User manual MIELE DG 155-1

[. . . ] Operating instructions Steam oven DG 155 DG 155-1 DG 155-2 DG 155-3 To prevent accidents and machine damage, read these instructions before installation or use. UV M. -Nr. 05 229 041 Contents IMPORTANT SAFETY INSTRUCTIONS Guide to the steam oven Control panel . 9 Accessories Before using for the first time Setting the water hardness level . 49 Frequently asked questions Electrical connection After sales service Data Plate . [. . . ] To reset the oven ^ Turn the program selector to "0" and allow the appliance to cool. If the appliance still does not heat contact the Miele Technical Service Department for assistance. 29 Operation Safety lock The appliance has a safety lock to prevent it from being turned on accidentally by children. ^ Press the ­ button for at least 5 seconds until the a symbol goes out. The symbol a for the safety lock will appear in the display. The appliance cannot be used again until the safety lock is deactivated. 30 Cooking tips Suitable containers Stainless steel cooking containers are supplied with the appliance. Other containers, are available in a variety of sizes, both perforated and solid, as optional accessories. ­ To achieve good results using the suggested cook times, do not cook more than 6-8 servings at a time. ­ Place the drip tray at the lowest runner level to collect condensation. It is best to space food as much as possible so steam can surround each piece. ­ Dense dishes such as casseroles, or food such as peas or asparagus, which have little space between them will take longer to cook because the steam has less space to work in. However, please note the following: ­ The container must be heat resistant to 212 °F (100° C). Heat resistant glass, ceramics, porcelain (chinaware), stainless steel or enamel dishes are all suitable. Ensure that there is a gap of at least 1" (3 cm) between the upper rim of the container and the top of the cooking compartment to allow sufficient steam into the container. 31 Cooking tips Steaming Food Vegetables Green beans Cauliflower, whole Cauliflower, florets Broccoli, whole Broccoli, florets Peas Green cabbage, shredded Potatoes, unpeeled Potatoes, peeled Carrots, sliced Carrots, whole Brussels sprouts Celery, sliced Spinach Asparagus White cabbage, chopped Savoy cabbage, chopped Stuffed peppers Tomatoes Note: COOK Veg | | | | | | | | | | | | | | | | e Bio 212 (100) 212 (100) 212 (100) 212 (100) 212 (100) 212 (100) 212 (100) 212 (100) 212 (100) 212 (100) 212 (100) 212 (100) 212 (100) 212 (100) 212 (100) 212 (100) 212 (100) 195 (90) 165 (75) 3-4 15-20 3-4 10-18 7-8 4-8 4-10 15-20 10-15 3-6 8-15 8-15 8-10 6-8 7-9 15-25 10-15 40-50 2-5 Program Temperature in °F (°C) Time in minutes Temperatures and times in this table are for guidance only. 32 Cooking tips Food Meat and sausage Beef stew Cutlets in gravy Pork ribs Sausage Veal chops Chicken breast Chicken thighs Fish and seafood Cod, fillet Sole, fillet Salmon, fillet Mussels Trout, whole Cod steaks Mackerel, whole Bakes Macaroni bake Cheesy rice bake Apple bake Pate Chicken pate Fish pate Note: Program Temperature in °F (°C) 212 (100) 212 (100) 212 (100) 205 (95) 212 (100) 212 (100) 212 (100) 165 (75) 165 (75) 165 (75) 205 (95) 165 (75) 165 (75) 165 (75) 212 (100) 212 (100) 212 (100) 165 (75) 165 (75) Time in minutes 80-100 15-20 50-70 3-5 6-12 10-20 18-22 4-8 4-6 8-12 10-12 10-18 6-10 10-15 50-60 25-35 30-40 40-60 60-80 Poultry / Meat | | | | | e Fish | | | | | e COOK Universal | e Bio e Temperatures and times given in this table are for guidance only. 33 Cooking tips Food Pasta, rice and grains Rice Noodles Soaking grains Legumes Beans, presoaked Peas, presoaked Lentils, not presoaked Side dishes Potato dumplings, small Potato dumplings, large Bread dumplings Eggs Boiled Casserole Fruit Apples Apple slices Pear halves Peaches Dried fruit Desserts Program Temperature in °F (°C) 212 (100) 212 (100) 195 (90) 212 (100) 212 (100) 212 (100) 165 (75) 165 (75) 165 (75) 212 (100) 212 (100) 212 (100) 212 (100) 212 (100) 212 (100) 212 (100) 195 (90) 195 (90) 195 (90) Time in minutes 20-25 15-20 20-40 30-40 15-20 25-35 12-18 20-40 20-22 4-10 12-15 3-6 2-5 3-5 2-4 5-7 30-40 15-20 12-15 COOK Universal | e COOK Universal | e Bio | e COOK Universal e COOK Universal | | | e Creamy desserts, in portions COOK Universal Soufflé, in portions Steam puddings Note: | e Temperatures and times given in this table are for guidance only. 34 Cooking tips ­ You can cook on any level or on multiple levels at a time. ­ Since steam cooking retains flavors so well, food should not be seasoned until after it has been cooked. ­ Fish should be cooked at 165°F (75°C) to maintain its texture and natural color. However, when cooking at this temperature, please note that cooking times will be reduced by several minutes. ­ To avoid any transfer of tastes caused by moisture dripping from above, solid containers should be used under any perforated containers. ­ When cooking with fluids, fill solid containers to the lower rim. Rice, beans and cereals need to be cooked in equal amounts of food and water. scrambled eggs. 35 Cooking tips Defrosting Food to be defrosted Program Weight in lb (g) Temperature Defrost time in °F (°C) in Minutes 115 (50) 115 (50) 115 (50) 135 (60) 135 (60) 135 (60) 135 (60) 135 (60) 135 (60) 115 (50) 115 (50) 135 (60) 15-20 20-30 30-40 20-25 30-40 50-60 20-25 25-35 30-40 30-40 40-50 25-35 Standing time in Minutes 10-15 10-15 10-15 10-15 10-15 10-15 10-15 10-15 10-15 10-15 10-15 15-20 Meat Chopped meat Chopped meat Chopped meat Stew Stew Stew Liver Liver Liver Rabbit Venison Cutlets, sausages Poultry Chicken Chicken legs Turkey Turkey drumsticks Turkey drumsticks Duck Goose Fish Fillet Trout Whole fish Vegetables Frozen in a block, e. g. spinach, green cabbage Fruit Berries e 3 DEFROST | | | | | | | | | | | 1 /2 lb (250 g) 1 lb (500 g) 2 lb (1000 g) 1 /2 lb (250 g) 1 lb (500 g) 2 lb (1000 g) 1 /2 lb (250 g) 1 lb (500 g) 2 lb (1000 g) 1 lb (500 g) 2 lb (1000 g) 1 3/4 lb (800 g) 2 lb (1000 g) 1 | | | | | | | 135 (60) 135 (60) 135 (60) 135 (60) 135 (60) 135 (60) 135 (60) 40-50 20-25 80-90 40-45 45-55 40-50 80-90 15-20 15 15-20 10-15 10-15 10-15 10-15 /4 lb (150 g) 4 1/2 lb (2000 g) 1 lb (500 g) 2 lb (1000 g) 2 lb (1000 g) 4 /2 lb (2000 g) 3 3 1 | | | | | | /4 lb (300 g) /4 lb (300 g) 135 (60) 135 (60) 135 (60) 10-15 15-20 30-40 5-10 5-10 10-15 2 lb (1000 g) 3 /4 lb (300 g) 135 (60) 20-25 10-15 /4 lb (300 g) 135 (60) 6-10 10-12 Note: Temperatures and times given in this table are for guidance only. 36 Cooking tips Defrosting Frozen food can be defrosted in the steam oven in considerably less time than defrosting at room temperature. ^ Remove frozen food from the original packaging and place it in a cooking container or on the rack. ^ If necessary adjust the temperature (see table, "Defrosting"). [. . . ] If this does not solve the problem, call the Miele Technical Service Department. steam escapes out of a closed appliance door or any other part of the steam oven?If necessary, press it in all the way around the door to make sure it is seated. Call the Miele Technical Service Department. 51 Frequently asked questions . . . [. . . ]