User manual MIELE DG 4086

[. . . ] Operating and Installation Instructions Steam oven DG 4082 DG 4088 To prevent accidents and appliance damage read these instructions before installation or use. en - US, CA M. -Nr. 07 339 860 Contents IMPORTANT SAFETY INSTRUCTIONS. 14 Adjusting the temperature (if necessary) . 37 Drip tray, rack, cooking containers . [. . . ] the time until the second dish has to be placed in the oven (14 minutes). ^ When the timer sounds, place the second dish (the fish fillet) in the oven. ^ As soon as the set temperature has been reached, set the timer for the time until the third dish (the broccoli) has to be placed in the oven (2 minutes). ^ When the timer sounds, place the third dish (the broccoli) in the oven. ^ At the end of the cooking duration you can remove all the dishes at the same time. 25 Special uses Canning Function Canning Canning food Fruit Apples Apple sauce Peaches/ plums Currants Vegetables Beans Cucumbers 212 (100) 194 (90) * 120 55 194 (90) * 194 (90) * 185 (85) * 176 (80) * 50 65 55 50 Temp. in °F (°C) Time in minutes ^ Insert the rack in the lowest runner. ^ Place up to 6 jars (even in size) on the rack, so that they do not touch each other. ^ Select the function "Canning". ^ If desired adjust the default temperature (see table). ^ Use the residual heat by leaving the jars in the oven for another 30 minutes after turning the oven off. Cover the jars with a towel and allow them to cool for 24 hours. * This temperature does not reflect the default temperature. For ½ liter jars the times are shortened by 15 minutes, for ¼ liter jars the time shortens by 20 minutes. 26 Special uses Blanching The steam oven can also be used to blanch vegetables and fruit to prepare them for freezing ^ Put the prepared vegetables/fruit (cleaned, washed, chopped, etc. ) into a perforated container. ^ Place the container in the oven and insert the drip tray at the lowest level. ^ Once blanched, plunge the vegetables/fruit into ice water. You can then freeze them once they have dried thoroughly. Making yogurt Ingredients: 3. 5 oz (100 g) yogurt (with live cultures) and 1 quart (1 l) of pasteurized or fresh whole milk. Yogurt and milk must have the same fat contents. ^ Heat (do not boil) fresh milk to 194°F (90°C), let it cool before mixing together with the yogurt. This is necessary to give the yogurt a firm texture. ^ Fill 6 yogurt jars with the mixture and cover with aluminum foil. ^ Select "Custom" and lower the default temperature to 104°F (40°C). ^ Let the yogurt cool and store in the refrigerator. Once the yogurt has cooled completely it will have a firm texture. 27 Special uses Disinfecting baby bottles The steam oven can be used to disinfect baby bottles and other containers. [. . . ] ~ Be certain your appliance is properly installed and grounded by a qualified technician. To guarantee the electrical safety of this appliance, continuity must exist between the appliance and an effective grounding system. It is imperative that this basic safety requirement be met. If there is any doubt, have the electrical system of the house checked by a qualified electrician. [. . . ]