Miele DGC 7840 AM Bruksanvisning
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Operating and Installation
Instructions
Combi-Steam Ovens
To prevent accidents and machine damage, read these instructions
before installation or use.
en-US, CA M.-Nr. 11 924 010
Contents
2
IMPORTANT SAFETY INSTRUCTIONS ............................................................ 8
Overview............................................................................................................. 21
Steam oven ......................................................................................................... 21
DGC7840....................................................................................................... 21
DGC7770, DGC7870.................................................................................... 22
Data plate ............................................................................................................ 24
Included accessories........................................................................................... 24
Control panel ..................................................................................................... 27
On/Off button ...................................................................................................... 28
Motion sensor...................................................................................................... 28
Sensor buttons .................................................................................................... 29
Touch display ...................................................................................................... 30
Symbols............................................................................................................... 31
Using the appliance........................................................................................... 32
Selecting a menu option ..................................................................................... 32
Scrolling............................................................................................................... 32
Exiting a menu..................................................................................................... 32
Changing a value or setting................................................................................. 32
Changing a setting in a list ............................................................................. 32
Entering numbers with the roller .................................................................... 32
Entering numbers using the numerical keypad.............................................. 32
Changing the setting with a segment bar ...................................................... 33
Entering letters .................................................................................................... 33
Displaying the context menu ............................................................................... 33
Moving entries..................................................................................................... 33
Displaying the pull-down menu........................................................................... 34
Displaying Help ................................................................................................... 34
Activating MobileStart ......................................................................................... 34
Description of functions ................................................................................... 35
Control panel....................................................................................................... 35
Water container ................................................................................................... 35
Condensate container ......................................................................................... 35
Food probe.......................................................................................................... 35
Temperature/core temperature............................................................................ 35
Moisture............................................................................................................... 36
Cooking duration................................................................................................. 36
Noises.................................................................................................................. 36
Heating-up phase................................................................................................ 37
Cooking phase .................................................................................................... 37
Steam reduction .................................................................................................. 37
Contents
3
Oven interior lighting ........................................................................................... 37
Before first use .................................................................................................. 38
Miele@home ........................................................................................................ 38
Basic settings ...................................................................................................... 39
Cleaning for the first time .................................................................................... 40
Setting the correct boiling point for water........................................................... 41
Heating up the steam oven ................................................................................. 42
Settings .............................................................................................................. 43
Settings overview ................................................................................................ 43
Opening the Settings menu................................................................................. 46
Language ......................................................................................................... 46
Time..................................................................................................................... 46
Date ..................................................................................................................... 47
Lighting................................................................................................................ 47
Start screen ......................................................................................................... 48
Display................................................................................................................. 48
Volume................................................................................................................. 49
Units of Measurement......................................................................................... 49
Keeping warm ..................................................................................................... 50
Steam reduction.................................................................................................. 50
Recommended temperatures.............................................................................. 50
Booster................................................................................................................ 51
Automatic rinsing ................................................................................................ 51
Water hardness ................................................................................................... 52
Proximity sensor ................................................................................................. 53
Safety .................................................................................................................. 54
Furniture front recognition ................................................................................... 55
Miele@home ........................................................................................................ 55
Remote Control ................................................................................................... 56
Activating MobileStart .................................................................................... 56
SuperVision ......................................................................................................... 57
RemoteUpdate .................................................................................................... 58
Software version.................................................................................................. 59
Legal information................................................................................................. 59
Showroom Program ............................................................................................ 59
Factory default..................................................................................................... 59
Alarm + Timer .................................................................................................... 60
Using the Alarmfunction..................................................................................... 60
Using the Timerfunction ..................................................................................... 61
Main and submenus.......................................................................................... 62
Contents
4
Energy-saving tips............................................................................................. 65
Operation............................................................................................................ 66
Changing values and settings for a cooking program......................................... 67
Changing the temperature and core temperature .......................................... 67
Changing Moisture ......................................................................................... 68
Setting additional durations ........................................................................... 68
Changing set durations .................................................................................. 68
Deleting the set cooking durations................................................................. 68
Canceling a cooking program ............................................................................. 69
Interrupting a cooking program........................................................................... 69
Preheating the oven ............................................................................................ 70
Booster........................................................................................................... 70
Preheat ........................................................................................................... 71
Crisp function ...................................................................................................... 71
Injecting bursts of steam..................................................................................... 72
Changing the operating mode............................................................................. 73
General notes..................................................................................................... 74
The advantages of cooking with steam .............................................................. 74
Suitable containers.............................................................................................. 74
Shelf level ............................................................................................................ 75
Frozen food.......................................................................................................... 75
Temperature ........................................................................................................ 75
Cooking duration................................................................................................. 75
Cooking with liquid.............................................................................................. 75
Your own recipes - Steam cooking ..................................................................... 75
Universal tray and wire rack ................................................................................ 76
Steam cooking................................................................................................... 77
Notes on the cooking charts ............................................................................... 77
Vegetables........................................................................................................... 78
Fish...................................................................................................................... 81
Meat .................................................................................................................... 84
Rice ..................................................................................................................... 86
Grains .................................................................................................................. 87
Pasta/noodles ..................................................................................................... 88
Dumplings ........................................................................................................... 89
Legumes.............................................................................................................. 90
Eggs .................................................................................................................... 92
Fruit ..................................................................................................................... 93
Sausage............................................................................................................... 93
Shellfish ............................................................................................................... 94
Mussels ............................................................................................................... 95
Contents
5
Menu Cooking - Manual...................................................................................... 96
Sous-vide (vacuum) cooking ............................................................................ 98
Special modes ................................................................................................... 106
Reheat ................................................................................................................. 106
Defrost................................................................................................................. 108
Miele Mix & Match............................................................................................... 111
Blanching............................................................................................................. 123
Canning ............................................................................................................... 123
Canning cakes..................................................................................................... 126
Dehydrate ............................................................................................................ 127
Proofing ............................................................................................................... 128
Menu Cooking – automatic ................................................................................. 128
Sanitizing Cookware ........................................................................................... 129
Sabbath Program ................................................................................................ 130
Warm-up Cookware ............................................................................................ 131
Keep warm .......................................................................................................... 131
Heating damp towels .......................................................................................... 132
Dissolving Gelatine.............................................................................................. 132
Decrystalize honey .............................................................................................. 133
Melting Chocolate ............................................................................................... 133
Making Yogurt ..................................................................................................... 134
Rendering Fat ...................................................................................................... 135
Sweating Onions ................................................................................................. 135
Juicing ................................................................................................................. 136
Fruit jam............................................................................................................... 137
Skinning Fruits and Vegetables ........................................................................... 138
Preserving Apples .............................................................................................. 138
Preparing custard royale ..................................................................................... 138
Automatic Programs ......................................................................................... 139
Categories ........................................................................................................... 139
Using automatic programs .................................................................................. 139
Usage notes ........................................................................................................ 139
Search ................................................................................................................. 140
MyMiele .............................................................................................................. 141
Favorites............................................................................................................. 142
Baking................................................................................................................. 146
Baking tips........................................................................................................... 146
Tips for baking..................................................................................................... 147
Contents
6
Notes on the operating modes............................................................................ 147
Roasting ............................................................................................................. 149
Roasting tips ....................................................................................................... 149
Notes on the operating modes............................................................................ 149
Food Probe.......................................................................................................... 151
Broiling ............................................................................................................... 154
Broiling tips.......................................................................................................... 154
Tips for broiling.................................................................................................... 154
Notes on the operating modes............................................................................ 155
Cleaning and care for the steam oven ............................................................ 156
Important information on cleaning and care ....................................................... 156
Unsuitable cleaning agents ................................................................................. 157
Cleaning the steam oven front ............................................................................ 157
PerfectClean........................................................................................................ 158
Oven compartment ............................................................................................. 159
Cleaning the water container and condensate container.................................... 160
Accessories ......................................................................................................... 161
Cleaning the side racks....................................................................................... 162
Lowering the browning/broiling element............................................................. 163
Maintenance........................................................................................................ 164
Soaking .......................................................................................................... 164
Drying ............................................................................................................. 164
Rinsing............................................................................................................ 164
Descaling the steam oven.............................................................................. 164
Removing the door.............................................................................................. 166
Installing the door................................................................................................ 167
Frequently Asked Questions ............................................................................ 168
Optional accessories ........................................................................................ 174
Containers ........................................................................................................... 174
Other.................................................................................................................... 174
Cleaning and care products ................................................................................ 174
Customer Service.............................................................................................. 175
Contact in the event of a fault ............................................................................. 175
Appliance warranty and product registration ...................................................... 175
Caring for the environment .............................................................................. 176
Installation.......................................................................................................... 177
IMPORTANT SAFETY INSTRUCTIONS - INSTALLATION ................................... 177
Contents
7
Installation dimensions DGC7840...................................................................... 178
Installation in a tall cabinet............................................................................. 178
Side view ........................................................................................................ 179
Swivel range for control panel........................................................................ 180
Connections and ventilation........................................................................... 181
Installation dimensions DGC7770, DGC7870 ................................................... 182
Installation in a tall cabinet............................................................................. 182
Side view ........................................................................................................ 183
Swivel range for control panel........................................................................ 184
Connections and ventilation........................................................................... 185
Installing and removing the steam oven.............................................................. 186
Electrical connection........................................................................................... 189
Declaration of conformity................................................................................. 190
Copyrights and licenses ................................................................................... 191
IMPORTANT SAFETY INSTRUCTIONS
8
When using the appliance, please comply with the basic safety requirements,
including the following instructions:
Read all instructions before installation and use of the steam oven to prevent
accidents and damage to the appliance.
The Combi-Steam Oven is referred to in the following instructions as a steam
oven.
This appliance complies with all current local and national safety
requirements. Inappropriate use can, however, lead to personal in-
jury and material damage.
Please read these operating and installation instructions carefully
before using the steam oven for the first time. They contain impor-
tant information on safety, installation, use, and maintenance. This
prevents both personal injury and damage to the steam oven.
Miele cannot be held liable for injury or damage caused by non-
compliance with these instructions.
Keep these operating and installation instructions in a safe place
and pass them on to any future owner.
IMPORTANT SAFETY INSTRUCTIONS
9
Appropriate use
This appliance is intended for residential use only.
The steam oven is not suitable for outdoor use.
The steam oven is intended only to steam, bake, roast, broil, de-
frost, and reheat food.
All other types of use are not permitted.
Risk of fire. Never use the steam oven to store or dry items which
could ignite easily.
Persons who lack physical, sensory or mental abilities, or experi-
ence with the appliance should not use it without supervision or in-
struction by a responsible person.
This steam oven is supplied with a special bulb to cope with par-
ticular conditions (e.g. temperature, moisture, chemical resistance,
abrasion resistance and vibration). This special bulb must only be
used for the purpose for which it is intended. It is not suitable for
room lighting. Replacement of bulbs may only be carried out by a
Miele authorized technician.
IMPORTANT SAFETY INSTRUCTIONS
10
Safety with children
Activate the system lock to ensure that children cannot switch on
the steam oven inadvertently.
Please supervise children in the vicinity of the steam oven and do
not let them play with it.
Risk of burns due to improper use. Do not allow children to oper-
ate the steam oven.
Risk of suffocation from packaging material. While playing, chil-
dren may become entangled in packaging material (such as plastic
wrapping) or pull it over their head, presenting the risk of suffocation.
Keep packaging material away from children.
Danger of injury caused by hot surfaces. Children’s skin is far
more sensitive to high temperatures than that of adults. External
parts of the steam oven such as the door glass, control panel, and
the vent become quite hot. Do not let children touch the steam oven
when it is in operation.
Keep children well away from the steam oven until it has cooled
down and there is no danger of injury.
Risk of injury from the open door. The oven door can support a
maximum weight of 22lbs (10kg). Children could injure themselves
on an open door.
Do not let children sit on the door, lean against it, or swing on it.
IMPORTANT SAFETY INSTRUCTIONS
11
Technical safety
This steam oven must be installed and connected in compliance
with the installation instructions.
Unauthorized installation, maintenance, and repairs can cause
considerable danger for the user. Installation, maintenance, and re-
pairs must only be carried out by a Miele authorized technician.
Changes or modifications not expressly approved by Miele may
void the user's authority to operate the steam oven.
Maintenance by the user: Never repair or replace any part of the
appliance unless the instructions specifically recommend doing so.
Service work should only be performed by a qualified technician.
A damaged appliance is dangerous. Check the appliance for any
visible damage. Never install or attempt to use a damaged appli-
ance.
Reliable and safe operation of this steam oven can only be as-
sured if it has been connected to the power supply.
Be certain your appliance is properly installed and grounded by a
qualified technician. To guarantee the electrical safety of this appli-
ance, continuity must exist between the appliance and an effective
grounding system. It is imperative that this basic safety requirement
be met. If there is any doubt, have the electrical system of the house
checked by a qualified electrician.
Proper installation: Make sure that your appliance has been in-
stalled correctly and that it has been grounded by a qualified techni-
cian.
Before connecting the appliance to the power supply, ensure that
the connection data on the data plate (voltage and frequency) match
the power supply.
This data must correspond in order to avoid the risk of damage to
the appliance. Consult a qualified electrician if in any doubt.
IMPORTANT SAFETY INSTRUCTIONS
12
Do not use an extension cord to connect this appliance to the
power supply. Extension cords do not guarantee the required safety
of the appliance.
Maintain the required minimum installation height of 36" (914mm).
For safety reasons, this appliance may only be used after it has
been built in.
This steam oven must not be used in a non-stationary location
(e.g. on a ship).
Risk of injury due to electric shock. Any contact with live connec-
tions or tampering with the electrical or mechanical components of
the oven will endanger your safety and may lead to the steam oven
malfunctioning.
Do not open the steam oven housing under any circumstances.
While the appliance is under warranty, repairs should only be per-
formed by a Miele-authorized service technicians. Work by unquali-
fied persons could be dangerous and may void the warranty.
Defective components should be replaced by Miele original parts
only. Only with these parts can safety of the appliance be assured as
intended by the manufacturer.
If the electrical plug is removed from the power cord or if the
power cord is supplied without an electrical plug, the steam oven
must be connected to the electricity supply by a qualified service
technician.
If the power cord is damaged, it must be replaced with a special
power cord (see “Electrical connection” under “Installation”).
IMPORTANT SAFETY INSTRUCTIONS
13
During installation, maintenance and repair work, the appliance
must be disconnected from the main electricity supply. It is only
completely isolated from the electricity supply when:
- The circuit breakers have been switched off, or
- The fuses of the electrical installation have been completely re-
moved, or
- Unplug (if plug present) the machine from the outlet. Pull the plug
not the cord.
If the steam oven is installed behind a cabinet front (e.g., a door),
do not close the cabinet front while the steam oven is in use. Heat
and moisture can build up behind the cabinet front when closed.
This can result in damage to the steam oven, the housing unit, and
the floor. Leave the door panel open until the steam oven has cooled
down completely.
IMPORTANT SAFETY INSTRUCTIONS
14
Correct use
Danger of burning. The heater elements may still be hot even if
they are not glowing red. The surfaces of the oven compartment can
cause burns if they are touched. External parts of the steam oven
such as the door glass, control panel, and the vent become quite
hot. During operation and after turning the steam oven off, make
sure that you do not touch any hot parts and surfaces and do not let
any items of clothing or flammable objects come into contact with
these. Wait until the steam oven has cooled down.
Do not let food sit in the oven for an extended period of time be-
fore or after cooking. Doing so can result in food poisoning or sick-
ness.
Loose fitting or hanging garments present a fire hazard. Wear
proper apparel while operating the appliance.
Use only dry, heat-resistant potholders. Moist or damp potholders
used on hot surfaces may result in steam burns. Do not let pothold-
ers come in contact with oil or grease. Do not substitute dish towels
or other bulky items for potholders. Do not let potholders touch hot
heating elements.
Open the door carefully to allow hot air or steam to escape before
placing or removing food.
Danger of burning. Push the baking trays and wire racks onto the
corresponding level before heating up the steam oven. If you want to
remove the baking tray or wire rack while the oven compartment is
hot, do not touch the heater elements with the pot holders.
To prevent burns, allow the heating elements to cool before
cleaning by hand.
Smother the fire or flames, or use a dry chemical extinguishing
agent or foam fire extinguisher.
Do not store any flammable liquids and objects near to the steam
oven or cooktop.
IMPORTANT SAFETY INSTRUCTIONS
15
WARNING
Never use the steam oven to heat or warm up a room. This may
result in carbon monoxide poisoning and overheating of the steam
oven.
WARNING
Never use the steam oven for storage purposes. This may result in
carbon monoxide poisoning and overheating of the steam oven.
WARNING
Never cover slots, holes, or openings in the base of the steam
oven or cover the entire wire rack with materials such as aluminum
foil. This blocks the air flow in the steam oven and can cause car-
bon monoxide poisoning. Covers made of aluminum foil can also
cause heat to build up, which could lead to a fire.
Do not obstruct the flow of combustion and ventilation air.
Only use the steam oven to prepare food. Corrosive chemicals
and vapors such as those caused by heated adhesives, plastic, or
flammable liquids and objects can be harmful to the health. Do not
use the steam oven for drying, toasting, or dehumidifying.
Do not let metal objects (aluminum foil, pans) come in contact
with the heating element.
Make certain that the power cords of small appliances do not
come in contact with or get caught in the oven door.
Risk of injury caused by hot surfaces and steam. The steam oven
gets hot during operation. You could burn yourself on the heater ele-
ments, oven compartment, side racks, accessories, food, or steam.
Use pot holders when placing food in the appliance or removing it
and when working in the hot oven compartment.
IMPORTANT SAFETY INSTRUCTIONS
16
Risk of injury caused by hot food.
Food may spill or splash around when placing it into the oven or re-
moving it. The food can cause burns.
When placing cooking containers in the oven or removing them,
make sure that the hot food does not spill.
Do not heat up food in closed containers e.g. tins or sealed jars in
the steam oven, as pressure will build up in the container, causing it
to explode.
Plastic containers which are not suitable for use in an oven can
melt at high temperatures and can even damage the steam oven or
catch fire.
Only use plastic containers which are declared by the manufacturer
as being suitable for use in a steam oven. Follow the manufacturer's
instructions on use. If you want to use plastic containers for steam-
ing food make sure that they are temperature resistant to 212°F
(100°C) and steam resistant. Any other plastic containers could melt,
become brittle or break when subjected to heat.
Risk of injury caused by steam. Pouring a cold liquid onto a hot
surface creates steam, which can cause severe scalding. The sud-
den temperature change can also cause damage to hot surfaces.
Never pour cold liquids directly onto hot enameled surfaces.
It is important that the temperature in the food being cooked is
evenly distributed and sufficiently high. You can ensure this by stir-
ring or turning the food.
Food which is left in the oven compartment can dry out and the
moisture released can lead to corrosion damage in the steam oven.
Do not leave food in the oven compartment and do not use any
cooking containers which are susceptible to corrosion.
Risk of injury from the open door. You could bang into the open
door or trip over it. Do not leave the door open unnecessarily.
IMPORTANT SAFETY INSTRUCTIONS
17
The door can support a maximum weight of 22lbs (10kg). Do not
sit, lean or place heavy items on the open oven door. Also be sure
nothing can get trapped between the door and the oven cavity. The
steam oven could get damaged.
Oil and fat can ignite if overheated. Never leave the steam oven
unattended when cooking with oil and fat.
If it does ignite do not put the flames out with water. Switch the
steam oven off immediately and then suffocate the flames by keep-
ing the oven door closed.
Due to the high temperatures radiated, objects left near the steam
oven when it is in use could catch fire.
Do not use the steam oven to heat up the room.
Broiling food for excessively long cooking durations can cause it
to dry out with the risk of catching fire. Do not exceed the recom-
mended cooking durations.
Certain foods dry out quickly and may catch fire due to high broil-
ing temperatures.
Never use broiling modes to finish baking par-cooked rolls or bread,
or to dry flowers or herbs. Instead, use the Convection Bake or
Surround operating mode.
To avoid fueling any flames, do not open the steam oven door if
there is smoke inside the oven compartment. Interrupt operation by
turning the steam oven off and disconnecting it from the electricity
supply. Do not open the door until the smoke has dispersed.
Use caution when using alcohol in your recipes. Alcohol evapo-
rates at high temperatures but may, in rare circumstances, combust
on the hot heating elements.
IMPORTANT SAFETY INSTRUCTIONS
18
Never line the floor of the oven with aluminum foil or oven liners.
Do not place any dishware or any pans, pots, or baking trays directly
on the floor of the oven compartment.
If you want to use the floor of the oven compartment as an extra sur-
face, place the wire rack on the floor of the oven compartment with
the rack surface facing up and the dishware on top. In doing so, en-
sure that the filter in the floor of the oven is not moved.
The oven compartment floor can become damaged by the wire
rack being pushed around on it.
Do not push the wire rack around on the oven compartment floor.
Larger deposits of food can block the drain and pump. Always
make sure that the filter in the floor of the oven is inserted.
When using a small electrical appliance, e.g., a hand-held blender,
near the steam oven, care should be taken that the power cord of
the appliance cannot get trapped by the steam oven door. This could
damage the insulation on the cord.
Do not operate the appliance without the bulb cover. Steam could
attack the electrical components and cause a short circuit. Steam
could also damage the electrical components.
IMPORTANT SAFETY INSTRUCTIONS
19
Cleaning and maintenance
Only clean parts listed in these operating and installation instruc-
tions.
Risk of injury due to electric shock. The steam from a steam
cleaning appliance could reach live electrical components and cause
a short circuit. Never use a steam cleaner for cleaning.
Scratches on the door glass can cause the glass to break.
Do not use abrasive cleaners, hard sponges, brushes or sharp metal
tools to clean the door glass.
The side racks can be removed (see “Cleaning the side racks” un-
der “Cleaning and care for the steam oven”).
Reinstall the side racks correctly.
To avoid corrosion on the stainless steel surfaces, remove any
splashes on the interior walls of the oven from food or liquids con-
taining salt.
In warm, moist environments, there is a higher probability of pest
infestations. Ensure the steam oven and the area surrounding it are
always kept clean.
Damage caused by pests is not covered by the warranty.
IMPORTANT SAFETY INSTRUCTIONS
20
Accessories
Use only genuine original Miele parts. If parts or accessories from
other manufacturers are used, the warranty may become void.
Only use the Miele food probe supplied with this oven. If it is
faulty, it must only be replaced with a Miele genuine probe.
The plastic on the probe can melt at very high temperatures. Do
not use the probe when using the broil functions (exception: Convec-
tion Broil ). Do not store the probe in the oven if it is not in use.
The perforated and solid cooking pans will be damaged by high
temperatures! Use them only in modes and programs that work ex-
clusively with steam.
This device complies with Industry Canada licence-exempt RSS
standard(s) and part15 of the FCC Rules. Operation is subject to the
following two conditions:
(1) This device may not cause harmful interference, and
(2) this device must accept any interference received, including inter-
ference that may cause undesired operation.
The construction of the device assures that the FCC exposure limits
are verifiably met using the integrated WiFi module EK037.
Contains:
FCC ID: 2ACUWEK037
IC ID: 5669C-EK037
KEEP THE OPERATING AND INSTALLATION INSTRUCTIONS IN A SAFE
PLACE AND REVIEW THEM PERIODICALLY.
Overview
21
Steam oven
DGC7840
aControls
bVent
cBrowning/Broiling element
dOven interior lighting
eConvection fan with heating element
fOven floor with bottom heater element and floor filter underneath it
gDrip channel
hTemperature sensor
iMoisture sensor
jDoor seal
kConnection socket for the probe
lSide runners with 3shelf levels
mSteam inlet
nDoor
Overview
22
DGC7770, DGC7870
aControls
bVent
cBrowning/Broiling element
dOven interior lighting
eConvection fan with heating element
fOven floor with bottom heater element and floor filter underneath it
gDrip channel
hTemperature sensor
iMoisture sensor
jDoor seal
kConnection socket for the probe
lSide runners with 3shelf levels
mSteam inlet
nDoor
Overview
23
aCondensate container
bCondensate container compartment
cData plate
dCompartment for water container
eWater container
Overview
24
A list of the models described in these
operating and installation instructions
can be found on the back page.
Data plate
The data plate can be found at the top
on the opened control panel.
Here you can find the model and serial
number.
Have this information available if you
need to contact Miele so that any is-
sues can be rectified as quickly as pos-
sible.
Included accessories
The accessories supplied with your ap-
pliance, as well as a range of optional
ones, are available to order from Miele
(see “Optional accessories”).
The perforated and solid cooking
pans will be damaged by high tem-
peratures!
Use them only in modes and pro-
grams that work exclusively with
steam.
DGG 20
1solid cooking pan
Gross capacity 0.64 gal (2.4 l)
Useable capacity 0.48 gal (1.8 l)
17 11/16" x 7 1/2" x 1 9/16" (WxDxH)
450x190x40mm (WxDxH)
DGGL 20
1perforated cooking pan
Gross capacity 0.64 gal (2.4 l)
Useable capacity 0.48 gal (1.8 l)
17 11/16" x 7 1/2" x 1 9/16" (WxDxH)
450x190x40mm (WxDxH)
DGGL 12
1perforated cooking pan
Gross capacity 1.43 gal (5.4 l)
Useable capacity 0.87 gal (3.3 l)
17 11/16" x 15 3/8" x 1 9/16" (WxDxH)
450x390x40mm (WxDxH)
Universal tray
1 universal tray for baking, roasting and
broiling
Wire rack
1 wire rack for baking, roasting and
broiling
Overview
25
Food probe
Food probe to allow you to monitor the
exact temperature of cooking pro-
cesses (see “Food probe” under
“Roasting”).
When using the food probe, do not
insert the FlexiClip telescopic runners
on shelf level3, otherwise the socket
will be blocked.
Descaling tablets
For descaling the steam oven
FlexiClip telescopic runners HFC71
The FlexiClip telescopic runners can be
attached to any shelf level.
Push the FlexiClip telescopic runners
all the way into the oven before plac-
ing accessories on them.
The accessories will then automati-
cally sit securely in between the stop-
pers at either end of each runner and
be prevented from sliding off.
The FlexiClip telescopic runners can
support a maximum load of 33lb
(15kg).
Overview
26
Installing and removing the FlexiClip
telescopic runners
Danger of injury caused by hot
surfaces.
The steam oven gets hot during op-
eration. You could burn yourself on
the heater elements, oven compart-
ment, side racks, or accessories.
Allow the heater elements, oven
compartment, the side racks, and
the accessories to cool down before
fitting or removing the FlexiClip tele-
scopic runners.
The FlexiClip telescopic runners are in-
stalled in between the two rails that
make up a shelf level.
The FlexiClip telescopic runner with the
Miele logo is installed on the right.
When installing or removing the Flexi-
Clip telescopic runners, do extendnot
them.
Hook the FlexiClip telescopic runner
onto the lower rail of a shelf level at
the front (1.) and push it along the rail
into the oven compartment (2.).
Then secure the FlexiClip telescopic
runner to the lower rail of the shelf
level (3.).
If the FlexiClip telescopic runners are
difficult to pull out after installing, you
may need to pull firmly on them once
to release them.
To remove a FlexiClip telescopic runner,
proceed as follows:
Push the FlexiClip telescopic runner
in all the way.
Remove the FlexiClip telescopic run-
ner by raising it at the front (1.) and
then pulling it forward along the rail of
the shelf level and out (2.).
Control panel
27
aRecessed On/Off button
For turning the steam oven on and
off
bOptical interface
(for Miele Service only)
cRemotesensor button
For controlling the steam oven via
your mobile device
dLift Panelsensor button
For opening and closing the control
panel
eTouch display
For displaying information and for
operation
fProximity sensor (MotionReact)
For turning on the oven interior light-
ing and the display when ap-
proached, and to dismiss the audi-
ble signal when movement is de-
tected
gBacksensor button
To go back a step
hTimersensor button
To activate or deactivate timers or
alarms
iLightsensor button
For switching the oven interior light-
ing on and off
Control panel
28
On/Off button
The On/Off button is recessed and
reacts to touch.
Use this button to turn the steam oven
on and off.
Motion sensor
The motion sensor is located under the
touch display next to the sensorBack
button. The motion sensor detects
when you approach the touch display,
e.g., with your hand or body.
If you have activated the corresponding
settings, you can turn on the oven inte-
rior lighting, turn on the steam oven, or
dismiss the audible signals (see “Prox-
imity sensor” under “Settings”).
Control panel
29
Sensor buttons
The sensor buttons react to touch. Every tap of a sensor button is confirmed with
an audible keypad tone. You can turn this keypad tone off by selecting the |Volume
Keypad Tone Off| setting.
If you want the sensor buttons to respond even when the steam oven is turned
off, select the | | setting.Display QuickTouch On
Sensor button Function
Remote If you want to control the steam oven from your mobile device,
you must have the Miele@home system, turn on the Remote Con-
trol setting, and tap this sensor button. The sensor button then
lights up and the MobileStart function is available.
As long as this sensor button is illuminated, you can control the
steam oven via your mobile device (see “Settings –
Miele@home”).
Lift Panel Use this sensor button to open and close the control panel (see
“Description of functions – Control panel”).
Back Depending on which menu you are in, this will take you back a
level or back to the main menu.
Timer If a menu appears on the display or if a cooking process is in
progress, you can use this sensor button to set a timer (e.g.,
when boiling eggs) or an alarm (a specific time) at any point (see
“Alarm + timer”).
Light Select this sensor button to turn the oven interior lighting on and
off.
Depending on the setting selected, the oven interior lighting
turns off after 15seconds or remains constantly turned on or off.
Control panel
30
Touch display
The sensitive surface of the touch display can be scratched by pointed or sharp
objects, e.g., pens.
Only touch the display with your fingers.
Make sure that water cannot get behind the touch display.
The touch display is split into multiple areas.
Operating
Modes
12:00
Automatic
Programs
Special
Modes
MyMiele
The menu path appears on the left of the . The individual menu options areheader
separated by a vertical line. indicates that there are more menu options avail-…
able if the menu path can no longer be displayed because there is not enough
space on the display.
If you tap a menu name in the header, the display will switch to that menu. To
switch to the start screen, tap.
The time of day is shown on the right of the header. You can set the time of day by
tapping the display.
Additional symbols may also appear, e.g., .SuperVision
At the top of the header, there is an orange line where you can drag down the pull-
down menu. This allows you to turn settings on or off during a cooking process.
The current menu and menu options are shown in the of the display. Youcenter
can scroll to the right or left by swiping your finger across the display to the right
or left. Tap a menu option to select it (see “Using the appliance”).
The operation fields that appear in the footer vary according to the menu that is
selected; e.g., , or .Timer Save OK
Control panel
31
Symbols
The following symbols may appear on the display:
Symbol Meaning
This symbol indicates that there is additional information and ad-
vice about using the appliance. Select to confirm the informa-OK
tion.
… This indicates that there are more menu options available, which
are not visible because there is not enough space on the display.
/ / Water level indicator
Alarm
Timer
Some settings, e.g., display brightness and signal tone volume,
are selected using a segment bar.
The system lock or sensor lock is on (see “Settings – Safety”).
The controls are locked.
Core temperature when using the probe
Remote control (only appears if you are in the Miele@home sys-
tem and have selected the | setting)Remote Control On
SuperVision (only appears if you are in the Miele@home system
and have selected the | | setting)SuperVision SuperVision display On
Using the appliance
32
You operate the steam oven via the
touch display by touching the desired
menu option.
Each time you tap a possible option,
the relevant characters (word and/or
symbol) will light up .orange
Fields for confirming an operating step
are highlighted in (e.g., ).green OK
Selecting a menu option
Tap the field or value you want on the
display.
Scrolling
You can scroll left or right.
Swipe across the screen. To do this,
place your finger on the touch display
and swipe it in the desired direction.
The bar at the bottom shows you where
you are in the current menu.
Exiting a menu
Tap the sensor button or tap theBack
… symbol in the menu path.
Tap the symbol to switch to the
start screen.
Entries made before this which have not
been confirmed with will not beOK
saved.
Changing a value or setting
Changing a setting in a list
The current setting is highlighted in or-
ange.
Tap the desired setting.
The setting is now saved. This will take
you back to the previous menu.
Entering numbers with the roller
Swipe the roller up or down until the
desired value is displayed in the cen-
ter.
Confirm with .OK
The changed number is now saved.
Entering numbers using the numeri-
cal keypad
Tap on the value that is in the middle
of the numerical keypad.
The numerical keypad appears.
Tap the required numbers.
As soon as you enter a valid value, OK
will turn green.
Use the arrow to delete the last entered
number.
Confirm with .OK
The changed number is now saved.
Using the appliance
33
Changing the setting with a segment
bar
Some settings are represented by a
bar made up of segments.
If all of the segments are illuminated,
the maximum value is selected.
If none of the segments are illuminated
or if only one is, the minimum value is
selected or the setting is turned off alto-
gether (e.g., audible signals).
Tap the corresponding segment on
the segment bar to change the set-
ting.
Select or to turn the setting onOn Off
or off.
Confirm your selection with .OK
The setting is now saved. This will take
you back to the previous menu.
Entering letters
Letters are entered using a display key-
board. It is best to select short names.
Tap the letters or characters you
want.
Tip: You can add a line break for longer
program names using the symbol.
Tap .Save
The name is now saved.
Displaying the context menu
In some menus you can display a con-
text menu, e.g., to rename Favorites or
to move entries under .MyMiele
For example, tap a Favorite and keep
your finger on it until the context
menu opens.
To close the context menu, tap an
area of the display located outside of
the menu window.
Moving entries
You can change the order of Favorites
or entries under .MyMiele
For example, tap a Favorite and keep
your finger on it until the context
menu opens.
Select .Move
Keep your finger on the highlighted
field and drag it to the location you
want.
Using the appliance
34
Displaying the pull-down menu
During a cooking program, you can turn
settings such as or andBooster Preheat
the WiFi function on or off.
Use the orange line under the header
to drag the pull-down menu down.
Select the setting you want to
change.
Active settings are highlighted in or-
ange. Depending on the selected
color scheme, inactive settings are
highlighted either in black or white
(see “Settings – Display”).
To close the pull-down menu, drag it
back up to the top or tap an area of
the display located outside of the
menu window.
Displaying Help
Context-sensitive help is available for
certain functions. In this case, ap-Help
pears in the bottom line.
Tap to display information in textHelp
and pictures.
Tap to return to the previousClose
menu.
Activating MobileStart
Select the sensor button toRemote
activate MobileStart.
The sensor button lights up.Remote
You can operate your steam oven re-
motely with the Miele app.
Directly operating on the steam oven
takes priority over operating it via the
remote control function on the app.
You can use MobileStart as long as
the sensor button is lit up.Remote
Description of functions
35
Control panel
The water container and the conden-
sate container are located behind the
control panel. The panel is opened and
closed by touching the Lift Panelsensor
button. Before the control panel closes
automatically, a note appears in the dis-
play, which you must confirm with .OK
The control panel is fitted with anti-trap-
ping protection. If the control panel
senses resistance when opening/clos-
ing, the process is canceled. Do not
touch the upper edge of the door when
the panel is opening and closing.
Water container
The maximum filling volume is 6 cups
(1.4l) and the minimum is 4 1/4 cups
(1.0l). There are markings on the water
container. The upper marking must
never be exceeded.
Water consumption depends on the
type of food and the cooking duration.
The water may need to be topped up
during cooking. Water consumption is
increased if the door is opened during
cooking.
Fill the water container to the maximum
level before each cooking program in-
volving steam.
Condensate container
Condensate that collects in the appli-
ance from cooking is pumped into the
condensate container. The container
has a maximum capacity of 6 cups
(1.4l).
Food probe
The probe measures the core tempera-
ture in the food, enabling the tempera-
ture during the cooking process to be
monitored simply and accurately.
Temperature/core temperature
Some functions have a preset recom-
mended temperature. The recom-
mended temperature can be altered
within the given range for an individual
cooking program, a program stage, or
for every time that program is used (see
“Recommended temperatures” under
“Settings”).
The core temperature can also be al-
tered within the given range for an indi-
vidual program or a specific program
stage.
Description of functions
36
Moisture
The operating modeCombi Steam
and Special Mode use a combi-Reheat
nation of oven heat and moisture. The
moisture level can be selected within
the given range for an individual pro-
gram or a specific program stage.
Depending on the moisture setting,
moisture or fresh air is supplied to the
oven compartment. With the moisture
setting=0%, the maximum fresh air
supply is implemented and no moisture
is supplied. With the moisture set-
ting=100%, there is no fresh air supply
and the moisture content is at its maxi-
mum.
Some food gives off moisture during
the cooking process. This moisture
from the food affects the amount of ad-
ditional moisture needed. If the required
amount of moisture is low, the steam
generator may not be activated at all.
Cooking duration
Depending on the operating mode, you
can set a cooking duration of between
1minute and 6, 10, or 12hours.
The cooking durations of the Automatic,
Maintenance, and pro-Menu Cooking
grams are set at the factory and cannot
be altered.
When cooking with steam, as well as
for programs and applications with pure
steam operation, the cooking duration
does not begin until the set temperature
is reached. It starts immediately for all
other operating modes, programs, and
applications.
Noises
A humming sound can be heard during
operation and after turning off the
steam oven. This noise does not indi-
cate incorrect operation or an appliance
fault. The noise is made by water being
pumped through the system.
When the steam oven is in use, you will
hear a blower noise.
Description of functions
37
Heating-up phase
The display shows the temperature in
the oven compartment as it rises during
the heating-up phase in all operating
modes (exceptions: ,Maxi Broil
Broil ).
The duration of the heating-up phase
with steam cooking will depend on the
quantity and temperature of the food. In
general, the heating-up phase will last
for approx. 7minutes. It will be longer if
you are cooking refrigerated or frozen
food. The heating-up phase may also
take longer when cooking at lower tem-
peratures and when cooking with the
Sous-vide operating mode.
Cooking phase
The elapsing time left is shown in the
display during the cooking phase.
When cooking with steam, the cooking
phase begins once the set temperature
is reached. It starts immediately for all
other operating modes, programs, and
applications.
Steam reduction
With steam cooking and Combi-Steam,
the steam-reduction function will turn
on automatically at the end of a cooking
program which uses a temperature
within a certain temperature range. This
is to prevent a large amount of steam
escaping when the door is opened.
Steam reduction will appear in the dis-
play.
Steam reduction can be turned off (see
“Steam reduction” under “Settings”).
When steam reduction is turned off, a
large amount of steam will escape when
the door is opened.
Oven interior lighting
For energy-saving reasons, the oven in-
terior lighting has been set at the fac-
tory to go out after the program has be-
gun.
If you want it to stay on all the time the
oven is on, you will need to alter the de-
fault setting (see “Lighting” under “Set-
tings”).
If the door is left open at the end of a
cooking program, the oven interior light-
ing will turn off automatically after
5minutes.
If the sensor button on the controlLight
panel is touched, the oven compart-
ment lighting will come on for 15sec-
onds.
Before first use
39
Basic settings
You must make the following settings
before starting up for the first time. You
can change these settings again at a
later time (see “Settings”).
Danger of injury caused by hot
surfaces.
The steam oven gets hot during op-
eration.
For safety reasons, the steam oven
may only be used when it has been
fully installed.
The steam oven will turn on automati-
cally when it is connected to the elec-
tricity supply.
Setting the language
Select the desired language.
If you have accidentally selected a lan-
guage that you don’t understand, pro-
ceed as described in “Settings – Lan-
guage ”.
Setting the location
Select the required location.
Setting up Miele@home
Set up Miele@home? will appear on the
display.
To set up Miele@home immediately,
select .Continue
To set it up at a later date, select .Skip
See “Settings – Miele@home” for in-
formation on setting up at a later
date.
To set up Miele@home immediately,
select the connection method you
want to use.
You will then be guided by the display
and the Miele app.
Setting the date
Set the day, then the month, and fi-
nally the year.
Confirm with .OK
Setting the time
Set the time of day in hours and min-
utes.
Confirm with .OK
Before first use
40
Setting the water hardness
Your local water authority will be able
to tell you the hardness of the water in
your area.
More information can be found under
in “Water hardness” under “Settings”.
Set the water hardness level for your
area.
Confirm with .OK
Completing the commissioning
process
Follow any further instructions on the
display.
The appliance is now ready for use.
Cleaning for the first time
Remove any protective wrapping and
stickers from the steam oven and ac-
cessories.
The appliance has undergone a func-
tion test in the factory. Residual water
from this testing may have dripped
from the lines into the oven cavity dur-
ing transportation.
Cleaning the water container and
condensate container
Risk of injury caused by the con-
trol panel.
You could get caught in the panel as
it opens or closes.
Do not touch the upper edge of the
door when the panel is opening and
closing.
Turn the steam oven on using the
On/Off sensor button.
Select the sensor button toLiftPanel
open the control panel.
Remove the water container and con-
densate container. Remove the water
container and condensate container
by pushing them upward slightly.
Rinse the water container and con-
densate container by hand or in the
dishwasher.
Push the water container and con-
densate container back in again.
Select the sensor button toLiftPanel
close the control panel.
The message Press the OK button to close
the lift-up control panel will appear.
Confirm with .OK
Before first use
41
Cleaning the accessories/oven com-
partment
Take all accessories out of the oven
compartment.
Wash the cooking containers by hand
or in the dishwasher.
The universal tray and wire rack sur-
faces are treated with PerfectClean
and must be washed by hand. only
See “PerfectClean” under “Cleaning
and care for the steam oven”.
Clean the universal tray and the wire
rack with a clean sponge and a solu-
tion of hot water and liquid dish soap.
The interior of the steam oven has
been treated at the factory with a con-
ditioning agent.
To remove this, clean the oven com-
partment with a clean sponge and a
mild solution of liquid dish soap and
hot water.
Setting the correct boiling
point for water
Before cooking food for the first time,
you must adjust the steam oven to the
boiling temperature of the water, which
varies depending on the altitude of
where the steam oven is located. This
process also flushes out the compo-
nents of the appliance that carry water.
This procedure be carried outmust
to ensure efficient functioning of your
appliance.
Distilled or carbonated water or other
liquids could damage the steam
oven.
Only use cold, fresh drinking water
(below 70°F (20°C)).
Remove the water container and fill it
up to the maximum marker.
Push the water container into the ap-
pliance.
Then run the steam oven for 15min-
utes using the op-Steam Cooking
erating mode (212°F (100°C)). Pro-
ceed as described in “Operation”.
Setting the correct boiling point for
water following a house move
If you move house, the boiling point for
the water in the steam oven will need to
be reset for the new altitude if this dif-
fers from the old one by 984 ft (300m)
or more. To do this, descale the appli-
ance (see “Maintenance” under “Clean-
ing and care for the steam oven”).
Before first use
42
Heating up the steam oven
Take all accessories out of the oven
compartment if applicable.
To remove the grease from the ring
heater element, heat the steam oven
up to 395°F (200°C) using the Con-
vection Bake operating mode for
30minutes.
Proceed as described in “Operation”.
Danger of injury caused by hot
surfaces.
The steam oven gets hot during op-
eration. You could burn yourself on
the heater elements, oven compart-
ment, or side racks.
Use pot holders when working in the
hot oven compartment.
The heater element will give off a
slight smell when it is heated for the
first time. The smell and any vapors
given off will dissipate after a while
and do not indicate a faulty connec-
tion or appliance.
It is important to ensure that the
kitchen is well ventilated during this
operation.
Settings
43
Settings overview
Menu option Available settings
Language deutsch english...| | | ...
Location
Time Display
On Off Night dimming*| |
Clock type
Analog Digital*|
Clock format
24 h 12 h (am/pm)*|
Set
Date
Lighting On
“On” for 15 seconds*
Off
Start screen Main menu*
Operating modes
Automatic Programs
Special Modes
Favorites
MyMiele
Display Brightness
Color scheme
Bright Dark| *
QuickTouch
On Off| *
Volume Buzzer Tones
Keypad Tone
Welcome Melody
On Off*|
Units of Measurement Weight
g lb lb/oz*| |
Temperature
°C °F*|
* Factory default
Settings
44
Menu option Available settings
Keep warm On
Off*
Steam reduction On*
Off
Recommended tempera-
tures
Booster On*
Off
Automatic Rinse On*
Off
Water hardness 1°dH 15°dH 70°dH| ...| *| ...|
Proximity sensor Switch the light on
during cooking program always on Off*| |
Switch the appliance on
On Off| *
Acknowledge buzzer
On Off*|
Safety System Lock
On Off| *
Sensor Lock
On Off| *
Furniture front recognition On
Off*
Miele@home Activate
Deactivate
Connection status
Set up again
Reset
Set up
Remote Control On*
Off
SuperVision SuperVision display
On Off| *
Display in standby
On Only if there is a fault*|
Appliance list
Display this Appliance Buzzer Tones|
* Factory default
Settings
45
Menu option Available settings
RemoteUpdate On*
Off
Software version
Legal information Open Source Licenses
Showroom Program Demo Mode
On Off| *
Factory default Appliance settings
Favorites
MyMiele
Recommended temperatures
* Factory default
Settings
46
Opening the Settings menu
In the menu, you can per-Settings
sonalize your steam oven by adjusting
the factory default settings to suit your
requirements.
From the main menu:
Select .Settings
Select the setting you want.
You can check settings or change them.
You cannot change settings while a
cooking program is in progress.
Language
You can set your language and location.
After selecting and confirming your
choice, the language you have selected
will appear on the display.
Tip: If you have accidentally selected a
language that you don’t understand,
select in the main menu. Follow the
symbol to get back to the Language
submenu.
Time
Display
Select how you want the time of day to
appear in the display when the steam
oven is turned off:
-On
The time is always visible in the dis-
play.
If you also select the | Display Quick-
Touch On| setting, all sensor buttons
will react to touch straight away and
the motion sensor will automatically
detect when you approach the dis-
play.
If you also select the | Display Quick-
Touch Off| setting, the steam oven
has to be turned on before it can be
used.
-Off
The display appears dark to save en-
ergy. The steam oven has to be
turned on before you can use it.
-Night dimming
To save energy, the time only shows
on the display between 5:00a.m. and
11:00p.m. The display remains dark
at all other times.
Settings
47
Clock type
The time of day can be displayed as
Analog Digital (with a clock face) or
(h:min) format.
With the digital display, the date is also
shown.
Clock format
The time of day can be displayed in the
24 or 12-hour format ( or24 h 12 h (am/
pm)).
Set
Set the hours and the minutes.
Tip: If no cooking program is in
progress, tap the time in the header to
change it.
If there is a power failure, the current
time of day will reappear once the
power has been restored. The time of
day is saved for approx. 150hours.
If the steam oven has been connected
to a WiFi network and signed into the
Miele@mobile app, the time will be
synchronized based on the location
setting in the Miele@mobile app.
Date
Set the date.
When the steam oven is turned off, the
date will only appear in the display if
Time Clock type Digital| | is selected.
Lighting
-On
The oven interior lighting is turned on
during the entire cooking process.
-“On” for 15 seconds
The oven interior lighting turns off
15seconds after a cooking process
has begun. Press the sensorLight
button to turn the oven interior light-
ing on again for 15seconds.
-Off
The oven interior lighting is turned
off. Press the sensor button toLight
turn the oven interior lighting on for
15seconds.
Settings
48
Start screen
The steam oven is set at the factory for
the main menu to appear when the
steam oven is turned on. You can
change this default setting so that, for
instance, the operating modes or
MyMiele settings appear on the start
screen (see “MyMiele”).
This new start screen will then appear
when the steam oven is next turned on.
Select the sensor button or fol-Back
low the path in the header to get to
the main menu.
Display
Brightness
The display brightness is represented
by a segment bar.
-
Maximum brightness
-
Minimum brightness
Color scheme
Choose between a light or dark color
scheme for the display.
-Bright
The display has a light background
with dark characters.
-Dark
The display has a dark background
with light characters.
QuickTouch
Select how the sensor buttons and the
motion sensor should respond when
the steam oven is turned off:
-On
If you have also selected the |Time
Display On Night dimming| or setting,
the sensor buttons and the motion
sensor will also respond when the
steam oven is turned off.
-Off
Regardless of whether | Time Display
is set, the sensor buttons and the
motion sensor only respond when the
steam oven is turned on, as well as
for a certain amount of time after
turning it off.
Settings
49
Volume
Buzzer Tones
If audible signals are turned on, an au-
dible signal will sound when the set
temperature is reached and at the end
of a set time.
The volume of the audible signals is
represented by a segment bar.
-
Maximum volume
-
Audible signals are switched off
Keypad Tone
The volume of the tone that sounds
each time you tap a sensor button is
represented by a segment bar.
-
Maximum volume
-
Keypad tone is turned off
Welcome Melody
The melody that sounds when you tap
the On/Off button can be turned on
or off.
Units of Measurement
Weight
For automatic programs, you can set
the weight of food in grams ( ), poundsg
( ), or pounds/ounces ( ).lb lb/oz
Temperature
You can set the temperature in Celsius
( ) or Fahrenheit ( ).°C °F
Settings
50
Keeping warm
Using the function, you canKeep warm
keep food warm at the end of a steam
cooking program. Food is kept warm at
a preset temperature for a maximum of
15minutes. You can cancel the keeping
warm process by opening the door.
Please note that delicate food, espe-
cially fish, can continue cooking while
being kept warm.
-On
The function is turned on.Keep warm
When cooking at a temperature of
approx.175°F (80°C) or above, this
function becomes active after ap-
prox.5minutes. The food is kept
warm at a temperature of 160°F
(70°C).
-Off
The function is turned off.Keep warm
Steam reduction
The function stops ex-Steam reduction
cessive steam escaping when the door
is opened.
-On
The steam-reduction function will
turn on automatically at the end of a
cooking program which uses a tem-
perature of over approx. 175°F (80°C)
(steam cooking) or 175–212°F (80–
100°C) and 100% moisture (Combi-
Steam). will appear inSteam reduction
the display.
-Off
If steam reduction is turned off, the
Keep warm function is also automati-
cally turned off. When steam reduc-
tion is turned off, a large amount of
steam will escape when the door is
opened.
Recommended temperatures
If you often cook with temperatures that
differ from the default, the recom-
mended temperatures can be changed.
After you select this option, a list of
oven modes will appear on the display.
Select the operating mode you want
to use.
The recommended temperature will ap-
pear together with the range within
which it can be changed.
Change the recommended tempera-
ture.
Confirm with .OK
Settings
51
Booster
The function is used to quicklyBooster
preheat the oven.
-On
The function is automaticallyBooster
turned on during the preheating
phase of a cooking program. The
browning/broiling element, ring heat-
ing element, and fan all preheat the
oven compartment to the required
temperature at the same time.
-Off
The function is turned off dur-Booster
ing the preheating phase of a cook-
ing program. Only the heating ele-
ments for the selected operating
mode are used to preheat the oven
compartment.
You can also use the pull-down menu
to turn the function on or offBooster
for a cooking program.
Automatic rinsing
Following a cooking program with
steam, will appear in theAppliance rinsing
display after the steam oven has been
turned off.
This process flushes any remaining
food deposits out of the system.
You can activate or deactivate the auto-
matic rinsing process.
Settings
52
Water hardness
The steam oven must be adjusted to
the local water hardness level to ensure
that it works correctly and to ensure
that descaling is carried out at the cor-
rect interval. The harder the water is,
the more frequently the steam oven
needs to be descaled.
Your local water authority will be able to
tell you the hardness of the water in
your area.
If you use bottled water, such as min-
eral water, make sure it is not carbon-
ated. Adjust this setting depending on
the calcium content. The calcium con-
tent is given on the label of the bottle in
mg/l Ca2+ or ppm (mg Ca2+/l).
You can set the hardness level between
1 gpg (1°dH) 73 gpg (70°dH) and . The
hardness level is set to by16 gpg (15°dH)
default.
Set the water hardness level for your
area.
Confirm with .OK
Water hardness Calcium content
mg/lCa2+ or
ppm (mgCa2+/l)
Setting
°dH gpg
1 1 7 1
2 2 14 2
3 3 21 3
4 4 29 4
5 5 36 5
6 6 43 6
7 7 50 7
8 8 57 8
9 9 64 9
Water hardness Calcium content
mg/lCa2+ or
ppm (mgCa2+/l)
Setting
°dH gpg
10 10 71 10
11 11 79 11
12 12 86 12
13 14 93 13
14 15 100 14
15 16 107 15
16 17 114 16
17 18 121 17
18 19 129 18
19 20 136 19
20 21 143 20
21 22 150 21
22 23 157 22
23 24 164 23
24 25 171 24
25 26 179 25
26 27 186 26
27 28 193 27
28 29 200 28
29 30 207 29
30 31 214 30
31 32 221 31
32 33 229 32
33 34 236 33
34 35 243 34
35 36 250 35
36 38 257 36
37–45 39–47 258–321 37–45
46–60 48–63 322–429 46–60
61–70 64–73 430–500 61–70
Settings
55
Furniture front recognition
-On
Cabinet door front recognition is acti-
vated. Using the motion sensor, the
steam oven automatically detects
whether the door panel is closed.
If the door panel is closed, the steam
oven turns off automatically after a
certain period.
-Off
Cabinet door front recognition is de-
activated. The steam oven does not
detect whether the door panel is
closed.
If the steam oven is installed behind
a cabinet front (e.g., a door), the
steam oven, housing unit, and the
floor can be damaged by the build-
up of heat and moisture behind the
closed cabinet front.
Always leave the door panel open
when you are using the steam oven.
Leave the door panel open until the
steam oven has cooled down com-
pletely.
Tip: Turn off furniture front recognition if
you want to use the Sabbath Program.
Miele@home
The steam oven is a Miele@home-
compatible appliance with SuperVi-
sion functionality.
Your steam oven is fitted with a WiFi
communication module and is suitable
for wireless communication.
There are a number of ways of connect-
ing your steam oven to your WiFi net-
work. We recommend connecting your
steam oven to your WiFi network using
the Miele@mobile app or via WPS.
-Activate
This setting is only visible if
Miele@home is deactivated. The WiFi
function is reactivated.
-Deactivate
This setting is only visible if
Miele@home is activated.
Miele@home remains set up; the WiFi
function is turned off.
-Connection status
This setting is only visible if
Miele@home is activated. The display
shows information such as the WiFi
reception quality, network name, and
IP address.
-Set up again
This setting is only visible if a WiFi
network has already been set up. Re-
set the network settings and set up a
new network connection straight
away.
Settings
56
-Reset
This setting is only visible if a WiFi
network has already been set up. The
WiFi function is deactivated and the
WiFi connection will be reset to the
factory default. You must set up a
new WiFi connection to be able to
use Miele@home.
The network settings should be reset
whenever a steam oven is being dis-
posed of or sold, or if a used steam
oven is being put into operation. This
is the only way to ensure that all per-
sonal data has been removed and
the previous owner will no longer be
able to access the steam oven.
-Set up
This setting is only visible if no WiFi
connection has been set up yet. You
must set up a new WiFi connection to
be able to use Miele@home.
Remote Control
If you have installed the Miele app on
your mobile device, have access to the
Miele@home system, and have acti-
vated the remote control function ( ),On
you can use the MobileStart function
and, for example, retrieve information
about steam oven cooking processes
that are in progress or to end a process
that is in progress.
The steam oven requires max. 2W in
networked standby.
Activating MobileStart
Select the sensor button toRemote
activate MobileStart.
The sensor button lights up.Remote
You can operate your steam oven re-
motely with the Miele app.
Directly operating on the steam oven
takes priority over operating it via the
remote control function on the app.
You can use MobileStart as long as
the sensor button is lit up.Remote
Settings
57
SuperVision
The steam oven is a Miele@home-
compatible appliance with SuperVi-
sionfunctionality for monitoring other
household appliances in the
Miele@home system.
The function cannot be acti-SuperVision
vated until the Miele@home system has
been set up.
SuperVision display
-On
The function is turned on.SuperVision
The symbol will appear in the top
right-hand corner of the display.
-Off
The function is turned off.SuperVision
Display in standby
The function is also avail-SuperVision
able when the oven is in standby.
However, the time-of-day display must
be turned on ( | | |Settings Time Display
On).
-On
Active domestic appliances that are
signed on to the Miele@home system
are always displayed.
-Only if there is a fault
Only faults on active domestic appli-
ances are displayed.
Appliance list
All domestic appliances signed on to
the Miele@home System are displayed.
Once you have selected an appliance,
you can access further settings:
-Display this Appliance
–On
The function for this ap-SuperVision
pliance is turned on.
–Off
The function for this ap-SuperVision
pliance is turned off. The appliance
is still signed on to the
Miele@home system. Faults are
displayed, even if the SuperVi-
sionfunction for the appliance has
been turned off.
-Buzzer Tones
You can select whether the audible
signals are turned on ( ) or turnedOn
off ( ) for this appliance.Off
Settings
58
RemoteUpdate
The menu option is onlyRemoteUpdate
displayed and can only be selected if
the requirements for using
Miele@home have been met (see “Be-
fore using for the first time –
Miele@home”).
The RemoteUpdate function is used for
updating the software in your steam
oven. If an update is available for your
steam oven, it will automatically down-
load it. Updates will not be installed au-
tomatically. They must be initiated man-
ually.
If you do not install an update, you can
continue to use your steam oven as
usual. However, Miele recommends in-
stalling updates.
Activating/deactivating
The RemoteUpdate function is acti-
vated as standard. Available updates
will be downloaded automatically but
will only be installed if you initiate instal-
lation manually.
Deactivate RemoteUpdate if you do not
want any updates to be downloaded
automatically.
Running a RemoteUpdate
Information about the content and
scope of an update is provided in the
Miele app.
A message will appear in your steam
oven display if a software update is
available.
You can install the update immediately
or postpone this until later. When the
steam oven is turned on again, you will
be reminded about the update.
Deactivate RemoteUpdate if you do not
want to install the update.
The update may take several minutes.
Please note the following information
about the RemoteUpdate function:
- You will only receive a message when
an update is available.
- Once an update has been installed, it
cannot be undone.
- Do not turn the steam oven off during
the update. Otherwise, the update
will be aborted and will not be in-
stalled.
- Some software updates can only be
carried out by Miele Customer Ser-
vice.
Settings
59
Software version
The software version menu option is for
use by Miele Technical Service. You do
not need this information for domestic
use.
Confirm with .OK
Legal information
You can find an overview of the inte-
grated open-source components under
Open Source Licenses.
Confirm with .OK
Showroom Program
This function enables the steam oven to
be demonstrated in showrooms without
heating up. Do not activate this setting
for domestic use.
Demo Mode
If you have demo mode activated,
Demo mode is active. The appliance will
not heat up will appear when you turn
the steam oven on.
-On
Touch for at least 4seconds toOK
activate demo mode.
-Off
Touch for at least 4seconds toOK
deactivate demo mode. You can use
the steam oven as normal.
Factory default
-Appliance settings
Any settings that have been altered
will be reset to the factory default
settings.
-Favorites
All Favorites will be deleted.
-MyMiele
All MyMiele entries will be deleted.
-Recommended temperatures
Any recommended temperatures that
have been changed will be reset to
the factory default settings.
Alarm + Timer
60
Using the sensor button, you canTimer
set a timer (e.g., for boiling eggs) or an
alarm for a specific time.
Two alarms, two timers, or an alarm
and a timer can be set simultaneously.
Using the Alarmfunction
The alarm can be used to specify a
particular time for an audible signal to
sound.
Setting the alarm
If the | | setting isDisplay QuickTouch Off
selected, you will need to turn the
steam oven on before setting the
alarm. The alarm time will then appear
on the display when the steam oven is
turned off.
Select the sensor button.Timer
Select .Alarm
Set the time for the alarm.
Tap to confirm.Close
When the steam oven is turned off, the
alarm time and will appear instead of
the time of day.
If you are cooking at the same time or if
you are in a different menu, the alarm
time and will appear in the top right-
hand corner of the display.
At the specified time for the alarm,
will flash on the display next to the
time and an audible signal will sound.
Select the sensor button or theTimer
set alarm time on the display.
The audible signal will stop and the
symbols on the display will go out.
Changing an alarm
Select the alarm on the display or se-
lect the sensor button and theTimer
alarm you want.
The set alarm time will appear on the
display.
Set the new time for the alarm.
Tap to confirm.Close
The adjusted alarm time is now saved
and will appear on the display.
Deleting an alarm
Select the alarm on the display or se-
lect the sensor button and theTimer
alarm you want.
The set alarm time will appear on the
display.
Select .Delete
Tap to confirm.Close
The alarm is deleted.
Alarm + Timer
61
Using the Timerfunction
The timer can be used to time other
activities in the kitchen, e.g.,boiling
eggs.
The timer can also be used at the same
time as a cooking program for which
the start and finish times have been set
(e.g., as a reminder to stir the food or
add seasoning, etc.).
The maximum timer duration that can
be set is 59minutes and 59seconds.
Setting the timer
If you have selected the | Display Quick-
Touch Off| setting, you will need to
turn the steam oven on before setting
the timer. The timer can then be seen
counting down on the display when
the steam oven is turned off.
Example: you want to boil some eggs
and set a timer of 6minutes and
20seconds.
Select the sensor button.Timer
Select .Timer
Set the required timer duration.
Tap to confirm.Close
When the steam oven is turned off, the
timer time counts down in the display
and appears instead of the time of
day.
If you are cooking at the same time or if
you are in a different menu, the timer
duration and will appear in the top
right-hand corner of the display.
At the end of the timer duration, will
flash, the time will start counting up,
and an audible signal will sound.
Select the sensor button or theTimer
required timer on the display.
The audible signal will stop and the
symbols on the display will go out.
Changing the timer
Select the timer on the display or se-
lect the sensor button and thenTimer
the timer duration you want.
The set timer duration will appear.
Set a new timer duration.
Tap to confirm.Close
The changed timer duration is now
saved and will count down in minutes.
Timer durations of less than 10minutes
will count down in seconds.
Deleting the timer
Select the timer on the display or se-
lect the sensor button and thenTimer
the timer duration you want.
The set timer duration will appear.
Select .Delete
Tap to confirm.Close
The timer is deleted.
Main and submenus
62
As different countries have different preferences when it comes to preparing food,
the temperatures in °F and °C may not match. The temperatures are defined as
they are specified in the table.
Menu Recommended
value
Range
Operating Modes
Convection Bake 320°F (160°C) 85–435°F
(30–225°C)
Convection Roast 375°F (190°C) 85–435°F
(30–225°C)
Surround 355°F (180°C) 85–435°F
(30–225°C)
Combi Steam
Combi Conv Bake 340°F (170°C) 85–435°F
(30–225°C)
Combi Surround 355°F (180°C) 85–435°F
(30–225°C)
Combi Broil Level3 Level1–3
Steam Cooking 212°F (100°C) 105–212°F
(40–100°C)
Sous-vide 150°F (65°C) 115–195°F
(45–90°C)
Intensive 355°F (180°C) 120–435°F
(50–225°C)
Bake 375°F (190°C) 210–395°F
(100–200°C)
Browning 375°F (190°C) 210–435°F
(100–225°C)
Maxi Broil Level3 Level1–3
Broil Level3 Level1–3
Convection Broil 395°F (200°C) 120–435°F
(50–225°C)
Main and submenus
63
Menu Recommended
value
Range
Operating Modes
Humidity Plus 320°F (160°C) 85–435°F
(30–225°C)
Automatic Programs
Special Modes
Reheat 265°F (130°C) 250–285°F
(120–140°C)
Defrost 140°F (60°C) 120–140°F
(50–60°C)
Miele Mix & Match
Crisp Cooking – –
Gentle Cooking – –
Crisp Reheating – –
Gentle Reheating – –
Blanch – –
Canning 195°F (90°C) 175–212°F
(80–100°C)
Dehydrate 120°F (50°C) 85–160°F
(30–70°C)
Proof – –
Menu Cooking – –
Sanitize Cookware – –
Sabbath Program 355°F (180°C) 355°F (180°C)
Warm-up Cookware 120°F (50°C) 120–175°F
(50–60°C)
Keep warm 150°F (65°C) 105–212°F
(40–100°C)
Main and submenus
64
Menu Recommended
value
Range
MyMiele
Favorites
Settings
Maintenance
Descale
Soak
Drying
Rinse
Energy-saving tips
65
Cooking programs
- Remove all accessories from the
oven that are not required for a cook-
ing program.
- If a temperature range is given, it is
best to select the lower temperature
and check the food after the shortest
cooking time given.
- Preheat the oven only if instructed to
do so in the recipe or the cooking
chart.
- Try not to open the door when cook-
ing.
- Dark, matte tins are best for baking.
They absorb the heat more effectively
and transmit it to the mixture more
quickly. Shiny materials such as
stainless steel or aluminum reflect the
heat and therefore can give a more
uneven result. Do not cover the oven
floor or the wire rack with heat-re-
flecting aluminum foil.
- Monitor cooking durations to avoid
wasting energy when cooking.
Set the cooking duration, or use a
food probe if you have one.
- Most food can be cooked using Con-
vection Bake Convection or
Roast . Because the fan distrib-
utes the heat in the oven compart-
ment straight away, it allows you to
use a lower temperature than you
would with . It also en-Surround
ables you to cook on multiple shelf
levels at the same time.
- is the best operat-Convection Broil
ing mode for broiled dishes. Lower
temperatures can be used than with
other broil modes that use the maxi-
mum temperature setting.
- Whenever possible you should cook
several dishes at the same time.
Place them next to each other in the
oven or on different shelf levels.
- Dishes which you are unable to pre-
pare at the same time should, if pos-
sible, be cooked one after the other
in order to make use of existing heat
in the oven.
Settings
- Select the | |Display QuickTouch
Offsetting for the control elements in
order to reduce energy consumption.
- Select the | or Lighting Off “On” for 15
secondssetting for the oven interior
lighting. You can turn the oven inte-
rior lighting on again at any time by
tapping the sensor button.Light
Energy-saving mode
The steam oven will turn itself off auto-
matically to save energy if a program is
not being run and controls have not
been operated. The time of day will ap-
pear on the display or the display will
remain dark (see “Settings”).
Operation
66
Malfunction due to missing floor fil-
ter.
If the floor filter is missing, food de-
posits can get into the drain. The wa-
ter cannot be pumped away.
Before each cooking program, check
that the filter in the floor of the oven
compartment is correctly fitted.
Turn the steam oven on.
The main menu will appear.
If you want to cook using a steam op-
erating mode or with bursts of steam,
fill the water container and fit it back
in place.
Distilled or carbonated water or other
liquids could damage the steam
oven.
Only use cold, fresh drinking water
(below 70°F (20°C)).
Place the food in the oven.
Select .Operating Modes
Select the operating mode you want
to use.
The operating mode and recommended
values for temperature and moisture (if
applicable) appear.
Change the recommended values if
necessary.
The recommended values will be auto-
matically accepted within a few sec-
onds. You can change the temperature
and moisture level later by selecting
the temperature or moisture indicator.
Confirm with .OK
The required and the actual temperature
will appear and the preheating phase
will begin.
You will see the temperature rising on
the display. An audible signal will sound
when the set temperature is reached for
the first time.
After the cooking program, select Fin-
ish.
The steam-reduction function will
turn on automatically at the end of a
cooking program which uses a tem-
perature of over approx. 175°F
(80°C) (steam cooking) or 175–212°F
(80–100°C) and 100% moisture
(Combi-Steam).
Wait until goes out inSteam reduction
the display before opening the door.
Take the food out of the oven.
Operation
67
Cleaning the steam oven
Remove the water container and con-
densate container and empty them as
required.
Turn the steam oven off.
Appliance rinsing appears after a cooking
program involving steam.
Follow the instructions on the display.
The rinsing process should be car-
ried out every time to flush any re-
maining food deposits out of the sys-
tem.
Clean and dry the whole steam oven
as described in “Cleaning and care
for the steam oven”.
Leave the appliance door open until
the oven compartment is completely
dry.
Refilling the water
If water needs replenishing during the
cooking program, a tone will sound and
the display will prompt you to refill the
container with fresh water.
Remove the water container and fill it
with fresh water.
Push the water container into the ap-
pliance.
The cooking program will continue.
Changing values and settings
for a cooking program
Depending on the operating mode, as
soon as a cooking program is in
progress, you can change the values or
settings for this program.
Depending on the operating mode, you
can change the following settings:
-Temperature
-Moisture
-Duration
-Booster
-Preheat
-Crisp function
Changing the temperature and core
temperature
Via | Settings Recommended tempera-
tures, you can permanently adjust the
recommended temperature to suit
your cooking preferences.
The core temperature only ap-
pears if you are using the probe (see
“Roasting – Probe”).
Tap the temperature display.
Change the temperature and the
core temperature as required.
Confirm with .OK
The cooking program will resume with
the new target temperatures.
Operation
68
Changing Moisture
Touch the moisture indicator.
Change the moisture level.
Confirm with .OK
The program will continue to run at the
new moisture level.
Setting additional durations
Cooking results can be adversely af-
fected if there is a long delay be-
tween the food being placed in the
oven and the start of cooking. Fresh
food can change color and even
spoil.
When baking, the cake mixture or
dough can dry out, and the raising
agents can lose their effectiveness.
Select as short a time as possible
until the start of the cooking process.
You have placed the food in the oven,
selected an operating mode and the re-
quired settings such as the temperature.
By entering , or ,Duration Ready at Start at
you can automatically turn the cooking
program off or on and off.
- Duration
Enter the required cooking duration
for the food. The oven heating will
turn off automatically once the cook-
ing duration has elapsed. The maxi-
mum cooking duration that can be
set depends on the operating mode
that you have selected.
- Ready at
Specify when you want the cooking
program to finish. The oven will turn
off automatically at the time you have
set.
- Start at
This function will only appear in the
menu if you have set a orDuration
Ready at Start attime. With , you have
to specify when you want the cook-
ing program to start. The oven will
turn on automatically at the time you
have set.
Select or .Timer
Set the required times.
Confirm with .OK
Changing set durations
Select , the duration, or .Timer
Select the time you want and change
it.
Confirm with .OK
These settings will be deleted in the
event of a power failure.
Deleting the set cooking durations
Select , the duration, or .Timer
Select the time you want.
Select .Delete
Confirm with .OK
If you delete , the set durationsDuration
for and are alsoReady at Start at
deleted.
If you delete or , theReady at Start at
cooking program will start using the
cooking duration set.
Operation
69
Canceling a cooking program
If you cancel a cooking program, the
oven heating and lighting will turn off.
Any cooking durations set will be
deleted.
During a cooking program with steam,
Steam reduction will appear if you have
set a temperature above approx.
175°F (80°C) (steam cooking) or 175–
212°F (80–100°C) and 100% moisture
(Combi-Steam).
Select to return to the mainClose
menu.
Canceling a cooking program without
a set cooking duration
Select .Finish
The main menu will appear.
Canceling a cooking program with a
set cooking duration
Select .Cancel
Cancel program? will appear.
Select .Yes
The main menu will appear.
Interrupting a cooking program
A cooking program is interrupted as
soon as the door is opened. The oven
heating turns off.
The set cooking duration is saved when
cooking with steam as well as for pro-
grams and applications with pure steam
operation.
Risk of injury due to hot steam.
When using a cooking program in-
volving steam, a lot of hot steam can
escape if the door is opened. The
steam can cause burns.
Step back and wait until the hot
steam has dissipated.
Risk of injury caused by hot sur-
faces and food.
The steam oven gets hot during op-
eration. You could burn yourself on
the heater elements, oven compart-
ment, side racks, accessories, or
food.
Use pot holders when placing food
in the appliance or removing it and
when working in the hot oven com-
partment.
When placing cooking containers in
the oven or removing them, make
sure that the hot food does not spill.
The cooking program will resume when
the door is closed.
The steam oven will heat up again and
the display will show the temperature in
the oven compartment as it rises.
When cooking with steam as well as for
programs and applications with pure
steam operation, the time left only con-
tinues to count down once the set tem-
perature has been reached.
In programs using 100% moisture and
temperatures up to 212°F (100°C): the
cooking program will finish early if the
door is opened in the last minute of
cooking (55seconds remaining).
Operation
71
Preheat
You can place most dishes in the cold
oven compartment to make use of the
heat produced during the preheating
phase.
If you have set a cooking duration, it
will only start to count down when the
target temperature is reached and you
have placed the food in the oven.
Start the cooking program immedi-
ately without delaying the start time.
Turning on Preheat
The function has to be turnedPreheat
on separately for each cooking pro-
gram.
Example: You have selected an operat-
ing mode and the required settings
such as the temperature.
You want to turn on the functionPreheat
for this cooking program.
Drag down the pull-down menu.
Depending on the color scheme, Pre-
heat is highlighted in either black or
white.
Select .Preheat
Preheat is highlighted in orange.
Close the pull-down menu.
The following message will be dis-
played with a time: .Place food in oven at
The oven compartment is heated to the
set temperature.
As soon as you are prompted to do
so, place the food in the oven.
Confirm with .OK
Crisp function
The function (moisture re-Crisp function
duction) allows moisture to be removed
from the oven as required during the
entire cooking process or at times dur-
ing the process.
It is a good idea to use this function
when cooking items which have a moist
topping, e.g., quiche, pizza, tray bakes
with fresh fruit toppings, or muffins.
Poultry in particular gets a nice crisp
skin with this function.
The function can be usedCrisp function
in the following operating modes:
- Convection Bake
- Convection Roast
- Surround
- Intensive
- Bake
- Browning
- Convection Broil
- Humidity Plus
Operation
72
Turning on Crisp function
The function has to beCrisp function
turned on separately for each cooking
program.
You have selected an operating mode
and the required settings such as the
temperature.
You want to turn on the Crisp func-
tionfunction for this cooking program.
Drag down the pull-down menu.
Depending on the color scheme, Crisp
function is highlighted in either black or
white.
Select .Crisp function
Crisp function is highlighted in orange.
Close the pull-down menu.
The function is turned on. Crisp function
The function can be turnedCrisp function
off again at any time via the pull-down
menu.
Injecting bursts of steam
You can release bursts of steam during
the cooking process in all oven operat-
ing modes. The number of bursts of
steam is unlimited.
You can release a burst of steam as
soon as appears and Burst of steam Start
is shown in green.
Please wait until the heating-up phase
is completed to allow the steam to be
distributed evenly in the warm air in
the oven.
Select .Start
The burst of steam will be released.
This will take approximately 1minute.
Proceed as described to release fur-
ther bursts of steam once isStart
shown in green again.
Operation
73
Changing the operating mode
You can change to another operating
mode during a cooking program.
Tap the symbol for the selected oper-
ating mode.
If you have set a cooking duration,
confirm the messageCancel program?
with .Yes
Select the new operating mode.
The new operating mode will appear on
the display with its corresponding rec-
ommended values.
Set the values for the cooking pro-
gram and confirm with .OK
General notes
75
Shelf level
You can select any shelf level. You can
also cook on several levels at the same
time. This will not alter the cooking du-
ration.
When using more than one deep cook-
ing container at the same time, it is best
to offset them on their runners and to
leave at least one level free in between
them.
Always insert cooking containers and
the rack between the rails of the shelf
level supports so that they cannot tip.
Frozen food
The heating up phase for frozen food is
longer than for fresh food. The greater
the quantity of frozen food, the longer
the preheating phase.
Temperature
During steam cooking, the temperature
does not exceed 212°F (100°C). Almost
all foods can be cooked at this temper-
ature. Some types of food, such as
berries, need to be cooked at lower
temperatures to prevent them from
bursting. See the relevant sections in
these operating instructions for more
details.
Cooking duration
During steam cooking, the cooking du-
ration does not begin until the set tem-
perature is reached.
In general, the cooking durations for
cooking with steam are the same as for
cooking food in a saucepan. More infor-
mation about any factors which may af-
fect the cooking duration is given in the
relevant sections.
The quantity of food does not affect the
cooking duration. 2 lb (1kg) of potatoes
will take the same time to cook as 1 lb
(500g) of potatoes.
Cooking with liquid
When cooking with liquid only fill the
cooking pan ²/₃full to prevent the liquid
spilling when the cooking pan is re-
moved from the oven.
Your own recipes - Steam
cooking
Food and recipes which are prepared in
pot or a pan can also be cooked in the
steam oven. The cooking times in the
steam oven will be the same. Please
note that food will not be brown or crisp
when cooking with steam.
General notes
76
Universal tray and wire rack
Use the universal tray with the wire rack
placed on top of it, e.g., for roasting
and broiling. During roasting, you can
use the meat juices collected in the tray
to make a gravy or sauce.
If you are using the universal tray with
the wire rack on top, insert the universal
tray between the rails of a shelf level
and the wire rack will automatically slide
in above them. When removing them
from the oven, pull both out together.
Non-tip safety notches
The wire rack and universal tray have
non-tip safety notches in the middle
which prevent them being pulled right
out when they only need to be partially
pulled out. The tray and rack can then
only be taken out of the oven by raising
them upwards and then pulling them
out.
Steam cooking
77
Notes on the cooking charts
Follow the instructions on cooking du-
rations, temperatures, and cooking
notes.
Selecting the cooking duration
The cooking durations given are guide-
lines only.
We recommend selecting the shorter
duration initially. You can cook for
longer if necessary.
Steam cooking
78
Vegetables
Fresh food
Prepare fresh vegetables in the usual
way, i.e. wash, clean and cut them up.
Frozen food
Frozen vegetables do not need to be
defrosted beforehand unless 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 pan
Food such as peas or asparagus
spears, which have little or no space
between them, will take longer to cook
because the steam has less space to
work in. For an even result, it is best to
use a shallow container for these types
of food, and only fill it about
1-2" (3-5cm) deep. When cooking large
quantities divide the food between 2 or
3 shallow containers rather than using
one deep one.
Different types of vegetables which take
the same length of time to cook can be
cooked together in one cooking pan.
Use solid containers for vegetables
which are cooked in liquid, e.g. cab-
bage.
Shelf level
When cooking vegetables with a dis-
tinctive color (e.g. beets) in a perforated
container at the same time as cooking
other foods in other containers, place
the drip tray directly underneath the
perforated container to catch any drips
and therefore avoid any color transfer.
Cooking duration
The cooking duration depends on the
size of the food and how well cooked
you want it, just as it does with conven-
tional cooking methods. Example:
White potatoes, cut into quarters:
approx. 17minutes
White potatoes, cut in half:
approx. 20minutes
Settings
Automatic Programs Vegetables | ... | |
or
Operating Modes Steam Cooking |
Temperature: 212°F (100°C)
Duration: see chart
Steam cooking
79
Vegetables [min]
Artichokes 32–38
Cauliflower, whole 27–28
Cauliflower, florets 3–8
Beans, green 3–10
Broccoli, florets 1–4
Chantenay carrots, whole 7–8
Chantenay carrots, halved 6–7
Chantenay carrots, chopped 4
Endive, halved 4–5
Chinese cabbage, chopped 3
Peas 3
Fennel, halved 10–12
Fennel, cut into strips 4–5
Kale, chopped 23–26
White potatoes, peeled
whole
halved
quartered
27–29
21–22
16–18
Yukon Gold potatoes, peeled
whole
halved
quartered
25–27
19–21
17–18
Idaho/Russet potatoes, peeled
whole
halved
quartered
26–28
19–20
15–16
Kohlrabi, cut into batons 6–7
Pumpkin, diced 4–10
Corn on the cob 11–14
Chard, chopped 2–3
Steam cooking
80
Vegetables [min]
Bell pepper, diced or cut into strips 1
New potatoes, firm 30–32
Mushrooms 1
Leeks, sliced 2–3
Leeks, halved lengthways 6
Romanesco, whole 22–25
Romanesco, florets 5–7
Brussels sprouts 10–12
Beets, whole 53–57
Red cabbage, chopped 23–26
Black salsify, whole 9–10
Celery root, cut into batons 6–7
Green asparagus 3–7
White asparagus, whole 4–9
Carrots, chopped 3–6
Fresh Spinach 1–2
Napa cabbage, chopped 5–10
Celery, chopped 3–5
Rutabaga, chopped 6–7
White cabbage, chopped 12
Savoy cabbage, chopped 5–10
Zucchini, sliced 1
Snap peas 3–5
Cooking duration
Steam cooking
81
Fish
Fresh food
Prepare fresh fish in the usual way, i.e.
clean, gut and filet.
Frozen food
Frozen fish should be slightly defrosted
before cooking.
Preparing for use
Add some lemon or lime juice to fish
before cooking. The citric acid helps the
flesh stay firm.
It is not necessary to season fish when
cooking with steam as this method re-
tains the minerals which give the fish its
unique flavor.
Cooking pans
If using a perforated pan, grease it first.
Shelf level
When cooking fish in a perforated con-
tainer at the same time as cooking
other types of food in other containers,
place the container with the fish directly
above the universal tray to catch any
liquid and so avoid any transfer of
tastes to other food.
Temperature
185–195°F (85–90°C)
For gently cooking delicate types of
fish, such as sole.
212°F (100°C)
For cooking firmer types of fish, e.g.
cod and salmon.
Also for cooking fish in sauce or stock.
Cooking duration
The cooking duration depends on the
thickness and the consistency of the
food, and not on the weight. The thicker
the piece of food is, the longer cooking
will take. A piece of fish weighing
1lb(500 g) that is 1" (3 cm) thick will
take longer to cook than a piece weigh-
ing 1lb (500 g) and only 1/2" (2 cm)
thick.
The longer fish cooks, the firmer its
flesh will become. Use the cooking du-
rations 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 min-
utes.
Steam cooking
83
Fish [°F (°C)] [min]
Eel 212 (100) 5–7
Perch filet 212 (100) 8–10
Mahi mahi filet 185 (85) 3
Trout, 1/2 lb (250g) 195 (90) 10–13
Halibut filet 185 (85) 4–6
Cod filet 212 (100) 6
Carp, 3lbs (1.5kg) 212 (100) 18–25
Salmon filet 212 (100) 6–8
Salmon steak 212 (100) 8–10
Rainbow trout 195 (90) 14–17
Basa filet 185 (85) 3
Tilapia filet 212 (100) 6–8
Haddock filet 212 (100) 4–6
Plaice filet 185 (85) 4–5
Monkfish filet 185 (85) 8–10
Sole filet 185 (85) 3
Turbot filet 185 (85) 5–8
Tuna filet 185 (85) 5–10
Pike perch filet 185 (85) 4
temperature, duration
Steam cooking
84
Meat
Fresh food
Prepare the meat as usual.
Frozen food
Meat should be thoroughly defrosted
before cooking in the steam oven (see
“Defrost” under “Special Modes”).
Preparation
For meat which needs to be seared be-
fore being cooked, e.g. for a stew, sear
the meat in a pan on the cooktop first.
Cooking duration
The cooking time depends on the thick-
ness and consistency of the food. The
thicker the meat, the longer the cooking
time. The thicker the piece of food is,
the longer cooking will take. A piece of
fish weighing 1 lb (500 g) that is
4" (10cm) thick will take longer to cook
than a piece weighing 1 lb (500 g) and
only 2" (5 cm) thick.
Tips
- To retain the , use a perforatedflavor
cooking container. Place a solid
cooking container or the universal
tray underneath in order to collect the
concentrate. You can use the con-
centrate to enhance your sauces or
freeze it for later use.
- Boiling meat from chicken and beef
as well as meat bones can be used to
make a . Place the meatstrong stock
together with the bones and some
mixed vegetables in a cooking con-
tainer and add cold water. The longer
the cooking duration, the stronger the
stock.
Settings
Automatic Programs Meat | ... | |
Steam Cooking
or
Operating Modes Steam Cooking |
Temperature: 212°F (100°C)
Duration: see chart
Steam cooking
85
Meat [min]
Beef flank, covered with water 110–120
Pork knuckle 135–140
Chicken breast filet 8–10
Ham hock 105–115
Prime rib, covered with water 110–120
Veal strips 3–4
Smoked pork slices 6–8
Lamb casserole 12–16
Poularde 60–70
Roulade of turkey 12–15
Turkey cutlet 4–6
Short rib, covered with water 130–140
Beef casserole 105–115
Whole chicken, covered with water 80–90
Top round 110–120
duration
Steam cooking
86
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 during the cooking process so that none of the nutri-
ents are lost.
Settings
Automatic Programs Rice | ... | |
or
Operating Modes Steam Cooking |
Temperature: 212°F (100°C)
Duration: see chart
Ratio
Rice to liquid
[min]
Basmati rice 1:1.5 15
Parboiled rice 1:1.5 23–25
Round grain rice
Pudding rice
Risotto rice
1:2.5
1:2.5
30
18–19
Brown rice 1:1.5 26–29
Wild rice 1:1.5 26–29
Cooking duration
Steam cooking
87
Grains
Grain swells when cooked and needs to be cooked in liquid. The proportion of
grain to liquid will vary depending on the type of grain.
Grain can be cooked whole or cracked.
Settings
Automatic Programs Grains | ... | |
or
Operating Modes Steam Cooking |
Temperature: 212°F (100°C)
Duration: see chart
Ratio
Grain to liquid
[min]
Amaranth 1:1.5 15–17
Bulgur 1:1.5 9
Green spelt, whole 1:1 18–20
Green spelt, cracked 1:1 7
Oats, whole 1:1 18
Oats, cracked 1:1 7
Millet 1:1.5 10
Polenta 1:3 10
Quinoa 1:1.5 15
Rye, whole 1:1 35
Rye, cracked 1:1 10
Wheat, whole 1:1 30
Wheat, cracked 1:1 8
Cooking duration
Steam cooking
88
Pasta/noodles
Dry pasta
Dry pasta swell when cooked and needs to be cooked in liquid. The liquid must
cover the pasta by at least 1".
Cook pasta according to package directions.
Fresh food
Fresh pasta and noodles, such as those you can buy from the supermarket chilled
counter, do not need to absorb water. Cook in a greased, perforated container.
Separate any pieces of pasta or noodles which have stuck together and spread
them out in the cooking container.
Settings
Automatic Programs Pasta | ... | |
or
Operating Modes Steam Cooking |
Temperature: 212°F (100°C)
Duration: see chart
Fresh food [min]
Gnocchi 2
Round Knoepfli 1
Ravioli 2
Spaetzle 1
Tortellini 2
Cooking duration
Steam cooking
89
Dumplings
Ready-made dumplings in wrappers need to be covered completely with water.
Otherwise they will not absorb enough water and will fall apart, even if steeped in
water prior to cooking.
Cook fresh dumplings in a greased, perforated container.
Settings
Automatic Programs Pasta | ... | |
or
Operating Modes Steam Cooking |
Temperature: 212°F (100°C)
Duration: see chart
[min]
Steamed dumplings 30
Yeast dumplings 20
Boil-in-the-bag potato dumplings 20
Boil-in-the-bag bread dumplings 18–20
Cooking duration
Steam cooking
91
Unsoaked
Ratio
Legumes to liquid
[min]
Beans
Kidney beans 1:3 130–140
Azuki beans 1:3 95–105
Black beans 1:3 100–120
Pinto beans 1:3 115–135
White beans 1:3 80–90
Lentils
Brown lentils 1:2 13–14
Red lentils 1:2 7
Peas
Yellow peas 1:3 110–130
Green peas, shelled 1:3 60–70
Cooking duration
Steam cooking
92
Eggs
Use a perforated container to prepare boiled eggs in the steam oven.
The eggs do not need to be pierced before cooking as they are gradually warmed
during the preheating phase and so do not burst when they are cooked with
steam.
When using a solid container for making egg dishes such as scrambled eggs, re-
member to grease it first.
Settings
Automatic Programs Eggs | ... | |
or
Operating Modes Steam Cooking |
Temperature: 212°F (100°C)
Duration: see chart
[min]
Small
soft
medium
hard
3
5
9
Medium
soft
medium
hard
4
6
10
Large
soft
medium
hard
5
6–7
12
Extra large
soft
medium
hard
6
8
13
duration
Steam cooking
93
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 under-
neath it to collect the juice.
Tip: You can use the collected juice to
prepare a glaze.
Settings
Automatic Programs Fruit | ... | |
or
Operating Modes Steam Cooking |
Temperature: 212°F (100°C)
Duration: see chart
[min]
Apple chunks 1–3
Pear chunks 1–3
Cherries 2–4
Mirabelle plums 1–2
Nectarine/peach chunks 1–2
Plums 1–3
Quince, diced 6–8
Rhubarb pieces 1–2
Gooseberries 2–3
duration
Sausage
Settings
Automatic Programs Sausage |
| |...
or
Operating Modes Steam Cooking |
Temperature: 195°F (90°C)
Duration: see chart
Sausage [min]
Boiled sausage 6–8
Pork sausage 6–8
Veal sausage 6–8
Cooking duration
Steam cooking
94
Shellfish
Preparation
Defrost frozen shellfish before cooking with steam.
Peel, clean and wash the shellfish.
Cooking pan
If using a perforated pan, grease it first.
Cooking duration
The longer shellfish are cooked, the tougher they become. Use the cooking dura-
tions given in the chart.
When cooking shellfish in sauce or stock, we recommend that you increase the
cooking duration quoted by a few minutes.
Settings
Automatic Programs Shellfish | ... | |
or
Operating Modes Steam Cooking |
Temperature: see chart
Duration: see chart
[°F (°C)] [min]
Prawn 195 (90) 3
Shrimp 195 (90) 3
Jumbo shrimp 195 (90) 4
Small shrimp 195 (90) 3
Lobster 205 (95) 10–15
Large shrimp 195 (90) 3
temperature, duration
Steam cooking
95
Mussels
Fresh food
Danger of food poisoning from spoiled mussels.
Spoiled mussels can cause food poisoning.
Only cook mussels which are closed.
Do not eat mussels which have not opened after being cooked.
Steep fresh mussels in water for a few hours before cooking to rinse out any sand.
Then scrub the mussels thoroughly to clean them.
Frozen food
Defrost frozen mussels before cooking.
Cooking duration
The longer mussels are cooked, the tougher they become. Use the cooking dura-
tions given in the chart.
Settings
Automatic Programs Mussels | ... | |
or
Operating Modes Steam Cooking |
Temperature: see chart
Duration: see chart
[°F (°C)] [min]
Barnacles 212 (100) 2
Cockles 212 (100) 2
Bearded mussels 195 (90) 12
Scallops 195 (90) 5
Razor clams 212 (100) 2–4
Clams 195 (90) 4
temperature, duration
Steam cooking
96
Menu Cooking - Manual
Before cooking meals with the man-
ual menu cooking function, turn off
steam reduction (see “Steam reduc-
tion” under “Settings”).
When cooking a menu, you can com-
bine different foods with different cook-
ing durations, e.g., fish filet with rice
and broccoli.
The food is placed in the steam oven
compartment at different times so that
each item is ready at the same time.
Shelf level
Place foods that produce a lot of liquid
(e.g., fish) or have a distinctive color
(e.g., beetroot) directly above the uni-
versal tray. This avoids any transfer of
flavor or color to other food and pre-
vents liquid dripping onto food below it.
Temperature
Whole meals should be cooked at a
temperature of 212°F (100°C) as this is
the temperature required to cook the
majority of foods.
Do not cook a whole meal at the lowest
temperature when different tempera-
tures are required for different types of
food, e.g. 185°F (85°C) for seabream
and 212°F (100°C) for potatoes.
If the recommended cooking tempera-
ture for the food is 185°F (85°C), for ex-
ample, try cooking it at 212°F (100°C)
and testing the result. Some delicate
types of fish with a soft structure, e.g.
sole and plaice will become very firm
when cooked at 212°F (100°C).
Cooking duration
If you are increasing the recommended
temperature, shorten the cooking dura-
tion by approx. ¹/₃.
Example
Food cooking durations
(see cooking charts in “Steam cooking”)
Parboiled rice 24minutes
Tilapia filet 6minutes
Broccoli 4minutes
Calculation of set cooking durations:
24minutes minus 6minutes=18min-
utes (1stcooking duration: rice)
6minutes minus 4minutes=2minutes
(2ndcooking duration: tilapia filet)
Remaining time=4 minutes (3rdcook-
ing duration: broccoli)
Cooking
duration
24min. – rice
6min. – tilapia
filet
4min. –
broccoli
Setting 18min. 2min. 4min.
Steam cooking
97
Cooking a whole menu
Place the rice in the oven first.
Set the first cooking duration: 18min-
utes.
After the 18minutes, place the fish in
the oven.
Set the second cooking duration:
2minutes.
After the 2minutes, place the broc-
coli in the oven.
Set the third cooking duration: 4min-
utes.
Sous-vide (vacuum) cooking
98
Always observe USDA/CFIA food
safety guidelines.
This gentle cooking method allows food
to be cooked slowly at a low, constant
temperature in vacuum packaging.
With vacuum cooking, moisture does
not evaporate and all nutrients and fla-
vors are retained.
The result is flavorful and cooked
evenly.
Only use food that is fresh and in
good condition.
Ensure hygienic conditions and that
food has not been out of the refriger-
ator too long, e.g. during transporta-
tion.
Use only heat-stable, boiling-resis-
tant vacuum bags.
Do not cook food in the manufactur-
ers packaging, such as vacuum-
packed frozen food. It is possible
that an unsuitable vacuum bag was
used.
Use the vacuum bag only once.
Vacuum-seal the food in a chamber
system vacuum sealer only.
Sous-vide (vacuum) cooking
99
Important usage notes
For the best cooking results:
- Use herbs and spices more sparingly
than with conventional methods be-
cause the impact on the taste of the
food will be stronger.
You can also cook the food unsea-
soned and add seasoning after cook-
ing.
- The cooking duration is reduced
when salt, sugar, and liquids are
added.
- The food becomes firmer if acidic in-
gredients such as lemon or vinegar
are added.
- Do not use alcohol or garlic as this
can cause an unpleasant taste.
- Only use vacuum bags that match
the size of the food. If the vacuum
bag is too big, too much air can re-
main inside.
- If you want to cook several pieces of
food in one vacuum bag, put them
side by side in the bag.
- If you want to cook food in several
vacuum bags at once, put the bags
side by side on the wire rack.
- The cooking durations depend on the
thickness of the food.
- With high temperatures and/or long
cooking durations, the appliance may
run low on water. Check the display
from time to time.
- Keep the door closed during the
cooking program. Opening the door
extends the cooking process and can
change the cooking result.
- Temperatures and cooking durations
from sous-vide recipes cannot al-
ways be emulated exactly. Alter the
settings to achieve the degree of
cooking you want.
Sous-vide (vacuum) cooking
100
Tips
- In order to reduce cooking times, you
can vacuum-seal food items 1–2
days before the cooking program.
Store the vacuum-sealed food in the
refrigerator at no more than 40°F
(5°C). In order to preserve quality and
flavor, the food should be cooked no
later than 2days afterward.
- Freeze liquids such as marinades be-
fore vacuum-sealing to prevent them
from escaping from the bag.
- Fold the edges of the vacuum bag
outward for filling. This will give you
clean, perfect seams.
- If you do not want to eat the food
straight after cooking, put it in iced
water immediately and allow it to cool
down completely. After this, store the
food at temperatures no greater than
40°F (5°C).
This way, you can retain the food’s
quality and flavor while keeping it
fresh for longer.
Exception: poultry must be eaten
straight after the cooking program.
- After cooking, cut the vacuum bag on
all sides for easier access to the
food.
- Briefly fry meat and firm types of fish
(such as salmon) before serving. This
will help to develop a roasted flavor.
- Use the stock or marinade of vegeta-
bles, fish, or meat to make a sauce.
- Serve the food on preheated plates.
Using the Sous-videoperating
mode
Rinse the food with cold water and
dry it.
Place the food in a vacuum bag and
add spices or liquid if desired.
Vacuum-seal the food in a chamber
system vacuum sealer.
For the best cooking results, place
the wire rack on shelf level2.
Place the vacuum-sealed food on the
wire rack (next to each other if there
are several bags).
Select .Operating Modes
Select .Sous-vide
Adjust the recommended tempera-
ture, if necessary.
Confirm with .OK
Set further settings as necessary (see
“Operation”).
Sous-vide (vacuum) cooking
102
The cooking durations given in the charts are guidelines only. We recommend se-
lecting the shorter duration initially. You can cook for longer if necessary. The
cooking duration only begins when the set temperature is reached.
Food Added in advance [°F (°C)] [min]
Sugar Salt
Fish
Cod filet, 1" (2.5cm) thick X 129 (54) 35
Salmon filet, 3/4"–1 1/4" (2–3cm) thick X 126 (52) 30
Monkfish filet X 144 (62) 18
Pike perch filet, 3/4" (2cm) thick X 131 (55) 30
Vegetables
Cauliflower florets, medium to large X 185 (85) 40
Hokkaido squash, sliced X 185 (85) 15
Kohlrabi, sliced X 185 (85) 30
Asparagus, white, whole X X 185 (85) 22–27
Sweet potato, sliced X 185 (85) 18
Fruit
Pineapple, sliced X 185 (85) 75
Apples, sliced X 176 (80) 20
Baby bananas, whole 144 (62) 10
Peaches, halved X 144 (62) 25–30
Rhubarb pieces 167 (75) 13
Plums, halved X 158 (70) 10–12
Other
Beans, white, soaked at a 1:2 ratio
(beans to liquid)
X 195 (90) 240
Shrimp, peeled and deveined X 133 (56) 19–21
Egg, whole 149-151
(65–66)
60
Scallops, removed from shell 126 (52) 25
Shallot, whole X X 185 (85) 45–60
temperature, duration
Sous-vide (vacuum) cooking
103
Food Added in advance [°F (°C)] [min]
Sugar Salt Medium Done* *
Meat
Duck breast, whole X 151 (66) 162 (72) 35
Saddle of lamb (on the bone) 136 (58) 144 (62) 50
Beef tenderloin, 1 1/2" (4cm)
thick
133 (56) 142 (61) 120
Beef sirloin, 1" (2.5cm) thick 133 (56) – 120
Pork tenderloin, whole X 145 (63) 153 (67) 60
temperature, duration
* Degree of doneness
The “Done” degree of doneness uses a higher core temperature than “Medium”. Results are
not the same as “Well done” in traditional roasting methods.
Sous-vide (vacuum) cooking
104
Reheating
Only reheat brassicas, such as kohlrabi
and cauliflower, together with a sauce.
Without sauce, an unpleasant cabbage-
like taste and gray-brown color may de-
velop.
Food with a short cooking duration or
which continues cooking during re-
heating, such as fish, is not suitable
for reheating.
Preparation
Place the cooked food into ice water for
about an hour directly after cooking.
The fast cooling prevents the food from
continuing to cook. The optimum cook-
ing condition is thus retained.
Then store the food in the refrigerator at
a maximum of 40°F (5°C).
Please note that the quality of the
food decreases the longer it is
stored.
We recommend that you do not store
the food in the refrigerator for longer
than 5 days before reheating.
Settings
Operating Modes Sous-vide |
Temperature: see chart
Time: see chart
Sous-vide (vacuum) cooking
105
Reheating in the Sous-vide operating mode
The durations specified in the chart are guidelines only. You can make the duration
longer if necessary. The cooking duration only begins when the set temperature is
reached.
Food [°F (°C)]2 [min]
Medium1Done1
Meat
Saddle of lamb (on the bone) 136 (58) 144 (62) 30
Beef tenderloin, 1 1/2" (4cm) thick 133 (56) 142 (61) 30
Beef sirloin, 1" (2.5cm) thick 133 (56) – 30
Pork tenderloin, whole 145 (63) 153 (67) 30
Vegetables
Cauliflower florets, medium to large 3 185 (85) 15
Kohlrabi, sliced3 185 (85) 10
Fruit
Pineapple, sliced 185 (85) 10
Other
Beans, white, soaked at a 1:2 ratio
(beans to liquid)
195 (90) 10
Shallot, whole 185 (85) 10
temperature, duration
1Degree of cooking
The “Done” degree of cooking uses a higher core temperature than “Medium”. Results are not
the same as “Well done” in traditional roasting methods.
2The durations apply to vacuum-sealed food with an initial temperature of approx. 40°F (5°C)
(refrigerator temperature).
3Reheat only in sauce.
Special modes
106
Reheat
Always observe USDA/CFIA food
safety guidelines.
To reheat food which was cooked us-
ing the sous-vide method, use the
Sous-vide operating mode (see
“Reheating” under “Sous-vide”).
The steam oven is very effective at re-
heating food gently, without drying it
out or cooking it further. The food re-
heats evenly and does not need to be
stirred during the reheating process.
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 pan.
Duration
10–12minutes are usually sufficient for
one plate of food. More than one plate
will need a little longer.
If you are reheating several plated
meals one after the other, the reheating
time can be reduced by around 5min-
utes for the second and subsequent
plates as the oven compartment will still
be hot.
Moisture content
The more moist the food, the less mois-
ture that needs to be added.
Tips
- Do not reheat large items, such as a
whole roast. Divide it into portions
and reheat these as plated meals.
- Compact items, such as stuffed bell
peppers or roulades, should be cut in
half.
- Reheat sauces separately. Exceptions
are dishes such as baked ziti, which
is cooked in sauce.
- Please note that breaded items, such
as fried chicken, will not retain their
crispness when they are reheated.
Food does not need to be covered be-
fore it is reheated.
Settings
Special Modes Reheat |
or
Operating Modes Combi Steam | |
Combi Conv Bake
Temperature: see chart
Moisture: see chart
Duration: see chart
Special modes
107
The durations specified in the chart are guidelines only. We recommend selecting
the shorter duration initially. You can make the duration longer if necessary.
Food [°F (°C)] [%] [min] *
Vegetables
Carrots
Cauliflower
Kohlrabi
Beans
250 (120) 70 8–10
Side dishes
Pasta
Rice
Potatoes, cut in half lengthways
250 (120) 70 8–10
Dumplings
Mashed potato 285 (140) 70 18–20
Meat and poultry
Sliced meat, 1/2" (1.5cm) thick
Roulades, sliced
Goulash
Lamb casserole
Meatballs
Chicken cutlets
Turkey cutlets, sliced
285 (140) 70 11–13
Fish
Fish filet
Fish roulade, halved 285 (140) 70 10–12
Plated meals
Spaghetti, in tomato sauce
Pork roast, potatoes, and vegetables
Stuffed bell peppers (cut in half), rice
Chicken fricassee, rice
Vegetable soup
Creamed soup
Clear broth
Casserole
250 (120) 70 10–12
temperature, moisture, duration
* These times apply to food heated on a plate.
Special modes
108
Defrost
Always observe USDA/CFIA food
safety guidelines.
It is much quicker to defrost items in the
steam oven than at room temperature.
Risk of infection from bacteria.
Bacteria such as salmonella can
cause life-threatening food poison-
ing.
It is particularly important to observe
food hygiene rules when defrosting
fish and meat, and in particular when
defrosting poultry.
Do not use the liquid produced dur-
ing defrosting.
Process the food as required as soon
as it has been defrosted.
Temperature
140°F (60°C) is the best temperature for
defrosting.
Exception: 125°F (50°C) for minced
meat and game
Before and after defrosting
Remove any packaging before defrost-
ing.
Exceptions: leave bread, biscuits, and
cakes in their packaging as otherwise
they will absorb moisture and become
soft.
Allow food to stand at room tempera-
ture for a few minutes after defrosting.
The standing time is necessary to allow
the even distribution of heat from the
outside to the inside.
Cooking containers
Use a perforated container with the uni-
versal tray underneath when defrosting
food which will drip, such as poultry.
This way food will not be lying in de-
frosted liquid.
Foods which do not drip can be de-
frosted in a solid cooking container.
Tips
- Fish does not need to be fully de-
frosted before cooking. Defrost so
that the surface is sufficiently thawed
to take herbs and seasoning. De-
pending on the thickness of the fish,
2–5 minutes is generally enough.
- When defrosting food which has
frozen together, e.g., berries and
meat portions, separate them half-
way through the defrosting time.
- Do not refreeze food once it has
thawed.
- Defrost frozen ready meals according
to the instructions on the packaging.
Settings
Special Modes Defrost |
or
Operating Modes Steam Cooking |
Temperature: see chart
Defrosting duration: see chart
Standing time: see chart
Special modes
109
The durations specified in the chart are guidelines only. We recommend selecting
the shorter defrosting duration initially. You can make the defrosting duration
longer if necessary.
Frozen food Quantity [°F (°C)] [min] [min]
Dairy products
Sliced cheese 1/4 lb (125g) 140 (60) 15 10
Quark 1/2 lb (250g) 140 (60) 20–25 10–15
Cream 1/2 lb (250g) 140 (60) 20–25 10–15
Soft cheese 1/4 lb (100g) 140 (60) 15 10–15
Fruit
Apple sauce 1/2 lb (250g) 140 (60) 20–25 10–15
Apple chunks 1/2 lb (250g) 140 (60) 20–25 10–15
Apricots 1 lb (500g) 140 (60) 25–28 15–20
Strawberries 2/3 lb (300g) 140 (60) 8–10 10–12
Raspberries/currants 2/3 lb (300g) 140 (60) 8 10–12
Cherries 1/3 lb (150g) 140 (60) 15 10–15
Peaches 1 lb (500g) 140 (60) 25–28 15–20
Plums 1/2 lb (250g) 140 (60) 20–25 10–15
Gooseberries 1/2 lb (250g) 140 (60) 20–22 10–15
Vegetables
Frozen in a block 2/3 lb (300g) 140 (60) 20–25 10–15
Fish
Fish filets 3/4 lb (400g) 140 (60) 15 10–15
Trout 1 lb (500g) 140 (60) 15–18 10–15
Lobster 2/3 lb (300g) 140 (60) 25–30 10–15
Small shrimp 2/3 lb (300g) 140 (60) 4–6 5
Ready meals
Meat, vegetables, side dishes/
casserole/soup
1 lb (480g) 140 (60) 20–25 10–15
Meat
Roast meat, sliced 1/4 -1/2 lb
(125–150g) each
140 (60) 8–10 15–20
Special modes
110
Frozen food Quantity [°F (°C)] [min] [min]
Ground meat 1/2 lb (250g) 125 (50) 15–20 10–15
1 lb (500g) 125 (50) 20–30 10–15
Goulash
1 lb (500g) 140 (60) 30–40 10–15
2 lb (1,000g) 140 (60) 50–60 10–15
Liver 1/2 lb (250g) 140 (60) 20–25 10–15
Saddle of hare 1 lb (500g) 125 (50) 30–40 10–15
Saddle of venison 2 lb (1,000g) 125 (50) 40–50 10–15
Cutlets/chops/sausages 1 3/4 lb (800g) 140 (60) 25–35 15–20
Poultry
Chicken 2 lb (1,000g) 140 (60) 40 15–20
Chicken thighs 1/3 lb (150g) 140 (60) 20–25 10–15
Chicken cutlet 1 lb (500g) 140 (60) 25–30 10–15
Turkey drumsticks 1 lb (500g) 140 (60) 40–45 10–15
Baked goods
Puff pastries/yeasted goods – 140 (60) 10–12 10–15
Cakes, cookies, and pastries 3/4 lb (400g) 140 (60) 15 10–15
Bread/rolls
Rolls – 140 (60) 30 2
Rye bread, sliced 1/2 lb (250g) 140 (60) 40 15
Whole grain bread, sliced 1/2 lb (250g) 140 (60) 65 15
White bread, sliced 1/3 lb (150g) 140 (60) 30 20
temperature, defrosting duration, standing time
Special modes
111
Miele Mix & Match
The Special Mode isMiele Mix & Match
available to help with simple and un-
complicated preparation of plated
meals. With this application, you can re-
heat food that has already been cooked
(convenience food) or assemble a por-
tioned-out meal using fresh food and
cook it on a plate.
During cooking, you have the choice
between a crispy, browned result or
gently cooked food with a succulent
surface without additional browning.
Only use food that is completely hy-
gienic. If you have any concerns, dis-
pose of the food.
Containers
Use:
- a flat plate or a small ovenproof dish
- a deep bowl or a cup for food that re-
quires liquid to be added
Baked goods, pizza, tarte flambée, etc.,
can be placed directly on the wire rack
(with parchment paper if necessary).
The plastic containers for ready
meals are not sufficiently heat-resis-
tant.
Transfer ready meals into suitable
cooking containers.
Special modes
112
Tips for reheating plated meals
- For fried or gratin dishes, useCrisp
Reheating and for baked or boiled
dishes, use .Gentle Reheating
- Using ensures thatCrisp Reheating
only food that was crispy before re-
heating stays crispy.
- The food should not exceed a height
of 3/4"-1" (2–2.5cm). Transfer taller
food into flat containers (e.g., casse-
role) or slice it into smaller pieces
(e.g., roulades, bakes).
- Only reheat pasta mixed into a sauce.
- Droplets of water may have accumu-
lated underneath the dishware. Dry
the droplets of water before serving.
Tips for cooking plated meals
- You can easily make a sauce from
the meat and fish stock: add 1tsp of
corn starch to the raw meat or fish
before cooking. Stir the sauce with a
fork until smooth before serving. You
can also use 1tsp of mashed potato
powder (instant) or a pinch of guar
gum instead of corn starch.
- If cooking durations for different
foods are not the same, you can
compensate for this by changing the
size of the food: if the cooking dura-
tion is shorter, make the pieces larger
(e.g., large cauliflower florets). If the
cooking duration is longer, make the
pieces smaller (e.g., diced potatoes).
- You can also compensate for differ-
ing cooking durations with layering:
place food with a short cooking dura-
tion under a food with a long cooking
duration or put them together as a
small bake.
- To prevent the food from drying out,
prepare your dish with a sauce or
marinade. You can also use cheese
or bacon.
Special modes
113
Assembling a plated meal using vari-
ous components
For a good cooking result, you must put
together the individual components of
the dish – such as meat, side dishes,
and vegetables – so that a common
setting can be selected for browning.
This setting must be suitable for all ele-
ments of the meal, or at least condition-
ally suitable.
We recommend using the following pro-
cedure:
Select a main ingredient based on the
cooking charts, e.g., steak.
Select other ingredients which have
the corresponding settings for brown-
ing, e.g., green beans and rice.
Notes on the cooking charts
As well as information on portion sizes
or the way the food needs to be pro-
cessed prior to cooking, the cooking
charts also provide tips on preparation.
The degree of browning is represented
in the display by a bar with seven seg-
ments. Basically, the more segments
that are filled, the longer the cooking
duration.
You can use the icons to determine
which setting is appropriate to brown
the food:
Symbol Meaning
Unsuitable
Conditionally suitable
Suitable
Special modes
114
Using the Miele Mix & MatchSpecial
Mode
Food does not need to be covered
while it is being cooked.
Prepare the food as required.
Select | Special Modes Miele Mix &
Match.
If you are preparing food that is al-
ready cooked, select Gentle Reheating
or .Crisp Reheating
If you are preparing food that is fresh
or just partially cooked, select Gentle
Cooking Crisp Cooking or .
Change the setting for browning if
necessary.
Confirm with .OK
Place the food on the wire rack on
shelf level2.
Confirm with .OK
You can start the cooking program im-
mediately or delay the start.
If by the end of a cooking program,
the plated meal is not cooked enough
for your taste, select .Continue cooking
Special modes
115
Reheating food with the “Crisp Reheating”Special Mode
Food Browning segment bar setting
Apple strudel, 1 3/4" (4cm) thick, baked
Baked camembert, 0.8 oz (25g), baked
Baked camembert, 2.6 oz (75g), baked
Baguette
Puff pastry canapés, baked
Puff pastry pockets (spinach), baked
Börek, 1 1/4" (3cm) thick, prebaked or baked
Fried potatoes, 1/2" (1cm) thick, precooked or cooked
Tofu patty1, cooked
Bread roll (wheat), prebaked
Bread roll (rye), prebaked
Bread roll, baked, stored
Cheeseburger, cooked
Chili con carne1, 3/4" (2cm) thick, cooked
Ciabatta rolls, prebaked
Ciabatta rolls, baked, stored
Crêpe1, cooked
Tarte flambée, baked
Tarte flambée
Meat strips
1, precooked or cooked
Focaccia, 1 1/4"–1 1/2" (3–4cm) thick, prebaked or baked
Meat patty1 (pork), 0.8 oz (25g), cooked
Meat patty1 (pork), 2.1 oz (60g), cooked
Meat patty1 (pork), 3.5 oz (100g), cooked
Spring roll, 0.8 oz (25g), cooked
Spring roll, 3.5 oz (100g), cooked
Hot dog1, prebaked
Special modes
116
Food Browning segment bar setting
Kaiserschmarrn pancake1, frozen, thawed
Potatoes, Yukon Gold, sliced, cooked
Potato pockets, baked
Lasagna1, 1 1/4" (3cm) thick, cooked
Naan1, cooked
Cheesy fresh pasta bake, 1 3/4" (4.5cm) thick, precooked
Pasta bake1, 3/4" (2cm) thick, cooked
Pasta bake1, 1 3/4" (4.5cm) thick, cooked
Pasta bake1, 2 1/2" (6cm) thick, cooked
Pancakes1, cooked
Pancakes1
Pita1, prebaked
Pizza, baked
Poffertjes pancake
Quiche, 0.8 oz (25g), baked
Quiche, 3/4" (2cm) thick, baked
Quiche, 1 1/2" (3.5cm) thick, baked
Potato pancakes
1, cooked
Hash browns, baked
Schnitzel, cooked
Taco shell, baked
Toast Hawaii, cooked
Grilled cheese, cooked
Tortilla chips, baked, with cheese
Tortilla wraps1, prebaked or cooked, rolled in aluminum foil
1 is not crispy, only needs to be sufficiently heated (>150°F (65°C)).
Special modes
118
Food Cooking tips Browning segment bar
setting
Cod filet, 1 1/2" (3.5cm) thick, raw Marinated
Cod filet, stuffed, raw Seasoned, filling: spinach,
tomato
Salmon filet, 1 1/4" (3cm) thick, raw Seasoned
Salmon cutlet, 1 1/4" (3cm) thick, raw Marinated
Salmon skewer, 1.7 oz (50g) chunks,
raw
Seasoned
Pollock filet, 1 1/4" (3cm) thick, raw Seasoned, topping: spinach,
feta
Tuna filet, 1 1/4" (3cm) thick, raw Marinated
Tuna filet, 1 1/4" (3cm) thick, raw Seasoned, topping: tomato,
cheese
Catfish skewer, 1.7 oz (50g) chunks,
raw
Marinated, with bacon
Vegetables
Eggplant, 3/4" (2cm) thick, raw Marinated
Cauliflower, large florets, raw Salt, pepper, buttered bread-
crumbs
Broccoli, large florets, raw Cheese sauce
Bacon-wrapped string beans, raw Wrapped in bacon slices, sea-
soned
Cherry tomatoes, whole, raw Marinated
Potatoes2, 1/8" (3mm) slices/chunks,
raw
Butter, salt, or cheese
Kohlrabi, 3/4" (2cm) slices, raw Salt, pepper, nutmeg
Pumpkin, 3/4" (2cm) chunks, raw Salt, pepper, pumpkin seed oil
Corn on the cob, raw Salt, butter
Carrots, quartered/3/4" (2cm) slices,
raw
Salt, pepper, butter
Bell pepper, large chunks, raw Marinated
Ratatouille, 3/4" (2cm) chunks, raw Tomato purée, seasoning, corn
starch
Zucchini, 3/4" (2cm) slices, raw Marinated
Special modes
119
Food Cooking tips Browning segment bar
setting
Pasta and rice
Fresh pasta bake with meat,
13/4" (4.5cm) thick, uncooked
Raw vegetables, sauce,
cheese
Fresh pasta, tortellini, precooked –
Lasagna, 1 1/4" (3cm) thick, pre-
cooked
–
Pasta bake, 3/4" (2cm) thick, pre-
cooked
–
Rice, brown rice, cooking duration
8minutes, uncooked Salt, 1:2 (rice:liquid)
Rice, parboiled rice, cooking duration
8minutes, uncooked Salt, 1:1.5 (rice:liquid)
Rice, parboiled rice, cooking duration
10–12minutes, uncooked Salt, 1:1.5 (rice:liquid)
Rice, precooked –
Pizza etc.
Baked camembert, 0.8 oz (25g),
frozen
Thawed
Baguette, frozen Thawed
Baguette, prebaked –
Fried potatoes, precooked –
Bread roll, baked, stored –
Cheeseburger, prebaked –
Dates in bacon, raw –
Tarte flambée, uncooked Chiller product
Tarte flambée, uncooked Top chilled pastry.
Spring roll, 0.8 oz to 3.5 oz (25g or
100g), frozen
Thawed
Grilled cheese, 3.2 oz (90g), pre-
cooked
–
Potato pockets, baked –
Potato pockets, frozen Thawed
Gnocchi, precooked Butter, salt, cheese
Potato pancakes, uncooked Drizzled with a little oil
Special modes
120
Food Cooking tips Browning segment bar
setting
Schupfnudeln (potato dumplings), pre-
cooked
–
Tofu patty, 2.8 oz (80g), cooked –
Pizza, baked –
Rye bread roll, frozen Thawed
Rye bread roll, prebaked –
Hash browns, baked Butter, salt
Hash browns, frozen Thawed
White roll, frozen Thawed
White roll, prebaked –
Onion tart, 1" (2.5cm) thick, prebaked –
Desserts
Kaiserschmarrn pancake, cooked –
Kaiserschmarrn pancake, frozen Thawed
Kaiserschmarrn pancake, uncooked Mix mixture
1 Add 1tsp corn starch to raw meat/fish.
2 Yukon Gold
Produktspecifikationer
| Varumärke: | Miele |
| Kategori: | Ugn |
| Modell: | DGC 7840 AM |
| Färg på produkten: | Rood |
| Bredd: | 294 mm |
| Djup: | 240 mm |
| Höjd: | 148 mm |
| Kraftkälla: | AC/Batterij |
| Blåtand: | Nee |
| USB uttag: | Nee |
| Integrerad minneskortläsare: | Nee |
| Genomsnittlig effekt: | - W |
| Antal batterier/batterier som stöds: | 8 |
| Hörlurarna avstängda: | Nee |
| AUX ingång: | Nee |
| Typ-av-optisk-enhet: | CD, CD-R, CD-RW |
| Frekvensband som stöds: | AM, FM |
| Kassettdäck: | Ja |
| AC-ingångsspänning: | 230 V |
| AC-ingångsfrekvens: | 50 Hz |
| Kassettuppspelningsläge: | Automatische stop |
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- Ugn Element
- Ugn SEB
- Ugn Mora
- Ugn Champion
- Ugn Everglades
- Ugn Steel Cucine
- Ugn Bomann
- Ugn Hamilton Beach
- Ugn Novy
- Ugn Zerowatt
- Ugn Kuppersbusch
- Ugn Buffalo
- Ugn Continental Edison
- Ugn Wmf
- Ugn Jenn-Air
- Ugn Limit
- Ugn Freggia
- Ugn Cotech
- Ugn Insignia
- Ugn Listo
- Ugn Edesa
- Ugn Ufesa
- Ugn Milectric
- Ugn Rommelsbacher
- Ugn Wilfa
- Ugn Leonard
- Ugn Presto
- Ugn Kaiser
- Ugn George Foreman
- Ugn Lofra
- Ugn Zavor
- Ugn Laica
- Ugn Franke
- Ugn New World
- Ugn AYA
- Ugn Leisure
- Ugn Camry
- Ugn Kayoba
- Ugn Nodor
- Ugn Qlima
- Ugn Bompani
- Ugn Jocel
- Ugn Glem Gas
- Ugn Xblitz
- Ugn FriFri
- Ugn Viva
- Ugn Bifinett
- Ugn Nova
- Ugn Respekta
- Ugn M-System
- Ugn Koblenz
- Ugn Proctor Silex
- Ugn Primo
- Ugn Barbecook
- Ugn German Pool
- Ugn Rex
- Ugn Creda
- Ugn Tower
- Ugn Comfee
- Ugn Clas Ohlson
- Ugn Gastroback
- Ugn Atlantic
- Ugn Meireles
- Ugn Dacor
- Ugn Falcon
- Ugn Technika
- Ugn Saro
- Ugn Navitel
- Ugn Scandomestic
- Ugn Aurora
- Ugn Airforce
- Ugn V-Zug
- Ugn Godrej
- Ugn Sauber
- Ugn MPM
- Ugn Konig
- Ugn Nextbase
- Ugn Matrix
- Ugn Zenith
- Ugn Delta
- Ugn Becken
- Ugn Esatto
- Ugn Ices
- Ugn Belling
- Ugn Tesla
- Ugn Char-Broil
- Ugn Sogo
- Ugn Mx Onda
- Ugn Igenix
- Ugn Napoleon
- Ugn Kleenmaid
- Ugn Hobart
- Ugn Essentiel B
- Ugn RGV
- Ugn Mestic
- Ugn Montiss
- Ugn Tepro
- Ugn Team
- Ugn Schock
- Ugn Privileg
- Ugn ProfiCook
- Ugn Vivax
- Ugn Stoves
- Ugn Faber
- Ugn Edy
- Ugn Tracer
- Ugn Cosori
- Ugn Nevir
- Ugn Ilve
- Ugn Altus
- Ugn Campingaz
- Ugn Coyote
- Ugn CaterChef
- Ugn Gys
- Ugn Kambrook
- Ugn Parmco
- Ugn G3 Ferrari
- Ugn Caple
- Ugn Zephir
- Ugn Eurotech
- Ugn Efbe-schott
- Ugn Gourmetmaxx
- Ugn Cadac
- Ugn Wolf
- Ugn Equator
- Ugn Thermex
- Ugn Brixton
- Ugn Bimar
- Ugn Edilkamin
- Ugn Vestfrost
- Ugn Superior
- Ugn Kunft
- Ugn Cambridge
- Ugn Caso
- Ugn Day
- Ugn Dualit
- Ugn Koenig
- Ugn Outdoorchef
- Ugn Smev
- Ugn Upo
- Ugn Hestan
- Ugn Rommer
- Ugn Comelec
- Ugn ZLine
- Ugn Heller
- Ugn Grunkel
- Ugn Belion
- Ugn Nesco
- Ugn SIBIR
- Ugn Unox
- Ugn Coline
- Ugn Scancool
- Ugn Veripart
- Ugn ILive
- Ugn White And Brown
- Ugn AENO
- Ugn Eccotemp
- Ugn Home Electric
- Ugn Bora
- Ugn Emax
- Ugn Sauter
- Ugn Ellrona
- Ugn Lynx
- Ugn Barazza
- Ugn Optimum
- Ugn Flavel
- Ugn Furrion
- Ugn Cecotec
- Ugn Bluesky
- Ugn Arctic Cooling
- Ugn Burco
- Ugn Instant
- Ugn Tecnolux
- Ugn Tisira
- Ugn Micromaxx
- Ugn Dash
- Ugn Fratelli Onofri
- Ugn Ronco
- Ugn Eurochef
- Ugn Premier
- Ugn Weasy
- Ugn Atlas
- Ugn Chefman
- Ugn Kalorik
- Ugn Turbotronic
- Ugn Marynen
- Ugn Opera
- Ugn Therma
- Ugn La Germania
- Ugn Luxell
- Ugn Krefft
- Ugn Westfalia
- Ugn Solitaire
- Ugn Oranier
- Ugn Galanz
- Ugn Leventi
- Ugn Khind
- Ugn Orava
- Ugn Rösle
- Ugn James
- Ugn Roadeyes
- Ugn Jamie Oliver
- Ugn Globe
- Ugn Esmaltec
- Ugn Riviera And Bar
- Ugn Apelson
- Ugn Witt
- Ugn Redmond
- Ugn Melchioni
- Ugn Foster
- Ugn Fine Dine
- Ugn Venga
- Ugn Everdure
- Ugn OBU
- Ugn Rival
- Ugn Eudora
- Ugn Thomas
- Ugn Duronic
- Ugn Steelmatic
- Ugn Supra
- Ugn Wells
- Ugn Kucht
- Ugn Avantco
- Ugn Kogan
- Ugn Lenoxx
- Ugn Mibrasa
- Ugn Esperanza
- Ugn PowerXL
- Ugn Bizerba
- Ugn Signature
- Ugn Vulcan
- Ugn Romo
- Ugn Lacanche
- Ugn Traeger
- Ugn Sam Cook
- Ugn Consul
- Ugn Emeril Lagasse
- Ugn Verona
- Ugn Riviera Bar
- Ugn JennAir
- Ugn Flama
- Ugn LERAN
- Ugn LotusGrill
- Ugn APW Wyott
- Ugn Ursus Trotter
- Ugn Cuckoo
- Ugn General Electric
- Ugn MSR
- Ugn SPT
- Ugn Mistral
- Ugn Pit Boss
- Ugn Thane
- Ugn Hatco
- Ugn Elin
- Ugn Fulgor Milano
- Ugn High One
- Ugn WestBend
- Ugn Linarie
- Ugn Companion
- Ugn XO
- Ugn NU-VU
- Ugn Curtiss
- Ugn Blodgett
- Ugn Nemco
- Ugn Vedette
- Ugn K&H
- Ugn Winia
- Ugn Bakers Pride
- Ugn Artusi
- Ugn Alto-Shaam
- Ugn TurboChef
- Ugn Simfer
- Ugn Rinnai
- Ugn Firefriend
- Ugn Merrychef
- Ugn Robinhood
- Ugn LAFE
- Ugn Sirius
- Ugn Promis
- Ugn Inno-Hit
- Ugn Sôlt
- Ugn Ravanson
- Ugn Fisher Paykel
- Ugn Brock
- Ugn Chef
- Ugn Arda
- Ugn Casselin
- Ugn Create
- Ugn Girmi
- Ugn Hiberg
- Ugn Ferrari
- Ugn Campart
- Ugn Americana
- Ugn Petromax
- Ugn YUNA
- Ugn Spring USA
- Ugn BioChef
- Ugn Cosmo
- Ugn Elements
- Ugn Forge Adour
- Ugn Blow
- Ugn Chef-Master
- Ugn UGo
- Ugn ARC
- Ugn Eltac
- Ugn Kitchenware
- Ugn FAURE
- Ugn Novamatic
- Ugn Emilia
- Ugn VENINI
- Ugn Buschbeck
- Ugn Blackstone
- Ugn Beautiful
- Ugn BSK
- Ugn New.Up!
- Ugn Roller Grill
- Ugn DPM
- Ugn Ciarra
- Ugn IFB
- Ugn Germanica
- Ugn Studio
- Ugn Adora
- Ugn Sunpentown
- Ugn Backyard Pro
- Ugn Brastemp
- Ugn Royal Catering
- Ugn SEIKI
- Ugn FIAP
- Ugn Ribimex
- Ugn BAXTER
- Ugn Cookology
- Ugn Atosa
- Ugn Vitrokitchen
- Ugn Longvie
- Ugn Brentwood
- Ugn Euro Appliances
- Ugn Gasmate
- Ugn Arthur Martin-Electrolux
- Ugn Triomph
- Ugn PITT
- Ugn Elektra Bregenz
- Ugn KB Elements
- Ugn InAlto
- Ugn TZS First Austria
- Ugn Electroline
- Ugn Capital
- Ugn Porter & Charles
- Ugn Café
- Ugn Pyramis
- Ugn Pando
- Ugn Classique
- Ugn Wiggo
- Ugn Nestor Martin-Electrolux
- Ugn Kluge
- Ugn Imarflex
- Ugn Mayer
- Ugn Acros
- Ugn Thermarest
- Ugn HomeCraft
- Ugn La Cornue
- Ugn Master Kitchen
- Ugn Goldbrunn
- Ugn Pitsos
- Ugn Yamazen
- Ugn Platypus
- Ugn Bröhn
- Ugn Masterpro
- Ugn Fratelli
- Ugn St George
- Ugn Helkama
- Ugn Superiore
- Ugn Sheffield
- Ugn Lacunza
- Ugn Globe Fire
- Ugn Radiola
Nyaste Ugn Manualer
7 April 2025
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