Operating and Installation Instructions
Table Of Contents
- Contents
- IMPORTANT SAFETY INSTRUCTIONS
- Overview
- Control panel
- Using the appliance
- Description of functions
- Before first use
- Settings
- Timer
- Main and submenus
- Energy-saving tips
- Operation
- General notes
- Steam cooking
- Sous-vide (vacuum) cooking
- Additional applications
- Reheat
- Defrost
- Miele Mix & Match
- Blanching
- Canning
- Canning cakes
- Dehydrate
- Proofing
- Sanitizing Cookware
- Sabbath Program
- Warm-up Cookware
- Keep warm
- Heating damp towels
- Dissolving Gelatine
- Decrystalize honey
- Melting Chocolate
- Making Yogurt
- Rendering Fat
- Sweating Onions
- Juicing
- Fruit jam
- Skinning Fruits and Vegetables
- Preserving Apples
- Preparing custard royale
- Automatic programs
- Favorites
- Baking
- Roasting
- Broiling
- Cleaning and care for the steam oven
- Frequently Asked Questions
- Optional accessories
- Customer Service
- Caring for the environment
- Installation
- Declaration of conformity
Cleaning and care for the steam oven
148
Lowering the browning/broiling
element
If the ceiling of the oven is badly soiled,
the browning/broiling element can be
lowered by approx. 2" (5cm) to make
cleaning easier.
Danger of injury caused by hot
surfaces.
The steam oven gets hot during op-
eration. You could burn yourself on
the heater elements, oven compart-
ment, side racks, or accessories.
Allow the heater element, oven com-
partment, side racks, and the acces-
sories to cool before cleaning.
Take care not to damage the brown-
ing/broiling element.
Do not use force when lowering the
browning/broiling element.
Carefully pull down the pressure cap.
The browning/broiling element then
lowers automatically.
Clean the ceiling of the oven with a
damp cloth or a soft sponge (see
“Oven compartment” under “Clean-
ing and care for the steam oven”).
After cleaning the browning/broiling
element, push the pressure cap back
up.
Make sure the pressure cap engages
correctly.