Gebruiksaanwijzing /service van het product 09 593 460 van de fabrikant Miele
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Operating and installation instructions Steam combination oven To avoid the risk of accidents or damage to the appliance it is essential to read these instructions before it is installed and used for the first time.
Warning and Safety instructions .....................................6 Caring for the environment .........................................1 4 Guide to the appliance ............................................1 5 Front view ..........................
Insufficient water ................................................3 3 User programmes .................................................3 4 Additional functions ..............................................3 6 Start time / Finish ....................
Extracting juice with steam ..........................................7 6 Drying food ......................................................7 7 Making yoghurt ...................................................7 8 Proving yeast dough .................
Settings ........................................................1 1 9 Cleaning and care ...............................................1 2 2 Appliance front ..................................................1 2 3 Accessories .........................
This appliance complies with statutory safety requirements. Inappropriate use can, however, lead to personal injury and damage to property. To avoid the risk of accidents and damage to the appliance, please read these instructions carefully before installation and before using it for the first time.
Correct application ~ This steam oven is intended for use in domestic households and similar working and residential environments. ~ This steam oven is not intended for outdoor use. ~ This steam oven is intended for domestic use only as described in these operating instructions.
Safety with children ~ Activate the system lock to ensure that children cannot switch on the appliance inadvertently. ~ Children under 8 years of age must be kept away from the appliance unless they are constantly supervised.
Technical safety ~ Unauthorised installation, maintenance and repairs can cause considerable danger for the user. Installation, maintenance and repairs must only be carried out by a Miele authorised technician. ~ A damaged appliance can be dangerous. Check it for visible signs of damage.
~ Miele can only guarantee the safety of the appliance when genuine original Miele replacement parts are used. Faulty components must only be replaced by Miele spare parts.
Correct use ~ Danger of burning. The steam oven becomes hot when in use. You could burn yourself on the heating elements, oven interior, cooked food, oven accessories or hot steam. Wear oven gloves when placing food in the oven or removing it and when adjusting oven shelves etc.
~ 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.
~ The appliance is designed in such a way that there will always be a little residual water left in the water container after use. If there is no residual water, there is something wrong. Call the Service Department. ~ Do not immerse the water container in water, or clean it in a dishwasher.
Disposal of the packing material The packaging is designed to protect the appliance from damage during transportation. The packaging materials used are selected from materials which are environmentally friendly for disposal and should be recycled.
Front view a Control panel b Ventilation outlet c Door seal d Grease filter in oven ceiling e Steam channel f Water container g Compartment for water container h Water container connection point i Sid.
Accessories supplied The accessories supplied with your appliance as well as a range of optional ones are available to order from Miele (see "Optional accessories"). Condensate tray DGG 17 1 condensate tray For collecting excess moisture 3 2 5x3 5 0x4 0m m( WxDxH ) DGGL 1 1 perforated cooking container Gross capacity 1.
Silicone grease For lubricating the coupling seal on the water container Descaling tablets For descaling the water container. Miele steam combination oven cookbook A selection of the best recipes from the Miele test kitchen.
Control panel This appliance is operated using dial controls and sensor switches. The dials can be turned 360° clockwise or anti-clockwise and can be retracted by pressing them.
Display The following symbols appear in the display in addition to the text: Symbol Explanation A maximum of 3 options appear in the display. If more options are available a scroll bar will also appear in the display. - - - A dotted line will appear under the last option available.
Water container The maximum water level is 1.2 litres, the minimum 0.75 litres. These levels are indicated on the container. Do not exceed the maximum level. The amount of water required for cooking will depend on the type of food and how long it needs to cook.
Cooking duration (time) Depending on the function, you can set a cooking duration of between 1 minute and 6, 10 or 12 hours. The duration of the Automatic, Maintenance and Menu cooking programmes is set at the factory and cannot be altered.
Noises You will hear a humming sound when the appliance is switched on, during operation and after it has been switched off. This sound does not indicate a malfunction or fault with the appliance. Sounds similar to a kettle boiling occur when steam is being generated.
Keeping warm with steam programmes If you wish to use this function you will need to alter the default setting (see "Settings"). If the steam oven is not switched off at the end of a cooking programme, the keeping warm function will activate automatically.
The steam oven will switch on automatically when it is connected to the electricity supply. A welcome screen will appear in the display and you will then be requested to select some basic settings which are needed to set up the appliance up for using for the first time.
Set the date ^ Turn the dial until the required year is displayed and then confirm your selection by pressing "OK". ^ Repeat this for the month and the day and select "OK" to confirm your choice. Set the time of day ^ Turn the dial to highlight the time of day.
Please stick the extra data plate for the appliance supplied with this documentation in the space provided in the "After sales service, data plate, guarantee" section of this booklet. The appliance has undergone a function test in the factory.
Setting the correct boiling point for water Before cooking food for the first time, you must set the boiling point for water, as this varies according to the altitude of the location of the appliance. This procedure also flushes out the waterways. This process must be carried out to ensure efficient functioning of your appliance.
Function / menu Recommended temperature Temperature range Combination mode G 170 °C / 340 °F 30 °C–225 °C 85 °F -435 °F Fan plus U 160 °C / 325 °C 30 °C–225 °C 85 °F -435 °F Automatic .
Function / menu Recommended temperature Temperature range Defrost ) For gentle defrosting of frozen food 60 °C / 140 °F 50–60 °C / 120–140 °F Reheat Ç For gentle reheating of cooked food 130 .
Preparation ^ Fill the water container with mains tap water up to at least the "min" marker. You do not need to remove the insert. Only use cold mains tap water . Never use distilled or mineral water or other liquids. ^ Push the water container into the appliance until it connects.
With Fan plus U the appliance will start as soon as you have entered the temperature. The duration can be set using the X sensor. At the end of the duration A buzzer will sound at the end of the programme and "Process finished" will appear in the display.
During use Interrupting operation Operation is interrupted as soon as the door is opened. The heating will be switched off and the cooking duration remaining stored in memory (except with "Fan plus"). Functions using steam: Steam will escape when you open the door.
To save a programme You can save your frequently used cooking processes to "User programmes". The word "Save" will appear in the display at the end of the programme. ^ Confirm with "OK". A summary will appear in the display.
User programmes You can save up to 20 cooking programmes under their own individual names in the "User programmes" menu. If there are no programmes saved to memory the following will appear in the display: Create programme This is used to create a new user programme.
^ When you are ready, select "Finish programme" and select "OK" to confirm. A summary will appear in the display. ^ Confirm with "OK". You can save the programme using a name of your choice. The name can have up to 10 characters.
Start time / Finish You can delay the start of a programme. The oven will then switch on automatically. Delay start cannot be used for running the descaling programme. Use "Start at" to enter the time of day at which you want the programme to start.
To delete a setting You cannot delete a start or finish time. To delete these you have to cancel the whole cooking process. ^ Turn the function selector to " ß ". Minute minder The minute minder can be used to time any activity in the kitchen, e.
Entering settings If the clock display setting has been switched off, you can only use the minute minder with the oven switched on. Switch it on with the K sensor. ^ Touch the l sensor. ^ Set the minute minder time you require. ^ Confirm with "OK".
System lock The system lock prevents the appliance being switched on by mistake. The appliance is delivered with the system lock deactivated (factory default setting). If you wish to use it you will need to alter the setting (see "Settings").
This section contains general information. You will find more detailed information about particular foods and how to cook them in the other sections. Steam cooking The advantages of cooking with steam Almost all vitamins and minerals are retained as the food is not immersed in water.
– Place the cooking containers on the rack or on a suitable tray, and not on the oven floor. – Ensure that there is a gap between the upper rim of the container and the top of the cooking compartment to allow sufficient steam into the container. Shelf level You can select any shelf level.
Cooking duration (time) In general, the cooking durations for cooking with steam are the same as for cooking food in a saucepan. More information about any factors which may affect the cooking duration is given in the relevant sections. The quantity of food does not affect the cooking duration.
Vegetables Fresh Prepare fresh vegetables in the usual way, i.e. wash, clean and cut them up. Frozen food Frozen vegetables do not need to be defrosted beforehand, unless they have been frozen together in a block. Frozen and fresh vegetables which take the same length of time to cook can be cooked together.
Duration As with conventional methods, when cooking vegetables with steam the cooking duration will depend on the size and also whether you want the vegetables to be al dente or soft/well done. Example: firm potatoes, cut into quarters = approx. 18 minutes firm potatoes, cut in half = approx.
Duration in minutes Chicory, halved 4–5 Chinese cabbage, chopped 3 Corn on the cob 30–35 Courgettes, sliced 2–3 Curly kale, chopped 23–26 Fennel, halved 10–12 Fennel, cut into strips 4–5 F.
Duration in minutes Red cabbage, chopped 23–26 Romanesco, florets 5–7 Romanesco, whole 22–25 Savoy cabbage, chopped 10–11 Spinach 1–2 Spring cabbage, chopped 10–11 Sprouts 10–12 Swede, c.
Meat Fresh Prepare the meat in the usual way. Frozen food Meat should be thoroughly defrosted before cooking in the steam oven (see "Defrost"). Preparation For meat which needs to be seared before being cooked, e.g. for a stew, sear the meat in a pan on the hob first.
Settings Automatic programmes > Meat > ... > Steam cooking or Further programmes > Cook meat, or Steam cooking 2 Temperature: 100 °C Duration: see chart The durations given in the charts are guidelines only. We recommend selecting the shorter cooking duration quoted to start with.
Sausages Settings Steam cooking 2 Temperature: 90 °C Duration: see chart Sausages Duration in minutes Bologna sausages 6–8 Frankfurters 6–8 Veal sausages 6–8 Steam cooking 49.
Fish Fresh Prepare fresh fish in the usual way, i.e. clean, gut and fillet. Frozen food Defrost frozen fish before cooking (see "Defrosting"). Preparation Add some lemon or lime juice to fish before cooking. The citric acid helps the flesh stay firm.
Duration The cooking duration depends on the thickness and the texture of the fish, and not on the weight. The thicker the fish, the longer the cooking duration .A3c m thick piece of fish weighing 500 g will take longer to cook tha na2c m thick piece of fish weighing 500 g.
The cooking durations given in the chart are guidelines for fresh fish. We recommend selecting the shorter cooking duration quoted. If food is not cooked sufficiently after the shorter time it can be put back in the oven and cooked for longer. Temperature in °C Duration in minutes Atlantic cod fillet 100 6 Carp, 1.
Shellfish Preparation Defrost frozen shellfish before cooking with steam. Peel, remove and discard the intestines, and then wash the shellfish. Cooking containers If using a perforated container, grease it first. Duration The longer shellfish are cooked, the tougher they become.
Mussels Fresh , Only cook mussels which are closed. N.B. Do not eat mussels which have not opened after being cooked. Danger of food poisoning. Steep fresh mussels in water for a few hours before cooking to rinse out any sand. Then scrub the mussels thoroughly to clean them.
Rice Rice swells when cooked and needs to be cooked in liquid. The proportion of rice to liquid will vary depending on the type of rice. The rice absorbs all the liquid and so none of the nutrients are lost. Settings Automatic programmes > Rice > .
Pasta Dry pasta Dry pasta swells when it is cooked and needs to be cooked in liquid. The liquid must cover the pasta. Using hot liquid gives better results. Increase the cooking time stated by the manufacturer by approx. 1 / 3 . Fresh Fresh pasta, such as you can buy from the supermarket chilled counter, does not need to absorb water.
Dumplings Ready made boil-in-the-bag dumplings need to be well covered with water as otherwise they can fall apart. This is because even although they have been soaked in water beforehand they will not absorb enough moisture. Cook fresh dumplings in a greased, perforated container.
Grain Grain swells during cooking and needs to be cooked in liquid.The proportion of grain to liquid depends on the type of grain. Grain can be cooked whole or cracked. Settings Steam cooking 2 Temperature: 100 °C Duration: see chart Ratio Grain : Liquid Duration in minutes Amaranth 1 : 1.
Dried pulses Soak pulses for at least 10 hours in cold water before cooking. Soaking makes the pulses more digestible and shortens the cooking duration required. Exception: Lentils do not need to be soaked before cooking. Soaked pulses must be covered with liquid during cooking.
Unsoaked Duration in minutes Ratio Pulses : Liquid Beans Adzuki beans 95–105 1 : 3 Black beans 100–120 1 : 3 Haricot beans 80–90 1 : 3 Kidney beans 130–140 1 : 3 Pinto beans 115–135 1 : 3 Le.
Hen's eggs Use a perforated container to boil eggs in the steam oven. The eggs do not need to be pierced before cooking as they are gradually warmed during the heating up phase and so do not burst when they are cooked with steam. When using a solid container for make egg dishes such as scrambled eggs, remember to grease it first.
Fruit Cook fruit in a solid container so that none of the juice is lost. If you wish to cook fruit in a perforated container, place a solid container directly underneath it to collect the juice. Tip You can use the juice which has collected in the solid container to make a glaze for a fruit flan.
Menu cooking (cooking whole meals) Before cooking meals with the Menu cooking function switch off the moisture reduction system (see "Settings"). You can use the steam oven to cook a whole meal containing types of food which have different cooking durations, e.
Example Rice 20 minutes Fish fillet 6 minutes Broccoli 4 minutes 20 minutes less 6 minutes = 14 minutes (1st duration: rice) 6 minutes less 4 minutes = 2 minutes (2nd duration: fish fillet) Remaining .
Reheat The steam oven is very effective at reheating food gently, without drying it out or cooking it further. The food will reheat evenly and does not need to be stirred during the reheating process. You can reheat individual dishes or plated meals which have been prepared previously (e.
Food T emperature in °C Moisture in % Duration in minutes Vegetables Carrots Cauliflower Kohlrabi Beans 120 70 8–10 Side dishes Pasta Rice Potatoes, cut in half lengthways 120 70 8–10 Dumplings M.
Defrost It is much quicker to defrost items in the steam oven than at room temperature. Temperature 60 °C is the best temperature for defrosting. Exception: 50 °C for minced meat and game Before and after defrosting Remove all packaging before defrosting.
Tips Fish does not need to be fully defrosted before cooking. Defrost so that the surface is sufficiently thawed to take herbs and seasoning. Depending on the thickness of the fish, 2–5 minutes should be enough. When defrosting food which has frozen together, e.
Food to be defrosted Weight in g Temperature in °C Defrosting duration in minutes Standing time in minutes Baked goods Creamed mixture cakes / biscuits 400 60 15 10–15 Puff pastries / Yeast buns 60.
Food to be defrosted Weight in g Temperature in °C Defrosting duration in minutes Standing time in minutes Fish Fish fillets 400 60 15 10–15 Lobster 300 60 25–30 10–15 Small shrimps 300 60 4–.
Bottling Vegetables and fruit Only use unblemished, fresh produce which is in good condition for bottling. Glass jars Use clean glass jars and accessories and check them for any defects. Glass jars with twist off lids or glass lids with a rubber seal are suitable.
Fill the jars with liquid. The produce must be completely covered. Use a sugar solution for fruit and a salt or vinegar solution for vegetables. Tips Make use of residual heat by leaving the jars in the oven for 30 minutes after it has switched off. Then cover the jars with a cloth and allow to cool for approx.
Produce Temperature in °C Duration in minutes* Berries Red / Blackcurrants 80 50 Gooseberries 80 55 Cranberries 80 55 Fruit with stones Cherries 85 55 Mirabelle plums 85 55 Plums 85 55 Peaches 85 55 .
Bottling cakes Creamed, sponge and yeast dough mixtures are all suitable for bottling. Cakes will keep for approx. 6 months. Cakes made with fresh fruit are not suitable for long term storage , and must be consumed within 2 days of being made. Glass jars Only use clean glass jars and accessories which are in perfect condition.
Settings Type of mixture Oven function Stage Temperature in °C Moisture in % Duration in minutes Creamed Conventional heat - 160 - 25–45 Sponge Conventional heat - 160 - 50–55 Yeast dough Combina.
Extracting juice with steam You can use the steam oven to extract juices from soft fruit, such as berries and cherries. It is best to use overripe fruit, as the riper the fruit the greater the quantity of juice produced. Very ripe fruit will also produce a more intense flavour.
Drying food Only use the Combination mode function to dry food so that moisture can be dissipated. Procedure ^ Cut the produce into similar sized pieces. ^ Divide the pieces out evenly on the rack or in a perforated container. ^ Insert the condensate tray at the lowest level.
Making yoghurt To make yoghurt, you will need either fresh live yoghurt or yoghurt culture, obtainable from health food shops. Use natural yoghurt with live culture and without additives. Heat-treated yoghurt is not suitable. The yoghurt must be fresh (short storage time) You can use either unchilled long-life or fresh milk.
Tip When using yoghurt enzyme, yoghurt can be made from a milk / cream mixture. Mix 3/4 litre milk with 1/4 litre cream. Procedure ^ Mix 100 g yoghurt with 1 litre of milk or make up the mixture with yoghurt enzyme, following the instructions on the packaging.
Proving yeast dough Procedure ^ Prepare the dough according to the recipe. ^ Place the dough in a covered bowl on the rack. Settings Further programmes > Prove dough or Steam cooking 2 Temperature:.
Melting chocolate You can use the steam oven for melting any type of chocolate. Procedure ^ Break the chocolate into small pieces. Leave chocolate cake covering in its packaging, and place in a perforated cooking container. ^ Place large quantities in a solid cooking container and small quantities in a cup or a bowl.
Skinning vegetables and fruit Procedure ^ Cut a cross in the top of tomatoes, nectarines etc. This will allow the skin to be removed more easily. ^ Place the fruit/vegetables in a perforated cooking container.
Apple storage You can treat homegrown apples in the steam oven to increase the length of time you can store them for. Once treated, the apples will keep for 5 to 6 months when stored in a dry, cool and well-ventilated place. This method is only suitable for apples and not for other types of fruit.
Sweat onions Sweating means cooking the onions in their own juices, with the addition of a little fat if necessary. Procedure ^ Cut the onions up into small pieces and place them in a solid cooking container with a little butter.
Disinfect items The steam oven can be used to disinfect baby bottles and other containers so that at the end of the programme they are as germ free as they would have been had they been boiled. Check beforehand that all parts, teats etc. are declared by the manufacturer to be heat resistant to 100 °C and also that they can withstand hot steam.
Decrystallise honey Procedure ^ Loosen the lid and place the jar of honey in a perforated cooking container or on the rack. ^ Stir the honey once during the cooking duration.
General information Please ensure that both grease filters are inserted in the oven. Frozen meat must be defrosted before it is cooked. Never cook from frozen. In general, it is best to place the meat directly on the rack and place the condensate tray underneath.
Combination mode The cooking durations for combination mode are longer than durations in a conventional oven as combination mode cooking is carried out at lower temperatures. The lower the temperature in the cooking compartment compared to the core temperature, the longer the cooking process and therefore the more tender the result.
Settings Combination mode G (Roasting) Type of meat Stage Temperature in °C Moisture in % Duration in minutes Poultry Duck (whole up to 3 kg) 1 2 3 100 130 180 95 30 30 30 60–90 10–20 Goose (whol.
Combination mode G (Roasting) Type of meat Stage Temperature in °C Moisture in % Duration in minutes Lamb Leg of lamb 1 2 200–225 100 50 30 35–40 120–160 Crown roast 1 2 225 40–70 20 100 20.
General information Handling and preparing food correctly is essential for maintaining good health. Only bake cakes, pizza, chips etc. until they are golden brown. Do not overcook them. Remove the grease filter from the back wall. Otherwise results can be uneven.
Fan plus When baking cakes with a moist topping only bake on one level. When baking cakes with a deep fresh fruit filling, e.g. plum or damson, use the condensate tray. As it has higher sides than the baking tray fruit juice is less likely to spill over and the oven will stay cleaner.
Cake plus This function is particularly suitable for – creamed mixture; the mixture rises evenly and is very light. – choux pastry (e.g. eclairs); the mixture rises well and so dries inside.
Baking chart Combination mode G (baking) Type of mixture Stage Temperature in °C Moisture in % Duration in minutes Puff pastry 1 2 3 4 100 170–190 170–190 170–190 100 90 75 20 7 15 5 6 Yeast do.
Combination mode G (baking) Type of mixture Stage Temperature in °C Moisture in % Duration in minutes Yeast dough Multigrain rolls 1 2 155 210 90 20 9 15–25 White bread 1 2 3 4 40 50 210 170–195 .
Your appliance has a wide range of Automatic programmes. Each one contains the relevant cooking function, temperature and duration. All you have to do is select the Automatic programme you want and select how well done you want the food cooked. The degree of doneness and browning levels are shown in a bar graph with seven segments.
^ Select "Automatic programmes". ^ Select the appropriate sub menu (e.g. Vegetables). ^ Select the type of vegetables (e.g. cauliflower). ^ Select and confirm any further options. ^ Select the cooking method you want to use and how well cooked you want the food cooked.
Plaited Swiss loaf Programme duration: 51 minutes Ingredients for 1 loaf 675 g strong white flour 75 g spelt flour 120 g softened butter 2 tsp salt 40 g fresh yeast 400 ml lukewarm milk Butter for greasing Flour for dusting 1. Sift the flours into a bowl, then add the butter and salt.
Croissants Programme duration: 25 minutes Makes approx. 10 - 12 500 g strong white flour 1 tsp salt 50 g sugar 50 g softened butter 40 g fresh yeast 300 ml lukewarm milk 150 g butter Butter for greasing Flour for dusting For 1 tray, halve the ingredients.
Automatic programme settings Automatic > Rolls > Croissants > Bake Settings for manual cooking Function: Combination mode Step 1 Temperature: 100 °C Moisture: 100 % Duration: 9 minutes Step .
Baguettes Programme duration: 48 minutes Ingredients for 2 baguettes 500 g strong white flour 20 g fresh yeast 3 g sugar 10 g salt 10 g softened butter 260 ml lukewarm water Butter for greasing Flour for dusting 1. Dissolve the yeast and sugar in the lukewarm water and add to the flour together with the salt and the butter.
Flat bread Programme duration: 53 minutes Ingredients for one tray C 28 cm 40 g fresh yeast 150 ml lukewarm water 300 g strong white flour 1 pinch sugar 2 tsp salt 3 tbsp olive oil Topping 2-3 tbsp olive oil Sesame seeds Butter for greasing Flour for dusting 1.
Multigrain rolls Programme duration: 24-34 minutes Make s8–1 0 rolls 250 g spelt flour 250 g strong wholemeal flour 2 tsp salt 100 g sunflower seeds 40 g fresh yeast 300 ml lukewarm water Topping Poppy seeds Sesame seeds Sunflower seeds or millet Butter for greasing Flour for dusting 1.
Mixed wheatgrain bread Programme duration: 48 minutes Ingredients for 1 loaf 40 g fresh yeast 1 / 2 tsp sugar 280 ml lukewarm water 375 g strong brown bread flour 125 g rye flour 2–3 tsp salt, 1 tbsp oil Butter for greasing Flour for dusting 1. Dissolve the yeast with the sugar in the lukewarm water.
White rolls Programme duration: 26–36 minutes Ingredients for 8 rolls 20 g fresh yeast 260 ml lukewarm water 500 g strong white flour 10 g salt 3 g sugar 10 g butter Butter for greasing Flour for dusting 1. Dissolve the yeast in the lukewarm water, add the flour, salt, sugar and butter and knead for approx.
White bread Programme duration: 48 minutes Ingredients for 1 loaf 20 g fresh yeast 260 ml lukewarm water 500 g strong white flour 10 g salt 3 g sugar 10 g butter Butter for greasing Flour for dusting 1. Dissolve the yeast in the lukewarm water, add the flour, salt, sugar and butter and knead for approx.
Crown roast Programme duration: 36 minutes Serves 4 1 lamb crown (1.5 kg) 1-2 tablespoons of oil Salt Pepper 1. Cut the meat between the bones so that the bones protrude into the air. Tie the meat into a crown with kitchen string. You can ask the butcher to do this for you if you prefer.
Braised beef Programme duration: 263 minutes Serves 4 1 onion Soup greens (onion, carrot, celery etc.) 1–1.5 kg braising beef (max.) 500 ml red wine 500 ml stock 150 g crème fraîche Cornflour 50 ml water Salt Pepper Red wine to taste 1. Peel and coarsely dice the onion, clean and chop up the soup greens (onion, carrot, celery etc.
Fillet of beef Programme duration: 40–120 minutes Serves 4 800 g fillet of beef approx. 6 cm thick Salt Pepper Oil 1. Trim the meat, then mix the salt and pepper into the oil and brush the meat with it.
Roast beef with sautéed potatoes and remoulade Programme duration: 40-120 minutes Serve s4–6 1 kg sirloin Salt Pepper Oil Remoulade 1–2 gherkins 2 shallots Chives Parsley 150 g natural yoghurt 5 .
Pork en croûte Programme duration: 35 minutes Serves 4 1 x 400 g piece of pork tenderloin Salt Pepper 1 tbsp clarified butter Filling 1 small carrot 1 small courgette 200 g good quality pork sausage .
Roast pork Programme duration: 180-230 minutes Serves 4 Soup greens (onion, carrot, celery etc.) 500 ml stock 750 g pork joint Salt Pepper Thyme 150 g crème fraîche Cornflour 1. Clean and dice or slice the soup vegetables (onion, carrot, celery etc) and place in the condensate tray together with the stock.
Chicken Programme duration: 51 minutes Serves 2 1 chicken (approx. 1200 g) 2 tbsp oil Salt Paprika Pepper 1. Remove giblets from the chicken if necessary. 2. Stir the seasoning into the oil and brush all over the chicken. Put the chicken, breast side up, on the rack above the condensate tray and roast.
Vegetables Blanching Steam cooking Bottling Cauliflower x x - Beans Green beans Yellow beans Broad beans French beans Runner beans x x x x x x x x x x x x - - x Broccoli x x - Chinese cabbage x x - Pe.
Vegetables Blanching Steam cooking Peppers x x Leeks x x Brussels sprouts x x Red cabbage x x Asparagus White asparagus Green asparagus x x x x Spinach x x Spring cabbage x x White cabbage x x Savoy c.
Fish Steam cooking Seabream x Trout x Halibut x Cod x Carp x Salmon x Coley x Rose fish x Haddock x Plaice x Pollock x Steam cooking Monk fish x Sole x Wolffish x Turbot x Tilapia x Nile perch x Pikep.
Fruit Blanching Steam cooking Drying food Bottling Apples x x x x Pears x x x - Cherries x x - x Plums x x x x Citrus fruit - - x - Hen's eggs Steam cooking Small Soft x Medium x Hard x Medium So.
Bread Baking Baguettes x Flat bread x Plaited loaf x White bread x Mixed wheatgrain bread x Bread rolls Baking Croissants x Multigrain rolls x White rolls x Special applications Heating damp flannels .
Your appliance is supplied with a number of standard default settings. You can select and change these via the "Settings" menu. Currently selected settings are indicated by a tick L next to them. " # " Back takes you to the previous screen or level.
The factory setting for each option is shown in bold . Option Available settings Language J Deutsch , English and other languages Country Time of day Display Off / On / Night dimming Clock format 1 2h.
Option Available settings Water hardness Soft (< 8.4 °dH, < 1.5 mmol/l) Medium ( 8.4–14 °dH, 1.5–2.5 mmol/l) Hard (> 14 °dH, > 2.5 mmol/l) Showroom programme Demo programme O n/ Off.
, Do not use a steam cleaning appliance to clean this appliance. The steam could reach the electrical components and cause a short circuit. Disconnect the appliance from the electricity supply and allow it to cool down to a safe temperature before cleaning.
Appliance front Remove any soiling immediately. If this is not done, it might become impossible to remove and could cause the surface to alter or discolour. Clean the front with a clean sponge and a solution of hot water and washing-up liquid. After cleaning dry with a soft cloth.
Accessories Condensate tray, rack, cooking containers and baking tray Wash and dry the condensate tray, rack, cooking containers and baking tray after each use. They are all dishwasher safe. Use a little vinegar to remove any bluish discolouration from cooking containers.
To remove the side runners ^ Pull out the fixing knob as far as possible. Remove each runner by first pulling it to the side a and then out from the back b . ^ To re-fit the runners, reverse the above procedure: first fit them into the back of the oven and then push them in at the sides.
^ Hold the ceiling filter at a slight angle to insert it. Cleaning and care 126.
Water container Remove, empty and dry the water container after each use. ^ Release the insert by pushing the catches on the sides in towards each other and the pull it out of the container. ^ After cleaning, dry both parts of the insert thoroughly before replacing it in the water container.
Coupling seal If, after prolonged use, the water container becomes difficult to remove and replace or the fault message F20 appears, rub a small amount of the silicone grease supplied (see "Guide to the appliance / Accessories supplied") into the inside of the coupling seal.
Oven interior The oven interior is made from stainless steel which has been treated with a special finish called PerfectClean . Please see "PerfectClean" in the section on Cleaning and care. The oven door and the side runners can be removed to make it easier to clean the oven interior.
Floor heater After prolonged use, the floor heater can become discoloured by drops of liquid. This discolouration can be removed with a non-abrasive stainless steel spiral pad. Door seal Grease deposits on the seal between the inside of the oven door and the oven interior can cause it to become brittle and cracked.
Remove residual cleaning agent after cleaning. If left it will reduce the non-stick properties of the PerfectClean surfaces. To protect the non-stick effect of PerfectClean surfaces please avoid: – abrasive cleaning agents, e.
Maintenance Soak Stubborn soiling from roasting can be soaked using this programme. ^ Allow the oven interior to cool down. ^ Remove all accessories and fill the water container with fresh tap water. ^ Select "Further programmes" / "Maintenance".
Descaling For optimum cleaning results we recommend that you use Miele descaling tablets to descale your steam oven (see "Optional accessories"). A proprietary citric acid based descaling agent can also be used. Follow the manufacturer's instructions on the packaging regarding safety and dosage.
^ Remove the water container and empty it. Remove the insert. ^ Rinse the water container and the insert thoroughly. ^ Replace the insert and fill the water container with 1 litre of fresh tap water. Push the water container into the appliance until it connects.
Oven door It is much easier to clean the oven interior if you remove the door first. To remove the door ^ Open the door fully. ^ Flip up the release levers in front of the door hinges. ^ Slowly close the door until the raised levers are touching the frame.
To dismantle the door The oven door consists of three glass panels: an inner a , middle b and outer c panel as shown in the illustration. In the rare event that condensate or soiling has worked its way in between the glass panels, the door can be dismantled in order to clean the individual panels.
^ Open the inner panel towards you. Then pull it out as far as possible in its retainer (see detail). ^ Push the middle glass panel b in its retainer d in the direction of the arrow into the front clips e .
^ Pull the middle panel b upwards out of its retainer at the back and then remove it from the front clips. The individual glass panels can now be cleaned with a sponge and a solution of hot water and a little washing-up liquid. Dry thoroughly with a soft cloth.
To reassemble the door ^ Insert the middle panel into the clips at the front and then lower the panel carefully and locate securely in position at the rear. Make sure when inserting the panel that the material number f is visible in the lower right hand corner (see illustration).
With the help of the following guide, minor faults in the performance of the appliance, some of which may result from incorrect operation, can be put right without contacting the Service Department. The following guide may help you to find the reason for a fault, and to correct it.
Problem Possible cause and remedy The water container has become harder to put into the appliance and take out again. The coupling seal in the water container has become stiff. ^ Lightly lubricate the coupling seal on the water container with silicone grease, as described in "Cleaning and care > Coupling seal".
Problem Possible cause and remedy The "Start at" and "Ready at" functions have not worked. These functions will not work for the "Descaling" programme. The temperature in the oven is too high, e.g. after a programme has finished.
Problem Cause Cakes and biscuits are not cooked properly after following the times given in the recipe. The temperature set is not the same as the one given in the recipe. The grease filter is inserted in the back panel. Baking takes longer with this filter is place.
Miele offer a comprehensive range of useful accessories as well as cleaning and conditioning products for your Miele appliances. These can be ordered online from the Miele webshop: or from Miele (see .
DGGL 5 Perforated cooking container Gross capacity 2.5 litres / Usable capacity 2.0 litres 3 2 5x1 7 5x6 5m m( WxDxH ) DGGL 6 Perforated cooking container Gross capacity 4.0 litres / Usable capacity 2.8 litres 3 2 5x1 7 5x1 0 0m m( WxDxH ) DGG 7 Solid cooking container Gross capacity 4.
Condensate tray DGG 17 To catch excess moisture 3 2 5x3 5 0x4 0m m( WxDxH ) DGD 1/3 Lid for 325 x 175 mm cooking containers DGD 1/2 Lid for 325 x 265 mm cooking containers Rack For placing your own cooking containers on and for roasting. Cleaning and care products Miele descaling tablets- pack of 6 For descaling the appliance.
DGCLean 250 ml Special cleaning agent for removing stubborn soiling from the oven interior, particularly after roasting. Microfibre cloth Removes finger marks and light soiling.
~ Before connecting the appliance, make sure that the connection data on the data plate (voltage and frequency) match the mains electricity supply. This data must correspond in order to avoid the risk of damage to the appliance. Consult a qualified electrician if in any doubt.
Installation in a tall unit a Steam combination oven b Building-in niche c Inlet for mains connection cable to the appliance d Recommended position for electrical socket.
Ventilation cut-outs To ensure sufficient ventilation to the oven, a cut-out of 500 x 30 mm is required in the interim shelf above the building-in recess a and in the top of the housing unit b . The furniture housing unit must not have a back panel fitted behind the building-in niche.
Installation in a base unit When building the appliance into a base unit underneath a hob please also observe the installation instructions for the hob as well as the building-in depth required for the hob. a Steam combination oven b Building-in niche c Inlet for mains connection cable to the appliance d Recommended position for electrical socket.
Ventilation cut-outs To ensure sufficient ventilation to the oven, a cut-out of 500 x 30 mm is required in the base of the building-in recess a and in the bottom of the housing unit b . The furniture housing unit must not have a back panel fitted behind the building-in niche.
Installation in a tall unit in combination with an oven a Steam combination oven b Building-in niche c Inlet for mains connection cable to the appliance d Recommended position for electrical socket.
Ventilation cut-outs To ensure sufficient ventilation to the oven, a cut-out of 500 x 30 mm is required in the interim shelf above the building-in recess a and in the top of the housing unit b . The furniture housing unit must not have a back panel fitted behind the building-in niche.
^ Push the appliance into the niche and align it. ^ Secure the appliance by screwing the two wood screws 3.5x 25 mm i (supplied) into the vertical trim on either side of the appliance (see illustration).
All electrical work should be carried out by a suitably qualified and competent person, in strict accordance with current local and national safety regulations (BS 7671 in the UK). Installation, repairs and other work by unqualified persons could be dangerous.
Important U.K. This appliance is supplied for connection to a single phase 230 V 50 Hz supply with a 3-core cable. The wires in the mains lead are coloured in accordance with the following code: Green.
This appliance is rated energy efficiency class A in accordance with EN 50304. Tests were carried out using "Cake plus". Energy efficiency class 158.
In the event of any faults which you cannot remedy yourself, please contact: – your Miele dealer, or – the Miele service department. Contact details for Miele are at the end of this booklet. N.B. A call-out charge will be applied for service visits where the problem could have been resolved as described in these instructions.
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M.-Nr. 09 593 460 / 02 e n-G B DGC 6300 / DGC 6400.
Een belangrijk punt na aankoop van elk apparaat Miele 09 593 460 (of zelfs voordat je het koopt) is om de handleiding te lezen. Dit moeten wij doen vanwege een paar simpele redenen:
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