Miele DG 6020 manual

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  • Brand: Miele
  • Product: Oven
  • Model/name: DG 6020
  • Filetype: PDF
  • Available languages: German, English, Dutch

Table of Contents

Page: 0
Operating and installation 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.
M.-Nr. 09 580 070
en - GB
Page: 1
Warning and Safety instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Caring for the environment. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Guide to the appliance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Front view. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Accessories supplied . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Description of the functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Control panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Condensate tray . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Water container . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Noises . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Temperature . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Recommended temperature. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Cooking duration . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Heating-up phase . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Cooking phase. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Before using for the first time. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Cleaning for the first time. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Setting the water hardness level . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Setting the correct boiling point for water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Operating principles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Preparation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Setting the temperature and duration . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
At the end of the duration . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
After use. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Interrupting operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Changing the temperature. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Changing the duration . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Insufficient water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Additional functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
General notes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
The advantages of cooking with steam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Suitable containers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Cooking containers. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Your own containers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Condensate tray . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Shelf level. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Contents
2
Page: 2
Frozen food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Temperature . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Cooking duration (time) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Cooking with liquid . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Your own recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Steam cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Vegetables. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Sausages . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Shellfish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
Mussels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
Rice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Pasta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42
Dumplings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
Grain . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
Dried pulses. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
Hen's eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47
Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48
Menu cooking (cooking whole meals) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49
Special applications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51
Reheating. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51
Defrosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53
Bottling. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57
Extracting juice with steam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60
Making yoghurt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61
Proving yeast dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63
Dissolving gelatine. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63
Melting chocolate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64
Skinning vegetables and fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65
Apple storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66
Blanch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66
Sweating onions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67
Bacon. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67
Disinfecting items . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68
Heating damp flannels. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68
Decrystallise honey . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69
Making eierstich. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69
Contents
3
Page: 3
Settings. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70
Cleaning and care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72
Appliance front / Casing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73
Oven interior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74
Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75
Drip tray, cooking containers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75
Side runners . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75
Water container . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76
Coupling seal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77
Descaling. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 78
Problem solving guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80
Optional accessories. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84
Cooking containers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84
Cleaning and care products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86
Other accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 87
Safety instructions for installation. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 88
DG 6020. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89
Appliance and building-in dimensions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89
DG 6030. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 94
Appliance and building-in dimensions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 94
Installation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 98
Fitting the feet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 98
Installing the appliance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 99
Electrical connection. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 100
After sales service, data plate, guarantee . . . . . . . . . . . . . . . . . . . . . . . . . . . . 102
Contents
4
Page: 4
This appliance complies with statutory safety requirements.
Inappropriate use can, however, lead to personal injury and
damage to property.
To avoid the risk of accidents and damage to the appliance,
please read these instructions carefully before installation and
before using it for the first time. 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.
Warning and Safety instructions
5
Page: 5
Correct application
~The steam oven is intended for use in domestic households and
similar working and residential environments.
~The appliance is not intended for outdoor use.
~It 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 appliance can only be used by people with reduced
physical, sensory or mental capabilities, or lack of experience and
knowledge, if they are supervised whilst using it, or have been
shown how to use it in a safe way and recognise and understand the
consequences of incorrect operation.
Warning and Safety instructions
6
Page: 6
Safety with children
~Children under 8 years of age must be kept away from the
appliance unless they are constantly supervised.
~Children 8 years and older may only use the oven unsupervised 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 appliance
unsupervised.
~Please supervise children in the vicinity of the appliance 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 attempt 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.
Children could hurt themselves on an open door. Do not let them
swing on it.
Warning and Safety instructions
7
Page: 7
Technical safety
~Unauthorised installation, maintenance and repairs can cause
considerable danger for the user. Installation, maintenance and
repairs must only be carried out by a Miele authorised technician.
~A damaged appliance can be dangerous. Check it for visible
signs of damage. Do not use a damaged appliance.
~The electrical safety of this appliance can only be guaranteed
when correctly earthed. It is essential that this standard safety
requirement is present. If in any doubt please have the electrical
connection inspected by an 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 appliance 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).
~For safety reasons, this appliance may only be used after it has
been built in.
~This appliance 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
dangerous to the user and can cause operational faults.
~While the appliance is under guarantee, repairs should only be
undertaken by a Miele authorised service technician. Otherwise the
guarantee is invalidated.
Warning and Safety instructions
8
Page: 8
~Miele can only guarantee the safety of the appliance when
original Miele replacement parts are used. Faulty components must
only be replaced by genuine original Miele spare parts.
~If the plug is removed from the connection cable or if the
appliance 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 by a
suitably qualified electrician with a specialist connection cable of
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.
~In areas which may be subject to infestation by cockroaches or
other vermin, pay particular attention to keeping the appliance and
its surroundings clean at all times. Any damage caused by
cockroaches or other vermin will not be covered by the guarantee.
Warning and Safety instructions
9
Page: 9
Correct use
~Danger of burning.
The steam oven becomes hot when in use.
You could burn yourself on the 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.
~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 appliance.
~Do not bottle or heat up food in closed tins in the oven, as
pressure will build up in the tin causing it to explode.
~You could injure yourself on the open oven door.
Avoid leaving the door open unnecessarily.
~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.
Follow 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 oven for keeping food warm and do not use utensils
in the appliance which could corrode.
~For reasons of hygiene and to prevent the build-up of moisture in
the appliance, the water container should be emptied after each
use.
Warning and Safety instructions
10
Page: 10
Cleaning and care
~Danger of injury.
Do not use a steam cleaning appliance to clean this appliance. The
steam could reach electrical components and cause a short circuit.
~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.
~Do not immerse the water container in water, or clean it in a
dishwasher. Connecting the water container into the appliance when
wet could cause an electric shock.
Accessories
~Only use genuine Miele original spare parts and accessories with
this appliance. If spare parts or accessories from other
manufacturers are used, this will invalidate the guarantee, and Miele
cannot accept liability.
Warning and Safety instructions
11
Page: 11
Disposal of the packing
material
The packaging is designed to protect
the appliance from damage during
transportation. The packaging materials
used are selected from materials which
are environmentally friendly for disposal
and should be recycled.
Recycling the packaging reduces the
use of raw materials in the
manufacturing process and also
reduces the amount of waste in landfill
sites.
Disposing of your old
appliance
Electrical and electronic appliances
often contain valuable materials. They
also contain materials which, if handled
or disposed of incorrectly, could be
potentially hazardous to human health
and to the environment. They are,
however, essential for the correct
functioning of your appliance. Please
do not therefore dispose of it with your
household waste.
Please dispose of it at your local
community waste collection/recycling
centre or contact your dealer for
advice. Ensure that it presents no
danger to children while being stored
for disposal.
Caring for the environment
12
Page: 12
Front view
aControl panel
bVentilation outlet
cDoor seal
dSteam channel
eCompartment for water container
fWater container (with insert)
gContact point for water container
hSide runners with 4 shelf levels
iSteam inlet
jDrip channel in the oven
kFloor heater
lTemperature sensor
mSteam outlet
nDrip channel in the door
oDoor release
Guide to the appliance
13
Page: 13
Accessories supplied
The accessories supplied with your appliance as well as a
range of optional ones are available to order from Miele (see
"Optional accessories").
Condensate tray DGG 15
To catch excess moisture
325 x 265 x 40 mm (W x D x H)
DGGL 1
2 perforated cooking containers
Gross capacity 1.5 litres / Usable capacity 0.9 litres
325 x 175 x 40 mm (W x D x H)
Silicone grease
For lubricating the coupling seal on the water container
Miele steam oven cookbook
A selection of the best recipes from the Miele test kitchen.
Guide to the appliance
14
Page: 14
Control panel
Lightly touch sensors a - c to operate the appliance. An
audible tone will sound each time a sensor is pressed. You
can deactivate this, if wished (see "Settings").
During operation numbers and symbols will appear in the
display d
Sensor controls
Sensor(s) Function
a s - For switching the appliance on and off
- For calling up the descaling process
b ?
;
- For setting the temperature and cooking
duration
- For scrolling through the Programming
settings
c OK For confirming the temperature / duration /
selection
s + ? For calling up programming mode
Display
Display Meaning
p (flashing) No water or water container not present
Numbers + °C Temperature
Numbers + h Duration
Number(s) +
k
The appliance needs to be descaled.
Description of the functions
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Condensate tray
When you are using perforated containers, always 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.
Water container
The maximum water level is 1.2 litres, the minimum 0.75 litres.
The water level markers are located inside and outside the
container. On no account exceed the upper or maximum
level marker.
The maximum quantity of 1.2 litres of water is sufficient to run
a cooking programme at 100 °C for approx. 2 hours, and the
minimum quantity of 0.75 litres of water is sufficient to run a
cooking programme at 100 °C for approx. 30 minutes,
providing the door is not opened.
If the p symbol is flashing, either the water container is not
sitting correctly or there is not enough water in it.
Noises
You can hear the noise of the fan when the appliance is
operating.
Noises similar to those of a kettle can be heard when steam is
being generated.
Description of the functions
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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 temperature in 5 °C steps.
Recommended temperature
100 °C:
For cooking all types of food,
Reheating,
Menu cooking (whole meals)
Bottling,
Extracting juice with steam,
........
85 °C:
For cooking fish gently.
60 °C:
For defrosting.
40 °C
For proving yeast,
Preparing yoghurt,
......
Cooking duration
A duration of between 1 minute (0:01) and 9 hours 59 minutes
(9:59) can be set.
Description of the functions
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Heating-up phase
During the heating-up phase the oven compartment is heated
to the set temperature. The display will show the temperature
of 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 preparing refrigerated or frozen food.
Filling the water container with hot water 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
(time left) will be shown in the display.
Please refer to "Steam cooking" and "Special applications"
for more information and tips on how to use your steam
oven.
Description of the functions
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Please stick the extra data plate for the appliance supplied
with this documentation in the space provided in the "After
sales service, data plate, guarantee" section of this booklet.
Cleaning for the first time
^ Remove any protective foil.
^ 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 appliance and remove
the insert (see "Cleaning and care - Water container").
^ Rinse the water container and the insert thoroughly by
hand using hot water. Do not use any washing-up liquid or
detergent.
Do not clean the water container or the insert in a
dishwasher. Do not immerse the water container in water.
Accessories / Oven interior
^ Take all accessories out of the oven. Wash them in a mild
solution of washing-up liquid and hot water or in the
dishwasher.
The appliance has been treated at the factory with a
conditioning agent.
^ To remove this, clean the oven interior with a mild solution
of washing-up liquid and hot water and then dry thoroughly
with a soft cloth.
Before using for the first time
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Setting the water hardness level
The steam oven is set at the factory to the hard (S04) water
hardness setting. It must be adjusted to local water hardness
to ensure problem-free operation and so that descaling can
be carried out at the correct interval. The harder the water,
the more often the appliance will need to be descaled.
^ Check the hardness of your local water supply and adjust
the water hardness as necessary (see "Settings").
Setting the correct boiling point for water
Before cooking food for the first time, you must set the boiling
point for water, as this varies according to the altitude of the
location of the appliance. This procedure adjusts the
appliance to the altitude in your area and also flushes out the
waterways.
This process must be carried out to ensure efficient
functioning of your appliance.
^ Run the appliance at 100 °C for 15 minutes. Proceed as
described in "Brief operating instructions".
If you move house, the appliance will need to be re-set for
the new altitude if this differs from the old one by more than
300 m. To do this, descale the appliance (see "Cleaning and
care / Descaling").
Before using for the first time
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Preparation
^ Fill the water container with mains tap water up to at least
the "min" marker. You do not need to remove the insert.
Only use mains tap water. Never use distilled or mineral
water or other liquids.
^ Push the water container into the appliance until it
connects.
If the water container is not positioned correctly, the
appliance will not heat up and after a while F20 will appear in
the display (see "Problem solving guide").
^ Place the food in the oven.
^ Touch the s sensor to switch the appliance on.
Setting the temperature and duration
"100" will appear in the display and the "°C" will start flashing.
^ If you want to cook with 100 °C, confirm the setting with
"OK".
If necessary, you can reduce the temperature by touching the
? sensor. Confirm with "OK".
After confirming the temperature, 3 zeros will appear in
display and "h" will start flashing.
^ Set the cooking duration you want by touching ; (from
0:00 upwards) or ? (from 9:59 downwards).
^ Confirm your selection by touching "OK".
The appliance will start automatically after the duration has
been confirmed.
If you do not complete these steps within 15 minutes, the
appliance will switch itself off.
Operating principles
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At the end of the duration
At the end of the set cooking duration, an audible tone will
sound, 3 zeros will appear and "h" will flash in the display.
^ Switch off the appliance.
The fan will continue to run for a while after the appliance has
been switched off. 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.
Steam will escape when the door is opened. Step back
from the appliance and wait until the steam has
dissipated.
Danger of burning.
You could burn yourself on the oven interior, spilled food,
accessories and hot steam.
Use oven gloves when removing hot food from the
appliance.
After use
^ Remove the condensate tray and empty it.
^ Remove and empty the water container, pushing upwards
slightly as you take it out of the appliance.
^ 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.
The appliance is designed in such a way that there will
always be a little residual water left in the water container
after use. If there is no residual water, there is something
wrong. Call Miele Service.
Operating principles
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Interrupting operation
Operation is interrupted when the door is opened. The
heating will be switched off and the cooking duration remains
stored in memory.
Steam will escape when the door is opened. Step back
from the appliance and wait until the steam has
dissipated.
When opening the appliance, take great care that hot
water which may have collected in the drip channel in the
door does not overflow.
Danger of burning.
When putting the condensate tray or cooking containers
into the oven or taking them out, take care not to spill the
contents. Do not come into contact with hot steam and do
not touch the hot oven sides.
Use oven gloves when removing hot food from the
appliance.
Operation will resume when the door is closed.
The oven will heat up again and the display will show the
temperature in 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.
Changing the temperature
You can alter the temperature at any time during operation.
Touch the "OK" sensor once. The display will change to the
temperature setting display and "C" will flash. Set the
temperature as described earlier.
Changing the duration
You can alter the cooking duration at any time during
operation. Touch the "OK" sensor twice. The display will
change to the cooking duration setting display and "h" will
flash. Set the cooking duration as described earlier.
Operation
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Insufficient water
Insufficient water is indicated by the flashing p symbol and
an audible tone.
^ Remove the water container and fill it with fresh tap water.
^ Push the water container into the appliance until it
connects.
^ Close the door.
Operation will continue.
Operation
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Pre-heating
Your appliance has a pre-heating function. This heats the
oven interior to approx. 40 °C. The heating-up time is then
shorter as the oven interior is pre-heated and therefore the
cooking process takes less time.
The appliance is delivered with the pre-heating 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 programme.
The water container must be filled with water for
pre-heating and present in the appliance.
The pre-heating process will be cancelled 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 on the appliance.
100 will appear in the display. °C 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, 100 will appear in the display
and °C 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 on the appliance.
100 will appear in the display. °C will start flashing.
^ Confirm this or set the required temperature.
^ Set the required duration.
Additional functions
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This section contains general information about steam
cooking. You will find more detailed information about
particular foods and how to cook them in the other sections.
The advantages of cooking with steam
Almost all vitamins and minerals are retained as the food is
not immersed in water.
Cooking with steam also retains the true taste of the food
better than conventional cooking. We therefore recommend
seasoning the food after it has been cooked. Food retains its
fresh, orginal colour.
Suitable containers
Cooking containers
This steam oven is supplied with stainless steel cooking
containers.
Other containers, in a variety of sizes, both perforated and
solid, are available as optional extras (please refer to
"Optional accessories"). This enables you to choose the most
suitable container for the food you are preparing.
It is best to use perforated containers if possible. 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. Please note:
– If using plastic cooking containers, make sure that they are
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 example, 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.
General notes
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– Place the cooking container in a sufficiently large
perforated container, not on the oven floor.
– Ensure that there is a gap of at least 3 cm between the
upper rim of the container and the top of the cooking
compartment to allow sufficient steam into the container.
Condensate tray
When using a perforated cooking container, push the
condensate tray onto the lowest shelf runner to catch any
drips.
You can also use the condensate tray as a cooking container
if necessary.
Shelf level
You can select any shelf level. You can also cook on several
levels at the same time. This will not alter the cooking
duration.
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 in the steam
oven. Most types of food will cook at this temperature. Some
more delicate types of food, such as soft fruit, must be
cooked at lower temperatures as otherwise they will burst.
More information is given in the relevant section.
Combination with food warming drawers
When the warming drawer is in use, the oven cavity can
reach a temperature of 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.
General notes
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Cooking duration (time)
In general, the cooking durations for cooking with steam are
the same as for cooking food in a saucepan. More
information about any factors which may affect the cooking
duration is given in the relevant sections.
The quantity of food does not affect the cooking duration.
1 kg of potatoes will take the same time to cook as 500 g.
The durations given in the charts are guidelines only. We
recommend selecting the shorter cooking duration quoted. If
food is not cooked sufficiently after the shorter time it can be
put back in the oven and cooked for longer.
Cooking with liquid
When cooking with liquid only fill the cooking container 2
/3 full
to prevent the liquid spilling when the cooking container is
removed from the oven.
Your own recipes
Food and recipes which are prepared in pot or a pan can
also be cooked in the steam oven. The cooking times in the
steam oven will be the same. Please note that food will not be
brown or crisp when cooking with steam.
General notes
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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,
Exception: vegetables frozen in a block.
Frozen and fresh vegetables which take the same length of
time to cook can be cooked together.
If vegetables have frozen together in clumps, break these up
before cooking with steam. Follow the manufacturer's
instructions on the packaging regarding cooking duration.
Cooking containers
Food such as peas or asparagus spears, which have little or
no space between them will take longer to cook because the
steam has less space to work in. For an even result, it is best
to use a shallow container for these types of foods, and only
fill it 3-5 cm deep. When cooking large quantities divide the
food between 2 or 3 shallow cooking containers rather than
using one deep one.
Different types of vegetables which take the same length of
time to cook can be cooked together.
Use solid containers for vegetables which are cooked in
liquid.
Shelf level
When cooking vegetables with a distinctive colour (e.g
beetroot) in a perforated container, place the perforated
container directly above the condensate tray to avoid any
colour transfer.
Steam cooking
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Cooking duration
As with conventional methods, when cooking vegetables with
steam the cooking duration will depend on the size and also
whether you want the vegetables to be al dente or soft/well
done. Example:
waxy potatoes, cut into quarters = approx. 18 minutes
waxy potatoes, cut in half = approx. 22 minutes
Brussels sprouts, large, al dente = approx. 12 minutes
Brussels sprouts, small, soft = approx. 12 minutes
Settings
Temperature: 100 °C
Duration: See chart
The durations given in the chart are guidelines for fresh
vegetables. We recommend selecting the shorter cooking
duration quoted. If food is not cooked sufficiently after the
shorter time it can be put back in the oven and cooked for
longer.
Duration in minutes
Artichokes 32–38
Beans, green 10–12
Beetroot, whole 53–57
Black salsify, whole 9–10
Broccoli florets 3–4
Cauliflower florets 8
Celeriac, cut into batons 6–7
Celery, chopped 4–5
Chantenay carrots, whole 7–8
Chantenay carrots, halved 6–7
Chantenay carrots, chopped 4
Cauliflower, whole 27–28
Chicory, halved 4–5
Chinese cabbage, chopped 3
Steam cooking
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Duration in minutes
Corn on the cob 30–35
Courgettes, sliced 2–3
Curly kale, chopped 23–26
Fairly firm potatoes, peeled
whole
halved
quartered
25–27
19–21
17–18
Fennel, cut into strips 4–5
Fennel, halved 10–12
Firm potatoes, peeled
whole
halved
quartered
27–29
21–22
16–18
Floury potatoes, peeled
whole
halved
quartered
26–28
19–20
15–16
Green asparagus 7
Kohlrabi, cut into batons 6–7
Leeks, halved lengthwise 6
Leeks, sliced 4–5
Main crop carrots, chopped 6
New potatoes, firm 30–32
Peas 3
Pepper, diced / cut into strips 2
Pumpkin, diced 2–4
Red cabbage, chopped 23–26
Romanesco florets 5–7
Romanesco, whole 22–25
Steam cooking
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Duration in minutes
Savoy cabbage, chopped 10–11
Spinach 1–2
Spring cabbage, chopped 10–11
Sprouts 10–12
Sugar snap peas 5–7
Swede, chopped 6–7
Swiss chard, chopped 2–3
White asparagus 9–10
White cabbage, chopped 12
Steam cooking
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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 before being cooked,
sear the meat in a pan on the hob first.
Cooking 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
If you want to preserve the juices, cook in a perforated
container. 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 all be used
to make stock. Place the meat together with some mixed
vegetables in a solid cooking container and add cold water.
The longer the cooking duration, the stronger the stock.
Steam cooking
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Settings
Temperature: 100 °C
Duration: See chart
The durations given in the charts are guidelines only. We
recommend selecting the shorter cooking duration quoted. If
food is not cooked sufficiently after the shorter time it can be
put back in the oven and cooked for longer.
Meat Duration
in minutes
Beef stew 105–115
Boiling fowl, covered with water 80–90
Boiled topside 110–120
Brisket, covered with water 130–140
Chicken breast fillet 8–10
Gammon slices 6–8
Knuckle 135–145
Lamb stew 12–16
Leg steak, covered with water 110–120
Poularde 60–70
Shank 105–115
Top rib, covered with water 110–120
Turkey escalope 4–6
Turkey roulade 12–15
Veal cutlets 3–4
Steam cooking
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Sausages
Settings
Temperature: 90 °C
Duration: See chart
Sausages Duration in minutes
Frankfurters 6–8
Bologna sausages 6–8
Veal sausages 6–8
Steam cooking
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Fish
Fresh
Prepare fresh fish in the usual way, i.e. clean, gut and fillet.
Frozen
Defrost frozen fish before cooking (see "Defrosting").
Preparation
Add some lemon or lime juice to fish before cooking. The
citric acid makes 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 to cook fish, grease it
beforehand.
Shelf level
When cooking fish in a perforated container at the same time
as cooking other types of food in other containers, place the
container with the fish directly above the condensate tray to
catch any liquid and so avoid any transfer of tastes to other
food.
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.
Steam cooking
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Cooking duration
The cooking duration depends on the thickness and the
texture of the fish, and not on the weight. The thicker the fish,
the longer the cooking duration. A 3 cm thick piece of fish
weighing 500 g will take longer to cook than a 2 cm thick
piece of fish weighing 500 g.
The longer fish cooks, the firmer its flesh will become. Use the
cooking durations given in the chart.
If you find that the fish is not cooked sufficiently only cook it
for a few minutes more.
When cooking fish in sauce or stock, we recommend that you
increase the cooking duration quoted by a few minutes.
Tips
Adding herbs and spices, such as dill, will help bring out the
full flavour of the fish.
Cook large fish in the swimming position. To help maintain the
shape of the fish, place a small cup or similar upside down in
the cooking container, and arrange the fish bellyside down
over the cup.
You can use any fish scraps, e.g. fish heads, bones, tails etc
to make a fish stock. Place the fish scraps together with
some mixed vegetables in a solid cooking container and add
cold water. Cook at 100 °C for 60 to 90 minutes. The longer
the cooking duration, the stronger the stock.
Blue fish is fish which is cooked in water and vinegar (refer
to the recipe for the ratio of water to vinegar). It is important
not to damage the skin of the fish. This method is suitable for
cooking carp, trout, tench, eel and salmon.
Steam cooking
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Settings
Temperature: See chart
Duration: See chart
The cooking durations given in the chart are guidelines for
fresh fish. We recommend selecting the shorter cooking
duration quoted. If food is not cooked sufficiently after the
shorter time it can be put back in the oven and cooked for
longer.
Temperature
in °C
Duration
in minutes
Atlantic cod fillet 100 6
Carp, 1.5 kg 100 18–25
Coley fillet 85 3
Eel 100 5–7
Haddock fillet 100 4–6
Halibut fillet 85 4–6
Monk fish fillet 85 8–10
Perch fillet 100 8–10
Pikeperch fillet 85 4
Plaice fillet 85 4–5
Rose fish fillet 100 6–8
Salmon fillet 100 6–8
Salmon steak 100 8–10
Salmon trout 90 14–17
Seabream fillet 85 3
Sole fillet 85 3
Trout, 250 g 90 10–13
Tuna fillet 100 6–8
Turbot fillet 85 5–8
Steam cooking
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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 beforehand.
Cooking duration
The longer shellfish are cooked, the harder they become. Use
the cooking durations given in the chart.
When cooking shellfish in sauce or stock, we recommend that
you increase the cooking duration quoted by a few minutes.
Settings
Temperature: See chart
Duration: See chart
Temperature
in °C
Duration
in minutes
Crevettes 90 3
Prawns 90 3
King prawns 90 4
Small shrimps 90 3
Crayfish 95 10–15
Large shrimps 90 3
Steam cooking
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Mussels
Fresh
,Only cook mussels which are closed.
N.B. Do not eat mussels which have not opened after
being cooked. Danger of food poisoning.
Steep fresh mussels in water for a few hours before cooking
to rinse out any sand. Then brush the mussels vigorously to
remove the attached fibres.
Frozen
Defrost frozen mussels before cooking.
Cooking duration
The longer mussels are cooked, the harder they become.
Use the cooking durations given in the chart.
Settings
Temperature: See chart
Duration: See chart
Temperature
in °C
Duration
in minutes
Barnacles 100 2
Bearded mussels 90 12
Cockles 100 2
Pilgrim scallops 90 5
Razor clams 100 2–4
Venus mussels 90 4
Steam cooking
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Rice
Rice swells when cooked and needs to be cooked in liquid.
The proprotion of rice to liquid depends 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
Duration
in minutes
Basmati rice 1 : 1,5 15
Brown rice 1 : 1.5 26–29
Parboiled rice 1 : 1.5 23–25
Round grain rice
Pudding rice
Risotto
1 : 2,5
1 : 2.5
30
18–19
Wild rice 1 : 1.5 26–29
Steam cooking
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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 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 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 Duration in minutes
Gnocchi 3
Knöpfli 2
Ravioli 3
Spätzle 2
Tortellini 3
Dry pasta, covered with water
Tagliatelli 14
Vermicelli 8
Steam cooking
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Dumplings
Ready made boil-in-the-bag dumplings need to be well
covered with water as otherwise they can fall apart. This is
because even although they have been soaked in water
beforehand they will not absorb enough moisture.
Cook fresh dumplings in a greased, perforated container.
Settings
Temperature: 100 °C
Duration: See chart
Duration
in minutes
Boil-in-the-bag bread dumplings 18–20
Boil-in-the-bag potato dumplings 20
Sweet dumplings 30
Yeast dumplings 20
Steam cooking
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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
Duration
in minutes
Amaranth 1 : 1.5 15–17
Bulgar 1 : 1.5 9
Green spelt, cracked 1 : 1 7
Green spelt, whole 1 : 1 18–20
Millet 1 : 1.5 10
Oats, cracked 1 : 1 7
Oats, whole 1 : 1 18
Polenta 1 : 3 10
Quinoa 1 : 1.5 15
Rye, cracked 1 : 1 10
Rye, whole 1 : 1 35
Wheat, cracked 1 : 1 8
Wheat, whole 1 : 1 30
Steam cooking
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Dried pulses
Soak pulses for at least 10 hours in cold water before
cooking. Soaking makes pulses more digestible and shortens
the cooking duration required.
Exception: Lentils do not need to be soaked before cooking.
Soaked pulses must be covered with liquid during cooking.
With unsoaked pulses a specific ratio of pulses : water is
required.
Settings
Temperature: 100 °C
Duration: See chart
Soaked
Duration in minutes
Beans
Adzuki beans 20–25
Black beans 55–60
Haricot beans 34–36
Kidney beans 55–65
Pinto beans 55–65
Peas
Green split peas 27
Yellow split peas 40–50
Steam cooking
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Unsoaked
Duration
in minutes
Ratio
Pulses: Liquid
Beans
Adzuki beans 95–105 1 : 3
Black beans 100–120 1 : 3
Haricot beans 80–90 1 : 3
Kidney beans 130–140 1 : 3
Pinto beans 115–135 1 : 3
Lentils
Brown lentils 13–14 1 : 2
Red lentils 7 1 : 2
Peas
Green split peas 60–70 1 : 3
Yellow split peas 110–130 1 : 3
Steam cooking
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Hen's eggs
Use a perforated container to cook boiled eggs in the steam
oven.
The eggs do not need to be pierced before cooking as they
are gradually warmed during the heating up phase and so do
not burst when they are cooked with steam.
Use a solid container for preparing egg dishes, such as
scrambled eggs.
Settings
Temperature: 100 °C
Duration: See chart
Duration in minutes
Size S
soft
medium
hard
3
5
9
Size M
soft
medium
hard
4
6
10
Size L
soft
medium
hard
5
7
12
Size XL
soft
medium
hard
6
8
13
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Fruit
Cook fruit in a solid container so that none of the juice is lost.
If you wish to cook fruit in a perforated container, place a
solid container directly underneath it to collect the juice.
Tip
You can use the juice which has collected in the solid
container to make a glaze for a fruit flan.
Settings
Temperature: 100 °C
Duration: See chart
Duration in minutes
Apple pieces 1–3
Cherries 2–4
Gooseberries 2–3
Mirabelle plums 1–2
Nectarine / Peach pieces 1–2
Pear chunks 1–3
Plums 1–3
Quince, diced 6–8
Rhubarb pieces 1–2
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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. The food which has the longest
cooking duration is placed in the steam oven first and then
each subsequent dish is placed in the oven at the
appropriate time so that the whole meal is ready at the same
time.
Shelf level
When cooking fish or food with a distinctive colour (e.g.
beetroot) in a perforated container, place the perforated
container directly above the condensate tray to avoid any
transfer of tastes or colour to other food.
Temperature
Whole meals should be cooked at a temperature of 100 °C as
this is the temperature required to cook the majority of foods.
Do not cook a whole meal at the lowest temperature when
different temperatures are required for different types of food,
e.g. 85 °C for seabream and 100 °C for potatoes.
If the recommended cooking temperature for the food is
85 °C for example, try cooking it at 100 °C and testing the
result. Some delicate types of fish with a soft structure, e.g.
sole and plaice will become very firm when cooked at 100 °C.
Cooking duration
If you are increasing the recommended temperature, shorten
the cooking duration by approx. 1
/3.
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Example
Rice 20 minutes
Fish fillet 6 minutes
Broccoli 4 minutes
20 minutes less 6 minutes = 14 minutes (1st duration: rice)
6 minutes less 4 minutes = 2 minutes (2nd duration: fish fillet)
Remaining time = 4 minutes (3rd duration: broccoli)
Duration 20 min - rice
6 min - fish fillet
4 min -
broccoli
Setting 14 min 2 min 4 min
^ Place the rice in the oven first.
^ Set the first cooking duration: 14 minutes.
^ After 14 minutes, place the fish in the oven.
^ Set the second cooking duration: 2 minutes.
^ After 2 minutes, place the broccoli in the oven.
^ Set the third cooking duration: 4 minutes.
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