Miele Steam oven Operating And Installation Instructions
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- Page 1 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. en - AU, NZ M.-Nr. 09 651 660...
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Page 2: Table Of Contents
Contents Warning and Safety instructions ........5 Caring for the environment . - Page 3 Contents Condensate tray ..........28 Shelf level.
- Page 4 Steam oven front dimensions ........
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Page 5: Warning And Safety Instructions
They contain important notes on installation, safety, use and maintenance. Miele cannot be held liable for damage caused by non-compliance with these Warning and Safety instructions. Keep these instructions in a safe place and pass them on to any... - Page 6 Warning and Safety instructions Correct application This steam oven is designed for domestic use and for use in similar environments by guests in hotel or motel rooms, bed & breakfasts and other typical living quarters. This does not include common/shared facilities or commercial facilities within hotels, motels or bed &...
- Page 7 Warning and Safety instructions Safety with children Young children must not be allowed to use this steam oven. Older children may only use the steam oven when its operation has been clearly explained to them and they are able to use it safely, recognising the dangers of misuse.
- Page 8 These do not guarantee the required safety of the appliance (e.g. danger of overheating). For safety reasons, this steam oven may only be used when it has been built in. This steam oven must not be installed and operated in mobile...
- Page 9 Miele replacement parts are used. If the plug has been removed or the connection cable is not supplied with a plug, the steam oven must be connected to the mains 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.
- Page 10 Take care not to tip the water container when taking it out of the appliance. 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.
- Page 11 Do not use abrasive cleaners, hard sponges, brushes or sharp metal tools to clean the door glass. The shelf runners can be removed for cleaning purposes (see "Cleaning and care"). Ensure they are correctly fitted after cleaning and never operate the steam oven without the shelf runners fitted.
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Page 12: Caring For The Environment
Caring for the environment Disposal of the packing Disposing of your old material appliance The transport and protective packing Electrical and electronic appliances has been selected from materials which often contain materials which, if are environmentally friendly for handled or disposed of incorrectly, disposal, and can normally be could be potentially hazardous to recycled. -
Page 13: Description Of The Appliance
Automatic door release for steam reduction d Door seal e Suction tube f Compartment for water container g Water container h Drip channel in the steam oven i Floor heating element j Temperature sensor k Shelf runners l Steam inlet... -
Page 14: Accessories Supplied
Description of the appliance 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 21 For catching excess moisture 325 x 430 x 40 mm (WxDxH) -
Page 15: Description Of The Functions
Description of the functions Control panel Lightly touch the sensors a - d to operate the appliance. Each time you touch a sensor, an audible tone sounds. You can switch off the keypad tone (see "Settings"). During operation numbers and symbols appear in the display Sensors Sensor( Function... -
Page 16: Condensate Tray
Description of the functions Display Display Meaning Steam cooking Insufficient water or missing water container Number(s) + Auto Automatic programme Numbers + °C Temperature Numbers + h Cooking duration Number(s) + k The appliance needs to be descaled Condensate tray Place the condensate tray on the lowest shelf runner when using perforated containers. -
Page 17: Noises
Description of the functions Noises A buzzing sound can be heard after switching on the appliance, during operation and after switching off the appliance. This is not a fault. It is made by the pumping in and out of the water. -
Page 18: Heating-Up Phase
Description of the functions 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. -
Page 19: Before Using For The First Time
Setting the water hardness level The water hardness of the steam oven is set to hard (S03) at the factory. For trouble-free operation of the steam oven, and to ensure that it is descaled at the appropriate time, it is important to set the water hardness level for your area. -
Page 20: Setting The Correct Boiling Point For Water
Before using for the first time Setting the correct boiling point for water Before cooking with the steam oven for the first time, it must be set to the correct boiling point for water in your area. This is determined by the altitude at which you live. This procedure also flushes out the water pipework. -
Page 21: Operation Principles
Operation principles Preparing the appliance for use ^ Fill the water container with mains water up to at least the "min" marker. Only use cold mains tap water. Never use distilled or mineral water or other liquids. ^ Push the water container into the appliance until it connects. -
Page 22: At The End Of The Duration
Danger of burning! Exercise care when handling food and trays so as not to burn yourself on the walls of the steam oven, hot food, shelf runners, trays and hot steam. Use oven gloves when placing food in the steam oven, turning or removing it and when adjusting shelves etc. -
Page 23: Operation
Be careful not to burn yourself on the walls of the steam oven, hot food, shelf runners, trays or hot steam. Use oven gloves when placing food in the steam oven, turning or removing it and when adjusting shelves etc. in a hot steam oven. -
Page 24: Insufficient Water
Operation 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 appliance until it connects. ^ Close the door. Operation will continue. -
Page 25: Automatic
Automatic Your steam oven is equipped with 20 Automatic programmes for preparing vegetables. The temperature and cooking duration are stored in the steam oven's electronics. Each type of vegetable must only be prepared according to the instructions given (see chart). - Page 26 Operation Programme chart Programme Vegetable number Cauliflower Florets, medium Beans (green, yellow) Whole Broccoli Florets, medium Chinese cabbage Cut into strips Peas Fennel Cut into strips Kohlrabi Cut into batons Pumpkin Diced Corn Cobs Carrots Diced/Batons/Sliced Capsicum Cut into strips New potatoes Firm, medium Leeks...
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Page 27: General Notes
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. -
Page 28: Condensate Tray
Frozen food The heating-up time for frozen food is longer than that for fresh food. The more frozen food there is in the steam oven, the longer the heating-up phase. The programmed cooking time, however, doesn't change so you can programme the... -
Page 29: Temperature
Combination with Gourmet warming drawer If the Gourmet warming drawer is operated underneath the steam oven, the interior of the steam oven can heat up to a temperature of 40 °C. If you set a temperature of 40 °C in the... -
Page 30: Steam Cooking
Steam cooking Vegetables Fresh food Prepare fresh vegetables in the usual way, i.e. wash, clean and cut up. Frozen food Frozen vegetables do not need to be defrosted beforehand unless the vegetables have been frozen together in a block. Break up the larger, frozen together pieces. Please refer to the cooking times on the packaging. - Page 31 We recommend selecting the shorter cooking duration quoted to start with. If vegetables are not cooked sufficiently after the shorter time, they can be put back in the steam oven and cooked some more. Duration in minutes Artichokes 32–38...
- Page 32 Steam cooking Duration in minutes Firm potatoes, peeled whole 20–25 halved 15–20 quartered 10–15 Fairly firm potatoes, peeled whole 23–28 halved 18–23 quartered 14–18 Soft potatoes, peeled whole 25–30 halved 20–25 quartered 15–20 Kohlrabi, cut into batons 6–7 Pumpkin, diced 4–8 Corn on the cob 10–15...
- Page 33 Steam cooking Duration in minutes Green asparagus 2–4 White asparagus, whole 5–10 Carrots, chopped Spinach 1–2 Spring cabbage, chopped 10–11 Celery sticks, chopped 2–5 Turnips, chopped 6–7 White cabbage, chopped Savoy cabbage, chopped 10–11 Zucchini, sliced 2–3 Sugar snap peas 2–3...
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Page 34: Meat
Prepare the meat in the usual way. Frozen food Meat should be thoroughly defrosted before cooking in the steam oven (see "Defrosting"). Preparation Meat which needs to be seared before being cooked, e.g. stewing steak, should be seared in a pan on the cooktop. - Page 35 Steam cooking Settings Steam cooking 2 Temperature: 100 °C Duration: see chart The durations given in the chart 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 some more.
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Page 36: Sausages
Steam cooking Sausages Settings Steam cooking 2 Temperature: 90 °C Duration: see chart Sausages Duration in minutes Frankfurters 6–8 Sausages 6–8 White sausages 6–8... -
Page 37: Fish
Prepare fresh fish in the usual way, i.e. clean, gut and fillet. Frozen fish Fish should be at least partially defrosted before cooking in the steam oven (see "Defrosting"). Preparation Add some lemon or lime juice to fish before cooking. The citric acid helps the flesh stay firm. - Page 38 Steam cooking Cooking duration The cooking duration depends on the thickness and consistency of the food and not the weight. The thicker the food, the longer the cooking duration. A 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.
- Page 39 The durations given in the chart are guidelines for fresh fish. We recommend selecting the shorter cooking duration quoted to start with. If the fish is not cooked sufficiently after the shorter time, it can be put back in the steam oven and cooked some more. Temperature Duration in °C...
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Page 40: Shellfish
Steam cooking 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. Cooking duration The longer shellfish are cooked, the tougher they become. Use the cooking durations given in the chart. -
Page 41: Mussels
Steam cooking Mussels Fresh food Only cook mussels which are closed. Do not eat mussels which have not opened after being cooked. Danger of food poisoning! Steep fresh mussels in water for a few hours before cooking to rinse out any sand. Then scrub the mussels thoroughly to clean them. -
Page 42: Rice
Steam cooking Rice Rice swells when cooked and needs to be cooked in liquid. The proportion of rice to liquid will vary depending on the type of rice. The rice absorbs all the liquid. Therefore none of the nutrients are lost. Settings Steam cooking 2 Temperature: 100 °C... -
Page 43: Pasta / Noodles
Steam cooking Pasta / Noodles Dry pasta and noodles Dry pasta and noodles swell when they are cooked and need to be cooked in liquid. The liquid must cover the pasta or noodles. Using hot liquid gives better results. Increase the time quoted by the manufacturer by approx. Fresh pasta and noodles Fresh pasta and noodles, such as you can buy from the supermarket chilled counter, do not need to absorb water. -
Page 44: Dumplings
Steam cooking Dumplings Ready-made dumplings in wrappers need to be covered completely with water. Otherwise they will not absorb enough water and will fall apart, even if steeped in water prior to cooking. Cook fresh dumplings in a greased, perforated container. Settings Steam cooking 2 Temperature: 100 °C... -
Page 45: Grain
Steam cooking Grain Grain swells when cooked and needs to be cooked in liquid. The proportion of grain to liquid will vary depending on the type of grain. Grain can be cooked whole or cracked. Settings Steam cooking 2 Temperature: 100 °C Duration: see chart Ratio Duration... -
Page 46: Dried Pulses
Steam cooking 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. Exception: Lentils do not need to be soaked before cooking. Soaked pulses must be covered with liquid when cooked. Dried pulses must be cooked with a certain ratio of pulses to liquid. - Page 47 Steam cooking Dried Duration Ratio in minutes Pulses : Liquid Beans Kidney beans 130–140 1 : 3 Azuki beans 95–105 1 : 3 Black beans 100–120 1 : 3 Borlotti beans 115–135 1 : 3 Haricot beans 80–90 1 : 3 Lentils Brown lentils 13–14...
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Page 48: Hen's Eggs
Steam cooking Hen's eggs Use a perforated container to prepare boiled eggs in the steam oven. The eggs do not need to be pierced before cooking as they are gradually warmed during the heating up phase and so do not burst when they are cooked with steam. -
Page 49: Fruit
Steam cooking Fruit Cook fruit in a solid container so that none of the juice is lost. If you wish to cook fruit in a perforated container, place a solid container directly underneath it to collect the juice. You can use the collected juice to prepare a glaze. Settings Steam cooking 2 Temperature: 100 °C... -
Page 50: Menu Cooking
Perch with rice and broccoli. Foods are placed in the steam oven at different times so that they are all ready at the same time. Shelf level When cooking fish or food with a distinctive colour (e.g. - Page 51 Steam cooking Example Rice 20 minutes Perch fillet 6 minutes Broccoli 4 minutes 20 minutes - 6 minutes= 14 minutes (1st cooking duration: rice) 6 minutes - 4 minutes = 2 minutes (2nd cooking duration: perch fillet) Remaining time 4 minutes (3rd cooking duration: broccoli) Cooking 20 min.
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Page 52: Special Applications
Special applications Reheating The steam oven is very effective at reheating food gently, without drying it out or cooking it further. The food reheats 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. - Page 53 Special applications Procedure ^ Cover the food with a deep plate, a lid, or with clingfilm that is resistant to temperatures up to 100°C and to steam. ^ Place plates in a sufficiently large perforated cooking container. Settings Steam cooking 2 Temperature: 100 °C Duration: see chart Duration in minutes...
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Page 54: Defrosting
Special applications Defrosting It is much quicker to defrost items in the steam oven than at room temperature. Temperature 60 °C is the best temperature for defrosting. Exceptions: 50 °C for minced meat and game. Before and after defrosting Remove all packaging before defrosting. - Page 55 Special applications Useful tips Fish does not need to be fully defrosted before cooking. Defrost so that the surface is sufficiently thawed to take herbs and seasoning. Depending on the thickness of the fish, 2–5 minutes should be enough. When defrosting food which has frozen together, e.g. berries, chops, fish fillets etc., separate it about half-way through the defrosting time.
- Page 56 Special applications Food to be defrosted Weight Temperature Defrosting Standing time in g in °C duration in minutes in minutes Dairy products Sliced cheese Quark 20–25 10–15 Cream 20–25 10–15 Soft cheese 10–15 Fruit Apple sauce 20–25 10–15 Apple pieces 20–25 10–15 Apricots...
- Page 57 Special applications Food to be defrosted Weight Temperature Defrosting Standing time in g in °C duration in minutes in minutes Meat Roast in slices 8–10 15–20 Mince 15–20 10–15 Mince 20–30 10–15 Stew 30–40 10–15 Stew 1000 50–60 10–15 Liver 20–25 10–15 Saddle of hare...
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Page 58: Bottling
Special applications Bottling Only use unblemished, fresh produce which is in good condition. Glass jars Use clean glass jars and accessories and check them for any defects. Glass jars with twist off lids or glass lids with a rubber seal are suitable. Make sure that all the glass jars are the same size so that bottling is carried out evenly. - Page 59 Special applications Useful tips Make use of residual heat by leaving the jars in the oven for 30 minutes after it has switched off. Then cover the jars with a cloth and allow to cool for approx. 24 hours. Procedure ^ Place the condensate tray on the lowest shelf level and a perforated cooking container above it.
- Page 60 Special applications Produce Temperature in °C Duration in minutes* Fruit with a core Apples Apple sauce Quinces Vegetables Beans Broad beans Gherkins Meat Pre-cooked Roasted * The times quoted are for 1.0 litre jars. If using 0.5 litre jars, reduce the duration by about 15 minutes. If using 0.25 litre jars, reduce the duration by about 20 minutes.
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Page 61: Extracting Juice
Special applications Extracting juice You can use the steam oven to extract juices from fruit, such as soft berries and cherries. It is best to use overripe fruit, as the riper the fruit the greater the quantity of juice produced. Very ripe fruit will also produce a more intense flavour. -
Page 62: Making Yoghurt
Special applications Making yoghurt To prepare yoghurt, you will need milk and live culture or yoghurt starter powder, e.g. from a health food store. Use natural yoghurt with live culture and without additives. Do not use heat-treated yoghurt. The yoghurt must be fresh (short storage time). You can use either unchilled long-life milk or fresh milk. - Page 63 Special applications If you are using yoghurt starter powder, you can prepare the yoghurt from a mixture of milk and cream. For that, mix 3/4 litre milk with 1/4 litre cream. Procedure ^ Mix 100 g yoghurt with 1 litre of milk or follow the instructions provided by the manufacturer.
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Page 64: Proving Yeast Dough
Special applications Proving yeast dough Procedure ^ Prepare the dough according to the recipe. ^ Place the uncovered bowl containing dough on the rack. Settings Steam cooking 2 Temperature: 40 °C Duration: according to recipe Melting gelatine Procedure ^ Place gelatine leaves in a bowl with cold water and leave to soak for 5 minutes. -
Page 65: Melt Chocolate
Special applications Melt chocolate You can use the steam oven for melting any type of chocolate. Procedure ^ Break the chocolate into small pieces. Place chocolate icing in its unopened sachet in a perforated cooking container. ^ Place large quantities of chocolate in a solid container and small quantites in a cup or a dish. -
Page 66: Skinning Fruit And Vegetables
Special applications Skinning fruit and vegetables Procedure ^ Cut a cross in the top of tomatoes, nectarines etc. This will allow the skin to be removed more easily. ^ Place the fruit/vegetables in a perforated container. ^ To blanch almonds, it is important to plunge them into cold water as soon as they are taken out of the oven, otherwise the skin cannot be removed. -
Page 67: Conserving Apples
Special applications Conserving apples You can treat homegrown apples in the steam oven to increase the length of time for which you can store them. Once treated, the apples will keep for 5 to 6 months when stored in a dry, cool and well-ventilated place. This method is only suitable for apples and not for other types of fruits with a core. -
Page 68: Sweating Onions
Special applications Sweating onions Sweating means cooking the onions in their own juices, with the addition of a little fat if necessary. Procedure ^ Cut the onions up into small pieces and place them in a solid cooking container with a little butter. ^ Cover the container or the dish with temperature (up to 100°C) and steam resistant clingfilm or a lid. -
Page 69: Sterilising Dishes
Special applications Sterilising dishes The steam oven will sterilise baby bottles and other containers so that at the end of the programme they are as germ free as they would have been if boiled. Check beforehand that all parts, teats etc. are declared by the manufacturer to be heat resistant to 100°C and also that they... -
Page 70: Decrystallising Honey
Special applications Decrystallising honey Procedure ^ Loosen the lid and place the jar of honey in a perforated cooking container or on the rack. ^ Stir the honey once during the procedure. Settings Steam cooking 2 Temperature: 60 °C Duration: 90 minutes (depending on the size of jar or the amount of honey in the jar) Preparing custard royale Procedure... -
Page 71: Settings
Settings Your appliance is supplied with a number of factory default settings. The default settings listed in the chart can be altered. Before you begin, ensure that the appliance is switched off. ^ Touch and hold the ? sensor. ^ While you have your finger on the ? sensor, touch the s sensor once briefly. - Page 72 Settings The factory default setting is shown in bold. Programme Status* Water hardness Soft (<1.5 mmol/l, <8.4 °dH) Medium (1.5 - 2.5 mmol/l, 8.4–14 °dH) Hard (<2.5 mmol/l, <14 °dH) Buzzer tone Very quiet Quiet Loud Very loud Keypad tones Steam reduction Temperature units °C...
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Page 73: Cleaning And Care
Pressurised steam could reach the electrical components and cause a short circuit. Risk of damage! The surfaces of the steam oven can be damaged if unsuitable cleaning agents are used. Do not use commercial cleaning agents. Only use agents designed for domestic use. -
Page 74: Appliance Front
Wipe the surfaces dry using a soft cloth. For cleaning, you can also use a clean, damp microfibre cloth without any cleaning agent, such as the Original Miele all purpose microfibre cloth. The external surfaces of this appliance are all susceptible to scratching. -
Page 75: Steam Oven Interior
Use a little vinegar to remove any bluish discolouration on the cooking containers. You could also use the Original Miele ceramic and stainless steel cooktop cleaner (see "Optional accessories"). Rinse the containers thoroughly with clean water to remove any residual... -
Page 76: Water Container
^ After cleaning, ensure the shelf runners are fitted correctly (see diagram). Press the runners firmly in. If the shelf runners are not fitted correctly, the non-tip safety notches will not work. The temperature sensor may also become damaged when placing cooking containers in the steam oven. -
Page 77: Descaling
Cleaning and care Descaling To avoid damage to your appliance, use only the Original Miele descaling tablets. Ensure that the descaling agent does not come into contact with the metal control panel or the door handle as this could cause marks. However, should any descaling agent get onto these surfaces, wipe it away immediately. - Page 78 An audible tone will sound when the descaling process has been completed. ^ Switch off the appliance. ^ Remove, empty and dry the water container. ^ Dry the steam oven interior. Leave the oven door open until the oven interior is completely dry.
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Page 79: Appliance Door
Cleaning and care Appliance door Removing the door Before removing the door, the locking clamps on both hinges have to be released. ^ Open the door fully. ^ Release the locking clamps on the hinges by pushing them down. Turn them as far as they will go in an angled position. - Page 80 Cleaning and care ^ Lift the door upwards as far as it will go. ^ Hold the door on either side and pull diagonally upwards from the hinge guides. The door should be gripped firmly at the sides and not at the handle when being removed.
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Page 81: Problem Solving Guide
Problem solving guide With the aid of the following guide, minor problems can be diagnosed and easily corrected without contacting Miele. This will save you time and money because you won't need to book a service technician. Please note that a call-out fee will be applied to unnecessary service visits where the problem could have been rectified as described in these operating instructions. - Page 82 The door seal is damaged, e.g. cracked. ^ The door seal must be replaced. Call Miele. A whistling sound is heard When the door is closed, the pressure has to when the appliance is equalise, which can cause a whistling sound.
- Page 83 Communication fault F 195 ^ Switch off the appliance and, after a few minutes, back on again. If the display still shows the fault, call Miele. F .. Technical fault. Other fault messages Switch the appliance off and call Miele.
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Page 84: Optional Accessories
Optional accessories Miele offers a range of useful accessories, as well as cleaning and conditioning products for your appliance. These can be ordered via the internet at: These products can also be obtained by contacting Miele (see back cover for contact details). - Page 85 Optional accessories DGGL 5 Perforated cooking container gross capacity 2.5 litres / useable capacity 2.0 litres 325 x 175 x 65 mm (WxDxH) DGGL 6 Perforated cooking container gross capacity 4.0 litres / useable capacity 2.8 litres 325 x 175 x 100 mm (WxDxH) DGG 7 Solid cooking container gross capacity 4.0 litres / useable capacity 2.8 litres...
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Page 86: Cleaning And Care Products
For placing your own cooking containers on. Cleaning and care products Original Miele descaling tablets 6 tablets For descaling the appliance. Original Miele ceramic and stainless steel cooktop cleaner 250 ml Removes discolouration from the floor heating element caused by drops of liquid. -
Page 87: Other Accessories
Optional accessories Original Miele all purpose microfibre cloth Removes finger marks and light soiling. Other accessories Multi-purpose casserole dish KMB 5000-S Cast aluminium casserole dish, non-stick coating, with stainless steel lid. Suitable for the casserole zone of an induction cooktop and all ovens. -
Page 88: Safety Instructions For Installation
The electrical socket must be easily accessible after installation. The steam oven must be positioned so that you can see the contents of a cooking container placed on the top shelf runner. Otherwise you may risk scalding or burning yourself with hot water and food when taking containers out of the oven. -
Page 89: Appliance And Building-In Dimensions
Appliance and building-in dimensions Installation in a tall unit * Appliances with a glass front ** Appliances with a metal front a Built-in steam oven b Building-in recess c Inlet for mains connection cable to the appliance d Recommended position for electrical socket... -
Page 90: Installation In A Base Unit
* Appliances with a glass front ** Appliances with a metal front a Built-in steam oven b Building-in recess c Inlet for mains connection cable to the appliance... -
Page 91: Installation In A Tall Unit In Combination With An Oven
Installation in a tall unit in combination with an oven * Appliances with a glass front ** Appliances with a metal front a Built-in steam oven b Building-in recess c Inlet for mains connection cable to the appliance d Recommended position for electrical socket... -
Page 92: Steam Oven Front Dimensions
Appliance and building-in dimensions Steam oven front dimensions * Appliances with a glass front ** Appliances with a metal front... -
Page 93: Installing The Appliance
Installing the appliance ^ Push the appliance into the recess and align it. The appliance must be level so that the steam generator can work properly. There must be no more than a 2° deviation from the horizontal. ^ Secure the appliance by screwing the two wood screws 3.5 x 25 mm (supplied) into the vertical strips on either side of the appliance (see illustration). -
Page 94: Electrical Connection
If the plug has been removed or the connection cable is not supplied with a plug, the steam oven must be connected to the mains supply by a suitably qualified electrician in strict accordance with national and local safety regulations. - Page 95 Electrical connection Connection and fuse rating This appliance is supplied for connection to an AC 230 V, single phase 50 Hz supply, tripping characteristic type B or C, 16 amp connection is required. The wires in the mains lead are coloured in accordance with the following code: Green/yellow = earth Blue...
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Page 96: After Sales Service, Data Plate, Warranty
After sales service, data plate, warranty In the event of any faults which you cannot remedy yourself, please contact Miele. The contact details for Miele are given at the back of these instructions. When contacting Miele, please quote the model and serial number of your appliance. - Page 100 DG 6100 / DG 6200 en - AU, NZ M.-Nr. 09 651 660 / 05...