Miele Oven DG 6100 User Manual

Operating and installation instructions  
Steam oven  
To avoid the risk of accidents or damage to the appliance it is essential  
to read these instructions before it is installed and used for the first time.  
en - GB  
M.-Nr. 09 568 090  
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Contents  
Condensate tray . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28  
Shelf level. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28  
Frozen food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28  
Temperature . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29  
Duration . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29  
Cooking with liquid . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29  
Your own recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29  
Steam cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30  
Vegetables. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30  
Meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34  
Sausages . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36  
Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37  
Shellfish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40  
Mussels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41  
Rice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42  
Pasta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43  
Dumplings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44  
Grain . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45  
Dried pulses. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46  
Hen's eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48  
Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49  
Menu cooking (cooking whole meals) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50  
Special applications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52  
Reheating. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52  
Defrost . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54  
Bottling. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58  
Extracting juice with steam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61  
Making yoghurt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62  
Proving yeast dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64  
Dissolving gelatine. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64  
Melting chocolate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65  
Skinning vegetables and fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66  
Apple storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67  
Blanching. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67  
Sweating onions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68  
Bacon. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68  
Disinfect items . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69  
Heating damp flannels. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69  
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Contents  
Decrystallising honey. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70  
Making eierstich. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70  
Settings. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71  
Cleaning and care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73  
Appliance front . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74  
Oven interior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75  
Automatic door opener . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75  
Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75  
Condensate tray, rack and cooking containers . . . . . . . . . . . . . . . . . . . . . . . . 75  
Water container. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76  
Side runners . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76  
Descaling. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77  
Oven door . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79  
Problem solving guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81  
Optional accessories. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84  
Cooking containers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84  
Cleaning and care products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86  
Other accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 87  
Safety instructions for installation. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 88  
Appliance and building-in dimensions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89  
Installation in a tall unit. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89  
Installation in a base unit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90  
Installation in a tall unit in combination with an oven. . . . . . . . . . . . . . . . . . . . . . . 91  
Detailed dimensions of the steam oven front . . . . . . . . . . . . . . . . . . . . . . . . . . . . 92  
Installing the appliance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93  
Electrical connection. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 94  
Connection cable. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 95  
After sales service, data plate, guarantee . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 96  
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Warning and Safety instructions  
This appliance complies with statutory safety requirements.  
Inappropriate use can, however, lead to personal injury and  
damage to property.  
To avoid the risk of accidents and damage to the appliance,  
please read these instructions carefully before using it for the first  
time. They contain important notes on installation, safety, use and  
maintenance.  
Miele cannot be held liable for non-compliance with these  
instructions.  
Keep these instructions in a safe place and ensure that new users  
are familiar with the contents. Pass them on to any future owner.  
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Warning and Safety instructions  
Correct application  
The steam oven is intended for use in domestic households and  
~
similar working and residential environments.  
The appliance is not intended for outdoor use.  
~
It is intended for domestic use only as described in these  
~
operating instructions. Any other usage is not supported by the  
manufacturer and could be dangerous.  
The appliance can only be used by people with reduced  
~
physical, sensory or mental capabilities, or lack of experience and  
knowledge, if they are supervised whilst using it, or have been  
shown how to use it in a safe way and recognise and understand the  
consequences of incorrect operation.  
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Warning and Safety instructions  
Safety with children  
Children under 8 years of age must be kept away from the  
~
appliance unless they are constantly supervised.  
Children 8 years and older may only use the oven unsupervised if  
~
they have been shown how to use it safely and recognise and  
understand the consequences of incorrect operation.  
Children must not be allowed to clean the appliance  
~
unsupervised.  
Please supervise children in the vicinity of the appliance and do  
~
not let them play with it.  
Danger of suffocation.  
~
Packaging, e.g. plastic wrappings, must be kept out of the reach of  
babies and children.  
Whilst playing, children could become entangled in packaging or  
pull it over their head and suffocate.  
Danger of burning.  
~
Children's skin is far more sensitive to high temperatures than that of  
adults. Make sure that children do not attempt to open the door  
when the appliance is in operation. Keep children well away from  
the appliance until it has cooled down and there is no danger of  
burning.  
Danger of injury.  
~
The oven door can support a maximum weight of 8 kg. Do not let  
children sit on the door, lean against it or swing on it.  
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Warning and Safety instructions  
Technical safety  
Unauthorised installation, maintenance and repairs can cause  
~
considerable danger for the user. Installation, maintenance and  
repairs must only be carried out by a Miele authorised technician.  
A damaged appliance can be dangerous. Check it for visible  
~
signs of damage. Do not use a damaged appliance.  
The electrical safety of this appliance can only be guaranteed  
~
when correctly earthed. It is essential that this standard safety  
requirement is met. If in any doubt please have the electrical  
connection inspected by an electrician.  
Before connecting the appliance to the mains supply, ensure that  
~
the connection data on the data plate (voltage and frequency)  
match the mains electricity supply. This data must correspond in  
order to avoid the risk of damage to the appliance. Consult a  
qualified electrician if in any doubt.  
Do not connect the appliance to the mains electricity supply by a  
~
multi-socket adapter or an extension lead. These are a fire hazard  
and 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 appliance must not be used in a non-stationary location (e.g.  
~
on a ship).  
Never open the casing of the appliance. Tampering with electrical  
~
connections or components and mechanical parts is highly  
dangerous to the user and can cause operational faults.  
While the appliance is under guarantee, repairs should only be  
~
undertaken by a Miele authorised service technician. Otherwise the  
guarantee is invalidated.  
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Warning and Safety instructions  
Miele can only guarantee the safety of the appliance when  
~
original Miele replacement parts are used. Faulty components must  
only be replaced by genuine original Miele spare parts.  
If the plug is removed from the connection cable or if the  
~
appliance is supplied without a plug, the appliance must be  
connected to the electrical supply by a suitably qualified electrician.  
If the connection cable is damaged, it must be replaced by a  
~
suitably qualified electrician with a specialist connection cable of  
type H 05 VV-F (pvc insulated), available from Miele.  
During installation, maintenance and repair work, the appliance  
~
must be disconnected from the mains electricity supply.  
In areas which may be subject to infestation by cockroaches or  
~
other vermin, pay particular attention to keeping the appliance and  
its surroundings clean at all times. Any damage caused by  
cockroaches or other vermin will not be covered by the guarantee.  
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Warning and Safety instructions  
Correct use  
The steam oven becomes hot when in use.  
~
You could burn yourself on the oven interior, cooked food, oven  
accessories or hot steam.  
Wear oven gloves when placing food in the oven or removing it and  
when adjusting oven shelves etc. in a hot oven. Take care when  
putting cooking containers into the oven or removing them not to  
spill the contents.  
Danger of burning.  
~
There will be some residual hot water in the steam generator at the  
end of a cooking process. This will be pumped back into the water  
container. Take care not to spill the contents when taking the water  
container out of the appliance.  
Do not bottle or heat up food in closed tins in the oven, as  
~
pressure will build up in the tin causing it to explode.  
You could injure yourself on the open oven door or trip over it.  
~
Avoid leaving the door open unnecessarily.  
Plastic dishes which are not heat- and steam resistant melt at  
~
high temperatures and can damage the appliance.  
Use temperature- (to 100°C) and steam-resistant plastic dishes.  
Follow the manufacturer's instructions.  
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 oven for keeping food warm and do not use utensils  
in the appliance which could corrode.  
The door can support a maximum weight of 8 kg.  
~
Do not sit on or lean against an open door, and do not place heavy  
objects on it. Also make sure that nothing can get trapped between  
the door and the oven cavity. The oven could get damaged.  
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Warning and Safety instructions  
Cleaning and care  
Danger of injury.  
~
Do not use a steam cleaning appliance to clean this appliance. The  
steam could reach electrical components and cause a short circuit.  
Scratches on the door glass can result in the glass breaking.  
~
Do not use abrasive cleaners, hard sponges, brushes or sharp  
metal tools to clean the door glass.  
The side runners can be removed for cleaning purposes (see  
~
"Cleaning and care").  
Ensure that they are replaced correctly and do not use the oven  
without them fitted.  
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Caring for the environment  
Disposal of the packing  
material  
Disposing of your old  
appliance  
The packaging is designed to protect  
the appliance from damage during  
Electrical and electronic appliances  
often contain valuable materials. They  
transportation. The packaging materials also contain materials which, if handled  
used are selected from materials which or disposed of incorrectly, could be  
are environmentally friendly for disposal potentially hazardous to human health  
and should be recycled.  
and to the environment. They are,  
however, essential for the correct  
functioning of your appliance. Please  
do not therefore dispose of it with your  
household waste.  
Recycling the packaging reduces the  
use of raw materials in the  
manufacturing process and also  
reduces the amount of waste in landfill  
sites.  
Please dispose of it at your local  
community waste collection/recycling  
centre or contact your dealer for  
advice. Ensure that it presents no  
danger to children while being stored  
for disposal.  
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Guide to the appliance  
Front view  
aControl panel  
bVentilation outlet  
cAutomatic door release for reducing steam  
dDoor seal  
eSuction tube  
fCompartment for water container  
gWater container  
hDrip channel  
iFloor heater  
jTemperature sensor  
kShelf levels  
lSteam inlet  
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Guide to the appliance  
Accessories supplied  
The accessories supplied with your appliance as well as a  
range of optional ones are available to order from Miele (see  
"Optional accessories").  
Condensate tray DGG 21  
To catch excess moisture 325 x 430 x 40 mm (W x D x H)  
DGGL 8  
DGGL 1  
Rack  
1 perforated cooking container  
Gross capacity 2.0 litres / Usable capacity 1.7 litres  
325 x 265 x 40 mm (W x D x H)  
2 perforated cooking containers  
Gross capacity 1.5 litres / Usable capacity 0.9 litres  
325 x 175 x 40 mm (W x D x H)  
For placing your own cooking containers on  
Descaling tablets  
These are required for descaling the appliance.  
Miele steam oven cookbook  
A selection of the best recipes from the Miele test kitchen.  
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Description of the functions  
Control panel  
Lightly touch sensors a - d to operate the appliance. An  
audible tone will sound each time a sensor is pressed. You  
can deactivate this, if wished (see "Settings").  
During operation numbers and symbols will appear in the  
display e.  
a
b
c d c  
e
Sensor controls  
Sensor(s) Function  
a
b
c
s
- For switching the appliance on and off  
- For calling up the descaling process  
2/Auto  
For alternating between steam cooking and  
automatic functions  
?
;
- For setting the temperature and cooking  
duration  
- For scrolling through the Programming  
settings  
d
OK  
For confirming the temperature / duration /  
selection  
s + ?  
For calling up programming mode  
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Description of the functions  
Display  
Display  
2
Explanation  
Steam cooking  
?
Insufficient water or water container not  
present  
Number(s) + Auto Automatic programme  
A
Numbers + °C  
Numbers + h  
Number(s) + k  
Temperature  
Duration  
The appliance needs to be descaled  
Condensate tray  
When you are using perforated containers, place the  
condensate tray on the lowest shelf level to collect any drops  
of liquid and allow them to be removed easily.  
You can also use the condensate tray as a cooking container  
if necessary.  
Water container  
The maximum water level is 2.0 litres, the minimum 0.5 litres.  
These levels are indicated on the container. Do not exceed  
the maximum level.  
The amount of water required for cooking will depend on the  
type of food. Opening the door during cooking will increase  
the amount used.  
Depending on programme used the water container may  
need refilling after 90 minutes. The appliance will let you  
know when it needs refilling ?.  
At the end of the cooking programme residual water in the  
steam generator is pumped back into the water container.  
The water container must be emptied after each use.  
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Description of the functions  
Noises  
You will hear a pumping sound when the appliance is  
switched on, during use and after switching it off.  
This is the sound of water being pumped through the system  
and is quite normal.  
Temperature  
The appliance has a temperature range of 40 °C to 100 °C.  
The appliance is set at 100 °C when the oven is switched on.  
You can alter the temperature in 5 °C steps.  
Recommended temperatures  
100 °C:  
For cooking all types of food,  
Reheating,  
Menu cooking (whole meals)  
Bottling,  
Extracting juice with steam,  
........  
85 °C:  
For cooking fish gently.  
60 °C:  
For defrosting.  
40 °C  
For proving yeast,  
Making yoghurt,  
......  
Duration  
A duration of between 1 minute (0:01) and 9 hours 59 minutes  
(9:59) can be set.  
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Description of the functions  
Heating-up phase  
During the heating-up phase the oven compartment is heated  
to the set temperature. The display will show the temperature  
in the cooking compartment as it rises.  
The duration of the heating-up phase will depend on the  
quantity and the temperature of the food. In general the  
heating-up 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 duration remaining  
(time left) will be shown in the display.  
Steam reduction  
The appliance door will open a fraction at the end of a  
cooking programme to release some of the steam from the  
cabinet. The door will then close automatically.  
Steam reduction can be switched off if you wish (see  
"Settings"). If switched off there will be a lot of steam emitted  
from the cabinet when the door is opened.  
Please refer to "Steam cooking" and "Special applications"  
for more information and tips on how to use your steam  
oven.  
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Before using for the first time  
Please stick the extra data plate for the appliance supplied  
with this documentation in the space provided in the "After  
sales service, data plate, guarantee" section of this booklet.  
Cleaning for the first time  
^ Remove any protective foil.  
Water container  
^ Take the water container out of the appliance and rinse it  
by hand.  
Accessories / Oven interior  
^ Take all accessories out of the oven. Wash them by hand  
or in the dishwasher.  
The interior of the steam oven has been treated at the factory  
with a conditioning agent.  
^ To remove this, clean the oven interior with a mild solution  
of washing-up liquid and hot water and then dry thoroughly  
with a soft cloth.  
Water hardness setting  
The appliance is set ex-works for hard water (S03). It must be  
adjusted to local water hardness to ensure trouble-free  
operation and to ensure that descaling is carried out at the  
correct interval. The harder the water, the more often the  
appliance will need to be descaled.  
^ Check the hardness of your local water supply and adjust  
the water hardness as necessary (see "Settings").  
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Before using for the first time  
Setting the correct boiling point for water  
Before cooking food for the first time, you must set the boiling  
point for water, as this varies according to the altitude of the  
location of the appliance. This procedure also flushes out the  
waterways.  
This process must be carried out to ensure efficient  
functioning of your appliance.  
^ Run the appliance at 100 °C for 15 minutes. Proceed as  
described in "Brief operating instructions".  
If you move house, the appliance will need to be re-set for  
the new altitude if this differs from the old one by more than  
300 m. To do this, descale the appliance (see "Cleaning and  
care / Descaling").  
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Operating principles  
Preparation  
^ Fill the water container up to at least the "min" marker.  
Only use cold mains tap water. Never use distilled or  
mineral water or other liquids.  
^ Push the water container into the appliance until it  
connects.  
^ Place the condensate tray on the lowest shelf level.  
^ Place the food in the oven.  
^ Switch the appliance on with the s sensor.  
Set the temperature and duration  
2 will appear in the display and "°C" and "100" will start  
flashing.  
^ If you want to cook with 100 °C, confirm the setting with  
°C  
"OK".  
2
If necessary, you can reduce the temperature by touching the  
? sensor. Confirm with "OK".  
After confirming the temperature, 3 zeros will appear in  
display and "h" will start flashing.  
2
h
^ Set the cooking duration you want by touching ; (from  
00:00 upwards) or ? (from 9:59 downwards).  
^ Confirm your selection by touching "OK".  
The appliance will start automatically after the duration has  
been confirmed.  
If you do not complete these steps within 15 minutes, the  
appliance will switch itself off.  
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Operating principles  
At the end of the duration  
At the end of the set cooking duration, an audible tone will  
sound, 3 zeros and "h" will appear in the display.  
^ Switch off the appliance.  
The fan will continue to run for a while after the appliance has  
been switched off.  
Danger of burning.  
You could burn yourself on the oven interior, spilled food,  
accessories and hot steam.  
Use oven gloves when removing hot food from the  
appliance.  
After use  
^ Remove the condensate tray and empty it.  
^ Remove and empty the water container.  
^ 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.  
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Operation  
During use  
Interrupting operation  
Operation is interrupted as soon as the door is opened. The  
heating will be switched off and the cooking duration  
remaining stored in memory.  
Steam will escape when you open the door. Step back  
from the appliance and wait until the steam has  
dissipated.  
Danger of burning.  
You could burn yourself on the oven interior, spilled food,  
accessories and hot steam.  
Wear oven gloves when placing food in the oven or  
removing it and when handling hot food and shelves etc.  
inside the appliance.  
Operation will resume when the door is closed.  
When the door is closed, the pressure has to equalise, which  
can cause a whistling sound.  
The oven will heat up again and the display 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.  
Changing the temperature  
You can alter the temperature at any time during operation.  
Touch the "OK" sensor once. The display will change to the  
temperature setting and "C" flashes. Set the temperature as  
described earlier.  
Changing the duration  
You can alter the duration at any time during operation.  
Touch the "OK" sensor twice. The display will change to the  
cooking duration setting and "h" will flash. Set the duration as  
described earlier.  
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Operation  
Insufficient water  
Insufficient water is indicated by the flashing ? and an  
audible tone.  
^ Remove the water container and fill it with fresh tap water.  
^ Push the water container into the appliance until it  
connects.  
^ Close the door.  
Operation will continue.  
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Operation  
Automatic  
Your steam oven is equipped with 20 automatic programmes  
for cooking vegetables. The temperature and duration are  
pre-set, so you only have to prepare the vegetables as  
required (see the chart).  
Procedure  
^ Put the prepared vegetables into a perforated cooking  
container.  
^ Insert the condensate tray at the lowest level. Place the  
perforated tray of vegetables on any shelf level.  
^ Fill the water container with fresh tap water and place it in  
the steam oven.  
^ Switch on the appliance.  
^ Touch the 2/Auto sensor.  
^ Use ? or ; to select the programme you want, e.g. A12.  
^ Confirm with "OK".  
For hints and tips on cooking vegetables by steam see  
"Steam cooking > vegetables".  
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Operation  
Programme overview  
Programme  
number  
Vegetable  
A1  
Cauliflower  
Beans (green, yellow)  
Broccoli  
Florets, medium  
Whole  
A2  
A3  
Florets, medium  
Shredded  
-
A4  
Chinese cabbage  
Peas  
A5  
A6  
Fennel  
Cut into strips  
Batons  
A7  
Kohlrabi  
A8  
Pumpkin  
Diced  
A9  
Sweetcorn  
Carrots  
Cobs  
A10  
A11  
A12  
A13  
A14  
A15  
A16  
A17  
A18  
A19  
A20  
Diced/batons/sliced  
Sliced  
Peppers  
New potatoes  
Leeks  
Firm, medium  
Sliced into rings  
Florets, medium  
-
Romanesco  
Sprouts  
Boiled potatoes  
Green asparagus  
White asparagus  
Spinach  
Firm, quartered  
Medium  
Medium  
-
Sugar snap peas  
-
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General notes  
This section contains general information. You will find more  
detailed information about particular foods and how to cook  
them in the other sections.  
The advantages of cooking with steam  
Almost all vitamins and minerals are retained as the food is  
not immersed in water.  
Cooking with steam also retains the true taste of the food  
better than conventional cooking. We therefore recommend  
seasoning the food after it has been cooked. Food also  
retains its fresh, original colour.  
Suitable containers  
Cooking containers  
This steam oven is supplied with stainless steel cooking  
containers. Other containers, in a variety of sizes, both  
perforated and solid, are available as optional extras (please  
refer to "Optional accessories"). This enables you to choose  
the most suitable container for the food you are preparing.  
It is best to use perforated containers for steam cooking. The  
steam can reach the food from all sides and the food is  
cooked evenly.  
Your own containers  
You can also use your own containers. However, please note  
the following:  
– Containers must be heat-resistant to 100 °C and able to  
withstand hot steam. With plastic containers please check  
with the manufacturer that they are suitable for use in a  
steam oven.  
– Thick-sided containers made from porcelain, china or  
stoneware, for example, are not so suitable for steam  
cooking. They do not conduct heat well and as a result  
cooking durations will be considerably longer than those  
given in the charts.  
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General notes  
– Place the cooking containers on the rack and not on the  
oven floor.  
– Ensure that there is a gap between the upper rim of the  
container and the top of the cooking compartment to allow  
sufficient steam into the container.  
Condensate tray  
Place the condensate tray on the lowest shelf runner when  
using perforated containers. The tray will collect any drops of  
liquid and allow them to be removed easily.  
You can also use the condensate tray as a cooking container  
if necessary.  
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  
duration.  
When using more than one deep 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.  
To prevent the cooking containers and rack from tipping,  
always insert them between the rails of the side runners.  
Frozen food  
The heating up phase for frozen food is longer than for fresh  
food. The greater the quantity of frozen food, the longer the  
heating up phase.  
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General notes  
Temperature  
A maximum temperature of 100 °C is reached in the steam  
oven. Most types of food will cook at this temperature. Some  
more delicate types of food, such as soft fruit, must be  
cooked at lower temperatures as otherwise they will burst.  
More information is given in the relevant section.  
Combination with a Gourmet warming drawer  
When the warming drawer is in use the oven cavity in the  
steam oven can get up to 40 °C. If, in this case, you set a  
temperature of 40 °C, no steam will be produced because the  
oven cavity is too warm.  
Duration  
In general, the cooking durations for cooking with steam are  
the same as for cooking food in a saucepan. More  
information about any factors which may affect the cooking  
duration is given in the relevant sections.  
The quantity of food does not affect the cooking duration.  
1 kg of potatoes will take the same time to cook as 500 g.  
The durations given in the charts are guidelines only. We  
recommend selecting the shorter cooking duration quoted to  
start with. If food is not cooked sufficiently after the shorter  
time it can be put back in the oven and cooked for longer.  
Cooking with liquid  
When cooking with liquid only fill the cooking container 2/3 full  
to prevent the liquid spilling when the cooking container is  
removed from the oven.  
Your own recipes  
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  
brown or crisp when cooking with steam.  
29  
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Steam cooking  
Vegetables  
Fresh  
Prepare fresh vegetables in the usual way, i.e. wash, clean  
and cut them up.  
Frozen food  
Frozen vegetables do not need to be defrosted beforehand,  
unless they have been frozen together in a block.  
Frozen and fresh vegetables which take the same length of  
time to cook can be cooked together.  
If vegetables have frozen together in clumps, break these up  
before cooking with steam. Follow the manufacturer's  
instructions on the packaging regarding cooking duration.  
Cooking containers  
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 3 - 5 cm deep. When cooking large quantities divide  
the food between 2 or 3 shallow containers rather than using  
one deep one.  
Different types of vegetables which take the same length of  
time to cook can be cooked together.  
Use solid containers for vegetables which are cooked in  
liquid.  
Shelf level  
When cooking vegetables with a distinctive colour (e.g.  
beetroot) in a perforated container, place the perforated  
container above the condensate tray to avoid any colour  
transfer.  
30  
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Steam 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:  
waxy potatoes, cut into quarters = approx. 18 minutes  
waxy potatoes, cut in half = approx. 22 minutes  
Brussels sprouts, large, al dente = approx. 12 minutes  
Brussels sprouts, small, soft = approx. 12 minutes  
Settings  
Steam cooking 2  
Temperature: 100 °C  
Duration: see chart  
The durations given in the chart are guidelines for fresh  
vegetables. We recommend selecting the shorter cooking  
duration quoted. If food is not cooked sufficiently after the  
shorter time it can be put back in the oven and cooked for  
longer.  
Duration in minutes  
32–38  
Artichokes  
Beans, green  
10-12  
53-57  
9-10  
3-4  
8
Beetroot, whole  
Black salsify, whole  
Broccoli, florets  
Cauliflower, florets  
Cauliflower, whole  
27–28  
6-7  
4-5  
4
Celeriac, cut into batons  
Celery, chopped  
Chantenay carrots, chopped  
Chantenay carrots, halved  
Chantenay carrots, whole  
Chicory, halved  
6-7  
7–8  
4–5  
3
Chinese cabbage, chopped  
31  
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Steam cooking  
Duration in  
minutes  
Corn on the cob  
30-35  
2-3  
Courgettes, sliced  
Curly kale, chopped  
23-26  
Fairly firm potatoes, peeled  
whole  
25–27  
19–21  
17–18  
halved  
quartered  
Fennel, cut into strips  
Fennel, halved  
4-5  
10-12  
Firm potatoes, peeled  
whole  
27–29  
21–22  
16–18  
halved  
quartered  
Floury potatoes, peeled  
whole  
26–28  
19–20  
15–16  
halved  
quartered  
Green asparagus  
7
6–7  
6
Kohlrabi, cut into batons  
Leeks, halved lengthwise  
Leeks, sliced  
4-5  
6
Main crop carrots, chopped  
New potatoes, firm  
Peas  
30-32  
3
Peppers, diced / cut into strips  
Pumpkin, diced  
2
2–4  
23-26  
5-7  
22–25  
Red cabbage, chopped  
Romanesco, florets  
Romanesco, whole  
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Steam cooking  
Duration in  
minutes  
Savoy cabbage, chopped  
Spinach  
10-11  
1-2  
Spring cabbage, chopped  
Sprouts  
10–11  
10-12  
5-7  
Sugar snap peas  
Swede, chopped  
Swiss chard, chopped  
White asparagus  
6–7  
2-3  
9-10  
12  
White cabbage, chopped  
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Steam cooking  
Meat  
Fresh  
Prepare the meat in the usual way.  
Frozen food  
Preparation  
Duration  
Meat should be thoroughly defrosted before cooking in the  
steam oven (see "Defrosting").  
For meat which needs to be seared before being cooked,  
e.g. stew, sear the meat in a pan on the hob first.  
The cooking duration depends on the thickness and the  
texture of the meat, and not on the weight. The thicker the  
piece of meat, the longer the cooking duration. A piece of  
meat weighing 500 g which is 10 cm thick will take longer to  
cook than a piece of meat weighing 500 g which is 5 cm  
thick.  
Tips  
Use a perforated container to retain the juices when cooking  
meat, such as prime beef topside. Place a solid container  
underneath to catch the juices. You can use these to make a  
gravy or freeze them for later use.  
Boiling fowl, back or top rib and meat bones can be used to  
make stock. Place the meat together with some mixed  
vegetables in a solid cooking container and add cold water.  
Cook at 100 °C for 60 to 90 minutes. The longer the cooking  
duration, the stronger the stock.  
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Steam cooking  
Settings  
Steam cooking 2  
Temperature: 100 °C  
Duration: see chart  
The durations given in the charts are guidelines only. We  
recommend selecting the shorter cooking duration quoted to  
start with. If food is not cooked sufficiently after the shorter  
time it can be put back in the oven and cooked for longer.  
Meat  
Duration in minutes  
105–115  
110–120  
80–90  
Beef stew  
Boiled topside  
Boiling fowl, covered with water  
Brisket, covered with water  
Chicken breast fillet  
Gammon slices  
Knuckle  
130–140  
8–10  
6-8  
135–145  
12–16  
Lamb stew  
Leg steak, covered with water  
Poularde  
110–120  
60–70  
Shank  
105–115  
110–120  
4-6  
Top rib, covered with water  
Turkey escalope  
Turkey roulade  
Veal cutlets  
12–15  
3-4  
35  
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Steam cooking  
Sausages  
Settings  
Steam cooking 2  
Temperature: 90 °C  
Duration: see chart  
Sausages  
Duration in  
minutes  
Bologna sausages  
Frankfurters  
6-8  
6–8  
6–8  
Veal sausages  
36  
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Steam cooking  
Fish  
Fresh  
Prepare fresh fish in the usual way, i.e. clean, gut and fillet.  
Defrost frozen fish before cooking (see "Defrosting").  
Frozen  
Preparation  
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 with salt when cooking with  
steam as this method retains the minerals which give the fish  
its unique flavour.  
Cooking containers  
If using a perforated container, grease it first.  
Shelf level  
When cooking fish in a perforated container at the same time  
as cooking other types of food in other containers, place the  
container with the fish directly above the condensate tray to  
catch any liquid and so avoid any transfer of tastes to other  
food.  
Temperature  
85 °C – 90 °C  
For gently cooking delicate types of fish, such as sole.  
100 °C  
For cooking firmer types of fish, e.g. cod and salmon.  
Also for cooking fish in sauce or stock..  
37  
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Steam cooking  
Duration  
The cooking duration depends on the thickness and the  
texture of the fish, and not on the weight. The thicker the fish,  
the longer the cooking duration. A 3 cm thick piece of fish  
weight 500 g will take longer to cook than a 2 cm thick piece  
of fish weighing 500 g.  
The longer fish cooks, the firmer its flesh will become. Use the  
cooking durations given in the chart.  
If you find that the fish is not cooked sufficiently only cook it  
for a few minutes more.  
When cooking fish in sauce or stock, we recommend that you  
increase the cooking duration quoted by a few minutes.  
Tips  
Adding herbs and spices, such as dill, will help bring out the  
full flavour of the fish.  
Cook large fish in the swimming position. To help maintain the  
shape of the fish, place a small cup or similar upside down in  
the cooking container, and arrange the fish bellyside down  
over the cup.  
You can use any fish scraps, e.g. fish heads, bones, tails etc  
to make a fish stock. Place the fish scraps together with  
some mixed vegetables in a solid cooking container and add  
cold water. Cook at 100 °C for 60 to 90 minutes. The longer  
the cooking duration, the stronger the stock.  
Blue fish is fish which is cooked in water and vinegar. It is  
important not to damage the skin of the fish. This method is  
suitable for cooking carp, trout, tench, eel and salmon.  
Settings  
Steam cooking 2  
Temperature: see chart  
Duration: see chart  
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Steam cooking  
The cooking durations given in the chart are guidelines for  
fresh fish. We recommend selecting the shorter cooking  
duration quoted. If food is not cooked sufficiently after the  
shorter time it can be put back in the oven and cooked for  
longer.  
Temperature in Duration in minutes  
°C  
Atlantic cod fillet  
Carp, 1.5 kg  
Coley fillet  
100  
100  
85  
6
18–25  
3
Eel  
100  
100  
85  
5–7  
4-6  
4-6  
8-10  
8–10  
4
Haddock fillet  
Halibut fillet  
Monk fish fillet  
Perch fillet  
85  
100  
85  
Pikeperch fillet  
Plaice fillet  
85  
4-5  
6-8  
6–8  
8-10  
14-17  
3
Rose fish fillet  
Salmon fillet  
Salmon steak  
Salmon trout  
Seabream fillet  
Sole fillet  
100  
100  
100  
90  
85  
85  
3
Trout, 250 g  
Tuna fillet  
90  
10-13  
6–8  
5-8  
100  
85  
Turbot fillet  
39  
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Steam cooking  
Shellfish  
Preparation  
Defrost frozen shellfish before cooking with steam.  
Peel, remove and discard the intestines, and then wash the  
shellfish.  
Cooking containers  
If using a perforated container, grease it first.  
Duration  
The longer shellfish are cooked, the tougher they become.  
Use the cooking durations given in the chart.  
When cooking shellfish in sauce or stock, we recommend that  
you increase the cooking duration quoted by a few minutes.  
Settings  
Steam cooking 2  
Temperature: see chart  
Duration: see chart  
Temperature in  
°C  
Duration in  
minutes  
Crayfish  
95  
90  
90  
90  
90  
90  
10-15  
Crevettes  
3
4
3
3
3
King prawns  
Large shrimps  
Prawns  
Small shrimps  
40  
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Steam cooking  
Mussels  
Fresh  
,Only cook mussels which are closed.  
N.B. Do not eat mussels which have not opened after  
being cooked. Danger of food poisoning.  
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  
Defrost frozen mussels before cooking.  
Duration  
The longer mussels are cooked, the tougher they become.  
Use the cooking durations given in the chart.  
Settings  
Steam cooking 2  
Temperature: see chart  
Duration: see chart  
Temperature in  
°C  
Duration in  
minutes  
Barnacles  
100  
90  
2
12  
2
Bearded mussels  
Cockles  
100  
90  
Pilgrim scallops  
Razor clams  
Venus mussels  
5
100  
90  
2–4  
4
41  
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Steam cooking  
Rice  
Rice swells when cooked and needs to be cooked in liquid.  
The proportion of rice to liquid will vary depending on the  
type of rice.  
The rice absorbs all the liquid and so none of the nutrients  
are lost.  
Settings  
Steam cooking 2  
Temperature: 100 °C  
Duration: see chart  
Ratio  
Duration in  
minutes  
Rice : Liquid  
Basmati rice  
Brown rice  
1 : 1.5  
1 : 1.5  
1 : 1.5  
15  
26–29  
23–25  
Parboiled rice  
Round grain rice  
Pudding rice  
Risotto rice  
1 : 2.5  
1 : 2.5  
30  
18–19  
Wild rice  
1 : 1.5  
26–29  
42  
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Steam cooking  
Pasta  
Dry pasta  
Dry pasta swells when it is cooked and needs to be cooked  
in liquid. The liquid must cover the pasta. Using hot liquid  
gives better results.  
Increase the cooking time stated by the manufacturer by  
approx. 1/3.  
Fresh  
Fresh pasta, such as you can buy from the supermarket  
chilled counter, does not need to absorb water. Cook fresh  
pasta in a perforated container.  
Separate any pieces of pasta which have stuck together and  
spread them out in the cooking container.  
Settings  
Steam cooking 2  
Temperature: 100 °C  
Duration: see chart  
Fresh  
Duration in minutes  
Gnocchi  
3
2
3
2
3
Knöpfli  
Ravioli  
Spätzle  
Tortellini  
Dry pasta, covered with water  
Tagliatelli  
14  
8
Vermicelli  
43  
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Steam cooking  
Dumplings  
Ready made boil-in-the-bag dumplings need to be well  
covered with water as otherwise they can fall apart. This is  
because even although they have been soaked in water  
beforehand they will not absorb enough moisture.  
Cook fresh dumplings in a greased, perforated container.  
Settings  
Steam cooking 2  
Temperature: 100 °C  
Duration: see chart  
Duration in  
minutes  
Boil-in-the-bag bread dumplings  
Boil-in-the-bag potato dumplings  
Sweet dumplings  
18-20  
20  
30  
Yeast dumplings  
20  
44  
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Steam cooking  
Grain  
Grain swells during cooking and needs to be cooked in  
liquid.The proportion of grain to liquid depends on the type of  
grain.  
Grain can be cooked whole or cracked.  
Settings  
Steam cooking 2  
Temperature: 100 °C  
Duration: see chart  
Ratio  
Duration in  
minutes  
Grain : Liquid  
Amaranth  
1 : 1.5  
1 : 1.5  
1 : 1  
15–17  
9
Bulgur  
Green spelt, cracked  
Green spelt, whole  
Oats, whole  
Oats, cracked  
Millet  
7
1 : 1  
18–20  
18  
7
1 : 1  
1 : 1  
1 : 1.5  
1 : 3  
10  
10  
15  
35  
10  
30  
8
Polenta  
Quinoa  
1 : 1.5  
1 : 1  
Rye, whole  
Rye, cracked  
Wheat, whole  
Wheat, cracked  
1 : 1  
1 : 1  
1 : 1  
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Steam cooking  
Dried pulses  
Soak pulses for at least 10 hours in cold water before  
cooking. Soaking makes the pulses more digestible and  
shortens the cooking duration required.  
Exception: Lentils do not need to be soaked before cooking.  
Soaked pulses must be covered with liquid during cooking.  
With unsoaked pulses a specific ratio of pulses : water is  
required.  
Settings  
Steam cooking 2  
Temperature: 100 °C  
Duration: see chart  
Soaked  
Duration in minutes  
Beans  
Adzuki beans  
Black beans  
Haricot beans  
Kidney beans  
Pinto beans  
20–25  
55–60  
34–36  
55-65  
55-65  
Peas  
Green split peas  
Yellow split peas  
27  
40–50  
46  
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Steam cooking  
Unsoaked  
Duration in  
minutes  
Ratio  
Pulses : Liquid  
Beans  
Adzuki beans  
Black beans  
Haricot beans  
Kidney beans  
Pinto beans  
Lentils  
95–105  
100–120  
80-90  
1 : 3  
1 : 3  
1 : 3  
1 : 3  
1 : 3  
130–140  
115–135  
Brown lentils  
Red lentils  
13–14  
7
1 : 2  
1 : 2  
Peas  
Green split peas  
Yellow split peas  
60-70  
1 : 3  
1 : 3  
110–130  
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Steam cooking  
Hen's eggs  
Use a perforated container to boil eggs in the steam oven.  
The eggs do not need to be pierced before cooking as they  
are gradually warmed during the heating up phase and so do  
not burst when they are cooked with steam.  
When using a solid container for make egg dishes such as  
scrambled eggs, remember to grease it first.  
Settings  
Steam cooking 2  
Temperature: 100 °C  
Duration: see chart  
Duration in minutes  
Size S  
soft  
3
5
9
medium  
hard  
Size M  
soft  
4
6
medium  
hard  
10  
Size L  
soft  
5
7
medium  
hard  
12  
Size XL  
soft  
6
8
medium  
hard  
13  
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Steam cooking  
Fruit  
Cook fruit in a solid container so that none of the juice is lost.  
If you wish to cook fruit in a perforated container, place a  
solid container directly underneath it to collect the juice.  
Tip  
You can use the juice which has collected in the solid  
container to make a glaze for a fruit flan.  
Settings  
Steam cooking 2  
Temperature: 100 °C  
Duration: see chart  
Duration in minutes  
Apple pieces  
Pear chunks  
1–3  
1–3  
2–4  
2-3  
Cherries  
Gooseberries  
Mirabelle plums  
Nectarine / Peach pieces  
Plums  
1–2  
1–2  
1–3  
6–8  
1–2  
Quince, diced  
Rhubarb pieces  
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Steam cooking  
Menu cooking (cooking whole meals)  
Before cooking meals with the Menu cooking function  
switch off the moisture reduction system (see "Settings").  
You can use the steam oven to cook a whole meal containing  
types of food which have different cooking durations, e.g. fish  
fillet with rice and broccoli. Each dish is placed in the oven at  
different times such that they are all ready at the same time.  
Shelf level  
When cooking fish or food with a distinctive colour (e.g.  
beetroot) in a perforated container, place the perforated  
container directly above the condensate tray to avoid any  
transfer of flavour or colour to other food and to prevent liquid  
dripping onto food below it.  
Temperature  
Whole meals should be cooked at a temperature of 100 °C as  
this is the temperature required to cook the majority of foods.  
Do not cook a whole meal at the lowest temperature when  
different temperatures are required for different types of food,  
e.g. 85 °C for seabream and 100 °C for potatoes.  
If the recommended cooking temperature for the food is  
85 °C for example, try cooking it at 100 °C and testing the  
result. Some delicate types of fish with a soft structure, e.g.  
sole and plaice will become very firm when cooked at 100 °C.  
Duration  
If you are increasing the recommended temperature, shorten  
the cooking duration by approx. 1/3.  
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Steam cooking  
Example  
Rice  
20 minutes  
6 minutes  
4 minutes  
Fish fillet  
Broccoli  
20 minutes less 6 minutes = 14 minutes (1st duration: rice)  
6 minutes less 4 minutes = 2 minutes (2nd duration: fish fillet)  
Remaining time = 4 minutes (3rd duration: broccoli)  
Duration  
20 min - rice  
6 min - fish fillet  
4 min - broccoli  
4 min  
Setting  
14 min  
2 min  
^ Make sure Steam reduction has been deactivated.  
^ Place the rice in the oven first.  
^ Set the first cooking duration: 14 minutes.  
^ After 14 minutes, place the fish in the oven.  
^ Set the second cooking duration: 2 minutes.  
^ After 2 minutes, place the broccoli in the oven.  
^ Set the third cooking duration: 4 minutes.  
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Special applications  
Reheating  
The steam oven is very effective at reheating food gently,  
without drying it out or cooking it further. The food will reheat  
evenly and does not need to be stirred during the reheating  
process.  
You can reheat individual dishes or plated meals which have  
been prepared previously (e.g. meat, vegetables and  
potatoes).  
Suitable containers  
Small quantities can be reheated on a plate, larger quantities  
should be placed in a cooking container.  
Duration  
The number of plates or containers has no bearing on the  
cooking duration.  
The cooking durations listed in the chart relate to an average  
portion per plate/container. Increase the cooking duration for  
larger quantities.  
Tips  
Do not reheat large items, such as a joint of roast meat,  
whole. Divide it into portions and reheat these as plated  
meals.  
Compact items, such as stuffed peppers or roulades, should  
be cut in half.  
Please note that breaded items, such as schnitzel, will not  
retain their crispness when they are reheated.  
Reheat sauces separately, except for dishes such as stew  
and casseroles where the sauce is part of the dish.  
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Special applications  
Procedure  
^ Cover the food with a deep plate, a lid, or with foil that is  
resistant to temperatures up to 100 °C and to steam.  
^ Place the plate or dish in a sufficiently large perforated  
container.  
Settings  
Steam cooking 2  
Temperature: 100 °C  
Duration: see chart  
Duration in minutes  
Casserole  
8–10  
6–8  
Fish fillet  
Meat  
8–10  
8–10  
8-10  
8-10  
8-10  
8-10  
Plated meals  
Poultry  
Side dishes (pasta, rice, etc.)  
Soup  
Vegetables  
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Special applications  
Defrost  
It is much quicker to defrost items in the steam oven than at  
room temperature.  
Temperature  
60 °C is the best temperature for defrosting.  
Exception: 50 °C for minced meat and game  
Before and after defrosting  
Remove all packaging before defrosting. Exceptions:  
Leave bread, biscuits and cakes in their packaging as  
otherwise they will absorb moisture and become soft.  
Allow defrosted food to stand at room temperature after  
removing it from the oven. The standing time is necessary to  
allow the even distribution of heat.  
Cooking containers  
Use a perforated container with the condensate tray  
underneath it when defrosting food which will drip, such as  
poultry. This way food will not be lying in defrosted liquid.  
,It is particularly important to observe food hygiene  
rules when defrosting poultry. Do not use the liquid from  
defrosted poultry. Pour it away and wash the container,  
the sink and your hands. Danger of salmonella poisoning.  
Food which does not drip can be defrosted in a solid  
container.  
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Special applications  
Tips  
Fish does not need to be fully defrosted before cooking.  
Defrost so that the surface is sufficiently thawed to take herbs  
and seasoning. Depending on the thickness of the fish, 2 - 5  
minutes should be enough.  
When defrosting food which has frozen together, e.g. berries,  
chops, fish fillets etc. separate it about half-way through the  
defrosting time.  
Do not refreeze food once it has thawed.  
Defrost frozen pre-cooked meals according to the  
manufacturer's instructions.  
Settings  
Steam cooking 2  
Temperature: see chart  
Duration: see chart  
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Special applications  
Food to be  
defrosted  
Weight  
Temperature Defrosting Standing time  
in g  
in °C *  
duration  
in minutes  
in minutes  
Dairy products  
Cheese slices  
Cream  
125  
250  
250  
100  
60  
60  
60  
60  
15  
20-25  
20–25  
15  
10  
10–15  
10–15  
10–15  
Quark  
Soft cheese  
Fruit  
Apple pieces  
Apple sauce  
Apricots  
250  
250  
500  
150  
250  
500  
250  
300  
60  
60  
60  
60  
60  
60  
60  
60  
20–25  
20–25  
25–28  
15  
10–15  
10–15  
15–20  
10-15  
10-15  
15–20  
10–15  
10-12  
Cherries  
Gooseberries  
Peaches  
20-22  
25–28  
20–25  
8
Plums  
Raspberries/  
Blackcurrants  
Strawberries  
300  
300  
60  
60  
8-10  
10-12  
10–15  
Vegetables  
Vegetables frozen in  
a block, e.g.  
spinach  
20–25  
Fish  
Fish fillets  
Lobster  
Small shrimps  
Trout  
400  
300  
300  
500  
60  
60  
60  
60  
15  
10–15  
10–15  
5
25–30  
4–6  
15-18  
10-15  
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Special applications  
Food to be defrosted  
Weight Temperature Defrosting Standing time  
in g  
in °C *  
duration  
in minutes  
in minutes  
Meat  
Cutlets / chops /  
sausages  
800  
60  
25-35  
15-20  
Goulash  
500  
1000  
250  
60  
60  
60  
50  
50  
60  
50  
50  
30–40  
50–60  
20–25  
15-20  
20-30  
8-10  
10–15  
10–15  
10–15  
10-15  
10-15  
15-20  
10–15  
10–15  
Goulash  
Liver  
Minced meat  
Minced meat  
Roast meat  
Saddle of hare  
Saddle of venison  
Poultry  
250  
500  
Sliced  
500  
30–40  
40–50  
1000  
Chicken  
1000  
500  
150  
500  
60  
60  
60  
60  
40  
15–20  
10–15  
10–15  
10–15  
Chicken escalopes  
Chicken thighs  
Turkey drumsticks  
Baked goods  
25–30  
20–25  
40–45  
Creamed mixture  
cakes / biscuits  
400  
60  
60  
15  
10-15  
10–15  
Puff pastries / Yeast buns  
Bread / rolls  
10–12  
Bread rolls  
60  
60  
60  
60  
30  
40  
65  
30  
2
Rye bread, sliced  
Wholegrain bread, sliced  
White bread, sliced  
250  
250  
150  
15  
15  
20  
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Special applications  
Bottling  
Only use unblemished, fresh produce which is in good  
condition for bottling.  
Glass jars  
Use clean glass jars and accessories and check them for any  
defects. Glass jars with twist off lids or glass lids with a  
rubber seal are suitable.  
Make sure that all the glass jars are the same size so that  
bottling is carried out evenly.  
After you have filled the jars with the bottled produce, clean  
the glass rims with a clean cloth and hot water and then seal  
the jars.  
Fruit  
Sort fruit carefully, rinse it briefly but thoroughly and allow it to  
drain. Take great care when cleaning soft fruit as it is very  
delicate and squashes easily.  
Remove any peel, stalks, cores or stones.  
Cut up large fruit. For example, cut apples into slices.  
If you are bottling fruit with stones (e.g. plums, apricots)  
without removing the stones, pierce the fruit several times  
with a fork or wooden skewers as otherwise it will burst.  
Vegetables  
Rinse, clean and cut up vegetables.  
Green vegetables should be blanched before bottling to help  
them retain their colour (see "Blanching").  
Fill volume  
Fill the glass jars with produce up to a maximum of 3 cm  
below the rim. Do not pack it down as this will damage the  
cell walls of the produce. Tap the jar gently onto a cloth to  
help distribute the contents evenly.  
Fill the jars with liquid. The produce must be completely  
covered.  
Use a sugar solution for fruit and a salt or vinegar solution for  
vegetables.  
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Special applications  
Tips  
Make use of residual heat by leaving the jars in the oven for  
30 minutes after it has switched off.  
Then cover the jars with a cloth and allow to cool for approx.  
24 hours.  
Procedure  
^ Push the condensate tray in on the lowest level with a  
perforated container above it.  
^ Place the jars on the rack (all the same size). Ensure that  
they do not touch one another.  
Settings  
Steam cooking 2  
Temperature: see chart  
Duration: see chart  
Produce  
Temperature in °C  
Duration in  
minutes*  
Strawberries/  
raspberries  
Cranberries  
80  
80  
80  
55  
55  
50  
Gooseberries  
Red /  
Blackcurrants  
Fruit with stones  
Cherries  
85  
85  
85  
85  
85  
55  
55  
55  
55  
55  
Greengages  
Mirabelle plums  
Peaches  
Plums  
* The times quoted are for 1.0 litre jars. If using 0.5 litre jars  
reduce the duration by about 15 minutes. If using 0.25 litre  
jars reduce the duration by about 20 minutes.  
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Special applications  
Produce  
Temperature in °C  
Duration in  
minutes*  
Fruit with pips  
Apples  
90  
90  
90  
50  
65  
65  
Apple sauce  
Quinces  
Vegetables  
Beans  
100  
100  
90  
120  
120  
55  
Broad beans  
Gherkins  
* The times quoted are for 1.0 litre jars. If using 0.5 litre jars  
reduce the duration by about 15 minutes. If using 0.25 litre  
jars reduce the duration by about 20 minutes.  
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Special applications  
Extracting juice with steam  
You can use the steam oven to extract juices from soft fruit,  
such as berries and cherries.  
It is best to use overripe fruit, as the riper the fruit the greater  
the quantity of juice produced. Very ripe fruit will also  
produce a more intense flavour.  
Preparation  
Sort and clean the fruit. Cut out any blemishes.  
Remove the stalks from grapes and morello cherries as these  
are bitter. The stalks do not need to be removed from  
strawberries, raspberries etc.  
Tips  
Try experimenting with mild and tart fruit.  
Adding sugar will increase the quantity of juice produced and  
improve the flavour. Sprinkle the fruit with sugar and leave to  
absorb for a few hours before juicing. For 1 kg of sweet fruit  
add 50–100 g of sugar, and for 1 kg of tart fruit add  
100–150 g of sugar.  
If you wish to bottle the juice rather than consume it straight  
away, pour it whilst hot into hot, sterilised bottles and then  
seal immediately with sterilised tops.  
Procedure  
^ Put the prepared fruit (cleaned, washed, chopped etc.) into  
a perforated cooking container.  
^ Place a solid container or the condensate tray underneath  
to catch the juice.  
Settings  
Steam cooking 2  
Temperature: 100 °C  
Duration: 40–70 minutes  
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Special applications  
Making yoghurt  
To make yoghurt, you will need either fresh live yoghurt or  
yoghurt culture, obtainable from health food shops.  
Use natural yoghurt with live culture and without additives.  
Heat-treated yoghurt is not suitable.  
The yoghurt must be fresh (short storage time)  
You can use either unchilled long-life or fresh milk. Long-life  
milk can be used without any further treatment. Fresh milk  
must first be heated to 90 °C and then cooled down to 35 °C.  
Do not boil it. Fresh milk will give a better set than long-life  
milk.  
The yoghurt and milk should have the same percentage fat.  
Do not move or shake the jars whilst the yoghurt is thickening.  
Immediately after preparation leave the yoghurt to cool in the  
fridge.  
How well home prepared yoghurt sets will depend on the  
consistency, fat content and the cultures used in the starter  
yogurt. Not all yoghurts are suitable for use as starter yoghurt.  
Possible reasons for unsatisfactory results  
Yoghurt has not set:  
Incorrect storage of starter yoghurt, too much time out of the  
refrigerator, e.g. in transportation, damaged packaging, milk  
not sufficiently heated.  
Liquid has separated:  
The jars were moved, yoghurt was not cooled down quickly  
enough.  
Yoghurt is gritty:  
Milk was overheated or in poor condition, milk and starter  
yoghurt not evenly stirred.  
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Special applications  
Tip  
When using yoghurt enzyme, yoghurt can be made from a  
milk / cream mixture. Mix 3/4 litre milk with 1/4 litre cream.  
Procedure  
^ Mix 100 g yoghurt with 1 litre of milk or make up the mixture  
with yoghurt enzyme, following the instructions on the  
packaging.  
^ Pour the mixture into glass jars and seal the jars.  
^ Place the sealed jars in a cooking container or on the rack.  
Ensure that they do not touch one another.  
^ Place the jars in the refrigerator immediately on completion  
of the process. Avoid moving the jars unnecessarily.  
Settings  
Steam cooking 2  
Temperature: 40 °C  
Duration: 5:00 hours  
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Special applications  
Proving yeast dough  
Procedure  
^ Prepare the dough according to the recipe.  
^ Place the dough in a covered bowl on the rack.  
Settings  
Steam cooking 2  
Temperature: 40 °C  
Duration: according to the recipe  
Dissolving gelatine  
Procedure  
^ Gelatine leaves: Completely cover the gelatine leaves with  
cold water and leave to soak for 5 minutes. Remove the  
gelatine leaves from the bowl and squeeze them out.  
Empty the bowl. Place the squeezed gelatine leaves back  
in the bowl.  
^ Gelatine powder: Place in a bowl and add water  
according to the instructions on the packaging.  
^ Cover the bowl and place on the rack.  
Settings  
Steam cooking 2  
Temperature: 90 °C  
Duration: 1 minute  
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Special applications  
Melting chocolate  
You can use the steam oven for melting any type of  
chocolate.  
Procedure  
^ Break the chocolate into small pieces.  
Leave chocolate cake covering in its packaging, and place  
in a perforated cooking container.  
^ Place large quantities in a solid cooking container and  
small quantities in a cup or a bowl.  
^ Cover the container or the dish with a lid or with foil that is  
resistant to temperatures up to 100 °C and to hot steam.  
^ Stir large quantities once halfway through cooking.  
Settings  
Steam cooking 2  
Temperature: 65 °C  
Duration: 20 minutes  
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Special applications  
Skinning vegetables and fruit  
Procedure  
^ Cut a cross in the top of tomatoes, nectarines etc. This will  
allow the skin to be removed more easily.  
^ Place the fruit/vegetables in a perforated cooking  
container.  
^ To blanch almonds, it is important to plunge them into cold  
water as soon as they are taken out of the oven otherwise  
the skin cannot be removed.  
Settings  
Steam cooking 2  
Temperature: see chart  
Duration: see chart  
Food  
Temperature in °C Duration in minutes  
Apricots  
Almonds  
Nectarines  
Peppers  
Peaches  
Tomatoes  
95  
1
1
1
4
1
1
100  
100  
100  
100  
95  
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Special applications  
Apple storage  
You can treat homegrown apples in the steam oven to  
increase the length of time you can store them for. Once  
treated, the apples will keep for 5 to 6 months when stored in  
a dry, cool and well-ventilated place. This method is only  
suitable for apples and not for other types of fruit.  
Settings  
Steam cooking 2  
Temperature: 50 °C  
Duration: 5 minutes  
Blanching  
Procedure  
Settings  
Blanch fruit and vegetables before freezing them. Blanching  
helps maintain the quality of the produce when it is frozen.  
Blanching vegetables also helps them retain their original  
colour.  
^ Put the prepared vegetables into a perforated cooking  
container.  
^ Once blanched, plunge the vegetables into ice cold water  
to cool them down quickly. Drain them well.  
Steam cooking 2  
Temperature: 100 °C  
Duration: 1 minute  
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Special applications  
Sweating onions  
Sweating means cooking the onions in their own juices, with  
the addition of a little fat if necessary.  
Procedure  
^ Cut the onions up into small pieces and place them in a  
solid cooking container with a little butter.  
^ Cover the container or the dish with a lid or with foil that is  
resistant to temperatures up to 100 °C and to hot steam.  
Settings  
Steam cooking 2  
Temperature: 100 °C  
Duration: 4 minutes  
Bacon  
The bacon does not brown.  
Procedure  
^ Place the bacon (diced or rashers) in a solid cooking  
container.  
^ Cover the container with a lid or with foil that is temperature  
resistant up to 100 °C and to steam.  
Settings  
Steam cooking 2  
Temperature: 100 °C  
Duration: 4 minutes  
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Special applications  
Disinfect items  
The steam oven can be used to disinfect baby bottles and  
other containers so that at the end of the programme they are  
as germ free as they would have been had they been boiled.  
Check beforehand that all parts, teats etc. are declared by  
the manufacturer to be heat resistant to 100 °C and also that  
they can withstand hot steam.  
Dismantle, clean and thoroughly rinse baby bottles. All parts  
of the bottles must be completely dry before they are  
reassembled to keep them germ free.  
Procedure  
^ Place the individual parts on the rack or in a perforated  
container (on their sides or with the opening facing  
downwards) ensuring that they do not touch one another to  
allow hot steam to reach them from all sides.  
Settings  
Steam cooking 2  
Temperature: 100 °C  
Duration: 15 minutes  
Heating damp flannels  
Procedure  
^ Moisten the flannels and then roll them up.  
^ Place them beside one another in a perforated cooking  
container.  
Settings  
Steam cooking 2  
Temperature: 70 °C  
Duration: 2 minutes  
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Special applications  
Decrystallising honey  
Procedure  
^ Loosen the lid and place the jar of honey in a perforated  
cooking container or on the rack.  
^ Stir the honey once during the cooking duration.  
Settings  
Steam cooking 2  
Temperature: 60 °C  
Duration: 90 minutes (depending on the size of the jar or the  
amount of honey in the jar).  
Making eierstich  
Procedure  
^ Mix 6 eggs with 375 ml milk (do not beat until foamy).  
^ Season the egg and milk mixture and pour into a greased  
solid cooking container with a little butter.  
Settings  
Steam cooking 2  
Temperature: 100 °C  
Duration: 4 minutes  
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Settings  
Your steam oven is supplied with a number of standard  
default settings. The standard settings listed in the chart can  
be altered.  
Before you begin, ensure that the appliance is switched off.  
^ Touch and hold the ? sensor.  
^ Whilst pressing the ? sensor, touch the s sensor once  
briefly.  
P1 will appear in the display.  
^ Touch the ; or ? sensor repeatedly until the programme  
you want appears in the display.  
^ Confirm with "OK".  
^ Touch the ; or ? sensor repeatedly until the status you  
want appears in the display.  
^ Confirm with "OK".  
^ After you have altered the setting(s) required, switch the  
appliance off.  
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Settings  
The factory setting is shown in bold.  
Programme  
Status  
P1  
P2  
Water hardness  
S1  
S2  
S3  
Soft (<1.5 mmol/l, <8.4 °dH)  
Medium (1.5 - 2.5 mmol/l, 8.4–14  
°dH)  
Hard  
(>2.5 mmol/l, >14 °dH)  
Buzzer tones  
S1  
S2  
S3  
S4  
Very quiet  
Quiet  
Loud  
Very loud  
P3  
P4  
P5  
P6  
Keypad tone  
S0  
Off  
S1  
On  
Steam reduction  
Temperature  
S0  
Off  
S1  
On  
S1  
°C  
S2  
°F  
Demonstration mode  
S0  
Off  
S1  
On  
Water hardness  
Your local water supplier will be able to advise you on the water hardness for your  
area.  
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Cleaning and care  
,Danger of injury.  
Do not use a steam cleaning appliance to clean this  
appliance.  
Steam could reach electrical components and cause a  
short circuit.  
Danger of damage.  
Unsuitable cleaning agents can damage the surfaces of  
the appliance. Do not use commercial cleaning agents.  
Only use agents designed for domestic use.  
Do not use cleaning agents or washing-up liquids  
containing aliphatic hydrocarbons as these could cause  
the seals to swell.  
Disconnect the appliance from the electricity supply and  
allow it to cool down to a safe temperature before cleaning.  
The appliance and accessories should be cleaned and dried  
thoroughly after each use.  
Make sure the appliance is completely dry before closing the  
door.  
If the appliance is not going to be used for a longer period of  
time, e.g. whilst on holiday, it should be thoroughly cleaned  
beforehand to prevent the build-up of odours etc. Leave the  
door open afterwards.  
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Cleaning and care  
Appliance front  
Remove any soiling immediately.  
If this is not done, it might become impossible to remove  
and could cause the surfaces to alter or discolour.  
Clean the front using a damp microfibre cloth or with a clean  
sponge and a solution of hot water and washing-up liquid.  
After cleaning dry with a soft cloth.  
All surfaces are susceptible to scratching. Scratches on  
glass surfaces could even cause a breakage.  
Contact with unsuitable cleaning agents can alter or  
discolour the surfaces.  
To avoid damaging the surfaces of your appliance, do not  
use:  
– cleaning agents containing soda, alkalines, ammonia,  
acids or chlorides,  
– cleaning agents containing descaling agents,  
– abrasive cleaning agents, e.g. powder cleaners and cream  
cleaners,  
– solvent-based cleaning agents,  
– stainless steel cleaning agents,  
– dishwasher cleaner,  
– oven sprays,  
– glass cleaning agents,  
– hard, abrasive sponges and brushes, e.g. pot scourers,  
– melamine eraser blocks,  
– sharp metal scrapers.  
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Cleaning and care  
Oven interior  
Dry the oven interior, door seal, drip channel, inside of the  
door and the compartment for the water container after each  
use. Use a sponge or absorbent cloth to wipe off the  
condensate which has built up.  
Remove grease deposits with a clean sponge and a solution  
of hot water and washing-up liquid. Rinse with clean water  
and then dry the oven with a soft cloth.  
After prolonged use, the floor heater can become  
discoloured by drops of liquid. This discolouration can be  
removed easily with the Miele ceramic and stainless steel hob  
cleaner (see "Optional accessories"). After cleaning, wipe the  
surface with a damp cloth to remove any cleaning agent  
residues.  
The door seal is designed to last the lifetime of the  
appliance. Should it for any reason need replacing please  
contact the Service department.  
Automatic door opener  
Do not let residues of food get into the door opener. Any  
soiling should be wiped away using a clean sponge together  
with hot water and washing-up liquid. Rinse with clean water  
afterwards.  
Accessories  
Condensate tray, rack and cooking containers  
Wash and dry the condensate tray, rack and cooking  
containers after each use. They are all dishwasher safe.  
Use a little vinegar to remove any bluish discolouration from  
cooking containers.  
You could also use the Miele ceramic and stainless steel hob  
cleaner (see "Optional accessories"). Rinse the containers  
thoroughly with clean water to remove any residual cleaning  
agent.  
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Cleaning and care  
Water container  
Remove and empty the water container after each use. Rinse  
it by hand and then dry it to prevent limescale.  
Side runners  
The runners can be cleaned with water and washing-up liquid  
or in a dishwasher.  
^ Pull the runners out from the side first a, then pull them  
forwards and out of the oven b.  
^ When replacing the runners, make sure that they are  
inserted correctly (see illustration). Press them in firmly.  
If the side runners are not inserted correctly the cooking  
containers could tip or be pulled out The temperature  
sensor could also be damaged when cooking containers  
are placed in the steam oven.  
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Cleaning and care  
Descaling  
To prevent the risk of damage you should only use the  
special Miele descaling tablets for descaling the  
appliance (see "Optional accessories").  
Do not let descaling agent come into contact with the  
metal control panel or the handle as this could cause  
marks to appear. Should descaling agent get onto these  
surfaces, wipe it away immediately.  
The appliance needs to be descaled after a certain number  
of operating hours. When it needs descaling the descaling  
symbol k and the number 10 will appear in the display when  
the appliance is switched on. The number indicates that the  
appliance can be used 10 more times before it has to be  
descaled.  
k
If you do not run the descaling programme immediately a 9  
will appear in the display the next time it is switched on.  
The appliance will lock after the last remaining cooking  
process and it must be descaled before it is used again. We  
recommend descaling before it locks out.  
^ Touch the s sensor until the k symbol and the duration  
"0:38 h" appear in the display.  
^ Fill the water container with 1.0 litre of cold tap water and  
drop 2 descaling tablets in it.  
^ Push the water container into the appliance until it  
connects.  
^ Confirm with "OK".  
The colon will flash and the k symbol will now light up  
constantly in the display. Descaling will now begin.  
It is only possible to cancel the descaling process during  
the first 6 minutes.  
Do not switch the appliance off during the descaling  
process. If if is switched off before the end of the process,  
the whole process will have to be started from the  
beginning again.  
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Cleaning and care  
An audible tone will sound and the ? will appear in the  
display approx. 15 minutes before the end of the descaling  
process.  
^ Remove and empty the water container.  
^ Rinse the water container thoroughly.  
^ Fill the water container with 1 litre of fresh tap water and  
push it into the appliance.  
The ? symbol will go out and the k symbol will appear.  
^ Confirm with "OK".  
Descaling will continue.  
An audible tone will sound again and the ? symbol will  
appear in the display 11 minutes before the end of the  
descaling process. Repeat the process.  
After descaling  
An audible tone will sound when the descaling process has  
been completed.  
^ Switch off the appliance.  
^ Remove, empty and dry the water container.  
^ Dry the oven interior.  
Leave the appliance door open until the oven interior is  
completely dry.  
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Cleaning and care  
Oven door  
To remove the oven door  
Before removing the door, the locking clamps on both hinges  
have to be released.  
^ Open the door fully.  
^ To release the locking clamps on the hinges press and turn  
them upwards as far as they will go until they are at an  
angle. See illustration.  
Danger of injury.  
Do not attempt to take the door off when it is in a  
horizontal position. The hinge retainers will close, and  
damage the appliance.  
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Cleaning and care  
^ Raise the door up till it rests open.  
^ Hold the door securely at both sides and lift it evenly  
upwards off the hinge retainers.  
Do not lift the door off by the handle. The handle could  
break and damage the door glass.  
Make sure that you lift the door off equally on both sides.  
To replace it  
^ Hold the door securely at both sides and carefully fit it back  
into the hinge retainers.  
Make sure that the door goes back on straight.  
^ Open the door fully.  
^ Turn both locking clamps down as far as they will go into a  
horizontal position.  
It is essential that the clamps are locked after refitting the  
door. Otherwise the hinges could work loose, resulting in  
damage to the door.  
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Problem solving guide  
With the help of the following guide, minor faults in the performance of the  
appliance, some of which may result from incorrect operation, can be put right  
without contacting the Service Department, saving you both time and money.  
The following guide may help you to find the reason for a fault, and to correct it.  
You should, however, note the following:  
,Installation work and repairs to electrical appliances must only be carried  
out by a suitably qualified person in strict accordance with current local and  
national safety regulations. Repairs and other work by unqualified persons  
could be dangerous.  
Problem  
Possible cause and remedy  
You cannot switch the  
appliance on.  
The mains fuse has tripped.  
^ Reset the trip switch in the mains fuse box or  
replace the fuse (minimum fuse rating - see data  
plate).  
There may be a technical fault.  
^ Disconnect the appliance from the electricity  
supply for approx. 1 minute. To do this:  
– switch off at the wall socket, or switch off at the  
isolator, or  
– disconnect the mains fuse.  
If, after resetting the trip switch in the mains fuse  
box and switching the appliance back on, the  
appliance will still not heat up, contact a qualified  
electrician or the Miele Service Department.  
The appliance does not heat Demonstration mode is activated.  
up.  
^ Deactivate demonstration mode (see "Settings").  
The oven cavity has been warmed up by a  
warming drawer in operation underneath it.  
^ Open the door and let the oven cool down.  
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Problem solving guide  
Problem  
Possible cause and remedy  
The fan can still be heard The appliance is fitted with a fan which removes  
after the appliance has  
been switched off.  
steam from the oven. The fan will continue to run for  
a while after the appliance has been switched off. It  
will switch itself off automatically after a while.  
A humming noise can be This is the noise of the pump drawing water into the  
heard after switching the system and draining it away. It is quite normal and  
appliance on, during use does not indicate any fault with the appliance.  
and after switching it off.  
After moving house the  
appliance no longer  
switches from the  
The boiling temperature of the water has changed as  
the altitude of the new location for the appliance  
differs from the old one by at least 300 m.  
heating-up phase to the  
cooking phase.  
^ To adjust the boiling temperature, descale the  
appliance (see "Cleaning and care - Descale").  
During operation an  
unusually large amount of  
steam escapes, or steam  
escapes from parts of the  
oven where it does not  
usually.  
The door is not properly closed.  
^ Close the door.  
The door seal is not correctly fitted.  
^ Press it in all the way round the door to make sure  
it is fitted evenly.  
The door seal is damaged, e.g. cracks can be seen.  
^ The door seal needs to be replaced. Call Miele  
Service.  
A whistling sound is heard When the door is closed, the pressure has to  
equalise, which can cause a whistling sound. This is  
not a fault.  
when the appliance is  
switched on again.  
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Problem solving guide  
Problem  
Possible cause and remedy  
The ? symbol appears in The water container has not been pushed into the  
appliance properly.  
the display and an audible  
tone may sound.  
^ Remove the water container and push it back in  
so that it connects.  
There is not enough water in the water container.  
The water level must be between the two marks.  
^ Fill the water container  
The k symbol and a  
The appliance needs to be descaled.  
number between 1 and 10  
appear in the display.  
^ Proceed as described in "Cleaning and care -  
Descaling".  
"0:38h" and k flash.  
F and a number appear in  
the display.  
F 44  
Communication fault  
F 195  
^ Switch the appliance off and then back on again  
after a few minutes.  
If the fault code appears in the display again call  
Service.  
F ..  
Technical fault.  
Other fault codes  
Switch the appliance off and call the Service  
Department.  
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Optional accessories  
Miele offer a range of useful accessories as well as cleaning  
and conditioning products for your Miele appliances.  
These can be ordered online at:  
or from Miele (see back cover for contact details)  
Cooking containers  
There is a wide range of perforated and solid cooking  
containers available in different sizes:  
DGGL 1  
DGG 2  
DGG 3  
DGGL 4  
Perforated cooking container  
Gross capacity 1.5 litres / Usable capacity 0.9 litres  
325 x 175 x 40 mm (W x D x H)  
Solid cooking container  
Gross capacity 2.5 litres / Usable capacity 2.0 litres  
325 x 175 x 65 mm (W x D x H)  
Solid cooking container  
Gross capacity 4.0 litres / Usable capacity 3.1 litres  
325 x 265 x 65 mm (W x D x H)  
Perforated cooking container  
Gross capacity 4.0 litres / Usable capacity 3.1 litres  
325 x 265 x 65 mm (W x D x H)  
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Optional accessories  
DGGL 5  
DGGL 6  
DGG 7  
Perforated cooking container  
Gross capacity 2.5 litres / Usable capacity 2.0 litres  
325 x 175 x 65 mm (W x D x H)  
Perforated cooking container  
Gross capacity 4.0 litres / Usable capacity 2.8 litres  
325 x 175 x 100 mm (W x D x H)  
Solid cooking container  
Gross capacity 4.0 litres / Usable capacity 2.8 litres  
325 x 175 x 100 mm (W x D x H)  
DGGL 8  
DGGL 13  
DGD 1/3  
Perforated cooking container  
Gross capacity 2.0 litres / Usable capacity 1.7 litres  
325 x 265 x 40 mm (W x D x H)  
Perforated cooking container  
Gross capacity 3.3 litres / Usable capacity 2.0 litres  
325 x 350 x 40 mm (W x D x H)  
Lid for 325 x 175 mm cooking containers  
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Optional accessories  
DGD 1/2  
Lid for 325 x 265 mm cooking containers  
Condensate tray  
To catch excess moisture  
325 x 430 x 40 mm (W x D x H)  
Rack  
For placing your own cooking containers on  
Cleaning and care products  
Descaling tablets  
Qty 6  
For descaling the appliance.  
Ceramic and stainless steel hob cleaner  
250 ml  
Removes discolouration from the floor heater caused by  
drops of liquid.  
Removes discolouration from cooking containers.  
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Optional accessories  
Microfibre cloth  
Removes finger marks and light soiling  
Other accessories  
Multi-purpose casserole dish KMB 5000-S  
Die-cast aluminium casserole dish with non-stick surface and  
stainless steel lid. Also suitable for use on an extended zone  
of induction hobs and in all Miele ovens.  
Not suitable for use on gas hobs.  
Maximum capacity: 2.5 kg.  
Dimensions: 325 x 260 x 65 mm (W x D x H)  
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Safety instructions for installation  
Before connecting the appliance to the mains supply,  
~
ensure that the connection data on the data plate (voltage  
and frequency) match the mains electricity supply. This data  
must correspond in order to avoid the risk of damage to the  
appliance. Consult a qualified electrician if in any doubt.  
Do not connect the appliance to the mains electricity  
~
supply by a multi-socket adapter or an extension lead. These  
are a fire hazard and do not guarantee the required safety of  
the appliance.  
The socket and on-off switch should be easily accessible  
~
after the appliance has been installed.  
The appliance must be positioned so that you can see the  
~
contents of a cooking container placed on the top runner.  
Otherwise you may risk scalding or burning yourself with hot  
water and food when taking containers out of the oven.  
All dimensions are given in mm  
~
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Appliance and building-in dimensions  
Installation in a tall unit  
* Appliances with glass front  
** Appliances with metal front  
aBuilt-in steam oven  
bBuilding-in niche  
cInlet for mains connection cable to the appliance  
dRecommended position for electrical socket. Important: Do not position behind  
the appliance!  
eMains connection cable  
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Appliance and building-in dimensions  
Installation in a base unit  
When building the appliance into a base unit underneath a hob please also  
observe the installation instructions for the hob as well as the building-in depth  
required for the hob.  
* Appliances with glass front  
** Appliances with metal front  
aBuilt-in steam oven  
bBuilding-in niche  
cInlet for mains connection cable to the appliance  
dRecommended position for electrical socket. Important: Do not position behind  
the appliance!  
eMains connection cable  
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Appliance and building-in dimensions  
Installation in a tall unit in combination with an oven  
* Appliances with glass front  
** Appliances with metal front  
aBuilt-in steam oven  
bBuilding-in niche  
cInlet for mains connection cable to the appliance  
dRecommended position for electrical socket. Important: Do not position behind  
the appliance!  
eMains connection cable  
fVentilation cut-out for installation in combination with a pyrolytic oven  
gOven  
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Appliance and building-in dimensions  
Detailed dimensions of the steam oven front  
* Appliances with glass front  
** Appliances with metal front  
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Installing the appliance  
^ Push the appliance into the niche and align it.  
For correct functioning of the steam generator please  
make sure that the appliance is horizontally level.  
The maximum deviation tolerated is 2°.  
^ Secure the appliance into the unit by screwing the two  
wood screws 3.5 x 25 mm (supplied) into the vertical trim  
on either side of the appliance (see illustration).  
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Electrical connection  
All electrical work should be carried out by a suitably  
qualified and competent person, in strict accordance with  
current local and national safety regulations (BS 7671 in  
the UK).  
Installation, repairs and other work by unqualified persons  
could be dangerous. The manufacturer cannot be held  
liable for unauthorised work.  
Ensure power is not supplied to the appliance until after  
installation work has been carried out.  
The appliance must only be operated when built-in. This is  
to ensure that all electrical parts are shielded. Live parts  
must not be exposed.  
Do not connect the appliance to the mains electricity  
supply via an extension lead. These do not guarantee the  
required safety of the appliance.  
Please ensure that the connection data quoted on the data  
plate match the household mains supply.  
This appliance is supplied with a cable for connection to a  
suitable fused isolator which complies with national and local  
safety regulations by a suitably qualified electrician.  
If the switch is not accessible after installation (depending on  
country) an additional means of disconnection must be  
provided for all poles.  
For extra safety it is advisable to protect the appliance with a  
suitable residual current device.  
When switched off there must be an all-pole contact gap of  
3 mm in the isolator switch (including switch, fuses and  
relays).  
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Electrical connection  
Important U.K.  
This appliance is supplied for connection to a single phase  
230 V 50 Hz supply with a 3-core cable.  
The wires in the mains lead are coloured in accordance with  
the following code:  
Green/yellow = earth  
Blue = neutral  
Brown = live  
WARNING: THIS APPLIANCE MUST BE  
EARTHED  
Important  
The electrical safety of this appliance can only be guaranteed  
when correctlly earthed. It is essential that this standard  
safetyrequirement is present. If in any doubt please have the  
electrical connection insprected by an qualified electrician.  
The manufacturer cannot be held liable for the consequences  
of an inadequate earthing system such as an electric shock.  
The manufacturer cannot be held liable for damage  
caused by incorrect installation or connection.  
Connection cable  
A damaged cable must be replaced with a special pvc  
insulated connection cable of type H 05 VV-F, available from  
Miele.  
It must be replaced by a Miele approved service technician.  
The connection data are quoted on the data plate.  
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After sales service, data plate, guarantee  
In the event of any faults which you cannot remedy yourself, please contact:  
– your Miele dealer, or  
– the Miele service department.  
Contact details for Miele are given on the back cover of this manual.  
N.B. A call-out charge will be applied for service visits where the problem  
could have been resolved as described in these instructions.  
When contacting Miele, please quote the model and serial number of your  
appliance. This information is quoted on the data plate supplied with the  
appliance.  
Please note that telephone calls may be monitored and recorded for training  
purposes.  
Space in which to stick the extra data plate supplied with the appliance. Ensure  
that the model number is the same as the one on the front of these instructions.  
Guarantee  
In the UK, your appliance is guaranteed for 2 years from the date of purchase.  
However, you must activate your cover by calling 0845 365 6640 or registering  
online at www.miele.co.uk.  
For information on the appliance guarantee specific to your country please  
contact Miele. See back cover for contact details.  
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DG 6100 / DG 6200  
en - GB  
M.-Nr. 09 568 090 / 01  
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