operating instructions steam oven · the shelf runners can be removed for cleaning purposes (see...

Operating instructionsSteam oven

To prevent the risk of accidents or damage to the appliance, it isessential to read these instructions before it is installed and used forthe first time.

en-AU, NZ M.-Nr. 09 651 750

Contents

2

Warning and Safety instructions .......................................................................... 5

Caring for the environment ................................................................................ 14

Overview............................................................................................................... 15Steam oven front view........................................................................................... 15Accessories supplied ............................................................................................ 16

Controls ................................................................................................................ 17Sensors ................................................................................................................. 18Display................................................................................................................... 18

Description of the functions ............................................................................... 19Water container ..................................................................................................... 19Condensate tray .................................................................................................... 19Temperature .......................................................................................................... 19Duration ................................................................................................................. 20Noises.................................................................................................................... 20Heating-up phase.................................................................................................. 20Cooking phase ...................................................................................................... 20

Using for the first time ........................................................................................ 21Cleaning for the first time ...................................................................................... 21Setting the water hardness level ........................................................................... 22Setting the correct boiling point for water............................................................. 22

Operation.............................................................................................................. 23Operating principles .............................................................................................. 23Interrupting operation............................................................................................ 25Pre-heating............................................................................................................ 26

General notes....................................................................................................... 27The advantages of cooking with steam ................................................................ 27Suitable containers................................................................................................ 27

Cooking containers .......................................................................................... 27Your own containers......................................................................................... 27

Condensate tray .................................................................................................... 27Shelf level .............................................................................................................. 28Frozen.................................................................................................................... 28Temperature .......................................................................................................... 28Duration ................................................................................................................. 28Cooking with liquid................................................................................................ 28Your own recipes................................................................................................... 28

Contents

3

Steam cooking..................................................................................................... 29Vegetables............................................................................................................. 29Meat ...................................................................................................................... 32Sausages............................................................................................................... 34Fish........................................................................................................................ 34Shellfish ................................................................................................................. 37Mussels ................................................................................................................. 38Rice ....................................................................................................................... 39Pasta / Noodles..................................................................................................... 40European dumplings ............................................................................................. 41Grains .................................................................................................................... 42Dried pulses .......................................................................................................... 43Hen's eggs ........................................................................................................... 45Fruit ....................................................................................................................... 46Menu cooking........................................................................................................ 47

Special applications ............................................................................................ 49Reheat ................................................................................................................... 49Defrost................................................................................................................... 50Bottling .................................................................................................................. 53Extracting juice...................................................................................................... 56Making yoghurt ..................................................................................................... 57Proving yeast dough.............................................................................................. 58Dissolving gelatine ................................................................................................ 59Melting chocolate.................................................................................................. 59Skinning fruit and vegetables ................................................................................ 60Preserving apples ................................................................................................. 60Blanching............................................................................................................... 61Sweating onions.................................................................................................... 61Rendering fat......................................................................................................... 62Disinfecting items ................................................................................................. 62Heating damp towels ............................................................................................ 63Decrystallising honey ............................................................................................ 63Preparing custard royale ....................................................................................... 63

Settings ................................................................................................................ 64

Cleaning and care ............................................................................................... 66Notes on cleaning and care................................................................................... 66Appliance front and casing.................................................................................... 67Oven compartment ............................................................................................... 68Accessories .......................................................................................................... 68Shelf runners ......................................................................................................... 69Water container ..................................................................................................... 69

Contents

4

Descaling............................................................................................................... 71

Problem solving guide ........................................................................................ 73

Optional accessories .......................................................................................... 76Cooking containers ............................................................................................... 76Cleaning and care products .................................................................................. 78Other accessories ................................................................................................. 78

Technical data...................................................................................................... 79

After sales service, data plate, warranty........................................................... 80

Warning and Safety instructions

5

This appliance conforms to current safety requirements.Inappropriate use can, however, lead to personal injury anddamage to property.

To avoid the risk of accidents and damage to the appliance,please read these instructions carefully before using it for the firsttime. They contain important notes on installation, safety, use andmaintenance.Miele cannot be held liable for damage caused by non-compliancewith these instructions.

Keep these instructions in a safe place and ensure that new usersare familiar with the contents. Pass them on to any future owner.


6

Correct application

This steam oven is designed for domestic use and for use insimilar environments by guests in hotel or motel rooms, bed &breakfasts and other typical living quarters. This does not includecommon/shared facilities or commercial facilities within hotels,motels or bed & breakfasts.

The steam oven is not suitable for outdoor use.

This steam oven must only be used as described in theseinstructions.Any other usage is at the owner's risk and could be dangerous.

This appliance is not intended for use by persons (includingchildren) with reduced physical, sensory or mental capabilities, orlack of experience and knowledge, unless they have been givensupervision or instruction concerning its use by a person responsiblefor their safety, and are able to recognise the dangers of misuse.


7

Safety with children

Young children must not be allowed to use this appliance.

Older children may only use the steam oven when its operationhas been clearly explained to them and they are able to use it safely,recognising the dangers of misuse.

Cleaning may only be carried out by older children under thesupervision of an adult.

Please supervise children in the vicinity of the steam oven and donot let them play with it.

Danger of suffocation! Children may be able to wrap themselves inpacking material or pull it over their head with the risk of suffocation.Keep children away from any packing material.

Danger of burning! Children's skin is far more sensitive to hightemperatures than that of adults. Make sure that children do notattempt to open the door when the appliance is in operation. Keepchildren well away from the appliance until it has cooled down andthere is no danger of burning.

Danger of injury! The maximum load capacity for the door is 8 kg.Children can hurt themselves on an open door. Ensure that childrendo not sit on or swing on the door.


8

Technical safety

Repairs and other work by unqualified persons could bedangerous. Installation, maintenance work and repairs to electricalappliances must only be carried out by a Miele approved servicetechnician.

A damaged appliance is dangerous. Check the appliance for anyvisible damage. Never install or attempt to use a damagedappliance.

Reliable and safe operation of this oven can only be assured if ithas been connected to the mains electricity supply.

The electrical safety of this appliance can only be guaranteedwhen continuity is complete between it and an effective earthingsystem. It is most important that this basic safety requirement ispresent and tested regularly and, where there is any doubt, thehousehold wiring system should be inspected by a qualifiedelectrician.

Before connecting the appliance to the mains supply, ensure thatthe connection data on the data plate (voltage and frequency)matches the mains electricity supply. This data must correspond inorder to avoid the risk of damage to the appliance. Consult aqualified electrician if in any doubt.

Do not connect the appliance to the mains electricity supply by amulti-socket adapter or an extension lead. These do not guaranteethe required safety of the appliance (e.g. danger of overheating).

This appliance must not be installed and operated in mobileinstallations (e.g. on a ship).

Tampering with electrical connections or components andmechanical parts is highly dangerous to the user and can causeoperational faults. Do not open the outer casing of the appliance.

The manufacturer's warranty will be invalidated if the appliance isnot repaired by a Miele approved service technician.


9

Faulty components must only be replaced by genuine Miele spareparts. The manufacturer can only guarantee the safety of theappliance when Miele replacement parts are used.

If the plug has been removed or the connection cable is notsupplied with a plug, the steam oven must be connected to themains supply by a suitably qualified electrician.

If the connection cable is damaged, it must be replaced with aspecial connection cable of type H 05 VV F (pvc insulated), availablefrom Miele, in order to avoid a hazard.

During installation, maintenance and repair work, the appliancemust be disconnected from the mains electricity supply. It is onlycompletely isolated from the electricity supply when:

– it is switched off at the mains circuit breaker, or

– it is switched off at the wall socket and the plug is withdrawn fromthe socket. Do not pull the mains connection cable but the mainsplug to disconnect your appliance from the mains electricitysupply.

If the steam oven is installed behind a furniture panel (e.g. a door),ensure that the door is never closed whilst the steam oven is in use.Heat and moisture can build up behind a closed furniture panel andcause subsequent damage to the steam oven, the housing unit andthe floor. Do not close the door until the steam oven has cooleddown completely.

In areas which may be subject to infestation by cockroaches orother vermin, pay particular attention to keeping the appliance andits surroundings clean at all times. Any damage caused bycockroaches or other vermin will not be covered by the warranty.


10

Correct use

Danger of burning! The steam oven becomes hot when in use.Exercise care when handling food and trays so as not to burnyourself on the walls of the steam oven, shelf runners, trays, steamand hot food itself. Use oven gloves when placing food in the steamoven, removing it and when adjusting shelves etc. in a hot steamoven.When putting cooking containers into the steam oven or taking themout, take care not to spill the contents.

Do not use the steam oven to heat up or bottle food in sealed tins.Pressure will build up inside them and they can explode causingdamage to the appliance, as well as the risk of injury and scalding.

Plastic dishes which are not heat and steam resistant melt at hightemperatures and can damage the appliance. Use temperature (to100 °C) and steam resistant plastic dishes. Follow themanufacturer's instructions.

Food which is left in the steam oven can dry out and the escapingmoisture can lead to corrosion in the appliance. Do not leave cookedfood in the oven compartment and do not use any cookingcontainers which are susceptible to corrosion as this could lead tocorrosion in the appliance.

You could injure yourself on the open oven door. Avoid leaving the door open unnecessarily.

When using an electrical appliance, e.g. a hand-held mixer, nearthe steam oven, ensure that the connection cable doesn't get caughtin the door. The insulation on the cable could become damaged,giving rise to an electric shock hazard.

The steam oven is designed in such a way that there will alwaysbe a little residual water left in the water container after use. If thereis no residual water, there is something wrong. Call Miele.


11

Do not immerse the water container in water, or clean it in adishwasher. Connecting the water container in the appliance whenwet could cause an electric shock.

For reasons of hygiene and to prevent the build-up of moisture inthe appliance, the water container should be emptied after each use.

Danger of burning! There may be some residual hot water in thewater container at the end of a cooking process. Take care not tospill the contents when taking the water container out of theappliance.

To avoid the risk of scratches, do not use the casing as a restingplace for items.


12

Cleaning and care

Do not use a steam cleaning appliance to clean this steam oven.Pressurised steam could reach the electrical components and causea short circuit.

Scratches on the door glass can result in the glass breaking.Do not use abrasive cleaners, hard sponges, brushes or sharp metaltools to clean the door glass.

The shelf runners can be removed for cleaning purposes (see"Cleaning and care - Accessories").Ensure they are correctly fitted after cleaning and never operate thesteam oven without the shelf runners fitted.

Try to avoid the interior walls being splashed with food or liquidscontaining salt. If it does happen, wipe these away thoroughly toavoid corrosion on the stainless steel surface.

Accessories

Use only genuine original Miele spare parts. If spare parts oraccessories from other manufacturers are used, the warranty will beinvalidated, and Miele cannot accept liability.


13

Location advice

The minimum safety distance between the front of the appliancedoor and the edge of the worktop is 150 mm.

Caring for the environment

14

Disposal of the packingmaterialThe transport and protective packaginghas been selected from materials whichare environmentally friendly fordisposal, and can normally be recycled.

Recycling the packaging reduces theuse of raw materials in themanufacturing process and alsoreduces the amount of waste in landfillsites. Ensure that any plasticwrappings, bags etc. are disposed ofsafely and kept out of the reach ofbabies and young children. Danger ofsuffocation.

Disposing of your oldapplianceElectrical and electronic appliancesoften contain valuable materials. Theyalso contain specific materials,compounds and components, whichwere essential for their correct functionand safety. These could be hazardousto human health and to the environmentif disposed of with your domestic wasteor if handled incorrectly. Please do not,therefore, dispose of your old appliancewith your household waste.

Please dispose of it at your localcommunity waste collection / recyclingcentre for electrical and electronicappliances. You are also responsible fordeleting any personal data that may bestored on the appliance prior todisposal. Please ensure that your oldappliance poses no risk to childrenwhile being stored prior to disposal.

Overview

15

Steam oven front view

a Control panel

b Ventilation outlet

c Door seal

d Steam channel

e Compartment for water container

f Water container with insert

g Water container connection point

h Shelf runners with 4 shelf levels

i Steam inlet

j Drip channel

k Floor heating element

l Temperature sensor

m Steam outlet

n Drip channel in the door

o Door release

Overview

16

Accessories suppliedThe accessories supplied with yourappliance, as well as a range of optionalones, are available to order from Miele(see "Optional accessories").

DGG 15

1 condensate tray for collecting excessmoisture, can also be used as acooking container.325 x 265 x 40 mm (W x D x H)

DGGL 1

2 perforated cooking containers Gross capacity 1.5 litres / Useablecapacity 0.9 litre 325 x 175 x 40 mm (W x D x H)

Silicone grease

1 tube for lubricating the coupling sealon the water container

Descaling tablets

For descaling the appliance

Controls

17

a Recessed On/Off button For switching the appliance on and off and accessing the descaling process

b sensorsFor setting the temperature and duration and scrolling through the programmesettings For accessing Programming mode: + (see "Settings")

c OK sensorFor confirming an entry

d Display

e Optical interface(for service technician use only)

Controls

18

SensorsThe sensors react to touch. Each touch is confirmed with a keypad tone. Thiskeypad tone can be switched off (see "Settings – Keypad tone").

Display

Display Meaning

(flashing) Insufficient water or water container not present

Numbers + °C Temperature

Numbers + h Duration

+ number(s) The appliance needs to be descaled

Description of the functions

19

Water containerThe maximum water level is 1.2 litres,the minimum 0.75 litre. These levels areindicated on the interior and exterior ofthe container. Do not exceed themaximum level.

The amount of water used will dependon the type of food and the duration ofcooking. Water will sometimes need tobe replenished during the cookingprocess. Water consumption isincreased if the door is opened duringcooking.

If the symbol is flashing, either thewater container is not pushed incorrectly or there is not enough water init.

Condensate trayWhen using perforated containers,place the condensate tray on the lowestshelf level to collect any drops of liquidand allow them to be removed easily.

You can also use the condensate trayas a cooking container if necessary.

TemperatureThe steam oven has a temperaturerange of 40 °C to 100 °C. The applianceis set at 100 °C when it is switched on.You can alter the temperature in 5 °Csteps.

Recommended temperature

Temperature Use

100 °C – Cooking all types offood

– Reheat

– Menu cooking

– Bottling

– Extracting juice

85 °C – Cooking fish gently

60 °C – Defrosting

40 °C – Proving yeastdough

– Making yoghurt

Description of the functions

20

DurationYou can set a duration between 1minute (:) and 9 hours 59 minutes(:). If the duration exceeds 59minutes you have to enter it in hoursand minutes. Example: Duration 80minutes = 1:20.

NoisesYou can hear the noise of the fan whenthe appliance is operating. Noisessimilar to those of a kettle can be heardwhen steam is being generated.

Heating-up phaseDuring the heating-up phase the ovencompartment is heated to the settemperature. The display will show thetemperature in the oven compartmentas it rises.

The duration of the heating-up phasewill depend on the quantity and thetemperature of the food. In general theheating-up phase will last for approx.7 minutes. The duration will be longer ifyou are preparing refrigerated or frozenfood.

Filling the water container with hotwater will shorten the heating-up time.

Cooking phaseThe cooking phase begins when the settemperature is reached. During thecooking phase, the duration remainingwill be shown in the display.

Using for the first time

21

Please stick the extra data plate forthe appliance supplied with thisdocumentation in the space providedin the "After sales service, data plate,warranty" section of this booklet.Alternatively, the additional label canbe stuck near the appliance if theappliance markings are not visibleafter installation.

Remove any protective wrapping andstickers.

The appliance has undergone afunction test in the factory. Residualwater from this testing may havetrickled back into the cabinet duringtransportation.

Cleaning for the first time

Opening the door

Open the door by pressing on the lefthand side of the door release.

The door will open slightly.

Water container

Take the water container out of thesteam oven and remove the insert(see "Cleaning and care - Watercontainer").

Rinse the water container and theinsert thoroughly by hand using hotwater. Do not use any washing-upliquid or detergent.

Risk of damage to the watercontainer!Do not clean the water container orthe insert in the dishwasher and donot immerse them in water.

Accessories / Oven compartment

Remove all accessories from theoven compartment.

Wash the accessories in a mildsolution of washing-up liquid and hotwater or in the dishwasher.

The interior of the steam oven hasbeen treated at the factory with aconditioning agent.

To remove this, clean the oveninterior with a mild solution ofwashing-up liquid and warm waterand then dry thoroughly with a softcloth.

Using for the first time

22

Setting the water hardnesslevelThe water hardness level of the steamoven is set to Hard at the factory. Fortrouble-free operation of the steamoven, and to ensure that it is descaledat the appropriate time, it is importantto set the water hardness level for yourarea. The harder the water, the moreoften the steam oven must be descaled.

Check the hardness of your localwater supply and adjust the waterhardness as necessary (see"Settings").

Setting the correct boilingpoint for waterBefore cooking with the steam oven forthe first time, it must be set to thecorrect boiling point for water in yourarea. This is determined by the altitudeat which you live. This procedure alsoflushes out the water pipework.

This procedure must be carried outto ensure efficient functioning of yourappliance.

Run the steam oven at 100 °C for15 minutes. Proceed as described in"Operation".

Setting the correct boiling point forwater following a house move

If you move house, the appliance willneed to be reset for the new altitude ifthis differs from the old one by 300 m ormore. To do this, descale the appliance(see "Cleaning and care - Descaling").

Operation

23

Operating principles

Only use tap water. Never usedistilled or mineral water or otherliquids.

Fill the water container and push itinto the appliance until it connects.

If the water container is not insertedcorrectly, the steam oven will not heatup and after a short time willappear in the display (see "Problemsolving guide").

Insert the condensate tray on thelowest shelf level if necessary.

Place the food in the oven.

Switch the steam oven on using .

will appear in the display and ° willstart flashing.

If you want to cook with 100 °C,confirm the setting with OK.

If you wish you can set a lowertemperature by touching the sensor. Then confirm with OK.

will appear in the display and willstart flashing.

Set the cooking duration you want bytouching (from upwards) or (from downwards).

Confirm with OK.

The cooking process begins. The steamgenerator and fan switch on.

If you do not complete these stepswithin 15 minutes, the appliance willswitch itself off.

Operation

24

At the end of the cooking duration

– appears in the display,

– the fan remains switched on,

– an audible tone sounds.

Danger of burning!Steam can escape when the door isopened.Step back and wait until the steamhas dissipated.

Danger of burning!You could burn yourself on the oveninterior walls, spilled food andaccessories.Use oven gloves when removing hotfood from the oven.

Open the door and remove the food.

Switch the steam oven off using .

If you want to reduce the fan run-ontime, you can do so by removing thewater container as soon as you haveswitched the appliance off.

After use

Remove the condensate tray andempty it.

Remove the water container bypushing upwards slightly as you takeit out of the appliance. Empty it.

The appliance is designed in such away that there will always be a littleresidual water left in the watercontainer after use. If there is noresidual water, there is somethingwrong. Call Miele.

After each use, clean and dry thewhole appliance as described in"Cleaning and care".

Leave the appliance door open untilthe oven interior is completely dry.

Insufficient water

Insufficient water is indicated by theflashing symbol and an audible tone.

Remove the water container and fill itwith fresh tap water.

Push the water container into theappliance until it connects.

Operation will continue.

Operation

25

Changing settings during a cookingprocess

You can alter the temperature andcooking duration at any time duringoperation.

Changing the temperature

Briefly touch OK once.

The display will change to thetemperature setting and ° will flash.

Set the temperature as describedearlier.

Changing the cooking duration

Briefly touch OK twice.

The display will change to the cookingduration setting display and will flash.

Set the cooking duration asdescribed earlier.

Interrupting operationOperation is interrupted as soon as thedoor is opened. The heating will beswitched off and the cooking durationremaining stored in memory.

Danger of burning!Steam can escape when the door isopened.Step back and wait until the steamhas dissipated.

Danger of burning!You could burn yourself on the oveninterior walls, spilled food and hotsteam.Wear oven gloves when placing foodin the oven or removing it and whenadjusting oven shelves etc. in a hotoven.

Operation will resume when the door isclosed.

When the door is closed, the pressurehas to equalise, which can cause awhistling sound.

The oven will heat up again and thedisplay will show the temperature of thecooking compartment as it rises.Once the set temperature has beenreached, the display will change toshow the cooking duration remaining asit counts down.

The cooking process will be endedearly if the door is opened in the lastminute of cooking time.

Operation

26

Pre-heatingYour appliance has a pre-heatingfunction. This heats the oven interior toapprox. 40 °C. The heating-up time isthen shorter as the oven interior is pre-heated and therefore the cookingprocess takes less time.

The appliance is delivered with thisfunction deactivated. If you wish to useit, you will need to alter the setting (see"Settings").

When the pre-heating function hasbeen activated, you can still choosewhether you want to use it for eachprogramme.

The water container must be filled withwater for pre-heating and present inthe appliance.

The pre-heating process will becancelled if the door is opened. Youcan start the process again byswitching the appliance off and thenback on again.

Using pre-heat

Switch the steam oven on.

will appear in the display and ° willstart flashing. Do not confirm.

After a few seconds the pre-heatingprocess will begin and the display willshow the temperature as it rises. When pre-heating is finished, willappear in the display and ° will flash.


Set the temperature and duration asnormal.

Not using pre-heat


Switch the steam oven on.

will appear in the display and ° willstart flashing.

Confirm this with OK or set therequired temperature as normal.

Set the cooking duration asdescribed earlier.

General notes

27

This section contains generalinformation. You will find more detailedinformation about particular foods andhow to cook them in the other sections.

The advantages of cookingwith steamAlmost all vitamins and minerals areretained as the food is not immersed inwater.

Cooking with steam also retains thetrue taste of the food better thanconventional cooking. We thereforerecommend seasoning the food after ithas been cooked. Food also retains itsfresh, original colour.

Suitable containers

Cooking containers

This steam oven is supplied withstainless steel cooking containers.Other containers, in a variety of sizes,both perforated and solid, are availableas optional extras (see "Optionalaccessories"). This enables you tochoose the most suitable container forthe food you are preparing.

It is best to use perforated containersfor steam cooking. The steam canreach the food from all sides and thefood is cooked evenly.

Your own containers

You can also use your own containers.However, please note the following:

– Containers must be heat-resistant to100 °C and able to withstand hotsteam. With plastic containers pleasecheck with the manufacturer thatthey are suitable for use in a steamoven.

– Thick-sided containers made fromporcelain, china or stoneware, forexample, are not very suitable forsteam cooking. They do not conductheat well and as a result cookingdurations will be considerably longerthan those given in the charts.

– Place the cooking container in asufficiently large perforated container,not on the oven floor.

– Ensure that there is a gap betweenthe upper rim of the container andthe top of the cooking compartmentto allow sufficient steam into thecontainer.

Condensate trayWhen using perforated containers,place the condensate tray on the lowestshelf level to collect any drops of liquidand allow them to be removed easily.

You can also use the condensate trayas a cooking container if necessary.

General notes

28

Shelf levelYou can select any shelf level. You canalso cook on several levels at the sametime. This will not alter the cookingduration.

Always insert cooking containers andthe rack between the rails of the shelfrunners so that they cannot tip.

FrozenThe heating-up phase for frozen food islonger than for fresh food. The greaterthe quantity of frozen food, the longerthe heating-up phase.

TemperatureA maximum temperature of 100 °C isreached when steam cooking is takingplace. Most types of food will cook atthis temperature. Some more delicatetypes of food, such as soft fruit, mustbe cooked at lower temperatures asotherwise they will burst. Moreinformation is given in the relevantsection.

Combination with a food warmingdrawerWhen a warming drawer which isinstalled below the steam oven is inuse, the oven cavity in the steam ovencan reach up to 40 °C. If, in this case,you set a temperature of 40 °C, nosteam will be produced because theoven cavity is too warm.

DurationIn general, the cooking durations forcooking with steam are the same as forcooking food in a saucepan. Moreinformation about any factors whichmay affect the cooking duration is givenin the relevant sections.

The quantity of food does not affect thecooking duration. 1 kg of potatoes willtake the same time to cook as 500 g.

The durations given in the charts areguidelines only. We recommendselecting the shorter cooking durationquoted to start with. If food is notcooked sufficiently after the shortertime, it can be put back in the ovencompartment and cooked some more.

Cooking with liquidWhen cooking with liquid, only fill thecooking container ²/₃ full to prevent theliquid spilling when the cookingcontainer is removed from the oven.

Your own recipesFood and recipes which are prepared ina pot or a pan can also be cooked inthe steam oven. The cooking times inthe steam oven will be the same. Pleasenote that food will not be brown or crispwhen cooking with steam.

Steam cooking

29

Vegetables

Fresh

Prepare fresh vegetables in the usualway, i.e. wash, clean and cut them up.

Frozen

Frozen vegetables do not need to bedefrosted beforehand unless thevegetables have been frozen together ina block.

To cook frozen vegetables, programmethe same time as for fresh ones.

Break up the larger, frozen togetherpieces. Please refer to the cookingtimes on the packaging.

Cooking containers

Food such as peas or asparagusspears, which have little or no spacebetween them, will take longer to cookbecause the steam has less space towork in. For an even result, it is best touse a shallow container for these typesof food, and only fill it about 3 - 5 cmdeep. When cooking large quantities,divide the food between 2 or 3 shallowcontainers rather than using one deepone.

Different types of vegetables which takethe same length of time to cook can becooked together in one cookingcontainer.

Use solid containers for vegetableswhich are cooked in liquid, e.g.cabbage.

Shelf level

When cooking vegetables with adistinctive colour (e.g. beetroot) in aperforated container at the same timeas cooking other foods in othercontainers, place the solid tray directlyunderneath the perforated container tocatch any drips and therefore avoid anycolour transfer.

Duration

As with conventional methods, thecooking duration when cookingvegetables with steam will depend onthe size and how well done you wantthem. Example:firm potatoes, cut into quarters = approx. 15 minutesfirm potatoes, cut in half = approx. 20 minutes

Settings

Temperature: 100 °CDuration: see chart

Steam cooking

30

The durations given in the charts for fresh vegetables are guidelines only. Werecommend selecting the shorter cooking duration quoted to start with. Ifvegetables are not cooked sufficiently after the shorter time, they can be put backin the oven compartment and cooked some more.

Vegetables [min.]

Artichokes 32–38

Cauliflower, whole 27–28

Cauliflower, florets 8

Green beans 6–8

Broccoli, florets 2–4

Chantenay carrots, whole 7–8

Chantenay carrots, halved 5–6

Chantenay carrots, chopped 4

Chicory, halved 4–5

Chinese cabbage, chopped 3

Peas 2

Fennel, halved 10–12

Fennel, cut into strips 4–5

Curly kale, chopped 23–26

Firm potatoes, peeledwholehalvedquartered

20–2515–2010–15

Fairly firm potatoes, peeledwholehalvedquartered

23–2818–2314–18

Soft potatoes, peeledwholehalvedquartered

25–3020–2515–20

Kohlrabi, cut into batons 6–7

Steam cooking

31

Vegetables [min.]

Pumpkin, diced 4–8

Corn on the cob 10–15

Silverbeet, chopped 2–3

Capsicum, diced/cut into strips 2

New potatoes, firm 20–25

Mushrooms 2

Leek, chopped 2–4

Leek, stalks halved lengthways 4–6

Romanesco, whole 22–25

Romanesco, florets 5–7

Brussels sprouts 10–12

Beetroot, whole 50–60

Red cabbage, chopped 15–20

Black salsify, whole 9–10

Celeriac, cut into batons 6–7

Green asparagus 2–4

White asparagus, whole 5–10

Carrots, chopped 6

Spinach 1–2

Spring cabbage, chopped 10–11

Celery sticks, chopped 2–5

Turnips, chopped 6–7

White cabbage, chopped 12

Savoy cabbage, chopped 10–11

Zucchini, sliced 2–3

Sugar snap peas 2–3

Duration

Steam cooking

32

Meat

Fresh

Prepare the meat in the usual way.

Frozen

Meat should be thoroughly defrostedbefore cooking in the steam oven (see"Special applications - Defrosting").

Preparation

Meat which needs to be seared beforebeing cooked, e.g. stewing steak,should be seared in a pan on thecooktop.

Duration

The cooking duration depends on thethickness and the texture of the meat,and not on the weight. The thicker thepiece of meat, the longer the cookingduration. A piece of meat weighing 500g which is 10 cm thick will take longerto cook than a piece of meat weighing500 g which is 5 cm thick.

Useful tips

– Use a perforated container to retainthe flavours when cooking meat.Place a solid container underneath tocatch the juices. You can use these tomake a gravy or freeze them for lateruse.

– Boiling chicken, pork rind, meat, ribsand meat bones can be used to makestock. Place the meat together withsome mixed vegetables in a solidcooking container and add coldwater. The longer the cookingduration, the stronger the stock.

Settings


Steam cooking

33

The durations given in the chart are guidelines only. We recommend selecting theshorter cooking duration quoted to start with. If meat is not cooked sufficientlyafter the shorter time, it can be put back in the oven compartment and cookedsome more.

Meat [min.]

Beef shin, covered with water 110–120

Pork knuckle 135–140

Chicken breast fillet 8–10

Knuckle 105–115

Beef soup bones, covered with water 110–120

Veal for stewing 3–4

Gammon steaks 6–8

Lamb ragout 12–16

Poularde 60–70

Turkey roulade 12–15

Turkey escalope 4–6

Rib of beef, covered with water 130–140

Beef stew 105–115

Boiling chicken, covered with water 80–90

Silverside 110–120

Duration

Steam cooking

34

Sausages

Settings


Sausages [min.]

Frankfurters 6–8

Sausages 6–8

White sausages 6–8

Duration

Fish

Fresh

Prepare fresh fish in the usual way, i.e.clean, gut and fillet.

Frozen

Fish does not need to be fully defrostedbefore cooking. Defrost so that thesurface is sufficiently thawed to takeherbs and seasoning. Depending on thethickness of the fish, 2–5 minutesshould be enough.

Preparation

Add some lemon or lime juice to fishbefore cooking. The citric acid helps theflesh stay firm.

It is not necessary to season fish whencooking with steam as this methodretains the minerals which give the fishits unique flavour.

Cooking containers

If using a perforated container, grease itfirst or line it with baking paper.

Shelf level

When cooking fish in a perforatedcontainer at the same time as cookingother types of food in other containers,place the container with the fish directlyabove the tray to catch any liquid andso avoid any transfer of tastes to otherfood.

Steam cooking

35

Temperature

85 °C – 90 °C For gently cooking delicate types offish, such as flounder.

100 °CFor cooking firmer types of fish, e.g.salmon.Also for cooking fish in sauce or stock.

Duration

The cooking duration depends on thethickness and the texture of the fish,and not on the weight. The thicker thefish, the longer the cooking duration. A3 cm thick piece of fish weighing 500 gwill take longer to cook than a 2 cmthick piece of fish weighing 500 g.

The longer fish cooks, the firmer itsflesh will become. Use the cookingdurations given in the chart. If you findthat 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 thecooking duration quoted by a fewminutes.

Useful tips

– Adding herbs and spices, such asdill, will help bring out the full flavourof the fish.

– Cook large fish in the swimmingposition. To help maintain thestructure of the fish, place a smallcup or similar upside down in thecooking container, and arrange thefish bellyside down over the cup.

– You can use any fish scraps, e.g. fishheads, bones, tails etc. to make afish stock. Place the fish scrapstogether with some mixed vegetablesin a solid cooking container and addcold water. Cook at 100 °C for 60 to90 minutes. The longer the cookingduration, the stronger the stock.

– Blue fish is fish which is cooked inwater and vinegar. It is important notto damage the skin of the fish. Thismethod is suitable for cooking carp,trout, tench, eel and salmon.

Settings

Temperature: see chartDuration: see chart

Steam cooking

36

The durations given in the chart are guidelines for fresh fish. We recommendselecting the shorter cooking duration quoted to start with. If the fish is not cookedsufficiently after the shorter time, it can be put back in the steam oven and cookedfor longer.

Fish [°C] [min.]

Eel 100 5–7

Perch fillet 100 3–5

Bream/Snapper fillet 85 3–5

Trout, 250 g 90 8–12

Halibut/Trumpeter fillet 85 4–6

Blue eye trevalla/Ling fillet 100 6

Carp, 1.5 kg 100 18–25

Salmon fillet 100 4–8

Salmon steak 100 8–10

Ocean trout/Rainbow trout 90 8–10

Basa fillet 85 3

Rosefish fillet 100 6–8

Jackass morwong fillet/Terakihi fillet 100 4–6

Flounder fillet 85 4–5

Stargazer/Monkfish fillet 85 6–8

Sole fillet 85 3

Turbot fillet 85 5–8

Tuna fillet 85 4–8

Pikeperch fillet 85 4

Temperature / Duration

Steam cooking

37

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 or line it with baking paper.

Duration

The longer shellfish are cooked, the tougher they become. Use the cookingdurations given in the chart.

When cooking shellfish in sauce or stock, we recommend that you increase thecooking duration quoted by a few minutes.

Settings


[°C] [min.]

Crevettes 90 3

Prawns 90 3

King prawns 90 4

Small shrimps 90 3

Crayfish 95 10–15

Large shrimps 90 3


Steam cooking

38

Mussels

Fresh

Warning - danger of food poisoning!Only cook mussels which are closed. Do not eat mussels which have notopened after being cooked.

Steep fresh mussels in water for a few hours before cooking to rinse out any sand.Then scrub the mussels thoroughly to clean them.

Frozen

Defrost frozen mussels before cooking.

Duration

The longer mussels are cooked, the harder they become. Use the cookingdurations given in the chart.

Settings


[°C] [min.]

Goose barnacles 100 2

Cockles 100 2

Blue mussels 90 12

Scallops 90 3

Razor clams 100 2–4

Vongole 90 2–4


Steam cooking

39

RiceRice swells when cooked and needs to be cooked in liquid. The proportion of riceto liquid will vary depending on the type of rice.

The rice absorbs all the liquid. Therefore none of the nutrients are lost.

Settings


RatioRice : Liquid

[min.]

Basmati rice 1 : 1.5 15

Parboiled rice 1 : 1.5 23–25

Arborio rice

Milk rice

Risotto rice

1 : 2.5

1 : 2.5

30

18–19

Brown rice 1 : 1.5 26–29

Wild rice 1 : 1.5 26–29

Duration

Steam cooking

40

Pasta / Noodles

Dry pasta and noodles

Dry pasta and noodles swell when they are cooked and need to be cooked inliquid. The liquid must cover the pasta or noodles. Using hot liquid gives betterresults.

Increase the cooking time stated by the manufacturer by approx. 1/3.

Fresh pasta and noodles

Fresh pasta and noodles, such as you can buy from the supermarket chilledcounter, do not need to absorb water. Cook fresh pasta and noodles in a greased,perforated container.

Separate any pieces of pasta or noodles which have stuck together and spreadthem out in the cooking container.

Settings


Fresh pasta / noodles [min.]

Gnocchi 2

Knöpfli 1

Ravioli 2

Spätzle 1

Tortellini 2

Dry pasta / noodles,covered with water

Flat noodles / Fettuccine 14

Vermicelli 8

Duration

Steam cooking

41

European dumplingsReady-made dumplings in wrappers need to be covered completely with water.Otherwise they will not absorb enough water and will fall apart, even if steeped inwater prior to cooking.

Cook fresh dumplings in a greased, perforated container.

Settings


[min.]

Steamed dumplings 30

Yeast dumplings 20

Boil-in-the-bag potato dumplings 20

Boil-in-the-bag bread dumplings 18–20

Duration

Steam cooking

42

GrainsGrain swells when cooked and needs to be cooked in liquid. The proportion ofgrain to liquid will vary depending on the type of grain.

Grain can be cooked whole or cracked.

Settings


RatioGrain : Liquid

[min.]

Amaranth 1 : 1.5 15–17

Bulgur 1 : 1.5 9

Green spelt, whole 1 : 1 18–20

Green spelt, cracked 1 : 1 7

Oats, whole 1 : 1 18

Oats, cracked 1 : 1 7

Millet 1 : 1.5 10

Polenta 1 : 3 10

Quinoa 1 : 1.5 15

Rye, whole 1 : 1 35

Rye, cracked 1 : 1 10

Wheat, whole 1 : 1 30

Wheat, cracked 1 : 1 8

Duration

Steam cooking

43

Dried pulsesSoak pulses for at least 10 hours in cold water before cooking. Soaking makes thepulses more digestible and shortens the cooking duration required. Soaked pulsesmust be covered with liquid during cooking.

Lentils do not need to be soaked before cooking.

With unsoaked pulses a certain ratio of pulses to liquid is required.

Settings


Soaked

[min.]

Beans

Kidney beans 55–65

Azuki beans 20–25

Black beans 55–60

Borlotti beans 55–65

Haricot beans 34–36

Peas

Yellow split peas 40–50

Green peas, shelled 27

Duration

Steam cooking

44

Unsoaked

RatioPulses : Liquid

[min.]

Beans

Kidney beans 1 : 3 130–140

Azuki beans 1 : 3 95–105

Black beans 1 : 3 100–120

Borlotti beans 1 : 3 115–135

Haricot beans 1 : 3 80–90

Lentils

Brown lentils 1 : 2 13–14

Red lentils 1 : 2 7

Peas

Yellow split peas 1 : 3 110–130

Green peas, shelled 1 : 3 60–70

Duration

Steam cooking

45

Hen's eggsUse a perforated container to prepare boiled eggs in the steam oven.

The eggs do not need to be pierced before cooking as they are gradually warmedduring the heating-up phase and so do not burst when they are cooked withsteam.

When using a solid container for preparing egg dishes, remember to grease it first.

Settings


[min.]

Small (S)softmediumhard

359

Medium (M)softmediumhard

4610

Large (L)softmediumhard

56–712

Extra large (XL)softmediumhard

6813

Duration

Steam cooking

46

FruitCook fruit in a solid container so that none of the juice is lost. If you wish to cookfruit in a perforated container, place a solid container directly underneath it tocollect the juice.

Useful tip: You can use the collected juice to prepare a glaze for a fruit flan.

Settings


[min.]

Apples, cut into pieces 1–3

Pears, cut into pieces 1–3

Cherries 2–4

Mirabelle plums 1–2

Nectarines/Peaches, cut into pieces 1–2

Plums 1–3

Quinces, diced 6–8

Rhubarb, cut into pieces 1–2

Gooseberries 2–3

Duration

Steam cooking

47

Menu cookingMenu cooking involves cooking variousfoods with different cooking times inorder to serve them all together in onemeal, e.g. Perch with rice and broccoli.Foods are placed in the steam oven atdifferent times so that they are all readyat the same time.

Shelf level

When cooking fish or food with adistinctive colour (e.g. beetroot) in aperforated container, place theperforated container directly above asolid container to avoid any transfer offlavour or colour to other food and toprevent liquid dripping onto food belowit.

Temperature

Whole meals should be cooked at atemperature of 100 °C as this is thetemperature required to cook themajority of foods. Do not cook a whole meal at the lowesttemperature when differenttemperatures are required for differenttypes of food, e.g. 85 °C for seabreamand 100 °C for potatoes.

If the recommended cookingtemperature for the food is 85 °C forexample, try cooking it at 100 °C andtesting the result. Some delicate typesof fish with a soft structure, e.g.flounder will become very firm whencooked at 100 °C.

Duration

If you increase the recommendedtemperature, shorten the cookingduration by approx. ¹/₃.

Example:

Rice 20 minutes

Rosefish fillet 6 minutes

Broccoli 4 minutes

20 minutes minus 6minutes = 14 minutes (1st duration: rice)

6 minutes minus 4 minutes = 2 minutes(2nd duration: rosefish fillet)

Remaining time = 4 minutes(3rd duration: broccoli

Cookingdurations

20 min. - rice

6 min. - rosefishfillet

4 min. -broccoli

Settings 14 min. 2 min. 4 min.

Steam cooking

48

Procedure

Place the rice in the ovencompartment first.

Set the first cooking duration: 14minutes.

After 14 minutes, place the fish in thesteam oven.

Set the second cooking duration: 2minutes.

After 2 minutes, place the broccoli inthe steam oven.

Set the third cooking duration: 4minutes.

Special applications

49

ReheatThe steam oven is very effective atreheating food gently, without drying itout or cooking it further. The foodreheats evenly and does not need to bestirred during the reheating process.

You can reheat individual dishes orplated meals which have been preparedpreviously (e.g. meat, vegetables andpotatoes).

Suitable containers

Small quantities can be reheated on aplate, larger quantities should be placedin a cooking container.

Duration

The number of plates or containers hasno bearing on the duration.

The durations listed in the chart relateto an average portion per plate/container. Increase the duration forlarger quantities.

Useful tips

– Do not reheat large items, such as ajoint of roast meat, whole. Divide itinto portions and reheat these asplated meals.

– Compact items, such as stuffedcapsicum or roulades, should be cutin half.

– Please note that breaded items, suchas schnitzel, will not retain theircrispness when they are reheated.

– Reheat sauces separately.Exceptions: Food that is prepared insauces, e.g. goulash.

Procedure

Cover the food with a deep plate, alid, or with clingfilm that is resistant totemperatures up to 100 °C and tosteam.

Place the plate or dish in a sufficientlylarge perforated container.

Settings


[min.]

Side dishes (pasta, rice,etc.)

8–10

Casserole 8–10

Fish fillet 6–8

Meat 8–10

Poultry 8–10

Vegetables 8–10

Soup 8–10

Plated meals 8–10

Duration


50

DefrostIt is much quicker to defrost items in thesteam oven than at room temperature.

Temperature

60 °C is the best temperature fordefrosting.Exceptions: 50 °C for minced meat andgame.

Before and after defrosting

Remove all packaging beforedefrosting.Exceptions: Leave bread, biscuits andcakes in their packaging as otherwisethey will absorb moisture and becomesoft.

Allow defrosted food to stand at roomtemperature after removing it from theoven. The standing time is necessary toallow the even distribution of heat.

Cooking containers

Danger of salmonella poisoning.Do not use the liquid from defrostedmeat or poultry. Pour it away andwash the container, the sink and yourhands.

Use a perforated container with a solidcontainer underneath it when defrostingfood which will drip, such as poultry.This way food will not be lying indefrosted liquid.

Foods which don't drip can bedefrosted in a solid cooking container.

Useful tips

– Fish does not need to be fullydefrosted before cooking. Defrost sothat the surface is sufficiently thawedto take herbs and seasoning.Depending on the thickness of thefish, 2–5 minutes should be enough.

– When defrosting food which hasfrozen together, e.g. berries, chops,fish fillets etc. separate it about half-way through the defrosting time.

– Do not refreeze food once it hasthawed.

– Defrost frozen ready meals accordingto the instructions on the packaging.

Settings

Temperature: see chartDefrosting duration: see chart


51

Food to be defrosted Quantity [°C] [min.] [min.]

Dairy products

Sliced cheese 125 g 60 15 10

Quark 250 g 60 20–25 10–15

Cream 250 g 60 20–25 10–15

Soft cheese 100 g 60 15 10–15

Fruit

Apple sauce 250 g 60 20–25 10–15

Apple pieces 250 g 60 20–25 10–15

Apricots 500 g 60 25–28 15–20

Strawberries 300 g 60 8–10 10–12

Raspberries / Blackcurrants 300 g 60 8 10–12

Cherries 150 g 60 15 10–15

Peaches 500 g 60 25–28 15–20

Plums 250 g 60 20–25 10–15

Gooseberries 250 g 60 20–22 10–15

Vegetables

Frozen in a block 300 g 60 20–25 10–15

Fish

Fish fillets 400 g 60 15 10–15

Trout 500 g 60 15–18 10–15

Lobster 300 g 60 25–30 10–15

Small shrimps 300 g 60 4–6 5

Ready meals,

Meat, vegetables, sides /Casserole / Soup

480 g 60 20–25 10–15

Meat

Roast meat slices 125–150 g each 60 8–10 15–20

Mince 250 g 50 15–20 10–15

Mince 500 g 50 20–30 10–15

Stew 500 g 60 30–40 10–15


52

Food to be defrosted Quantity [°C] [min.] [min.]

Stew 1000 g 60 50–60 10–15

Liver 250 g 60 20–25 10–15

Saddle of hare 500 g 50 30–40 10–15

Saddle of venison 1000 g 50 40–50 10–15

Schnitzel / Chops / Sausages 800 g 60 25–35 15–20

Poultry

Chicken 1000 g 60 40 15–20

Chicken thighs 150 g 60 20–25 10–15

Chicken schnitzel 500 g 60 25–30 10–15

Turkey drumsticks 500 g 60 40–45 10–15

Cookies/Muffins

Puff pastries /Yeast buns – 60 10–12 10–15

Creamed mixture cakes /biscuits

400 g 60 15 10–15

Bread / Rolls

Bread rolls – 60 30 2

Rye bread, sliced 250 g 60 40 15

Whole grain bread, sliced 250 g 60 65 15

White bread, sliced 150 g 60 30 20

Temperature / Duration / Standing time


53

BottlingOnly use unblemished, fresh producewhich is in good condition.

Glass jars

Use clean glass jars and accessoriesand check them for any defects. Glassjars with twist off lids or glass lids with arubber seal are suitable.

Make sure that all the glass jars are thesame size so that bottling is carried outevenly.

After you have filled the jars with thebottled produce, clean the glass rimswith a clean cloth and hot water andthen seal the jars.

Fruit

Sort fruit carefully, rinse it briefly butthoroughly and allow it to drain. Takegreat care when cleaning soft fruit as itis very delicate and squashes easily.

Remove any peel, stalks, cores orstones. Cut up large fruit. For example,cut apples into slices.

If you are bottling fruit with stones (e.g.plums, apricots) without removing thestones, pierce the fruit several timeswith a fork or wooden skewer asotherwise it will burst.

Vegetables

Rinse, clean and cut up vegetables.

Green vegetables should be blanchedbefore bottling to help them retain theircolour (see "Special applications -Blanching").

Fill volume

Fill the glass jars with produce up to amaximum of 3 cm below the rim. Donot pack it down as this will damagethe cell walls of the produce. Tap the jargently onto a cloth to help distribute thecontents evenly. Fill the jars with liquid.The produce must be completelycovered.

Use a sugar solution for fruit and a saltor vinegar solution for vegetables.

Meat and sausages

Briefly fry or cook the meat beforebottling. Use the juices with someadded water, or the broth in which themeat was cooked, as the liquid contentof the jars. Make sure there is no greaseon the rim of the jars.When bottling sausages, only fill thejars to halfway as the meat will riseduring the bottling process.

Useful tips

– Make use of residual heat by leavingthe jars in the oven for 30 minutesafter it has switched off.

– Then cover the jars with a cloth andallow to cool for approx. 24 hours.


54

Procedure

Push the condensate tray in on the lowest level with a perforated containerabove it.

Place the jars (all the same size) in the perforated cooking container. Ensure thatthey do not touch one another.

Settings

Temperature: see chartBottling duration: see chart

Food [°C] [min.*]

Berries

Red / Black currants 80 50

Gooseberries 80 55

Cranberries 80 55

Fruit with stones

Cherries 85 55

Mirabelle plums 85 55

Plums 85 55

Peaches 85 55

Greengage plums 85 55

Fruit with a core

Apples 90 50

Apple sauce 90 65

Quinces 90 65

Vegetables

Beans 100 120

Broad beans 100 120

Gherkins 90 55

Beetroot 100 60

Meat


55

Food [°C] [min.*]

Pre-cooked 90 90

Roasted 90 90

Temperature / Duration* The times quoted are for 1.0 litre jars. If using 0.5 litre jars, reduce the duration by about 15minutes. If using 0.25 litre jars, reduce the duration by about 20 minutes.


56

Extracting juiceThis appliance is ideal for extractingjuice from soft, firm and hard fruit.

It is best to use overripe fruit as theriper the fruit, the greater the quantity ofjuice produced. Very ripe fruit will alsoproduce a more intense flavour.

Preparation

Sort and rinse the fruit, and cut out anyblemishes.

Remove the stalks from grapes andmorello cherries as these are bitter. Thestalks do not need to be removed fromstrawberries, raspberries etc.

Cut larger fruit into chunks approx.2 cm in size. The harder the fruit, thesmaller the pieces should be.

Useful tips

– Try experimenting with mild and tartflavours. For example, mix appleswith elderberries.

– Adding sugar will increase thequantity of juice produced andimprove the flavour. Sprinkle the fruitwith sugar and leave to absorb for afew hours before juicing. For 1 kg ofsweet 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 ratherthan consume it straight away, pour itwhilst hot into hot, sterilised bottlesup to the rim, and then sealimmediately with sterilised rubbertops.

Procedure

Put the prepared fruit (cleaned,washed, chopped etc.) into aperforated cooking container.

Place a solid container or thecondensate tray underneath to catchthe juice.

Settings

Temperature: 100 °CDuration: 40–70 minutes


57

Making yoghurtTo prepare yoghurt, you will need milkand live culture or yoghurt starterpowder, e.g. from a health food store.

Use natural yoghurt with live culture andwithout additives. Do not use heat-treated yoghurt.

The yoghurt must be fresh (shortstorage time).

You can use either unchilled long-lifemilk or fresh milk. Long-life milk can beused without being further treated.Fresh milk must be heated to 90 °C (notboiled) and then allowed to cool downto 35 °C. Using fresh milk will make theyoghurt firmer than if long-life milk wasused.

The yoghurt and milk should have thesame percentage fat.

Do not move or shake the jars while theyoghurt is fermenting.

After preparing the yoghurt, it must beimmediately placed in the refrigerator tocool down.

The firmness, fat content and culturesused in the yoghurt starter all affect theconsistency of homemade yoghurt. Notall yoghurts are equally suitable asyoghurt starters.

Possible causes for poor results

Yoghurt is not set:Incorrect storage of the yoghurt starter,too much time out of the refrigerator,packaging was damaged, milk wasinsufficiently heated.

Liquid has not been removed:Jars were moved, the yoghurt cooleddown too slowly.

Yoghurt is grainy:The milk was heated too high, it wasnot free of imperfections, the milk andyoghurt starter were not stirred evenly.

Useful tip: If you are using yoghurtstarter powder, you can prepare theyoghurt from a mixture of milk andcream. For that, mix ³/₄ litre milk with ¹/₄litre cream.


58

Procedure

Mix 100 g yoghurt with 1 litre of milkor follow the instructions provided bythe manufacturer.

Pour the mixture into glass jars andseal the jars.

Place the jars in a cooking container.Ensure that they do not touch oneanother.

Immediately after the yoghurt hasbeen made, place the jars in therefrigerator, making sure not to shakethem unnecessarily.

Settings

Temperature: 40 °CDuration: 5:00 hours

Proving yeast dough

Procedure

Prepare the dough according to therecipe.

Cover the bowl and place in aperforated container.

Settings

Temperature: 40 °CDuration: as per recipe instructions


59

Dissolving gelatine

Procedure

Gelatine leaves: Cover the gelatineleaves with cold water and leave tosoak for 5 minutes. The gelatineleaves have to be fully covered withwater. Remove the gelatine leavesfrom the bowl and squeeze them out.Empty the bowl. Place the squeezedgelatine leaves back in the bowl.

Gelatine powder: Place the gelatinepowder in a bowl and add wateraccording to the instructions on thepackaging.

Cover the bowl and place it in aperforated cooking container.

Settings

Temperature: 90 °CDuration: 1 minute

Melting chocolateYou can use the steam oven for meltingany type of chocolate.

Procedure

Break the chocolate into smallpieces. Place chocolate icing in itsunopened sachet in a perforatedcooking container.

Place large quantities in a solidcontainer and small quantities in acup or a bowl.

Cover the container or the dish withtemperature (up to 100 °C) and hotsteam resistant clingfilm or a lid.

Stir large quantities once duringcooking.

Settings

Temperature: 65 °CDuration: 20 minutes


60

Skinning fruit and vegetables

Procedure

Cut a cross in the top of tomatoes,nectarines etc. This will allow the skinto be removed more easily.

Place the fruit/vegetables in aperforated cooking container.

To blanch almonds, it is important toplunge them into cold water as soonas they are taken out of the oven,otherwise the skin cannot beremoved.

Settings


Produce [min.]

Apricots 1

Almonds 1

Nectarines 1

Capsicum 4

Peaches 1

Tomatoes 1

Duration

Preserving applesYou can treat homegrown apples in thesteam oven to increase the length oftime for which you can store them.Once treated, the apples will keep for 5to 6 months when stored in a dry, cooland well-ventilated place. This methodis only suitable for apples and not forother types of fruit.

Settings



61

BlanchingBlanch fruit and vegetables beforefreezing them. Blanching helps maintainthe quality of the produce when it isfrozen.

Blanching vegetables also helps themretain their original colour.

Procedure

Put the prepared vegetables(cleaned, washed, chopped etc.) intoa perforated cooking container andplace in the steam oven.

Afterwards, plunge the vegetablesinto ice cold water to cool them downquickly. Drain them well.

Settings

Temperature: 100 °CDuration: 1 minute

Sweating onionsSweating means cooking the onions intheir own juices, with the addition of alittle fat if necessary.

Procedure

Cut the onions up into small piecesand place them in a solid cookingcontainer with a little butter.

Cover the container or the dish withtemperature (up to 100 °C) and hotsteam resistant clingfilm or a lid.

Settings



62

Rendering fatThe bacon will not become brown.

Procedure

Place the bacon (diced or rashers) ina solid cooking container.

Cover the container with temperature(up to 100 °C) and hot steamresistant clingfilm or a lid.

Settings


Disinfecting itemsThe steam oven will disinfect babybottles and other containers so that atthe end of the programme they are asgerm free as they would have been ifboiled. Check beforehand that all parts,teats etc. are declared by themanufacturer to be heat resistant to100 °C and also that they can withstandhot steam.

Dismantle, clean and thoroughly rinsebaby bottles. Reassemble the bottlesonly after they have completely dried.This prevents recontamination.

Procedure

Place the individual parts in aperforated cooking container,ensuring that they do not touch oneanother (on their sides or with theopening facing downwards). This willallow the steam to reach the partsfrom all sides.

Place the cooking container on thelowest shelf level.

Settings



63

Heating damp towels

Procedure

Moisten towels and then roll them up.

Place them beside one another in aperforated cooking container.

Settings


Decrystallising honey

Procedure

Loosen the lid and place the jar ofhoney in a perforated cookingcontainer.

Stir the honey once during thecooking procedure.

Settings

Temperature: 60 °CDuration: 90 minutes (irrespective of thesize of jar or the amount of honey in thejar)

Preparing custard royale

Procedure

Stir 6 eggs into 375 ml milk (do notbeat into a foam).

Season the egg/milk mixture andpour into a solid cooking containergreased with butter.

Settings


Settings

64

Your steam oven is supplied with anumber of standard default settings.The standard settings listed in the chartcan be altered.

Changing and saving settings

The appliance is switched off.

Touch and hold the sensor.

Whilst pressing the sensor, touchthe sensor once briefly when thedisplay lights up.

P1 will appear in the display.

Touch the or sensor repeatedlyuntil the programme you wantappears highlighted in the display.

Confirm with OK.

Touch the or sensor repeatedlyuntil the status you want appearshighlighted in the display.

Confirm with OK.

The selected status will be saved.

After you have altered the setting(s)required, switch the appliance off.

Settings

65

The factory setting is shown in bold.

Programme Status Possible settings

P1 S0

S1 Factory default settings reinstated

P2 Demo mode S0

S1

Off, the steam oven heats up

On, the steam oven does not heat up

P3 Buzzer volume S1

S2

S3

S4

Very quiet

Quiet

Medium

Loud

P4 Water hardness S1

S2

S3

S4

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)

P5 Temperature units S1

S2

°C

°F

P6 Pre-heating S0

S1

Pre-heating not activated

Pre-heating activated

P7 Keypad tone S0

S1

Off

On

Cleaning and care

66

Notes on cleaning and care

Danger of injury!The steam from a steam cleaningappliance could reach electricalcomponents and cause a shortcircuit.Do not use a steam cleaner to cleanthe steam oven.

Unsuitable cleaning agents candiscolour and damage the surfacesof the appliance. Only use a solutionof domestic washing-up liquid andwarm water applied with a softsponge or cloth.All surfaces are susceptible toscratching. Scratches on glasssurfaces may cause a breakage.Remove any cleaning agent residuesimmediately.

Do not use cleaning agents orwashing-up liquids containingaliphatic hydrocarbons (e.g.methane, propane, hexane etc.) asthese could cause the seals to swell.

Disconnect the appliance from theelectricity supply and allow it to cooldown to a safe temperature beforecleaning.

The appliance and accessoriesshould be cleaned and driedthoroughly after each use.


If the appliance is not going to beused for a longer period of time, e.g.whilst on holiday, it should bethoroughly cleaned and driedbeforehand to prevent the build-up ofodours etc. After cleaning, leave thedoor open.

Cleaning and care

67

Unsuitable cleaning agentsTo avoid damaging the surfaces of yourappliance, do not use:

– cleaning agents containing soda,ammonia, acids or chlorides,

– cleaning agents containing descalingagents,

– abrasive cleaning agents, e.g.powder cleaners and cream cleaners,

– solvent-based cleaning agents,

– stainless steel cleaning agents,

– dishwasher cleaner,

– glass cleaning agents,

– cleaning agents for ceramiccooktops,

– hard, abrasive brushes or sponges,e.g. pot scourers, brushes orsponges which have been previouslyused with abrasive cleaning agents,

– dirt erasers,

– sharp metal tools,

– steel wool or metal scourers,

– stainless steel spiral pads,

– spot cleaning,

– oven cleaner.

Appliance front and casing

Soiling that is left too long mightbecome impossible to remove andcould cause external surfaces to alteror discolour.Remove any soiling immediately.

Clean the front of the appliance andthe casing with a solution of warmwater and a little washing-up liquidapplied with a clean sponge or cloth.You can also use a clean, dampmicrofibre cloth, such as the OriginalMiele all purpose microfibre cloth,without any cleaning product.

Dry the front of the appliance and thecasing after cleaning with a soft cloth.

Cleaning and care

68

Oven compartment

When cleaning the back of the ovencompartment, make sure thatnothing gets caught behind the sealsaround the steam inlet and outlet.Otherwise the seals could getpushed into the back panel bymistake.

After prolonged use, the floor heatercan become discoloured by drops ofliquid.

Please remove

– condensate using a sponge orabsorbent cloth,

– light, greasy soiling with a spongeand a solution of washing-up liquidand hot water.

After cleaning, wipe the surface witha damp cloth to remove any cleaningagent residues.

Then dry the oven interior and theinside of the door with a cloth.

Replace the door seal with a new oneif it becomes porous or brittle. Doorseals can be ordered from Miele (seethe end of this booklet for contactdetails).

Accessories

All accessories are dishwasher-safe.

Condensate tray and cookingcontainers

Wash and dry the condensate trayand cooking containers after eachuse.

Any bluish discolouration on thecooking containers can be removedwith vinegar. Rinse afterwards withclean water.

Cleaning and care

69

Shelf runners

The shelf runners are suitable forcleaning in a dishwasher.

Pull the shelf runners off as shown.

The shelf runners can be cleaned inthe dishwasher or by hand with asolution of warm water and a littlewashing-up liquid applied with aclean sponge.

Push the shelf runners firmly back inafter cleaning. When putting them back in, makesure they are correctly inserted (seeillustration).

If the shelf runners are not correctlyinserted, there is no anti-tipprotection. The temperature sensorcould also be damaged whencooking containers are placed in thesteam oven.

Water container

Do not immerse the water containerin water or clean it in a dishwasher.For reasons of hygiene and toprevent the build-up of moisture inthe appliance, the water containershould be emptied after each use.Do not use scouring pads or hardbrushes.

Remove, empty and dry the watercontainer after each use.

Release the insert by pushing thecatches on the sides in towards eachother and then pull it out of thecontainer.

After cleaning, dry both parts of theinsert thoroughly before refitting it inthe water container. When refittingthe insert, guide it in at an angle and then push it downwards asillustrated.

Cleaning and care

70

Coupling seal

If, after prolonged use, the watercontainer becomes difficult to removeand replace or the fault message appears, rub a small amount of thesilicone grease supplied (see"Overview - Accessories supplied")into the inside of the coupling seal.

Do not take the seal out to lubricate it.

Misuse of silicone grease!Remove any silicone grease fromyour skin either by wiping it off or bywashing it off.If the grease gets into the eyes, itmust be rinsed out with plenty ofclean water.If it is swallowed, seek medicaladvice.

The coupling seal should be replacedwith a new one if it becomes brittle orporous or if an unusually largeamount of water collects on the floorof the water container compartment.

Coupling seals can be ordered fromMiele (see the end of this booklet forcontact details).

Only use the silicone greasesupplied. On no account mustmargarine or oil or any otherdomestic grease or fat be used, asthese can cause the seal to swell.

Cleaning and care

71

Descaling

We recommend using Miele descalingtablets (see "Optional accessories").These have been specially developedfor use with Miele appliances tooptimise the descaling process.Alternatively, you can use aproprietary citric acid based descalingagent.

Descaling solution is acidic.Do not spill descaling agent ontometal surfaces. This can causemarks to appear.However, should any descalingagent get onto these surfaces, wipeit away immediately.

The appliance needs to be descaledafter a certain number of operatinghours. When it needs descaling, the symbol and a number will appear inthe display when the appliance isswitched on. The number indicates thenumber of times that the appliance canbe used before it has to be descaled.

�

The appliance will lock after the lastremaining cooking process.

We recommend that you descale theappliance before it locks out.

During the descaling process the watercontainer must be emptied, rinsed outand refilled with fresh water.

Touch the On/Off sensor until atone sounds and the flashing symbol and the duration appear in the display.

Fill the water container with 1 litre offresh tap water and drop the requirednumber of Miele descaling tablets init.


Confirm with OK.

The colon will flash and the symbolwill now light up constantly in thedisplay. Descaling will now begin.

It is only possible to cancel thedescaling process during the firstminute. Do not switch the applianceoff during the descaling process. If it isswitched off before the end of theprocess, the whole process will haveto be started from the beginningagain.

An audible tone will sound and the symbol will flash in the display approx.10 minutes before the end of thedescaling process.

Cleaning and care

72

Remove the water container and takethe insert out.

Empty the water container.

Rinse the water container and theinsert thoroughly.

Fill the water container with 1 litre offresh tap water and fit the insert in thecontainer.


The flashing symbol will go out andthe symbol will start flashing.

Confirm with OK.

The colon will flash and the symbolwill now light up constantly in thedisplay. Descaling will now continue.

An audible tone will sound when thedescaling process has been completed.

After descaling

Switch the steam oven off.

Remove, empty and dry the watercontainer.

Let the oven cavity cool down.

Then dry the oven compartment.


Problem solving guide

73

With the aid of the following guide, minor problems can be easily correctedwithout contacting Miele. If, after reading this guide, you can't remedy the problemyourself, please call Miele (see back cover for details).Please note, however, that a call-out charge will be applied to unnecessary servicevisits where the problem could have been rectified as described in these operatinginstructions.

Danger of injury! Installation, maintenance and repairs may only be carriedout by a suitably qualified and competent person. Repairs and other work byunqualified persons could be dangerous. Miele cannot be held liable forunauthorised work. Do not attempt to open the casing of the steam ovenyourself.

Problem Possible cause and remedy

You cannot switch theappliance on.

The circuit breaker is defective or has tripped. Reset or replace the circuit breaker (see data plate

for minimum fuse rating).There may be a technical fault. Disconnect the appliance from the mains

connection for approx. 1 minute:– switch off at the wall socket and withdraw the

plug, or– switch off the mains circuit breaker.

Reset the trip switch in the mains fuse box, andswitch the appliance back on. If it still will notswitch on, contact a qualified electrician or Miele.

The steam oven doesnot heat up.

Demo mode has been activated. appears in thedisplay.The steam oven can be operated but does not heatup. Deactivate Demo mode (see "Settings – ").

The use of a warming drawer installed below thesteam oven has heated up the oven cavity. Open the steam oven door to let the oven cavity

cool down.

The symbol and anumber between and appear in the display. and areflashing.

The appliance needs to be descaled. Proceed as described in "Cleaning and care -

Descaling".


74


The fan can still beheard after theappliance has beenswitched off.

The fan is still running. The appliance is fitted with a fan which removessteam from the oven. The fan will continue to run fora while after the appliance has been switched off. Itwill switch itself off automatically after a while.

The water container hasbecome harder to putinto the appliance andtake out again.

The coupling seal in the water container has becomestiff. Lightly lubricate the coupling seal on the water

container with silicone grease, as described in"Cleaning and care - Water container".

After moving house theappliance no longerswitches from theheating-up phase to thecooking phase.

Altitude affects the boiling point of water. If you movehouse, the appliance will need to be reset for the newaltitude if this differs from the old one by more than300 m. To adjust the boiling temperature, you need to

descale the appliance (see "Cleaning and care -Descaling").

During operation anunusually large amountof steam escapes orsteam escapes fromparts of the steam ovenwhere it does notusually.

The door is not properly closed. Close the door.

The door seal is not correctly fitted. If necessary, press it in all the way round the door

to make sure it is fitted evenly.The door seal is damaged, e.g. cracked. Replace the door seal. This can be ordered from

Miele.

After a period of time,the door makes a noisewhen it is opened andclosed.

The door has become stiff. Lubricate the hinges with the silicone grease

supplied.

The symbol appearsin the display and anaudible tone maysound.

The water container has not been pushed into theappliance properly. Remove the water container and push it back in so

that it connects.There is not enough water in the water container. Thewater level must be between the two marks. Fill the water container


75


The heating-up phaselasts an unusually longtime.

The water container has a lot of limescale built-up in itbecause the appliance was not set correctly for thehardness of the local water supply. Set the correct water hardness level for your water

supply (see "Settings). Proceed as described in "Cleaning and care -

Descaling". If the water hardness level was in fact set correctly

or the problem occurs again, contact Miele.

Technical fault. Switch the appliance off and call Miele.

The water container has not been pushed into theappliance properly. Remove the water container and push it back in so

that it connects. Switch the steam oven off and then back on again.

The coupling seal in the water container is stiff. Lightly lubricate the coupling seal on the water

container with silicone grease, as described in"Cleaning and care - Water container".

Optional accessories

76

Miele offers a range of usefulaccessories, as well as cleaning andconditioning products for yourappliance.

These products can be ordered fromthe Miele online shop.

They can also be ordered directly fromMiele (see end of this booklet forcontact details).

Cooking containersThere is a wide range of perforated andsolid cooking containers available indifferent sizes:

DGGL 1

Perforated cooking containerGross capacity 1.5 litres / Useablecapacity 0.9 litre325 x 175 x 40 mm (W x D x H)

DGG 2

Solid cooking container Gross capacity 2.5 litres / Useablecapacity 2.0 litres325 x 175 x 65 mm (W x D x H)

DGG 3

Solid cooking container Gross capacity 4.0 litres / Useablecapacity 3.1 litres 325 x 265 x 65 mm (W x D x H)


77

DGGL 4

Perforated cooking container Gross capacity 4.0 litres / Useablecapacity 3.1 litres 325 x 265 x 65 mm (W x D x H)

DGGL 5

Perforated cooking containerGross capacity 2.5 litres / Useablecapacity 2.0 litres325 x 175 x 65 mm (W x D x H)

DGGL 6


DGG 7

Solid cooking containerGross capacity 4.0 litres / Useablecapacity 2.8 litres325 x 175 x 100 mm (W x D x H)

DGGL 8


Lid for cooking containers

DGD 1/3

Lid for 325 x 175 mm cookingcontainers

DGD 1/2

Lid for 325 x 265 mm cookingcontainers


78

Cleaning and care products

Descaling tablets (Qty 6)

For descaling the appliance

Original Miele all purpose microfibrecloth

Removes finger marks and light soiling.

Silicone grease

For lubricating the coupling seal on thewater container

Other accessories

DGG 15

Condensate tray for catching excessmoisture, can also be used as acooking container. 325 x 265 x 40 mm (W x D x H)

Multi-purpose casserole dish

Die-cast aluminium casserole dish withnon-stick surface and stainless steel lid.Also suitable for use on an extendedzone of induction cooktops and in allMiele ovens.

Not suitable for use on gascooktops.

KMB 5000-S

Maximum capacity approx. 2.5 kg325 x 260 x 60 mm (W x D x H)

Technical data

79

This appliance is supplied with a mainscable and moulded plug ready forconnection to a single phase supply.

Voltage and frequency: 230 V, 50 Hz

Rated load: 2.2 kW

Weight: 19.3 kg

a Inlet for mains connection cable tothe appliance

Dimensions (H x W x D):

– Appliance: see illustration

– Cooking compartment: 240 x 335 x275 mm

After sales service, data plate, warranty

80

After sales serviceIn the event of any faults which you cannot easily remedy, please contact Miele.

See back of this booklet for contact details.

Please quote the model and serial number of your appliance when contactingMiele.

Data plateSpace in which to stick the extra data plate supplied with the appliance. Ensurethat the model number is the same as the one on the back of these operatinginstructions.

WarrantyThe manufacturer's warranty for this appliance is 2 years.

For further information, please refer to your warranty booklet.

www.miele.com.au

Miele Experience Centre and Head Office Melbourne:1 Gilbert Park DriveKnoxfield, VIC 3180

Miele Experience Centre South Melbourne:206-210 Coventry StreetSouth Melbourne, VIC 3205

Miele Experience Centre and Office Sydney:3 Skyline PlaceFrenchs Forest, NSW 2086

Miele Experience Centre and Office Brisbane:39 Harvey Street NorthEagle Farm, QLD 4009

Miele Experience Centre and Office Perth:

83-85 Sir Donald Bradman DriveHilton, SA 5033

205-207 Stirling HighwayClaremont, WA 6010

Miele Experience Centre and Office Adelaide:

Miele Australia Pty. Ltd.

Miele New Zealand Limited

Level 2, 10 College HillFreemans Bay, Auckland 1011

Miele Experience CentreAuckland:8 College HillFreemans Bay, Auckland 1011Telephone:0800 464 353 (0800 4 MIELE)www.miele.co.nz

Miele Global HeadquartersGermanyMiele & Cie. KGCarl-Miele-Straße 2933332 GüterslohFederal Republic of Germany

Head Office:

IRD 98 463 631

ACN 005 635 398ABN 96 005 635 398

Miele Experience Centre Gold Coast:131 Ferry RoadSouthport, QLD 4215

M.-Nr. 09 651 750 / 04en-AU, NZ

DG 6010

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