Miele DGC 5080 XL User Instructions Download Page 36

Page: 36 / 64

Skinning vegetables and fruit

Procedure

Cut a cross in the top of tomatoes, nectarines etc. This will
allow the skin to be removed more easily.

Place the vegetables or fruit in a perforated container if you
are using steam, and on the universal tray if you are
grilling.

To blanch almonds, it is important to plunge them cold
water as soon as they are taken out of the oven as
otherwise the skin cannot be removed.

Function (depending on model)

Steam Cooking / Universal
Cook universal

Grill

Settings

Produce

Steam Cooking / Universal

Cook universal

Temperature in °C

Duration in minutes

Almonds

100

Apricots

100

Nectarines

100

Peaches

100

Peppers

100

Tomatoes

100

Grill

Peppers,
halved

225

Tomatoes

225

Special programmes

Summary of Contents for DGC 5080 XL

Page 1: ...User instructions Steam combi oven DGC 5080 XL DGC 5085 XL M Nr 07 731 970 en GB ...

Page 2: ...ooking with liquid 6 Your own recipes 6 Steam cooking Vegetables 7 Steam cooking Meat 10 Steam cooking fish 12 Steam cooking Universal 15 Shellfish 15 Mussels 16 Rice 17 Pasta 18 Dumplings 19 Grain 20 Dried pulses 21 Hen s eggs 22 Fruit 23 Menu cooking 24 Defrosting 26 Reheating 29 Bottling 30 Vegetables and fruit 30 Cakes 32 Special programmes 33 Preparing yoghurt 33 Proving dough 34 Melting gela...

Page 3: ...s 39 Heating flannels 40 Decrystallising honey 40 Making jam 41 Food probe 42 Roasting 46 Roasting chart 48 Baking 50 Fan plus 50 Conventional heat 50 Top heat 50 Bottom heat 50 Intensive bake 50 Cake plus 50 Combination mode 51 Baking tips 52 Baking chart 54 Grilling 57 Grilling chart 59 Drying food 61 Contents 3 ...

Page 4: ...The appliance is supplied with stainless steel cooking containers and a container rack It is best to use perforated containers for steam cooking The steam can reach the food from all sides and the food is cooked evenly Universal tray Combi rack Use the universal tray with the rack on top when grilling for example Place the tray between the rails of one of the shelf runners and the rack will fit on...

Page 5: ...functions as they are not steam resistant Thick walled containers are not very suitable for using with steam The thick walls do not conduct heat well and as a result cooking durations will be considerably longer than those given in the charts Place the cooking containers on the rack or in a cooking container not on the oven floor Ensure that there is a gap of at least 3 cm between the upper rim of...

Page 6: ...ich may affect the cooking duration is given in the relevant sections The quantity of food does not affect the cooking duration 1 kg of potatoes will take the same time to cook as 500 g The cooking durations given in the charts are guidelines only We recommend selecting the shorter cooking duration quoted If food is not cooked sufficiently after the shorter time it can be put back in the oven and ...

Page 7: ...types of foods and only fill it 3 5 cm deep When cooking large quantities divide the food between 2 or 3 shallow cooking containers rather than using one deep one Different types of vegetables which take the same length of time to cook can be cooked together Use solid containers for vegetables which are cooked in liquid such as cabbage Shelf level When cooking vegetables with a distinctive colour ...

Page 8: ...4 8 Brussels sprouts 100 12 16 Carrots sliced 100 6 10 Cauliflower florets 100 6 10 Cauliflower whole 100 20 45 Celeriac cut into batons 100 8 10 Celery stalks 100 7 10 Chicory 100 3 5 Chinese cabbage 100 4 6 Corn on the cob 100 10 25 Courgettes sliced 100 2 4 Curly kale chopped 100 20 30 Fennel cut into strips 100 6 10 Fennel halved 100 12 16 Green asparagus 100 7 12 Green beans 100 8 12 Kohlrabi...

Page 9: ...100 15 30 Savoy cabbage chopped 100 6 10 Spinach 100 2 4 Spring cabbage chopped 100 8 10 Sugar snap peas 100 3 8 Swede batons diced 100 7 12 Swiss chard 100 2 6 White asparagus 100 10 16 White cabbage chopped 100 15 20 The cooking durations given in the chart are guidelines for fresh vegetables We recommend selecting the shorter cooking duration quoted If food is not cooked sufficiently after the ...

Page 10: ...on depends on the thickness and consistency of the food and not the weight The thicker the food the longer the cooking duration A 10 cm thick piece of meat weighing 500 g will take longer to cook than a 5 cm thick piece of meat weighing 500 g The cooking duration for sausages is between 2 and 10 minutes depending on thickness Useful tips Use a perforated container to retain the flavours when cooki...

Page 11: ...ngs Temperature in C Duration in minutes Beef stew 100 40 50 Boiling fowl 100 50 60 Chicken breast fillet 100 8 10 Flank 100 60 70 Gammon steaks 100 6 8 Knuckle 100 90 95 Lamb ragout 100 12 16 Poularde 100 50 60 Prime beef topside 90 120 180 Turkey escalopes 100 4 6 Turkey roulade 100 12 15 Veal cutlets 100 3 4 The cooking durations given in the charts are guidelines only We recommend selecting th...

Page 12: ...unique flavour Cooking containers If using a perforated container to cook fish grease it beforehand Shelf level When cooking fish in a perforated container we recommend placing the universal tray on the shelf below to avoid any transfer of flavour to other food due to liquid dripping through the perforations and also avoid odour building up in the appliance Temperature 85 C For gently cooking deli...

Page 13: ...utes Useful tips Adding herbs and spices such as dill will help bring out the full flavour of the fish Cook large fish in the swimming position To help maintain the shape of the fish place a small cup or similar upside down in the cooking container and arrange the fish bellyside down over the cup You can use any fish scraps e g fish heads bones tails etc to make a fish stock Place the fish scraps ...

Page 14: ...fillet 85 3 5 Perch fillet 85 6 8 Pikeperch fillet 85 5 7 Plaice fillet 85 5 7 Rose fish fillet 100 6 8 Salmon fillet 100 4 8 Salmon trout 100 13 15 Seabream fillet 85 3 5 Shark steak 90 5 7 Sole fillet 85 2 3 Trout 250 g 90 10 12 Tuna fish steak 100 3 5 Turbot fillet 85 3 5 The cooking durations given in the chart are guidelines for fresh fish We recommend selecting the shorter cooking duration q...

Page 15: ...shellfish are cooked the tougher they become Use the cooking durations given in the chart When cooking shellfish in sauce or stock we recommend that you increase the cooking duration quoted by a few minutes Function depending on model Steam Cooking Universal Cook universal Settings Temperature in C Duration in minutes Crevettes 90 3 King Prawns 90 4 Large shrimps 90 3 Lobster tails 95 10 15 Prawns...

Page 16: ...els thoroughly to clean them Deep frozen mussels Defrost frozen mussels before cooking Duration The longer mussels are cooked the tougher they become Use the cooking durations given in the chart Function depending on model Steam Cooking Universal Cook universal Settings Temperature in C Duration in minutes Barnacles 100 2 Bearded mussels 100 12 Cockles 100 2 Pilgrim scallops 90 5 Razor clams 100 2...

Page 17: ...bsorbs all the liquid and so none of the nutrients are lost Function depending on model Steam Cooking Universal Cook universal Settings Ratio Rice Liquid Temperature in C Duration in minutes Basmati rice 1 1 100 15 Brown rice 1 1 5 100 35 40 Parboiled rice 1 1 100 20 Round grain rice 1 2 100 25 Wild rice 1 1 100 35 40 Steam cooking Universal 17 ...

Page 18: ...o swell during the heating up time Fresh pasta Fresh pasta such as you can buy from the supermarket chilled counter does not need to absorb water Cook fresh pasta in a perforated container Separate any pieces of pasta which have stuck together and spread them out in the cooking container Function depending on model Steam Cooking Universal Cook universal Settings for fresh pasta Temperature in C Du...

Page 19: ...ed in water beforehand they will not absorb enough moisture Cook fresh dumplings in a greased perforated container Function depending on model Steam Cooking Universal Cook universal Settings Temperature in C Duration in minutes Boil in the bag bread dumplings 100 15 18 Boil in the bag potato dumplings 100 15 18 Yeast dumplings 100 12 15 Steam cooking Universal 19 ...

Page 20: ...versal Cook universal Settings Ratio Grain Liquid Temperature in C Duration in minutes Amaranth 1 2 100 40 Bulgur 1 1 100 10 Green spelt cracked 1 1 100 10 Green spelt whole 1 1 100 16 18 Millet whole 1 1 100 30 35 Oats cracked 1 1 100 10 Oats whole 1 1 100 16 18 Polenta 1 3 100 10 Quinoa 1 2 100 10 Rye cracked 1 1 100 10 Rye whole 1 1 100 30 35 Wheat cracked 1 1 100 10 Wheat whole 1 1 100 20 25 S...

Page 21: ...xception Lentils do not need to be soaked before cooking Function depending on model Steam Cooking Universal Cook universal Settings Temperature Duration in minutes in C Pre soaked Not pre soaked Beans Black beans 100 60 120 Borlotti beans 100 55 110 Haricot beans 100 25 30 60 Kidney beans 100 55 110 Pinto beans 100 60 120 Lentils Brown lentils 100 15 20 Red lentils 100 8 Peas Green peas 100 20 25...

Page 22: ...with steam Plunge the eggs into cold water after cooking to stop them from continuing to cook When using a solid container for preparing egg dishes remember to grease it first Function depending on model Steam Cooking Universal Cook universal Settings Temperature in C Duration in minutes Eggs medium size soft boiled 100 4 5 Eggs medium size medium boiled 100 5 7 Eggs medium size hard boiled 100 8 ...

Page 23: ...ectly underneath it to collect the juice Useful tip You can use the juice which has collected in the solid container to make a glaze for a fruit flan Function depending on model Steam Cooking Universal Cook universal Settings Temperature in C Duration in minutes Apple pieces 100 3 5 Apricot halves 90 2 4 Cherries 90 2 4 Gooseberries 90 2 4 Pear chunks 100 3 5 Plums 100 2 4 Rhubarb 100 2 3 Sour che...

Page 24: ...used on the same level Temperature Whole meals should be cooked at a temperature of 100 C as this is the temperature required to cook the majority of foods Do not cook a whole meal at the lowest temperature when different temperatures are required for different types of food e g 85 C for seabream and 100 C for potatoes If the recommended cooking temperature for the food is 85 C for example try coo...

Page 25: ...ing time 4 minutes 3rd cooking duration broccoli Duration 20 min rice 6 min fish fillet 4 min broccoli Setting 14 min 2 min 4 min Place the rice in the oven first Set the first cooking duration 14 minutes After 14 minutes place the fish in the oven Set the first cooking duration 2 minutes After 2 minutes place the broccoli in the oven Set the third cooking duration 4 minutes Menu cooking 25 ...

Page 26: ...r when defrosting food which will drip such as poultry It is particulary important to observe food hygiene rules when defrosting poultry Do not use the liquid from defrosted poultry Pour it away and wash the container the sink and your hands Danger of salmonella poisoning Useful tips Fish does not need to be fully defrosted before cooking Defrost so that the surface is sufficiently thawed to take ...

Page 27: ...100 60 15 10 15 Fruit Apple pieces 250 60 20 25 10 15 Apple sauce 250 60 20 25 10 15 Apricots 500 60 25 28 15 20 Cherries 150 60 15 10 15 Gooseberries 250 60 20 22 10 15 Peaches 500 60 25 28 15 20 Plums 250 60 20 25 10 15 Raspberries Blackcurrants 300 60 8 10 12 Strawberries 300 60 8 10 10 12 Vegetables Frozen in a block 300 60 20 25 10 15 Fish Lobster 300 60 25 30 10 15 Small shrimps 300 60 4 6 5...

Page 28: ...15 Minced meat 500 50 20 30 10 15 Roebuck saddle 1000 50 40 50 10 15 Saddle of hare 500 50 30 40 10 15 Poultry Chicken 1000 60 40 15 20 Chicken escalopes 500 60 25 30 10 15 Chicken thighs 150 60 20 25 10 15 Turkey drumsticks 500 60 40 45 10 15 Baked goods Creamed mixture cakes biscuits 400 60 15 10 15 Puff pastries Yeast buns 60 10 12 10 15 Bread rolls Bread rolls 4 60 30 2 Rye bread sliced 250 60...

Page 29: ...ted meal Several plates will take a little longer If you are reheating several plated meals one after the other the reheating time can be reduced by around 10 minutes for the second and subsequent plates as the oven is still hot Moisture content The more moist the food the less moisture needs to be added Useful tips Food does not need to be covered before it is reheated Do not reheat large items s...

Page 30: ... delicate and squashes easily Remove any peel stalks cores or stones Cut up large fruit For example cut apples into slices If you are bottling fruit with stones e g plums apricots without removing the stones pierce the fruit several times with a fork or wooden screwer as otherwise it will burst Vegetables Rinse clean and cut up vegetables Green vegetables should be blanched before bottling to help...

Page 31: ...r Place the container on the lowest shelf level Function depending on model Steam cooking Universal Cook universal Settings Produce Temperature in C Duration in minutes Fruit Apple sauce 90 65 Apples 90 50 Fruit with stones 85 55 Gooseberries 80 55 Red Blackcurrants 80 50 Vegetables Beans 100 120 Gherkins 90 55 The times quoted are for 1 0 litre jars If using 0 5 litre jars reduce the duration by ...

Page 32: ... of the jars with butter up to 1 cm below the rim Sprinkle the inside of the jars with breadcrumbs Fill the jar up to 1 2 or 3 4 with the cake mixture depending on the recipe Make sure that the rim stays clean Place the rack on the lowest shelf level Place the open jars on the rack all the same size Ensure that they do not touch one another Close the jars immediately after bottling with the rubber...

Page 33: ...e milk The yoghurt will not achieve its maximum set until it has been thoroughly chilled If yoghurt culture is being used the yoghurt can be made from a mixture of milk and cream Mix 750 ml milk with 250 ml cream You can buy yoghurt jars from specialist cook shops Procedure Mix 100 g yoghurt with 1 litre milk or make according to the instructions on the packaging for the yoghurt culture Pour the m...

Page 34: ...he gelatine leaves with cold water and leave to soak for 5 minutes Remove the gelatine leaves from the bowl and squeeze them out Empty the bowl Place the squeezed gelatine leaves back in the bowl Gelatine powder Place the gelatine powder in a bowl and add water according to the instructions on the packaging Cover the bowl and place in a perforated container Function depending on model Steam Cookin...

Page 35: ...tities in a solid container and small quantites in a cup or a dish Cover the container or the dish with temperature up to 100 C and steam resistant clingfilm or a lid Stir large quantities once during cooking Function depending on model Steam Cooking Universal Cook universal Settings Temperature 90 C Duration 10 minutes Special programmes 35 ...

Page 36: ...o blanch almonds it is important to plunge them cold water as soon as they are taken out of the oven as otherwise the skin cannot be removed Function depending on model Steam Cooking Universal Cook universal Grill Y Z Settings Produce Steam Cooking Universal Cook universal Temperature in C Duration in minutes Almonds 100 1 Apricots 100 1 Nectarines 100 1 Peaches 100 1 Peppers 100 4 Tomatoes 100 2 ...

Page 37: ...perature 50 C Duration 5 minutes Blanching Blanch fruit and vegetables before freezing them Blanching helps maintain the quality of the produce when it is frozen Blanching vegetables also helps them retain their original colour Procedure Put the prepared vegetables fruit cleaned washed chopped etc into a perforated cooking container Once blanched plunge the vegetables fruit into ice cold water to ...

Page 38: ...0 C and steam resistant clingfilm or a lid Function depending on model Steam Cooking Universal Cook universal Settings Temperature 100 C Duration 4 minutes Bacon This does not brown the bacon Procedure Place the bacon diced or rashers in a solid cooking container Cover the container with temperature up to 100 C and steam resistant clingfilm or a lid Function depending on model Steam Cooking Univer...

Page 39: ...m All parts of the bottles must be completely dry before they are reassembled to keep them germ free Procedure Dismantle clean and thoroughly rinse baby bottles Place the individual parts in a perforated conatiner ensuring that they do not touch one another on their sides or with the opening facing downwards to allow steam to reach them from all sides Place the container on the lowest shelf level ...

Page 40: ...Settings Temperature 70 C Duration 2 minutes Decrystallising honey Procedure Loosen the lid and place the jar of honey in a perforated cooking container Stir the honey once during the cooking procedure Function depending on model Steam Cooking Universal Cook universal Settings Temperature 60 C Duration 90 minutes depending on the size of jar or the amount of honey in the jar Special programmes 40 ...

Page 41: ...ashing berries as these are delicate and are easily damaged Remove stalks pips or stones Purée the fruit to help the jam to set Add the correct quantity of preserving sugar to the fruit purée see manufacturer s instructions and mix thoroughly If sweet fruits berries are used we recommend adding some citric acid to help the jam to set Procedure Fill the jars to just below the rim with fruit Place t...

Page 42: ... The combination mode will involve another cooking step e g browing the meat The core temperature value is transmitted by radio signal from the food probe handle to the receiver in the top heating element Accurate transmission is only possible when the door is shut Opening the door during cooking e g to baste meat interrupts the radio signal It will resume once the door has been closed It will tak...

Page 43: ...od probe Glass lids may be used Do not use a standard food probe made of metal at the same time as the food probe Do not allow the handle of the food probe to sit in any sauce or cooking liquid or to rest on the food or on the edge of the cooking container Do not use the food probe to lift or carry the food Danger of breaking The metal tip of the food probe must be fully inserted into the centre o...

Page 44: ... If wrapping the meat in aluminium foil the food probe must be inserted through the foil to the centre of the meat Procedure Perpare the food in the usual way Remove the food probe from its holder being the control panel Insert the metal tip fully into the food The handle should be angled upwards Place the food in the oven Select the function you want Alter the recommended and or core temperature ...

Page 45: ...of beef Roast beef rare medium well done 60 65 70 75 80 85 Game 80 90 Gammon joint 75 85 Leg of lamb 80 85 Pork fillet chop 70 80 Pork roast 80 90 Saddle of lamb 70 75 Saddle of roebuck hare 65 75 Topside 80 90 Veal roast 75 80 Food probe 45 ...

Page 46: ... roasting The prepared meat is placed in a cold oven Remove the skin and any sinews before roasting Season according to taste dot with butter or in the case of game bard with rashers of bacon Soaking game overnight in buttermilk will tenderise the meat If you are cooking several pieces of meat together select pieces that are similar in size Allow a standing time of approx 10 minutes after the end ...

Page 47: ...food probe cooking stage 2 You should set the temperature for cooking stage 2 approx 30 C higher than that set for the food probe When roasting fatty meat with crackling we recommend carrying out the first stage at a high temperature to render the fat and brown the outside Reduce the temperature and increase the moisture for the second stage In the third stage increase the temperature so that the ...

Page 48: ...75 80 Fillet Fan plus 200 225 55 75 Lamb Leg Combination mode Conventional heat 1 2 200 130 30 95 20 70 85 Beef Braised Combination mode Fan plus 1 2 200 225 145 20 50 30 35 85 Fillet Fan plus 200 225 60 85 Sirloin joint Fan plus 200 225 60 85 Pork Braised Combination mode Fan plus 1 2 180 210 150 30 50 30 80 90 Fillet Combination mode Fan plus 220 225 30 70 80 Gammon joint Combination mode Fan pl...

Page 49: ...0 80 90 Venison Combination mode Fan plus 1 2 225 100 30 95 20 30 80 90 Wild boar joint Combination mode Fan plus 1 2 200 220 150 30 50 30 35 80 90 If you want to make a sauce add some hot water or hot stock to the universal tray at the beginning of roasting Marinated meat will brown to darker when cooked than meat which has not been marinated Roasting 49 ...

Page 50: ... cookbook set the temperature 10 C lower than that recommended The cooking duration does not need to be changed Top heat Ideal for browning a topping making au gratin dishes meringues or browning soufflés Bottom heat Use this setting towards the end of baking to brown the base of a cake quiche or pizza Intensive bake For cooking dishes which require a moist topping and a crisp base such as pizza o...

Page 51: ... The baking will become dryer with low moisture and high temperature Bake partbaked rolls with 90 moisture at the temperature given by the manufacturer on the packaging Heat up rolls from the day before as follows Combination mode Fan plus Cooking stage 1 7 minutes 95 and 100 C Cooking stage 2 3 minutes 20 moisture and 160 C Do not use dishes or containers made of silicone as these are not steam r...

Page 52: ... reflect heat so cakes take longer to cook and do not brown evenly Place retangular cakes in retangular tins with the longer side across the width of the oven for optimum heat distribution and even results Universal tray Because of its PerfectClean anti stick surface the universal tray not need to be greased for baking Baking parchment Baking parchment is only necessary when baking Anything with a...

Page 53: ...times during cooking Shelf level When baking cakes with a moist topping only bake on one level Bake on a maximum of two shelf levels at the same time If you are baking on two shelf levels at the same time use levels 1 and 2 Notes about the chart Select the lowest temperature given in the chart Do not select a higher temperature than that advised Increasing the temperature may reduce the cooking ti...

Page 54: ...irs Cake plus 150 50 Yeast dough Baguettes Combination mode Fan plus 1 2 3 4 5 40 50 210 210 155 190 100 100 80 20 20 10 2 6 6 60 Bread rolls Combination mode Fan plus 1 2 3 4 5 40 50 210 210 145 180 100 100 70 20 20 10 2 6 6 45 Croissants Combination mode Fan plus 1 2 3 90 175 175 225 100 90 20 2 10 15 Flat bread Combination mode Fan plus 1 2 3 4 40 50 210 165 185 100 100 20 20 10 2 6 25 Mixed gr...

Page 55: ...ion mode Fan plus 1 2 3 4 5 40 50 210 210 155 190 100 100 80 20 20 10 2 6 6 60 Whole grain bread Combination mode Fan plus 1 2 3 4 5 40 50 210 210 155 190 100 100 70 20 20 10 2 6 6 60 Wholegrain rolls Combination mode Fan plus 1 2 3 4 5 40 50 210 210 170 100 100 70 20 20 10 2 6 6 45 Shortcrust pastry Small pastries Combination mode Fan plus 1 2 185 185 50 20 6 10 15 Tin with dry topping Combinatio...

Page 56: ...ture Cake tin Cake plus 170 190 55 Small cakes Combination mode Conventional heat 150 190 95 25 Tray with fruit topping Intensive bake 170 190 40 Sour dough Sourdough rye bread Combination mode Fan plus 1 2 3 210 210 175 60 20 20 6 6 60 The figures relate to 500 g flour whether baked as a loaf or in a tin Baking 56 ...

Page 57: ...Grill thick items e g half a chicken on the middle shelf level and thin items e g steak on the top shelf level The grill does not need to be pre heated Place the food to be grilled into a cold oven The weight entry refers to the weight per piece For example one 250 g trout or several 250 g trouts can be grilled at the same time Turn the food halfway through the grilling time Exceptions to this are...

Page 58: ...erature continue grilling at a lower temperature setting or use a lower shelf runner to allow the food to cook through to the centre One way of finding out how far through a piece of meat has been cooked is to press down on it with a spoon If there is very little resistance to the pressure of the spoon it will still be red on the inside rare If there is some resistance the inside will be pink medi...

Page 59: ... breast pink 3 Combination mode Grill Combination mode Fan plus Combination mode Grill 1 2 3 225 30 225 20 20 20 15 20 7 13 Duck breast well done 3 Combination mode Grill Combination mode Fan plus Combination mode Grill Combination mode Fan plus 1 2 3 4 225 30 225 30 20 20 20 20 15 20 7 13 5 Chicken whole 1 2 Combination mode Fan plus Combination mode Fan plus Combination mode Grill 1 2 3 225 150 ...

Page 60: ... coarse cut 3 Full grill 225 15 20 Nürnberger sausages 3 Fan grill 225 10 15 Nürnberger sausages 3 Full grill 225 10 15 Thüringer sausages 3 Full grill 225 15 20 Browning or crisping Peach halves 3 Full grill 225 5 10 Tomato halves 3 Full grill 225 5 10 Miscellaneous Making toast 3 Full grill 225 20 5 8 Hawaii toast 2 Full grill 225 10 15 Do not turn during grilling Grilling 60 ...

Page 61: ...t the condensate tray at the lowest level Useful tip Bananas and pineapple are not suitable for drying Settings Fan plus U Produce Temperature in C Duration in hours Apple rings 50 70 5 8 Apricots halved stones removed 60 70 10 12 Citrus fruit sliced 70 80 8 9 Damsons stones removed 60 70 10 12 Herbs 40 60 1 5 2 5 Mushrooms 50 70 3 4 Pear slices 70 80 7 8 Tomatoes quartered 60 70 7 9 Drying food 6...

Page 62: ...62 ...

Page 63: ...63 ...

Page 64: ...Alteration rights reserved 2711 M Nr 07 731 970 05 ...

Search results

Summary of Contents for DGC 5080 XL

Reviews:

Related manuals for DGC 5080 XL

Brands by name

Popular brands

Miele DGC 5080 XL, User Instructions

Search results

Summary of Contents for DGC 5080 XL

Reviews:

Related manuals for DGC 5080 XL

Brands by name

Popular brands