °C
Full grill Level3 Level1–3
Economy grill Level3 Level1–3
Fan grill 200 °C 50–225 °C
Cake plus 160 °C 30–225 °C
Eco Fan heat 160 °C 30–225 °C
Main and sub-menus
50
Menu Recommen-
ded value
Range
Further
Eco Steam cooking 100 °C 40–100 °C
Special applications – –
Mix & Match
Blanching – –
Bottling 90 °C 80–100 °C
Drying 50 °C
30–70 °C
Prove dough – –
Disinfect items – –
Sabbath programme 180 °C
50–225 °C
Heat crockery 50 °C 50–80 °C
Keeping warm 65 °C 40–100 °C
Maintenance
Soak
Drying
Rinse
Settings
Energy saving tips
51
Cooking programmes
- Remove all accessories from the
oven compartment that are not re-
quired for cooking.
- In general, if a range of temperatures
is given in a recipe or chart, it is best
to select the lower temperature and
to check the food after the shortest
duration.
- Preheat the oven compartment only if
instructed to do so in the recipe or
the cooking chart.
- If possible, do not open the door dur-
ing a programme.
- Dark, matt 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 aluminium reflect
the heat and therefore can give a
more uneven result. Do not cover the
oven floor or the rack with heat-re-
flecting aluminium foil.
- Monitor cooking durations to avoid
wasting energy when cooking.
Set the cooking duration, or use a
food probe if you have one.
- The Fan plus function can be used
for cooking many types of food. Be-
cause the fan distributes the heat in
the oven compartment straight away,
it allows you to use a lower temperat-
ure than you would with Conventional
heat. It also enables you to cook on
multiple shelf levels at the same time.
- Fan grillis the best function for grilled
dishes. With this function you can
use lower temperatures than in other
grill functions which use the max-
imum temperature setting.
- The Eco Fan heatfunction ensures en-
ergy-efficient cooking thanks to op-
timal utilisation of heat. Use this func-
tion for sweet and savoury bakes and
gratins. Do not open the door during
the cooking programme.
- You can use the Eco Steam cooking
function to save energy during steam
cooking. This function is particularly
suitable for cooking fish and veget-
ables.
- Whenever possible you should cook
multiple foods at the same time.
Place them next to each other in the
oven or on different shelf levels.
- Foods which you are unable to cook
at the same time should, if possible,
be cooked one after the other in or-
der to make use of existing heat in
the oven.
Energy saving tips
52
Customising settings
Select Display| QuickTouch| Off for the
control elements to reduce energy
consumption.
For the oven interior lighting, select
Lighting| Off or “On” for 15 seconds. The
oven interior lighting can be switched
on again at any time by touching
thesensor control.
Energy-saving mode
The steam oven will switch itself off
automatically to save energy if a pro-
gramme is not being run and controls
have not been operated. The time of
day will appear in the display or the dis-
play will remain dark (see “Settings”).
Operation
53
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 programme,
check that the filter in the floor of the
oven compartment is correctly fitted.
Switch the steam oven on.
The main menu will appear.
If you want to cook using a steam
function or bursts of steam, fill the
water container and insert it into the
appliance.
Distilled or carbonated water or other
liquids could damage the steam
oven.
Only use cold, fresh tap water (be-
low 20°C).
Place the food in the oven compart-
ment.
Select the function you want.
The function will appear on the display.
Depending on which function you have
selected, the recommended values for
temperature and moisture (if applicable)
will appear one after the other.
Change the recommended temperat-
ure if necessary.
Confirm with OK.
The recommended temperature will be
accepted within a few seconds. You
can change the temperature sub-
sequently via the arrow button.
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 increasing.
A buzzer will sound when the set tem-
perature is reached for the first time.
After cooking, select the sensor con-
trol for the selected function to end
the cooking programme.
Risk of injury caused by hot
steam.
When using a cooking programme
involving 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
54
Cleaning the steam oven
Remove the water container and con-
densate container and empty them as
required.
Switch the steam oven off.
Appliance rinsing appears after a cooking
programme 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”.
Leave the appliance door open until
the oven compartment is completely
dry.
Refilling the water
If water needs replenishing during the
programme, a tone will sound and the
display will prompt you to refill the con-
tainer with fresh water.
Take out the water container and re-
plenish the water.
Push the water container into the ap-
pliance.
The cooking programme is resumed.
Changing values and settings
for a cooking programme
Depending on the function, as soon as
a cooking programme is in progress,
you can use the sensor control to
change the values or settings for this
programme.
Select the sensor control.
Depending on the function, the follow-
ing settings appear:
- Temperature
- Moisture
- Duration
- Booster
- Pre-heat
- 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 programme will restart with
the new values and settings.
Operation
55
Changing the temperature
You can permanently reset the recom-
mended temperature to suit your
cooking preferences by selecting Fur-
ther| Settings| Recommended
temperatures.
Select the sensor control.
Select Temperature and confirm with
OK.
Change the desired temperature via
the navigation area.
Confirm withOK.
The cooking programme will restart with
the new desired temperature.
Changing Moisture
Select the sensor control.
Select Moisture and confirm with OK.
Change the moisture level.
Confirm with OK.
The programme will continue to run at
the new moisture level.
Setting cooking durations
Cooking results can be impaired if
there is a long delay between the
food being placed in the oven and
the start of cooking. Fresh food can
change colour and even deteriorate.
When baking, the cake mixture or
dough can dry out, and the raising
agents can lose their effectiveness.
Select as short as possible a time
until the cooking programme starts.
You have placed the food in the oven
compartment, selected an operating
mode and the required settings such as
the temperature.
By entering Duration, Finish at or Start at
via the sensor control, you can auto-
matically switch the cooking process off
or on and off.
- Duration
Enter the desired cooking duration
for the food. The heating will switch
off automatically once this duration
has elapsed. The maximum cooking
duration that can be set depends on
the operating mode that you have se-
lected.
- Finish at
Specify when you want the cooking
process to end. The oven heating will
switch off automatically at the time
you have set.
- Start at
This function will only appear in the
menu if you have set aDuration or Fin-
ish attime. WithStart at, you have to
specify when you want the cooking
process to start. The oven heating
will switch on automatically at the
time you have set.
Operation
56
Select the sensor control.
Set the desired times.
Confirm with OK.
Touch the sensor control to return
to the menu for the selected operat-
ing mode.
When cooking with steam, the cooking
duration does not begin until the set re-
quired temperature is reached.
The steam reduction function will
switch on at the end of a cooking pro-
gramme which used a temperature of
over approx. 80°C (steam cooking) or
80–100°C and 100% moisture (com-
bination cooking).
Wait until Steam reduction goes out in
the display before opening the door
and removing the food from the oven
compartment.
Changing the set cooking durations
Select the sensor.
Select the desired time.
Confirm with OK.
Select Change, if required.
Change the set time.
Confirm with OK.
Touch the sensor to return to the
menu of the selected function.
These settings will be deleted in the
event of a power failure.
Tip: You can also adjust the cooking
duration directly via the navigation area.
Operation
57
Deleting the set cooking durations
In functions and applications where it is
always necessary to set a cooking dur-
ation, you can only delete the set times
for Finish at and Start at.
Select the sensor control.
Select the desired time.
Confirm with OK.
Select Delete.
Confirm with OK.
Touch the sensor control to return
to the menu of the selected function.
If you delete Duration, the set times for
Finish at and Start at are also deleted.
If you delete Finish atorStart at, the
cooking programme will start using
the cooking duration set.
Tip: You can also delete the cooking
duration directly via the navigation area.
Cancelling a cooking pro-
gramme
You can cancel a cooking programme
using the function sensor control that
lights up orange or using the sensor
control.
The oven compartment heating and
lighting will then switch off. Any cooking
durations set will be deleted.
Touch the function sensor control to re-
turn to the main menu.
Cancelling a cooking programme
without a set cooking duration
Touch the sensor control for the se-
lected function.
The main menu will appear.
Or: select the sensor control.
SelectCancel process.
Confirm withOK.
Cancelling a cooking programme
with a set cooking duration
Touch the sensor control for the se-
lected function.
Cancel process? appears in the display.
SelectYes.
Confirm withOK.
Or: select the sensor control.
SelectCancel process.
Confirm withOK.
SelectYes.
Confirm withOK.
Operation
58
Interrupting a cooking pro-
gramme
A cooking programme is interrupted as
soon as the door is opened. The oven
heating switches off.
The set cooking duration is saved when
cooking with steam as well as for pro-
grammes and applications with pure
steam operation.
Risk of injury caused by hot
steam.
When using a cooking programme
involving 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 runners, accessories or
food.
Use oven gloves when placing hot
food in the appliance or removing it
and when working in the hot oven
compartment.
When placing cooking containers
into the oven or removing them,
make sure that the hot food does not
spill out.
The cooking programme 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
programmes and applications with pure
steam operation, the remaining time
only continues to elapse once the set
temperature has been reached.
In programmes using 100% moisture
and temperatures up to 100°C: the
cooking programme will finish early if
the door is opened in the last minute
of cooking (55seconds remaining).
Operation
59
Pre-heating the oven compart-
ment
The Boosterfunction is used to quickly
pre-heat the oven compartment in
some functions.
The Pre-heatfunction can be used with
any oven function (except Eco Fan heat)
and has to be switched on separately
for each cooking programme.
If you have set a cooking duration, it will
only start to count down after the heat-
ing-up phase.
It is only necessary to pre-heat the oven
in a few instances.
Pre-heat the oven compartment when
cooking the following food:
- Cakes and pastries with a short
cooking duration (approx. 30minutes
or less) as well as delicate items (e.g.
sponge) with the Conventional
heatfunction
Booster
The Boosterfunction is switched on as
the factory default setting for the follow-
ing functions (Further| Settings|
Booster| On):
- Fan plus
- Conventional heat
If you set a temperature above 100°C
and the Boosterfunction is switched on,
a rapid heating-up phase heats the
oven compartment to the set temperat-
ure. The top heat/grill element and the
ring heating element come on together
with the hot air fan.
Delicate items (e.g. sponge or bis-
cuits) will brown too quickly on the
top if the Boosterfunction is used.
Switch off the Boosterfunction for
these items.
Switching theBooster on and off for
a cooking programme
If you have selected the Booster| On
setting, you can switch off the function
separately for a cooking programme.
On the other hand, you can also switch
on the function separately for a cooking
programme if you have selected the
Booster| Off setting.
Example: you have selected a function
and the required settings such as the
temperature.
You want to switch off the Boosterfunc-
tion for this cooking programme.
Select the sensor control.
SelectBooster| Off.
Confirm withOK.
The Boosterfunction is switched off dur-
ing the heating-up phase. Only the
heating elements associated with the
function are pre-heating the oven com-
partment.
Operation
60
Pre-heat
You can place most dishes in the cold
oven compartment to make use of the
heat produced during the heating-up
phase.
If you have set a cooking duration, it
will only start to count down when the
desired temperature is reached and
you have placed the food in the oven.
Start the cooking programme immedi-
ately without delaying the start time.
Switching onPre-heat
The Pre-heatfunction has to be
switched on separately for each cook-
ing programme.
Example: You have selected a function
and the required settings such as the
temperature.
You want to switch on the Pre-
heatfunction for this cooking pro-
gramme.
Select the sensor control.
Select Pre-heat| On.
Confirm with OK.
The following message is displayed
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 com-
partment.
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 good crisp
skin with this function.
The Crisp functionfunction can be used
in the following functions:
- Fan plus
- Conventional heat
- Intensive bake
- Bottom heat
- Top heat
- Fan grill
- Cake plus
Operation
61
Switching onCrisp function
The Crisp functionfunction has to be
switched on separately for each cook-
ing programme.
You have selected a function and the
required settings such as the temperat-
ure.
You want to switch on the Crisp func-
tionfunction for this cooking pro-
gramme.
Select the sensor control.
Select Crisp function| On.
Confirm with OK.
The Crisp functionfunction is switched
on.
The Crisp functionfunction can be
switched off again at any time via the
sensor control.
Releasing bursts of steam
You can release bursts of steam during
the cooking process in all oven func-
tions (except Eco Fan heat). The number
of bursts of steam is unlimited.
You can release a burst of steam as
soon as Burst of steam is highlighted on
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 on the display and the Burst of
steam goes out. This will take approxim-
ately 1minute.
Proceed as described to release fur-
ther bursts of steam once Burst of
steam appears on the display again.
General notes
62
This section contains general informa-
tion. You will find more detailed inform-
ation about particular foods and how to
cook them in the other sections.
The advantages of cooking
with steam
Almost all vitamins and minerals are re-
tained as the food is not immersed in
water.
Cooking with steam also retains the
true taste of the food better than con-
ventional cooking. We therefore recom-
mend seasoning the food after it has
been cooked. Food also retains its
fresh, original colour.
Suitable containers
Cooking containers
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 accessor-
ies”). 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 containers
You can also use your own containers.
However, please note the following:
- Containers must be suitable for use
in an oven and able to withstand
steam. With plastic containers,
please check with the manufacturer
that they are suitable for use in a
steam oven.
- Thick-sided containers such as por-
celain, ceramic or stoneware are not
very suitable for using with steam.
Due to their thick sides, they do not
conduct heat well, meaning cooking
durations will be considerably longer
than those given in the charts.
- Place the containers on the rack or
on a suitable tray. Depending on the
size of the container, you can also
place the rack on the floor of the
oven compartment with the rack sur-
face facing up and the cooking con-
tainer on top. You can also take the
side runners out to make more room
(see “Cleaning the side runners” in
the “Cleaning and care” chapter).
- Ensure that there is a gap between
the upper rim of the container and
the top of the oven compartment to
allow sufficient steam into the con-
tainer.
General notes
63
Shelf level
You can select any shelf level. You can
also cook on several levels at the same
time. This will not alter the cooking dur-
ation.
When using more than one deep con-
tainer at the same time for steam cook-
ing it is best to offset them on their run-
ners and to leave at least one level free
in between them.
Always insert cooking containers, the
rack and the tray between the rails of
the side runners so that they cannot tip.
Frozen food
The heating up phase for frozen food is
longer than for fresh food. The greater
the quantity of frozen food, the longer
the heating up phase.
Temperature
During steam cooking, the temperature
does not exceed 100°C. Almost all
foods can be cooked at this temperat-
ure. Some types of food, such as ber-
ries, need to be cooked at lower tem-
peratures to prevent them from burst-
ing. See the relevant sections in these
operating instructions for more details.
Cooking duration
During steam cooking, the cooking dur-
ation 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 in-
formation about any factors which may
affect the cooking duration is given in
the relevant sections.
The quantity of food does not affect the
cooking duration. 1kg of potatoes will
take the same time to cook as 500g.
Cooking with liquid
When cooking with liquid only fill the
cooking container ²/₃full to prevent the
liquid spilling when the cooking con-
tainer is removed 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
64
Universal tray and combi rack
Use the universal tray with the combi
rack placed on top of it, e.g. for roasting
and grilling. 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 combi rack on top, insert the univer-
sal tray between the rails of a shelf level
and the combi rack will automatically
slide in above them. When removing
them from the oven, pull both out to-
gether.
Non-tip safety notches
The combi rack and universal tray have
non-tip safety notches 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 up-
wards and then pulling them out.
Steam cooking
65
Eco Steam cooking
You can use the Eco Steam cooking func-
tion to save energy during steam cook-
ing. This function is suitable mainly for
cooking fish and vegetables.
We recommend following the cooking
durations and temperatures from the
tables specified in “Steam cooking”.
You can cook for longer if necessary.
When cooking starchy foods such as
potatoes, rice and pasta, the best
function to use is Steam cooking .
Settings
Further | Eco Steam cooking
Notes on the cooking tables
Follow the instructions on cooking dur-
ations, temperatures and cooking
notes.
Selecting the cooking duration
The cooking durations given are
guidelines only.
We recommend selecting the shorter
duration initially. You can cook for
longer if necessary.
Steam cooking
66
Vegetables
Fresh
Prepare fresh vegetables in the usual
way, i.e. wash, clean and cut them up.
Frozen food
Frozen vegetables do not need to be
defrosted beforehand, unless they have
been frozen together in a block.
Frozen and fresh vegetables which take
the same length of time to cook can be
cooked together.
If vegetables have frozen together in
clumps, break these up before cooking
with steam. Follow the manufacturer’s
instructions on the packaging regarding
cooking duration.
Cooking containers
Food such as peas or asparagus
spears, which have little or no space
between them, will take longer to cook
because the steam has less space to
work in. For an even result, it is best to
use a shallow container for these types
of food, and only fill it about 3-5cm
deep. When cooking large quantities di-
vide the food between 2 or 3 shallow
containers rather than using one deep
one.
Different types of vegetables which take
the same length of time to cook can be
cooked together.
Use solid containers for vegetables
which are cooked in liquid.
Shelf level
To avoid any colour transfer when cook-
ing vegetables with a distinctive colour
(e.g. beetroot) in a perforated container,
do not place other food underneath the
perforated container.
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:
Waxy potatoes, cut into quarters:
approx. 17minutes
Waxy potatoes, cut in half:
approx. 20minutes
Settings
Automatic programmes | Vegetables
| ... |
or
Steam cooking
Temperature: 100°C
Cooking duration: see table
Steam cooking
67
Vegetables [min]
Artichokes 32–38
Cauliflower, whole 27–28
Cauliflower, florets 8
Beans, green 10–12
Broccoli, florets 3–4
Chantenay carrots, whole 7–8
Chantenay carrots, halved 6–7
Chantenay carrots, chopped 4
Chicory, halved 4–5
Chinese cabbage, chopped 3
Peas 3
Fennel, halved 10–12
Fennel, sliced 4–5
Kale, chopped 23–26
Waxy potatoes, peeled
whole
halved
quartered
27–29
21–22
16–18
Mainly waxy potatoes, peeled
whole
halved
quartered
25–27
19–21
17–18
Floury potatoes, peeled
whole
halved
quartered
26–28
19–20
15–16
Kohlrabi, cut into batons 6–7
Pumpkin, diced 2–4
Corn on the cob 30–35
Chard, chopped 2–3
Steam cooking
68
Vegetables [min]
Peppers, diced or sliced 2
New potatoes, firm 30–32
Mushrooms 2
Leeks, sliced 4–5
Leeks, halved lengthways 6
Romanesco, whole 22–25
Romanesco, florets 5–7
Brussels sprouts 10–12
Beetroot, whole 53–57
Red cabbage, chopped 23–26
Black salsify, whole 9–10
Celeriac, cut into batons 6–7
Asparagus, green 7
Asparagus, white, whole 9–10
Carrots, chopped 6
Spinach 1–2
Spring cabbage, chopped 10–11
Celery, chopped 4–5
Swede, chopped 6–7
White cabbage, chopped 12
Savoy cabbage, chopped 10–11
Courgettes, sliced 2–3
Sugar snap peas 5–7
Cooking duration
Steam cooking
69
Fish
Fresh
Prepare fresh fish in the usual way, i.e.
clean, gut and fillet.
Frozen food
Fish does not need to be fully defrosted
before cooking. Defrost so that the sur-
face is sufficiently thawed to take herbs
and seasoning. Depending on the thick-
ness of the fish, 2 - 5 minutes should be
enough.
Preparation
Add some lemon or lime juice to fish
before cooking. The citric acid helps the
flesh stay firm.
It is not necessary to season fish with
salt when cooking with steam as this
method retains the minerals which give
the fish its unique flavour.
Cooking containers
If using a perforated container, grease it
first.
Shelf level
When cooking fish in a perforated con-
tainer at the same time as cooking
other types of food in other containers,
place the container with the fish directly
above the universal tray to catch any li-
quid and so avoid any transfer of tastes
to other food.
Temperature
85°C – 90°C
For gently cooking delicate types of
fish, such as sole.
100°C
For cooking firmer types of fish, e.g.
cod and salmon.
Also for cooking fish in sauce or stock.
Duration
The cooking duration depends on the
thickness and the texture of the fish,
and not on the weight. The thicker the
fish, the longer the cooking duration. A
3 cm thick piece of fish weighing 500 g
will take longer to cook than a 2 cm
thick piece of fish weighing 500 g.
The longer fish cooks, the firmer its
flesh will become. Use the cooking dur-
ations given in the chart. If you find that
the fish is not cooked sufficiently only
cook it for a few minutes more.
When cooking fish in sauce or stock,
we recommend that you increase the
cooking duration quoted by a few
minutes.
Steam cooking
70
Tips
- Adding herbs and spices, such as
dill, will help bring out the full flavour
of the fish.
- Cook large fish in swimming position.
To help maintain the shape of the
fish, place a small cup or similar up-
side down in the cooking container,
and 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 together
with some mixed vegetables in a
solid cooking container and add cold
water. Cook at 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 programmes | Fish | ... |
or
Steam cooking
Temperature: see table
Cooking duration: see table
Steam cooking
71
Fish [°C] [min]
Eel 100 5–7
Perch fillet 100 8–10
Seabream fillet 85 3
Trout, 250g 90 10–13
Halibut fillet 85 4–6
Cod fillet 100 6
Carp, 1.5kg 100 18–25
Salmon fillet 100 6–8
Salmon steak 100 8–10
Salmon trout 90 14–17
Basa fillet 85 3
Rosefish fillet 100 6–8
Haddock fillet 100 4–6
Plaice fillet 85 4–5
Monkfish fillet 85 8–10
Sole fillet 85 3
Turbot fillet 85 5–8
Tuna fillet 85 5–10
Pike perch fillet 85 4
Temperature Duration
Steam cooking
72
Meat
Fresh
Prepare the meat in the usual way.
Frozen food
Meat should be thoroughly defrosted
before cooking in the steam oven (see
“Special applications” – “Defrost”).
Preparation
For meat which needs to be seared be-
fore being cooked, e.g. for a stew, sear
the meat in a pan on the hob first.
Duration
The cooking duration depends on the
thickness and the texture of the meat,
and not on the weight. The thicker the
piece of meat, the longer the cooking
duration. A piece of meat weighing
500g which is 10 cm thick will take
longer to cook than a piece of meat
weighing 500g which is 5 cm thick.
Tips
- To retain the flavourings, use a per-
forated cooking container. Place an
unperforated cooking container un-
derneath in order to collect the con-
centrate. You can use the concentrate
to enhance your sauces or freeze it
for later use.
- Boiling fowl, back or top rib and meat
bones can be used to make stock.
Place the meat together with the
bones and some mixed vegetables in
a cooking container and add cold
water. The longer the cooking dura-
tion, the stronger the stock.
Settings
Automatic programmes | Meat | ... |
or
Steam cooking
Temperature: 100°C
Cooking duration: see table
Steam cooking
73
Meat [min]
Leg steak, covered with water 110–120
Pork knuckle 135–140
Chicken breast 8–10
Hock 105–115
Top rib, covered with water 110–120
Veal strips 3–4
Gammon slices 6–8
Lamb stew 12–16
Poularde 60–70
Turkey roulades 12–15
Turkey escalopes 4–6
Short rib, covered with water 130–140
Beef goulash 105–115
Whole chicken, covered with water 80–90
Topside 110–120
Cooking duration
Steam cooking
74
Rice
Rice swells when cooked and needs to be cooked in liquid. The proportion of rice
to liquid will vary depending on the type of rice.
The rice absorbs all the liquid during the cooking process and so none of the nutri-
ents are lost.
Settings
Automatic programmes | Rice | ... |
or
Steam cooking
Temperature: 100°C
Cooking duration: see table
Ratio
Rice : Liquid
[min]
Basmati rice 1:1.5 15
Parboiled rice 1:1.5 23–25
Round grain rice
Pudding rice
Risotto rice
1:2.5
1:2.5
30
18–19
Brown rice 1:1.5 26–29
Wild rice 1:1.5 26–29
Duration
Steam cooking
75
Grain
Grain swells during cooking and needs to be cooked in liquid. The proportion of
grain to liquid depends on the type of grain.
Grain can be cooked whole or cracked.
Settings
Automatic programmes | Grain | ... |
or
Steam cooking
Temperature: 100°C
Cooking duration: see table
Ratio
Grain : Liquid
[min]
Amaranth 1:1.5 15–17
Bulgur 1:1.5 9
Green spelt, whole 1:1 18–20
Green spelt, cracked 1:1 7
Oats, whole 1:1 18
Oats, cracked 1:1 7
Millet 1:1.5 10
Polenta 1:3 10
Quinoa 1:1.5 15
Rye, whole 1:1 35
Rye, cracked 1:1 10
Wheat, whole 1:1 30
Wheat, cracked 1:1 8
Duration
Steam cooking
76
Pasta
Dry pasta
Dry pasta swells when it is cooked and needs to be cooked in liquid. The liquid
must cover the pasta. Using hot liquid gives better results.
Increase the cooking time stated by the manufacturer by approx.¹/₃.
Fresh food
Fresh pasta, such as the kind you can buy from the supermarket chilled counter,
does not need to absorb water. Cook fresh pasta in a greased perforated con-
tainer.
Separate any pieces of pasta which have stuck together and spread them out in
the cooking container.
Settings
Automatic programmes | Pasta | ... |
or
Steam cooking
Temperature: 100°C
Cooking duration: see table
Fresh [min]
Gnocchi 2
Knöpfli 1
Ravioli 2
Spätzle 1
Tortellini 2
Dry pasta,
covered with water
Tagliatelli 14
Vermicelli 8
Duration
Steam cooking
77
Dumplings
Ready made boil-in-the-bag dumplings need to be well covered with water as oth-
erwise they can fall apart. This is because even though they have been soaked in
water beforehand they will not absorb enough moisture.
Cook fresh dumplings in a greased, perforated container.
Settings
Automatic programmes | Pasta | ... |
or
Steam cooking
Temperature: 100°C
Cooking duration: see table
[min]
Sweet dumplings 30
Yeast dumplings 20
Boil-in-the-bag potato dumplings 20
Boil-in-the-bag bread dumplings 18–20
Duration
Steam cooking
78
Dried pulses
Soak pulses for at least 10 hours in cold water before cooking. Soaking makes the
pulses more digestible and shortens the cooking duration required. Soaked pulses
must be covered with liquid during cooking.
Lentils do not need to be soaked before cooking.
With unsoaked pulses a certain ratio of pulses to liquid is required depending on
variety.
Settings
Automatic programmes | Pulses | ... |
or
Steam cooking
Temperature: 100°C
Cooking duration: see table
Soaked
[min]
Beans
Kidney beans 55–65
Adzuki beans 20–25
Black beans 55–60
Pinto beans 55–65
Haricot beans 34–36
Peas
Yellow split peas 40–50
Green split peas 27
Duration
Steam cooking
79
Unsoaked
Ratio
Pulses : Liquid
[min]
Beans
Kidney beans 1:3 130–140
Adzuki beans 1:3 95–105
Black beans 1:3 100–120
Pinto beans 1:3 115–135
Haricot beans 1:3 80–90
Lentils
Brown lentils 1:2 13–14
Red lentils 1:2 7
Peas
Yellow split peas 1:3 110–130
Green split peas 1:3 60–70
Duration
Steam cooking
80
Hen's eggs
Use a perforated container to boil eggs in the steam oven.
The eggs do not need to be pierced before cooking as they are gradually warmed
during the heating up phase and so do not burst when they are cooked with
steam.
When using a solid container for making egg dishes such as scrambled eggs, re-
member to grease it first.
Settings
Automatic programmes | Hen's eggs | ... |
or
Steam cooking
Temperature: 100°C
Cooking duration: see table
[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
81
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 juice which has
collected in the solid container to make
a glaze for a fruit flan.
Settings
Automatic programmes | Fruit | ... |
or
Steam cooking
Temperature: 100°C
Cooking duration: see table
[min]
Apple chunks 1–3
Pear chunks 1–3
Cherries 2–4
Mirabelle plums 1–2
Nectarine/peach chunks 1–2
Plums 1–3
Quinces, diced 6–8
Rhubarb chunks 1–2
Gooseberries 2–3
Cooking duration
Sausages
Settings
Automatic programmes | Sausages
| ... |
or
Steam cooking
Temperature: 90°C
Cooking duration: see table
Sausages [min]
Frankfurters 6–8
Bologna sausages 6–8
Veal sausages 6–8
Duration
Steam cooking
82
Shellfish
Preparation
Defrost frozen shellfish before cooking with steam.
Peel, remove and discard the intestines, and then wash the shellfish.
Cooking containers
If using a perforated container, grease it first.
Duration
The longer shellfish are cooked, the tougher they become. Use the cooking dura-
tions given in the chart.
When cooking shellfish in sauce or stock, we recommend that you increase the
cooking duration quoted by a few minutes.
Settings
Automatic programmes | Shellfish | ... |
or
Steam cooking
Temperature: see table
Cooking duration: see table
[°C] [min]
Crevettes 90 3
Prawns 90 3
King prawns 90 4
Small shrimps 90 3
Lobster 95 10–15
Large shrimps 90 3
Temperature Duration
Steam cooking
83
Mussels
Fresh food
Danger of food poisoning from spoiled mussels.
Spoiled mussels can cause food poisoning.
Only cook mussels which are closed.
Do not eat mussels which have not opened after being cooked.
Steep fresh mussels in water for a few hours before cooking to rinse out any sand.
Then scrub the mussels thoroughly to clean them.
Frozen food
Defrost frozen mussels before cooking.
Duration
The longer mussels are cooked, the tougher they become. Use the cooking dura-
tions given in the chart.
Settings
Automatic programmes | Mussels and clams | ... |
or
Steam cooking
Temperature: see table
Cooking duration: see table
[°C] [min]
Barnacles 100 2
Cockles 100 2
Mussels 90 12
Scallops 90 5
Razor clams 100 2–4
Venus clams 90 4
Temperature Duration
Steam cooking
84
Menu cooking (cooking whole
meals)
Before cooking meals with the
manual menu cooking function,
switch off steam reduction (see “Set-
tings – Steam reduction”).
When cooking a menu, you can com-
bine different foods with different cook-
ing durations, e.g. fish fillet with rice
and broccoli.
The food is placed in the steam oven
compartment at different times so that
each item is ready at the same time.
Shelf level
Place foods that produce a lot of liquid
(e.g. fish) or have a distinctive colour
(e.g. beetroot) directly above universal
tray. This avoids any transfer of flavour
or colour to other food and prevents li-
quid dripping onto food below it.
Temperature
Whole meals should be cooked at a
temperature of 100°C as this is the
temperature required to cook the major-
ity of foods.
Do not cook a whole meal at the lowest
temperature when different temperat-
ures are required for different types of
food, e.g. 85°C for seabream and
100°C for potatoes.
If the recommended cooking temperat-
ure for the food is 85°C for example, try
cooking it at 100°C and testing the res-
ult. Some delicate types of fish with a
soft structure, e.g. sole and plaice will
become very firm when cooked at
100°C.
Duration
If you are increasing the recommended
temperature, shorten the cooking dura-
tion by approx. ¹/₃.
Example
Food cooking durations
(see cooking tables in “Steam cooking”)
Parboiled rice 24minutes
Rosefish fillet 6minutes
Broccoli 4minutes
Calculation of set cooking durations:
24minutes minus
6minutes=18minutes (1stcooking
duration: rice)
6minutes minus 4 minutes=2minutes
(2nd cooking duration: rosefish fillet)
Remaining time=4minutes (3rdcook-
ing duration: broccoli)
Cook-
ing dur-
ation
24min. – rice
6min. – fish fillet
4min. –
broccoli
Settings 18min. 2min. 4min.
Steam cooking
85
Cooking a whole menu
Place the rice in the oven compart-
ment first.
Set the 1st cooking duration:
18minutes.
After the 18minutes, place the fish
into the appliance.
Set the 2nd cooking duration:
2minutes.
After the 2minutes, place the broc-
coli into the appliance.
Set the 3rd cooking duration:
4minutes.
Sous-vide (vacuum) cooking
86
With this gentle cooking method, food
is cooked slowly and at a low, constant
temperature in vacuum packaging.
With vacuum cooking, no moisture
evaporates during cooking and all nutri-
ents and flavours are retained.
The cooking result has an intensive
taste and food is cooked evenly.
Use only fresh food which is in a
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-resist-
ant vacuum sealing bags.
Do not cook food in the sales pack-
aging, such as vacuum-packed
frozen food as it is possible that the
packaging used is not suitable for
vacuum cooking.
Do not use the vacuum sealing bag
more than once.
Vacuum-seal the food in a chamber
system vacuum sealer only.
Sous-vide (vacuum) cooking
87
Important usage notes
For best cooking results, follow the in-
structions below:
- Use herbs and spices more sparingly
than with conventional cooking meth-
ods because the impact on the taste
of the food will be stronger.
You can also cook the food un-
seasoned and add seasoning after
cooking.
- The cooking duration is reduced
when salt, sugar and liquids are ad-
ded.
- The food becomes firmer if acidic in-
gredients such as lemon or vinegar
are added.
- Do not use alcohol or garlic as this
can produce unpleasant flavours.
- Only use vacuum sealing bags that
match the size of the food. If the va-
cuum sealing bag is too big, too
much air can remain inside.
- If you want to cook several items of
food in one vacuum sealing bag, put
them side-by-side in the bag.
- If you want to cook food in several
vacuum sealing bags at once, put the
bags side-by-side on the 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 programme. Opening the
door will prolong 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
88
Tips
- In order to reduce cooking times, you
can vacuum-seal food items 1–2
days before the cooking programme.
Store the vacuum-sealed food in the
refrigerator at no more than 5°C. In
order to preserve quality and flavour,
the food should be cooked no later
than 2 days afterwards.
- Freeze liquids such as marinades be-
fore vacuum-sealing to prevent them
from escaping from the bag.
- Fold the edges of the vacuum sealing
bag outwards 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
5°C.
This way, you can retain the food’s
quality and flavour while keeping it
fresh for longer.
Exception: Poultry must be eaten
straight after the cooking programme.
- After cooking, cut the vacuum sealing
bag on all sides for easier access to
the food.
- Briefly fry meat and firm types of fish
(such as salmon) before serving for a
roasted aroma.
- Use the stock or marinade of veget-
ables, fish or meat to make a sauce.
- Serve the food on pre-warmed
plates.
Sous-vide (vacuum) cooking
89
Using the Sous-vide function
Rinse the food with cold water and
dry it.
Place the food in a vacuum sealing
bag and add spices or liquid if de-
sired.
Vacuum-seal the food in a chamber
system vacuum sealer.
For the best cooking results, place
the rack on shelf level 2.
Place the vacuum-sealed food on the
rack (next to each other if there are
several bags).
Select Sous-vide.
Change the recommended temperat-
ure if necessary.
Confirm with OK.
Set further settings as necessary (see
“Operation”).
Possible reasons for unsatis-
factory results
The bag has opened:
- The seal was not clean or strong
enough and has opened.
- 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 of ingredients such as
spices was added.
- The bag or seal was not in perfect or-
der.
- The vacuum was insufficient.
- The food was not eaten or chilled im-
mediately after cooking.
Sous-vide (vacuum) cooking
90
The cooking durations given in the tables 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 [°C] [min]
Sugar Salt
Fish
Atlantic cod fillet, 2.5cm thick x 54 35
Salmon fillet, 2–3cm thick x 52 30
Monkfish fillet x 62 18
Pikeperch fillet, 2cm thick x 55 30
Vegetables
Cauliflower florets, medium to large x 85 40
Hokkaido pumpkin, sliced x 85 15
Kohlrabi, sliced x 85 30
Asparagus, white, whole x x 85 22–27
Sweet potato, sliced x 85 18
Fruit
Pineapple, sliced x 85 75
Apples, sliced x 80 20
Baby bananas, whole 62 10
Peaches, halved x 62 25–30
Rhubarb chunks 75 13
Plums, halved x 70 10–12
Other
Beans, white, soaked in a ratio of 1:2
(beans to liquid)
x 90 240
Prawns, peeled and deveined x 56 19–21
Hen's egg, whole 65–66 60
Scallops, removed from shell 52 25
Shallots, whole x x 85 45–60
Temperature Duration
Sous-vide (vacuum) cooking
91
Food Added in ad-
vance
[°C] [min]
Sugar Salt Medium* Done*
Meat
Duck breast, whole x 66 72 35
Saddle of lamb 58 62 50
Beef fillet steak, 4cm thick 56 61 120
Beef rump steak, 2.5cm thick 56 – 120
Pork tenderloin, whole x 63 67 60
Temperature Duration
* Degree of cooking
The “well done” cooking degree uses a higher core temperature than “medium”, but results are
not the same as being well-done in the traditional sense.
Sous-vide (vacuum) cooking
92
Reheating
Only reheat brassicas, such as kohlrabi
and cauliflower, in combination with a
sauce. Without sauce, an unpleasant
cabbage-like taste and grey-brown col-
our may develop.
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
approx. 1hour directly after cooking.
The rapid cooling prevents the food
from continuing to cook, which helps
retain the optimum cooked condition.
Then store the food in the refrigerator at
a maximum temperature of 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 5days before reheating.
Settings
Sous-vide
Temperature: see table
Duration: see table
Sous-vide (vacuum) cooking
93
Reheating with the Sous-vide function
The durations specified in the table are guidelines only. You can increase the dura-
tion if necessary. The cooking duration only begins when the set temperature is
reached.
Food [°C]
2
[min]
Medium
1
Done
1
Meat
Saddle of lamb 58 62 30
Beef fillet steak, 4cm thick 56 61 30
Beef rump steak, 2.5cm thick 56 – 30
Pork tenderloin, whole 63 67 30
Vegetables
Cauliflower florets, medium to large
3
85 15
Kohlrabi, sliced
3
85 10
Fruit
Pineapple, sliced 85 10
Other
Beans, white, soaked in a ratio of 1:2
(beans to liquid)
90 10
Shallots, whole 85 10
Temperature, Time
1
Degree of cooking
The “well done” cooking degree uses a higher core temperature than “medium”, but results are
not the same as being well-done in the traditional sense.
2
Durations apply to vacuum-sealed food with an initial temperature of approx. 5°C (refrigerator
temperature).
3
Reheat only in sauce.
Further applications
94
Reheat
To reheat food which was cooked us-
ing the sous-vide method, use the
Sous-vide function (see “Sous-vide
– Reheating”).
The steam oven is very effective at re-
heating food gently, without drying it
out or cooking it further. The food will
reheat evenly and does not need to be
stirred during the reheating process.
You can reheat individual dishes or
plated meals which have been prepared
previously (e.g. meat, vegetables and
potatoes).
Suitable containers
Small quantities can be reheated on a
plate, larger quantities should be placed
in a cooking container.
Time
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
5minutes for the second and sub-
sequent plates as the oven compart-
ment will still be hot.
Moisture
The more moist the food, the less mois-
ture needs to be added.
Tips
- Do not reheat large items, such as a
joint of roast meat, whole. Divide it
into portions and reheat these as
plated meals.
- Compact items, such as stuffed pep-
pers or roulades, should be cut in
half.
- Reheat sauces separately. Exceptions
are dishes such as goulash, which is
cooked in sauce.
- Please note that breaded items, such
as schnitzel, will not retain their crisp-
ness when they are reheated.
Food does not need to be covered be-
fore it is reheated.
Settings
Reheat
or
Combi mode | Combi Fan plus
Temperature: see chart
Moisture: see chart
Duration: see chart
Further applications
95
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 [°C] [%] *[min]
Vegetables
Carrots
Cauliflower
Kohlrabi
Beans
120 70 8–10
Side dishes
Pasta
Rice
Potatoes, cut in half lengthways
120 70 8–10
Dumplings
Mashed potato
140 70 18–20
Meat and poultry
Sliced meat, 1.5cm thick
Roulades, sliced
Goulash
Lamb stew
Meatballs
Chicken escalopes
Turkey escalopes, sliced
140 70 11–13
Fish
Fish fillet
Fish roulade, halved
140 70 10–12
Plated meals
Spaghetti, in tomato sauce
Pork roast, potatoes and vegetables
Stuffed peppers (cut in half), rice
Chicken fricassee, rice
Vegetable soup
Creamed soup
Clear broth
Stew
120 70 10–12
Temperature, Moisture, Duration
* These times apply to food heated on a plate.
Further applications
96
Defrost
It is much quicker to defrost food in the
steam oven than at room temperature.
Risk of infection from bacteria.
Bacteria such as salmonella can
cause life-threatening food poison-
ing.
It is particularly important to observe
food hygiene rules when defrosting
fish and meat, and in particular when
defrosting poultry.
Do not use the liquid produced dur-
ing defrosting.
Process the food as required as soon
as it has been defrosted.
Temperature
60 °C is the best temperature for de-
frosting.
Exception: 50 °C for minced meat and
game
Before and after defrosting
Remove 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 temperat-
ure 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.
Food which does not drip can be de-
frosted in a solid container.
Tips
- Fish, for instance, does not need to
be fully defrosted before cooking. De-
frost so that the surface is sufficiently
thawed to take herbs and seasoning.
Depending 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 pre-cooked meals ac-
cording to the instructions on the
packaging.
Settings
Defrost
or
Steam cooking
Temperature: see chart
Defrosting duration: see chart
Standing time: see chart
Further applications
97
The durations specified in the table are guidelines only. We recommend selecting
the shorter defrosting time initially. You can increase the defrosting time longer if
necessary.
Frozen food Quantity [°C] [min] [min]
Dairy products
Sliced cheese 125g 60 15 10
Quark 250g 60 20–25 10–15
Cream 250g 60 20–25 10–15
Soft cheese 100g 60 15 10–15
Fruit
Apple sauce 250g 60 20–25 10–15
Apple chunks 250g 60 20–25 10–15
Apricots 500g 60 25–28 15–20
Strawberries 300g 60 8–10 10–12
Raspberries/currants 300g 60 8 10–12
Cherries 150g 60 15 10–15
Peaches 500g 60 25–28 15–20
Plums 250g 60 20–25 10–15
Gooseberries 250g 60 20–22 10–15
Vegetables
Frozen in a block 300g 60 20–25 10–15
Fish
Fish fillets 400g 60 15 10–15
Trout 500g 60 15–18 10–15
Lobster 300g 60 25–30 10–15
Small shrimps 300g 60 4–6 5
Ready meals
Meat, vegetables, side dishes/
stew/soup
480g 60 20–25 10–15
Meat
Roast meat, sliced 125–150g each 60 8–10 15–20
Further applications
98
Frozen food Quantity [°C] [min] [min]
Minced meat
250g 50 15–20 10–15
500g 50 20–30 10–15
Goulash
500g 60 30–40 10–15
1000g 60 50–60 10–15
Liver 250g 60 20–25 10–15
Saddle of hare 500g 50 30–40 10–15
Saddle of venison 1000g 50 40–50 10–15
Cutlets/chops/sausages 800g 60 25–35 15–20
Poultry
Chicken 1000g 60 40 15–20
Chicken thighs 150g 60 20–25 10–15
Chicken escalopes 500g 60 25–30 10–15
Turkey legs 500g 60 40–45 10–15
Baked goods
Puff pastries/yeast-dough
pastry
– 60 10–12 10–15
Creamed mixture cakes/biscuits 400g 60 15 10–15
Bread/rolls
Bread rolls – 60 30 2
Rye bread, sliced 250g 60 40 15
Wholegrain bread, sliced 250g 60 65 15
White bread, sliced 150g 60 30 20
Temperature Defrosting time Standing time
Further applications
99
Mix & Match
The Mix & Matchspecial application 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, flammkuchen, etc.
can be placed directly on the rack (with
baking parchment if necessary).
The plastic containers for ready
meals are not sufficiently heat-resist-
ant.
Transfer ready meals into suitable
cooking containers.
Further applications
100
Tips for reheating plated meals
- For fried or gratin dishes, useCrispy
reheating and for baked or boiled
dishes, useGentle reheating.
- UsingCrispy reheating ensures that
only food that was crispy before re-
heating stays crispy.
- The food should not exceed a height
of 2–2.5cm. Transfer taller food into
flat containers (e.g. stew) 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 crockery. 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
cornflour to the raw meat or fish be-
fore 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 cornflour.
- 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.
Further applications
101
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
Further applications
102
Using the Mix & Matchspecial ap-
plication
Food does not need to be covered
while it is being cooked.
Prepare the food as required.
Select Further | Special applica-
tions| Mix & Match.
If you are preparing food that is
already cooked, select Gentle reheat-
ing or Crispy reheating.
If you are preparing food that is fresh
or just partially cooked, select Gentle
cooking or Crispy cooking.
Change the setting for browning if ne-
cessary.
Confirm with OK.
Place the food onto the rack on shelf
level3.
Confirm with OK.
You can start the cooking programme
immediately or delay the start.
If by the end of a cooking pro-
gramme, the plated meal is not
cooked enough for your taste, select
Cont. browning.
Further applications
103
Reheat food with the “Crispy reheating”special application
Food Browning segment bar setting
Apple strudel, 4cm thick
Baked camembert, 25g
Baked camembert, 75g
Baguettes, pre-baked
Puff pastry canapés
Puff pastry pockets, filled with spinach
Börek pastry, 3cm thick
Fried potatoes (convenience)
Patty
1
, tofu
Bread roll (wheat), pre-baked
Bread roll (rye), pre-baked
Bread roll, stale, soft
Cheeseburger
Chilli con carne
1
, 2cm deep
Ciabatta rolls, pre-baked
Ciabatta rolls, stale, soft
Crêpe
1
Flammkuchen (convenience)
Flammkuchen, ready-made dough with own toppings
Meat strips
1
(convenience)
Focaccia, pre-baked, 3–4cm thick
Meat patty
1
(pork), 25g
Meat patty
1
(pork), 60g
Meat patty
1
(pork), 100g
Spring rolls, small
Spring rolls
Hot dog
1
Further applications
104
Food Browning segment bar setting
Kaiserschmarrn pancake
1
(convenience)
Potatoes, fairly firm, sliced
Potato pockets (convenience)
Lasagne
1
, 3cm thick
Naan
1
, pre-baked
Pasta, fresh with sauce, cheese
Pasta bake
1
, 2cm deep
Pasta bake
1
, 4.5cm deep
Pasta bake
1
, 6cm deep
Pancakes
1
Pancakes
1
, rolled
Pita
1
, pre-baked
Pizza (convenience)
Poffertjes pancake
Quiche, small
Quiche, 2cm deep
Quiche, 3.5cm deep
Potato pancakes
Hash browns (convenience)
Escalope
Taco shell
Hawaii toast
Cheese on toast
Tortilla chips with cheese
Tortilla
1
(rolled in aluminium foil)
1
is not crispy, only needs to be sufficiently heated (>65°C).
Further applications
105
Cooking food with the “Crispy cooking”special application
Food Cooking tips Browning segment bar
setting
Meat
1
Bratwurst (pork), boiled, 25g Cut
Bratwurst (pork), boiled, 100g Cut
Bratwurst (pork), coarse Brush with oil, cut
Beef kebabs, large chunks Marinated
Pork kebabs, large chunks Marinated
Meat patty (pork), 60g –
Chicken breast, 3cm thick With bacon, marinated
Chicken breast, 3cm thick On its own, marinated
Stuffed chicken breast Filling: spinach, crème fraîche
Chicken kebabs, large chunks Marinated
Chicken drumstick Marinated
Saddle of veal, 180g Marinated, with sauce
Gammon, 2.5–4cm thick –
Gammon cutlet, 2cm thick –
Lamb chop, 2cm thick Marinated
Steak, 2.5–3.5cm thick Marinated
Pork tenderloin, 4cm thick With bacon
Pork chop Breaded, drizzled with oil
Fish
1
Halibut cutlet Marinated
Cod With butter and breadcrumb
crust
Cod fillet, 3–3.5cm thick Marinated
Cod fillet roulade Stuffed
Salmon fillet, 2.5–3cm thick Marinated
Salmon cutlet Marinated
Salmon kebab, large chunks Marinated
Pollock fillet Topping: spinach, feta
Further applications
106
Food Cooking tips Browning segment bar
setting
Tuna With tomatoes, topped with
cheese
Catfish kebab, large chunks Marinated
Side dishes
Fried potatoes (convenience), gently
fried
–
Dates in bacon (convenience) –
Fresh pasta, tortellini –
Gnocchi (convenience) With small chunks of butter or
cheese
Potatoes
2
, slices/small cubes
Brush with oil
Potato pockets (convenience), pre-
cooked
–
Lasagne, pre-cooked, 3cm thick –
Brown rice, cooking duration
8minutes
Salt, 1:2 (rice:liquid)
Pasta bake, fresh pasta Raw meat, vegetables, sauce
Pasta bake, pre-cooked, 2cm deep –
Potato pancakes (convenience mix-
ture)
Brush with oil
Rice (convenience), pre-cooked –
Hash browns (convenience), pre-
cooked
–
Potato dumplings (convenience) With small chunks of butter
Vegetables
Aubergine, 2cm thick Oil, salt, pepper
Cauliflower, large florets Salt and pepper
Broccoli, large florets Sauce
Beans, green (string beans) With bacon, salt, pepper
Cherry tomatoes, whole Marinated
Kohlrabi, thick slices Marinated
Squash, in small cubes Salt and pepper
Corn on the cob Marinated
Further applications
107
Food Cooking tips Browning segment bar
setting
Carrots, quartered/in thick slices Salt and pepper
Pepper, large chunks Marinated
Ratatouille, roughly chopped Tomato purée, ketchup,
seasoning, cornflour
Courgette, 2cm thick Oil, salt, pepper
Other
Baked camembert, 25g –
Baguette, part-baked bread rolls –
Bread roll, stale, soft –
Cheeseburger, pre-cooked –
Flammkuchen (convenience) –
Flammkuchen, ready-made dough
with own toppings
–
Spring roll, frozen, 25g –
Spring roll, frozen, 100g –
Grilled cheese (convenience) –
Kaiserschmarrn pancake (conveni-
ence)
–
Kaiserschmarrn pancake, uncooked –
Tofu patty, pre-cooked –
Onion tart (convenience) –
1
Add 1tsp cornflour to raw meat/fish.
2
Fairly firm
Further applications
108
Food suitable for the “Gentle cooking”special application
Food Cooking tip
Meat
1
Sausage (pork) –
Beef kebabs, large chunks Marinated with peanut sauce
Pork kebabs Marinated
Chicken breast, 150g, 3cm thick On its own
Stuffed chicken breast Filling: spinach, crème fraîche
Chicken kebabs, large chunks Marinated
Chicken fricassee –
Saddle of veal, 180g In sauce
Gammon, 230g, 2.5–4cm thick Salt and pepper
Gammon cutlet (pork), 200g, 2cm thick Salt and pepper
Meatballs (pork), 50–100g each In sauce
Fish
1
Trout, whole, without head Seasoned, butter
Cod fillet, 3–3.5cm thick Marinated
Cod fillet roulade Stuffed, marinated
Salmon fillet, 2.5–3cm thick Marinated
Salmon cutlet Marinated
Salmon kebab, large chunks Marinated
Pollock fillet, 180g Topping: spinach and crème fraîche
Pollock fricassee, large chunks With white sauce
Catfish kebab, large chunks Marinated
Side dishes
Basmati rice Salt, ratio 1:2.5 (rice:liquid)
Fresh pasta, tortellini Sauce, salt
Gnocchi (convenience) Salt, covered with water
Potatoes, floury, halved Salt
Potatoes
2
, sliced or small cubes
Salt
Potatoes
2
, quartered or in wedges
Salt
Further applications
109
Food Cooking tip
Boil-in-the-bag potato dumplings (convenience) Covered with water
Mashed potato, cooked –
Mashed potato (convenience), dry product According to the packet instructions
Macaroni, short, uncooked Sauce, ratio 1:3 (pasta:water)
Brown rice, cooking duration 8minutes Salt, ratio 1:2 (rice:liquid)
Parboiled rice (convenience), cooking duration
8minutes
Salt, ratio 1:2 (rice:liquid)
Parboiled rice, cooking duration 10–12minutes Salt, ratio 1:2 (rice:liquid)
Rice (convenience), pre-cooked Salt
Potato dumplings (convenience) Salt, small chunks of butter
Vermicelli, uncooked Covered with stock
Vegetables
Cauliflower, large florets Salt
Beans, green (string beans) With bacon or salt, pepper
Broccoli, large florets With/without cheese sauce
Cherry tomatoes, whole Marinated
Kohlrabi, sliced Salt and pepper
Squash, in small cubes Salt and pepper
Corn on the cob Herb butter
Carrots, quartered or in thick slices Seasoned
Pepper, large chunks Marinated
Ratatouille, roughly chopped Tomato purée, ketchup, seasoning, cornflour
Brussel sprouts, whole Salt and pepper
Asparagus, spears, whole, 1–2cm thick Salt, pepper, small chunks of butter
Courgettes, sliced, 2cm thick Oil, salt, pepper
1
Add 1tsp cornflour to raw meat/fish.
2
Fairly firm
Further applications
110
Blanching
Blanch vegetables before freezing
them. Blanching helps maintain the
quality of the produce when it is frozen.
Blanching vegetables also helps them
retain their original colour.
Put the prepared vegetables into a
perforated cooking container.
Once blanched, plunge the veget-
ables into ice cold water to cool them
down quickly. Drain them well.
Settings
Further | Special applications | Blanch-
ing
or
Steam cooking
Temperature: 100°C
Blanching time: 1minute
Bottling
Only use unblemished, fresh produce
which is in good condition for bottling.
Glass jars
Use clean glass jars and accessories
and check them for any defects. Glass
jars with twist off lids or glass lids with a
rubber seal are suitable.
Make sure that all the jars are the same
size so that bottling is carried out
evenly.
After you have filled the jars with the
bottled produce, clean the glass rims
with a clean cloth and hot water and
then seal the jars.
Fruit
Sort fruit carefully, rinse it briefly but
thoroughly and allow it to drain. Take
great care when cleaning soft fruit as it
is very delicate and squashes easily.
Remove any peel, stalks, cores or
stones. Cut up large fruit. For example,
cut apples into slices.
If you are bottling fruit with stones (e.g.
plums, apricots) without removing the
stones, pierce the fruit several times
with a fork or wooden skewer as other-
wise it will burst.
Further applications
111
Vegetables
Rinse, clean and cut up vegetables.
Vegetables should be blanched before
bottling to help them retain their colour
(see “Special applications” – “Blanch-
ing”).
Fill volume
Fill the glass jars with produce up to a
maximum of 3cm below the rim. Do
not pack it down as this will damage
the cell walls of the produce. Tap the jar
gently onto a cloth to help distribute the
contents evenly. Fill the jars with liquid.
The produce must be completely
covered.
Use a sugar solution for fruit and a salt
or vinegar solution for vegetables.
Tips
- Make use of residual heat by leaving
the jars in the oven for 30 minutes
after it has switched off.
- Then cover the jars with a cloth and
allow to cool for approx. 24 hours.
Bottling food
Place a perforated container or the
rack in level1.
Place the jars in the perforated con-
tainer or on the rack. The jars must
not touch each other.
Settings
Further | Special applications | Bottling
or
Steam cooking
Temperature: see chart
Duration: see chart
Further applications
112
The durations specified in the chart are guidelines only.
Food to be bottled [°C] * [min]
Berries
Currants 80 50
Gooseberries 80 55
Cranberries 80 55
Fruit with stones
Cherries 85 55
Mirabelle plums 85 55
Plums 85 55
Peaches 85 55
Greengages 85 55
Fruit with pips
Apples 90 50
Apple sauce 90 65
Quinces 90 65
Vegetables
Beans 100 120
Broad beans 100 120
Gherkins 90 55
Beetroot 100 60
Temperature Duration
* Bottling times apply to 1.0l jars. If using 0.5l jars, reduce the duration by 15minutes. If using
0.25l jars, reduce the duration by 20 minutes.
Further applications
113
Bottling cakes
Creamed, sponge and yeast dough mixtures are all suitable for bottling. Cakes will
keep for approx. 6 months.
Cakes made with fresh fruit are not suitable for long term storage, and must be
consumed within 2 days of being made.
Only use sterilised jars and accessories. The jars must be narrower at the bottom
than at the top (mason jars). 0.25l jars are the best for this purpose.
Jars must have a glass lid with a rubber ring and metal spring clamp to seal them.
Make sure that all the jars are the same size so that the preserving process is car-
ried out evenly.
Grease the inside of the jars with butter up to 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 rack in shelf level2.
Place the open jars (all the same size) on the rack. The jars must not touch each
other.
Close the jars immediately after bottling 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. We recommend selecting
the shorter duration initially. You can extend the duration if necessary.
Type of
mixture
Function Stage [°C] [%] [min]
Batter – 160 – 35–45
Sponge – 160 – 50–55
Yeast
dough
1
2
30
160
100
30
10
30–35
Temperature, Moisture, Duration
Conventional heat, Combination cooking + Conventional heat
Further applications
114
Drying food
Only use the Dryingspecial application or the Combi mode| Combi Fan plusfunc-
tion to dry food so that moisture can be dissipated.
Cut the food into similar sized pieces.
Spread out across the rack covered in baking parchment.
Tip: Bananas and pineapple are not suitable for drying.
Settings
Further | Special applications | Drying
Temperature: see chart
Drying time: see chart
or
Combi mode | Combi Fan plus
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 [°C] [h]
Apple, rings 70 6–8
Apricots, halved, stones removed 60–70 10–12
Pears, sliced 70 7–9
Herbs 60 1.5–2.5
Mushrooms 70 3–5
Tomatoes, sliced 70 7–9
Citrus fruit, sliced 70 8–9
Plums, stones removed 60–70 10–12
Temperature, Duration (hours)
Further applications
115
Prove dough
Prepare the dough according to the
recipe.
Place the dough in an uncovered
bowl in a perforated container or on
the inserted rack.
Depending on the size of the bowl,
you can also place the 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 runners.
Settings
Further | Special applications | Prove
dough
or
Steam cooking
Temperature: 30°C
Moisture: 100%
Duration: as per recipe instructions
Disinfect items
The steam oven can be used to disin-
fect baby bottles and other containers
so that at the end of the programme
they are as germ free as they would
have been had they been boiled. Check
beforehand that all parts, teats etc. are
declared by the manufacturer to be heat
resistant to 100°C and also that they
can withstand hot steam.
Dismantle, clean and thoroughly rinse
baby bottles. All parts of the bottles
must be completely dry before they are
reassembled to keep them germ free.
Place the individual items on the rack
or in a perforated container (on their
sides or with the opening facing
downwards) ensuring that they do not
touch one another to allow hot steam
to reach them from all sides.
Settings
Further | Special applications | Disinfect
items
Duration: 1minute to 10hours
or
Steam cooking
Temperature: 100°C
Duration: 15minutes
Further applications
116
Sabbath programme
The Sabbath programme and Yom-Tov
special applications help to support reli-
gious observance.
The steam oven heats up to the tem-
perature you have set and maintains
this temperature for a maximum of
24hours (Sabbath programme) or
76hours (Yom-Tov).
Select Further | Special applications.
Select Sabbath programme.
Select the special application you
want.
You will not be able to start the special
application if you have set a minute
minder.
Set the temperature.
Confirm with OK.
The name of the special application and
the set temperature appear on the dis-
play.
The oven heating switches on around
30seconds after you have closed the
door.
The oven interior lighting remains
switched on during the entire cooking
process.
Sabbath programme or Yom-Tov and the
set temperature appear permanently in
the display.
The time of day does not appear. None
of the sensor controls respond (except
for the On/Off sensor control).
Do not open the door appears.
After around 1hour, this information
switches off from time to time. You can
open the door when it is not shown.
Place the food in the oven compart-
ment.
The Sabbath programme special applica-
tion ends after 24hours. The display
does not change.
In both special applications, the steam
oven switches off automatically after
76hours.
If you want to end the special applic-
ation prematurely, switch off the
steam oven using the On/Off
sensor control.
Once a special application has star-
ted, it cannot be changed or saved
under User programmes.
Further applications
117
Heat crockery
If the crockery is pre-heated, the food
does not cool down as quickly.
Use heat-resistant crockery.
Place the rack on shelf level2 and
place the crockery to be pre-heated
on it. Depending on the size of the
crockery, you can also place the rack
on the floor of the oven compartment
with the rack surface facing up and
the crockery on top. If necessary, you
can also remove the side runners.
Select Further | Special applications.
Select Heat crockery.
Alter the recommended temperature
if necessary and then set the time.
Risk of injury caused by hot sur-
faces.
The steam oven gets hot during op-
eration. You could burn yourself on
the heater elements, oven compart-
ment, side runners or accessories.
Droplets of water may have accumu-
lated underneath the crockery.
Use oven gloves when removing the
crockery from the oven.
Keeping 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 Further | Special applications.
Select Keeping warm.
Place the food to be kept warm in the
oven compartment and confirm
withOK.
Alter the recommended temperature
if necessary and then set the time.
Further applications
118
Heating damp flannels
Moisten the flannels and then roll
them up.
Place them beside one another in a
perforated cooking container.
Settings
Automatic programmes | Special | Heat
damp flannels
or
Steam cooking
Temperature: 70°C
Cooking duration: 2minutes
Dissolve 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 in a perfor-
ated container.
Settings
Automatic programmes | Special | Dis-
solve gelatine
or
Steam cooking
Temperature: 90°C
Cooking duration: 1minute
Further applications
119
Decrystallise honey
Loosen the lid and place the jar of
honey in a perforated container.
Stir the honey once during the cook-
ing duration.
Settings
Automatic programmes | Special | De-
crystallise honey
or
Steam cooking
Temperature: 60°C
Cooking duration: 90minutes (irre-
spective of the size of jar or the amount
of honey in the jar)
Melt chocolate
You can use the steam oven for melting
any type of chocolate.
When using a cake covering, 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 100°C and to hot
steam.
Stir large quantities once halfway
through cooking.
Settings
Automatic programmes | Special | Melt
chocolate
or
Steam cooking
Temperature: 65°C
Cooking duration: 20minutes
Further applications
120
Make yoghurt
To make yoghurt, you will need either
fresh live yoghurt or yoghurt culture,
obtainable from health food shops.
Use natural yoghurt with live culture and
without additives. Heat-treated yoghurt
is not suitable.
The yoghurt must be fresh (short stor-
age time).
You can use either unchilled long-life
milk or fresh milk.
Long-life milk can be used as it is – no
further preparation is required. Fresh
milk must first be heated to 90°C (do
not boil it) and then cooled down to
35°C. Fresh milk will give a better set
than long-life milk.
The yoghurt and milk should have the
same percentage fat.
Do not move or shake the jars whilst
the yoghurt is thickening.
Immediately after preparation, leave the
yoghurt to cool in the fridge.
How well home-prepared yoghurt sets
will depend on the consistency, fat con-
tent and the cultures used in the starter
yogurt. Not all yoghurts are suitable for
use as starter yoghurt.
Tip: When using yoghurt enzyme,
yoghurt can be made from a milk /
cream mixture. Mix³/₄litre milk
with¹/₄litre cream.
Mix 100g yoghurt with 1l milk or
make up the mixture with yoghurt en-
zyme, following the instructions on
the packaging.
Pour the mixture into jars and seal the
jars.
Place the sealed jars into a perforated
cooking container or on the 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 programmes | Special |
Make yoghurt
or
Steam cooking
Temperature: 40°C
Duration: 5hours
Possible reasons for unsatisfactory
results
Yoghurt has not set:
Incorrect storage of starter yoghurt, too
much time out of the refrigerator, e.g. in
transportation, damaged packaging,
milk not sufficiently heated.
Liquid has separated:
The jars were moved, yoghurt was not
cooled down quickly enough.
Yoghurt is gritty:
Milk was overheated or in poor condi-
tion, milk and starter yoghurt not evenly
stirred.
Further applications
121
Cook bacon
The bacon does not brown.
Place the bacon (diced or rashers) in
a solid cooking container.
Cover the container with foil that is
temperature-resistant up to 100°C
and resistant to steam.
Settings
Automatic programmes | Special |
Render fat
or
Steam cooking
Temperature: 100°C
Cooking duration: 4minutes
Sweat onions
Sweating means cooking the onions in
their own juices, with the addition of a
little fat if necessary.
Cut the onions up into small pieces
and place them in a solid cooking
container with a little butter.
Cover the container with foil that is
temperature-resistant up to 100°C
and resistant to steam.
Settings
Automatic programmes | Special |
Sweat onions
or
Steam cooking
Temperature: 100°C
Cooking duration: 4minutes
Further applications
122
Extracting juice with steam
This appliance is ideal for extracting
juice from soft, firm and hard fruit.
It is best to use overripe fruit, as the
riper the fruit, the greater the quantity of
juice produced. Very ripe fruit will also
produce a more intense flavour.
Preparation
Sort and clean the fruit. Cut out any
blemishes.
Remove the stalks from grapes and
morello cherries as these are bitter. Ber-
ries do not need to have their stalks re-
moved.
Cut larger fruit such as apples into
chunks of approximately 2cm in size.
The harder the fruit, the smaller the
pieces should be.
Tips
- Try experimenting with mild and tart
fruit.
- Adding sugar will increase the quant-
ity of juice produced and improve the
flavour. Sprinkle the fruit with sugar
and leave to absorb for a few hours
before juicing. For 1kg of sweet fruit
add 50–100g of sugar, and for 1kg
of tart fruit add 100–150g of sugar.
- If you wish to bottle the juice rather
than consume it straight away, pour it
whilst hot into hot, sterilised bottles,
and then seal immediately with steril-
ised tops.
Extracting juice from fruit
Put the prepared fruit into a perfor-
ated cooking container.
Place a solid cooking container or the
universal tray underneath in order to
collect the juice.
Settings
Steam cooking
Temperature: 100°C
Duration: 40–70minutes
Further applications
123
Fruit preserve
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 250ml.
After pouring in the fruit, clean the rim
of the jar with a clean cloth and hot wa-
ter.
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 stones.
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 fruit preserve
Fill jars maximum 2/3 full.
Place the jars without their lids on in
a perforated container or on the rack.
At the end of the cooking duration,
take the jars out of the steam oven
using oven gloves. Leave them to
stand for 1–2minutes before sealing
them with lids and then leave them to
cool.
Settings
Combi mode | Combi Fan plus
Temperature: 150°C
Moisture: 0%
Duration: 35–45minutes
Further applications
124
Skinning vegetables and fruit
Cut a cross in the top of tomatoes,
nectarines etc. This will allow the skin
to be removed more easily.
Place the fruit/vegetables in a perfor-
ated cooking container if using steam
cooking and on the universal tray if
using the grill.
To blanch almonds, it is important to
plunge them into cold water as soon
as they are taken out of the oven.
Otherwise the skin cannot be re-
moved.
Settings
Further | Full grill
Level: 3
Duration: see chart
Food [min]
Peppers 10
Tomatoes 7
Duration
Settings
Steam cooking
Temperature: 100°C
Duration: see table
Food [min]
Apricots 1
Almonds 1
Nectarines 1
Peppers 4
Peaches 1
Tomatoes 1
Duration
Further applications
125
Apple storage
You can treat homegrown apples in the
steam oven to increase the length of
time for which you can store them.
Once treated, the apples will keep for 5
to 6months 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 programmes | Fruit | Apples |
Whole
or
Steam cooking
Temperature: 50°C
Preserving time: 5minutes
Making eierstich
Mix 6eggs with 375ml milk (do not
beat into a foam).
Season the egg and milk mixture and
pour into a solid cooking container
greased with a little butter.
Settings
Steam cooking
Temperature: 100°C
Cooking duration: 4minutes
Automatic programmes
126
The wide range of automatic pro-
grammes enables you to achieve excel-
lent results with ease.
Categories
The automatic programmes are sor-
ted into categories to provide a better
overview. Simply select the appropriate
programme for the type of food you are
cooking and follow the instructions in
the display.
Using automatic programmes
SelectAutomatic programmes.
A list will appear in the display.
Select the desired food category.
The automatic programmes available
for the food category selected will then
appear.
Select the desired automatic pro-
gramme.
Follow the instructions in the display.
Tip: Use Info to display information
such as how to place or turn the food
depending on the cooking programme.
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 programmes refer to the weight
per piece. For example, you can cook
just one piece of salmon weighing
250g or 10 pieces of salmon, each
weighing 250g, at the same time.
- The steam oven compartment needs
to cool to room temperature before
starting an automatic programme.
- When you place food into the hot
oven compartment, be careful when
opening the door. Hot steam may es-
cape. 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 the cookbook for in-
formation on suitable baking contain-
ers.
- For some automatic programmes, the
start time can be delayed using Start
at or Ready at. The individual cooking
stages of the automatic programme
are listed under the Show cooking
stagesmenu option.
- If by the end of an automatic pro-
gramme the food is not cooked
enough for your taste, selectContinue
cooking orContinue baking.
- Automatic programmes can also be
saved as User programmes. To do this,
select the sensor control after an
automatic programme has finished.
User programmes
127
You can create and save up to 20 of
your own programmes.
- You can combine up to 9cooking
stages to accurately programme your
favourite or most frequently used re-
cipes. In each cooking stage, you
can select settings such as the func-
tion, temperature and cooking dura-
tion.
- You can enter the name of the pro-
gramme for your recipe.
When you call up and start your pro-
gramme again, it will run automatically.
There are different ways of creating a
user programme:
- At the end of an automatic pro-
gramme or special application, save
it as a user programme.
- Save a cooking programme after run-
ning it with a set cooking duration.
Then enter a programme name.
Creating user programmes
Select User programmes.
Select Create programme.
You can now specify the settings for the
first cooking stage.
Follow the instructions on the display:
Select and confirm the settings you
want.
If you select the Pre-heatfunction, 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 programme.
If required, selectFurther parameters to
switch theBooster and Crisp func-
tionfunctions on or off.
Select Finish cooking stage.
All settings for the first cooking stage
have now been set.
You can add more cooking stages, for
example, if you want to add another
cooking function to follow on from the
first.
If additional cooking stages are re-
quired, select Add cooking stage and
proceed as per the first cooking
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 all the
cooking stages, selectSave.
Enter the programme name.
Select .
User programmes
128
A message will appear on the display
confirming that the programme name
has been saved.
Confirm with OK.
You can start the saved programme im-
mediately, delay the start or change the
cooking stages.
Starting user programmes
Place the food in the oven compart-
ment.
Select User programmes.
Select the programme you want to
use.
Select Allow.
Depending on the programme settings,
the following menu options appear on
the display:
- Start now
The programme will start immedi-
ately. The oven heating will switch on
immediately.
- Finish at
Specify the time you want cooking to
stop. The oven heating will switch off
automatically at the time you have
set.
- Start at
Specify the time you want the pro-
gramme to start. The oven heating
will switch on automatically at the
time you have set.
- Show cooking stages
A summary of your settings will ap-
pear on the display.
- Display actions
The required actions, e.g. placing the
food in the oven, will appear on the
display.
Select the menu option you want.
The programme selected will begin
straight 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 programme.
At the end of the programme, select
the sensor control.
User programmes
129
Changing cooking stages
Cooking stages in automatic pro-
grammes that have been saved under
a different name cannot be changed.
Select User programmes.
Select the programme you want to
change.
Select Change programme.
Select the cooking stage that you
want to change orAdd cooking stage
to add another cooking stage.
Select and confirm the desired set-
tings.
If you want to start the modified pro-
gramme without changing it, se-
lectStart programme.
SelectSave when you have changed
all the settings.
A message will appear in the display
confirming that the programme name
has been saved.
Confirm withOK.
The saved programme has been
changed and you can start it immedi-
ately or delay the start.
Changing the name
Select User programmes.
Select the programme you want to
change.
Select Change name.
Change the programme name.
Select.
A message will appear in the display
confirming that the programme name
has been saved.
Confirm withOK.
The programme has been renamed.
Deleting user programmes
Select User programmes.
Select the programme you want to
delete.
Select Delete programme.
Confirm the request with Yes.
The programme is deleted.
Go to Further| Settings| Factory
default| User programmes to delete all
user programmes at the same time.
Baking
130
Handling food carefully will help pro-
tect your health.
Cakes, pizzas and french fries should
be cooked until golden, not dark
brown.
Baking tips
- Set a cooking duration. When baking,
the oven should not be set to start a
long time off. Otherwise the cake
mixture or dough will dry out, and the
raising agents will lose their effective-
ness.
- Generally speaking, you can use
racks, universal trays and any type of
baking tray made of heat-resistant
material.
- Always place baking tins on the rack.
- Always cook frozen goods such as
cakes, pizza or baguettes on the
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 2levels at the
same time.
Using baking parchment
Miele accessories, e.g. the universal
tray, are treated with PerfectClean (see
“Cleaning and care”). Surfaces treated
with PerfectClean generally do not
need to be greased or covered with
baking parchment.
Use baking parchment when cooking:
- lye mixtures because anything pre-
pared using a lye containing sodium
hydroxide can damage the
PerfectClean 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 rack
- small items of frozen food such as
oven chips or potato croquettes on
the universal tray
Baking
131
Tips on baking
- Dark tins are best for baking. Avoid
using bright, thin-walled tins as they
give an uneven or poor browning res-
ult. In certain unfavourable condi-
tions, the food will not cook properly.
- Position rectangular tins with the
longer side across the width of the
oven compartment for optimum heat
distribution and even baking results.
- 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 functions
You can find an overview of all the func-
tions with their recommended values in
“Main and sub-menus”.
Combi mode
This function uses a combination of
oven heat and moisture. The addition 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 Fan plus
- Combi Conventional
- Combi Grill
We recommend baking bread and
bread rolls in several cooking stages:
the shine is created during the first
cooking stage thanks to the injection 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 comprehensive cook-
ing charts with information on func-
tions, temperatures, moisture and cook-
ing durations can be found in the
Miele combination steam oven cookbook
.
Baking
132
Automatic programmes
Please refer to the cookbook for inform-
ation on suitable baking containers.
Follow the instructions on the display.
Fan plus
Use this function if you are baking on
multiple shelves at the same time.
You can use any type of baking tin
made of heat-resistant material.
Because the fan distributes the heat
around the oven compartment straight
away, it allows you to use a lower tem-
perature than you would with the Con-
ventional heatfunction.
Conventional heat
Use this function for baking traditional
recipes. If using an older recipe or
cookbook, set the oven temperature
10°C lower than the recommended
one. This will not change the cooking
duration.
Only bake on one level. If you are mak-
ing a tray bake, use level3. If you are
making a cake in a baking tin, select
level2.
Intensive bake
This function is suitable for baking
cakes with moist toppings, pizza,
quiche, etc.
Place the food on shelf level1.
Bottom heat
Use this function towards the end of
cooking to brown the base of the food.
Top heat
Use this function towards the end of
cooking to brown the top of the food.
This function is suitable for gratins and
for browning bakes.
Cake plus
Use this function for baking batter and
frozen lye mixtures.
Eco Fan heat
This function is suitable for making
sweet and savoury bakes and gratins in
a way that saves energy.
Roasting
133
Tips for roasting
- Frozen meat must be defrosted be-
fore it is cooked as otherwise it
would 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, use pieces that are
similar in size.
- Use the universal tray with the rack
placed on top of it. The oven com-
partment stays cleaner and you can
then use the meat juices collected to
make a gravy or sauce.
- Allow a standing time of approx.
10minutes before carving meat. This
resting time ensures the meat juices
are distributed evenly.
Notes on the functions
You can find an overview of all the func-
tions with their recommended values in
“Main and sub-menus”.
Combi mode
This function uses a combination of
oven heat and moisture. The addition of
steam prevents the surface of the food
from drying out. The results are particu-
larly tender and succulent meat with a
well-browned outside. Use the Combi
mode function for cooking meat,
fish and poultry dishes.
You can choose between different types
of heating:
- Combi Fan plus
- Combi Conventional
- Combi Grill
We recommend cooking 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 comprehensive cook-
ing charts with information on func-
tions, temperatures, moisture and cook-
ing durations can be found in the
Miele combination steam oven cookbook
.
Roasting
134
Automatic programmes
Follow the instructions on the display.
Fan plus
This function is suitable for roasting
meat and poultry that needs to be well
browned.
Because the fan distributes the heat
around the oven compartment straight
away, it allows you to use a lower tem-
perature than you would with the Con-
ventional heatfunction.
Conventional heat
Use this function for baking traditional
recipes. If using an older recipe or
cookbook, set the oven temperature
10°C lower than the recommended
one. This will not change the cooking
duration.
Use the Bottom heatfunction towards
the end of the cooking duration to
brown the base of the food.
Do not use the Intensive bakefunction
for roasting as the juices will become
too dark.
Grilling
135
Risk of injury caused by hot sur-
faces.
If you open the appliance door dur-
ing grilling, the control elements will
get very hot.
Keep the door closed during the
grilling programme.
Grilling tips
- Pre-heating is not necessary when
grilling. Place the food in the cold
oven compartment.
- Use the universal tray with the rack
placed on top of it.
- When grilling fish, place the fish on a
piece of baking paper cut to size.
- Grill thick food, e.g. half a chicken, on
level2 or 3 and thin food, e.g. steaks,
on level4.
- Turn the food ²/₃ of the way through
the cooking duration. Exception: fish
does not need to be turned.
Tips for grilling
- Marinate lean meat or brush it with
oil. Do not use other types of fat as
they can burn and cause smoke.
- Pierce sausages before grilling.
- It is best to grill food of a similar
thickness at the same time so that
the grilling 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 very little resistance, it is
cooked through.
- To grill thicker pieces of food more
gradually after an initial high temper-
ature, continue grilling at a lower
temperature setting or use a lower
shelf level to allow the food to cook
through to the centre.
Grilling
136
Notes on the functions
You can find an overview of all the func-
tions with their recommended values in
“Main and sub-menus”.
Combi Grill
This function is suitable for grilling food
that should be brown on the outside,
but not dry, e.g. corn on the cob.
Full grill
Use this function to grill flat thin cuts in
large quantities and for browning large
baked dishes.
Economy grill
Use this function to grill flat thin cuts in
smaller quantities and for browning
small baked dishes.
Fan grill
This function is suitable for grilling
thicker food, such as poultry or rolled
meat.
Note for test institutes
137
Test food according to EN60350-1 (steam cooking functions)
Test food Cooking con-
tainers
Quantity [g]
1
[°C]
[min]
Steam replenishment
Broccoli (8.1) 1xDGGL12 max. 2 100 3
Steam distribution
Broccoli (8.2) 1xDGGL20 300 2 100 3
Appliance capacity
Peas (8.3) 2xDGGL12 1500 each 1, 3 100
–
2
Level, Function, Temperature, Cooking duration
Steam cooking, Eco steam cooking
1
Place the test food in a cold oven compartment (before the heating-up phase begins).
2
The test is finished when the temperature measures 85°C in the coolest place.
Menu cooking test food
1
(steam cooking function)
Test food Cooking con-
tainers
Quantity
[g]
2
[°C] Height [cm] [min]
Potatoes, waxy,
quartered
3
1xDGGL12 1200 4 100 – 17
Salmon fillet, frozen, not
defrosted
1xDGGL12 6x150 2 100 <2.5
≥2.5≤3.2
>3.2
9
10
11
Broccoli florets 1xDGGL12 900 3 100 – 4
Shelf level, Temperature, Cooking duration
1
For instructions, see “Steam cooking – Menu cooking”.
2
Place the universal tray on shelf level1.
3
Place the first test food item (potatoes) in the cold oven compartment (before the heating-up phase
begins).
Note for test institutes
138
Test food according to EN50304/EN60350-1 (oven functions)
Test food Accessories
[°C]
2
[min]
Pre-heat-
ing
Shortbread biscuits
(7.5.2)
1baking tray 3 140 34–36 (35) No No
2baking trays
2
140
39–41 (40)
No No
4
1
36–38 (37)
1baking tray 3 140 29–31 (28) Yes Yes
Small cakes
(7.5.3)
1baking tray 1 150 35–37 (37) No No
2baking trays 2, 4 140 43–45 (44) No No
Whisked sponge
(7.6.1)
1springform
cake tin 26cm
(on rack)
3 160 30–32 (31) Yes Yes
Apple sponge
(7.6.2)
1springform
cake tin 20cm
(on rack)
2 160 95–105 (100) No No
2springform
cake tins 20cm
(on rack)
2 160 85–95 (90) Yes Yes
Industrially produced
white bread
(9.2)
Rack 3 Level3 5 No 6min.
Burger
(9.3)
Rack 4
Level3
1st side: 10
2nd side: 6
No 8min.
Universal tray 3
Level, Function, Temperature/grill level, Cooking duration, Booster
Fan plus, Conventional heat, Cake plus, Full grill
1
Take the trays out of the oven early if the food is sufficiently browned before the specified cooking
duration has elapsed.
2
The value in brackets states the optimum cooking duration.
Cleaning and care
139
Important information on
cleaning and care
Risk of injury caused by hot sur-
faces.
The steam oven gets hot during op-
eration. You could burn yourself on
the heater elements, oven compart-
ment, side runners or accessories.
Allow the heater elements, oven
compartment, side runners and the
accessories to cool before manual
cleaning.
Risk of injury due to electric
shock.
The steam from a steam cleaning ap-
pliance could reach live electrical
components and cause a short cir-
cuit.
Do not use a steam cleaner to clean
the steam oven.
Surfaces can discolour or alter if un-
suitable cleaning agents are used.
The front of the steam oven is partic-
ularly susceptible to damage from
oven cleaners and descaling agents.
All surfaces are susceptible to
scratching. Scratches on glass can in
some circumstances lead to break-
age.
Remove all cleaning agent residues
immediately.
Stubborn soiling could damage the
steam oven in certain circumstances.
Once the oven has cooled, clean the
oven compartment, the inside of the
door and the door seal. Waiting too
long can make cleaning unnecessar-
ily difficult and in some cases im-
possible.
Do not use commercial cleaning
agents. Only use agents designed for
domestic use.
Do not use cleaning agents or wash-
ing-up liquids containing aliphatic
hydrocarbons as these could cause
the seals to swell.
The steam oven 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 odours and so on. Leave the
door open afterwards.
Cleaning and care
140
Unsuitable cleaning agents
To avoid damaging the surfaces of your
appliance, do not use:
- Cleaning agents containing soda,
ammonia, acids or chlorides
- Cleaning agents containing descaling
agents
- Abrasive cleaning agents, e.g.
powder cleaners and cream cleaners
- Solvent-based cleaning agents
- Stainless steel cleaning agents
- Dishwasher cleaner
- Glass cleaning agents
- Cleaning agents for ceramic glass
hobs
- Hard, abrasive brushes or sponges
(e.g. pot scourers, brushes or
sponges which have been previously
used with abrasive cleaning agents)
- Melamine eraser blocks
- Sharp metal scrapers
- Wire wool
- Stainless steel spiral pads
- Spot cleaning with mechanical clean-
ing agents
- Oven cleaners or sprays
Cleaning the steam oven front
Clean the appliance front with a
clean, soft sponge and a solution of
warm water and washing-up liquid.
After cleaning, wipe the surfaces dry
using a soft cloth.
Tip: A clean, damp microfibre cloth
without cleaning agent can also be
used.
Cleaning and care
141
PerfectClean
The oven compartment, side runners,
universal tray and combi rack surfaces
are treated with PerfectClean. This
finish has an iridescent appearance.
PerfectClean surfaces have very good
anti-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
PerfectClean surfaces after each use. If
used frequently without being cleaned,
cleaning may become very difficult.
Soiling such as spilt juices and cake
mixtures are best removed whilst the
oven compartment is still warm.
Spilt fruit juices may cause discoloura-
tion to the surfaces that cannot be re-
moved. 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.
powder cleaners, scouring milk,
scouring pads)
- cleaning agents for ceramic glass
hobs
- 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 spray
- spot cleaning with mechanical clean-
ing agents
Do not clean PerfectClean accessor-
ies in the dishwasher.
Cleaning and care
142
Oven compartment
The surface of the oven compart-
ment has been treated with
PerfectClean.
Please see “PerfectClean” in the
“Cleaning and care” chapter 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 easy, you can remove the oven
door, dismantle the side runners and
lower the top heat/grill element.
Cleaning after a programme using
steam
Remove:
- condensate using a sponge or ab-
sorbent cloth
- light, greasy soiling with a clean
sponge and a solution of washing-up
liquid and hot water
After cleaning, wipe the surface with
clean water to remove any cleaning
agent residues.
Then 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 “Care” in the
“Cleaning and care” chapter).
Cleaning after a roasting, grilling or
baking programme
Clean the oven compartment thor-
oughly after roasting, grilling 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-
washing sponge, hot water and a
little washing-up liquid. You can use
the hard surface of a dishwashing
sponge to clean the oven compart-
ment 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
minutes with a solution of washing-up
liquid and hot water can make cleaning
easier. Alternatively, run the Further |
Maintenance | Soak programme (see
“Care” in the “Cleaning and care”
chapter).
Cleaning and care
143
Cleaning the floor filter
The filter in the floor of the oven
should be cleaned and dried after
every use.
Vinegar can be used to remove dis-
colouration and limescale deposits
from the filter in the floor of the oven.
Rinse thoroughly with clean water af-
terwards.
Cleaning the door seal
The door seal may become brittle
and tear on account of contact with
grease residues.
Clean the door seal between the in-
side of the oven door and the oven
compartment after every baking or
roasting programme.
Clean the door seal using a clean,
damp microfibre cloth without any
cleaning agent. You can also use a
clean sponge and warm water with a
little washing-up liquid.
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 Department
(see the end of these operating instruc-
tions 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
upwards 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 cloth to
prevent limescale.
Cleaning and care
144
Accessories
Cleaning the universal tray and
combi rack
The surfaces of the universal tray
and the combi rack have been
treated with PerfectClean.
Please see “PerfectClean” in the
“Cleaning and care” chapter for in-
structions on cleaning.
Remove:
- light soiling with a clean sponge and
a solution of washing-up liquid and
hot water
- stubborn soiling with a clean dish-
washing sponge, hot water and a
little washing-up liquid 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 a dishwasher.
Wash and dry the cooking containers
after each use.
Any bluish discolouration on cooking
containers can be removed with vin-
egar. Rinse with clean water.
Cleaning and care
145
Cleaning the side runners
The surfaces of the side runners
have been treated with PerfectClean.
Please see “PerfectClean” in “Clean-
ing and care” for notes on cleaning.
Risk of injury caused by hot sur-
faces.
The steam oven gets hot during op-
eration. You could burn yourself on
the heating elements, oven compart-
ment or accessories.
Allow the heater elements, oven
compartment and accessories to
cool before removing the side run-
ners.
Pull the side runners out of the
holder(1.) from the front and remove
them(2.).
Remove:
- light soiling with a clean sponge and
a solution of washing-up liquid and
hot water,
- stubborn soiling with a clean dish-
washing sponge and a solution of
washing-up liquid and hot water. You
can use the abrasive side of the dish-
washing sponge if necessary.
After cleaning, wipe the surface with
clean water to remove any detergent
residues.
Then dry the side runners with a soft
cloth.
Reassemble by following these in-
structions in reverse order.
Refit the side runners carefully.
If the side runners are not correctly
inserted, there is no anti-tip protec-
tion. Also, the temperature sensor
could be damaged when cooking
containers are placed in the steam
oven.
Cleaning and care
146
Lowering the top heat/grill ele-
ment
If the oven compartment roof is badly
soiled, the top heat/grill element can be
lowered by approx. 5cm to make
cleaning easier.
Risk of injury caused by hot sur-
faces.
The steam oven gets hot during op-
eration. You could burn yourself on
the heater elements, oven compart-
ment, side runners or accessories.
Allow the heater element, oven com-
partment, side runners and the ac-
cessories to cool before cleaning.
Be careful not to damage the top
heat/grill element.
Never use force when pulling down
the top heat/grill element.
Carefully pull down the pressure cap.
The top heat/grill element then lowers
automatically.
Clean the oven compartment roof
with a sponge cloth or a dishwashing
sponge (see “Oven compartment” in
the “Cleaning and care” chapter).
After cleaning the top heat/grill ele-
ment, push the pressure cap back
up.
Make sure the pressure cap engages
correctly.
Cleaning and care
147
Maintenance
The Finish at and Start at functions are
not available with maintenance pro-
grammes.
Soak
Stubborn soiling can be soaked using
this maintenance programme.
Allow the oven compartment to cool
down.
Remove all accessories from the oven.
Remove coarse soiling with a cloth.
Select Further | Maintenance | Soak.
The soaking process takes approx.
10minutes.
Drying
This maintenance programme can be
used to dry any residual moisture in the
oven compartment, including in inac-
cessible areas.
Dry the oven compartment with a
cloth.
Select Further | Maintenance | Dry-
ing.
The drying process takes approx.
20minutes.
Rinsing
The water-carrying system is rinsed out
during this maintenance programme.
Any remaining food deposits are rinsed
away.
Select Further | Maintenance |
Rinse.
Follow the instructions on the display.
The rinsing process takes approx.
10minutes.
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 optimise the de-
scaling process. Other descaling
agents, which contain other acids be-
sides citric acid and/or other undesir-
able substances, such as chlorides for
example, could cause damage to the
product. Moreover, the descaling res-
ult required could not be guaranteed if
the descaling solution was not of the
appropriate concentration.
Do not spill descaling agent onto
metal surfaces. This can cause
marks to appear.
However, should any descaling
agent get onto these surfaces, wipe
it away immediately.
The steam oven has to be descaled
after a certain number of operating
hours. When the time comes to descale
it, the number of uses remaining lights
up in the display. It only counts the
number of uses that use steam. The
steam oven will be disabled after the
last remaining 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
148
Switch the steam oven on and select
Descale.
The message Please wait will appear on
the display. The descaling process is
being prepared. This may take several
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 will appear on the display.
The descaling process will now begin.
Do not switch the steam oven off dur-
ing the descaling process, otherwise
the whole process will have to be star-
ted from the beginning again.
The water container will need emptying
and refilling with fresh tap water twice
during descaling. The condensate con-
tainer needs to be emptied.
Follow the instructions on the display.
Confirm each with OK.
Once the time left has elapsed, Empty
the condensate container will appear on
the display.
Follow the instructions on the display.
Confirm with OK.
The descaling process is complete.
Remove the water container and con-
densate container and empty them as
required.
Clean and dry the water container
and condensate container.
Switch the steam oven off.
Open the door and let the oven com-
partment cool down.
Then dry the oven compartment.
Leave the appliance door open until
the oven compartment is completely
dry.
Cleaning and care
149
Door removal
Prepare a suitable underlay for the
door, such as a soft cloth.
Open the door a fraction.
Using both hands press down on the
top edge of the door briefly.
The oven door is connected to the
door hinges by retainers. Before re-
moving the door from the retainers,
the locking clamps on both door
hinges have to be released.
Open the door fully.
Release the locking clamps on the
hinges by turning them upwards as
far as they will go until they are at an
angle.
The steam oven could become dam-
aged if you incorrectly remove the
door.
Never pull the door horizontally off its
retainers, as they will spring back
against the steam oven.
Never 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
150
Hold the door securely at both sides
and lift it evenly upwards off the
hinge retainers.
Make sure that the door is straight.
Place the door on the previously pre-
pared surface.
Fitting the door
Hold the door securely on both sides
and carefully fit it back into the door
hinge retainers.
Make sure that you fit the door
straight.
Open the door fully.
If the locking clamps are not locked,
the door could become loose, result-
ing in damage.
Always ensure that the locking
clamps are locked after refitting 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.
Problem solving guide
151
Many malfunctions and faults that can occur in daily operation can be easily
remedied. Time and money will be saved because a service call will not be
needed.
The following guide may help you to find the reason for a malfunction or a fault,
and to correct it.
Problem Cause and remedy
You cannot switch the
appliance on.
The fuse has tripped.
Reset the trip switch in the fuse box or replace the
fuse in the plug (see data plate for minimum fuse
rating).
There may be a technical fault.
Disconnect the appliance from the mains connec-
tion for approximately 1minute by:
– Tripping the relevant mains fuse or unscrewing
the fuse completely, or
– Switching off the residual current protection
device
If, after resetting the trip switch in the mains fuse
box or the residual current protection device, the
steam oven will still not turn on, contact a qualified
electrician or Miele Service.
The oven compartment
does not heat up.
Demo mode is active.
The steam oven can be operated, however, the heat-
ing elements will not work.
Deactivate demo mode (see “Settings – Show-
room programme”).
The oven compartment has been warmed up by a
warming drawer in operation underneath it.
Open the door and let the oven compartment cool
down.
The fan can still be
heard after the appli-
ance has been switched
off.
The fan is still running.
The appliance is fitted with a fan which removes
steam from the oven. The fan will continue to run for
a while after the appliance has been switched off. It
will switch itself off automatically after a while.
Problem solving guide
152
Problem Cause and remedy
The sensor controls do
not respond.
You have selected the Display| QuickTouch| Off set-
ting. So when the steam oven is switched off, the
sensor controls do not respond.
As soon as the steam oven is switched on, the
sensor controls will respond. If you want the
sensor controls to always respond even when the
steam oven is switched off, select the Display|
QuickTouch| Onsetting.
The steam oven is not connected to the power sup-
ply.
Check that the steam oven plug is correctly inser-
ted into the socket.
Check whether the fuse has tripped. Contact a
qualified electrician or the Miele Customer Service
Department.
There is a fault with the controls.
Touch and hold the On/Off sensor control until
the display switches off and the steam oven re-
starts.
A humming sound can
be heard during opera-
tion and after switching
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 300m.
To adjust the boiling temperature, you need to de-
scale the appliance (see “Care” in the “Cleaning
and care” chapter).
During operation an un-
usually large amount of
steam escapes, or
steam escapes from
parts of the oven where
it does not usually.
The door is not properly closed.
Close the door.
The door seal is not correctly fitted.
Press it in all the way round the door to make sure
it is fitted evenly.
The door seal is damaged, e.g. cracks can be seen.
Replace the door seal.
This can be ordered from Miele (see the end of this
booklet for contact details).
Problem solving guide
153
Problem Cause and remedy
The oven interior light-
ing is not working.
The lamp is defective.
Call Miele Service to have the lamp replaced.
The control panel will
not open or close auto-
matically despite touch-
ing the sensor sev-
eral times.
Something is obstructing the control panel.
Remove the obstruction.
The obstruction sensor is very sensitive and can pre-
vent the panel opening or shutting if it picks up a sig-
nal.
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 programme has finished.
Open the door and let the oven compartment
cool down.
These functions are not generally available in main-
tenance programmes.
Cakes and biscuits are
not cooked properly
after following the dura-
tions given in the re-
cipe.
The temperature set is not the same as 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 or biscuits are
unevenly browned.
The set temperature was too high.
More than two levels were used for baking.
Bake on a maximum of two levels.
F10 The suction tube in the water container
– is not fitted correctly.
– is not positioned vertically.
Connect it properly and make sure it is vertical:
Problem solving guide
154
Problem Cause and remedy
F11
F20
The drain hoses are blocked.
Descale the steam oven (see “Care” in the “Clean-
ing and care” chapter).
If the fault message appears again, contact Miele
Service.
F44 Communication fault
Switch the steam oven off and then back on again
after a few minutes.
If the same message appears again, call the Ser-
vice Department.
F55 The maximum operating time for a cooking function
has been exceeded. This has triggered the safety
switch off device.
Switch the steam oven off and then back on again.
The steam oven is immediately ready for use again.
F196 There is a fault.
Switch the steam oven off and then back on again.
The filter in the bottom of the oven compartment is
not positioned correctly.
Switch the steam oven off.
Insert the filter correctly:
Switch the steam oven back on again.
If the fault message appears again, call Miele Ser-
vice.
F and other fault codes Technical fault.
Switch the appliance off and contact Miele.
Problem solving guide
155
To open the panel manually
Carefully open the appliance door.
Take hold of the panel at the top and
bottom.
Pull the panel out forwards to start
with.
Then carefully push the panel up-
wards.
To close the panel manually
Take hold of the panel at the top and
bottom.
Carefully push the panel downwards.
Then push it in.
Optional accessories
156
Miele offer a comprehensive range of
useful accessories as well as cleaning
and conditioning products for your
Miele appliances.
These products can be ordered through
the Miele Webshop.
They can also be ordered from Miele
(see end of this booklet for contact de-
tails) or from your Miele dealer.
Containers
Miele offers a wide range of cooking
containers. These have all been optim-
ised 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 oven dishes in various sizes
- Lids for Gourmet oven dishes
Other
- Baking trays
- Round baking tray
- FlexiClip runners
- Holding rack for cooking containers
with a width of 325mm
Cleaning and care products
- DGClean
Special cleaning agent for removing
stubborn soiling from the oven com-
partment, particularly after roasting
- Descaling tablets (6)
- All-purpose microfibre cloth
For removing finger marks and light
soiling
Service
157
Contact in the event of a fault
In the event of any faults which you
cannot remedy yourself, please contact
your Miele dealer or the Miele Customer
Service Department.
You can book a Miele Customer Ser-
vice Department call-out online at
www.miele.com/service.
Contact information for the Miele Cus-
tomer Service Department can be
found at the end of this document.
Please quote the model identifier and
serial number of your appliance (Fabr./
SN/Nr.) when contacting the Miele Cus-
tomer Service Department. This inform-
ation can be found on the data plate.
Please note that telephone calls may be
monitored and recorded for training
purposes and that a call-out charge will
be applied to service visits where the
problem could have been resolved as
described in this booklet.
This information is given on the data
plate, which is visible on the front frame
of the oven when the door is fully open.
Warranty
For information on the appliance war-
ranty specific to your country please
contact Miele. See back cover for ad-
dress.
In the UK, your appliance warranty is
valid for 2 years from the date of pur-
chase. However, you must activate your
cover by calling 0330 160 6640 or re-
gistering online at www.miele.co.uk.
Installation
*INSTALLATION*
158
Safety instructions for installation
Risk of damage from incorrect installation.
Incorrect installation can cause damage to the steam oven.
The steam oven must only be installed by a qualified person.
The connection data (frequency and voltage) on the steam oven’s
data plate absolutely must correspond with those of the electricity
supply in order 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 electrician.
Multi-socket adapters and extension leads do not guarantee the
required safety of the appliance (fire hazard). Do not use them to
connect the steam oven to the power supply.
The socket should be easily accessible after the steam oven has
been installed.
The steam oven must be positioned so that you can see the con-
tents of a cooking container placed on the top shelf level. Otherwise
there is a risk of injuries or spillages of hot food.
Installation
*INSTALLATION*
159
Building-in dimensions
All dimensions are given in mm.
Installation in a tall unit
The furniture housing unit must not have a back panel fitted behind the build-
ing-in niche.
Installation
*INSTALLATION*
160
Installation in a base unit
The furniture housing unit must not have a back panel fitted behind the build-
ing-in niche.
Installation
*INSTALLATION*
161
Side view
A Glass front: 22mm
Metal front: 23.3mm
Installation
*INSTALLATION*
162
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 shutting.
Installation
*INSTALLATION*
163
Connection and ventilation
a
Front view
b
Mains connection cable, L=2000mm
c
Ventilation cut-out, min. 180cm
2
d
No connections permitted in this area
Installation
*INSTALLATION*
164
Installing the steam oven
Connect the mains connection cable
to the steam oven.
Risk of damage from incorrect trans-
portation.
Lifting the steam oven by the door
handle could cause damage to the
door.
Use the handle cut-outs on the side
of the casing to lift the appliance.
The steam generator may malfunc-
tion if the steam oven is not on a
level surface.
The maximum deviation from the ho-
rizontal that can be tolerated is 2°.
Push the steam oven into the build-
ing-in niche and align it.
When doing so make sure that the
mains connection cable does not get
trapped or damaged.
Open the door.
Secure the steam oven to the side
walls of the unit using the wood
screws supplied (3.5x25mm).
Connect the steam oven to the elec-
tricity supply.
Check all functions of the steam oven
are working correctly in accordance
with the operating instructions.
Installation
*INSTALLATION*
165
Electrical connection
We recommend that you connect the
steam oven to the power supply using a
suitable switched electrical socket. This
makes it easier to perform servicing
work. The socket must be easily ac-
cessible after the steam oven has been
installed.
Risk of damage from incorrect
connection.
Installation, repairs and other main-
tenance work by unqualified persons
could be dangerous. Miele cannot be
held liable for unauthorised work.
Miele cannot be held liable for dam-
age or injury caused by the lack of or
inadequacy of an on-site earthing
system (e.g. electric shock).
If the plug is removed from the con-
nection cable or if the cable is sup-
plied without a plug, the steam oven
must be connected to the electrical
supply by a suitably qualified electri-
cian.
If the socket is no longer accessible,
or if a hard-wired connection is in-
stalled, an additional means of dis-
connection must be provided for all
poles. A suitable means of discon-
nection would include switches with
an all-pole contact gap of at least
3mm. These include circuit break-
ers, fuses and contactors. The re-
quired connection data is provided
on the data plate. Please ensure that
these details match the electrical
supply.
After installation, ensure that all elec-
trical components are shielded and
cannot be accessed by users.
Total power rating
See data plate
Connection data
The connection data is quoted on the
data plate. Please ensure these match
the household mains supply.
Residual current device
For extra safety, it is advisable to pro-
tect the steam oven with a suitable re-
sidual current device (RCD) with a trip
range of 30mA.
Replacing the mains connection
cable
When replacing the mains connection
cable, please use cable type H05VV-F
with a suitable cross-section. These
cables are available from the manufac-
turer or from Miele Service.
Installation
*INSTALLATION*
166
Disconnecting from the mains
Risk of electric shock from mains
voltage.
There is a risk of electric shock if the
appliance is reconnected to the
mains supply during repair or service
work.
After disconnection, ensure the ap-
pliance cannot be switched back on
by mistake.
To disconnect the appliance from the
mains power supply, do one of the fol-
lowing depending on installation:
Safety fuses
Completely remove the fuse links
from the screw caps.
Automatic circuit breakers
Press the test button (red) until the
middle button (black) springs out.
Built-in circuit breakers
For circuit breakers of at least type B
or C, switch the lever from 1 (on) to 0
(off).
Residual current device (RCD)
Residual current device: switch the
main switch from 1 (on) to 0 (off) or
press the test button.
Conformity declaration
167
Miele hereby declares that this Combi
steam oven complies with Directive
2014/53/EU.
The complete text of the EU declaration
of conformity is available from one of
the following internet addresses:
- Products, Download from
www.miele.co.uk
- For service, information, operating in-
structions etc: go to
www.miele.co.uk/domestic/cus-
tomer-information-385.htm and enter
the name of the product or the serial
number
Frequency band
of the WiFi mod-
ule
2.4000GHz –
2.4835GHz
Maximum trans-
mission power of
the WiFi module
<100mW
United Kingdom
Miele Co. Ltd., Fairacres, Marcham Road, Abingdon, Oxon, OX14 1TW
Tel: 0330 160 6600, Internet: www.miele.co.uk/service, E-mail: [email protected]
Australia
Miele Australia Pty. Ltd.
ACN 005 635 398
ABN 96 005 635 398
1 Gilbert Park Drive
Knoxfield, VIC 3180
Tel: 1300 464 353
Internet: www.miele.com.au
Miele Electrical Appliances Co., Ltd.
1-3 Floor, No. 82 Shi Men Yi Road
Jing' an District
200040 Shanghai, PRC
Tel: +86 21 6157 3500
Fax: +86 21 6157 3511
E-mail: [email protected],
Internet: www.miele.cn
China Mainland
Miele (Hong Kong) Ltd.
41/F - 4101, Manhattan Place
23 Wang Tai Road
Kowloon Bay, Hong Kong
Tel: (852) 2610 1025
Fax: (852) 3579 1404
Email:
Website: www.miele.hk
Hong Kong, China
Miele India Pvt. Ltd.
Ground Floor, Copia Corporate Suites
Plot No. 9, Jasola
New Delhi - 110025
Tel: 011-46 900 000
Fax: 011-46 900 001
E-mail: customercare@miele.in
Internet: www.miele.in
India
Miele Ireland Ltd.
2024 Bianconi Avenue
Citywest Business Campus
Dublin 24
Tel: (01) 461 07 10
Fax: (01) 461 07 97
E-Mail: [email protected]
Internet: www.miele.ie
Ireland
Malaysia
Miele Sdn Bhd
Suite 12-2, Level 12
Menara Sapura Kencana
Petroleum
Solaris Dutamas No. 1
Jalan Dutamas 1
50480 Kuala Lumpur, Malaysia
Phone: +603-6209-0288
Fax: +603-6205-3768
Miele New Zealand Limited
IRD 98 463 631
8 College Hill
Freemans Bay, Auckland 1011
New Zealand
Tel: 0800 464 353
Internet: www.miele.co.nz
New Zealand
Miele Pte. Ltd.
29 Media Circle
#11-04 ALICE@Mediapolis
Singapore 138565
sTel: +65 6735 1191
Fax: +65 6735 1161
E-Mail: [email protected]
Internet: www.miele.sg
Singapore
Miele (Pty) Ltd.
63 Peter Place
Bryanston 2194
P.O. Box 69434
Bryanston 2021
Tel: (011) 875 9000
Fax: (011) 875 9035
E-mail: [email protected]
Internet: www.miele.co.za
South Africa
Miele Appliances Ltd.
Showroom 1
Eiffel 1 Building
P.O. Box 114782 - Dubai
Tel. +971 4 3044 999
Fax. +971 4 3418 852
800-MIELE (64353)
E-Mail: [email protected]
Website: www.miele.ae
United Arab Emirates
Manufacturer:
Miele & Cie. KG, Carl-Miele-Straße 29, 33332 Gütersloh, Germany
Thailand
Miele Appliances Ltd.
BHIRAJ TOWER at EmQuartier
43rd Floor Unit 4301-4303
689 Sukhumvit Road
North Klongton Sub-District
Vadhana District
Bangkok 10110, Thailand
Sheikh Zayed Road, Umm Al Sheif
M.-Nr. 11 181 080 / 02en-GB
DGC7460
