Operating and installation instructions Steam ovens To avoid the risk of accidents or damage to the appliance it is essential to read these instructions before it is installed and used for the first time. en-GB M.-Nr.
Contents Warning and Safety instructions...................................................................... 5 Caring for the environment .............................................................................. 13 Guide to the appliance ...................................................................................... 14 Steam oven ......................................................................................................... 14 Accessories supplied ..................................
Contents Cooking with liquid.............................................................................................. 31 Your own recipes................................................................................................. 31 Steam cooking................................................................................................... Eco steam cooking.............................................................................................. Notes on the cooking tables ................
Contents Cleaning the oven compartment ......................................................................... Cleaning the water container .............................................................................. Accessories ........................................................................................................ Cleaning the side runners.................................................................................... Descaling the steam oven .......................................
Warning and Safety instructions This steam oven complies with all applicable safety requirements. Inappropriate use can, however, lead to personal injury and material damage. Read the operating and installation instructions carefully before using the steam oven. They contain important information on safety, installation, use and maintenance. This prevents both personal injury and damage to the steam oven.
Warning and Safety instructions Correct application This steam oven is intended for use in domestic households and similar working and residential environments. This steam oven is not intended for outdoor use. The steam oven is intended for domestic use only to steam-cook, defrost and reheat food. All other types of use are not permitted.
Warning and Safety instructions Safety with children Children under 8 years of age must be kept away from the steam oven unless they are constantly supervised. Children aged 8 and older may only use the steam oven without supervision if they have been shown how to use it in a safe manner. Children must be able to understand and recognise the possible dangers caused by incorrect operation. Children must not be allowed to clean the steam oven unsupervised.
Warning and Safety instructions Technical safety Unauthorised installation, maintenance and repairs can cause considerable danger for the user. Installation, maintenance and repairs must only be carried out by a Miele authorised technician. Never use a damaged steam oven. It could be dangerous. Check it for visible signs of damage before using it. Reliable and safe operation of this steam oven can only be assured if it has been connected to the mains electricity supply.
Warning and Safety instructions While the appliance is under warranty, repairs should only be undertaken by a Miele authorised service technician. Otherwise the warranty is invalidated. Miele can only guarantee the safety of the appliance when genuine original Miele replacement parts are used. Faulty components must only be replaced by Miele spare parts.
Warning and Safety instructions Correct use Risk of injury caused by hot surfaces and steam. The steam oven gets hot during operation. You could burn yourself on the oven compartment, side runners, accessories, food or steam. Wear oven gloves when placing hot food in the oven or removing it and when adjusting oven shelves, for example, in a hot oven compartment. Risk of injury caused by hot food. Food may spill or splash around when placing it into the oven or removing it. The food can cause burns.
Warning and Safety instructions The door can support a maximum weight of 8 kg. Do not sit on or lean against an open door, and do not place heavy objects on it. Also make sure that nothing can get trapped between the door and the oven cavity. The steam oven could get damaged. When using a small electrical appliance, e.g. a hand-held blender, near the steam oven, care should be taken that the cable of the appliance cannot get trapped by the steam oven door.
Warning and Safety instructions Cleaning and care Risk of injury due to electric shock. The steam from a steam cleaning appliance could reach live electrical components and cause a short circuit. Do not use a steam cleaner to clean the appliance. Scratches on the door glass can result in the glass breaking. Do not use abrasive cleaners, hard sponges, brushes or sharp metal tools to clean the door glass. The side runners can be removed (see “Cleaning and care – Cleaning the side runners”).
Caring for the environment Disposal of the packing material Disposing of your old appliance The packaging is designed to protect the appliance from damage during transportation. The packaging materials used are selected from materials which are environmentally friendly for disposal and should be recycled. Electrical and electronic appliances often contain valuable materials. They also contain specific materials, compounds and components, which were essential for their correct function and safety.
Guide to the appliance Steam oven a Control elements b Ventilation outlet c Door seal d Side runners with 4 shelf levels e Temperature sensor f Floor heater 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 inlet m Front frame with data plate n Door 14
Guide to the appliance A list of the models described in these operating and installation instructions can be found on the back page. DGG 1/2-40L Data plate 1 solid cooking container Gross capacity 2.2 litres / Usable capacity 1.6 litres 375 x 197 x 40 mm (W x D x H) The data plate is located on the front frame, visible when the door is open. The data plate states the model number, the serial number as well as connection data (voltage, frequency and maximum rated load).
Controls a Recessed On/Off sensor control For switching the steam oven on and off d Display For displaying operational information b Optical interface (For Miele Service only) e sensors For changing values and settings and scrolling through lists c / sensor For alternating between steam cooking, steam cooking and automatic programmes 16 f OK sensor For confirming entries and selecting and saving settings
Controls Display The display is used to show information about temperatures, cooking durations, automatic programmes and settings. Sensor controls The sensors react to touch. Each touch is confirmed with a keypad tone. This keypad tone can be switched off (see “Settings”).
Description of functions Water container Temperature The maximum filling volume is 1.5 litres and the minimum is 0.5 litres. There are markings on the water container. The upper marking must never be exceeded. The steam oven has a temperature range of 40 °C to 100°C. The appliance is set at 100 °C when the oven is switched on. You can alter the temperature in 5 °C steps. Water consumption depends on the type of food and the duration of cooking. The water may need to be topped up during cooking.
Description of functions Noises Steam reduction You will hear a pumping sound when the appliance is switched on, during use and after switching it off. This is the sound of water being pumped through the system and is quite normal. If a cooking temperature above approx. 80 °C has been set, the appliance door will automatically open a fraction just before the end of a cooking programme to release some of the steam from the cabinet. The door will then close again automatically.
Before using for the first time Cleaning for the first time Remove any protective wrapping and stickers from the steam oven and accessories. The appliance has undergone a function test in the factory. Residual water from this testing may have trickled back into the cabinet during transportation. Cleaning the water container Remove the water container. Remove the spill guard. Wash the water container by hand. Cleaning accessories/oven compartment Take all accessories out of the oven.
Before using for the first time Setting the correct boiling point for water Setting the correct boiling point for water following a house move Before cooking food for the first time, you must adjust the boiling temperature of the water, which varies depending on the altitude of where the steam oven is located. This procedure also flushes out the waterways. If you move house, the appliance will need to be re-set for the new altitude if this differs from the old one by 300 m or more.
Settings Changing and saving settings Your steam oven is supplied with a number of standard default settings. The standard settings listed in the chart below can be altered. With the steam oven switched off: Touch and hold the sensor. Whilst pressing the sensor, touch the On/Off button once briefly. P1 will appear. Touch the or sensors to set the required programme. Confirm with OK. S and a number will appear. Touch the or sensors to set the required status/water hardness.
Settings The factory default setting is shown in bold.
Settings Water hardness Water hardness Contact your local water supplier to find out your local water hardness range if necessary. °dH mmol/l Calcium content mg/l Ca 2+ Setting or ppm (mg Ca 2+ /l) The degree of hardness can be set between 1 °dH and 70 °dH. 18 3.2 129 18° 19 3.4 136 19° If you are using bottled drinking water, such as mineral water, be sure not to use carbonated water. Select settings according to the calcium content.
Operation Operating the steam oven Distilled or carbonated water or other liquids could damage the steam oven. Only use cold, fresh tap water (below 20 °C). Fill the water container and push it into the appliance. Place the condensate tray on shelf level 1 when using perforated containers. Place the food in the oven.
Operation Cleaning the steam oven If necessary, remove the condensate tray from the oven compartment and empty it. Risk of injury caused by hot water. At the end of a cooking programme, hot water left in the steam generator is pumped back into the water container. Take care not to tip the water container when taking it out of the appliance. Remove the water container. Remove the spill guard and empty the water container.
Operation Interrupting a cooking programme A cooking programme is interrupted as soon as the door is opened. The oven heating switches off. Set cooking durations will be saved. Risk of injury caused by hot steam. A great deal of hot steam can escape when the door is opened. The steam can cause burns. Step back and wait until the hot steam has dissipated. The steam oven will heat up again and the display will show the temperature in the oven compartment as it rises.
Automatic programmes Your steam oven is equipped with over 20 automatic programmes for cooking vegetables. The temperature and cooking duration are pre-set, so you only have to prepare the vegetables as required (see the “Programme overview” chart). The oven compartment needs to be at room temperature before starting an automatic programme. For hints and tips on cooking vegetables by steam, see “Steam cooking – Vegetables”.
Automatic programmes Programme overview Programme no.
General notes This 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 colour.
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. During steam cooking, the cooking duration does not begin until the set temperature is reached. When using more than one deep container at the same time for steam cooking, it is best to offset them on their runners and to leave at least one level free in between them.
Steam cooking Eco steam cooking Notes on the cooking tables To save energy when cooking with steam, you can use Eco steam cooking. Eco steam cooking is particularly suitable for cooking vegetables and fish. Eco steam cooking is less suitable for cooking foods containing starch, such as potatoes, rice and pasta. Follow the instructions on cooking durations, temperatures and cooking notes. We recommend using the cooking durations and temperatures given in the chart under “Steam cooking”.
Steam cooking Vegetables Fresh Prepare fresh vegetables in the usual way, i.e. wash, clean and cut them up. Frozen food Frozen vegetables do not need to be defrosted beforehand, unless they have been frozen together in a block. Frozen and fresh vegetables which take the same length of time to cook can be cooked together. If vegetables have frozen together in clumps, break these up before cooking with steam. Follow the manufacturer’s instructions on the packaging regarding cooking duration.
Steam cooking Vegetables [min] Artichokes 32–38 Cauliflower, whole 27–28 Cauliflower, florets 8 Beans, green 10–12 Broccoli, florets 3–4 Chantenay carrots, whole 7–8 Chantenay carrots, halved 6–7 Chantenay carrots, chopped Chicory, halved 4 4–5 Chinese cabbage, chopped 3 Peas 3 Fennel, halved 10–12 Fennel, sliced 4–5 Kale, chopped 23–26 Waxy potatoes, peeled whole halved quartered 27–29 21–22 16–18 Mainly waxy potatoes, peeled whole halved quartered 25–27 19–21 17–18 Floury
Steam cooking Vegetables Peppers, diced or sliced New potatoes, firm [min] 2 30–32 Mushrooms 2 Leeks, sliced 4–5 Leeks, halved lengthways 6 Romanesco, whole 22–25 Romanesco, florets 5–7 Brussels sprouts 10–12 Beetroot, whole 53–57 Red cabbage, chopped 23–26 Black salsify, whole 9–10 Celeriac, cut into batons 6–7 Asparagus, green Asparagus, white, whole Carrots, chopped Spinach Spring cabbage, chopped 7 9–10 6 1–2 10–11 Celery, chopped 4–5 Swede, chopped 6–7 White cabbage, chopp
Steam cooking Fish Fresh Prepare fresh fish in the usual way, i.e. clean, gut and fillet. Frozen food Fish does not need to be fully defrosted before cooking. Defrost so that the surface is sufficiently thawed to take herbs and seasoning. Depending on the thickness of the fish, 2 - 5 minutes should be enough. Preparation Add some lemon or lime juice to fish before cooking. The citric acid helps the flesh stay firm.
Steam cooking Tips - Adding herbs and spices, such as dill, will help bring out the full flavour of the fish. - Cook large fish in swimming position. To help maintain the shape of the fish, place a small cup or similar upside down in the cooking container, and arrange the fish belly-side down over the cup. - You can use any fish scraps, e.g. fish heads, bones, tails etc to make a fish stock. Place the fish scraps together with some mixed vegetables in a solid cooking container and add cold water.
Steam cooking [°C] [min] Eel 100 5–7 Perch fillet 100 8–10 Seabream fillet 85 3 Trout, 250 g 90 10–13 Halibut fillet 85 4–6 Cod fillet 100 6 Carp, 1.
Steam cooking Meat Fresh Prepare the meat in the usual way. Frozen food Meat should be thoroughly defrosted before cooking in the steam oven (see “Special applications” – “Defrost”). Preparation For meat which needs to be seared before being cooked, e.g. for a stew, sear the meat in a pan on the hob first. Duration The cooking duration depends on the thickness and the texture of the meat, and not on the weight. The thicker the piece of meat, the longer the cooking duration.
Steam cooking Meat [min] Leg steak, covered with water 110–120 Pork knuckle 135–140 Chicken breast 8–10 Hock 105–115 Top rib, covered with water 110–120 Veal strips 3–4 Gammon slices 6–8 Lamb stew 12–16 Poularde 60–70 Turkey roulades 12–15 Turkey escalopes 4–6 Short rib, covered with water 130–140 Beef goulash 105–115 Whole chicken, covered with water Topside Cooking duration 40 80–90 110–120
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 during the cooking process and so none of the nutrients are lost. Settings Steam cooking Temperature: 100 °C Duration: see chart Ratio Rice : Liquid [min] Basmati rice 1 : 1.5 15 Parboiled rice 1 : 1.5 23–25 Pudding rice 1 : 2.5 30 Risotto rice 1 : 2.5 18–19 Brown rice 1 : 1.5 26–29 Wild rice 1 : 1.
Steam cooking Grain Grain swells during cooking and needs to be cooked in liquid. The proportion of grain to liquid depends on the type of grain. Grain can be cooked whole or cracked. Settings Steam cooking Temperature: 100 °C Duration: see chart Ratio Grain : Liquid [min] Amaranth 1 : 1.5 15–17 Bulgur 1 : 1.5 9 Green spelt, whole 1:1 18–20 Green spelt, cracked 1:1 7 Oats, whole 1:1 18 Oats, cracked 1:1 7 1 : 1.5 10 Polenta 1:3 10 Quinoa 1 : 1.
Steam cooking Pasta Dry pasta Dry pasta swells when it is cooked and needs to be cooked in liquid. The liquid must cover the pasta. Using hot liquid gives better results. Increase the cooking time stated by the manufacturer by approx. ¹/₃. Fresh food Fresh pasta, such as the kind you can buy from the supermarket chilled counter, does not need to absorb water. Cook fresh pasta in a greased perforated container.
Steam cooking Dumplings Ready made boil-in-the-bag dumplings need to be well covered with water as otherwise they can fall apart. This is because even though they have been soaked in water beforehand they will not absorb enough moisture. Cook fresh dumplings in a greased, perforated container.
Steam cooking Dried pulses Soak pulses for at least 10 hours in cold water before cooking. Soaking makes the pulses more digestible and shortens the cooking duration required. Soaked pulses must be covered with liquid during cooking. Lentils do not need to be soaked before cooking. With unsoaked pulses a certain ratio of pulses to liquid is required depending on variety.
Steam cooking Unsoaked Ratio Pulses : Liquid [min] Kidney beans 1:3 130–140 Adzuki beans 1:3 95–105 Black beans 1:3 100–120 Pinto beans 1:3 115–135 Haricot beans 1:3 80–90 Brown lentils 1:2 13–14 Red lentils 1:2 7 Yellow split peas 1:3 110–130 Green split peas 1:3 60–70 Beans Lentils Peas Duration 46
Steam cooking Hen's eggs Use a perforated container to boil eggs in the steam oven. The eggs do not need to be pierced before cooking as they are gradually warmed during the heating up phase and so do not burst when they are cooked with steam. When using a solid container for making egg dishes such as scrambled eggs, remember to grease it first.
Steam cooking Fruit Sausages 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. Settings Tip: You can use the juice which has collected in the solid container to make a glaze for a fruit flan.
Steam cooking Shellfish Preparation Defrost frozen shellfish before cooking with steam. Peel, remove and discard the intestines, and then wash the shellfish. Cooking containers If using a perforated container, grease it first. Duration The longer shellfish are cooked, the tougher they become. Use the cooking 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.
Steam cooking Mussels Fresh food Danger of food poisoning from spoiled mussels. Spoiled mussels can cause food poisoning. Only cook mussels which are closed. Do not eat mussels which have not opened after being cooked. Steep fresh mussels in water for a few hours before cooking to rinse out any sand. Then scrub the mussels thoroughly to clean them. Frozen food Defrost frozen mussels before cooking. Duration The longer mussels are cooked, the tougher they become.
Steam cooking Menu cooking (cooking whole meals) Before cooking meals with the manual menu cooking function, switch off steam reduction (see “Settings – Steam reduction”). When cooking a menu, you can combine different foods with different cooking durations, e.g. fish fillet with rice and broccoli. The food is placed in the steam oven compartment at different times so that each item is ready at the same time. Shelf level Place foods that produce a lot of liquids (e.g. fish) or have a distinctive colour (e.
Steam cooking Cooking a whole menu Place the rice in the oven compartment first. Set the 1st cooking duration: 18 minutes. After the 18 minutes, place the fish into the appliance. Set the 2nd cooking duration: 2 minutes. After the 2 minutes, place the broccoli into the appliance. Set the 3rd cooking duration: 4 minutes.
Further applications Reheat Tips The steam oven is very effective at reheating food gently, without drying it out or cooking it further. The food will reheat evenly and does not need to be stirred during the reheating process. - Do not reheat large items, such as a joint of roast meat, whole. Divide it into portions and reheat these as plated meals. You can reheat individual dishes or plated meals which have been prepared previously (e.g. meat, vegetables and potatoes).
Further applications The durations specified in the table are guidelines only. We recommend selecting the shorter duration initially. You can increase the duration if necessary. Food * [min] Vegetables Carrots Cauliflower Kohlrabi Beans 6–7 Side dishes Pasta Rice 3–4 Potatoes, halved lengthways 12–14 Dumplings 15–17 Meat and poultry Sliced meat, 1.
Further applications Food * [min] Consommé 2–3 Stew 4–5 Duration * These times apply to food heated on a plate and covered with a plate.
Further applications Defrost Cooking containers It is much quicker to defrost food in the steam oven than at room temperature. Use a perforated container with a glass or condensate tray underneath it when defrosting food which will drip, such as poultry. This way food will not be lying in defrosted liquid. Risk of infection from bacteria. Bacteria such as salmonella can cause life-threatening food poisoning.
Further applications The durations specified in the table are guidelines only. We recommend selecting the shorter defrosting time initially. You can increase the defrosting time longer if necessary.
Further applications Quantity [°C] [min] [min] 250 g 50 15–20 10–15 500 g 50 20–30 10–15 500 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 Saddle of venison 1000 g 50 40–50 10–15 Cutlets/chops/sausages 800 g 60 25–35 15–20 Chicken 1000 g 60 40 15–20 Chicken thighs 150 g 60 20–25 10–15 Chicken escalopes 500 g 60 25–30 10–15 Turkey legs 500 g 60 40–45 10–15 – 60 10–12 10–15 400 g 60
Further applications Blanching Bottling Blanch vegetables before freezing them. Blanching helps maintain the quality of the produce when it is frozen. Only use unblemished, fresh produce which is in good condition for bottling. Blanching vegetables also helps them retain their original colour. Glass jars Put the prepared vegetables into a perforated cooking container. Use clean glass jars and accessories and check them for any defects.
Further applications Vegetables Tips Rinse, clean and cut up vegetables. - Make use of residual heat by leaving the jars in the oven for 30 minutes after it has switched off. Vegetables should be blanched before bottling to help them retain their colour (see “Special applications” – “Blanching”). - Then cover the jars with a cloth and allow to cool for approx. 24 hours. Fill volume Bottling food Fill the glass jars with produce up to a maximum of 3 cm below the rim.
Further applications [°C] * [min] Currants 80 50 Gooseberries 80 55 Cranberries 80 55 Cherries 85 55 Mirabelle plums 85 55 Plums 85 55 Peaches 85 55 Greengages 85 55 Apples 90 50 Apple sauce 90 65 Quinces 90 65 Beans 100 120 Broad beans 100 120 Gherkins 90 55 Beetroot 100 60 Food to be bottled Berries Fruit with stones Fruit with pips Vegetables Temperature Duration * Bottling times apply to 1.0 l jars. If using 0.
Further applications Disinfect items Prove dough The steam oven can be used to disinfect baby bottles and other containers so that at the end of the programme they are as germ free as they would have been had they been boiled. Check beforehand that all parts, teats etc. are declared by the manufacturer to be heat resistant to 100 °C and also that they can withstand hot steam. Prepare the dough according to the recipe. Dismantle, clean and thoroughly rinse baby bottles.
Further applications Heating damp flannels Dissolve gelatine Moisten the flannels and then roll them up. Soften gelatine leaves by leaving them in a bowl of cold water for 5 minutes. The gelatine leaves have to be fully covered with water. Remove the gelatine leaves from the bowl and squeeze them out. Empty the bowl. Place the squeezed gelatine leaves back in the bowl. Place them beside one another in a perforated cooking container.
Further applications Decrystallise honey Melt chocolate Loosen the lid and place the jar of honey in a perforated container. You can use the steam oven for melting any type of chocolate. When using a cake covering, place it in a perforated cooking container, leaving it in its packaging. Stir the honey once during the cooking duration.
Further applications Make yoghurt To make yoghurt, you will need either fresh live yoghurt or yoghurt culture, obtainable from health food shops. Use natural yoghurt with live culture and without additives. Heat-treated yoghurt is not suitable. The yoghurt must be fresh (short storage time). You can use either unchilled long-life milk or fresh milk. Long-life milk can be used as it is – no further preparation is required.
Further applications Cook bacon Sweat onions The bacon does not brown. Sweating means cooking the onions in their own juices, with the addition of a little fat if necessary. Place the bacon (diced or rashers) in a solid cooking container. Cover the container with foil that is temperature-resistant up to 100 °C and resistant to steam.
Further applications Extracting juice with steam Extracting juice from fruit This appliance is ideal for extracting juice from soft, firm and hard fruit. Put the prepared fruit into a perforated cooking container. It is best to use overripe fruit, as the riper the fruit, the greater the quantity of juice produced. Very ripe fruit will also produce a more intense flavour. Place a solid container or a glass or condensate tray (depending on the model) underneath to catch the juice.
Further applications Skinning vegetables and fruit Apple storage Cut a cross in the top of tomatoes, nectarines, etc. This will allow the skin to be removed more easily. 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.
Note for test institutes Test food in accordance with EN 60350-1 (steam cooking ) Test food Cooking containers Quantity [g] 1 2 [°C] [min] Any 100 3 3 100 3 4 100 5 Steam replenishment Broccoli (8.1) 1 x DGGL 1/2–40 L 300 Steam distribution Broccoli (8.2) 2 x DGGL 1/2–40 L Max. Any Appliance capacity Peas (8.3) 4 x DGGL 1/2–40 L 875 in each 2, 4 Shelf level(s), Temperature, Cooking duration 1 Place the condensate tray on shelf level 1.
Cleaning and care Risk of injury caused by hot surfaces. The steam oven gets hot during operation. You could burn yourself on the oven compartment, side runners or accessories. Allow the oven compartment, side runners and accessories to cool before cleaning. Risk of injury due to electric shock. The steam from a steam cleaning appliance could reach live electrical components and cause a short circuit. Never use a steam cleaner for cleaning.
Cleaning and care Unsuitable cleaning agents Cleaning the steam oven front To avoid damaging the surfaces of your appliance, do not use: Clean the appliance front with a clean, soft sponge and a solution of warm water and washing-up liquid. - Cleaning agents containing soda, ammonia, acids or chlorides - Cleaning agents containing descaling agents - Abrasive cleaning agents, e.g. powder cleaners and cream cleaners After cleaning, wipe the surfaces dry using a soft cloth.
Cleaning and care Cleaning the oven compartment The oven compartment, the door seal, the drip channel and the inside of the door should be cleaned and dried after each use. Remove: - condensate using a sponge or absorbent cloth - light, greasy soiling with a clean sponge and a solution of washing-up liquid and hot water. After cleaning, wipe the surface with clean water to remove any cleaning agent residues. Then wipe the surfaces dry using a cloth.
Cleaning and care Cleaning the water container Remove the water container after each use. Remove the spill guard. Empty the water container. Rinse the water container by hand and then dry it to prevent limescale. Push the spill guard back onto the water container. Make sure the spill guard engages correctly. Accessories All accessories are dishwasher safe. Cleaning the condensate tray, rack and cooking containers Wash and dry the condensate tray, rack and cooking containers after each use.
Cleaning and care Cleaning the side runners The side runners are suitable for cleaning in a dishwasher. Pull the side runners out of holder (1.) and remove them (2.). The side runners can be washed in the dishwasher or by hand with a solution of warm water and a little washing-up liquid applied with a clean sponge or cloth. Reassemble by following these instructions in reverse order. Carefully refit the side runners. If the side runners are not correctly inserted, there is no anti-tip protection.
Cleaning and care During the descaling process, the water container must be rinsed out and refilled with fresh water. Touch the On/Off sensor until the flashing symbol and the descaling time appear. Fill the water container with lukewarm fresh tap water up to the level marker and drop 2 Miele descaling tablets in it. Wait until the descaling tablets have dissolved. Push the water container into the appliance. Confirm with OK.
Problem solving guide Many malfunctions and faults that can occur in daily operation can be easily remedied. Time and money will be saved because a service call will not be needed. The following guide may help you to find the reason for a malfunction or a fault, and to correct it. Problem Cause and remedy You cannot switch the appliance on. The fuse has tripped. Reset the trip switch in the fuse box or replace the fuse in the plug (see data plate for minimum fuse rating).
Problem solving guide Problem Cause and remedy A humming sound can It is quite normal and does not indicate any fault be heard after switching with the appliance. It happens when water is being on the appliance, during pumped through the system. operation and after switching off the appliance. After moving house, the steam oven no longer switches from the heating-up phase to the cooking phase.
Problem solving guide Problem Cause and remedy Communication fault Switch the steam oven off and then back on again after a few minutes. If the same message appears again, call the Service Department. and other fault codes Technical fault. Switch the appliance off and contact Miele.
Optional accessories Miele offer a comprehensive range of useful accessories as well as cleaning and conditioning products for your Miele appliances. These products can be ordered through the Miele Webshop. Cleaning and care products - Descaling tablets (6) - All-purpose microfibre cloth for removing finger marks and light soiling They can also be ordered from Miele (see end of this booklet for contact details) or from your Miele dealer. Containers Miele offers a wide range of containers.
Service Contact in the event of a fault Warranty In the event of any faults which you cannot remedy yourself, please contact your Miele dealer or the Miele Customer Service Department. For information on the appliance warranty specific to your country please contact Miele. See back cover for address. You can book a Miele Customer Service Department call-out online at www.miele.com/service. Contact information for the Miele Customer Service Department can be found at the end of this document.
*INSTALLATION* Installation Safety instructions for installation Risk of damage from incorrect installation. Incorrect installation can cause damage to the steam oven. The steam oven must only be installed by a qualified person. The connection data (frequency and voltage) on the steam oven’s data plate absolutely must correspond with those of the electricity supply in order to ensure that no damage can occur to the steam oven. Compare this data before connecting the appliance.
*INSTALLATION* Installation Building-in dimensions All dimensions are given in mm. Installation in a tall unit The furniture housing unit must not have a back panel fitted behind the building-in niche.
*INSTALLATION* Installation Installation in a base unit The furniture housing unit must not have a back panel fitted behind the building-in niche. When building the steam oven into a base unit underneath an electric or induction hob, please also observe the installation instructions for the hob as well as the building-in depth required for the hob.
*INSTALLATION* Installation Side view A Glass front: 22 mm Metal front: 23.
*INSTALLATION* Installation Connection and ventilation a View from the front b Power cable, L = 2000 mm c Ventilation cut-out, min.
*INSTALLATION* Installation Installing the steam oven Connect the mains cable to the steam oven. Risk of damage from incorrect transportation. Lifting the steam oven by the door handle could cause damage to the door. Use the handle cut-outs on the side of the casing to lift the appliance. The steam generator may malfunction if the steam oven is not on a level surface. The maximum deviation from the horizontal that can be tolerated is 2°. Push the steam oven into the housing unit and align it.
*INSTALLATION* Installation Electrical connection Total power rating We recommend that you connect the steam oven to the power supply using a suitable switched electrical socket. This makes it easier to perform servicing work. The socket must be easily accessible after the steam oven has been installed. See data plate Risk of damage from incorrect connection. Installation, repairs and other maintenance work by unqualified persons could be dangerous. Miele cannot be held liable for unauthorised work.
*INSTALLATION* Installation Disconnecting from the mains Risk of electric shock from mains voltage. There is a risk of electric shock if the appliance is reconnected to the mains supply during repair or service work. After disconnection, ensure the appliance cannot be switched back on by mistake. To disconnect the appliance from the mains power supply, do one of the following depending on installation: Safety fuses Completely remove the fuse links from the screw caps.
United Kingdom Miele Co. Ltd., Fairacres, Marcham Road, Abingdon, Oxon, OX14 1TW Tel: 0330 160 6600, Internet: www.miele.co.uk/service, E-mail: info@miele.co.uk Australia Miele Australia Pty. Ltd. ACN 005 635 398 ABN 96 005 635 398 1 Gilbert Park Drive Knoxfield, VIC 3180 Tel: 1300 464 353 Internet: www.miele.com.au China Mainland Miele Electrical Appliances Co., Ltd. 1-3 Floor, No. 82 Shi Men Yi Road Jing' an District 200040 Shanghai, PRC Tel: +86 21 6157 3500 Fax: +86 21 6157 3511 E-mail: info@miele.
DG 2740, DG 2840 en-GB M.-Nr.
