Operating and installation instructions Steam oven · 2020. 8. 17. · Miele cannot be held liable...

Operating and installation instructionsSteam oven

To prevent the risk of accidents or damage to the appliance, it isessential to read these instructions before it is installed and used forthe first time.

en-AU, NZ M.-Nr. 11 232 260

Contents

2

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

Caring for the environment ................................................................................ 13

Overview............................................................................................................... 14Steam oven ........................................................................................................... 14Accessories supplied ............................................................................................ 15

Controls ................................................................................................................ 16Display................................................................................................................... 17Sensors ................................................................................................................. 17Symbols................................................................................................................. 17

Description of the functions ............................................................................... 18Water container ..................................................................................................... 18Condensate tray .................................................................................................... 18Temperature .......................................................................................................... 18Cooking duration................................................................................................... 18Noises.................................................................................................................... 19Heating-up phase.................................................................................................. 19Cooking phase ...................................................................................................... 19Steam reduction .................................................................................................... 19

Before using for the first time ............................................................................ 20Cleaning for the first time ...................................................................................... 20Setting the water hardness level ........................................................................... 21Setting the correct boiling point for water............................................................. 21

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

Operation.............................................................................................................. 25Operating the steam oven ..................................................................................... 25Changing values for a cooking programme .......................................................... 26Interrupting a cooking programme........................................................................ 27

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

General notes....................................................................................................... 30The advantages of cooking with steam ................................................................ 30Suitable containers................................................................................................ 30Condensate tray .................................................................................................... 30Shelf level .............................................................................................................. 31Frozen.................................................................................................................... 31Temperature .......................................................................................................... 31Duration ................................................................................................................. 31

Contents

3

Cooking with liquid................................................................................................ 31Your own recipes................................................................................................... 31

Steam cooking..................................................................................................... 32Eco Steam cooking ............................................................................................... 32Notes on the cooking charts ................................................................................. 32Vegetables............................................................................................................. 33Fish........................................................................................................................ 36Meat ...................................................................................................................... 39Rice ....................................................................................................................... 41Grains .................................................................................................................... 42Pasta/Noodles....................................................................................................... 43European dumplings ............................................................................................. 44Dried pulses .......................................................................................................... 45Hen's eggs ........................................................................................................... 47Fruit ....................................................................................................................... 48Sausages............................................................................................................... 48Shellfish ................................................................................................................. 49Mussels ................................................................................................................. 50Menu cooking........................................................................................................ 51

Other applications ............................................................................................... 53Reheat ................................................................................................................... 53Defrost................................................................................................................... 56Blanch ................................................................................................................... 59Bottling .................................................................................................................. 59Disinfect items ...................................................................................................... 62Prove yeast dough ................................................................................................ 62Heat damp towels ................................................................................................. 63Dissolve gelatine ................................................................................................... 63Decrystallise honey ............................................................................................... 64Melt chocolate....................................................................................................... 64Make yoghurt ........................................................................................................ 65Render fat.............................................................................................................. 66Sweat onions......................................................................................................... 66Extracting juice...................................................................................................... 67Skinning fruit and vegetables ................................................................................ 68Preserving apples ................................................................................................. 68Preparing custard royale ....................................................................................... 68

Cleaning and care ............................................................................................... 69Cleaning the steam oven front .............................................................................. 70Cleaning the oven compartment ........................................................................... 70Cleaning the water container ................................................................................ 71

Contents

4

Accessories .......................................................................................................... 71Cleaning the shelf runners..................................................................................... 72Descaling the steam oven ..................................................................................... 72

Problem solving guide ........................................................................................ 74

Optional accessories .......................................................................................... 77

Service.................................................................................................................. 78Contact in case of fault ......................................................................................... 78Warranty ................................................................................................................ 78

Installation............................................................................................................ 79Safety instructions for installation ......................................................................... 79Building-in dimensions.......................................................................................... 80

Installation in a tall unit ..................................................................................... 80Installation in a base unit.................................................................................. 81Side view .......................................................................................................... 82Connection and ventilation............................................................................... 83

Installing the steam oven....................................................................................... 84Electrical connection ............................................................................................. 85

Warning and Safety instructions

5

This appliance complies with all current local and national safetyrequirements. However, inappropriate use can lead to personalinjury and damage to property.

Please read these operating and installation instructions carefullybefore using the steam oven for the first time. They containimportant information on safety, installation, use and maintenanceof the appliance. This prevents both personal injury and damage tothe steam oven.

In accordance with standard IEC 60335-1, Miele expressly andstrongly 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 anyfuture owner.


6

Correct application

This steam oven is designed for domestic use and for use insimilar environments by guests in hotel or motel rooms, bed &breakfasts and other typical living quarters. This does not includecommon/shared facilities or commercial facilities within hotels,motels or bed & breakfasts.

The steam oven is not suitable for outdoor use.

The steam oven is intended only to steam, defrost and reheatfood.Any other use is not permitted.

This appliance is not intended for use by persons (includingchildren) with reduced physical, sensory or mental capabilities, orlack of experience and knowledge, unless they have been givensupervision or instruction concerning its use by a person responsiblefor their safety, and are able to recognise the dangers of misuse.


7

Safety with children

Young children must not be allowed to use this appliance.

Older children may only use the appliance if its operation hasbeen clearly explained to them and they are able to use it safely.They must be able to understand and recognise the possibledangers caused by incorrect operation.

Cleaning may only be carried out by older children under thesupervision of an adult.

Please supervise children in the vicinity of the steam oven and donot let them play with it.

Risk of suffocation from packaging material. Whilst playing,children may become entangled in packaging material (such asplastic 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 isfar more sensitive to high temperatures than that of adults. Duringoperation, steam will escape out of the ventilation outlet. The doorglass and control panel of the steam oven heat up.Do not let children touch the steam oven when it is in operation.Keep children well away from the steam oven until it has cooleddown and there is no danger of injury.

Risk of injury from the open door. The oven door can support amaximum weight of 8 kg. Children could injure themselves on anopen door.Do not let children sit on the open door, lean against it or swing on it.


8

Technical safety

Unauthorised installation, maintenance and repairs (includingremoval of any cover) can cause considerable danger for the user.Installation, maintenance and repairs must only be carried out by aMiele authorised technician.

A damaged appliance is dangerous. Check the appliance for anyvisible damage. Never install or attempt to use a damagedappliance.

Reliable and safe operation of this oven can only be assured if ithas been connected to the mains electricity supply.

The electrical safety of this appliance can only be guaranteedwhen continuity is complete between it and an effective earthingsystem. It is most important that this basic safety requirement ispresent and tested regularly and, where there is any doubt, thehousehold wiring system should be inspected by a qualifiedelectrician.

Before connecting the appliance to the mains supply, ensure thatthe connection data on the data plate (voltage and frequency)matches the mains electricity supply. This data must correspond inorder to avoid the risk of damage to the appliance. Consult aqualified electrician if in any doubt.

Do not connect the appliance to the mains electricity supply by amulti-socket adapter or an extension lead. These do not guaranteethe required safety of the appliance (e.g. danger of overheating).

For safety reasons, this appliance may only be used after it hasbeen built in.

This appliance must not be installed and operated in mobileinstallations (e.g. on a ship).

Tampering with electrical connections or components andmechanical parts is highly dangerous to the user and can causeoperational faults. Do not open the outer casing of the appliance.


9

The manufacturer's warranty will be invalidated if the appliance isnot repaired by a Miele approved service technician.

Faulty components must only be replaced by genuine Miele spareparts. The manufacturer can only guarantee the safety of theappliance when Miele replacement parts are used.

If the plug has been removed or the connection cable is notsupplied with a plug, the steam oven must be connected to themains supply by a suitably qualified electrician.

If the mains connection cable is damaged, it must be replacedwith a special mains connection cable (see “Installation – Electricalconnection”).

During installation, maintenance and repair work, the appliancemust be disconnected from the mains electricity supply. It is onlycompletely isolated from the electricity supply when:

– it is switched off at the mains circuit breaker, or

– it is switched off at the wall socket and the plug is withdrawn fromthe socket. Do not pull the mains connection cable but the mainsplug to disconnect your appliance from the mains electricitysupply.

If the steam oven is installed behind a furniture front (e.g. a door),do not close the furniture front while the steam oven is in use. Heatand moisture can build up behind a closed furniture door. This canresult in damage to the steam oven, the housing unit and the floor.Leave the furniture door open until the steam oven has cooled downcompletely.

In areas which may be subject to infestation by cockroaches orother vermin, pay particular attention to keeping the appliance andits surroundings clean at all times. Any damage caused bycockroaches or other vermin will not be covered by the warranty.


10

Correct use

Risk of injury caused by hot surfaces and steam. The steam ovengets hot during operation. You could burn yourself on the ovencompartment, shelf runners, accessories, food or steam. Wear oven gloves when placing food in the oven or removing it, andwhen adjusting oven shelves etc. in a hot oven.

Risk of injury caused by hot food. Food may spill or splash around when placing it into the oven orremoving 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.

Risk of injury due to hot water.At the end of a cooking programme, hot water left in the steamgenerator is pumped back into the water container. Take care not totip the water container when taking it out of the appliance.

Do not use the steam oven to heat up or bottle food in sealed tins.Pressure will build up inside them and they can explode causingdamage to the appliance, as well as the risk of injury and scalding.

Plastic dishes which are not heat-resistant and steam-resistantmelt at high temperatures and can damage the appliance. Use only heat-resistant (to 100 °C) and steam-resistant plasticdishes. Follow the manufacturer’s instructions.

Food which is left in the oven compartment can dry out and themoisture released can lead to corrosion damage in the steam oven.Do not leave food in the oven compartment and do not use anycooking containers which are susceptible to corrosion.

Risk of injury from the open door. You could bang into the opendoor or trip over it. Avoid leaving the door open unnecessarily.


11

The door can support a maximum load of 8 kg. Do not sit on orlean against an open door, and do not place heavy objects on it.Also make sure that nothing can get trapped between the door andthe oven compartment. The steam oven could get damaged.

When using a small electrical appliance, e.g. a hand-held blender,near the steam oven, care should be taken that the cable of theappliance cannot get trapped by the steam oven door. The insulationon the cable could become damaged, giving rise to an electric shockhazard.


12

Cleaning and care

Risk of injury due to electric shock. The steam from a steamcleaning appliance could reach electrical components and cause ashort circuit. Never use a steam cleaner for cleaning.

Scratches on the door glass can result in the glass breaking.Do not use abrasive cleaners, hard sponges, brushes or sharp metaltools to clean the door glass.

The shelf runners can be removed (see “Cleaning and care –Cleaning the shelf runners”).Refit the shelf runners correctly.

Try to avoid the interior walls being splashed with food or liquidscontaining salt. If it does happen, wipe these away thoroughly toavoid corrosion on the stainless steel surface.

Accessories

Use only genuine original Miele spare parts. If spare parts oraccessories from other manufacturers are used, the warranty will beinvalidated, and Miele cannot accept liability.

Caring for the environment

13

Disposal of the packingmaterialThe transport and protective packaginghas been selected from materials whichare environmentally friendly fordisposal, and can normally be recycled.

Recycling the packaging reduces theuse of raw materials in themanufacturing process and alsoreduces the amount of waste in landfillsites. Ensure that any plasticwrappings, bags etc. are disposed ofsafely and kept out of the reach ofbabies and young children. Danger ofsuffocation.

Disposing of your oldapplianceElectrical and electronic appliancesoften contain valuable materials. Theyalso contain specific materials,compounds and components, whichwere essential for their correct functionand safety. These could be hazardousto human health and to the environmentif disposed of with your domestic wasteor if handled incorrectly. Please do not,therefore, dispose of your old appliancewith your household waste.

Please dispose of it at your localcommunity waste collection / recyclingcentre for electrical and electronicappliances. You are also responsible fordeleting any personal data that may bestored on the appliance prior todisposal. Please ensure that your oldappliance poses no risk to childrenwhile being stored prior to disposal.

Overview

14

Steam oven

a Control panel

b Ventilation outlet

c Door seal

d Shelf runners with 4 shelf levels

e Temperature sensor

f Floor heating element

g Drip channel

h Automatic door release for steam reduction

i Water container with removable spill guard

j Suction tube

k Compartment for water container

l Steam outlet

m Front frame with data plate

n Door

Overview

15

A list of the models described in theseoperating and installation instructionscan be found on the back page.

Data plateThe data plate located on the frontframe of the oven is visible when thedoor is open.

The data plate states the modelnumber, the serial number as well asconnection data (voltage, frequencyand maximum rated load).

Have this information available if youneed to contact Miele so that anyissues can be rectified as quickly aspossible.

Accessories suppliedThe accessories supplied with yourappliance, as well as a range of optionalones, are available to order from Miele(see “Optional accessories”).

DGG 1/1–40 L

1 condensate trayFor collecting excess moisture. You can also use the condensate trayas a cooking container.375 x 394 x 40 mm (W x D x H)

DGG 1/2-40L

1 solid cooking containerGross capacity 2.2 litres /Useable capacity 1.6 litres375 x 197 x 40 mm (W x D x H)

DGGL 1/2-40L

2 perforated cooking containersGross capacity 2.2 litres /Useable capacity 1.6 litres375 x 197 x 40 mm (W x D x H)

DMSR 1/1L

1 rack for placing your own cookingcontainers on

Descaling tablets

For descaling the appliance.

Miele steam oven cookbook

A selection of the best recipes from theMiele test kitchen.

Controls

16

a Recessed On/Off sensorFor switching the steam oven on andoff

b Optical interface(for Miele service technicians only)

c / sensorFor alternating between steamcooking, steam cooking andAutomatic programmes

d DisplayFor displaying operationalinformation

e sensorsFor changing values and settingsand scrolling through lists

f OK sensorFor confirming entries and selectingand saving settings

Controls

17

DisplayThe display is used to show information about temperatures, cooking durations,Automatic programmes and settings.

SensorsThe sensors react to touch. Each touch is confirmed with a keypad tone. Thiskeypad tone can be switched off (see “Settings – Keypad tone”).

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

Symbol/Indicator Meaning

Steam cooking

(flashes) Insufficient water or water container not present

steam cooking

Auto + number(s) Automatic programme

Numbers + °C Temperature

Numbers + h Cooking duration

+ number(s) The steam oven needs to be descaled (see“Cleaning and care – Descaling the steamoven”)

Description of the functions

18

Water containerThe maximum filling volume is 1.5 litresand the minimum is 0.5 litre. There aremarkings on the water container. Theupper marking must never beexceeded.

Water consumption depends on thetype of food and the cooking duration.The water may need to be topped upduring cooking. Water consumption isincreased if the door is opened duringcooking.

The water container is removed using apush/pull system: push gently on thewater container to remove it.

At the end of a cooking programme, hotwater left in the steam generator ispumped back into the water container.The water container must be emptiedafter each use involving steam.

Condensate trayPlace the condensate tray on shelf level1 when using perforated containers.This collects any drops of liquid andallows these to be removed easily.

You can also use the condensate trayas a cooking container if necessary.

TemperatureThe steam oven has a temperaturerange of 40 °C to 100 °C. The applianceis set at 100 °C when it is switched on.You can alter the temperature in 5 °Csteps.

Recommended temperatures

Temperature Use

100 °C – Cooking all types offood

– Reheating

– Menu cooking

– Bottling

– Extracting juice

85 °C – Cooking fish gently

50–60 °C – Defrosting

40 °C – Proving yeastdough

– Making yoghurt

Cooking durationA cooking duration of between 1 minute(:) and 9 hours 59 minutes (:) canbe set. If the cooking duration exceeds59 minutes, you have to enter it in hoursand minutes. Example: Cooking duration 80 minutes= 1:20.

Description of the functions

19

NoisesYou will hear a pumping sound whenthe appliance is switched on, duringuse and after switching it off. This is thesound of water being pumped throughthe system and is quite normal.

When the steam oven is in use, you willhear a fan noise.

Heating-up phaseDuring the heating-up phase the ovencompartment is heated to the settemperature. The display shows thetemperature in the oven compartmentas it rises.

The duration of the heating-up phasewill depend on the quantity andtemperature of the food. In general, theheating-up phase will take approx.7 minutes. The duration will be longer ifyou are cooking refrigerated or frozenfood and if you are cooking at lowtemperatures.

Cooking phaseThe cooking phase begins when the settemperature is reached. During thecooking phase, the duration remainingwill be shown in the display.

Steam reductionIf a cooking temperature above approx.80 °C has been set, the appliance doorwill automatically open a fraction justbefore the end of a cooking programmeto release some of the steam from thecabinet. The door will then close againautomatically.

Steam reduction can be switched off ifyou wish (see “Settings”). If switchedoff, there will be a lot of steam emittedfrom the cabinet when the door isopened.

Before using for the first time

20

Risk of injury caused by hotsurfaces.The steam oven gets hot duringoperation.For safety reasons, the steam ovenmay only be used when it has beenfully installed.

The steam oven will switch onautomatically when it is connected tothe electricity supply.

Cleaning for the first time Remove any protective foil and

stickers, except the data plate, fromthe oven and accessories.

The appliance has undergone afunction test in the factory. Residualwater from this testing may havetrickled back into the cabinet duringtransportation.

Cleaning the water container

Remove the water container.

Remove the spill guard.

Rinse the water container by hand.

Cleaning the accessories/ovencompartment

Take all accessories out of the ovencompartment.

Wash the accessories in a mildsolution of washing-up liquid and hotwater or in the dishwasher.

The interior of the steam oven hasbeen treated at the factory with aconditioning agent.

To remove this, clean the oveninterior with a mild solution ofwashing-up liquid and warm waterapplied with a soft sponge, and thendry thoroughly with a soft cloth.

Before using for the first time

21

Setting the water hardnesslevelTo ensure that the steam oven workscorrectly and to ensure that descaling iscarried out at the correct interval, itmust be set to the local water hardnesslevel.

The harder the water is, the morefrequently the steam oven needs to bedescaled.

The hardness level is set to 2.7 mmol/l(15 °dH) at the factory.

Contact your local water supplier tofind out your local water hardnessrange if necessary.

Adjust the setting of your local watersupply if necessary (see “Settings”).

Setting the correct boilingpoint for waterBefore cooking food for the first time,you must adjust the boiling temperatureof the water, which varies depending onthe altitude of where the steam oven islocated. This procedure also flushes outthe waterways.

This procedure must be carried outto ensure efficient functioning of yourappliance.

Distilled or carbonated water or otherliquids could damage the steamoven.Only use cold, fresh tap water(below 20 °C).

Remove the water container and fill itup to the maximum marker.

Push the water container into theappliance.

Run the steam oven for 15 minutesusing the steam cooking function(100 °C). Proceed as described in“Operation”.

Setting the correct boiling point forwater following a house move

If you move house, the boiling point forthe water in the steam oven will need tobe reset for the new altitude if thisdiffers from the old one by 300 m ormore. To do this, descale the appliance(see “Cleaning and care – Descaling thesteam oven”).

Settings

22

Changing and saving settingsYour steam oven is supplied with anumber of standard default settings.The standard settings listed in the chartbelow can be altered.

With the steam oven switched off:

Touch and hold the sensor.

Whilst pressing the sensor, touchthe On/Off sensor once briefly.

P1 will appear.

Touch the or sensor to set therequired programme.

Confirm with OK.

S and a number will appear.

Touch the or sensor to set therequired status/water hardness.

Confirm with OK.

The selected status will be saved.

After you have altered the setting(s)required, switch the appliance off.

Settings

23

The factory default setting is shown in bold.

Programme Status/Water

hardness

Available settings

P1 Water hardness 15 ° See “Settings – Water hardness”

P2 Signal tones volume S1

S2

S3

S4

Very quiet

Quiet

Loud

Very loud

P3 Keypad tone S0

S1

Off

On

P4 Steam reduction S0

S1

Off

On

P5 Temperature unit S1

S2

°C

°F

P6 Demo mode S0

S1

Off, the steam oven heats up

On, the steam oven does not heat up

Settings

24

Water hardnessContact your local water supplier to findout your local water hardness range ifnecessary.

The degree of hardness can be setbetween 0.2 mmol/l and 12.5 mmol/l(1 °dH and 70 °dH).

If you are using bottled drinking water,e.g. mineral water, use non-carbonatedwater. Select settings according to thecalcium content. The calcium content isgiven on the label of the bottle in mg/lCa2+ or ppm (mg Ca2+/l).

Water hardness Calciumcontent

mg/l Ca2+

or

ppm (mg Ca2+

/l)

Setting

°dH mmol/l

1 0.2 7 1°

2 0.4 14 2°

3 0.5 21 3°

4 0.7 29 4°

5 0.9 36 5°

6 1.1 43 6°

7 1.3 50 7°

8 1.4 57 8°

9 1.6 64 9°

10 1.9 71 10°

11 2.0 79 11°

12 2.2 86 12°

13 2.3 93 13°

14 2.5 100 14°

15 2.7 107 15°

16 2.9 114 16°

17 3.1 121 17°

Water hardness Calciumcontent

mg/l Ca2+

or

ppm (mg Ca2+

/l)

Setting

°dH mmol/l

18 3.2 129 18°

19 3.4 136 19°

20 3.6 143 20°

21 3.8 150 21°

22 4.0 157 22°

23 4.1 164 23°

24 4.3 171 24°

25 4.5 179 25°

26 4.7 186 26°

27 4.9 193 27°

28 5.0 200 28°

29 5.2 207 29°

30 5.4 214 30°

31 5.6 221 31°

32 5.8 229 32°

33 5.9 236 33°

34 6.1 243 34°

35 6.3 250 35°

36 6.5 257 36°

37-45 6.6-8.0 258–321 37°–45°

46-60 8.2-10.7 322–429 46°–60°

61-70 10.9-12.5 430–500 61°–70°

Operation

25

Operating the steam oven

Distilled or carbonated water or otherliquids could damage the steamoven.Only use cold, fresh tap water(below 20 °C).

Fill the water container with fresh tapwater and push it into the appliance.

Place the condensate tray on shelflevel 1 when using perforatedcontainers.

Place the food in the oven.

Switch the steam oven on.

°C will appear. flashes.

If you want to cook with 100 °C,confirm the setting with OK.

If you wish, you can set a lowertemperature by touching the sensor. Then confirm with OK.

This temperature will be automaticallyaccepted within a few seconds. TouchOK twice to go back to thetemperature selection option.

h will appear. The symbol for the hours will flash.

If you want to set a cooking durationof

– less than 1 hour, confirm with OK,

– more than 1 hour, set the cookingduration you want by touching the sensor (from upwards) or (from downwards) and confirm withOK.

Set the minutes you want by touchingthe sensor (from upwards) or (from downwards).

Confirm with OK.

The current temperature will appear andthe heating-up phase will begin.

You will see the temperature rising inthe display. A buzzer will sound whenthe selected temperature is reached forthe first time.

The cooking duration will begin to countdown.

If you are cooking at a temperature ofapprox. 80 °C, shortly before the endof the cooking duration, the door willautomatically open a little to allowsome of the steam to escape from theoven compartment. The door will thenautomatically close.

The buzzer will sound at the end of thecooking duration.

Take the food out of the oven.

Switch the steam oven off.

A new cooking programme can onlybe started if the automatic doorrelease is retracted into its originalposition. Do not push it in manuallyas this could damage it.

Operation

26

Cleaning the steam oven

If necessary, remove the condensatetray from the oven compartment andempty it.

Risk of injury due to hot water.At the end of a cooking programme,hot water left in the steam generatoris pumped back into the watercontainer.Take care not to tip the watercontainer when taking it out of theappliance.

Remove the water container.

Remove the spill guard and emptythe water container.

After each use, clean and dry thewhole appliance as described in“Cleaning and care”.

Make sure the spill guard engagescorrectly when installing it.

Leave the appliance door open untilthe oven interior is completely dry.

Refilling the water

Insufficient water during a cookingprogramme is indicated by the flashing symbol and a buzzer.

Remove the water container and fill itwith fresh tap water.

Push the water container back intothe appliance.

The cooking programme will continue.

Changing values for a cookingprogrammeAs soon as a cooking programme is inprogress, you can change thetemperature and cooking duration forthis programme.

Changing the temperature

Touch OK once.

The display will change to thetemperature setting and thetemperature will flash.

Touch the or sensor to changethe temperature.

Confirm with OK.

Changing the cooking duration

Touch OK twice.

The display will change to setting thecooking duration and the number forthe hours will flash.

Touch the or sensor to changethe cooking duration.

Confirm with OK.

Operation

27

Interrupting a cookingprogrammeA cooking programme is interrupted assoon as the door is opened. The ovenheating switches off. Set cookingdurations will be saved.

Risk of injury due to hot steam.A great deal of hot steam can escapewhen the door is opened. The steamcan cause burns.Step back and wait until the hotsteam has dissipated.

Risk of injury caused by hotsurfaces and food.The steam oven gets hot duringoperation. You could burn yourselfon the oven compartment, shelfrunners, accessories or the fooditself.Wear oven gloves when placing foodin the oven or removing it and whenadjusting oven shelves etc. in a hotoven.When placing cooking containers inthe oven or removing them, makesure that the hot food does not spill.

The cooking programme will resumewhen the door is closed.

When the door is closed, the pressurehas to equalise, which can cause awhistling sound.

The steam oven will heat up again andthe display will show the temperature inthe cooking compartment as it rises.Once the set temperature has beenreached, the display will show the timeleft as it counts down.

The cooking process will be endedearly if the door is opened in the lastminute of cooking time.

Automatic programmes

28

Your steam oven is equipped with over20 Automatic programmes for cookingvegetables. The temperature andcooking duration are preset, so you onlyhave to prepare the vegetables asrequired (see the “Programmeoverview” chart).

The oven interior needs to be atroom temperature before starting anAutomatic programme.

For hints and tips on cookingvegetables using steam, see “Steamcooking – Vegetables”.

Using Automatic programmes Put the prepared vegetables into a

perforated cooking container.

Place the condensate tray on shelflevel 1. Place the perforated container on anyshelf level.

Fill the water container with fresh tapwater and push it into the appliance.


Touch the / sensor.

appears in the display.

You can switch to the Automaticprogrammes by touching the or sensor.

Set the programme you want with the or sensor, e.g. A15.

Confirm with OK.

Set the degree of cooking you wantwith the or sensor:

– al dente – Medium – Soft Confirm with OK.

Automatic programmes

29

Programme overview

Programme number Vegetables

A1 Cauliflower Florets, medium

A2 Beans (green, yellow) Whole

A3 Broccoli Florets, medium

A4 Chinese cabbage Chopped

A5 Peas —

A6 2 fennel bulbs Cut into strips

A7 Kohlrabi Batons

A8 Pumpkin Diced

A9 Corn Cobs

A10 Carrots Diced/Batons/Sliced

A11 Capsicum Cut into strips

A12 New potatoes Firm, medium

A13 Leeks Sliced into rings

A14 Romanesco Florets, medium

A15 Brussels sprouts —

A16 Boiled potatoes Firm, quartered

A17 Green asparagus Medium

A18 White asparagus Medium

A19 Spinach —

A20 Sugar snap peas —

General notes

30

This section contains generalinformation. You will find more detailedinformation about particular foods andhow to cook them in the other sections.

The advantages of cookingwith steamAlmost all vitamins and minerals areretained as the food is not immersed inwater.

Cooking with steam also retains thetrue taste of the food better thanconventional cooking. We thereforerecommend seasoning the food after ithas been cooked. Food also retains itsfresh, original colour.

Suitable containers

Cooking containers

This steam oven is supplied withstainless steel cooking containers.Other containers, in a variety of sizes,both perforated and solid, are availableas optional extras (see “Optionalaccessories”). This enables you tochoose the most suitable container forthe food you are preparing.

Where possible, it is best to useperforated cooking containers for steamcooking. The steam can reach the foodfrom all sides and the food is cookedevenly.

Your own containers

You can also use your own containers.However, please note the following:

– Containers must be heat-resistant to100 °C and able to withstand steam.With plastic containers, please checkwith the manufacturer that they aresuitable for use in a steam oven.

– Thick-sided containers made fromporcelain, ceramic, or stoneware arenot very suitable for using withsteam. Due to their thick sides, theydo not conduct heat well and as aresult cooking durations will beconsiderably longer than those givenin the charts.

– Place the cooking container on therack or in a suitable container, andnot on the oven floor.

– Ensure that there is a gap betweenthe upper rim of the container andthe top of the cooking compartmentto allow sufficient steam into thecontainer.

Condensate trayPlace the condensate tray on shelf level1 when using perforated containers. This collects any drops of liquid andallows these to be removed easily.

You can also use the condensate trayas a cooking container if necessary.

General notes

31

Shelf levelYou can select any shelf level. You canalso cook on several levels at the sametime. This will not alter the cookingduration.

When using more than one deepcontainer at the same time for steamcooking, it is best to offset them ontheir runners and to leave at least onelevel free in between them.

Always insert cooking containers andthe rack between the rails of the shelfrunners so that they cannot tip.

FrozenThe heating-up phase for frozen food islonger than for fresh food. The greaterthe quantity of frozen food, the longerthe heating-up phase.

TemperatureDuring steam cooking, the temperaturedoes not exceed 100 °C. Almost allfoods can be cooked at thistemperature. Some types of food, suchas berries, need to be cooked at lowertemperatures to prevent them frombursting. See the relevant sections inthese operating instructions for moredetails.

DurationDuring steam cooking, the cookingduration does not begin until the settemperature is reached.

In general, the cooking durations forcooking with steam are the same as forcooking food in a saucepan. Moreinformation about any factors whichmay affect the cooking duration is givenin the relevant sections.

The quantity of food does not affect thecooking duration. 1 kg of potatoes willtake the same time to cook as 500 g ofpotatoes.

Cooking with liquidWhen cooking with liquid, only fill thecooking container ²/₃ full to prevent theliquid spilling when the cookingcontainer is removed from the oven.

Your own recipesFood which is cooked in a pot or a pancan also be cooked in the steam oven.The cooking durations in the steamoven will be the same. Please note thatfood will not be brown or crisp whencooking with steam.

Steam cooking

32

Eco Steam cookingTo save energy when cooking withsteam, you can use Eco Steamcooking. Eco Steam cooking isparticularly suitable for cookingvegetables and fish. Eco Steamcooking is less suitable for cookingfoods containing starch, such aspotatoes, rice and pasta.

We recommend using the cookingdurations and temperatures given in thechart under “Steam cooking”. You can cook for longer if necessary.


Touch the / sensor.

will appear in the display.

Confirm with OK.

Set the temperature and cookingduration.

Notes on the cooking chartsFollow the instructions on cookingdurations, temperatures and cookingnotes.

Selecting the cooking duration

The cooking durations given areguidelines only.

We recommend selecting the shorterduration initially. You can cook forlonger if necessary.

Steam cooking

33

Vegetables

Fresh

Prepare fresh vegetables in the usualway, i.e. wash, clean and cut them up.

Frozen food

Frozen vegetables do not need to bedefrosted beforehand. Exception: thevegetables have been frozen together ina block.

Frozen and fresh vegetables which takethe same length of time to cook can becooked together.

If vegetables have frozen together inclumps, break these up before cookingwith steam. Follow the manufacturer’sinstructions on the packaging regardingcooking duration.

Cooking containers

Food such as peas or asparagusspears, which have little or no spacebetween them, will take longer to cookbecause the steam has less space towork in. For an even result, it is best touse a shallow container for these typesof food, and only fill it about 3 - 5 cmdeep. When cooking large quantities,divide the food between 2 or 3 shallowcontainers rather than using one deepone.

Different types of vegetables which takethe same length of time to cook can becooked together in one cookingcontainer.

Use solid containers for vegetableswhich are cooked in liquid, e.g.cabbage.

Shelf level

When cooking vegetables with adistinctive colour (e.g. beetroot) in aperforated container at the same timeas cooking other foods in othercontainers, place the solid tray directlyunderneath the perforated container tocatch any drips and therefore avoid anycolour transfer.

Duration

The cooking duration depends on thesize of the food and how well cookedyou want it, just as it does withconventional cooking methods.Example:Firm potatoes, cut into quarters: approx. 12 minutesFirm potatoes, cut in half: approx. 17 minutes

Settings

Steam cooking Temperature: 100 °CDuration: see chart

Steam cooking

34

Vegetables [min.]

Artichokes 32–38

Cauliflower, whole 27–28

Cauliflower, florets 8

Beans, green 6–8

Broccoli, florets 2–4

Chantenay carrots, whole 7–8

Chantenay carrots, halved 5–6

Chantenay carrots, chopped 4

Chicory, halved 4–5

Chinese cabbage, chopped 3

Peas 2

Fennel, halved 10–12

Fennel, sliced 4–5

Kale, chopped 23–26

Firm potatoes, peeledwholehalvedquartered

20–2515–2010–15

Fairly firm potatoes, peeledwholehalvedquartered

23–2818–2314–18

Soft potatoes, peeledwholehalvedquartered

25–3020–2515–20

Kohlrabi, cut into batons 6–7

Pumpkin, diced 4–8

Corn on the cob 10–15

Silverbeet, chopped 2–3

Steam cooking

35

Vegetables [min.]

Capsicum, diced or sliced 2

New potatoes, firm 20–25

Mushrooms 2

Leeks, sliced 2–4

Leeks, halved lengthways 4–6

Romanesco, whole 22–25

Romanesco, florets 5–7

Brussels sprouts 10–12

Beetroot, whole 50–60

Red cabbage, chopped 15–20

Black salsify, whole 9–10

Celeriac, cut into batons 6–7

Asparagus, green 2–4

Asparagus, white 5–10

Carrots, chopped 6

Spinach 1–2

Spring cabbage, chopped 10–11

Celery, chopped 2–5

Turnips, chopped 6–7

White cabbage, chopped 12

Savoy cabbage, chopped 10–11

Zucchini, sliced 2–3

Sugar snap peas 2–3

Duration

Steam cooking

36

Fish

Fresh

Prepare fresh fish in the usual way, i.e.clean, gut and fillet.

Frozen

Fish does not need to be fully defrostedbefore cooking. Defrost so that thesurface is sufficiently thawed to takeherbs and seasoning. Depending on thethickness of the fish, 2–5 minutesshould be enough.

Preparation

Add some lemon or lime juice to fishbefore cooking. The citric acid helps theflesh stay firm.

It is not necessary to season fish whencooking with steam as this methodretains the minerals which give the fishits unique flavour.

Cooking containers

If using a perforated container, grease itfirst or line it with baking paper.

Shelf level

When cooking fish in a perforatedcontainer at the same time as cookingother types of food in other containers,place the container with the fish directlyabove the glass or collecting tray(depending on the model) to catch anyliquid and so avoid any transfer offlavours to other food.

Temperature

85 °C – 90 °C For gently cooking delicate types offish, such as flounder.

100 °CFor cooking firmer types of fish, e.g.salmon.Also for cooking fish in sauce or stock.

Duration

The cooking duration depends on thethickness and the texture of the fish,and not on the weight. The thicker thefish, the longer the cooking duration. A3 cm thick piece of fish weighing 500 gwill take longer to cook than a 2 cmthick piece of fish weighing 500 g.

The longer fish cooks, the firmer itsflesh will become. Use the cookingdurations given in the chart. If you findthat 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 thecooking duration quoted by a fewminutes.

Steam cooking

37

Useful tips

– Adding herbs and spices, such asdill, will help bring out the full flavourof the fish.

– Cook large fish in the swimmingposition. To help maintain thestructure of the fish, place a smallcup or similar upside down in thecooking container. Arrange the fishbellyside down over the cup.

– You can use any fish scraps, e.g. fishheads, bones, tails etc. to make afish stock. Place the fish scrapstogether with some mixed vegetablesin a solid cooking container and addcold water. Cook at 100 °C for 60 to90 minutes. The longer the cookingduration, the stronger the stock.

– Preparing fish au bleu is a methodinvolving cooking the fish in waterwith vinegar, at different proportionsdepending on the recipe. It isimportant not to damage the skin ofthe fish. This method is suitable forcooking trout, tench, eel and salmon.

Settings

Steam cooking Temperature: see chartDuration: see chart

Steam cooking

38

Fish [°C] [min.]

Eel 100 5–7

Perch fillet 100 3–5

Bream/Snapper fillet 85 3–5

Trout, 250 g 90 8–12

Halibut/Trumpeter fillet 85 4–6

Blue eye trevalla/Ling fillet 100 6

Salmon fillet 100 4–8

Salmon steak 100 8–10

Australian salmon 90 8–10

Basa fillet 85 3

Rosefish fillet 100 6–8

Jackass morwong/Terakihi fillet 100 4–6

Flounder fillet 85 4–5

Stargazer/Monkfish fillet 85 6–8

Sole fillet 85 3

Turbot fillet 85 5–8

Tuna fillet 85 4–8

Pikeperch fillet 85 4

Temperature, duration

Steam cooking

39

Meat

Fresh

Prepare the meat in the usual way.

Frozen food

Meat should be thoroughly defrostedbefore cooking in the steam oven (see“Special applications” – “Defrost”).

Preparation

Meat which needs to be seared beforebeing cooked, e.g. stewing steak,should be seared in a pan on thecooktop.

Duration

The cooking duration depends on thethickness and the texture of the meat,and not on the weight. The thicker thepiece of meat, the longer the cookingduration. A piece of meat weighing 500g which is 10 cm thick will take longerto cook than a piece of meat weighing500 g which is 5 cm thick.

Useful tips

– To retain the flavourings, use aperforated cooking container. Placean unperforated cooking containerunderneath in order to collect theconcentrate. You can use theconcentrate to enhance your saucesor freeze it for later use.

– Boiling chicken, back or top rib andmeat bones can be used to makestock. Place the meat together withthe bones and some mixedvegetables in a cooking containerand add cold water. The longer thecooking duration, the stronger thestock.

Settings


Steam cooking

40

Meat [min.]

Beef shin, covered with water 110–120

Pork knuckle 135–140

Chicken breast fillet 8–10

Knuckle 105–115

Beef soup bones 110–120

Veal for stewing 3–4

Gammon steaks 6–8

Lamb stew 12–16

Turkey roulade 12–15

Turkey schnitzel 4–6

Rib of beef, covered with water 130–140

Beef stew 105–115

Boiling chicken, covered with water 80–90

Silverside 110–120

Duration

Steam cooking

41

RiceRice swells when cooked and needs to be cooked in liquid. The proportion of riceto liquid will vary depending on the type of rice.

The rice absorbs all the liquid during the cooking process so that none of thenutrients are lost.

Settings


RatioRice : Liquid

[min.]

Basmati rice 1 : 1.5 15

Parboiled rice 1 : 1.5 23–25

Arborio rice

Milk rice

Risotto rice

1 : 2.5

1 : 2.5

30

18–19

Brown rice 1 : 1.5 26–29

Wild rice 1 : 1.5 26–29

Duration

Steam cooking

42

GrainsGrain swells when cooked and needs to be cooked in liquid. The proportion ofgrain to liquid will vary depending on the type of grain.

Grain can be cooked whole or cracked.

Settings


RatioGrain : Liquid

[min.]

Amaranth 1 : 1.5 15–17

Bulgur 1 : 1.5 9

Green spelt, whole 1 : 1 18–20

Green spelt, cracked 1 : 1 7

Oats, whole 1 : 1 18

Oats, cracked 1 : 1 7

Millet 1 : 1.5 10

Polenta 1 : 3 10

Quinoa 1 : 1.5 15

Rye, whole 1 : 1 35

Rye, cracked 1 : 1 10

Wheat, whole 1 : 1 30

Wheat, cracked 1 : 1 8

Duration

Steam cooking

43

Pasta/Noodles

Dry pasta and noodles

Dry pasta and noodles swell when they are cooked and need to be cooked inliquid. The liquid must cover the pasta or noodles. Using hot liquid gives betterresults.

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 chilledcounter, do not need to absorb water. Cook in a greased, perforated container.

Separate any pieces of pasta or noodles which have stuck together and spreadthem out in the cooking container.

Settings


Fresh pasta / noodles [min.]

Gnocchi 2

Knöpfli 1

Ravioli 2

Spätzle 1

Tortellini 2

Dry pasta / noodles,covered with water

Flat noodles / Fettuccine 14

Vermicelli 8

Duration

Steam cooking

44

European dumplingsReady-made dumplings in wrappers need to be covered completely with water.Otherwise they will not absorb enough water and will fall apart, even if steeped inwater prior to cooking.

Cook fresh dumplings in a greased, perforated container.

Settings


[min.]

Steamed dumplings 30

Yeast dumplings 20

Boil-in-the-bag potato dumplings 20

Boil-in-the-bag bread dumplings 18–20

Duration

Steam cooking

45

Dried pulsesSoak pulses for at least 10 hours in cold water before cooking. Soaking makes thepulses more digestible and shortens the cooking duration required. Soaked pulsesmust be covered with liquid during cooking.

Lentils do not need to be soaked before cooking.

With unsoaked pulses a certain ratio of pulses to liquid is required.

Settings


Soaked

[min.]

Beans

Kidney beans 55–65

Adzuki beans 20–25

Black beans 55–60

Borlotti beans 55–65

Haricot beans 34–36

Peas

Yellow split peas 40–50

Green peas, shelled 27

Duration

Steam cooking

46

Unsoaked

RatioPulses : Liquid

[min.]

Beans

Kidney beans 1 : 3 130–140

Adzuki beans 1 : 3 95–105

Black beans 1 : 3 100–120

Borlotti beans 1 : 3 115–135

Haricot beans 1 : 3 80–90

Lentils

Brown lentils 1 : 2 13–14

Red lentils 1 : 2 7

Peas

Yellow split peas 1 : 3 110–130

Green peas, shelled 1 : 3 60–70

Duration

Steam cooking

47

Hen's eggsUse a perforated container to prepare boiled eggs in the steam oven.

The eggs do not need to be pierced before cooking as they are gradually warmedduring the heating-up phase and so do not burst when they are cooked withsteam.

When using a solid container for preparing egg dishes, remember to grease it first.

Settings


[min.]

Small (S)softmediumhard

359

Medium (M)softmediumhard

46

10

Large (L)softmediumhard

56–712

Extra large (XL)softmediumhard

68

13

Duration

Steam cooking

48

FruitCook fruit in a solid container so thatnone of the juice is lost. If you wish tocook fruit in a perforated container,place a solid container directlyunderneath it to collect the juice.

Useful tip: You can use the collectedjuice to prepare a glaze for a fruit flan.

Settings


[min.]

Apple chunks 1–3

Pear chunks 1–3

Cherries 2–4

Mirabelle plums 1–2

Nectarine/Peach chunks 1–2

Plums 1–3

Quinces, diced 6–8

Rhubarb chunks 1–2

Gooseberries 2–3

Duration

Sausages

Settings


Sausages [min.]

Frankfurters 6–8

Sausages 6–8

White sausages 6–8

Duration

Steam cooking

49

Shellfish

Preparation

Defrost frozen shellfish before cooking with steam.

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

Cooking containers

If using a perforated container, grease it first or line it with baking paper.

Duration

The longer shellfish are cooked, the tougher they become. Use the cookingdurations given in the chart.

When cooking shellfish in sauce or stock, we recommend that you increase thecooking duration quoted by a few minutes.

Settings


[°C] [min.]

Crevettes 90 3

Prawns 90 3

King prawns 90 4

Small shrimps 90 3

Crayfish 95 10–15

Large shrimps 90 3


Steam cooking

50

Mussels

Fresh food

Danger of food poisoning from spoiled mussels.Spoiled mussels can cause food poisoning.Only cook mussels which are closed.Do not eat mussels which have not opened after being cooked.

Steep fresh mussels in water for a few hours before cooking to rinse out any sand.Then scrub the mussels thoroughly to clean them.

Frozen

Defrost frozen mussels before cooking.

Duration

The longer mussels are cooked, the harder they become. Use the cookingdurations given in the chart.

Settings


[°C] [min.]

Goose barnacles 100 2

Cockles 100 2

Blue mussels 90 12

Scallops 90 3

Razor clams 100 2–4

Vongole 90 2–4


Steam cooking

51

Menu cooking

Before cooking meals with themanual Menu cooking function,switch off steam reduction (see“Settings – Steam reduction”).

Menu cooking involves cooking variousfoods with different cooking times inorder to serve them all together in onemeal, e.g. rosefish fillet with rice andbroccoli. Foods are placed in the steam oven atdifferent times so that they are all readyat the same time.

Shelf level

Place foods that produce a lot of liquids(e.g. fish) or have a distinctive colour(e.g. beetroot) directly above the glasstray or condensate tray (depending onthe model). This avoids any transfer offlavour or colour to other food bypreventing liquid dripping onto foodbelow it.

Temperature

Whole meals should be cooked at atemperature of 100 °C as this is thetemperature required to cook themajority of foods. Do not cook a whole meal at the lowesttemperature when differenttemperatures are required for differenttypes of food, e.g. 85 °C for seabreamand 100 °C for potatoes.

If the recommended cookingtemperature for the food is 85 °C forexample, try cooking it at 100 °C andtesting the result. Some delicate typesof fish with a soft structure, e.g.flounder will become very firm whencooked at 100 °C.

Duration

If you increase the recommendedtemperature, shorten the cookingduration by approx. ¹/₃.

Example:

Food cooking durations (see cooking charts in “Steam cooking”)

Parboiled rice 24 minutes

Rosefish fillet 6 minutes

Broccoli 4 minutes

Calculation of set cooking durations:

24 minutes minus6 minutes = 18 minutes (1st cookingduration: rice)

6 minutes minus 4 minutes = 2 minutes(2nd cooking duration: rosefish fillet)

Remaining time = 4 minutes(3rd cooking duration: broccoli

Duration 24 min. – rice

6 min. - rosefishfillet

4 min. -broccoli

Setting 18 min. 2 min. 4 min.

Steam cooking

52

Cooking a whole menu

Place the rice in the oven first.

Set the first cooking duration:18 minutes.

After the 18 minutes, place the fish inthe oven.

Set the second cooking duration:2 minutes.

After the 2 minutes, place thebroccoli in the oven.

Set the third cooking duration:4 minutes.

Other applications

53

ReheatThe steam oven is very effective atreheating food gently, without drying itout or cooking it further. The foodreheats evenly and does not need to bestirred during the reheating process.

You can reheat individual dishes orplated meals which have been preparedpreviously (e.g. meat, vegetables andpotatoes).

Suitable containers

Small quantities can be reheated on aplate, larger quantities should be placedin a cooking container.

Duration

The number of plates or containers hasno bearing on the time.

The times listed in the table relate to anaverage portion per plate. Increase theduration for larger quantities.

Useful tips

– Do not reheat large items, such as ajoint of roast meat, whole. Divide itinto portions and reheat these asplated meals.

– Compact items, such as stuffedcapsicum, roulades or dumplings,should be cut in half.

– Reheat sauces separately. Exceptionsare dishes such as goulash, which iscooked in sauce.

– Cover food when reheating it. Thiswill avoid steam condensing on thecrockery.

– Please note that breaded items, suchas schnitzel, will not retain theircrispness when they are reheated.

Heating food

Cover the food being warmed up witha plate or foil that is resistant totemperatures up to 100 °C and tosteam.

Place the food on the rack or in acooking container.

Settings


Other applications

54

The durations specified in the chart are guidelines only. We recommend selectingthe shorter duration initially. You can make the duration longer if necessary.

Food * [min.]

Vegetables

CarrotsCauliflowerKohlrabiBeans

6–7

Side dishes

PastaRice 3–4

Potatoes, halved lengthways 12–14

European dumplings 15–17

Meat and poultry

Sliced meat, 1.5 cm thickRoulades, slicedGoulashLamb stew

5–6

Meatballs 13–15

Chicken schnitzelTurkey schnitzel 7–8

Fish

Fish fillets, 2 cm thick 6–7

Fish fillets, 3 cm thick 7–8

Plated meals

Spaghetti with tomato sauce 13–15

Roast pork, potatoes, vegetables 12–14

Stuffed capsicum (halved), rice 13–15

Chicken fricassee, rice 7–8

Vegetable soup 2–3

Creamy soup 3–4

Other applications

55

Food * [min.]

Consommé 2–3

Casserole 4–5

Duration

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

Other applications

56

DefrostIt is much quicker to defrost items in thesteam oven than at room temperature.

Risk of infection from bacteria.Bacteria such as salmonella cancause life-threatening foodpoisoning.It is particularly important to observefood hygiene rules when defrostingfish and meat, and in particular whendefrosting poultry.Do not use the liquid producedduring defrosting.Process the food as required as soonas it has been defrosted.

Temperature

60 °C is the best temperature fordefrosting.Exceptions: 50 °C for minced meat andgame.

Before and after defrosting

Remove any packaging beforedefrosting. Exceptions: Leave bread, biscuits andcakes in their packaging as otherwisethey will absorb moisture and becomesoft.

Allow food to stand at roomtemperature for a few minutes afterdefrosting. The standing time isnecessary to allow the even distributionof heat from the outside to the inside.

Cooking containers

Use a perforated container with a glasstray or condensate tray (depending onmodel) underneath it when defrostingfood which will drip, such as poultry.This way food will not be lying indefrosted liquid.

Foods which do not drip can bedefrosted in a solid cooking container.

Useful tips

– Fish does not need to be fullydefrosted before cooking. Defrost sothat the surface is sufficiently thawedto take herbs and seasoning.Depending on the thickness of thefish, 2–5 minutes is generally enough.

– When defrosting food which hasfrozen together, e.g. berries and meatportions, separate them half-waythrough the defrosting time.

– Do not refreeze food once it hasthawed.

– Defrost frozen ready meals accordingto the instructions on the packaging.

Settings

Steam cooking Temperature: see chartDefrosting duration: see chartStanding time: see chart

Other applications

57

The durations specified in the chart are guidelines only. We recommend selectingthe shorter defrosting duration initially. You can make the defrosting durationlonger if necessary.

Frozen food Quantity [°C] [min.] [min.]

Dairy products

Sliced cheese 125 g 60 15 10

Quark 250 g 60 20–25 10–15

Cream 250 g 60 20–25 10–15

Soft cheese 100 g 60 15 10–15

Fruit

Apple sauce 250 g 60 20–25 10–15

Apple pieces 250 g 60 20–25 10–15

Apricots 500 g 60 25–28 15–20

Strawberries 300 g 60 8–10 10–12

Raspberries/Red/Blackcurrants

300 g 60 8 10–12

Cherries 150 g 60 15 10–15

Peaches 500 g 60 25–28 15–20

Plums 250 g 60 20–25 10–15

Gooseberries 250 g 60 20–22 10–15

Vegetables

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

Fish

Fish fillets 400 g 60 15 10–15

Trout 500 g 60 15–18 10–15

Lobster 300 g 60 25–30 10–15

Small shrimps 300 g 60 4–6 5

Ready meals

Meat, vegetables, sides /Casserole / Soup

480 g 60 20–25 10–15

Other applications

58

Frozen food Quantity [°C] [min.] [min.]

Meat

Roast meat slices 125–150 g each 60 8–10 15–20

Minced meat250 g 50 15–20 10–15

500 g 50 20–30 10–15

Stew500 g 60 30–40 10–15

1000 g 60 50–60 10–15

Liver 250 g 60 20–25 10–15

Saddle of hare 500 g 50 30–40 10–15

Roebuck saddle 1000 g 50 40–50 10–15

Schnitzel/Chops/Sausages 800 g 60 25–35 15–20

Poultry

Chicken 1000 g 60 40 15–20

Chicken thighs 150 g 60 20–25 10–15

Chicken fillet 500 g 60 25–30 10–15

Turkey drumsticks 500 g 60 40–45 10–15

Baked goods

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

Creamed mixture cakes/biscuits

400 g 60 15 10–15

Bread/Rolls

Bread rolls – 60 30 2

Rye bread, sliced 250 g 60 40 15

Whole grain bread, sliced 250 g 60 65 15

White bread, sliced 150 g 60 30 20

Temperature Defrosting duration Standing time

Other applications

59

BlanchBlanch fruit and vegetables beforefreezing them. Blanching helps maintainthe quality of the produce when it isfrozen.

Blanching vegetables also helps themretain their original colour.

Put the prepared vegetables(cleaned, washed, chopped etc.) intoa perforated cooking container andplace in the steam oven.

Once blanched, plunge thevegetables into ice cold water to coolthem down quickly. Drain them well.

Settings

Steam cooking Temperature: 100 °CDuration: 1 minute

BottlingOnly use unblemished, fresh producewhich is in good condition.

Glass jars

Use clean glass jars and accessoriesand check them for any defects. Glassjars with twist off lids or glass lids with arubber seal are suitable.

Make sure that all the glass jars are thesame size so that bottling is carried outevenly.

After you have filled the jars with thebottled produce, clean the glass rimswith a clean cloth and hot water andthen seal the jars.

Fruit

Sort fruit carefully, rinse it briefly butthoroughly and allow it to drain. Takegreat care when cleaning soft fruit as itis very delicate and squashes easily.

Remove any peel, stalks, cores orstones. Cut up large fruit. For example,cut apples into slices.

If you are bottling fruit with stones (e.g.plums, apricots) without removing thestones, pierce the fruit several timeswith a fork or wooden skewer asotherwise it will burst.

Other applications

60

Vegetables

Rinse, clean and cut up vegetables.

Vegetables should be blanched beforebottling to help them retain their colour(see “Special applications –Blanching”).

Fill volume

Fill the glass jars with produce up to nomore than 3 cm below the rim. Do notpack it down as this will damage thecell walls of the produce. Tap the jargently onto a cloth to help distribute thecontents evenly. Fill the jars with liquid.The produce must be completelycovered.

Use a sugar solution for fruit and a saltor vinegar solution for vegetables.

Meat and sausages

Briefly fry or cook the meat beforebottling. Use the juices with someadded water, or the broth in which themeat was cooked, as the liquid contentof the jars. Make sure there is no greaseon the rim of the jars.When bottling sausages, only fill thejars to halfway as the meat will riseduring the bottling process.

Useful tips

– Make use of residual heat by leavingthe jars in the oven for 30 minutesafter it has switched off.

– Then cover the jars with a cloth andallow to cool for approx. 24 hours.

Bottling food

Place the rack on shelf level 1.

Place the closed jars on the rack. Thejars must not touch each other.

Settings

Steam cooking Temperature: see chartBottling duration: see chart

Other applications

61

Food [°C] * [min.]

Berries

Red / Blackcurrants 80 50

Gooseberries 80 55

Cranberries 80 55

Fruit with stones

Cherries 85 55

Mirabelle plums 85 55

Plums 85 55

Peaches 85 55

Greengage plums 85 55

Fruit with pips

Apples 90 50

Apple sauce 90 65

Quinces 90 65

Vegetables

Beans 100 120

Broad beans 100 120

Gherkins 90 55

Beetroot 100 60

Meat

Pre-cooked 90 90

Roasted 90 90

Temperature, Duration

* Bottling durations apply to 1.0 l jars. If using 0.5 l jars, reduce the duration by 15 minutes.If using 0.25 l jars, reduce the duration by 20 minutes.

Other applications

62

Disinfect itemsThe steam oven will disinfect babybottles and other containers so that atthe end of the programme they are asgerm free as they would have been ifboiled. Check beforehand that all parts,teats etc. are declared by themanufacturer to be heat resistant to100 °C and also that they can withstandhot steam.

Dismantle, clean and thoroughly rinsebaby bottles. Reassemble the bottlesonly after they have completely dried.This prevents recontamination.

Place the individual items on the rackor in a perforated container (on theirsides or with the opening facingdownwards) ensuring that they do nottouch one another. This will allow hotsteam to reach them from all sides.

Settings

Steam cooking Temperature: 100 °CDuration: 15 minutes

Prove yeast dough Prepare the dough according to the

recipe.

Place the dough in a bowl on therack.

Settings

Steam cooking Temperature: 40 °CDuration: as per recipe instructions

Other applications

63

Heat damp towels Moisten towels and then roll them up.

Place them beside one another in aperforated cooking container.

Settings


Dissolve gelatine Soften gelatine leaves by leaving

them in a bowl of cold water for5 minutes. The gelatine leaves haveto be fully covered with water.Remove the gelatine leaves from thebowl and squeeze them out. Emptythe bowl. Place the squeezed gelatineleaves back in the bowl.

Gelatine powder: Place the gelatinepowder in a bowl and add wateraccording to the instructions on thepackaging.

Cover the bowl and place on therack.

Settings

Steam cooking Temperature: 90 °CDuration: 1 minute

Other applications

64

Decrystallise honey Loosen the lid and place the jar of

honey in a perforated cookingcontainer.

Stir the honey once during theprocess.

Settings

Steam cooking Temperature: 60 °CDuration: 90 minutes (irrespective of thesize of jar or the amount of honey in thejar)

Melt chocolateYou can use the steam oven for meltingany type of chocolate. When using a cake glaze, place it in aperforated cooking container, leaving itin its packaging.

Break the chocolate into smallpieces.

Place large quantities in a solidcontainer and small quantities in acup or a bowl.

Cover the container or the dish with alid or with foil that is resistant totemperatures up to 100 °C and to hotsteam.

Stir large quantities once duringcooking.

Settings


Other applications

65

Make yoghurtTo prepare yoghurt, you will need milkand live culture or yoghurt starterpowder, e.g. from a health food store.

Use natural yogurt with live culture andwithout additives. Do not use heat-treated yogurt.

The yoghurt must be fresh (shortstorage time).

You can use either unchilled long-lifemilk or fresh milk. Long-life milk can be used as it is – nofurther preparation is required. Freshmilk must first be heated to 90 °C (donot boil it) and then cooled down to35 °C. Fresh milk will give a better setthan long-life milk.

The yoghurt and milk should have thesame percentage fat.

Do not move or shake the jars while theyoghurt is fermenting.

Immediately after preparation, leave theyoghurt to cool in the fridge.

The firmness, fat content and culturesused in the yoghurt starter all affect theconsistency of homemade yoghurt. Notall yoghurts are equally suitable asyoghurt starters.

Useful tip: If you are using yoghurtstarter powder, you can prepare theyoghurt from a mixture of milk andcream. For that, mix ³/₄ litre milk with ¹/₄litre cream.

Mix 100 g yoghurt with 1 litre of milkor make up the mixture with yoghurtenzyme, following the instructions onthe packaging.

Pour the mixture into glass jars andseal the jars.

Place the sealed jars in a perforatedcooking container or on the rack. Thejars must not touch each other.

Straight after the cooking durationhas finished, place the jars in therefrigerator. Take care not to shakethe jars unnecessarily.

Settings

Steam cooking Temperature: 40 °CDuration: 5:00 hours

Possible causes for poor results

Yoghurt is not set:Incorrect storage of the yoghurt starter,too much time out of the refrigerator,packaging was damaged, milk wasinsufficiently heated.

Liquid has not been removed:Jars were moved, the yoghurt cooleddown too slowly.

Yoghurt is grainy:The milk was heated too high, it wasnot free of imperfections, the milk andyoghurt starter were not stirred evenly.

Other applications

66

Render fatThe bacon will not become brown.

Place the bacon (diced or rashers) ina solid cooking container.

Cover the container with foil that istemperature-resistant up to 100 °Cand resistant to steam.

Settings


Sweat onionsSweating means cooking the onions intheir own juices, with the addition of alittle fat if necessary.

Cut the onions up into small piecesand place them in a solid cookingcontainer with a little butter.

Cover the container with foil that istemperature-resistant up to 100 °Cand resistant to steam.

Settings


Other applications

67

Extracting juiceThis appliance is ideal for extractingjuice from soft, firm and hard fruit.

It is best to use overripe fruit, as theriper the fruit, the greater the quantity ofjuice produced. Very ripe fruit will alsoproduce a more intense flavour.

Preparation

Sort and rinse the fruit, and cut out anyblemishes.

Remove the stalks from grapes andmorello cherries as these are bitter.Berries do not need to have their stalksremoved.

Dice larger fruit such as apples intoapproximately 2 cm cubes. The harderthe fruit, the smaller the pieces shouldbe.

Useful tips

– Try experimenting with mild and tartflavours. For example, mix appleswith elderberries.

– Adding sugar will increase thequantity of juice produced andimprove the flavour. Sprinkle the fruitwith sugar and leave to absorb for afew hours before juicing. For 1 kg ofsweet fruit add 50–100 g of sugar,and for 1 kg of tart fruit add 100–150 g of sugar.

– If you wish to bottle the juice ratherthan consume it straight away, pour itwhilst hot into hot, sterilised bottlesup to the rim, and then sealimmediately with sterilised rubbertops.

Extracting juice from fruit

Put the prepared fruit (cleaned,washed, chopped etc.) into aperforated cooking container.

Place a solid container or a glass trayor condensate tray (depending on themodel) underneath to catch the juice.

Settings

Steam cooking Temperature: 100 °CDuration: 40–70 minutes

Other applications

68

Skinning fruit and vegetables Cut a cross in the top of tomatoes,

nectarines etc. This will allow the skinto be removed more easily.

Place the fruit/vegetables in aperforated cooking container.

To blanch almonds, it is important toplunge them into cold water as soonas they are taken out of the oven asotherwise the skin cannot beremoved.

Settings


Produce [min.]

Apricots 1

Almonds 1

Nectarines 1

Capsicum 4

Peaches 1

Tomatoes 1

Duration

Preserving applesYou can treat homegrown apples in thesteam oven to increase the length oftime for which you can store them.Once treated, the apples will keep for 5to 6 months when stored in a dry, cooland well-ventilated place. This methodis only suitable for apples and not forother types of fruit.

Settings


Preparing custard royale Stir 6 eggs into 375 ml milk (do not

beat into a foam).

Season the egg/milk mixture andpour into a solid cooking containergreased with butter.

Settings


Cleaning and care

69

Risk of injury caused by hotsurfaces.The steam oven gets hot duringoperation. You could burn yourselfon the oven compartment, shelfrunners or accessories.Allow the oven compartment, shelfrunners and accessories to coolbefore cleaning.

Risk of injury due to electricshock.The steam from a steam cleaningappliance could reach electricalcomponents and cause a shortcircuit.Never use a steam cleaner forcleaning the oven.

All surfaces could be discoloured ordamaged if unsuitable cleaningagents are used.All surfaces of this appliance aresusceptible to scratching. Scratcheson glass surfaces could cause abreakage in certain circumstances.Only use cleaning agents designedfor domestic use.Remove all cleaning agent residuesimmediately.

Do not use cleaning agents orwashing-up liquids containingaliphatic hydrocarbons as thesecould cause the seals to swell.

If soiling is left on for any length oftime, it may become impossible toremove.Surfaces may suffer discolouration ordamage.Remove any soiling immediately.

The appliance and accessoriesshould be cleaned and driedthoroughly after each use.


Useful tip: If the steam oven is notgoing to be used for a longer period oftime, it should be thoroughly cleanedand dried beforehand to prevent thebuild-up of odours and so on. Leave thedoor open afterwards.

Cleaning and care

70

Unsuitable cleaning agentsTo avoid damaging the surfaces of yourappliance, do not use:

– cleaning agents containing soda,alkalines, ammonia, acids orchlorides

– cleaning agents containing descalingagents

– abrasive cleaning agents, e.g.powder cleaners and cream cleaners

– solvent-based cleaning agents

– stainless steel cleaning agents

– dishwasher cleaner

– glass cleaning agents

– cleaning agents for ceramic cooktops

– hard, abrasive brushes or sponges,e.g. pot scourers, brushes orsponges which have been previouslyused with abrasive cleaning agents

– dirt erasers

– sharp metal scrapers

– steel wool or metal scourers

– stainless steel spiral pads

– spot cleaning with mechanicalcleaning agents

– oven cleaners and sprays

Cleaning the steam oven front Clean the appliance front with a

clean, soft sponge and a solution ofwarm water and washing-up liquid.

After cleaning, wipe the surfaces dryusing a soft cloth.

Useful tip: A clean, damp microfibrecloth without cleaning agent can alsobe used.

Cleaning the ovencompartmentThe oven compartment, the door seal,the inside of the door and the dripchannel should be cleaned and driedafter each use.

Remove:

– condensate using a sponge orabsorbent cloth,

– light, greasy soiling with a spongeand a solution of washing-up liquidand hot water.

After cleaning, wipe the surface withclean water to remove any cleaningagent residues.

Then wipe the surfaces dry using acloth.

After prolonged use, the floor heatercan become discoloured by drops ofliquid, but this does not impair thefunction.

Cleaning and care

71

The door seal is designed to last thelifetime of the appliance. Should it forany reason need replacing, pleasecontact Miele (see the end of theseoperating instructions).

Cleaning the Automatic door opener

Ensure that the door opener doesnot become soiled with foodresidues.

Wipe away soiling immediately witha clean sponge and a solution ofwashing-up liquid and hot water.

After cleaning, wipe the surface withclean water to remove any cleaningagent residues.

Cleaning the water container Remove the water container after

each use.

Remove the spill guard.

Empty the water container.

Rinse the water container by handand then dry it to prevent limescale.

Refit the spill guard on the watercontainer. Make sure the spill guardengages correctly.

Accessories

All accessories are dishwasher-safe.

Cleaning the condensate tray, rackand cooking containers

Wash and dry the condensate tray,rack and cooking containers aftereach use.

Any bluish discolouration on thecooking containers can be removedwith vinegar. Rinse afterwards withclean water.

Cleaning and care

72

Cleaning the shelf runners

The shelf runners are suitable forcleaning in a dishwasher.

Pull the shelf runners out of theholder (1.) at the front of the oven andthen pull them out of the oven (2.).

The shelf runners can be washed inthe dishwasher or by hand with asolution of warm water and a littlewashing-up liquid applied with aclean sponge or cloth.

Refit in the reverse order.

Refit the shelf runners carefully.

If the shelf runners are not correctlyinserted, there is no anti-tipprotection.

Descaling the steam oven

We recommend using Miele descalingtablets (see “Optional accessories”) todescale the appliance. These havebeen specially developed for use withMiele appliances to optimise thedescaling process. Other descalingagents, which contain other acidsbesides citric acid and/or otherundesirable substances, such aschlorides, could cause damage to theproduct. Moreover, the descalingresult required could not beguaranteed if the descaling solutionwas not of the appropriateconcentration.

Do not spill descaling agent ontometal surfaces. This can causemarks to appear.However, should any descalingagent get onto these surfaces, wipeit away immediately.

The steam oven has to be descaledafter a certain number of operatinghours. When it needs descaling, the symbol and a number will appearwhen the steam oven is switched on.The number indicates the number oftimes that the steam oven can be usedbefore it has to be descaled:

�

The steam oven will lock after the lastremaining cooking process.

We recommend that you descale theappliance before it locks out.

Cleaning and care

73

During the descaling process, the watercontainer must be rinsed out andrefilled with fresh water.

Touch the On/Off sensor until theflashing symbol and the descalingtime appear.

Fill the water container with lukewarmfresh tap water up to the levelmarker and drop 2 Miele descalingtablets in it.

Wait until the descaling tablets havedissolved.

Push the water container into theappliance.

Confirm with OK.

The descaling process will now begin.

Do not switch the steam oven offduring the descaling process,otherwise the whole process will haveto be started from the beginningagain.

During the descaling process, the watercontainer must be rinsed out andrefilled twice with fresh water. At thispoint, a buzzer will sound and the symbol will appear.

Remove the water container andremove the spill guard.

Empty the water container and rinseit thoroughly.

Fill the water container up to the levelmarker and push it into theappliance.

Confirm with OK.

The symbol will go out. Descalingwill continue.

After you have rinsed the watercontainer a second time and filled itwith fresh tap water, a buzzer will sounda few minutes later. The descalingprocess is complete.

Switch the steam oven off.

Remove the water container andremove the spill guard.

Empty and dry the water container.

Let the oven cavity cool down.

Then dry the oven compartment.


Problem solving guide

74

With the help of the following guide, minor faults in the performance of theappliance, some of which may result from incorrect operation, can be remediedwithout contacting Miele. This will save you time and money because you won'tneed a service call.

Please note that a call-out charge will be applied to unnecessary service visitswhere the problem could have been rectified as described in these operatinginstructions.

Problem Possible cause and remedy

You cannot switch theappliance on.

The circuit breaker has tripped. Reset the circuit breaker in the mains fuse box

(see data plate for minimum fuse rating).There may be a technical fault. Disconnect the appliance from the mains

connection for approximately 1 minute by:– switching off at the wall socket and withdrawing

the plug, or– switching off the mains circuit breaker or residual

current device. If, after switching the circuit breaker or residual

current device back on, the steam oven will stillnot switch on, contact a qualified electrician orMiele.

The oven does not heatup.

Demo mode is active. appears in the display.The steam oven can be operated, however theheating elements will not work. Deactivate Demo mode (see “Settings”).

The oven cavity has been warmed up by a warmingdrawer in operation underneath it. Open the door and let the oven cool down.

The fan can still beheard after theappliance has beenswitched off.

The fan is still running. The appliance is fitted with a fan which removessteam from the oven. The fan will continue to run fora while after the appliance has been switched off. Itwill switch itself off automatically after a while.


75


A humming sound canbe heard after switchingon the appliance, duringoperation and afterswitching off theappliance.

This is not a fault. It is made by water being pumpedthrough the system.

After moving house, theappliance no longerswitches from theheating-up phase to thecooking phase.

Altitude affects the boiling point of water. If you movehouse, the appliance will need to be reset for the newaltitude if this differs from the old one by more than300 m. To adjust the boiling temperature, you need to

descale the steam oven (see “Cleaning and care –Descaling the steam oven”).

During operation anunusually large amountof steam escapes orsteam escapes fromparts of the steam ovenwhere it does notusually.

The door is not properly closed. Close the door.

The door seal is not correctly fitted. If necessary, press it in all the way round the door

to make sure it is fitted evenly.The door seal is damaged, e.g. cracked. Call Miele.

A whistling sound isheard when theappliance is switchedon again.

When the door is closed, the pressure has toequalise, which can cause a whistling sound. This isnot a fault.

The symbol appearsin the display and anaudible tone maysound.

The water container has not been pushed into theappliance properly. Remove the water container and push it back in so

that it connects.There is not enough water in the water container. Thewater level must be between the two marks. Fill the water container

The symbol and anumber between and appear. The descaling time and flash.

The appliance needs to be descaled. Descale the steam oven (see “Cleaning and care –

Descaling the steam oven”).


76


Communication fault. Switch the steam oven off and then back on again

after a few minutes. If the same message appears again, call Miele.

and other fault codes Technical fault. Switch the appliance off and call Miele.

Optional accessories

77

Miele offers a range of usefulaccessories, as well as cleaning andconditioning products for yourappliance.

These products can be ordered fromthe Miele online shop.

They can also be ordered directly fromMiele (see end of this booklet forcontact details).

ContainerMiele offers a wide range of cookingcontainers. These have all beenoptimised in terms of functionality anddimensions for Miele appliances.Detailed information on each of ourproducts can be found on the Mielewebsite.

– Perforated cooking containers invarious sizes

– Solid cooking containers in varioussizes

Cleaning and care products– Descaling tablets

– All purpose microfibre clothfor removing finger marks and lightsoiling

Service

78

Contact in case of faultIn the event of any faults which youcannot remedy yourself, please contactMiele.

Contact information for Miele can befound at the end of this booklet.

Please quote the model and serialnumber of your appliance whencontacting Miele. This information canbe found on the data plate.

The data plate is visible on the frontframe of the oven, with the door fullyopen.

WarrantyThe manufacturer's warranty for thisappliance is 2 years.

For further information, please refer toyour warranty booklet.

Installation

*INSTALLATION*

79

Safety instructions for installation

Risk of damage from incorrect installation.Incorrect installation can cause damage to the steam oven.

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

The connection data (frequency and voltage) on the steam oven’sdata plate must correspond with those of the electricity supply inorder to ensure that no damage can occur to the steam oven.Compare this data before connecting the appliance. If in any doubt,consult a qualified electrician.

Multi-socket adapters and extension leads do not guarantee therequired safety of the appliance (fire hazard). Do not use them toconnect the steam oven to the power supply.

The socket and on-off switch should be easily accessible after thesteam oven has been installed.

The steam oven must be positioned so that you can see thecontents of a cooking container placed on the top shelf level.Otherwise there is a risk of injuries or spillages of hot food.

Installation

*INSTALLATION*

80

Building-in dimensionsAll dimensions are given in mm.

Installation in a tall unit

The furniture housing unit must not have a back panel fitted behind thebuilding-in niche.

Installation

*INSTALLATION*

81

Installation in a base unit

The furniture housing unit must not have a back panel fitted behind thebuilding-in niche.

If the steam oven is to be installed in a base unit underneath an electric orinduction cooktop, please also observe the installation instructions for thecooktop as well as the building-in height required for the cooktop.

Installation

*INSTALLATION*

82

Side view

A Glass front: 22 mm

Metal front: 23.3 mm

Installation

*INSTALLATION*

83

Connection and ventilation

a Front view

b Mains connection cable, L = 2000 mm

c Ventilation cut-out, min. 180 cm2

d No connections permitted in this area

Installation

*INSTALLATION*

84

Installing the steam oven Connect the mains connection cable

to the appliance.

Risk of damage from incorrecttransportation.Lifting the steam oven by the doorhandle could cause damage to thedoor.Use the handle cut-outs on the sideof the casing to lift the appliance.

The steam generator maymalfunction if the steam oven is noton a level surface.The maximum deviation from thehorizontal that can be tolerated is 2°.

Push the steam oven into the housingunit and align it. When doing so, make sure that themains connection cable does not gettrapped or damaged.

Open the door.

Secure the steam oven to the sidewalls of the unit using the woodscrews supplied (3.5 x 25 mm).

Connect the appliance to the mainselectricity supply.

Check the appliance for correctfunction in accordance with theoperating instructions.

Installation

*INSTALLATION*

85

Electrical connectionWe recommend that you connect thesteam oven to the electricity supplyusing a suitable switched electricalsocket. This simplifies servicing. Thesocket must be easily accessible afterthe steam oven has been installed.

Risk of damage from incorrectconnection.Danger of injury! Miele cannot beheld liable for unauthorisedinstallation, maintenance and repairwork as this can be dangerous tousers.Miele cannot be held liable fordamage or injury (e.g. electric shock)caused by the lack of or inadequacyof an on-site earthing system.If the plug is removed from theconnection cable or if the cable issupplied without a plug, the steamoven must be connected to theelectrical supply by a suitablyqualified and competent electrician.If the socket is no longer accessible,or if a hard-wired connection isplanned, an additional means ofdisconnection must be provided forall poles. Suitable means ofdisconnection include switches withan all-pole contact gap of at least3 mm. These include miniature circuitbreakers, fuses and relays. Theconnection data is given on the dataplate. Please ensure this informationmatches the household mainselectricity supply.After installation, ensure that allelectrical components are shieldedand cannot be accessed by users.

Total power output

See data plate.

Connection data

The connection data is given on thedata plate. Please ensure thisinformation matches the householdmains supply.

Residual current device

For extra safety, it is advisable toprotect the steam oven with a suitableresidual current device (RCD) with a triprange of 30 mA.

Replacing the mains connectioncable

If replacing the mains connection cable,it must be replaced with a cable typeH 05 VV-F, available from Miele.

Disconnecting from the mains

Risk of electric shock!There is a risk of electric shock if theappliance is connected to the mainselectricity supply during repair orservice work.After disconnection, ensure theappliance cannot be switched backon by mistake.

www.miele.com.au

Miele Experience Centre and Head Office Melbourne:1 Gilbert Park DriveKnoxfield, VIC 3180

Miele Experience Centre South Melbourne:206-210 Coventry StreetSouth Melbourne, VIC 3205

Miele Experience Centre and Office Sydney:3 Skyline PlaceFrenchs Forest, NSW 2086

Miele Experience Centre and Office Brisbane:Tenancy 4C, 63 Skyring TerraceNewstead, QLD 4006

Miele Experience Centre and Office Perth:

83-85 Sir Donald Bradman DriveHilton, SA 5033

205-207 Stirling HighwayClaremont, WA 6010

Miele Experience Centre and Office Adelaide:

Miele Australia Pty. Ltd.

Miele New Zealand Limited

Level 2, 10 College HillFreemans Bay, Auckland 1011

Miele Experience CentreAuckland:8 College HillFreemans Bay, Auckland 1011Telephone:0800 464 353 (0800 4 MIELE)www.miele.co.nz

Miele Global HeadquartersGermanyMiele & Cie. KGCarl-Miele-Straße 2933332 GüterslohFederal Republic of Germany

Head Office:

IRD 98 463 631

ACN 005 635 398ABN 96 005 635 398

Miele Experience Centre Gold Coast:131 Ferry RoadSouthport, QLD 4215

M.-Nr. 11 232 260 / 00en-AU, NZ

DG 2740, DG 2840

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Operating and installation instructions Steam oven · 2020. 8. 17. · Miele cannot be held liable...

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