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Operating and installation instructions
Steam combination oven
To avoid the risk of accidents or damage to the appliance it is essential
t
o read these instructions before it is installed and used for the first time.
en-GB M.-Nr. 09 667 380
Contents
2
Warning and Safety instructions .......................................................................... 7
Caring for the environment.................................................................................
16
Overview ...............................................................................................................
17
Steam oven front view ........................................................................................... 17
Accessories supplied............................................................................................. 19
Controls ................................................................................................................
20
Sensor controls...................................................................................................... 21
Display ................................................................................................................... 22
Symbols............................................................................................................ 22
Description of functions......................................................................................
23
Control panel.......................................................................................................... 23
Water container...................................................................................................... 23
Condensate container............................................................................................ 23
Grease filter............................................................................................................ 23
Food probe............................................................................................................. 23
Temperature / Core temperature............................................................................ 23
Moisture ................................................................................................................ 24
Duration.................................................................................................................. 24
Noises .................................................................................................................... 24
Heating-up phase .................................................................................................. 25
Cooking phase....................................................................................................... 25
Steam reduction..................................................................................................... 25
Oven interior lighting.............................................................................................. 25
Using for the first time.........................................................................................
26
General settings..................................................................................................... 26
Cleaning for the first time....................................................................................... 27
Set the water hardness level.................................................................................. 28
Set the correct boiling point for water ................................................................... 29
Heating up the appliance....................................................................................... 29
Main and sub-menus ...........................................................................................
30
Operation: Steam cooking .................................................................................. 33
Simple operation.................................................................................................... 33
After use............................................................................................................ 34
Interrupting operation ............................................................................................ 35
Contents
3
Advanced operation............................................................................................... 36
Switching on and off automatically................................................................... 37
Sequence of an automatic programme ............................................................ 37
Changing settings during a programme ........................................................... 38
Cancelling cooking................................................................................................. 38
Operation: Combination cooking mode.............................................................
39
Simple operation.................................................................................................... 40
After use............................................................................................................ 42
Interrupting operation ............................................................................................ 42
Advanced operation............................................................................................... 43
Switching on and off automatically................................................................... 43
Sequence of an automatic programme ............................................................ 44
Changing settings during a programme ........................................................... 44
Cancelling cooking................................................................................................. 44
Operation: Functions without steam..................................................................
45
Simple operation.................................................................................................... 46
Interrupting operation ............................................................................................ 47
Advanced operation............................................................................................... 48
Switching off automatically............................................................................... 49
Switching on and off automatically................................................................... 49
Sequence of an automatic programme ............................................................ 50
Rapid heat-up................................................................................................... 50
Changing the function ...................................................................................... 51
Changing settings during a programme ........................................................... 51
Cancelling cooking................................................................................................. 52
Automatic programmes.......................................................................................
53
List of food types ................................................................................................... 53
To use an Automatic programme........................................................................... 54
User programmes ................................................................................................
55
To create a User programme ................................................................................. 55
To start a User programme .................................................................................... 57
To change a User programme ............................................................................... 57
Change cooking stages.................................................................................... 57
Changing the name........................................................................................... 58
To delete a User programme.................................................................................. 58
Minute minder ..................................................................................................
59
To set the minute minder ....................................................................................... 59
To change the duration set for the minute minder................................................. 59
To cancel the duration set for the minute minder .................................................. 59
Contents
4
General notes .......................................................................................................
60
The advantages of cooking with steam................................................................. 60
Suitable containers ................................................................................................ 60
Cooking containers........................................................................................... 60
Your own containers ......................................................................................... 60
Shelf level............................................................................................................... 61
Frozen food ............................................................................................................ 61
Temperature ........................................................................................................... 61
Duration.................................................................................................................. 61
Cooking with liquid ................................................................................................ 61
Your own recipes - steam cooking ........................................................................ 61
Combi rack / Universal tray.................................................................................... 62
Steam cooking .....................................................................................................
63
Vegetables ............................................................................................................. 63
Meat....................................................................................................................... 66
Sausages ............................................................................................................... 68
Fish ........................................................................................................................ 68
Shellfish.................................................................................................................. 71
Mussels.................................................................................................................. 72
Rice........................................................................................................................ 73
Pasta ..................................................................................................................... 74
Dumplings.............................................................................................................. 75
Grain....................................................................................................................... 76
Dried pulses ........................................................................................................... 77
Hen's eggs ............................................................................................................ 79
Fruit ........................................................................................................................ 80
Menu cooking (cooking whole meals) - manually.................................................. 81
Sous-vide (vacuum) cooking...............................................................................
83
Special applications.............................................................................................
88
Reheat.................................................................................................................... 88
Defrost ................................................................................................................... 90
Bottling................................................................................................................... 93
Bottling cakes ........................................................................................................ 96
Extracting juice with steam.................................................................................... 97
Menu cooking (cooking whole meals).................................................................... 98
Drying food ............................................................................................................ 99
Make yoghurt....................................................................................................... 100
Prove dough......................................................................................................... 101
Dissolve gelatine.................................................................................................. 102
Melt chocolate ..................................................................................................... 102
Skinning vegetables and fruit............................................................................... 103
Contents
5
Apple storage ...................................................................................................... 104
Blanching ............................................................................................................. 104
Sweat onions ....................................................................................................... 105
Cook bacon ......................................................................................................... 105
Disinfect items .................................................................................................... 106
Heat damp flannels.............................................................................................. 106
Decrystallise honey.............................................................................................. 107
Pizza..................................................................................................................... 107
Making eierstich................................................................................................... 107
Making preserves................................................................................................. 108
Sabbath programme............................................................................................ 109
Food probe..........................................................................................................
110
Roasting..............................................................................................................
113
Baking .................................................................................................................
121
Grilling.................................................................................................................
128
Settings............................................................................................................... 131
Opening the Settings menu ................................................................................. 131
Changing and saving settings ........................................................................ 131
Settings overview................................................................................................. 132
Language ..........................................................................................................
133
Time of day .......................................................................................................... 133
Display ............................................................................................................ 133
Clock format ................................................................................................... 133
Setting the time............................................................................................... 133
Date...................................................................................................................... 133
Lighting ................................................................................................................ 134
Display brightness ............................................................................................... 134
Acoustic information............................................................................................ 134
Melody ............................................................................................................ 134
Solo tone......................................................................................................... 134
Keypad tone......................................................................................................... 135
Units..................................................................................................................... 135
Weight............................................................................................................. 135
Temperature.................................................................................................... 135
Keeping warm...................................................................................................... 136
Recommended temperatures .............................................................................. 137
Safety................................................................................................................... 137
System lock ................................................................................................
137
Sensor lock .................................................................................................... 138
Contents
6
Water hardness.................................................................................................... 138
Showroom programme ........................................................................................ 139
Demo mode .................................................................................................... 139
Factory default ..................................................................................................... 139
Note for test institutes.......................................................................................
140
Cleaning and care..............................................................................................
142
Important information on cleaning and care........................................................ 142
Appliance front..................................................................................................... 143
PerfectClean ........................................................................................................ 144
Oven interior......................................................................................................... 145
Water container and condensate container......................................................... 147
Accessories.......................................................................................................... 147
Side runners......................................................................................................... 148
Maintenance ........................................................................................................ 149
Soak................................................................................................................ 149
Drying.............................................................................................................. 149
Rinsing ............................................................................................................ 149
Descaling ........................................................................................................ 149
Door ..................................................................................................................... 151
Problem solving guide .......................................................................................
153
Optional accessories.........................................................................................
158
Cooking containers.............................................................................................. 158
Cleaning and care products................................................................................. 160
Miscellaneous ...................................................................................................... 161
Miele@home .......................................................................................................
163
Safety instructions for installation ...................................................................
165
Detailed dimensions of oven front ...................................................................
166
Building-in dimensions ..................................................................................... 168
Installation in a tall unit ........................................................................................ 168
Installation in a base unit ..................................................................................... 170
Installation .......................................................................................................... 172
Electrical connection.........................................................................................
173
After sales service, data plate ..........................................................................
175
Warning and Safety instructions
7
The steam combination oven is referred to in the following instructions as a
st
eam oven.
This appliance complies with statutory 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 using it for the first
time. They contain important notes on installation, safety, use and
maintenance.
Miele cannot be held liable for damage caused by non-
compliance with these instructions.
Keep these instructions in a safe place and ensure that new users
are familiar with the contents. Pass them on to any future owner.
Warning and Safety instructions
8
Correct application
This st
eam oven is intended for use in domestic households and
similar working and residential environments.
This st
eam oven is not intended 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.
The st
eam oven can only be used by people with reduced
physical, sensory or mental capabilities, or lack of experience and
knowledge, if they are supervised whilst using it, or have been
shown how to use it in a safe way and recognise and understand the
consequences of incorrect operation.
Warning and Safety instructions
9
Safety with children
Activat
e the system lock to ensure that children cannot switch on
the steam oven inadvertently.
Chil
dren under 8 years of age must be kept away from the
appliance unless they are constantly supervised.
Chil
dren 8 years and older may only use the steam oven
unsupervised if they have been shown how to use it safely and
recognise and understand the consequences of incorrect operation.
Chil
dren must not be allowed to clean the steam oven
unsupervised.
Please super
vise children in the vicinity of the steam oven and do
not let them play with it.
Dange
r of suffocation. Packaging, e.g. plastic wrappings, must be
kept out of the reach of babies and children. Whilst playing, children
could become entangled in packaging or pull it over their head and
suffocate.
Dange
r of burning. Children's skin is far more sensitive to high
temperatures than that of adults. The door glass, the control panel
and the ventilation outlet above the oven door all get hot. Make sure
that children do not touch the steam oven or attempt to open the
door when it is in operation. Keep children well away from the
appliance until it has cooled down and there is no danger of burning.
Dange
r of injury. The door can support a maximum weight of
10 kg.
Do not let children sit on the door, lean against it or swing on it. They
could injure themselves.
Warning and Safety instructions
10
Technical safety
Unauth
orised 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 st
eam 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.
The ele
ctrical safety of this appliance can only be guaranteed
when correctly earthed. It is essential that this standard safety
requirement is met. If in any doubt please have the electrical
installation tested by a qualified electrician.
Befor
e 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 con
nect the steam oven to the mains electricity supply by
a multi-socket adapter or an extension lead. These do not guarantee
the required safety of the appliance (fire hazard).
F
or safety reasons, this steam oven may only be used when it has
been built in. This is necessary to ensure that all electrical
components are shielded.
This st
eam oven must not be used in a non-stationary location
(e.g. on a ship).
Never open the casi
ng of the appliance. Tampering with electrical
connections or components and mechanical parts is highly
dangerous to the user and can cause operational faults.
Warning and Safety instructions
11
While the appliance
is under guarantee, repairs should only be
undertaken by a Miele authorised service technician. Otherwise the
guarantee 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.
If
the plug is removed from the connection cable or if the cable is
supplied without a plug, the appliance must be connected to the
electrical supply by a suitably qualified electrician.
If
the connection cable is damaged, it must be replaced with a
special connection cable type H 05 VV-F (PVC insulated). See
"Electrical connection".
During
installation, maintenance and repair work, the appliance
must be disconnected from the mains electricity supply.
If
the steam oven is installed behind a furniture panel (e.g. a door),
ensure that the door is never closed whilst the steam oven is in use.
Heat and moisture can build up behind a closed furniture panel and
cause subsequent damage to the steam oven, the housing unit and
the floor. Do not close the door until the steam oven has cooled
down completely.
Warning and Safety instructions
12
Correct use
Dange
r 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.
Wear oven gloves when placing food in the oven or removing it and
when adjusting oven shelves etc. in a hot oven.
Take care when putting cooking containers into the oven or
removing them not to spill the contents.
Do not use the steam oven to heat up or bottle food in sealed jars
and tins.
Pressure will build up inside them and they can explode causing
damage to the appliance, as well as the risk of injury and scalding.
Plastic con
tainers which are not suitable for use in an oven melt
at high temperatures and can damage the steam oven or catch fire.
Only use plastic containers which are declared by the manufacturer
as being suitable for use in an oven. Follow the manufacturer's
instructions on use. If you want to use plastic containers for
steaming food make sure that they are temperature resistant to
100 °C and steam resistant. Any other plastic containers could melt,
become brittle or break when subjected to heat.
F
ood which is left in the oven to be kept hot can dry out and the
moisture released can lead to corrosion damage in the appliance.
Do not use the steam oven for keeping food warm and do not use
utensils in the appliance which could corrode.
Y
ou could injure yourself on the open steam oven door or trip over
it. Avoid leaving the door open unnecessarily.
The door can
support a maximum weight of 10 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.
Warning and Safety instructions
13
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. Switch the
steam oven off immediately and then suffocate the flames by
keeping the oven door closed.
Due t
o the high temperatures radiated, objects left near the steam
oven when it is in use could catch fire.
Do not use the steam oven to heat up the room.
Grilling
food for an excessively long time can cause it to dry out
with the risk of catching fire.
Do not exceed recommended grilling times.
Some types of food d
ry out quickly and can self-ignite if high grill
temperatures are used.
Never use the grill to finish baking part-cooked rolls or bread or to
dry flowers or herbs. Use Fan plus or Conventional heat for
this type of procedure.
T
o avoid fuelling any flames, do not open the oven door if smoke
occurs inside the appliance. Interrupt the process by switching the
appliance off and disconnect it from the mains electricity supply. Do
not open the door until the smoke has dispersed.
If
using alcohol in your recipes, please be aware that high
temperatures can cause the alcohol to vaporise. The vapour can
catch fire on hot heating elements.
Never cover the floor of the oven with aluminium foil, or place
oven dishe
s, pans, saucepans or trays directly onto the floor of the
oven.
Never use the ove
n without the filter in the bottom of the oven in
place. It will prevent coarse food residues from blocking the
drainage system and the pump.
T
o prevent the risk of damage do not leave the food probe in the
oven when it is not being used.
Warning and Safety instructions
14
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. The
insulation on the cable could become damaged, giving rise to an
electric shock hazard.
Do not oper
ate the steam oven without the lamp cover. Steam
could could reach electrical components and cause a short circuit.
Steam could also damage the electrical components.
Warning and Safety instructions
15
Cleaning and care
Do not use a st
eam cleaning appliance to clean this appliance.
The steam could reach electrical components and cause a short
circuit.
Scr
atches 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 runn
ers can be removed for cleaning purposes (see
"Cleaning and care").
Ensure that they are replaced correctly and do not use the oven
without them fitted.
T
ry to avoid the interior walls being splashed with food or liquids
containing salt. If it does happen, wipe these away thoroughly to
avoid corrosion to stainless steel surfaces inside the cabinet.
Accessories
Only use genui
ne original Miele accessories and spare parts with
this appliance. Using accessories or spare parts from other
manufacturers will invalidate the guarantee, and Miele cannot accept
liability.
Only use the Miele
food probe supplied with this oven. If it is
faulty, it must only be replaced with a suitable original Miele food
probe.
Caring for the environment
16
Disposal of the packing
mat
erial
The packaging is designed to protect
th
e appliance from damage during
transportation. The packaging materials
used are selected from materials which
are environmentally friendly for disposal
and should be recycled.
Recycling the packaging reduces the
u
se of raw materials in the
manufacturing process and also
reduces the amount of waste in landfill
sites.
Disposal of your old appliance
Electrical and electronic appliances
o
ften contain valuable materials. They
also contain materials which, if handled
or disposed of incorrectly, could be
potentially hazardous to human health
and to the environment. They are,
however, essential for the correct
functioning of your appliance. Please
do not therefore dispose of it with your
household waste.
Please dispose of it at your local
commu
nity waste collection / recycling
centre or contact your Dealer for
advice.
Ensure that it presents no danger to
children while being stored for disposal.
Overview
17
Steam oven front view
c
b
d
k
f
j
i
h
a
j
f
4
3
2
1
g
e
l
a
Controls
b
Ventilation outlet
c
Door seal
d
Moisture sensor
e
Temperature sensor
f
Side runners with 4 shelf levels
g
Grease filter
h
Drip channel
i
Drain
j
Oven interior lighting
k
Connection socket for the food
probe
l
Top heat/grill element
Overview
18
m
o
n
p
m
Condensate container compartment
n
Condensate container
o
Compartment for water container
p
Water container
Overview
19
Accessories supplied
The accessories supplied with your
appliance as well
as a range of optional
ones are available to order from Miele
(see "Optional accessories").
DGGL 20
1 perforated cooking container
Gr
oss capacity 2.4 litres / Usable
capacity 1.8 litres
450 x 190 x 40 mm (W x D x H)
DGG 20
1 solid cooking container
Gross capacity 2.4 l / Usable
capacity 1.8 l
450 x 190 x 40 mm (W x D x H)
Universal tray
1 universal tray for baking, roasting and
grilling
Combi rack
1 combi rack for baking, roasting and
grilling
Food probe
Food probe for precise temperature
contr
olled cooking. The food probe
monitors the inner temperature of the
meat (core temperature).
DGCLean
Special cleaning agent for removing
stubborn soili
ng from the oven interior,
particularly after roasting.
Descaling tablets
For descaling the appliance
Miele steam combination oven
cookbook
A selection of the best recipes from the
Miele t
est kitchen.
Controls
20
a
Recessed On/Off button
For switching on and off
b
Sensors 
For selecting functions, menu options and settings
c
Display
Displays time of day and information for operation
d
Sensor controls 0–9
Numerical keypad to enter values
e
sensor
For setting the minute minder
f
sensor
For switching the oven interior lighting on and off
g
sensor
For opening/closing the control panel
h
sensor
To go back one step at a time
i
Optical interface
(for Miele service technician use only)
Controls
21
Sensor controls
The sensors react to touch. Each touch is confirmed with a keypad tone. This
k
eypad tone can be switched off (see "Settings – Keypad tone").
Sensor Function Notes

For selecting
options and
scr
olling through
the list of options.
Touch the illuminated  sensor beside the option
t
o select it.
0–9 Numerical keypad
for setting values
The numerical keypad is used to set values, e.g.
t
emperatures and durations.
For setting the
minut
e minder
If a list of options is showing in the display or if a
cookin
g process is running, you can enter a
minute minder duration (e.g. when boiling eggs on
the hob) at any point.
If the display is dark, the sensor will not r
eact
until the steam oven is switched on.
For switching the
oven int
erior
lighting on and off
If a list of options is showing in the display or if a
cookin
g process is running, touching will
switch the oven interior lighting on or off, for
example when cleaning the oven.
If the display is dark, the
sensor will not react
until the steam oven is switched on.
The oven interior lighting switches off after
15 seconds during
a cooking process or remains
constantly switched on, depending on the setting
selected.
For opening and
closin
g the control
panel
To go back a step
Controls
22
Display
The display is used for showing the time of day or information about functions,
t
emperatures, cooking durations, automatic programmes and settings. Information
or a list of options is shown in the display depending on the function selected.
After switching the steam oven on with the On/Off sensor , 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 coo
king process in progress.
T
ouch the illuminated  sensor beside the option to select it.
The
n confirm the selection by touching the illuminated  sensor next to OK.
Symbols
The following symbols may appear in the display:
Symbol Explanation
Allocates an illuminated  to an option and indicates that the
option can be selected.
If more than four options are available a bar will appear on the
right-h
and side of the display. Use the allocated sensors to scroll
through the list.

The end of a list is indicated by a dotted line. By scrolling down
further, you reach the beginning of the list again.
/ These only appear when input is possible or necessary (e.g.
ent
ering the date / setting the grill level).
A tick indicates the option which is currently selected.
This symbol indicates that there is additional information and
advice about using
the oven. Select OK to access the
information.
 /  / 
Water level indicator
Start time
Programme finished
Minute minder
Some settings, e.g. display brightness and buzzer volume are
select
ed using a bar chart.
Description of functions
23
Control panel
The water container and condensate
conta
iner are located behind the control
panel. The control panel is opened and
closed using the sensor. The panel
is fitted with a device which will
automatically stop it moving if it meets
an obstruction whilst opening or
closing. Do not touch the door handle
whilst the panel is opening or closing!
Water container
The maximum water level is 1.4 litres,
the mini
mum 1.0 litre. These levels are
indicated on the container. Do not
exceed the maximum level.
The amount of water used will depend
on the type of food and the d
uration of
cooking. Water will sometimes need to
be replenished during the cooking
programme. Water consumption is
increased if the door is opened during
cooking.
Fill the water container to the maximum
level
before each use.
Condensate container
Condensate that collects in the
appliance fr
om cooking is pumped into
the condensate container. The
container has a maximum capacity of
1.4 litres.
Grease filter
Fit the grease filter in the back wall for
all r
oasting programmes.
It should be removed when using steam
programmes.
It must also be removed when baking,
as otherwise results can be uneven.
(Exception: fit the grease filter in the
back wall when baking open deep fresh
fruit flans, e.g. plum or damson or pizza
with lots of topping).
Food probe
The food probe measures the core
t
emperature in the food, enabling the
temperature during the cooking
process to be monitored simply and
accurately.
Temperature / Core
t
emperature
Some functions have a default
r
ecommended temperature. This
temperature can be altered within the
given range for the programme or
programme stage in use, or for every
time that programme is used (see
"Settings - Recommended
temperatures").
The core temperature can also be
changed within a given range for an
individual cooking process or cooking
stage.
Description of functions
24
Moisture
The Combi mode and Reheat functions
use a combination of oven heat and
moistur
e. You can alter the moisture
level within a given range for an
individual cooking programme or a
cooking stage.
Depending on the moisture setting for
the programme, either moisture or fresh
air is injected into the oven. If the
moisture level is set to 0 %, the
maximum amount of air will be injected
and no moisture. If the moisture level is
set to 100 %, air will not be injected
into the oven and the maximum amount
of moisture will be injected.
Some food gives off moisture during
the coo
king process. This moisture
from the food also controls the amount
of moisture needed. If the required
amount of moisture is very low and the
food already contains a lot of water the
steam generator may not be activated
at all.
Duration
Depending on the function, you can set
a cook
ing duration of between 1 minute
and 6, 10 or 12 hours.
The duration of the Automatic,
Maintenance and Menu cooking
programmes is set at the factory and
cannot be altered.
With the Steam cooking
function and
programmes that use steam alone, the
cooking duration does not start to
count down until the set temperature
has been reached. It begins
immediately with all other functions and
programmes.
Noises
You will hear a pumping sound when
the appliance is switched on, during
use and aft
er switching it off. This is the
sound of water being pumped through
the system and is quite normal.
When the steam oven is in use, you will
hear a fan noise.
Description of functions
25
Heating-up phase
During the heating-up phase the
display will show the t
emperature in the
cooking compartment as it rises and
Heating-up phase in all programmes
except for Automatic progs., Menu
cooking and Maintenance.
When cooking with steam, the duration
of the heating-up phase will depend on
the quantity and the t
emperature of the
food. In general the heating-up phase
will last for approx. 7 minutes. The
duration will be longer if you are
cooking refrigerated or frozen food.
Cooking phase
The cooking phase begins when the set
t
emperature is reached. During the
cooking phase, the duration remaining
will be shown in the display.
Steam reduction
With steam cooking and combi
coo
king, the steam reduction function
will switch on automatically at the end
of a cooking programme which uses a
temperature within a certain
temperature range. This reduces the
amount of steam which escapes when
the door is opened. Steam reduction will
appear in the display in addition to
Process finished.
This function can be switched off if you
wish (see "Settings - S
team reduction").
Oven interior lighting
For energy saving reasons, the oven
compar
tment lighting has been set at
the factory to go out after the
programme has begun.
If you want it to stay on all the time the
oven is o
n you will need to alter the
default setting (see "Settings -
Lighting").
If the door is left open at the end of a
coo
king programme the oven lighting
will switch off automatically after 5
minutes.
The lighting radiates heat. It will switch
itself off aut
omatically when you are
cooking with a temperature below 50
°C.
If the sen
sor on the control panel is
touched, the oven compartment
lighting will come on for 15 seconds.
Using for the first time
26
General settings
The st
eam oven must not be
operated until it has been correctly
installed in its housing unit.
The steam oven will switch on
aut
omatically when it is connected to
the electricity supply.
Welcome screen
A welcome greeting is displayed. You
will then be asked to select some basic
settings which are needed before the
appliance can be used.
F
ollow the instructions in the display.
Set the language
Scr
oll through the list until the
language you want appears.
T
ouch the illuminated  sensor next
to the language you want to select.
Confirm with OK.
Select the country
Scr
oll through the list until the
country you want appears.
T
ouch the illuminated  sensor next
to the country you want to select.
Confirm with OK.
Set the date
Use or t
o set the year, month
and day.
Confirm each with OK.
Set the time of day
Use
the numerical keypad to set the
time of day in hours and minutes (e.g.
1-2-1-5 for 12:15).
Confirm with OK.
The time of day can be displayed in
12 ho
ur format (see "Settings - Time
of day - Clock format").
Using for the first time
27
Time of day display
You will then be asked how you want
the time of day t
o show in the display
when the steam oven is switched off
(see "Settings - Time of day - Display"):
On
The time always shows in the
display
.
Off
The display appears dark to save
ener
gy. Some functions are limited.
Night dimming
The time only shows in the display
between 5:00 and 23:00. It switches
off at night t
o save energy.
Select the option you want.
Confirm with OK.
Some information about energy
consu
mption will appear in the display.
Confirm with OK.
Set up successfully completed w
ill appear.
Confirm with OK.
The steam oven is ready for use.
If you have selected the wrong
lang
uage by mistake proceed as
described in "Settings - Language ".
Please
stick the extra data plate for
the appliance supplied with this
documentation in the space provided
in the "After sales service, data plate,
guarantee" section of this booklet.
Remo
ve any protective wrapping and
stickers.
The appliance has undergone a
functio
n test in the factory. Residual
water from this testing may have
trickled back into the cabinet during
transportation.
Cleaning for the first time
Water container and condensate
container
Danger
Do not touch the door handle when
openi
ng the control panel. You could
trap your fingers.
T
ouch to open the control panel.
Remo
ve the water container and
condensate container. Push upwards
slightly as you take them out of the
appliance.
Rin
se the water container /
condensate container by hand or in
the dishwasher.
Using for the first time
28
Accessories / Oven interior
T
ake all accessories out of the oven.
W
ash the stainless steel cooking
containers in a mild solution of
washing-up liquid and hot water or in
the dishwasher.
Risk of damage to the surfaces of
the un
iversal tray and the combi
rack.
The universal tray and combi rack
ar
e treated with PerfectClean and
must only be cleaned by hand.
See "Cleaning and care -
PerfectClean" for more information.
Cle
an the universal tray and the
combi rack with a clean sponge and
a solution of hot water and washing-
up liquid.
The interior of the steam oven has
been tr
eated at the factory with a
conditioning agent.
T
o remove this, clean the oven
interior with a mild solution of
washing-up liquid and hot water.
Set the water hardness level
The steam oven is set ex-works for Hard
wat
er. 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.
Che
ck the hardness of your local
water supply and adjust the water
hardness as necessary (see "Settings
- Water hardness").
Using for the first time
29
Set the correct boiling point
for wat
er
Before cooking food for the first time,
you must set the boili
ng point for water,
as this varies depending on the altitude
the appliance is located at. This
procedure also flushes out the
waterways.
This procedure must
be carried out
to ensure efficient functioning of your
appliance.
Only use cold mains tap water
(less than 20 °C). Never use distilled
or min
eral water or other liquids.
Remo
ve the water container (on the
right) and fill it up to the maximum
marker.
P
ush the water container into the
appliance until it connects.
Y
ou should then run the Steam cooking
programme at 100 °C for 15 minutes.
Proceed as described in "Operation:
Steam cooking".
Set the correct boiling point for
water following a house move
If you move house, the appliance will
need t
o be re-set for the new altitude if
this differs from the old one by 300 m
or more. To do this, descale the
appliance (see "Cleaning and care /
Maintenance / Descaling").
Heating up the appliance
T
o remove the grease from the ring
heating element, heat the appliance
up with nothing in it at 200 °C
using the Fan plus function for
30 minutes.
Proceed as described in "Operation:
Functions without steam".
There will be a slight smell the first
time the heating element is heated up.
The smell and any vapours will
dissipate after a short time, and do
not indicate a faulty connection or
appliance.
It is important to ensure that the
kitche
n is well ventilated during this
operation.
Main and sub-menus
30
Recommend
ed
t
emperature/
Setting
Temperature
r
ange
Oven functions
Fan plus
For baking on several levels
160 °C 30–225 °C
Conventional heat
For baking traditional recipes, e.g. rich fruit
cak
e and soufflés
180 °C 30–225 °C
Combi mode
For baking, roasting and grilling
Fan plus
170 °C 30–225 °C
Conventional heat
180 °C 30–225 °C
Full grill
Level 3 Level 1-3
Steam cooking
Suitable for all types of food, bottling,
juicing and special applications
100 °C 40–100 °C
Sous-vide (vacuum) cooking
Cooking food in a vacuum bag
65 °C 45–90 °C
Intensive bake
For cooking dishes which require a moist
t
opping and a crisp base
180 °C 50–225 °C
Bottom heat
Use this setting towards the end of baking,
t
o brown the base of a cake, quiche or
pizza.
190 °C 100–225 °C
Top heat
Use this setting towards the end of baking
t
o brown the top of bakes, gratins etc.
190 °C 100–225 °C
Main and sub-menus
31
Recommend
ed
t
emperature/
Setting
Temperature
r
ange
Oven functions
Full grill
For grilling thin cuts in large quantities and
fo
r browning large baked dishes
Level 3 Level 1-3
Economy grill
For grilling thin cuts in small quantities and
for br
owning small baked dishes
Level 3 Level 1-3
Fan grill
For grilling thicker items, e.g. rolled meat,
poultr
y pieces.
200 °C 50–225 °C
Cake plus
For creamed mixtures, choux pastry (e.g.
eclairs) and frozen pretzels.
160 °C 30–225 °C
Gentle bake
For cooking sweet and succulent bakes and
gr
atins
160 °C 30–225 °C
Automatic programmes
This option will bring up a list of all Automatic programmes available on this oven
Special applications
Menu cooking
For cooking different types of food at the
same time
Pizza
180 °C 180–225 °C
Defrost
For gentle defrosting of frozen food
60 °C 50–60 °C
Reheat
For gentle reheating of cooked food
130 °C 120–140 °C
Main and sub-menus
32
Recommend
ed
t
emperature/
Setting
Temperature
r
ange
Special applications
Blanching
Bottling
90 °C 80–100 °C
Disinfect items
Drying
60 °C 60–70 °C
Prove dough
Sabbath programme
180 °C 30–225 °C
User programmes
You can save your own cooking programmes with this option
Settings
For changing default settings
Maintenance
Descale
Soak
Drying
Rinses
Operation: Steam cooking
33
A malfunction can occur if the drain
is blocked.
Before each cooking programme
ensure that the filter in the bottom of
the cooking compartment is
correctly fitted. Otherwise coarse
soiling could get into the drainage
system and cause a blockage.
Simple operation
Switch the st
eam oven on using .
The main menu appears in the display.
Only use cold mains tap water
(less than 20 °C). Never use distilled
or min
eral water or other liquids.
Fi
ll the water container and push it
back in so that it connects.
Place the food in the oven.
Select Oven functions.
Select Steam cooking.
Set the temperature appears in the
display
.
Cha
nge the recommended
temperature if necessary.
Confirm with OK.
The recommended temperature will be
aut
omatically accepted within a few
seconds.
If required, select to go back to the
temperature selection option.
Set the duration appears in the display
.
Set the coo
king duration. Any time
between 1 minute and 10 hours can
be set.
Confirm with OK.
The cooking process begins. The steam
gene
rator, lighting and fan switch on.
Set fur
ther settings as necessary (see
"Advanced operation")
Operation: Steam cooking
34
At the end of the cooking duration
Steam reduction (only with
t
emperatures over approx. 80 °C)
and Process finished will appear in the
display,
the fan remains switched on,
a tone or melody will sound (see
"Settings - Acoustic information")
You have the option of saving your
setting
s as a User programme (see
"User programmes") or increasing the
cooking duration via Change. Touch
to go to the main menu.
Danger of burning.
You could burn yourself on the oven
in
terior walls, spilled food and
accessories.
Use oven gloves when removing hot
foo
d from the oven.
W
ait until Steam reduction goes out in
the display before opening the door
and removing the food.
After use
Remo
ve and empty the water
container and condensate container.
Push upwards slightly as you take
them out of the appliance.
Switch the st
eam oven off using .
Following a cooking programme with
st
eam Appliance rinsing will appear in the
display after the steam oven has been
switched off.
This process should be carried out
ever
y time to flush any remaining
food deposits out of the system.
F
ollow the instructions in the display.
Aft
er each use, clean and dry the
whole appliance as described in
"Cleaning and care".
L
eave the appliance door open until
the oven interior is completely dry.
Insufficient water
If water needs replenishing during the
pr
ogramme a tone will sound and a
reminder to refill the container will
appear in the display.
Remo
ve the water container and fill it
with fresh tap water.
Push the water container into the
appliance until it connects.
Clo
se the door.
Operation will continue.
Operation: Steam cooking
35
Interrupting operation
Operation is interrupted as soon as the
door is opened. The heating will switch
off and the cooki
ng duration remaining
stored in memory.
Danger of burning.
Steam can escape when the door is
opened.
Step back and wait until the steam
has dissipat
ed.
Danger of burning.
You could burn yourself on the oven
in
terior walls, spilled food and hot
steam.
Wear oven gloves when placing food
in
the oven or removing it and when
adjusting oven shelves etc. in a hot
oven
Operation will resume when the door is
closed.
The oven will heat up again and the
display will show the t
emperature of the
cooking compartment as it rises.
Once the set temperature has been
reached, the display will change to
show the cooking duration remaining as
it counts down.
The cooking programme will finish
early if the door is opened in the last
minu
te of cooking time (55 seconds
duration remaining).
Operation: Steam cooking
36
Advanced operation
Setting further durations
You have placed the food in the oven,
select
ed a temperature and a duration.
Select Change.
Further options will appear in the
display which you can select or change
for your pr
ogramme:
Ready at
Start at
Change function
(see "Changing settings during a
coo
king programme - Changing a
function")
You can set the programme to switch
on and off aut
omatically by setting
Ready at or Start at.
Ready at
You specify the time you want
cooki
ng to stop.
Start at
You specify the time you want
cooki
ng to start.
Cooking results can be impaired if
ther
e is a long delay between the
food being placed in the oven and
the start of cooking. Fresh food can
change colour and even deteriorate.
If the temperature in the oven is too
hig
h, e.g. just after another
programme, you will not be able to
use this function. Ready at / Start at will
not appear in the display if this is the
case. Open the oven door until the
appliance has cooled down.
A Ready at time can
not be entered if
you are using the food probe. When
using the food probe, the end of the
cooking duration is determined by
when the set core temperature is
reached. Only Start at can be selected.
Operation: Steam cooking
37
Switching on and off automatically
To switch a cooking programme on and
off aut
omatically you have a choice of
how to enter the time parameters:
Duration and Ready at
Duration and Start at
Example: it is 11:45. The food takes 5
minu
tes to cook and should be ready at
12:30.
Select Change.
Select Duration and set a d
uration of
"00:05."
Confirm with OK.
Select Ready at and set 12:30.
Confirm with OK.
Start at is calculated automatically. The
cooking duration entered is added to
the heating-up time calculated by the
steam oven.
Start at 12
:18 appears in the display.
The cooking process will start
automatically at this time.
Sequence of an automatic
pr
ogramme
Up until the start time the function,
the selec
ted temperature, Start at and
the start time will appear in the display.
After the start time during the heating-
up phase you can follow the
t
emperature increasing in the display.
When the required temperature is
reached a tone or a melody will sound
(see "Settings - Acoustic information").
After the heating-up phase you can
follow the time counting down in the
display
. The last minute counts down in
seconds.
At the end of the programme the
st
eam generator will switch off. A tone
or melody will sound (see "Settings -
Acoustic information").
Steam reduction (only with temperatures
over approx. 80 °C) and Process finished
will appear in the display.
You have the option of saving your
setting
s as a User programme (see
"User programmes") or increasing the
cooking duration via Change. Touch
to go to the main menu.
Operation: Steam cooking
38
Changing settings during a
pr
ogramme
Select Change.
The following will appear in the display:
Temperature
Duration
Ready at
Start at
If the temperature in the oven is too
high Ready at and Start at
are not
displayed.
Change function
Changing the temperature
Select Temperature.
Cha
nge the temperature.
Confirm with OK.
The programme will restart with the
new t
emperature.
You can permanently reset the
r
ecommended temperature to suit
your own cooking preferences. (See
"Settings - Recommended
temperatures").
Changing the cooking duration
Select Duration.
Cha
nge the duration.
Confirm with OK.
The programme will restart with the
new dur
ation.
Deleting a finish time
Select Ready at.
Select Reset.
The finish time is now deleted.
The programme will start using the
dur
ation set.
Changing the function
Select Change function.
Select the function you want.
The new function will appear in the
display t
ogether with its recommended
temperature.
Change the temperature if necessary.
Confirm with OK.
Set a different cooking duration if
necessary.
Confirm with OK.
The function has been changed.
Cancelling cooking
T
ouch .
Cancel cooking? appears in the display.
Select Yes.
The main menu will appear. Any
coo
king durations set will be deleted.
Operation: Combination cooking mode
39
Combi mode
works by combining dry
heat and steam. You can combine up to
ten cooking stages in a combination
mode programme. You can set the
temperature, grill level, moisture level
and duration or core temperature (when
using the food probe) for each cooking
stage.
The cooking programme will be carried
out in the
order in which the individual
stages are entered.
The following functions are available:
Fan plus
Conventional heat
Full grill
The food probe cannot be used with
Full grill.
Y
ou cannot cook with a core
temperature after a cooking stage
using Full grill.
Operation: Combination cooking mode
40
A malfunction can occur if the drain
is blocked.
Before each cooking programme
ensure that the filter in the bottom of
the cooking compartment is
correctly fitted. Otherwise coarse
soiling could get into the drainage
system and cause a blockage.
Simple operation
The following example describes a
coo
king programme with 3 cooking
stages.
Switch the st
eam oven on using .
The main menu appears in the display.
Only use cold mains tap water
(less than 20 °C). Never use distilled
or min
eral water or other liquids.
Fi
ll the water container and push it
back in so that it connects.
Inser
t the food probe if required into
the food (see "Food probe").
Place the food in the oven.
When coo
king on the rack, insert the
universal tray underneath it.
Select Oven functions.
Select Combi mode.
Cooking stage 1
Fan plus / Conventional heat
Set the t
emperature.
Confirm with OK.
Set the r
equired moisture.
Confirm with OK.
Select Set the duration or Set core
temperature.
Set the coo
king duration or core
temperature. Any time between
1 minute and 12 hours can be set.
Confirm with OK.
Select Add cooking stage.
Full grill
Set the grill level.
Confirm with OK.
Set the r
equired moisture.
Confirm with OK.
Set the coo
king duration. Any time
between 1 minute and 6 hours can
be set.
Confirm with OK.
Select Add cooking stage.
Cooking stage 2
Select the function you want.
Selec
t the required settings (see
cooking stage 1).
Confirm with OK.
Select Add cooking stage.
Cooking stage 3
Select the function you want.
Operation: Combination cooking mode
41
Selec
t the required settings (see
cooking stage 1).
Confirm with OK.
Select Finish Combi mode.
A summary of your settings will appear
in the display
.
Check the settings and confirm with
Accept or select Change t
o correct the
settings or to add further cooking
stages.
When you have confirmed the settings,
the following will appear in the display:
Start now
Save
Ready at
Start at
A Ready at time can
not be entered if
you are using the food probe. When
using the food probe, the end of the
cooking duration is determined by
when the set core temperature is
reached. Only Start later can be
selected.
Change cooking stages
If you wish t
o save your settings as a
User programme select Save and
enter a programme name (see "User
programmes").
S
tart the programme immediately or
alter further settings as necessary
(see "Advanced operation").
At the end of the cooking duration
Steam reduction (only with
t
emperatures of approx. 80 - 100 °C
and 100% moisture) and Process
finished will appear in the display.
the fan remains switched on,
a tone or melody will sound (see
"Settings - Acoustic information")
You have the option of saving your
setting
s as a User programme (see
"User programmes") or increasing the
cooking duration via Change. Touch
to go to the main menu.
Danger of burning.
You could burn yourself on the oven
in
terior walls, spilled food and
accessories.
Use oven gloves when removing hot
foo
d from the oven.
W
ait until Steam reduction goes out in
the display before opening the door
and removing the food.
Operation: Combination cooking mode
42
After use
Remo
ve and empty the water
container and condensate container.
Push upwards slightly as you take
them out of the appliance.
Switch the st
eam oven off using .
Following a cooking programme with
st
eam Appliance rinsing will appear in the
display after the steam oven has been
switched off.
This process should be carried out
ever
y time to flush any remaining
food deposits out of the system.
F
ollow the instructions in the display.
Aft
er each use, clean and dry the
whole appliance as described in
"Cleaning and care".
L
eave the appliance door open until
the oven interior is completely dry.
Insufficient water
If water needs replenishing during the
pr
ogramme a tone will sound and a
reminder to refill the container will
appear in the display.
Remo
ve the water container and fill it
with fresh tap water.
Push the water container into the
appliance until it connects.
Clo
se the door.
Operation will continue.
Interrupting operation
Operation is interrupted as soon as the
door is opened. The heating will switch
off and the cooki
ng duration remaining
stored in memory.
Danger of burning.
Steam can escape when the door is
opened.
Step back and wait until the steam
has dissipat
ed.
Danger of burning.
You could burn yourself on the oven
in
terior walls, spilled food and hot
steam.
Wear oven gloves when placing food
in
the oven or removing it and when
adjusting oven shelves etc. in a hot
oven
Operation will resume when the door is
closed.
The oven will heat up again and the
display will show the t
emperature of the
cooking compartment as it rises. Once
the set temperature has been reached,
the display will change to show the
cooking duration remaining as it counts
down.
For cooking programmes with 100 %
moistu
re and temperatures up to
100 °C:
The cooking programme will finish
early if the door is opened in the last
minu
te of cooking time (55 seconds
duration remaining).
Operation: Combination cooking mode
43
Advanced operation
Setting further durations
You have placed the food in the oven
and select
ed the settings for the
programme.
You can set the programme to switch
on and off aut
omatically by setting
Ready at or Start at.
Ready at
You specify the time you want
cooki
ng to stop.
Start at
You specify the time you want
cooki
ng to start.
Cooking results can be impaired if
ther
e is a long delay between the
food being placed in the oven and
the start of cooking. Fresh food can
change colour and even deteriorate.
If the temperature in the oven is too
hig
h, e.g. just after another
programme, you will not be able to
use this function. Ready at and Start at
will not appear in the display if this is
the case. Open the oven door until the
appliance has cooled down.
A Ready at time can
not be entered if
you are using the food probe. When
using the food probe, the end of the
cooking duration is determined by
when the set core temperature is
reached. Only Start later can be
selected.
Switching on and off automatically
To switch a cooking programme on and
off aut
omatically you have a choice of
how to enter the time parameters:
Duration and Ready at
Duration and Start at
Example: it is 11:45. The food takes 5
minu
tes to cook and should be ready at
12:30.
Ent
er a cooking duration of 5 minutes
for the 1st cooking stage (see
"Simple operation").
When you have selected the settings
for the coo
king programme:
Select Ready at and set 12:30.
Confirm with OK.
Start at is calculated automatically.
Start at 12
:25 appears in the display.
The cooking process will start
automatically at this time.
Operation: Combination cooking mode
44
Sequence of an automatic
pr
ogramme
Up until the start time the function,
the selec
ted temperature and moisture
level, Start at and the start time will
appear in the display.
After the start time during the heating-
up phase you can follow the
t
emperature increasing in the display.
When the required temperature is
reached a tone or a melody will sound
(see "Settings - Acoustic information").
After the heating-up phase you can
follow the time counting down in the
display
. The last minute counts down in
seconds.
At the end of the cooking process the
st
eam generator and oven
compartment lighting will switch off. A
tone or a melody will sound (see
"Settings - Acoustic information").
Steam reduction (only with temperatures
of approx. 80 - 100 °C and 100 %
moisture) and Process finished will
appear in the display.
You have the option of saving your
setting
s as a User programme (see
"User programmes"). Touch to go
to the main menu.
Changing settings during a
pr
ogramme
Select Change.
The following will appear in the display:
all individual cooking stages
Add cooking stage
You can change the specified settings
for a cooki
ng stage or add more
cooking stages to the programme.
Selec
t the cooking stage you want to
change or Add cooking stage.
Alt
er the cooking stages as you wish
(see "Simple operation") and confirm
with OK.
A summary of your settings will appear
in the display
.
Check the settings and confirm with
Accept or select Change t
o correct the
settings or to add further cooking
stages.
Cancelling cooking
T
ouch .
Cancel cooking?
appears in the display.
Select Yes.
The list of functions will appear. Any
coo
king durations set will be deleted.
If you press again the main menu
will appear
.
Operation: Functions without steam
45
You do not necessarily need to enter a
coo
king duration for functions 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
functions.
If a cooking duration is entered, it starts
to count down when the heating--up
phase begins.
You can choose to inject a burst of
st
eam. The steam will be injected as
soon as you have selected this option
and will appear in the display. It
takes about 1 minute. There is no limit
to the number of times you can inject a
burst of steam.
The following functions are available:
Fan plus
Conventional heat
Intensive bake
Bottom heat
Top heat
Full grill
Economy grill
Fan grill
Cake plus
Gentle bake
The food probe cannot be used with
Full grill and Economy grill.
Operation: Functions without steam
46
The grease filter on the back wall
must be removed for baking as
otherwise results can be uneven.
Exception: fit the grease filter in the
back wall when baking open deep
fresh fruit flans, e.g. plum or damson
or pizza with lots of topping.
Simple operation
Remo
ve the grease filter from the
back panel.
Switch the st
eam oven on using .
The main menu appears in the display.
If you wish t
o cook with bursts of
steam, fill the water container and
push it back in so that it connects.
Inser
t the food probe if required into
the food (see "Food probe").
Place the food in the oven.
Select Oven functions.
Select the function you want.
Cha
nge the recommended / core
temperature or grill level if necessary.
Confirm with OK.
The recommended temperature will be
aut
omatically accepted within a few
seconds.
If required, select Change | Temperature
to go back to the temperature
selection option.
The cooking programme will start. The
oven heating, lighting and fan will
switch on.
Set fur
ther settings as necessary, e.g.
setting a cooking duration (see
"Advanced operation").
After cooking
T
ake the food out of the oven.
Aft
er each use, clean and dry the
whole appliance as described in
"Cleaning and care".
Switch the st
eam oven off using .
L
eave the appliance door open until
the oven interior is completely dry.
Operation: Functions without steam
47
Interrupting operation
Operation is interrupted as soon as the
door is opened. The heating will be
switched off.
Danger of burning.
You could burn yourself on the oven
in
terior walls, spilled food and
accessories.
Wear oven gloves when placing food
in
the oven or removing it and when
adjusting oven shelves etc. in a hot
oven
Operation will resume when the door is
closed.
The steam oven will heat up again and
the display will show the t
emperature in
the oven compartment as it rises.
Operation: Functions without steam
48
Advanced operation
You have placed the food in the oven,
select
ed a function and set the
temperature or grill level.
Select Change.
Further options will appear in the
display which you can select or change
for your pr
ogramme:
Duration
Ready at
A Duration and Ready at time cannot be
en
tered if you are using the food
probe. When using the food probe,
the end of the cooking duration is
determined by when the set core
temperature is reached.
Start at
Only appears when either Duration
or
Ready at have been set or if you are
using the food probe.
Heating-up phase
Only appears if you have set a
t
emperature of more than 100 °C in
Fan plus and Conventional heat.
Change function
Setting further durations
By entering Duration, Ready at or Start at
you can aut
omatically switch the
cooking programme off or on and off.
Duration
Enter the cooking duration required.
Y
ou can select a duration of between
1 minute and 12 hours, or 1 minute
6 hours for grill functions.
Ready at
You specify the time you want
cooki
ng to stop.
Start at
You specify the time you want
cooki
ng to start.
When baking, the oven should not
be set t
o start a long time off.
Otherwise the cake mixture or dough
will dry out, and the raising agents
will lose their effectiveness.
Cooking results can be impaired if
ther
e is a long delay between the
food being placed in the oven and
the start of cooking. Fresh food can
change colour and even deteriorate.
Operation: Functions without steam
49
Switching off automatically
To switch off a programme
aut
omatically you can set either Duration
or Ready at.
Example: it is 11:45. The food takes 30
minu
tes to cook and should be ready at
12:15.
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
aft
er this duration has elapsed or the
time set has been reached.
Switching on and off automatically
We recommend switching on and off
aut
omatically when roasting.
To switch a cooking programme on and
off aut
omatically you have a choice of
how to enter the time parameters:
Duration
and Ready at
Duration and Start at
Ready at
and Start at
Example: it is 11:30. The food takes 30
minu
tes to cook and should be ready at
12:30.
Select Change.
Select Duration and se "00:30" h.
Confirm with OK.
Select Ready at and set 12:30.
Confirm with OK.
Start at is cal
culated automatically.
Start at 12
:00 appears in the display.
The programme will start automatically
at this time.
Operation: Functions without steam
50
Sequence of an automatic
pr
ogramme
Up until the start time the function,
the selec
ted temperature, Start at and
the start time will appear in the display.
After the start time during the heating-
up phase you can follow the
t
emperature increasing in the display.
When the required temperature is
reached a tone or a melody will sound
(see "Settings - Acoustic information").
After the heating-up phase you can
follow the time counting down in the
display
. The last minute counts down in
seconds.
At the end of the programme the oven
compar
tment heating will switch off. A
tone or melody will sound (see
"Settings - Acoustic information").
Process finished will appear in the
display.
You have the option of saving your
setting
s as a User programme (see
"User programmes") or increasing the
cooking duration via Change. Touch
to go to the main menu.
Rapid heat-up
Rapid heat-up can be used to speed up
the heating up phase.
This function switches on automatically
if you set the t
emperature above 100 °C
for Fan plus and Conventional heat.
Rapid heat-up should be switched
off when coo
king pizza and delicate
items (e.g. sponge or biscuits).
These will get brown too quickly on
the top.
You can switch off Rapid heat-up for a
r
elevant cooking process via the
Heating-up phase option.
Heating-up phase Option
Rapid
The top heat/grill element and the
ring heating element come on
t
ogether with the fan to enable the
steam oven to reach the required
temperature as quickly as possible.
Normal
Only the heating elements for the
oven functi
on selected are switched
on.
Operation: Functions without steam
51
Switching off Rapid heat-up
Select Change.
Select Heating-up phase.
Select Normal.
Confirm with OK.
Rapid heat-up has been switched off.
Heating-up phase
appears in the display.
Changing the function
You can change the cooking function
durin
g operation.
Select Change.
Select Change function.
Select the function you want.
The new function will appear in the
display t
ogether with its recommended
temperature.
Any cooking durations set will be
adopt
ed. If you change to Steam
cooking or Combi mode, you must enter
a new duration.
Cha
nge the temperature and/or
cooking duration if necessary.
Confirm with OK.
The function has been changed.
Changing settings during a
pr
ogramme
Select Change.
The following will appear in the display:
Temperature or Grill setting
Duration
Core temp.
This option only appears when you
ar
e using the food probe.
Ready at
A Duration and Ready at time cannot be
en
tered if you are using the food
probe. When using the food probe,
the end of the cooking duration is
determined by when the set core
temperature is reached.
Start at
Only appears if you have set Duration
or Ready at
or when using the food
probe.
Heating-up phase
Only appears if you have set a
t
emperature of more than 100 °C in
Fan plus and Conventional heat.
Change function
Operation: Functions without steam
52
Changing the temperature
Select Temperature.
Cha
nge the temperature.
Confirm with OK.
The steam oven will be heated up or
cooled down until the altered
temperature is reached.
You can also permanently reset the
r
ecommended temperature to suit
your cooking preferences. See
"Settings - Recommended
temperatures".
Changing the core temperature
Select Core temp..
Cha
nge the core temperature.
Confirm with OK.
Changing the grill level
Select Grill setting.
Change the level.
Confirm with OK.
The programme will restart with the
new grill level.
Changing the cooking duration
Select Duration.
Cha
nge the duration.
Confirm with OK.
The programme will restart with the
new dur
ation.
Deleting a cooking duration
Select Duration.
Select Reset.
The programme will continue with the
set t
emperature.
Deleting a finish time
Select Ready at.
Select Reset.
The finish time is now deleted.
The programme will start using the
dur
ation set.
Cancelling cooking
If you have not set a coo
king duration
touch .
The main menu will appear.
If you have set a cooki
ng duration or
are using the food probe touch .
Cancel cooking?
appears in the display.
Select Yes.
The main menu will appear. Any
coo
king durations or core temperature
set will be deleted.
Automatic programmes
53
Your steam oven has a wide range of
Aut
omatic programmes to enable you
to achieve excellent results with ease.
Simply select the appropriate
programme for the type of food you are
cooking and follow the instructions in
the display.
List of food types
Automatic programmes are accessed
via Automatic progs..
Vegetables
Fish
Meat
Bread
Rolls
Cakes/biscuits
Pizza, Quiche & Co.
Rice
Grain
Pasta
Pulses
Hen's eggs
Fruit
Mushrooms
Sausages
Shellfish
Mussels
Special
Automatic programmes
54
To use an Automatic
pr
ogramme
Select Automatic progs..
A list of food types will appear in the
display
.
Selec
t the food category.
The Automatic programmes available
for the food type select
ed will then
appear.
Selec
t the Automatic programme that
you want.
Each step you need to take before
star
ting the Automatic programme will
appear in the display.
In some programmes you will be
pr
ompted on when to add food to the
oven. Follow and confirm these
instructions.
Notes on using these programmes
The degree of doneness and
browning levels are shown in a bar
chart with seven segments. The
factory default is always the middle
setting. It will be highlighted. To
change the setting simply move the
highlighting to the left or the right.
The weight entry in the Automatic
pr
ogrammes refers to the weight per
piece. For example, you can cook
just one piece of salmon weighing
250 g or 10 pieces of salmon
weighing 250 g at the same time.
The oven interior needs to be at room
t
emperature before starting an
Automatic programme.
When placing food in an already hot
st
eam oven, be very careful when
opening the door. Hot steam can
escape. Step back from the steam
oven and wait until the steam has
dissipated. When putting cooking
containers or the condensate tray
into the oven or taking them out, take
care not to spill the contents. Avoid
contact with hot steam, and do not
touch the hot oven interior walls.
Danger of burning and scalding.
Please refer to the cookbook for
information on suitable baking
containers.
For some Automatic programmes the
star
t time can be delayed using Start
at or Ready at.
To end an automatic programme
earl
y, you need to switch the steam
oven off completely by touching .
Cancel cooking? will appear in the
display
. If Yes is selected, the main
menu will be shown in the display.
If by the end of an Automatic
pr
ogramme the food is not cooked
enough, select Cont. cooking or
Continue baking.
Automatic programmes can also be
saved as User programmes.
User programmes
55
You can create and save up to 20 of
your own pr
ogrammes.
Each one can have up to 10 cooking
stage
s. This enables you to save
your favourite or most frequently
used recipes very accurately. You
can save individual settings for each
stage.
You can enter the name of the
programme for your recipe.
When you next select the programme it
will star
t automatically.
There are different ways of creating a
User pr
ogramme:
At the end of an Automatic
pr
ogramme, save it as a User
programme.
After running a programme with a set
dur
ation, save it.
Then name the programme.
To create a User programme
Select User programmes.
The first time you create a User
pr
ogramme Create programme will
appear in the display.
Confirm with OK.
If User programmes already exist, the
programme names will appear with Edit
programmes underneath them.
Select Edit programmes.
Select Create programme.
You can now specify the settings for
cooking stage 1.
Follow the instructions in the display:
Select and confirm the cooking
functi
on, temperature, grill level and if
necessary moisture level and
duration or core temperature.
With Fan plus and Conventional heat you
can specify whether you wish t
o use
Rapid heat-up for this cooking stage
via Further parameters (see "Operation:
Functions without steam - Rapid heat-
up").
Settings for the 1st cooking stage have
now been set.
You can add more cooking stages, for
example, if you want to add another
cooking function to follow on from the
first:
Select Add cooking stage and p
roceed
as for the 1st cooking stage.
When you have finished setting all
the cooking stages select Finish
programme.
User programmes
56
A summary of your settings will appear
in the display
.
Check the settings and confirm with
Accept or select Change t
o correct the
settings or to add further cooking
stages.
Select Save.
Ent
er the programme name.
The following symbols will appear next
t
o the alphabet:
Symbol Meaning
Space
Alphabet in upper case
Alphabet in lower case
Numerals 0 to 9 and hyphen
T
ouch the sensors next to the
symbols to highlight the character
you want.
Select Select.
The letter or number you have selected
will appear in the t
op line of the display.
A maximum of 10 characters can be
used.
You can delete the characters one at a
time with .
Selec
t the rest of the letters or
numbers for your programme name.
Once you ha
ve entered the
programme name, select Save.
A message will appear in the display
confi
rming that the programme has
been saved.
Confirm with OK.
You can start the saved programme
immediat
ely, delay the start or change
the cooking stages.
The option Change cooking stages is
descri
bed in "To change a User
programme".
User programmes
57
To start a User programme
Place the food in the oven.
Select User programmes.
The programme names will appear in
the display and Edit programmes
underneath.
Select the programme you want.
You can start the saved programme
immediat
ely, delay the start or change
the cooking stages.
Start now
The programme will start. The oven
compar
tment lighting and the steam
generator will switch on immediately.
Start later
This option only appears if you are
using
the food probe. You can
specify when you want the
programme to start.
Ready at
You specify the time you want
cooki
ng to stop.
Start at
You specify the time you want
cooki
ng to start.
Change cooking stages
You can change the specified
settings for a cooking stage or add
mor
e cooking stages to the
programme (see "To change a User
programme").
Select the function you want.
The programme will start according to
the specified star
t or finish time.
To change a User programme
Change cooking stages
Cooking stages in an Automatic
pr
ogramme that you have renamed as
a User programme cannot be
changed.
Select User programmes.
The programme names will appear in
the display and Edit programmes
underneath.
Selec
t the programme you want.
Select Change cooking stages.
You can change the specified settings
for a cooki
ng stage or add more
cooking stages to the programme.
Selec
t the cooking stage you want to
change or Add cooking stage.
Cha
nge the programme as you wish
(see "To create a User programme")
and confirm with OK.
A summary of your settings will appear
in the display
.
Check the settings and confirm with
Accept.
Select Save.
Cha
nge the name if necessary (see
"To create a User programme") and
select Save.
A message will appear in the display
confi
rming that the programme has
been saved.
Confirm with OK.
User programmes
58
Changing the name
Select User programmes.
The programme names will appear in
the display and Edit programmes
underneath.
Select Edit programmes.
Select Change programme.
Selec
t the programme you want.
Select Change name.
Cha
nge the name (see "To create a
User programme") and select Save.
A message will appear in the display
confirming that the programme has
been saved.
Confirm with OK.
To delete a User programme
Select User programmes.
The programme names will appear in
the display and Edit programmes
underneath.
Select Edit programmes.
Select Delete programme.
Selec
t the programme you want.
If you wish t
o delete the programme
confirm with Yes.
The programme is deleted.
You can delete all User programmes
at once (see "Settings - F
actory
default - User programmes").
Minute minder
59
The minute minder can be used to time
other activities in the kitchen, e.g.
boiling eggs.
The minute minder can also be used at
the same time as a coo
king programme
in which the start and finish times have
been set, e.g. as a reminder to stir a
dish or add seasoning etc.
A maximum minute minder duration of
9 hours, 59 minutes and 59 seconds
can be set.
To set the minute minder
If you want to use the minute minder
and Time | Show | Off has been set, you
w
ill need to switch the steam oven on
before you can set the minute minder.
The minute minder can then be seen
counting down in the display when the
steam oven is switched off.
Example: You want to boil some eggs
and set a minut
e minder duration of 6
minutes and 20 seconds.
T
ouch .
0:00:00 will appear
(h:min:sec).
Use the nu
merical keypad to enter a
different duration (6-2-0).
Confirm with OK.
The duration counts down in the
display when the oven is switched off.
If a cooking programme is being run at
the same time the min
ute minder
duration will appear in the bottom of the
display.
At the end of the minute minder
dur
ation
will flash in the display,
the display will show the time
cou
nting upwards,
a tone or melody will sound (see
"Settings - Acoustic information")
T
ouch or the illuminated sensor
next to the minute minder to switch
off the acoustic and optical signals.
To change the duration set for
the mi
nute minder
T
ouch or the illuminated sensor
next to the minute minder duration
which is counting down.
The minute minder duration selected
appears in the display
.
Use the nu
merical keypad to enter a
different minute minder duration.
Confirm with OK.
The altered minute minder duration will
star
t to count down immediately.
To cancel the duration set for
the mi
nute minder
T
ouch or the illuminated sensor
next to the minute minder duration
which is counting down.
The minute minder duration selected
appears in the display
.
Select Reset.
The minute minder duration is now
cancelled.
General notes
60
This section contains general
informa
tion. 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
r
etained as the food is not immersed in
water.
Cooking with steam also retains the
tru
e 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.
Suitable containers
Cooking containers
This steam oven is supplied with
stainl
ess steel cooking containers.
Other containers, in a variety of sizes,
both perforated and solid, are available
as optional extras (see "Optional
accessories"). This enables you to
choose the most suitable container for
the food you are cooking.
It is best to use perforated containers
for st
eam cooking. The steam can
reach the food from all sides and the
food is cooked evenly.
Your own containers
You can also use your own containers.
However
, please note the following:
The container must be suitable for
usin
g in an oven and must be steam
resistant. Plastic containers can only
be used for steam cooking if the
manufacturer has stated that they are
suitable for such use.
Thick-sided containers made from
por
celain, china or stoneware, for
example, are not so suitable for
steam cooking. They do not conduct
heat well and as a result cooking
durations will be considerably longer
than those given in the charts.
Place the cooking containers on the
r
ack or on a suitable tray, and not on
the oven floor.
Ensure that there is a gap between
the upper rim of the container and
the t
op of the cooking compartment
to allow sufficient steam into the
container.
General notes
61
Shelf level
You can select any shelf level. You can
a
lso cook on several levels at the same
time. This will not alter the cooking
duration.
When using more than one deep
co
ntainer 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.
Always insert cooking containers and
th
e rack between the rails of the shelf
level supports so that they cannot tip.
Frozen food
The heating up phase for frozen food is
longer than for fresh food. The greater
the quantity of frozen food, the longer
the heating up phase.
Temperature
A maximum temperature of 100 °C is
r
eached when steam cooking is taking
place. Most types of food will cook at
this temperature. Some more delicate
types of food, such as soft fruit, must
be cooked at lower temperatures as
otherwise they will burst. More
information is given in the relevant
section.
Combination with a warming drawer
When the warming
drawer is in use the
oven cavity in the steam oven can get
up to 40 °C. If, in this case, you set a
temperature of 40 °C (Steam cooking)
or 30–40 °C and 100 % moisture
(Combination cooking), steam will not
be produced because the oven cavity is
too warm.
Duration
In general, the cooking durations for
coo
king with steam are the same as for
cooking food in a saucepan. More
information about any factors which
may affect the cooking duration is given
in the relevant sections.
The quantity of food does not affect the
cooking duration. 1 kg of potatoes will
take the same time to cook as 500 g.
The durations given in the charts are
gui
delines only. We recommend
selecting the shorter cooking duration
quoted to start with. If food is not
cooked sufficiently after the shorter
time it can be put back in the oven and
cooked for longer.
Cooking with liquid
When cooking with liquid only fill the
coo
king container ²/₃ full to prevent the
liquid spilling when the cooking
container is removed from the oven.
Your own recipes - steam
cooking
Food and recipes which are prepared in
pot or a
pan can also be cooked in the
steam oven. The cooking times in the
steam oven will be the same. Please
note that food will not be brown or crisp
when cooking with steam.
General notes
62
Combi rack / Universal tray
Use the rack above the universal tray
when r
oasting or grilling. The meat
juices 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 r
ack on top, e.g. for grilling, 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 out
together.
Non-tip safety notches
The combi rack and universal tray have
non-
tip safety notches which prevent
them being pulled right out when they
only need to be partially pulled out. The
tray and rack can then only be taken
out of the oven by raising them
upwards and then pulling them out.
Steam cooking
63
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
defr
osted beforehand, unless they have
been frozen together in a block.
Frozen and fresh vegetables which take
the same len
gth of time to cook can be
cooked together.
Break up vegetables that have frozen
t
ogether in a lump and follow
instructions on the packaging regarding
cooking duration.
Cooking containers
Food such as peas or asparagus
spears, which have little or no space
betw
een them, will take longer to cook
because the steam has less space to
work in. For an even result, it is best to
use a shallow container for these types
of food, and only fill it about 3-5 cm
deep. When cooking large quantities
divide the food between 2 or 3 shallow
containers rather than using one deep
one.
Different types of vegetables which
tak
e the same length of time to cook
can be cooked together.
Use solid containers for vegetables
which ar
e cooked in liquid.
Shelf level
To avoid any colour transfer when
cooking vegetables with a distinctive
col
our (e.g. beetroot) in a perforated
container, do not place other food
underneath the perforated container.
Duration
As with conventional methods, the
coo
king duration when cooking
vegetables with steam will depend on
the size and how well done you want
them. Example:
firm potatoes, cut into quarters
= approx. 17 minutes
firm potatoes, cut in half
= approx. 21 minutes
Settings
Automatic programmes | Vegetables | ... |
Steam cooking
or
Oven functions | Steam cooking
Temperature: 100 °C
Duration: see chart
Steam cooking
64
The durations given in the chart are guidelines for fresh vegetables. We
r
ecommend selecting the shorter cooking duration quoted. If food is not cooked
sufficiently after the shorter duration it can be put back in the oven and cooked for
longer.
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 4
Chicory, halved 4–5
Chinese cabbage, chopped 3
Peas 3
Fennel, halved 10–12
Fennel, cut into strips 4–5
Curly kale, chopped 23–26
Firm potatoes, peeled
whole
halved
quar
tered
27–29
21–22
16–18
Fairly firm potatoes, peeled
whole
halved
quar
tered
25–27
19–21
17–18
Floury potatoes, peeled
whole
halved
quar
tered
26–28
19–20
15–16
Kohlrabi, cut into batons 6–7
Steam cooking
65
Vegetables
[min]
Pumpkin, diced 2–4
Corn on the cob 30–35
Chard, chopped 2–3
Peppers, diced / cut into strips 2
New potatoes, firm 30–32
Mushrooms 2
Leeks, sliced 4–5
Leeks, halved lengthwise 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
Green asparagus 7
White asparagus 9–10
Main crop carrots, chopped 6
Spinach 1–2
Spring cabbage, chopped 10–11
Celery, chopped 4–5
Swede, chopped 6–7
White cabbage, chopped 12
Savoy cabbage, chopped 10–11
Courgettes, sliced 2–3
Sugar snap peas 5–7
Dur
ation
Steam cooking
66
Meat
Fresh
Prepare the meat in the usual way.
Frozen food
Meat should be thoroughly defrosted
befor
e cooking in the steam oven (see
"Defrosting").
Preparation
For meat which needs to be seared
b
efore being cooked, e.g. for a stew,
sear the meat in a pan on the hob first.
Duration
The cooking duration depends on the
thickn
ess and the texture of the meat,
and not on the weight. The thicker the
piece of meat, the longer the cooking
duration. A piece of meat weighing
500 g which is 10 cm thick will take
longer to cook than a piece of meat
weighing 500 g which is 5 cm thick.
Tips
Use a perforated container if you
wish t
o retain the juices when
cooking meat. Place a solid container
or the universal tray underneath to
catch the juices. You can use these
to make a gravy or freeze them for
later use.
Boiling fowl, back or top rib and meat
bones can
be used to make stock.
Place the meat together with some
mixed vegetables in a solid cooking
container and add cold water and
cook. The longer the cooking
duration, the stronger the stock.
Settings
Automatic programmes | Meat |
... | Steam
cooking
or
Oven functions | Steam cooking
T
emperature: 100 °C
Duration: see chart
Steam cooking
67
The durations given in the charts are guidelines only. We recommend selecting the
shor
ter cooking duration quoted to start with. If food is not cooked sufficiently
after the shorter time it can be put back in the oven and cooked for longer.
Meat
[min]
Leg steak, covered with water 110–120
Knuckle 135–140
Chicken breast 8–10
Shank 105–115
Top rib, covered with water 110–120
Veal cutlets 3–4
Gammon slices 6–8
Lamb stew 12–16
Poularde 60–70
Turkey roulade 12–15
Turkey escalope 4–6
Brisket, covered with water 130–140
Beef stew 105–115
Boiling fowl, covered with water 80–90
Boiled topside 110–120
Dur
ation
Steam cooking
68
Sausages
Settings
Automatic programmes | Sausages | ... |
Steam cooking
or
Oven functions | Steam cooking
T
emperature: 90 °C
Duration: see chart
Sausages
[min]
Frankfurters 6–8
Bologna sausages 6–8
Veal sausages 6–8
Dur
ation
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
befor
e 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
befor
e cooking. The citric acid helps
the flesh stay firm.
It is not necessary to season fish with
salt when coo
king with steam as this
method retains the minerals which give
the fish its unique flavour.
Cooking containers
If using a perforated container, grease it
first.
Shelf level
When cooking fish in a perforated
container at the same time as cooking
other types of food in other containers,
place the co
ntainer with the fish directly
above the condensate tray / universal
tray (depending on model) to catch any
liquid and so avoid any transfer of
tastes to other food.
Steam cooking
69
Temperature
85 °C – 90 °C
F
or gently cooking delicate types of
fish, such as sole.
100 °C
F
or cooking firmer types of fish, e.g.
cod and salmon.
Also for cooking fish in sauce or stock.
Duration
The cooking duration depends on the
thickn
ess and the texture of the fish,
and not on the weight. The thicker the
fish, the longer the cooking duration. A
3 cm thick piece of fish weighing 500 g
will take longer to cook than a 2 cm
thick piece of fish weighing 500 g.
The longer fish cooks, the firmer its
flesh will become. Use the cooking
dur
ations given in the chart. If you find
that the fish is not cooked sufficiently
only cook it for a few minutes more.
When cooking fish in sauce or stock,
we r
ecommend that you increase the
cooking duration quoted by a few
minutes.
Tips
Adding herbs and spices, such as
dill, will help bring out the full flavour
of the fish.
Cook large fish in the swimming
positio
n. To help maintain the shape
of the fish, place a small cup or
similar upside down in the cooking
container, and arrange the fish
bellyside down over the cup.
You can use any fish scraps, e.g. fish
heads, bones, tails etc t
o make a fish
stock. Place the fish scraps together
with some mixed vegetables in a
solid cooking container and add cold
water. Cook at 100 °C for 60 to 90
minutes. The longer the cooking
duration, the stronger the stock.
Blue fish is fish which is co
oked in
water and vinegar. It is important not
to damage the skin of the fish. This
method is suitable for cooking carp,
trout, tench, eel and salmon. (Follow
recipe instructions for the ratio of
water to vinegar).
Settings
Automatic programmes | Fish | ... | Steam
cooking
or
Oven functions | Steam cooking
T
emperature: see chart
Duration: see chart
Steam cooking
70
The cooking durations given in the chart are guidelines for fresh fish. We
r
ecommend selecting the shorter cooking duration quoted. If food is not cooked
sufficiently after the shorter duration it can be put back in the oven and cooked for
longer.
Fish
[°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
Atlantic cod fillet 100 6
Carp, 1.5 kg 100 18–25
Salmon fillet 100 6–8
Salmon steak 100 8–10
Salmon trout 90 14–17
Coley fillet 85 3
Rose fish fillet 100 6–8
Haddock fillet 100 4–6
Plaice fillet 85 4–5
Monk fish fillet 85 8–10
Sole fillet 85 3
Turbot fillet 85 5–8
Tuna fillet 85 5–10
Pikeperch fillet 85 4
T
emperature / Duration
Steam cooking
71
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
dur
ations given in the chart.
When cooking shellfish in sauce or stock, we recommend that you increase the
coo
king duration quoted by a few minutes.
Settings
Automatic programmes | Shellfish | ... | Steam cooking
or
Oven functions | Steam cooking
T
emperature: see chart
Duration: see chart
[°C] [min]
Crevettes 90 3
Prawns 90 3
King prawns 90 4
Small shrimps 90 3
Lobster 95 10–15
Large shrimps 90 3
T
emperature / Duration
Steam cooking
72
Mussels
Fresh
W
arning - 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.
Duration
The longer mussels are cooked, the tougher they become. Use the cooking
d
urations given in the chart.
Settings
Automatic programmes | Mussels | ... | Steam cooking
or
Oven functions | Steam cooking
T
emperature: see chart
Duration: see chart
[°C] [min]
Barnacles 100 2
Cockles 100 2
Bearded mussels 90 12
Scallops 90 5
Razor clams 100 2–4
Venus mussels 90 4
T
emperature / Duration
Steam cooking
73
Rice
Rice swells when cooked and needs to be cooked in liquid. The proportion of rice
t
o liquid will vary depending on the type of rice.
The rice absorbs all the liquid and so none of the nutrients are lost.
Settings
Automatic programmes | Rice |
... | Steam cooking
or
Oven functions | Steam cooking
T
emperature: 100 °C
Duration: see chart
Ratio
Rice : Liquid
[min]
Basmati rice 1 : 1.5 15
Parboiled rice 1 : 1.5 23–25
Round grain rice
Pudding rice
Risotto rice
1 : 2.5
1 : 2.5
30
18–19
Brown rice 1 : 1.5 26–29
Wild rice 1 : 1.5 26–29
Dur
ation
Steam cooking
74
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
Fresh pasta, such as you can buy from the supermarket chilled counter, does not
need t
o absorb water. Cook fresh pasta in a greased perforated container.
Separate any pieces of pasta which have stuck together and spread them out in
the coo
king container.
Settings
Automatic programmes | Pasta | ... | Steam cooking
or
Oven functions | Steam cooking
Temperature: 100 °C
Duration: see chart
Fresh
[min]
Gnocchi 2
Knöpfli 1
Ravioli 2
Spätzle 1
Tortellini 2
Dry pasta,
cover
ed with water
Tagliatelli 14
Vermicelli 8
Dur
ation
Steam cooking
75
Dumplings
Ready made boil-in-the-bag dumplings need to be well covered with water as
othe
rwise 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.
Settings
Automatic programmes | Pasta | ... | Steam cooking
or
Oven functions | Steam cooking
T
emperature: 100 °C
Duration: see chart
[min]
Sweet dumplings 30
Yeast dumplings 20
Boil-in-the-bag potato dumplings 20
Boil-in-the-bag bread dumplings 18–20
Dur
ation
Steam cooking
76
Grain
Grain swells during cooking and needs to be cooked in liquid.The proportion of
gr
ain to liquid depends on the type of grain.
Grain can be cooked whole or cracked.
Settings
Automatic programmes | Grain | ... | Steam cooking
or
Oven functions | Steam cooking
T
emperature: 100 °C
Duration: see chart
Ratio
Gr
ain : Liquid
[min]
Amaranth 1 : 1.5 15–17
Bulgur 1 : 1.5 9
Green spelt, whole 1 : 1 18–20
Green spelt, cracked 1 : 1 7
Oats, whole 1 : 1 18
Oats, cracked 1 : 1 7
Millet 1 : 1.5 10
Polenta 1 : 3 10
Quinoa 1 : 1.5 15
Rye, whole 1 : 1 35
Rye, cracked 1 : 1 10
Wheat, whole 1 : 1 30
Wheat, cracked 1 : 1 8
Duration
Steam cooking
77
Dried pulses
Soak pulses for at least 10 hours in cold water before cooking. Soaking makes the
p
ulses 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
.
Settings
Automatic programmes | Pulses | ... | Steam cooking
or
Oven functions | Steam cooking
T
emperature: 100 °C
Duration: see chart
Soaked
[min]
Beans
Kidney beans 55–65
Adzuki beans 20–25
Black beans 55–60
Pinto beans 55–65
Haricot beans 34–36
Peas
Yellow split peas 40–50
Green split peas 27
Dur
ation
Steam cooking
78
Unsoaked
Ratio
P
ulses : Liquid
[min]
Beans
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
Lentils
Brown lentils 1 : 2 13–14
Red lentils 1 : 2 7
Peas
Yellow split peas 1 : 3 110–130
Green split peas 1 : 3 60–70
Dur
ation
Steam cooking
79
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,
r
emember to grease it first.
Settings
Automatic programmes | Hen's eggs | ... | Steam cooking
or
Oven functions | Steam cooking
T
emperature: 100 °C
Duration: see chart
[min]
Small
soft
medium
har
d
3
5
9
Medium
soft
medium
har
d
4
6
10
Large
soft
medium
har
d
5
6–7
12
Extra large
soft
medium
har
d
6
8
13
Dur
ation
Steam cooking
80
Fruit
Cook fruit in a solid container so that none of the juice is lost. If you wish to cook
fruit in a per
forated container, place a solid container directly underneath it to
collect the juice.
Tip: Y
ou can use the juice which has collected in the solid container to make a
glaze for a fruit flan.
Settings
Automatic programmes | Fruit | ... | Steam cooking
or
Oven functions | Steam cooking
T
emperature: 100 °C
Duration: see chart
[min]
Apple pieces 1–3
Pear chunks 1–3
Cherries 2–4
Mirabelle plums 1–2
Nectarine / Peach pieces 1–2
Plums 1–3
Quince, diced 6–8
Rhubarb pieces 1–2
Gooseberries 2–3
Dur
ation
Steam cooking
81
Menu cooking (cooking whole
meals) - manually
Before cooking meals with the Menu
cooki
ng function switch off the steam
reduction system (see "Settings -
Steam reduction").
You can use the steam oven to cook a
whole meal containing types of food
which have differ
ent cooking durations,
e.g. fish fillet 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
colour (e.g. beetroot) in a
perforated container, place the
perforated container directly above the
condensate tray / universal tray
(depending on model) to avoid any
transfer of flavour or colour to other
food and to prevent liquid dripping onto
food below it.
Temperature
Whole meals should be cooked at a
t
emperature of 100 °C as this is the
temperature required to cook the
majority of foods.
Do not cook a whole meal at the lowest
temperature when different
temperatures are required for different
types of food, e.g. 85 °C for seabream
and 100 °C for potatoes.
If the recommended cooking
t
emperature for the food is 85 °C for
example, try cooking it at 100 °C and
testing the result. Some delicate types
of fish with a soft structure, e.g. sole
and plaice will becom
e very firm when
cooked at 100 °C.
Duration
If you are increasing the recommended
t
emperature, shorten the cooking
duration by approx. ¹/₃.
Example
Rice 20 minutes
Rose fish fillet 6 minutes
Broccoli 4 minutes
20 minutes minus 6
minu
tes = 14 minutes (1st duration:
rice)
6 minutes minus 4 minutes = 2 minutes
(2nd d
uration: rose fish fillet)
Remaining time = 4 minutes
(3r
d duration: broccoli)
Duratio
ns
20 min. - rice
6 min. - fish fillet
4 min. -
br
occoli
Setting 14 min. 2 min. 4 min.
Steam cooking
82
Procedure
Switch off st
eam reduction
Place the rice in the oven first.
Set the first cooki
ng duration: 14
minutes.
Aft
er 14 minutes, place the fish in the
steam oven.
Set the second cooking duration: 2
minutes.
Aft
er 2 minutes, place the broccoli in
the steam oven.
Set the thir
d cooking duration:
4 minutes.
Sous-vide (vacuum) cooking
83
With this gentle cooking method, food
is coo
ked slowly and at a low, constant
temperature in vacuum packaging.
With vacuum cooking, no moisture
evapor
ates during cooking and all
nutrients and flavours are retained.
The cooking result has an intensive
tast
e and food is cooked evenly.
Use only fresh food which is in a
good condition.
Ensure hygienic conditions and that
food has not been out of the
r
efrigerator too long, e.g. during
transportation.
Use only heat-stable, boiling-
r
esistant vacuum bags.
Do not cook food in the sales
packag
ing, such as vacuum-packed
frozen food as it is possible that the
packaging used is not suitable for
vacuum cooking.
Use the vacuum bag only once.
Vacuum-seal the food only with a
cha
mber system vacuum sealer that
guarantees a full vacuum of 99.8%.
Sous-vide (vacuum) cooking
84
Important
For an optimum cooking result:
Use fewer herbs and spices than for
conventional cooking as the
infl
uence on the taste of the food is
more intensive.
You can also prepare the food
unseasoned and add seasoning after
cooking.
The cooking duration is reduced
when sal
t, sugar, and liquids are
added.
The food becomes firmer if acidic
ing
redients, such as lemon or vinegar
are added.
Do not use alcohol or garlic as this
can
cause an unpleasant taste.
Only use vacuum bags which are
appr
opriate for the size of the food. If
the vacuum bag is too big, too much
air may remain inside.
If you want to cook several foods in
one vacuum bag, put the food side
by side in the bag.
If you want to cook several vacuum
bags at once, put the bags on the
shel
f one next to the other.
The cooking durations depend on the
thickness of the food.
With higher temperatures and/or
lo
nger cooking durations, a lack of
water may occur. Check the display
from time to time.
Keep the door closed during the
coo
king programme. Opening the
door extends the cooking
programme and can change the
cooking result.
Tips
Freeze liquids such as marinades
befor
e vacuum-sealing to prevent
them from escaping from the vacuum
bag.
Fold the edges of the vacuum bag
ou
twards for filling for clean, perfect
weld seams.
If you do not want to eat the food
dir
ectly after cooking, put it in iced
water and then store it at a maximum
of 3 °C. In this way, you can maintain
quality and taste while extending the
life of the food.
After cooking, cut the vacuum bag
on
all sides for easier access to the
food.
Briefly fry meat and firm types of fish
(such as salmo
n) before serving for a
roasted aroma.
Use the brine or marinade of
vege
tables, fish, or meat to make a
sauce.
Serve the food on pre-warmed
plat
es.
Sous-vide (vacuum) cooking
85
Procedure
Rin
se the food with cold water and
dry it.
Place the food in a vacuum bag and
add sp
ices or liquid if desired.
V
acuum-seal the food in a chamber
system vacuum sealer.
F
or optimum cooking results insert
the rack on shelf level 2.
Place the vacuum-sealed food on the
r
ack (next to each other if there are
several bags).
Select Oven functions.
Select Sous-vide.
Cha
nge the recommended
temperature if necessary.
Confirm with OK.
Set the coo
king duration. Any time
between 1 minute and 10 hours can
be set.
Confirm with OK.
Select further settings if required (see
"Operation: Steam cooking -
Advanced operation").
Possible reasons for
unsatisfact
ory results
The vacuum bag has opened:
The seal was not clean or strong
enough and has opened.
The bag was damaged by a sharp
bone.
The food has an unpleasant or strange
taste:
Incorrect storage of the food; the
foo
d was kept out of the refrigerator
for too long.
Your hands or work surface were not
per
fectly clean.
Too much of ingredients such as
spices was added.
The bag or seal was not in perfect
or
der.
The vacuum was insufficient.
The food was not eaten or chilled
immediately after cooking.
Sous-vide (vacuum) cooking
86
Food Added in advance
[°C] [min]
Sugar Salt
Fish
Atlantic cod fillet, 2.5 cm thick x 54 35
Salmon fillet, 3 cm thick x 52 30
Monk fish fillet x 62 18
Pikeperch fillet, 2 cm thick x 55 30
Vegetables
Cauliflower florets, medium to
lar
ge
x 85 40
Hokkaido pumpkin, sliced x 85 15
Kohlrabi, sliced x 85 30
White asparagus, whole x x 85 22–27
Sweet potato, sliced x 85 18
Fruit
Pineapple, sliced x 85 75
Apples, sliced x 80 20
Baby bananas, whole 62 10
Peaches, halved x 62 25–30
Rhubarb pieces 75 13
Plums, halved x 70 10–12
Miscellaneous
Beans, white, soaked in a
r
atio of 1:2
(beans : liquid)
x 90 240
Prawns, peeled and deveined x 56 19–21
Hen's egg, whole 65–66 60
Scallops, removed from shell 52 25
Shallots, whole x x 85 45–60
T
emperature / Duration
Sous-vide (vacuum) cooking
87
Food Added in
advance
[°C] [min]
Sugar Salt Medium* Well done*
Meat
Duck breast, whole x 66 72 35
Saddle of lamb 58 62 50
Beef fillet steak, 4 cm thick 56 61 120
Beef rump steak, 2.5 cm
thick
56 120
Pork fillet, whole x 63 67 60
T
emperature / Duration
* Degree of doneness
The "Done" degree of doneness uses a higher core temperature than "Medium". Results
ar
e not the same as for well done in traditional roasting methods.
Special applications
88
Reheat
The steam oven is very effective at
r
eheating 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.
You can reheat individual dishes or
plat
ed meals which have been prepared
previously (e.g. meat, vegetables and
potatoes).
Suitable containers
Small quantities can be reheated on a
p
late, larger quantities should be
placed in a cooking container.
Duration
10-15 minutes are usually sufficient for
one plat
e of food. More than one plate
will need a little longer.
If you are reheating several plated
meals one after the other, the reheating
time can be reduced by around 5
minutes for the second and subsequent
plates as the oven will still be hot.
Moisture
The more moist the food, the less
moistur
e needs to be added.
Tips
Food does not need to be covered
befor
e it is reheated.
Do not reheat large items, such as a
jo
int of roast meat, whole. Divide it
into portions and reheat these as
plated meals.
Compact items, such as stuffed
peppers or r
oulades, should be cut in
half.
Please note that breaded items, such
as schni
tzel, will not retain their
crispness when they are reheated.
Reheat sauces separately, except for
dishes such
as stew and casseroles
where the sauce is part of the dish.
Settings
Special applications | Reheat
or
Oven functions | Combi mode | Fan plus
Temperature: see chart
Moistu
re: see chart
Duration: see chart
Special applications
89
Food
[°C] [%] [min]
Vegetables
Carrots
C
auliflower
Kohlrabi
Beans
120 70 8–10
Side dishes
Pasta
Rice
P
otatoes, cut in half lengthways
120 70 8–10
Dumplings
Mashed potat
o
140 70 18–20
Meat and poultry
Sliced meat, 1 ¹/ cm thick
Roulades, sliced
Goulash
Lamb st
ew
Chicken escalopes
Turkey escalopes, sliced
140 70 11–13
Fish
Fish fillet
Fish r
oulade, halved
140 70 10–12
Plated meals
Spaghetti, in tomato sauce
P
ork roast, potatoes and vegetables
Stuffed peppers (cut in half), rice
Chicken fricassee, rice
Vegetable soup
Creamed soup
Clear broth
Casserole
120 70 10–12
T
emperature / Moisture / Duration
Special applications
90
Defrost
It is much quicker to defrost food in the
st
eam oven than at room temperature.
Temperature
60 °C is the best temperature for
defr
osting.
Exception: 50 °C for minced meat and
game
Before and after defrosting
Remove all packaging before
defr
osting.
Exceptions: Leave bread, biscuits and
cakes in their packaging as otherwise
they will absorb moisture and become
soft.
Allow defrosted food to stand at room
t
emperature after removing it from the
oven. The standing time is necessary to
allow the even distribution of heat.
Cooking containers
Danger of salmonella poisoning.
Do not use the liquid from defrosted
meat or poultry. Pour it away and
wash the container, the sink and
your hands.
Use a perforated container with a solid
conta
iner underneath it when defrosting
food which will drip, such as poultry.
This way food will not be lying in
defrosted liquid.
Food which does not drip can be
defr
osted in a solid container.
Tips
Fish does not need to be fully
defr
osted 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.
When defrosting food which has
fr
ozen together, e.g. berries, chops,
fish fillets etc. separate it about half-
way through the defrosting time.
Do not refreeze food once it has
thawed.
Defrost frozen pre-cooked meals
acco
rding to the manufacturer's
instructions.
Settings
Special applications | Defrost
or
Oven functions | Steam cooking
Temperature: see chart
Defr
osting duration: see chart
Special applications
91
Food to be defrosted Quantity
[°C] [min] [min]
Dairy products
Cheese slices 125 g 60 15 10
Quark 250 g 60 20–25 10–15
Cream 250 g 60 20–25 10–15
Soft cheese 100 g 60 15 10–15
Fruit
Apple sauce 250 g 60 20–25 10–15
Apple pieces 250 g 60 20–25 10–15
Apricots 500 g 60 25–28 15–20
Strawberries 300 g 60 8–10 10–12
Raspberries / Blackcurrants 300 g 60 8 10–12
Cherries 150 g 60 15 10–15
Peaches 500 g 60 25–28 15–20
Plums 250 g 60 20–25 10–15
Gooseberries 250 g 60 20–22 10–15
Vegetables
Frozen in a block 300 g 60 20–25 10–15
Fish
Fish fillets 400 g 60 15 10–15
Trout 500 g 60 15–18 10–15
Lobster 300 g 60 25–30 10–15
Small shrimps 300 g 60 4–6 5
Ready meals
Meat, vegetables, side
dishes / S
tew / Soup
480 g 60 20–25 10–15
Meat
Roast meat, sliced 125–150 g each 60 8–10 15–20
Minced meat 250 g 50 15–20 10–15
Minced meat 500 g 50 20–30 10–15
Goulash 500 g 60 30–40 10–15
Special applications
92
Food to be defrosted Quantity
[°C] [min] [min]
Goulash 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 roebuck 1000 g 50 40–50 10–15
Cutlets / chops / sausages 800 g 60 25–35 15–20
Poultry
Chicken 1000 g 60 40 15–20
Chicken drumsticks 150 g 60 20–25 10–15
Chicken escalopes 500 g 60 25–30 10–15
Turkey drumsticks 500 g 60 40–45 10–15
Baked goods
Puff pastries /Yeast buns 60 10–12 10–15
Creamed mixture cakes /
biscuits
400 g 60 15 10–15
Bread / rolls
Bread rolls 60 30 2
Rye bread, sliced 250 g 60 40 15
Whole grain bread, sliced 250 g 60 65 15
White bread, sliced 150 g 60 30 20
T
emperature / Duration / Standing time
Special applications
93
Bottling
Only use unblemished, fresh produce
which is in good condition for bottling.
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 ar
e suitable.
Make sure that all the jars are the same
siz
e so that bottling is carried out
evenly.
After you have filled the jars with the
bottled pr
oduce, clean the glass rims
with a clean cloth and hot water and
then seal the jars.
Fruit
Sort fruit carefully, rinse it briefly but
thor
oughly and allow it to drain. Take
great care when cleaning soft fruit as it
is very delicate and squashes easily.
Remove any peel, stalks, cores or
st
ones. Cut up large fruit. For example,
cut apples into slices.
If you are bottling fruit with stones (e.g.
plums, apricots) without r
emoving the
stones, pierce the fruit several times
with a fork or wooden skewer as
otherwise it will burst.
Vegetables
Rinse, clean and cut up vegetables.
Vegetables should be blanched before
bottling
to help them retain their colour
(see "Blanching").
Fill volume
Fill the glass jars with produce up to a
maximum of 3 cm below the rim. Do
not pack it down as this will damage
the cell walls of the pr
oduce. Tap the jar
gently onto a cloth to help distribute the
contents evenly. Fill the jars with liquid.
The produce must be completely
covered.
Use a sugar solution for fruit and a salt
or vinegar solution for vegetables.
Tips
Make use of residual heat by leaving
the jars in
the oven for 30 minutes
after it has switched off.
Then cover the jars with a cloth and
all
ow to cool for approx. 24 hours.
Special applications
94
Procedure
Place
a perforated container on the lowest shelf level.
Place
the jars in the cooking container (all the same size). Ensure that they do
not touch one another.
Settings
Special applications | Bottling
or
Oven functions | Steam cooking
Temperature: see chart
Bottlin
g duration: see chart
Produce
[°C] * [min]
Berries
Red / blackcurrants 80 50
Gooseberries 80 55
Cranberries 80 55
Fruit with stones
Cherries 85 55
Mirabelle plums 85 55
Plums 85 55
Peaches 85 55
Greengages 85 55
Fruit with pips
Apples 90 50
Apple sauce 90 65
Special applications
95
Produce
[°C] * [min]
Quinces 90 65
Vegetables
Beans 100 120
Broad beans 100 120
Gherkins 90 55
Beetroot 100 60
T
emperature / Duration
* The durations quoted are for 1.0 litre jars. If using 0.5 litre jars, reduce the duration by
about 15 minutes. If using 0.25 litre jars, reduce the duration by about 20 minutes.
Special applications
96
Bottling cakes
Creamed, sponge and yeast dough mixtures are all suitable for bottling. Cakes will
k
eep for approx. 6 months.
Cakes made with fresh fruit are not suitable for long term storage, and must
be consumed within 2 days of being made.
Glass jars
Only use clean jars and accessories which are in perfect condition. Jars should be
n
arrower at the bottom than the top. 0.25 litre jars are the most suitable for
bottling cakes.
Jars must have a glass lid with metal spring clamp to seal them.
Make sure that all the jars are the same size so that bottling is carried out evenly.
Procedure
Gr
ease the inside of the jars with butter up to 1 cm below the rim.
Sprinkle inside the jars with fine breadcrumbs.
Fill the jars ¹/ t
o ²/ full with cake mixture (depending on recipe). Make sure the
rim stays clean.
Place
the rack on the second shelf level.
Place the jars on the rack (all the same size) without lids on. Ensure that they
do not touch one another.
Close the jars im
mediately after bottling by clamping the glass lid down
securely. Do not let the cakes cool down. If the mixture has risen above the rim,
it can be pushed back down into the jar with the glass lid.
Type of
m
ixture
Function Stage
[°C] [%] [min]
Creamed
mixtu
re
160 25–45
Sponge
160 50–55
Yeast
dough


1
2
30
160
100
30
10
30–35
Temperature / Moisture / Duration
Conventional heat /  Combi mode Conventional heat
Special applications
97
Extracting juice with steam
This appliance is ideal for extracting
juic
e from soft and medium firm fruit.
It is best to use overripe fruit, as the
riper the fruit the gr
eater the quantity of
juice produced. Very ripe fruit will also
produce a more intense flavour.
Preparation
Sort and clean the fruit. Cut out any
blemishes.
Remove the stalks from grapes and
mor
ello cherries as these are bitter. The
stalks do not need to be removed from
raspberries etc.
Cut larger fruit into chunks approx. 2
cm in siz
e. The harder the fruit the
smaller the pieces should be.
Tips
Try experimenting with mild and tart
fruit.
Adding sugar will increase the
quantity of jui
ce produced and
improve the flavour. Sprinkle the fruit
with sugar and leave to absorb for a
few hours before juicing. For 1 kg of
sweet fruit add 50–100 g of sugar,
and for 1 kg of tart fruit add 100–150
g of sugar.
If you wish to bottle the juice rather
than co
nsume it straight away, pour it
whilst hot into hot, sterilised bottles,
and then seal immediately with
sterilised tops.
Procedure
P
ut the prepared fruit (cleaned,
washed, chopped etc.) into a
perforated cooking container.
Place a solid container or the
uni
versal tray underneath to catch the
juice.
Settings
Oven functions | Steam cooking
T
emperature: 100 °C
Duration: 40–70 minutes
Special applications
98
Menu cooking (cooking whole
meals)
You can cook up to three different types
of food, e.g. fish with a side dish and
vegetables.
The food can be selec
ted 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 f
unctions are
not available with Menu cooking.
Procedure
Switch the steam oven on.
Fi
ll the water container and push it
back in so that it connects.
The
n place the condensate tray /
universal tray (depending on model)
in the appliance.
Select Special applications | Menu
cooking.
Select the food you want.
Depending on the type of food
select
ed, you will be asked about the
size and how well done you want it
cooked.
Selec
t or enter the values required
and then confirm your selection with
OK.
Select Add next ingredient.
Selec
t the next food you want and
proceed in the same way as with the
first one.
Repeat for the third type of food.
After you have confirmed Start menu
cooking,
the display will tell you which
food to put in the oven. At the end of
the heating-up phase, the display will
show when the next food type is to be
placed in the oven. This process will be
repeated for the third food type.
You can still cook food types not listed
in the display t
ogether. See "Menu
cooking - manually" for details on how
to do this.
Special applications
99
Drying food
Only use the special application Drying
or the Combi mode | Fan plus function to dry
food so that moisture can be dissipated.
Procedure
Cut the pr
oduce into similar sized pieces.
Spr
ead out across the rack covered in baking parchment.
Tip: Bana
nas and pineapple are not suitable for drying.
Settings
Special applications | Drying
T
emperature: see chart
Duration: see chart
or
Oven functions | Combi mode | Fan plus
T
emperature: see chart
Duration: see chart
Moisture: 0 %
Food
[°C] [h]
Apple, rings 70 6–8
Apricots, halved, stones removed 60–70 10–12
Pears, sliced 70 7–9
Herbs 60 1.5–2.5
Mushrooms 70 3–5
Tomatoes, sliced 70 7–9
Citrus fruit, sliced 70 8–9
Damsons, stones removed 60–70 10–12
T
emperature / Duration (hours)
Special applications
100
Make yoghurt
To make yoghurt, you will need either
fr
esh live yoghurt or yoghurt culture,
obtainable from health food shops.
Use natural yoghurt with live culture
and without additives. Heat-tr
eated
yoghurt is not suitable.
The yoghurt must be fresh (short
st
orage time).
You can use either unchilled long-life or
fr
esh milk.
Long-life milk can be used without any
further treatment. Fresh milk must first
be heated to 90 °C and then cooled
down to 35 °C. Do not boil it. Fresh milk
will give a better set than long-life milk.
The yoghurt and milk should have the
same per
centage fat.
Do not move or shake the jars whilst
the yogh
urt is thickening.
Immediately after preparation leave the
yogh
urt to cool in the fridge.
How well home prepared yoghurt sets
will depend on the consi
stency, fat
content and the cultures used in the
starter yogurt. Not all yoghurts are
suitable for use as starter yoghurt.
Possible reasons for unsatisfactory
r
esults
Yoghurt has not set:
Incorr
ect storage of starter yoghurt, too
much time out of the refrigerator, e.g. in
transportation, damaged packaging,
milk not sufficiently heated.
Liquid has separated:
The ja
rs were moved, yoghurt was not
cooled down quickly enough.
Yoghurt is gritty:
Milk was overh
eated or in poor
condition, milk and starter yoghurt not
evenly stirred.
Tip: When usi
ng yoghurt enzyme,
yoghurt can be made from a milk /
cream mixture. Mix ³/₄ litre milk with ¹/
₄ litre cream.
Special applications
101
Procedure
Mix 10
0 g yoghurt with 1 litre of milk
or make up the mixture with yoghurt
enzyme, following the instructions on
the packaging.
P
our the mixture into jars and seal
the jars.
Place
the sealed jars in a perforated
container making sure they do not
touch one another.
Immediat
ely after the yoghurt has
been made, place the jars in the
refrigerator, taking care not to shake
them unnecessarily.
Settings
Automatic programmes | Special | Make
yoghurt
or
Oven functions | Steam cooking
T
emperature: 40 °C
Duration: 5:00 hours
Prove dough
Procedure
P
repare the dough according to the
recipe.
Place
the dough in an uncovered
bowl in a perforated container or on
the rack.
Settings
Special applications | Prove dough
Dur
ation: as per recipe instructions
or
Oven functions | Combi mode | Fan plus
Moistur
e: 100 %
Temperature: 30 °C
Duration: as per recipe instructions
Special applications
102
Dissolve gelatine
Procedure
Gelatine leaves: Complet
ely cover
the gelatine leaves with cold water
and leave to soak for 5 minutes.
Remove the gelatine leaves from the
bowl and squeeze them out. Empty
the bowl. Place the squeezed
gelatine leaves back in the bowl.
Gelatine powder: Place in a bowl
and
add water according to the
instructions on the packaging.
Cover the bowl and place in a
per
forated container.
Settings
Automatic programmes | Special | Dissolve
gelatine
or
Oven functions | Steam cooking
T
emperature: 90 °C
Duration: 1 minute
Melt chocolate
You can use the steam oven for melting
any type of choco
late.
Procedure
Br
eak the chocolate into small
pieces. Leave chocolate cake
covering in its packaging, and place
in a perforated cooking container.
Place
large quantities in a solid
cooking container and small
quantities in a cup or a bowl.
Cover the container or the dish with a
lid or with foil tha
t is resistant to
temperatures up to 100 °C and to hot
steam.
S
tir large quantities once halfway
through cooking.
Settings
Automatic programmes | Special | Melt
chocolate
or
Oven functions | Steam cooking
Temperature: 65 °C
Duration: 20 minutes
Special applications
103
Skinning vegetables and fruit
Procedure
Cu
t a cross in the top of tomatoes,
nectarines etc. This will allow the skin
to be removed more easily.
Place the fruit / vegetables in a
per
forated cooking container if using
steam cooking and in the universal
tray if using the grill.
T
o blanch 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.
Settings
Oven functions | Full grill
Grill level: 3
D
uration: see chart
Food
[min]
Peppers 10
Tomatoes 7
Dur
ation
Oven functions | Steam cooking
T
emperature: 100 °C
Duration: see chart
Food
[min]
Apricots 1
Almonds 1
Nectarines 1
Peppers 4
Peaches 1
Tomatoes 1
Dur
ation
Special applications
104
Apple storage
You can treat homegrown apples in the
st
eam 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.
Settings
Automatic programmes | Fruit | Apples |
Whole | Preserving
or
Oven functions | Steam cooking
T
emperature: 50 °C
Duration: 5 minutes
Blanching
Blanch vegetables before freezing
them. Blanching helps maintain the
quality of the pr
oduce when it is frozen.
Blanching vegetables also helps them
r
etain their original colour.
Procedure
P
ut the prepared vegetables into a
perforated cooking container.
Once blanched, plunge the
vege
tables into ice cold water to cool
them down quickly. Drain them well.
Settings
Special applications | Blanching
or
Oven functions | Steam cooking
T
emperature: 100 °C
Duration: 1 minute
Special applications
105
Sweat onions
Sweating means cooking the onions in
their own juices, with the addition of a
little fat if necessa
ry.
Procedure
Cut the on
ions up into small pieces
and place them in a solid cooking
container with a little butter.
Cover the container or the dish with a
lid or with foil tha
t is resistant to
temperatures up to 100 °C and to hot
steam.
Settings
Automatic programmes | Special | Sweat
onions
or
Oven functions | Steam cooking
T
emperature: 100 °C
Duration: 4 minutes
Cook bacon
The bacon does not brown.
Procedure
Plac
e the bacon (diced or rashers) in
a solid cooking container.
Cover the container with a lid or with
foil
that is temperature resistant up to
100 °C and to steam.
Settings
Automatic programmes | Special | Cook
bacon
or
Oven functions | Steam cooking
T
emperature: 100 °C
Duration: 4 minutes
Special applications
106
Disinfect items
The steam oven can be used to
disinfect baby bottles and other
containers so that at the end of the
pr
ogramme 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.
Dismantle, clean and thoroughly rinse
baby
bottles. All parts of the bottles
must be completely dry before they are
reassembled to keep them germ free.
Procedure
Place the individual parts in a
perforated container (on their sides or
with the opening facing downwards)
ensuring that they do not touch one
another to allow hot steam to reach
them from all sides.
Place the container on the second
shelf level.
Settings
Special applications | Disinfect items
Dur
ation: 1 minute to 10 hours
or
Oven functions | Steam cooking
T
emperature: 100 °C
Duration: 15 minutes
Heat damp flannels
Procedure
Moi
sten the flannels and then roll
them up.
Place them beside one another in a
per
forated cooking container.
Settings
Automatic programmes | Special | Heat
damp flannels
or
Oven functions | Steam cooking
Temperature: 70 °C
Duration: 2 minutes
Special applications
107
Decrystallise honey
Procedure
L
oosen the lid and place the jar of
honey in a perforated container.
S
tir the honey once during the
cooking duration.
Settings
Automatic programmes | Special |
Decrystallise honey
or
Oven functions | Steam cooking
Temperature: 60 °C
Duration: 90 minutes (irrespective of the
size of jar or the amount of honey in the
jar)
Pizza
Settings
Special applications | Pizza
or
Oven functions | Fan plus
T
emperature: 180–225 °C
Duration: 1–20 minutes
Tip: Use the rack lined with baking
parchment
Making eierstich
Procedure
Mix 6 eggs with 375 ml milk (do not
beat until foamy).
Seaso
n the egg and milk mixture and
pour into a greased solid cooking
container with a little butter.
Settings
Oven functions | Steam cooking
T
emperature: 100 °C
Duration: 4 minutes
Special applications
108
Making preserves
Only use unblemished, fresh produce
which is in good condition.
Glass jars
Only use sterilised jars with twist-off
li
ds up to a maximum capacity of
250 ml.
After pouring in the fruit, clean the rim
of the jar with a clean cloth and hot
wat
er.
Preparation
Sort fruit carefully, rinse it briefly but
thor
oughly and allow it to drain. Take
great care when cleaning soft fruit as it
is very delicate and squashes easily.
Remove any stalks, cores or stones.
Purée the fruit as otherwise the
pr
eserve will not set. Add jam sugar to
the fruit (according to packet
instructions) and stir well.
For sweet fruit and berries you should
also add some citric acid.
Procedure
Fill jars maximum 2/3 full.
Place the jars without their lids on in
a per
forated container or on the rack.
A
t the end of the programme take the
jars out of the steam oven using oven
gloves. Leave them to stand for 1 - 2
minutes before sealing them with
twist off lids and then leave them to
cool.
Settings
Oven functions | Combi mode | Fan plus
Temperature: 150 °C
Moisture: 0 %
Duration: 35 minutes
Special applications
109
Sabbath programme
This programme is for religious
obser
vance.
The programme operates with
Conventional heat
and cannot be
changed.
The programme will only start after the
door is opened and closed:
The steam oven will heat up to the
t
emperature you have set and will
maintain this temperature for a
maximum of 72 hours.
Sabbath programme appears
constan
tly in the display.
The time of day display is switched
off.
The interior lighting does not come
on, even when the door is opened.
If the Lighting | On setting has been
se
lected, the lighting remains
switched on when the Sabbath
programme has been selected and will
stay on for the duration of the
programme.
The Sabbath programme cannot be
select
ed if the minute minder is being
used.
Procedure
Select Special applications.
Select Sabbath programme.
Set the r
equired temperature.
Confirm with OK.
Sabbath programme and the set
t
emperature will appear in the display.
The oven is ready for use.
Open the door when you want to
start the programme.
Place the food in the oven.
Clo
se the door.
The programme will start after
appr
oximately 5 minutes.
A Sabbath programme that has been
star
ted cannot be changed, nor can it
be saved under User programmes.
If you want to end the programme early:
Switch the st
eam oven off.
Food probe
110
How the food probe works
The metal tip of the food probe is
inser
ted into the food. There is a
temperature sensor in the metal tip
which measures the core temperature
of the food during cooking.
The core temperature set will depend
on ho
w well cooked you want your
meat to be and on the type of meat.
The temperature can be set between
30 and 99 °C.
The cooking duration will depend on a
number of differ
ent factors. The higher
the temperature in the oven
compartment and the moisture, where
applicable and the thinner the meat, the
quicker the set core temperature will be
reached.
The cooking programme will finish
aut
omatically when the core
temperature in the meat reaches the
value set for the food probe. Exception:
In Combi mode mode or User
programmes where another cooking
stage e.g. browning has been set.
The food probe will be damaged if
used inco
rrectly.
If you are not using the food probe
r
emove it from the oven when
cooking.
It is only protected from overheating
when it is plugged in.
When to use it
The food probe can be used in the
follo
wing operating modes:
Combi mode | Fan plus
Combi mode | Conventional heat
Fan plus
Fan grill
Conventional heat
Intensive bake
Cake plus
Steam cooking
Reheat
Food probe
111
Important notes about using
the food
probe
Danger of breaking.
Do not use the food probe to lift or
carr
y the food.
The metal tip of the food probe must be
fully in
serted into the centre of the food.
Do not let the metal tip touch any
bones or inse
rt it into a particularly fatty
area of the meat. Contact with fat or
bone can lead to the oven being
switched off too early.
If the meat is very heavily marbled with
fat, select the high
est core temperature
given in the chart.
When using roasting bags, insert the
pr
obe through the bag into the centre of
the meat.
You can also place the meat, with the
food probe inserted, inside the bag.
Follow the roasting bag manufacturer's
instructions.
If wrapping meat in aluminium foil, the
food pr
obe must be inserted through
the foil to the centre of the meat.
Procedure
P
repare the meat in the usual way.
Inser
t the metal tip of the food probe
fully into the food.
Place the food in the oven.
Open the conne
ction socket for the
food probe and insert the plug of the
food probe into the socket until you
feel it engage.
Select the function you want.
Alt
er the recommended and / or core
temperature if necessary.
After cooking:
Danger of burning.
The food probe can get hot.
Befor
e taking the food out of the
oven, carefully remove the food
probe plug from the connection
socket.
Food probe
112
Tips
If you are cooking several pieces of
meat t
ogether, insert the food probe
in the largest piece of meat.
If the food is not cooked sufficiently
when the co
re temperature is
reached, insert the food probe into
another place or increase the core
temperature and repeat the
programme.
Meat
[°C]
Roast veal 75–80
Gammon joint 75
Leg of lamb 80–85
Saddle of lamb 70–75
Saddle of
r
oebuck / hare
65–75
Roast beef 80–90
Fillet of beef /
Sirloin joint
rare
medium
well done
45
55
75
Pork / Blade roast 80–90
Pork tenderloin /
Chump end
75
Game / Rump cut 80–90
Cor
e temperature
Roasting
113
Roasting tips
Inser
t the grease filter in the back
panel when roasting.
Frozen meat must be defrosted
b
efore it is cooked.
Always
defrost meat before roasting.
Rem
ove skin and sinew before
roasting.
Seas
on 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 tenderise it.
If you ar
e cooking several pieces of
meat together, select pieces that are
similar in size.
Ro
ast meat on the rack above the
universal tray. The meat juices will
collect in the tray and can then be
used to make a gravy or sauce.
All
ow a standing time of approx. 10
minutes before carving meat to allow
the meat juices to be evenly
distributed.
We recommend the Combi mode | Fan
plus and Combi mode | Conventional heat
functio
ns for roasting.
If you wish to use other functions you
can ent
er your cooking stages as a
User programme (see "User
programmes").
Combination mode
The lower the temperature in the oven,
t
he longer the cooking duration and the
more tender the result.
Lean meat
The addition of steam prevents the
sur
face of lean meat from drying out.
Excellent results can be achieved when
using 5 cooking stages for the
programme.
Cooking stage 1: pre-heat the oven
with the r
ack above the universal
tray.
Cooking stage 2: brown the meat.
Cooking stage 3: adjust the
t
emperature to a temperature
suitable for continued roasting.
Cooking stage 4: cook until tender.
Cooking stage 5: continue cooking to
the r
equired level of "doneness".
Roasting
114
Fatty meat with cr
ackling
Cooking stage 1: use a high
t
emperature to render the fat and
brown the crackling.
Cooking stage 2: reduce the
t
emperature and increase the
moisture
Cooking stage 3: increase the
t
emperature for crispy crackling.
Braised dishes
Cooking stage 1: pre-heat the oven
and the uni
versal tray.
Cooking stage 2: brown the meat.
Cooking stage 3: braise the meat at a
t
emperature of 100 °C with 84 %
moisture.
Poultry
Cooking stage 1: use a high
t
emperature and a high moisture
level to render the fat.
Cooking stage 2: lower the
t
emperature.
Cooking stage 3: increase the
t
emperature and reduce the humidity
to dry out and crisp the skin.
Please refer to the roasting chart which
follows for details on the settings.
Roasting
115
Roasting chart
Type of meat Stage Function
[°C]
[%]
[min]
[°C]
Poultry
Duck up to 2 kg,
stuffed
1
2
3


190
100
190
40
80
20
140
23
Duck up to 2 kg,
unstuffed
1
2
3


190
100
190
40
80
20
100
23
Duck breast, rare 1
2
3



Level 3
30
L
evel 3
0
0
0
15
20
7–13
Duck breast, well
done
1
2
3
4




Level 3
30
L
evel 3
30
0
0
0
0
15
20
7–13
5
Goose, approx.
4.5 kg
1
2
3


190
100
190
40
80
30
270
23
Chicken, whole 1
2
3



225
150
L
evel 3
0
55
0
20
60
2–12
Chicken drumsticks 1
2
3



200
225
L
evel 3
95
0
0
30–25
13–18
0–7
Turkey roulade,
stuffed/unstuffed
1
2
3


190
140
200
40
75
20
100
4–8
Turkey breast 1
2

170
L
evel 3
65
85
0–9
Roasting
116
Type of meat Stage Function
[°C]
[%]
[min]
[°C]
Veal
Fillet/saddle (roast)
rare
medium
well done
175
165
160
45
55
75
Fillet/saddle (roast
with moistur
e)
rare* 1
2
3
4




Level 3
L
evel 3
60
60
0
0
0
49
10
8
30
30
medium*
1
2
3
4
5





Level 3
L
evel 3
100
65
70
0
0
0
49
51
10
10
20
60
60
Fillet (roast with
moistur
e)
Well done* 1
2
3
4
5
6





Level 3
L
evel 3
100
65
90
200
0
0
0
49
68
10
10
20
60
50
5
Saddle / crown roast
(r
oast with moisture)
Well done* 1
2
3
4
5
6





Level 3
L
evel 3
100
65
90
200
0
0
0
49
68
10
10
20
60
80
5
Roasting
117
Type of meat Stage Function
[°C]
[%]
[min]
[°C]
Shank 1
2

100
190
84
155
17
Pot roast* 1
2
3



Level 3
L
evel 3
100
0
0
84
10
10
165
Lamb
Leg of lamb 1
2

Level 3
100
57
18
190
Saddle / crown roast
medium* 1
2
3
4


Level 3
L
evel 3
30
75
0
47
10
8
30
40
Well done*
1
2
3
4


Level 3
L
evel 3
30
100
0
57
10
10
30
100
Pork
Fillet
200 75
Gammon joint 1
2


200
130
0
100
30
75
Pork with crackling 1
2
3


225
100
165–185
54
84
40
120
20–25
Pork loin 1
2


180
130
50
30
30
75
Beef
Fillet (roast)
rare
medium
well done
175
170
165
45
55
75
Roasting
118
Type of meat Stage Function
[°C]
[%]
[min]
[°C]
Fillet (roast with
moistur
e)
rare* 1
2
3
4




Level 3
L
evel 3
60
60
0
0
0
49
10
10
30
30
medium*
1
2
3
4
5





Level 3
L
evel 3
100
65
70
0
0
0
49
51
10
10
20
60
60
Fillet (roast with
moistur
e)
Well done* 1
2
3
4
5
6





Level 3
L
evel 3
100
65
90
200
0
0
0
49
68
10
10
20
60
105
8
Sirloin joint (roast)
rare
medium
well done
175
170
165
45
55
75
Sirloin joint (roast with
moisture)
rare* 1
2
3
4




Level 3
Level 3
60
60
0
0
0
49
10
10
30
30
medium*
1
2
3
4
5





Level 3
L
evel 3
100
65
70
0
0
0
49
51
10
10
20
60
60
Roasting
119
Type of meat Stage Function
[°C]
[%]
[min]
[°C]
Well done* 1
2
3
4
5
6





Level 3
L
evel 3
100
65
90
200
0
0
0
49
68
10
10
20
60
135
8
Roulades** 1
2
3



Level 3
L
evel 3
100
0
0
84
10
10
120
Pot roast** 1
2
3



Level 3
L
evel 3
100
0
0
84
10
10
205
Game
Saddle of roebuck or
venison
medium* 1
2
3
4


Level 3
L
evel 3
30
75
0
52
10
7
30
40
Well done*
1
2
3
4


Level 3
L
evel 3
30
100
0
47
10
13
30
107
Venison rump 1
2

Level 3
100
57
20
160
Saddle of roebuck
medium* 1
2
3
4


Level 3
L
evel 3
30
75
0
47
10
10
15
55
Well done*
1
2
3

Level 3
L
evel 3
100
47
10
10
84
Roasting
120
Type of meat Stage Function
[°C]
[%]
[min]
[°C]
Roebuck rump 1
2

Level 3
100
57
20
130
Wild boar, rump cut 1
2

Level 3
100
57
20
145
Miscellaneous
Ostrich
rare* 1
2
3
4


Level 3
L
evel 3
30
65
0
49
10
8
15
157
medium*
1
2
3
4


Level 3
L
evel 3
30
80
0
66
10
13
15
157
Well done*
1
2
3
4


Level 3
L
evel 3
30
100
0
57
10
13
30
142
T
emperature/Grill level / Moisture / Duration / Core temperature
 Combi mode F
an plus /  Combi mode Full grill /  Combi mode
Conventional heat / Full grill / Fan grill
* In stage 1 place the universal tray on shelf level 2 and the rack on shelf level 3 without
food on it and pre-heat the oven. Place the meat on the pre-heated rack at the beginning of
stage 2.
** In stage 1 place the universal tray on shelf level 3 without food on it and pre-heat the
oven. Place
the meat on the pre-heated universal tray at the beginning of stage 2.
Baking
121
Eating food which has been cooked
correctly is important for good
health.
Only bake cakes, pizza, chips etc.
until they are golden. Do not
overcook them.
Fan plus
For baking on several levels
When usin
g Fan plus, reduce the
temperatures given for Conventional
heat by about 20 °C.
Conventional heat
For baking traditional recipes, e.g. rich
fruit cak
e and making soufflés.
Only bak
e on one level at a time.
Bak
e tray bakes on shelf level 3 and
cakes in tins on shelf level 2.
If using
an older recipe or cookbook,
set the oven temperature for
Conventional heat 10 °C lower than
that recommended. This will not
change cooking durations.
Top heat
Select at the end of the cooking
dur
ation to brown the topping on a
dish.
For gratins and bakes.
Bottom heat
Use this setting towards the end of
baking, t
o brown the base of a cake,
quiche or pizza.
Cake plus
For creamed mixtures, choux pastry
(e.g. eclairs) and fr
ozen pretzels.
Intensive bake
For baking cakes with a moist topping,
e.g. cheese cak
e, fresh fruit cakes,
quiche and flans. Also suitable for items
such as pizza without the need to pre-
bake the base.
Use the bott
om shelf level.
Combination mode
The gleaming finish on bread, rolls and
p
uff pastry is achieved by adding steam
(maximum moisture, low temperature)
in cooking stage 1. Browning is
achieved using a high moisture level
and a high temperature. The drying out
phase takes place with low moisture
and a high temperature.
Baking
122
Baking tips
Grease filter
Remo
ve the grease filter from the
back panel as otherwise results can
be uneven. (Exception: Flans with a
deep, fresh fruit filling, e.g. plums or
damsons, pizza with lots of topping).
Bakeware
Dark-coloured tins are best for
baking. These conduct the heat more
swiftly to the mixture. Shiny metal
tins reflect heat.
Cakes in shiny metal tins take longer
t
o cook.
Bak
e cakes in rectangular tins with
the longer side across the width of
the oven for optimum heat
distribution and even results.
Universal tray
Because of its PerfectClean non-stick
sur
face the universal tray does not
need to be greased or lined with baking
parchment for baking.
Baking parchment
Baking parchment should be used with:
Anything with a high salt content (e.g.
pr
etzels, bread sticks), because
sodium can damage the
PerfectClean surface,
Meringues or sponges with a high
egg
-white content, because they are
more likely to stick.
Puff pastry
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.
Co
ok frozen goods such as cakes,
pizza or baguettes on a layer of
baking parchment placed on the
rack.
Baking large frozen items on the
un
iversal tray can cause the metal to
distort to such an extent that the tray
cannot be taken out of the oven.
Small
items of frozen food such as
oven chips or potato croquettes can
be cooked on the universal tray.
Place them on baking parchment and
turn several times during cooking.
Baking
123
Shelf level
Bak
e on a maximum of two levels at
the same time. When baking on two
levels at the same time, follow the
instructions given in "Automatic
programmes".
Notes on the baking chart
As a gener
al rule, select the lower
temperature given in the chart.
Do no
t set a temperature higher than
that recommended. Increasing the
temperature may reduce the baking
duration, but will lead to uneven
browning, and unsatisfactory cooking
results.
Che
ck if the food is cooked at the
end of the shortest duration quoted.
To check if a cake is ready, insert a
wooden skewer into the centre. It is
ready if the skewer comes out clean,
without dough or crumbs sticking to
it.
Baking
124
Baking chart
Food Stage Function
[°C] [%] [min]
Sponge mix
Tray
150–180 25
Springform tin
160–170 25–35
Puff pastry
Filled 1
2
3
4




100
190–210
190–210
190–210
100
90
75
0
7
10
5
6
Small pastries*
180 15
Choux pastry
Choux buns /
Éclairs

150–185 0 50
Yeast dough
Bagels 1
2


100
200
100
0
10
24
Baguettes, spelt
br
ead
1
2
3
4




40
50
210
180–210
100
100
50
0
8
4
6
30
Butter cake 1
2


160
120–165
90
0
15
10
Croissants 1
2
3



90
160
160–190
100
90
0
2
10
27
Triple grain bread 1
2
3



30
150
150
100
50
0
15
10
100
Flat bread 1
2
3
4




40
50
210
155–190
100
100
0
0
10
2
6
25
Baking
125
Food Stage Function
[°C] [%] [min]
Plaited loaf 1
2
3
4




40
50
200
160–200
100
100
50
0
8
2
10
12
White bread in tin 1
2
3
4




40
50
210
220
100
100
50
0
8
4
6
25–50
Herb rolls 1
2


155
200
90
0
9
15–25
Multigrain rolls 1
2


155
210
90
0
9
20–30
Pizza / Plum cake
175–205 35
Plaited Swiss loaf 1
2


90
170–210
100
50
6
45
Stollen 1
2


150
130–160
100
0
30
30
Streusel cake 1
2
3



30
160
130–180
100
90
0
30
25
10
Sweet rolls 1
2
3
4




40
50
200
200
100
100
50
0
8
2
10
8–13
Wholegrain bread 1
2
3
4




40
50
210
190–215
100
100
50
0
8
4
6
30
White bread 1
2
3
4




40
50
210
170–210
100
100
50
0
8
4
6
30
White rolls 1
2


155
200
90
0
9
20–30
Baking
126
Food Stage Function
[°C] [%] [min]
Mixed wheatgrain
br
ead
1
2
3
4




40
50
210
180–220
100
100
50
0
8
4
6
30
Onion tart
190 25–35
Shortcrust pastry
Small cakes 1
2


185
185
50
0
6
10–15
Tin with dry
t
opping

200 85 35
Tin with moist
t
opping*
1
2


210
190
0
0
15
20–30
Tray bake with
t
opping
170–190 35–45
Quark dough
Sweet rolls 1
2
3



50
165
165
100
50
0
5
5
14–26
Pizza
155–185 30
Tray bake
160–180 45–55
Creamed mixture
Cake tin
170–190 55
Tray bake with fruit
t
opping
170–190 40
Small cakes

150–190 95 25
Baking
127
Food Stage Function
[°C] [%] [min]
Baumkuchen
Level 3 2–3**
Sourdough
Mixed rye bread 1
2


210
190–210
50
0
5
50
Rye bread 1
2
3



210
210
155–170
60
0
0
6
6
60
Strudel
Apple strudel 1
2


30
190
90
0
7
35–60
T
emperature/Grill level / Moisture / Duration
 Combi mode F
an plus /  Combi mode Conventional heat /
Conventional heat / Fan plus / Intensive bake / Cake plus / Full grill
* Pre-heat the oven with nothing in it.
** P
er layer
Grilling
128
Danger of burning.
The appliance door must remain
shu
t during grilling, as otherwise the
controls will get hot.
The food probe cannot be used with
Full grill, Economy grill and Combi mode |
Full grill.
Full grill
For grilling thin cuts in large quantities
and for br
owning large baked dishes.
Economy grill
For grilling thin cuts in small quantities
and for browning small baked dishes
Fan grill
For grilling thicker items, e.g. rolled
meat, po
ultry pieces.
Grilling tips
Pl
ace the food on the rack on top of
universal tray.
When grilling 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
grilling.
Grill thi
ck items, e.g. half a chicken,
in the middle and thin items, e.g.
steak, on the top shelf level.
Turn the food after ²/ of the cooking
time has elapsed. Fish does not need
to be turned.
Grilling
129
Tips
Marinate or add a little oil if
nec
essary to lean meat. Do not use
other types of fat as they can burn
and cause smoke.
Pierce sausages before grilling.
It is best to grill food of a similar
thickness at the same time so that
the gri
lling time for each item does
not vary too greatly.
To grill thicker pieces of food more
gr
adually after an initial high
temperature, continue grilling at a
lower temperature setting or use a
lower shelf runner to allow the food
to cook through to the centre.
One way of finding out how far
thr
ough a piece of meat has been
cooked is to press down on it with a
spoon.
If there is very little resistance to
the pr
essure of the spoon, it will
still be red on the inside ("rare").
If there is some resistance the
inside will be pink (medium).
If there is great resistance, it is
thor
oughly cooked through ("well
done").
Grilling
130
Grilling chart
Food Function
[°C] [%] [min]
Fish
Trout
Level 3 25–30
Salmon
180 35
Mackerel
Level 3 25
Meat / sausages
Rissoles
Level 3 20
Bratwurst
fr
esh / pre-
cooked
Level 3 15–20
Miscellaneous
Toast
Level 3 5–8
Toast with
t
oppings
Level 3 8–15
Corn on the
cob

Level 3 30 23
T
emperature / Grill level / Moisture / Duration
F
ull grill / Fan grill /  Combi mode Full grill
Settings
131
Opening the Settings menu
Select Settings .
A list of settings will appear in the
display
.
You can check them or change them.
A tick ne
xt to an option shows which
setting is active.
Settings cannot be changed while a
cooking programme is in progress.
Changing and saving settings
Select Settings .
Scr
oll through the list until the setting
you want appears.
T
ouch the sensor next to the setting.
The setting you want may need to be
selected from a sub menu.
Change the setting.
Confirm with OK.
T
ouch until the main menu
appears or select another setting.
Settings
132
Settings overview
Option Available settings
Language  ... / deutsch / english / ...
Country
Time Show
On
/ Off * / Night dimming
Clock format
24 h * / 12 h
Set
Date
Lighting On
/ On for 15 seconds *
Display brightness
Acoustic information Melody
Solo tone
Keypad tone
Units Weight
g
* / lb / lb:oz
Temperature
°C * / °F
Keeping warm On / Off *
Automatic rinse On * / Off
Steam reduction On * / Off
Recommended temps.
Safety System lock 
On
/ Off *
Sensor lock
On
/ Off *
Water hardness Soft
Medium
Hard *
Showroom programme Demo mode
On
/ Off *
Factory default Settings
User programmes
Recommended temps.
* Factory default setting
Settings
133
Language
You can set the language and the
co
untry you want.
After selecting and confirming your
c
hoice, the language you have selected
will appear in the display.
Tip: If yo
u have selected the wrong
language by mistake, select the
symbol to get back to the Language 
menu.
Time of day
Display
Select how you want the time of day to
show in the display w
hen the steam
oven is switched off:
On
The time of day always appears in
the display
. You can switch the
lighting on and off, use the minute
minder or open the control panel
by touching the relevant sensor.
Off
The display is switched off to save
ener
gy. The steam oven has to be
switched on before you can use it.
This also applies to using the oven
interior lighting and the minute
minder functions and opening the
control panel .
Night dimming
To save energy the time is only
shown in the display between 5:00
and 23:00. The r
est of the time it is
not visible.
Clock format
You can select whether the time shows
as a 24 h or 12 h clock.
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.
Setting the time
You set the hours and minutes.
If there is an interruption to the power
supply, the cur
rent time of day will
reappear once power has been
restored. The time is stored in memory
for about 200 hours.
Date
Set the date.
When the steam oven is switched off,
the dat
e will only appear in the display
if Time | Show | On is selected.
Settings
134
Lighting
On
The interior lighting is switched on
during the enti
re cooking period.
On for 15 seconds
The oven lighting turns off 15
seconds aft
er a programme 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.
Acoustic information
Melody
At the end of a process, a melody will
sou
nd several times in intervals.
The volume of the melody is
r
epresented by a bar with seven
segments.
Maximum volume is selected when all
segmen
ts are filled. If none of the
segments are filled the volume is
switched off.
Select Quieter or Louder,
to adjust the
volume.
Select On
or Off to switch the melody
on or off.
Solo tone
At the end of a process, a continuous
t
one will sound for a period of time.
The pitch of this tone is represented by
a segmen
t bar.
Select Lower or Higher, to change the
pitch.
Settings
135
Keypad tone
An audible tone is heard each time a
sensor is t
ouched.
The volume of the keypad tone is
r
epresented by a bar with seven
segments.
Maximum volume is selected when all
segmen
ts are filled. If none of the
segments are filled the volume is
switched off.
Select Quieter or Louder,
to adjust the
volume.
Select On
or Off to switch the keypad
tone on or off.
Units
Weight
g
Weight in Automatic programmes is
set using gr
ammes.
lb
Weight in Automatic programmes is
set using pounds.
lb:oz
Weight in Automatic programmes is
set using pounds and ounces.
Temperature
°C
The temperature is displayed in
degr
ees Celsius.
°F
The temperature is displayed in
degrees Fahrenheit.
Settings
136
Keeping warm
Please note that delicate food,
especially fish, can continue cooking
whilst being k
ept warm.
On
The keeping warm function is
activat
ed as standard with the Steam
cooking function, if a temperature
above approx. 80 °C is selected. If
food is not removed from the oven at
the end of a programme, the keeping
warm function will automatically start
after approx. 5 minutes. Keeping warm
will appear in the display and the
food will be kept warm for approx.
15 minutes at a temperature of
70 °C. The keeping warm function is
cancelled when the door is opened
or the illuminated sensor or is
touched.
Off
The keeping warm function has been
deactivat
ed.
Automatic rinsing
Following a cooking programme with
st
eam Appliance rinsing will appear in the
display after the steam oven has been
switched off.
Any remaining food deposits are
flushed out of the syst
em.
You can activate or deactivate the
aut
omatic rinsing process.
Steam reduction
On
The steam reduction function will
switch on automatically at the end of
a cooking programme which uses a
temperature of over approx. 80 °C
(steam cooking) or 80-100 °C and
100% moisture (Combi mode). This
reduces the amount of steam which
escapes when the door is opened.
Steam reduction will appear in addition
to Process finished in the display.
Off
If steam reduction is switched off the
Keeping warm function is also
aut
omatically switched off. If steam
reduction is switched off a large
amount of steam will escape when
the door is opened.
Settings
137
Recommended temperatures
If you cook with different temperatures
a lot it mak
es sense to change the
recommended temperature.
After selecting this option a list of
functio
ns will appear in the display.
Select the function you want.
The recommended temperature will
appear t
ogether with the range within
which it can be changed.
Cha
nge the recommended
temperature.
Confirm with OK.
Safety
System lock
The system lock prevents the appliance
being switched
on by mistake.
The minute minder can still be used
w
hen the system lock is active.
The system lock will remain activated
ev
en after a power failure.
On
The system lock is active. If you want
t
o use the steam oven touch the
sensor next to OK for at least 6
seconds.
Off
The system lock is not active. You
can use the st
eam oven as normal.
Settings
138
Sensor lock
The sensor lock prevents the oven
being
switched off or settings altered
by accident whilst in use.
On
The sensor lock is active. Touch the
sensor ne
xt to OK for at least
6 seconds to use the sensors again.
The sensor lock is then deactivated
for a short period.
Off
The sensor lock is not active. All
sensors react to touch as normal.
Water hardness
The steam oven is set ex-works for Hard
wat
er. 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.
Soft
< 8.4 °dH, < 1.5 mmol/l
Medium
8.4 - 14 °dH, 1.5 - 2.5 mmol/l
Hard
> 14 °dH, > 2.5 mmol/l
Settings
139
Showroom programme
This function enables the steam oven to
be d
emonstrated 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 st
eam oven is
switched on.
On
Touch the sensor next to OK for at
least 4 secon
ds to activate demo
mode.
Off
Touching the sensor next to OK for at
least 4 secon
ds will deactivate Demo
mode. You can then use the steam
oven as normal.
Factory default
Settings
Any settings that you have altered
will be r
eset to their factory default
settings.
User programmes
All user programmes will be deleted.
Recommended temps.
Recommended temperatures which
have been chan
ged will be reset to
their factory default settings.
Note for test institutes
140
Test food using steam cooking
Testing is to be conducted as described in "Electrical cooking ranges, hobs, ovens
and grill
s for domestic use - methods for measuring performance" (DIN EN
50304 / DIN EN 60350), draft paragraph "Steam ovens and steam combination
ovens".
Test food Cooking
containers
Quantit
y [g]
*
[°C]
[min]
Steam replenishment
Broccoli (8.1) 1x DGGL 12 max. 2
100 3
Steam distribution
Broccoli (8.2) 1x DGGL 20 300 2
100 3
Performance at maximum capacity
Peas (8.3) 2x DGGL 12 1500 g
in each
1, 3
100 **
Shelf level(s) / Temperature / Function / Steam cooking /
Duration
* Place the test food in a cold oven (before the heating-up phase begins).
** The test is finished when the temperature measures 85 °C in the coolest place.
Note for test institutes
141
Test food according to EN 50304 / EN 60350 (oven functions)
Test food Bakeware Function
[°C]
**
[min]
Pre-
heating
Drop cookies 1 baking tray
3 140 36–42
(36)
No Yes
2 baking trays
1, 3 * 140 40–46
(41)
No Yes
1 baking tray
3 140 26–30
(28)
Yes Yes
Small cakes 1 baking tray
2 150 30–34
(30)
No Yes
Whisked sponge
cak
e
1 springform
cak
e tin 26 cm
(on rack)
2 180 31–34
(31)
No Yes
2 180 22–26
(24)
Yes Yes
Apple pie 1 springform
cake tin 20 cm
(on rack)
2 160 100–110
(105)
No Yes
2 160 88–92
(90)
Yes Yes
Toast Rack
4 Level 3 3 6 min No
Beef burgers Rack on top of
unive
rsal tray
4 Level 3 1st side
14
2nd side
10
5 min No
shelf level / Temperature/grill level / Duration / Select Rapid heat-up
F
an plus / Conventional heat / Fan grill / Cake plus
* Take the baking trays out of the oven early if the food is sufficiently browned before the
specified dur
ation has elapsed.
** The value in brackets states the optimum cooking duration.
Energy efficiency class
This appliance is rated energy efficiency class A in accordance with EN 50304.
T
ests were carried out using Gentle bake.
Cleaning and care
142
Important information on
cleaning
and care
Danger of inj
ury.
The steam from a steam cleaning
appliance could reach electrical
components and cause a short
circuit.
Do not use a steam cleaner to clean
the st
eam oven.
All surfaces can become discoloured
or damaged if unsuitable cleaning
ag
ents are used. The front of the
steam oven, in particular, will be
damaged by oven cleaners.
All surfaces are susceptible to
scratching. Scratches on glass
surfaces could cause a breakage in
certain circumstances.
Remove any residual cleaning agent
imme
diately.
Stubborn soiling could damage the
st
eam oven in certain circumstances.
Clean the oven interior, inside of the
door and door seal as soon as the
ove
n has cooled down. Waiting too
long can make cleaning
unnecessarily difficult and in some
cases impossible.
Do not use commercial cleaning
agents. Only use cleaning agents
designed for domestic use.
Do not use cleaning agents or
washing-up liquids containing
ali
phatic hydrocarbons as these
could cause the seals to swell.
Disconnect the appliance from the
electricity supply and allow it to cool
down to a safe temperature before
cleaning.
The appliance and accessories
should be cleaned and dried
thor
oughly after each use.
L
eave the appliance door open until
the oven interior is completely dry.
If the appliance is not going to be
used for a longer period of time, e.g.
whilst on holiday, it should be
thor
oughly cleaned and dried
beforehand to prevent the build-up of
odours etc. Leave the door open
afterwards.
Cleaning and care
143
Unsuitable cleaning agents
To avoid damaging the surfaces, do not
use:
cleaning agents containing soda,
ammonia, acids or chlorides
cleaning agents containing descaling
agents
abrasive cleaning agents, e.g.
powder cleaners an
d cream cleaners
solvent-based cleaning agents
stainless steel cleaning agents
dishwasher cleaner
glass cleaning agents
cleaning agents for ceramic hobs
hard, abrasive brushes or sponges,
e.g. pot scour
ers, brushes or
sponges which have been previously
used with abrasive cleaning agents
melamine eraser blocks
sharp metal scrapers or tools
wire wool
stainless steel spiral pads
spot cleaning
oven sprays.
Appliance front
Cle
an the front with a solution of hot
water and a little washing-up liquid
applied with a clean sponge or cloth.
A clean, damp microfibre cloth
without cleaning agent can also be
used.
After cleaning dry the front of the
appliance with a soft cloth.
Cleaning and care
144
PerfectClean
The oven interior and side runners are
made fr
om stainless steel which has
been treated with a special
PerfectClean finish which gives the
surface an iridescent appearance.
PerfectClean surfaces have very good
non-stick properties and are easy to
clean.
However, it is very important to clean
the sur
faces 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.
Soiling such as spilt juices and cake
mixtur
es are best removed whilst the
oven or tray is still warm. Exercise
caution, make sure the oven is not hot.
Spilt fruit juices may cause
discolo
uration of the surfaces. This
discolouration is permanent but will not
affect the efficiency of the surface.
Remove residual cleaning agent after
cle
aning. If left it will reduce the non-
stick properties of the PerfectClean
surfaces.
To protect the non-stick effect of
P
erfectClean surfaces please avoid:
abrasive cleaning agents, e.g.
powder cleaners an
d cream cleaners
cleaning agents for ceramic hobs
ceramic and stainless steel hob
cleaner
wire wool
abrasive sponges, e.g. pot scourers
or sponges which have been
pr
eviously used with abrasive
cleaning agents
oven sprays
cleaning in the dishwasher
pot cleaning
Cleaning and care
145
Do not use oven spray as you will
not be able to remove all residual
chemicals.
Oven interior
The surface of the oven
co
mpartment has been treated with
PerfectClean.
Please refer to the section on
"P
erfectClean" for information on
cleaning and care.
The oven door (see "Door") and the
side runners (see "Side runners") can
be r
emoved to make it easier to clean
the oven interior.
After a programme using steam
Remove:
condensate using a sponge or
absorbent cloth,
light, greasy soiling with a sponge
and a solution of washing-up liquid
and hot wat
er.
Aft
er cleaning, wipe the surface with
a damp cloth to remove any cleaning
agent residues.
The
n dry the oven interior and the
inside of the door with a cloth.
Tip: Y
ou can then leave the oven to dry
automatically (see "Maintenance /
Drying").
After a roasting, grilling or baking
pr
ogramme
Clean the oven thoroughly after
r
oasting, grilling and baking as
otherwise soiling can burn on and
become impossible to remove.
Remo
ve light soiling from the oven
compartment and the inside of the
door with a clean non-scouring
washing-up sponge and a solution of
washing-up liquid and hot water. If
necessary, the pad on the reverse of
the sponge can be used to clean the
oven compartment.
Aft
er cleaning, wipe the surface with
a damp cloth to remove any cleaning
agent residues.
The
n dry the oven interior and the
inside of the door with a cloth.
Tip: Soaking the soiling for a few
minut
es with a solution of washing-up
liquid and hot water can make cleaning
easier. Alternatively run the Maintenance
| Soak programme (see "Maintenance -
Soak").
Cleaning and care
146
Floor filter
The
filter in the floor of the oven
should be cleaned and dried after
every use.
V
inegar can be used to remove
discolouration and limescale deposits
from the filter in the floor of the oven.
Rinse thoroughly with clean water
afterwards.
Door seal
Grease deposits on the seal between
the inside of the oven door and the
ove
n interior can cause it to become
brittle and cracked.
Cle
an the door seal after every
baking or roasting programme using
a clean, damp microfibre cloth or a
clean sponge and a solution of
washing-up liquid and hot water.
Aft
er cleaning dry the seal with a soft
cloth.
Replace the seal with a new one if it
becomes porous or brittle.
Door seals can be ordered from the
Miel
e Spare Parts Department (see the
end of this booklet for contact details).
Grease filter
Clean the grease filter after every
r
oasting programme.
The grease filter can be cleaned in a
dishwasher
.
P
ull the grease filter upwards to
remove it.
The
grease filter can be cleaned in
the dishwasher or by hand with a
solution of warm water and a little
washing-up liquid applied with a
clean sponge.
If the grease filter is cleaned in the
dishwasher
, results are better if the
filter is placed horizontally in the
basket. Some dishwasher detergents
may cause the surface of the filter to
discolour. This discolouration will not
affect the functioning of the filter in
any way.
Cleaning and care
147
Water container and
condensat
e container
The water container and condensate
conta
iner are suitable for cleaning in a
dishwasher.
Remo
ve 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
conta
iner and condensate container
compartment when removing the
containers.
Dr
y the compartment with a soft
cloth.
Rin
se the water container /
condensate container by hand or in
the dishwasher.
The
n dry the water container and
condensate container with a soft
cloth to prevent limescale.
Accessories
Cooking containers
The cooking containers are suitable
for clea
ning in the dishwasher.
W
ash and dry the cooking containers
after each use.
Any blui
sh discolouration on cooking
containers can be removed with
vinegar. Rinse with clean water.
Universal tray and Combi rack
The surface of the universal tray and
the co
mbi rack have been treated
with a PerfectClean finish.
Do not clean the universal tray and
combi rack in the dishwasher.
Please refer to the section on
"PerfectClean" for information on
cleaning and care.
Remove:
light soiling with a sponge and a
solution of washing-up liquid and hot
wat
er.
heavier soiling with a clean non-
scouring washing-up sponge and a
solution of washing-up liquid and hot
wat
er. If necessary, the pad on the
reverse of the sponge can be used.
Aft
er cleaning, wipe the surface with
a damp cloth to remove any cleaning
agent residues.
Dry the surface of the universal tray
and the combi rack with a soft cloth.
Cleaning and care
148
Food probe
Do immerse the food probe in water
or clean it in the dishwasher as this
will damage it.
Clean the food probe with a damp
cloth after every use.
Side runners
The surface of the side runners has
b
een treated with PerfectClean.
Do not clean the side runners in the
dishwasher
.
Please refer to the section on
"P
erfectClean" for information on
cleaning and care.
P
ull the side runners out first from the
side , then from the back of the
steam oven.
Remove:
light soiling with a clean sponge and
a solution of washing-up liquid and
ho
t water.
heavier soiling with a clean non-
scouring washing-up sponge and a
solution of washing-up liquid and hot
wat
er. If necessary, the pad on the
reverse of the sponge can be used.
Aft
er cleaning, wipe the surface with
a damp cloth to remove any cleaning
agent residues.
Dr
y the side runners with a soft cloth.
P
ush the side runners firmly back in
after cleaning. When putting them
back in, make sure they are correctly
inserted (see illustration).
If the side runners are not correctly
in
serted there is no anti-tip
protection. The temperature sensor
could also be damaged when
cooking containers are placed in the
steam oven.
Cleaning and care
149
Maintenance
The Ready at and Start at f
unctions are
not available in the
Maintenance programme.
Soak
Stubborn soiling from roasting can be
soak
ed using this programme.
Allow the oven int
erior to cool down.
Remove all accessori
es from the
oven.
Fi
ll the water container.
Select Maintenance | Soak.
The soaking process takes approx.
10 minu
tes.
Drying
Use this programme to dry the oven
int
erior, including inaccessible areas
thoroughly.
Dr
y the oven interior with a soft cloth.
Select Maintenance | Drying.
The drying process takes approx. 20
minut
es.
Rinsing
This programme is used for flushing out
com
ponents in the appliance that carry
water and ensures any food deposits
are also removed.
Select Maintenance | Rinses.
F
ollow the instructions in the display.
Rinsing takes approx. 10 minutes.
Descaling
We recommend using Miele descaling
tablets for descaling the appliance
(see "Optional accessories"). These
have been specially developed for
Mie
le appliances to optimise the
descaling process. Other descaling
agents, which contain other acids
besides citric acid and/or other
undesirable substances, such as
chlorides, for example, could damage
the steam oven. Moreover, the
descaling effect required could not be
guaranteed if the descaling solution
was not of the appropriate
concentration.
Descaling solution is acidic.
Do not spill descaling agent onto
metal
surfaces. This can cause
marks to appear.
However, should any descaling
agent get onto these surfaces, wipe
it away immediately.
The steam oven needs to be descaled
aft
er a certain number of operating
hours. When the steam oven needs to
be descaled, a number will appear in
the display indicating the number of
cooking processes remaining before
the appliance locks out. Only cooking
processes using steam are counted.
After the last remaining cooking
process, the appliance will lock out.
We recommend that you descale the
appliance befor
e it locks out.
During the descaling process the water
container must be rinsed out and
r
efilled with fresh water and the
condensate container must be emptied.
Cleaning and care
150
Switch the st
eam oven on and select
Maintenance | Descale.
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.
Fi
ll the water container with cold
fresh tap water up to the level
marker and drop 2 Miele descaling
tablets in it.
P
ush the water container into the
appliance until it connects.
Confirm with OK.
Empty t
he condensate container.
Confirm with OK.
The descaling process will now begin
and the duration remaining will count
down in the display.
It is only possible to cancel the
descalin
g process during the first 6
minutes. Do not switch the appliance
off during the descaling process. If it
is switched off before the end of the
process, the whole process will have
to be started from the beginning
again.
The water container will need emptying
and rinsin
g twice and refilling with fresh
tap water during descaling. The
condensate container must be emptied.
F
ollow the instructions in the display.
Confirm each with OK.
Once this has taken place Empty the
condensate container will appear in the
display
.
F
ollow the instructions in the display.
Confirm with OK.
The descaling process is complete.
After descaling
Remo
ve, empty and dry the water
container and condensate container.
Switch the st
eam oven off.
Dr
y the oven interior.
L
eave the appliance door open until
the oven interior is completely dry.
Cleaning and care
151
Door
To remove the oven door
P
repare a suitable underlay for the
door, such as a soft cloth.
P
ush the door downwards by the
handle.
Before removing the door, the locking
clamps on both hin
ges have to be
released.
Open the door fully
.
T
o release the locking clamps on the
hinges turn them upwards as far as
they will go until they are at an angle.
Danger of inj
ury from the hinge
retainers for the door.
The hinge retainers retract to the
st
eam oven.
Do not attempt to take the door off
when it is in a horizontal position.
Raise
the door up till it rests open.
Risk of damage to the door.
The door handle could break off and
the glass could be damaged.
The door should be gripped firmly at
the sides and not by the handle
when being
removed.
Make sure that the door goes back
on
straight.
Cleaning and care
152
Ho
ld the door securely at both sides
and lift it evenly upwards off the
hinge retainers.
Place
the door on the previously
prepared surface.
To replace it
Risk of damage to the door.
Make sure that the door goes back
on
straight.
Ho
ld the door securely at both sides
and carefully fit it back into the hinge
retainers.
Risk of damage to the door.
If the locking clamps are not locked,
the door co
uld work loose resulting
in damage.
Ensure that the locking clamps are
lo
cked after refitting the door.
Open the door fully
.
T
urn both locking clamps up as far as
they will go into a horizontal position.
Problem solving guide
153
With the aid of the following guide, minor problems can be easily corrected
without contacting Miele.
If having foll
owed the suggestions below, you still cannot resolve the problem,
please contact Miele (see back cover for contact details).
Danger of inj
ury. Installation, maintenance and repairs to electrical
appliances must only be carried out by a suitably qualified and competent
person in strict accordance with current local and national safety regulations.
Do not open the casing of the appliance.
Repairs and other work by unqualified persons could be dangerous and Miele
cannot be held liable for unauthorised work.
Problem Cause and remedy
You cannot switch the
appliance on.
The fuse is defective or has tripped.
Reset the trip sw
itch in the mains fuse box or
replace the fuse (minimum fuse rating - see data
plate).
There may be a technical fault.
Discon
nect the appliance from the mains
connection for approx. 1 minute:
switch off at the isolator, or
disconnect the mains fuse.
If,
after resetting the trip switch in the mains fuse
box and switching the appliance back on, the
appliance will still not heat up, contact a qualified
electrician or Miele.
The steam oven does
not heat up.
Demo mode is active
Deactiva
te demo mode. See "Settings -
Showroom programme".
The fan can still be
heard after the
appliance has been
switched off.
The fan is still running.
The appliance
is fitted with a fan which removes
steam from the oven. The fan will continue to run for
a while after the appliance has been switched off. It
will switch itself off automatically after a while.
Problem solving guide
154
Problem Cause and remedy
A humming sound can
be
heard after
switching on the
appliance, during
operation and after
switching off the
appliance.
It is quite normal and does not indicate any fault with
the applianc
e. It happens when water is being
pumped through the system.
After moving house the
appliance no longer
switches fr
om the
heating-up phase to the
cooking phase.
The boiling temperature of the water has changed as
the altitude of the new location for the appliance
differs fr
om the old one by at least 300 m.
T
o adjust the boiling temperature, you need to
descale the appliance (see "Cleaning and care -
Descaling").
During operation an
unu
sually large amount
of steam escapes, or
steam escapes from
parts of the oven where
it does not usually.
The door is not properly closed.
Close
the door.
The door seal is not correctly fitted.
P
ress it in all the way round the door to make sure
it is fitted evenly.
The door seal is damaged, e.g. cracks can be seen.
Replace the door seal.
This can
be ordered from Miele (see the end of
this booklet for contact details).
The control panel will
not open or close
aut
omatically despite
touching the sensor
several times.
Something is obstructing the control panel.
Remove the obstruction.
The obstruction sensor is very sensitive and can
pr
event the panel opening or shutting if it picks up a
signal.
Open/close the control panel manually (see end of
this section)
If
the problem occurs again, contact Miele
Service.
The oven interior
lighting is not working.
The lamp is defective.
C
all Miele Service to have the lamp replaced.
Problem solving guide
155
Problem Cause and remedy
The Start at and Ready at
functions have not
work
ed.
The temperature in the oven is too high, e.g. after a
pr
ogramme has finished.
Open the door and let the oven cool down.
These functions are not available with Menu cooking
and Maintenance.
Cakes and biscuits are
not
cooked properly
after following the
durations given in the
recipe.
The temperature set is not the same as the one given
in the r
ecipe.
Chang
e the temperature.
The grease filter is inserted in the back panel. Baking
tak
es longer with this filter is place.
Incr
ease the baking duration.
The recipe has been altered. For example, adding
mor
e liquid or eggs can increase the duration
required.
Adap
t the temperature or baking duration
accordingly.
Cakes or biscuits are
unevenly
browned.
The set temperature is too high.
The grease filter has not been taken out of the back
panel.
More than two levels were used for baking.
Bak
e on a maximum of two levels.
F10 The suction tube in the water container
– is not fitted correctly.
– is not positioned vertically.
Connect it properly and make sure it is vertical:
F11
F20
The drain hoses are blocked.
P
roceed as described in "Cleaning and care -
Descaling".
If the fault message appears again, switch the
appliance off and contact Miele.
Problem solving guide
156
Problem Cause and remedy
F44 Communication fault
Switch the st
eam oven off and then back on again
after a few minutes.
If the same message appears again, call the
Ser
vice Department.
F55 The maximum operating time for a cooking function
has
been exceeded. This has triggered the safety
switch off device.
Switch the steam oven off and then back on
again.
The steam oven is immediately ready for use again.
F196 There is a fault.
Switch the st
eam oven off and then back on
again.
The filter in the bottom of the oven is not positioned
corr
ectly.
Switch the st
eam oven off.
Inser
t the filter correctly:
Switch the steam oven back on again.
If,
having corrected the problem, this fault
message appears again, contact Miele Service.
F and other fault codes Technical fault.
Switch the appliance off and contact Miele.
Problem solving guide
157
To open the panel manually
C
arefully open the appliance door.
T
ake hold of the panel at the top and
bottom.
P
ull the panel out forwards to start
with.
The
n carefully push the panel
upwards.
To close the panel manually
T
ake hold of the panel at the top and
bottom.
C
arefully push the panel downwards.
Then push it in.
Optional accessories
158
Miele offer a comprehensive range of
useful accessories as well as cleaning
and conditio
ning products for your
Miele appliances.
These can be ordered online at:
or from Miele (see end of this booklet
for contact details).
Cooking containers
There is a wide range of perforated and
solid cooking containers available in
differ
ent sizes:
Cooking containers 325 m
m wide are
not suitable for sliding into the oven
on the runners and must be placed on
the container rack.
DGGL 1
Perforated cooking container
Gr
oss capacity 1.5 litres / Usable
capacity 0.9 litres
325 x 175 x 40 mm (W x D x H)
DGG 2
Solid cooking container
Gr
oss capacity 2.5 litres / Usable
capacity 2.0 litres
325 x 175 x 65 mm (W x D x H)
DGG 3
Solid cooking container
Gross capacity 4.0 litres / Usable
capacity 3.1 litres
325 x 265 x 65 mm (W x D x H)
Optional accessories
159
DGGL 4
Perforated cooking container
Gr
oss capacity 4.0 litres / Usable
capacity 3.1 litres
325 x 265 x 65 mm (W x D x H)
DGGL 5
Perforated cooking container
Gr
oss capacity 2.5 litres / Usable
capacity 2.0 litres
325 x 175 x 65 mm (W x D x H)
DGGL 6
Perforated cooking container
Gr
oss capacity 4.0 litres / Usable
capacity 2.8 litres
325 x 175 x 100 mm (W x D x H)
DGG 7
Solid cooking container
Gr
oss capacity 4.0 litres / Usable
capacity 2.8 litres
325 x 175 x 100 mm (W x D x H)
DGGL 8
Perforated cooking container
Gr
oss capacity 2.0 litres / Usable
capacity 1.7 litres
325 x 265 x 40 mm (W x D x H)
DGGL 12
Perforated cooking container
Gr
oss capacity 5.4 litres / Usable
capacity 3.3 litres
450 x 390 x 40 mm (W x D x H)
DGGL 20
Perforated cooking container
Gr
oss capacity 2.4 litres / Usable
capacity 1.8 litres
450 x 190 x 40 mm (W x D x H)
DGG 20
Solid cooking container
Gr
oss capacity 2.4 litres / Usable
capacity 1.8 litres
450 x 190 x 40 mm (W x D x H)
Optional accessories
160
Lid for cooking containers
DGD 1/3
Lid for 325 x 175 mm cooking
containers
DGD 1/2
Lid for 325 x 265 mm cooking
containers
Cleaning and care products
DGCLean (250 ml)
Special cleaning agent for removing
stubborn soiling from the oven interior,
particularly after roasting.
Descaling tablets (Qty 6)
For descaling the appliance
Microfibre cloth
Removes finger marks and light soiling
Optional accessories
161
Miscellaneous
Universal tray
Universal tray for baking, roasting and
grilling
Combi rack
Combi rack for baking, roasting and
grilling
Food probe
For precise temperature controlled
coo
king. The food probe monitors the
inner temperature of the meat (core
temperature).
FlexiClip telescopic runners
The FlexiClip telescopic runners can be
clipped int
o any of the existing shelf
runners and pulled out of the oven to
their fullest extent.
Container rack
For holding 325 mm wide containers.
Slides int
o the side runners in the
appliance.
Round baking tray
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.
Not suitable for use with
pr
ogrammes using steam.
Optional accessories
162
Gourmet oven dish
Die-cast aluminium casserole dish with
no
n-stick surface. Slides into the side
runners in the oven. Also suitable for
use on an extended zone of an electric
ceramic hob and in all Miele ovens.
Not suitable for use on gas hobs or
induction hobs.
HUB 5000-M
Maximum capacity approx. 5.0 kg
Depth 22 cm
HUB 5000-XL
Maximum capacity approx. 8.0 kg
Depth 35 cm
This oven dish will not fit in the oven
with the lid on!
Lid for Gourmet oven dish
Stainless steel
HBD 60-22
Suitable for HUB 5000-M
HBD 60-35
Suitable for HUB 5000-XL
Miele@home
The Miele@home System can only be
fitted by an authorised Miele service
technician. Please contact Miele for
details of this system. It is not available
in all countries.
Miele@home
163
a
Miele@home communication enabled appliance
b
Miele@home communication stick XKS3000Z or communication module
XKM3000Z
c
Miele@home communication enabled Master appliance with SuperVision
functionality
d
Miele@home Gateway XGW3000
e
WiFi router
f
Connection to a Home automation system
g
Smartphone, Tablet PC, Laptop
h
Internet connection
Miele@home
164
Please note that the Miele@home
and Su
perVision system is currently
only available in selected countries.
This appliance / is network enabled
and can be conne
cted to the
Miele@home system via a
communication module or
communication stick and a
conversion kit where required.
The Miele@home system enables
network enable
d appliances to send
information via the household wiring
network to a master appliance such
as an oven with SuperVision
functionality, about their operational
status, as well as information about the
progress of the programme.
Displaying information and
contr
olling appliances
SuperVision master appliance
The status of other signed on
appliances can be shown in the
display of some network enabled
appliances.
Mobile device
A PC, Not
ebook, Tablet PC or a
Smartphone can be used within the
reception area of a household WLAN
to display status information about
signed on appliances and carry out
certain functions.
Household network
Th
e Miele@home system enables
smart living. The Miele@home
Gateway allows other network
enabled appliances to integrate into
the household bus system.
In Germany, network enabled
applianc
es can be integrated into the
QIVICON Smart Home Platform
instead of the Miele@home Gateway
(www.qivicon.de).
SmartStart (depending on household
appliance)
Smart grid enabled appliances can be
star
ted automatically at a time when
electricity costs are favourable or when
a favourable supply of electricity is
available (e.g. from a solar power
system).
Optional accessories (depending on
household appliance)
Communication module XKM3000Z
or communication stick XKS3000Z
Conversion kit for communication
syst
em XKV
Miele@home Gateway XGW3000
These accessories are supplied with
their own in
stallation and operating
instructions.
Further information
Further information regarding
Miele@home is available on the internet
and in the instruction manuals of the
various Miele@home components.
Safety instructions for installation
165
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 con
nect the steam oven to the mains electricity supply by
a multi-socket adapter or an extension lead. These do not guarantee
the required safety of the appliance (fire hazard).
The soc
ket and on-off switch should be easily accessible after the
appliance has been installed.
The appliance must be positioned so that you can see the
cont
ents of a cooking container placed on the top runner. Otherwise
you may risk scalding or burning yourself with hot water and food
when taking containers out of the oven.
All dimensions are given in mm.
Detailed dimensions of oven front
166
PureLine front
ContourLine front
* Glass front / ** metal front
Detailed dimensions of oven front
167
Room for control panel to
open and shut
The area in front of the control panel
mu
st not be blocked by anything
(such as a door handle) that would
hinder it from opening and shutting.
*
Glass fr
ont /
**
metal front
Building-in dimensions
168
Installation in a tall unit
The furniture housing unit must not have a back panel fitted behind the
building-in niche.
a
Steam oven
b
Niche
c
Inlet for mains connection cable to the appliance
d
Recommended position for electrical socket. Important: Do not position behind
the appliance.
e
Mains connection cable
* Glass front / ** metal front
Building-in dimensions
169
Ventilation cut-outs for the steam oven
a
Cut-out in the top of the unit
b
Cut-out in the interim shelf above the building-in niche
Building-in dimensions
170
Installation in a base unit
The furniture housing unit must not have a back panel fitted behind the
building-in niche.
When building the appliance into a base unit underneath a hob please also
obser
ve the installation instructions for the hob as well as the building-in depth
required for the hob (see installation instruction manual for the hob).
a
Steam oven
b
Niche
c
Inlet for mains connection cable to the appliance
d
Recommended position for electrical socket. Important: Do not position behind
the appliance.
e
Mains connection cable
* Glass front / ** metal front
Building-in dimensions
171
Ventilation cut-outs for the steam oven
a
Cut-out in the interim shelf at the bottom of the building-in niche
b
Cut-out in unit floor
Installation
172
Installing the steam oven
A malfunction can occur if the steam
ove
n is not correctly aligned.
For correct functioning of the steam
ge
nerator please make sure that the
steam oven is horizontally level. The
maximum deviation tolerated is 2°.
P
ush the steam oven into position in
the niche and align it. Make sure that
the mains connection cable does not
get trapped or damaged when doing
so.
Secur
e the steam oven using the
wood screws supplied (3.5 mm x
25 mm) to the left and right hand
sides of the unit.
Co
nnect the appliance to the
electricity supply.
Che
ck the appliance for correct
function in accordance with the
operating instructions.
Electrical connection
173
All electrical work should be carried out
by a suitably q
ualified and competent
person in strict accordance with current
local and national safety regulations
(e.g. BS 7671 in the UK). Connection
should be made via a switched socket.
This will make it easier for service
technicians should the appliance need
to be repaired. The electrical socket
must be easily accessible after
installation.
Danger of injury.
Miele cannot be held liable for
unauthorised installation,
mai
ntenance and repair work as this
can be dangerous to users.
Miele cannot be held liable for
damage or injury caused by incorrect
installation, maintenance or repair
work, or by an inadequate or faulty
earthing system (e.g. electric shock).
If the plug is removed from the
connection cable or if the cable is
supplied without a plug, the
applianc
e must be connected to the
electrical supply by a suitably
qualified electrician.
If the switched socket is not
acc
essible after installation, or if the
appliance is to be hard-wired, an
additional means of disconnection
must be provided for all poles. When
switched off, there must be an all-
pole contact gap of at least 3 mm in
the switch (including switch, fuses
and relays). Connection data is
shown on the data plate. It must
match the mains electrical supply.
After installation ensure that all
ele
ctrical components are shielded
and cannot be accessed by users.
Total power rating
See data plate
Connection
AC 230 V, 50 Hz
The connection data is quoted on the
datapla
te. It must match the household
supply.
Residual current device
For extra safety, it is advisable to
pr
otect the appliance with a suitable
residual current device (RCD) with a trip
range of 30 mA.
Electrical connection
174
Disconnecting from the mains
Danger of electrical shock.
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
Complet
ely remove fuses
Automatic circuit breakers
P
ress the (red) button until the middle
(black) button springs out.
Built-in circuit breakers
Circuit breakers type B or C:
Switch the on/off s
witch from 1 (on)
to 0 (off).
Residual current device (RCD)
Switch the main sw
itch from 1 (on) to
0 (off) or press the test button.
Connecting the mains cable
Danger of electric shock.
The mains connection cable must
on
ly be fitted by a suitably qualified
and competent person.
If the mains cable needs to be replaced
it must be r
eplaced with a special
connection cable, type H 05 VV-F
(PVC-insulated), available from Miele.
Wiring diagram
After sales service, data plate
175
After sales service
In the event of any faults which you cannot easily remedy, please contact
your Miele Dealer, or
Miele Service.
See end of this booklet for contact details.
When contacting your Dealer or Miele, please quote the model and serial number
of your appliance.
Data plate
Space in which to stick the extra data plate supplied with the appliance. Ensure
that the model number is the same as the one on the back page of these
instructions.
Guarantee
The appliance is guaranteed for 2 years from the date of purchase.
In the UK, you must activate your cover by calling 0330 160 6640 or registering
onl
ine at www.miele.co.uk.
United Kingdom
Miele Co. Ltd.
Fairacres, Marcham Road
Abingdon, Oxon, OX14 1TW
Customer Contact Centre Tel: 0330 160 6600
E-mail: mielecare@miele.co.uk
Internet: www.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
Miele (Shanghai) Trading 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.cn, Internet: www.miele.cn
China
41/F - 4101, Manhattan Place
23 Wang Tai Road
Kowloon Bay, Hong Kong
Tel: (852) 2610 1331, Fax: (852)2610 1013
Email: mielehk@miele.com.hk
Miele (Hong Kong) Limited
Miele India Pvt. Ltd.
Ground Floor, Copia Corporate Suites
Plot No. 9, Jasola
New Delhi - 110025
Tel: 011-46 900 000, Fax: 011-46 900 001
E-mail: customercare@miele.in, Internet: www.miele.in
India
Miele Ireland Ltd.
2024 Bianconi Avenue
Citywest Business Campus, Dublin 24
Tel: (01) 461 07 10, Fax: (01) 461 07 97
E-Mail: info@miele.ie, Internet: www.miele.ie
Ireland
Malaysia
Miele Sdn Bhd
Suite 12-2, Level 12
Menara Sapura Kencana Petroleum
Solaris Dutamas No. 1, Jalan Dutamas 1
50480 Kuala Lumpur, Malaysia
Phone: +603-6209-0288
Fax: +603-6205-3768
Miele New Zealand Limited
IRD 98 463 631
Level 2, 10 College Hill
Freemans Bay, Auckland 1011, NZ
Tel: 0800 464 353
Internet: www.miele.co.nz
New Zealand
Miele Pte. Ltd.
163 Penang Road
# 04 - 03 Winsland House II
Singapore 238463
Tel: +65 6735 1191, Fax: +65 6735 1161
E-Mail: info@miele.com.sg
Internet: www.miele.sg
Singapore
Miele (Pty) Ltd
63 Peter Place, Bryanston 2194
P.O. Box 69434, Bryanston 2021
Tel: (011) 875 9000, Fax: (011) 875 9035
E-mail: info@miele.co.za
Internet: www.miele.co.za
South Africa
Miele Appliances Ltd.
P.O. Box 11 47 82
Gold & Diamond Park, Sheikh Zayed Road
Building 6 / Offices Nos. 6-214 to 6-220
Dubai
Tel: +971-4-341 84 44
Fax: +971-4-341 88 52
E-Mail: info@miele.ae
Internet: www.miele.ae
United Arab Emirates
Carl-Miele-Straße 29, 33332 Gütersloh, Germany
Manufacturer:
Miele & Cie. KG
176
M.-Nr. 09 667 380 / 02en-GB
DGC 6660
2


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