Operating and installation
instructions
Steam combination oven
It is essential to read these operating and installation instructions
before installing and using the appliance. This prevents both personal
injury and damage to the appliance.
en-AU, NZ M.-Nr. 12 821 830
Contents
2
Warning and Safety instructions .............................................................................. 6
Caring for the environment......................................................................................... 14
Overview......................................................................................................................... 15
Controls........................................................................................................................... 16
On/Off sensor.................................................................................................................
17
Display .............................................................................................................................
17
Sensor controls...............................................................................................................
17
Symbols ...........................................................................................................................
19
Operating principles..................................................................................................... 20
Selecting a menu option ...............................................................................................
20
Changing a setting in a list ............................................................................................
20
Changing the setting with a segment bar...................................................................
20
Selecting a function .......................................................................................................
20
Entering numbers ...........................................................................................................
21
Activating MobileStart...................................................................................................
21
Drawing in water.............................................................................................................
22
Features .......................................................................................................................... 23
Data plate ........................................................................................................................
23
Items supplied ................................................................................................................
23
Accessories supplied and available to order..............................................................
23
Safety features................................................................................................................
29
PerfectClean treated surfaces......................................................................................
29
Before using for the first time..................................................................................... 30
Miele@home ..................................................................................................................
30
Standard settings ...........................................................................................................
31
Heating up the steam combination oven for the first time and rinsing the
steam injection system..................................................................................................
32
Settings ........................................................................................................................... 33
Settings overview...........................................................................................................
33
Opening the "Settings" menu......................................................................................
35
Language......................................................................................................................
35
Time..................................................................................................................................
35
Lighting.............................................................................................................................
35
Display .............................................................................................................................
36
Volume .............................................................................................................................
36
Units.................................................................................................................................
37
Booster ............................................................................................................................
37
Rapid cooling...................................................................................................................
37
Keeping warm .................................................................................................................
38
Recommended temps...................................................................................................
38
Cooling fan run-on..........................................................................................................
38
Water hardness...............................................................................................................
39
Altitude.............................................................................................................................
41
Contents
3
Safety ...............................................................................................................................
41
Miele@home ..................................................................................................................
41
Remote control ...............................................................................................................
42
Activating MobileStart............................................................................................. 42
RemoteUpdate ...............................................................................................................
42
Software version.............................................................................................................
43
Showroom programme..................................................................................................
43
Factory default ................................................................................................................
43
Operating hours..............................................................................................................
43
Min. minder .................................................................................................................... 44
Main and sub-menus ................................................................................................... 45
Energy saving tips......................................................................................................... 46
Operation........................................................................................................................ 48
Changing values and settings for a cooking programme..........................................
49
Changing the temperature ...................................................................................... 49
Setting cooking durations........................................................................................ 49
Changing the set cooking durations ...................................................................... 50
Deleting the set cooking durations ........................................................................ 50
Cancelling cooking .........................................................................................................
50
Interrupting a cooking programme in the Steam cookingfunction.........................
50
Pre-heating the oven......................................................................................................
51
Booster....................................................................................................................... 51
Rapid cooling...................................................................................................................
52
Keeping warm .................................................................................................................
52
Steam cooking............................................................................................................... 53
Using Steam cooking..............................................................................................
53
Frozen......................................................................................................................... 54
Cooking with liquid................................................................................................... 54
Notes on the cooking charts ........................................................................................
54
Shelf level................................................................................................................... 54
Temperature............................................................................................................... 54
Duration ..................................................................................................................... 54
Vegetables.......................................................................................................................
54
Fish ...................................................................................................................................
55
Meat .................................................................................................................................
56
Rice...................................................................................................................................
57
Grains...............................................................................................................................
57
European dumplings ......................................................................................................
57
Fruit ..................................................................................................................................
57
Moisture Plus................................................................................................................. 58
Using Moisture Plus ...............................................................................................
58
Automatic programmes............................................................................................... 60
Categories .......................................................................................................................
60
Contents
4
Using Automatic programmes......................................................................................
60
Usage notes ....................................................................................................................
60
Other applications ........................................................................................................ 61
Defrost .............................................................................................................................
61
Low temperature cooking..............................................................................................
61
Bottling.............................................................................................................................
62
Drying...............................................................................................................................
64
Frozen food/Ready meals..............................................................................................
65
Heat crockery..................................................................................................................
65
Baking.............................................................................................................................. 66
Tips on baking .................................................................................................................
66
Notes on the cooking charts ........................................................................................
66
Notes on the oven functions ........................................................................................
67
Roasting .......................................................................................................................... 68
Tips for roasting ..............................................................................................................
68
Notes on the cooking charts ........................................................................................
68
Notes on the oven functions ........................................................................................
69
Grilling ............................................................................................................................. 70
Tips for grilling.................................................................................................................
70
Notes on the cooking charts ........................................................................................
70
Notes on the oven functions ........................................................................................
71
Fan Grill ....................................................................................................................
72
Grill ............................................................................................................................
73
Cleaning and care ......................................................................................................... 74
Unsuitable cleaning agents...........................................................................................
74
Removing normal soiling ...............................................................................................
75
Removing stubborn soiling (excluding the FlexiClip telescopic runners)...............
75
Stubborn soiling on the FlexiClip telescopic runners................................................
76
Cleaning the catalytic enamelled back panel.............................................................
76
Removing soiling caused by spices, sugar and similar deposits ....................... 77
Removing oil and grease soiling ............................................................................. 77
Cleaning the oven ceiling ..............................................................................................
77
Evaporate res. moisture.................................................................................................
78
Maintenance ...................................................................................................................
79
Soak ............................................................................................................................ 79
Drying ......................................................................................................................... 80
Descale....................................................................................................................... 80
Removing the door.........................................................................................................
83
Dismantling the door .....................................................................................................
84
Fitting the door ...............................................................................................................
86
Removing the shelf runners with FlexiClip telescopic runners................................
87
Removing the back panel..............................................................................................
87
Problem solving guide.................................................................................................. 88
Contents
5
Service............................................................................................................................. 93
Contact in case of fault..................................................................................................
93
Warranty ..........................................................................................................................
93
Installation...................................................................................................................... 94
Building-in dimensions..................................................................................................
94
Installation in a tall or base unit.............................................................................. 94
Side view.................................................................................................................... 95
Connections and ventilation ................................................................................... 96
Installing the steam combination oven .......................................................................
97
Electrical connection .....................................................................................................
98
Cooking charts............................................................................................................... 99
Vegetables................................................................................................................
99
Fish............................................................................................................................
100
Meat..........................................................................................................................
100
European dumplings...............................................................................................
100
Rice ...........................................................................................................................
100
Creamed mixture............................................................................................................
101
Rubbed in mixture ..........................................................................................................
102
Yeast dough.....................................................................................................................
103
Quark dough....................................................................................................................
104
Sponge mixture...............................................................................................................
104
Choux pastry, puff pastry, meringue............................................................................
105
Savoury snacks...............................................................................................................
106
Beef ..................................................................................................................................
107
Veal ...................................................................................................................................
108
Pork...................................................................................................................................
109
Lamb, game.....................................................................................................................
110
Poultry, fish......................................................................................................................
111
Technical data................................................................................................................ 112
Copyright and licences for the communication module...........................................
112
Warning and Safety instructions
6
This steam combination oven complies with all current local and
national safety requirements. However, inappropriate use can lead
to personal injury and damage to property.
Read the operating and installation instructions carefully before
using the steam combination oven. They contain important
information on safety, installation, use and maintenance of the
appliance. This prevents both personal injury and damage to the
steam combination oven.
In accordance with standard IEC 60335-1, Miele expressly and
strongly advises that you read and follow the instructions in
“Installation”, as well as in the “Warning and Safety instructions”.
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.
Correct application
This steam combination oven is designed for domestic use and for
use in similar environments by guests in hotel or motel rooms, bed &
breakfasts and other typical living quarters. This does not include
common/shared facilities or commercial facilities within hotels,
motels or bed & breakfasts.
This steam combination oven is not intended for outdoor use.
The steam combination oven is intended only to steam, bake,
roast, grill, cook, defrost, bottle and dry food.
Any other use is not permitted.
This steam combination oven is not intended for use by persons
with reduced physical, sensory or mental capabilities, or lack of
experience and knowledge, unless they are supervised whilst using it.
They may only use the steam combination oven unsupervised if they
have been shown how to use it in a safe manner. They must be able
to recognise and understand the dangers of misuse.
The oven compartment is equipped with special lamps to cope
with particular conditions (e.g. temperature, moisture, chemical
resistance, abrasion resistance and vibration). These special lamps
must only be used for the purpose for which they are intended. They
are not suitable for room lighting.
Warning and Safety instructions
7
Safety with children
Activate the system lock to ensure that children cannot switch on
the steam combination oven inadvertently.
Young children must not be allowed to use this appliance.
Older children may only use the steam combination oven if its
operation has been clearly explained to them and they are able to use
it safely. They must be able to understand and recognise the possible
dangers of misuse.
Cleaning work may only be carried out by older children under the
supervision of an adult.
Children should be supervised in the vicinity of the steam
combination oven. Never allow children to play with the steam
combination oven.
Risk of suffocation from packaging material. Whilst playing,
children may become entangled in packaging material (such as
plastic wrapping) or pull it over their head with the risk of suffocation.
Keep packaging material away from children.
Risk of injury caused by hot surfaces and steam. Children's skin is
far more sensitive to high temperatures than that of adults. External
parts of the steam combination oven such as the door glass, control
panel and the vent become quite hot. Do not let children touch the
steam combination oven when it is in operation.
Keep children well away from the steam combination 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 15kg. Children could injure themselves on an
open door.
Do not let children sit on the open door, lean against it or swing on it.
Technical safety
Unauthorised installation, maintenance and repairs (including
removal of any cover) can cause considerable danger for the user.
Installation must be performed by a suitably qualified and competent
person. Maintenance and repairs must only be carried out by a Miele
authorised technician.
Damage to the steam combination oven can compromise your
safety. Check the steam combination oven for visible signs of
damage. Never use a damaged steam combination oven.
Warning and Safety instructions
8
Temporary or permanent operation with a self-sufficient or non-
mains synchronous energy supply system (e.g. isolated networks,
back-up systems) is possible. A requirement for the operation is that
the energy supply system complies with all current local and national
requirements that apply to stand-alone, solar and/or battery systems.
The protective measures provided in the installation and in this Miele
product must also be assured in their function and operation in
isolated operation or in non-mains synchronous operation, or
replaced with equivalent measures in the installation.
The electrical safety of the steam combination oven can only be
guaranteed when continuity is complete between it and an effective
earthing system. It is essential that this basic safety requirement is
present and tested regularly. If in doubt, the electrical installation
should be checked by a qualified electrician.
The connection data (voltage and frequency) on the data plate of
the steam combination oven must match the mains electricity supply
in order to avoid the risk of damage to the steam combination oven.
Compare this before connecting the appliance to the mains
electricity supply. If in any doubt, consult a qualified electrician.
Multi-socket adapters and extension leads do not guarantee the
required safety of the appliance (e.g. danger of overheating). Do not
use these to connect the steam combination oven to the mains
electrical supply.
For safety reasons, this steam combination oven must only be
used after it has been built in.
This steam combination oven must not be installed and operated
in mobile installations (e.g. on a ship).
Risk of injury due to electric shock. Any contact with live
connections or tampering with the electrical or mechanical
components of the steam combination oven will endanger your
safety and may lead to appliance malfunctions.
Do not open the steam combination oven housing under any
circumstances.
The manufacturer's warranty may be invalidated if the steam
combination oven is not repaired by a Miele approved service
technician.
Miele can only guarantee the safety of the appliance when original
Miele spare parts are used. Faulty components must only be
replaced by original spare parts.
Warning and Safety instructions
9
If the steam combination oven is delivered without a mains
connection cable, a special cable must be installed by a suitably
qualified and competent person in order to avoid a hazard (see
“Installation - Electrical connection”).
If the mains connection cable is damaged, it must be replaced
with a special connection cable by a suitably qualified and competent
person in order to avoid a hazard (see “Installation - Electrical
connection”).
During installation, maintenance and repair work, e.g. if the oven
lighting is faulty, the steam combination oven must be completely
disconnected from the electricity supply (see "Problem solving
guide"). To ensure this:
- Switch off the mains circuit breaker, or
- remove the screw-out fuse (in countries where this is applicable),
or
- switch off at the wall socket and withdraw the plug. To do this, pull
the plug and not the mains connection cable.
The steam combination oven requires a sufficient supply of cool air
for efficient operation. Make sure that the supply of cool air is not
hindered in any way (e.g. by heat insulation strips fitted in the
housing unit). Furthermore, the required supply of cool air must not
be excessively heated by other heat sources (e.g. solid fuel stoves).
If the steam combination oven is installed behind a furniture door,
do not close the door while the steam combination oven is in
operation. Heat and moisture can build up behind a closed furniture
door. This can potentially cause damage to the steam combination
oven, the furniture unit and the flooring. Leave the furniture door open
until the steam combination oven has cooled down completely.
Correct use
Risk of injury caused by hot surfaces and steam. The steam
combination oven gets hot during operation. You could burn yourself
on steam, the heating elements, oven compartment, accessories or
food.
Wear oven gloves when placing food in the oven or removing it, and
when adjusting oven shelves etc. in a hot oven.
Warning and Safety instructions
10
Risk of injury caused by hot food.
Food may spill or splash around when placing it into the oven or
removing it. The food can cause burns.
When placing cooking containers in the oven or removing them, make
sure that the hot food does not spill.
To avoid fuelling any flames, do not open the door of the steam
combination oven if smoke occurs inside the appliance. Interrupt the
programme by switching the steam combination oven off and
disconnect it from the mains electricity supply. Do not open the door
until the smoke has dispersed.
Due to the high temperatures radiated, objects left near the steam
combination oven could catch fire. Do not use the steam
combination oven to heat up the room.
Oils and fats can ignite if allowed to overheat. Never leave the
steam combination oven unattended when cooking with oil or fats.
Never attempt to put out oil or fat fires with water. Switch the steam
combination oven off and extinguish the flames by leaving the door
closed.
Grilling food for excessively long cooking durations can cause it to
dry out with the risk of catching fire. Do not exceed the
recommended cooking durations.
Certain foods dry out quickly and may catch fire due to high grilling
temperatures.
Never use a grill function to finish baking bake-off rolls or bread, or to
dry flowers or herbs. Instead, use the Fan Plus or Conventional
Heat function and always ensure this type of procedure is
supervised.
If using alcohol in your recipes, please be aware that high
temperatures can cause the alcohol to vaporise and even to ignite on
the hot heating elements.
When using residual heat to keep food warm, corrosion from high
air humidity and condensation can occur in the steam combination
oven. This can also cause damage to the control panel, worktop and
surrounding kitchen furniture. Keep the steam combination oven on
and select the lowest temperature available for the selected function.
The cooling fan will then continue to run and dissipate the moisture.
Warning and Safety instructions
11
Food which is stored in the oven compartment or left in it to be
kept warm can dry out and the moisture released can lead to
corrosion damage in the steam combination oven. Always cover food
that is left in the oven to keep warm.
An accumulation of heat can cause the enamel on the floor of the
oven to crack or flake off.
Never line the floor of the oven compartment with aluminium foil or
oven liners.
If you wish to place crockery on the floor of the oven compartment
during cooking, or place crockery on the floor of the oven
compartment to heat it up, you can do so, but only with the Fan
Plus or Eco Fan Heat function without the Booster function.
The oven compartment floor can become damaged by items being
pushed around on it. When placing pots, pans or crockery on the
oven compartment floor, ensure that you avoid pushing them around.
Danger of injury caused by steam. Pouring a cold liquid onto a hot
surface creates steam, which can cause severe scalding. The sudden
temperature change can also cause damage to hot surfaces. Never
pour cold liquids directly onto hot surfaces.
Danger of injury caused by steam. During cooking processes using
steam, moisture injection and during the residual moisture
evaporation process, steam is produced which can lead to severe
scalding. Never open the door during a cooking process using steam
or during the evaporation of residual water.
It is important that the temperature in the food being cooked is
evenly distributed and sufficiently high. This can be achieved by
stirring or turning the food.
Plastic dishes that are not suitable for use in an oven will melt and
may ignite at high temperatures and damage the steam combination
oven.
Use only plastic containers that are suitable for use in an oven. Follow
the manufacturer’s instructions.
If you wish to use plastic containers for steam cooking, make sure
that these are heat-resistant to 100°C and able to withstand hot
steam. Other plastic containers can melt or become fragile and
brittle.
Preserving and heating food in sealed tins will result in an increase
in pressure, which can cause them to explode. Do not use tins for
preserving or heating food.
Warning and Safety instructions
12
Risk of injury from the open door. You could bang into the open
door or trip over it. Avoid leaving the door open unnecessarily.
The door can support a maximum load of 15kg. Do not lean or sit
on an open door, or place heavy items on it. Make sure that nothing
gets trapped between the door and the oven compartment. The
steam combination oven may get damaged.
The steam could reach live electrical components and cause a
short circuit. This could also destroy the electrical components. Do
not operate the steam combination oven without the lamp cover.
The following applies for stainless steel surfaces:
The coated stainless steel surface can be damaged by adhesives
and will lose its dirt-repelling properties. Do not use sticky notes,
adhesive tape or other types of adhesive on the stainless steel
surface.
Magnets can cause scratches. Do not use the stainless steel
surface as a magnetic notice board.
Cleaning and care
Risk of injury due to electric shock. The steam from a steam
cleaning appliance could reach electrical components and cause a
short circuit. Never use a steam cleaner for cleaning.
Scratches on the door glass can cause the glass to break. Do not
use abrasive cleaners, hard sponges, brushes or sharp metal tools to
clean the door glass.
The shelf runners can be removed (see “Cleaning and care –
Removing the shelf runners with FlexiClip telescopic runners”). Refit
the shelf runners correctly.
The catalytic enamelled back panel can be removed for cleaning
purposes (see "Cleaning and care – Removing the catalytic
enamelled back panel"). Ensure it is correctly fitted after cleaning and
never operate the steam combination oven without the back panel
fitted.
In warm, moist environments, there is a higher probability of
vermin infestations (e.g. cockroaches). Ensure the steam
combination oven and the area surrounding it are always kept clean.
Damage caused by vermin is not covered by the warranty.
Warning and Safety instructions
13
Accessories
Only use original Miele accessories. If other parts are used,
warranty, performance and product liability claims will be invalidated.
Miele will guarantee to supply functional spare parts for a
minimum of 10years and up to 15years following the discontinuation
of your steam combination oven.
The Miele gourmet oven dish HUB5000/HUB5001 (if available)
must not be inserted on shelf level1. This will damage the oven floor.
The lack of clearance will create an accumulation of heat which can
cause the enamel to crack or flake off. Never place a Miele oven dish
on the upper support of shelf level1 either as it will not be secured by
the non-tip safety notches. As a general rule, use shelf level2.
Caring for the environment
14
Disposal of the packing material
The transport and protective packaging
has been selected from materials which
are environmentally friendly for disposal,
and can normally be recycled.
Recycling the packaging reduces the
use of raw materials in the
manufacturing process and also reduces
the amount of waste in landfill sites.
Ensure that any plastic wrappings, bags
etc. are disposed of safely and kept out
of the reach of babies and young
children. Danger of suffocation.
Only for Australia: Note for installer:
Expanded polystyrene (EPS) packaging
included. Please retain and dispose of
EPS packaging responsibly. For further
information, please contact Miele.
Disposing of your old appliance
Electrical and electronic appliances
often contain valuable materials. They
also contain specific materials,
compounds and components, which
were essential for their correct function
and safety. These could be hazardous to
human 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
community waste collection / recycling
centre for electrical and electronic
appliances. You are also responsible for
deleting any personal data that may be
stored on the appliance prior to
disposal. Please ensure that your old
appliance poses no risk to children while
being stored prior to disposal.
Overview
15
Steam combination oven
a
Control panel
b
Door lock
c
Top heat/grill element
d
Steam inlet opening
e
Water intake pipe for the steam injection system
f
Air inlet for the fan with ring heating element behind it
g
Drip channel
h
Catalytic enamelled back panel
i
Shelf runners with 5 shelf levels
j
Oven floor with bottom heat element underneath it
k
Front frame with data plate
l
Door
Controls
16
a
Recessed On/Off sensor
For switching the steam combination
oven on and off
b
Optical interface
(for Miele service technicians only)
c
sensor
For controlling the steam
combination oven via your mobile
device
d
sensor
For injecting the bursts of steam in
the Moisture Plus operating mode
e
Display
For displaying the time of day and
information on operation
f
sensor
For going back a step and for
changing menu options during a
cooking programme
g
Navigation area with andarrow
sensors
For scrolling through lists and for
changing values
h
OK sensor
For calling up functions and saving
settings
i
sensor
For setting a minute minder, the
cooking duration or the start or finish
time for the cooking programme
j
sensor
For switching the oven interior
lighting on and off
k
Sensor controls
For selecting functions, Automatic
programmes and settings
Controls
17
On/Off sensor
The On/Off sensor is recessed and
reacts to touch.
Use this sensor to switch the steam
combination oven on and off.
Display
The display is used for showing the time
of day or information about functions,
temperatures, cooking durations,
Automatic programmes and settings.
After switching the oven on with the
On/Off sensor, Select functionwill
appear in the main menu.
Sensor controls
The sensors react to touch. Every touch
of the sensors is confirmed by a keypad
tone. You can switch off this keypad
tone using Other| Settings| Volume|
Keypad tone.
If you want the sensors to respond
even when the steam combination
oven is switched off, select the
Display| QuickTouch| Onsetting.
Sensor controls above the display
For information on the oven functions
and further functions, see “Main and
sub-menus”, “Settings”, “Automatic
programmes” and “Other applications”.
Controls
18
Sensor controls under the display
Sensor Function
If you want to control the steam combination oven from your
mobile device, you must have the Miele@home system, switch
on the Remote controlsetting and touch this sensor. The sensor
then lights up and the MobileStart function is available.
As long as this sensor is illuminated, you can control the steam
combination oven via your mobile device (see “Settings –
Miele@home”).
After selecting manual steam injection for the Moisture Plus
function, you can use this sensor to inject steam.
This sensor lights up orange as soon as a steam injection can be
released.
appears in the display while steam injection is in progress.
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 cancel the programme.
In the navigation area, use the arrow sensors or the area between
them to scroll up and down in the selection lists. The display
shows the menu option that you want to select.
You can change the values and settings using the arrow sensors
or the area between them.
Controls
19
Sensor Function
OK The OK sensor lights up orange as soon as a value, setting or
prompt can be confirmed.
By selecting this sensor you can access functions such as the
minute minder, save changes to values or settings, or confirm
instructions.
If no cooking programme is in progress, you can use this sensor
to set a minute minder (e.g. when boiling eggs on the cooktop) at
any point.
While a cooking programme is in progress, you can set a minute
minder, the cooking duration and a start or finish time for the
programme.
Select this sensor 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
advice about using the appliance. Select OK to confirm the
information.
Minute minder
A tick indicates the option which is currently selected.
Some settings, e.g. display brightness and signal tone volume, are
selected using a segment bar.
The system lock prevents the steam combination oven being
switched on by mistake (see “Settings – Safety”).
Operating principles
20
Use the and arrow sensors or the
area between them in the
navigation area to use the steam
combination oven.
The OK sensor lights up orange as soon
as a value, setting or prompt can be
confirmed.
Selecting a menu option
Touch the or arrow sensor or
swipe to the right or left in the
area until you reach the
desired menu option.
Useful tip: If you press and hold an
arrow sensor, the list continues scrolling
automatically until you release the arrow
sensor.
Confirm your selection withOK.
Changing a setting in a list
A tick will appear beside the current
setting.
Touch the or arrow sensor or
swipe to the right or left in the
area until you reach the
desired value or setting.
Confirm with OK.
The setting is now saved. This will take
you back to the previous menu.
Changing the setting with a
segment bar
Some settings are represented by a
bar with seven segments. If
all of the segments are illuminated, the
maximum value is selected.
If none or only one of the segments is
illuminated, the minimum value is
selected or the setting is switched off
altogether (e.g. volume).
Touch the or arrow sensor or
swipe to the right or left in the
area until you reach the
desired setting.
Confirm your selection withOK.
The setting is now saved. This will take
you back to the previous menu.
Selecting a function
The sensor controls for the functions are
located above the display (see
“Operation” and “Settings”).
Touch the sensor for the desired
function.
The sensor on the control panel will light
up orange.
For functions: set values such as the
temperature.
Under Other: scroll through the
lists until you reach the desired menu
option.
Confirm with OK.
Operating principles
21
Changing the function
You can change to another function
during a cooking programme.
The sensor for the previously selected
function lights up orange.
Touch the sensor for the new
function.
The new function appears in the display
with its corresponding recommended
values.
The sensor for the new function lights
up orange.
Under Other, scroll through the
lists until you reach the desired menu
option.
Entering numbers
Numbers that can be changed are
highlighted.
Touch the or arrow sensor or
swipe to the right or left in the
area until the desired number
is highlighted.
Useful tip: If you press and hold an
arrow sensor, the numbers continue
scrolling automatically until you release
the arrow sensor.
Confirm with OK.
The changed number is now saved. This
will take you back to the previous menu.
Activating MobileStart
Select the sensor to activate
MobileStart.
The sensor lights up. You can operate
your steam combination oven remotely
with the Miele App.
Directly operating the steam
combination oven takes priority over
operating it via the remote control
function on the App.
You can use MobileStart as long as the
sensor is lit up.
Operating principles
22
Drawing in water
The prompt to prepare water for the
cooking process appears in the Steam
cooking and Moisture Plus
operating modes.
Fill a suitable container with the
required amount of fresh tap water.
Distilled or carbonated water or other
liquids could damage the steam
combination oven.
Only use cold, fresh tap water
(below 20°C).
Open the door.
Pull the water intake pipe forwards
(located below the control panel on
the left).
Immerse the end of the water intake
pipe in the container with fresh water.
Confirm with OK.
The water intake process will begin.
The amount of water actually drawn up
into the steam combination oven may
be less than the amount specified as
required, leaving a small amount in the
container.
You can interrupt and resume the
intake process at any time by selecting
OK.
Remove the water container after the
water intake process and close the
door.
The sound of the pump running can be
heard again briefly. Residual water in the
water intake pipe is being drawn into the
oven.
The cooking process begins. The water
is injected as bursts of steam into the
oven compartment during the cooking
programme. The steam outlets are
located in the rear left corner of the
ceiling of the oven compartment.
Risk of injury due to 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.
Features
23
A list of the models described in these
operating and installation instructions
can be found on the back page.
Data plate
The data plate located on the front
frame of the oven is visible when the
door is open.
The data plate states the model number,
the serial number as well as connection
data (voltage, frequency and maximum
rated load).
Have this information available if you
need to contact Miele so that any
issues can be rectified as quickly as
possible.
Items supplied
- Operating and installation instructions
for using the steam combination oven
- A cookbook with recipes for the
Automatic programmes and other
functions
- Screws for fixing the steam
combination oven to the housing unit
- Descaling tablets and a plastic tube
with suction cup for descaling the
steam injection system
- Various accessories
Accessories supplied and
available to order
Features will vary depending on model.
The shelf runners, cooking containers,
universal tray and wire rack (or “rack”
for short) are supplied as standard
with the steam combination oven.
Depending on the model, your steam
combination oven may also come
supplied with some of the accessories
listed here.
All accessories and cleaning and care
products listed in these instructions are
designed for Miele steam combination
ovens.
These are available to order via the
Miele online shop or directly from Miele
(see the end of this booklet for contact
details).
When ordering, please quote the model
number of your steam combination
oven and the reference number of the
accessories required.
Shelf runners
Shelf runners for accessories are fitted
on either side of the oven cavity for shelf
levels.
The shelf level numbers are marked on
the front of the oven frame.
Each level consists of 2rails, one above
the other.
Accessories (e.g. the rack) are pushed
into the oven between the two rails.
The shelf runners can be removed (see
“Cleaning and care – Removing the
shelf runners with FlexiClip telescopic
runners”).
Baking tray, universal tray and rack
with non-tip safety notches
Baking tray HBB71:
Universal tray HUBB71:
Rack HBBR71:
Insert these accessories into the shelf
runners between the two rails of a shelf
level.
Features
24
The rack has a rail at the back to prevent
dishes sliding off. Ensure the rack is
inserted so that the rail is facing
upwards.
Non-tip safety notches are located on
accessories to prevent the trays being
pulled out completely when you only
wish to pull them out partially. They also
prevent trays from tipping.
- The non-tip safety notches are located
in the middle of the short sides of the
baking tray and universal tray.
- The non-tip safety notches are located
towards the back of the short sides of
the rack.
If you are using the universal tray with
the rack on top, insert the tray between
the rails of a shelf runner and the rack
will sit on top of it.
When using the Steam cooking
operating mode, always place the
universal tray on shelf level1 to catch
any liquid.
FlexiClip telescopic runners HFC70-C
FlexiClip telescopic runners can only be
fitted on levels 1, 2 and 3.
The FlexiClip telescopic runners can be
drawn right out of the oven to give a
good overview of the cooking in
progress.
Push the FlexiClip telescopic runners
right into the oven compartment
before placing accessories on them.
To prevent the risk of accessories sliding
off the telescopic runners:
- Make sure that they are sitting
securely on their runners in between
the stoppers at either end of each
runner.
- Always slide the rack onto the
FlexiClip telescopic runners with the
loading surface facing downwards.
The FlexiClip telescopic runners can
support a maximum load of 15kg.
Because the FlexiClip telescopic
runners sit on the top rail of the shelf
runners, the gap between the level
that the FlexiClip telescopic runners
are on and the one above is smaller
than if, for instance, racks were fitted
on each level. Cooking results will be
affected if the gap is too small.
Features
25
If you need to use more than one baking
tray, universal tray or rack at a time:
Place the baking tray, universal tray or
rack on the FlexiClip telescopic
runners.
Leave at least one shelf level free
between it and any baking tray,
universal tray or rack on the FlexiClip
telescopic runners above it.
You can use the universal tray together
with the rack on the FlexiClip telescopic
runners.
Place the universal tray together with
the rack on the FlexiClip telescopic
runners. The rack will automatically
slide between the rails of the shelf
level above the FlexiClip telescopic
runners.
Leave at least one shelf level free
between it and any baking tray,
universal tray or rack on the FlexiClip
telescopic runners above it.
Fitting the FlexiClip telescopic runners
Risk of injury caused by hot
surfaces.
The oven gets hot during operation.
You could burn yourself on the
heating elements, the oven
compartment, or accessories.
Allow the heating elements, oven
compartment and the accessories to
cool down before fitting or removing
the FlexiClip telescopic runners.
Preferably fit the FlexiClip telescopic
runners onto level1. You can then use
them for food which should be cooked
on level2.
Each level of the shelf runners consists
of two rails. The FlexiClip telescopic
runners are fitted on the upper rail of the
two rails that make up a shelf level.
The FlexiClip telescopic runner with the
Miele logo is fitted on the right.
When fitting or removing the FlexiClip
telescopic runners, do not extend
them.
Hook the FlexiClip telescopic runner
onto the front of the top rail of a shelf
runner (1.).
Features
26
Then hold the FlexiClip telescopic
runner at an angle in towards the
middle of the oven compartment (2.).
Slide the FlexiClip telescopic runner
at an angle along the top rail as far as
it will go (3.).
Then swing the FlexiClip telescopic
runner back to the side and secure it
to the top rail with an audible click
(4.).
If the FlexiClip telescopic runners are
difficult to pull out after fitting, you
may need to pull firmly on them once
to release them.
Removing the FlexiClip telescopic
runners
Risk of injury caused by hot
surfaces.
The oven gets hot during operation.
You could burn yourself on the
heating elements, the oven
compartment, or accessories.
Allow the heating elements, oven
compartment and the accessories to
cool down before fitting or removing
the FlexiClip telescopic runners.
Push the FlexiClip telescopic runner
in all the way.
Push down on the tab at the front of
the FlexiClip telescopic runner (1.).
Swing the FlexiClip telescopic runner
towards the middle of the oven
compartment (2.), then pull it
forwards along the top rail (3.).
Lift the FlexiClip telescopic runner off
the rail and take it out of the oven.
Features
27
Gourmet baking and AirFry tray,
perforatedHBBL71
The fine perforations of the Gourmet
baking and AirFry tray optimise cooking
processes:
- Browning on the underside of baked
goods made from fresh yeast and
quark doughs, as well as bread and
rolls is improved.
Firstly, roll out the dough on an even
work surface and then place it on the
Gourmet baking and AirFry tray.
- Chips, croquettes, or similar items can
be fried in a hot air flow (AirFrying)
without using fat.
- During dehydrating/drying, the air
circulation around the food for drying
is optimised.
The surface has been treated with
PerfectClean enamel.
The perforated round baking and
AirFry tray HBFP27-1 can be used for
these purposes.
The perforated Gourmet baking and
AirFry tray and the perforated round
baking and AirFry tray are not
suitable for use with the Steam
cooking function.
Use the perforated trays and and
containers only for baking.
Round baking trays
The solid round baking tray HBF27-1 is
suitable for cooking pizzas, flat cakes
made with yeast or whisked mixtures,
sweet and savoury tarts, baked
desserts, flat bread, and can also be
used for frozen cakes and pizzas.
The perforated round baking and
AirFry tray HBFP27-1 can be used for
the same purposes as the perforated
Gourmet baking and AirFry tray
HBBL71.
The surface of both baking trays has
been treated with PerfectClean enamel.
Insert the rack and place the round
baking tray on the rack.
Baking stone HBS 70
The baking stone is ideal for items
which need a well baked base such as
pizza, quiche, bread, bread rolls and
savoury snacks.
The baking stone is made from heat-
retaining fireclay and is glazed. A paddle
made of untreated wood is supplied
with the baking stone for placing food
on it and taking it off.
Slide the rack in and place the baking
stone on it.
Grilling and roasting insertHGBB71
The grilling and roasting insert fits in the
universal tray.
The tray will collect meat juices during
grilling, roasting or AirFrying and stop
them from burning so that they can be
used for making gravy and sauces.
The enamelled surface has been treated
with PerfectClean.
Features
28
HUB Gourmet oven dishes
HBD Gourmet oven dish lids
Unlike other oven dishes, the Miele
Gourmet oven dishes can be placed in
the oven directly on the shelf runners.
They have non-tip safety notches like
the rack to prevent them from being
pulled out too far.
The surface of the oven dishes has a
non-stick coating.
Gourmet oven dishes are available in
different depths. The width and the
height are the same.
Suitable lids are available separately.
Please quote the model number when
ordering.
Depth: 22 cm Depth: 35 cm
HUB5000-M
HUB5001-M*
HUB5001-XL*
HBD60-22 HBD60-35
*Suitable for induction cooktops
Steam oven containers
This steam combination oven is
supplied with stainless steel cooking
containers. Other containers, in a
variety of sizes, both perforated and
solid, are available as optional extras.
Use perforated cooking containers for
steam cooking if possible. The steam
can reach the food from all sides and
the food is cooked evenly.
Place the cooking container with food in
it on shelf level 3.
Always place the universal tray on shelf
level1 to catch any liquid.
DGG 20
1 solid cooking container
Gross capacity 2.4litres / Useable
capacity 1.8litres
450x190x40mm (W x D x H)
DGGL 20
1 perforated cooking container
Gross capacity 2.4 litres / Useable
capacity 1.8 litres
450x190x40mm (W x D x H)
DGGL 12
1 perforated cooking container
Gross capacity 4.9 litres / Useable
capacity 3.3 litres
450 x 390 x 40 mm (W x D x H)
Catalytic enamelled accessories
Back panel
This should be replaced if the catalytic
enamel has become ineffective due to
incorrect use or very heavy soiling.
When ordering, please quote the model
number of your steam combination
oven.
Features
29
Handle HEG
The handle makes it easier to take the
universal tray, baking tray and rack out
of the oven.
Accessories for cleaning and care
- Descaling tablets, plastic tube with
suction cup for descaling the steam
combination oven
- Miele all purpose microfibre cloth
- Miele oven cleaner
Safety features
- System lock
(see “Settings – Safety”)
- Sensor lock
(see “Settings – Safety”)
- Cooling fan
(see “Settings – Cooling fan run-on”)
- Safety switch-off
The safety switch-off is activated
automatically if the steam
combination oven has been operating
for an unusually long period of time.
The period of time will depend on the
particular oven function being used.
- Ventilated door
The oven door is made of glass panes
that have a heat-reflective coating on
part of their surface. When the oven is
operating, air is passed through the
door to keep the outer pane cool.
The door can be removed and
disassembled for cleaning purposes
(see “Cleaning and care”).
PerfectClean treated surfaces
Surfaces treated with PerfectClean
enamel are characterised by their
exceptional non-stick properties and
ease of cleaning.
Food can be easily removed from these
surfaces. Soiling from baking and
roasting can be easily removed from
these surfaces.
Food can be sliced or cut up on
PerfectClean surfaces.
However, do not use ceramic knives
as these will scratch the
PerfectClean surface.
Surfaces treated with PerfectClean
enamel can be cleaned as you would
clean glass.
Read the instructions in “Cleaning and
care” so that the benefits of the non-
stick properties and easy cleaning are
retained.
PerfectClean treated surfaces:
- Oven compartment
- Rack
- Universal tray
- Baking tray
- Grilling and roasting insert
- Gourmet baking and AirFry tray,
perforated
- Round baking and AirFry tray,
perforated
- Round baking tray
Before using for the first time
30
Miele@home
Your steam combination oven is
equipped with an integrated Wi-Fi
module.
To use this feature, you will need:
- a Wi-Fi network
- the Miele App
- a Miele user account. You can create a
user account via the Miele App.
The Miele App will guide you as you
connect your steam combination oven
to your home Wi-Fi network.
Once your steam combination oven is
connected to your Wi-Fi network, you
can use the App for a number of
actions, including the following:
- Call up information on the operating
status of your steam combination
oven
- Retrieve information on cooking
processes that are in progress
- End cooking programmes that are in
progress
Connecting your steam combination
oven to your Wi-Fi network will increase
energy consumption, even when it is
switched off.
Make sure there is sufficient signal
strength for your Wi-Fi network
where the steam combination oven is
installed.
Availability of the Wi-Fi connection
The Wi-Fi connection shares a
frequency range with other appliances
(including microwave ovens and remote
control toys). This may result in sporadic
or even complete connection failures.
Therefore, a constant availability of
featured functions cannot be
guaranteed.
Miele@home availability
The ability to use the Miele App
depends on the availability of the
Miele@home service in your country.
The Miele@home service is not
available in every country.
For information about availability, please
visit www.miele.com.
Miele App
You can download the Miele App from
the Apple App Store
®
or the Google Play
Store™ free of charge (only functional in
selected countries).
Before using for the first time
31
Standard 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
surfaces.
The steam combination oven gets
hot during operation.
For safety reasons, this steam
combination oven must only be used
after it has been built in.
The steam combination oven will
switch on automatically when it is
connected to the electricity supply.
Setting the language
Select the language you want.
Confirm with OK.
If you have accidentally selected a
language that you don't understand,
proceed as described in “Settings –
Language”.
Setting the location
Select the required location.
Confirm with OK.
Setting up Miele@home
Set up “Miele@home” appears in the
display.
To set up Miele@home immediately,
confirm by touchingOK.
To set it up at a later date, selectSkip
and confirm withOK.
See “Settings – Miele@home” for
information on setting up at a later
date.
To set up Miele@home immediately,
select the desired connection
method.
You will then be guided by the display
and the Miele App.
Setting the time of day
Set the time of day in hours and
minutes.
Confirm with OK.
Setting the water hardness level
Contact your local water supplier to
find out your local water hardness
range if necessary.
See the “Settings - Water hardness”
for more information.
Set the water hardness level for your
area.
Confirm with OK.
Completing the commissioning
process
Follow any further instructions in the
display.
The appliance is now ready for use.
Before using for the first time
32
Heating up the steam
combination oven for the first
time and rinsing the steam
injection system
When the steam combination oven is
heated up for the first time it may give
off a slight smell. This can be eliminated
by heating the empty steam
combination oven for at least one hour.
It is a good idea to rinse out the steam
injection system at the same time.
Ensure that the kitchen is well
ventilated while the appliance is being
heated up for the first time.
Prevent odours from escaping into
other rooms.
Remove any protective foil and
stickers except the data plate from
the steam combination oven and
accessories.
Before heating the oven up, wipe the
interior with a damp cloth to remove
any dust or bits of packaging that may
have accumulated during storage and
unpacking.
Fit the FlexiClip telescopic runners to
the shelf runners and insert all trays
and the rack.
Switch the steam combination oven
on with the On/Off sensor.
Select function appears in the display.
Select Moisture Plus.
The recommended temperature will
appear (160°C).
The oven heating, lighting and cooling
fan will switch on.
Set the maximum possible
temperature (250°C).
Confirm with OK.
Select Automatic burst of steam.
The prompt to draw in water appears.
Fill a suitable container with the
required amount of fresh tap water
and follow the instructions in the
display (see "Operating principles –
Drawing in water").
Heat up the empty steam combination
oven for at least one hour.
Switch the steam combination oven
off with the On/Off sensor after at
least one hour.
Cleaning the oven compartment after
heating it up for the first time
Risk of burning due to hot
surfaces.
The steam combination oven gets
hot during operation. You could burn
yourself on the heating elements, the
oven compartment, or accessories.
Allow the heating elements, oven
compartment and the accessories to
cool before manual cleaning.
Take all accessories out of the oven
and clean them by hand (see
"Cleaning and care").
Clean the oven compartment with a
clean sponge and a solution of hot
water and washing-up liquid or a
clean, damp microfibre cloth.
Dry all surfaces with a soft cloth.
Leave the oven door open until the
oven compartment is completely dry.
Settings
33
Settings overview
Menu option Available settings
Language ...| deutsch| english| ...
Location
Time Display
On*| Off| Night dimming
Clock format
12 h| 24 h*
Set
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 Temperature
°C*| °F
Booster On*
Off
Rapid cooling On*
Off
Keeping warm On
Off*
* Factory settings
Settings
34
Menu option Available settings
Recommended temps
Cooling fan run-on Temperature-controlled*
Time-controlled
Water hardness 1° dH| ...| 15° dH*| ...| 70° dH
Altitude 0 - 250 m*| ...| 751 - 1000 m| ...| 1751 - 2000 m
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
Recommended temps
* Factory settings
Settings
35
Opening the "Settings" menu
In the Other| Settingsmenu, you can
personalise your steam combination
oven by adapting the factory default
settings to suit your requirements.
Select Other.
Select Settings .
Select the desired setting.
You can check settings or change them.
Settings cannot be altered 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.
Useful tip: If you have selected the
wrong language by mistake, select the
sensor. Follow the symbol to get
back to the Language sub-menu.
Time
Display
Select how you want the time of day to
appear in the display when the steam
combination oven is switched off:
- On
The time always appears in the
display.
If you also select the Display|
QuickTouch| On setting, all sensors
react to touch as normal.
If you also select the Display|
QuickTouch| Off setting, the steam
combination oven has to be switched
on before it can be used.
- Off
The display switches off and goes dark
to save energy. The steam
combination oven has to be switched
on before you can use it.
- Night dimming
To save energy, the time is only visible
in the display between 5:00am and
11:00pm. The display remains dark at
all other times.
Clock format
The time of day can be displayed in the
24 or 12-hour format (24 hor12 h).
Set
Set the hours and then 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 combination oven has
been connected to a Wi-Fi network
and signed into the Miele App, the
time will be synchronised based on the
location setting in the Miele App.
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
programme has begun. Press the
sensor to switch the oven interior
lighting on again for 15seconds.
- Off
The oven interior lighting is switched
off. Press the sensor to switch on
the oven interior lighting for
15seconds.
Settings
36
Display
Brightness
The display brightness is represented by
a segment bar.
-
Maximum brightness
-
Minimum brightness
QuickTouch
Select how the sensors should respond
when the steam combination oven is
switched off:
- On
If you have also selected the Time|
Display| On or Night dimming setting,
the sensors will also respond when
the steam combination oven is
switched off.
- Off
Independently of the Time| Display
setting, the sensors only respond
when the steam combination oven is
switched on, as well as for a certain
amount of time after switching it off.
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 at intervals.
The volume of the melody is
represented by a segment bar.
-
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
represented by a segment bar.
-
Highest pitch
-
Lowest pitch
Keypad tone
The volume of the tone that sounds
each time you touch a sensor is
represented by a segment bar.
-
Maximum volume
-
Keypad tone is switched off
Welcome melody
The melody that sounds when you
touch the On/Off sensor can be
switched on or off.
Settings
37
Units
Temperature
You can set the temperature in degrees
Celsius (°C) or degrees Fahrenheit (°F).
Booster
The Boosterfunction is used to quickly
pre-heat the oven.
- 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
temperature 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
function are used to pre-heat the oven
compartment.
Rapid cooling
Using the Rapid cooling function you can
quickly cool down food and the oven
compartment once the cooking
programme is finished.
This function is useful if, for example,
you immediately want to start an
Automatic programme for which the
oven compartment needs to be cold.
Using the Keeping warm function you can
keep food warm after cooking without
inadvertently cooking it further.
- On
The Rapid coolingfunction is switched
on. Once the cooking programme has
finished, the door opens a little
automatically. The cooling fan cools
the food and the oven compartment
quickly.
- Off
The Rapid coolingfunction is switched
off. The door remains closed at the
end of the cooking programme. The
cooling fan cools the food and the
oven compartment.
Settings
38
Keeping warm
Using the Keeping warm function you can
keep food warm after cooking without
inadvertently cooking it further. The food
is kept warm at a preset temperature
(Settings| Recommended temps| Keeping
warm).
It is only possible to use the Keeping
warm function in combination with the
Rapid cooling function.
- On
The Keeping warmfunction is switched
on. Once the cooking programme has
finished, the door opens a little
automatically. The cooling fan cools
the food and the oven compartment
quickly to the preset temperature.
Once this temperature is reached, the
door closes again automatically in
order to keep the food warm.
- Off
The Keeping warmfunction is switched
off. The door remains closed at the
end of the cooking programme. The
cooling fan cools the food and the
oven compartment.
Recommended temps
If you frequently cook with different
temperatures, it makes sense to change
the recommended temperatures.
After selecting this menu option, the list
of functions will appear in the display
together with their recommended
temperatures.
Select the function you want.
Change the recommended
temperature.
Confirm with OK.
You can also change the
recommended temperature for the
Keeping warmfunction.
Cooling fan run-on
The cooling fan will continue to run for a
while after the oven has been switched
off to prevent humidity building up in
the oven compartment, on the control
panel or on the oven housing unit.
- Temperature-controlled
The cooling fan switches off when the
temperature in the oven drops below
70°C.
- Time-controlled
The cooling fan switches off after a
period of about 25 minutes.
Condensate can damage the steam
combination oven housing unit,
damage the worktop and lead to
corrosion in the steam combination
oven.
If you have set the cooling fan
toTime-controlled and leave food in
the oven compartment to keep
warm, moisture levels in the oven will
increase, leading to condensation
forming on the fascia panel and
surrounding kitchen furniture, and
drops of moisture collecting under
the worktop.
Do not leave food in the oven to keep
it warm if you have set the cooling
fan to Time-controlled.
Settings
39
Water hardness
To ensure that the steam combination oven works correctly and to ensure that
descaling is carried out at the correct interval, it must be set to the local water
hardness level. The harder the water is, the more frequently the steam combination
oven needs to be descaled. Contact your local water supplier to find out your local
water hardness range if necessary.
If you are using an on-site water softener, match the setting on the steam
combination oven to the value set on the water softener.
If you are using an on-site system to fully demineralise the water (e.g. a reverse
osmosis system), the system must be set so the conductivity of the treated water
is at least 100μS/cm. In the case of most water qualities, this can be achieved by
setting a water hardness of at least 0.54 mmol/l (3°dH) rather than fully
demineralising the water. The conductivity is required for the fill level detection in
the steam generator. Match the setting on the steam combination oven to the value
set on the full demineralisation system.
If you are using bottled water, it must comply with the relevant national regulations
for drinking water quality. Do not use mineral water or carbonated water. Adjust the
setting on the steam combination oven depending on the calcium content. The
calcium content is specified on the label of the bottle in mg/l Ca
2+
or ppm (mg/
lCaCO
3
).
Water hardness Calcium content
mg/lCa
2+
Calcium
carbonate
content
ppm (mg/lCaCO
3
)
Setting on steam
combination oven
°dH °fH mmol/l
1 1.8 0.18 7 18 1
2 3.6 0.36 14 36 2
3 5.4 0.54 21 54 3
4 7.1 0.72 29 71 4
5 8.9 0.90 36 89 5
6 10.7 1.07 43 107 6
7 12.5 1.25 50 125 7
8 14.3 1.43 57 143 8
9 16.0 1.61 64 161 9
10 17.9 1.79 71 179 10
11 19.6 1.97 79 196 11
12 21.4 2.15 86 214 12
13 23.2 2.33 93 232 13
14 25.0 2.51 100 250 14
Settings
40
Water hardness Calcium content
mg/lCa
2+
Calcium
carbonate
content
ppm (mg/lCaCO
3
)
Setting on steam
combination oven
°dH °fH mmol/l
15 26.8 2.69 107 268 15
16 28.6 2.86 114 286 16
17 30.4 3.04 121 304 17
18 32.1 3.22 129 321 18
19 33.9 3.40 136 339 19
20 35.7 3.58 143 357 20
21 37.5 3.76 150 375 21
22 39.3 3.94 157 393 22
23 41.1 4.12 164 411 23
24 42.9 4.30 171 429 24
25 44.6 4.47 179 446 25
26 46.4 4.65 186 464 26
27 48.2 4.83 193 482 27
28 50.0 5.01 200 500 28
29 51.8 5.19 207 518 29
30 53.6 5.37 214 536 30
31 55.4 5.55 221 554 31
32 57.1 5.73 228 571 32
33 58.9 5.91 236 589 33
34 60.7 6.09 243 607 34
35 62.5 6.27 250 625 35
36 64.3 6.44 257 643 36
37–45 66–80 6.62–8.06 264–321 661–804 37–45
46–60 82–107 8.23–10.74 328–428 821–1071 46–60
61–70 109–125 10.92–12.53 436–500 1089–1250 61–70
Settings
41
Altitude
The boiling temperature of the water
varies depending on the altitude of the
installation location. This setting
enables you to adjust the boiling
temperature after moving house if the
altitude differs from the old one by
300m or more.
Safety
Sensor lock
The sensor lock prevents the cooking
programme being switched off by
mistake or settings being changed.
Apart from the On/Off sensor, the
activated sensor lock prevents the
sensors and fields in the display from
working a few seconds after a
programme has been started.
- On
The sensor lock is switched on. Touch
the OKsensor 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
normal.
If you want to switch off the appliance
with the sensor lock activated, touch
the On/Off sensor until the
appliance switches off.
System lock
The system lock prevents the steam
combination oven being switched on by
mistake.
The minute minder and the MobileStart
function can still be used when the
system lock is active.
The system lock will remain activated
even after a power failure.
- On
The system lock is switched on.
Before you can use the steam
combination oven, touch the
OKsensor for at least 6seconds.
- Off
The system lock is deactivated. You
can use the steam combination oven
as usual.
Miele@home
The steam combination oven is one of
the Miele@home-enabled domestic
appliances. Your steam combination
oven is fitted ex-works with a Wi-Fi
communication module and is suitable
for wireless communication.
There are a number of ways of
connecting your steam combination
oven to your Wi-Fi network. We
recommend connecting your steam
combination oven to your Wi-Fi network
with the help of the Miele App or via
WPS.
- Activate
This setting is only visible if
Miele@home is deactivated. The Wi-
Fi function is reactivated.
- Deactivate
This setting is only visible if
Miele@home is activated.
Miele@home remains set up, the Wi-
Fi function is switched off.
- Connection status
This setting is only visible if
Miele@home is activated. The display
shows information such as the Wi-Fi
reception quality, network name and
IP address.
Settings
42
- Set up again
This setting is only visible if a Wi-Fi
network has already been set up.
Reset the network settings and
immediately set up a new network
connection.
- Reset
This setting is only visible if a Wi-Fi
network has already been set up. The
Wi-Fi function is deactivated and the
Wi-Fi network will be reset to the
factory default. You must set up a new
connection to the Wi-Fi network to be
able to use Miele@home.
The network settings should be reset
whenever the steam combination
oven is being disposed of or sold, or if
a used steam combination oven is
being put into operation. This is the
only way to ensure that all personal
data has been removed and, in the
case of the latter, the previous owner
will no longer be able to access the
steam combination oven.
- Set up
This setting is only visible if no
connection to the Wi-Fi network has
been set up yet. You must set up a
new connection to the Wi-Fi network
to be able to use Miele@home.
Remote control
If you have installed the Miele App on
your mobile device, have access to the
Miele@home system and have
activated the remote control function
(On), you can use the MobileStart
function and, for example, retrieve
information on steam combination oven
cooking programmes currently in
progress or to end a programme in
progress.
The steam combination oven requires
max. 2W in networked standby.
Activating MobileStart
Select the sensor to activate
MobileStart.
The sensor lights up. You can operate
your steam combination oven remotely
with the Miele App.
Directly operating the steam
combination oven takes priority over
operating it via the remote control
function on the App.
You can use MobileStart as long as the
sensor 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
“Before using for the first time –
Miele@home” or “Settings”).
The RemoteUpdate function is used for
updating the software in your steam
combination oven. If an update is
available for your steam combination
oven, it will be downloaded
automatically by your steam
combination oven. 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 combination
oven as usual. However, Miele
recommends installing updates.
Switching on/Switching off
RemoteUpdate is switched on as
standard. Available updates will be
downloaded automatically and will only
be installed if you initiate it.
Switch off RemoteUpdate if you do not
wish any updates to be downloaded.
Settings
43
Running a RemoteUpdate
Information about the content and
scope of an update is provided in the
Miele App.
A message will appear in your steam
combination oven display if a software
update is available.
You can install the update immediately
or postpone this until later. When the
steam combination 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 combination
oven off during the update. Otherwise,
the update will be aborted and will not
be installed.
- Some software updates can only be
carried out by a Miele service
technician.
Software version
The software version menu option is for
use by Miele service technicians. You do
not need this information for domestic
use.
Showroom programme
This function enables the steam
combination oven to be demonstrated
in showrooms without heating up. Do
not activate this setting for domestic
use.
Demo mode
If you switch on the steam
combination oven whilst it is in Demo
mode, the following message will
appear in the display: Demo mode is
activated. The appliance will not heat up..
- On
Touch the OKsensor for at least
4seconds to activate Demo mode.
- Off
Touch the OKsensor for at least
4seconds to deactivate Demo mode.
You can use the steam combination
oven as usual.
Factory default
- Appliance settings
Any settings that have been altered
will be reset to the factory default
settings.
- Recommended temps
Any recommended temperatures that
have been changed will be reset to the
factory default settings.
Operating hours
Select Other| Operating hours to
query the total number of operating
hours of your steam combination oven.
Min. minder
44
Using the Min. minderfunction
The minute minder can be used to
time other activities in the kitchen,
e.g.boiling eggs on the cooktop.
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
reminder to stir the food or add
seasoning, etc.).
The maximum minute minder time
that can be set is 59minutes and
59seconds.
Useful tip: When using a function that
uses moisture, use the timer to remind
you to inject steam manually at the
desired time.
Setting the minute minder
If you have selected the Display|
QuickTouch| Offsetting, you will need to
switch the steam combination oven on
before setting the minute minder. The
minute minder can then be seen
counting down in the display when the
steam combination oven is switched off.
Example: You want to boil some eggs
and set a minute minder time of 6
minutes and 20 seconds.
Select the sensor.
Select Min. minder if a cooking
programme is in progress at the same
time.
The prompt Set00:00min will appear.
Using the navigation area, set 06:20.
Confirm with OK.
The minute minder duration is now saved.
When the oven is switched off, the
minute minder time counts down in the
display and appears instead of the
time of day.
If you are cooking at the same time
without a set cooking duration, and
the minute minder time will appear as
soon as the selected temperature is
reached.
If you are cooking at the same time with
a set cooking duration, the minute
minder will count down in the
background as the cooking duration
takes priority in the display.
If you are in a menu, the minute minder
will count down in the background.
At the end of the minute minder time
will flash, the time will start counting
up and a buzzer will sound.
Select the sensor.
If required, confirm withOK.
The buzzer will stop and the symbols in
the display will go out.
Changing the time set for the
minute minder
Select the sensor.
Select Min. minder if a cooking
programme is in progress at the same
time.
Select Change.
Confirm with OK.
The minute minder time selected appears.
Change the time set for the minute
minder.
Confirm with OK.
The altered minute minder time is now
saved.
Cancelling the minute minder
Select the sensor.
Select Min. minder if a cooking
programme is in progress at the same
time.
Select Delete.
Confirm with OK.
The minute minder is now cancelled.
Main and sub-menus
45
Menu Recommen
ded value
Range
Oven functions
Fan Plus 160 °C 30–250 °C
Conventional Heat 180 °C 30–250 °C
Steam cooking 100 °C 70–100 °C
Auto Roast 160 °C 100–230 °C
Intensive Bake 170 °C 50–250 °C
Full Grill 240 °C 200–250 °C
Fan Grill 200 °C 100–250 °C
Moisture Plus 160 °C 130–250 °C
Automatic programmes
Other
Bottom Heat 190 °C 100–250 °C
Eco Fan Heat 190 °C 100–250 °C
Defrost 25 °C 25–50 °C
Maintenance
Descale
Soak
Drying
Settings
Operating hours
Energy saving tips
46
Cooking programmes
- Remove any accessories from the
oven that are not required for a
cooking programme.
- 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.
- Pre-heat the oven only if instructed to
do so in the recipe or the cooking
chart.
- Avoid opening the door during a
cooking process.
- It is best to use dark bakeware and
cooking containers with a matt finish
made of non-reflective materials
(enamelled steel, heat-resistant glass,
non-stick coated cast aluminium).
Shiny materials such as stainless steel
or aluminium reflect the heat,
preventing it from reaching the food
efficiently. Do not cover the oven floor
or the rack with heat-reflective
aluminium foil.
- Monitor cooking durations to avoid
wasting energy when cooking food.
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.
Because the fan distributes the heat
in the oven compartment straight
away, it allows you to use a lower
temperature than you would with
Conventional Heat. It also enables
you to cook on several shelf levels at
the same time.
- Eco Fan Heat is an innovative
function which is suitable for small
amounts of food, e.g.frozen pizzas,
bake-off rolls, biscuits and for meat
dishes and roasts. The cooking
process is energy-efficient thanks to
optimal utilisation of heat. When
cooking on a single level, up to 30%
less energy is used with comparatively
good cooking results. Do not open the
door during the cooking programme.
- Fan Grill is the best function for
grilled dishes. With Fan Grill you can
use lower temperatures than with
other grill functions which use the
maximum temperature setting.
- Whenever possible you should cook
several dishes at the same time. Place
them next to each other in the oven or
on different shelf levels.
- Dishes which you are unable to
prepare at the same time should, if
possible, be cooked one after the
other in order to make use of existing
heat in the oven.
Energy saving tips
47
Using residual heat
- The temperature in cooking
programmes using temperatures
above 140°C which take longer than
30minutes to cook can be turned
down to the lowest possible
temperature about 5minutes before
the end of cooking. The residual heat
in the oven is sufficient for cooking the
food. However, do not switch the
steam combination oven off (see
"Warning and safety instructions").
- If you wish to run the programme for
cleaning oil and grease off the
catalytic enamelled parts of the oven,
it is best to do so immediately after a
cooking programme. The residual heat
in the oven will help reduce the
amount of energy required.
Customising settings
Select the setting Display|
QuickTouch| Off for the control
elements in order to reduce energy
consumption.
Select the Lighting| Off or “On” for 15
seconds setting for the oven interior
lighting. The oven interior lighting can
be switched on again at any time by
touching thesensor.
Energy saving mode
The steam combination oven will switch
itself off automatically to save energy if
a programme is not being run and
controls have not been operated. The
time of day will appear in the display or
the display will remain dark (see
“Settings”).
Operation
48
Switch the steam combination oven
on.
The main menu will appear.
Select the function you want.
The function will appear first, followed
by the recommended temperature.
Change the recommended
temperature and set the cooking
duration, if necessary.
Otherwise the recommended
temperature will be accepted within a
few seconds. You can change the
temperature later via the arrow
sensors.
Confirm with OK.
Select the required bursts of steam in
the Moisture Plus operating mode
(see "Moisture Plus").
The prompt to prepare water for the
cooking process appears in the Steam
cooking and Moisture Plus
operating modes.
Fill a suitable container with the
required amount of fresh tap water
and follow the instructions in the
display (see "Operating principles –
Drawing in water").
Place the food in the oven.
The current temperature will appear and
the heating-up phase will begin.
You will see the temperature rising in
the display. A buzzer will sound when
the selected temperature is reached for
the first time.
After cooking, select the sensor for
the selected function to end the
cooking programme.
Risk of injury due to 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.
Drying the oven compartment after a
steam cooking process
We recommend drying the oven
compartment with the Drying
maintenance programme after a
cooking process has finished in the
Steam cooking operating mode.
The Drying maintenance programme
consists of up to 3 phases: residual
water evaporation in the empty oven
compartment, drying by heating up
the oven compartment and rapid
cooling with the door slightly open.
You will need to carry out the Drying
maintenance programme to protect
the oven compartment from
corrosion and to completely
evaporate any residual moisture.
Follow the instructions in the display.
Use a sponge or soft cloth to remove
any water and condensation in the
oven compartment and drip channel.
Close the door.
If the Drying maintenance programme
has finished, switch off the steam
combination oven.
Operation
49
Refilling the water
If, during a cooking process using
moisture, there is too little water in the
water container, a tone will sound and a
message will appear to prompt you to
fill the container with fresh tap water.
Risk of injury due to 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.
Fill a suitable container with the
required amount of fresh tap water
and follow the instructions in the
display (see "Operating principles –
Drawing in water").
The heating-up phase restarts and the
cooking process continues.
Changing values and settings
for a cooking programme
Depending on the function, as soon as a
cooking programme is in progress, you
can change the values or settings for
this programme.
Depending on the function, you can
change the following settings:
- Temperature
- Duration
- Finish at
- Start at
Changing the temperature
You can permanently reset the
recommended temperature to suit
your cooking preferences by selecting
Other| Settings| Recommended
temps.
Select the or arrow sensor or
swipe to the right or left in the
area.
The target temperature appears in the
display.
Change the target temperature via the
navigation area.
The temperature changes in 5°C steps.
Confirm with OK.
The cooking programme will restart with
the new target temperature.
Setting cooking durations
Cooking results can be adversely
affected 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
spoil.
When baking, the cake mixture or
dough can dry out, and the raising
agents can lose their effectiveness.
Select as short a time as possible
until the start of the cooking process.
Example: You have placed the food in
the oven compartment, selected a
function and the required settings such
as the temperature.
By entering Duration, Finish at or Start at
via the sensor, you can automatically
switch the cooking programme off, or on
and off.
- Duration
Enter the required 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 function that you have selected.
Operation
50
- Finish at
Specify when you want the cooking
programme to finish. 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
Finish attime. WithStart at, you have to
specify when you want the cooking
programme to start. The oven heating
will switch on automatically at the
time you have set.
Select the sensor.
Set the required times.
Confirm with OK.
Touch the sensor to return to the
menu of the selected function.
Changing the set cooking durations
Select the sensor.
Select the time.
Confirm with OK.
Select Change.
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.
Deleting the set cooking durations
Select the sensor.
Select the time.
Confirm with OK.
Select Delete.
Confirm with OK.
Touch the sensor 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.
Cancelling cooking
Touch the sensor for the selected
function or the sensor.
When Cancel process appears in the
display, confirm withOK.
The oven compartment heating and
lighting will then switch off. Any cooking
durations set will be deleted.
The main menu will appear.
When the Rapid cooling function is
switched on, the door automatically
opens a little when the cooking
programme is finished, and the cooling
fan quickly cools the food and the oven
compartment.
Touch the sensor for the selected
function to return to the main menu.
Interrupting a cooking
programme in the Steam
cookingfunction
We recommend leaving the door
closed during a cooking process with
pure steam so that steam does not
escape and the oven compartment
temperature does not decrease.
You can interrupt cooking and pause the
cooking duration when using the Steam
cookingoperating mode, as well as
with programmes and applications that
use pure steam.
Operation
51
Risk of injury due to 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.
If you want to interrupt the cooking
process, open the oven door while
cooking is in progress.
Cooking is interrupted and the cooking
duration is paused.
Risk of injury caused by hot
surfaces and food.
The steam combination oven gets
hot during operation. You could burn
yourself on the heating elements,
oven compartment, shelf runners,
accessories or food.
Wear oven gloves when placing food
in the oven or removing it, and when
adjusting oven shelves etc. in a hot
oven.
When placing cooking containers in
the oven or removing them, make
sure that the hot food does not spill.
When you want to continue the
cooking process, close the oven door.
The cooking process will continue with
the current oven compartment
temperature. The remaining time will
continue to count down.
Pre-heating the oven
The Boosterfunction is used to quickly
pre-heat the oven compartment in
some functions.
It is only necessary to pre-heat the oven
in a few instances.
Most dishes can be placed in a cold
oven. They will then make use of the
heat produced during the heating-up
phase.
Pre-heat the oven for the following
preparations and oven functions:
- Dark bread dough and beef sirloin
joints and fillet with the Fan Plus,
Moisture Plus andConventional Heat
functions
- Cakes and pastries with a short
cooking duration (approx. 30minutes
or less) as well as delicate items (e.g.
sponge) with the Conventional Heat
function (without the Booster function)
Booster
The Boosterfunction is used to quickly
pre-heat the oven compartment in
some functions.
This function is switched on as the
factory default setting for the following
functions (Other| Settings|
Booster| On):
- Fan Plus
- Conventional Heat
- Auto Roast
- Moisture Plus
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 temperature.
The top heat/grill element and the ring
heating element come on together with
the hot air fan.
Delicate items (e.g. sponge or
biscuits) will brown too quickly on
the top if the Boosterfunction is used.
Switch off the Boosterfunction for
these items.
Operation
52
Switching off Booster for a cooking
programme
Select the Booster| Offsetting before
selecting the desired function.
The Boosterfunction is switched off
during the heating-up phase. Only the
heating elements for the selected oven
function are used to pre-heat the oven
compartment.
If you then want to restart a cooking
programme with the Boosterfunction,
select the Booster| Onsetting to
switch the function on again.
Rapid cooling
Using the Rapid cooling function you can
quickly cool down food and the oven
compartment once the cooking
programme is finished.
This function is not available with the
Steam cooking operating mode.
Switching off Rapid cooling for a
cooking programme
Select the Rapid cooling| Offsetting
before selecting the desired function.
If the Keeping warm function is also
switched on, When “Rapid cooling” is
deactivated, “Keeping warm” is also
switched off will appear.
The Rapid cooling and Keeping warm
functions are switched off. The door
remains closed at the end of the
cooking programme. The cooling fan
cools the food and the oven
compartment.
If you then want to restart a cooking
programme with the Rapid
coolingfunction, select the Rapid
cooling| Onsetting to switch the
function on again.
Keeping warm
Using the Keeping warm function you can
keep food warm after cooking without
inadvertently cooking it further.
The food is kept warm at a preset
temperature (see "Settings –
Recommended temps").
It is only possible to use the Keeping
warm function in combination with the
Rapid cooling function.
This function is not available with the
Steam cooking operating mode.
Switching on Keeping warm for a
cooking programme
Select the Keeping warm| Onsetting
before selecting the desired function.
When the Rapid cooling function is also
switched off, “Keeping warm” requires the
“Rapid cooling” function. “Rapid cooling” will
also be activated. will appear.
If necessary, confirm the message
with OK.
The Keeping warm and Rapid cooling
functions are switched on. Once the
cooking programme has finished, the
door opens a little automatically. The
cooling fan cools the food and the oven
compartment quickly to the preset
temperature.
Once this temperature is reached, the
door closes again automatically in order
to keep the food warm.
If you then want to restart a cooking
programme without the Keeping
warmfunction, select the Keeping
warm| Offsetting to switch the
function off again.
The setting for the Rapid cooling
function remains unchanged.
Steam cooking
53
Using Steam cooking
In the Steam cooking operating mode
you cook the food using steam only (see
"Operating principles – Drawing in
water").
In contrast to the Moisture Plus
operating mode, a larger quantity of
water is drawn in and steam is
continuously injected into the oven
compartment at a maximum
temperature of 100°C.
Food is not browned during this
process.
Useful tip: Keep the door closed during
the cooking process so that steam does
not escape.
Please refer to the relevant
instructions in "Cleaning and care –
Evaporate res. moisture".
Suitable food
Steam cooking retains the actual flavour
of the food better than conventional
cooking. We therefore recommend not
seasoning the food with salt, or at least
waiting until after the food is cooked.
The food also keeps its fresh, natural
colour.
- Vegetables are very well suited to
steam cooking, and in particular to
blanching. Almost all vitamins and
minerals are retained as the food is
not immersed in water.
- Rice is cooked in liquid and absorbs
all the liquid during the cooking
process so that none of the nutrients
are lost. Preparing milk rice is very
easy as there is no need to stir it and
the base will not burn.
- When cooking egg-based dishes (e.g.
custard royale, crème brûlée or
soufflés), the cooking result is very
even and fine pored.
Cooking containers
Choose suitable cooking containers for
each type of food (see "Features –
Accessories supplied and available to
order").
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:
- Always place the universal tray on
shelf level1 to catch any liquid. Place
the containers on the rack or in a
suitable container on shelf level3.
- 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 made from
porcelain, ceramic, or stoneware are
not very suitable for using with steam.
Due to their thick sides, they do not
conduct heat well and as a result
cooking durations will be considerably
longer than those given in the charts.
- Ensure that there is a gap between
the upper rim of the container and the
top of the cooking compartment to
allow sufficient steam into the
container.
Steam cooking
54
Frozen
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.
Cooking with liquid
When cooking with liquid, only fill the
cooking container ²/₃ full to prevent the
liquid spilling when the cooking
container is removed from the oven.
Notes on the cooking charts
You can find the cooking charts at the
end of this book.
Shelf level
Always place the universal tray on shelf
level1 to catch any liquid.
Place the rack or cooking container on
level3.
Always insert cooking containers, the
rack and the tray between the rails of
the shelf runners so that they cannot
tip.
Temperature
During steam cooking, the temperature
does not exceed 100°C. Almost all
foods can be cooked at this
temperature. Some types of food, such
as berries, need to be cooked at lower
temperatures to prevent them from
bursting.
Duration
During steam cooking, the cooking
duration does not begin until the set
temperature is reached.
In general, the cooking durations for
cooking with steam are the same as for
cooking food in a saucepan. More
information 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 of
potatoes.
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. Exception: the
vegetables 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.
Steam cooking
55
Cooking containers
When each piece of the food being
cooked only has a small diameter (e.g.
peas, asparagus), there are no or very
few gaps and the steam can hardly
penetrate the food. To ensure even
cooking, use a flat cooking container for
these types of food and make sure that
the food is piled no more than 3–5cm
high. Divide larger amounts of food over
several flat cooking containers.
Different types of vegetables which take
the same length of time to cook can be
cooked together in one cooking
container.
Vegetables that need to be cooked in
liquid, e.g. red cabbage, must be put in
solid cooking containers.
Shelf level
If you cook vegetables that could stain
other food in an unperforated cooking
container, e.g. beetroot, do not put any
other food underneath. This avoids any
transfer of colour to other food by
preventing liquid dripping onto food
below it.
Cooking duration
The cooking duration depends on the
size of the food and how well cooked
you want it, just as it does with
conventional cooking methods.
Example:
Firm potatoes, cut into quarters:
approx. 25minutes
Firm potatoes, cut in half:
approx. 30minutes
Fish
Fresh
Prepare fresh fish in the usual way, i.e.
clean, gut and fillet.
Frozen
Fish does not need to be fully defrosted
before cooking. Defrost so that the
surface is sufficiently thawed to take
herbs and seasoning. Depending on the
thickness of the fish, 2–5 minutes
should be enough.
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 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 or line it with baking paper.
Shelf level
When cooking fish in a perforated
container at the same time as cooking
other types of food in other containers,
place the container with the fish directly
above the universal tray to catch any
liquid and so avoid any transfer of tastes
to other food.
Temperature
85°C – 90°C
For gently cooking delicate types of fish,
such as flounder.
100°C
For cooking firmer types of fish, e.g.
salmon.
Also for cooking fish in sauce or stock.
Steam cooking
56
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
3cm thick piece of fish weighing 500g
will take longer to cook than a 2 cm
thick piece of fish weighing 500g.
The longer fish cooks, the firmer its flesh
will become. Use the cooking durations
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.
Useful tips
- Adding herbs and spices, such as dill,
will help bring out the full flavour of
the fish.
- Cook large fish in the swimming
position. To help maintain the
structure of the fish, place a small cup
or similar upside down in the cooking
container. Arrange the fish bellyside
down over the cup.
- You can use any fish scraps, e.g. fish
heads, bones, tails etc. to make a fish
stock. Place the fish scraps together
with some mixed vegetables in a solid
cooking container and add cold water.
Cook at 100°C for 60minutes. The
longer the cooking duration, the
stronger the stock.
- Preparing fish au bleu is a method
involving cooking the fish in water
with vinegar, at different proportions
depending on the recipe. It is
important not to damage the skin of
the fish. This method is suitable for
cooking trout, tench, eel and salmon.
Meat
Fresh
Prepare the meat in the usual way.
Frozen food
Meat should be thoroughly defrosted
before cooking (see “Special
applications” – “Defrost”).
Preparation
Meat which needs to be seared before
being cooked, e.g. stewing steak, should
be seared in a pan on the cooktop.
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 500 g which is 5 cm thick.
Useful tips
- To retain the flavourings, use a
perforated cooking container. You can
use the concentrate that collects in
the universal tray to enhance your
sauces or freeze it for later use.
- Boiling chicken, 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 duration, the stronger the
stock.
Steam cooking
57
Rice
Rice swells when cooked and needs to
be cooked in liquid. The proportion of
rice to liquid will vary depending on the
type of rice.
The rice absorbs all the liquid during the
cooking process so that none of the
nutrients are lost.
Grains
Grains swell when cooked and need to
be cooked in liquid. The proportion of
grains to liquid depends on the type of
grain.
Grains can be cooked whole or cracked.
European dumplings
Dry pasta and noodles
Dry pasta and noodles swell when they
are cooked and need to be cooked in
liquid. The liquid must cover the pasta
or noodles. Using hot liquid gives better
results.
Increase the cooking time stated by the
manufacturer by approx. 1/3.
Fresh food
Fresh pasta and noodles, such as those
you can buy from the supermarket
chilled counter, do not need to absorb
water. Cook in a greased, perforated
container.
Separate any pieces of pasta or noodles
which have stuck together and spread
them out in the cooking container.
Fruit
To ensure that no juice is lost, cook fruit
in a solid cooking container.
If you cook fruit in a perforated cooking
container, catch the juice in the
universal tray.
Useful tip: You can use the collected
juice to prepare a glaze for a fruit flan.
Moisture Plus
58
Using Moisture Plus
In the Moisture Plus operating mode
you can bake, roast or cook food by
using a combination of oven
compartment heating and moisture
injection (see "Main and sub-menus"
and "Operating principles - Drawing in
water").
The water that is drawn in is distributed
throughout the oven compartment
during the cooking process via 1 to 3
bursts of steam. The food is cooked
evenly and, in contrast to the Steam
cooking operating mode, is browned
due to the higher temperatures used.
It is normal for condensation to form
on the inside of the door during a burst
of steam. This will evaporate during
the course of the cooking programme.
Please refer to the relevant
instructions in "Cleaning and care –
Evaporate res. moisture".
Suitable food
One burst of steam takes about 5–
8minutes. The number of bursts of
steam and when they are injected will
depend on the type of food being
cooked:
- Yeast doughs will rise better if steam
is released at the beginning of the
programme.
- Bread and bread rolls rise better if
steam is released at the start.
Injecting a burst of steam at the end
of the programme will give the bread
and rolls a glistening crust.
- When roasting meat with a high fat
content, injecting steam at the
beginning of roasting will help render
the fat.
Additional moisture is not suitable for
mixtures which already contain a lot of
moisture, such as meringues. These
need to dry out during baking.
Useful tip: Use the supplied recipes or
the Miele App for reference.
Danger of injury caused by
steam.
Steam can cause scalding.
In addition, steam condensing on the
control panel will cause the sensors
to react more slowly.
Do not open the door during a burst
of steam.
If you are baking food such as bread or
bread rolls in a pre-heated oven, it is
best to release the bursts of steam
manually. The first burst of steam
should be released as soon as you
have placed the food in the oven.
If you select more than one burst of
steam, the second burst of steam
cannot be released until the
temperature in the oven compartment
has reached at least 130°C.
Moisture Plus
59
Automatic burst of steam
Once the heating-up phase is
completed, the steam is released
automatically.
The water will vaporise in the oven
compartment. appears in the display.
After the burst of steam, will
disappear.
Continue cooking until the end of the
programme.
1 burst of steam, 2 bursts of steam or
3 bursts of steam
The bursts of steam can be injected
manually as soon as lights up in the
display.
Please wait until the heating-up phase
is completed to allow the steam to be
distributed evenly by the warm air in
the oven.
Useful tip: For tips on when to inject
the steam, please refer to the recipes in
the cookbook supplied with the oven, or
to the Miele App. Use the Min. minder
function to remind you when to inject
the steam.
Select the sensor.
The burst of steam will be released.
will appear in the display and the
sensor light will go out.
Proceed as described to inject further
bursts of steam, as soon as the
sensor lights up.
After the last burst of steam is injected,
the sensor and disappear from the
display.
Continue cooking until the end of the
programme.
Automatic programmes
60
The wide range of Automatic
programmes enable you to achieve
excellent results with ease.
Categories
The Automatic programmes are
sorted into categories to provide a
better overview. Simply select the
appropriate Automatic programme for
the type of food you are cooking and
follow the instructions in the display.
Please refer to the relevant
instructions in "Cleaning and care –
Evaporate res. moisture".
Using Automatic programmes
Select Automatic programmes.
A list will appear.
Select the desired food category.
The Automatic programmes available for
the food type selected will then appear.
Select the Automatic programme that
you want to use.
Follow the instructions in the display.
Usage notes
- The degree of cooking is represented
by a bar with seven segments. You
can set the desired degree of cooking
using the navigation area.
- When using Automatic programmes,
the recipes provided are designed as
a guide only. Other similar recipes,
including those using different
quantities, can be used for the
Automatic programme in question.
- After cooking, allow the oven
compartment to cool down to room
temperature again before starting an
Automatic programme.
- When you place food in the hot oven
compartment, be careful when
opening the door. Hot steam may
escape. Step back and wait until the
steam has dissipated. Avoid contact
with hot steam, and do not touch the
hot oven compartment walls. Danger
of burning and scalding.
- Some Automatic programmes require
a pre-heating phase before food can
be placed in the oven. A prompt will
appear in the display indicating when
this needs to be done.
- Some Automatic programmes require
the addition of liquid after a certain
cooking duration. You will be
prompted by a message in the display
when this needs to be done (e.g for
adding liquid).
- The duration quoted for Automatic
programmes is an estimate. It may
increase or decrease depending on
the programme. The duration, in
particular with meat, will vary
depending on the initial temperature
of the food.
Other applications
61
This section provides information on the
following applications:
- Defrost
- Low temperature cooking
- Bottling
- Drying
- Frozen food/Ready meals
- Heating crockery
Defrost
Gentle defrosting of frozen goods
means that the vitamins and minerals
are generally retained.
Select Other.
Select Defrost.
Alter the recommended temperature
if necessary.
Air is circulated throughout the oven
compartment to gently defrost the
frozen food.
Risk of infection from bacteria.
Bacteria such as salmonella can
cause life-threatening food poisoning.
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
during defrosting.
Process the food as required as soon
as it has been defrosted.
Useful tips
- Remove the packaging and place the
frozen goods on the universal tray or
in a suitable bowl or dish.
- Use the universal tray with the rack
placed on top of it for defrosting
poultry. This way the frozen food will
not be lying in the defrosting liquid.
- Meat and poultry need to be fully
defrosted before cooking. Fish, on the
other hand, can be partially defrosted
before cooking. Defrost so that the
surface is sufficiently soft to take
herbs and seasoning.
Low temperature cooking
Low temperature cooking is ideal for
cooking delicate cuts of beef, pork, veal
or lamb when a tender result is desired.
First briefly sear the meat all over at a
high temperature on the cooktop in
order to seal it.
Then place the meat in the pre-heated
oven where the low temperature and
long cooking duration will cook it to
perfection and ensure it is very tender.
The meat will relax. The juices inside will
start to circulate evenly throughout the
meat to reach the outer layers.
This gives very tender and succulent
results.
Use lean meat which has been
correctly hung and trimmed. Bones
should be removed before cooking.
For searing, use a suitable cooking oil
or fat that can withstand high
temperatures (e.g. clarified butter,
vegetable oil).
Do not cover meat during the cooking
process.
The cooking duration takes approx.
2–4hours depending on the weight
and size of the meat and how well you
want it cooked.
As soon as the cooking programme
has finished, you can carve the meat
straight from the oven. It does not
need to rest.
The meat can be left in the oven
compartment to keep warm until you
serve it. This will not affect results in
any way.
Serve on pre-heated plates with very
hot sauce or gravy to prevent it
cooling down too quickly. The meat is
at the ideal temperature for eating
straight away.
Other applications
62
Using Conventional Heat
Refer to the information in the cooking
charts at the end of this booklet.
Use the universal tray with the rack
placed on top of it.
Place the rack together with the
universal tray on shelf level 2.
Select the Conventional Heat
function and a temperature of 120°C.
Pre-heat the oven together with the
universal tray and rack for approx.
15minutes.
While the oven is pre-heating, sear
the meat on all sides on the cooktop.
Risk of burning due to hot
surfaces.
The steam combination oven gets
hot during operation. You could burn
yourself on the heating elements, the
oven compartment, or accessories.
Wear oven gloves when placing food
in the oven or removing it, and when
adjusting oven shelves etc. in a hot
oven.
Place the seared meat on the oven
rack.
Reduce the temperature to 100°C
(see "Cooking charts").
Continue cooking until the end of the
programme.
Bottling
Risk of infection from bacteria.
The spores of the botulinum
bacterium are not sufficiently killed
by bottling pulses and meat only
once. Toxins may form which can
lead to serious poisoning. These
spores are only destroyed by
reheating the food within 2 days after
preserving.
After they have cooled down, always
reheat pulses and meat a second
time within 2days.
Risk of injury from increased
pressure in sealed tins.
Preserving and heating food in sealed
tins will result in an increase in
pressure, which can cause them to
explode.
Do not use tins for preserving or
heating food.
Preparing fruit and vegetables
The instructions are for 6 jars with a
capacity of 1litre each.
Only use special jars for preserving
(preserving jars or jars with a screw
cap). Only use undamaged jars and
rubber rings.
Rinse the jars with hot water before
bottling and fill them up to a
maximum of 2cm below the rim.
After you have filled the jars with the
produce, clean the glass rims with a
clean cloth and hot water and then
seal the jars.
Place the universal tray on shelf
level2 and place the closed jars on
the tray.
Other applications
63
Select the Fan Plus function and a
temperature of 160–170°C.
Wait until bubbles evenly rise in the
jars.
Reduce the temperature in time to
prevent the contents from boiling over.
Bottling fruit and gherkins
Set the specified continued warming
temperature as soon as bubbles are
visible in the jars, then leave the jars
in the warm oven for the time
specified.
Bottling vegetables
As soon as bubbles are visible in the
jars, set the specified bottling
temperature and cook the vegetables
for the time specified.
After bottling, set the specified
continued warming temperature, then
leave the jars in the warm oven for the
time specified.
/ /
Fruit –/–
30°C
25–35min.
Gherkins –/–
30°C
25–30min.
Beetroot
120°C
30–40min.
30°C
25–30min.
Beans (green
or yellow)
120°C
90–120min.
30°C
25–30min.
/Bottling temperature and time once
bubbles are visible in the jars
/Continued warming temperature and
time
Removing the jars after bottling
Risk of injury caused by hot
surfaces.
The jars are very hot after bottling.
Wear oven gloves when removing the
jars from the oven.
Take the jars out of the oven.
Cover the jars with a towel and leave
for approx. 24hours in a draught-free
area.
After they have cooled down, always
reheat pulses and meat a second time
within 2days.
Remove the fasteners from the jars
and make sure all jars are closed
properly when storing them.
Either boil open jars again or store
them in a cool place and consume the
preserved fruit or vegetables
immediately.
Check the jars during storage. If jars
have opened during storage or if the
screw cap is bulging and does not
make a popping noise when opened,
destroy the contents.
Other applications
64
Drying
Drying is a traditional method of
preserving fruit, certain vegetables and
herbs.
It is important that fruit and vegetables
are ripe and not bruised before they are
dried.
Prepare the food for drying by cutting
it up, and peeling and coring it if
necessary.
Distribute the food for drying evenly in
a single layer according to size over
the rack or the universal tray.
Useful tip: You can also use the
perforated Gourmet baking and AirFry
tray, if you have one.
Dry on a maximum of 2 levels at the
same time.
Place the food for drying on shelf
levels1+3.
If using the rack and universal tray,
place the universal tray below the
rack.
Select Fan Plus.
Change the recommended
temperature and set the drying time.
Turn the food for drying on the
universal tray at regular intervals.
The drying times are longer for whole
or halved dried food.
Food
[°C] [h]
Fruit
60–70 2–8
Vegetables
55–65 4–12
Mushrooms
45–50 5–10
Herbs*
30–35 4–8
Function, Temperature, Drying
time, Fan Plus, Conventional Heat
*Dry herbs only on the universal tray on shelf
level2 and use the Conventional
Heatfunction, as the fan is switched on
in the Fan Plusfunction.
Reduce the temperature if
condensation begins to form in the
oven.
Removing the dried food
Risk of injury caused by hot
surfaces.
The steam combination oven gets
hot during operation. You could burn
yourself on the heating elements, the
oven compartment, or accessories.
Use oven gloves when removing
dried food from the oven.
Allow the dried fruit or vegetables to
cool down after drying.
Dried fruit needs to be completely dry,
but also soft and elastic. Juice should
not escape when cut.
Store dried food in sealed glass jars or
tins.
Other applications
65
Frozen food/Ready meals
Tips for cakes, pizza and baguettes
- Bake cakes, pizza and baguettes on
baking paper on the rack.
Do not use the baking tray or the
universal tray for frozen foods with a
large surface area. The tray could
become warped and difficult, or even
impossible, to remove from the oven
compartment when hot. Additional
use will make the warping worse.
- Use the lowest temperature
recommended on the packaging.
Tips for oven chips, croquettes and
similar items
- These frozen items can be cooked on
the baking tray or universal tray.
- Use the lowest temperature
recommended on the packaging.
- Turn food several times during
cooking.
Preparing frozen food/ready meals
Handling food carefully will help
protect your health.
Cakes, pizzas and chips should be
cooked until golden, not dark brown.
Select the function and temperature
recommended on the manufacturer's
packaging.
Pre-heat the oven.
Place the food in the pre-heated oven
on the shelf level recommended on
the packaging.
Check the food at the end of the
shortest cooking duration
recommended on the packaging.
Heat crockery
Use the Fan Plus function for pre-
heating crockery.
Only pre-heat heat-resistant dishes.
Place the rack on shelf level1 and
place the crockery to be pre-heated
on it. Depending on the size of the
dishes, you can also place them on
the oven floor and take out the shelf
runners to make more room.
Select Fan Plus.
Set the temperature to 50–80 °C.
Risk of injury caused by hot
surfaces.
The steam combination oven gets
hot during operation. You could burn
yourself on the heating elements, the
oven compartment, or accessories.
Droplets of water may have
accumulated underneath the
crockery.
Wear oven gloves when removing
dishes from the oven.
Remove the heated crockery from the
oven.
Baking
66
Handling food carefully will help
protect your health.
Cakes, pizzas and chips should be
cooked until golden, not dark brown.
Tips on baking
- 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
effectiveness.
- Generally, you can use the rack,
baking tray, universal tray and any
type of baking tray made of heat-
resistant material.
- Avoid using bright, thin-walled tins as
they give an uneven or poor browning
result. In certain unfavourable
conditions, the food will not cook
properly.
- Place cakes in rectangular tins on the
rack with the longer side across the
width of the oven for optimum heat
distribution and even results.
- Always place bakeware on the rack.
- Bake cakes with fruit toppings or
deep cakes on the universal tray.
Using baking paper
Miele accessories, e.g. the universal
tray, are treated with PerfectClean
enamel (see “Features”). Surfaces
treated with PerfectClean enamel
generally do not need to be greased or
covered with baking paper.
Use baking paper when baking lye
pastries (e.g. pretzels) because the
sodium hydroxide can damage the
PerfectClean treated surface.
Use baking paper when baking
sponge, meringue, macaroons or
similar items. These are more likely to
stick due to their high egg white
content.
Use baking paper when cooking
frozen food on the rack.
Notes on the cooking charts
You can find the cooking charts at the
end of this book.
Selecting the temperature
As a general rule, select the lower
temperature given in the chart. Baking
at temperatures higher than those
recommended may reduce the
cooking duration, but will lead to
uneven browning of the food, and
unsatisfactory cooking results.
Selecting the cooking duration
Unless otherwise stated, the cooking
durations given in the cooking charts are
for an oven compartment which has not
been pre-heated. With a pre-heated
oven compartment, shorten durations
by around 10minutes.
As a general rule, check whether the
food is cooked after the shortest
duration. Stick a wooden skewer into
the food.
If it comes out clean without any batter/
dough on it, the food is done.
Baking
67
Notes on the oven functions
You can find an overview of all the
functions with their recommended
values in “Main and sub-menus”.
Using Automatic programmes
Follow the instructions in the display.
Using Fan Plus
Because the fan distributes the heat
around the oven compartment straight
away, you can use a lower temperature
than you would with the Conventional
Heatfunction.
Use this function if you are baking on
multiple shelf levels at the same time.
1 shelf: Place the food on shelf level2.
2shelves: Place the food on shelf
levels1+3 or 2+4.
3shelves: Place the food on shelf
levels1+3+5.
Useful tips
- If you are cooking on multiple shelf
levels at the same time, slide the
universal tray in on the lowest level.
- For moist biscuits and cakes, bake on
a maximum of 2shelf levels at once.
Using Moisture Plus
Use this function for cooking with
moisture assistance.
Place the food on shelf level2.
Using Intensive Bake
Use this function for baking cakes with
moist toppings.
Do not use this function for baking thin
biscuits.
Place cakes on shelf level1 or 2.
Using Conventional Heat
Dark metal, enamel, or aluminium
bakeware with a matt finish, as well as
heat-resistant glass, ceramic, and
coated bakeware can be used.
Use this function for baking traditional
recipes. If using an older recipe or
cookbook, set the oven temperature
10°C lower than that recommended.
This will not change the cooking
duration.
Place the food on shelf level1 or 2.
Using Eco Fan Heat
Use this function for cooking small
amounts of food, e.g. frozen pizzas,
bake-off rolls or biscuits, while saving
energy.
Place the food on shelf level2.
Roasting
68
Tips for roasting
- You can use any crockery made from
temperature-resistant materials, e.g.
oven dishes, roasting pans with lid,
ovenproof glass dishes, roasting bags,
dishes made from earthenware or
cast iron, the universal tray, rack and/
or grilling and roasting insert (if
present) on top of the universal tray.
- Pre-heating the oven compartment is
only required when roasting beef
sirloin joints and fillet. Pre-heating is
generally not necessary.
- Use a closed roasting dish for
roasting meat, such as an oven dish.
The meat stays succulent. The oven
compartment will also stay cleaner
than when roasting on the rack. It
ensures that sufficient stock remains
for making gravy.
- If you are using a roasting bag, follow
the instructions on the packaging.
- If you are using the rack or an open
roasting dish for roasting, you can
add a little fat or oil to very lean meat
or place a few strips of streaky bacon
on the top.
- Season the meat and place in the
roasting dish. Dot with butter or
margarine or brush with oil or cooking
fat if necessary. For large lean cuts of
meat (2–3kg) and fatty poultry, add
about 1/8l of water to the dish.
- Do not add too much liquid during
cooking as this will hinder the
browning of the meat. Browning only
occurs towards the end of the
cooking duration. Remove the lid
about halfway through the cooking
duration if a more intensive browning
result is desired.
- At the end of the programme, take the
food out of the oven compartment,
cover it and leave to stand for about
10minutes. This helps retain juices
when the meat is carved.
- For a crisp finish, baste poultry
10minutes before the end of the
cooking duration with slightly salted
water.
Notes on the cooking charts
You can find the cooking charts at the
end of this book.
Take note of the temperature range,
the shelf levels and the timings. These
also take the type of cooking
container, the size of the meat and
cooking practices into account.
Selecting the temperature
As a general rule, select the lower
temperature given in the chart. If
higher temperatures than those
specified are used, the meat will
brown on the outside, but will not be
properly cooked through.
When cooking with Fan Plus,
Moisture Plus or Auto Roast,
select a temperature which is approx.
20°C lower than with Conventional
Heat.
For cuts which weigh more than 3kg,
select a temperature approx. 10°C
lower than that given in the chart. The
roasting process will take longer, but
the meat will cook evenly through and
the skin or crackling will not be too
thick.
When roasting on the rack, set a
temperature approx. 10°C lower than
for roasting in a covered oven dish.
Roasting
69
Selecting the cooking duration
Unless otherwise stated, the durations
given in the cooking chart are for an
oven compartment which has not been
pre-heated.
Determine the cooking duration by
multiplying the thickness of the roast
[cm] with the time per cm [min./cm]
stated below, depending on the type
of meat:
- Beef/Venison: 15–18min./cm
- Pork/Veal/Lamb: 12–15min./cm
- Sirloin joints/Fillets: 8–10min./cm
As a general rule, check whether the
food is cooked after the shortest
duration.
Notes on the oven functions
You can find an overview of all the
functions with their recommended
values in “Main and sub-menus”.
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.
Using Automatic programmes
Follow the instructions in the display.
UsingFan Plus orAuto Roast
These functions are suitable for roasting
meat, fish and poultry that needs to be
well browned as well as sirloin joints
and fillet.
The Fan Plusfunction allows you to
use a lower temperature than you would
with the Conventional Heatfunction,
because the heat is immediately
distributed throughout the oven
compartment.
With the Auto Roastfunction, the
oven compartment heats initially to a
high searing temperature (approx.
230°C). As soon as this temperature
has been reached, the steam
combination oven automatically drops
the temperature back down to the pre-
selected roasting temperature
(continued roasting).
Place the food on shelf level2.
Using Moisture Plus
Use this function for cooking with
moisture assistance.
Place the food on shelf level2.
Using Conventional Heat
Use this function for baking traditional
recipes. If using an older recipe or
cookbook, set the oven temperature
10°C lower than that recommended.
This will not change the cooking
duration.
Place the food on shelf level2.
Using Eco Fan Heat
Use this function for cooking smaller
roasts or meat dishes in an energy-
saving way.
Place the food on shelf level2.
Grilling
70
Risk of injury caused by hot
surfaces.
If you grill with the door open, hot air
will escape from the oven instead of
being cooled by the cooling fan. The
control elements will get hot.
Grill with the oven door closed.
Tips for grilling
- Pre-heating is necessary when
grilling. Pre-heat the top heat/grill
element for approx. 5 minutes with
the door closed.
- Trim the meat if necessary. Season
meat 10-15 minutes before cooking.
- Add a little oil to lean meat if
necessary. Do not use other types of
fat as they can easily burn and cause
smoke.
- Clean fish in the normal way. To
enhance the flavour, season with a
little salt. Fish can also be drizzled
with lemon juice.
- Use the universal tray with the rack or
the grilling and roasting insert (if
present) placed on top. The tray under
the insert will collect the meat juices
and stop them from burning so that
they can be used for making gravy and
sauces. To grill, brush the rack or the
grilling and roasting insert with oil and
then place the food on the rack.
Do not use the baking tray.
Notes on the cooking charts
You can find the cooking charts at the
end of this book.
Take note of the temperature range,
the shelf levels and the timings. These
take the size of the meat and cooking
practices into account.
Check the food after the shortest
duration quoted.
Selecting thetemperature
As a general rule, select the lower
temperature given in the chart. If
higher temperatures than those
specified are used, the meat will
brown on the outside, but will not be
properly cooked through.
Choosing a shelf level
Select the shelf level depending on
the thickness of the food to be
cooked.
Place flat food on shelf level3 or 4.
Place thicker food on shelf level1 or 2.
Grilling
71
Selecting the cooking duration
Grill thinner cuts of meat/slices of fish
for approx. 6–8minutes per side.
It is best to grill food of a similar
thickness at the same time so that
the cooking durations do not vary too
much.
As a general rule, check whether the
food is cooked after the shortest
duration.
To test the food, press down on the
meat with a spoon. This lets you
determine how well the meat has
been cooked.
- Rare
If the meat gives easily to the pressure
of the spoon, it will still be red on the
inside.
- Medium
If there is some resistance, the inside
will be pink.
- Well-done
If there is great resistance, it is cooked
through.
Useful tip: If the surface of a thicker cut
of meat is browned but the centre is still
raw, move the food to a lower level or
reduce the temperature and continue
grilling. This will stop the surface from
becoming excessively charred.
Notes on the oven functions
You can find an overview of all the
functions with their recommended
values in “Main and sub-menus”.
Using Full Grill
Use this function to grill flat thin cuts in
large quantities and for browning large
baked dishes.
The entire top heat/grill element will get
hot and glow red.
Using Fan Grill
This function is suitable for grilling
thicker food, such as chicken.
A temperature setting of 220°C is
generally recommended for thinner
types of food, while 180–200°C is
recommended for thicker cuts.
Grilling
72
Fan Grill
- Use the Fan Grill function for meat, fish, poultry and vegetables.
- Always pre-heat for at least 5minutes before Fan Grilling.
- It is not necessary to turn food when Fan Grilling. Only one side of the food,
however, will become brown.
- The door must be closed when using Fan Grill.
- When using red meat, pat the meat dry before Fan Grilling as this encourages a
richer colour.
All temperatures are approximations and must be varied according to the
thickness and preparation of the meat. The chart below is a suggested guide
only. Personal taste and size of serves will vary times and temperatures. We
recommend you monitor cooking results for best outcomes.
Food to be grilled
[°C]
[min.]
Lean thin sausages 180 4 8–10
Thick sausages 180 4 15–20
Lean beef fillet steak 220 5 6–12
Chicken breast fillet 200 4 14–18
Whole butterflied chicken 200 3 30–35
Thin white fish fillets 220 5 6–10
Thick fish fillets, cutlets or steaks 200 4 10–15
Oily fish 200 4 8–12
Lamb loin chops 190 4 12–16
Lamb back straps 220 5 8–10
Vegetables, capsicum, zucchini, sweet potato, eggplant 200 5 12–15
Potato wedges or small roast potatoes 220 3 20–25
Kebabs and satays (red meat) 200 5 12–15
Chicken satays 200 4 12–15
Temperature / Shelf level / Duration
Fan Grill can be used for small roasts but is only recommended for lean, tender
cuts of meat, e.g. lamb racks, rump roasts, and beef fillet. Fan Grill the roast at
200°C on shelf level3 for approximately 25minutes, depending on thickness.
Grilling
73
Grill
- Use Grill for thick toasts, muffins, cheese on toast, focaccia, bruschetta and
bacon.
- Pre-heat the grill for at least 5minutes at 200–220°C.
- Select the appropriate shelf level for the thickness of the food.
- The door must be closed when using the Grill function.
This is a suggested guide only. Personal taste and size of serves will vary times
and temperatures.
Cleaning and care
74
Risk of injury caused by hot
surfaces.
The steam combination oven gets
hot during operation. You could burn
yourself on the heating elements, the
oven compartment, or accessories.
Allow the heating elements, oven
compartment and the accessories to
cool before manual cleaning.
Risk of injury due to electric
shock.
The steam from a steam cleaning
appliance could reach electrical
components and cause a short
circuit.
Never use a steam cleaner for
cleaning.
All surfaces could be discoloured or
damaged if unsuitable cleaning
agents are used. The front of the
steam combination oven is
particularly susceptible to damage
from oven cleaners or descaling
agents.
All surfaces of this appliance are
susceptible to scratching. Scratches
on glass surfaces could cause a
breakage in certain circumstances.
Remove all cleaning agent residues
immediately.
Unsuitable cleaning agents
To avoid damaging the surfaces of your
appliance, do not use:
- cleaning agents containing soda,
alkalines, ammonia, acids or chlorides
- cleaning agents containing descaling
agents on the front
- abrasive cleaning agents, e.g. powder
cleaners and cream cleaners
- solvent-based cleaning agents
- stainless steel cleaning agents
- dishwasher cleaners
- glass cleaning agents
- cleaning agents for ceramic cooktops
- hard, abrasive brushes or sponges,
e.g. pot scourers, brushes or sponges
which have been previously used with
abrasive cleaning agents
- dirt eraser sponges
- sharp metal scrapers
- steel wool or metal scourers
- spot cleaning with mechanical
cleaning agents
- oven cleaner
- stainless-steel spiral pads
If soiling is left on for any length of
time, it may become impossible to
remove. Continued use without
regular cleaning will make the oven
much harder to clean. Failure to
maintain the oven in a clean
condition could lead to deterioration
of the surfaces that could adversely
affect the life of the appliance and
result in a hazardous situation.
Remove any soiling immediately.
The accessories are not dishwasher-
safe (exception: cooking containers).
Useful tip: Soiling caused by spilled
fruit juices and cake mixtures is best
removed while the oven is still warm.
Exercise caution and make sure the
oven is not too hot.
To make it easier to clean the oven:
Remove the door.
You can remove the shelf runners
together with the FlexiClip telescopic
runners (if present).
Remove the catalytic enamelled back
panel.
Cleaning and care
75
Removing normal soiling
Useful tip: Cleaning is made easier
when you use the Other |
Maintenance| Soak programme (see
"Maintenance").
Use a sponge or soft cloth to remove
any condensation in the oven
compartment and drip channel.
It is best to remove normal soiling
immediately using a clean sponge and
a solution of hot water and washing-
up liquid, or a clean, damp microfibre
cloth.
Remove any residual cleaning agent
thoroughly with clean water.
This is particularly important for any
parts with a PerfectClean finish, as
cleaning agent residues will impair the
non-stick properties.
After cleaning, wipe the surfaces dry
using a soft cloth.
Cleaning the seal
There is a seal around the oven interior
to seal it off from the inside of the door.
Grease deposits on the seal can cause
it to become brittle and cracked.
It is advisable to wipe the seal clean
after each use.
If the seal is not inserted correctly,
steam may escape from the oven
compartment during cooking.
Never remove the seal.
Cleaning cooking containers
The cooking containers are suitable for
cleaning in the dishwasher.
Wash and dry the cooking containers
after each use.
Any bluish discolouration on cooking
containers can be removed with
vinegar. Rinse with clean water.
Removing stubborn soiling
(excluding the FlexiClip
telescopic runners)
Spilled fruit and roasting juices may
cause lasting discolouration or matt
patches on surfaces. This
discolouration will not affect the
functional characteristics of the
surface finish.
Do not attempt to remove these
marks. Clean them following the
instructions given here.
Baked-on deposits can be removed
with a glass scraper or with a
stainless steel spiral pad, hot water
and washing-up liquid.
Useful tip: Cleaning is made easier
when you use the Other |
Maintenance| Soak programme (see
"Maintenance").
Exposure to scouring agents,
abrasive brushes or sponges and
oven sprays can cause catalytic
enamel to lose its self-cleaning
properties.
Remove the catalytic enamelled
panels before using an oven cleaner.
Using oven cleaners
Very stubborn soiling on PerfectClean
surfaces can be cleaned using Miele
Oven Cleaner. This cleaner must only
be applied to cold surfaces.
Cleaning and care
76
If the oven spray gets into gaps and
openings, a strong odour is generated
during subsequent cooking
programmes.
Do not spray the oven cleaner onto
the roof of the oven compartment.
Do not spray the oven cleaner into
the gaps and openings of the oven
compartment walls and rear wall.
Follow the instructions on the
packaging.
Oven cleaners from other
manufacturers must only be used in a
cold oven and must not be left on for
longer than 10minutes.
If necessary, the scouring pad on the
back of a non-scratching washing-up
sponge can be used to remove the
soiling after the soaking time.
Remove any residual cleaning agent
thoroughly with clean water.
Dry all surfaces with a soft cloth.
Stubborn soiling on the
FlexiClip telescopic runners
Do not clean FlexiClip telescopic
runners in a dishwasher. The special
lubricant used in the telescopic
runners will wash out during
dishwashing.
This will affect their smooth
functioning.
For stubborn surface soiling or if the
bearings become sticky, proceed as
follows:
Soak the FlexiClip telescopic runners
briefly (approx. 10minutes) in a
solution of hot water and dishwashing
liquid.
If necessary, the scouring pad on the
back of a non-scratching dishwashing
sponge can be used to remove the
soiling. You can clean the bearings
with a soft brush.
The runners may appear discoloured or
a lighter colour in places after they
have been cleaned. This will not affect
the functioning of the runners in any
way.
Cleaning the catalytic
enamelled back panel
Catalytic enamel is self-cleaning, which
means that soiling from oil and fat is
burnt off automatically when very high
temperatures are reached inside the
oven. You do not need to use any
additional cleaning agent. The higher the
temperature, the more effective the
process.
Exposure to scouring agents,
abrasive brushes or sponges and
oven sprays can cause catalytic
enamel to lose its self-cleaning
properties.
Remove the catalytic enamelled
panels before using an oven cleaner
in the oven compartment.
Cleaning and care
77
Removing soiling caused by spices,
sugar and similar deposits
Remove the back panel (see
“Cleaning and care – Removing the
back panel”).
Clean the back panel by hand with a
solution of hot water and washing-up
liquid applied with a soft brush.
Rinse the back panel thoroughly.
Let the back panel dry before placing
it back in the oven.
Removing oil and grease soiling
Remove all accessories from the
oven, including the shelf runners.
Wipe large deposits of soiling from
the inside of the door and the
PerfectClean enamelled surfaces
before starting the catalytic cleaning
process to avoid them baking on.
Select the Fan Plus function and
250°C.
Then heat the empty oven for at least
1hour.
The length of time required will depend
on the degree of soiling.
If the catalytic enamel is very heavily
soiled with oil and grease, a film can
form on the surfaces of the oven
interior during the cleaning process.
Risk of injury caused by hot
surfaces.
The steam combination oven gets
hot during operation. You could burn
yourself on the heating elements and
the oven interior.
Allow the heating element and oven
compartment to cool before manual
cleaning.
Clean the inside of the door and the
oven compartment with a solution of
hot water and washing-up liquid,
applied with a clean sponge, or a
clean, damp microfibre cloth.
Any remaining soiling will gradually
disappear with each subsequent use
of the oven at high temperatures.
Cleaning the oven ceiling
Clean the oven ceiling regularly to
remove any food residues.
Risk of injury caused by hot
surfaces.
The steam combination oven gets
hot during operation. You could burn
yourself on the heating elements, the
oven compartment, or accessories.
Allow the heating elements, oven
compartment and the accessories to
cool before manual cleaning.
The steam combination oven may get
damaged if steam is able to
penetrate the lamp cover.
Do not operate the steam
combination oven without the lamp
cover securely in place.
Use caution not to damage the top
heat/grill element.
Do not use force to lower the top
heat/grill element as this can cause it
to break.
Clean the ceiling of the oven
compartment with a clean sponge
and a solution of hot water and
washing-up liquid or a clean, damp
microfibre cloth.
Cleaning and care
78
Evaporate res. moisture
When cooking with steam or moisture
injection, residual water can remain in
the steam injection system, e.g. if a
cooking process with moisture injection
is carried out manually or if there is a
power failure.
The next time Steam cooking,
Moisture Plus or an Automatic
programme with moisture is used,
Evaporate res. moisture will appear in the
display.
It is best to start the evaporation of
residual water straight away so that
only fresh water is used during the
next cooking programme, and so that
the steam injection system does not
overflow when more water is drawn
in.
Danger of injury caused by
steam.
Steam can cause scalding.
Do not open the door while the
residual moisture is being
evaporated.
The time it takes for the residual water
to evaporate varies depending on the
amount of water.
The oven compartment is heated up and
the remaining water is evaporated,
causing condensation to form in the
oven compartment and on the door.
This condensation needs to be wiped
off the door and the oven
compartment once the oven has
cooled down.
Starting residual moisture evaporation
immediately
Danger of injury caused by
steam.
Steam can cause scalding.
Do not open the door during a burst
of steam.
Select an oven function or an
Automatic programme that uses the
addition of moisture.
The Evaporate res. moisture query will
appear.
Confirm with OK.
A time will be displayed.
The residual moisture evaporation
process will start. You can follow the
time counting down in the display.
The time shown in the display will
depend on the amount of residual water
left in the system. During the
evaporation process, the duration may
be adjusted by the system according to
the actual amount of water present.
At the end of the residual water
evaporation process, a buzzer will sound
and Finished will appear.
A cooking programme with a function or
an Automatic programme that uses
moisture can now be run.
While the residual water is
evaporating, the moisture will
condense on the door and in the oven
interior. This moisture needs to be
wiped off after the oven has cooled
down.
Cleaning and care
79
Skipping residual moisture
evaporation
Risk of infection due to
contaminated water in the water
container.
Skipping residual water evaporation
can cause germs to form in the water
container. This contaminated water
could be injected onto the food
during the next cooking process.
It is best to start the evaporation of
residual water straight away so that
only fresh water is used during the
next cooking programme.
Skipping the residual moisture
evaporation process can, in certain
cases, cause water to overflow into
the oven compartment.
It is best not to cancel the
evaporation process.
Select an oven function or an
Automatic programme that uses the
addition of moisture.
Evaporate res. moisture appears in the
display.
Select Skip.
A cooking programme with a function or
an Automatic programme that uses
moisture can now be run.
You will be prompted to carry out the
evaporation of residual water again the
next time you select an operating mode
or an Automatic programme with
moisture and when you switch the
steam combination oven off.
Maintenance
Soak
You can use this maintenance
programme to soak stubborn soiling.
Take the accessories out of the oven
compartment.
Remove coarse soiling with a cloth.
Select Other | Maintenance| Soak.
Follow the instructions in the display.
Risk of injury due to hot steam.
At the end of the maintenance
programme, a lot of hot steam can
escape when the door is opened. The
steam can cause burns.
Step back and wait until the hot
steam has dissipated.
Once soaking is complete,
immediately remove the water and
condensate from the oven
compartment and drip channel using
a sponge or soft cloth.
Then dry the oven compartment and
the inside of the door with a cloth.
Useful tip: Once you have run the
Soakmaintenance programme, we
recommend that you run the
Dryingmaintenance programme to also
remove moisture from inaccessible
areas of the oven compartment.
Cleaning and care
80
Drying
You can use this maintenance
programme to dry any residual moisture
in the oven compartment, including in
inaccessible areas, and protect the oven
against corrosion.
The Drying maintenance programme
consists of up to 3 phases: residual
water evaporation in the empty oven
compartment, drying by heating up the
oven compartment and rapid cooling
with the door slightly open.
Risk of infection due to
contaminated water in the water
container.
Germs can form in the water
container if you do not run the
Dryingmaintenance programme. This
contaminated water could be
injected onto the food during the next
cooking process.
Run the Dryingmaintenance
programme to ensure that all residual
water fully evaporates.
Select Other | Maintenance| Drying.
Select whether you want to start the
drying cycle immediately or later and
confirm with OK.
Follow the instructions in the display.
Use a sponge or soft cloth to remove
any water and condensation in the
oven compartment and drip channel.
If the Drying maintenance programme
has finished, switch off the steam
combination oven.
Descale
The frequency of descaling will depend
on how often you use the Moisture Plus
function.
The descaling process can be run at any
time.
However, to ensure that the oven
functions correctly, you will be
automatically prompted to run the
descaling process for the steam
injection system after a certain number
of programmes.
The oven will count down in the display
the last 10 programmes that can be run
before it needs to be descaled. You will
then not be able to run any function,
Automatic programme or Maintenance
programme using moisture.
These functions can only be used again
after you have carried out the descaling
process. All other functions, Automatic
programmes and Maintenance
programmes without moisture can still
be used.
Descaling process sequence
Once the descaling process has been
started it must be completed through
to the end. It cannot be cancelled.
The descaling process takes approx.
140minutes and consists of several
steps:
1. Preparing the descaling process
2. Drawing in the descaling solution
3. Activation phase
4. Rinse 1
5. Rinse 2
6. Rinse 3
7. Evaporating the residual water and
drying the oven compartment
Cleaning and care
81
Preparing the descaling process
You will need a container of approx.
1litre capacity.
A plastic tube (with suction cup) is
supplied with your oven so that you do
not have to hold the container with the
descaling agent underneath the water
intake pipe.
We recommend using the descaling
tablets supplied. They have been
specially developed for Miele appliances
for optimum cleaning results.
Useful tip: Miele descaling tablets are
available to order from the Miele online
shop or directly from Miele.
Other descaling agents, which contain
other acids besides citric acid and/or
other undesirable substances, such as
chlorides, could cause damage.
Moreover, the descaling result
required could not be guaranteed if the
descaling solution was not of the
appropriate concentration.
Fill the container with approx.900ml
of cold fresh water and thoroughly
dissolve two descaling tablets in it.
Starting the descaling process
Select Other.
Select Maintenance.
Select Descale.
If the functions and Automatic
programmes that use moisture
injection are already disabled, the
descaling process can be started
immediately by touching OK.
Place the universal tray on the top
shelf level to collect the descaling
solution after it has been used.
Confirm the message shown with OK.
Attach one end of the plastic tube to
the water intake pipe.
Place the container with the descaling
solution on the floor of the oven.
Place the other end of the plastic
tube in the bottom of the descaling
agent container and secure the plastic
tube to the container with the suction
cup.
Confirm with OK.
The water intake process will begin. You
will hear the noise of the pump.
You can interrupt and resume the
intake process at any time by selecting
OK.
A message will appear when the intake
process is finished.
Confirm with OK.
Provide 1l of fresh tap water and
follow the instructions in the display.
The activation phase will begin. You can
follow the duration as it counts down.
Leave the container with the tube
connected to the water intake pipe in
the oven compartment.
Cleaning and care
82
The system will take in liquid several
times during the activation phase. You
will hear the noise of the pump.
The oven lighting and the cooling fan will
remain on during descaling.
A buzzer will sound at the end of the
activation phase.
Rinsing the steam injection system
after the activation phase
After the activation phase, the steam
injection system must be rinsed out
with cold tap water to remove residues
of descaling agent.
Cleaning is carried out by flushing
approx. 1litre of fresh tap water through
the system three times. The water is
collected in the universal tray.
Rinse the container thoroughly after
the first rinse to remove any descaling
agent residue.
Follow the instructions in the display.
After the third rinse, the pump will run
for approx.1minute to pump the
remaining water out of the steam
injection steam.
Follow the instructions in the display.
Remove the universal tray, container
and plastic tube.
Confirm with OK.
The rinsing process is complete.
Evaporating residual moisture
After the third rinse, residual moisture
evaporation and the drying process will
commence.
Close the door.
Danger of injury caused by
steam.
Steam can cause scalding.
Do not open the door while the
residual moisture is being evaporated.
The oven heating will switch on and the
duration of the evaporation process will
count down in the display. During the
evaporation process, the duration may
be adjusted by the system according to
how much water is currently present.
Once the residual water has been
evaporated, the drying process starts
automatically to remove moisture from
inaccessible areas of the oven
compartment.
Finalising the descaling process
At the end of the evaporation process a
message will appear in the display with
advice on cleaning after running the
descaling programme.
Confirm with OK.
A buzzer sounds and Finished appears.
Use the On/Off sensor to switch
the steam combination oven off.
Risk of injury caused by hot
surfaces.
The steam combination oven gets
hot during operation. You could burn
yourself on the heating elements, the
oven compartment, or accessories.
Allow the heating elements, oven
compartment and the accessories to
cool before manual cleaning.
When the oven compartment has
cooled down, clean away any
descaling agent residues.
Leave the oven door open until the
oven compartment is completely dry.
Cleaning and care
83
Removing the door
The door weighs approx. 9kg.
The oven door is connected to the
hinges by retainers.
Before removing the door from the
retainers, the locking clamps on both
hinges have to be released.
Open the door fully.
Release the locking clamps by turning
them as far as they will go.
The steam combination oven could
become damaged if you incorrectly
remove the door.
Never pull the door horizontally off its
retainers, as they will spring back
against the steam combination oven.
Do not pull the door off the retainers
by the handle, as the handle could
break off.
Raise the door up till it rests partially
open.
Hold the door on either side and pull
it diagonally upwards from the hinge
guides. Make sure that the door is
straight.
Cleaning and care
84
Dismantling the door
The oven door is an open system with 3
glass panes which have a heat-reflective
coating on some of their surfaces.
When the oven is operating, air is
directed through the door to keep the
outer pane cool.
If soiling has worked its way in between
the glass panes, the door can be
dismantled in order to clean in between
the panes.
Scratches on the door glass can
cause the glass to break.
Do not use abrasive cleaners, hard
sponges, brushes or sharp metal
tools to clean the door glass.
When cleaning the door glass, you
must also follow the instructions that
apply to the front of the steam
combination oven.
Oven cleaners will damage the
surface of the aluminium profiles.
Only clean these parts with warm
water and washing-up liquid applied
with a clean sponge, or with a clean,
damp microfibre cloth.
The door glass panes can break if
dropped.
Keep the disassembled door glass in
a safe place.
Risk of injury caused by the door
slamming shut.
The door may slam shut if you
attempt to disassemble it when it is
fitted to the oven.
Always remove the door before
disassembling it.
Place the door with the outer glass
pane on a soft surface (e.g. a tea
towel) to prevent it getting scratched.
The door handle should line up with
the edge of the table so that the glass
lies flat and does not get broken
during cleaning.
Use a flat-head screwdriver to flip the
two glass pane retainers outwards.
To remove the inner pane:
Gently lift the inner pane up and out
of the plastic strip.
Cleaning and care
85
Lift the middle pane up gently and
pull it out.
Clean the door panes and other
individual parts with a clean sponge
and a solution of hot water and
washing-up liquid or a clean, damp
microfibre cloth.
Dry all parts with a soft cloth.
Then reassemble the door carefully.
Refit the middle pane in such a way
that the material number is legible
(not reversed).
Push the inner pane with the matt
printed side facing downwards into
the plastic strip and place it between
the retainers.
Use a flat-head screwdriver to flip the
two glass pane retainers inwards.
The door is now reassembled.
Cleaning and care
86
Fitting the door
Hold the door securely on both sides
and carefully fit it back onto the hinge
retainers.
Make sure that the door goes back on
straight.
Open the door fully.
If the locking clamps are not locked,
the door could work loose resulting in
damage.
Ensure that the locking clamps are
locked after refitting the door.
To relock the locking clamps, flip them
back up into a horizontal position as
far as they will go.
Cleaning and care
87
Removing the shelf runners
with FlexiClip telescopic
runners
You can remove the shelf runners
together with the FlexiClip telescopic
runners (if present).
If you wish to remove the FlexiClip
telescopic runners separately
beforehand, please follow the
instructions in "Features – Fitting and
removing the FlexiClip telescopic
runners".
Risk of injury caused by hot
surfaces.
The steam combination oven gets
hot during operation. You could burn
yourself on the heating elements, the
oven compartment, or accessories.
Allow the heating elements, oven
compartment and the accessories to
cool before removing the shelf
runners.
Pull the shelf runners out of the
holder (1.) at the front of the oven and
then pull them out of the oven (2.).
Refit in the reverse order.
Ensure that all parts are correctly
fitted.
Removing the back panel
The back panel can be removed for
cleaning purposes.
Risk of injury caused by hot
surfaces.
The steam combination oven gets
hot during operation. You could burn
yourself on the heating elements, the
oven compartment, or accessories.
Allow the heating element, oven
compartment and the accessories to
cool before removing the back panel.
Risk of injury caused by the
rotating fan impeller.
You could injure yourself on the
impeller of the hot air fan.
Never operate the steam
combination oven without the back
panel in place.
Disconnect the steam combination
oven from the mains electricity
supply. Switch off at the wall and
withdraw the plug from the socket, or
switch off at the mains circuit breaker.
Remove the shelf runners.
Undo the four screws in the corners
of the back panel and take it out.
Clean the back panel (see "Cleaning
and Care – Cleaning the catalytic
enamelled back panel").
Refit in the reverse order.
Refit the back panel carefully.
Make sure the openings are located as
illustrated in “Overview”.
Refit the shelf runners.
Reconnect the steam combination
oven to the electricity supply.
Problem solving guide
88
Many malfunctions and minor faults that can occur in daily operation can be
corrected without contacting Miele. This will save you time and money because
you will not need a service call.
You can find information on how to remedy faults yourself at
www.miele.com.au/service or www.miele.co.nz/service and on the Miele website.
Please note, however, that a call-out charge will be applied to unnecessary service
visits where the problem could have been rectified as described in these operating
instructions.
Problem Possible cause and remedy
The display is dark. You have selected the Time| Display| Off setting. When
the steam combination oven is switched off, the
display is dark.
As soon as the steam combination oven is switched
on, the main menu will appear. If you want the time
of day to be displayed constantly, select theTime|
Display| On setting.
There is no power to the steam combination oven.
Check that the steam combination oven plug is
correctly inserted into the socket and switched on.
Check if the circuit breaker has tripped. Contact a
qualified electrician or Miele.
The signal tone does not
sound.
The buzzers are deactivated or set at too low a
volume.
Switch on the buzzers or increase the volume with
the Volume| Buzzer tones setting.
The oven does not heat
up.
Demo mode is active.
You can select menu options in the display and the
sensors, but the oven heating does not work.
Deactivate Demo mode with the Showroom
programme| Demo mode| Off setting.
System lock appears in
the display when the
oven is switched on.
The system lock has been switched on.
Confirm with OK.
Press OK for 6 seconds appears in the display.
You can deactivate the system lock for a cooking
process by touching the OKsensor for at least
6seconds.
If you want to permanently deactivate the system
lock, select theSafety| System lock | Off setting.
Problem solving guide
89
Problem Possible cause and remedy
The sensors do not
respond.
You have selected the Display| QuickTouch| Off setting.
When the steam combination oven is switched off,
the sensors do not respond.
As soon as the steam combination oven is switched
on, the sensors will respond. If you want the sensors
to always respond even when the steam
combination oven is switched off, select the Display|
QuickTouch| Onsetting.
The steam combination oven is not connected to the
power supply.
Check that the oven plug is correctly inserted into
the socket and switched on.
Check if the circuit breaker has tripped. Contact a
qualified electrician or Miele.
There is a fault with the controls.
Touch and hold the On/Off sensor until the
display switches off and the steam combination
oven restarts.
Power cut appears in the
display.
There has been a brief power cut. This has caused the
current cooking programme to stop.
Switch the steam combination oven off and back on
again.
Restart the cooking programme.
12:00 appears in the
display.
The power supply was interrupted for longer than 150
hours.
Reset the time and date.
Max. op. hours reached
appears in the display.
The steam combination oven has been operating for
an unusually long time. This has triggered the safety
switch-off function.
Confirm with OK.
The steam combination oven is now ready to use
again.
Faultand a fault code not
listed here appears in
the display.
A fault has occurred that you cannot resolve.
Call Miele.
Problem solving guide
90
Problem Possible cause and remedy
The Start at and Finish at
functions are not
available.
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
maintenance programmes.
This function is not available
at the moment appears in
the display after
selecting the Descale
function.
The steam injection system is faulty.
Call Miele.
Programmes using
moisture injection will
not take in water.
Demo mode is active. You can select menu options in
the display and the sensors, but the steam injection
system pump will not work.
Deactivate demo mode by selecting Settings|
Showroom programme| Demo mode| Off.
The pump for the steam injection system is faulty.
Call Miele.
A noise can be heard
after a cooking process.
The cooling fan remains switched on after a cooking
programme (see “Settings – Cooling fan run-on”).
After moving house, the
steam combination oven
no longer switches from
the heating-up phase to
the cooking phase.
Altitude affects the boiling point of water. If you move
house, the appliance will need to be reset for the new
altitude if this differs from the old one by more than
300m.
Adapt the boiling temperature to the altitude of the
new location (see “Settings – Altitude”).
During operation, an
unusually high amount
of steam leaks out or
steam leaks out from
different places to usual.
The door is not closed properly.
Close the door.
The door seal is damaged, e.g. cracked, or the door
seal is not inserted correctly.
Call Miele.
The inner pane is so soiled that the seal is not seated
correctly.
Clean the inner pane (see “Cleaning and care –
Dismantling the door”).
Problem solving guide
91
Problem Possible cause and remedy
The steam combination
oven has switched itself
off.
To save power, the steam combination oven switches
off automatically if a sensor is not pressed after a
certain amount of time or after a cooking process has
ended.
Switch the steam combination oven back on again.
Cakes and biscuits are
not cooked properly
after the duration given
in the cooking chart.
A different temperature from the one given in the
recipe has been used.
Select the temperature required for the recipe.
The ingredient quantities used are different from those
given in the recipe.
Check whether you have amended the recipe. The
addition of more liquid or more eggs makes a
moister mix which would take longer to cook.
The browning of baked
goods is uneven.
The wrong temperature or shelf level was selected.
There will always be a slight unevenness in
browning. If browning is very uneven, check whether
the correct temperature and shelf level were
selected.
The material or colour of the baking tin is not suitable
for the oven function.
When using the Conventional Heat function, light
coloured, shiny tins are not as suitable. Dark, matt
tins are best for baking.
Rust-like spots appear
on catalytic surfaces.
The catalytic cleaning process does not remove
spices, sugar and similar deposits.
Take the catalytic panels out of the oven and remove
this type of soiling with a mild solution of hot water
and washing-up liquid applied with a soft brush (see
“Cleaning and care – Cleaning the catalytic
enamelled back panel”).
The FlexiClip telescopic
runners do not push in or
pull out smoothly.
The bearings in the FlexiClip telescopic runners are
not sufficiently lubricated.
Lubricate the bearings with the special Miele
lubricant.
Only the special Miele lubricant is designed to
withstand the high temperatures in the oven
compartment. Other lubricants may harden and
stick to the FlexiClip telescopic runners when they
are heated. You can obtain the special Miele
lubricant from Miele.
Problem solving guide
92
Problem Possible cause and remedy
The oven lighting
switches off after a short
time.
You have selected theLighting| “On” for 15 seconds
setting.
If you want the oven lighting to remain switched on
during the entire cooking programme, select
theLighting| On setting.
The oven lighting does
not switch on.
The halogen lamp is faulty and needs replacing.
Risk of injury caused by hot surfaces.
The steam combination oven gets hot during
operation. You could burn yourself on the heating
elements, the oven compartment, or accessories.
Allow the heating elements, oven compartment
and the accessories to cool before manual
cleaning.
The steam combination oven may get damaged if
steam is able to penetrate the lamp cover.
Never use the steam combination oven if the lamp
cover is not secured in place.
Disconnect the steam combination oven from the
electrical supply. Switch off at the wall and withdraw
the plug from the socket, or switch off at the mains
circuit breaker.
Unscrew the lamp cover and then pull it together
with its sealing ring downwards to take it out.
Replace the halogen lamp (Osram66725 AM/A,
230V, 25W, G9).
Refit the lamp cover together with its sealing ring.
The concave side of the sealing ring must point
downwards.
Screw in the lamp cover by hand until it is tight.
Reconnect the steam combination oven to the
electricity supply.
Service
93
You can find information on how to
remedy faults yourself and about Miele
spare parts at www.miele.com.au/
service or www.miele.co.nz/service.
Contact in case of fault
In the event of any faults which you
cannot remedy yourself, please contact
Miele.
You can book a Miele customer service
call-out online at www.miele.com.au/
service or www.miele.co.nz/service.
Contact information for Miele can be
found at the end of this booklet.
Please quote the model and serial
number of your appliance when
contacting Miele. This information can
be found on the data plate.
This information is given on the data
plate, visible on the front frame of the
oven, with the door fully open.
Warranty
The manufacturer's warranty for this
appliance is 2years.
For further information, please refer to
your warranty booklet.
Installation
*INSTALLATION*
94
Building-in dimensions
Dimensions are given in mm.
Installation in a tall or base unit
When building the steam combination oven into a base unit underneath a
cooktop, please also observe the installation instructions for the cooktop as well
as the casing depth required for the cooktop.
Installation
*INSTALLATION*
95
Side view
A DGC 725x: 47 mm
Installation
*INSTALLATION*
96
Connections and ventilation
a
Front view
b
Mains connection cable, length=1,500mm
c
No connections permitted in this area
d
Ventilation cut-out, min. 150cm²
Installation
*INSTALLATION*
97
Installing the steam
combination oven
For safety reasons, the steam
combination oven may only be used
when it has been fully installed.
The steam combination oven requires
a sufficient supply of cool air for
efficient operation. The required
supply of cool air must not be
excessively heated by other heat
sources (e.g. solid fuel stoves).
The following must be observed
when installing the appliance:
Make sure that the interim shelf that
the steam combination oven sits on
does not touch the wall.
Do not fit heat insulation strips to the
side walls of the housing unit.
Connect the steam combination oven
to the electrical supply.
Carrying the steam combination oven
by the door handle could damage the
door.
Use the handle cut-outs on the side
of the housing to lift the appliance.
It is a good idea to remove the door
(see "Cleaning and care – Removing
the door") and the accessories before
installing the appliance. The steam
combination oven is then easier to
push into the housing unit and you do
not run the risk of lifting it by the door
handle.
Push the steam combination oven
into the housing unit and align it.
Open the door, if you have not
removed it.
Use the screws supplied to secure
the steam combination oven to the
side walls of the housing unit.
Refit the door, if necessary (see
"Cleaning and care – Fitting the
door").
Installation
*INSTALLATION*
98
Electrical connection
Danger of injury!
Miele cannot be held liable for
unauthorised installation,
maintenance and repair work as this
can be dangerous to users.
Connection to the electrical mains
may only be carried out by a qualified
electrician in accordance with
national and local regulations and the
additional regulations of the local
electrical supply companies.
Connection of this appliance must
comply with national and local safety
regulations.
If the appliance is hardwired or if the
switch is not accessible after
installation, an additional means of
disconnection must be provided for all
poles.
The means of disconnection must be
incorporated in the fixed wiring in
accordance with the wiring rules.
Suitable means of disconnection
include switches with an all-pole
contact gap of at least 3mm. These
include isolator switches, fuses and
relays in accordance with the wiring
rules AS/NZS3000.
Voltage, rated load and fuse rating are
given on the data plate situated at the
front of the oven compartment. Please
ensure the connection data matches the
household supply.
When contacting Miele, please quote
the following:
- Model number
- Serial number
- Connection data (voltage/frequency/
maximum rated load)
If the mains connection cable is
damaged, it must be replaced by a
suitably qualified electrician with a
specialist connection cable of type
H05VV-F, available from Miele, in
order to avoid a hazard.
Temporary or permanent operation with
a self-sufficient or non-mains
synchronous energy supply system (e.g.
isolated networks, back-up systems) is
possible. A requirement for the
operation is that the energy supply
system complies with all current local
and national requirements that apply to
stand-alone, solar and/or battery
systems.
The protective measures provided in the
domestic installation and in this Miele
product must also be assured in their
function and operation in isolated
operation or in non-mains synchronous
operation, or replaced with equivalent
measures in the installation.
Steam combination oven
The steam combination oven is
equipped with a 3-core mains
connection cable for connection to a
230V, 50Hz alternating current supply.
Fuse rating is 16A. The appliance must
only be connected to a correctly
installed safety socket outlet.
Maximum rated load: see data plate.
Cooking charts
99
Vegetables
Vegetables
[°C]
1
[min.]
Cauliflower | whole
100 3 20–40
Cauliflower | florets
100 3 10
Beans, green
100 3 15
Broccoli | florets
100 3 6
Peas
100 3 4–6
Fennel | halved
100 3 20–28
Fennel | cut into strips
100 3 6–8
Kohlrabi | cut into batons
100 3 8–10
Pumpkin | diced
100 3 4–6
Carrots | whole
100 3 7–18
Carrots | halved
100 3 7–9
Carrots | chopped
100 3 6–10
New potatoes, firm
100 3 28–44
Leeks | sliced into rings
100 3 6–10
Romanesco | whole
100 3 10–22
Romanesco | florets
100 3 7–10
Brussels sprouts
100 3 12–18
Boiled potatoes | peeled, whole
100 3 23–40
Boiled potatoes | peeled, halved
100 3 20–30
Boiled potatoes | peeled, quartered
100 3 16–25
Celeriac | cut into batons
100 3 6–10
Asparagus, green
100 3 5–14
Asparagus, white, thick
100 3 13–19
Spinach
100 3 3–4
Savoy cabbage | chopped
100 3 12–18
Zucchini | sliced
100 3 3–4
Sugar snap peas
100 3 8–10
Operating mode, Temperature, Shelf level, Cooking duration, Steam
cooking
1
Use a perforated cooking container and place the universal tray on shelf level1 to collect the
liquid.
Cooking charts
100
Fish
Fish (fresh or defrosted)
[°C]
1
[min.]
Perch fillet
100 3 8–10
Trout
100 3 10–13
Salmon fillet, 3cm thick
100 3 6–10
Australian salmon
100 3 17–20
Flounder
100 3 8–14
Flounder fillet
100 3 3–5
Meat
Meat
[°C]
1
[min.]
Chicken breast fillet
100 3 8–10
Turkey roulade
100 3 12–15
Turkey schnitzel
100 3 4–6
Gammon steaks
100 3 6–10
Operating mode, Temperature, Shelf level, Cooking duration, Steam
cooking
1
Use a perforated cooking container and place the universal tray on shelf level1 to collect the liquid.
European dumplings
European dumplings
[°C]
2
[min.]
Potato/Bread dumplings, fresh
100 3 15
Potato/Bread dumplings, boil in the bag
100 3 20
Rice
Rice
:
[°C]
2
[min.]
Basmati rice 1:1.5
100 3 15
Parboiled rice 1:1.5
100 3 23–25
Milk rice 1:2.5
100 3 30–35
Brown rice 1:1.5
100 3 25–30
:Ratio of rice to liquid, Operating mode, Temperature, Shelf level,
Cooking duration, Steam cooking
2
Use a solid cooking container.
Cooking charts
101
Creamed mixture
Cakes/Biscuits
(accessories)
[°C]
[min.]
+HFC: -HFC:
Muffins (1 tray)
150–160 – 1 2 25–35
Muffins (2trays)
150–160 – 1+3
3
1+3 30–40
4
Small cakes (1tray)
150 – 1 2 28–38
160
2
– 2 3 22–32
Small cakes (2trays)
150
2
– 1+3
3
1+3 25–35
Sand cake (rack, loaf tin, 30cm)
1
150–160 – 1 2 60–70
155–165
2
– 1 2 60–70
Marble, nut cake (rack, loaf tin,
30cm)
1
150–160 – 1 2 55–65
160–170 – 1 2 60–70
Marble, nut cake (rack, ring tin/Bundt
cake tin, 26cm)
1
150–160 – 1 2 50–60
150–160 – 1 2 60–70
Fresh fruit cake (1tray)
150–160
1 2 35–45
160–170
1 2 45–55
Fresh fruit cake (rack, springform
cake tin, 26cm)
1
150–160 – 1 2 55–65
165–175
2
– 1 2 45–55
Flan base (rack, flan base tin,
28cm)
1
150–160 – 1 2 25–35
170–180
2
– 1 2 15–25
Function, Temperature, Booster, Shelf level (+HFC: with FlexiClip telescopic
runners HFC70-C / -HFC:without FlexiClip telescopic runners HFC70-C), Cooking
duration, Fan Plus, Conventional Heat, On, –Off
1
Use a dark coloured, matt baking tin and place it centrally on the rack.
2
Pre-heat the oven before placing the food inside.
3
Fit the FlexiClip telescopic runners HFC70-C (if available) onto the bottom shelf level.
4
Take the baking trays out of the oven early if the food has already browned sufficiently before
the specified cooking time has elapsed.
Cooking charts
102
Rubbed in mixture
Cakes/Biscuits
(accessories)
[°C]
[min.]
+HFC: -HFC:
Cookies (1 tray)
140–150 – 1 2 25–35
150–160 – 1 2 25–35
Cookies (2 trays)
140–150 – 1+3
3
1+3 25–35
4
Drop cookies (1tray)
140 – 1 2 35–45
160
2
– 2 3 25–30
Drop cookies (2trays)
140 – 1+3
3
1+3 40–50
4
Flan base (rack, flan base tin,
28cm)
1
150–160 – 1 2 35–45
170–180
2
– 1 2 20–30
Cheesecake (rack, springform cake
tin, 26cm)
1
170–180 – 1 2 75–85
160–170 – 1 2 60–70
Apple pie (rack, springform cake tin,
20cm)
1
160 – 1 2 90–100
180 – 1 1 85–95
Apple pie (rack, springform cake tin,
26cm)
1
180–190
2
– 1 2 60–70
160–170 – 1 2 60–70
Fresh fruit cake, glazed (rack,
springform cake tin, 26cm)
1
170–180 – 1 2 60–70
150–160 – 1 2 55–65
Fresh fruit cake, glazed (1tray)
170–180 – 1 2 50–60
160–170 – 1 2 45–55
Fruit flan (1tray)
210–220
2
– 1 40–50
190–200 – – 1 30–40
Scones (2 x aluminium tray on rack,
4x4pieces on each tray)
180–190
2
– – 1+3 15–20
4
Function, Temperature, Booster, Shelf level (+HFC: with FlexiClip telescopic
runners HFC70-C / -HFC:without FlexiClip telescopic runners HFC70-C), Cooking
duration, Fan Plus, Eco Fan Heat, Conventional Heat, Intensive Bake, On,
–Off
1
Use a dark coloured, matt baking tin and place it centrally on the rack.
2
Pre-heat the oven before placing the food inside.
3
Fit the FlexiClip telescopic runners HFC70-C (if available) onto the bottom shelf level.
4
Take the baking trays out of the oven early if the food has already browned sufficiently before
the specified cooking time has elapsed.
Cooking charts
103
Yeast dough
Cakes/Biscuits
(accessories)
[°C]
[min.]
+HFC: -HFC:
Bundt cake (rack, Bundt cake tin,
24cm)
1
150–160 – 1 2 50–60
160–170 – 1 2 50–60
Stollen (1tray)
150–160 – 1 2 55–65
160–170
1 2 55–65
Streusel cake with/without fruit
(1tray)
160–170 – 2 3 40–50
170–180 – 2 3 50–60
Fresh fruit cake (1tray)
160–170
1 2 45–55
170–180
2 3 45–55
Apple turnovers/raisin scrolls (1tray)
160–170
1 2 25–35
Apple turnovers/raisin scrolls
(2trays)
160–170
1+3
3
1+3 30–40
5
White bread, free form (1tray)
190–200
1 2 30–40
6
190–200 – 1 2 30–40
White bread (rack, loaf tin, 30cm)
1
180–190
1 2 30–40
7
190–200
2
1 2 30–40
Wholegrain bread (rack, loaf tin,
30cm)
1
190–200
2
1 2 55–65
7
200–210
2
1 2 45–55
Prove yeast dough (rack)
30–35 – –
4
–
4
–
Function, Temperature, Booster, Shelf level (+HFC: with FlexiClip telescopic
runners HFC70-C / -HFC:without FlexiClip telescopic runners HFC70-C), Cooking
duration, Fan Plus, Conventional Heat, Moisture Plus, On, –Off
1
Use a dark coloured, matt baking tin and place it centrally on the rack.
2
Pre-heat the oven before placing the food inside.
3
Fit the FlexiClip telescopic runners HFC70-C (if available) onto the bottom shelf level.
4
Place the rack on the floor of the oven, and stand the bowl with the dough on the rack.
Depending on the size of the dish, you may need to remove the shelf runners.
5
Take the baking trays out of the oven early if the food has already browned sufficiently before
the specified cooking time has elapsed.
6
Release 1 burst of steam at the beginning of the cooking programme.
7
Release 2 bursts of steam at the beginning of the cooking programme.
Cooking charts
104
Quark dough
Cakes/Biscuits
(accessories)
[°C]
[min.]
+HFC: -HFC:
Fresh fruit cake (1tray)
160–170
1 2 40–50
170–180
2 3 50–60
Apple turnovers/raisin scrolls (1tray)
160–170 – 2 3 25–35
Apple turnovers/raisin scrolls
(2trays)
150–160
1+3
1
1+3 25–35
2
Function, Temperature, Booster, Shelf level (+HFC: with FlexiClip telescopic
runners HFC70-C / -HFC:without FlexiClip telescopic runners HFC70-C), Cooking
duration, Fan Plus, Conventional Heat, On, –Off
1
Fit the FlexiClip telescopic runners HFC70-C (if available) onto the bottom shelf level.
2
Take the baking trays out of the oven early if the food has already browned sufficiently before
the specified cooking time has elapsed.
Sponge mixture
Cakes/Biscuits
(accessories)
[°C]
[min.]
+HFC: -HFC:
Sponge cake base (2eggs) (rack,
springform cake tin, 26cm)
1
160–170
2
– 1 2 15–25
Sponge cake base (4–6eggs) (rack,
springform cake tin, 26cm)
1
150–160
2
– 1 2 30–40
Whisked sponge (rack, springform
cake tin, 26cm)
1
180 – 1 2 25–35
150–170
2
– 1 2 25–45
Sponge cake base (tray)
180–190
2
– 1 2 15–20
Function, Temperature, Booster, Shelf level (+HFC: with FlexiClip telescopic
runners HFC70-C / -HFC:without FlexiClip telescopic runners HFC70-C), Cooking
duration, Fan Plus, Conventional Heat, On, –Off
1
Use a dark coloured, matt baking tin and place it centrally on the rack.
2
Pre-heat the oven before placing the food inside.
Cooking charts
105
Choux pastry, puff pastry, meringue
Cakes/Biscuits
(accessories)
[°C]
[min.]
+HFC: -HFC:
Choux buns (1tray)
160–170 – 1 2 35–45
2
Pastry puffs (1tray)
180–190 – 1 2 20–30
Pastry puffs (2trays)
180–190 – 1+3
1
1+3 20–30
3
Macaroons (1tray)
120–130 – 1 2 25–50
Macaroons (2trays)
120–130 – 1+3
1
1+3 25–50
3
Meringues/pavlovas (1tray of 6,
each6cm)
80–100 – 1 2 120–150
Meringues/pavlovas (2 trays of 6,
each6cm)
80–100 – 1+3
1
1+3 150–180
Function, Temperature, Booster, Shelf level (+HFC: with FlexiClip telescopic
runners HFC70-C / -HFC:without FlexiClip telescopic runners HFC70-C), Cooking
duration, Moisture Plus, Fan Plus, On, –Off
1
Fit the FlexiClip telescopic runners HFC70-C (if available) onto the bottom shelf level.
2
Release 1 burst of steam 8minutes into the cooking programme.
3
Take the baking trays out of the oven early if the food has already browned sufficiently before
the specified cooking time has elapsed.
Cooking charts
106
Savoury snacks
Food
(accessories)
[°C]
[min.]
+HFC: -HFC:
Savoury flan (1tray)
220–230
1
– 1 35–45
180–190 – – 1 30–40
Onion tart (1tray)
180–190
1
1 2 25–35
170–180 – 1 2 30–40
Pizza, yeast dough (1tray)
170–180
1 2 25–35
210–220
1
– 1 2 20–30
Pizza, yeast dough (1aluminium Pizza
dish 35cm on rack)
200
1
– – 1 13–16
Pizza, quark dough (1tray)
170–180
1 2 25–35
190–200
1
2 2 25–35
Frozen pizza, pre-cooked (rack)
200–210 – 1 2 20–25
Toast (rack)
250 – – 3 5–8
Baked dishes/gratins (e.g. toast)
(rack on universal tray)
250
2
– 2 3 3–6
Grilled vegetables (rack on universal
tray)
250
2
– 3 4 5–10
3
250
2
– 3 3 5–10
3
Ratatouille (1universal tray)
180–190 – 2 2 40–60
Function, Temperature, Booster, Shelf level (+HFC: with FlexiClip telescopic
runners HFC70-C / -HFC:without FlexiClip telescopic runners HFC70-C), Cooking
duration, Conventional Heat, Intensive Bake, Fan Plus, Eco Fan Heat,
Full Grill, Fan Grill, On, –Off
1
Pre-heat the oven before placing the food inside.
2
Pre-heat the oven for 5 minutes before placing the food inside.
3
If possible, turn the food halfway through the cooking duration.
Cooking charts
107
Beef
Food
(accessories)
[°C]
[min.]
10
[°C]
Braised beef, approx.1kg (oven dish
with lid)
2
150–160
3
2
6
120–130
7
–
2
170–180
3
2
6
120–130
7
–
2
180–190 – 2
6
160–180
8
–
Fillet of beef, approx.1kg (universal
tray)
2
180–190
3
2
6
25–60 53–75
Fillet of beef, "rare", approx.1kg
1
2
80–85
4
– 2
6
70–80 53–55
Fillet of beef, "medium", approx.1kg
1
2
90–95
4
– 2
6
80–90 60–65
Fillet of beef, "well-done",
approx.1kg
1
2
95–100
4
– 2
6
110–130 70–75
Sirloin joint, approx.1kg (universal
tray)
2
180–190
3
2
6
35–65 53–75
Sirloin joint, “rare”, approx.1kg
1
2
80–85
4
– 2
6
80–90 53–55
Sirloin joint, “medium”, approx.1kg
1
2
90–95
4
– 2
6
110–120 60–65
Sirloin joint, “well-done”, approx.1kg
1
2
95–100
4
– 2
6
130–140 70–75
Burger, rissoles (rack on shelf level4
and universal tray on shelf level1)
250
5
– 4
1: 11–17
2: 7–10
9
–
Function, Temperature, Booster, Shelf level, Cooking duration, Core
temperature, Auto Roast, Conventional Heat, Eco Fan Heat, Full Grill, On,
–Off
1
Use the rack and the universal tray.
2
Sear the meat on the cooktop first.
3
Pre-heat the oven before placing the food inside.
4
Pre-heat the oven at 120°C for 15minutes. Reduce the temperature when you place the food
in the oven.
5
Pre-heat the oven for 5 minutes before placing the food inside.
6
Fit the FlexiClip telescopic runners HFC (if available).
7
Roast with the lid on first. Remove the lid after roasting for 90minutes and add
approx.0.5litre of liquid.
8
Roast with the lid on first. Remove the lid after roasting for 100minutes and add
approx.0.5litre of liquid.
9
Turn the food once it has browned sufficiently (1:Grill duration side1, 2:Grill duration side2).
10
If you are using a food probe, you can use the core temperature shown.
Cooking charts
108
Veal
Food
(accessories)
[°C]
[min.]
7
[°C]
Braised veal, approx.1.5kg (roasting
dish with lid)
2
160–170
3
2
5
120–130
6
–
2
170–180
3
2
5
120–130
6
–
Fillet of veal, approx.1kg (universal
tray)
2
160–170
3
2
5
30–60 53–75
Fillet of veal, “rare”, approx.1kg
1
2
80–85
4
– 2
5
50–60 53–55
Fillet of veal, “medium”, approx.1kg
1
2
90–95
4
– 2
5
80–90 60–65
Fillet of veal, “well-done”,
approx.1kg
1
2
95–100
4
– 2
5
90–100 70–75
Saddle of veal, “rare”, approx.1kg
1
2
80–85
4
– 2
5
80–90 53–55
Saddle of veal, “medium”,
approx.1kg
1
2
90–95
4
– 2
5
100–130 60–65
Saddle of veal, “well-done”,
approx.1kg
1
2
95–100
4
– 2
5
130–140 70–75
Function, Temperature, Booster, Shelf level, Cooking duration, Core
temperature, Auto Roast, Conventional Heat, On, –Off
1
Use the rack and the universal tray.
2
Sear the meat on the cooktop first.
3
Pre-heat the oven before placing the food inside.
4
Pre-heat the oven at 120°C for 15minutes. Reduce the temperature when you place the food
in the oven.
5
Fit the FlexiClip telescopic runners HFC (if available).
6
Roast with the lid on first. Remove the lid after roasting for 90minutes and add approx.0.5litre
of liquid.
7
If you are using a food probe, you can use the core temperature shown.
Cooking charts
109
Pork
Food
(accessories)
[°C]
[min.]
11
[°C]
Pork joint/pork neck roast,
approx.1kg (oven dish with lid)
160–170
2
5
140–150
6
80–90
170–180
2
5
130–140
6
80–90
Pork joint with crackling,
approx.2kg (oven dish)
180–190
2
5
140–160
7.8
80–90
190–200
2
5
130–150
8
80–90
Fillet of pork, approx.350g
1
2
90–100
3
– 2
5
70–90 60–75
Ham roast, approx.1.5kg
(oven dish with lid)
160–170 – 2
5
130–160
9
80–90
Gammon joint, approx.1kg
(universal tray)
160–170
2
5
55–65
7
75–80
Gammon joint, approx.1kg
1
2
95–105
3
– 2
5
140–160 75–80
Meat loaf, approx.1kg
(universal tray)
170–180
2
5
60–70
8
80–85
190–200
2
5
70–80
8
80–85
Bacon
1
250
4
– 4 3–5 –
Sausage
1
220
4
– 3
5
8–15
10
–
Function, Temperature, Booster, Shelf level, Cooking duration, Core
temperature, Auto Roast, Conventional Heat, Moisture Plus, Eco Fan Heat,
Full Grill, On, –Off
1
Use the rack and the universal tray.
2
Sear the meat on the cooktop first.
3
Pre-heat the oven at 120°C for 15minutes. Reduce the temperature when you place the food
in the oven.
4
Pre-heat the oven for 5 minutes before placing the food inside.
5
Fit the FlexiClip telescopic runners HFC (if available).
6
Roast with the lid on first. Remove the lid after roasting for 60minutes and add approx.0.5l
of liquid.
7
After the heating-up phase, release a burst of steam 3times manually throughout the cooking
programme.
8
Add approx. 1l of liquid halfway through roasting.
9
Roast with the lid on first. Remove the lid after roasting for 100minutes and add approx.0.5l
of liquid.
10
Turn the food halfway through cooking.
11
If you are using a food probe, you can use the core temperature shown.
Cooking charts
110
Lamb, game
Food
(accessories)
[°C]
[min.]
6
[°C]
Leg of lamb on the bone,
approx.1.5kg (oven dish with lid)
180–190 – 2
4
100–120
5
53–75
Saddle of lamb, off the bone
(universal tray)
1
180–190
2
2
4
10–20 53–75
Saddle of lamb, off the bone (rack
and universal tray)
1
95–105
3
– 2
4
40–60 53–75
Saddle of venison, off the bone
(universal tray)
1
160–170
2
– 2
4
70–90 54–57
Roebuck saddle, off the bone
(universal tray)
1
140–150
2
– 2
4
25–35 60–81
Leg of wild boar, off the bone,
approx.1kg (oven dish with lid)
1
170–180 – 2
4
100–120
5
80–90
Function, Temperature, Booster, Shelf level, Cooking duration, Core
temperature, Conventional Heat, On, –Off
1
Sear the meat on the cooktop first.
2
Pre-heat the oven before placing the food inside.
3
Pre-heat the oven at 120°C for 15minutes. Reduce the temperature when you place the food
in the oven.
4
Fit the FlexiClip telescopic runners HFC (if available).
5
Roast with the lid on first. Remove the lid after roasting for 50minutes and add approx.0.5litre
of liquid.
6
If you are using a food probe, you can use the core temperature shown.
Cooking charts
111
Poultry, fish
Food
(accessories)
[°C]
[min.]
7
[°C]
Poultry, 0.8–1.5kg (universal tray)
170–180
2
2
55–65 85–90
Chicken, approx.1.2kg (rack on
universal tray)
180–190
1
– 2
2
70–80
3
85–90
Poultry, approx.2kg (oven dish)
180–190
2
2
100–115
3,4
85–90
Poultry, approx.4kg (oven dish)
160–170
2
2
180–200
5
90–95
180–190
2
2
180–200
5
90–95
Fish, 200–300g (e.g. trout)
(universal tray)
170–180
2
2
25–35
6
75–80
Fish, 1–1.5kg (e.g. Australian salmon)
(universal tray)
170–180
2
2
35–45
6
75–80
Fish fillet in foil, 200–300g
(universal tray)
200–210 – 2
2
25–30 75–80
Function, Temperature, Booster, Shelf level, Cooking duration, Core
temperature, Auto Roast, Fan Grill, Conventional Heat, Moisture Plus,
Eco Fan Heat, On, –Off
1
Pre-heat the oven for 5 minutes before placing the food inside.
2
Fit the FlexiClip telescopic runners HFC (if available).
3
Turn the food halfway through grilling.
4
Add approx. 0.25litre of liquid at the start.
5
Add approx. 0.5litre of liquid after 30minutes.
6
Manually inject 1 burst of steam 5minutes into the cooking programme.
7
If you are using a food probe, you can use the core temperature shown.
Technical data
112
Copyright and licences for the communication module
For the purpose of operating and controlling the communication module, Miele
uses proprietary or third-party software that is not covered by open source
licensing terms. These items of software/software components are protected by
copyright. The copyright powers of Miele and third parties must be respected.
In addition, the communication module contains software components which are
distributed under open source licensing terms. The open source components
contained in the appliance along with the corresponding copyright notices, copies
of the licensing terms valid at the time, and any further information can be
accessed locally via IP using a web browser (http://<IP address>/Licenses), where
<IP address> is the IP address of the appliance. The liability and warranty
arrangements for the open source licences displayed in this location only apply in
relation to the respective rights holders.
Miele Australia Pty. Ltd.
Miele New Zealand Limited
Miele Global Headquarters
Germany
Miele & Cie. KG
Carl-Miele-Straße 29
33332 Gütersloh
Federal Republic of Germany
IRD 98 463 631
8 College Hill
Freemans Bay, Auckland 1011
ACN 005 635 398
ABN 96 005 635 398
Level 4, 141 Camberwell Road
Hawthorn East, VIC 3123
0800 464 353 (0800 4 MIELE)
www.miele.co.nz
1300 464 353 (1300 4 MIELE)
www.miele.com.au
M.-Nr. 12 821 830 / 01en-AU, NZ
DGC 7250
