Miele Oven DGC 5080 XL User Manual

User instructions  
Steam combi oven  
DGC 5080 XL  
DGC 5085 XL  
en - GB  
M.-Nr. 07 731 970  
 
Contents  
Skinning vegetables and fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36  
Apple storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37  
Blanching. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37  
Steaming onions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38  
Bacon. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38  
Disinfecting containers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39  
Heating flannels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40  
Decrystallising honey. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40  
Making jam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41  
Food probe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42  
Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46  
Roasting chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48  
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50  
Fan plus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50  
Conventional heat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50  
Top heat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50  
Bottom heat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50  
Intensive bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50  
Cake plus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50  
Combination mode . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51  
Baking tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52  
Baking chart. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54  
Grilling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57  
Grilling chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59  
Drying food. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61  
3
 
General notes  
Please read through the operating instructions carefully to  
help you familiarise yourself with the appliance and also for  
information on how to use the different functions.  
This section contains general information. You will find more  
detailed information about particular foods and how to cook  
them in the other sections.  
General  
Cooking containers / Container rack  
The appliance is supplied with stainless steel cooking  
containers and a container rack. It is best to use perforated  
containers for steam cooking. The steam can reach the food  
from all sides and the food is cooked evenly.  
Universal tray / Combi rack  
Use the universal tray with the rack on top when grilling, for  
example. Place the tray between the rails of one of the shelf  
runners and the rack will fit on top automatically. Remove  
both the tray and the rack together to prevent it tipping.  
Do not use the combi rack in steam cooking and defrosting  
modes.  
4
 
General notes  
Safety notches  
The universal tray, combi rack and container rack have  
non-tip safety notches which prevent them being pulled right  
out when they only need to be partially pulled out. They need  
to be lifted in order to remove them from the oven.  
Your own containers  
You can also use your own containers. However, please note  
the following:  
– The container must be suitable for using in an oven and  
must be steam resistant. With plastic containers please  
check with the manufacturer that they are suitable for use  
in a combi steam oven.  
– Containers made from silicone should only be used with  
the Fan plus, Conventional heat, Cake plus, Top heat and  
Bottom heat functions as they are not steam resistant.  
– Thick walled containers are not very suitable for using with  
steam. The thick walls do not conduct heat well and as a  
result cooking durations will be considerably longer than  
those given in the charts.  
– Place the cooking containers on the rack or in a cooking  
container, not on the oven floor.  
– Ensure that there is a gap of at least 3 cm between the  
upper rim of the container and the top of the cooking  
compartment to allow sufficient of steam to reach the food.  
Steam cooking  
The advantages of cooking with steam  
Almost all vitamins and minerals are retained as the food is  
not immersed in water.  
Cooking with steam also retains the true taste of the food  
better than conventional cooking. We therefore recommend  
seasoning the food after it has been cooked. Food retains its  
fresh, orginal colour.  
5
 
General notes  
Shelf level  
You can select any shelf level. You can also cook on several  
levels at the same time. This will not alter the cooking  
duration.  
Temperature  
A maximum temperature of 100 °C is reached when steam  
cooking is taking place. Most types of food will cook at this  
temperature. Some more delicate types of food, such as soft  
fruit, must be cooked at lower temperatures as otherwise they  
will burst. More information is given in the relevant section.  
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. 1  
kg of potatoes will take the same time to cook as 500 g.  
The cooking durations given in the charts are guidelines only.  
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.  
Cooking with liquid  
When cooking with liquid only fill the cooking container 2/3 full  
to prevent the liquid spilling when the cooking container is  
removed from the oven.  
Your own recipes  
Food and recipes which are prepared in pot or a pan can  
also be cooked using steam. The cooking durations will be  
the same. Please note that food will not be browned when  
cooking with steam.  
6
 
Steam cooking / Vegetables  
Fresh vegetables  
Prepare fresh vegetables in the usual way, i.e. wash, clean  
and cut them up.  
Deep frozen vegetables  
Frozen vegetables do not need to be defrosted beforehand,  
unless the vegetables have been frozen together in a block.  
Frozen and fresh vegetables which take the same length of  
time to cook can be cooked together.  
If vegetables have frozen together in clumps, break these up  
before cooking with steam. Follow the manufacturer's  
instructions on the packaging regarding cooking duration.  
Cooking containers  
Food such as peas or asparagus spears, which have little or  
no space between them will take longer to cook because the  
steam has less space to work in. For an even result, it is best  
to use a shallow container for these types of foods, and only  
fill it 3-5 cm deep. When cooking large quantities divide the  
food between 2 or 3 shallow cooking containers rather than  
using one deep one.  
Different types of vegetables which take the same length of  
time to cook can be cooked together.  
Use solid containers for vegetables which are cooked in  
liquid such as cabbage.  
Shelf level  
Duration  
When cooking vegetables with a distinctive colour (e.g  
beetroot) in a perforated container, do not place any other  
containers underneath to avoid any colour transfer.  
As with conventional methods, when cooking vegetables with  
steam the cooking duration will depend on the size and also  
whether you want the vegetables to be al dente or soft / well  
done. Example:  
waxy potatoes, cut into quarters = approx. 18 minutes  
waxy potatoes, cut in half = approx. 22 minutes  
Brussels sprouts, large, al dente = approx. 12 minutes  
Brussels sprouts, small, soft = approx. 12 minutes  
7
 
Steam cooking / Vegetables  
Function (depending on model)  
Steam cooking / Vegetables  
Cook vegetables #  
Steam cooking / Universal  
Cook universal !  
Settings  
Temperature in °C  
Duration in minutes  
35 - 40  
40 - 50  
8 - 12  
Artichokes  
100  
100  
100  
100  
100  
100  
100  
100  
100  
100  
100  
100  
100  
100  
100  
100  
100  
100  
100  
100  
Beetroot, whole  
Black salsify, whole  
Broccoli florets  
4 - 8  
Brussels sprouts  
Carrots, sliced  
12 - 16  
6 - 10  
Cauliflower florets  
Cauliflower, whole  
Celeriac, cut into batons  
Celery stalks  
6 - 10  
20 - 45  
8 - 10  
7 - 10  
Chicory  
3 - 5  
Chinese cabbage  
Corn on the cob  
Courgettes, sliced  
Curly kale, chopped  
Fennel, cut into strips  
Fennel, halved  
4 - 6  
10 - 25  
2 - 4  
20 - 30  
6 - 10  
12 - 16  
7 - 12  
Green asparagus  
Green beans  
8 - 12  
Kohlrabi, cut into batons  
6 - 10  
8
 
Steam cooking / Vegetables  
Temperature in °C Duration in minutes  
Leeks, halved lengthwise  
Leeks, sliced  
100  
100  
100  
100  
100  
100  
100  
100  
100  
100  
100  
100  
100  
100  
100  
100  
100  
100  
8 - 12  
4 - 8  
New potatoes  
25 - 40  
3 - 8  
Peas  
Peppers, cut into strips  
Potatoes, peeled and halved  
Pumpkin, diced  
2 - 6  
20 - 40  
3 - 6  
Red cabbage, chopped  
Romanesco florets  
Romanesco, whole  
Savoy cabbage, chopped  
Spinach  
20 - 30  
6 - 10  
15 - 30  
6 - 10  
2 - 4  
Spring cabbage, chopped  
Sugar snap peas  
8 - 10  
3 - 8  
Swede, batons/diced  
Swiss chard  
7 - 12  
2 - 6  
White asparagus  
10 - 16  
15 - 20  
White cabbage, chopped  
The cooking durations given in the chart are guidelines for fresh vegetables. We  
recommend selecting the shorter cooking duration quoted. If food is not cooked  
sufficiently after the shorter time it can be put back in the oven and cooked for  
longer.  
9
 
Steam cooking / Meat  
Fresh meat  
Prepare the meat in the usual way.  
Deep frozen meat  
Preparation  
Meat should be thoroughly defrosted beforehand (see  
"Defrosting").  
For meat which needs to be seared before being cooked,  
e.g. stewing steak, sear the meat in a pan on the hob. Then  
place it in the oven to cook it with steam.  
Temperature  
Duration  
Sausages should be cooked with steam at a temperature of  
90 °C. They will burst at higher temperatures.  
The cooking duration depends on the thickness and  
consistency of the food and not the weight. The thicker the  
food, the longer the cooking duration. A 10 cm thick piece of  
meat weighing 500 g will take longer to cook than a 5 cm  
thick piece of meat weighing 500 g.  
The cooking duration for sausages is between 2 and  
10 minutes depending on thickness.  
Useful tips  
Use a perforated container to retain the flavours when  
cooking meat. Place a solid container underneath to catch  
the juices.  
You can use these to make a gravy or freeze them for later  
use.  
Prime beef topside is particularly successful when cooked in  
stock or gravy at 90 °C.  
10  
 
Steam cooking / Meat  
Boiling fowl, beef flank, meat, ribs and meat bones can be  
used to make stock. Place the meat together with some  
mixed vegetables in a solid cooking container and add cold  
water. Cook at 100 °C for 60 to 90 minutes. The longer the  
cooking duration, the stronger the stock.  
Function (depending on model)  
Steam cooking / Meat  
Cook meat %  
Steam Cooking / Universal  
Cook universal !  
Settings  
Temperature  
in °C  
Duration  
in minutes  
Beef stew  
100  
100  
100  
100  
100  
100  
100  
100  
90  
40 - 50  
50 - 60  
8 - 10  
Boiling fowl  
Chicken breast fillet  
Flank  
60 - 70  
6 - 8  
Gammon steaks  
Knuckle  
90 - 95  
12 - 16  
50 - 60  
120 - 180  
4 - 6  
Lamb ragout  
Poularde  
Prime beef topside  
Turkey escalopes  
Turkey roulade  
Veal cutlets  
100  
100  
100  
12 - 15  
3 - 4  
The cooking durations given in the charts are guidelines only.  
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.  
11  
 
Steam cooking / fish  
Fresh fish  
Prepare fresh fish in the usual way, i.e. clean, gut and fillet.  
Deep frozen fish  
Preparation  
Defrost frozen fish (see "Defrosting").  
Add some lemon or lime juice to fish before cooking. The  
citric juice makes the flesh stay firm.  
It is not necessary to season fish when cooking with steam as  
this method retains the minerals which give the fish its unique  
flavour.  
Cooking containers  
If using a perforated container to cook fish, grease it  
beforehand.  
Shelf level  
When cooking fish in a perforated container we recommend  
placing the universal tray on the shelf below to avoid any  
transfer of flavour to other food due to liquid dripping through  
the perforations and also avoid odour building up in the  
appliance.  
Temperature  
85 °C  
For gently cooking delicate types of fish, such as sole.  
100 °C  
For cooking firmer types of fish, e.g. cod and salmon.  
Also for cooking fish in sauce or stock.  
12  
 
Steam cooking / fish  
Duration  
The cooking duration depends on the thickness and the  
texture of the fish, and not on the weight. The thicker the fish,  
the longer the cooking duration. A 3 cm thick piece of fish  
weighing 500 g will take longer to cook than a 2 cm thick  
piece of fish weighing 500 g.  
The longer fish cooks, the firmer its flesh will become. Use the  
cooking durations given in the chart.  
If you find that the fish is not cooked sufficiently only cook it  
for a few minutes more.  
When cooking fish in sauce or stock, we recommend that you  
increase the cooking duration quoted by a few minutes.  
Useful tips  
Adding herbs and spices, such as dill, will help bring out the  
full flavour of the fish.  
Cook large fish in the swimming position. To help maintain the  
shape of the fish, place a small cup or similar upside down in  
the cooking container, and arrange the fish bellyside down  
over the cup.  
You can use any fish scraps, e.g. fish heads, bones, tails etc  
to make a fish stock. Place the fish scraps together with  
some mixed vegetables in a solid cooking container and add  
cold water. Cook at 100 °C for 60 to 90 minutes. The longer  
the cooking duration, the stronger the stock.  
Blue fish is fish which is cooked in water and vinegar. It is  
important not to damage the skin of the fish. This method is  
suitable for cooking carp, trout, tench, eel and salmon.  
13  
 
Steam cooking / fish  
Function (depending on model)  
Steam cooking /Fish  
Cook fish $  
Steam cooking / Universal  
Cook universal !  
Settings  
Temperature in °C  
Duration in minutes  
4 - 6  
Atlantic cod fillet  
Carp, 1.5 kg  
Coral cod, whole  
Eel  
100  
100  
85  
18 - 25  
15 - 20  
5 - 7  
100  
100  
85  
Haddock fillet  
Halibut fillet  
Monk fish fillet  
Nile perch fillet  
Pangasius fillet  
Perch fillet  
6 - 8  
3 - 5  
85  
8 - 10  
4 - 8  
100  
85  
3 - 5  
85  
6 - 8  
Pikeperch fillet  
Plaice fillet  
85  
5 - 7  
85  
5 - 7  
Rose fish fillet  
Salmon fillet  
Salmon trout  
Seabream fillet  
Shark steak  
Sole fillet  
100  
100  
100  
85  
6 - 8  
4 - 8  
13 - 15  
3 - 5  
90  
5 - 7  
85  
2 - 3  
Trout, 250 g  
Tuna fish steak  
Turbot fillet  
90  
10 - 12  
3 - 5  
100  
85  
3 - 5  
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 some  
more.  
14  
 
Steam cooking / Universal  
Shellfish  
Preparation  
Defrost frozen shellfish before cooking with steam.  
Peel, remove and discard the intestines, and then wash the  
shellfish.  
Cooking containers  
Use perforated containers to cook shellfish and grease them  
beforehand.  
Duration  
The longer shellfish are cooked, the tougher they become.  
Use the cooking durations given in the chart.  
When cooking shellfish in sauce or stock, we recommend that  
you increase the cooking duration quoted by a few minutes.  
Function (depending on model)  
Steam Cooking / Universal  
Cook universal !  
Settings  
Temperature in °C Duration in minutes  
Crevettes  
90  
90  
90  
95  
90  
90  
3
King Prawns  
Large shrimps  
Lobster tails  
Prawns  
4
3
10 - 15  
3
3
Small shrimps  
15  
 
Steam cooking / Universal  
Mussels  
Fresh mussels  
,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.  
Deep frozen mussels  
Defrost frozen mussels before cooking.  
Duration  
The longer mussels are cooked, the tougher they become.  
Use the cooking durations given in the chart.  
Function (depending on model)  
Steam Cooking / Universal  
Cook universal !  
Settings  
Temperature  
in °C  
Duration  
in minutes  
Barnacles  
100  
100  
100  
90  
2
12  
2
Bearded mussels  
Cockles  
Pilgrim scallops  
Razor clams  
Venus mussels  
5
100  
100  
2 - 4  
4
16  
 
Steam cooking / Universal  
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.  
Function (depending on model)  
Steam Cooking / Universal  
Cook universal !  
Settings  
Ratio  
Temperature  
in °C  
Duration  
Rice : Liquid  
in minutes  
Basmati rice  
Brown rice  
1 : 1  
1 : 1.5  
1 : 1  
100  
100  
100  
100  
100  
15  
35 - 40  
20  
Parboiled rice  
Round grain rice  
Wild rice  
1 : 2  
25  
1 : 1  
35 - 40  
17  
 
Steam cooking / Universal  
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.  
Settings for dry pasta  
Reduce the cooking time recommended by the manufacturer  
on the packaging by about 1/ as the pasta will start to swell  
3
during the heating up time.  
Fresh pasta  
Fresh pasta, such as you can buy from the supermarket  
chilled counter, does not need to absorb water. Cook fresh  
pasta in a perforated container.  
Separate any pieces of pasta which have stuck together and  
spread them out in the cooking container.  
Function (depending on model)  
Steam Cooking / Universal  
Cook universal !  
Settings for fresh pasta  
Temperature in °C Duration in minutes  
Gnocchi  
Ravioli  
100  
100  
100  
2
2
2
Tortellini  
18  
 
Steam cooking / Universal  
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.  
Function (depending on model)  
Steam Cooking / Universal  
Cook universal !  
Settings  
Temperature  
in °C  
Duration  
in minutes  
Boil-in-the-bag bread dumplings  
Boil-in-the-bag potato dumplings  
Yeast dumplings  
100  
100  
100  
15 - 18  
15 - 18  
12 - 15  
19  
 
Steam cooking / Universal  
Grain  
Grain swells during cooking 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.  
Function (depending on model)  
Steam Cooking / Universal  
Cook universal !  
Settings  
Ratio  
Temperature  
in °C  
Duration  
Grain : Liquid  
in minutes  
Amaranth  
Bulgur  
1 : 2  
100  
100  
100  
40  
10  
10  
1 : 1  
Green spelt,  
cracked  
1 : 1  
Green spelt, whole  
Millet, whole  
Oats, cracked  
Oats, whole  
Polenta  
1 : 1  
1 : 1  
1 : 1  
1 : 1  
1 : 3  
1 : 2  
1 : 1  
1 : 1  
1 : 1  
1 : 1  
100  
100  
100  
100  
100  
100  
100  
100  
100  
100  
16 - 18  
30 - 35  
10  
16 - 18  
10  
Quinoa  
10  
Rye, cracked  
Rye, whole  
10  
30 - 35  
10  
Wheat, cracked  
Wheat, whole  
20 - 25  
20  
 
Steam cooking / Universal  
Dried pulses  
Pulses swell during cooking and need to be cooked in liquid.  
The ratio of pulses to liquid should be 1:3.  
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.  
Function (depending on model)  
Steam Cooking / Universal  
Cook universal !  
Settings  
Temperature  
in °C  
Duration in minutes  
Pre-soaked Not pre-soaked  
Beans  
Black beans  
Borlotti beans  
Haricot beans  
Kidney beans  
Pinto beans  
Lentils  
100  
100  
100  
100  
100  
60  
55  
120  
110  
60  
25 - 30  
55  
110  
120  
60  
Brown lentils  
Red lentils  
Peas  
100  
100  
-
-
15 - 20  
8
Green peas  
Yellow split peas  
100  
100  
20 - 25  
20 - 40  
40 - 80  
40 - 80  
21  
 
Steam cooking / Universal  
Hen’s 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 heating up phase and so do  
not burst when they are cooked with steam.  
Plunge the eggs into cold water after cooking to stop them  
from continuing to cook.  
When using a solid container for preparing egg dishes,  
remember to grease it first.  
Function (depending on model)  
Steam Cooking / Universal  
Cook universal !  
Settings  
Temperature  
Duration  
in °C  
in minutes  
Eggs medium size,  
soft boiled  
100  
4 - 5  
5 - 7  
Eggs medium size,  
medium boiled  
100  
100  
Eggs medium size,  
hard boiled  
8 - 10  
22  
 
Steam cooking / Universal  
Fruit  
Cook delicate types of fruit, the skin of which burst easily  
(e.g. apricots) at 90 °C only.  
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.  
Useful tip  
You can use the juice which has collected in the solid  
container to make a glaze for a fruit flan.  
Function (depending on model)  
Steam Cooking / Universal  
Cook universal !  
Settings  
Temperature in °C Duration in minutes  
Apple pieces  
Apricot halves  
Cherries  
100  
90  
3 - 5  
2 - 4  
2 - 4  
2 - 4  
3 - 5  
2 - 4  
2 - 3  
2 - 4  
90  
Gooseberries  
Pear chunks  
Plums  
90  
100  
100  
100  
90  
Rhubarb  
Sour cherries  
23  
 
Menu cooking  
You can use the steam oven to cook a whole meal containing  
types of food which have different cooking durations, e.g. fish  
fillet with rice and broccoli. The food which has the longest  
cooking duration is placed in the steam oven first and then  
each subsequent dish is placed in the oven at the  
appropriate time so that the whole meal is ready at the same  
time.  
Shelf level  
When cooking fish or food with a distinctive colour (e.g.  
beetroot), do not place any other cooking containers directly  
underneath to avoid any transfer of flavour or colour to other  
food. Depending on their size, several containers can be  
used on the same level.  
Temperature  
Whole meals should be cooked at a temperature of 100 °C as  
this is the temperature required to cook the majority of foods.  
Do not cook a whole meal at the lowest temperature when  
different temperatures are required for different types of food,  
e.g. 85 °C for seabream and 100 °C for potatoes.  
If the recommended cooking temperature for the food is  
85 °C for example, try cooking it at 100 °C and testing the  
result. Some delicate types of fish with a soft structure, e.g.  
sole and plaice will become very firm when cooked at 100 °C.  
Duration  
If you are increasing the recommended temperature, shorten  
the cooking duration by approx. 1/3.  
Function (depending on model)  
Steam cooking / Universal  
Cook universal !  
Settings  
Temperature: 100 °C  
Duration: will depend on the type of food  
24  
 
Menu cooking  
Example  
Rice  
20 minutes  
6 minutes  
4 minutes  
Fish fillet  
Broccoli  
20 minutes - 6 minutes = 14 minutes (1st cooking duration:  
rice)  
6 minutes - 4 minutes = 2 minutes (2nd cooking duration: fish  
fillet)  
Remaining time = 4 minutes (3rd cooking duration: broccoli)  
Duration  
20 min - rice  
6 min - fish fillet  
4 min -  
broccoli  
Setting  
14 min  
2 min  
4 min  
^ Place the rice in the oven first.  
^ Set the first cooking duration: 14 minutes.  
^ After 14 minutes, place the fish in the oven.  
^ Set the first cooking duration: 2 minutes.  
^ After 2 minutes, place the broccoli in the oven.  
^ Set the third cooking duration: 4 minutes.  
25  
 
Defrosting  
It is much quicker to defrost items in the steam oven than at  
room temperature.  
Temperature  
60 °C is the best temperature for defrosting.  
Exceptions:  
50 °C for minced meat and game.  
Before and after defrosting  
Remove all packaging before defrosting.  
Exceptions:  
Leave bread, biscuits and cakes in their packaging as  
otherwise they will absorb moisture and become soft.  
Allow defrosted food to stand at room temperature after  
removing it from the oven. The standing time is necessary to  
allow the even distribution of heat.  
Cooking container  
Use a perforated container when defrosting food which will  
drip, such as poultry.  
,It is particulary important to observe food hygiene  
rules when defrosting poultry. Do not use the liquid from  
defrosted poultry. Pour it away and wash the container,  
the sink and your hands. Danger of salmonella poisoning.  
Useful tips  
Fish does not need to be fully defrosted before cooking.  
Defrost so that the surface is sufficiently thawed to take herbs  
and seasoning. Depending on the thickness of the fish, 2 - 5  
minutes should be enough.  
When defrosting food which has frozen together, e.g. berries,  
chops, fish fillets etc. separate it about half-way through the  
defrosting time.  
Do not refreeze food once it has thawed.  
Defrost frozen pre-cooked meals according to the  
manufacturer's instructions.  
26  
 
Defrosting  
Function  
Defrost P  
Settings  
Food to be  
defrosted  
Weight  
in g  
Temperature Defrosting Standing time  
in °C  
duration  
in minutes  
in minutes  
Dairy products  
Cheese slices  
Cream  
125  
250  
250  
100  
60  
60  
60  
60  
15  
10  
20 - 25  
20 - 25  
15  
10 - 15  
10 - 15  
10 - 15  
Quark  
Soft cheese  
Fruit  
Apple pieces  
Apple sauce  
Apricots  
250  
250  
500  
150  
250  
500  
250  
300  
60  
60  
60  
60  
60  
60  
60  
60  
20 - 25  
20 - 25  
25 - 28  
15  
10 - 15  
10 - 15  
15 - 20  
10 - 15  
10 - 15  
15 - 20  
10 - 15  
10 - 12  
Cherries  
Gooseberries  
Peaches  
20 - 22  
25 - 28  
20 - 25  
8
Plums  
Raspberries /  
Blackcurrants  
Strawberries  
Vegetables  
Frozen in a block  
Fish  
300  
300  
60  
60  
8 - 10  
10 - 12  
10 - 15  
20 - 25  
Lobster  
300  
300  
500  
60  
60  
60  
25 - 30  
4 - 6  
10 - 15  
5
Small shrimps  
Trout  
15 - 18  
10 - 15  
27  
 
Defrosting  
Food to be  
defrosted  
Weight  
in g  
Temperature Defrosting Standing time  
in °C  
duration  
in minutes  
in minutes  
Meat  
Cutlets / chops /  
sausages  
800  
60  
25 - 35  
15 - 20  
Goulash  
1000  
500  
250  
-
60  
60  
60  
60  
50  
50  
50  
50  
50 - 60  
30 - 40  
20 - 25  
8 - 10  
10 - 15  
10 - 15  
10 - 15  
15 - 20  
10 - 15  
10 - 15  
10 - 15  
10 - 15  
Goulash  
Liver  
Meat slices  
Minced meat  
Minced meat  
Roebuck saddle  
Saddle of hare  
Poultry  
250  
500  
1000  
500  
15 - 20  
20 - 30  
40 - 50  
30 - 40  
Chicken  
1000  
500  
150  
500  
60  
60  
60  
60  
40  
15 - 20  
10 - 15  
10 - 15  
10 - 15  
Chicken escalopes  
Chicken thighs  
Turkey drumsticks  
Baked goods  
25 - 30  
20 - 25  
40 - 45  
Creamed mixture  
cakes / biscuits  
400  
60  
60  
15  
10 - 15  
10 - 15  
Puff pastries /  
Yeast buns  
10 - 12  
Bread / rolls  
Bread rolls (4)  
60  
60  
60  
60  
30  
40  
30  
65  
2
Rye bread, sliced  
White bread, sliced  
250  
150  
250  
15  
20  
15  
Wholegrain bread,  
sliced  
28  
 
Reheating  
The steam oven is very effective at reheating food gently,  
without drying it out or cooking it further. The food will reheat  
evenly and does not need to be stirred during the reheating  
process.  
You can reheat individual dishes or plated meals which have  
been prepared previously (e.g. meat, vegetables and  
potatoes).  
Suitable containers  
Small quantities can be reheated on a plate, larger quantities  
should be placed in a cooking container.  
Duration  
10 - 15 minutes are usually sufficient to reheat one plated  
meal. Several plates will take a little longer.  
If you are reheating several plated meals one after the other,  
the reheating time can be reduced by around 10 minutes for  
the second and subsequent plates, as the oven is still hot.  
Moisture content  
Useful tips  
The more moist the food, the less moisture needs to be  
added.  
Food does not need to be covered before it is reheated.  
Do not reheat large items, such as a whole joint of roast meat.  
Divide it into portions and reheat these as plated meals.  
Compact items, such as stuffed peppers or roulades, should  
be cut in half.  
Please note that breaded items, such as schnitzel, will not  
retain their crispness when they are reheated.  
Function  
Reheat (  
29  
 
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.  
Make sure that all the glass jars are the same size so that  
bottling is carried out evenly.  
After you have filled the jars with the bottled produce, clean  
the glass rims with a clean cloth and hot water and then seal  
the jars.  
Fruit  
Sort fruit carefully, rinse it briefly but thoroughly and allow it to  
drain. Take great care when cleaning soft fruit as it is very  
delicate and squashes easily.  
Remove any peel, stalks, cores or stones.  
Cut up large fruit. For example, cut apples into slices.  
If you are bottling fruit with stones (e.g. plums, apricots)  
without removing the stones, pierce the fruit several times  
with a fork or wooden screwer as otherwise it will burst.  
Vegetables  
Fill volume  
Rinse, clean and cut up vegetables.  
Green vegetables should be blanched before bottling to help  
them retain their colour (see "Blanching").  
Fill the glass jars with produce up to a maximum of 3 cm  
below the rim. Do not pack it down as this will damage the  
cell walls of the fruit. Tap the jar gently on a cloth to help  
distribute the contents evenly.  
Fill the jars with liquid. The produce must be completely  
covered.  
Use a sugar solution for fruit and a salt or vinegar solution for  
vegetables.  
30  
 
Bottling  
Useful tips  
Make use of residual heat by leaving the jars in the oven for  
30 minutes after it has switched off.  
Then cover the jars with a cloth and allow to cool for approx.  
24 hours.  
Procedure  
^ Place the jars (all the same size) in a perforated container.  
Ensure that they do not touch one another.  
^ Place the container on the lowest shelf level.  
Function (depending on model)  
Steam cooking / Universal  
Cook universal !  
Settings  
Produce  
Temperature in °C  
Duration in  
minutes*  
Fruit  
Apple sauce  
Apples  
90  
90  
85  
80  
80  
65  
50  
55  
55  
50  
Fruit with stones  
Gooseberries  
Red /  
Blackcurrants  
Vegetables  
Beans  
100  
90  
120  
55  
Gherkins  
* The times quoted are for 1.0 litre jars. If using 0.5 litre jars  
reduce the duration by about 15 minutes. If using 0.25 litre  
jars reduce the duration by about 20 minutes.  
31  
 
Bottling  
Cakes  
Creamed, sponge and yeast dough mixtures are suitable for  
bottling. Cakes will keep for approx. six months.  
However, cakes with fruit are not suitable for storage and  
must be consumed within two days.  
Glass jars  
Use clean glass jars and accessories and check them for any  
defects. The jars must be narrower at the bottom than at the  
top (Kilner jars). 0.25 litre jars are the most suitable.  
The jars must have a rubber sealing ring, glass lid and metal  
spring closure clip.  
Make sure that all the glass jars are the same size so that  
bottling is carried out evenly.  
Procedure  
^ Grease the inside of the jars with butter up to 1 cm below  
the rim.  
^ Sprinkle the inside of the jars with breadcrumbs.  
^ Fill the jar up to 1/2 or 3/4 with the cake mixture (depending  
on the recipe). Make sure that the rim stays clean.  
^ Place the rack on the lowest shelf level.  
^ Place the open jars on the rack (all the same size). Ensure  
that they do not touch one another.  
^ Close the jars immediately after bottling with the rubber  
sealing ring, lid and clip; do not allow the cakes to cool  
down.  
If the mixture has risen above the rim, push it down into the  
jar with the glass lid.  
Settings  
Type of  
mixture  
Creamed Conventional  
heat  
Function  
Stage Temperature Moisture Duration  
in °C  
in %  
in minutes  
-
-
160  
-
25 - 45  
Sponge  
Conventional  
heat  
160  
-
50 - 55  
Yeast  
Combi mode  
Conventional  
heat  
1
2
30  
100  
30  
10  
dough  
160  
30 - 35  
32  
 
Special programmes  
Preparing yoghurt  
To make yoghurt, you will either need fresh live yoghurt or  
yoghurt culture, obtainable from health food shops.  
You can use either unchilled long-life milk or fresh milk. The  
yoghurt and milk should have the same percentage fat.  
If using fresh milk it should first be heated up to 90 °C (do not  
boil it) and then left to cool to 40 °C.  
Useful tips  
How well home prepared yoghurt sets will depend on the  
consistency of the yoghurt used to prepare it.  
Fresh milk will give a better set than long-life milk.  
The yoghurt will not achieve its maximum set until it has been  
thoroughly chilled.  
If yoghurt culture is being used, the yoghurt can be made  
from a mixture of milk and cream. Mix 750 ml milk with 250 ml  
cream.  
You can buy yoghurt jars from specialist cook shops.  
Procedure  
^ Mix 100 g yoghurt with 1 litre milk, or make according to  
the instructions on the packaging for the yoghurt culture.  
^ Pour the mixture into portion sized glass jars or special  
yoghurt jars. Seal the jars.  
^ Place the sealed jars in a cooking container on the lowest  
shelf level in the appliance. Ensure that they do not touch  
one another.  
Function  
Settings  
Steam Cooking / Universal  
Temperature: 47 °C  
Duration: 6:00 hours  
33  
 
Special programmes  
Proving dough  
Procedure  
^ Prepare the dough according to the recipe.  
Function (depending on model)  
Combination mode / Fan plus  
Combination mode  
Combination mode - Baking  
Settings  
Temperature: 30 °C  
Moisture: 100 %  
Duration: according to recipe  
Melting gelatine  
Procedure  
^ Gelatine leaves: Completely cover the gelatine leaves with  
cold water and leave to soak for 5 minutes. Remove the  
gelatine leaves from the bowl and squeeze them out.  
Empty the bowl. Place the squeezed gelatine leaves back  
in the bowl.  
^ Gelatine powder: Place the gelatine powder in a bowl and  
add water according to the instructions on the packaging.  
^ Cover the bowl and place in a perforated container.  
Function (depending on model)  
Steam Cooking / Universal  
Cook universal !  
Settings  
Temperature: 90 °C  
Duration: 1 minute  
34  
 
Special programmes  
Melting chocolate  
You can use the steam oven for melting any type of  
chocolate.  
Procedure  
^ Break chocolate up into small pieces.  
^ Place large quantities in a solid container and small  
quantites in a cup or a dish.  
^ Cover the container or the dish with temperature (up to  
100 °C) and steam resistant clingfilm or a lid.  
^ Stir large quantities once during cooking.  
Function (depending on model)  
Steam Cooking / Universal  
Cook universal !  
Settings  
Temperature: 90 °C  
Duration: 10 minutes  
35  
 
Special programmes  
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 vegetables or fruit in a perforated container if you  
are using steam, and on the universal tray if you are  
grilling.  
^ To blanch almonds, it is important to plunge them cold  
water as soon as they are taken out of the oven as  
otherwise the skin cannot be removed.  
Function (depending on model)  
Steam Cooking / Universal  
Cook universal !  
Grill Y / Z  
Settings  
Produce  
Steam Cooking / Universal  
Cook universal !  
Temperature in °C Duration in minutes  
Almonds  
Apricots  
Nectarines  
Peaches  
Peppers  
Tomatoes  
100  
100  
100  
100  
100  
100  
1
1
1
1
4
2
Grill Y / Z  
Peppers,  
halved  
225  
225  
10  
7
Tomatoes  
36  
 
Special programmes  
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.  
Function (depending on model)  
Steam Cooking / Universal  
Cook universal !  
Settings  
Temperature: 50 °C  
Duration: 5 minutes  
Blanching  
Blanch fruit and vegetables before freezing them. Blanching  
helps maintain the quality of the produce when it is frozen.  
Blanching vegetables also helps them retain their original  
colour.  
Procedure  
^ Put the prepared vegetables/fruit (cleaned, washed,  
chopped etc.) into a perforated cooking container.  
^ Once blanched, plunge the vegetables/fruit into ice cold  
water to cool them down quickly. Drain them well.  
Function (depending on model)  
Steam Cooking / Universal  
Cook universal !  
Settings  
Temperature: 100 °C  
Duration: 1 -2 minutes  
37  
 
Special programmes  
Steaming onions  
Steaming means cooking the onions in their own juices, with  
the addition of a little fat if necessary.  
Procedure  
^ Cut the onions up into small pieces and place them in a  
solid cooking container with a little butter.  
^ Cover the container or the dish with temperature (up to  
100 °C) and steam resistant clingfilm or a lid.  
Function (depending on model)  
Steam Cooking / Universal  
Cook universal !  
Settings  
Temperature: 100 °C  
Duration: 4 minutes  
Bacon  
This does not brown the bacon.  
Procedure  
^ Place the bacon (diced or rashers) in a solid cooking  
container.  
^ Cover the container with temperature (up to 100 °C) and  
steam resistant clingfilm or a lid.  
Function (depending on model)  
Steam Cooking / Universal  
Cook universal !  
Settings  
Temperature: 100 °C  
Duration: 4 minutes  
38  
 
Special programmes  
Disinfecting containers  
The steam oven will 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 steam.  
All parts of the bottles must be completely dry before they are  
reassembled to keep them germ free.  
Procedure  
^ Dismantle, clean and thoroughly rinse baby bottles.  
Place the individual parts in a perforated conatiner,  
ensuring that they do not touch one another (on their sides  
or with the opening facing downwards) to allow steam to  
reach them from all sides.  
^ Place the container on the lowest shelf level.  
Function (depending on model)  
Steam Cooking / Universal  
Cook universal !  
Settings  
Temperature: 100 °C  
Duration: 15 minutes  
39  
 
Special programmes  
Heating flannels  
Procedure  
^ Moisten flannels and them roll them up.  
^ Place them beside one another in a perforated cooking  
container.  
Function (depending on model)  
Steam Cooking / Universal  
Cook universal !  
Settings  
Temperature: 70 °C  
Duration: 2 minutes  
Decrystallising honey  
Procedure  
^ Loosen the lid and place the jar of honey in a perforated  
cooking container.  
^ Stir the honey once during the cooking procedure.  
Function (depending on model)  
Steam Cooking / Universal  
Cook universal !  
Settings  
Temperature: 60 °C  
Duration: 90 minutes (depending on the size of jar or the  
amount of honey in the jar)  
40  
 
Special programmes  
Making jam  
Only use unblemished, fresh produce which is in good  
condition for making jam.  
Glass jars  
Only use clean, washed, unchipped jars that are in good  
condition, with a twist-off lid with a volume of up to 250 ml.  
Once it has been filled with jam, wipe the rim of the jar with a  
clean cloth and hot water.  
Preparation  
Sort fruit carefully, rinse it briefly but thoroughly and allow it to  
drain. Be very careful when washing berries as these are  
delicate and are easily damaged.  
Remove stalks, pips or stones  
Purée the fruit to help the jam to set.  
Add the correct quantity of preserving sugar to the fruit purée  
(see manufacturer’s instructions), and mix thoroughly.  
If sweet fruits/berries are used, we recommend adding some  
citric acid to help the jam to set.  
Procedure  
^ Fill the jars to just below the rim with fruit.  
^ Place the open jars in a perforated container.  
^ Tighten the lids securely once cooking has finished.  
Function  
Settings  
Combination mode G Fan plus  
Temperature: 150 °C  
Moisture level: 20 %  
Duration: 30 minutes  
41  
 
Food probe  
How the food probe works  
The tip of the probe is pushed into the centre of the meat  
where it measures the core temperature continuously.  
The core temperature set will depend on the how well you  
want the meat cooked (i.e. rare or well done) and also the  
type of meat. A temperature within a range of 30 °C to 99 °C  
can be set.  
The cooking duration will depend on the temperature in the  
oven compartment and the thickness of the meat. The higher  
the temperature and the thinner the meat, the quicker the set  
core temperature will be reached.  
The cooking process will finish automatically when the core  
temperature of the meat reaches the value set for the food  
probe. Exception: The combination mode will involve another  
cooking step, e.g. browing the meat.  
The core temperature value is transmitted by radio signal  
from the food probe handle to the receiver in the top heating  
element.  
Accurate transmission is only possible when the door is shut.  
Opening the door during cooking, e.g. to baste meat,  
interrupts the radio signal. It will resume once the door has  
been closed. It will take a few seconds for the current core  
temperature to show in the display again.  
If the food probe is not being used, it must not be left in  
the oven during a cooking programme. The temperature  
sensor will be destroyed at temperatures over 100 °C.  
For this reason, the food probe should be replaced in its  
holder when it is not being used.  
It will not be damaged when it is inserted into the food, as  
it is only possible to select a core temperature up to 99 °C.  
42  
 
Food probe  
When to use it  
The food probe can be used with the following functions:  
- Combination mode Fan plus  
- Combination mode Conventional heat  
- Fan plus  
- Fan grill  
- Conventional heat  
- Intensive bake  
- Cake plus  
Important notes about using the food probe  
To ensure optimum results, please observe the following  
instructions.  
– Do not use deep, narrow, metal cooking containers, as  
these will disturb the radio signal.  
– Do not place any metal items above the food probe, such  
as lids, aluminium foil, racks or baking trays on a shelf level  
above the food with the food probe. Glass lids may be  
used.  
– Do not use a standard food probe made of metal at the  
same time as the food probe.  
– Do not allow the handle of the food probe to sit in any  
sauce or cooking liquid, or to rest on the food or on the  
edge of the cooking container.  
Do not use the food probe to lift or carry the food. Danger  
of breaking.  
The metal tip of the food probe must be fully inserted into the  
centre of the food. The handle should be angled upwards.  
Make sure it is not horizontal or pointing towards the corners  
of the oven or the door.  
Do not let the metal tip touch any bones or insert it into a  
particularly fatty area of the meat. Fat or meat coming into  
contact with the probe can lead to the oven switching off too  
early.  
43  
 
Food probe  
The metal tip of the food probe must be fully inserted into the  
centre of the food. The handle should be angled upwards.  
Make sure it is not horizontal or pointing towards the corners  
of the oven or the door.  
Do not let the metal tip touch any bones or insert it into a  
particularly fatty area of the meat. Fat or meat coming into  
contact with the probe can lead to the oven switching off too  
early.  
If the meat is very heavily marbled with fat, select the highest  
core temperature given in the chart.  
When using roasting bags, insert the probe through the bag  
into the centre of the meat.  
If wrapping the meat in aluminium foil, the food probe must  
be inserted through the foil to the centre of the meat.  
Procedure  
^ Perpare the food in the usual way.  
^ Remove the food probe from its holder being the control  
panel.  
^ Insert the metal tip fully into the food. The handle should be  
angled upwards.  
^ Place the food in the oven.  
^ Select the function you want.  
^ Alter the recommended and/or core temperature, if  
necessary.  
If the oven does not register the food probe, reinsert it into  
a different part of the food.  
Useful tips  
When cooking several pieces of meat at the same time, insert  
the food probe into the thickest piece.  
If the meat is not cooked to your liking when it has reached  
the core temperature, insert the food probe into another place  
and repeat the cooking process.  
44  
 
Food probe  
Settings  
Meat  
Core temperature°C  
Fillet of beef / Roast beef  
rare  
60 - 65  
70 - 75  
80 - 85  
medium  
well done  
Game  
80 - 90  
75 - 85  
80 - 85  
70 - 80  
80 - 90  
70 - 75  
65 - 75  
80 - 90  
75 - 80  
Gammon joint  
Leg of lamb  
Pork fillet / chop  
Pork roast  
Saddle of lamb  
Saddle of roebuck / hare  
Topside  
Veal roast  
45  
 
Roasting  
We recommend using Combination mode Fan plus or  
Combination mode Conventional heat for roasting.  
Please ensure that the grease filter is in place correctly.  
Frozen meat must be defrosted before it is cooked. Never  
cook from frozen.  
You do not need to preheat the oven for roasting. The  
prepared meat is placed in a cold oven.  
Remove the skin and any sinews before roasting. Season  
according to taste, dot with butter or (in the case of game)  
bard with rashers of bacon. Soaking game overnight in  
buttermilk will tenderise the meat.  
If you are cooking several pieces of meat together, select  
pieces that are similar in size.  
Allow a standing time of approx. 10 minutes after the end of  
cooking so that the meat juices are evenly distributed.  
46  
 
Roasting  
Combination mode  
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.  
Roast meat on the rack with the universal tray underneath.  
The meat juices will collect in the tray and can be used to  
make a gravy or sauce.  
The addition of steam prevents the surface of lean meat from  
drying out. Excellent results are achieved with lean meat by  
first browning the meat at a high temperature with very little  
moisture (cooking stage 1) and then cooking the meat using  
the food probe (cooking stage 2). You should set the  
temperature for cooking stage 2 approx. 30 °C higher than  
that set for the food probe.  
When roasting fatty meat with crackling, we recommend  
carrying out the first stage at a high temperature to render the  
fat and brown the outside. Reduce the temperature and  
increase the moisture for the second stage. In the third stage,  
increase the temperature so that the crackling becomes  
crispy.  
For braised meats, cooking stage 1 should be carried out at a  
high temperature with very little moisture and cooking stage 2  
should then be carried out using the food probe with high  
moisture to complete the cooking process. You should set the  
temperature for cooking stage 2 approx. 30 °C higher than  
that set for the food probe.  
47  
 
Roasting  
Roasting chart  
Type of meat  
Function  
Stage Temperature Moisture Duration  
Core  
in °C  
in %  
in minutes temperature  
Poultry  
Chicken  
Combination mode  
Fan plus  
1
2
1
2
3
1
2
1
2
1
2
200  
200 - 225  
100  
95  
30  
95  
30  
30  
95  
30  
95  
30  
20  
70  
15  
25 - 35  
30  
-
-
drumsticks  
Duck up to 3 kg  
Goose thighs  
Combination mode  
Fan plus  
-
130  
75  
-
200 - 220  
100  
20 - 30  
30  
-
Combination mode  
Fan plus  
-
180  
45 - 60  
60  
-
Goose up to 4 kg Combination mode  
Fan plus  
100  
-
140  
180 - 210  
40 - 50  
-
-
Turkey breast  
Combination mode  
Fan plus  
225  
-
120  
85  
Veal  
Braised*  
Combination mode  
Fan plus  
1
2
-
200 - 225  
145  
20  
50  
-
30 - 35  
-
-
-
75 - 80  
55 - 75  
Fillet  
Fan plus  
200 - 225  
Lamb  
Leg*  
Combination mode  
Conventional heat  
1
2
200  
130  
30  
95  
20  
-
-
70 - 85  
Beef  
Braised*  
Combination mode  
Fan plus  
1
2
-
200 - 225  
145  
20  
50  
-
30 - 35  
-
-
-
-
85  
Fillet  
Fan plus  
Fan plus  
200 - 225  
200 - 225  
60 - 85  
60 - 85  
Sirloin joint  
Pork  
-
-
Braised*  
Combination mode  
Fan plus  
1
2
-
180 - 210  
150  
30  
50  
30  
30  
-
-
80 - 90  
70 - 80  
Fillet  
Combination mode  
Fan plus  
220 - 225  
-
Gammon joint  
Combination mode  
Fan plus  
1
2
3
1
2
-
200  
130  
20  
100  
100  
30  
30  
-
-
70  
85  
60  
-
Leg*  
Combination mode  
Fan plus  
200 - 225  
150  
40  
-
50  
-
75  
-
Shank  
Combination mode  
Fan plus  
190 - 210  
30  
120 - 130  
With crackling  
Combination mode  
Fan plus  
1
2
3
205  
85  
20  
100  
20  
40 - 70  
15  
-
80  
180  
*
If you want to make a sauce add some hot water or hot stock to the universal tray at the beginning  
of roasting.  
48  
 
Roasting  
Type of meat  
Game  
Function  
Stage  
Temp.  
in °C  
Moisture  
in %  
Duration  
Core  
in minutes temperature  
**Roebuck haunch* Combination  
1
2
225  
100  
30  
95  
20 - 30  
-
-
mode  
80 - 90  
Fan plus  
**Venison*  
Combination  
mode  
1
2
225  
100  
30  
95  
20 - 30  
-
-
80 - 90  
Fan plus  
**Wild boar  
joint*  
Combination  
mode  
1
2
200 - 220  
150  
30  
50  
30 - 35  
-
-
80 - 90  
Fan plus  
*
If you want to make a sauce add some hot water or hot stock to the universal tray at the beginning  
of roasting.  
** Marinated meat will brown to darker when cooked than meat which has not been marinated.  
49  
 
Baking  
Fan plus  
For baking on several levels at the same time  
When using Fan plus, reduce the temperatures given for  
Conventional heat by about 20 °C.  
Conventional heat  
For baking traditional recipes, e.g. fruit cake, casseroles. Also  
ideal for soufflés.  
Only bake on one level at a time.  
Place tray cakes on middle shelf.  
If using an older recipe or cookbook, set the temperature  
10 °C lower than that recommended. The cooking duration  
does not need to be changed.  
Top heat  
Ideal for browning a topping, making "au gratin" dishes,  
meringues or browning soufflés.  
Bottom heat  
Intensive bake  
Use this setting towards the end of baking to brown the base  
of a cake, quiche or pizza.  
For cooking dishes which require a moist topping and a crisp  
base such as pizza or quiche lorraine.  
Bake on the lowest shelf level.  
Cake plus  
For creamed mixtures, choux pastry (e.g. eclairs) and frozen  
pretzels.  
50  
 
Baking  
Combination mode  
The gleaming finish on bread, rolls and puff pastry is  
achieved by cooking it with steam (maximum moisture, low  
temperature) in cooking stage 1. Browning takes place with  
high moisture and high temperature. The baking will become  
dryer with low moisture and high temperature.  
Bake partbaked rolls with 90 % moisture at the temperature  
given by the manufacturer on the packaging.  
Heat up rolls from the day before as follows: Combination  
mode Fan plus, Cooking stage 1: 7 minutes, 95 % and  
100 °C, Cooking stage 2: 3 minutes, 20 % moisture and  
160 °C.  
Do not use dishes or containers made of silicone as these  
are not steam resistant.  
51  
 
Baking  
Baking tips  
Only bake cakes, pizza, chips etc until they are golden. Do  
not overcook them.  
Remove the grease filter from the back wall. Otherwise results  
can be uneven. (Exception: fit the grease filter when baking  
open deep fresh fruit flans, e.g. plum or damson or pizza with  
lots of topping).  
Bakeware  
Use dark coloured tins for baking.  
These conduct the heat more swiftly to the mixture. Shiny  
metal tins reflect heat so cakes take longer to cook and do  
not brown evenly.  
Place retangular cakes in retangular tins with the longer side  
across the width of the oven for optimum heat distribution and  
even results.  
Universal tray  
Because of its PerfectClean anti-stick surface the universal  
tray not need to be greased for baking.  
Baking parchment  
Baking parchment is only necessary when baking:  
– Anything with a high salt content (e.g. pretzels, bread  
sticks), because sodium can damage the PerfectClean  
surface.  
– Meringues or biscuits with a high egg-white content,  
because they are more likely to stick.  
52  
 
Baking  
Frozen food  
When baking deep frozen products such as chips,  
croquettes, cakes, pizza and baguettes, use the lowest  
temperature quoted on the manufacturer's packaging.  
Cook frozen desserts, pizza or baguettes on baking  
parchment on the rack. Cooking large frozen items on the  
baking tray or the universal tray can cause the metal to  
distort.  
Small items of frozen food such as oven chips or potato  
croquettes can be cooked on the universal tray. Place them  
on baking parchment and turn several times during cooking.  
Shelf level  
When baking cakes with a moist topping only bake on one  
level.  
Bake on a maximum of two shelf levels at the same time.  
If you are baking on two shelf levels at the same time, use  
levels 1 and 2.  
Notes about the chart  
Select the lowest temperature given in the chart.  
Do not select a higher temperature than that advised.  
Increasing the temperature may reduce the cooking time, but  
will lead to uneven browning, and unsatisfactory cooking  
results.  
At the end of the shorter time given, check to see whether the  
cake etc. is done. Insert a metal or wooden skewer into the  
centre. If it comes out clean, without dough or crumbs  
sticking to it, the cake is ready.  
53  
 
Baking  
Baking chart  
Function  
Stage  
Temperature Moisture  
Duration  
in °C  
in %  
in minutes  
Sponge mix  
Tin  
Conventional heat  
Fan plus  
-
-
160 - 170  
150 - 180  
-
-
25 - 35  
25  
Tray  
Puff pastry  
Filled  
Combination mode  
Fan plus  
1
2
3
4
100  
100  
90  
7
10  
5
190 - 210  
190 - 210  
190 - 210  
75  
20  
6
Small pastries  
Combination mode  
Fan plus  
100  
180  
100  
75  
7
9
2
3
160 - 180  
20  
15  
Choux pastry  
Choux buns  
Eclairs  
Cake plus  
Cake plus  
-
-
150  
150  
-
-
50  
50  
Yeast dough  
Baguettes  
Combination mode  
Fan plus  
1
2
3
4
5
40  
50  
100  
100  
80  
10  
2
210  
6
210  
20  
6
155 - 190  
20  
60  
Bread rolls  
Combination mode  
Fan plus  
1
2
3
4
5
40  
50  
100  
100  
70  
10  
2
210  
6
210  
20  
6
145 - 180  
20  
45  
Croissants  
Flat bread  
Combination mode  
Fan plus  
1
2
3
90  
175  
100  
90  
2
10  
15  
175 - 225  
20  
Combination mode  
Fan plus  
1
2
3
4
40  
50  
100  
100  
20  
10  
2
210  
6
165 - 185  
20  
25  
Mixed grain  
bread*  
Combination mode  
Fan plus  
1
2
3
4
5
40  
50  
100  
100  
80  
10  
2
210  
6
210  
20  
6
145 - 180  
20  
60  
*
The figures relate to 500 g flour whether baked as a loaf or in a tin.  
54  
 
Baking  
Function  
Stage  
Temperature  
in °C  
Moisture  
in %  
Duration  
in minutes  
Onion tart  
Pizza  
Intensive bake  
Intensive bake  
-
-
175 - 205  
175 - 205  
-
-
35  
35  
Plaited loaf  
Combination mode  
Conventional heat  
1
2
3
90  
150  
100  
90  
2
15  
15  
150 - 180  
20  
Plum flan  
Intensive bake  
-
175 - 205  
-
35  
Rye bread*  
Combination mode  
Fan plus  
1
2
3
4
50  
210  
100  
60  
2
6
210  
20  
6
145 - 195  
20  
60  
Spelt bread *  
White bread*  
Combination mode  
Fan plus  
1
2
3
4
50  
210  
100  
80  
2
6
210  
20  
6
145 - 180  
20  
60  
Combination mode  
Fan plus  
1
2
3
4
5
40  
50  
100  
100  
80  
10  
2
210  
6
210  
20  
6
155 - 190  
20  
60  
Whole grain bread*  
Combination mode  
Fan plus  
1
2
3
4
5
40  
50  
100  
100  
70  
10  
2
210  
6
210  
20  
6
155 - 190  
20  
60  
Wholegrain rolls  
Combination mode  
Fan plus  
1
2
3
4
5
40  
50  
100  
100  
70  
10  
2
210  
210  
170  
6
20  
6
20  
45  
Shortcrust pastry  
Small pastries  
Combination mode  
Fan plus  
1
2
185  
185  
50  
20  
6
10 - 15  
Tin with dry topping  
Combination mode  
Fan plus  
-
200  
85  
35  
Tin with moist topping  
Combination mode  
Conventional heat  
1
2
Pre-heating  
210  
20  
20  
15  
20 - 30  
190  
Tray with topping  
Intensive bake  
-
170 - 190  
-
35 - 45  
*
The figures relate to 500 g flour whether baked as a loaf or in a tin.  
55  
 
Baking  
Function  
Stage  
Temp.  
in °C  
Moisture  
in %  
Duration  
in minutes  
Quark dough  
Tray  
Conventional heat  
Cake plus  
-
170 - 190  
-
50  
Creamed mixture  
Cake tin  
-
-
170 - 190  
150 - 190  
-
55  
25  
Small cakes  
Combination mode  
Conventional heat  
95  
Tray with fruit topping  
Sour dough  
Intensive bake  
-
170 - 190  
-
40  
Sourdough rye bread  
Combination mode  
Fan plus  
1
2
3
210  
210  
175  
60  
20  
20  
6
6
60  
*
The figures relate to 500 g flour whether baked as a loaf or in a tin.  
56  
 
Grilling  
The appliance door must remain shut during grilling, as  
otherwise the controls would become hot. Danger of  
burning.  
Do not use the food probe when using Full grill, Economy  
grill and Combination mode/Grill.  
Use  
– Full grill / Economy grill for grilling thin cuts and for  
browning cooked dishes, e.g. pasta bakes.  
– Fan grill for grilling thick cuts, e.g. rolled meat, poultry.  
Use the rack with the universal tray underneath for grilling.  
Grill thick items, e.g. half a chicken, on the middle shelf level  
and thin items, e.g. steak, on the top shelf level.  
The grill does not need to be pre-heated. Place the food to be  
grilled into a cold oven.  
The weight entry refers to the weight per piece. For example,  
one 250 g trout or several 250 g trouts can be grilled at the  
same time.  
Turn the food halfway through the grilling time. Exceptions to  
this are marked in the grilling chart.  
Procedure  
^ Place the rack on the universal tray.  
^ Place the items to be grilled on the rack.  
^ Place the food in the oven and close the door.  
^ Select the function and temperature you want.  
57  
 
Grilling  
Useful tips  
Marinate lean meat or brush it with oil. Do not use other types  
of fat as they can burn and cause smoke.  
It is best to grill food of a similar thickness at the same time  
so that the grilling time for each item does not vary too  
greatly.  
Turn the food as quickly as possible to prevent the oven  
compartment cooling down.  
To grill thicker pieces of food more gradually after an initial  
high temperature, continue grilling at a lower temperature  
setting or use a lower shelf runner to allow the food to cook  
through to the centre.  
One way of finding out how far through a piece of meat has  
been cooked is to press down on it with a spoon.  
– If there is very little resistance to the pressure of the spoon,  
it will still be red on the inside ("rare").  
– If there is some resistance the inside will be pink  
("medium").  
– If there is great resistance, it is throughly cooked through  
("well done").  
Grilling meat using Combination mode/Grill with a maximum  
moisture level of 20 % will give exceptionally tender results.  
58  
 
Grilling  
Grilling chart  
Food  
Shelf level  
Function  
Step Temperature Moisture Duration  
for the rack  
in °C  
in %  
in minutes  
Fish  
Trout*/**  
250 g  
2
2
2
2
2
Fan grill  
Full grill  
Full grill  
Full grill  
-
-
-
-
200  
225  
225  
190  
225  
-
-
20 - 25  
25 - 30  
25 - 30  
40 - 45  
20 - 25  
Trout*/**  
250 g  
Trout*/**  
-
500 - 600 g  
Salmon*/**  
-
800 - 1000 g  
Mackerel  
Combination mode  
Grill  
20  
Poultry  
Duck breast*,  
pink  
3
Combination mode  
Grill  
1
2
3
225  
30  
20  
20  
20  
15  
20  
Combination mode  
Fan plus  
Combination mode  
Grill  
225  
7 - 13  
Duck breast*,  
well done  
3
Combination mode  
Grill  
1
2
3
4
225  
30  
20  
20  
20  
20  
15  
20  
Combination mode  
Fan plus  
Combination mode  
Grill  
225  
30  
7 - 13  
5
Combination mode  
Fan plus  
Chicken*,  
whole  
1, 2***  
Combination mode  
Fan plus  
1
2
3
225  
150  
225  
20  
80  
20  
20  
40  
10  
Combination mode  
Fan plus  
Combination mode  
Grill  
*
Do not turn during grilling  
** Place food on baking parchment cut to size  
***Depending on size  
59  
 
Grilling  
Food  
Shelf level  
Function  
Step  
Temperature Moisture Duration  
for the rack  
in °C  
in %  
in minutes  
Meat/Sausage  
Burgers  
2
3
3
Fan grill  
Full grill  
Full grill  
-
-
-
225  
225  
225  
-
-
-
25 - 30  
20 - 25  
15 - 20  
Burgers  
Sausage  
fine/coarse cut  
Nürnberger  
sausages  
3
3
3
Fan grill  
Full grill  
Full grill  
-
-
-
225  
225  
225  
-
-
-
10 - 15  
10 - 15  
15 - 20  
Nürnberger  
sausages  
Thüringer  
sausages  
Browning or  
crisping  
Peach halves*  
Tomato halves*  
Miscellaneous  
Making toast  
3
3
Full grill  
Full grill  
-
-
225  
225  
-
-
5 - 10  
5 - 10  
3
2
Full grill  
Full grill  
-
-
225  
225  
20  
-
5 - 8  
Hawaii* toast  
10 - 15  
*
Do not turn during grilling**  
60  
 
Drying food  
Only use the Fan plus 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 solid  
container.  
^ Insert the condensate tray at the lowest level.  
Useful tip  
Settings  
Bananas and pineapple are not suitable for drying.  
Fan plus U  
Produce  
Temperature  
in °C  
Duration  
in hours  
Apple rings  
50 - 70  
60 - 70  
5 - 8  
Apricots, halved,  
stones removed  
10 - 12  
Citrus fruit, sliced  
70 - 80  
60 - 70  
8 - 9  
Damsons,  
10 - 12  
stones removed  
Herbs  
40 - 60  
50 - 70  
70 - 80  
60 - 70  
1.5 - 2.5  
3 - 4  
Mushrooms  
Pear slices  
7 - 8  
Tomatoes, quartered  
7 - 9  
61  
 
62  
 
63  
 
Alteration rights reserved / 2711  
M.-Nr. 07 731 970 / 05  
 

Miele Fryer KM 403 User Manual
Napco Security Technologies Door GEM P1632 User Manual
Netopia Network Router 3300 ENT User Manual
Nortel Networks Server NN43001 307 User Manual
Olicom Network Router A400A User Manual
Omega Vehicle Security Network Card iLD46 EI Series User Manual
Onkyo Stereo Receiver TX 8020 User Manual
Orion Car Audio Car Amplifier Amplifier User Manual
P3 International Pest Control Equipment P7840 User Manual
Parasound Portable Speaker PAL 80 User Manual