Miele DG 6001 manual

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  • Brand: Miele
  • Product: Steam cooker
  • Model/name: DG 6001
  • Filetype: PDF
  • Available languages: German, English, Italian, Dutch

Table of Contents

Page: 0
Operating instructions
Steam oven
To avoid the risk of accidents or damage to the appliance it is essential
to read these instructions before it is installed and used for the first time.
en-GB M.-Nr. 10 674 800
Page: 1
Contents
2
Warning and Safety instructions..........................................................................  5
Caring for the environment ................................................................................  14
Guide to the appliance........................................................................................  15
Steam oven front view........................................................................................... 15
Accessories supplied ............................................................................................ 16
Controls................................................................................................................  17
Sensor controls ..................................................................................................... 18
Display................................................................................................................... 18
Description of functions .....................................................................................  19
Water container ..................................................................................................... 19
Condensate tray .................................................................................................... 19
Temperature .......................................................................................................... 19
Duration................................................................................................................. 20
Noises.................................................................................................................... 20
Heating-up phase.................................................................................................. 20
Cooking phase ...................................................................................................... 20
Using for the first time ........................................................................................  21
Cleaning for the first time ...................................................................................... 21
Set the water hardness level ................................................................................. 22
Set the correct boiling point for water................................................................... 22
Operation..............................................................................................................  23
Using the appliance............................................................................................... 23
Interrupting operation............................................................................................ 25
Pre-heat................................................................................................................. 26
General notes.......................................................................................................  27
The advantages of cooking with steam ................................................................ 27
Suitable containers................................................................................................ 27
Cooking containers .......................................................................................... 27
Your own containers......................................................................................... 27
Condensate tray .................................................................................................... 27
Shelf level .............................................................................................................. 28
Frozen food............................................................................................................ 28
Temperature .......................................................................................................... 28
Duration................................................................................................................. 28
Cooking with liquid................................................................................................ 28
Your own recipes................................................................................................... 28
Page: 2
Contents
3
Steam cooking.....................................................................................................  29
Vegetables............................................................................................................. 29
Meat ...................................................................................................................... 32
Sausages............................................................................................................... 34
Fish........................................................................................................................ 34
Shellfish................................................................................................................. 37
Mussels ................................................................................................................. 38
Rice ....................................................................................................................... 39
Pasta .................................................................................................................... 40
Dumplings ............................................................................................................. 41
Grain...................................................................................................................... 42
Dried pulses .......................................................................................................... 43
Hen's eggs ........................................................................................................... 45
Fruit ....................................................................................................................... 46
Menu cooking (cooking whole meals)................................................................... 47
Special applications............................................................................................  49
Reheat ................................................................................................................... 49
Defrost................................................................................................................... 50
Bottling .................................................................................................................. 53
Extracting juice with steam ................................................................................... 56
Make yoghurt ........................................................................................................ 57
Prove dough .......................................................................................................... 58
Dissolve gelatine ................................................................................................... 59
Melt chocolate....................................................................................................... 59
Skinning vegetables and fruit................................................................................ 60
Apple storage ....................................................................................................... 60
Blanching............................................................................................................... 61
Sweat onions......................................................................................................... 61
Cook bacon........................................................................................................... 62
Disinfect items ...................................................................................................... 62
Heating damp flannels .......................................................................................... 63
Decrystallise honey ............................................................................................... 63
Making eierstich .................................................................................................... 63
Settings ................................................................................................................  64
Note for test institutes ........................................................................................  66
Cleaning and care ...............................................................................................  67
Important information on cleaning and care ......................................................... 67
Steam oven front and casing ................................................................................ 68
Oven interior.......................................................................................................... 69
Accessories .......................................................................................................... 69
Page: 3
Contents
4
Side runners .......................................................................................................... 70
Water container ..................................................................................................... 70
Descaling............................................................................................................... 72
What to do if ... ....................................................................................................  74
Optional accessories ..........................................................................................  77
Cooking containers ............................................................................................... 77
Cleaning and care products .................................................................................. 79
Miscellaneous........................................................................................................ 79
Technical data......................................................................................................  80
After sales service, data plate, guarantee ........................................................  81
Page: 4
Warning and Safety instructions
5
This steam oven conforms to current safety requirements. Inap-
propriate use can, however, lead to personal injury and damage to
property.
To avoid the risk of personal injury and damage to the steam oven,
please read these instructions carefully before using it for the first
time. They contain important notes on installation, safety, use and
maintenance.
Miele cannot be held liable for damage caused by non-compliance
with these instructions.
Keep these instructions in a safe place and ensure that new users
are familiar with the contents. Pass them on to any future owner.
Page: 5
Warning and Safety instructions
6
Correct application
 This steam oven is intended for use in domestic households and
similar working and residential environments.
 This steam oven is not intended for outdoor use.
 This steam oven is intended for domestic use only as described in
these operating instructions.
Any other usage is not supported by the manufacturer and could be
dangerous.
 The steam oven can only be used by people with reduced phys-
ical, sensory or mental capabilities, or lack of experience and know-
ledge, if they are supervised whilst using it, or have been shown how
to use it in a safe way and recognise and understand the con-
sequences of incorrect operation.
Page: 6
Warning and Safety instructions
7
Safety with children
 Children under 8 years of age must be kept away from the appli-
ance unless they are constantly supervised.
 Children 8 years and older may only use the steam oven unsuper-
vised if they have been shown how to use it safely and recognise
and understand the consequences of incorrect operation.
 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.
 Danger of suffocation. Packaging, e.g. plastic wrappings, must be
kept out of the reach of babies and children. Whilst playing, children
could become entangled in packaging or pull it over their head and
suffocate.
 Danger of burning. Children's skin is far more sensitive to high
temperatures than that of adults. Make sure that children do not at-
tempt to open the door when the appliance is in operation. Keep
children well away from the appliance until it has cooled down and
there is no danger of burning.
 Danger of injury. The oven door can support a maximum weight of
8 kg. Children could injure themselves on an open door. Do not let
children swing on the door when it is open.
Page: 7
Warning and Safety instructions
8
Technical safety
 Unauthorised installation, maintenance and repairs can cause
considerable danger for the user. Installation, maintenance and re-
pairs must only be carried out by a Miele authorised technician.
 Never use a damaged steam oven. It could be dangerous. Check
it for visible signs of damage before using it.
 Reliable and safe operation of this steam oven can only be as-
sured if it has been connected to the mains electricity supply.
 The electrical safety of this appliance can only be guaranteed
when correctly earthed. It is essential that this standard safety re-
quirement is met. If in any doubt please have the electrical installa-
tion tested by a qualified electrician.
 Before connecting the appliance to the mains supply, ensure that
the connection data on the data plate (voltage and frequency) match
the mains electricity supply.
This data must correspond in order to avoid the risk of damage to
the appliance. Consult a qualified electrician if in any doubt.
 Do not connect the steam oven to the mains electricity supply by
a multi-socket adapter or an extension lead. These do not guarantee
the required safety of the appliance (fire hazard).
 This steam oven must not be used in a non-stationary location
(e.g. on a ship).
 Never open the casing of the appliance. Tampering with electrical
connections or components and mechanical parts is highly danger-
ous to the user and can cause operational faults.
 While the appliance is under guarantee, repairs should only be un-
dertaken by a Miele authorised service technician. Otherwise the
guarantee is invalidated.
Page: 8
Warning and Safety instructions
9
 Miele can only guarantee the safety of the appliance when genu-
ine original Miele replacement parts are used. Faulty components
must only be replaced by Miele spare parts.
 If the plug is removed from the connection cable or if the cable is
supplied without a plug, the appliance must be connected to the
electrical supply by a suitably qualified electrician.
 If the connection cable is damaged, it must be replaced with a
special connection cable type H 05 VV-F (PVC insulated), available
from Miele.
 During installation, maintenance and repair work, the appliance
must be disconnected from the mains electricity supply.
 If the steam oven is installed behind a furniture panel (e.g. a door),
ensure that the door is never closed whilst the steam oven is in use.
Heat and moisture can build up behind a closed furniture panel and
cause subsequent damage to the steam oven, the housing unit and
the floor. Do not close the door until the steam oven has cooled
down completely.
Page: 9
Warning and Safety instructions
10
Correct use
 Danger of burning. The steam oven becomes hot when in use.
You could burn yourself on the heating elements, oven interior,
cooked food, oven accessories or hot steam.
Wear oven gloves when placing food in the oven or removing it and
when adjusting oven shelves etc. in a hot oven.
Take care when putting cooking containers into the oven or removing
them not to spill the contents.
 Do not use the steam oven to heat up or bottle food in sealed jars
and tins.
Pressure will build up inside them and they can explode causing
damage to the appliance, as well as the risk of injury and scalding.
 Plastic dishes which are not heat- and steam resistant melt at high
temperatures and can damage the appliance.
Use temperature- (to 100°C) and steam-resistant plastic dishes. Fol-
low the manufacturer's instructions.
 Food which is left in the oven to be kept hot can dry out and the
moisture released can lead to corrosion damage in the appliance. Do
not use the steam oven for keeping food warm and do not use
utensils in the appliance which could corrode.
 You could injure yourself on the open oven door.
Avoid leaving the door open unnecessarily.
 When using a small electrical appliance, e.g. a hand-held blender,
near the steam oven, care should be taken that the cable of the ap-
pliance cannot get trapped by the steam oven door. The insulation
on the cable could become damaged, giving rise to an electric shock
hazard.
 The steam oven is designed in such a way that there will always
be a little residual water left in the water container after use. If there
is no residual water, there is something wrong. Call the Service De-
partment.
Page: 10
Warning and Safety instructions
11
 Do not immerse the water container in water, or clean it in a dish-
washer. Connecting the water container into the appliance when wet
could cause an electric shock.
 For reasons of hygiene and to prevent the build-up of moisture in
the appliance, the water container should be emptied after each use.
 Danger of burning. There may be some residual hot water in the
water container at the end of a cooking process. Take care not to
spill the contents when taking the water container out of the appli-
ance.
 To avoid the risk of scratches, do not place items on top of the
appliance.
Page: 11
Warning and Safety instructions
12
Cleaning and care
 Do not use a steam cleaning appliance to clean this appliance.
The steam could reach electrical components and cause a short cir-
cuit.
 Scratches on the door glass can result in the glass breaking. Do
not use abrasive cleaners, hard sponges, brushes or sharp metal
tools to clean the door glass.
 The side runners can be removed for cleaning purposes (see
"Cleaning and care").
Ensure that they are replaced correctly and do not use the oven
without them fitted.
 Try to avoid the interior walls being splashed with food or liquids
containing salt. If it does happen, wipe these away thoroughly to
avoid corrosion to stainless steel surfaces inside the cabinet.
Accessories
 Only use genuine original Miele accessories and spare parts with
this appliance. Using accessories or spare parts from other manu-
facturers will invalidate the guarantee, and Miele cannot accept liab-
ility.
Page: 12
Warning and Safety instructions
13
Location advice
 The safety distance of 150 mm between the appliance door when
closed and the front edge of the worktop/table top must be at least
150 mm.
Page: 13
Caring for the environment
14
Disposal of the packing mater-
ial
The packaging is designed to protect
the appliance from damage during
transportation. The packaging materials
used are selected from materials which
are environmentally friendly for disposal
and should be recycled.
Recycling the packaging reduces the
use of raw materials in the manufactur-
ing process and also reduces the
amount of waste in landfill sites.
Disposing of your old appli-
ance
Electrical and electronic appliances of-
ten contain valuable materials. They
also contain specific materials, com-
pounds and components, which were
essential for their correct function and
safety. These could be hazardous to hu-
man health and to the environment if
disposed of with your domestic waste
or if handled incorrectly. Please do not,
therefore, dispose of your old appliance
with your household waste.
Please dispose of it at your local com-
munity waste collection / recycling
centre for electrical and electronic ap-
pliances, or contact your dealer or
Miele for advice. You are also respons-
ible (by law, depending on country) for
deleting any personal data that may be
stored on the appliance being disposed
of. Please ensure that your old appli-
ance poses no risk to children while be-
ing stored prior to disposal.
Page: 14
Guide to the appliance
15
Steam oven front view
a Controls
b Ventilation outlet
c Door seal
d Steam channel
e Compartment for water container
f Water container with insert
g Water container connection point
h Side runners with 4 shelf levels
i Steam inlet
j Drip channel
k Floor heater
l Temperature sensor
m Steam outlet
n Drip channel in the door
o Door release
Page: 15
Guide to the appliance
16
Accessories supplied
The accessories supplied with your ap-
pliance as well as a range of optional
ones are available to order from Miele
(see "Optional accessories").
DGG 15
1 condensate tray for collecting excess
moisture, can also be used as a cook-
ing container.
325 x 265 x 40 mm (W x D x H)
DGGL 1
2 perforated cooking containers
Gross capacity 1.5 litres / Usable capa-
city 0.9 litres
325 x 175 x 40 mm (W x D x H)
Silicone grease
1 tube for lubricating the coupling seal
on the water container
Descaling tablets
For descaling the appliance
Page: 16
Controls
17
a Recessed On/Off button 
For switching the appliance on and off and accessing the descaling process
b  sensors
For setting the temperature and cooking duration and for "scrolling" through
options.
Settings are accessed using:  +  (see "Settings")
c OK sensor
For confirming input
d Display
e Optical interface
(for Miele service technician use only)
Page: 17
Controls
18
Sensor controls
The sensors react to touch. Each touch is confirmed with a keypad tone. This
keypad tone can be switched off (see "Settings").
Display
Display Meaning
 (flashing) Insufficient water or water container not present
Numbers + °C Temperature
Numbers + h Duration
 + number(s) The appliance needs to be descaled.
Page: 18
Description of functions
19
Water container
The maximum water level is 1.2 litres,
the minimum 0.75 litres. These levels
are indicated both inside and outside
the container. Do not exceed the max-
imum level.
The amount of water used will depend
on the type of food and the duration of
cooking. Water will sometimes need to
be replenished during the cooking pro-
cess. Water consumption is increased if
the door is opened during cooking.
If the  symbol is flashing, either the
water container is not pushed in cor-
rectly or there is not enough water in it.
Condensate tray
When using perforated containers,
place the condensate tray on the lowest
shelf level to collect any drops of liquid
and allow them to be removed easily.
You can also use the condensate tray
as a cooking container if necessary.
Temperature
The steam oven has a temperature
range of 40 °C to 100°C. The appliance
is set at 100 °C when the oven is
switched on. You can alter the temper-
ature in 5 °C steps.
Recommended temperature
Temperature When to use
100 °C – Cooking all types of
food
– Reheating
– Menu cooking
(cooking whole
meals)
– Bottling
– Extracting juice
85 °C – Cooking fish gently
60 °C – Defrosting
40 °C – Proving dough
– Making yoghurt
Page: 19
Description of functions
20
Duration
You can set a duration between 1
minute (:) and 9 hours 59 minutes
(:). If the duration exceeds 59
minutes you have to enter it in hours
and minutes. Example: Duration 80
minutes = 1:20.
Noises
You can hear the noise of the fan when
the appliance is operating. Noises sim-
ilar to those of a kettle can be heard
when steam is being generated.
Heating-up phase
During the heating-up phase the oven
compartment is heated to the set tem-
perature. The display will show the tem-
perature in the cooking compartment as
it rises.
The duration of the heating-up phase
will depend on the quantity and the
temperature of the food. In general the
heating-up phase will last for approx. 7
minutes. The duration will be longer if
you are cooking refrigerated or frozen
food.
Filling the water container with hot wa-
ter will shorten the heating-up time.
Cooking phase
The cooking phase begins when the set
temperature is reached. During the
cooking phase, the duration remaining
will be shown in the display.
Page: 20
Using for the first time
21
 Please stick the extra data plate for
the appliance supplied with this doc-
umentation in the space provided in
the "After sales service, data plate,
guarantee" section of this booklet.
 Remove any protective wrapping and
stickers.
The appliance has undergone a func-
tion test in the factory. Residual water
from this testing may have trickled
back into the cabinet during transport-
ation.
Cleaning for the first time
Opening the door
 Open the door by pressing on the left
hand side of the door release.
The door will open slightly.
Water container
 Take the water container out of the
steam oven and remove the insert
(see "Cleaning and care - Water con-
tainer").
 Rinse the water container and the in-
sert thoroughly by hand using hot
water. Do not use any washing-up li-
quid or detergent.
Risk of damage to the water con-
tainer!
Do not clean the water container or
the insert in the dishwasher and do
not immerse them in water.
Accessories / Oven interior
 Take all accessories out of the oven.
 Wash the accessories in a mild solu-
tion of washing-up liquid and hot wa-
ter or in the dishwasher.
The interior of the steam oven has
been treated at the factory with a con-
ditioning agent.
 To remove this, clean the oven in-
terior with a mild solution of washing-
up liquid and hot water.
Page: 21
Using for the first time
22
Set the water hardness level
The steam oven is set ex-works for
hard water. It must be adjusted to local
water hardness to ensure trouble-free
operation and to ensure that descaling
is carried out at the correct interval. The
harder the water, the more often it will
need to be descaled.
 Check the hardness of your local wa-
ter supply and adjust the setting if ne-
cessary (see "Settings").
Set the correct boiling point for
water
Before cooking food for the first time,
you must set the boiling point for water,
as this varies depending on the altitude
the appliance is located at. This pro-
cedure also flushes out the waterways.
This process must be carried out to
ensure efficient functioning of your
appliance.
 Run the steam oven at 100 °C for
15 minutes. Proceed as described in
"Operation".
Set the correct boiling point for water
following a house move
If you move house, the appliance will
need to be re-set for the new altitude if
this differs from the old one by 300 m or
more. To do this, descale the appliance
(see "Cleaning and care - Descaling").
Page: 22
Operation
23
Using the appliance
Only use tap water. Never use dis-
tilled or mineral water or other li-
quids.
 Fill the water container and push it
into the appliance until it connects.
If the water container is not inserted
correctly the steam oven will not heat
up and after a short time  will ap-
pear in the display (see "What to do
if...").
 Place the condensate tray on the low-
est shelf level.
 Place the food in the oven.
 Switch the steam oven on using the
On/Off  button.
 will appear in the display and ° will
start flashing.
 If you want to cook with 100 °C, con-
firm the setting with OK.
 If you wish you can set a lower tem-
perature by touching the  sensor.
Confirm with OK.
 will appear in the display and  will
start flashing.
 Set the cooking duration you want by
touching  (from  upwards) or 
(from  downwards).
 Confirm with OK.
The cooking process begins. The steam
generator and fan switch on.
If you do not complete these steps
within 15 minutes, the appliance will
switch itself off.
Page: 23
Operation
24
At the end of the cooking duration
–   appears in the display,
– the fan remains switched on,
– an audible tone sounds.
 Danger of burning.
Steam can escape when the door is
opened.
Step back and wait until the steam
has dissipated.
 Danger of burning.
You could burn yourself on the oven
interior walls, spilled food and hot
steam.
Use oven gloves when removing hot
food from the oven.
 Open the door and remove the food.
 Switch the steam oven on using the
On/Off  button.
If you want to reduce the run-on time,
you can do so by removing the water
container as soon as you have
switched the appliance off.
After use
 Remove the condensate tray and
empty it.
 Remove the water container by push-
ing upwards slightly as you take it out
of the appliance and empty it.
The appliance is designed in such a
way that there will always be a little
residual water left in the water con-
tainer after use. If there is no residual
water, there is something wrong. Call
the Service Department.
 After each use, clean and dry the
whole appliance as described in
"Cleaning and care".
 Leave the appliance door open until
the oven interior is completely dry.
Insufficient water
Insufficient water is indicated by the
flashing  symbol and an audible tone.
 Remove the water container and fill it
with fresh tap water.
 Push the water container into the ap-
pliance until it connects.
Operation will continue.
Page: 24
Operation
25
Changing settings during a cooking
process
You can alter the temperature and
cooking duration at any time during op-
eration.
Changing the temperature
 Briefly touch OK once.
The display will change to the temperat-
ure setting and ° will flash.
 Set the temperature as described
earlier.
Changing the cooking duration
 Briefly touch OK twice.
The display will change to the cooking
duration setting display and  will flash.
 Set the cooking duration as de-
scribed earlier.
Interrupting operation
Operation is interrupted as soon as the
door is opened. The heating will be
switched off and the cooking duration
remaining stored in memory.
 Danger of burning.
Steam can escape when the door is
opened.
Step back and wait until the steam
has dissipated.
 Danger of burning.
You could burn yourself on the oven
interior walls, spilled food and hot
steam.
Use oven gloves when placing food
in the oven or removing it and when
working in a hot oven
Operation will resume when the door is
closed.
When the door is closed, the pressure
has to equalise, which can cause a
whistling sound.
The oven will heat up again and the dis-
play will show the temperature of the
cooking compartment as it rises.
Once the set temperature has been
reached, the display will change to
show the cooking duration remaining as
it counts down.
The cooking programme will finish
early if the door is opened in the last
minute of cooking.
Page: 25
Operation
26
Pre-heat
Your appliance has a pre-heating func-
tion. This heats the oven interior to ap-
prox. 40 °C. The heating-up time is then
shorter as the oven interior is pre-
heated and therefore the cooking pro-
cess takes less time.
The appliance is delivered with this
function deactivated. If you wish to use
it you will need to alter the setting (see
"Settings").
When the pre-heating function has
been activated you can still choose
whether you want to use it for each pro-
gramme.
The water container must be filled with
water for pre-heating and present in
the appliance.
The pre-heating process will be can-
celled if the door is opened. You can
start the process again by switching
the appliance off and then back on
again.
Using pre-heat
 Switch the steam oven on.
 will appear in the display and ° will
start flashing. Do not confirm.
After a few seconds the pre-heating
process will begin and the display will
show the temperature as it rises.
When pre-heating is finished,  will
appear in the display and ° will flash.
 Place the food in the oven.
 Set the temperature and duration as
normal.
Not using pre-heat
 Place the food in the oven.
 Switch the steam oven on.
 will appear in the display and ° will
start flashing.
 Confirm this with OK or set the re-
quired temperature as normal.
 Set the cooking duration as de-
scribed earlier.
Page: 26
General notes
27
This section contains general informa-
tion. You will find more detailed inform-
ation about particular foods and how to
cook them in the other sections.
The advantages of cooking
with steam
Almost all vitamins and minerals are re-
tained as the food is not immersed in
water.
Cooking with steam also retains the
true taste of the food better than con-
ventional cooking. We therefore recom-
mend seasoning the food after it has
been cooked. Food also retains its
fresh, original colour.
Suitable containers
Cooking containers
This steam oven is supplied with stain-
less steel cooking containers. Other
containers, in a variety of sizes, both
perforated and solid, are available as
optional extras (see "Optional accessor-
ies"). This enables you to choose the
most suitable container for the food you
are cooking.
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.
Your own containers
You can also use your own containers.
However, please note the following:
– Containers must be heat-resistant to
100 °C and able to withstand hot
steam. With plastic containers please
check with the manufacturer that
they are suitable for use in a steam
oven.
– Thick-sided containers made from
porcelain, china or stoneware, for ex-
ample, are not so suitable for steam
cooking. They do not conduct heat
well and as a result cooking durations
will be considerably longer than
those given in the charts.
– Place the cooking container in a suf-
ficiently large perforated container,
not on the oven floor.
– Ensure that there is a gap between
the upper rim of the container and
the top of the cooking compartment
to allow sufficient steam into the con-
tainer.
Condensate tray
When using perforated containers,
place the condensate tray on the lowest
shelf level to collect any drops of liquid
and allow them to be removed easily.
You can also use the condensate tray
as a cooking container if necessary.
Page: 27
General notes
28
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 dur-
ation.
Always insert cooking containers and
the rack between the rails of the side
runners so that they cannot tip.
Frozen food
The heating up phase for frozen food is
longer than for fresh food. The greater
the quantity of frozen food, the longer
the heating up phase.
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 informa-
tion is given in the relevant section.
Combination with a food warming
drawer
When the warming drawer is in use the
oven cavity in the steam oven can get
up to 40 °C. If, in this case, you set a
temperature of 40 °C, no steam will be
produced because the oven cavity is
too warm.
Duration
In general, the cooking durations for
cooking with steam are the same as for
cooking food in a saucepan. More in-
formation 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 durations given in the charts are
guidelines only. We recommend select-
ing the shorter cooking duration quoted
to start with. If food is not cooked suffi-
ciently 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 con-
tainer is removed from the oven.
Your own recipes
Food which is cooked in a pot or a pan
can also be cooked in the steam oven.
The cooking times in the steam oven
will be the same. Please note that food
will not be brown or crisp when cooking
with steam.
Page: 28
Steam cooking
29
Vegetables
Fresh
Prepare fresh vegetables in the usual
way, i.e. wash, clean and cut them up.
Frozen
Frozen vegetables do not need to be
defrosted beforehand, unless they have
been frozen together in a block.
Frozen and fresh vegetables which take
the same length of time to cook can be
cooked together.
Break up vegetables that have frozen
together in a lump and follow instruc-
tions on the packaging regarding cook-
ing 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 food, and only fill it about 3-5 cm
deep. When cooking large quantities di-
vide the food between 2 or 3 shallow
containers rather than using one deep
one.
Different types of vegetables which take
the same length of time to cook can be
cooked together.
Use solid containers for vegetables
which are cooked in liquid.
Shelf level
To avoid any colour transfer when cook-
ing vegetables with a distinctive colour
(e.g. beetroot) in a perforated container,
do not place other food underneath the
perforated container.
Duration
As with conventional methods, the
cooking duration when cooking veget-
ables with steam will depend on the
size and how well done you want them.
Example:
firm potatoes, cut into quarters
= approx. 17 minutes
firm potatoes, cut in half
= approx. 21 minutes
Settings
Temperature: 100 °C
Duration: see chart
Page: 29
Steam cooking
30
The durations given in the chart are guidelines for fresh vegetables. We recom-
mend selecting the shorter cooking duration quoted. If food is not cooked suffi-
ciently after the shorter duration it can be put back in the oven and cooked for
longer.
Vegetables  [min]
Artichokes 32–38
Cauliflower, whole 27–28
Cauliflower, florets 8
Beans, green 10–12
Broccoli, florets 3–4
Chantenay carrots, whole 7–8
Chantenay carrots, halved 6–7
Chantenay carrots, chopped 4
Chicory, halved 4–5
Chinese cabbage, chopped 3
Peas 3
Fennel, halved 10–12
Fennel, cut into strips 4–5
Curly kale, chopped 23–26
Firm potatoes, peeled
whole
halved
quartered
27–29
21–22
16–18
Fairly firm potatoes, peeled
whole
halved
quartered
25–27
19–21
17–18
Floury potatoes, peeled
whole
halved
quartered
26–28
19–20
15–16
Kohlrabi, cut into batons 6–7
Page: 30
Steam cooking
31
Vegetables  [min]
Pumpkin, diced 2–4
Corn on the cob 30–35
Chard, chopped 2–3
Peppers, diced / cut into strips 2
New potatoes, firm 30–32
Mushrooms 2
Leeks, sliced 4–5
Leeks, halved lengthwise 6
Romanesco, whole 22–25
Romanesco, florets 5–7
Brussels sprouts 10–12
Beetroot, whole 53–57
Red cabbage, chopped 23–26
Black salsify, whole 9–10
Celeriac, cut into batons 6–7
Green asparagus 7
White asparagus 9–10
Main crop carrots, chopped 6
Spinach 1–2
Spring cabbage, chopped 10–11
Celery, chopped 4–5
Swede, chopped 6–7
White cabbage, chopped 12
Savoy cabbage, chopped 10–11
Courgettes, sliced 2–3
Sugar snap peas 5–7
 Duration
Page: 31
Steam cooking
32
Meat
Fresh
Prepare the meat in the usual way.
Frozen
Meat should be thoroughly defrosted
before cooking in the steam oven (see
"Defrosting").
Preparation
For meat which needs to be seared be-
fore being cooked, e.g. for a stew, sear
the meat in a pan on the hob first.
Duration
The cooking duration depends on the
thickness and the texture of the meat,
and not on the weight. The thicker the
piece of meat, the longer the cooking
duration. A piece of meat weighing
500 g which is 10 cm thick will take
longer to cook than a piece of meat
weighing 500 g which is 5 cm thick.
Tips
– Use a perforated container to retain
the juices 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.
– Boiling fowl, back or top rib 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 and
cook. The longer the cooking dura-
tion, the stronger the stock.
Settings
Temperature: 100 °C
Duration: see chart
Page: 32
Steam cooking
33
The durations given in the charts are guidelines only. We recommend selecting the
shorter cooking duration quoted to start with. If food is not cooked sufficiently
after the shorter time it can be put back in the oven and cooked for longer.
Meat  [min]
Leg steak, covered with water 110–120
Knuckle 135–140
Chicken breast 8–10
Shank 105–115
Top rib, covered with water 110–120
Veal cutlets 3–4
Gammon slices 6–8
Lamb stew 12–16
Poularde 60–70
Turkey roulade 12–15
Turkey escalope 4–6
Brisket, covered with water 130–140
Beef stew 105–115
Boiling fowl, covered with water 80–90
Boiled topside 110–120
 Duration
Page: 33
Steam cooking
34
Sausages
Settings
Temperature: 90 °C
Duration: see chart
Sausages  [min]
Frankfurters 6–8
Bologna sausages 6–8
Veal sausages 6–8
 Duration
Fish
Fresh
Prepare fresh fish in the usual way, i.e.
clean, gut and fillet.
Frozen food
Fish does not need to be fully defrosted
before cooking. Defrost so that the sur-
face is sufficiently thawed to take herbs
and seasoning. Depending on the thick-
ness of the fish, 2 - 5 minutes should be
enough.
Preparation
Add some lemon or lime juice to fish
before cooking. The citric acid helps the
flesh stay firm.
It is not necessary to season fish with
salt when cooking with steam as this
method retains the minerals which give
the fish its unique flavour.
Cooking containers
If using a perforated container, grease it
first.
Shelf level
When cooking fish in a perforated con-
tainer at the same time as cooking
other types of food in other containers,
place the container with the fish directly
above the condensate tray/universal
tray (depending on model) to catch any
liquid and so avoid any transfer of
tastes to other food.
Page: 34
Steam cooking
35
Temperature
85 °C – 90 °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.
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 dur-
ations 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.
Tips
– Adding herbs and spices, such as
dill, will help bring out the full flavour
of the fish.
– Cook large fish in the swimming posi-
tion. To help maintain the shape of
the fish, place a small cup or similar
upside down in the cooking con-
tainer, 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 dur-
ation, 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. (Follow
recipe instructions for the ratio of wa-
ter to vinegar).
Settings
Temperature: see chart
Duration: see chart
Page: 35
Steam cooking
36
The cooking durations given in the chart are guidelines for fresh fish. We recom-
mend selecting the shorter cooking duration quoted. If food is not cooked suffi-
ciently after the shorter duration it can be put back in the oven and cooked for
longer.
Fish  [°C]  [min]
Eel 100 5–7
Perch fillet 100 8–10
Seabream fillet 85 3
Trout, 250 g 90 10–13
Halibut fillet 85 4–6
Atlantic cod fillet 100 6
Carp, 1.5 kg 100 18–25
Salmon fillet 100 6–8
Salmon steak 100 8–10
Salmon trout 90 14–17
Coley fillet 85 3
Rose fish fillet 100 6–8
Haddock fillet 100 4–6
Plaice fillet 85 4–5
Monk fish fillet 85 8–10
Sole fillet 85 3
Turbot fillet 85 5–8
Tuna fillet 85 5–10
Pikeperch fillet 85 4
 Temperature /  Duration
Page: 36
Steam cooking
37
Shellfish
Preparation
Defrost frozen shellfish before cooking with steam.
Peel, remove and discard the intestines, and then wash the shellfish.
Cooking containers
If using a perforated container, grease it first.
Duration
The longer shellfish are cooked, the tougher they become. Use the cooking dura-
tions given in the chart.
When cooking shellfish in sauce or stock, we recommend that you increase the
cooking duration quoted by a few minutes.
Settings
Temperature: see chart
Duration: see chart
 [°C]  [min]
Crevettes 90 3
Prawns 90 3
King prawns 90 4
Small shrimps 90 3
Lobster 95 10–15
Large shrimps 90 3
 Temperature /  Duration
Page: 37
Steam cooking
38
Mussels
Fresh
 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.
Frozen food
Defrost frozen mussels before cooking.
Duration
The longer mussels are cooked, the tougher they become. Use the cooking dura-
tions given in the chart.
Settings
Temperature: see chart
Duration: see chart
 [°C]  [min]
Barnacles 100 2
Cockles 100 2
Bearded mussels 90 12
Scallops 90 5
Razor clams 100 2–4
Venus mussels 90 4
 Temperature /  Duration
Page: 38
Steam cooking
39
Rice
Rice swells when cooked and needs to be cooked in liquid. The proportion of rice
to liquid will vary depending on the type of rice.
The rice absorbs all the liquid and so none of the nutrients are lost.
Settings
Temperature: 100 °C
Duration: see chart
Ratio
Rice : Liquid
 [min]
Basmati rice 1 : 1.5 15
Parboiled rice 1 : 1.5 23–25
Round grain rice
Pudding rice
Risotto rice
1 : 2.5
1 : 2.5
30
18–19
Brown rice 1 : 1.5 26–29
Wild rice 1 : 1.5 26–29
 Duration
Page: 39
Steam cooking
40
Pasta
Dry pasta
Dry pasta swells when it is cooked and needs to be cooked in liquid. The liquid
must cover the pasta. Using hot liquid gives better results.
Increase the cooking time stated by the manufacturer by approx. ¹/₃.
Fresh
Fresh pasta, such as you can buy from the supermarket chilled counter, does not
need to absorb water. Cook fresh pasta in a greased perforated container.
Separate any pieces of pasta which have stuck together and spread them out in
the cooking container.
Settings
Temperature: 100 °C
Duration: see chart
Fresh  [min]
Gnocchi 2
Knöpfli 1
Ravioli 2
Spätzle 1
Tortellini 2
Dry pasta,
covered with water
Tagliatelli 14
Vermicelli 8
 Duration
Page: 40
Steam cooking
41
Dumplings
Ready made boil-in-the-bag dumplings need to be well covered with water as oth-
erwise they can fall apart. This is because even though they have been soaked in
water beforehand they will not absorb enough moisture.
Cook fresh dumplings in a greased, perforated container.
Settings
Temperature: 100 °C
Duration: see chart
 [min]
Sweet dumplings 30
Yeast dumplings 20
Boil-in-the-bag potato dumplings 20
Boil-in-the-bag bread dumplings 18–20
 Duration
Page: 41
Steam cooking
42
Grain
Grain swells during cooking and needs to be cooked in liquid. The proportion of
grain to liquid depends on the type of grain.
Grain can be cooked whole or cracked.
Settings
Temperature: 100 °C
Duration: see chart
Ratio
Grain : Liquid
 [min]
Amaranth 1 : 1.5 15–17
Bulgur 1 : 1.5 9
Green spelt, whole 1 : 1 18–20
Green spelt, cracked 1 : 1 7
Oats, whole 1 : 1 18
Oats, cracked 1 : 1 7
Millet 1 : 1.5 10
Polenta 1 : 3 10
Quinoa 1 : 1.5 15
Rye, whole 1 : 1 35
Rye, cracked 1 : 1 10
Wheat, whole 1 : 1 30
Wheat, cracked 1 : 1 8
 Duration
Page: 42
Steam cooking
43
Dried pulses
Soak pulses for at least 10 hours in cold water before cooking. Soaking makes the
pulses more digestible and shortens the cooking duration required. Soaked pulses
must be covered with liquid during cooking.
Lentils do not need to be soaked before cooking.
With unsoaked pulses a certain ratio of pulses to liquid is required depending on
variety.
Settings
Temperature: 100 °C
Duration: see chart
Soaked
 [min]
Beans
Kidney beans 55–65
Adzuki beans 20–25
Black beans 55–60
Pinto beans 55–65
Haricot beans 34–36
Peas
Yellow split peas 40–50
Green split peas 27
 Duration
Page: 43
Steam cooking
44
Unsoaked
Ratio
Pulses : Liquid
 [min]
Beans
Kidney beans 1 : 3 130–140
Adzuki beans 1 : 3 95–105
Black beans 1 : 3 100–120
Pinto beans 1 : 3 115–135
Haricot beans 1 : 3 80–90
Lentils
Brown lentils 1 : 2 13–14
Red lentils 1 : 2 7
Peas
Yellow split peas 1 : 3 110–130
Green split peas 1 : 3 60–70
 Duration
Page: 44
Steam cooking
45
Hen's eggs
Use a perforated container to boil eggs in the steam oven.
The eggs do not need to be pierced before cooking as they are gradually warmed
during the heating up phase and so do not burst when they are cooked with
steam.
When using a solid container for making egg dishes such as scrambled eggs, re-
member to grease it first.
Settings
Temperature: 100 °C
Duration: see chart
 [min]
Small
soft
medium
hard
3
5
9
Medium
soft
medium
hard
4
6
10
Large
soft
medium
hard
5
6–7
12
Extra large
soft
medium
hard
6
8
13
 Duration
Page: 45
Steam cooking
46
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 juice which has collected in the solid container to make a
glaze for a fruit flan.
Settings
Temperature: 100 °C
Duration: see chart
 [min]
Apple pieces 1–3
Pear chunks 1–3
Cherries 2–4
Mirabelle plums 1–2
Nectarine / Peach pieces 1–2
Plums 1–3
Quince, diced 6–8
Rhubarb pieces 1–2
Gooseberries 2–3
 Duration
Page: 46
Steam cooking
47
Menu cooking (cooking whole
meals)
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.
Each dish is placed in the oven at dif-
ferent times so that they are all ready at
the same time.
Shelf level
When cooking fish or food with a dis-
tinctive colour (e.g. beetroot) in a per-
forated container, place the perforated
container directly above the condensate
tray / universal tray (depending on
model) to avoid any transfer of flavour
or colour to other food and to prevent li-
quid dripping onto food below it.
Temperature
Whole meals should be cooked at a
temperature of 100 °C as this is the
temperature required to cook the major-
ity of foods.
Do not cook a whole meal at the lowest
temperature when different temperat-
ures are required for different types of
food, e.g. 85 °C for seabream and
100 °C for potatoes.
If the recommended cooking temperat-
ure for the food is 85 °C for example, try
cooking it at 100 °C and testing the res-
ult. 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 dura-
tion by approx. ¹/₃.
Example
Rice 20 minutes
Rose fish fillet 6 minutes
Broccoli 4 minutes
20 minutes minus 6 minutes =
14 minutes (1st duration: rice)
6 minutes minus 4 minutes = 2 minutes
(2nd duration: rose fish fillet)
Remaining time = 4 minutes (3rd dura-
tion: broccoli)
Durations 20 min. - rice
6 min. - fish fillet
4 min. -
broccoli
Setting 14 min
.
2 min. 4  min.
Page: 47
Steam cooking
48
Procedure
 Place the rice in the oven first.
 Set the first cooking duration: 14
minutes.
 After 14 minutes, place the fish in the
steam oven.
 Set the second cooking duration: 2
minutes.
 After 2 minutes, place the broccoli in
the steam oven.
 Set the third cooking duration: 4
minutes.
Page: 48
Special applications
49
Reheat
The steam oven is very effective at re-
heating 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
The number of plates or containers has
no bearing on the duration.
The cooking durations listed in the chart
relate to an average portion per plate/
container. Increase the cooking duration
for larger quantities.
Tips
– Do not reheat large items, such as a
joint of roast meat, whole. Divide it
into portions and reheat these as
plated meals.
– Compact items, such as stuffed pep-
pers or roulades, should be cut in
half.
– Please note that breaded items, such
as schnitzel, will not retain their crisp-
ness when they are reheated.
– Reheat sauces separately, except for
dishes such as stew and casseroles
where the sauce is part of the dish.
Procedure
 Cover the food with a deep plate, a
lid, or with foil that is resistant to tem-
peratures up to 100 °C and to steam.
 Place the plate or dish in a sufficiently
large perforated container.
Settings
Temperature: 100 °C
Duration: see chart
 [min]
Side dishes (pasta, rice,
etc.)
8–10
Casserole 8–10
Fish fillet 6–8
Meat 8–10
Poultry 8–10
Vegetables 8–10
Soup 8–10
Plated meals 8–10
 Duration
Page: 49
Special applications
50
Defrost
It is much quicker to defrost food in the
steam oven than at room temperature.
Temperature
60 °C is the best temperature for de-
frosting.
Exception: 50 °C for minced meat and
game
Before and after defrosting
Remove all packaging before defrost-
ing.
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 containers
 Danger of salmonella poisoning.
Do not use the liquid from defrosted
meat or poultry. Pour it away and
wash the container, the sink and your
hands.
Use a perforated container with a solid
container underneath it when defrosting
food which will drip, such as poultry.
This way food will not be lying in de-
frosted liquid.
Food which does not drip can be de-
frosted in a solid container.
Tips
– Fish does not need to be fully defros-
ted 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 ac-
cording to the manufacturer's instruc-
tions.
Settings
Temperature: see chart
Defrosting duration: see chart

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