Használati útmutató Miele DGC 6760 XXL
Olvassa el alább 📖 a magyar nyelvű használati útmutatót Miele DGC 6760 XXL (184 oldal) a sütő kategóriában. Ezt az útmutatót 9 ember találta hasznosnak és 2 felhasználó értékelte átlagosan 4.5 csillagra
Oldal 1/184
Operating and Installation
Instructions
Steam combination oven
To prevent accidents and machine damage, read these instructions
before installation or use.
en-US, CA M.-Nr. 10 290 231
Contents
2
IMPORTANT SAFETY INSTRUCTIONS ................................................................ 8
Overview............................................................................................................... 19
Steam oven front view........................................................................................... 19
Included accessories............................................................................................. 21
Control panel ....................................................................................................... 22
Sensor buttons ...................................................................................................... 23
M Touch display .................................................................................................... 24
Symbols............................................................................................................25
Operation............................................................................................................... 26
Description of functions ..................................................................................... 28
Control panel......................................................................................................... 28
Water container ..................................................................................................... 28
Condensate container........................................................................................... 28
Grease filter ........................................................................................................... 28
Roast probe........................................................................................................... 28
Temperature / Core temperature ........................................................................... 28
Moisture content ................................................................................................... 29
Cooking duration................................................................................................... 29
Noises.................................................................................................................... 29
Preheating phase................................................................................................... 30
Cooking phase ...................................................................................................... 30
Steam reduction .................................................................................................... 30
Oven interior lighting ............................................................................................. 30
Before using for the first time ............................................................................ 31
General settings .................................................................................................... 31
Cleaning for the first time ...................................................................................... 32
Setting the water hardness level ........................................................................... 33
Setting the correct boiling point for water............................................................. 34
Heating up the steam oven ................................................................................... 34
Modes / Programs / Menus................................................................................ 35
Operation: Steam cooking.................................................................................. 38
Quck guide ............................................................................................................ 38
Interrupting operation............................................................................................ 40
Additional functions............................................................................................... 41
Turning on and off automatically ...................................................................... 41
Sequence of an automatic cooking process....................................................42
Changing settings during a cooking process...................................................42
Canceling cooking................................................................................................. 43
Contents
3
Operation: Combination cooking mode ............................................................ 44
Quck guide ............................................................................................................ 45
Interrupting operation............................................................................................ 47
Additional functions............................................................................................... 48
Turning on and off automatically ......................................................................48
Sequence of an automatic cooking process.................................................... 49
Changing settings during a cooking process................................................... 49
Canceling cooking................................................................................................. 49
Operation: Functions without steam ................................................................. 50
Quick guide ........................................................................................................... 51
Interrupting operation............................................................................................ 52
Additional functions............................................................................................... 53
Turning off automatically .................................................................................. 54
Turning on and off automatically ......................................................................54
Sequence of an automatic cooking process.................................................... 55
Rapid PreHeat .................................................................................................. 55
Changing the operating mode.......................................................................... 56
Changing settings during a cooking process................................................... 56
Canceling cooking................................................................................................. 57
MyMiele ................................................................................................................ 58
To add an entry...................................................................................................... 58
Editing MyMiele..................................................................................................... 59
Deleting entries................................................................................................. 59
Sorting entries .................................................................................................. 59
MasterChef .......................................................................................................... 60
List of automatic programs ................................................................................... 60
Using the MasterChef programs ........................................................................... 61
Search ................................................................................................................... 62
Favorites............................................................................................................... 63
Creating a Favorite ................................................................................................ 63
Starting a Favorite ................................................................................................. 64
Changing Favorites................................................................................................ 65
Changing cooking stages.................................................................................65
Changing the name..........................................................................................65
Deleting a Favorite................................................................................................. 65
Alarm + Timer ...................................................................................................... 66
Using the alarm ................................................................................................. 66
Setting the alarm .............................................................................................. 66
Changing an alarm ........................................................................................... 66
Contents
4
Deleting an alarm ............................................................................................. 66
Using the Timer ................................................................................................. 67
Setting the timer............................................................................................... 67
Resetting the timer ...........................................................................................67
Canceling the timer ..........................................................................................67
General notes....................................................................................................... 68
The advantages of cooking with steam ................................................................ 68
Suitable containers................................................................................................ 68
Cooking pans ................................................................................................... 68
Using your own cookware................................................................................68
Shelf level .............................................................................................................. 69
Frozen food............................................................................................................ 69
Temperature .......................................................................................................... 69
Cooking duration................................................................................................... 69
Cooking with liquid................................................................................................ 69
Your own recipes - Steam cooking ....................................................................... 69
Wire oven rack / universal tray .............................................................................. 70
Steam cooking..................................................................................................... 71
Vegetables............................................................................................................. 71
Meat ...................................................................................................................... 74
Sausage................................................................................................................. 76
Fish........................................................................................................................ 76
Shellfish................................................................................................................. 79
Mussels ................................................................................................................. 80
Rice ....................................................................................................................... 81
Pasta ..................................................................................................................... 82
Dumplings ............................................................................................................. 83
Grains .................................................................................................................... 84
Legumes................................................................................................................ 85
Eggs ...................................................................................................................... 87
Fruit ....................................................................................................................... 88
Menu Cooking - Manual........................................................................................ 89
Sous-vide (vacuum) cooking .............................................................................. 91
Reheating .............................................................................................................. 97
Special modes ..................................................................................................... 99
Reheat ................................................................................................................... 99
Defrost................................................................................................................. 101
Canning ............................................................................................................... 104
Juicing ................................................................................................................. 105
Menu Cooking..................................................................................................... 106
Contents
5
Dehydrate ............................................................................................................ 107
Making Yogurt ..................................................................................................... 108
Proofing ............................................................................................................... 109
Dissolving Gelatine.............................................................................................. 110
Melting Chocolate ............................................................................................... 110
Skinning Fruits and Vegetables ........................................................................... 111
Preserving Apples .............................................................................................. 112
Blanching............................................................................................................. 112
Sweating Onions ................................................................................................. 113
Rendering Fat ...................................................................................................... 113
Sanitizing Cookware ........................................................................................... 114
Heating damp towels .......................................................................................... 114
Decrystalize honey .............................................................................................. 115
Pizza .................................................................................................................... 115
Making jam .......................................................................................................... 116
Sabbath Program ................................................................................................ 117
Roast probe ....................................................................................................... 118
Roast ..................................................................................................................121
Bake.................................................................................................................... 128
Broil..................................................................................................................... 135
Settings .............................................................................................................. 138
Accessing the "Settings" menu........................................................................... 138
Changing and saving settings........................................................................138
Settings overview ................................................................................................ 139
Language ......................................................................................................... 141
Time of day.......................................................................................................... 141
Display............................................................................................................141
Display............................................................................................................141
Clock format...................................................................................................141
Setting the time .............................................................................................. 141
Synchronize.................................................................................................... 141
Date..................................................................................................................... 142
Lighting................................................................................................................ 142
Start screen......................................................................................................... 142
Brightness ........................................................................................................... 142
Volume................................................................................................................. 142
Buzzer tones................................................................................................... 142
Keypad tone ...................................................................................................142
Welcome melody............................................................................................ 142
Contents
6
Units of measurement ......................................................................................... 143
Weight ............................................................................................................ 143
Temperature ................................................................................................... 143
Keeping Warm ..................................................................................................... 143
Automatic rinsing ................................................................................................ 144
Steam reduction .................................................................................................. 144
Recommended temperatures.............................................................................. 144
Safety .................................................................................................................. 144
System lock ............................................................................................... 144
Sensor lock .................................................................................................... 145
Water hardness ................................................................................................... 145
Showroom program............................................................................................. 145
Demo mode.................................................................................................... 145
Factory default settings ....................................................................................... 146
Cleaning and care ............................................................................................. 147
Important information on cleaning and care ....................................................... 147
Appliance front .................................................................................................... 148
PerfectClean........................................................................................................ 149
Oven interior ........................................................................................................ 150
Water container and condensate container ........................................................ 152
Accessories ......................................................................................................... 152
Side runners ........................................................................................................ 153
Mainentance........................................................................................................ 154
Soak ............................................................................................................... 154
Drying ............................................................................................................. 154
Rinsing............................................................................................................ 154
Descaling........................................................................................................ 154
Door..................................................................................................................... 156
Frequently asked questions ............................................................................. 158
Optional accessories ........................................................................................ 163
Cooking pan........................................................................................................ 163
Cleaning and care products ................................................................................ 165
Additional accessories ........................................................................................ 166
IMPORTANT SAFETY INSTRUCTIONS - INSTALLATION ............................... 168
Detailed dimensions of oven front................................................................... 169
Installation dimensions..................................................................................... 171
Installation into a tall cabinet............................................................................... 171
Undercounter installation .................................................................................... 173
Contents
7
Installation.......................................................................................................... 175
Electrical connection ........................................................................................ 176
Power Supply ................................................................................................. 176
Caring for the environment .............................................................................. 177
Technical service, data plate, warranty........................................................... 178
MieleCare ........................................................................................................... 179
Copyright and licenses ..................................................................................... 180
IMPORTANT SAFETY INSTRUCTIONS
8
The Combi Steam oven is referred to in the following instructions as steam oven.
This appliance conforms to current safety requirements. Inappro-
priate use can, however, lead to personal injury and damage to
property.
To avoid the risk of accidents and damage to the appliance,
please read these instructions carefully before installing or using it
for the first time.They contain important notes on installation,
safety, use and maintenance.
Keep these instructions in a safe place and pass them on to any
future owner.
SAVE THESE INSTRUCTIONS
IMPORTANT SAFETY INSTRUCTIONS
9
Use
This appliance is intended for residential use only.
The steam oven is not suitable for outdoor use.
This steam oven is intended for domestic use only as described in
these operating instructions.
Any other usage is not supported by the manufacturer and could be
dangerous.
Persons who lack physical, sensory or mental abilities, or experi-
ence with the appliance should not use it without supervision or in-
struction by a responsible person.
This steam oven is supplied with a special bulb to cope with par-
ticular conditions (e.g. temperature, moisture, chemical resistance,
abrasion resistance and vibration). This special bulb must only be
used for the purpose for which it is intended. It is not suitable for
room lighting. Replacement of bulbs may only be carried out by a
Miele authorized technician.
IMPORTANT SAFETY INSTRUCTIONS
10
Children
Activate the system lock to ensure that children cannot switch on
the steam oven inadvertently.
Children must not be allowed to clean the steam oven unsuper-
vised.
Please supervise children in the vicinity of the steam oven and do
not let them play with it.
As with any other appliance, you must constantly keep an eye on
children while the steam oven is in operation.
Danger of suffocation! Ensure that any plastic wrappings, bags,
etc. are disposed of safely and kept out of the reach of children.
Danger of burning. Children's skin is far more sensitive to high
temperatures than that of adults. The door, control panel and the
ventilation cut-outs for oven compartment ventilation 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.
Risk of injury! The maximum allowable weight on the door is
22lbs (10 kg).
Do not allow children to hang, lean or sit on the door when open.
IMPORTANT SAFETY INSTRUCTIONS
11
Technical safety
Installation, repair and maintenance work should be performed by
a Miele authorized service technician in accordance with national
and local safety regulations and the provided installation instruc-
tions. Contact Miele’s Technical Service Department for examination,
repair or adjustment. Repairs and other work by unauthorized per-
sons could be dangerous and may void the warranty.
A damaged appliance is dangerous. Check the appliance for any
visible damage. Never install or attempt to use a damaged appli-
ance.
Reliable and safe operation of this steam oven can only be as-
sured if it has been connected to the power supply.
Be certain your appliance is properly installed and grounded by a
qualified technician. To guarantee the electrical safety of this appli-
ance, continuity must exist between the appliance and an effective
grounding system. It is imperative that this basic safety requirement
be met. If there is any doubt, have the electrical system of the house
checked by a qualified electrician.
Before connecting the appliance to the power supply, ensure that
the connection data on the data plate (voltage and frequency) match
the power supply.
This data must correspond in order to avoid the risk of damage to
the appliance. Consult a qualified electrician if in any doubt.
Do not use an extension cord to connect this appliance to the
power supply. Extension cords do not guarantee the required safety
of the appliance.
For safety reasons, this appliance may only be used after it has
been built in.
This steam oven must not be used in a non-stationary location
(e.g. on a ship).
IMPORTANT SAFETY INSTRUCTIONS
12
Tampering with electrical connections or components and me-
chanical parts is highly dangerous to the user and can cause opera-
tional faults. Do not open the outer casing of the appliance.
While the appliance is under warranty, repairs should only be per-
formed by a Miele-authorized service technicians. Work by unquali-
fied persons could be dangerous and may void the warranty.
Defective components should be replaced by Miele original parts
only. Only with these parts can the manufacturer guarantee the
safety of the appliance.
If the plug has been removed or the power cord is not supplied
with a plug, the steam oven must be connected to the power supply
by a suitably qualified electrician.
If the power cord is damaged, it must be replaced with a special
connection cable typeH05VV-F (PVC insulated). See "Electrical
connection."
Before installation, maintenance, and repair work, the steam oven
must be disconnected from the electrical supply. It is only com-
pletely isolated from the electrical supply if: the fuse has been re-
moved (where applicable), the main circuit breaker has been tripped,
or the power cord has been unplugged from the wall outlet. Always
be sure to pull the plug not the cord.
If the steam oven is installed behind a cabinet door, do not close
the door while the appliance is in operation. Heat and moisture can
build up behind the closed door and cause damage to the range and
to the surrounding cabinets and flooring. Do not close the door until
the appliance has completely cooled down.
Do not repair or replace any part of the appliance unless specifi-
cally recommended in the manual. All other servicing should be ref-
fered to a qualified technician.
IMPORTANT SAFETY INSTRUCTIONS
13
Do not operate any appliance with a damaged cord or plug, or if
the appliance has been damaged in any manner. Contact Miele’s
Technical Service Department.
IMPORTANT SAFETY INSTRUCTIONS
14
Proper use
Danger of burning. The steam oven becomes hot when in use.
You could burn yourself on the heating elements, oven interior,
cooked food, oven accessories or hot steam. Use pot holders when
placing food in the oven or removing it and when adjusting oven
shelves etc. in a hot oven. Take care when putting cooking pans into
the oven or removing them not to spill the contents.
Use only dry, heat-resistant potholders. Moist or damp potholders
used on hot surfaces may result in steam burns. Do not let pothold-
ers come in contact with oil or grease. Do not substitute dish towels
or other bulky items for potholders. Do not let potholders touch hot
heating elements.
Do not heat up food in closed containers e.g. tins or sealed jars in
the steam oven, as pressure will build up in the container, causing it
to explode.
Plastic containers which are not suitable for use in an oven can
melt at high temperatures and can even damage the steam oven or
catch fire.
Only use plastic containers which are declared by the manufacturer
as being suitable for use in a steam oven. Follow the manufacturer's
instructions on use. If you want to use plastic containers for steam-
ing food make sure that they are temperature resistant to 210°F /
100°C and steam resistant. Any other plastic containers could melt,
become brittle or break when subjected to heat.
Food 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 uten-
sils in the appliance which could corrode.
Do not leave the appliance door open unnecessarily as someone
may trip over it or be injured by it.
IMPORTANT SAFETY INSTRUCTIONS
15
The door can support a maximum weight of 22lbs (10kg). Do not
sit, lean or place heavy items on the open oven door. Also be sure
nothing can get trapped between the door and the oven cavity. The
steam oven could get damaged.
Oil and fat can ignite if overheated. Never leave the steam oven
unattended when cooking with oil and fat.
If it does ignite do not put the flames out with water. Switch the
steam oven off immediately and then suffocate the flames by keep-
ing the oven door closed.
Smother the fire or flames, or use a dry chemical extinguishing
agent or foam fire extinguisher.
Due to 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.
Broiling food for an excessively long time can cause it to dry out
with the risk of catching fire.
Do not exceed recommended broiling times.
Some foods dry out very quickly and can be ignited by high broil-
ing temperatures. Do not use broiling functions for crisping rolls or
bread or to dry flowers or herbs. Instead use the Convection
Plus or Surround functions.
To avoid fueling any flames, do not open the appliance door if you
see smoke coming from the food in the oven interior. Interrupt the
current process by turning off the appliance and disconnecting it
from the power. Do not open the door until the smoke has dissi-
pated.
Use caution when using alcohol in your recipes. Alcohol evapo-
rates at high temperatures but may, in rare circumstances, combust
on the hot heating elements.
Never cover the floor of the oven with aluminum foil, or place oven
dishes, pans, saucepans or trays directly onto the floor of the oven.
IMPORTANT SAFETY INSTRUCTIONS
16
Never use the steam oven without a drain filter as large food
residues may block the drain and the pump.
To prevent the risk of damage, do not leave the roast probe in the
oven cavity when it is not being used.
When using an electrical appliance, e.g., a hand-held mixer, near
the steam oven, make sure that the power cord does not get caught
in the door. The insulation on the cord could become damaged, giv-
ing rise to an electric shock hazard.
Do not operate the appliance without the lamp cover. Steam could
attack the electrical components and cause a short circuit. Steam
could also damage the electrical components.
The steam oven should be installed at a safe height for users to
safely access all cooking levels and pans. Otherwise spills could
cause burns or scalding and children may be put at risk by the hot
appliance door.
Flammable materials should not be stored in an oven or in the
vicinity of the cooktop.
Open the door carefully to allow hot air or steam to escape before
placing or removing food.
Keep the oven vent ducts open.
Wear proper apparel - Loose-fitting or hanging garments should
never be worn while using the appliance.
To prevent burns, always place oven racks at their desired height
while the steam oven is cool. If the rack must be moved while the
oven is hot, do not let pot holders touch hot heating elements.
IMPORTANT SAFETY INSTRUCTIONS
17
Caution: Heating elements may be hot even though they are not
glowing. Interior surfaces of an steam oven become hot enough to
cause burns. External parts of the steam oven such as the door
glass, vents, and the control panel can become hot. During and after
use, do not touch, or let clothing or other flammable materials come
into contact with heating elements or interior surfaces of the steam
oven until they have had sufficient time to cool.
IMPORTANT SAFETY INSTRUCTIONS
18
Cleaning and care
Do not use a steam cleaner to clean this oven.
Steam could penetrate electrical components and cause a short cir-
cuit.
Scratches on the door glass can cause the glass to break.
Do not use abrasive cleaners, hard sponges, brushes or sharp metal
tools to clean the door glass.
The side runners can be removed for cleaning purposes (see
"Cleaning and care").
Ensure that they are replaced correctly and do not use the oven
without them in place.
To avoid corrosion on the stainless steel surfaces of the Speed
Oven, remove any splashes on the interior walls of the oven from
food or liquids containing salt.
Accessories
Use only genuine original Miele parts. If parts or accessories from
other manufacturers are used, the warranty will become void.
Only use the Miele roast probe supplied with this oven. If it is
faulty, it must only be replaced with a Miele genuine roast probe.
The plastic on the roast probe can melt at very high temperatures.
Do not use the roast probe when using the broil functions (exception:
Convection Broil ). Do not store the roast probe in the oven if it is
not in use.
The perforated and solid cooking pans will be damaged by high
temperatures! Use them only in modes and programs that work ex-
clusively with steam.
Overview
19
Steam oven front view
c
b
d
h
j
i
h
f
4
3
2
1
1
1
11
k
e
a
l
g
aControl panel
bVentilation outlet
cDoor seal
dMoisture sensor
eTemperature sensor
fBrowning / Broiling element
gSide runners with 4 shelf levels
hOven interior lighting
iDrip channel
jOperation
kGrease filters
lConnection socket for the roast
probe
Overview
20
mCondensate container compartment
nWater tank
oCompartment for water container
pCondensate container
Overview
21
Included accessories
The accessories supplied with your ap-
pliance, as well as a range of optional
ones, are available to order from Miele
(see "Optional accessories").
The perforated and solid cooking
pans will be damaged by high tem-
peratures!
Use them only in modes and pro-
grams that work exclusively with
steam.
DGG 20
1solid cooking pan
17 11/16" x 7 1/2" x 1 9/16" (WxDxH)
450x190x40mm (WxDxH)
DGGL 20
1perforated cooking pan
17 11/16" x 7 1/2" x 1 9/16" (WxDxH)
450x190x40mm (WxDxH)
DGGL 12
1perforated cooking pan
17 11/16" x 15 3/8" x 1 9/16" (WxDxH)
450x390x40mm (WxDxH)
Universal tray
1 universal tray for baking, roasting and
broiling
Wire oven rack
1 wire oven rack for baking, roasting
and broiling
Roast probe
1 roast probe for precise temperature
controlled cooking, which monitors the
internal temperature of the meat (core
temperature).
FlexiClip telescopic runners HFC 71
1 pair of FlexiClip telescopic runners
The FlexiClip telescopic runners can be
clipped into any of the existing shelf
runners and pulled out of the oven to
their fullest extent.
FlexiClip runners are supplied with
their own instructions on how to in-
stall and look after them.
Control panel
22
aRecessed On / Off button
To turn the appliance on and off
bDisplay
Shows the time of day and user information in addition to selection of applica-
tions and setting various parameters
c"Timer" sensor button
For setting the timer and/or alarm
d"Light" sensor button
To turn the oven interior lighting on and off
e"Back" sensor button
To go back one step at a time
f"Lift Panel" sensor button
For opening/closing the control panel
gOptical interface
(for service technician use only)
Control panel
23
Sensor buttons
The sensors react to touch. Each touch is confirmed with an audible tone. This
tone can be turned off (see "Settings – Volume - Keypad tone").
Sensor
button
Function Notes
Back To go back a step
Lift
Panel
For opening/clos-
ing the control
panel
For switching the
oven interior light-
ing on and off
If a menu appears in the display or if a cooking
process is running, touching will switch the in-
terior light on or off.
If the display is dark, this sensor will not react until
the steam oven is switched on.
The oven interior lighting switches off after 15sec-
onds during cooking or remains on continuously,
depending on the setting selected.
For activating and
deactivating timer /
alarm
If a list of options is shown in the display, or if a
cooking process is running, you can enter a timer
duration (e.g. when boiling eggs) or an alarm time,
i.e. a specific time, at any point (see "Alarm +
timer").
If the display is dark, this sensor will not react until
the steam oven is switched on.
Control panel
24
M Touch display
Make sure that water cannot get behind the touch display.
The touch display can be scratched by pointed or sharp objects, e.g. pens and
pencils.
Only touch the display with your fingers.
Touching the display with your finger emits a small electrical charge which in turn
triggers an electrical pulse that is detected by the surface of the Touch display.
The touch display is organized into three areas.
MyMieleOperating
Modes
MasterChef Special
Modes
Fa
12:00
Main Menu
The top line shows you where you are in a menu. If you are in a submenu, you can
return to the previous menu level by tapping on the desired menu name or on the
boxes. The time of day, alarm, and timer appear in the top right-hand corner of the
display.
The middle section shows the current menu and menu items. You can scroll to the
right or left by swiping your finger across the display.
The and arrows at the bottom of the screen are used for scrolling to the left or
right. The number of small squares between the arrows indicates the number of
pages available and your position within the current menu.
Control panel
25
Symbols
The following symbols may appear in the display:
Symbol Description
Some settings, e.g. display brightness and buzzer volume, are
selected using a bar chart.
This symbol indicates that there is additional information and ad-
vice about using the oven. Select to access the information.OK
The system lock or sensor lock is active (see "Settings - Safety").
The oven cannot be used.
Alarm
Timer
… This indicates that there are more options available, which are
not visible because there is not enough space in the display.
Core temperature when using the roast probe
/ / Water level indicator
Control panel
26
Operation
Whenever you touch a possible option the relevant field will light up orange.
To select or open a menu
Touch the desired field to select it.
Scrolling
You can scroll left or right.
Swipe the screen, i.e., place your finger on the touch display and move it in the
desired direction.
Or: touch the and arrows with your finger to scroll left or right.
Exiting a menu
Touch , select an option in the menu path at the top of the screen, or touch …
.
Depending on the current menu, this will take you back one level or return you to
the Main Menu.
Help function
With some functions and options appears.Help
Select the function.
Helpful information will then appear in text and pictures.
Control panel
27
Entering numbers
You can enter numbers by scrolling through and touching the roller, or by using the
numeric keypad.
To enter numbers using the roller:
Swipe the roller up or down to select the desired number.
To enter numbers using the numeric keypad:
Touch in the bottom right of the input field.
The numeric keypad appears.
Touch the required numbers.
As soon as you enter a valid value, the field changes to green.OK
Use the arrow to delete the most recent entry.
Touch .OK
Entering letters
Enter a name using a keyboard. Try to use short, concise names.
Select the required letters or characters.
Touch .Save
Description of functions
28
Control panel
The water container and condensate
container are located behind the control
panel. The control panel is opened and
closed using the "Lift Panel" sensor.
The panel is equipped with a device
which will automatically stop it moving
if it meets an obstruction while opening
or closing. Do not touch the door han-
dle while the panel is opening or clos-
ing.
Water container
The maximum water level is 3 pints
(1.4liters), the minimum 1 quart (1liter).
These levels are indicated on the con-
tainer. Do not exceed the maximum
level.
The amount of water depends on the
type of food and the duration of cook-
ing. You may need to refill the water
container during the cooking procedure.
Opening the door will increase the
amount used.
Fill the water container to the maximum
level before each use.
Condensate container
Condensate that collects in the appli-
ance from cooking is pumped into the
condensate container. The container
has a maximum capacity of 3 pints
(1.4liters).
Grease filter
Insert the grease filter in the back wall
for all roasting programs.
It should be removed when using steam
programs.
It must also be removed when baking,
as otherwise results can be uneven (ex-
ception: deep fresh fruit pies, pizza with
extra toppings).
Roast probe
The roast probe measures the core
temperature in the food, enabling the
temperature during the cooking process
to be monitored simply and accurately.
Temperature / Core tempera-
ture
Some modes offer a recommended
temperature. The recommended tem-
perature can be changed for a single
cooking program or cooking step, or
permanently within a specific area (see
"Settings – Recommended tempera-
tures").
It is also possible to change the core
temperature for a single cooking pro-
gram or cooking step within the speci-
fied area.
Description of functions
29
Moisture content
The and modesCombi Steam Reheat
use a combination of oven heat and
moisture. You can alter the moisture
level within a given range for an individ-
ual cooking program or a cooking
stage.
Depending on the setting for the pro-
gram, either moisture or fresh air is in-
jected into the oven. If the humidity
level is set to 0%, the maximum
amount of air will be injected and no
moisture. If the 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 cooking 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.
Cooking duration
Depending on the function, you can set
a cooking duration of between 1 minute
and 6, 10 or 12 hours.
The duration of the MasterChef, Mainte-
nance and programs isMenu Cooking
set at the factory and cannot be altered.
With the mode andSteam Cooking
programs that use steam alone, the
cooking duration does not start to
count down until the set temperature
has been reached. It begins immedi-
ately with all other modes and pro-
grams.
Noises
You will hear a pumping sound when
the appliance is turned on, during use
and after turning 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
30
Preheating phase
During the preheating phase the display
will show the temperature in the cook-
ing compartment as it rises and Pre-
heating in all programs except for Mas-
terChef Menu Cooking Maintenance, , and .
During steam cooking, the duration of
the preheating phase will depend on the
quantity and the temperature of the
food. In general this phase will last for
approx. 5 minutes. The duration will be
longer if you are preparing refrigerated
or frozen food.
Cooking phase
The cooking phase begins when the set
temperature is reached. During the
cooking phase, the time left will be
shown on the display.
Steam reduction
If cooking is performed in a certain tem-
perature range during steam cooking
and combination cooking, the steam re-
duction function switches on automati-
cally at the end of the cooking program.
This reduces the amount of steam
which escapes from the appliance
when the door is opened at the end of
the cooking duration. Steam Reduction
will appear in the display in addition to
Program Finished.
This function can be switched off if you
wish (see "Settings - Steam reduction").
Oven interior lighting
The oven light has been set at the fac-
tory to go out when cooking starts.
If you want it to stay on all the time the
oven is on you will need to alter the de-
fault setting (see "Settings - Lighting").
If the door is left open at the end of a
cooking program, the oven lighting will
turn off automatically after 5minutes.
The oven lighting gives off heat. If you
are operating the combi steam oven at
a temperature below 125°F (50°C), the
oven compartment lighting switches off
automatically.
If the "Light" button on the control
panel is pressed, the oven compart-
ment lighting will come on for 15sec-
onds.
Before using for the first time
31
General settings
The steam oven must not be op-
erated until it has been correctly in-
stalled.
The steam oven will turn on automati-
cally when it is connected to the
power supply.
Welcome screen
A welcome screen is displayed. You will
then be asked to select some basic set-
tings which are needed before the ap-
pliance can be used.
Follow the instructions on the display.
Set the language
Select the desired language.
Confirm with OK.
Set the location
Select the desired .location
Confirm with OK.
Set the date
You can enter numbers by scrolling
through and touching the roller, or by
using the numeric keypad.
Set the day, month and year.
Confirm with OK.
Setting the clock
You can enter numbers by scrolling
through and touching the roller, or by
using the numeric keypad.
Set the time of day in hours and min-
utes.
Confirm with OK.
The time of day can be displayed in
12-hour format (see "Settings - Time
of Day - Clock Format").
Before using for the first time
32
Time of day format
You will then be asked when you want
the time of day to show on the display
when the steam oven is turned off (see
"Settings - Time of Day - Display"):
–On
The time is always visible on the dis-
play.
–Off
The display appears dark to save en-
ergy. Some modes are limited.
–Night Dimming
The time only shows on the display
between 5:00 am and 11:00 pm. It
turns off at night to save energy.
Select the desired option.
Confirm with OK.
Information regarding energy consump-
tion will appear on the display.
Confirm with OK.
Set-up Successfully Completed is dis-
played.
Confirm with OK.
The steam oven is ready for use.
If you accidentally select the wrong
language, follow the instructions de-
scribed in "Settings - Language ."
Please adhere the extra data plate for
the appliance supplied with this doc-
umentation in the space provided in
the "Technical service, data plate,
warranty" section of this manual.
Remove any protective foil and stick-
ers.
The appliance has undergone a func-
tion test in the factory. Residual water
from this testing may have dripped
from the lines into the oven cavity dur-
ing transportation.
Cleaning for the first time
Water container and condensate
container
Danger!
Do not touch the door handle when
opening the control panel. Your fin-
gers could be pinched.
Tap "Lift Panel" to open the control
panel.
Remove the water container and con-
densate container. Push upwards
slightly as you take them out of the
appliance.
Rinse the water container / conden-
sate container by hand or in the dish-
washer.
Before using for the first time
33
Accessories / Oven interior
Remove all accessories from the
steam oven.
Wash them by hand using hot water
and a soft clean sponge and a mild
solution of warm water and liquid
dish soap or in the dishwasher.
Risk of damage to the surfaces of
the universal tray and the wire oven
rack.
The universal tray and wire oven rack
are treated with PerfectClean and
must be cleaned by hand. only
See "Cleaning and care - Perfect-
Clean" for more information.
Clean the universal tray and wire
oven rack with a solution of warm
water and liquid dish soap applied
with a soft sponge.
The interior of the steam oven has
been treated at the factory with a con-
ditioning agent.
To remove this, clean the oven inte-
rior with warm water and liquid dish
soap and then dry thoroughly with a
soft cloth.
Setting the water hardness
level
The steam oven is factory set for Hard
water. It must be adjusted local water
hardness to ensure trouble-free opera-
tion and to ensure that descaling is car-
ried out at the correct interval. The
harder the water, the more often it will
need to be descaled.
Check the hardness of your local wa-
ter supply and adjust the water hard-
ness as necessary (see "Settings -
Water hardness").
Before using for the first time
34
Setting the correct boiling
point for water
Before cooking food for the first time,
you must set the boiling point for water,
as this varies depending on the altitude
of the installation location of the appli-
ance. This procedure also flushes out
the waterways.
This procedure be carried outmust
to ensure efficient functioning of your
appliance.
Only use cold tap water (less than
68°F / 20°C). Never use distilled or
mineral water or other liquids.
Remove the water container and fill it
to the "max" marker.
Push the water container into the ap-
pliance until it engages.
You should then run the Steam Cook-
ing program at 210°F / 100°C for
15minutes. Proceed as described in
"Operation Steam cooking."‒
Resetting the correct boiling point for
water
If you move, the appliance will need to
be re-set for the new altitude if this dif-
fers from the old one by 984 ft (300m)
or more. To do this, descale the appli-
ance (see "Cleaning and care – Mainte-
nance – Descaling").
Heating up the steam oven
To remove the grease from the ring
heating element, heat the appliance
up with nothing in it at 400°F / 200°C
using the func-Convection Bake
tion for 30minutes.
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 vapors will dissi-
pate after a short time, and do not in-
dicate a faulty connection or appli-
ance.
It is important to ensure that the
kitchen is well ventilated during this
operation.
Modes / Programs / Menus
35
Default tem-
perature/
Setting
Temperature
range
Operating Modes
Convection Bake
For baking on several levels at the same
time. The fan distributes the heat evenly
throughout the cavity for a consistent bak-
ing temperature.
320°F / 160°C 85-435°F /
30–225°C
Surround
Heat is used from both the upper and lower
heating elements to create perfect results of
all baking recipes.
350°F / 180°C 85-435°F /
30–225°C
Combi Steam
For baking, roasting and broiling.
For more information see "Operation: Com-
bination cooking mode", "Roast", "Bake"
Convection Bake 340°F / 170°C 85-435°F /
30–225°C
Surround 350°F / 180°C 85-435°F /
30–225°C
Maxi Broil Level 3 Levels1–3
Steam Cooking
Retains the flavor and nutrients of the food
without added fats or oils.
210°F / 100°C 105-210°F /
40–100°C
Sous-vide
Cooking food in a vacuum bag 150°F / 65°C 115-195°F /
45–90°C
Intensive
This mode gently circulates heated air from
the lower heating element using the fan to
create a brick oven environment.
350°F / 180°C 120-435°F /
50–225°C
Bake
Use this at the end of the baking time to
brown the bottom of the food.
375°F / 190°C 210-435°F /
100–225°C
Browning
For a perfectly browned topping, for exam-
ple when making a gratin or browning the
top of a casserole.
375°F / 190°C 210-435°F /
100–225°C
Modes / Programs / Menus
36
Default tem-
perature/
Setting
Temperature
range
Operating Modes
Maxi Broil
The entire upper heating element is used for
intense heating from above. Excellent
browning and searing results can be
achieved.
Level 3 Level 1-3
Broil
For broiling smaller quantities of steak,
chops, kebabs, etc.
Level 3 Level 1-3
Convection Broil
This mode distributes hot air from the
Browning/Broiling element over the food us-
ing the fan.
400°F / 200°C 120-435°F /
50–225°C
Humidity Plus
A special baking program for light pastries,
cakes and baked goods.
320°F / 160°C 85-435°F /
30–225°C
Gentle Bake
For cooking sweet and succulent bakes and
gratins
320°F / 160°C 85-435°F /
30–225°C
MasterChef
The list of available MasterChef programs is displayed.
Special Modes
Menu Cooking
Simultaneous cooking of various foods
– –
Pizza 350°F / 180°C 350-435°F /
180–225°C
Defrost
For gentle thawing of frozen foods
140°F / 60°C 120-140°F /
50–60°C
Reheat
To gently reheat already cooked foods
265°F / 130°C 248-284°F /
120–140°C
Blanch – –
Modes / Programs / Menus
37
Default tem-
perature/
Setting
Temperature
range
Special Modes
Canning 195°F / 90°C 175-210°F /
80–100°C
Sanitize Cookware – –
Dehydrate 140°F / 60°C 140-160°F /
60–70°C
Proof – –
Sabbath Program 350°F / 180°C 85-435°F /
30–225°C
MyMiele
You can personalize your steam oven with MyMiele by entering frequently used
applications.
Favorites
Create and save your favorite dishes
Settings
Changing the factory default settings
Maintenance
Descale – –
Soak – –
Drying – –
Rinse – –
Operation: Steam cooking
38
A fault can occur if the drain is
blocked.
Check that the drain filter is correctly
in place before each program as
large food residues can clog the
drain.
Quck guide
Turn the steam oven on .
The main menu appears on the display.
Only use cold tap water (less than
70°F / 20°C). Never use distilled or
mineral water or other liquids.
Fill the water container and push it
back in so that it engages.
Put the food in the oven.
Select .Operating Modes
Select .Steam Cooking
The following will appear on the display:
–Temperature
–Duration
Adjust the recommended tempera-
ture if necessary.
Set the cooking duration. Any time
between 1minute and 10hours can
be set.
After the cooking duration has been set,
the following also appears in the display
– Ready at
–Start at
– Additional Settings
(see "Additional functions- Changing
the mode").
Set further settings as necessary (see
"Additional functions")
Confirm with OK.
The cooking process begins. The steam
condenser, lighting, and fan turn on.
Operation: Steam cooking
39
At the end of the cooking duration
– (with temperaturesSteam Reduction
over approx. 175°F / 80°C) and Pro-
gram Finished will appear in the dis-
play,
– The fan remains on.
– A buzzer will sound if turned on (see
"Settings - Volume - Buzzer tones").
You have the option to save the pro-
gram as a Favorite (see "Favorites") or
to increase the cooking duration using
Change. Tap "Back" to go back to the
main menu.
Burn hazard!
You could burn yourself on the oven
interior walls, spilled food and acces-
sories
Use pot holders when removing hot
food from the oven.
Wait until goes outSteam Reduction
on the display before opening the
door and removing the food.
After use
Remove and empty the water con-
tainer and condensate container.
Push upwards slightly as you take
them out of the appliance.
Turn the steam oven off .
Following a cooking program with
steam, will appear inAppliance Rinsing
the display after the steam oven has
been switched off.
This process should be carried out
every time to flush any remaining
food deposits out of the system.
Follow the instructions on the display.
After each use, clean and dry the
whole appliance as described in
"Cleaning and care."
Leave the appliance door open until
the oven interior is completely dry.
Insufficient water
If the steam oven runs out of water dur-
ing operation, an audible tone will
sound and the display will prompt you
to fill the water container with fresh tap
water.
Remove the water container and fill it
with fresh tap water.
Push the water container into the ap-
pliance until it engages.
Operation will continue.
Operation: Steam cooking
40
Interrupting operation
Operation is interrupted as soon as the
door is opened. The heating will be
turned off and the cooking duration re-
maining stored in memory.
Burn hazard!
Steam can escape when the door is
opened.
Step back and wait until the steam
has dissipated.
Burn hazard!
You could burn yourself on the oven
interior walls, spilled food and hot
steam.
Use pot holders when inserting, re-
moving or turning hot food, or when
adjusting shelves, etc. in a hot oven.
Operation will resume when the door is
closed.
The oven will heat up again and the dis-
play will show the temperature 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 process will be ended
early if the door is opened during the
last minute of cooking (55 seconds
standing time).
Operation: Steam cooking
41
Additional functions
Setting additional durations
You have placed the food in the oven,
selected a temperature and a duration.
You can set the program to turn off or
on and off automatically by entering
Ready at Start at or .
–Ready at
You specify the time you want cook-
ing to stop.
–Start at
You specify the time you want cook-
ing to start.
Cooking results can be impaired if
there is a long delay between the
food being placed in the oven and
the start of cooking. Fresh food can
change its color and even deterio-
rate.
If the temperature in the oven is too
high, e.g. directly after another pro-
gram, you will not be able to use this
function. and will notReady at Start at
appear on the display if this is the
case. Open the oven door until the ap-
pliance has cooled down.
A time cannot be entered ifReady at
you are using the roast probe. When
using the roast probe, the end of the
cooking duration is determined by
when the set core temperature is
reached. Only can be se-Start Later
lected.
Turning on and off automatically
To turn a cooking program on and off
automatically, you have a choice of how
to enter the time parameters:
– and Duration Ready at
– and Duration Start at
Example: It is now 11:45 am. The food
takes 5 minutes to cook and needs to
be ready at 12:30 pm.
Set a time of "00:05" in the Duration
field.
Set a time of "12:30" in the Ready at
field.
Confirm with OK.
Start at is calculated automatically. The
cooking duration entered is added to
the preheating time calculated by the
steam oven.
Start at 12:18 appears on the display.
The cooking process will start automati-
cally at this time.
Operation: Steam cooking
42
Sequence of an automatic cooking
process
Up until the start time the mode, the
selected temperature, cooking duration
(time left), , and the start time willStart at
appear in the display.
After the start time, you can see the
temperature increasing in the display
during the preheating phase until the
set temperature is reached. Once this
temperature is reached a buzzer will
sound, if this option has been switched
on (see "Settings - Buzzer tones").
After the preheating phase, the cook-
ing duration (time left) will count down
on the display. The last minute counts
down in seconds.
At the end of the cooking duration,
the steam generator will switch off. A
signal will sound (see "Settings - Vol-
ume - Buzzer tones") when the buzzer
is switched on.
Steam Reduction (for temperatures over
approx. 175°F / 80°C) and Program Fin-
ished will appear in the display.
You have the option to save the pro-
gram as a Favorite (see "Favorites") or
to increase the cooking duration using
Change. Tap "Back" to go back to the
main menu.
Changing settings during a cooking
process
Select .Change
The following will appear in the display:
–Temperature
–Duration
–Ready at
–Start at
If the temperature in the oven is too
high and are not dis-Ready at Start at
played.
–Additional Settings
Select to change theAdditional Settings
oven mode.
Changing the temperature
Change the temperature.
Confirm with OK.
The cooking program will restart with
the new temperature.
You can also permanently reset the
recommended temperature to suit
your personal cooking habits (See
"Settings - Recommended Tempera-
tures").
Changing the cooking duration
Change the duration.
Confirm with OK.
The program will restart using the new
duration.
Operation: Steam cooking
43
Deleting a finish time
In the field set the time toReady at
"----".
Confirm with OK.
The finish time is now deleted.
The program will start using the dura-
tion set.
Changing the oven mode
Select .Additional Settings
Select .Change Operating Mode
Select the desired mode.
The new mode will appear on the dis-
play together with its recommended
temperature.
Change the temperature, if neces-
sary.
Set a different cooking duration if
necessary.
Confirm with OK.
The oven mode has been changed.
Canceling cooking
Touch "Back" twice.
Cancel Cooking? appears on the display.
Select .Yes
The main menu will appear. Any cook-
ing durations set will be deleted.
Operation: Combination cooking mode
44
Combi Steam works by combining
dry heat and steam. You can combine
up to ten cooking stages in a combina-
tion mode program. You can set the
temperature, moisture level, and dura-
tion or core temperature (when using
the roast probe) for each cooking stage.
The cooking program will be carried out
in the order in which the individual
stages are entered.
The following operating modes are
available:
– Convection Bake
– Surround
– Maxi Broil
The roast probe cannot be used with
Maxi Broil .
You cannot cook with a core tempera-
ture after a cooking stage using Maxi
Broil .
Operation: Combination cooking mode
45
A fault can occur if the drain is
blocked.
Check that the drain filter is correctly
in place before each program as
large food residues can clog the
drain.
Quck guide
The following example describes a
cooking program with 3 cooking stages.
Turn the steam oven on .
The main menu appears on the display.
Only use cold tap water (less than
68°F / 20°C). Never use distilled or
mineral water or other liquids.
Fill the water container and push it
back in so that it engages.
Insert the roast probe if required into
the food (see "Roast probe").
Put the food in the oven.
When cooking on the rack, insert the
universal tray underneath it.
Select .Operating Modes
Select .Combi Steam
Cooking stage 1
Convection Bake /
Surround
Select .Set the Duration
Set the temperature, duration and
moisture level.
Confirm with OK.
or
Select .Set the Core Temperature
Set the temperature, core tempera-
ture and moisture level.
Confirm with OK.
A message will appear on the display:
Select .Add
Maxi Broil
Set the level, duration and moisture
level.
Confirm with OK.
A message will appear on the display:
Select .Add
Cooking stage2
Select the desired mode.
Select the required settings (see
cooking stage 1).
Confirm with OK.
A message will appear on the display:
Select .Add
Operation: Combination cooking mode
46
Cooking stage 3
Select the desired mode.
Select the required settings (see
cooking stage 1).
Confirm with OK.
A message will appear on the display:
Select .Finish
A summary of your settings will appear
in the display.
Check the settings and confirm with
OK or select to correct theChange
settings or to add further cooking
stages.
When you tap OK to confirm, the fol-
lowing will appear in the display:
–Start Now
–Ready at
–Start at
A time cannot be entered ifReady at
you are using the roast probe. When
using the roast probe, the end of the
cooking duration is determined by
when the set core temperature is
reached. Only can be se-Start Later
lected.
–Change Cooking Stages
If you wish to save your settings as a
user program select and enter aSave
program name (see "User programs").
Start the cooking process immedi-
ately or alter further settings as nec-
essary (see "Additional functions").
At the end of the cooking duration
– (only with tempera-Steam Reduction
tures of approx. 175-210°F /
80-100°C and a 100% humidity set-
ting) and will appear Program Finished
in the display.
– The fan remains on.
– A buzzer will sound if turned on (see
"Settings - Volume - Buzzer tones").
You have the option of saving the pro-
gram as a user program (see "User
programs"). Tap"Back" to go to the
main menu.
Burn hazard!
You could burn yourself on the oven
interior walls, spilled food and acces-
sories
Use pot holders when removing hot
food from the oven.
Wait until goes outSteam Reduction
on the display before opening the
door and removing the food.
Operation: Combination cooking mode
47
After use
Remove and empty the water con-
tainer and condensate container.
Push upwards slightly as you take
them out of the appliance.
Turn the steam oven off .
Following a cooking program with
steam, will appear inAppliance Rinsing
the display after the steam oven has
been switched off.
This process should be carried out
every time to flush any remaining
food deposits out of the system.
Follow the instructions on the display.
After each use, clean and dry the
whole appliance as described in
"Cleaning and care."
Leave the appliance door open until
the oven interior is completely dry.
Insufficient water
If the steam oven runs out of water dur-
ing operation, an audible tone will
sound and the display will prompt you
to fill the water container with fresh tap
water.
Remove the water container and fill it
with fresh tap water.
Push the water container into the ap-
pliance until it engages.
Operation will continue.
Interrupting operation
Operation is interrupted as soon as the
door is opened. The heating will be
turned off and the cooking duration re-
maining stored in memory.
Burn hazard!
Steam can escape when the door is
opened.
Step back and wait until the steam
has dissipated.
Burn hazard!
You could burn yourself on the oven
interior walls, spilled food and hot
steam.
Use pot holders when inserting, re-
moving or turning hot food, or when
adjusting shelves, etc. in a hot oven.
Operation will resume when the door is
closed.
The oven will heat up again and the dis-
play will show the temperature 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 processes with a 100%
humidity setting and temperatures up
to 210°F / 100°C:
The cooking process will be ended
early if the door is opened during the
last minute of cooking (55 seconds
standing time).
Operation: Combination cooking mode
48
Additional functions
Setting additional durations
You have placed the food in the oven
and selected the settings for the cook-
ing process.
You can set the program to turn off or
on and off automatically by entering
Ready at Start at or .
–Ready at
You specify the time you want cook-
ing to stop.
–Start at
You specify the time you want cook-
ing to start.
Cooking results can be impaired if
there is a long delay between the
food being placed in the oven and
the start of cooking. Fresh food can
change its color and even deterio-
rate.
If the temperature in the oven is too
high, e.g. directly after another pro-
gram, you will not be able to use this
function. and will notReady at Start at
appear on the display if this is the
case. Open the oven door until the ap-
pliance has cooled down.
A time cannot be entered ifReady at
you are using the roast probe. When
using the roast probe, the end of the
cooking duration is determined by
when the set core temperature is
reached. Only can be se-Start Later
lected.
Turning on and off automatically
To turn a cooking program on and off
automatically, you have a choice of how
to enter the time parameters:
– and Duration Ready at
– and Duration Start at
Example: It is now 11:45 am. The food
takes 5 minutes to cook and needs to
be ready at 12:30 pm.
In cooking stage 1, set a cooking du-
ration of 5 minutes (see "Quick
guide").
When you have selected the settings for
the cooking process:
Select and set "12:30."Ready at
Confirm with OK.
Start at is calculated automatically.
Start at 12:25 appears on the display.
The cooking process will start automati-
cally at this time.
Operation: Combination cooking mode
49
Sequence of an automatic cooking
process
Up until the start time, the mode, the
selected temperature and moisture,
cooking duration (time left), Start at, and
the start time will appear in the display.
After the start time, you can see the
temperature increasing in the display
during the preheating phase until the
set temperature is reached. Once this
temperature is reached a buzzer will
sound, if this option has been switched
on (see "Settings - Buzzer tones").
After the preheating 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
steam generator and oven compart-
ment lighting will switch off. A buzzer or
a melody will sound (see "Settings -
Volume - Buzzer tones").
Steam Reduction (only with temperatures
of approx. 175-210°F / 80-100°C and
a 100% humidity setting) and Program
Finished will appear in the display.
You have the option of saving the pro-
gram as a user program (see "User
programs"). Tap"Back" to go to the
main menu.
Changing settings during a cooking
process
Select .Change
The following will appear on the display:
– all individual cooking stages
–Add Cooking Stages
The setting specified for a cooking
stage can be changed or more cooking
stages can be added to the program.
Select the desired cooking stage or
Add Cooking Stages.
Alter the cooking stages as you wish
(see "Simple operation") and confirm
with OK.
A summary of your settings will appear
on the display.
Check the settings and confirm with
OK or select to correct theChange
settings or to add further cooking
stages.
Canceling cooking
Tap "Back".
Cancel Cooking? appears on the display.
Select .Yes
The main menu will appear. Any cook-
ing durations set will be deleted.
Operation: Functions without steam
50
You do not necessarily need to enter a
cooking duration for operating modes
which do not use steam. If no duration
is entered, operation starts automati-
cally as soon as the temperature has
been confirmed or after 15seconds.
The steam oven will switch off automat-
ically after a maximum 12 hours of op-
eration, or after a maximum 6hours for
broiling modes.
If a cooking duration is entered, it starts
to count down when the preheating
phase begins.
You can choose to inject steam. The
steam will be injected as soon as you
have selected this option, Burst of steam
active will appear in the display. It takes
about 1minute. There is no limit to the
number of times you can inject a burst
of steam.
The following operating modes are
available:
– Convection Bake
– Surround
– Intensive
– Bake
– Browning
– Maxi Broil
– Broil
– Convection Broil
– Humidity Plus
– Gentle Bake
The roast probe cannot be used with
the and modes.Maxi Broil Broil
Operation: Functions without steam
51
The grease filter must be removed
for baking as otherwise this can re-
sult in uneven browning. Exception:
Fit the grease filter in the back wall
when baking deep fresh fruit pies or
pizza with extra toppings.
Quick guide
Remove the grease filter from the
back wall.
Switch the steam oven on .
The main menu appears in the display.
If you wish to cook with bursts of
steam, fill the water container and
push it back in so that it engages.
Insert the roast probe into the food if
required (see "Roast probe").
Put the food in the oven.
Select .Operating Modes
Select the desired operating mode.
When the operating mode is selected,
the following will appear in the display:
– or Temperature Level
–Core Temp.
(This option only appears when you
are using the roast probe.)
–Additional Settings
Alter the recommended or core tem-
perature or level, if necessary.
The recommended temperature will be
automatically accepted within a few
seconds.
If required, select to go backChange
to the temperature selection option.
Make additional settings as neces-
sary, e.g. setting a cooking duration
(see "Additional functions").
Confirm with OK.
The cooking program will start. The
oven heating, lighting, and fan will
switch on.
Operation: Functions without steam
52
After the cooking program
Danger of burning!
You could burn yourself on the oven
interior walls, spilled food and acces-
sories.
Use pot holders when removing hot
food from the oven.
Remove the food from the oven.
Switch the steam oven off .
After each use, clean and dry the
whole appliance as described in
"Cleaning and care."
Leave the appliance door open until
the oven compartment is completely
dry.
Interrupting operation
Operation is interrupted as soon as the
door is opened. The heating will be
switched off.
Burn hazard!
You could burn yourself on the oven
interior walls, spilled food and acces-
sories
Use pot holders when inserting, re-
moving or turning hot food, or when
adjusting 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 temperature in
the oven compartment as it rises.
Operation: Functions without steam
53
Additional functions
You have placed the food in the oven,
selected a function, and set the temper-
ature or broil level.
By selecting you canAdditional Settings
adjust cooking durations and adjust
additional settings.
Select .Change
Select .Additional Settings
Additional menu items will appear. You
can select or change these options for
the cooking program:
– Duration
–Ready at
A and time cannot Duration Ready at
be entered if you are using the roast
probe. When using the roast probe,
the end of the cooking duration is de-
termined by when the set core tem-
perature is reached.
– Start at
Only appears when either or Duration
Ready at have been set or if you are
using the roast probe.
–Rapid PreHeat
Only appears if you have set a tem-
perature of more than 210°F / 100°C
in and Convection Bake Sur-
round .
– Change Operating Mode
Setting additional durations
By entering , or Duration Ready at Start at
you can automatically turn the cooking
program on or off.
–Duration
Enter the cooking duration required.
You can select a duration of between
1minute and 12hours, or 1minute
and 6hours for broiling modes.
–Ready at
You specify the time you want cook-
ing to stop.
–Start at
You specify the time you want cook-
ing to start.
When baking, the oven should not be
set to 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
there is a long delay between the
food being placed in the oven and
the start of cooking. Fresh food can
change its color and even deterio-
rate.
Operation: Functions without steam
54
Turning off automatically
To switch off a cooking process auto-
matically, you can set either or Duration
Ready at.
Example: It is now 11:45 am. The food
takes 30 minutes to cook and needs to
be ready at 12:15 pm.
Select Change.
Select .Additional Settings
Set a time of "00:30" in the Duration
field.
Confirm with OK.
or
Select Change.
Select .Additional Settings
Set a time of "12:15" in the Ready at
field.
Confirm with OK.
The oven will switch off automatically
after this duration has elapsed or the
time set has been reached.
Turning on and off automatically
We recommend using automatic
switch-on and switch-off when roast-
ing.
To turn a cooking program on and off
automatically, you have a choice of how
to enter the time parameters:
– and Duration Ready at
– and Duration Start at
– and Ready at Start at
Example: It is now 11:30 am. The food
takes 30 minutes to cook and needs to
be ready at 12:30 pm.
Select .Change
Select .Additional Settings
Set a time of "00:30" in the Duration
field.
Set a time of "12:30" in the Ready at
field.
Confirm with OK.
Start at is calculated automatically.
Start at 12:00 appears on the display.
The cooking process will start automati-
cally at this time.
Operation: Functions without steam
55
Sequence of an automatic cooking
process
Up until the start time the mode, the
selected temperature, cooking duration
(time left), , and the start time willStart at
appear in the display.
After the start time, you can see the
temperature increasing in the display
during the preheating phase until the
set temperature is reached. Once this
temperature is reached a buzzer will
sound, if this option has been switched
on (see "Settings - Buzzer tones").
After the preheating 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 oven compartment heating will
switch off. A buzzer will sound (see
"Settings - Volume - Buzzer tones").
Program Finished will appear in the dis-
play.
You have the option to save the pro-
gram as a Favorite (see "Favorites") or
to increase the cooking duration using
Change. Tap "Back" to go back to the
main menu.
Rapid PreHeat
Rapid PreHeat can be used to speed up
the preheating phase.
This function switches on automatically
if you set the temperature above
210°F / 100°C for Convection Bake
and .Surround
–On
The Browning / Broiling and convec-
tion heating elements turn on to-
gether with the fan to enable the
steam oven to reach the required
temperature as quickly as possible.
–Off
Only the heating elements associated
with the cooking mode are turned on.
Rapid PreHeat should be switched
off when cooking pizza and delicate
items (e.g. sponge or pastry). These
will get brown too quickly on the top.
Switch off the function when prepar-
ing this kind of food.
You can switch off Rapid PreHeat for
the respective cooking process.
Operation: Functions without steam
56
Switching off Rapid PreHeat
Select .Additional Settings
In , will appear. Rapid PreHeat On
Select .On
In , will appear. Rapid PreHeat Off
Confirm with OK.
Rapid PreHeat has been switched off.
Preheating appears in the display.
Changing the operating mode
You can change the operating mode
during operation.
Select .Change
Select .Additional Settings
Select .Change Operating Mode
Select the desired operating mode.
The new mode and the relevant recom-
mended temperature will appear in the
display.
Any cooking durations set will be
adopted. Exception: If you change to
Combi Steam Steam Cooking , or
Sous-vide , you must enter another
cooking duration.
Change the temperature and/or cook-
ing duration, if necessary.
Confirm with OK.
The oven mode has been changed.
Changing settings during a cooking
process
Select .Change
The following will appear in the display:
– or Temperature Level
–Core Temp.
(This option only appears when you
are using the roast probe.)
–Additional Settings
(See "Additional functions.")
Changing the temperature
Change the temperature.
Confirm with OK.
The steam oven will be heated up or
cooled down until the altered tempera-
ture is reached.
You can also permanently reset the
default temperature to suit your per-
sonal cooking habits (See "Settings -
Default temperatures").
Changing the core temperature
Change the core temperature.
Confirm with OK.
Changing the broil level
Change the level.
Confirm with OK.
The program will restart with the new
broil level.
Operation: Functions without steam
57
Changing the cooking duration
Change the duration.
Confirm with OK.
The program will restart using the new
duration.
Deleting a cooking duration
In the field set the time toDuration
"----".
Confirm with OK.
The program will continue with the set
temperature.
Deleting a finish time
In the field set the time toReady at
"----".
Confirm with OK.
The finish time is now deleted.
The program will start using the dura-
tion set.
Canceling cooking
If you have not set a duration, tap
"Back" twice.
The main menu will appear.
If you have set a duration or are using
the roast probe, tap "Back" twice.
Cancel Cooking? appears on the display.
Select .Yes
The main menu will appear. Any cook-
ing durations or core temperature set
will be deleted.
MyMiele
58
MyMiele can be used to personalize
your steam oven by inputting frequently
used processes.
It is particularly useful with MasterChef
program as you do not need to work
through every screen in order to start
your program.
You can also set processes that you
have entered into MyMiele to appear in
the Start screen (see "Settings – Start
screen").
To add an entry
You can add up to 20 entries.
Select .MyMiele
Select .Add entry
You can select options from the follow-
ing categories:
– Operating Modes
– MasterChef
– Special Modes
– Favorites
– Maintenance
Confirm with OK.
A box will appear in the list next to the
selected option, together with a symbol
to show which category it was selected
from.
Proceed as above for further entries
as required. You can only chose
subitems that have not already been
selected.
MyMiele
59
Editing MyMiele
After selecting you canEdit
– add entries, if MyMiele contains less
than 20entries,
– delete entries,
– sort entries, if MyMiele contains more
than 4entries.
Deleting entries
Select .MyMiele
Select .Edit
Select .Delete entry
Select the entry that you want to
delete.
Confirm with OK.
The entry is removed from the list.
Sorting entries
If there are more than 4entries, you can
change the order of the entries.
Select .MyMiele
Select .Edit
Select .Sort entry
Select the entry.
Select the position you want to move
it to.
Confirm with .OK
The entry will now appear in the posi-
tion selected.
MasterChef
60
Your steam oven has a number of Mas-
terChef programs that enable you to
achieve excellent cooking results with
ease. Simply select the appropriate pro-
gram for the type of food you are cook-
ing and follow the instructions on the
display.
List of automatic programs
You can select MasterChef under Mas-
terChef .
–Vegetables
–Fish
–Meat
–Bread
–Rolls
–Cakes/Pastries
–Pizza & Quiche
–Bakes & Gratins
–Rice
–Grains
–Pasta
–Legumes
–Eggs
–Desserts
–Fruit
–Mushrooms
–Sausage
–Shellfish
–Mussels
–Special
MasterChef
61
Using the MasterChef pro-
grams
Select .MasterChef
A list of food types will appear on the
display.
Select the desired food category.
The MasterChef programs available for
the food category selected will appear.
Select the desired MasterChef pro-
gram.
Each step you need to take before
starting the MasterChef program will
appear on the display.
In some programs, you will be
prompted on when to add food to the
oven. Follow and confirm these instruc-
tions.
Notes on using these programs
– The degree of doneness and brown-
ing levels are represented by a bar
with seven segments. The factory
setting is a medium doneness and
browning. It will be highlighted. To
change the setting simply move the
highlighting to the left or the right.
– MasterChef Gourmet programs:
cooking at a low temperature over a
long period for tender results.
– The weights shown refer to the
weight per piece. You can cook a
piece of salmon with a weight of ½ lb
(250 g) or 10 pieces of salmon with a
weight of ½ lb (250 g) at the same
time.
– The oven interior needs to be at room
temperature before starting a Mas-
terChef program.
– When placing food in an already hot
steam oven, be very careful when
opening the door. Hot steam can es-
cape. Step back from the steam oven
and wait until the steam has dissi-
pated. When putting cooking pans or
the drip 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 recipes for information
on suitable baking containers.
– For some MasterChef programs, the
start time can be delayed using Start
at Ready at or .
MasterChef
62
– To end a MasterChef automatic pro-
gram early, turn the steam oven off
completely by touching "Back"..
Cancel Cooking? will appear on the
display. If is selected, the mainYes
menu will be shown again.
– If the food is not cooked enough by
the end of an MasterChef program,
select or Continue cooking Continue
baking.
– MasterChef programs can also be
saved as .Favorites
Search
You can search by foodMasterChef
type and by the name of the Mas-
terChef program.
This search is a full-text search and can
also be used to search for parts of
words.
Select .MasterChef
A list of food types will appear on the
display.
Select .Search
Use the keyboard to type in the
search text, e.g. "Fish".
The number of hits will be shown in the
bottom right of the display.
If no match is found or if there are
more than 40 matches, the field hits
will be deactivated and you will need
to change the search text.
Select . hits
The food types and MasterChef pro-
gram available will then appear.
Select the MasterChef program or the
food type, and choose the Mas-
terChef program
Follow the instructions on the display
Favorites
63
You can create and save up to 20 of
your own programs.
– Each one can have up to 10 cooking
stages. This enables you to save your
favorite or most frequently used
recipes very accurately. You can
make individual settings for each
stage.
– You can enter a program name for
your recipe.
When you next select the program, it
will start automatically.
There are different ways of creating a
Favorite:
– At the end of running a MasterChef
Program, save it as a separate pro-
gram.
– After running a program with a set
duration, select Save.
Then name the program.
Creating a Favorite
Select .Favorites
Select .Create Program
You can now specify the settings for
cooking stage 1.
Follow the instructions on the display:
Select and confirm the cooking
mode, temperature, broil level, the
moisture level if necessary, and the
duration or core temperature.
The settings for the first cooking stage
have now been set.
You can add more cooking stages, for
example, if you want to add another
cooking mode to follow on from the
first:
Select and proceed as for theAdd
first cooking stage.
When you have completed setting the
cooking stages. select .Finish
A summary of your settings will appear
on the display.
Check the settings and confirm with
OK or select to correct theChange
settings or to add further cooking
stages.
Select .Save
Enter the program name using the
keyboard.
You can add a line break for longer
program names using the symbol.
Once you have entered the program
name select .Save
Favorites
64
A message will appear in the display
confirming that the program has been
saved.
Confirm with OK.
You can start the saved program imme-
diately, delay the start or change the
cooking stages.
More information regarding Change
Cooking Stages can be found in
"Changing favorites".
Starting a Favorite
Put the food in the oven.
Select .Favorites
The program names will appear in the
display.
Select the desired program.
You can start the saved program imme-
diately, delay the start, or show the
cooking stages.
– Start Now
The program will start. The oven
compartment lighting and the steam
generator will switch on immediately.
–Start Later
This option only appears if you are
using the roast probe. You can spec-
ify when you want the program to
start.
– Ready at
You can set the time at which the
cook program should end.
– Start at
You can set the time at which the
cooking program should start.
– Display Stages
A summary of your settings will ap-
pear in this display. You can adjust
the setting under (seeChange
"Changing Favorites").
Select the desired mode.
The program will start according to the
specified start or finish time.
Favorites
65
Changing Favorites
Changing cooking stages
Cooking stages in a MasterChef pro-
gram that have been saved under a
different name cannot be changed.
Select .Favorites
Select .Edit
Select .Change Program
Select the desired program.
Select .Change Cooking Stages
The setting specified for a cooking
stage can be changed or more cooking
stages can be added to the program.
Select the desired cooking stage or
Add Cooking Stages.
Change the program as desired (see
"Creating a Favorite") and confirm by
touching OK.
A summary of your settings will appear
in the display.
Confirm the settings and then select
Save.
The changes or added cooking steps in
your program will be saved.
Changing the name
Select .Favorites
Select .Edit
Select .Change Program
Select the desired program.
Select .Change name
Change the name (see "Creating a
Favorite") and select .Save
A message will appear in the display
confirming that the program has been
saved.
Confirm with OK.
Deleting a Favorite
Select .Favorites
The program names will appear in the
display.
Select .Edit
Select .Delete Program
Select the desired program.
Confirm with OK.
The program is deleted.
You can delete all of your Favorites at
the same time (see "Settings - Factory
Default - Favorites").
Alarm + Timer
66
Using the sensor, you can enter a
timer duration (e.g. when boiling eggs
on the cooktop) or an alarm time, i.e. a
specific time.
Two alarms can be set simultaneously,
two timer durations or an alarm and a
timer duration.
Using the alarm
The alarm can be used to set a specific
time at which a buzzer will sound on the
steam oven.
Setting the alarm
If has been selected,Time |Display |Off
you will need to switch the steam oven
on before you can set the alarm. The
time for the alarm will now appear in
the display when the steam oven is
switched off.
Tap "Timer".
Select .New Alarm
Set the time for the alarm.
Confirm with OK.
When the steam oven is switched off,
the alarm time and will appear in-
stead of the time of day.
If a cooking procedure concludes at the
same time or if you are in a different
menu, the alarm time and will appear
in the top right of the display.
At the set alarm time
– will flash next to the time in the
display.
– A buzzer will sound if turned on (see
"Settings - Volume - Buzzer tones").
Select"Timer" or the alarm in the top
right-hand corner of the display to
switch off the acoustic and optical
signals.
Changing an alarm
Select the alarm in the top right-hand
corner of the display or select"Timer"
and then the alarm you want.
The alarm selected appears.
Set the new time for the alarm.
Confirm with OK.
The altered alarm will appear in the dis-
play.
Deleting an alarm
Select the alarm in the top right-hand
corner of the display or select"Timer"
and then the alarm you want.
The alarm selected appears.
Select .Reset
The alarm will be deleted.
Confirm with OK.
Alarm + Timer
67
Using the Timer
The timer can be used to time any ac-
tivity in the kitchen, e.g. boiling eggs.
The timer can also be used at the same
time as a cooking program if a start and
finish time have been set, e.g. a re-
minder to stir the dish or add season-
ing.
A maximum timer duration of 9hours,
59minutes and 59seconds can be set.
Setting the timer
If you want to use the timer and Time |
Display Off | has been set, you will need
to switch the steam oven on before
you can set the timer. The timer can
then be seen counting down on the
display when the steam oven is
switched off.
Tap "Timer".
Select .New Timer Time
Set the timer for the required time.
Confirm with OK.
When the steam oven is switched off,
the timer time counts down in the dis-
play and appears instead of the time
of day.
If you are cooking at the same time or if
you are in a different menu, the timer
duration and will appear in the top
right-hand corner of the display.
At the end of the timer
– flashes in the display.
– The time starts counting upwards.
– A buzzer will sound if turned on (see
"Settings - Volume - Buzzer tones").
Select or the timer duration in the
top right-hand corner of the display
to switch off the acoustic and optical
signals.
Resetting the timer
Select the timer duration in the top
right-hand corner of the display or
tap"Timer" and then the duration you
want.
The time previously set appears
Set a new timer duration.
Confirm with OK.
The altered timer duration will start to
count down immediately.
Canceling the timer
Select the timer duration in the top
right-hand corner of the display or
tap"Timer" and then the duration you
want.
The time previously set appears
Select .Reset
The timer duration is now cancelled.
Confirm with OK.
General notes
68
The "General Notes" section contains
general information. You will find more
detailed information about particular
foods and how to cook them in the
other sections.
The advantages of cooking
with steam
Almost all vitamins and minerals are re-
tained as the food is not immersed in
water.
Cooking with steam also retains the
true taste of the food better than con-
ventional cooking. We therefore recom-
mend seasoning the food after it has
been cooked. Food also retains its
fresh, original color.
Suitable containers
Cooking pans
This steam oven is supplied with stain-
less steel cooking pans. Other contain-
ers, in a variety of sizes, both perforated
and solid, are available as optional ex-
tras (see "Optional accessories"). This
enables you to choose the most suit-
able container for the food you are pre-
paring.
It is best to use perforated pans for
Steam Cooking. The steam can reach
the food from all sides and the food is
cooked evenly.
Using your own cookware
You can also use your own cookware.
However, please note the following:
– It must be suitable for using in an
oven and must be steam resistant.
Plastic cookware can only be used
for steam cooking if the manufacturer
has stated that they are suitable for
such use.
– Thick-sided dishes made from porce-
lain, china or stoneware, for example,
are not as 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 cookware on the rack or in
a suitable cooking container and not
on the oven floor.
– Ensure that there is a gap between
the upper rim of the dish and the top
of the cooking compartment to allow
sufficient steam into the container.
General notes
69
Shelf level
You can select any shelf level. You can
also cook on several levels at the same
time. This will not alter the cooking du-
ration.
When using more than one deep cook-
ing container at the same time, 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
the 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 preheating phase.
Temperature
A maximum temperature of 210°F /
100°C is reached 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 tempera-
tures as otherwise they will burst. More
information is given in the relevant sec-
tion.
Cooking duration
In general, the cooking durations for
cooking with steam are the same as for
cooking food in a saucepan. More infor-
mation about any factors which may af-
fect the cooking duration is given in the
relevant sections.
The quantity of food does not affect the
cooking time. 1 lb of potatoes will take
the same time to cook as ½ lb.
The durations given in the charts are
guidelines only. We recommend select-
ing the shorter cooking duration quoted
to start with. If food is not cooked suffi-
ciently 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
cooking pan ²/₃full to prevent the liquid
spilling when the cooking pan is re-
moved 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
70
Wire oven rack / universal tray
Use the rack above the universal tray
when roasting or broiling. The cooking
liquids will collect in the tray and can
then be used to make a gravy or sauce.
If you are using the universal tray with
the rack on top, e.g. for broiling, insert
the tray between the rails of the side
runners and the rack will automatically
slide in above them. When removing
them from the oven pull both parts out
together.
Non-tip safety notches
The wire oven rack and universal tray
have non-tip safety notches in the mid-
dle which prevent them being pulled
right out when they only need to be par-
tially 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
71
Vegetables
Fresh food
Prepare fresh vegetables in the usual
way, i.e. wash, clean and cut them up.
Frozen food
Frozen vegetables do not need to be
defrosted beforehand unless the veg-
etables have been frozen together in a
block.
To cook frozen vegetables, program the
same time as for fresh ones.
Break up the larger, frozen together
pieces. Please refer to the cooking
times on the packaging.
Cooking pan
Food such as peas or asparagus
spears, which have little or no space
between 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
1-2" (3-5cm) 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 take
the same length of time to cook can be
cooked together in one cooking pan.
Use solid containers for vegetables
which are cooked in liquid, e.g. cab-
bage.
Shelf level
When cooking vegetables with a dis-
tinctive color (e.g. beets) in a perforated
container at the same time as cooking
other foods in other containers, place
the drip tray directly underneath the
perforated container to catch any drips
and therefore avoid any color transfer.
Cooking duration
As with conventional methods, when
cooking vegetables with steam, the
cooking duration will depend on the
size and also whether you want the
vegetables to be al dente or soft/well
done. Example:
firm potatoes, cut into quarters
= approx. 17minutes
firm potatoes, cut in half
= approx. 21minutes
Settings
MasterChef Vegetables Steam | ... | |
Cooking
or
Operating Modes Steam Cooking |
Temperature: 210°F / 100°C
Duration: see chart
Steam cooking
72
The durations given in the charts for fresh vegetables are guidelines only. We rec-
ommend selecting the shorter cooking duration quoted to start with. If vegetables
are not cooked sufficiently after the shorter time, they can be put back in the
steam oven and cooked some more.
Vegetables [min]
Artichokes 32–38
Cauliflower, whole 27–28
Cauliflower, florets 8
Beans, green 10–12
Broccoli, florets 3–4
Carrots, whole 7–8
Carrots, halved 6–7
Carrots, chopped 4
Chicory, halved 4–5
Chinese cabbage, chopped 3
Peas 3
Fennel, halved 10–12
Fennel, cut into strips 4–5
Kale, chopped 23–26
Waxy potatoes, peeled
whole
halved
quartered
27–29
21–22
16–18
Fairly waxy potatoes, peeled
whole
halved
quartered
25–27
19–21
17–18
Floury potatoes, peeled
whole
halved
quartered
26–28
19–20
15–16
Kohlrabi, cut into sticks 6–7
Steam cooking
73
Vegetables [min]
Pumpkin, diced 2–4
Corn on the cob 30–35
Swiss chard, chopped 2–3
Peppers, diced / cut into strips 2
Potatoes cooked in skins, firm 30–32
Mushrooms 2
Leeks, chopped 4–5
Leek, halved lengthwise 6
Romanesco, whole 22–25
Romanesco, florets 5–7
Brussels sprouts 10–12
Red beets, whole 53–57
Red cabbage, chopped 23–26
Black salsify, whole 9–10
Celery root, cut into batons 6–7
Green asparagus 7
White asparagus, whole 9–10
Carrots, chopped 6
Spinach 1–2
Pointed cabbage, chopped 10–11
Celery, chopped 4–5
Rutabaga, chopped 6–7
White cabbage, chopped 12
Savoy cabbage, chopped 10–11
Zucchini, sliced 2–3
Snap peas 5–7
Cooking duration
Steam cooking
74
Meat
Fresh food
Prepare the meat as usual.
Frozen food
Meat should be thoroughly defrosted
before cooking in the steam oven (see
"Defrosting").
Preparation
For meat which needs to be seared be-
fore being cooked, e.g. for a stew, sear
the meat in a pan on the cooktop first.
Cooking duration
The cooking time depends on the thick-
ness and consistency of the food. The
thicker the meat, the longer the cooking
time.
Tips
– Use a perforated pan to retain the fla-
vor when cooking meat. Place a solid
pan or universal tray underneath to
catch the juices. You can use these to
make a gravy or freeze them for later
use.
– Boiling chicken, pork rind, meat, ribs
and meat bones can be used to make
stock. Place the meat together with
some mixed vegetables in a solid
cooking pan and add cold water. The
longer the cooking duration, the
stronger the stock.
Settings
MasterChef Meat Steam Cook- | ... | |
ing
or
Operating Modes Steam Cooking |
Temperature: 210°F / 100°C
Duration: see chart
Steam cooking
75
The cooking times given in the chart are guidelines only. We recommend selecting
the shorter cooking time to start, additional time can be added if necessary.
Meat [min]
Shank, covered with water 110–120
Pork knuckle 135–140
Chicken breast filet 8–10
Leg (Joint) 105–115
Prime rib, covered with water 110–120
Veal strips 3–4
Smoked pork chops 6–8
Lamb stew 12–16
Spring chicken 60–70
Roulade of turkey 12–15
Turkey breast 4–6
Cross rib, covered with water 130–140
Beef stew 105–115
Whole chicken, covered with water 80–90
Boiled beef 110–120
Cooking duration
Steam cooking
76
Sausage
Settings
MasterChef Sausage Steam | ... | |
Cooking
or
Operating Modes Steam Cooking |
Temperature: 194°F / 90°C
Duration: see chart
Sausage [min]
Boiled sausage 6–8
Pork sausage 6–8
Veal sausage 6–8
Cooking duration
Fish
Fresh food
Prepare fresh fish in the usual way, i.e.
clean, gut and filet.
Frozen food
Frozen fish should be slightly defrosted
before cooking.
Preparing for use
Add some lemon or lime juice to fish
before cooking. The citric acid helps the
flesh stay firm.
It is not necessary to season fish when
cooking with steam as this method re-
tains the minerals which give the fish its
unique flavor.
Cooking pans
If using a perforated pan, grease it first.
Shelf level
When cooking fish in a perforated con-
tainer at the same time as cooking
other types of food in other containers,
place the container with the fish directly
above the tray to catch any liquid and
so avoid any transfer of tastes to other
food.
Steam cooking
78
The durations given in the chart are guidelines for fresh fish. We recommend se-
lecting the shorter cooking duration quoted to start with. If the fish is not cooked
sufficiently after the shorter time, it can be put back in the steam oven and cooked
some more.
Fish [°F / °C] [min]
Eel 212 / 100 5–7
Perch filet 212 / 100 8–10
Mahi Mahi filet 185 / 85 3
Trout, 1/2 lb (250 g) 195 / 90 10–13
Halibut filet 185 / 85 4–6
Cod filet 212 / 100 6
Carp, 3 lbs (1.5 kg) 212 / 100 18–25
Salmon filet 212 / 100 6–8
Salmon steak 212 / 100 8–10
Rainbow trout 195 / 90 14–17
Pangasius filet 185 / 85 3
Ocean Perch filet 212 / 100 6–8
Haddock filet 212 / 100 4–6
Flounder filet 185 / 85 4–5
Monkfish filet 185 / 85 8–10
Sole filet 185 / 85 3
Turbot filet 185 / 85 5–8
Tuna filet 185 / 85 5–10
Pike Perch filet 185 / 85 4
Temperature / Cooking duration
Steam cooking
80
Mussels
Fresh food
Warning - danger of food poisoning.
Only cook mussels which are closed. Do not eat mussels which have not
opened after being cooked.
Steep fresh mussels in water for a few hours before cooking to rinse out any sand.
Then scrub the mussels thoroughly to clean them.
Frozen food
Defrost frozen mussels before cooking.
Cooking duration
The longer mussels are cooked, the tougher they become. Use the cooking dura-
tions given in the chart.
Settings
MasterChef Mussels Steam Cooking | ... | |
or
Operating Modes Steam Cooking |
Temperature: see chart
Duration: see chart
[°F / °C] [min]
Barnacles 212 / 100 2
Cockles 212 / 100 2
Bearded mussels 195 / 90 12
Scallops 195 / 90 5
Razor clams 212 / 100 2–4
Clams 195 / 90 4
Temperature / Cooking duration
Steam cooking
82
Pasta
Dry pasta
Dry pasta swell when cooked and needs to be cooked in liquid. The liquid must
cover the pasta. Using hot liquid gives better results.
Increase the cooking time stated by the manufacturer by approx.¹/₃.
Fresh food
Fresh noodles and pasta, for example, from the store refrigerator, do not swell.
Fresh pasta should be cooked in a greased perforated pan.
Separate any pieces of pasta which have stuck together and spread them out in
the cooking pan.
Settings
MasterChef Pasta Steam Cooking | ... | |
or
Operating Modes Steam Cooking |
Temperature: 210°F / 100°C
Duration: see chart
Fresh food [min]
Gnocchi 2
Round Knoepfli 1
Ravioli 2
Spaetzle 1
Tortellini 2
Dry pasta,
covered with water
Flat pasta 14
Soup pasta 8
Cooking duration
Steam cooking
83
Dumplings
Ready-made dumplings in wrappers need to be covered completely with water.
Otherwise they will not absorb enough water and will fall apart, even if steeped in
water prior to cooking.
Cook fresh dumplings in a greased, perforated container.
Settings
MasterChef Pasta Steam Cooking | ... | |
or
Operating Modes Steam Cooking |
Temperature: 210°F / 100°C
Duration: see chart
[min]
Steamed dumplings 30
Yeast dumplings 20
Boil-in-the-bag potato dumplings 20
Boil-in-the-bag bread dumplings 18–20
Cooking duration
Steam cooking
84
Grains
Grain swells when cooked and needs to be cooked in liquid. The proportion of
grain to liquid will vary depending on the type of grain.
Grain can be cooked whole or cracked.
Settings
MasterChef Grains Steam Cooking | ... | |
or
Operating Modes Steam Cooking |
Temperature: 210°F / 100°C
Duration: see chart
Ratio
Grain to liquid
[min]
Amaranth 1:1.5 15–17
Bulgur 1:1.5 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
Cooking duration
Steam cooking
86
Unsoaked
Ratio
Legumes to liquid
[min]
Beans
Kidney beans 1:3 130–140
Azuki beans 1:3 95–105
Black beans 1:3 100–120
Pinto beans 1:3 115–135
White beans 1:3 80–90
Lentils
Brown lentils 1:2 13–14
Red lentils 1:2 7
Peas
Yellow peas 1:3 110–130
Green peas, shelled 1:3 60–70
Cooking duration
Steam cooking
87
Eggs
Use a perforated container to prepare boiled eggs in the steam oven.
The eggs do not need to be pierced before cooking as they are gradually warmed
during the preheating phase and so do not burst when they are cooked with
steam.
When using a solid container for making egg dishes such as scrambled eggs, re-
member to grease it first.
Settings
MasterChef Eggs Steam Cooking | ... | |
or
Operating Modes Steam Cooking |
Temperature: 210°F / 100°C
Steam cooking
88
Fruit
Cook fruit in a solid container so that none of the juice is lost. If you wish to cook
fruit in a perforated container, place a solid container directly underneath it to col-
lect the juice.
Tip: You can use the collected juice to prepare a glaze.
Settings
MasterChef Fruit Steam Cooking | ... | |
or
Operating Modes Steam Cooking |
Temperature: 210°F / 100°C
Duration: see chart
[min]
Apple chunks 1–3
Pears chunks 1–3
Cherries 2–4
Mirabelle plums 1–2
Nectarine / Peach chunks 1–2
Plums 1–3
Quince, diced 6–8
Rhubarb pieces 1–2
Gooseberries 2–3
Cooking duration
Steam cooking
89
Menu Cooking - Manual
Before cooking meals with the "Menu
Cooking" function, turn off the steam
reduction system (see "Settings").
"Menu Cooking" is intended for cooking
a whole meal containing types of food
which have different cooking durations,
e.g., fish filet with rice and broccoli.
Each dish is placed in the oven at dif-
ferent times so that they are all ready at
the same time.
Shelf level
When cooking fish or food with a dis-
tinctive color (e.g. beetroot) in a perfo-
rated container, place the perforated
container directly above the drip tray /
universal tray (depending on model) to
avoid any transfer of flavor or color to
other food and to prevent liquid drip-
ping onto food below it.
Temperature
Whole meals should be cooked at a
temperature of 212°F / 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 tempera-
tures are required for different types of
food, e.g. 185°F / 85°C for seabream
and 212°F / 100°C for potatoes.
If the recommended cooking tempera-
ture for the food is 185°F / 85°C, for ex-
ample, try cooking it at 212°F / 100°C
and testing the result. Some delicate
types of fish with a soft structure, e.g.
sole and plaice will become very firm
when cooked at 212°F / 100°C.
Cooking duration
If you are increasing the recommended
temperature, shorten the cooking dura-
tion by approx. ¹/₃.
Example
Rice 20 minutes
Tilapia filet 6 minutes
Broccoli 4 minutes
20minutes minus 6 minutes=14min-
utes (first cooking duration: rice)
6minutes minus 4minutes=2minutes
(second cooking duration: tilapia filet)
Time left=4minutes (third cooking du-
ration: broccoli)
Cook-
ing du-
rations
20 min. - rice
6 min. - tilapia
filet
4 min. -
broccoli
Setting 14 min. 2 min. 4 min.
Steam cooking
90
Method
Place the rice in the steam oven first.
Set the first cooking duration: 14 min-
utes.
After 14 minutes, place the tilapia in
the steam oven.
Set the second cooking duration: 2
minutes.
After 2 minutes, place the broccoli in
the steam oven.
Set the third cooking duration: 4 min-
utes.
Sous-vide (vacuum) cooking
91
Always follow USDA guidelines on
food safety.
This gentle cooking method allows food
to be cooked slowly at a low, constant
temperature in vacuum packaging.
With vacuum cooking, moisture does
not evaporate and all nutrients and fla-
vors are retained.
The result is flavorful and cooked
evenly.
Only use food that is fresh and in
good condition.
Ensure hygienic conditions and that
food has not been out of the refriger-
ator too long, e.g. during transporta-
tion.
Use only heat-stable, boiling-resis-
tant vacuum bags.
Do not cook food in the manufactur-
ers packaging, such as vacuum-
packed frozen food. It is possible
that an unsuitable vacuum bag was
used.
Use the vacuum bag only once.
Vacuum-seal the food in a chamber
system vacuum sealer only.
Sous-vide (vacuum) cooking
92
Important information on use
To obtain an optimum cooking result,
observe the following information:
– Use fewer herbs and spices than for
conventional cooking, since the influ-
ence on the taste of the food is more
intense.
You can also prepare the food unsea-
soned and add seasonings after
cooking.
– The cooking duration reduces when
salt, sugar, and liquids are added.
– The food becomes firmer with the
addition of acidic ingredients, such
as lemon or vinegar.
– Do not use alcohol or garlic, as an
unpleasant taste may result.
– Only use vacuum bags that match
the size of the food. If the vacuum
bag is too big, too much air may re-
main inside.
– If you want to cook several foods in
one vacuum bag, put the food in the
bag one next to the other.
– If you want to cook food in several
vacuum bags at once, put the bags
on the shelf one next to the other.
– Cooking durations will depend on the
thickness of the food.
– In case of higher temperatures and/or
longer cooking durations, the appli-
ance may run out of water. Check the
display from time to time.
– Keep the door closed during the
cooking process. Opening the door
extends the cooking process and can
affect the cooking result.
– Information on temperature and dura-
tion from sous-vide recipes cannot
always be adopted 1:1. Adjust these
settings according to the desired
level of doneness.
Sous-vide (vacuum) cooking
93
Tips
– To shorten the preparation times, you
can vacuum food 1–2days before
the cooking procedure. Store the
vacuumed food in the refrigerator at a
maximum of 41°F / 5°C. To maintain
quality and taste, the food must be
cooked after 2 days at the latest.
– Freeze liquids such as marinades be-
fore vacuum-sealing to prevent them
from escaping from the vacuum bag.
– Fold the edges of the vacuum bag
outwards for filling in order to obtain
clean, perfect weld seams.
– If you do not want to eat the food di-
rectly after cooking, put it in an ice
bath and then store it at a maximum
of 41°F / 5°C.
In this way, you can maintain quality
and taste while extending the life of
the food.
Exception: Eat poultry immediately
after cooking.
– After cooking, cut the vacuum bag on
all sides to access the food better.
– Briefly fry meat and firm types of fish
(such as salmon) before serving for a
roasted aroma.
– Extra marinade can be used to pre-
pare a sauce.
– Serve the food on preheated plates.
Sous-vide (vacuum) cooking
94
Method
Rinse the food under cold water and
dry it.
Put the food in a vacuum bag and
add spices or liquid if desired.
Vacuum-seal the food in a chamber
system vacuum sealer.
For optimum cooking results, insert
the rack on shelf level2.
Lay the vacuum-sealed food on the
shelf (next to each other in the case
of several bags).
Select .Operating Modes
Select .Sous-vide
Adjust the recommended tempera-
ture, if necessary.
Set the cooking duration. Any time
between 1minute and 10hours can
be set.
Select additional settings if required
(see "Operation: Steam cooking - Ad-
ditional functions").
Confirm with OK.
Possible causes for poor re-
sults
The vacuum bag has opened:
– The weld seam was not clean or sta-
ble enough and dissolved.
– The bag was damaged by a sharp
bone.
The food has an unpleasant or strange
taste:
– Incorrect storage of the food; the
food was kept out of the refrigerator
for too long.
– The food was contaminated with
bacteria before it was vacuum
sealed.
– Too much spice was used.
– The bag or weld seam were dam-
aged.
– The vacuum was insufficient.
– The food was not immediately eaten
or cooled after cooking.
Termékspecifikációk
| Márka: | Miele |
| Kategória: | sütő |
| Modell: | DGC 6760 XXL |
Szüksége van segítségre?
Ha segítségre van szüksége Miele DGC 6760 XXL, tegyen fel kérdést alább, és más felhasználók válaszolnak Önnek
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