Operating and Installation Instructions Steam Oven To prevent accidents and machine damage, read these instructions be‐ fore installation or use. en-US, CA M.-Nr.
Contents IMPORTANT SAFETY INSTRUCTIONS................................................................. 6 Overview ............................................................................................................... 15 Steam oven front view ........................................................................................... 15 Included accessories ............................................................................................. 16 Control panel .................................
Contents Favorites ............................................................................................................... 38 Creating a Favorite ................................................................................................. 38 Starting a Favorite .................................................................................................. 39 Changing Favorites ................................................................................................
Contents Defrost ................................................................................................................... 66 Canning.................................................................................................................. 69 Juicing.................................................................................................................... 72 Menu Cooking........................................................................................................
Contents Showroom Program ............................................................................................... 88 Demo Mode ...................................................................................................... 88 Factory default ....................................................................................................... 88 Cleaning and care ................................................................................................
IMPORTANT SAFETY INSTRUCTIONS When using the steam oven, follow basic safety precautions, including the following: Read all instructions before installation and use of the appliance to prevent accidents and machine damage. This appliance conforms to current safety requirements. Inappro‐ priate 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.
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 experi‐ ence with the appliance should not use it without supervision or in‐ struction 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 unsuper‐ vised. Please supervise children in the vicinity of the steam oven and do not let them play with it. Danger of suffocation! Ensure that any plastic wrappings, bags, etc. are disposed of safely and kept out of the reach of children. Danger of burning.
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 instruc‐ tions. Contact Miele’s Technical Service Department for examina‐ tion, repair or adjustment. Repairs and other work by unauthorized persons could be dangerous and may void the warranty. A damaged appliance is dangerous.
IMPORTANT SAFETY INSTRUCTIONS Tampering with electrical connections or components and me‐ chanical parts is highly dangerous to the user and can cause opera‐ tional faults. Do not open the outer casing of the appliance. While the appliance is under warranty, repairs should only be per‐ formed by a Miele-authorized service technicians. Work by unquali‐ fied 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. Danger of burning.
IMPORTANT SAFETY INSTRUCTIONS 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, giv‐ ing rise to an electric shock hazard. The steam oven should be installed at a safe height for users to safely access all cooking levels and pans. Otherwise spills could cause burns or scalding and children may be put at risk by the hot appliance door.
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 cir‐ cuit. 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 Steam oven front view a Control panel g Water container b Ventilation outlet h Drip channel c Automatic door release for steam re‐ i Floor heating element duction j Temperature sensor d Door seal k Shelf runners e Suction tube l Steam inlet f Compartment for water container 15
Overview Included accessories Wire oven rack The accessories supplied with your ap‐ pliance, as well as a range of optional ones, are available to order from Miele (see "Optional accessories"). DGG 21 1 rack for your own cooking pans Descaling tablets For descaling the appliance 1 drip tray for collecting excess mois‐ ture, can also be used as a cooking pan.
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 sensor button To set the timer f sensor button To turn the oven interior lighting on and off g sensor button To go back one step at a time h Optical interface (for service technician use only) 17
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 op‐ tions and scrolling through the list of options. A menu items can be selected by touching the illu‐ minated sensor button 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 A menu item can be selected by touching the illuminated sensor next to the menu item. Options can then be accessed by touching the illuminated sensor next to OK. Symbols The following symbols may appear in the display: Symbol / Description Allocates an illuminated Sensor button to an option and indi‐ cates that the option can be selected. If more than four options are available a bar will appear on the right-hand side of the display.
Description of functions Water container Temperature The maximum amount of water is ap‐ prox. ½ gallon (2 liters), the minimum is approx. ½ pint (0.5 liters). These levels are indicated on the container. Never exceed the maximum level. Some programs have a default recom‐ mended temperature. This temperature can be altered for the program in use or for every use of that program (see "Set‐ tings - Recommended Temperatures"). The amount of water depends on the type of food and the duration of cook‐ ing.
Description of functions PreHeating phase Oven interior lighting During the preheating phase, the dis‐ play will show the rising temperatures and PreHeating (exception: MasterChef, Menu Cooking, and Descale). The oven light has been set at the fac‐ tory to go out when cooking starts. 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 op‐ erated until it has been correctly in‐ stalled. The steam oven will turn on automati‐ cally when it is connected to the pow‐ er supply. Welcome screen A welcome screen is displayed. You will then be asked to select some basic set‐ tings which are needed before the ap‐ pliance can be used. Follow the instructions on the display. Set the language Scroll through the list until the de‐ sired language appears.
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"): – On The time is always visible on the dis‐ play. – Off The display appears dark to save en‐ ergy. Some modes are limited. – Night Dimming The time only shows on the display between 5:00 am and 11:00 pm. It turns off at night to save energy. Select the desired option. Confirm with OK.
Before using for the first time Setting the water hardness lev‐ Setting the correct boiling el point for water The steam oven is factory set for Hard water. It must be adjusted to local water hardness to ensure trouble-free opera‐ tion and to ensure that descaling is car‐ ried out at the correct interval. The harder the water, the more often it will need to be descaled. Check the hardness of your local wa‐ ter supply and adjust the water hard‐ ness as necessary (see "Settings Water Hardness").
Modes / Programs / Menus Steam Cooking Recommend‐ ed tempera‐ ture Temperature range 212°F / 100°C 105-212°F / 40–100°C 150°F / 65°C 115-195°F / 45–90°C Retains the flavor and nutrients of the food without added fats or oils Sous-vide Cooking food in a vacuum bag MasterChef The list of available MasterChef programs is displayed.
Operation Quick Guide Turn the steam oven on . The main menu appears on the display. Only use cold tap water (less than 68°F / 20°C). Never use distilled or mineral water or other liquids. Push the water container into the ap‐ pliance until it engages. Put the food in the oven. Select Steam Cooking. Set the Temperature play. appears on the dis‐ Adjust the recommended tempera‐ ture if necessary. The recommended temperature will be automatically accepted within a few seconds.
Operation Remove the water container and empty it. After each use, clean and dry the whole appliance as described in "Cleaning and Care." Leave the appliance door open until the oven interior is completely dry. Insufficient water If the steam oven runs out of water dur‐ ing operation, an audible tone will sound and the display will prompt you to fill the water container with fresh tap water. Remove the water container and fill it with fresh tap water.
Operation Additional functions Setting additional durations You have placed the food in the oven, selected a temperature and a duration. Select Change. Additional menu items will appear. You can select or change these options for the cooking program: – Ready at – Start at 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 cook‐ ing to stop. – Start at You specify the time you want cook‐ ing to start.
Operation Sequence of an automatic cooking process Changing settings during a cooking process Up until the start time the mode, the selected temperature, Start at and the start time will appear in the display. Select Change. After the program has started you can follow the preheating phase on the display until the required temperature has been reached. As soon as this temperature is reached, a buzzer or melody will sound (see "Settings - Acoustic tone information").
Operation Deleting a finish time Canceling cooking Select Ready at. Select . Select Reset. Cancel Cooking? Confirm with OK. Select Yes. The finish time is now deleted. The Main Menu will appear. Any cook‐ ing durations set will be deleted. The program will start using the dura‐ tion set. Changing the oven mode You can switch to the Steam Cooking and Sous-vide modes. Select Change Mode. Select the desired mode.
Sous-vide (vacuum) cooking 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 fla‐ vors are retained. The result is flavorful and cooked even‐ ly. Only use food that is fresh and in good condition. Ensure hygienic conditions and that food has not been out of the refriger‐ ator too long, e.g. during transporta‐ tion. Use only heat-stable, boiling-resist‐ ant vacuum bags.
Sous-vide (vacuum) cooking Important usage information Tips To obtain an optimum cooking result, observe the following information: – Freeze liquids such as marinades be‐ fore vacuum-sealing to prevent them from escaping from the vacuum bag. – Use less herbs and spices than for conventional cooking since the influ‐ ence on the taste of the food is more intensive. You can also prepare the food un‐ seasoned and add seasonings after cooking.
Sous-vide (vacuum) cooking Method Put the food in a vacuum bag and add spices or liquid if desired. Possible causes for poor re‐ sults The vacuum bag opened: Vacuum-seal the food with the sousvide vacuum sealer. – The weld seam was not clean or sta‐ ble enough and dissolved. Lay the vacuum-sealed food on the shelf (next to each other in the case of several bags). – The bag was damaged by a sharp bone. Select Sous-vide.
Sous-vide (vacuum) cooking Food Added in advance Sugar [°F / °C] Cooking time in minutes Salt Fish Cod filet, 1" (2.
Sous-vide (vacuum) cooking Food Added in ad‐ vance Sugar [°F / °C] Cooking time in minutes Salt Medium* Done* x 151 / 66 162 / 72 35 Rack of lamb 136 / 58 144 / 62 50 Beef filet steak, 1 3/4" (4 cm) thick 133 / 56 142 / 61 120 145 / 63 153 / 67 60 Meat Duck breast, whole Pork tenderloin, whole x Temperature / Cooking duration * Degree of doneness The "done" degree of doneness has a higher core temperature than "medium," but is not cooked through in the classical sense.
MasterChef Your steam oven has a number of MasterChef programs that enable you to achieve excellent cooking results with ease. Simply select the appropri‐ ate program for the type of food you are cooking and follow the instruc‐ tions on the display. 36 List of food types The programs can be found under Mas- terChef.
MasterChef Using the MasterChef pro‐ grams 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 pro‐ gram. Each step you need to take before starting the MasterChef program will appear on the display. In some programs, you will be prompt‐ ed 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 pro‐ gram.
Favorites Sym‐ Description bol ␣ Space Alphabet in upper case Alphabet in lower case Numbers 0 to 9 and hyphen Touch the sensors next to the sym‐ bols to highlight the desired charac‐ ter. Touch Select. The display shows the program names and Edit Program at the bottom. Select the desired program. You can start the saved program imme‐ diately, delay the start, or show the cooking stages. – The program will start right away and the oven heating will turn on.
Favorites Changing Favorites Changing cooking stages Cooking stages in a MasterChef pro‐ gram 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. Select Edit Program. Select Change Program. Select the desired program. Select Change Cooking Stages. A summary of your settings will appear on the display.
Favorites Deleting a Favorite Select Favorites. The display shows the program names and Edit Program at the bottom. Select Edit Program. Select Delete Program. Select the desired program. Confirm if the program should be de‐ leted with Yes. The program is deleted. You can delete all of your Favorites at the same time (see "Settings - Factory Default - Favorites").
Timer The timer can be used to time any ac‐ tivity 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 re‐ minder to stir the dish or add season‐ ing. – The time starts counting upwards. A maximum timer duration of 9 hours, 59 minutes and 59 seconds can be set. Select 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 oth‐ er sections. The advantages of cooking with steam Almost all vitamins and minerals are re‐ tained as the food is not immersed in water. Cooking with steam also retains the true taste of the food better than con‐ ventional cooking. We therefore recom‐ mend seasoning the food after it has been cooked.
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 du‐ ration. In general, the cooking durations for cooking with steam are the same as for cooking food in a saucepan. More in‐ formation about any factors which may affect the cooking duration is given in the relevant sections.
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 vege‐ tables 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 rec‐ ommend 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 be‐ fore 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 thick‐ ness and consistency of the food. The thicker the meat, the longer the cooking time. Tips – Use a perforated container 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 Prepare fresh fish in the usual way, i.e. clean, gut and filet. Steam Cooking Frozen food Temperature: 195°F / 90°C Duration: see chart Frozen fish should be slightly defrosted before cooking. Sausage Cooking time in minutes Boiled sausage 6–8 Pork sausage 6–8 Veal sausage 6–8 Cooking time 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. Cooking duration The cooking duration depends on the thickness and the consistency of the food, and not on the weight. The longer fish cooks, the firmer its flesh will become. Use the cooking du‐ rations given in the chart.
Steam cooking The durations given in the chart are guidelines for fresh fish. We recommend se‐ lecting 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] Cooking time in minutes 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 dura‐ tions given in the chart. When cooking shellfish in sauce or stock, we recommend that you increase the cooking duration quoted by a few minutes. Settings 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 dura‐ tions 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 Steam Cooking Temperature: 212°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 : 2.5 18–19 Brown rice 1 : 1.
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 Steam Cooking Temperature: 212°F / 100°C Duration: see chart Ratio Grain to liquid Cooking time in minutes 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 Cooking time in minutes 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 time 60
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, re‐ member 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 col‐ lect 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 cook‐ ing a whole meal containing types of food which have different cooking dura‐ tions, e.g., fish filet with rice and broc‐ coli. 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 dis‐ tinctive color (e.g.
Steam cooking Method Place the rice in the steam oven first. Set the first cooking duration: 14 mi‐ nutes. 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 mi‐ nutes.
Special modes Reheat Method The steam oven is very effective at re‐ heating food gently, without drying it out or cooking it further. The food re‐ heats evenly and does not need to be stirred during the reheating process. Cover the food with a deep plate, a lid, or with foil that is resistant to tem‐ peratures up to 212°F / 100°C and to steam. You can reheat individual dishes or plated meals which have been prepared previously (e.g. meat, vegetables and potatoes).
Special modes Defrost Tips It is much quicker to defrost food in the steam oven than at room temperature. – Fish does not need to be fully de‐ frosted before cooking. Defrost so that the surface is sufficiently thawed to take herbs and seasoning. De‐ pending on the thickness of the fish, 2–5 minutes should be enough. 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 Remove all packaging before defrost‐ ing.
Special modes Food to be defrosted Quantity [°F / °C] Cooking time in mi‐ nutes Standing time in mi‐ nutes Sliced cheese 125 g/1/4 lb. 140 / 60 15 10 Quark 1/2 lb / 250 g 140 / 60 20–25 10–15 Cream 1/2 lb / 250 g 140 / 60 20–25 10–15 Soft cheese 100 g/3.5 oz. 140 / 60 15 10–15 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.
Special modes Food to be defrosted Quantity [°F / °C] Cooking time in mi‐ nutes Standing time in mi‐ nutes Ground meat 1 lb / 500 g 125 / 50 20–30 10–15 Stew 1 lb / 500 g 140 / 60 30–40 10–15 Stew 2 lbs / 1000 g 140 / 60 50–60 10–15 Liver 1/2 lb / 250 g 140 / 60 20–25 10–15 1 lb / 500 g 125 / 50 30–40 10–15 Saddle of venison 2 lbs / 1000 g 125 / 50 40–50 10–15 Cutlets / chops / sausage 28 oz / 800 g 140 / 60 25–35 15–20 Chicken 2 lbs / 1000 g 140 / 60 40 15–20 C
Special modes Canning Fill volume Only use unblemished, fresh produce which is in good condition. Fill the glass jars with produce up to a maximum of 1 1/4" (3 cm) below the rim. Do not pack down as this would damage the cell walls of the produce. Bang the jar gently on a cloth to help distribute the contents evenly. 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.
Special modes Method Place the rack on the lowest shelf level. Place the jars on the rack (all the same size). Ensure that they do not touch one another.
Special modes Canned goods [°F / °C] * [min] Broad beans 212 / 100 120 Gherkins 195 / 90 55 Beetroot 212 / 100 60 Pre-cooked 195 / 90 90 Roasted 195 / 90 90 Meat Temperature / Duration * The durations quoted are for 1.0 liter /1 qt. jars. If using 0.5 liter/1 pt. jars, reduce the dura‐ tion by about 15 minutes. If using 0.25 liter/1 cup jars, reduce the duration by about 20 mi‐ nutes.
Special modes Juicing Method This appliance is ideal for extracting juice from soft, firm and hard fruit. Put the prepared fruit (cleaned, wash‐ ed, chopped etc.) into a perforated cooking pan. It is best to use overripe fruit, as the rip‐ er the fruit the greater the quantity of juice produced. Very ripe fruit will also produce a more intense flavor. Place a solid pan or the drip tray un‐ derneath to catch the juice. Settings Preparation Steam Cooking Sort and rinse the fruit.
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 automatical‐ ly sort them out in order of cooking du‐ ration required. The one with the lon‐ gest duration goes in the oven first. The Ready at and Start at functions are not available for "Menu Cooking." the preheating phase, the display will show when the next food type is to be placed in the oven.
Special modes Making Yogurt To make yogurt, you will need either fresh live yogurt or yogurt culture, ob‐ tainable 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. Fresh milk must first be heated to 195° F / 90° C (not boiled!) and then cooled down to 95° F / 35° C.
Special modes Proofing Method 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 dough in a covered bowl on the rack. Place the sealed 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. Re‐ move the gelatine sheets from the bowl and squeeze them out. Empty the bowl. Place the squeezed gelat‐ ine sheets back in the bowl. Gelatine powder: Place the gelatine powder in a bowl and add water ac‐ cording to the instructions on the packaging.
Special modes Skinning Fruits and Vegetables Preserving Apples Method 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. Cut a cross in the top of tomatoes, nectarines etc. This will allow the peel to be removed more easily.
Special modes Blanching Sweating Onions Blanch fruit and vegetables before freezing them. Blanching helps maintain the quality of the produce when it is fro‐ zen. Sweating means cooking the onions in their own juices, with the addition of a little fat if necessary. Blanching vegetables also helps them retain their original color. Method Put the prepared vegetables (cleaned, washed, chopped etc.) into a perforated cooking pan.
Special modes Rendering Fat Sanitizing Cookware The bacon will not become brown. The steam oven will sanitize baby bot‐ tles and other cookware. Check before‐ hand that the manufacturer guarantees all components are to be heat resistant to 212° F / 100 °C and also steam re‐ sistant follow manufacturers instruc‐ tions. Method Place the bacon (diced or rashers) in a solid cooking pan. Cover the container with a lid or with foil that is temperature resistant up to 212°F / 100°C and to steam.
Special modes Heating Damp Towels Preparing Custard Royale Method Method Moisten the towels and then roll them up. Mix 6 eggs with 1/2 cups / 375 ml milk (do not beat until foamy). Place them beside one another in a perforated cooking pan. Season the egg/milk mixture and pour into a solid cooking pan greased with butter.
Settings Accessing the "Settings" menu Select Settings . A list of settings will appear in the dis‐ play. 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 de‐ sired setting appears. Touch the sensor next to the setting. The desired setting may appear in a sub menu. Change the setting.
Settings Settings overview Language Option 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 ap‐ pear 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 a 24 hour clock format. 12 h The time of day is shown in a 12 hour clock format.
Settings Date Acoustic tone information Set the date. Melody When the steam oven is turned off, the date will only appear on the dis‐ play if the Time | Show | On is selected. Lighting – On The interior lighting is turned on dur‐ ing the entire cooking period. – On for 15 Seconds The oven lighting turns off 15 sec‐ onds after a program starts. Touch‐ ing turns it on for another 15 sec‐ onds. 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 repre‐ sented by a bar with seven segments. Maximum volume is selected when all segments are filled. If none of the seg‐ ments 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, espe‐ cially fish, can continue cooking while being kept warm. – – Off The "Keeping Warm" function is de‐ activated. On If a temperature of about 175°F / 80°C was used for cooking, the door of the steam oven will automatically open slightly shortly before the end of the cooking duration. This is to prevent a large amount of steam es‐ caping when the door is opened. The door will close again automatically.
Settings Safety System lock The system lock prevents the appliance being turned on by mistake. The timer can still be used when the system lock is active. Sensor lock The sensor button lock prevents you from accidently turning the oven off or changing a cooking program. – The sensor lock is active. Press and hold OK for at least 6 seconds to use the sensors again. The sensor lock is then deactivated for a short period of time. The system lock will remain activated even after a power failure.
Settings Showroom Program Factory default This mode enables the oven to be dem‐ onstrated in showrooms without heat‐ ing up. It should not be set for domestic use. – Demo Mode – If demo mode is activated Demo mode will appear when the steam oven is turned on. active. The appliance will not heat up – On Press and hold OK for at least 4 sec‐ onds to activate demo mode. – Off Press and hold OK for at least 4 sec‐ onds to deactivate demo mode. The steam oven can then be used as nor‐ mal.
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. Unsuitable cleaning agents can dis‐ color and damage the surfaces of the appliance. Only use a solution of liquid dish soap and warm water ap‐ plied with a soft sponge or cloth. All surfaces are susceptible to scratching. Scratches on glass surfa‐ ces may cause a breakage.
Cleaning and care Appliance front 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., pow‐ der or cream cleansers, pumice stones) – Solvent-based cleaners – Stainless steel cleaners – Dishwasher cleaners – Glass cleaning agents – Ceramic cooktop cleaners – Hard, abrasive brushes or sponges (e.g.
Cleaning and care Oven interior Remove: – Condensate using a sponge or ab‐ sorbent cloth Automatic door opener Ensure that the door opener does not become soiled with food resi‐ dues. – Light, greasy soiling with a sponge and a solution of liquid dish soap and hot water Wipe away light soiling immediately with a clean sponge and a solution of liquid dish soap and warm water. After prolonged use, the floor heating element can become discolored.
Cleaning and care Accessories Shelf runners All accessories are dishwasher safe. Drip tray, rack and cooking pans Wash and dry the drip tray, rack and cooking pans after each use. Bluish discoloration from cooking pans and limescale deposits on the filter in the floor of the oven can be easily removed using the Miele ce‐ ramic and stainless steel cleaner (see "Optional accessories"). Rinse cooking pans thoroughly with clean water to remove any detergent residues.
Cleaning and care Descaling We recommend that you use Miele Descaling Tablets (see "Optional ac‐ cessories") for descaling the appli‐ ance. They have been specifically de‐ signed for optimal descaling of Miele products. Other descaling agents, which - in addition to citric acid - may contain other acids and/or other un‐ desirable substances such as chlor‐ ides, might damage the product. Also, the desired effect cannot be guaran‐ teed if the descaling solution does not have the required concentration.
Cleaning and care After descaling Turn the steam oven off. Remove, empty and dry the water container. Dry the oven compartment. Leave the appliance door open until the oven interior is completely dry.
Cleaning and care Door Removal Prepare a suitable underlay for the door, such as a soft cloth. Before removing the door, the locking clamps on both hinges have to be re‐ leased. Danger of injury due to the hinge guides! The hinge guides retract to the steam oven. Never attempt to pull the door off the hinge guides from a horizontal posi‐ tion. Close the door until it rests partially open. Risk of damage to the door! The door handle could break off and the glass could be damaged.
Cleaning and care Refitting the door Risk of damage to the door! Make sure that the door does not cant when being refitted. To relock the locking clamps, turn them back up to the horizontal posi‐ tion as far as they will go. Slide the door onto the hinge guides again. Risk of damage to the door! If the locking clamps are not locked, the door can easily become detach‐ ed from the hinge guides and be damaged. You must make sure that the locking clamps are locked again. Open the door fully.
Frequently asked questions The following faults can be corrected without contacting the Miele Service Depart‐ ment. 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 author‐ ized 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 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 dif‐ fers from the old one by at least 984' / 300 m. To adjust the boiling temperature, you need to descale the appliance (see "Cleaning and care Descaling").
Optional accessories Miele offers a range of useful accesso‐ ries, as well as cleaning and condition‐ ing products for your appliance. Depending on country, these can be or‐ dered online from Miele. You can also obtain these products from Miele Service (see end of this booklet for contact details) or your Miele dealer.
Optional accessories DGGL 4 Perforated cooking pan 12 3/4" x 10 ½" x 1 1/2" (WxDxH) 325 x 265 x 40 mm (WxDxH) DGGL 13 Perforated cooking pan 12 3/4" x 10 ½" x 2 ½" (WxDxH) 325 x 265 x 65 mm (WxDxH) DGGL 5 Perforated cooking pan 12 3/4" x 14" x 1 1/2" (WxDxH) 325 x 350 x 40 mm (WxDxH) Lid for cooking pans Perforated cooking pan 12 3/4" x 7" x 2 ½" (WxDxH) 325 x 175 x 65 mm (WxDxH) DGD 1/3 DGGL 6 Lid for 12 3/4" x 7" (325 x 175 mm) cooking pans DGD 1/2 Perforated cooking pan 12 3/4" x 7" x 4" (WxDxH) 32
Optional accessories Cleaning and care products Additional accessories Descaling tablets (Qty 6) DGG 21 For descaling the appliance Drip tray for collecting excess moisture, can also be used as a cooking pan. 12 3/4" x 17" x 1 1/2" (WxDxH) 325 x 430 x 40 mm (WxDxH) Ceramic and stainless steel cleaner 250 ml/8 oz. Wire oven rack Removes discoloration from cooking pans. Microfiber cloth For placing your own cooking pans Multi casserole dish Removes finger marks and light soiling.
IMPORTANT SAFETY INSTRUCTIONS - INSTALLATION Incorrect installation can result in personal injury and damage to property. Before connecting the appliance to the mains supply, ensure that the connection data on the data plate (voltage and frequency) match the mains electricity supply. This data must correspond in order to avoid the risk of damage to the appliance. Consult a qualified electrician if in any doubt. Do not use an extension cord to connect this appliance to elec‐ tricity.
Detailed dimensions of oven front PureLine front ContourLine front * Glass front / ** Metal front 103
Installation dimensions Installation into a tall cabinet a Steam oven b Niche c Pass-through for the power cord d Recommended position for electrical outlet e Power cord * Glass front / ** Metal front 104
Installation dimensions Undercounter installation When building the appliance into a base unit underneath a cooktop, please also observe the installation instructions for the cooker and its respective installation depth (see the installation instructions for the cooktop).
Installation dimensions Installation in combination with an oven a Steam oven b Niche c Pass-through for the power cord d Recommended position for electrical outlet e Power cord f Cut-out for ventilation (only necessary when installing above a Self Cleaning oven) g Oven * Glass front / ** Metal front 106
Installation Installing the steam oven A malfunction can occur if the appli‐ ance 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 ex‐ ceed 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, dis‐ connect the power supply by either removing the fuse, manually "trip‐ ping" the circuit breaker or unplug‐ ging 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 ap‐ plicable codes and standards.
Caring for the environment Disposal of the packing mate‐ rial The cardboard box and packing materi‐ als protect the appliance during ship‐ ping. 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. Dan‐ ger of suffocation! Disposal of your old appliance Old electrical and electronic appliances often still 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 mod‐ el 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 Con‐ tract program, gives you the assurance of knowing that your appliance invest‐ ment 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.
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 609-419-9898 609-419-4298 Fax: www.mieleusa.com Technical Service & Support Nationwide Phone: 800-999-1360 888-586-8056 Fax: TechnicalService@mieleusa.com Headquarters and Miele Centre 161 Four Valley Drive Vaughan, ON L4K 4V8 www.miele.
DG 6500 / DG 6600 en-US, CA M.-Nr.
