Miele DGC 6600 XL Product Manual
Modes / Programs / Menus
29
Default tem-
perature/
Setting
Temperature
range
Operating Modes
Convection Bake
For baking on several levels at the same
time. The fan distributes the heat evenly
throughout the cavity for a consistent bak-
ing temperature.
time. The fan distributes the heat evenly
throughout the cavity for a consistent bak-
ing temperature.
320°F / 160°C
85-435°F /
30–225°C
Surround
Heat is used from both the upper and lower
heating elements to create perfect results of
all baking recipes.
heating elements to create perfect results of
all baking recipes.
350°F / 180°C
85-435°F /
30–225°C
Combi Steam
For baking, roasting and broiling.
For more information see "Operation: Com-
bination cooking mode", "Roast", "Bake"
For more information see "Operation: Com-
bination cooking mode", "Roast", "Bake"
Convection Bake
340°F / 170°C
85-435°F /
30–225°C
Surround
350°F / 180°C
85-435°F /
30–225°C
Maxi Broil
Level 3
Levels 1–3
Steam Cooking
Retains the flavor and nutrients of the food
without added fats or oils
without added fats or oils
210°F / 100°C
105-210°F /
40–100°C
Sous-vide (vacuum) cooking
Cooking food in a vacuum bag
150°F / 65°C
115-195°F /
45–90°C
Intensive
This mode gently circulates heated air from
the lower heating element using the fan to
create a brick oven environment.
the lower heating element using the fan to
create a brick oven environment.
350°F / 180°C
120-435°F /
50–225°C
Bake
Use this at the end of the baking time to
brown the bottom of the food.
brown the bottom of the food.
375°F / 190°C
210-435°F /
100–225°C
Browning
For a perfectly browned topping, for exam-
ple when making a gratin or browning the
top of a casserole.
ple when making a gratin or browning the
top of a casserole.
375°F / 190°C
210-435°F /
100–225°C