Operating and installation instructions Ovens - miele.co.uk · White bread ... External parts of...

Operating and installation instructionsOvens

To avoid the risk of accidents or damage to the appliance it is essentialto read these instructions before it is installed and used for the first time.

en-GB M.-Nr. 10 107 510

Contents

2

Warning and Safety instructions .......................................................................... 7

Caring for the environment ................................................................................ 17

Oven overview ..................................................................................................... 18

Oven controls....................................................................................................... 19On/Off sensor ................................................................................................... 20Function selector .................................................................................................. 20Display................................................................................................................... 21Rotary selector .............................................................................................. 21Sensor controls ..................................................................................................... 22

Features................................................................................................................ 24Model numbers ..................................................................................................... 24Data plate ............................................................................................................. 24Items supplied ....................................................................................................... 24Accessories supplied and available to order......................................................... 24

Side runners ..................................................................................................... 25Baking tray, universal tray and rack with non-tip notches ............................... 25FlexiClip telescopic runners HFC 71 ................................................................ 26

Oven controls ........................................................................................................ 30Safety features ...................................................................................................... 30

System lock ................................................................................................. 30Cooling fan ....................................................................................................... 30Vented oven door ............................................................................................. 30

PerfectClean treated surfaces .............................................................................. 31Catalytic enamelled surfaces ............................................................................... 31

Before using for the first time ............................................................................ 32Before using for the first time................................................................................ 32Setting the time of day for the first time................................................................ 32Heating up the oven for the first time and rinsing the steam injection system ..... 33

Settings ................................................................................................................ 36Altering the time of day ......................................................................................... 36Changing factory default settings ......................................................................... 37

System lock ..................................................................................................... 40

Minute minder ................................................................................................. 42To set the minute minder....................................................................................... 42To change the duration ......................................................................................... 43To cancel the time set for the minute minder ........................................................ 43

Contents

3

Overview of functions ......................................................................................... 44

Tips on saving energy ......................................................................................... 46

Using the oven ..................................................................................................... 48Simple operation ................................................................................................... 48Cooling fan ............................................................................................................ 48To alter the temperature ........................................................................................ 49

Temperature indicator light............................................................................... 49Pre-heating the oven ............................................................................................. 50Switching on and off automatically ....................................................................... 51

Setting the cooking duration ............................................................................ 51Setting a cooking duration and finish time....................................................... 52At the end of the cooking duration................................................................... 53Changing the cooking duration ........................................................................ 53Deleting a cooking duration ............................................................................. 54Deleting a finish time ........................................................................................ 54

Moisture plus ................................................................................................ 55Moisture plus function .................................................................................... 56

Injecting bursts of steam.................................................................................. 58Automatic burst of steam................................................................................. 58Injecting bursts of steam manually................................................................... 58

Residual water evaporation................................................................................... 59To start residual water evaporation immediately.............................................. 60To cancel the residual water evaporation process ........................................... 61

Baking................................................................................................................... 62Notes on using the baking charts ......................................................................... 63Baking charts ........................................................................................................ 64

Creamed mixture.............................................................................................. 64Rubbed in mixture ............................................................................................ 66Yeast mixtures and quark dough...................................................................... 68Sponge mix ...................................................................................................... 70Choux pastry, puff pastry, meringue................................................................ 71

Roasting ............................................................................................................... 72Notes on using the roasting charts ....................................................................... 73Roasting charts ..................................................................................................... 74

Beef, veal.......................................................................................................... 74Pork .................................................................................................................. 75Lamb, game ..................................................................................................... 76Poultry, fish....................................................................................................... 77

Contents

4

Low temperature cooking .................................................................................. 78

Grilling .................................................................................................................. 80Notes on the grilling chart ..................................................................................... 82Grilling chart .......................................................................................................... 83

Special applications ............................................................................................ 84Defrost................................................................................................................... 84Drying food............................................................................................................ 85Gentle bake ........................................................................................................... 86Frozen food/Ready meals...................................................................................... 87Heat crockery ........................................................................................................ 88

Cleaning and care ............................................................................................... 89Unsuitable cleaning agents ................................................................................... 89Tips........................................................................................................................ 90Normal soiling........................................................................................................ 90

Cleaning the seal .............................................................................................. 90Stubborn soiling (excluding the FlexiClip runners) ................................................ 91Stubborn soiling on the FlexiClip runners ............................................................. 92Cleaning catalytic enamelled panels..................................................................... 92

Removing spice, sugar and similar deposits ................................................... 92Removing oil and grease splashes................................................................... 93

Removing the door................................................................................................ 94Dismantling the door ........................................................................................ 95

Refitting the door................................................................................................... 98Removing the side runners with FlexiClip runners ................................................ 99Removing the back panel.................................................................................... 100Lowering the top heat/grill element..................................................................... 101Descaling the steam injection system ............................................................ 102

Sequence of a descaling cycle ...................................................................... 102Preparation ..................................................................................................... 103Carrying out the descaling process ............................................................... 104

Problem solving guide ...................................................................................... 107

Service................................................................................................................ 112Contact in case of malfunction ........................................................................... 112Warranty .............................................................................................................. 112

Electrical connection ........................................................................................ 113Oven .................................................................................................................... 113Electrical connection: Other countries ................................................................ 114

Contents

5

Building-in diagrams ......................................................................................... 115Appliance and niche dimensions ....................................................................... 115

Installation in a base unit................................................................................ 115Installation in a tall unit ................................................................................... 116

Front dimensions................................................................................................. 117

Installing the oven ............................................................................................. 118

Recipes............................................................................................................... 119Bake-off products ............................................................................................... 120White bread ......................................................................................................... 122Flat bread ............................................................................................................ 123Herb bread .......................................................................................................... 124Olive bread .......................................................................................................... 125Sesame cheese rolls ........................................................................................... 126Rye bread ............................................................................................................ 127Mixed grain bread................................................................................................ 128Multigrain bread .................................................................................................. 129Yeast rolls ............................................................................................................ 130Seeded rolls......................................................................................................... 131Italian Mozzarella bread....................................................................................... 132Sunday rolls......................................................................................................... 133Buttermilk bread.................................................................................................. 134Chocolate breakfast rolls..................................................................................... 135Onion flat bread................................................................................................... 136Quark rolls ........................................................................................................... 137Buttermilk loaf ..................................................................................................... 138Malted pumpkin seed rolls .................................................................................. 139Yeast dough men ................................................................................................ 140Yeast pretzels ...................................................................................................... 141Bacon or herb baguettes..................................................................................... 142Ham and cheese rolls.......................................................................................... 143Apricot loaf .......................................................................................................... 144Butter cake .......................................................................................................... 145Pine nut and almond cake................................................................................... 146Plaited walnut loaf ............................................................................................... 147Cinnamon and macadamia ring .......................................................................... 148Sea bream in a herb sauce.................................................................................. 149Savoy cabbage and salmon gratin...................................................................... 150Stuffed salmon trout............................................................................................ 151Pollock, Viennese style........................................................................................ 152Salmon and spinach pasta bake......................................................................... 153Salmon fillet in a Muscadet sauce ...................................................................... 154

Contents

6

Pollock delicioso ................................................................................................. 155Trout stuffed with mushrooms............................................................................. 156Pikeperch with herbs........................................................................................... 157Sweet and sour chicken ..................................................................................... 158Herby chicken fillets ............................................................................................ 159Marinated chicken thighs .................................................................................... 160Turkey roulade with a spinach ricotta filling ........................................................ 161Turkey thighs ....................................................................................................... 162Fillet of beef in a Port sauce ............................................................................... 163Braised beef roulades ......................................................................................... 164Braised silverside of veal..................................................................................... 166Glazed gammon .................................................................................................. 167Stuffed pork tenderloin........................................................................................ 168Pork casserole with apples ................................................................................. 169Spare ribs ............................................................................................................ 170Spanish garlic rabbit............................................................................................ 171Saddle of roebuck ............................................................................................... 172Lamb in a thyme and mustard sauce ................................................................. 174Potato dumplings ................................................................................................ 175Cheese soufflés................................................................................................... 176Spring pie ............................................................................................................ 177Cheese pie .......................................................................................................... 178Tortellini, ham and rocket bake ........................................................................... 179Mushroom cannelloni .......................................................................................... 180Potato cheese bake............................................................................................. 181Lasagne............................................................................................................... 182Dumplings with plum compote ........................................................................... 184Sweet cherry soufflé............................................................................................ 185

Note for test institutes ...................................................................................... 186Test food acc. to EN 60350-1 ............................................................................. 186Energy efficiency class ....................................................................................... 187

Data sheets for household ovens................................................................... 187

Warning and Safety instructions

7

This appliance complies with statutory safety requirements.Inappropriate use can, however, lead to personal injury anddamage to property.

To avoid the risk of accidents and damage to the appliance,please read these instructions carefully before using it for the firsttime. They contain important notes on installation, safety, use andmaintenance.Miele cannot be held liable for damage or injury caused by non-compliance with these instructions.

Keep these instructions in a safe place and ensure that new usersare familiar with the contents. Pass them on to any future owner.


8

Correct application

This oven is intended for use in domestic households and similarworking and residential environments.

The oven is not intended for outdoor use.

This oven is intended for domestic use only to cook food, and inparticular to bake, roast, grill, cook, defrost and dry food. Any otheruse is not supported by the manufacturer and could be dangerous.

People with reduced physical, sensory or mental capabilities, orlack of experience or knowledge who are not able to use theappliance safely on their own must be supervised whilst using it. They may only use it unsupervised if they have been shown how touse it safely and recognise and understand the consequences ofincorrect operation.

This oven is supplied with a special lamp to cope with particularconditions (e.g. temperature, moisture, chemical resistance, abrasionresistance and vibration). This special lamp must only be used forthe purpose it is intended for. It is not suitable for room lighting.


9

Safety with children

Children under 8 years of age must be kept away from theappliance unless they are constantly supervised.

Children 8 years and older may only use the oven unsupervised ifthey have been shown how to use it safely and recognise andunderstand the consequences of incorrect operation.

Children must not be allowed to clean or maintain the applianceunsupervised.

Please supervise children in the vicinity of the oven and do not letthem play with it.

Danger of suffocation. Packaging, e.g. plastic wrappings, must bekept out of the reach of babies and children. Whilst playing, childrencould become entangled in packaging or pull it over their head andsuffocate.

Danger of burning. Children's skin is far more sensitive to hightemperatures than that of adults. External parts of the oven such asthe door glass, control panel and the vents become quite hot duringuse. Do not let children touch the oven whilst it is in use.

Danger of injury. The door can support a maximum weight of15 kg.Do not let children sit on the door, lean against it or swing on it. Theycould injure themselves.


10

Technical safety

Unauthorised installation, maintenance and repairs can causeconsiderable danger for the user. Installation, maintenance andrepairs must only be carried out by a Miele authorised technician.

Never use a damaged oven. It could be dangerous. Check it forvisible signs of damage before using it.

Reliable and safe operation of this oven can only be assured if ithas been connected to the mains electricity supply.

The electrical safety of this appliance can only be guaranteedwhen correctly earthed. It is essential that this standard safetyrequirement is met. If in any doubt please have the electricalinstallation tested by a qualified electrician.

To avoid the risk of damage to the oven, make sure that theconnection data on the data plate (voltage and frequency) match themains electricity supply before connecting the oven to the mains. Consult a qualified electrician if in doubt.

Do not connect the appliance to the mains electricity supply by amulti-socket unit or an extension lead. These do not guarantee therequired safety of the appliance (fire hazard).

For safety reasons, this appliance may only be used after it hasbeen built in.

The oven must not be used in a non-stationary location (e.g. on aship).

While the appliance is under warranty, repairs should only beundertaken by a Miele authorised service technician. Otherwise thewarranty is invalidated.

Tampering with electrical connections or components andmechanical parts is highly dangerous to the user and can causeoperational faults. Never open the casing of the appliance.


11

Miele can only guarantee the safety of the appliance whengenuine original Miele replacement parts are used. Faultycomponents must only be replaced by Miele spare parts.

If the connection cable is damaged or if the oven is suppliedwithout a cable, it must be replaced or fitted with a specialconnection cable by a Miele authorised technician (see “Electricalconnection”).

During installation, maintenance and repair work, the appliancemust be disconnected from the mains electricity supply, e.g. if theoven lighting is faulty (see “Problem solving guide” and “Electricalconnection”).

In order to function correctly, the oven requires an adequatesupply of cool air. Ensure that the supply of cool air is not impaired(e.g. by heat insulation strips in the housing unit). Please also ensurethat the cool air supply is not unduly heated by other heat sourcessuch as a solid fuel stove.

If the oven is installed behind a furniture panel (e.g. a door),ensure that the door is never closed whilst the oven is in use. Heatand moisture can build up behind a closed furniture panel and causesubsequent damage to the oven, the housing unit and the floor. Donot close the door until the oven has cooled down completely.


12

Correct use

Danger of burning. The oven becomes hot when in use. You could burn yourself on the heating elements, oven interior,cooked food or oven accessories. Wear oven gloves when placing food in the oven, turning orremoving it and when adjusting oven shelves etc. in a hot oven.

Due to the high temperatures radiated, objects left near the ovenwhen it is in use could catch fire. Do not use the oven to heat up the room.

Oil and fat can ignite if overheated. Never leave the ovenunattended when cooking with oil and fat. If it does ignite do not put the flames out with water. Switch the ovenoff immediately and then suffocate the flames by keeping the ovendoor closed.

Grilling food for an excessively long time can cause it to dry outwith the risk of catching fire.Do not exceed recommended grilling times.

Some types of food dry out quickly and can self-ignite if high grilltemperatures are used.Never use the grill to finish baking part-cooked rolls or bread or todry flowers or herbs. Use Fan plus or Conventional heat forthis type of procedure.

If using alcohol in your recipes, please be aware that hightemperatures can cause the alcohol to vaporise. The vapour cancatch fire on hot heating elements.

Food which is stored in the oven or left in it to be kept warm candry out and the moisture released can lead to corrosion damage inthe oven. Always cover food that is left in the oven to keep warm.


13

When using residual heat to keep food in the oven warm, the highmoisture content and amount of condensation in the oven can causecorrosion damage. The control panel, the worktop or the housingunit can also suffer damage. When using residual heat do not switch the oven off. Instead set thetemperature to the lowest setting and leave the oven on the selectedfunction. The fan will then remain on automatically and dissipate themoisture.

A build-up of heat can cause the enamel on the floor of the ovento crack or shatter.Do not line the floor of the oven with anything, e.g. aluminium foil oroven liners.If you wish to place dishes on the floor of the oven during cooking,or place crockery on the floor of the oven to heat it up, you can doso, but only with the Fan plus or Gentle bake function.

The enamelling on the oven floor can become damaged by itemsbeing pushed around on it. If using the oven to store pots and pans, ensure that you avoidpushing them around on the oven floor.

If cold liquid is poured onto a hot surface steam will occur, whichcan cause scalding. The sudden change in temperature can alsodamage enamel surfaces. Do not pour cold liquid directly onto hot enamelled surfaces.

During cooking processes using moisture and during the residualmoisture evaporation process steam is produced which can causeserious injury by scalding. Do not open the door whilst a burst ofsteam is being released or during the evaporation process.

It is important that the temperature in the food being cooked isevenly distributed and sufficiently high. Stir and / or turn it to ensureeven heat distribution.


14

Plastic containers which are not suitable for use in an oven canmelt at high temperatures and can even damage the oven or catchfire. Only use plastic containers which are declared by the manufactureras being suitable for use in an oven. Follow the manufacturer'sinstructions on use.

Do not heat up food in closed containers e.g. tins or sealed jars inthe oven, as pressure will build up in the container, causing it toexplode.

You could injure yourself on the open oven door or trip over it.Avoid leaving the door open unnecessarily.

The door can support a maximum weight of 15 kg. Do not sit onor lean against an open door, and do not place heavy objects on it.Also make sure that nothing can get trapped between the door andthe oven cavity. The oven could get damaged.

Stainless steel appliances

Adhesives will damage the stainless steel surface and cause it tolose its dirt-repellent protective coating. Do not use sticky notes,transparent adhesive tape, masking tape or other types of adhesiveon the stainless steel surface.

The surface is susceptible to scratching. Even magnets can causescratching.


15

Cleaning and care

Do not use a steam cleaning appliance to clean this appliance. The steam could reach electrical components and cause a shortcircuit.

Scratches on the door glass can result in the glass breaking. Donot use abrasive cleaners, hard sponges, brushes or sharp metaltools to clean the door glass.

The side runners can be removed for cleaning (see “Cleaning andcare”).Ensure that they are replaced correctly.

The catalytic enamelled panels can be removed for cleaningpurposes (see “Cleaning and care”). Ensure that the panels are replaced correctly and do not use theoven without them fitted.

In areas which may be subject to infestation by cockroaches orother vermin, pay particular attention to keeping the appliance andits surroundings clean at all times. Any damage caused bycockroaches or other vermin will not be covered by the warranty.


16

Accessories

Only use genuine original Miele accessories and spare parts withthis appliance. Using accessories or spare parts from othermanufacturers will invalidate the warranty and Miele cannot acceptliability.

If you have a Miele HUB 5000-M, HUB 5001-M, HUB 5000-XL ora HUB 5001-XL oven dish, do not place it on Shelf level 1.This woulddamage the floor of the oven. The very small gap between thebottom of the dish and the oven floor would cause a build-up of heatand could cause the enamel to crack or chip. Never place a Miele oven dish on the top rail of Shelf level 1 as it willnot be held securely in this position by the anti-tip notches on therunners.In general it is best to use Shelf level 2.

Caring for the environment

17

Disposal of the packingmaterialThe packaging is designed to protectthe appliance from damage duringtransportation. The packaging materialsused are selected from materials whichare environmentally friendly for disposaland should be recycled.

Recycling the packaging reduces theuse of raw materials in themanufacturing process and alsoreduces the amount of waste in landfillsites.

Disposing of your oldapplianceElectrical and electronic appliancesoften contain valuable materials. Theyalso contain specific materials,compounds and components, whichwere essential for their correct functionand safety. These could be hazardousto human health and to the environmentif disposed of with your domestic wasteor if handled incorrectly. Please do not,therefore, dispose of your old appliancewith your household waste.

Please dispose of it at your localcommunity waste collection / recyclingcentre for electrical and electronicappliances, or contact your dealer orMiele for advice. You are alsoresponsible (by law, depending oncountry) for deleting any personal datathat may be stored on the appliancebeing disposed of. Please ensure thatyour old appliance poses no risk tochildren while being stored prior todisposal.

Oven overview

18

a Oven controls *

b Top heat/grill element

c Steam inlet openings

d Water intake pipe for the steam injection system

e Catalytic enamelled back panel

f Air inlet for the fan with ring heating element behind it

g Side runners with 5 shelf levels

h Oven floor with bottom heat element underneath it

i Front frame with data plate

j Door

* features will vary depending on model

Oven controls

19

a Recessed On/Off sensor For switching on and off

b Function selectorFor selecting oven functions

c DisplayFor displaying the time of day andsettings

d Rotary selector For setting values

e OK sensorFor confirming settings andinstructions

f sensorFor going back one step at a time

g sensorFor setting the minute minder

h sensorFor switching the oven interiorlighting on and off

i sensorFor calling up functions

j sensorFor injecting bursts of steam

k Optical interface(for Miele service technician useonly)

Oven controls

20

On/Off sensor The On/Off sensor is recessed andreacts to touch.

It is used for switching the oven on andoff.

Function selectorFor selecting oven functions.

It can be turned clockwise or anti-clockwise and in the position, can beretracted by pressing it in.

Functions

Conventional heat

Bottom heat

Grill

Defrost

Moisture plus

Rapid heat-up

Fan plus

Intensive bake

Fan grill

Gentle bake

Oven controls

21

DisplayThe display shows the time of day oryour settings.

°C °Fh min

Symbols in the display

Depending on the position of thefunction selector and/or whether asensor has been pressed, the followingsymbols appear:

Symbol/function

Minute minder Any

Temperature indicatorlight

Function Temperature

Duration

End of cooking duration

Water intake process

Descaling

Bursts of steam

Settings Time of day

System lock

You can only set or change a function ifthe function selector is in the correctposition.

Rotary selector Use the rotary selector to entertemperatures and durations.

Turning it clockwise will increase thevalues, and turning it anti-clockwise willdecrease them.

It can also be used to highlight afunction by moving the triangle inthe display.

It can be turned clockwise or anti-clockwise. It can be retracted in anyposition by pressing it in.

Oven controls

22

Sensor controlsThe sensors react to touch. Each touch is confirmed with a keypad tone.This keypad tone can be switched off by changing setting to Status (see“Settings”).

Sensor Function Notes

OK For selectingfunctions andsaving settings

Functions marked with triangle can be selectedby touching OK. The selected function can bechanged whilst triangle is flashing. Touch OK to save changes.

To go back a step

For setting theminute minder

If the time of day is visible you can enter a minuteminder duration at any time, e.g. when boilingeggs on the hob.

If the display is dark, this sensor will not react untilthe oven is switched on.

Oven controls

23

Sensor Function Notes

For switching theoven interiorlighting on and off

If the time of day display is visible, the oveninterior lighting can be switched on and off bytouching the sensor.


The oven interior lighting switches off after15 seconds during a cooking process or remainsconstantly switched on, depending on the settingselected.

To select a function If the time of day is visible in the display and therotary selector is at the position, the symbols forsettings , time of day and system lock willappear when the sensor is touched.


Whilst cooking you can set the temperature , thecooking duration and the finish time depending on how this sensor is set up.

For injecting thebursts of steam

If manual bursts of steam are selected for theMoisture plus function , the bursts of steam areinjected by touching the sensor.

The sensor lights up when a burst of steam canbe injected.

appears in the display when a burst of steam isbeing injected.

Features

24

Model numbersA list of the models described in theseoperating instructions can be found onthe back page.

Data plateThe data plate is located on the frontframe, visible when the door is open.

The data plate states the model numberof your oven, the serial number as wellas connection data (voltage, frequencyand maximum connected load).

Please have this information to hand,should you need to contact Mieleregarding any questions or problems.

Items suppliedThe oven is supplied with:

– the operating and installationinstructions for using the oven,

– screws for securing your oven in thehousing unit,

– descaling tablets and a plastic tubewith suction cup for descaling,

– various accessories.

Accessories supplied andavailable to order

Accessories will vary depending onmodel. Your oven will be supplied with siderunners, a universal tray and a rack. Depending on model, your oven mayalso come supplied with some orseveral of the accessories listed here.

All the accessories listed as well as thecleaning and care products aredesigned for Miele ovens.

These are available to order via theMiele Webshop, the Miele Spare PartsDepartment (see end of this booklet forcontact details) or from your Mieledealer.

When ordering, please quote the modelnumber of your oven and the referencenumber of the accessories required.

Features

25

Side runners

Side runners for trays, racks and Mieleoven dishes are fitted on either side ofthe oven cavity for shelf levels .

The numbers for the shelf levels aremarked on the front frame.

Each level consists of two rails, oneabove the other.

The accessories (e.g. the rack) arepushed into the oven between the tworails.

FlexiClip telescopic runners (dependingon model) are fitted on the lower rail.

The side runners can be removed forcleaning (see “Cleaning and care”).

Baking tray, universal tray and rackwith non-tip notches

Baking tray HBB 71:

Universal tray HUBB 71:

Rack HBBR 71:

These accessories are inserted into theoven between the two rails of a siderunner.

Always position the rack as illustrated.

The accessories have non-tip safetynotches half way along the short edgeswhich prevent them from being pulledright out when they only need to bepulled partially out.

If you are using the universal tray withthe rack on top, insert the tray betweenthe rails of the side runners and the rackwill automatically slide in above them.

Features

26

FlexiClip telescopic runners HFC 71

The FlexiClip telescopic runners can beused with any shelf level.

Push the FlexiClip telescopic runnersright into the oven before placingaccessories on them.The accessories will thenautomatically sit securely in betweenthe stoppers at either end of eachrunner and be prevented from slidingoff.

The FlexiClip runners can support amaximum load of 15 kg.

Fitting and removing FlexiCliptelescopic runners

Danger of burning.Make sure the oven heatingelements are switched off and cool.

The FlexiClip runners are fitted inbetween the two rails that make up ashelf level.

The FlexiClip runner with the Miele logois fitted on the right.

When fitting the FlexiClip telescopicrunners do not extend them.

Hook the FlexiClip runner onto thefront of the lower rail of a side runner(1.) and then push it along the rail intothe oven compartment (2.).

Features

27

Then secure the FlexiClip runner tothe lower of the two rails as illustrated(3).

If the FlexiClip runners are difficult topull out after fitting, you may need topull firmly on them once to releasethem.

To remove a FlexiClip runner:

Push the FlexiClip runner in all theway.

Remove the FlexiClip runner byraising it at the front (1) then pulling itforwards along the rail and out (2).

Round baking tray HBF 27-1

The round baking tray is suitable forcooking pizza, shallow cakes made withyeast or whisked mixtures, sweet andsavoury tarts, baked desserts, flatbread, and can also be used for frozencakes and pizzas.

The enamelled surface has been treatedwith PerfectClean.

Perforated baking tray HBBL 71

The perforated baking tray has beenspecially designed for baking freshyeast and quark dough items, breadand rolls. The fine perforations help to brown theunderside of food. The tray can also be used for dryingfruit and vegetables.


The round perforated baking trayHBFP 27-1 can be used for the samethings.

Features

28

Baking stone HBS 60

The baking stone is ideal for itemswhich need a well baked base such aspizza, quiche, bread, bread rolls andsavoury snacks.The baking stone is made from heatretaining fire brick and is glazed. Placeit directly on the rack.A paddle made of untreated wood issupplied with it for placing food on thebaking stone and taking it off.

Anti-splash insert HGBB 71

The anti-splash insert fits in theuniversal tray. The juices from the food being grilled orroasted collect under the insert. Thisprevents them from spitting and makingthe oven dirty. The juices can then beused for making gravy and sauces.


HUB Gourmet oven dishes HBD Gourmet oven dish lids

The Miele gourmet oven dishes, unlikeother oven dishes, slide into the ovenon the side runners. They have non-tipsafety notches like the rack to preventthem being pulled out too far.They also have a non-stick coating.

Gourmet oven dishes are available intwo sizes. The width and the height arethe same for both.

Suitable lids are available separately.Please quote the model number whenordering a lid.

Depth: 22 cm Depth: 35 cm

HUB 5000-M HUB 5001-M *

HUB 5001-XL *

HBD 60-22 HBD 60-35

* suitable for use on induction hobs

Features

29

Handle HEG

The handle makes it easier to take theuniversal tray, baking tray and rack outof the oven, or to put them into it.

Descaling tablets, plastic tube withsuction cup

These are required for descaling theappliance.

Catalytic enamelled liners

– Side liners These are fitted behind the siderunners in the sides of the oven andhelp keep the oven walls clean.

– Roof liner This is fitted above the top heat/grillelement and helps keep the roof ofthe oven clean.

– Back panel This should be replaced if thecatalytic enamel has becomeineffective due to incorrect use orvery heavy soiling.

When ordering, please quote the modelnumber of your oven.

Miele microfibre cloth

Light soiling and fingerprints can beeasily removed with the microfibrecloth.

Miele oven cleaner

Miele oven cleaner is suitable forremoving very stubborn soiling. It is notnecessary to pre-heat the ovenbeforehand.

Features

30

Oven controlsThe oven controls are used to operatethe various cooking functions forbaking, roasting and grilling.

They are also used for

– Time of day display

– Minute minder

– Switching cooking processes on andoff automatically

– Moisture plus cooking

– Selecting settings

Safety features

System lock

The system lock prevents the oven frombeing used unintentionally (see “Systemlock ”).

The system lock will remain activatedeven after an interruption to the powersupply.

Cooling fan

The cooling fan will come onautomatically when a cookingprogramme is started. The cooling fanmixes hot air from the oven cavity withcool room air before venting it out intothe kitchen through vents locatedbetween the appliance door and thecontrol panel.

The cooling fan will continue to run for awhile after the oven has been switchedoff to prevent any humidity building upin the oven, on the control panel or inthe oven housing unit.

This cooling fan will switch itself offautomatically after a certain period oftime.

Vented oven door

The oven door glass panes have a heat-reflecting coating.

When the oven is operating, air ispassed through the door to keep theouter pane cool.

The door can be removed anddismantled for cleaning (see “Cleaningand care”).

Features

31

PerfectClean treated surfacesPerfectClean surfaces have very goodnon-stick properties and are mucheasier to keep clean than conventionalenamel surfaces, if cleaned regularly.

Food can be taken off these surfaceseasily, and soiling from baking androasting is simple to remove.

Food can be sliced or cut up onPerfectClean surfaces.

Do not use ceramic knives as thesewill scratch the PerfectClean surface.

Surfaces treated with PerfectCleanenamel can be cleaned as you wouldclean glass.Read the instructions in “Cleaning andcare” so that the benefits of the non-stick properties and easy cleaning areretained.

The following have all been treated withPerfectClean:

– Oven interior

– Side runners

– FlexiClip telescopic runners

– Universal tray

– Baking tray

– Rack

– Anti-splash insert

– Gourmet perforated baking tray

– Round baking tray

– Round perforated baking tray

Catalytic enamelled surfacesThe back panel, roof liner (if fitted) andside liners (if fitted) are coated withcatalytic enamel. Soiling from oil and fatis burnt off this surface when very hightemperatures are used in the oven.

See “Cleaning and care” for moreinformation.

Before using for the first time

32


The oven must not be operateduntil it has been correctly installed inits housing unit.

Press and release the function androtary selectors if they areretracted.

The time of day can only be changedwhen the function selector is at •.

Set the time of day.

Setting the time of day for thefirst timeThe time of day is shown in 24 hourclock format.

After connecting the oven to theelectricity supply, will appear inthe display and the triangle will flashunder :

Use the rotary selector to enter

the time of day.

Confirm with OK.

The time of day is now saved.

The time of day can be displayed in 12hour format by setting in thesettings menu to status (see“Settings”).

In the event of a power cut the time ofday is saved for approx. 200 hours. Ifpower is restored within this time thecurrent time of day is displayed. Aftera longer power cut, the time of dayneeds to be re-entered.

The time of day display is switched offby default (see “Settings – ”).The display appears dark if the oven isswitched off. The time of daycontinues to run unseen in thebackground.


33

Heating up the oven for thefirst time and rinsing the steaminjection systemNew ovens can give off an unpleasantsmell on first use. Heating up the ovenfor at least 1 hour with nothing in it willget rid of this smell. It is a good idea torinse the steam injection system at thesame time.

Ensure that the kitchen is wellventilated during this operation.Close doors to other rooms toprevent the smell spreadingthroughout the house.

Remove any stickers or protective foilfrom the oven and accessories.

Before heating the oven up, wipe theinterior with a damp cloth to removeany dust or bits of packaging thatmay have accumulated in the ovencavity during storage and unpacking.

Fit the FlexiClip runners (available toorder) to the side runners and insertall trays and the rack.

Fill a container with approx. 100 ml offresh tap water.

Switch the oven on with the On/Offsensor .

Select Moisture plus with therotary function selector.

The oven heating, lighting and coolingfan will switch on.

appears in the display with thetriangle flashing under .

Confirm with OK.

The recommended temperature willappear in the display with thetriangle flashing under :

°C Use the rotary selector to set the

maximum possible temperature(250 °C).

Confirm with OK.


34

The prompt for water intake appearsand the triangle flashes:

Open the door.

Pull the water intake pipe forwards(located below the control panel onthe left).

Immerse the end of the water intakepipe in the container with the tapwater.

Confirm with OK.

The water intake process will begin.

The amount of water required will bedrawn up into the oven. The quantity ofwater specified is higher than actuallyrequired, leaving a small amount in thecontainer.

Remove the water container after thewater intake process.

Close the door.

You will hear the pump briefly as theremaining water in the water intake pipeis drawn into the oven.

After a short time a burst of steam isinjected automatically.

Risk of injury!Steam can cause scalding.Do not open the door during a steamburst.

Heat the empty oven for at least anhour.

After at least an hour:

Turn the function selector to •.


35

After heating up for the first time

Danger of burning. Allow theoven to cool down before cleaningby hand.

Switch the oven on with the On/Offsensor .

Switch the oven light on with the sensor.

Take all accessories out of the ovenand clean them by hand (see“Cleaning and care”).

Clean the oven interior with a cleansponge and a solution of hot waterand washing-up liquid or a dampmicrofibre cloth.

Dry all surfaces with a soft cloth.

Switch the interior lighting and theoven off.

Leave the oven door open until theoven interior is completely dry.

Settings

36

Altering the time of day

The time of day can only be changedwhen the oven is switched on and thefunction selector is at .

Switch the oven on.

Select .

Use the rotary selector to movethe triangle until it lights upunder .

Confirm with OK.

The triangle will flash under .

Use the rotary selector to enterthe time of day.

Confirm with OK.

The time of day is now saved.

In the event of a power cut the time ofday is saved for approx. 200 hours. Ifpower is restored within this time thecurrent time of day is displayed.

After a longer power cut, the time ofday needs to be re-entered.

Settings

37

Changing factory defaultsettingsYour appliance is supplied with anumber of standard default settings(see the “Settings overview” chart).

A setting is changed by altering itsstatus.

Settings can only be changed whenthe oven is switched on and the rotaryselector is at .

Select .

If necessary use the rotaryselector to move the triangle under .

Confirm with OK.

A setting will appear:

If you wish to change another setting,

use the rotary selector to selectthe appropriate number.

Confirm with OK.

The setting is selected and the currentstatus appears, e.g. .

To alter the status:

Use the rotary selector to selectthe status you want.

Confirm with OK.

The selected status is saved and thesetting appears again.

If you wish to alter more settings,proceed as described previously.

Select if you have not changedone setting and wish to switch toanother.

Select if you do not want tochange any more settings.

The settings remain in memory evenafter a power cut.

Settings

38

Settings overview

Setting Status

Time of daydisplay

* The time of day display is switched off.The display is dark when the oven is switched off. Thetime of day continues to run unseen in the background.

If you have selected status you have to switch theoven on before you can use it. The same applies tosetting a minute minder time or switching the ovenlighting on.

The oven also switches off automatically if no settingsare selected within a certain period of time (approx.30 minutes).

The time of day display is switched onand is visible in the display.

Buzzervolume

The buzzer is switched off.

– *

The buzzer is switched on. The volume can be altered. When you select a statusyou will hear the corresponding buzzer.

Keypad tone

Keypad tone deactivated.

* Keypad tone activated.

Clock format

* The time of day is shown in 24 hour format.

The time of day is shown in 12 hour format.If you change the clock after 13:00 from a 12 hour clockto a 24 hour clock you will need to update the houraccordingly.

* Factory default setting

Settings

39

Setting Status

Temperatureunit

° * The temperature is displayed in degrees Celsius.

° The temperature is displayed in degrees Fahrenheit.

Displaybrightness

– , *

You can choose different levels of brightness for thedisplay.

: minimum brightness : maximum brightness.

Lighting

* The oven interior light is switched on for 15 secondsand then switches off automatically.

The oven interior light is switched on constantly.

Demo mode

* Select and touch OK for approx. 4 seconds. Assoon as appears briefly, demo mode isdeactivated.

Select and touch OK for approx. 4 seconds. As soonas appears briefly, demo mode is activated.

The oven can be operated, but the oven heating and thepump for the moisture evaporation system will not work.Do not use this setting for personal use.

* Factory default setting

System lock

40

The system lock prevents the ovenfrom being used unintentionally, forexample by children.

The oven is delivered with the systemlock deactivated. The setting for the system lock can bechanged by altering status :

– = off

– = on

The status of the system lock can onlybe altered when the oven is switchedon and the rotary selector is at •.

Activating the system lock

Select .


The currently set status appears:

Confirm with OK.

Use the rotary selector to set thestatus .

Confirm with OK.

Select .

The current time of day will appear.

Switch the oven off.

The system lock is activated.

When the oven is switched on againthe symbol will appear in the displayto remind you that the system lock hasbeen activated.

The system lock will remain activatedeven after an interruption to the powersupply.

System lock

41

Deactivating the system lock for acooking process

Switch the oven on.

The and symbols and the currenttime of day will appear:

Touch OK until goes out.

The oven can now be used.

Deactivating the system lock

Switch the oven on.

Touch OK until goes out.

Select .


Confirm with OK.

The currently set status appears.

Use the rotary selector to set thestatus .

Confirm with OK.

Select .

The system lock is switched off.

The symbol disappears.

Minute minder

42

The minute minder can be used to timeother activities in the kitchen, e.g.boiling eggs.

The minute minder can also be used atthe same time as a cooking programmein which the start and finish times havebeen set, e.g. as a reminder to stir adish or add seasoning etc.

A maximum minute minder time of99 minutes and 55 seconds can be set.

Tip: Use the Minute minder when usingMoisture plus to remind you toinject the bursts of steam at the desiredtime.

To set the minute minderExample: You want to boil some eggsand set a minute minder duration of6 minutes and 20 seconds.

If you have switched the clock displayoff (setting “ – ”), you will need toswitch the oven on before you can seta minute minder duration.

Select .

will appear in the display with thetriangle flashing under :

min Use the rotary selector to set the

minute minder duration you require.

min Confirm with OK.

Minute minder

43

The minute minder is saved and willcount down in seconds.

min The symbol indicates the minuteminder has been set.

At the end of the minute minderduration

– will flash.

– The display will show the timecounting upwards.

– A buzzer will sound if the buzzer isswitched on (see “Settings – ”).

Select .

The buzzer will stop and the symbols inthe display will go out.

To change the duration Select .

The minute minder duration selectedappears.

Use the rotary selector to set theminute minder duration.

Confirm with OK.

The changed minute minder duration issaved and will count down in seconds.

To cancel the time set for theminute minder Select .

Use the rotary selector to reducethe minute minder duration .

Confirm with OK.

The minute minder duration is nowcancelled.

Overview of functions

44

Your oven has a range of oven functions for preparing food.

Function Recommendedtemperature

Temperaturerange

Fan plus

This function is used for baking and roasting ondifferent levels at the same time. A lowertemperature can be selected than when usingConventional heat , as the fan distributes theheat around the oven compartment straight away.

160 °C 30–250 °C

Moisture plus

For baking and roasting with moisture injection.

First will appear in the display and thetriangle will flash under the symbol. Therecommended temperature will only appear afterthe number of bursts of steam has been selected.

160 °C 130–250 °C

Intensive bake

For baking cakes with moist toppings. Intensivebake is not suitable for baking thin biscuits or forroasting as the juices will become too dark.

170 °C 50–250 °C

Conventional heat

For baking and roasting traditional recipes,cooking soufflés and cooking at lowtemperatures.

If using an older recipe or cookbook, set the oventemperature for Conventional heat 10 °C lowerthan that recommended. This will not changecooking times.

180 °C 30–280 °C

Overview of functions

45

Function Recommendedtemperature

Temperaturerange

Bottom heat

Use this setting towards the end of cooking tobrown the base of a cake, quiche or pizza.

190 °C 100–280 °C

Grill

For grilling larger quantities of thin cuts (e.g.steak) and browning baked dishes. The whole ofthe grill glows red to create the required level ofheat.

240 °C 200–300 °C

Fan grill

For grilling thicker cuts of meat (e.g. chicken).Lower temperatures can be used than when usingthe Grill function, as the fan distributes theheat around the oven compartment straight away.

200 °C 100–260 °C

Gentle bake

For small amounts e.g. of frozen pizza, bake-offrolls, cookies and for meat dishes and roasts. Youcan save up to 30 % energy compared tocooking with a standard oven function as long asthe door is kept shut during cooking.

190 °C 100–250 °C

Defrost

For the gentle defrosting of frozen food.

25 °C 25–50 °C

Rapid heat-up

For pre-heating the oven quickly. The ovenfunction required must then be selected.

160 °C 100–250 °C

Tips on saving energy

46

Cooking Remove any accessories from the

oven that you do not require forcooking.

Pre-heat the oven only if instructed todo so in the recipe or the cookingchart.

Avoid opening the door duringcooking.

In general, if a range of temperaturesis given, it is best to select the lowertemperature and to check the foodafter the shortest given time.

It is best to use dark baking tins andcontainers with a matt finish madefrom non-reflective materials(enamelled steel, oven-proofglassware, non-stick coated castaluminium). Shiny materials such asstainless steel or aluminium reflectheat, preventing it reaching the foodefficiently. Do not cover the oven flooror the rack with heat-reflectivealuminium foil.

Observe cooking durations to avoidenergy wastage when cooking food.

Wherever possible set the cookingduration, or use a food probe.

Fan plus can be used for cookingmany types of food. Because the fandistributes the heat to food straightaway, it allows you to use a lowertemperature than you would withConventional heat . It alsoenables you to cook on several shelflevels at the same time.

Gentle bake is an innovativefunction that makes optimum use ofheat. You can save up to 30 %energy compared to cooking with astandard oven function as long as thedoor is kept shut during cooking.

Fan grill can be used for a widevariety of food. With Fan grill you canuse lower temperatures than withother grill functions which use themaximum temperature setting.

Whenever possible you should cookseveral dishes at the same time.Place them next to each other in theoven or on different shelf levels.

Dishes which you are unable to cookat the same time should, if possible,be cooked one after the other in orderto make use of existing heat in theoven.

Tips on saving energy

47

Using residual heat

The temperature in cookingprogrammes using temperaturesabove 140 °C which take longer than30 minutes to cook can be turneddown to the lowest possibletemperature about 5 minutes beforethe end of cooking. The residual heatin the oven is sufficient for cookingthe food. Do not switch the oven off(see “Warning and safetyinstructions”).

If you wish to clean catalyticenamelled parts of the oven, it is bestto do so immediately after a cookingprogramme. The residual heat in theoven will help reduce the amount ofenergy required.

Settings Switch the clock display off if you

wish to reduce energy usage (see“Settings”).

Set the oven lighting so that itswitches off automatically during aprogramme after 15 seconds. It canbe switched on again at any time bytouching .

Energy save mode The oven will switch itself off

automatically to save energy if aprogramme is not being run andcontrols have not been operated. Thetime of day will appear in the displayor the display will remain dark (see“Settings”).

Using the oven

48

Simple operation Switch the oven on.

Place the food in the oven.

Select the required oven function withthe function selector.

The recommended temperature willappear:

°CThe oven heating, lighting and coolingfan will switch on.

Use the rotary selector tochange the temperature if necessary.

The current temperature andtemperature indicator light willappear after a short time.

°C

You can follow the temperatureincreasing. A buzzer will sound whenthe required oven temperature is firstreached if this option is selected (see“Settings - ”).

After cooking:

Turn the function selector to .

Take the food out of the oven.


Cooling fanThe cooling fan will continue to run for awhile after the oven has been switchedoff to prevent any humidity building upin the oven, on the control panel or inthe oven housing unit.

This cooling fan will switch itself offautomatically after a certain period oftime.

Using the oven

49

To alter the temperatureExample: You have selected Fanplus and 170 °C and can see thetemperature increasing.

°C

You want to reduce the targettemperature to 155 °C.

Use the rotary selector to reducethe temperature.

The triangle will flash under andthe temperature is altered in 5 °C steps.

°C

The altered target temperature is saved.The actual temperature is displayed.

Use to change between displayingthe current and target temperatures.

Temperature indicator light

The temperature indicator light lights up when the oven is heating.

The temperature indicator light lightsup during the heating-up phase.

When the required temperature is firstreached a buzzer will sound if thebuzzer is activated (see “Settings – ”). At the same time the oven heatingwill switch itself off and will go out.

The temperature control unit ensuresthat the oven heating and thetemperature indicator light switchback on when the temperature in theoven temperature falls bellow the levelset.

Using the oven

50

Pre-heating the ovenIt is only necessary to pre-heat the ovenin a few instances.

Most dishes can be placed in a coldoven. They will then make use of theheat produced during the heating-upphase.

Pre-heat the oven when cooking thefollowing food with the following ovenfunctions:

Fan plus

– dark bread dough

– beef sirloin joints and fillet

Conventional heat

– cakes and biscuits with a shortbaking time (up to 30 minutes)

– delicate mixtures (e.g. sponges)

– dark bread dough

– beef sirloin joints and fillet

Rapid heat-up

With Rapid heat-up the heating upphase can be shortened.

Do not use Rapid heat-up topre-heat the oven when bakingpizzas or biscuits and small cakes.They will brown too quickly on top.

Select Rapid heat-up .

Select a temperature.

When the temperature indicatorlight goes out for the first time, setthe oven function you require forcontinued cooking.


Using the oven

51

Switching on and offautomaticallyCooking programmes can be switchedoff, or on and off automatically. To dothis, set a duration or a duration andfinish time after selecting an ovenfunction and a temperature.

The maximum duration which can beset for a cooking programme is12 hours.

We recommend switching on and offautomatically when roasting. If using itfor baking, do not delay the start for toolong as the cake mixture or dough willdry out, and the raising agents will losetheir effectiveness.

Setting the cooking duration

Example: to bake a cake for 1 hour5 minutes


Select the required oven function andthe temperature.


Select .

°C


Confirm with OK.

will appear in the display with thetriangle flashing under .

h

Use the rotary selector to set thecooking duration ().

Confirm with OK.

The cooking duration is saved and thencounts down in minutes, with the lastminute counting down in seconds.

The symbol indicates a cookingduration has been set.

Using the oven

52

Setting a cooking duration and finishtime

Example: the time is now 11:15; youwant a dish with a cooking duration of90 minutes to be ready at 13:30.




Set the cooking duration first:

Select .


Confirm with OK.

will appear in the display with thetriangle flashing under .

Use the rotary selector to set thecooking duration ().

Confirm with OK.

The cooking duration is saved and thencounts down in minutes:

h

Now set the finish time:


will appear:

Confirm with OK.

As soon as you turn the rotary selector clockwise will appear (=current time of day + cooking duration= + ):

Use the rotary selector to enter

the finish time ().

Confirm with OK.

The finish time is now saved:

The oven heating, lighting and coolingfan will switch off.

As soon as the start time ( - = ) is reached, the ovenheating, lighting and cooling fan willswitch on.

Using the oven

53

At the end of the cooking duration

– will appear.

– will flash.


– The oven heating and lighting willswitch off automatically.

– The cooling fan continues to run.




If the dish is not cooked to yoursatisfaction you can prolong thecooking duration by entering a newduration.

Changing the cooking duration

Select .


The cooking duration remaining willappear in the display.

Confirm with OK.

Use the rotary selector to alterthe cooking duration.

Confirm with OK.

The altered cooking duration is nowsaved.

Using the oven

54

Deleting a cooking duration

Select .


Confirm with OK.


Use the rotary selector to set thecooking duration to .

Confirm with OK.

The cooking duration and any finishtime will be deleted.

Select .

The current temperature will appear.The oven heating remains switched on.

If you want to finish the cookingprogramme:




If you turn the function selector to orswitch the oven off, the settings forthe cooking duration and the finishtime will be deleted.

Deleting a finish time

Select .


Confirm with OK.


Use the rotary selector to set thefinish time to .

Confirm with OK.

The finish time is now deleted.

Moisture plus

55

Your oven is equipped with a steaminjection system for cooking withmoisture. Baking, roasting and cookingwith Moisture plus guaranteesoptimised steam and air conduction forexcellent cooking and browning results.

After selecting Moisture plus youneed to set the number of bursts ofsteam.

The options are:

– Automatic burst of steam ()This requires enough water for oneburst of steam. The burst of steamwill be injected into the ovenautomatically after the heating-upphase.

– 1 burst of steam ()2 bursts of steam ()3 bursts of steam ()You need to add the appropriateamount of water for the number ofbursts of steam. You have to releasethe bursts of steam yourself.

Finally set the temperature and start theprocess to draw in water.

Fresh tap water is taken into the steamsystem via the tube underneath thecontrol panel on the left.

Liquids, other than water, cancause damage to the oven.Only use tap water when cookingwith the “Moisture plus” function.

The water is then injected as bursts ofsteam into the oven compartmentduring the cooking programme. Thesteam inlets are located at the rear leftcorner of the roof of the oven.

One burst of steam takes approx. 5–8 minutes. The number of bursts ofsteam and when they are injected willdepend on the type of food beingcooked:

– Yeast mixtures will rise better ifsteam is injected at the beginning ofthe programme.

– Bread and rolls also rise better ifexposed to steam at the start.Injecting a burst of steam at the endof the programme will give the breadand rolls a glistening crust.

– When roasting meat with a high fatcontent injecting steam at thebeginning of roasting will help renderthe fat.

Additional moisture is not suitable formixtures which already contain a lot ofmoisture, such as choux pastry andmeringues, as the addition of steamdoes not allow them to dry outsufficiently.

Tip: Use the recipes as a guide.

Moisture plus

56

Moisture plus function

It is quite normal for condensation toform on the inside of the door duringsteam injection. This will dissipateduring the course of the cookingprogramme.

Prepare the food and place in theoven.

Fill a suitable container with theamount of water required:

Approx. 100 ml Approx. 100 ml Approx. 200 ml Approx. 300 ml

Select the Moisture plus function.

Set the number of bursts of steam

appears in the display with thetriangle flashing under .

The other steam burst options (, , )can be selected using the rotaryselector .

After , appears in the display. Thisoption starts the descaling process(see “Descaling the steam injectionsystem ”).

Tip: Use the recipes as a guide.

If you want the oven to release aburst of steam automatically after theheating-up phase, select andconfirm with OK.

If you want to inject one or morebursts of steam manually at specifictimes, select , or and confirmyour choice with OK.

Set the temperature

The recommended temperature willappear in the display with thetriangle flashing under :

°C If necessary, set the temperature

using the rotary selector .

Confirm with OK.

Moisture plus

57

Start the water intake process

The prompt for the water intake processwill appear. Triangle will flash under:

Open the door.

Pull the water intake pipe forwards(located below the control panel onthe left).

Immerse the end of the water intakepipe in the container with the tapwater.

Confirm with OK.

The water intake process will begin.

The amount of water actually drawn upinto the oven may be less than theamount specified as required, leaving asmall amount in the container.

The water intake process can beinterrupted and restarted at any timewith OK.

Remove the water container after thewater intake process.

Close the door.

You will hear the pump briefly as theremaining water in the water intake pipeis drawn into the oven.

The current temperature and thetemperature indicator light willappear.

°C

You will see the temperature increasing.A buzzer will sound when the oventemperature is reached if this option isselected (see “Settings - ”).

Moisture plus

58

Injecting bursts of steam

Steam can cause scalding.Do not open the door during burstsof steam. Also, condensation on thesensors will cause them to have aslow reaction time.

Automatic burst of steam

Once the heating-up phase has beencompleted, the automatic burst ofsteam is injected. The following willappear in the display:

°C

The water will vaporise in the ovencompartment.

After the burst of steam, will go outand the temperature will be displayed.

Continue cooking until the end of thecooking duration.

Injecting bursts of steam manually

The bursts of steam can be injected assoon as lights up in the display.

Please wait until the heating-upphase is completed to allow thesteam to be distributed evenly by thewarm air in the oven.

Please refer to the recipes for the timingof the bursts of steam.

Tip: Set the minute minder to remindyou when to do so.

Touch to inject the burst of steam.

The sensor light goes out and thefollowing appears in the display:

°C

Proceed as described to inject furtherbursts of steam.

After the last burst of steam will goout and the temperature will bedisplayed.


Moisture plus

59

Residual water evaporationWhen cooking using the Moisture plus function, the water will be equallydistributed between the number ofbursts of steam and used up as long asthe programme is not interrupted.

However, if a programme using theaddition of moisture is interruptedbefore all the bursts of steam havebeen injected, the water for theseunused bursts of steam will remain inthe system.

The next time the Moisture plus function is selected, a time will appearand triangle will flash under the symbol to prompt you to evaporatethe residual moisture.

The time shown in the display willdepend on the amount of residual waterin the system.

It is best to start the evaporation ofresidual water straight away so thatonly fresh water is used during acooking programme.

The residual water evaporationprocess

The oven will heat up and the residualwater in the oven cavity will evaporate.

Depending on the amount of water thiscan take up to 30 minutes.

Steam can cause scalding.Do not open the door while theresidual water is being evaporated.

During the evaporation processmoisture will condense on the door andthe oven interior. This condensationmust be wiped off after the oven hascooled down.

Moisture plus

60

To start residual water evaporationimmediately


A time, depending on the amount ofresidual water present, will appear andthe triangle will flash under :

h

Confirm with OK.

The evaporation process will begin. Theduration will count down in the display.

During the evaporation process, theduration may be adjusted by the systemaccording to the amount of watercurrently present.

min

The last minute counts down inseconds.

At the end of the residual waterevaporation process will appear:

A cooking process using the Moistureplus function can now be carriedout.

Moisture plus

61

To cancel the residual waterevaporation process

Skipping the residual moistureevaporation process can, in certaincases, cause water to overflow intothe oven cavity.It is best not to cancel theevaporation process.


A time, depending on the amount ofresidual water present, will appear andthe triangle will flash under :

h

Turn the rotary selector anti-

clockwise

The time will be set to :

min

Confirm with OK.

will appear:

A cooking process using the Moistureplus function can now be carriedout.

Baking

62

Eating food which has been cookedcorrectly is important for goodhealth.Only bake cakes, pizza, chips etc.until they are golden. Do notovercook them.

FunctionsDepending on how the food isprepared, you can use Fan plus ,Intensive bake , Moisture plus or Conventional heat .

BakewareThe choice of bakeware depends onthe oven function.

– Fan plus , Intensive bake ,Moisture plus :Baking tray, universal tray, bakewareof any ovenproof material.

– Conventional heat :Dark baking tins with a matt finish.Avoid using bright, shiny metal tinsas they give an uneven and poorbrowning result and in some casescakes might not cook properly.

– Always place baking tins on the rack. Position rectangular tins with thelonger side across the width of therack for optimum heat distributionand even baking results.

– When baking cakes with fresh fruittoppings and deep sponge cakesplace the tin in the universal tray tocatch any spillages.

Baking paper, greasing the tin

Miele accessories, e.g. the universaltray are treated with PerfectCleanenamel (see “Features”).

Surfaces treated with PerfectCleanenamel generally do not need to begreased or covered with baking paper.

Baking paper should be used with:

– anything prepared using a lyecontaining sodium hydroxide (e.g.pretzels, bread sticks) because thelye can damage the PerfectCleansurface,

– meringues or sponges with a highegg-white content because they aremore likely to stick,

– frozen food cooked on the rack.

Baking

63

Notes on using the bakingchartsThe data for the recommended functionis printed in bold.

Unless otherwise stated, the durationsgiven are for an oven which has notbeen pre-heated. With a pre-heatedoven, shorten durations by up to10 minutes.

Temperature

As a general rule, select the lowertemperature given in the chart.

Baking at temperatures higher thanthose recommended may reduce thecooking time, but will lead to unevenbrowning, and unsatisfactory cookingresults.

Duration

Check if the food is cooked at the endof the shortest time quoted. To check ifa cake is ready, insert a wooden skewerinto the centre. It is ready if the skewercomes out clean, without dough orcrumbs sticking to it.

Shelf level

The shelf level on which you place yourfood for baking depends on the ovenfunction and number of trays beingused.

– Fan plus 1 tray: level 22 trays: levels 1+3/2+43 trays: levels 1+3+5

When using the universal tray andbaking tray to bake on two or morelevels at the same time, place theuniversal tray underneath the bakingtray.

Bake moist biscuits and cakes on amaximum of two levels at the sametime.

– Moisture Plus 1 tray: level 2

– Intensive bake 1 tray: level 1 or 2

– Conventional heat 1 tray: level 1 or 2

Baking

64

Baking charts

Creamed mixture

Cakes /biscuits

[°C]

[min]

Muffins (1 tray) 140–150 2 35–45

150–160 2 30–40

Muffins (2 trays) 140–150 2+4 35–452)

Small cakes (1 tray) ** 150 2 25–40

1601) 3 20–30

Small cakes (2 trays) ** 1501) 2+4 25–35Small cakes/biscuits (1 tray) 140–150 2 25–35

150–160 1) 3 15–25

Small cakes/biscuits (2 trays) 140–150 2+4 25–352)

Sponge cake 150–160 2 60–70

150–1601) 2 60–70Ring cake 150–160 2 50–60

170–180 2 55–65

Function / Fan plus / Conventional heat Temperature / Shelf level / Duration

* The settings also apply for testing in accordance with EN 60350-1.1) Pre-heat the oven. Do not use Rapid heat-up .2) Take the baking trays out of the oven early if the food is sufficiently browned before the

specified duration has elapsed.

Baking

65

Creamed mixture

Cakes /biscuits

[°C]

[min]

Foam cake (tray) 150–160 2 25–35

150–160 1) 2 30–40Marble, nut cake (tin) 150–160 2 55–75

150–160 2 55–75Fresh fruit cake, with meringue topping (tray) 150–160 2 40–50

170–180 2 45–55Fresh fruit cake (tray) 150–160 2 35–45

160–170 2 35–55Fresh fruit cake (tin) 150–160 2 55–65

170–1801) 2 35–45Flan base 150–160 2 25–35

170–180 1) 2 15–25


1) Pre-heat the oven. Do not use Rapid heat-up .

Baking

66

Rubbed in mixture

Cakes /biscuits

[°C]

[min]

Small cakes/biscuits (1 tray) 140–150 2 20–30

160–170 1) 3 15–25

Small cakes/biscuits (2 trays) 140–150 1+3 20–302)

Drop cookies (1 tray) * 140 2 30–40

1601) 3 20–30

Drop cookies (2 trays) * 140 1+3 35–452)

Flan base 150–160 2 35–45

170–180 1) 2 20–30Streusel cake 150–160 2 45–55

170–180 2 45–55Cheese cake 150–160 2 80–95

170–180 2 80–90

150–160 2 80–90

Function / Fan plus / Conventional heat / Intensive bake Temperature / Shelf level / Duration

* The settings also apply for testing in accordance with EN 60350-1.1) Pre-heat the oven. Do not use Rapid heat-up .2) Take the baking trays out of the oven early if the food is sufficiently browned before the


Baking

67

Rubbed in mixture

Cakes /biscuits

[°C]

[min]

Apple cake (Apple pie) (baking tin 20 cm) * 160 2 90–100

180 1 85–95Apple pie 160–170 2 50–70

170–1801) 2 60–70

160–170 2 50–70Fresh fruit tart, glazed (tin) 150–160 2 55–75

170–180 2 55–75

150–160 2 55–65Swiss apple pie (tray) 220–2301) 1 30–50

180–190 1 30–50


* The settings also apply for testing in accordance with EN 60350-1.1) Pre-heat the oven. Do not use Rapid heat-up .

Baking

68

Yeast mixtures and quark dough

Cakes /biscuits

[°C]

[min]

Gugelhupf 150–160 2 50–60

160–170 2 50–60Stollen 150–160 2 45–65

160–170 2 45–60Streusel cake 150–160 2 35–45

170–180 3 35–45Fresh fruit cake (tray) 160–170 2 40–50

170–180 3 50–60Apple turnovers (1 tray) 150–160 2 25–30

160–170 21) 25–30

Apple turnovers (2 trays) 150–160 1+3 25–30 2)


1) For yeast dough. With quark dough use shelf level 3.2) Take the baking trays out of the oven early if the food is sufficiently browned before the


Baking

69

Yeast mixtures and quark dough

Cakes /biscuits

[°C]

[min]

White bread 180–190 2 35–45

190–200 2 30–40Wholegrain bread 180–190 2 55–65

200–2101) 2 45–55Pizza (tray) 170–180 2 30–45

190–2001) 22) 30–45

170–180 22) 30–45Onion tart 170–180 2 30–40

180–1901) 2 25–35

170–180 2 30–40Proving dough 35 3) 15–30

35 3) 15–30


1) Pre-heat the oven. Do not use Rapid heat-up .2) For yeast dough. With quark dough use shelf level 3.3) The dish can be placed on the oven floor. Depending on the size of the dish you may

need to remove the shelf runners. If using Conventional heat please also place therack on on the oven floor.

Baking

70

Sponge mix

Cakes /biscuits

[°C]

[min]

Tart / flan base (2 eggs) 160–170 2 20–30

160–1701) 2 15–25Sponge cake (4–6 eggs) 170–180 2 20–35

150–1601) 2 30–45Whisked sponge * 180 2 20–30

150–1701) 2 20–45Swiss roll 170–180 1) 2 15–20

180–1901) 2 15–20


* The settings also apply for testing in accordance with EN 60350-1.1) Pre-heat the oven. Do not use Rapid heat-up .

Baking

71

Choux pastry, puff pastry, meringue

Cakes /biscuits

[°C]

[min]

Choux buns (1 tray) 160–170 2 30–45

180–190 1) 3 25–35

Choux buns (2 trays) 160–170 1+3 30–452)

Puff pastry (1 tray) 170–180 2 20–30

190–200 3 20–30

Puff pastry (2 trays) 170–180 1+3 20–302)

Macaroons (1 tray) 120–130 2 25–50

120–130 1) 3 25–45

Macaroons (2 trays) 120–130 1+3 25–502)


1) Pre-heat the oven. Do not use Rapid heat-up .2) Take the baking trays out of the oven early if the food is sufficiently browned before the


Roasting

72

FunctionsDepending on how the food isprepared, you can use Fan Plus ,Moisture plus or ConventionalHeat .

DishesYou can use any heat-resistant dishes:

Miele Gourmet oven dishes, roastingpans, ovenproof glass dishes, roastingbags, dishes made from earthenware orcast iron, the universal tray, rack and/oranti-splash insert (if available) on top ofthe universal tray.

We recommend roasting in oven dishesas this ensures that sufficient stockremains for making gravy. The ovenalso stays cleaner than when roastingon the rack.

Tips– Browning: Browning only occurs

towards the end of the roasting time.Remove the lid about halfwaythrough the roasting time if a moreintensive browning result is desired.

– Standing time: At the end of theprogramme, take the roast out of theoven, wrap in aluminium foil andleave to stand for about 10 minutes.This helps retain juices when themeat is carved.

– Roasting poultry: For a crisp skin,baste the poultry 10 minutes beforethe end of the cooking time withslightly salted water.

Roasting

73

Notes on using the roastingchartsThe data for the recommended functionis printed in bold.

Unless otherwise stated, the durationsgiven are for an oven which has notbeen pre-heated. With a pre-heatedoven, shorten durations by up to10 minutes.

Temperature

As a general rule, select the lowertemperature given in the chart. If highertemperatures are used, the meat willbrown on the outside, but will not beproperly cooked through.

When cooking with Fan Plus orMoisture plus , select a temperature20 °C lower than for ConventionalHeat .

For cuts which weigh more than 3 kg,select a temperature approx. 10 °Clower than that given in the roastingchart.Roasting will take longer at the lowertemperature, but will be more even.

When roasting on the rack, set atemperature approx. 10 °C lower thanfor roasting in an oven dish.

Pre-heating

Pre-heating is generally only requiredwhen roasting beef sirloin joints andfillet.

Roasting duration

The traditional British method forcalculating the roasting time is to allow15 to 20 minutes per lb/450 grammes,according to type of meat, plus approx.20 minutes, adjusting the length of timeas roasting proceeds to obtain therequired result. The roasting time canalso be determined by multiplying thethickness of the roast [cm] with the timeper cm [min/cm], depending on the typeof meat:

– Beef/venison: 15–18 min/cm

– Pork/veal/lamb: 12–15 min/cm

– Sirloin/fillet: 8–10 min/cm

Check if the meat is cooked after theshortest duration quoted.

Shelf level

As a general rule, use shelf level 2.

Roasting

74

Roasting charts

Beef, veal

Food

[°C]

[min] 7)

[°C]Topside of beef, approx. 1 kg 170–180 2 100–130 5)

85–95 190–200 2 110–140 5)

Fillet of beef approx. 1 kg 1) 150–160 4) 2 20–50

40–70 8) 2) 150–160 4) 2 20–50

180–190 4) 2 20–50

Sirloin joint, approx. 1 kg 1) 150–160 4) 2 30–60

40–70 8) 2) 150–160 4) 2 30–60

180–190 4) 2 30–60Veal, approx. 1.5 kg 190–200 2 70–90 5)

70–80 3) 190–200 2 70–90 6)

200–210 2 70–90 5)

Function / Temperature / Shelf level / Duration / Core temperature Fan plus / Moisture plus / Conventional heat

1) Use the universal tray. First sear the meat all over on the hob to seal it.2) If using Moisture plus , release a burst of steam at the beginning of the cooking

programme.3) If using Moisture plus , once the heating-up phase has finished, manually release the

bursts of steam at intervals throughout the programme.4) Pre-heat the oven. Do not use Rapid heat-up .5) Roast with the lid on first, then remove the lid halfway through roasting and add approx.

0.5 l liquid.6) Add approx. 0.5 l liquid halfway through roasting.7) If you have a separate food probe you can use the core temperature shown.8) Depending on required degree of doneness: rare: 40–45 °C, medium: 50–60 °C, well

done: 60–70 °C

Roasting

75

Pork

Food

[°C]

[min] 3)

[°C]Pork joint, approx.1 kg 160–170 2 100–120 2)

80–90 1) 160–170 2 100–120 2)

180–190 2 100–120 2)

Pork joint with crackling, approx.2 kg

170–180 2 120–160 2)

80–90 1) 180–190 2 120–160 2)

190–200 2 130–160 2)

Gammon joint, approx. 1 kg 150–160 2 60–80 2)

75–80 1) 150–160 2 60–80

170–180 2 80–100 2)

Meat loaf, approx. 1 kg 170–180 2 60–70 2)

80–85 200–210 2 70–80 2)


1) If using Moisture plus , once the heating-up phase has finished, manually release thebursts of steam at intervals throughout the programme.

2) Add approx. 0.5 l liquid halfway through roasting.3) If you have a separate food probe you can use the core temperature shown.

Roasting

76

Lamb, game

Food

[°C]

[min] 5)

[°C]Leg of lamb, approx. 1.5 kg 170–180 2 90–110 3)

75–80 1) 170–180 2 90–110 4)

180–190 2 90–110 3)

Saddle of lamb, approx. 1.5 kg 220–230 2) 2 40–60 4)

70–75 1) 220–230 2) 2 40–60

230–240 2) 3 40–60 4)

Venison, approx. 1 kg 200–210 2 80–100 3)

80–90 200–210 2 80–100 3)



2) Pre-heat the oven.3) Roast with the lid on first, then remove the lid halfway through roasting and add approx.

0.5 l liquid.4) Add approx. 0.5 l liquid halfway through roasting.5) If you have a separate food probe you can use the core temperature shown.

Roasting

77

Poultry, fish

Food

[°C]

[min] 3)

[°C]Poultry, 0.8–1 kg 180–190 2 60–70

85–90 190–200 2 60–70

Poultry, approx. 2 kg 180–190 2 100–12085–95

190–200 3 100–120Poultry, stuffed, approx. 2 kg 180–190 2 110–130

85–95 190–200 3 110–130

Poultry, approx. 4 kg 160–170 2 120–160 2)

85–90 180–190 2 120–160 2)

Fish, whole, approx. 1.5 kg 160–170 2 45–55

75–80 1) 160–170 2 45–55

180–190 2 45–55



2) Add approx. 0.5 l liquid halfway through roasting.3) If you have a separate food probe you can use the core temperature shown.

Low temperature cooking

78

This method is ideal for cooking beef,pork, veal or lamb when a tender resultis required.

First sear the meat all over at a hightemperature on the hob in order to sealit.

Then place the meat in the pre-heatedoven where the low temperature andlong cooking duration will cook it toperfection and ensure it is very tender.

The meat will relax and the juices insidewill start to circulate evenly throughoutthe meat to reach the outer layers. Thiswill give very tender and succulentresults.

Tips

– Use lean meat which has beencorrectly hung and trimmed. Bonesshould be removed before cooking.

– For searing, use a suitable cooking oilor fat that can withstand hightemperatures (e.g. clarified butter,vegetable oil).

– Do not cover meat during cooking.

Cooking takes between 2-4 hoursdepending on the size and weight ofthe meat and on how well cooked youwant it as well as the level of browningrequired.

Procedure

Use the universal tray with the rackplaced on top of it.Do not use the Rapid Heat-up function to pre-heat the oven.

Place the rack together with theuniversal tray on shelf level 2.

Select Conventional heat and atemperature of 130 °C.

Pre-heat the oven together with theuniversal tray and rack for approx.15 minutes.

Whilst the oven is pre-heating, searthe meat thoroughly on the hob.

Danger of burning.Wear oven gloves when placing hotfood in the oven or removing it andwhen adjusting oven shelves etc. in ahot oven

Place the seared meat on the rack.

Reduce the temperature to 100 °C.


You can set this procedure to finishautomatically (see “Operation -entering a cooking duration”).

Low temperature cooking

79

After cooking– Meat can be carved straight from the

oven. It does not need to rest.

– The cooking result will not beaffected if the meat is left in the ovenafter the programme has finished. Itcan be kept warm until you serve it.

– The meat is an ideal temperature toeat straight away. Serve on pre-heated plates with very hot sauce orgravy to prevent it cooling down tooquickly.

Cooking duration / Coretemperatures

Meat [min]

[°C]

Fillet of beef 80–100 59Sirloin joint– Rare 50–70 48– Medium 100–130 57– Well done 160–190 69Pork fillet 80–100 63Gammon * 140–170 68Fillet of veal 80–100 60Saddle of veal * 100–130 63Saddle of lamb * 50–80 60

Duration

Core temperatureIf you have a separate food probe, youcan use the core temperature shown.

* Off the bone

Grilling

80

Danger of burning.Grill with the oven door closed. If yougrill with the door open, hot air willescape from the oven instead ofbeing cooled by the cooling fan. Thecontrols will get hot.

Functions

Grill

For grilling larger quantities of thin cuts(e.g. steaks) and browning bakeddishes.

The whole of the top heating / grillelement will get hot and glow red.

Fan grill

For grilling larger items, e.g. rolled meat,poultry.

The top heating / grill element and thefan switch on and off alternately.

Trays and racks

Use the universal tray with the rack oranti-splash insert (if available) on top.The juices from the food being cookedcollect under the insert. This preventsthem from spitting and making the ovendirty. The juices can then be used formaking gravy and sauces.

Do not use the baking tray.

Grilling

81

Preparing food for grillingTrim the meat. Do not season meat withsalt before grilling as this draws thejuices out.

Add a little oil to lean meat if necessary.Do not use other types of fat as theycan burn and cause smoke.

Clean fish in the normal way. Toenhance the flavour, add a little salt orsqueeze a little lemon juice over thefish.

Grilling Place the rack or the anti-splash

insert (if available) in the universaltray.

Place the food on top.


Pre-heat the grill for approx.5 minutes with the door closed.

Danger of burning.Wear oven gloves when placing hotfood in the oven or removing it andwhen adjusting oven shelves etc. in ahot oven

Place the food on the appropriateshelf level (see the Grilling chart).

Close the door.

Turn the food halfway through grilling.

Grilling

82

Notes on the grilling chartThe data for the recommended functionis printed in bold.

Check the food after the shortestduration quoted.

Take note of the temperature range, theshelf levels and the durations. Thesetake the size of the meat and cookingpractices into account.

Temperature

As a general rule, select the lowertemperature given in the chart. If highertemperatures are used, the meat willbrown on the outside, but will not beproperly cooked through.

Pre-heating

Pre-heating is essential for grilling.Always pre-heat the top heat/grillelement for approx. 5 minutes with thedoor closed.

Shelf level

Select the shelf level according to thethickness of the food.

– Thin cuts: shelf level 3 or 4

– Thick cuts: shelf level 1 or 2

Grilling duration

– Thin pieces of fish and meat usuallytake 6–8 minutes per side. Thicker pieces require more time foreach side. It is best to grill food of asimilar thickness at the same time sothat the grilling time for each itemdoes not vary too greatly.

– Turn the food halfway through grilling.

Testing to see if cooked

One way of finding out how well a pieceof meat has been cooked is to pressdown on it with a spoon:

Rare: If the meat gives easily tothe pressure of the spoon,it will still be red on theinside.

Medium: If there is some resistance,the inside will be pink.

Well-done: If there is very littleresistance, it is cookedthrough.

Check if the meat is cooked after theshortest time quoted.

Tip: If the surface of thicker cuts ofmeat is cooked but the centre is notcooked, continue grilling at a lowertemperature setting or use a lower shelflevel to allow the food to cook throughto the centre.

Grilling

83

Grilling chart

Pre-heat the grill for approx. 5 minutes with the door closed.

Food to be grilled

[°C]

[min]

[°C]

[min]Thin cutsSteak 4/5 300 10–17 260 10–17Burgers * 4 300 12–24 – –Kebabs 4 220 12–17 220 12–17Chicken kebabs 4 220 12–17 220 12–17Pork chops 4 275 16–24 240 13–22Liver 3 220 8–12 220 8–12Burgers 4 275 10–20 240 17–22Bratwurst 3 220 8–15 220 10–17Fish fillet 4 220 15–25 220 15–22Trout 4 220 15–25 220 15–22Toast * 3 3002) 5–8 – –Cheese toast 3 220 8–12 220 8–12Tomatoes 3 220 6–10 220 8–12Peaches 2/3 275 5–10 220 5–10Thicker cutsChicken, approx. 1.2 kg 1 1) 220 60–70 190 55–65Pork, approx.1 kg 2 – – 180 80–90

Grill / Fan grill Shelf level / Temperature / Duration

* The settings also apply when using the Full grill function for testing in accordancewith EN 60350-1.

1) Use shelf level 2 for Fan grill .2) Do not pre-heat the grill.

Special applications

84

DefrostUse the Defrost function to gentlydefrost frozen food.

When this function is selected, only thefan switches on and circulates the air atroom temperature.

Danger of salmonella poisoning.It is particularly important to observefood hygiene rules when defrostingpoultry. Do not use the liquid fromthe defrosted poultry. Pour it away,and wash the tray, the sink and yourhands.

Tips

– Where possible, remove thepackaging and put the food to bedefrosted on the universal tray or intoa suitable dish.

– When defrosting poultry, put it on therack over the universal tray to catchthe defrosted liquid so that the meatis not lying in this liquid.

– Fish does not need to be fullydefrosted before cooking. Defrost sothat the surface is sufficiently thawedto take herbs and seasoning.

Defrosting durations

The duration needed for defrostingdepends on the type and weight of thefood.

Frozen food [g]

[min]

Chicken 800 90–120

Meat500 60–901000 90–120

Bratwurst 500 30–50Fish 1000 60–90Strawberries 300 30–40Butter cake 500 20–30Bread 500 30–50

weight / defrosting duration


85

Drying foodDrying is a traditional method ofpreserving fruit, certain vegetables andherbs.

It is important that fruit and vegetablesare ripe and not bruised before they aredried.

Prepare the food for drying

– Peel and core apples, and cut intoslices 0.5 cm thick.

– Stone plums, if necessary.

– Peel, core and cut pears into thickwedges.

– Peel and slice bananas.

– Clean mushrooms and cut them inhalf or slice them.

– Remove parsley and dill from thestem.

Distribute the food evenly over theuniversal tray.

Use the Gourmet perforated bakingtray, if you have one.

Select Fan plus or Conventionalheat .

Select a temperature of 80–100 °C.

Place the universal tray on shelf level2. With Fan plus you can dryproduce on levels 1+3 at the sametime.

Food [min]Fruit 120–480Vegetables 180–480Herbs 50–60

Function / Drying time Fan plus / Conventional heat

Reduce the temperature ifcondensation begins to form in theoven.

Danger of burning. Wear ovengloves when removing the dried foodfrom the oven.

Allow the dried fruit or vegetables tocool down after drying.

Dried fruit must be completely dry, butalso soft and elastic.

Store in sealed glass jars or tins.


86

Gentle bakeGentle bake is suitable for smallamounts e.g. of frozen pizza, bake-offrolls, cookies and for meat dishes androasts. The optimum use of heatenables savings of up to 30 % energyto be made compared to cooking with astandard oven function withcomparably good cooking results.

The temperature can be set between100 and 250 °C.

This function is not suitable for largeramounts of food such as sponge cakesand fresh fruit cake where the cake mixneeds to be thoroughly bakedthroughout as no energy savings wouldbe made.

For optimum results keep the doorshut whilst cooking.

Examples of use:

Food [°C] [min]

Biscuits 150 25–30Ratatouille 180 40–60Fish fillet in foil approx.500 g 200 25–30

Frozen pizza, pre-cooked 200 20–25

Ham roast,approx. 1.5 kg 160 130–160

Braised beef,approx. 1.5 kg 180 160–180

Temperature / Duration

– Use shelf level 1 or 2 depending onthe height of the food.

– The durations given are for an ovenwhich has not been pre-heated.

– Roast with the lid on first, thenremove the lid three-quarters of theway through roasting and addapprox. 0.5 l liquid.

– Check the food after the shortestduration quoted.


87

Frozen food/Ready meals

Tips

Cakes, pizza, baguettes

– Large frozen items such as cakes,pizzas or baguettes cover anextensive area of the baking tray oruniversal tray. The temperature difference if largefrozen items are cooked in these trayscan cause the tray to distort in such away that it cannot be removed fromthe oven when it is hot. Further usewill make the distortion worse. Placethis type of food on bakingparchment on the rack to prevent therisk of this happening.

– Use the lowest temperaturerecommended on the manufacturer'spackaging.

Oven chips, croquettes or similaritems

– Small items of frozen food such asoven chips can be cooked on thebaking tray or universal tray. Place baking parchment on the trayso that they cook gently.

– Use the lowest temperaturerecommended on the manufacturer'spackaging.

– Turn several times during cooking.

Method

Eating food which has been cookedcorrectly is important for goodhealth.Only bake cakes, pizza, chips etc.until they are golden. Do notovercook them.

Select the function and temperaturerecommended on the manufacturer'spackaging.

Pre-heat the oven.

Place the food in the pre-heated ovenon the shelf level recommended onthe packaging.

Check the food at the end of theshortest duration recommended onthe packaging.


88

Heat crockeryUse Fan plus for pre-heatingcrockery.

Only pre-heat heat-resistant dishes.

Place the rack on shelf level 2 andplace the crockery on it. Dependingon the size of the crockery you canalso use the oven floor and also takethe side runners out to make moreroom.

Select Fan plus .

Set the temperature to 50–80 °C.

Danger of burning.Wear oven gloves when removingthe dishes from the oven. Droplets ofwater may have accumulatedunderneath the dish.

Remove the heated crockery from theoven.

Cleaning and care

89

Danger of burning.Make sure the oven heatingelements are switched off and thatthe oven cavity is cool.

Danger of injury.The steam from a steam cleaningappliance could reach electricalcomponents and cause a shortcircuit.Do not use a steam cleaner to cleanthe oven.

All surfaces can become discolouredor damaged if unsuitable cleaningagents are used. The front of theoven, in particular, will be damagedby oven cleaners.All surfaces are susceptible toscratching. Scratches on glasssurfaces could cause a breakage incertain circumstances.Remove any residual cleaning agentimmediately.

Unsuitable cleaning agentsTo avoid damaging the surfaces, do notuse:

– cleaning agents containing soda,ammonia, acids or chlorides

– cleaning agents containing descalingagents on the oven front

– abrasive cleaning agents, e.g.powder cleaners and cream cleaners

– solvent-based cleaning agents

– stainless steel cleaning agents

– dishwasher cleaner

– glass cleaning agents

– cleaning agents for ceramic hobs

– hard, abrasive brushes or sponges,e.g. pot scourers, brushes orsponges which have been previouslyused with abrasive cleaning agents

– melamine eraser blocks

– sharp metal scrapers

– wire wool

– spot cleaning

– oven cleaner

– stainless steel spiral pads

If soiling is left on for any length oftime, it may become impossible toremove. If items are used frequentlywithout being cleaned, it maybecome very difficult to clean them.

Soiling is best removed after eachuse of the oven.

Cleaning and care

90

The accessories are not dishwasher-proof.

Tips– Soiling caused by spilt juices and

cake mixtures is best removed whilstthe oven is still warm. Exercisecaution and make sure the oven isnot too hot - danger of burning.

– To make cleaning easier you candismantle the oven door, remove theside runners and the FlexiClip runners(if present), remove the catalytic backpanel and lower the top heating/grillelement.

Normal soiling

See “Cleaning catalytic enamelledpanels” for instructions on how tokeep catalytic panels clean.

It is best to remove normal soilingimmediately using a clean spongeand a solution of hot water andwashing-up liquid or with a clean,damp microfibre cloth.

After cleaning make sure all residualcleaning agent is thoroughly removedwith clean water.This is particularly important whencleaning PerfectClean surfaces ascleaning agent residues can impairthe non-stick properties.

After cleaning, wipe the surfaces dryusing a soft cloth.

Cleaning the seal

There is a seal around the oven interiorwhich seals the oven interior and theinside of the door.

Grease deposits on the seal cancause it to become brittle andcracked.

It is best to wipe the seal clean aftereach use.

Cleaning and care

91

Stubborn soiling (excluding theFlexiClip runners)

Spilt fruit and roasting juices maycause lasting discolouration or mattpatches on enamelled surfaces. Thisdiscolouration is permanent but willnot affect the efficiency of the finish.Do not try to remove thisdiscolouration! Clean these followingthe instructions given here.

Baked on deposits can be removedwith a glass scraper or with a non-abrasive stainless steel spiral pad,warm water and washing-up liquid.

Oven spray will damage catalyticenamel. Remove all catalyticenamelled panels from the oveninterior before using oven spray.

Very stubborn soiling on PerfectCleansurfaces can be cleaned using MieleOven Cleaner. This cleaner must onlybe applied to cold surfaces inaccordance with the instructions onthe packaging.

Non-Miele oven cleaner must only beused in a cold oven and for no longerthan a maximum of 10 minutes.

You can then also use the scouringpad on the back of a washing-upsponge to remove the soiling.

After cleaning, remove all ovencleaning agent residues thoroughlywith clean water, and dry with a softcloth.

Cleaning and care

92

Stubborn soiling on theFlexiClip runners

Never attempt to clean FlexiCliptelescopic runners in a dishwasher.This would remove the specialgrease which is essential for theirsmooth functioning.

For stubborn surface soiling or if thebearings become sticky with spilled fruitjuices proceed as follows:

Soak the FlexiClip runners for approx.10 minutes in a solution of hot waterand washing-up liquid. If necessary use the back of awashing-up sponge to remove thesoiling. The bearings can be carefullycleaned with a soft brush.

Cleaning may cause somediscolouration or fading in places,however this will not affect thefunctioning of the runners in any way.

Cleaning catalytic enamelledpanelsSoiling from oil and fat is burnt offcatalytic enamel when very hightemperatures are used in the oven.

The higher the temperature, the moreeffective the process.

Exposure to scouring agents,abrasive brushes or sponges andoven sprays can cause catalyticenamel to lose its self-cleaningproperties.Catalytic enamelled panels shouldtherefore be taken out of the ovenbefore using oven spray in it.

Removing spice, sugar and similardeposits

Remove the back panel (see“Cleaning and care - Removing theback panel”).

Clean the back panel by hand with asolution of hot water and washing-upliquid applied with a soft brush.

Rinse it thoroughly and then leave itto dry before fitting it back in theoven.

Cleaning and care

93

Removing oil and grease splashes

Remove any accessories from theoven including the side runners.

Before starting the cleaning process,remove any large deposits of soilingfrom the inside of the door and thePerfectClean surfaces to preventthem burning on.

Select Fan plus and atemperature of 250 °C.

Heat the empty oven for at least hour, or more depending on thedegree of soiling.

If the catalytic coating is very heavilysoiled with oil and grease, a film canform on the oven surface during thecleaning process.

Danger of burning. Allow theoven to cool down before cleaningby hand.

Clean the inside of the door and theoven interior with a clean sponge anda solution of hot water and washing-up liquid or a clean damp microfibrecloth.

Any remaining soiling will graduallydisappear with each subsequent useof the oven at high temperatures.

Cleaning and care

94

Removing the door

The door weighs approx. 9 kg.

The door is connected to each doorhinge by retainers.Before the door can be removed thelocking clamps on both hinges mustfirst be unlocked.

Open the door fully.

Release the locking clamps byturning them as far as they will go.

Do not attempt to take the door offthe retainers when it is in thehorizontal position as the retainerswill spring back against the oven.

Do not use the handle to pull thedoor off the retainers as the handlecould break.

Raise the door up till it rests open.

Holding the door securely at bothsides lift it upwards off the retainers.Make sure you take it off straight.

Cleaning and care

95

Dismantling the door

The oven door is an open system with3 glass panes which have a heat-reflective coating on some of theirsurface.

When the oven is operating, air isdirected through the door to keep theouter pane cool.

If soiling has worked its way in betweenthe glass panes, the door can bedismantled in order to clean in betweenthe panes.

Take particular care as scratches candamage the glass. When cleaningthe glass panes do not use abrasivecleaning agents, hard sponges orbrushes and do not use sharp metaltools or scrapers. Please also read the general noteson cleaning the oven front beforecleaning the glass panes.

Oven spray will damage thealuminium trims inside the door.These should only be cleaned usinghot water and washing-up liquidapplied with a clean sponge or aclean, damp microfibre cloth.

Be especially vigilant afterdismantling the door that the glasspanes do not break.

Cleaning and care

96

Danger of injury. Always remove the door beforedisassembling it.

Place the door on a protectivesurface (e.g. on a tea towel) with theoutside pane facing downwards toprevent it getting scratched. The door handle should line up withthe edge of the table so that the glasslies flat and does not get brokenduring cleaning.

Flip the two glass pane retainersoutwards to open them.

To remove the inner panes:

Carefully lift the inner pane up andout of the plastic strip.

Lift the middle pane up gently andpull it out.

Clean the door panes and other partswith a clean sponge and a solution ofhot water and washing-up liquid or aclean damp microfibre cloth.

Dry all parts with a soft cloth.

Cleaning and care

97

Then reassemble the door carefully:

Refit the middle pane in such a waythat the material number is legible (itmust not be a mirror image).

Push the inner pane with the mattprinted side facing downwards intothe plastic strip and place it betweenthe retainers.

Flip both the glass pane retainersinwards to close them.

The door is now reassembled and isready to fit back on the oven.

Cleaning and care

98

Refitting the door

Hold the door securely on both sidesand carefully fit it back into the hingeretainers.Make sure that the door goes backon straight.

Open the door fully.

If the locking clamps are not locked,the door could work loose resultingin damage.Ensure that the locking clamps arelocked after refitting the door.

Flip both locking clamps back up asfar as they will go into a horizontalposition.

Cleaning and care

99

Removing the side runnerswith FlexiClip runnersYou can remove the side runnerstogether with the FlexiClip runners (ifpresent).

If you wish to remove the FlexiCliprunners separately beforehand, pleasefollow the instructions in “Features –Fitting and removing FlexiCliptelescopic runners”.


Pull the side runners out of holder (1)at the front of the oven and then pullthem out of the oven (2).

Refit in the reverse order.

Take care and ensure that all partsare correctly fitted.

Cleaning and care

100

Removing the back panel

Danger of injury. Do not use the oven without theback panel.

The back panel can be removed forcleaning purposes.


Disconnect the appliance from themains.

Remove the side runners.

Undo the four screws in the cornersof the back panel and take it out.

Clean the back panel (see “Cleaningand Care - Cleaning the catalyticenamelled back panel”).

Refit in the reverse order.

Refit the back panel carefully.

Make sure the openings are located asillustrated in “Oven overview”.

Refit the side runners.

Reconnect the oven to the electricitysupply.

Cleaning and care

101

Lowering the top heat/grillelement

Danger of burning.Make sure the oven heatingelements are switched off and thatthe oven cavity is cool.

Remove the side runners.

Undo the wing nut.

Use caution not to damage the topheat/grill element.Do not use force when lowering thetop heat/grill element.

Carefully lower the top heat/grillelement.

You can now clean the roof of the oven.

Raise the top heat/grill element andtighten the wing nut securely.

Refit the side runners.

Cleaning and care

102

Descaling the steam injectionsystem

When to run the descaling process

The frequency of descaling will dependon the water hardness level in yourarea.

The descaling process can be run atany time.

However, to ensure that the ovenfunctions correctly you will beautomatically prompted to run thedescaling process after a certainnumber of programmes.

If Moisture plus is selected, aprompt to run the descaling process willappear in the display.

You can use the Moisture plus function 10 more times beforedescaling. After the 10th programme,the function will be locked and cannotbe used until descaling is carried out.

The prompt will disappear after a fewseconds. You can also dismiss it bytouching OK.

All other modes can still be used.

The number of cooking processesavailable until the function locks out willcount down in the display until and appear.

After that the Moisture plus function is locked and can only be used againafter the descaling process has beenrun.

Sequence of a descaling cycle

Once the descaling process has beenstarted it must be completed throughto the end. It cannot be cancelled.

The descaling cycle takes approx.90 minutes and consists of severalsteps:

Drawing in the descaling solution Activation phase Rinse 1 Rinse 2 Rinse 3 Residual water evaporation

Cleaning and care

103

Preparation

You will need a container of approx. 1litre capacity.

A plastic tube (with suction cup) issupplied with your oven so that youdo not have to hold the container withthe descaling agent underneath thewater intake pipe.

We recommend using the descalingtablets supplied. They have beenspecially developed for Miele foroptimum results.

Other descaling agents, whichcontain other acids besides citricacid and/or other undesirablesubstances, such as chlorides forexample, could cause damage.Moreover, the descaling resultrequired could not be guaranteed ifthe descaling solution was not of theappropriate concentration.

Tip: Miele descaling tablets areavailable to order from the Mielewebshop, from Miele or from your Mieledealer.

Fill the container with approx. 600 mlof cold tap water and thoroughlydissolve one descaling tablet in it.

Follow the instructions for the mixingratio carefully. Otherwise the ovenwill be damaged.

Place the end of the plastic tube inthe bottom of the container andsecure the tube with the suction cup.

Place the universal tray on the topshelf level to collect the descalingsolution after it has been used.

Place the container with thedescaling solution on the floor of theoven. Secure the other end of theplastic tube to the water intake pipe.

Cleaning and care

104

Carrying out the descaling process

As soon as the intake process has started the descaling processcan no longer be cancelled.


Use the rotary selector toselect .

Confirm with OK.

If Moisture plus was alreadylocked, the descaling process can bestarted immediately by touching OK.

The prompt for the drawing in process( ) will appear and the triangle willflash under

Confirm with OK.

The intake process will begin. You canhear the pump while this is happening.

The amount of solution specified can bemore than the amount which is actuallytaken in. Some of the solution maytherefore be left in the container at theend of descaling.

The activation phase ( ) will begin.You can follow the duration as it countsdown.

h

Leave the container with the tubeconnected to the water intake pipe inthe oven. Top the container up withapprox. 300 ml of water, as thesystem will need to draw in somemore liquid during the activationphase.

The system will take in more liquid atapproximately 5 minute intervals. Youwill hear the noise of the pump for amoment or so.

The descaling step can be displayed:

Select .


To display time remaining, use therotary selector to move thetriangle until it lights upunder .

At the end of the activation phase abuzzer will sound, if the buzzer isswitched on (see “Settings - ”).

Cleaning and care

105

At the end of the activation phase thesteam injection system will need to becleaned to remove all traces ofdescaling solution.

Cleaning is carried out by flushingapprox. 1 litre of fresh tap waterthrough the system. The water iscollected in the universal tray. Thisprocess is repeated three times.

Take the universal tray out of the ovenand empty it. Place the tray back inthe oven again on the top shelf level.

Detach the plastic tube from thecontainer.

Rinse the container and fill withapprox. 1 litre of fresh tap water.

Place the container back in the oven,insert the plastic tube, secure it to thecontainer and close the door.

Confirm with OK.

The intake process for the first rinse( ) starts.

Water will be flushed through the steaminjection system and will then collect inthe universal tray.

Take the universal tray out of the ovenand empty it. Place the tray back inthe oven again on the top shelf level.

Detach the plastic tube from thecontainer. Fill it with approx. 1 litre offresh tap water.

Place the container back in the oven,insert the plastic tube, secure it to thecontainer and close the door.

Confirm with OK.

The intake process for the secondrinse ( ) starts.

Repeat the last four steps.

The intake for the third rinse ( )starts.

Leave the universal tray (with thewater which has collected in it) on thetop oven shelf whilst the evaporationprocess takes place.

Remove the container and tube fromthe oven.

Cleaning and care

106

Close the door.

Start the Evaporate residual moistureprocess ( ).

Steam can cause scalding.Do not open the door while theresidual water is being evaporated.

Confirm with OK.

The oven heating will switch on and theduration will count down in the display.

h

During the evaporation process, theduration may be adjusted by the systemaccording to how much water iscurrently present.

The last minute will count down inseconds.

At the end of the evaporation process:

– will appear.

– will flash.


h

Turn the function selector to •.

Danger of burning.Allow the oven interior andaccessories to cool down beforecleaning them.

Remove the universal tray and emptyit. Clean the oven interior to removeany condensation and descalingagent residue.

Leave the oven door open until theoven interior is completely dry.

Problem solving guide

107

Many malfunctions and faults that can occur in daily operation can be easilyremedied. Time and money will be saved because a service call will not beneeded.

The following guide may help you to find the reason for a malfunction or a fault,and to correct it.

Problem Cause and remedy

The display is dark. The time of day display is deactivated, so when theappliance is switched off, the time of day display isswitched off. As soon as the oven is switched on, the time of

day will appear. If you want it to be displayedconstantly, the setting to switch the time of daydisplay back on must be changed (see “Settings – ”).

There is no power to the oven. Check whether the mains fuse has tripped. If it

has, contact a qualified electrician or Miele.

A function has beenselected and the time ofday and the symbolare still in the display.

The system lock has been activated. Switch off the system lock (see “System lock ”).

The oven does not heatup.

Demo mode has been activated. appears in thedisplay.The oven can be operated but does not heatup. Deactivate demo mode (see “Settings – ”).


108


A function has beenselected but the oven isnot working.

There has been a power cut which has caused acurrent process to stop. Turn the function selector to the • position and

switch the oven off. Start the cooking processagain.

has appeared inthe display with thetriangle flashingunder .

The power supply was interrupted for longer than 200hours. Reset the time of day (see “Using for the first

time”).

has appearedunexpectedly in thedisplay and isflashing at the sametime. The buzzer mightalso be sounding.

The oven has been operating for an unusually longtime and this has activated the safety switch-offfunction. Turn the function selector to • and switch the oven

off. The oven is now ready to use againimmediately.

appears in thedisplay,

There is a problem that you cannot resolve. Call Miele Service.


109


No water is being takenin with the Moistureplus function.

Demo mode is activated. The oven can be operatedbut the pump for the steam injection system does notwork. Deactivate demo mode (see “Settings – ”).

The pump for the steam injection system is faulty. Call Miele Service.

appears in thedisplay.

Moisture plus can only be used another tentimes. The number of times it can be used will countdown in the display until and appear. Thedescaling programme must then be run (see“Descaling the steam injection system”).All other functions can be used as normal.

and appear inthe display

Moisture plus cannot be used. Carry out the descaling process (see “Descaling

the steam injection system ”).All other functions can be used as normal.

A noise can be heardafter a cooking process.

The cooling fan will continue to run for a while afterthe oven has been switched off to prevent anyhumidity building up in the oven, on the control panelor in the oven housing unit.This cooling fan will switch itself off automaticallyafter a certain period of time.

The oven has switcheditself off.

The oven will switch itself off automatically to saveenergy if no other action is taken within a certain timeframe after switching it on or after the end of acooking programme. Switch the oven back on.

Spots like rust appearon catalytic surfaces.

The catalytic cleaning process does not removespices, sugar and similar deposits. Take catalytic panels out of the oven and remove

this type of deposit with a mild solution of hotwater and washing-up liquid applied with a softbrush (see “Cleaning and care / Cleaning catalyticenamelled panels”).


110


Cakes and biscuits arenot sufficiently baked inthe times given in thechart

A different temperature from the one given in therecipe was used. Select the temperature required for the recipe.

The ingredient quantities are different from thosegiven in the recipe. Double check the recipe. The addition of more

liquid or more eggs makes a moister mix whichwould take longer to cook.

Browning is uneven. The wrong temperature or shelf level was selected. There will always be a slight unevenness. If the

unevenness is pronounced, check that the correcttemperature and shelf level have been selected.

The material or colour of the baking tin is not suitablefor the oven function. When using Conventional heat use matt, dark

coloured tins. Light coloured, shiny pans will notproduce as desirable results.

FlexiClip runners arenot running smoothly.

The bearings in the FlexiClip runners are notsufficiently lubricated. Lubricate the bearings with the special Miele

lubricant. Only use this special lubricant, as it is designed towithstand high temperatures in the oven. Otherlubricants can harden and stick to the FlexiCliprunners when they are heated. The Miele lubricantis available to order from Miele or via the onlineMiele shop.

The oven lightingswitches off after ashort time.

The oven lighting is set to switch off after 15 seconds(default setting). You can change the default settingfor this (see “Settings - ”).


111


The top oven lightingdoes not turn on.

The halogen lamp needs replacing.

Danger of burning.Make sure the oven heating elements are switchedoff and that the oven cavity is cool.

Disconnect the appliance from the mains. Turn the lamp cover a quarter turn anti-clockwise

to release it and then pull it together with its sealdownwards to take it out.

Replace it with a new halogen lamp (Osram 66725AM/A, 230 V, 25 W, G9).

Refit the lamp cover together with its seal and turnclockwise to secure.

Reconnect the oven to the electricity supply.

Service

112

Contact in case of malfunctionIn the event of any faults which youcannot remedy yourself, please contactyour Miele Dealer or Miele Service.

Contact information for Miele Servicecan be found at the end of thisdocument.

Please note that telephone calls may bemonitored and recorded for trainingpurposes and that a call-out charge willbe applied to service visits where theproblem could have been resolved asdescribed in this booklet.

Please quote the model and serialnumber of your appliance whencontacting Miele. This information canbe found on the data plate.

This information is given on the dataplate, visible on the front frame of theoven, with the door fully open.

WarrantyFor information on the appliancewarranty specific to your country pleasecontact Miele. See back cover foraddress.

In the UK, your appliance warranty isvalid for 2 years from the date ofpurchase. However, you must activateyour cover by calling 0330 160 6640 orregistering online at www.miele.co.uk.

Electrical connection

113

Danger of injury!Installation, repairs and other workby unqualified persons could bedangerous. Miele cannot be heldliable for unauthorised work.

Connection to the electrical supplymust be carried out by a suitablyqualified and competent person inaccordance with local and nationalsafety regulations. Ensure power isnot supplied to the appliance untilafter installation or repair work hasbeen carried out.

Connection of this appliance to theelectricity supply must be made inaccordance with current safetyregulations (BS 7671 in the UK).

Connection of this appliance should bemade via a fused connection unit or asuitable isolator and the on/off switchshould be easily accessible after theappliance has been built in.

If the switch is not accessible afterinstallation (depending on country) anadditional means of disconnection mustbe provided for all poles.

When switched off there must be an all-pole contact gap of 3 mm in the isolatorswitch (including switch, fuses andrelays according to EN 60335).

Connection data

The required connection data are givenon the data plate located on the oventrim visible when the door is open.

Ensure that these match the mainssupply.

When contacting Miele, please quotethe following:

– Model number

– Serial number

– Connection data (voltage/frequency/maximum connected load)

When replacing the cable suppliedwith another cable or changing theconnection, only cable type H05VV-Fwith a suitable cross-sectional area(CSA) may be used.

OvenThis oven is supplied with an approx.1.7 m long 3-core cable for connectionto a 230 V, 50 Hz supply.

The wires in the mains lead arecoloured as follows:

Green/yellow = earth

Blue = neutral

Brown = live

WARNING - THIS APPLIANCEMUST BE EARTHED

For extra safety it is advisable to protectthe appliance with a suitable residualcurrent device (RCD).Maximum connected load: see dataplate.

Electrical connection

114

Electrical connection: OthercountriesAll electrical work should be carried outby a suitably qualified and competentMiele approved service technician instrict accordance with local andnational safety regulations.

The voltage and rated load are given onthe data plate situated at the front ofthe oven interior. Please ensure thatthese match the household mainssupply.

For extra safety it is advisable to installa suitable residual current device(RCD) / ground fault interrupter (GFI).Contact a qualified electrician foradvice.

If the cord is damaged a new cord mustbe fitted by a Miele approved servicetechnician.

WARNING - THIS APPLIANCEMUST BE EARTHED

Building-in diagrams

115

Appliance and niche dimensionsDimensions are given in mm.

Installation in a base unit

When building the appliance into a base unit underneath a hob please alsoobserve the installation instructions for the hob as well as the building-in depthrequired for the hob.

* Ovens with glass front

** Ovens with metal front


116

Installation in a tall unit

* Ovens with glass front

** Ovens with metal front


117

Front dimensionsDimensions are given in mm.

A H61xx: 45 mm

H62xx: 42 mm

B Ovens with glass front: 2.2 mm

Ovens with metal front: 1.2 mm

Installing the oven

118

The oven must not be operateduntil it has been correctly installed inits housing unit.

In order to function correctly, theoven requires an adequate supply ofcool air. Ensure that the supply of cool air isnot impaired (e.g. by heat insulationstrips in the housing unit). Please also ensure that the cool airsupply is not unduly heated by otherheat sources such as a solid fuelstove.

Before installation

Before connecting the appliance tothe mains, you must disconnect thepower supply to the isolator switch orfused spur connection unit.

Building in

Connect the mains cable from theoven to the isolator.

Do not carry the oven by the doorhandle. The door can be damaged.Use the handles on each side of thecasing to carry it.

It is advisable to dismantle the doorbefore installing the appliance (see“Cleaning and Care - Dismantling thedoor”) and remove accessories fromthe oven cavity. This will make it easierto install in its niche and you will notbe tempted into using the handle tocarry it.

Push the oven into the housing unitand align it.

Open the door (if you have notremoved it previously).

Use the screws supplied to securethe oven to the side walls of thehousing unit through the holes in theoven trim.

Refit the door, if necessary (see“Cleaning and care - Refitting thedoor”).

Recipes

119

The recipe section contains recipes forbaking, roasting and cooking withMoisture Plus.

Quantities and settings are specificallyformulated for your oven.

Recipes

120

Bake-off products

IngredientsFrozen or unchilled part-baked rollsDeep frozen salted pretzelsCrystal saltBread rolls (made from ready-madedough)Croissants (made from ready-madedough)

Method for part-baked rolls

Place the rolls on a baking tray,Gourmet perforated baking tray or therack.

Method for pretzels

Place the pretzels on a baking traycovered with baking parchment.

Leave to thaw for 10 minutes and thenscatter with crystal salt.

Method for bread rolls or croissantsmade from ready-made dough

Prepare and roll out the doughaccording to the packet instructions,then place the rolls or croissants on abaking tray or Gourmet perforatedbaking tray.Thanks to the PerfectClean finish,baking and universal trays do notneed to be greased or lined withbaking paper unless you are bakingitems with a high sodium content likepretzels, and items with a lot of sugarand egg white such as sponge mixes,macaroons and meringue.

Settings for part-baked rolls andpretzelsPre-heat the oven according to thepacket instructions.Oven function: Moisture plus Temperature: see packet instructionsfor Fan heatPre-heat: yesShelf level: 2Number/type of bursts of steam: 1/manualAmount of water: approx. 100 ml1st burst of steam:after placing food in the ovenDuration:as per packet instructions plus approx.5 minutesIt is not necessary to pre-heat the oven.Oven function: Moisture plus Temperature: see packet instructionsfor Fan heatShelf level: 2Number/type of bursts of steam:1/automaticAmount of water: approx. 100 ml1st burst of steam: automaticDuration:as per packet instructions plus approx.5 minutes

Recipes

121

Method for bread rolls or croissantsmade from ready-made doughIt is not necessary to pre-heat the oven.Oven function: Moisture plus Temperature: see packet instructionsfor Fan heatShelf level: 2Number/Type of bursts of steam:1 burst of steam/ManualAmount of water: approx. 100 ml1st burst of steam:3 minutes after the start of theprogrammeDuration:as per packet instructions plus approx.5 minutes

Recipes

122

White bread

Preparation time: 80–95 minutes

Ingredients½ cube of fresh yeast (21 g)250 ml lukewarm water500 g strong white flour1½ tsp salt1 tsp sugar15 g softened butter

For glazingMilk

AccessoriesBaking tray/Gourmet perforated bakingtray

Method

Dissolve the yeast in lukewarm water.Then add to the flour, salt, sugar andbutter and knead for 4–5 minutes untilyou get a smooth dough.

Shape the dough into a ball. Cover andplace in the oven to prove for30 minutes using Conventional heat at35 °C.

Lightly knead the dough and shape intoa loaf approx. 25 cm long and place onthe baking tray or the Gourmetperforated baking tray. Make severaldiagonal cuts about 1 cm deep in thesurface of the loaf using a sharp knife.Then cover and place in the oven toprove for a further 15-20 minutes usingConventional heat at 35 °C.

Brush the top with water and bake untilgolden.

SettingOven function: Moisture plus Number/type of bursts of steam: 1Temperature: 180–190 °C + pre-heatingAmount of water: approx. 100 mlShelf level: 21st burst of steam:after placing food in the ovenDuration: 35–45 minutes

Recipes

123

Flat bread


Ingredients1 cube of fresh yeast (42 g)200 ml lukewarm water375 g strong white flour1 tsp salt2 tbsp oil

For glazing1 ½ tbsp vegetable oil


Method

Dissolve the yeast in lukewarm water.Then add to the flour, salt and oil andknead for 3–4 minutes until you get asmooth dough. Cover and prove in theoven for 20-30 minutes usingConventional heat at 35 °C.

Lightly knead the dough and roll outinto the shape of a flat bread ( approx.25 cm). Place on the baking tray or theGourmet perforated baking tray, coverand leave to prove at room temperaturefor another 15 minutes.

Brush the top with oil and bake untilgolden.

SettingOven function: Moisture plus Number/Type of bursts of steam:AutomaticTemperature: 200–210 °CAmount of water: approx. 100 mlShelf level: 21st burst of steam: automaticDuration: 25–30 minutes

TipFor a variation of this flat bread, kneadone of the following into the dough:50 g of fried onions; 2 tsp of choppedrosemary; or a mixture of 40 g choppedblack olives and 1 tbsp chopped pinenuts or 1 tsp chopped herbs deProvence. Sprinkle the top with blacksesame seed and bake.

Recipes

124

Herb bread


Ingredients½ cube of fresh yeast (21 g)300 ml lukewarm milk500 g strong white flour1 tsp salt1 tbsp coarsely chopped parsley1 tbsp coarsely chopped fresh dill1 tbsp coarsely chopped chives

For glazingMilk

AccessoriesLoaf tin, 30 cm long

Method

Dissolve the yeast in lukewarm milk.Then add to the flour, salt and herbsand knead for 3-4 minutes until you geta smooth dough. Cover the dough andplace in the oven to prove for30-40 minutes using Conventional heatat 35 °C.

Place the dough in the greased loaf tin.Slash the top of the dough in a criss-cross pattern with a sharp knife. Placein the oven and prove for 15-20 minutesusing Conventional heat at 35 °C.

Brush the top with milk and bake untilgolden.

SettingOven function: Moisture plus Number/type of bursts of steam: 2Temperature: 150–160 °CAmount of water: approx. 200 mlShelf level: 21st burst of steam:5 minutes after the start of theprogramme2nd burst of steam:after another 10 minutesDuration: 50–60 minutes

Recipes

125

Olive bread


Ingredients450 g strong white flour½ cube of fresh yeast (21 g)150 ml white wine4 eggs50 ml olive oil100 g ham, finely diced100 g grated pecorino cheese1 tsp dried marjoram½–1 tsp salt100 g chopped walnuts100 g black olives, coarsely chopped


Method

Knead the flour, yeast, wine, eggs andoil to a smooth dough, cover and provefor 40-50 minutes using Conventionalheat at 35 °C.

Then mix the ham, cheese, marjoramand salt and knead into the dough withthe chopped walnuts. Finally knead inthe coarsely chopped olives.

Place the very soft dough into thegreased loaf tin, cover and place in theoven. Prove for 40–50 minutes usingConventional heat at 35 °C. Slash thetop of the loaf lengthways and thenbake until golden.


Recipes

126

Sesame cheese rolls

Preparation time: 75–90 minutes10 rolls

Ingredients1 cube of fresh yeast (42 g)150 ml lukewarm milk500 g strong white flour1 heaped tsp saltA pinch of sugar75 g melted butter40 g Parmesan cheese, finely grated2 eggs6 tbsp sesame seeds

For glazing1 egg

To sprinkle on top120 g shaved Cheddar, Cheshire orGouda cheese

AccessoriesBaking trayBaking parchment

Method

Dissolve the yeast in lukewarm milk.Then add to the flour, sugar, salt, butter,parmesan and eggs and knead for 3–4 minutes until you get a smoothdough. Cover and place in the oven toprove for 20 - 30 minutes onConventional heat at 35 °C.

Lightly knead the dough then shapeinto 10 evenly sized balls. Place on abaking tray lined with bakingparchment. Cover and place in theoven to prove for a further10-15 minutes using Conventional heatat 35 °C.

Press the bottom of each roll into thesesame seeds. Brush the tops with thebeaten egg and sprinkle generouslywith cheese. Place in the oven andbake until golden.

SettingOven function: Moisture plus Number/type of bursts of steam: 1Temperature: 150–160 °CAmount of water: approx. 100 mlShelf level: 21st burst of steam:after placing food in the ovenDuration: 25–35 minutes

TipYou can also top the rolls with sesameseeds in addition to the cheese.

Recipes

127

Rye bread


Ingredients400 g rye flour200 g strong white flour2½ tsp salt2 tsp honey150 g liquid sourdough1 cube of fresh yeast (42 g)400 ml lukewarm water5 tbsp linseed4 tbsp sunflower seeds

For glazingWater


Method

Mix the strong white flour with the ryeflour and the salt. Then add thesourdough and the honey.

Dissolve the yeast in the lukewarmwater and add it to the flour. It is best toknead this heavy dough in a kitchenmixer using dough hooks for about4 minutes. Cover and prove for 30–45 minutes in the oven usingConventional heat at 35 °C.

Knead in the linseed and the sunflowerseeds. Place the dough in the greasedloaf tin. Level the top and brush withwater and prove for a further 15–20 minutes in the oven usingConventional heat at 35 °C.

Bake in the pre-heated oven untilgolden. The oven temperature shouldbe reduced after the first 15 minutes.

SettingOven function: Moisture plus Number/type of bursts of steam: 2Temperature: 180–190 °C + pre-heatingAmount of water: approx. 200 mlShelf level: 21st burst of steam:after placing food in the oven2nd burst of steam:after another 10 minutesDuration: 50–60 minutes

Recipes

128

Mixed grain bread


Ingredients½ cube of fresh yeast (21 g)1 tbsp malt extract400 ml lukewarm water200 g rye flour400 g strong white flour3 tsp salt75 g liquid sourdough

For glazingWater


Method for Moisture plus

Dissolve the yeast and malt extract inthe lukewarm water.

Mix the rye flour, strong white flour andsalt and then add the sourdough. Addthe malted water and knead for about4 minutes until you get a smoothdough. Place in the oven and prove for40–45 minutes using Conventional heatat 35 °C.

Lightly knead the dough again, thenplace it in the greased loaf tin. Level thetop then brush with water, cover andplace in the oven. Prove for a further25–30 minutes using Conventional heatat 35 °C.

Then score the surface lengthways witha sharp knife and bake.

SettingOven function: Moisture plus Number/type of bursts of steam: 2Temperature: 190-200 °C + pre-heatingAmount of water: approx. 200 mlShelf level: 21st burst of steam:after placing food in the oven2nd burst of steam:after another 10 minutesDuration: 45–55 minutes

Recipes

129

Multigrain bread


Ingredients250 g strong wholemeal flour250 g wholemeal spelt flour2½ tsp salt1½ tsp sugar3 tbsp linseed3 tbsp millet seed3 tbsp sunflower seeds350 ml lukewarm water½ cube of fresh yeast (21 g)

For sprinkling in the tin and on top2 tbsp linseed2 tbsp millet seed2 tbsp sunflower seeds


Method

Mix together the flours, salt, sugar andseeds in a bowl. Dissolve the yeast inthe lukewarm water and add to the flourmixture. Knead for 3–4 minutes to forma smooth dough.

Place in the oven to prove for 30–40 minutes using Conventional heat at35 °C.

Sprinkle the greased long loaf tin withsome of the mixed seeds.

Punch down the risen dough, place inthe loaf tin and score the surfaceseveral times. Prove at roomtemperature for a further 10 minutes.

Place in the pre-heated oven and bakeuntil golden.

SettingOven function: Moisture plus Number/type of bursts of steam: 2Temperature: 180–190 °C + pre-heatingAmount of water: approx. 200 mlShelf level: 21st burst of steam:after placing food in the oven2nd burst of steam:after another 10 minutesDuration: 45–55 minutes

Recipes

130

Yeast rolls


Ingredients½ cube of fresh yeast (21 g)270 ml lukewarm water500 g strong white flour1½ tsp salt1 tsp sugar1 heaped tsp softened butter

For glazingWater


Method

Dissolve the yeast in lukewarm water.Then add to the flour, salt, sugar andsoftened butter and knead for 3–4 minutes until you get a smoothdough. Cover and prove for 35–45 minutes in the oven usingConventional heat at 35 °C.

Lightly knead the dough, then shapeinto 10 evenly sized balls and place onthe baking tray or the Gourmetperforated baking tray. Score the tops,then prove in the oven for a further 25–35 minutes using Conventional heat at35 °C.

Brush with water and bake until golden.


TipFor milk rolls use 300 ml milk instead ofwater. For raisin rolls use 300 ml milkinstead of water and add 2 tbsp sugarand knead 100 g raisins into the dough.

Recipes

131

Seeded rolls


Ingredients1 cube of fresh yeast (42 g)1 tsp molasses1 tbsp malt extract300 ml lukewarm water150 g dark rye flour450 g strong white flour2–3 tsp salt75 g sourdough

To sprinkle on top3 tbsp each of linseed, sesame seedsand sunflower seeds


Method

Dissolve the yeast with the molassesand the malt extract in the lukewarmwater.

Mix the rye flour, strong white flour andsalt and then add the sourdough. Addthe malted water and knead until youget a smooth dough. Cover and placein the oven to prove for approx. 30–45 minutes using Conventional heat at35 °C.

Mix the linseed with the sesame seedsand the sunflower seeds.

Lightly knead the dough and shape into10 rolls. Brush the rolls with water anddip the tops into the seeds. Place therolls on the baking tray or the Gourmetperforated baking tray. Cover and place

in the oven to prove for 30–40 minutesusing Conventional heat at 35 °C. Thenbake until golden.


TipFor a spicy variation add 1/2 tsp mixedspices (e.g. star anise, coriander andcumin).

Recipes

132

Italian Mozzarella bread


Ingredients1 cube of fresh yeast (42 g)200 ml lukewarm water500 g strong white flour1 tsp salt3 tbsp olive oil

Topping ingredients125 g diced Mozzarella100 g coarsely grated pecorino cheese2 cloves of garlic, finely chopped2 tbsp basil, chopped

For glazingOlive oil

To sprinkle on top1 tsp coarse grained saltSome sprigs of rosemary1 tsp coloured, coarsely ground pepper


Method

Dissolve the yeast in lukewarm water.Then add to the remaining ingredientsand knead to a firm dough. Cover andplace in the oven for 30–45 minutes toprove using Conventional heat at 35 °C.

Lightly knead the dough and roll outinto a rectangle (30 x 40cm). Top withmozzarella, pecorino, garlic and basilthen roll up from the shorter side. Placethe roll on the baking tray or theGourmet perforated baking tray. Cover

and place in the oven to prove for afurther 15 minutes using Conventionalheat at 35 °C.

Score the top of the loaf several timesthrough to at least the second layerwith a sharp knife. Brush with olive oil,sprinkle with salt, rosemary and pepperand bake until golden.

SettingOven function: Moisture plus Number/type of bursts of steam: 2Temperature: 180–190 °CAmount of water: approx. 200 mlShelf level: 21st burst of steam:after placing food in the oven2nd burst of steam:after another 10 minutesDuration: 35–45 minutes

TipFor an alternative you could also add100 g of finely chopped bottledsundried tomatoes or 100 g of slicedblack olives before rolling the dough up.

Recipes

133

Sunday rolls


Ingredients½ cube of fresh yeast (21 g)250 ml lukewarm milk500 g strong white flour40 g sugarA pinch of salt60 g softened butter100 g chopped almonds

For glazingMilk

To sprinkle on topCrystal sugar


Method

Dissolve the yeast in lukewarm milk.Then add to the flour, sugar, salt andbutter and knead until you get a smoothdough. Cover and place in the oven toprove for approx. 30 minutes usingConventional heat at 35 °C.

Knead the chopped almonds into thedough. Shape into 8 rolls and place onthe baking tray or the Gourmetperforated baking tray. Cover and placein the oven to prove for a further 20–30 minutes using Conventional heat at35 °C.

Brush the rolls with milk and sprinklecrystal sugar on top. Bake until golden.


Recipes

134

Buttermilk bread


Ingredients½ cube of fresh yeast (21 g)300 ml lukewarm buttermilk375 g strong white flour100 g rye flour1 tbsp wheat bran1 tbsp linseed1 tsp sugar2 tsp salt1 tsp butter

For glazingButtermilk


Method

Dissolve the yeast in lukewarmbuttermilk. Then add to the white flour,rye flour, wheat bran, linseed, sugar,salt and butter and knead to a soft,smooth dough. Cover the dough andplace in the oven to prove for approx.30–40 minutes using Conventional heatat 35 °C.

Lightly knead the dough then shapeinto a long loaf. Place in the greasedloaf tin. Cover and prove for a further20–30 minutes in the oven usingConventional heat at 35 °C.

Slash the top of the loaf, brush withbuttermilk and bake until golden.


Recipes

135

Chocolate breakfast rolls


Ingredients1 cube of fresh yeast (42 g)150 ml lukewarm milk500 g strong white flourA pinch of salt60 g sugar2 tsp vanilla sugar75 g softened butter2 eggs100 g chocolate drops

For glazingMilk


Method

Dissolve the yeast in the lukewarm milk.Then add to the flour, salt, sugar, vanillasugar, butter and eggs and knead untilyou get a smooth dough. Cover andprove in the oven for 25–35 minutesusing Conventional heat at 35 °C.

Add the chocolate and knead brieflyinto the dough. Form into 8 rolls andplace on the baking tray or the Gourmetperforated baking tray. Cover and placein the oven to prove for a further15-20 minutes using Conventional heatat 35 °C.

Brush with milk and bake until goldenbrown.


Recipes

136

Onion flat bread


Ingredients1 cube of fresh yeast (42 g)200 ml lukewarm water375 g strong white flour1 tsp salt2 tbsp oil

Topping ingredients2 small red onions80 g strong cheeseThyme

For drizzling2 tbsp oil


Method

Dissolve the yeast in lukewarm water.Then add to the flour, salt and oil andknead for 3–4 minutes until you get asmooth dough. Cover and prove in theoven for 35-45 minutes usingConventional heat at 35 °C.

Lightly knead the dough and roll outinto the shape of a flat bread ( approx.25 cm). Place on the baking tray or theGourmet perforated baking tray, coverand leave to prove at room temperaturefor another 15 minutes.

Peel and finely slice the onions. Gratethe cheese.

Arrange the onions on the flat bread,scatter with the cheese and thyme,drizzle with oil around the edges andbake until golden.


Recipes

137

Quark rolls


Ingredients250 g low fat quark2 eggs70 g sugar2 tsp vanilla sugarA pinch of salt500 g white flour5 tsp baking powder100 g chopped walnuts

For glazingMilk

To sprinkle on topSugar


Method

Mix the quark, eggs, sugar, vanillasugar and salt. Then sieve the flour andbaking powder and gradually add to thequark mix together with the choppedwalnuts.

Knead the dough by hand until it issmooth and soft. Add a little more flourif it gets sticky.

Shape the dough into 10 evenly sizedballs. Brush with milk, dip in sugar andplace on the baking tray or the Gourmetperforated baking tray. Place in the pre-heated oven.


TipHomemade vanilla sugar: cut a vanilla pod in half lengthways andcut each half into 4-5 pieces. Place in alidded glass jar with 500 g of castersugar and leave for 3 days to absorbthe flavour. For an even more intensiveflavour scrape the pulp out of thevanilla pod and add this to the sugar.

Recipes

138

Buttermilk loaf


Ingredients1 cube of fresh yeast (42 g)240 ml lukewarm buttermilk500 g strong white flour100 g sugarA pinch of salt20 g melted butter125 g low fat quark250 g raisins

For glazingWater


Method

Dissolve the yeast in lukewarmbuttermilk. Then add to the flour, sugar,salt, butter and quark and knead untilyou get a smooth dough. Cover andplace in the oven to prove for 25–35 minutes using Conventional heat at35 °C.

Knead in the raisins then place thedough in the greased loaf tin. Coverand place in the oven to prove forapprox. 20–25 minutes usingConventional heat at 35 °C.

Brush the top with water and then bakeuntil golden.

SettingOven function: Moisture plus Number/type of bursts of steam: 1Temperature: 150–160 °CAmount of water: approx. 100 mlShelf level: 21st burst of steam:5 minutes after the start of theprogrammeDuration: 55–65 minutes

Recipes

139

Malted pumpkin seed rolls


Ingredients1 cube of fresh yeast (42 g)1 tbsp malt extract300 ml lukewarm water500 g wholemeal flour3 tsp salt50 g pumpkin seeds, chopped


Method

Dissolve the yeast and malt extract inlukewarm water. Then add to the flour,salt and chopped pumpkin seeds andknead to a smooth dough. Cover andplace in the oven to prove for approx.35–45 minutes using Conventional heatat 35 °C.

Lightly knead the dough again andshape into 8 rolls. Brush with a littlewater, then cut a cross into the top ofeach and place on the baking tray orthe Gourmet perforated baking tray.Cover and place in the oven to provefor a further 30–40 minutes usingConventional heat at 35 °C.


TipMalt extract contains enzymes thatspeed up the rate that yeast grows at. Italso gives bread and rolls a pleasantsweet taste and a nice dark colour. It isavailable from health food shops andmost supermarkets.

Recipes

140

Yeast dough men

Preparation time: 95–105 minutesMakes 4

Ingredients½ cube of fresh yeast (21 g)200 ml lukewarm milk375 g strong white flour50 g sugarA pinch of salt50 g softened butter

For glazing1 egg

To decorateRaisinsAlmonds


Method

Dissolve the yeast in lukewarm milk.Then add to the flour, sugar, salt andbutter and knead until you get a smoothdough. Cover and place in the oven toprove for 25–35 minutes usingConventional heat at 35 °C.

Lightly knead the dough again. Dust theworksurface with flour, then roll thedough out about 1 cm thick and cutinto dough men shapes. Place thedough men on the baking tray orGourmet perforated baking tray. Coverand place in the oven to prove a further15–20 minutes using Conventional heatat 35 °C.

Whisk the egg, brush on dough men,decorate with raisins and almonds andbake until golden.


Recipes

141

Yeast pretzels

Preparation time: 85–95 minutesMakes 8

Ingredients½ cube of fresh yeast (21 g)100 ml lukewarm milk300 g strong white flour1 tsp sugar1 tsp salt30 g butter1 egg

For glazing1 egg yolk beaten into 1 tbsp milk

To sprinkle on topPoppy seeds or grated cheese


Method

Dissolve the yeast in lukewarm milk.Then add to the flour, sugar, salt, butterand egg and knead until you get asmooth dough. Cover and place in theoven to prove for 20 - 30 minutes usingConventional heat at 35 °C.

Lightly knead the dough and then rollinto 8 lengths (approx. 0.5 cm ). Thenshape into pretzels and place on thebaking tray or the Gourmet perforatedbaking tray. Cover and place in theoven to prove for a further 10 minutesusing Conventional heat at 35 °C.

Brush with the egg yolk and milk, thensprinkle with poppy seeds or gratedcheese. Bake until golden.


Recipes

142

Bacon or herb baguettes

Preparation time: 105–130 minutes2 baguettes

Ingredients1 cube of fresh yeast (42 g)250 ml lukewarm water250 g strong white flour250 g strong wholemeal flour1 tsp sugar2 tsp salt½ tsp pepper3 tbsp oil150 g finely diced cooked ham orbacon, or 3 tbsp each of choppedparsley, dill and chives

For glazingMilk


Method

Dissolve the yeast in lukewarm water.Then add to the flour, sugar, salt,pepper and oil and knead for 3–4 minutes until you get a smoothdough. Cover and prove in the oven for40–50 minutes using Conventional heatat 35 °C.

Knead in the bacon or the herbs. Shapethe dough into two approx. 35 cm longbaguettes and place on the baking trayor the Gourmet perforated baking tray.Score the baguettes diagonally, coverand place in the oven to prove for afurther 15–20 minutes usingConventional heat at 35 °C.

Brush the baguettes with milk and thenbake until golden.


Recipes

143

Ham and cheese rolls


Ingredients½ cube of fresh yeast (21 g)250 ml lukewarm water500 g strong white flour30 g butter½ tsp salt100 g cooked ham, finely diced100 g mature Cheddar cheese, grated

For glazingWater


Method

Dissolve the yeast in lukewarm water.Then add to the flour, salt and butterand knead until you get a smoothdough. Cover the dough and place inthe oven to prove for about 25–35 minutes using Conventional heat at35 °C.

Knead the ham and half of the gratedcheese into the dough.

Shape the dough into 8 rolls and placeon the baking tray or the Gourmetperforated baking tray. Cover and placein the oven to prove for a further 15–20 minutes using Conventional heat at35 °C.

Brush the rolls with water and top withthe rest of the cheese. Bake untilgolden.


TipInstead of Cheddar cheese try makingthese rolls with Emmental, Gruyere or amature Gouda cheese.

Recipes

144

Apricot loaf


Ingredients1 cube of fresh yeast (42 g)200 ml lukewarm milk500 g strong white flour60 g sugar2 tsp vanilla sugarA pinch of salt1 tsp lemon zest100 g softened butter1 egg100 g dried apricots50 g chopped pistachio nuts

For glazingMilk


Method

Dissolve the yeast in lukewarm milk.Then add to the flour, sugar, vanillasugar, salt, lemon zest, butter and eggand knead until you get a smoothdough. Cover the dough and place inthe oven to prove for about 25–35 minutes using Conventional heat at35 °C.

Dice the apricots and knead into thedough with the pistachios. Shape into aloaf and place in the greased loaf tin.Cover and place in the oven to provefor a further 15 minutes usingConventional heat at 35 °C.

Glaze the apricot loaf with milk andthen bake.


Recipes

145

Butter cake

Preparation time: 90–110 minutesServes 20

Ingredients1 cube of fresh yeast (42 g)200 ml lukewarm milk500 g strong white flour50 g sugarA pinch of salt50 g butter1 egg

Topping ingredients100 g butter100 g flaked almonds120 g sugar4 tsp vanilla sugar

AccessoriesUniversal tray

Method

Dissolve the yeast in lukewarm milk.Then add to the flour, sugar, salt, butterand egg and knead until you get asmooth dough. Cover and place in theoven to prove for 20 - 25 minutes usingConventional heat at 35 °C.

Lightly knead the dough and then rollout onto the universal tray. Cover andplace in the oven to prove for a further20 minutes using Conventional heat at35 °C.

Mix the butter with the vanilla sugar andhalf of the sugar. Make indentations inthe dough with your fingers and then,using two teaspoons, drop small ballsof the mixture into the indentations.Sprinkle the remaining sugar and flakedalmonds over the top.

Allow to prove for another 10 minutesand bake until golden.

SettingOven function: Moisture plus Number/type of bursts of steam: 1Temperature: 170–180 °C + pre-heatingAmount of water: approx. 100 mlShelf level: 21st burst of steam:5 minutes after the start of theprogrammeDuration: 20–25 minutes

Recipes

146

Pine nut and almond cake


Ingredients30 g fresh yeast200 ml lukewarm milk500 g strong white flour80 g sugarA pinch of salt80 g softened butter1 egg

Topping ingredients150 g butter200 g sugar2 tbsp honey3 tbsp double cream100 g chopped pine nuts100 g flaked almonds

Filling ingredients1 packet of vanilla custard powder500 ml milk3 tbsp sugarA pinch of salt250 g softened butter


Method

Dissolve the yeast in lukewarm milk.Then add to the flour, sugar, salt, butterand egg and knead until you get asmooth dough. Cover and place in theoven to prove for 25–35 minutes usingConventional heat at 35 °C.

Lightly knead the dough and then rollout onto the universal tray. Cover andplace in the oven to prove for a further20 minutes using Conventional heat at35 °C.

To make the topping heat the butter,sugar, honey and cream in a pan on thehob and bring to the boil. Add thechopped pine nuts and sliced almonds.Leave to cool. Make indentations in thedough with your fingers and thenspread the cooled topping smoothlyover the dough. Prove the cake foranother 10 minutes and then bake untilgolden.

Make the filling by heating up thevanilla custard powder with the milk,sugar and salt. Leave to cool. In themeantime cream the butter and thenstir the custard mix into it a spoonful ata time.

Cut the cake through the middle whenit has cooled down. Spread the bottomlayer with the filling and then carefullyplace the top layer on the filling. Leaveto chill before serving.


Recipes

147

Plaited walnut loaf


Ingredients1 cube of fresh yeast (42 g)200 ml lukewarm milk500 g strong white flour50 g sugar2 tsp vanilla sugarA pinch of salt100 g softened butter1 egg100 g chopped walnuts

For glazingMilk


Method

Dissolve the yeast in the lukewarm milk.Then add to the flour, sugar, vanillasugar, salt, butter and egg and knead toform a smooth dough. Cover and placethe dough in the oven to prove for 30–40 minutes using Conventional heat at35 °C.

Add the chopped walnuts and kneadinto the dough. Form three 40 cm longrolls out of the dough. Plait the stripsand place on baking tray or theGourmet perforated baking tray.

Cover and prove at room temperaturefor 10 minutes.

Brush the loaf with milk and bake.


Recipes

148

Cinnamon and macadamia ring


Ingredients1 cube of fresh yeast (42 g)100 ml lukewarm milk500 g strong white flour100 g sugarA pinch of saltZest of 1 lemon100 g softened butter1 egg2 egg whites

Topping ingredients1 tsp ground cinnamon2 tbsp sugar100 g unsalted, chopped macadamianuts2 egg yolks

For glazingMilk


Method

Dissolve the yeast in lukewarm milk.Then add to the flour, sugar, salt, lemonzest, butter and egg white and kneaduntil you get a smooth dough. Coverand place in the oven to prove for 25–35 minutes using Conventional heat at35 °C.

Lightly knead the dough and divide intotwo. Shape each half in 50–60 cm longrolls, then twist these together and forminto a ring. Place the dough on thebaking tray or the Gourmet perforated

baking tray, cover then prove for afurther 20 minutes using Conventionalheat at 35 °C.

Mix the cinnamon with the sugar,chopped nuts and the egg yolks. Brushwith the milk, sprinkle with the nutmixture and prove for a further 15–20 minutes using Conventional heat at35 °C. Bake until golden.


TipMacadamia nuts originate fromAustralia and are one of the mostexpensive nuts in the world. This queenof nuts is rich in unsaturated fat, whichgives it its soft creamy taste.

Recipes

149

Sea bream in a herb sauce


Ingredients4 prepared sea bream (approx. 400 geach)40 ml olive oilSaltPepper

Sauce30 g butter20 g plain flour4 tbsp white wine375 ml stock100 ml double cream1½ tbsp chopped parsleySaltPepperSugar2 lemons

AccessoriesUniversal traySaucepan

Method

Season the fish with salt and pepper,brush with oil and place in the universaltray.

Place the fish in the pre-heated oven.

Heat the butter in the saucepan andadd the flour. Gradually add the stockand wine and bring to the boil. Addcream and herbs and season with salt,pepper and sugar.

Place the fish on pre-heated plates andserve with half a lemon. Serve thesauce separately.

SettingOven function: Moisture plus Number/type of bursts of steam: 1Temperature: 190-200 °C + pre-heatingAmount of water: approx. 100 mlShelf level: 21st burst of steam:15 minutes after the start of theprogrammeDuration: 25–35 minutes

Recipes

150

Savoy cabbage and salmon gratin


Ingredients600 g salmon filet1 small savoy cabbage (approx. 600 g)20 g softened butter500 g potatoesPepperSalt300 g crème fraîche with herbs2–3 tsp horseradish sauce80 g grated Cheddar cheese80 g white bread

AccessoriesFrying panSaucepanOvenproof dish, approx. 20 x 30 cm

Method

Wash and quarter the cabbage, removethe stalk and shred the leaves. Heat thebutter in a frying pan, add the cabbageand fry gently for 15 minutes, stirringoccasionally.

Peel and slice the potatoes. Parboil for5 minutes.

Wash and dry the salmon, cut intostrips approx. 2 cm wide. Season withsalt and pepper. Mix the crème fraîchewith the horseradish sauce and thecheese.

Mix the cabbage with the potatoes andplace in an ovenproof dish. Arrange thesalmon on top. Dice the bread and stirinto the crème fraîche. Spread thebread mixture over the top of thesalmon and bake.

SettingOven function: Moisture plus Number/type of bursts of steam: 3Temperature: 160–170 °CAmount of water: approx. 300 mlShelf level: 21st burst of steam:5 minutes after the start of theprogramme2nd burst of steam:after another 10 minutes3rd burst of steam:after another 10 minutesDuration: 35–45 minutes

Recipes

151

Stuffed salmon trout


Ingredients1 salmon trout (900 g)Juice of one lemonSalt1 shallot1 clove of garlic30 g small capers1 egg yolk2 tbsp olive oil1 slice of white breadChilli powderFreshly ground pepper


Method

Rinse the salmon trout, pat dry, drizzlewith lemon juice and season inside andout with salt.

Peel and finely chop the shallots andgarlic. Cut the bread into small cubesand mix with the capers, egg yolk,shallots, garlic and olive oil. Seasonwith salt, pepper and chilli powder.

Stuff the fish with this mixture and sealthe opening with small woodenskewers.

Place the fish on the universal tray linedwith baking paper, and cook in the pre-heated oven.

SettingOven function: Moisture plus Number/type of bursts of steam: 2Temperature: 190-200 °C + pre-heatingAmount of water: approx. 200 mlShelf level: 21st burst of steam:5 minutes after the start of theprogramme2nd burst of steam:after another 10 minutesDuration: 35–40 minutes

TipStuffed or unstuffed fish can be cookedusing this Automatic programme. Brushwith oil to ensure that fish remainsmoist and crisps up nicely.

Recipes

152

Pollock, Viennese style


Ingredients600 g pollock fillet (3 fillets, 200 g each)Juice of one lemon125 g crème fraîche50 g pickled gherkins10 g capers30 g streaky bacon1 tbsp mustard1 tsp grated Parmesan cheese

AccessoriesOvenproof dish, approx. 20 x 30 cm

Method

Rinse the fish fillet, pat dry and drizzlewith lemon juice. Place one fillet in thegreased casserole dish and coat withhalf of the crème fraîche.

Rinse the gherkins and capers. Thendice the bacon and the gherkins andmix with the chopped up capers.

Place a third of the gherkin mixture ontop of the fish fillet. Then place asecond fillet on top. Coat with mustardand another third of the gherkinmixture.

Top this with the last fish fillet, coat withthe remaining crème fraîche and thenthe rest of the gherkin mixture. ScatterParmesan over the top and bake.


Recipes

153

Salmon and spinach pasta bake


Ingredients450 g fresh or frozen spinach1 clove of garlicSaltNutmeg500 g green tagliatelli400 g salmon fillet10–20 ml lemon juiceFreshly ground pepper200 ml double cream250 g soured cream2 tbsp mixed Italian herbs20 g flaked almonds

AccessoriesSaucepanOvenproof dish, approx. 20 x 30 cm

Method

Defrost frozen spinach or blanch freshspinach in boiling water for 1 minutethen drain well. Squeeze any excesswater out by hand.

Roughly chop the spinach and seasonwith garlic, salt and a little nutmeg.

Cook the tagliatelle to “al dente”.

Rinse the salmon, pat dry, dicecoarsely, drizzle with lemon juice andseason with salt and pepper.

Mix the cream and soured cream withthe herbs and season with salt andpepper. Place layers of tagliatelle,salmon and spinach in the greasedovenproof dish. Pour the sauce on top,sprinkle with almond flakes and bakeuncovered.


Recipes

154

Salmon fillet in a Muscadet sauce


Ingredients6 salmon fillets (120–150 g each)3 tbsp oilSaltPepper

Sauce100 ml Muscadet160 g butterSaltPepperSugar2 lemons

AccessoriesGourmet oven dishSaucepan

Method

Season the salmon fillets, brush with oiland place in a dish which has beengreased with oil.

Place the fish in the pre-heated oven.

Allow the Muscadet to reduce in thepan, add the butter in small pieces andbeat well with a whisk. Season withsalt, pepper and sugar.

Place the salmon fillets on a pre-heatedplate with half a lemon. Serve the sauceseparately.


TipThe Muscadet can be replaced with anydry, fruity white wine.

Recipes

155

Pollock delicioso


Ingredients600 g pollock fillets (4–6 pieces)3 onions40 g butter500 g tomatoesJuice of half a lemonSaltPepper100 ml milk10 g breadcrumbs2 tbsp parsley, chopped

AccessoriesSaucepanOvenproof dish, 26 cm

Method

Slice the onions finely then sauté themin half the butter. Slice the tomatoes.Pat the fish dry with kitchen paper thendrizzle with lemon juice and seasonwith salt and pepper.

Put the onions in the greased ovenproofdish. Arrange the tomatoes on top andseason with salt and pepper.

Arrange the fish on top. Melt theremaining butter, add the milk and pourover the fish. Sprinkle withbreadcrumbs and bake. Before servinggarnish with chopped parsley.

SettingOven function: Moisture plus Number/type of bursts of steam: 1Temperature: 160–170 °C + pre-heatingAmount of water: approx. 100 mlShelf level: 21st burst of steam:immediately after starting theprogrammeDuration: 35–45 minutes

Recipes

156

Trout stuffed with mushrooms


Ingredients4 trout, oven-ready (250 g each)2 tbsp lemon juiceSaltPepper½ onion1 clove of garlic200 g fresh mushrooms, sliced25 g parsley50 g butter

AccessoriesGourmet oven dish, large/Universal tray

Method

Rinse the trout, pat dry, drizzle withlemon juice inside and out and seasonwith salt and pepper.

Finely dice the onion and the garlic,chop the mushrooms and parsley, mixwell and season with salt and pepper.

Fill the trout with the mixture and placethem next to each other in the largegourmet oven dish or in the universaltray. Dot with butter and bake.


Recipes

157

Pikeperch with herbs


Ingredients800 g pikeperch filletsJuice of one lemon1 bunch of parsley1 bunch of chives1 bunch of dill1 bunch of lemon balm mintSalt50 g butter

AccessoriesOvenproof dish, shallow

Method

Rinse the fish, pat dry and drizzle with alittle lemon juice. Leave to stand forabout 10 minutes. Wash the herbs,finely chop them and mix well. Arrangein the bottom of the shallow, greasedovenproof dish.

Season the fish with salt and arrangethem, overlapping each other on top ofthe herbs. Drizzle with the remaininglemon juice, dot with butter and bake.


Recipes

158

Sweet and sour chicken


Ingredients800 g chicken breast400 g plums, stoned40 g fresh ginger1 small bunch of spring onionsSaltPepper3 tbsp oil40 g butter100 ml white wine100 ml orange juice100 ml chicken stock1 tsp honey50 ml double cream

AccessoriesGourmet oven dish

Method

Peel the ginger and grate finely. Cut thespring onions into 2 cm pieces.

Season the chicken with salt andpepper. Heat the oil in the Gourmetoven dish and sear the chicken briefly.Add the butter, spring onions andginger and fry briefly.

Add the white wine, orange juice andchicken stock. Add the plums andhoney and pour the cream over thechicken. Cook in the oven. Thicken thesauce if necessary using a littlecornflour mixed with water.


Recipes

159

Herby chicken fillets


Ingredients800 g chicken breast500 g crème fraîche with herbs½ tsp Sambal Oelek2 tsp soy sauce1 tbsp mixed herbs or parsley100 ml chicken stock

AccessoriesGourmet oven dish/Shallow ovenproofdish

Method

Mix half the crème fraîche with theSambal Oelek, soy sauce and herbs.Dip the chicken in the mixture andplace in the Gourmet oven dish orshallow ovenproof dish without a lid.

Stir the remaining herb mixture into thechicken stock and pour over thechicken. Place in the pre-heated ovenand cook.

Remove the chicken at the end of theprogramme. Stir the rest of the crèmefraîche into the juices and serveseparately.

SettingOven function: Moisture plus Number/type of bursts of steam: 2Temperature: 160–170 °C + pre-heatingAmount of water: approx. 200 mlShelf level: 21st burst of steam:10 minutes after the start of theprogramme2rd burst of steam:after another 15 minutesDuration: 40–45 minutes

TipFor a nicely browned finish, turn the grillon shortly before the end of thecooking duration. Select Full grill,240 °C for about 5–10 minutes.

Recipes

160

Marinated chicken thighs

Preparation time: 60–70 minutes + marinate for 2 hoursServes 4–6

Ingredients6 chicken thighs (300–400 g each)Grated zest of 3 lemons6 tbsp lemon juice3 tbsp brown sugar2 tsp salt½ tsp pepper4 tbsp oil100 ml water


Method

Mix together the lemon zest, lemonjuice, sugar, salt, pepper and oil. Coatthe chicken thighs all over with theresulting marinade, place them side byside in the universal tray, and leave forapprox. 2 hours.

Baste the chicken again with themarinade, pour 100 ml water into theuniversal tray and place in the oven.


TipIndividually spiced (not marinated)chicken thighs can also be cookedusing the above settings. Simply addan additional 100 ml liquid to theuniversal tray at the start.

Recipes

161

Turkey roulade with a spinach ricotta filling


Ingredients1000 g turkey breast1 shallot225 g frozen spinach, defrosted1 egg yolk16 g breadcrumbs125 g RicottaSaltPepperNutmeg2 tbsp olive oil1 tsp rosemary750 ml chicken stock500 ml double cream


Method

Finely dice the shallot and mix into thedefrosted spinach along with the eggyolk and breadcrumbs. Season withsalt, pepper and a little nutmeg.

Cut the turkey breasts lengthways butdo not cut all the way through. Openout and flatten between two sheets ofcling film. Season with salt and pepperand then spread the spinach-ricottamixture over the top. Roll up and bindwith kitchen string.

Season with salt and pepper and placein the Gourmet oven dish. Drizzle theroulades with olive oil and sprinkle therosemary over the top. Add the stockand cook in the oven. After 60 minutesadd the cream.

Take the roulades out of the sauce andremove the string. If necessary, thickenthe sauce with a little cornflour mixedwith water. Slice the roulades and servewith the sauce.

SettingOven function: Moisture plus Number/type of bursts of steam: 3Temperature: 170–180 °CAmount of water: approx. 300 mlShelf level: 21st burst of steam:10 minutes after the start of theprogramme2rd burst of steam:after another 25 minutes3rd burst of steam:after another 25 minutesDuration: 90–100 minutes

Recipes

162

Turkey thighs

Preparation time: 60–120 minutesServes 3-4

Ingredients1 turkey thigh on the bone (1100–1400 g)SaltPepper1 tbsp oil500 ml water

Sauce500 ml chicken stock100 ml crème fraîche2–3 tbsp cornflourSaltPepper


Method

Pierce the skin several times, seasonwith salt and pepper and place skinside down in the Gourmet oven dish.Do not cover.

Brush the meat with oil, add the waterand place in the pre-heated oven.

Remove the cooked meat from theGourmet oven dish and keep warm inthe oven. Add the stock to the Gourmetoven dish and bring to the boil on thehob. Add the cornflour mixed with alittle water and the crème fraîche, bringbriefly to the boil and season with saltand pepper.

Take the meat off the bone, cut up andserve with the sauce.

SettingOven function: Moisture plus Number/type of bursts of steam: 3Temperature: 170–180 °C + pre-heatingAmount of water: approx. 300 mlShelf level: 21st burst of steam:15 minutes after the start of theprogramme2rd burst of steam:after another 25 minutes3rd burst of steam:after another 25 minutesDuration: 85–100 minutes

TipThe nutritional values of poultry make itan important ingredient in a healthydiet. It is low in fat and high in protein,vitamins, minerals and trace elementssuch as iron.

Recipes

163

Fillet of beef in a Port sauce

Preparation time: 60–120 minutesServes 6–8

Ingredients1 whole fillet of beef (1500–1800 g)2 tbsp clarified butterSaltPepper

Sauce800 ml beef stock100 ml Port40 ml Madeira2 tbsp cornflourSaltPepperSugar

AccessoriesLarge frying pan/Gourmet oven dishUniversal trayAluminium foil

Method

Trim the beef fillet, roll and secure withkitchen twine. Tie the thick end of thefillet tightly, tuck in approx. 10 cm atthe thin end and tie, so the fillet is moreor less uniformly thick. Season with saltand pepper.

Heat the clarified butter in the largefrying pan/Gourmet oven dish on thehob on a high heat.

Sear the meat on all sides, then placeon the universal tray and put it into thepre-heated oven.

Add the beef stock and Madeira to themeat juices in the frying pan/Gourmetoven dish and bring to the boil. Mix thePort and cornflour to a smooth paste,

add to the meat juices and bring to theboil. Season with salt, pepper andsugar.

Once cooked, wrap the fillet inaluminium foil and allow to rest for10 minutes before carving.

SettingOven function: Moisture plus Number/type of bursts of steam: 3Temperature: 140–150 °C + pre-heatingAmount of water: approx. 200 mlShelf level: 21st burst of steam:5 minutes after the start of theprogramme2rd burst of steam:after another 15 minutesDuration:25–35 minutes (“Fillet of beef - rare”)40–50 minutes (“Fillet of beef -medium”)65–80 minutes (“Fillet of beef - well-done”)

Recipes

164

Braised beef roulades


Ingredients4 thin beef steaks (approx. 160–200 geach)SaltPepper4 tsp medium-hot mustard8 slices of streaky bacon8 cocktail gherkins (cornichons)2 carrots1 thin leek150 g celery1 onionOil1 tbsp tomato paste250 ml red wine2 sprigs of thyme2 sprigs of rosemary2 bay leaves1 clove of garlic1000 ml beef stock100 ml double cream

AccessoriesGourmet oven dishGourmet oven dish lid

Method

Lay the steaks out next to each otherand season with salt and pepper. Coatwith mustard and then top each with 2slices of bacon and 2 gherkins cut intobatons. Roll up and secure withwooden skewers or kitchen twine. Dicethe carrots, leek, celery and onions (into1 cm pieces).

Heat the oil in a Gourmet oven dish andsear the roulades all round. Removeand then fry the vegetables.

Add the tomato purée and cook withthe vegetables. Deglaze with a third ofthe red wine. When the wine is almostfully reduced add the next third and soon until the wine is totally reduced.

Add the herbs, spices and garlictogether with the stock. Put theroulades back into the oven dish, coverand cook in the oven for 60 minutes.

Remove the lid after 60 minutes in theoven and release the first burst ofsteam. Continue cooking without thelid.

When done, take the roulades out andremove the skewers or the kitchentwine. Sieve the stock, add the creamand if necessary thicken the sauce witha little cornflour mixed with water.

Recipes

165

SettingOven function: Moisture plus Number/type of bursts of steam: 3Temperature: 140 °CAmount of water: approx. 300 mlShelf level: 21st burst of steam:60 minutes after the start of theprogramme2rd burst of steam:after another 20 minutes3rd burst of steam:after another 20 minutesDuration: 120 minutes

Recipes

166

Braised silverside of veal


Ingredients1500 g silverside of veal2 carrots1 thin leek150 g celery1 onion1 clove of garlic2 sprigs of thyme2 sprigs of rosemary4 bay leaves5 juniper berriesSaltPepper500 ml white wine100 g crème fraîche250 ml beef stock or water


Method

Dice the carrots, the leek and theonions (1 cm) and place in the Gourmetoven dish together with the garlic, theherbs and the spices.

Season the meat with salt and pepperand place on top of the vegetables andcook.

After 20 minutes cooking, deglaze withthe white wine, reduce the temperatureand cook the meat until done. Addwater as necessary if the vegetablesget too dry.

Sieve the sauce then thicken withcrème fraîche and stock. Use a littlecornflour mixed with water if necessary.

SettingOven function: Moisture plus Number/type of bursts of steam: 3Temperature: 210–220 °CAfter 20 minutes: 140–150 °CAmount of water: approx. 300 mlShelf level: 21st burst of steam:10 minutes after the start of theprogramme2rd burst of steam:after another 15 minutes3rd burst of steam:after another 30 minutesDuration: 90–100 minutes

Recipes

167

Glazed gammon


Ingredients1000 g gammon joint20 g softened butter40 g brown sugar2 carrots1 thin leek150 g celery1 onion5 bay leaves6 cloves10 crushed juniper berries125 ml red wine250 ml water


Method

Score the surface of the gammon in acriss-cross pattern about 2-3 mm deep.Rub butter and sugar into the cuts.

Dice the carrots, the leek, the celeryand the onion (1 cm). Mix with thespices and place in the centre of theuniversal tray. Place the gammon jointon top. Pour the red wine and wateraround the gammon and cook in theoven, adding a little water if thevegetables become too dry.

Sieve the juices and thicken with a littlecornflour mixed with water if necessary.Slice the gammon and serve with thegravy.


Recipes

168

Stuffed pork tenderloin


Ingredients4 pork tenderloin (300 g each)SaltPepper20 basil leaves250 g red pesto30 g Parmesan, freshly grated12 slices of Parma ham40 g butter250 ml double cream250 ml meat stock


Method

Cut the pork along the length, but notright through. Season both sides withsalt and pepper and then arrange thebasil leaves along the cut edge.

Spread the red pesto over the meat andthen sprinkle with parmesan. Fold thetwo halves together and wrap with theParma ham. Place in a Gourmet ovendish, dot with butter and place in theoven.

After 15 minutes in the oven add thecream and the stock. Reduce thetemperature to 140 °C and release thelast burst of steam. If wished the saucecan be thickened with a little cornflourmixed with water.

SettingOven function: Moisture plus Number/type of bursts of steam: 2Temperature: 170–180 °CAfter 15 minutes: 140 °CAmount of water: approx. 200 mlShelf level: 21st burst of steam:5 minutes after the start of theprogramme2nd burst of steam:after another 10 minutesDuration: 35–45 minutes

TipTo make your own red pesto: Finelydice 200 g of bottled sundriedtomatoes and a clove of garlic. Puréewith 50 ml of olive oil, 1 tsp sugar and 2tbsp breadcrumbs. Season to tastewith a little oregano and Sambal Oelek.

Recipes

169

Pork casserole with apples


Ingredients1200 g pork fillet4 apples400 ml double cream150 g tomato sauce4 tbsp curry powder3 tbsp cornflourSaltPepper

Topping150 g grated Cheddar cheese

AccessoriesGourmet oven dish/Shallow ovenproofdish

Method

Cut the pork fillet into in 3 cm thickslices and season with salt and pepper.Peel, core and cut the apples into sixpieces.

Arrange the meat and apples in layersin the Gourmet oven dish or in anovenproof dish without a lid.

Make the sauce by combining thecream, tomato sauce, curry powder,cornflour, salt and pepper.

Pour the sauce over the meat and theapples, sprinkle the cheese on top andplace in the pre-heated oven.


Recipes

170

Spare ribs

Preparation time: 60 minutesplus: 3–4 hours marinating

Ingredients1500 g pork blade roast3–4 cloves of garlic2 walnut sized pieces of fresh ginger3 tsp salt3 tsp soy sauce3 tsp honey2 tbsp sherry1 tsp five spice powder2 tbsp hoi sin sauceSambal Oelek

AccessoriesRackUniversal tray

Method

Finely dice the garlic, peel and grate theginger. Mix well with the salt, soysauce, honey, sherry, five spice powderand hoi sin sauce. Season to taste withSambal Oelek.

Cut the meat in slices approx. 3 cmthick. Place in an airtight container,pour the marinade over and close thecontainer. Place in the refrigerator tomarinate for about 3–4 hours, turningfrom time to time.

Take the meat out of the marinade andplace on a rack fitted above theuniversal tray. Place in a pre-heatedoven and release the burst of steamimmediately.


Recipes

171

Spanish garlic rabbit

Preparation time: approx. 130 minutesServes 4

Ingredients1 rabbitSaltPepper4 celery sticks2 onions2 tomatoes4 cloves of garlic5 tbsp olive oil125 ml white wine750 ml chicken stock3 sprigs of thyme4 bay leaves100 g black olives, sliced


Method

Cut the rabbit into 6 pieces and seasonwith salt and pepper. Dice the celery,onions and tomatoes (1 cm pieces).

Place the meat in a Gourmet oven dishand sear in olive oil on the hob. Add thetomatoes, celery, onions and garlic andfry gently for approx. 5 minutes.

Deglaze with the white wine and addthe chicken stock, thyme, bay leavesand sliced olives. Place in the oven andcook uncovered.

Remove the meat, sieve the sauce intoa pan and simmer. Thicken with a littlecornflour mixed in water if necessary.

SettingOven function: Moisture plus Number/type of bursts of steam: 2Temperature: 150–160 °CAmount of water: approx. 200 mlShelf level: 21st burst of steam:10 minutes after the start of theprogramme2rd burst of steam:after another 20 minutesDuration: 70–80 minutes

TipThis Spanish recipe is usually servedwith flat bread and a seasonal salad.

Recipes

172

Saddle of roebuck


Ingredients1 saddle of venison on the bone (1000–3000 g)80–100 g sliced streaky baconSaltPepper

Sauce1 onion2 carrots50 g celery100 ml red wine500 ml stock20 g butter1 tbsp plain flour1 tbsp tomato paste50 ml double cream1 tsp rosemarySaltPepperSugar


Method

Remove fat and any silverskinmembrane from the meat and put theseto one side. Season with salt andpepper and place in the universal tray.

Cover the roebuck with the baconslices and place in the pre-heated oven.

Fry the offcuts in oil. Dice carrots,onions and celery and add to the pan.Add tomato purée, rosemary and100 ml red wine and bring to the boil.Add the stock to this and allow tosimmer for 20 minutes. Pass theresulting stock through a sieve.

Heat the butter in a pan and add theflour. Add the stock gradually and bringto the boil. Add cream and season withsalt, pepper, sugar and rosemary.

Remove the meat from the bone. To dothis, cut firmly along the ribs from themiddle upwards. This is best done witha sharp, pointed knife. Slice theresulting pieces into medallions andserve with the sauce.

Recipes

173

SettingOven function: Moisture plus Number/type of bursts of steam: 1Temperature: 190-200 °C + pre-heatingAmount of water: approx. 200 mlShelf level: 21st burst of steam:10 minutes after the start of theprogramme2nd burst of steam:after another 10 minutesDuration: 35–45 minutes

TipFor a 2–3 kg saddle of roebuck, thesauce quantity should be doubled.

Recipes

174

Lamb in a thyme and mustard sauce


Ingredients1 saddle of lamb on the bone (1.7 - 2.5kg)1 tsp dried thymeSaltPepper2 tbsp oil

Sauce1 onion400 ml lamb stock20 g butter20 g plain flour3–4 tbsp mustard100 ml double cream1 tsp dried thymeSaltPepperSugar


Method

Remove the layer of fat from the lamband season with salt, pepper andthyme.

Place the lamb in the universal tray andbrush with oil. Then place in the pre-heated oven.

Fry the onions and thyme in butter.Dust with flour and add the lamb stock.Add the mustard and cream. Bring thesauce to the boil and season with salt,pepper and sugar.

De-bone the saddle of lamb. To do this,cut firmly along the ribs from the middleupwards. This is best done with asharp, pointed knife. Slice the resultingpieces into medallions and serve withthe sauce.

SettingOven function: Moisture plus Number/type of bursts of steam: 2Temperature: 210–220 °C + pre-heatingAmount of water: approx. 200 mlShelf level: 21st burst of steam:15 minutes after the start of theprogramme2rd burst of steam:after another 12 minutesDuration: 45–55 minutes

Recipes

175

Potato dumplings


Ingredients125 g potatoes½ cube of fresh yeast (21 g)80 ml lukewarm milk½ tsp salt250 g flour20 g softened butter1 egg200 g cream cheese with herbs

For glazingMilk


Method

Peel and cook the potatoes and passthem through a potato ricer whilst stillwarm, then leave to cool.

Dissolve the yeast in lukewarm milk.Then add potatoes, salt, flour, butterand egg and knead until you get asmooth pliable dough. Cover and placein the oven for about 25–35 minutes toprove using Conventional heat at 35 °C.

Form 12 small balls, make a small wellin the side of each, fill with 1 tsp creamcheese and press back together toseal.

Place the dumplings in the greasedoven-proof dish with the seamunderneath. Cover and place in theoven to prove for another 20-25 minutes using Conventional heat at35 °C.

Brush the dumplings with milk andbake until golden.


TipDumplings can also be served as a sidedish with sliced meat and salad.

Recipes

176

Cheese soufflés


Ingredients20 g butter30 g flour200 ml hot milkSaltFreshly ground pepper1 pinch of ground nutmeg1 pinch of cayenne pepper1 pinch ofcayenne pepper4 egg yolks120 g grated cheese4 egg whitesBreadcrumbs2 tbsp grated Parmesan cheese

AccessoriesSaucepan8 ramekinsUniversal tray

Method

Melt the butter in a saucepan and stir inthe flour (do not allow to brown). Stir inthe milk and simmer gently for approx.5 minutes. Season with salt, pepper,nutmeg and cayenne pepper.

Stir in the egg yolk a little at a time,then add the cheese.

Whisk the egg whites until stiff andcarefully add to the cooled cheesesauce.

Sprinkle the buttered ramekins withbreadcrumbs and fill them with thesoufflé mixture to within 1 cm of thetop. Sprinkle with Parmesan.

Place the ramekins on the universal trayand bake in the preheated oven,releasing the burst of steamimmediately.


TipServe the soufflés immediately toprevent them from collapsing.

Recipes

177

Spring pie


Ingredients300 g puff pastry1 red pepper1 yellow pepper3 spring onions1000 g minced beef1 garlic clove, finely chopped100 g breadcrumbs2 eggsSaltFreshly ground pepperPaprika powder2 tsp medium-hot mustard

For glazing1 egg yolkWater


Method

Dice the peppers and slice the springonion.

Mix the minced beef with thevegetables, garlic, breadcrumbs, eggs,spices and mustard.

Grease and line a loaf tin with bakingparchment. Roll the pastry out toapprox. 45 cm x 50 cm. Line the tinwith the pastry, leaving the sameamount of pastry hanging over thesides all round. Add the minced beefmixture and press down firmly. Use theoverlapping pastry to form a lid. Coatthe edges with water and press theedges to seal the pie.

Cut 3 diamonds, approx. 3 x 3 cm insize out of the lid and use them todecorate the top of the pie.

Whisk the egg yolk with some water,brush over the pastry and bake.


Recipes

178

Cheese pie


Dough ingredients1 cube of fresh yeast (42 g)150 ml lukewarm milk150 g rye flour200 g strong white flour30 g butter½ tsp salt½ tsp sugar

Filling ingredients300 g cheese2 small red peppers2 small red onions2 tbsp chives, choppedSaltCoarsely ground black pepperChilli powder

To sprinkle on top4 tbsp pumpkin seeds


Method

Dissolve the yeast in lukewarm milk.Then add to the remaining ingredientsand knead until you get a smoothpliable dough. Cover and place in theoven for about 40–50 minutes to proveusing Conventional heat at 35 °C.

Finely dice the cheese. Dice thepeppers and onions and mix with thechopped chives. Season with salt,pepper and chilli powder.

Roll the dough out onto a flouredsurface into a square (approx. 40 x 40cm). Drape over a greased shallow

square dish (approx. 20 x 20 cm) withthe corners offset. Place the filling onthe dough and fold the edges up overthe filling, pressing them together toseal. Cut 5 diamonds (approx. 3 x 3 cm)out of the lid and use them to decoratethe top of the pie.

Brush with water and scatter pumpkinseeds over the top. Bake until goldenand leave to stand for about 30 minutesbefore serving.


TipThe pie is very good as a starter or as alight main together with a salad.

Recipes

179

Tortellini, ham and rocket bake


Ingredients125 g rocket100 g air-dried ham300 ml double cream400 g soured creamSaltPepper800 g fresh tortellini300 g cherry tomatoes, halved4 tbsp pine nuts, roasted50 g Parmesan cheese, freshly grated50 g Emmental cheese, coarsely grated


Method

Wash and pat dry the rocket and cut upinto strips, along with the ham. Mix thecream and soured cream and seasonwith salt and pepper.

Mix the tortellini with the halvedtomatoes, rocket and ham, place in thegreased ovenproof dish and top withthe sauce.

Sprinkle with pine nuts and cheese andbake until golden.


Recipes

180

Mushroom cannelloni


Ingredients16 cannelloni

Filling ingredients1 onion100 g cooked ham350 g button mushrooms2 tbsp oil75 g goats' cheese100 g Mozzarella150 g cream cheeseSaltPepper300 ml stock100 g soured cream

Topping100 g grated cheddar cheese

AccessoriesFrying panOvenproof dish, approx. 25 x 30 cm

Method

Dice the onion, ham and mushrooms.Heat the oil in a pan and gently fry theonion. Add the ham and continue to fryfor a short while. Add the mushroomsand fry until there is no water in thepan.

Dice the goats' cheese and mozzarella.Add the cooled mushroom mixture andcream cheese and mix well. Seasonwith salt and pepper to taste.

Fill the cannelloni with the mixture andplace in the greased ovenproof dish.

Mix the soured cream into the stockand pour over the cannelloni. Sprinklewith cheese and bake until golden.


TipThe cannelloni are easier to fill if youuse a piping bag without a nozzle.

Recipes

181

Potato cheese bake


Ingredients500 g peeled, floury potatoes250 ml double cream125 g crème fraîche150 g grated Cheddar cheese1 clove of garlicSaltBlack pepperNutmeg

AccessoriesSaucepanOvenproof dish, shallow 30 cm

Method

Slice the potatoes thinly and parboil insalted water for about 5 minutes.

Place the potatoes in the greasedshallow greased ovenproof dish whichhas been rubbed with a garlic clove.Mix with 2/3 of the cheese.

Blend together the cream, crèmefraîche, salt, pepper and nutmeg andpour evenly over the potatoes. Scatterthe rest of the cheese over the top andplace in the oven.


TipFor a low-calorie variation, arrange750 g sliced potatoes in an ovenproofdish. Season with salt and pepper, andpour over 250 ml of vegetable stock.Bake as above. About 10 minutesbefore the end of baking, scatter 3 tbspgrated Parmesan over the top.

Recipes

182

Lasagne


Ingredients10 (approx. 180 g) sheets of lasagne,not pre-cooked

Ingredients for the meat sauce50 g smoked streaky bacon, finelydiced150 g onions375 g minced beefSaltBlack pepper1 tsp thyme1 tsp oregano1 tsp basil500 g skinned tomatoes3 tbsp tomato purée125 ml stock

Ingredients for the mushroom sauce20 g butter150 g fresh mushrooms, sliced2 tbsp plain flour250 ml double cream250 ml milkSaltNutmeg2 tbsp parsley, chopped

Topping200 g grated cheddar cheese

AccessoriesFrying panSaucepanOvenproof dish, approx. 25 x 30 cm

Method

Gently fry the bacon with 2/3 of theonion. Add the minced beef, and fryuntil brown all over, turning frequently.Season with salt, pepper and herbs.Chop the tomatoes coarsely, and stirinto the meat together with the tomatopurée and the stock. Simmer forapprox. 5 minutes.

To make the mushroom sauce, melt thebutter in a pan on the hob, and fry therest of the onions until golden. Add thesliced mushrooms and lightly fry.Sprinkle in the flour a little at a time,stirring constantly. Stir in the cream andmilk gradually to make a smooth sauce,season, and cook for approx. 5minutes, continuing to stir. Add theparsley.

Grease the oven-proof dish. Add 1/3 ofthe tomato-meat sauce, followed by5 of the lasagne sheets, then 1/3 of thetomato-meat sauce, half of themushroom sauce, 5 lasagne sheets, theremainder of the tomato-meat sauceand finally the remainder of themushroom sauce.

Sprinkle with grated cheese, then bakeuncovered in the oven.

Recipes

183


Recipes

184

Dumplings with plum compote


Ingredients500 g strong white flour1 cube of fresh yeast (42 g)50 g sugar250 ml lukewarm milk1 tsp ground cinnamonA pinch of salt100 g softened butter1 egg120 g plum compote

For dusting40 g icing sugar


Method

Dissolve the yeast in lukewarm milk.Then add to the flour, sugar, salt, butterand egg and knead until you get asmooth dough. Cover and place in theoven to prove for 20–30 minutes usingConventional heat at 35 °C.

Make 12 balls from the dough. Openthem enough to fill with 1 tbsp of plumcompote and then seal them up. Placewith the sealed edge underneath in thegreased oven dish.

Cover and allow to prove in the oven for20 minutes using Conventional heat at35 °C. Bake until golden.

Dust with icing sugar and serve themwith vanilla custard.


TipAs an alternative try filling thedumplings with a halved plum and asprinkling of sugar.and a sprinkling ofsugar.

Recipes

185

Sweet cherry soufflé


IngredientsButter50 g ground nuts200 g sour cherries2 egg yolks80 g icing sugarPulp of 1 vanilla pod250 g quark20 g cornflour2 egg whites

For dusting40 g icing sugar

Accessories8 ramekins, 7–8 cmUniversal tray

Method

Grease the ramekins with butter anddust with the ground nuts.

Drain the cherries and spoon into theramekins.

Beat the egg yolk with 60 g of icingsugar until light and fluffy. Stir in thevanilla pulp, quark and cornflour. Beatthe egg white to stiff peaks with the restof the icing sugar and carefully fold intothe mixture.

Spoon the mixture into the ramekins,arrange on the universal tray and thenplace in the pre-heated oven. Pourapprox. 1 litre of warm water into theuniversal tray to make a bain marie thenbake the ramekins.

Dust with icing sugar before serving.


Note for test institutes

186

Test food acc. to EN 60350-1

Test food Accessories

[°C]

[min] Pre-heat

Drop cookies1 tray

140 2 30–40 No

160 4) 3 20–30 Yes

2 trays 1) 140 1+3 35–45 No

Small cakes1 tray

150 2 25–40 No

160 4) 3 20–30 Yes

2 trays 150 4) 2+4 25–35 Yes

Whisked sponge Springform2) 26 cm

180 2 20–30 No

3) 150–170 4) 2 20–45 Yes

Apple cake Springform2) 20 cm

160 2 90–100 No

180 1 85–95 No

Toast Rack 300 3 5–8 NoBurgers

Rack on top ofuniversal tray 300 4

1st side: 7–12

2nd side:5–12

Yes,5 minutes

Function / Temperature / Shelf level / Cooking duration Fan plus / Conventional heat / Grill

1) Take the baking trays out of the oven early if the food is sufficiently browned before thespecified duration has elapsed.

2) Use a dark coloured, matt tin and place it on the rack.3) In general, if a range of temperatures is given, it is best to select the lower temperature

and to check the food after the shortest duration.4) Pre-heat the oven. Do not use Rapid heat-up .


187

Energy efficiency class

The energy efficiency class is calculated in accordance with EN 60350-1.

Energy efficiency class: A+

Please observe the following advice when testing:

– Use the Gentle bake programme for testing purposes.

– Set the oven lighting to “On for 15 seconds” (see “Settings”).

– During testing make sure that only those accessories required for the test are inthe oven cavity.Do not use other accessories that might be available, such as FlexiClip runnersor catalytic enamelled panels such as side panels or roof liners.

– When calculating the Energy efficiency class it is important to keep the ovendoor firmly closed.Depending on test instruments used, the door seal function can be affected to agreater or lesser degree. This can have a negative influence on test results.This can be compensated for by pressing on the door. Where necessary suitabletechnical measures can be used to assist. The door seal is not affected innormal everyday use.

Data sheets for household ovens

The data sheets apply to models described in this operating instruction manual.


188

Data sheet for household ovens

In acc. with delegated regulation (EU) No. 65/2014 and regulation (EU) No.66/2014

MIELE

Model name / identifier H6160B

Energy efficiency index/cavity (EEIcavity) 81,9

Energy efficiency class/cavity

A+++ (most efficient) to D (least efficient) A+

Energy consumption per cycle for each cavity in conventional mode 1,05 kWh

Energy consumption per cycle for each cavity in fan-forced convectionmode

0,71 kWh

Number of cavities 1

Heat source(s) per cavity electric

Volume of cavity 76 l

Mass of the appliance 42,0 kg

Data sheet for household ovens

In acc. with delegated regulation (EU) No. 65/2014 and regulation (EU) No.66/2014

MIELE

Model name / identifier H6260B

Energy efficiency index/cavity (EEIcavity) 81,9

Energy efficiency class/cavity

A+++ (most efficient) to D (least efficient) A+

Energy consumption per cycle for each cavity in conventional mode 1,05 kWh

Energy consumption per cycle for each cavity in fan-forced convectionmode

0,71 kWh

Number of cavities 1

Heat source(s) per cavity electric

Volume of cavity 76 l

Mass of the appliance 42,0 kg

United KingdomMiele Co. Ltd.Fairacres, Marcham RoadAbingdon, Oxon, OX14 1TWTel: 0330 160 6600Internet: www.miele.com

AustraliaMiele Australia Pty. Ltd.ACN 005 635 398ABN 96 005 635 3981 Gilbert Park DriveKnoxfield, VIC 3180Tel: 1300 464 353Internet: www.miele.com.au

Miele (Shanghai) Trading Ltd.1-3 Floor, No. 82 Shi Men Yi RoadJing' an District200040 Shanghai, PRCTel: +86 21 6157 3500Fax: +86 21 6157 3511E-mail: [email protected],Internet: www.miele.cn

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Miele New Zealand LimitedIRD 98 463 631Level 2, 10 College HillFreemans Bay, Auckland 1011New ZealandTel: 0800 464 353Internet: www.miele.co.nz

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Miele (Pty) Ltd63 Peter Place, Bryanston 2194P.O. Box 69434, Bryanston 2021Tel: (011) 875 9000Fax: (011) 875 9035E-mail: [email protected]: www.miele.co.za

South Africa

Miele Appliances Ltd.Gold & Diamond ParkOffice No. 6-217Sheikh Zayed RoadP.O. Box 11 47 82 - DubaiTel. +971 4 3044 999Fax. +971 4 3418 852800-MIELE (64353)E-Mail: [email protected]: www.miele.ae

United Arab Emirates

Manufacturer: Miele & Cie. KG, Carl-Miele-Straße 29, 33332 Gütersloh, Germany

K.E. & Kingstone Co., Ltd.6th Fl., No. 120, Sec. 2Jianguo N. Rd.Taipei, TaiwanTEL: +886 2 2502-7256FAX: +886 2 2502-3077E-mail: [email protected]:www.kenk.com.tw/ke/miele

Taiwan

ThailandBHIRAJ TOWER at EmQuartier43rd Floor Unit 4301-4303 689 Sukhumvit RoadNorth Klongton Sub-DistrictVadhana DistrictBangkok 10110, Thailand

M.-Nr. 10 107 510 / 07en-GB

H6160B, H6260B

Operating and installation instructions Ovens - miele.co.uk · White bread ... External parts of...

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