Related Manuals for Miele DGC66001XL
Summary of Contents for Miele DGC66001XL
- Page 1 Operating and Installation Instructions Combi Steam Oven To prevent accidents and machine damage, read these instructions be- fore installation or use. en-US, CA M.-Nr. 10 357 780...
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Page 2: Table Of Contents
Contents IMPORTANT SAFETY INSTRUCTIONS .............. 7 Overview....................... 18 Front view ......................18 Included accessories..................... 20 Control panel ....................... 21 Sensor buttons ...................... 22 Display........................23 Symbols...................... 23 Description of functions .................. 24 Control panel ......................24 Water container ..................... 24 Condensate container ................... - Page 3 Contents Operation: Combination cooking mode ............ 40 Quck guide ......................41 Interrupting operation.................... 43 Additional functions....................44 Switching on and off automatically .............. 44 Sequence of an automatic cooking process............ 45 Changing settings during a cooking process........... 45 Canceling cooking....................45 Operation: Functions without steam ..............
- Page 4 Contents Frozen food......................62 Temperature ......................62 Cooking duration ....................62 Cooking with liquid....................62 Your own recipes - Steam cooking ............... 62 Wire oven rack / universal tray ................63 Steam cooking..................... 64 Vegetables......................64 Meat ........................67 Sausage......................... 69 Fish........................
- Page 5 Contents Decrystallizing Honey..................108 Pizza ........................108 Making jam ......................109 Sabbath Program ....................109 Roast probe ....................... 111 Roast ........................ 114 Bake........................ 121 Broil........................ 128 Settings ...................... 130 Accessing the "Settings" menu................130 Changing and saving settings ................ 130 Settings overview ....................
- Page 6 Contents Cleaning and care ..................... 139 Important information on cleaning and care ............139 Appliance front ....................140 PerfectClean ......................141 Oven interior ......................142 Water container and condensate container ............144 Accessories ......................144 Shelf runners ....................... 145 Mainentance......................146 Soak .......................
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Page 7: Important Safety Instructions
IMPORTANT SAFETY INSTRUCTIONS The Combi Steam oven is referred to in the following instructions as steam oven. This appliance conforms to current safety requirements. Inappro- priate 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 installing or using it for the first time.They contain important notes on installation, safety, use and maintenance. - Page 8 (e.g. temperature, moisture, chemical resistance, abrasion resistance and vibration). This special bulb must only be used for the purpose for which it is intended. It is not suitable for room lighting. Replacement of bulbs may only be carried out by a Miele authorized technician.
- Page 9 IMPORTANT SAFETY INSTRUCTIONS Children Activate the system lock to ensure that children cannot switch on the steam oven inadvertently. Children must not be allowed to clean the steam oven unsuper- vised. Please supervise children in the vicinity of the steam oven and do not let them play with it.
- Page 10 Technical safety Installation, repair and maintenance work should be performed by a Miele authorized service technician in accordance with national and local safety regulations and the provided installation instruc- tions. Contact Miele’s Technical Service Department for examination, repair or adjustment. Repairs and other work by unauthorized per- sons could be dangerous and may void the warranty.
- Page 11 Do not open the outer casing of the appliance. While the appliance is under warranty, repairs should only be per- formed by a Miele-authorized service technicians. Work by unquali- fied persons could be dangerous and may void the warranty. ...
- Page 12 IMPORTANT SAFETY INSTRUCTIONS Do not operate any appliance with a damaged cord or plug, or if the appliance has been damaged in any manner. Contact Miele’s Technical Service Department.
- Page 13 IMPORTANT SAFETY INSTRUCTIONS Proper 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. Use pot holders when placing food in the oven or removing it and when adjusting oven shelves etc.
- Page 14 IMPORTANT SAFETY INSTRUCTIONS The door can support a maximum weight of 22 lbs (10 kg). Do not sit, lean or place heavy items on the open oven door. Also be sure nothing can get trapped between the door and the oven cavity. The steam oven could get damaged.
- Page 15 IMPORTANT SAFETY INSTRUCTIONS Never use the steam oven without a drain filter as large food residues may block the drain and the pump. To prevent the risk of damage, do not leave the roast probe in the oven cavity when it is not being used. ...
- Page 16 IMPORTANT SAFETY INSTRUCTIONS Caution: Heating elements may be hot even though they are not glowing. Interior surfaces of an steam oven become hot enough to cause burns. External parts of the steam oven such as the door glass, vents, and the control panel can become hot. During and after use, do not touch, or let clothing or other flammable materials come into contact with heating elements or interior surfaces of the steam oven until they have had sufficient time to cool.
- Page 17 Use only genuine original Miele parts. If parts or accessories from other manufacturers are used, the warranty will become void. Only use the Miele roast probe supplied with this oven. If it is faulty, it must only be replaced with a Miele genuine roast probe. ...
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Page 18: Overview
Overview Front view a Control panel g Grease filter b Vent h Drip channel c Door gasket i Drain d Moisture sensor j Oven interior lighting e Temperature sensor k Connection socket for the roast probe f Side runners with 3 shelf levels l Browning / Broiling element... - Page 19 Overview m Slide-in compartment for condensate container n Condensate container o Slide-in compartment for water container p Water container...
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Page 20: Included Accessories
Wire oven rack Included accessories The accessories supplied with your ap- pliance, as well as a range of optional ones, are available to order from Miele (see "Optional accessories"). 1 wire oven rack for baking, roasting The perforated and solid cooking... -
Page 21: Control Panel
Control panel a Recessed On / Off button To turn the appliance on and off b Sensor buttons To select operating modes, settings and menu items c Display Displays the time of day and information on operation d Sensor buttons 0-9 Numeric keypad to enter values e "Timer"... -
Page 22: Sensor Buttons
Control panel Sensor buttons The sensors react to touch. Each touch is confirmed with an audible tone. This tone can be turned off (see "Settings – Keypad tone"). Sensor Function Notes button For selecting op- A menu option can be selected by touching the il- luminated sensor ... -
Page 23: Display
Control panel Display The display is used for showing the time of day or information about modes, tem- peratures, cooking durations, MasterChef programs and settings. Information or a list of options is shown on the display depending on the function selected. After switching the oven on with the On/Off sensor button , the main menu will appear. -
Page 24: Description Of Functions
Description of functions Control panel Grease filter The water container and condensate Insert the grease filter in the back wall container are located behind the control for all roasting programs. panel. The control panel is opened and It should be removed when using steam closed using the "Lift Panel"... -
Page 25: Moisture Content
Description of functions Moisture content Cooking duration Combi Steam Reheat modes use Depending on the function, you can set a combination of oven heat and mois- a cooking duration of between 1 minute ture. You can alter the moisture/humid- and 6, 10 or 12 hours. ity level within a given range for an indi- The duration of the MasterChef, Mainte- vidual cooking program or a cooking... -
Page 26: Preheating Phase
Description of functions Preheating phase Oven interior lighting During the preheating phase the display The oven light has been set at the fac- will show the temperature in the cook- tory to go out when cooking starts. ing compartment as it rises and Pre- If you want it to stay on all the time the Heating... -
Page 27: Before Using For The First Time
Before using for the first time Set the country General settings Scroll through the list until the desired The steam oven must not be op- country appears. erated until it has been correctly in- Touch the illuminated sensor but- stalled. -
Page 28: Cleaning For The First Time
Before using for the first time Please adhere the extra data plate for Time of day format the appliance supplied with this doc- You will then be asked when you want umentation in the space provided in the time of day to show on the display the "Technical service, data plate, when the steam oven is turned off (see warranty"... -
Page 29: Setting The Water Hardness Level
Before using for the first time Accessories / Oven interior Setting the water hardness level Remove all accessories from the steam oven. The steam oven is factory set for Hard water. It must be adjusted local water Wash them by hand using hot water hardness to ensure trouble-free opera- and a soft clean sponge and a mild tion and to ensure that descaling is car-... -
Page 30: Setting The Correct Boiling Point For Water
Before using for the first time Setting the correct boiling Heating up the steam oven point for water To remove the grease from the ring heating element, heat the appliance Before cooking food for the first time, up with nothing in it at 400°F / 200°C you must set the boiling point for water, using the Convection Bake... -
Page 31: Modes / Programs / Menus
Modes / Programs / Menus Default tem- Temperature perature/ range Setting Operating Modes Convection Bake 320°F / 160°C 85-435°F / For baking on several levels at the same 30–225°C time. The fan distributes the heat evenly throughout the cavity for a consistent bak- ing temperature. - Page 32 Modes / Programs / Menus Default tem- Temperature perature/ range Setting Operating Modes Maxi Broil Level 3 Level 1-3 The entire upper heating element is used for intense heating from above. Excellent browning and searing results can be achieved. Broil Level 3 Level 1-3 For broiling smaller quantities of steak,...
- Page 33 Modes / Programs / Menus Default tem- Temperature perature/ range Setting Special Modes Blanching – – Canning 195°F / 90°C 175-210°F / 80–100°C Sanitize Cookware – – Dehydrate 140°F / 60°C 140-160°F / 60–70 °C Proof – – Sabbath Program 350°F / 180°C 85-435°F / 30–225°C Favorites...
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Page 34: Operation: Steam Cooking
Operation: Steam cooking Set the Duration appears on the display. A fault can occur if the drain is blocked. Set the cooking duration. Any time Check that the drain filter is correctly between 1 minute and 10 hours can in place before each program as be set. - Page 35 Operation: Steam cooking At the end of the cooking duration After use Remove and empty the water con- – Steam Reduction (with temperatures over approx. 175°F / 80°C) and tainer and condensate container. Pro- gram Finished will appear in the dis- Push upwards slightly as you take play, them out of the appliance.
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Page 36: Interrupting Operation
Operation: Steam cooking Interrupting operation Operation is interrupted as soon as the door is opened. The heating will be turned off and the cooking duration re- maining stored in memory. Burn hazard! Steam can escape when the door is opened. -
Page 37: Additional Functions
Operation: Steam cooking Additional functions If the temperature in the oven is too high, e.g. directly after another pro- Setting additional cooking durations gram, you will not be able to use this You have placed the food in the oven, function. -
Page 38: Switching On And Off Automatically
Operation: Steam cooking Switching on and off automatically Sequence of an automatic cooking process To switch a cooking program on and off automatically, you have a choice of how Up until the start time the operating to enter the time parameters: mode, the selected temperature, Start at and the start time will appear in the dis-... -
Page 39: Changing Settings During A Cooking Process
Operation: Steam cooking Changing settings during a cooking Deleting a finish time process Select Ready at Select Change Select Reset The following will appear on the display: The finish time is now deleted. – Temperature The program will start using the dura- –... -
Page 40: Operation: Combination Cooking Mode
Operation: Combination cooking mode Combi Steam works by combining dry The following operating modes are heat and steam. You can combine up to available: ten cooking stages in a combination – Convection Bake mode program. You can set the temper- ature, moisture level, and duration or –... -
Page 41: Quck Guide
Operation: Combination cooking mode Cooking stage 1 A fault can occur if the drain is blocked. Convection Bake / Surround Check that the drain filter is correctly Set the required temperature. in place before each program as Confirm with OK. large food residues can clog the drain. - Page 42 Operation: Combination cooking mode Cooking stage 3 At the end of the cooking time Select the desired mode. – Steam Reduction (only with tempera- tures of approx. 175-210°F / Select the required settings (see 80-100°C and 100% moisture) and cooking stage 1).
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Page 43: Interrupting Operation
Operation: Combination cooking mode After use Interrupting operation Remove and empty the water con- Operation is interrupted as soon as the tainer and condensate container. door is opened. The heating will be Push upwards slightly as you take turned off and the cooking duration re- them out of the appliance. -
Page 44: Additional Functions
Operation: Combination cooking mode Switching on and off automatically Additional functions To switch a cooking program on and off Setting additional durations automatically, you have a choice of how You have placed the food in the oven to enter the time parameters: and selected the settings for the cook- –... -
Page 45: Sequence Of An Automatic Cooking Process
Operation: Combination cooking mode Sequence of an automatic cooking Changing settings during a cooking process process Select Up until the start time the operating Change mode, the selected temperature and The following will appear on the display: moisture level, Start at and the start time will appear in the display. -
Page 46: Operation: Functions Without Steam
Operation: Functions without steam You do not necessarily need to enter a The following operating modes are cooking duration for operating modes available: which do not use steam. If no duration – Convection Bake is entered, operation starts automati- cally as soon as the temperature has –... -
Page 47: Quick Guide
Operation: Functions without steam The grease filter must be removed The recommended temperature will be for baking as otherwise this can re- automatically adopted within a few sult in uneven browning. Exception: seconds. Fit the grease filter in the back wall If required, select Change Temperature... -
Page 48: Interrupting Operation
Operation: Functions without steam Interrupting operation Operation is interrupted as soon as the door is opened. The heating will be switched off. Burn hazard! You could burn yourself on the oven interior walls, spilled food and acces- sories Use pot holders when inserting, re- moving or turning hot food, or when adjusting shelves, etc. -
Page 49: Additional Functions
Operation: Functions without steam Setting additional durations Additional functions By entering Duration Ready at Start at You have placed the food in the oven, you can automatically turn the cooking selected a function, and set the temper- program on or off. ature or broil level. -
Page 50: Turning Off Automatically
Operation: Functions without steam Turning off automatically Switching on and off automatically To switch off a cooking process auto- We recommend having the oven matically, you can set either Duration switch on and switch off automatically Ready at when roasting. Example: It is now 11:45 am. -
Page 51: Sequence Of An Automatic Cooking Process
Operation: Functions without steam Sequence of an automatic cooking Rapid PreHeat process "Rapid PreHeat" can be used to speed Up until the start time the operating up the preheating phase. mode, the selected temperature, Start at This function switches on automatically and the start time will appear in the dis- if you set the temperature above play. -
Page 52: Changing The Operating Mode
Operation: Functions without steam Switching off Rapid PreHeat Changing settings during a cooking process Select Change Select Change. Select PreHeating The following will appear on the display: Select Normal – Temperature Broil Setting Confirm with OK. –... -
Page 53: Canceling Cooking
Operation: Functions without steam Changing the temperature Deleting a cooking duration Select Select Temperature Duration Change the temperature. Select Reset Confirm with OK. The program will continue with the set temperature. The steam oven will be heated up or cooled down until the altered tempera- Deleting a finish time ture is reached. -
Page 54: Masterchef
MasterChef Your steam oven has a number of Mas- List of automatic programs terChef programs that enable you to The programs can be found under Mas- achieve excellent cooking results with terChef ease. Simply select the appropriate pro- gram for the type of food you are cook- –... -
Page 55: Using The Masterchef Programs
MasterChef cape. Step back from the steam oven Using the MasterChef pro- and wait until the steam has dissi- grams pated. When putting cooking pans or Select MasterChef the drip tray into the oven or taking them out, take care not to spill the A list of food types will appear on the contents. -
Page 56: Favorites
Favorites You can create and save up to 20 of Creating a Favorite your own programs. Select Favorites – Each one can have up to 10 cooking When creating a program for the first stages. This enables you to save your time, Create Program will appear in the... -
Page 57: Starting A Favorite
Favorites Check the settings and confirm with A message will appear in the display Accept or select Change to correct the confirming that the program has been settings or to add further cooking saved. stages. Confirm with OK. ... -
Page 58: Changing Favorites
Favorites – Change Cooking Stages Changing Favorites The setting specified for a cooking Changing cooking stages stage can be corrected (see "Chang- ing Favorites") or more cooking Cooking stages in a MasterChef pro- stages can be added to the program. gram that have been saved under a different name cannot be changed. -
Page 59: Changing The Name
Favorites Changing the name Select Favorites The display shows the program names at the bottom. Edit Program Select Edit Program Select Change Program Select the desired program. Select Change Name Change the name (see "Creating a Favorite") and select Save A message will appear in the display... -
Page 60: Timer
Timer The timer can be used to time any ac- At the end of the timer tivity in the kitchen, e.g. boiling eggs. – "Timer" flashes in the display. The timer can also be used at the same – The time starts counting upwards. time as a cooking program if a start and –... -
Page 61: General Notes
General notes The "General Notes" section contains Using your own cookware general information. You will find more You can also use your own cookware. detailed information about particular However, please note the following: foods and how to cook them in the –... -
Page 62: Shelf Level
General notes Shelf level Cooking duration You can select any shelf level. You can In general, the cooking durations for also cook on several levels at the same cooking with steam are the same as for time. This will not alter the cooking du- cooking food in a saucepan. -
Page 63: Wire Oven Rack / Universal Tray
General notes Wire oven rack / universal tray Use the rack above the universal tray when roasting or broiling. The cooking liquids will collect in the tray and can then be used to make a gravy or sauce. If you are using the universal tray with the rack on top, e.g. -
Page 64: Steam Cooking
Steam cooking Shelf level Vegetables When cooking vegetables with a dis- Fresh food tinctive color (e.g. beets) in a perforated Prepare fresh vegetables in the usual container at the same time as cooking way, i.e. wash, clean and cut them up. other foods in other containers, place the drip tray directly underneath the Frozen food... - Page 65 Steam cooking The durations given in the charts for fresh vegetables are guidelines only. We rec- ommend selecting the shorter cooking duration quoted to start with. If vegetables are not cooked sufficiently after the shorter time, they can be put back in the steam oven and cooked some more.
- Page 66 Steam cooking [min] Vegetables Pumpkin, diced 2–4 Corn on the cob 30–35 Swiss chard, chopped 2–3 Peppers, diced / cut into strips Potatoes cooked in skins, firm 30–32 Mushrooms Leeks, chopped 4–5 Leek, halved lengthwise Romanesco, whole 22–25 Romanesco, florets 5–7 Brussels sprouts 10–12...
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Page 67: Meat
Steam cooking Tips Meat – Use a perforated pan to retain the fla- Fresh food vor when cooking meat. Place a solid Prepare the meat as usual. pan or universal tray underneath to catch the juices. You can use these to Frozen food make a gravy or freeze them for later Meat should be thoroughly defrosted... - Page 68 Steam cooking The cooking times given in the chart are guidelines only. We recommend selecting the shorter cooking time to start, additional time can be added if necessary. [min] Meat Shank, covered with water 110–120 Pork knuckle 135–140 Chicken breast filet 8–10 Leg (Joint) 105–115...
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Page 69: Sausage
Steam cooking Sausage Fish Settings Fresh food | ... | Prepare fresh fish in the usual way, i.e. MasterChef Sausage Steam Cooking clean, gut and filet. Frozen food Operating Modes Steam Cooking Temperature: 194°F / 90°C Frozen fish should be slightly defrosted Duration: see chart before cooking. - Page 70 Steam cooking Temperature – You can use any fish scraps, e.g. fish heads, bones, tails etc to make a fish 185° F – 195° F / 85° C – 90° C stock. Place the fish scraps together For gently cooking delicate types of with some mixed vegetables in a fish, such as sole.
- Page 71 Steam cooking The durations given in the chart are guidelines for fresh fish. We recommend se- lecting the shorter cooking duration quoted to start with. If the fish is not cooked sufficiently after the shorter time, it can be put back in the steam oven and cooked some more.
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Page 72: Shellfish
Steam cooking Shellfish Preparation Defrost frozen shellfish before cooking with steam. Peel, clean and wash the shellfish. Cooking pan If using a perforated pan, grease it first. Cooking duration The longer shellfish are cooked, the tougher they become. Use the cooking dura- tions given in the chart. -
Page 73: Mussels
Steam cooking Mussels Fresh food Warning - danger of food poisoning. Only cook mussels which are closed. Do not eat mussels which have not opened after being cooked. Steep fresh mussels in water for a few hours before cooking to rinse out any sand. Then scrub the mussels thoroughly to clean them. -
Page 74: Rice
Steam cooking Rice Rice swells when cooked and needs to be cooked in liquid. The proportion of rice to liquid will vary depending on the type of rice. The rice absorbs all the liquid. Therefore none of the nutrients are lost. Settings | ... -
Page 75: Pasta
Steam cooking Pasta Dry pasta Dry pasta swell when 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 food Fresh noodles and pasta, for example, from the store refrigerator, do not swell. -
Page 76: Dumplings
Steam cooking Dumplings Ready-made dumplings in wrappers need to be covered completely with water. Otherwise they will not absorb enough water and will fall apart, even if steeped in water prior to cooking. Cook fresh dumplings in a greased, perforated container. Settings | ... -
Page 77: Grains
Steam cooking Grains Grain swells when cooked and needs to be cooked in liquid. The proportion of grain to liquid will vary depending on the type of grain. Grain can be cooked whole or cracked. Settings | ... | MasterChef Grain Steam Cooking Operating Modes... -
Page 78: Legumes
Steam cooking Legumes Soak legumes for at least 10 hours in cold water before cooking. Soaking makes the legumes more digestible and shortens the cooking duration required. Soaked legumes must be covered with liquid during cooking. Lentils do not need to be soaked before cooking. With unsoaked legumes, a certain ratio of pulses to liquid is required depending on type. - Page 79 Steam cooking Unsoaked [min] Ratio Legumes to liquid Beans Kidney beans 1 : 3 130–140 Azuki beans 1 : 3 95–105 Black beans 1 : 3 100–120 Pinto beans 1 : 3 115–135 White beans 1 : 3 80–90 Lentils Brown lentils 1 : 2 13–14 Red lentils 1 : 2 Peas Yellow peas 1 : 3 110–130 Green peas, shelled...
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Page 80: Eggs
Steam cooking Eggs Use a perforated container to prepare boiled eggs in the steam oven. The eggs do not need to be pierced before cooking as they are gradually warmed during the preheating phase and so do not burst when they are cooked with steam. -
Page 81: Fruit
Steam cooking Fruit Cook fruit in a solid container so that none of the juice is lost. If you wish to cook fruit in a perforated container, place a solid container directly underneath it to col- lect the juice. Tip: You can use the collected juice to prepare a glaze. Settings | ... -
Page 82: Menu Cooking - Manual
Steam cooking Cooking duration Menu Cooking - Manual If you are increasing the recommended Before cooking meals with the "Menu temperature, shorten the cooking dura- Cooking" function, turn off the steam tion by approx. ¹/₃. reduction system (see "Settings"). Example "Menu Cooking"... - Page 83 Steam cooking Method Place the rice in the steam oven first. Set the first cooking duration: 14 min- utes. After 14 minutes, place the tilapia in the steam oven. Set the second cooking duration: 2 minutes. ...
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Page 84: Sous-Vide (Vacuum) Cooking
Sous-vide (vacuum) cooking Always follow USDA guidelines on Only use food that is fresh and in food safety. good condition. Ensure hygienic conditions and that This gentle cooking method allows food food has not been out of the refriger- to be cooked slowly at a low, constant ator too long, e.g. - Page 85 Sous-vide (vacuum) cooking – Information on temperature and dura- Important information on use tion from sous-vide recipes cannot To obtain an optimum cooking result, always be adopted 1:1. Adjust these observe the following information: settings according to the desired level of doneness. –...
- Page 86 Sous-vide (vacuum) cooking – Extra marinade can be used to pre- Tips pare a sauce. – To shorten the preparation times, you – Serve the food on preheated plates. can vacuum food 1–2 days before the cooking procedure. Store the vacuumed food in the refrigerator at a maximum of 41°F / 5°C.
- Page 87 Sous-vide (vacuum) cooking Method Possible causes for poor re- sults Rinse the food under cold water and dry it. The vacuum bag has opened: Put the food in a vacuum bag and – The weld seam was not clean or sta- add spices or liquid if desired.
- Page 88 Sous-vide (vacuum) cooking Food Added in ad- [°F / °C] [min] vance Sugar Salt Fish Cod filet, 1" (2.5 cm) thick 130 / 54 Salmon filet, 1 1/4" (3 cm) thick 125 / 52 Monkfish filet 145 / 62 Pikeperch filet, 3/4"...
- Page 89 Sous-vide (vacuum) cooking Food Added in ad- [°F / °C] [min] vance Sugar Salt Medium* Well done* Meat Duck breast, whole 151 / 66 162 / 72 Rack of lamb 136 / 58 144 / 62 Beef tenderloin, 1 3/4" (4 133 / 56 142 / 61 cm) thick...
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Page 90: Reheating
Sous-vide (vacuum) cooking Reheating Reheat brassicas (e.g., kohlrabi and cauliflower) only in combination with a sauce. Without sauce, an unpleasant cabbage-like taste and gray-brown color may develop. Food with a short cooking time and food whose degree of cooking changes during reheating, e.g., fish, are fundamentally not suited for re- heating. - Page 91 Sous-vide (vacuum) cooking Table for the reheating of food cooked with the sous-vide method [°F / °C] Food [min] Well- Medium done Meat Rack of lamb 136 / 58 144 / 62 Beef filet steak, 1 3/4" (4 cm) thick 133 / 56 142 / 61 Beef rump steak, 1"...
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Page 92: Special Modes
Special modes Tips Reheat – Food does not need to be covered Always follow USDA guidelines on before it is reheated. food safety. – Do not reheat large items whole. Di- To reheat food cooked with the sous- vide it into portions and reheat these vide method, use the "Sous-vide"... - Page 93 Special modes [°F / °C] [%] [min] Food Vegetables Carrots 250 / 120 8–10 Cauliflower Kohlrabi Beans Side dishes Pasta 250 / 120 8–10 Rice Potatoes, halved lengthways Dumplings 285 / 140 18–20 Mashed potato Meat and poultry Sliced meat, 1/2"...
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Page 94: Defrost
Special modes Tips Defrost – Fish does not need to be fully de- Always follow USDA guidelines on frosted before cooking. Defrost so food safety. that the surface is sufficiently thawed to take herbs and seasoning. De- It is much quicker to defrost food in the pending on the thickness of the fish, steam oven than at room temperature. - Page 95 Special modes Food to be defrosted Quantity [°F / °C] [min] [min] Fruit Apple sauce 1/2 lb / 250 g 140 / 60 20–25 10–15 Apple chunks 1/2 lb / 250 g 140 / 60 20–25 10–15 Apricots 1 lb / 500 g 140 / 60...
- Page 96 Special modes Food to be defrosted Quantity [°F / °C] [min] [min] Chicken 2 lbs / 1000 g 140 / 60 15–20 Chicken thighs 5.3 oz / 150 g 140 / 60 20–25 10–15 Chicken filet 1 lb / 500 g 140 / 60 25–30 10–15...
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Page 97: Canning
Special modes Fill volume Canning Fill the glass jars with produce up to a Always follow USDA guidelines on maximum of 1 1/4" (3 cm) below the food safety. rim. Do not pack down as this would damage the cell walls of the produce. Only use unblemished, fresh produce Bang the jar gently on a cloth to help which is in good condition. -
Page 98: Juicing
Special modes Method Juicing Put the prepared fruit (cleaned, This appliance is ideal for extracting washed, chopped etc.) into a perfo- juice from soft, firm and hard fruit. rated cooking pan. It is best to use overripe fruit, as the ... -
Page 99: Menu Cooking
Special modes After you have confirmed Start Menu Menu Cooking Cooking , the display will tell you which You can cook up to three different types food to put in the oven. At the end of of food, e.g. fish with a side dish and the preheating phase, the display will vegetables. -
Page 100: Dehydrate
Special modes Dehydrate Only use the special application Dehydrate or the Combi Steam | Convection Bake mode to dry food so that moisture can be dissipated. Method Cut the food into similar sized pieces. Place the pieces on the rack covered with baking paper. Tip: Bananas and pineapple are not suitable for drying in a combi steam oven. -
Page 101: Making Yogurt
Special modes Possible causes for poor results Making Yogurt Yogurt is not set: Always follow USDA guidelines on Incorrect storage of the yogurt starter, food safety. too much time out of the refrigerator, packaging was damaged, milk was in- To make yogurt, you will need either sufficiently heated. -
Page 102: Proofing
Special modes Method Proofing Mix ½ cup (100 g) yogurt with 4 cups Method (1 liter) of milk or make up the mixture Prepare the dough according to the with yogurt starter powder, following recipe. the instructions on the packaging. ... -
Page 103: Dissolving Gelatine
Special modes Dissolving Gelatine Melting Chocolate You can use the steam oven for melting Method any type of chocolate. Gelatine sheets: Completely cover the gelatine sheets with cold water Method and leave to soak for 5 minutes. Re- Break the chocolate into small move the gelatine sheets from the pieces. -
Page 104: Skinning Fruits And Vegetables
Special modes Skinning Fruits and Vegetables [min] Food Bell Peppers Method Cut a cross in the top of tomatoes, Tomatoes nectarines etc. This will allow the peel duration to be removed more easily. Operating Modes Steam Cooking ... -
Page 105: Preserving Apples
Special modes Preserving Apples Blanching You can treat homegrown apples in the Blanch fruit and vegetables before steam oven to increase the length of freezing them. Blanching helps maintain time for which you can store them. the quality of the produce when it is Once treated, the apples will keep for 5 frozen. -
Page 106: Sweating Onions
Special modes Sweating Onions Rendering Fat Sweating means cooking the onions in The bacon will not become brown. their own juices, with the addition of a Method little fat if necessary. Place the bacon (diced or rashers) in Method a solid cooking pan. -
Page 107: Sanitizing Cookware
Special modes Sanitizing Cookware Heating Damp Towels The steam oven will sanitize baby bot- Method tles and other cookware. Check before- Moisten the towels and then roll them hand that the manufacturer guarantees all components are to be heat resistant to 212°... -
Page 108: Decrystallizing Honey
Special modes Decrystallizing Honey Pizza Method Settings Loosen the lid and place the jar of Special Modes Pizza honey in a perforated cooking pan. Operating Modes Convection Bake Stir the honey once during the cook- ing procedure. Temperature: 355-437°F / 180–225°C Duration: 1–20 minutes Settings Tip: Use the rack lined with baking... -
Page 109: Making Jam
Special modes Method Making jam Fill jars maximum 2/3 full. Only use unblemished, fresh produce which is in good condition. Place the open jars in a perforated cooking pan or on the rack. Glass jars At the end of the program take the Only use sterilised jars with twist-off lids jars out of the steam oven using oven up to a maximum capacity of 1 cup /... - Page 110 Special modes If the Lighting setting has been se- The Sabbath program cannot be se- lected, the lighting remains switched lected if the timer is being used. on when the Sabbath program has been selected and will stay on for the Method duration of the program.
- Page 111 Roast probe How it works When to use the roast probe The metal tip of the roast probe is in- The roast probe can be used in the fol- serted into the food. There is a temper- lowing operating modes: ature sensor in the metal tip which mea- –...
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Page 112: Roast Probe
Roast probe Important notes regarding the Method roast probe Prepare the food. The handle and cord of the roast Insert the metal tip of the roast probe probe must not touch the browning / fully into the food. broiling element during cooking. - Page 113 Roast probe Tips [°F / °C] Meat – If you are cooking several pieces of Veal 165–175 / 75–80 meat together, the roast probe Smoked pork 165 / 75 should be inserted into the largest piece of meat. Leg of lamb 175–185 / 80-85 –...
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Page 114: Roast
Roast Combi Steam Always follow USDA guidelines on food safety. The lower the temperature in the oven compartment, the longer the cooking Roasting tips process and the more tender the result. Insert the grease filter in the back Lean meat panel when roasting. - Page 115 Roast Fatty meat with crispy skin – Cooking stage 1: use a high tempera- ture to render the fat and brown the skin. – Cooking stage 2: reduce the temper- ature and increase the moisture – Cooking stage 3: increase the tem- perature for crispy skin. Braised dishes –...
- Page 116 Roast Roasting chart Always follow USDA guidelines on food safety. The times and temperatures given in the tables are recommendations only. Type of meat Stage Operating mode [°F / °C] [min] [°F / °C] Poultry Duck up to 4 lbs / 2 kg, ...
- Page 117 Roast Type of meat Stage Operating mode [°F / °C] [min] [°F / °C] Veal Tenderloin (Roast) rare – 347/175 – – 115/45 medium – 329/165 – – 130/55 well done – 320/160 –...
- Page 118 Roast Type of meat Stage Operating mode [°F / °C] [min] [°F / °C] Ham hocks 210 /100 – 375 / 190 – – Braised meat* Level 3 – Level 3 – ...
- Page 119 Roast Type of meat Stage Operating mode [°F / °C] [min] [°F / °C] Tenderloin (Roast with moisture) Rare* Level 3 – Level 3 – 140/60 – 140/60 – Medium* Level 3 –...
- Page 120 Roast Type of meat Stage Operating mode [°F / °C] [min] [°F / °C] Well done* Level 3 – Level 3 – 210/100 – 150/65 – 195/90 – 395/200 – –...
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Page 121: Bake
Bake Bake Eating food which has been cooked correctly is important for good Use this at the end of the baking time to health. brown the bottom of the food. Only bake cakes, pizza, french fries, etc. until they are golden brown. Do Humidity Plus not overcook them. - Page 122 Bake Shelf level Baking tips When baking cakes with a moist top- Grease filter ping only bake on one level. Remove the grease filter from the Use a maximum of two shelf levels at back wall. Otherwise results can be once.
- Page 123 Bake Frozen food Notes regarding the baking chart When baking deep frozen products such as chips, croquettes, cakes, As a general rule, select the lower pizza and baguettes, use the lowest temperature given in the chart. temperature quoted on the manufac- ...
- Page 124 Bake Baking chart [F / °C] [%] min Baked good Stage Operating mode Sponge Baking tray – 300-355 / – 150–180 Springform pan – 320-340 / – 25–35 160–170 Puff pastry Filled 210/100 375-410/190 –210 ...
- Page 125 Bake [F / °C] [%] min Baked good Stage Operating mode Flat bread 105/40 125/50 410/210 310-375/155 –190 Braided loaf 105/40 125/50 395/200 320-395/160 –200 White bread in rectan- 105/40 gular pan 125/50 ...
- Page 126 Bake [F / °C] [%] min Baked good Stage Operating mode White rolls 310/155 395/200 20–30 Mixed wheat grain 105/40 bread 125/50 410/210 355-430/180 –220 Onion tart – 375/190 – 25–35 Short dough pastry Cookies ...
- Page 127 Bake [F / °C] [%] min Baked good Stage Operating mode Rye bread 410 / 210 410 / 210 310-340 / 155–170 Strudel Apple strudel 85/30 375/190 35–60 Temperature/Broil level / Moisture / Duration Combi Steam Convection Bake / Combi Steam Surround / Surround / Convection Bake / Intensive Bake / Humidity Plus / Maxi Broil * Pre-heat the oven with nothing in it.
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Page 128: Broil
Broil Convection Broil Burn hazard! The appliance door must remain shut For broiling thicker items, e.g. poultry or during broiling, as otherwise the con- roulades. trols will get hot. Tips Broiling tips – Marinate or add a little oil if neces- sary to lean meat. - Page 129 Broil Broiling table Broiled food Operating [F / °C] [%] min mode Fish Trout Level 3 – 25–30 Salmon 355/180 – Mackerel Level 3 – Meat / sausages Hamburgers Level 3 – Sausage Level 3 –...
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Page 130: Settings
Settings Accessing the "Settings" menu Select Settings A list of settings will appear in the dis- play. They can be checked and changed, if needed. A check next to an option shows which setting is active. Settings cannot be altered while a cooking program is in progress. -
Page 131: Settings Overview
Settings Settings overview Option Available settings ... / / ... Language deutsch english Country Time Show Night Dimming Clock Format 24 h 12 h Date Lighting On for 15 Seconds Display Brightness Audible tone information Melody Solo Tone ... -
Page 132: Language
Settings Language Clock format You can select the clock format for the The desired country and language can time of day: be set. – 24 h After selecting and confirming your choice, the language selected will ap- The time of day is shown in 24-hour pear in the display. -
Page 133: Lighting
Settings Lighting Acoustic tone information – Melody The interior lighting is switched on At the end of a process, a melody will during the entire cooking period. sound several times in intervals. – On for 15 Seconds The volume of the melody is repre- The oven lighting switches off sented by a bar with seven segments. -
Page 134: Keypad Tone
Settings Keypad tone Units of measurement An audible tone is heard with each Weight touch of a sensor. – The volume of the keypad tone is repre- The weight of food in MasterChef sented by a bar with seven segments. programs is shown in grams. -
Page 135: Keeping Warm
Settings Keeping Warm Automatic rinsing Following a cooking program with Please note that delicate food, espe- steam, Appliance Rinsing will appear in cially fish, can continue cooking while the display after the steam oven has being kept warm. been switched off. –... -
Page 136: Recommended Temperatures
Settings Recommended temperatures Safety If you often cook with temperatures that System lock differ from the default, it makes sense The system lock prevents the appliance to change the recommended tempera- being turned on by mistake. tures. The timer can still be used when the Once the option has been selected, the system lock is active. -
Page 137: Sensor Lock
Settings Sensor lock Water hardness The sensor lock prevents a cooking The steam oven is factory set for Hard process from being switched off or water. It must be adjusted to local water changed while it is running. Once acti- hardness to ensure trouble-free opera- vated, the sensors are locked a few tion and to ensure that descaling is car-... -
Page 138: Showroom Program
Settings Showroom Program Factory default This mode enables the oven to be – Settings demonstrated in showrooms without Any settings that have been altered heating up. It should not be set for do- will be reset to the factory default mestic use. -
Page 139: Cleaning And Care
Cleaning and care The appliance and accessories Important information on should be cleaned and dried thor- cleaning and care oughly after each use. Risk of injury! Leave the appliance door open until The steam from a steam cleaner the oven interior is completely dry. -
Page 140: Appliance Front
Cleaning and care To better maintain your appli- Appliance front ance avoid the following: If soiling is not removed promptly, it To avoid damaging surfaces when may become impossible to remove, cleaning, do not use: and surfaces can become discolored or change their appearance. -
Page 141: Perfectclean
Cleaning and care To protect the non-stick effect of PerfectClean PerfectClean surfaces, please avoid: The surfaces of the oven compartment – Abrasive cleaning agents, such as and shelf runners have been treated scouring powder, scouring cream, with PerfectClean enamel. This finish pumice pits has an iridescent appearance. -
Page 142: Oven Interior
Cleaning and care After a roasting, broiling or baking Do not use oven spray. program Oven interior Clean the oven compartment thor- oughly after roasting and baking as The surface of the oven compart- otherwise soiling can burn on and ment has been treated with Perfect- become impossible to remove. - Page 143 Door seals can be ordered from the color. This discoloration will not affect Miele Service (see the end of this book- the functioning of the filter in any way. let for contact details).
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Page 144: Water Container And Condensate Container
Cleaning and care Universal tray and wire oven rack Water container and conden- sate container The surface of the universal tray and the wire oven rack have been treated The water container and condensate with a PerfectClean finish. container are suitable for cleaning in a Do not clean the universal tray and dishwasher. -
Page 145: Shelf Runners
Cleaning and care Remove: Roast probe – light soiling with a clean sponge and Do immerse the roast probe in water a solution of washing-up liquid and or clean it in the dishwasher as this hot water. will damage it. –... -
Page 146: Mainentance
Cleaning and care Descaling Mainentance We recommend that you use Miele functions are Ready at Start at Descaling Tablets (see "Optional ac- not available in Maintenance cessories") for descaling the appli- ance. They have been specifically de- Soak signed for optimal descaling of Miele Heavy soiling can be soaked with this products. - Page 147 Confirm with OK. container. Fill the water container with cold wa- The descaling process is complete. ter to the marking and add 2 Miele After descaling descaling tablets. Remove, empty and dry the water Push the water container into the ap- container and condensate container.
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Page 148: Door
Cleaning and care Door Removal Prepare a suitable underlay for the door, such as a soft cloth. Open the door slightly. Release the locking clamps on the hinges by pushing them down. Turn them as far as they will go in an an- gled position. - Page 149 Cleaning and care Risk of damage to the door! If the locking clamps are not locked, the door can easily become de- tached from the hinge guides and be damaged. You must make sure that the locking clamps are locked again. ...
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Page 150: Frequently Asked Questions
Frequently asked questions The following faults can be corrected without contacting the Miele Service Depart- ment. If in doubt, please contact Miele. Risk of injury! Improperly performed installation, maintenance or repair work can pose a serious danger to users of the appliance. - Page 151 The door seal is damaged, e.g. cracked. ally. Replace the door seal. This can be ordered from Miele Service (see the end of this booklet for contact details). The oven lighting does The lamp needs to be replaced.
- Page 152 If the fault message appears again, switch the ap- pliance off and contact Miele Service. F 44 Communication fault Turn the steam oven off and then back on again after a few minutes. If the same message appears again, contact Miele Service.
- Page 153 Insert the filter correctly: Switch the steam oven back on again. If, having corrected the problem, this fault mes- sage appears again, contact Miele Service. and other fault codes Technical fault Turn the appliance off and contact Miele.
- Page 154 Frequently asked questions Opening the control panel Closing the control panel man- manually ually Carefully open the door. Hold the control panel at the top and bottom. Carefully push it downwards. Hold the control panel at the top and bottom.
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Page 155: Optional Accessories
Optional accessories Miele offers a range of useful acces- Cooking pan sories, as well as cleaning and condi- There is a wide range of perforated and tioning products for your appliance. solid cooking pans available in different These products can be easily ordered sizes: from the Miele webshop. - Page 156 Optional accessories DGGL 4 DGGL 8 Perforated cooking pan Perforated cooking pan 12 3/4" x 10 ½" x 2 ½" (WxDxH) 12 3/4" x 10 ½" x 1 1/2" (WxDxH) 325 x 265 x 65 mm (WxDxH) 325 x 265 x 40 mm (WxDxH) DGGL 5 DGGL 12 Perforated cooking pan...
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Page 157: Cleaning And Care Products
Optional accessories Lid for cooking pans Cleaning and care products DGD 1/3 DGCLean (8 oz. / 250 ml) Lid for 12 3/4" x 7" (325 x 175 mm) Special cleaning agent for removing cooking pans stubborn soiling from the oven interior, particularly after roasting. -
Page 158: Additional Accessories
Optional accessories Rack for cooking pans Additional accessories Universal tray For holding 12 13/16" (325 mm) wide containers. Slides into the side runners Universal tray for baking, roasting and in the appliance. broiling Round baking form Wire oven rack Suitable for cooking pizzas, flat cakes 1 wire oven rack for baking, roasting made with yeast or whisked mixtures, and broiling... - Page 159 Slides into the side HBD 60-35 runners in the oven. Also suitable for use on an extended zone of an electric cooktop and in all Miele ovens. Not suitable for use on gas or induc- tion cooktops. Suitable for HUB 5000-XL HUB 5000-XL...
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Page 160: Important Safety Instructions - Installation
IMPORTANT SAFETY INSTRUCTIONS - INSTALLATION Be certain your appliance is Incorrect installation can properly installed and grounded result in personal injury and by a qualified technician. To damage to property. guarantee the electrical safety of Before connecting the appli- this appliance, continuity must exist between the appliance and ance to the power supply, ensure... -
Page 161: Detailed Dimensions Of Oven Front
Detailed dimensions of oven front PureLine front ContourLine front * Glass front / ** Metal front... - Page 162 Detailed dimensions of oven front Control panel swivel range The area in front of the control panel must not be blocked by anything (such as a door handle) that would hinder it from opening and closing. Glass front / Metal front...
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Page 163: Installation Dimensions
Installation dimensions Installation into a tall cabinet The housing unit must not have a back panel installed behind the building-in niche. a Steam oven b Niche c Pass-through for the power cord d Recommended position for electrical connection e Power cord * Glass front / ** Metal front... - Page 164 Installation dimensions Ventilation cut-outs a Cut-out in the top of the unit b Cut-out in the center shelf above the building-in niche...
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Page 165: Undercounter Installation
Installation dimensions Undercounter installation The housing unit must not have a panel installed at the back of the installation niche. a Steam oven b Niche c Inlet for the power cable d Recommended position for electrical outlet e Power cable * Glass front / ** Metal front... - Page 166 Installation dimensions Ventilation cut-outs a Cut-out in the center shelf under the building-in niche b Cut-out in cabinet base...
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Page 167: Installation In Combination With An Oven
Installation dimensions Installation in combination with an oven The housing unit must not have a back panel installed behind the building-in niche. a Steam oven b Niche c Pass-through for the power cord d Recommended position for electrical connection e Power cord f Oven * Glass front / ** Metal front... - Page 168 Installation dimensions Ventilation cut-outs a Cut-out in the top of the unit b Cut-out in the interim shelf above the appliance installation niche For the oven ventilation cut-out, please see the information in the oven installa- tion instructions.
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Page 169: Installation
Installation Installing the steam oven A fault can occur if the appliance is not correctly aligned. For correct functioning of the steam generator, please make sure that the appliance is horizontally level.The maximum deviation should not ex- ceed 2°. Push the appliance into position in the niche and align it. -
Page 170: Electrical Connection
Danger of electrical shock! persons can cause considerable The power cord must only be re- danger to users. Miele cannot be placed by a suitably qualified and held liable for any damage arising as competent person in accordance a result of such work. -
Page 171: Caring For The Environment
Consult with local authorities, dealers or Miele in order to dispose of and recycle electrical and electronic appliances. Miele assumes no responsibility for deleting any personal data left on the appliance being disposed. -
Page 172: Technical Service, Data Plate, Warranty
In the event of a fault which you cannot easily correct yourself, please contact: – your Miele dealer, or – the Miele Technical Service Department. See back cover for contact details. Please quote the model and serial number of your appliance when contacting Miele. -
Page 173: Mielecare
Miele appliance. Please note that unless expressly ap- proved in writing by Miele’s Service de- partment, Extended Service Contracts offered by other providers for Miele products will not be recognized by Miele. - Page 175 Technical Service. U.S.A. Canada Miele, Inc. Importer Miele Limited National Headquarters 9 Independence Way Headquarters and Miele Centre Princeton, NJ 08540 161 Four Valley Drive Phone: 800-843-7231 Vaughan, ON L4K 4V8 609-419-4298 Fax: www.miele.ca www.mieleusa.com...
- Page 176 DGC 6500-1 / DGC 6600-1 en-US, CA M.-Nr. 10 357 780 / 01...