Operating and Installation Instructions Combi Steam Oven To prevent accidents and machine damage, read these instructions before installation or use. en-US, CA M.-Nr.
Contents IMPORTANT SAFETY INSTRUCTIONS ................................................................ 7 Overview............................................................................................................... 18 Front view .............................................................................................................. 18 Included accessories............................................................................................. 20 Control panel ...........................
Contents Operation: Combination cooking mode ............................................................ Quck guide ............................................................................................................ Interrupting operation............................................................................................ Additional functions............................................................................................... Switching on and off automatically ....................
Contents Frozen food............................................................................................................ Temperature .......................................................................................................... Cooking duration ................................................................................................... Cooking with liquid................................................................................................
Contents Decrystallizing Honey.......................................................................................... Pizza .................................................................................................................... Making jam .......................................................................................................... Sabbath Program ................................................................................................ 108 108 109 109 Roast probe .......
Contents Cleaning and care ............................................................................................. Important information on cleaning and care ....................................................... Appliance front .................................................................................................... PerfectClean ........................................................................................................ Oven interior ...........................................
IMPORTANT SAFETY INSTRUCTIONS The Combi Steam oven is referred to in the following instructions as steam oven. This appliance conforms to current safety requirements. Inappropriate use can, however, lead to personal injury and damage to property. To avoid the risk of accidents and damage to the appliance, please read these instructions carefully before installing or using it for the first time.They contain important notes on installation, safety, use and maintenance.
IMPORTANT SAFETY INSTRUCTIONS Use This appliance is intended for residential use only. The steam oven is not suitable for outdoor use. This steam oven is intended for domestic use only as described in these operating instructions. Any other usage is not supported by the manufacturer and could be dangerous. Persons who lack physical, sensory or mental abilities, or experience with the appliance should not use it without supervision or instruction by a responsible person.
IMPORTANT SAFETY INSTRUCTIONS Children Activate the system lock to ensure that children cannot switch on the steam oven inadvertently. Children must not be allowed to clean the steam oven unsupervised. Please supervise children in the vicinity of the steam oven and do not let them play with it. As with any other appliance, you must constantly keep an eye on children while the steam oven is in operation. Danger of suffocation! Ensure that any plastic wrappings, bags, etc.
IMPORTANT SAFETY INSTRUCTIONS Technical safety Installation, repair and maintenance work should be performed by a Miele authorized service technician in accordance with national and local safety regulations and the provided installation instructions. Contact Miele’s Technical Service Department for examination, repair or adjustment. Repairs and other work by unauthorized persons could be dangerous and may void the warranty. A damaged appliance is dangerous. Check the appliance for any visible damage.
IMPORTANT SAFETY INSTRUCTIONS Tampering with electrical connections or components and mechanical parts is highly dangerous to the user and can cause operational faults. Do not open the outer casing of the appliance. While the appliance is under warranty, repairs should only be performed by a Miele-authorized service technicians. Work by unqualified persons could be dangerous and may void the warranty. Defective components should be replaced by Miele original parts only.
IMPORTANT SAFETY INSTRUCTIONS Do not operate any appliance with a damaged cord or plug, or if the appliance has been damaged in any manner. Contact Miele’s Technical Service Department.
IMPORTANT SAFETY INSTRUCTIONS Proper use Danger of burning. The steam oven becomes hot when in use. You could burn yourself on the heating elements, oven interior, cooked food, oven accessories or hot steam. Use pot holders when placing food in the oven or removing it and when adjusting oven shelves etc. in a hot oven. Take care when putting cooking pans into the oven or removing them not to spill the contents. Use only dry, heat-resistant potholders.
IMPORTANT SAFETY INSTRUCTIONS The door can support a maximum weight of 22 lbs (10 kg). Do not sit, lean or place heavy items on the open oven door. Also be sure nothing can get trapped between the door and the oven cavity. The steam oven could get damaged. Oil and fat can ignite if overheated. Never leave the steam oven unattended when cooking with oil and fat. If it does ignite do not put the flames out with water.
IMPORTANT SAFETY INSTRUCTIONS Never use the steam oven without a drain filter as large food residues may block the drain and the pump. To prevent the risk of damage, do not leave the roast probe in the oven cavity when it is not being used. When using an electrical appliance, e.g., a hand-held mixer, near the steam oven, make sure that the power cord does not get caught in the door. The insulation on the cord could become damaged, giving rise to an electric shock hazard.
IMPORTANT SAFETY INSTRUCTIONS Caution: Heating elements may be hot even though they are not glowing. Interior surfaces of an steam oven become hot enough to cause burns. External parts of the steam oven such as the door glass, vents, and the control panel can become hot. During and after use, do not touch, or let clothing or other flammable materials come into contact with heating elements or interior surfaces of the steam oven until they have had sufficient time to cool.
IMPORTANT SAFETY INSTRUCTIONS Cleaning and care Do not use a steam cleaner to clean this oven. Steam could penetrate electrical components and cause a short circuit. Scratches on the door glass can cause the glass to break. Do not use abrasive cleaners, hard sponges, brushes or sharp metal tools to clean the door glass. The side runners can be removed for cleaning purposes (see "Cleaning and care"). Ensure that they are replaced correctly and do not use the oven without them in place.
Overview Front view a Control panel g Grease filter b Vent h Drip channel c Door gasket i Drain d Moisture sensor j Oven interior lighting e Temperature sensor k Connection socket for the roast probe f Side runners with 3 shelf levels l Browning / Broiling element 18
Overview m n o p m Slide-in compartment for condensate container n Condensate container o Slide-in compartment for water container p Water container 19
Overview Included accessories The accessories supplied with your appliance, as well as a range of optional ones, are available to order from Miele (see "Optional accessories"). The perforated and solid cooking pans will be damaged by high temperatures! Use them only in modes and programs that work exclusively with steam.
Control panel a Recessed On / Off button To turn the appliance on and off b Sensor buttons To select operating modes, settings and menu items c Display Displays the time of day and information on operation d Sensor buttons 0-9 Numeric keypad to enter values e "Timer" sensor button To set the timer f "Light" sensor button To turn the oven interior lighting on and off g "Back" sensor button To go back one step at a time h "Lift Panel" sensor button For opening/closing the control panel i Optical interfa
Control panel Sensor buttons The sensors react to touch. Each touch is confirmed with an audible tone. This tone can be turned off (see "Settings – Keypad tone"). Sensor Function button Notes For selecting options and scrolling through the list of options A menu option can be selected by touching the illuminated sensor next to it. 0–9 Numerical keypad for setting values The numerical keypad is used to set values, e.g. temperatures and durations.
Control panel Display The display is used for showing the time of day or information about modes, temperatures, cooking durations, MasterChef programs and settings. Information or a list of options is shown on the display depending on the function selected. After switching the oven on with the On/Off sensor button , the main menu will appear. If a cooking process is running, selecting Change will call up a list of options which can be set or changed for the cooking process in progress.
Description of functions Control panel Grease filter The water container and condensate container are located behind the control panel. The control panel is opened and closed using the "Lift Panel" sensor. The panel is equipped with a device which will automatically stop it moving if it meets an obstruction while opening or closing. Do not touch the door handle while the panel is opening or closing. Insert the grease filter in the back wall for all roasting programs.
Description of functions Moisture content Cooking duration The Combi Steam and Reheat modes use a combination of oven heat and moisture. You can alter the moisture/humidity level within a given range for an individual cooking program or a cooking stage. Depending on the function, you can set a cooking duration of between 1 minute and 6, 10 or 12 hours. The duration of the MasterChef, Maintenance and Menu Cooking programs is set at the factory and cannot be altered.
Description of functions Preheating phase Oven interior lighting During the preheating phase the display will show the temperature in the cooking compartment as it rises and PreHeating in all programs except for MasterChef, Menu Cooking, and Maintenance. The oven light has been set at the factory to go out when cooking starts. During steam cooking, the duration of the preheating phase will depend on the quantity and the temperature of the food. In general this phase will last for approx. 5 minutes.
Before using for the first time General settings The steam oven must not be operated until it has been correctly installed. The steam oven will turn on automatically when it is connected to the power supply. Set the country Scroll through the list until the desired country appears. Touch the illuminated sensor button next to the country you want to select. Confirm with OK. Set the date Welcome screen A welcome screen is displayed.
Before using for the first time Time of day format You will then be asked when you want the time of day to show on the display when the steam oven is turned off (see "Settings - Time of Day - Display"): – Remove any protective foil and stickers. On The time is always visible on the display. – Off The display appears dark to save energy. Some modes are limited. – The appliance has undergone a function test in the factory.
Before using for the first time Accessories / Oven interior Remove all accessories from the steam oven. Wash them by hand using hot water and a soft clean sponge and a mild solution of warm water and liquid dish soap or in the dishwasher. Risk of damage to the surfaces of the universal tray and the wire oven rack. The universal tray and wire oven rack are treated with PerfectClean and must only be cleaned by hand. See "Cleaning and care - PerfectClean" for more information.
Before using for the first time Setting the correct boiling point for water Before cooking food for the first time, you must set the boiling point for water, as this varies depending on the altitude of the installation location of the appliance. This procedure also flushes out the waterways. This procedure must be carried out to ensure efficient functioning of your appliance. Only use cold tap water (less than 68°F / 20°C). Never use distilled or mineral water or other liquids.
Modes / Programs / Menus Default temperature/ Setting Temperature range 320°F / 160°C 85-435°F / 30–225°C 350°F / 180°C 85-435°F / 30–225°C Convection Bake 340°F / 170°C 85-435°F / 30–225°C Surround 350°F / 180°C 85-435°F / 30–225°C Maxi Broil Level 3 Levels 1–3 210°F (100°C) 105-210°F / 40–100°C 149°F / 65°C 115-195°F / 45–90°C 350°F / 180°C 120-435°F / 50–225°C 375°F / 190°C 210-435°F / 100–225°C 375°F / 190°C 210-435°F / 100–225°C Operating Modes Convection Bake For baking on se
Modes / Programs / Menus Default temperature/ Setting Temperature range Level 3 Level 1-3 Level 3 Level 1-3 400°F / 200°C 120-435°F / 50–225°C 320°F / 160°C 85-435°F / 30–225°C 320°F / 160°C 85-435°F / 30–225°C Operating Modes Maxi Broil The entire upper heating element is used for intense heating from above. Excellent browning and searing results can be achieved. Broil For broiling smaller quantities of steak, chops, kebabs, etc.
Modes / Programs / Menus Default temperature/ Setting Temperature range – – 195°F / 90°C 175-210°F / 80–100°C – – 140°F / 60°C 140-160°F / 60–70 °C – – 350°F / 180°C 85-435°F / 30–225°C Descale – – Soak – – Drying – – Rinses – – Special Modes Blanching Canning Sanitize Cookware Dehydrate Proof Sabbath Program Favorites Create and save your favorite dishes Settings Changing the factory default settings Maintenance 33
Operation: Steam cooking A fault can occur if the drain is blocked. Check that the drain filter is correctly in place before each program as large food residues can clog the drain. Turn the steam oven on with . The main menu appears on the display. Only use cold tap water (less than 70°F / 20°C). Never use distilled or mineral water or other liquids. Fill the water container and push it back in so that it engages. Put the food in the oven. Select Operating Modes. Select Steam Cooking.
Operation: Steam cooking At the end of the cooking duration After use – Remove and empty the water container and condensate container. Push upwards slightly as you take them out of the appliance. Steam Reduction (with temperatures over approx. 175°F / 80°C) and Program Finished will appear in the display, – The fan remains on. Switch the steam oven off . – A buzzer or melody will sound (see "Settings - Acoustic information").
Operation: Steam cooking Interrupting operation Operation is interrupted as soon as the door is opened. The heating will be turned off and the cooking duration remaining stored in memory. Burn hazard! Steam can escape when the door is opened. Step back and wait until the steam has dissipated. Burn hazard! You could burn yourself on the oven interior walls, spilled food and hot steam. Use pot holders when inserting, removing or turning hot food, or when adjusting shelves, etc. in a hot oven.
Operation: Steam cooking Additional functions Setting additional cooking durations You have placed the food in the oven, selected a temperature and a cooking time. Select Change. Additional menu options will appear. You can select or change these options for the cooking program: – Ready at – Start at – Change Mode If the temperature in the oven is too high, e.g. directly after another program, you will not be able to use this function.
Operation: Steam cooking Switching on and off automatically To switch a cooking program on and off automatically, you have a choice of how to enter the time parameters: – Duration and Ready at – Duration and Start at Example: It is now 11:45 am. The food takes 5 minutes to cook and needs to be ready at 12:30 pm. Select Change. Select Duration and set a duration of "00:05." Confirm with OK. Select Ready at and set "12:30." Confirm with OK. is calculated automatically.
Operation: Steam cooking Changing settings during a cooking process Select Change. The following will appear on the display: Deleting a finish time Select Ready at. Select Reset. The finish time is now deleted. – Temperature – Duration – Ready at Changing the oven mode – Start at Select Change Mode. If the temperature in the oven is too high Ready at and Start at are not displayed. – Change Mode Changing the temperature Select Temperature. Change the temperature. Confirm with OK.
Operation: Combination cooking mode works by combining dry heat and steam. You can combine up to ten cooking stages in a combination mode program. You can set the temperature, moisture level, and duration or core temperature (when using the roast probe) for each cooking stage. Combi Steam The cooking program will be carried out in the order in which the individual stages are entered.
Operation: Combination cooking mode A fault can occur if the drain is blocked. Check that the drain filter is correctly in place before each program as large food residues can clog the drain. Cooking stage 1 Convection Bake / Surround Set the required temperature. Confirm with OK. Set the required moisture. Quck guide Confirm with OK. The following example describes a cooking program with 3 cooking stages. Select Set the Duration or Set Core Temperature. Turn the steam oven on .
Operation: Combination cooking mode Cooking stage 3 At the end of the cooking time Select the desired mode. – Select the required settings (see cooking stage 1). Confirm with OK. (only with temperatures of approx. 175-210°F / 80-100°C and 100% moisture) and Program Finished will appear in the display. Steam Reduction Select Complete Combi Steam. – The fan remains on. A summary of your settings will appear on the display.
Operation: Combination cooking mode After use Interrupting operation Remove and empty the water container and condensate container. Push upwards slightly as you take them out of the appliance. Operation is interrupted as soon as the door is opened. The heating will be turned off and the cooking duration remaining stored in memory. Switch the steam oven off . Following a cooking program with steam, Appliance Rinsing will appear in the display after the steam oven has been switched off.
Operation: Combination cooking mode Additional functions Setting additional durations You have placed the food in the oven and selected the settings for the cooking process. You can set the program to turn off or on and off automatically by entering Ready at or Start at. – Ready at You specify the time you want cooking to stop. – Start at You specify the time you want cooking to start.
Operation: Combination cooking mode Sequence of an automatic cooking process Changing settings during a cooking process Up until the start time the operating mode, the selected temperature and moisture level, Start at and the start time will appear in the display. Select Change. After the start time, you can see the temperature increasing in the display during the preheating phase until the set temperature is reached. Once this temperature is reached a buzzer will sound.
Operation: Functions without steam You do not necessarily need to enter a cooking duration for operating modes which do not use steam. If no duration is entered, operation starts automatically as soon as the temperature has been confirmed or after 15 seconds. The steam oven will switch off automatically after a maximum 12 hours of operation, or after a maximum 6 hours for grill modes. If a cooking duration is entered, it starts to count down when the preheating phase begins. You can choose to inject steam.
Operation: Functions without steam The grease filter must be removed for baking as otherwise this can result in uneven browning. Exception: Fit the grease filter in the back wall when baking deep fresh fruit pies or pizza with extra toppings. Quick guide Remove the grease filter from the back wall. Switch the steam oven on using . The main menu appears in the display. If you wish to cook with bursts of steam, fill the water container and push it back in so that it engages.
Operation: Functions without steam Interrupting operation Operation is interrupted as soon as the door is opened. The heating will be switched off. Burn hazard! You could burn yourself on the oven interior walls, spilled food and accessories Use pot holders when inserting, removing or turning hot food, or when adjusting shelves, etc. in a hot oven. Operation will resume when the door is closed.
Operation: Functions without steam Additional functions Setting additional durations You have placed the food in the oven, selected a function, and set the temperature or broil level. By entering Duration, Ready at or Start at you can automatically turn the cooking program on or off. Select Change. – Enter the cooking duration required. You can select a duration of between 1 minute and 12 hours, or 1 minute and 6 hours for grill modes. Additional menu items will appear.
Operation: Functions without steam Turning off automatically To switch off a cooking process automatically, you can set either Duration or Ready at. Example: It is now 11:45 am. The food takes 30 minutes to cook and needs to be ready at 12:15 pm. Select Change. Select Duration and set "00:30." Confirm with OK. or Select Change. Select Ready at and set "12:15." Confirm with OK. The oven will switch off automatically after this duration has elapsed or the time set has been reached.
Operation: Functions without steam Sequence of an automatic cooking process Up until the start time the operating mode, the selected temperature, Start at and the start time will appear in the display. After the start time, you can see the temperature increasing in the display during the preheating phase until the set temperature is reached. Once this temperature is reached a buzzer will sound. After the preheating phase you can follow the time counting down in the display (time remaining).
Operation: Functions without steam Switching off Rapid PreHeat Select Change. Changing settings during a cooking process Select PreHeating. Select Change. Select Normal. The following will appear on the display: Confirm with OK. – Rapid PreHeat has been switched off. PreHeating appears in the display. – Duration – Core Temp. Changing the operating mode You can change the operating mode during operation. Select Change. Select Change Mode. Select the desired operating mode.
Operation: Functions without steam Changing the temperature Deleting a cooking duration Select Temperature. Select Duration. Change the temperature. Select Reset. Confirm with OK. The program will continue with the set temperature. The steam oven will be heated up or cooled down until the altered temperature is reached. You can also permanently reset the default temperature to suit your personal cooking habits (See "Settings Default temperatures").
MasterChef Your steam oven has a number of MasterChef programs that enable you to achieve excellent cooking results with ease. Simply select the appropriate program for the type of food you are cooking and follow the instructions on the display. 54 List of automatic programs The programs can be found under MasterChef.
MasterChef Using the MasterChef programs Select MasterChef. A list of food types will appear on the display. Select the desired food category. The MasterChef programs available for the food category selected will appear. Select the desired MasterChef program. Each step you need to take before starting the MasterChef program will appear on the display. In some programs, you will be prompted on when to add food to the oven. Follow and confirm these instructions.
Favorites You can create and save up to 20 of your own programs. – Each one can have up to 10 cooking stages. This enables you to save your favorite or most frequently used recipes very accurately. You can make individual settings for each stage. – You can enter a program name for your recipe. When you next select the program, it will start automatically. There are different ways of creating a Favorite: – At the end of running a MasterChef Program, save it as a separate program.
Favorites Check the settings and confirm with Accept or select Change to correct the settings or to add further cooking stages. Select Save. Enter the program name. The following symbols appear next to the alphabet: Sym- Description bol ␣ Space characters Alphabet in upper case Alphabet in lower case Numbers 0 to 9 and hyphen - A message will appear in the display confirming that the program has been saved. Confirm with OK.
Favorites – Change Cooking Stages The setting specified for a cooking stage can be corrected (see "Changing Favorites") or more cooking stages can be added to the program. Select the desired function. The program will start according to the specified start or finish time. Changing Favorites Changing cooking stages Cooking stages in a MasterChef program that have been saved under a different name cannot be changed. Select Favorites. The display shows the program names and Edit Program at the bottom.
Favorites Changing the name Select Favorites. The display shows the program names and Edit Program at the bottom. Select Edit Program. Select Change Program. Select the desired program. Select Change Name. Change the name (see "Creating a Favorite") and select Save. A message will appear in the display confirming that the program has been saved. Confirm with OK. Deleting a Favorite Select Favorites. The display shows the program names and Edit Program at the bottom. Select Edit Program.
Timer The timer can be used to time any activity in the kitchen, e.g. boiling eggs. At the end of the timer The timer can also be used at the same time as a cooking program if a start and finish time have been set, e.g. a reminder to stir the dish or add seasoning. – The time starts counting upwards. A maximum timer duration of 9 hours, 59 minutes and 59 seconds can be set. Select "Timer" or the illuminated sensor button next to the timer to turn off the acoustic and optical signals.
General notes The "General Notes" section contains general information. You will find more detailed information about particular foods and how to cook them in the other sections. The advantages of cooking with steam Almost all vitamins and minerals are retained as the food is not immersed in water. Cooking with steam also retains the true taste of the food better than conventional cooking. We therefore recommend seasoning the food after it has been cooked. Food also retains its fresh, original color.
General notes Shelf level Cooking duration You can select any shelf level. You can also cook on several levels at the same time. This will not alter the cooking duration. In general, the cooking durations for cooking with steam are the same as for cooking food in a saucepan. More information about any factors which may affect the cooking duration is given in the relevant sections.
General notes Wire oven rack / universal tray Use the rack above the universal tray when roasting or broiling. The cooking liquids will collect in the tray and can then be used to make a gravy or sauce. If you are using the universal tray with the rack on top, e.g. for broiling, insert the tray between the rails of the side runners and the rack will automatically slide in above them. When removing them from the oven pull both parts out together.
Steam cooking Vegetables Fresh food Prepare fresh vegetables in the usual way, i.e. wash, clean and cut them up. Frozen food Frozen vegetables do not need to be defrosted beforehand unless the vegetables have been frozen together in a block. To cook frozen vegetables, program the same time as for fresh ones. Break up the larger, frozen together pieces. Please refer to the cooking times on the packaging.
Steam cooking The durations given in the charts for fresh vegetables are guidelines only. We recommend selecting the shorter cooking duration quoted to start with. If vegetables are not cooked sufficiently after the shorter time, they can be put back in the steam oven and cooked some more.
Steam cooking Vegetables [min] Pumpkin, diced 2–4 Corn on the cob 30–35 Swiss chard, chopped 2–3 Peppers, diced / cut into strips 2 Potatoes cooked in skins, firm 30–32 Mushrooms Leeks, chopped Leek, halved lengthwise 2 4–5 6 Romanesco, whole 22–25 Romanesco, florets 5–7 Brussels sprouts 10–12 Red beets, whole 53–57 Red cabbage, chopped 23–26 Black salsify, whole 9–10 Celery root, cut into batons 6–7 Green asparagus White asparagus, whole Carrots, chopped Spinach Pointed cabbag
Steam cooking Meat Fresh food Prepare the meat as usual. Frozen food Meat should be thoroughly defrosted before cooking in the steam oven (see "Defrosting"). Preparation For meat which needs to be seared before being cooked, e.g. for a stew, sear the meat in a pan on the cooktop first. Cooking duration The cooking time depends on the thickness and consistency of the food. The thicker the meat, the longer the cooking time. Tips – Use a perforated pan to retain the flavor when cooking meat.
Steam cooking The cooking times given in the chart are guidelines only. We recommend selecting the shorter cooking time to start, additional time can be added if necessary.
Steam cooking Sausage Fish Settings Fresh food MasterChef | Sausage | ... | Steam Cooking or Frozen food | Steam Cooking Temperature: 194°F / 90°C Duration: see chart Operating Modes Sausage Frozen fish should be slightly defrosted before cooking. [min] Boiled sausage 6–8 Pork sausage 6–8 Veal sausage 6–8 Cooking duration Prepare fresh fish in the usual way, i.e. clean, gut and filet. Preparing for use Add some lemon or lime juice to fish before cooking.
Steam cooking Temperature 185° F – 195° F / 85° C – 90° C For gently cooking delicate types of fish, such as sole. 212° F / 100 °C For cooking firmer types of fish, e.g. cod and salmon. Also for cooking fish in sauce or stock. – You can use any fish scraps, e.g. fish heads, bones, tails etc to make a fish stock. Place the fish scraps together with some mixed vegetables in a solid cooking pan and add cold water. Cook at 212°F / 100°C for 60 to 90 minutes.
Steam cooking The durations given in the chart are guidelines for fresh fish. We recommend selecting the shorter cooking duration quoted to start with. If the fish is not cooked sufficiently after the shorter time, it can be put back in the steam oven and cooked some more. Fish [°F / °C] [min] Eel 212 / 100 5–7 Perch filet 212 / 100 8–10 Mahi Mahi filet 185 / 85 3 Trout, 1/2 lb (250 g) 195 / 90 10–13 Halibut filet 185 / 85 4–6 Cod filet 212 / 100 6 Carp, 3 lbs (1.
Steam cooking Shellfish Preparation Defrost frozen shellfish before cooking with steam. Peel, clean and wash the shellfish. Cooking pan If using a perforated pan, grease it first. Cooking duration The longer shellfish are cooked, the tougher they become. Use the cooking durations given in the chart. When cooking shellfish in sauce or stock, we recommend that you increase the cooking duration quoted by a few minutes. Settings MasterChef | Shellfish | ...
Steam cooking Mussels Fresh food Warning - danger of food poisoning. Only cook mussels which are closed. Do not eat mussels which have not opened after being cooked. Steep fresh mussels in water for a few hours before cooking to rinse out any sand. Then scrub the mussels thoroughly to clean them. Frozen food Defrost frozen mussels before cooking. Cooking duration The longer mussels are cooked, the tougher they become. Use the cooking durations given in the chart. Settings MasterChef | Mussels | ...
Steam cooking Rice Rice swells when cooked and needs to be cooked in liquid. The proportion of rice to liquid will vary depending on the type of rice. The rice absorbs all the liquid. Therefore none of the nutrients are lost. Settings MasterChef | Rice | ... | Steam Cooking or Operating Modes | Steam Cooking Temperature: 210°F / 100°C Duration: see chart Ratio Rice to liquid [min] Basmati rice 1 : 1.5 15 Parboiled rice 1 : 1.5 23–25 Pudding rice 1 : 2.5 30 Risotto rice 1 : 2.
Steam cooking Pasta Dry pasta Dry pasta swell when cooked and needs to be cooked in liquid. The liquid must cover the pasta. Using hot liquid gives better results. Increase the cooking time stated by the manufacturer by approx. ¹/₃. Fresh food Fresh noodles and pasta, for example, from the store refrigerator, do not swell. Fresh pasta should be cooked in a greased perforated pan. Separate any pieces of pasta which have stuck together and spread them out in the cooking pan. Settings MasterChef | Pasta | ...
Steam cooking Dumplings Ready-made dumplings in wrappers need to be covered completely with water. Otherwise they will not absorb enough water and will fall apart, even if steeped in water prior to cooking. Cook fresh dumplings in a greased, perforated container. Settings MasterChef | Pasta | ...
Steam cooking Grains Grain swells when cooked and needs to be cooked in liquid. The proportion of grain to liquid will vary depending on the type of grain. Grain can be cooked whole or cracked. Settings MasterChef | Grain | ... | Steam Cooking or Operating Modes | Steam Cooking Temperature: 210°F / 100°C Duration: see chart Ratio Grain to liquid [min] Amaranth 1 : 1.5 15–17 Bulgur 1 : 1.
Steam cooking Legumes Soak legumes for at least 10 hours in cold water before cooking. Soaking makes the legumes more digestible and shortens the cooking duration required. Soaked legumes must be covered with liquid during cooking. Lentils do not need to be soaked before cooking. With unsoaked legumes, a certain ratio of pulses to liquid is required depending on type. Settings MasterChef | Legumes | ...
Steam cooking Unsoaked Ratio Legumes to liquid [min] Kidney beans 1:3 130–140 Azuki beans 1:3 95–105 Black beans 1:3 100–120 Pinto beans 1:3 115–135 White beans 1:3 80–90 Brown lentils 1:2 13–14 Red lentils 1:2 7 Yellow peas 1:3 110–130 Green peas, shelled 1:3 60–70 Beans Lentils Peas Cooking duration 79
Steam cooking Eggs Use a perforated container to prepare boiled eggs in the steam oven. The eggs do not need to be pierced before cooking as they are gradually warmed during the preheating phase and so do not burst when they are cooked with steam. When using a solid container for making egg dishes such as scrambled eggs, remember to grease it first. Settings MasterChef | Eggs | ...
Steam cooking Fruit Cook fruit in a solid container so that none of the juice is lost. If you wish to cook fruit in a perforated container, place a solid container directly underneath it to collect the juice. Tip: You can use the collected juice to prepare a glaze. Settings MasterChef | Fruit | ...
Steam cooking Menu Cooking - Manual Before cooking meals with the "Menu Cooking" function, turn off the steam reduction system (see "Settings"). "Menu Cooking" is intended for cooking a whole meal containing types of food which have different cooking durations, e.g., fish filet with rice and broccoli. Each dish is placed in the oven at different times so that they are all ready at the same time. Shelf level When cooking fish or food with a distinctive color (e.g.
Steam cooking Method Place the rice in the steam oven first. Set the first cooking duration: 14 minutes. After 14 minutes, place the tilapia in the steam oven. Set the second cooking duration: 2 minutes. After 2 minutes, place the broccoli in the steam oven. Set the third cooking duration: 4 minutes.
Sous-vide (vacuum) cooking Always follow USDA guidelines on food safety. This gentle cooking method allows food to be cooked slowly at a low, constant temperature in vacuum packaging. With vacuum cooking, moisture does not evaporate and all nutrients and flavors are retained. The result is flavorful and cooked evenly. Only use food that is fresh and in good condition. Ensure hygienic conditions and that food has not been out of the refrigerator too long, e.g. during transportation.
Sous-vide (vacuum) cooking Important information on use To obtain an optimum cooking result, observe the following information: – Use fewer herbs and spices than for conventional cooking, since the influence on the taste of the food is more intense. You can also prepare the food unseasoned and add seasonings after cooking. – Information on temperature and duration from sous-vide recipes cannot always be adopted 1:1. Adjust these settings according to the desired level of doneness.
Sous-vide (vacuum) cooking Tips – To shorten the preparation times, you can vacuum food 1–2 days before the cooking procedure. Store the vacuumed food in the refrigerator at a maximum of 41°F / 5°C. To maintain quality and taste, the food must be cooked after 2 days at the latest. – Freeze liquids such as marinades before vacuum-sealing to prevent them from escaping from the vacuum bag. – Fold the edges of the vacuum bag outwards for filling in order to obtain clean, perfect weld seams.
Sous-vide (vacuum) cooking Method Rinse the food under cold water and dry it. Possible causes for poor results The vacuum bag has opened: Put the food in a vacuum bag and add spices or liquid if desired. – The weld seam was not clean or stable enough and dissolved. Vacuum-seal the food in a chamber system vacuum sealer. – The bag was damaged by a sharp bone. For optimum cooking results, insert the rack on shelf level 2.
Sous-vide (vacuum) cooking Food Added in advance Sugar [°F / °C] [min] Salt Fish Cod filet, 1" (2.
Sous-vide (vacuum) cooking Food Added in advance Sugar [°F / °C] [min] Salt Medium* Well done* x 151 / 66 162 / 72 35 Rack of lamb 136 / 58 144 / 62 50 Beef tenderloin, 1 3/4" (4 cm) thick 133 / 56 142 / 61 120 Beef filet, 1" (2.
Sous-vide (vacuum) cooking Reheating Reheat brassicas (e.g., kohlrabi and cauliflower) only in combination with a sauce. Without sauce, an unpleasant cabbage-like taste and gray-brown color may develop. Food with a short cooking time and food whose degree of cooking changes during reheating, e.g., fish, are fundamentally not suited for reheating. Preparation Place the cooked food into ice water for about an hour directly after cooking. The fast cooling prevents the food from continuing to cook.
Sous-vide (vacuum) cooking Table for the reheating of food cooked with the sous-vide method 2 [°F / °C] Food Medium 1 [min] Well1 done Meat Rack of lamb 136 / 58 144 / 62 30 Beef filet steak, 1 3/4" (4 cm) thick 133 / 56 142 / 61 30 Beef rump steak, 1" (2.
Special modes Reheat Always follow USDA guidelines on food safety. To reheat food cooked with the sousvide method, use the "Sous-vide" mode (see the "Sous-vide – Reheating" chapter). The steam oven is very effective at reheating food gently, without drying it out or cooking it further. The food reheats evenly and does not need to be stirred during the reheating process. You can reheat individual dishes or plated meals which have been prepared previously (e.g. meat, vegetables and potatoes).
Special modes [°F / °C] [%] [min] 250 / 120 70 8–10 Pasta Rice Potatoes, halved lengthways 250 / 120 70 8–10 Dumplings Mashed potato 285 / 140 70 18–20 285 / 140 70 11–13 285 / 140 70 10–12 250 / 120 70 10–12 Food Vegetables Carrots Cauliflower Kohlrabi Beans Side dishes Meat and poultry Sliced meat, 1/2" / 1 ¹/₂ cm thick Roulades, sliced Beef stew Lamb ragout Chicken cutlets Turkey cutlets, sliced Fish Fish fillet Fish roulade, halved Plated meals Spaghetti, tomato sauce Roast
Special modes Defrost Always follow USDA guidelines on food safety. It is much quicker to defrost food in the steam oven than at room temperature. Temperature 140°F / 60°C is the best temperature for defrosting. Exception: 122°F / 50°C for minced meat and game Before and after defrosting Tips – Fish does not need to be fully defrosted before cooking. Defrost so that the surface is sufficiently thawed to take herbs and seasoning. Depending on the thickness of the fish, 2–5 minutes should be enough.
Special modes Quantity [°F / °C] [min] [min] Apple sauce 1/2 lb / 250 g 140 / 60 20–25 10–15 Apple chunks 1/2 lb / 250 g 140 / 60 20–25 10–15 1 lb / 500 g 140 / 60 25–28 15–20 Strawberries 10.6 oz / 300 g 140 / 60 8–10 10–12 Raspberries / Black currants 10.6 oz / 300 g 140 / 60 8 10–12 Cherries 5.
Special modes Quantity [°F / °C] [min] [min] Chicken 2 lbs / 1000 g 140 / 60 40 15–20 Chicken thighs 5.3 oz / 150 g 140 / 60 20–25 10–15 Chicken filet 1 lb / 500 g 140 / 60 25–30 10–15 Turkey drumsticks 1 lb / 500 g 140 / 60 40–45 10–15 – 140 / 60 10–12 10–15 14 oz / 400 g 140 / 60 15 10–15 – 140 / 60 30 2 Rye bread, sliced 1/2 lb / 250 g 140 / 60 40 15 Whole grain bread, sliced 1/2 lb / 250 g 140 / 60 65 15 White bread, sliced 5.
Special modes Canning Always follow USDA guidelines on food safety. Only use unblemished, fresh produce which is in good condition. Glass jars Use clean glass jars and accessories and check them for any defects. Glass jars with twist off lids or glass lids with a rubber seal are suitable. Make sure that all the glass jars are the same size so that bottling is carried out evenly.
Special modes Juicing Method This appliance is ideal for extracting juice from soft, firm and hard fruit. Put the prepared fruit (cleaned, washed, chopped etc.) into a perforated cooking pan. It is best to use overripe fruit, as the riper the fruit the greater the quantity of juice produced. Very ripe fruit will also produce a more intense flavor. Preparation Sort and rinse the fruit. Cut out any blemishes. Remove the stalks from grapes and cherries as these are bitter.
Special modes Menu Cooking You can cook up to three different types of food, e.g. fish with a side dish and vegetables. The food can be selected in any order you like. The appliance will automatically sort them out in order of cooking duration required. The one with the longest duration goes in the oven first. The Ready at and Start at functions are not available for "Menu Cooking." Method Turn the steam oven on.
Special modes Dehydrate Only use the special application Dehydrate or the Combi Steam | Convection Bake mode to dry food so that moisture can be dissipated. Method Cut the food into similar sized pieces. Place the pieces on the rack covered with baking paper. Tip: Bananas and pineapple are not suitable for drying in a combi steam oven.
Special modes Making Yogurt Always follow USDA guidelines on food safety. To make yogurt, you will need either fresh live yogurt or yogurt culture, obtainable from health food stores. Use natural yogurt with live culture and without additives. Do not use heattreated yogurt. The yogurt must be fresh (short storage time). You can use either pasteurized or fresh whole milk. Pasteurized milk can be used without any further treatment.
Special modes Method Proofing Mix ½ cup (100 g) yogurt with 4 cups (1 liter) of milk or make up the mixture with yogurt starter powder, following the instructions on the packaging. Method Prepare the dough according to the recipe. Pour the mixture into glass jars and seal them. Place the bowl in a perforated cooking pan or on the rack. Place the jars in a cooking pan. Ensure that they do not touch one another.
Special modes Dissolving Gelatine Melting Chocolate Method You can use the steam oven for melting any type of chocolate. Gelatine sheets: Completely cover the gelatine sheets with cold water and leave to soak for 5 minutes. Remove the gelatine sheets from the bowl and squeeze them out. Empty the bowl. Place the squeezed gelatine sheets back in the bowl. Gelatine powder: Place the gelatine powder in a bowl and add water according to the instructions on the packaging.
Special modes Skinning Fruits and Vegetables Food Method Bell Peppers 10 Cut a cross in the top of tomatoes, nectarines etc. This will allow the peel to be removed more easily. Tomatoes 7 Place the food in a perforated pan, if cooking with steam or a universal tray, if using the grill. For almonds, it is important to plunge them into cold water as soon as they are taken out of the oven otherwise the skin cannot be removed.
Special modes Preserving Apples Blanching You can treat homegrown apples in the steam oven to increase the length of time for which you can store them. Once treated, the apples will keep for 5 to 6 months when stored in a dry, cool and well-ventilated place. This method is only suitable for apples and not for other types of fruit. Blanch fruit and vegetables before freezing them. Blanching helps maintain the quality of the produce when it is frozen.
Special modes Sweating Onions Rendering Fat Sweating means cooking the onions in their own juices, with the addition of a little fat if necessary. The bacon will not become brown. Place the bacon (diced or rashers) in a solid cooking pan. Method Cut the onions up into small pieces and place them in a solid cooking pan with a little butter. Cover the container or the dish with a lid or with foil that is resistant to temperatures up to 212°F / 100°C and to hot steam.
Special modes Sanitizing Cookware Heating Damp Towels The steam oven will sanitize baby bottles and other cookware. Check beforehand that the manufacturer guarantees all components are to be heat resistant to 212° F / 100 °C and also steam resistant follow manufacturers instructions. Method Dismantle, clean and thoroughly rinse baby bottles. Reassemble the bottles only after they have completely dried. This prevents recontamination.
Special modes Decrystallizing Honey Pizza Method Settings Loosen the lid and place the jar of honey in a perforated cooking pan. Special Modes Stir the honey once during the cooking procedure.
Special modes Making jam Method Only use unblemished, fresh produce which is in good condition. Fill jars maximum 2/3 full. Glass jars Only use sterilised jars with twist-off lids up to a maximum capacity of 1 cup / 250 ml. After pouring in the jam, clean the outside of the rim of the jar with a cloth and hot water. Preparation Sort fruit carefully, rinse it briefly but thoroughly and allow it to drain. Take great care when cleaning soft fruit as it is very delicate and squashes easily.
Special modes If the Lighting | On setting has been selected, the lighting remains switched on when the Sabbath program has been selected and will stay on for the duration of the program. The Sabbath program cannot be selected if the timer is being used. Method Select Special Modes. Select Sabbath Program. Set the required temperature. Confirm with OK. and the set temperature will appear in the display. Sabbath Program The steam oven is ready for use. Open the door to start the program.
Roast probe How it works When to use the roast probe The metal tip of the roast probe is inserted into the food. There is a temperature sensor in the metal tip which measures the core temperature of the food during cooking. The roast probe can be used in the following operating modes: The core temperature set will depend on how well cooked you want your meat to be and on the type of meat. The temperature can be set between 86 and 210°F / 30 and 99°C.
Roast probe Important notes regarding the roast probe The handle and cord of the roast probe must not touch the browning / broiling element during cooking. Method Prepare the food. Insert the metal tip of the roast probe fully into the food. Place the food in the oven. Risk of breakage! Do not use the roast probe to lift or carry the food. The metal tip of the roast probe must be fully inserted into the center of the food.
Roast probe Tips Meat [°F / °C] – If you are cooking several pieces of meat together, the roast probe should be inserted into the largest piece of meat. Veal 165–175 / 75–80 Leg of lamb 175–185 / 80-85 – If the food is not cooked sufficiently when the core temperature is reached, insert the roast probe into another place or increase the core temperature and repeat the program.
Roast Always follow USDA guidelines on food safety. Roasting tips Insert the grease filter in the back panel when roasting. Frozen meat must be defrosted before it is cooked as it would dry out. Always defrost meat before roasting. Remove skin and sinew before roasting. Season the meat to taste and dot with butter, or in the case of game, bard with rashers of streaky bacon. Tip: Game can be marinated overnight e.g. in buttermilk, to tenderize it.
Roast Fatty meat with crispy skin – Cooking stage 1: use a high temperature to render the fat and brown the skin. – Cooking stage 2: reduce the temperature and increase the moisture – Cooking stage 3: increase the temperature for crispy skin. Braised dishes – Cooking stage 1: preheat the oven with the rack above the universal tray. – Cooking stage 2: the meat is browned. – Cooking stage 3: braise the meat at a temperature of 210°F / 100 °C with 84% moisture.
Roast Roasting chart Always follow USDA guidelines on food safety. The times and temperatures given in the tables are recommendations only.
Roast Stage Operating mode [°F / °C] [%] [min] [°F / °C] – – – 347/175 329/165 320/160 – – – – – – 115/45 130/55 165/75 Rare* 1 2 3 4 Level 3 Level 3 140/60 140/60 0 0 0 49 10 8 30 30 – – – – Medium* 1 2 3 4 5 Level 3 Level 3 210/100 149/65 158/70 0 0 0 49 51 10 10 20 60 60 – – – – – 1 2 3 4 5 6 Level 3 Level 3 210/100 150/65 195/90 395/200 0 0 0 49 68 – 10 10 20 60 50 5 – – – – – – 1 2 3 4 5 6 Level
Roast Stage Operating mode [°F / °C] [%] [min] [°F / °C] Ham hocks 1 2 210 /100 375 / 190 84 – 155 17 – – Braised meat* 1 2 3 Level 3 Level 3 100 0 0 84 10 10 165 – – 1 2 Level 3 210 / 100 – 57 18 190 – – Medium* 1 2 3 4 Level 3 Level 3 85 / 30 165 / 75 – – 0 47 10 8 30 40 – – – – Well done* 1 2 3 4 Level 3 Level 3 85 / 30 210 / 75 – – 0 57 10 10 30 100 – – – – Tenderloin – 395 / 200 – – 165 / 75 Smoked pork 1 2
Roast Stage Operating mode [°F / °C] [%] [min] [°F / °C] Rare* 1 2 3 4 Level 3 Level 3 140/60 140/60 0 0 0 49 10 10 30 30 – – – – Medium* 1 2 3 4 5 Level 3 Level 3 210/100 149/65 158/70 0 0 0 49 51 10 10 20 60 60 – – – – – 1 2 3 4 5 6 Level 3 Level 3 210/100 150/65 195/90 395/200 0 0 0 49 68 – 10 10 20 60 105 8 – – – – – – – – – 345/175 338/170 330/165 – – – – – – 115/45 130/55 165/75 Rare* 1 2 3 4 Level
Roast Stage Operating mode [°F / °C] [%] [min] [°F / °C] Well done* 1 2 3 4 5 6 Level 3 Level 3 210/100 150/65 195/90 395/200 0 0 0 49 68 – 10 10 20 60 135 8 – – – – – – Roulades** 1 2 3 Level 3 Level 3 210/100 0 0 84 10 10 120 – – – Pot roast** 1 2 3 Level 3 Level 3 210/100 0 0 84 10 10 205 – – – Medium* 1 2 3 4 Level 3 Level 3 85/30 165/75 – – 0 52 10 7 30 40 – – – – Well done* 1 2 3 4 Level 3 Level 3 85/30
Bake Eating food which has been cooked correctly is important for good health. Only bake cakes, pizza, french fries, etc. until they are golden brown. Do not overcook them. Convection Bake For baking on several levels at the same time. The fan distributes the heat evenly throughout the cavity for a consistent baking temperature. When using Surround, reduce the temperatures given for Convection Bake by about 20°F/20°C. Bake Use this at the end of the baking time to brown the bottom of the food.
Bake Baking tips Shelf level Grease filter When baking cakes with a moist topping only bake on one level. Remove the grease filter from the back wall. Otherwise results can be uneven. Bakeware Dark-colored bakeware is best for baking. It conducts the heat more swiftly to the mixture. Shiny metal bakeware reflects heat. Cakes baked in shiny metal bakeware take longer to bake.
Bake Frozen food When baking deep frozen products such as chips, croquettes, cakes, pizza and baguettes, use the lowest temperature quoted on the manufacturer's packaging. Cook frozen goods such as cakes, pizza or baguettes on a layer of baking parchment placed on the rack. Baking large frozen items on the baking tray or the universal tray can cause the metal to distort to such an extent that the tray cannot be taken out of the oven.
Bake Baking chart Stage Operating mode [F / °C] [%] min Baking tray – 300-355 / 150–180 – 25 Springform pan – 320-340 / 160–170 – 25–35 Filled 1 2 3 4 210/100 375-410/190 –210 375-410/190 –210 375-410/190 –210 100 90 75 0 7 10 5 6 Small pastry* – 355/180 – 15 – 300-365/150 –185 0 50 Bagels 1 2 210/100 395/200 100 0 10 24 Baguettes, spelt bread 1 2 3 4 105/40 125/50 410/210 355-410/180 –210 100 100 50 0 8 4 6 30 Butter
Bake Stage Operating mode [F / °C] [%] min Flat bread 1 2 3 4 105/40 125/50 410/210 310-375/155 –190 100 100 0 0 10 2 6 25 Braided loaf 1 2 3 4 105/40 125/50 395/200 320-395/160 –200 100 100 50 0 8 2 10 12 White bread in rectangular pan 1 2 3 4 105/40 125/50 410/210 430/220 100 100 50 0 8 4 6 25–50 Herb rolls 1 2 310/155 395/200 90 0 9 15–25 Multigrain rolls 1 2 310/155 395/210 90 0 9 20–30 Pizza – 350-400 / 175–20
Bake Stage Operating mode [F / °C] [%] min White rolls 1 2 310/155 395/200 90 0 9 20–30 Mixed wheat grain bread 1 2 3 4 105/40 125/50 410/210 355-430/180 –220 100 100 50 0 8 4 6 30 Onion tart – 375/190 – 25–35 Cookies 1 2 365/185 365/185 50 0 6 10–15 Cakes with a dry topping – 395/200 85 35 Cakes with a moist topping* 1 2 410/210 375/190 0 0 15 20–30 Slice with topping – 340-375/170 –190 – 35–45 Sweet rolls 1 2 3
Bake Baked good Rye bread Stage Operating mode [F / °C] [%] min 1 2 3 410 / 210 410 / 210 310-340 / 155–170 60 0 0 6 6 60 1 2 85/30 375/190 90 0 7 35–60 Strudel Apple strudel Temperature/Broil level / Moisture / Duration Combi Steam Convection Bake / Combi Steam Surround / Surround / Convection Bake / Intensive Bake / Humidity Plus / Maxi Broil * Pre-heat the oven with nothing in it.
Broil Burn hazard! Convection Broil The appliance door must remain shut during broiling, as otherwise the controls will get hot. For broiling thicker items, e.g. poultry or roulades. Tips Broiling tips Place the food on the rack on top of universal tray. When broiling fish, place the fish on a piece of baking paper cut to size. Place the food in the steam oven without pre-heating. Pre-heating the steam oven is not necessary when broiling. Broil thick items, e.g.
Broil Broiling table Operating mode [F / °C] [%] min Trout Level 3 – 25–30 Salmon 355/180 – 35 Mackerel Level 3 – 25 Hamburgers Level 3 – 20 Sausage fresh / precooked Level 3 – 15–20 Toast Level 3 – 5–8 Toast with toppings Level 3 – 8–15 Level 3 30 23 Broiled food Fish Meat / sausages Miscellaneous Corn on the cob Temperature/Broil level / Moisture / Duration Maxi Broil / Convection Broil / Combi Steam Maxi Broil 129
Settings Accessing the "Settings" menu Select Settings . A list of settings will appear in the display. They can be checked and changed, if needed. A check next to an option shows which setting is active. Settings cannot be altered while a cooking program is in progress. Changing and saving settings Select Settings . Scroll through the list until the desired setting appears. Touch the sensor next to the setting. The desired setting may appear in a submenu. Change the setting.
Settings Settings overview Option Language Available settings ... / deutsch / english / ...
Settings Language Clock format The desired country and language can be set. You can select the clock format for the time of day: After selecting and confirming your choice, the language selected will appear in the display. – Tip: If you accidently select a language you do not understand, select the symbol to return to the submenu. – 24 h The time of day is shown in 24-hour clock format. 12 h The time of day is shown in 12-hour clock format.
Settings Lighting Acoustic tone information – Melody On The interior lighting is switched on during the entire cooking period. – On for 15 Seconds The oven lighting switches off 15 seconds after a program starts. Touching switches it on for another 15 seconds. Display brightness The display brightness is represented by a bar with seven segments. Select Darker or Brighter to change the brightness of the display. At the end of a process, a melody will sound several times in intervals.
Settings Keypad tone Units of measurement An audible tone is heard with each touch of a sensor. Weight The volume of the keypad tone is represented by a bar with seven segments. Maximum volume is selected when all segments are filled. If none of the segments are filled, the volume is turned off. – The weight of food in MasterChef programs is shown in grams. – lb The weight of food in MasterChef programs is shown in pounds.
Settings Keeping Warm Please note that delicate food, especially fish, can continue cooking while being kept warm. – On The Keeping warm mode is activated as standard with the Steam Cooking mode if a minimum temperature of about 175°F / 80°C is used for cooking. If food is not removed from the steam oven at the end of a program, this mode will automatically start after approx. 5 minutes. Keeping Warm will appear in the display and the food will be kept warm for approx.
Settings Recommended temperatures Safety If you often cook with temperatures that differ from the default, it makes sense to change the recommended temperatures. System lock Once the option has been selected, the list of functions and special applications with the relevant recommended temperatures will appear in the display. The timer can still be used when the system lock is active. Select the operating mode / special application you want.
Settings Sensor lock Water hardness The sensor lock prevents a cooking process from being switched off or changed while it is running. Once activated, the sensors are locked a few seconds after a program has started. The steam oven is factory set for Hard water. It must be adjusted to local water hardness to ensure trouble-free operation and to ensure that descaling is carried out at the correct interval. The harder the water, the more often it will need to be descaled.
Settings Showroom Program Factory default This mode enables the oven to be demonstrated in showrooms without heating up. It should not be set for domestic use. – Demo Mode – If demo mode is activated Demo mode active. The appliance will not heat up will appear when the steam oven is turned on. – On Press and hold OK for at least 4 seconds to activate demo mode. – Off Press and hold OK for at least 4 seconds to deactivate demo mode. The steam oven can then be used as normal.
Cleaning and care Important information on cleaning and care Risk of injury! The steam from a steam cleaner could reach electrical components and cause a short circuit. Do not use a steam cleaner to clean the steam oven. All surfaces can become discolored or damaged if unsuitable cleaning agents are used. The front of the oven, in particular, will be damaged by oven cleaners. All surfaces are susceptible to scratching. Scratches on glass surfaces may cause a breakage.
Cleaning and care To better maintain your appliance avoid the following: To avoid damaging surfaces when cleaning, do not use: – Cleaners containing soda, ammonia, thinners, or chlorides – Descaling agents – Abrasive cleaning agents (e.g., powder or cream cleansers, pumice stones) – Solvent-based cleaners – Stainless steel cleaners – Dishwasher cleaners – Ceramic cooktop cleaners – Hard, abrasive brushes or sponges (e.g.
Cleaning and care PerfectClean The surfaces of the oven compartment and shelf runners have been treated with PerfectClean enamel. This finish has an iridescent appearance. PerfectClean surfaces have very good nonstick properties and are easy to clean. However, it is very important to clean the surfaces each time the oven is used. The surface will become harder to clean and the non-stick properties will deteriorate if soiling is not removed after each use and allowed to build up.
Cleaning and care Do not use oven spray. Oven interior The surface of the oven compartment has been treated with PerfectClean. Please refer to the section on "PerfectClean" for information on cleaning and care. The oven door (see "Door") and the side runners (see "Side runners") can be removed to make it easier to clean the oven interior.
Cleaning and care Drain filter The filter in the floor of the oven should be cleaned and dried after every use. Vinegar can be used to remove discoloration and limescale deposits from the filter in the floor of the oven. Rinse thoroughly with clean water to remove any residual cleaning agent. Grease filter Clean the grease filter after every roasting program. The grease filter can be cleaned in a dishwasher.
Cleaning and care Water container and condensate container The water container and condensate container are suitable for cleaning in a dishwasher. Remove and empty the water container and condensate container after every use. Push upwards slightly as you take them out of the appliance. Water can drip into the water container and condensate container compartment when removing the containers. Dry the compartment with a soft cloth.
Cleaning and care Roast probe Do immerse the roast probe in water or clean it in the dishwasher as this will damage it. Clean the roast probe with a damp cloth after every use. Shelf runners The surface of the side runners has been treated with PerfectClean. Do not clean the side runners in the dishwasher. Please refer to the section on "PerfectClean" for information on cleaning and care. Remove: – light soiling with a clean sponge and a solution of washing-up liquid and hot water.
Cleaning and care Mainentance The Ready at and Start at functions are not available in Maintenance. Soak Heavy soiling can be soaked with this program after a roasting program. Allow the oven cavity to cool down. Remove all accessories from the oven. Fill the water container. Select Maintenance | Soak. The soaking process takes approx. 10 minutes. Drying Residual moisture in the oven compartment is dried, even in inaccessible areas. Dry the oven cavity with a soft cloth first.
Cleaning and care The message Please wait... will appear in the display. The descaling process is being primed and may take a few minutes. As soon as the appliance is ready you will be prompted to fill the water container. Once this has taken place Empty the Condensate Container will appear in the display. Fill the water container with cold water to the marking and add 2 Miele descaling tablets. The descaling process is complete. Push the water container into the appliance until it engages.
Cleaning and care Door Removal Prepare a suitable underlay for the door, such as a soft cloth. Open the door slightly. Release the locking clamps on the hinges by pushing them down. Turn them as far as they will go in an angled position. Danger of injury from the hinge Using two hands placed on the upper edge of the door, push the door downward briefly. Before the door can be removed, the locking clamps on both hinges have to be released. guides! The hinge guides retract to the steam oven.
Cleaning and care Risk of damage to the door! If the locking clamps are not locked, the door can easily become detached from the hinge guides and be damaged. You must make sure that the locking clamps are locked again. Hold the door on either side and pull diagonally upwards from the hinge guides. Lay the door on the previously prepared underlay. Refitting Risk of damage to the door! Make sure that the door does not tilt when being refitted. Slide the door onto the hinge guides again.
Frequently asked questions The following faults can be corrected without contacting the Miele Service Department. If in doubt, please contact Miele. Risk of injury! Improperly performed installation, maintenance or repair work can pose a serious danger to users of the appliance. Installation, maintenance and repairs may only be carried out by Miele authorized technicians. Do not attempt to open the housing. Problem Possible cause and solution You cannot turn the ap- The circuit breaker has tripped.
Frequently asked questions Problem Possible cause and solution A humming sound can This is not a fault. It is made by water being pumped be heard after switching through the system. on the appliance, during operation and after turning off the appliance. After moving house the appliance no longer turns from the heatingup phase to the cooking phase. The boiling temperature of the water has changed as the altitude of the new location for the appliance differs from the old one by at least 984' / 300 m.
Frequently asked questions Problem Possible cause and solution Cakes and pastry are not cooked properly after following the durations given in the recipe. The set temperature is not consistent with the one given in the recipe. Change the temperature. The grease filter is inserted in the back panel. Baking takes longer with this filter is place. Increase the baking duration. The recipe has been altered. For example, adding more liquid or eggs can increase the duration required.
Frequently asked questions Problem F 55 Possible cause and solution The maximum length of time for which the combi steam oven can be operated on a function has been exceeded, so the appliance has switched itself off automatically for safety reasons. Switch the steam oven off and then back on again. The steam oven is immediately ready for use again. F 196 There is a fault. Switch the steam oven off and then back on again. The drain filter is not inserted correctly. Turn the steam oven off.
Frequently asked questions Opening the control panel manually Closing the control panel manually Carefully open the door. Hold the control panel at the top and bottom. Carefully push it downwards. Hold the control panel at the top and bottom. Pull out the panel towards you. Carefully push it upwards. 154 Push the panel right in.
Optional accessories Miele offers a range of useful accessories, as well as cleaning and conditioning products for your appliance. These products can be easily ordered from the Miele webshop. These products can also be ordered from Miele Service (see end of these operating instructions) or your Miele dealer. Cooking pan There is a wide range of perforated and solid cooking pans available in different sizes: Miele offers a number of perforated and solid cooking pans in various sizes.
Optional accessories DGGL 4 DGGL 8 Perforated cooking pan 12 3/4" x 10 ½" x 2 ½" (WxDxH) 325 x 265 x 65 mm (WxDxH) Perforated cooking pan 12 3/4" x 10 ½" x 1 1/2" (WxDxH) 325 x 265 x 40 mm (WxDxH) DGGL 5 DGGL 12 Perforated cooking pan 12 3/4" x 7" x 2 ½" (WxDxH) 325 x 175 x 65 mm (WxDxH) Perforated cooking pan 17 11/16" x 15 3/8" x 1 9/16" (WxDxH) 450 x 390 x 40 mm (WxDxH) DGGL 6 DGG 20 Perforated cooking pan 12 3/4" x 7" x 4" (WxDxH) 325 x 175 x 100 mm (WxDxH) Solid cooking pan 17 11/16" x 7 1/2
Optional accessories Lid for cooking pans Cleaning and care products DGD 1/3 DGCLean (8 oz. / 250 ml) Lid for 12 3/4" x 7" (325 x 175 mm) cooking pans Special cleaning agent for removing stubborn soiling from the oven interior, particularly after roasting.
Optional accessories Additional accessories Rack for cooking pans Universal tray Universal tray for baking, roasting and broiling For holding 12 13/16" (325 mm) wide containers. Slides into the side runners in the appliance. Wire oven rack Round baking form 1 wire oven rack for baking, roasting and broiling Suitable for cooking pizzas, flat cakes made with yeast or whisked mixtures, sweet and savoury tarts, baked desserts, and can also be used for deep frozen cakes and pizzas.
Optional accessories Gourmet casserole dish Lid for gourmet casserole dish Die-cast aluminum casserole dish with non-stick surface. Slides into the side runners in the oven. Also suitable for use on an extended zone of an electric cooktop and in all Miele ovens. Suitable for HUB 5000-M Not suitable for use on gas or induction cooktops. HUB 5000-XL HBD 60-35 Suitable for HUB 5000-XL Miele@home The Miele@home System can only be fitted by an authorized Miele service technician.
IMPORTANT SAFETY INSTRUCTIONS - INSTALLATION Incorrect installation can result in personal injury and damage to property. Before connecting the appliance to the power supply, ensure that the connection data on the data plate (voltage and frequency) match the power supply. This data must correspond in order to avoid the risk of damage to the appliance. Consult a qualified electrician if in any doubt. Do not use an extension cord to connect this appliance to electricity.
Detailed dimensions of oven front PureLine front ContourLine front * Glass front / ** Metal front 161
Detailed dimensions of oven front Control panel swivel range The area in front of the control panel must not be blocked by anything (such as a door handle) that would hinder it from opening and closing.
Installation dimensions Installation into a tall cabinet The housing unit must not have a back panel installed behind the building-in niche.
Installation dimensions Ventilation cut-outs a Cut-out in the top of the unit b Cut-out in the center shelf above the building-in niche 164
Installation dimensions Undercounter installation The housing unit must not have a panel installed at the back of the installation niche.
Installation dimensions Ventilation cut-outs a Cut-out in the center shelf under the building-in niche b Cut-out in cabinet base 166
Installation dimensions Installation in combination with an oven The housing unit must not have a back panel installed behind the building-in niche.
Installation dimensions Ventilation cut-outs a Cut-out in the top of the unit b Cut-out in the interim shelf above the appliance installation niche For the oven ventilation cut-out, please see the information in the oven installation instructions.
Installation Installing the steam oven A fault can occur if the appliance is not correctly aligned. For correct functioning of the steam generator, please make sure that the appliance is horizontally level.The maximum deviation should not exceed 2°. Push the appliance into position in the niche and align it. Make sure that the power cord and water intake and drain hoses do not get pinched or damaged when doing so. Secure the appliance left and right using the screws supplied 1/8" x 1" (3.
Electrical connection ATTENTION: Connection Before installation or servicing, disconnect the power supply by either removing the fuse, manually "tripping" the circuit breaker or unplugging the appliance. Pull the plug not the cord. Ensure that the connection data on the data plate (voltage, frequency, and fuse rating) match those of your electrical supply. Installation work and repairs should only be performed by a qualified technician in accordance with all applicable codes and standards.
Caring for the environment Disposal of the packing material The cardboard box and packing materials protect the appliance during shipping. They have been designed to be biodegradable and recyclable. Ensure that any plastic wrappings, bags, etc. are disposed of safely and kept out of the reach of children. Danger of suffocation! Disposal of your old appliance Electrical and electronic appliances contain valuable materials.
Technical service, data plate, warranty After sales service In the event of a fault which you cannot easily correct yourself, please contact: – your Miele dealer, or – the Miele Technical Service Department. See back cover for contact details. Please quote the model and serial number of your appliance when contacting Miele. Data plate Adhere the extra data plate supplied with the appliance here. Ensure that the model number is the same as the one on the back of these operating instructions.
MieleCare This service is available in USA only. MieleCare, our Extended Service Contract program, gives you the assurance of knowing that your appliance investment is covered by 5 years of worry free ownership. MieleCare is the only Extended Service Contract in the industry that guarantees repairs by a Miele Authorized Service Provider using genuine Miele parts. Only genuine Miele parts installed by factory trained professionals can guarantee the safety, reliability, and longevity of your Miele appliance.
Please have the model and serial number of your appliance available before contacting Technical Service. U.S.A. Canada Miele, Inc. Importer Miele Limited National Headquarters 9 Independence Way Princeton, NJ 08540 Phone: 800-843-7231 609-419-4298 Fax: www.mieleusa.com Technical Service & Support Nationwide Phone: 800-999-1360 888-586-8056 Fax: TechnicalService@mieleusa.com International Headquarters Miele & Cie.
DGC 6500-1 / DGC 6600-1 en-US, CA M.-Nr.
