User manual MIELE DG155 STEAM OVEN

[. . . ] 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 . 21 Changing the preset temperature permanently . [. . . ] ^ Press the - button for at least 5 seconds. To deactivate the safety lock: ^ Select "DESCALE" k. ^ 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. ^ Turn the program selector back to "0". 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. ­ Use the perforated cooking containers whenever possible, e. g. The steam can reach the food from all sides and cook evenly. ­ Place the drip tray at the lowest runner level to collect condensation. Always use the drip tray when using a perforated cooking container. ­ Larger and deeper containers can be used for larger items. 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. It is best to use 2 or 3 shallow containers for these foods. You can also use your own containers and dishes. 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. ­ Food will take longer to cook in a dish with thick sides. 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. vegetables, break up large clumps so that they cook evenly. The cooking time is approximately the same as for fresh vegetables. [. . . ] the following symbols and figures appear in the display and a tone sounds: p j: Insufficient water Check whether: ­ the water container has been pushed in as far as it will go. ­ there is sufficient water in the water container. ­ any parts of the connector are deteriorated or broken and need replacing. See "Connector" section for details. [. . . ]