Operating and installation instructions Oven To avoid the risk of accidents or damage to the appliance it is essential to read these instructions before it is installed and used for the first time. en - GB M.-Nr.
Contents Warning and Safety instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Caring for the environment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 Oven overview . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 Oven controls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 On/Off sensor K . . . . . . . . . . . . . .
Contents Deactivating the system lock for a cooking process . . . . . . . . . . . . . . . . . . . . 43 Deactivating the system lock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43 Minute minder N . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44 Using the minute minder N . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44 To set the minute minder . . . . . . . . . . . . . . . . . . . . . . .
Contents Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70 Notes on the roasting chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70 Roasting chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72 Low temperature cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74 Grilling . . . . . . . . . . .
Contents Building-in diagrams . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 114 Appliance and niche dimensions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 114 Front dimensions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 116 Installing the oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 117 Recipes . . . . . . . . . . . . . . . . . .
Contents Stuffed salmon trout . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 148 Viennese fillet of fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 149 Salmon and spinach pasta bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 150 Pollock delicioso . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 151 Trout stuffed with mushrooms . . . .
Warning and Safety instructions This appliance complies with statutory safety requirements. Inappropriate use can, however, lead to personal injury and damage to property. To avoid the risk of accidents and damage to the appliance, please read these instructions carefully before using it for the first time. They contain important notes on installation, safety, use and maintenance. Miele cannot be held liable for non-compliance with these instructions.
Warning and Safety instructions Correct application ~ This oven is intended for use in domestic households and similar working and residential environments. ~ The oven is not intended for outdoor use. ~ It is intended for domestic use only to cook food, and in particular to bake, roast, grill, cook, defrost and dry food. Any other use is not supported by the manufacturer and could be dangerous.
Warning and Safety instructions Safety with children ~ Children under 8 years of age must be kept away from the appliance unless they are constantly supervised. ~ Children 8 years and older may only use the oven unsupervised if they have been shown how to use it safely and recognise and understand the consequences of incorrect operation. ~ Children must not be allowed to clean or maintain the appliance unsupervised.
Warning and Safety instructions ~ Danger of burning. Children's skin is far more sensitive to high temperatures than that of adults. External parts of the oven such as the door glass, control panel and the vents become quite hot during use. Do not let children touch the oven whilst it is in use. ~ Danger of injury. The oven door can support a maximum weight of 15 kg. Children could injure themselves on an open oven door. Do not let children sit on the door, lean against it or swing on it.
Warning and Safety instructions Technical safety ~ Unauthorised installation, maintenance and repairs can cause considerable danger for the user. Installation, maintenance and repairs must only be carried out by a Miele authorised technician. ~ Never use a damaged oven. It could be dangerous. Check it for visible signs of damage before using it. ~ The electrical safety of this appliance can only be guaranteed when correctly earthed. It is essential that this standard safety requirement is met.
Warning and Safety instructions ~ Tampering with electrical connections or components and mechanical parts is highly dangerous to the user and can cause operational faults. Never open the casing of the appliance. ~ While the appliance is under guarantee, repairs should only be undertaken by a Miele authorised service technician. Otherwise the guarantee is invalidated. ~ Miele can only guarantee the safety of the appliance when genuine original Miele replacement parts are used.
Warning and Safety instructions ~ In order to function correctly, the oven requires an adequate supply 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 ensure that the cool air supply is not unduly heated by other heat sources such 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.
Warning and Safety instructions 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 or removing it and when adjusting oven shelves etc. in a hot oven. ~ Due to the high temperatures radiated, objects left near the oven when it is in use could catch fire. Do not use the oven to heat up the room. ~ Oil and fat can ignite if overheated.
Warning and Safety instructions ~ Some types of food dry out quickly and can self-ignite if high grill temperatures are used. Never use the grill to finish baking partcooked rolls or bread or to dry flowers or herbs. Use Fan plus U or Conventional heat V for this type of procedure. ~ If using alcohol in your recipes, please be aware that high temperatures can cause the alcohol to vaporise. The vapour can catch fire on hot heating elements.
Warning and Safety instructions ~ If cold liquid is poured onto a hot surface steam will occur, which can cause scalding. The sudden change in temperature can also damage enamel surfaces. Do not pour cold liquid directly onto hot enamelled surfaces. ~ During cooking processes using moisture and during the residual moisture evaporation process, steam is produced which can cause serious injury by scalding. Do not open the door whilst a burst of steam is being released or during the evaporation process.
Warning and Safety instructions Cleaning and care ~ Do not use a steam cleaning appliance to clean this appliance. The steam could reach electrical components and cause a short circuit. ~ Scratches on the door glass can result in the glass breaking. Do not use abrasive cleaners, hard sponges, brushes or sharp metal tools to clean the door glass. ~ The side runners can be removed for cleaning purposes (see "Cleaning and care").
Warning and Safety instructions Accessories ~ Only use genuine original Miele accessories. Using accessories from other manufacturers will invalidate the guarantee, and Miele cannot accept liability. ~ If you have a Miele HUB 5000-M, HUB 5001-M or a HUB 5000-XL oven dish, do not place it on Shelf level 1. This would damage the floor of the oven. The very small gap between the bottom of the dish and the oven floor would cause a build-up of heat and could cause the enamel to crack or chip.
Caring for the environment Disposal of the packing material Disposing of your old appliance The packaging is designed to protect the appliance from damage during transportation. The packaging materials used are selected from materials which are environmentally friendly for disposal and should be recycled. Electrical and electronic appliances often contain valuable materials.
Oven overview a Oven controls* b Door lock for pyrolytic cleaning programme c Top heat/grill element d Air inlet for the fan with ring heating element behind it e Side runners with 5 shelf levels f Oven floor with bottom heat element underneath it g Front frame with data plate h Door * features will vary depending on model 20
Oven controls a On/Off sensor K b Function selector c Display d Rotary selector V W e OK, # sensors f *, X, I, N sensors 21
Oven controls On/Off sensor K Display The On/Off sensor K is recessed and reacts to touch. The display shows the time of day or your settings. It is used for switching the oven on and off. 3 ? F Function selector For selecting oven functions. It can be turned clockwise or anticlockwise and in the ß position, can be retracted by pressing it in.
Oven controls Rotary selector Sensor controls Use the rotary selector V W to enter temperatures and durations. The OK, #, *, X, I and N sensors react to touch. Each touch is confirmed with a keypad tone. This keypad tone can be switched off by changing setting P 3 to Status S 0 (see "Settings"). Turning it clockwise will increase the values, and turning it anti-clockwise will decrease them. It can also be used to highlight a function by moving the triangle V in the display.
Oven controls Sensor Function 24 OK For calling up functions and saving settings # To go back a step X To call up a function Notes Functions marked with triangle V can be called up by touching OK. The selected function can be changed whilst triangle V is flashing. Press OK to save the changes. If the time of day is visible in the display and the rotary selector is at the ß position, the symbols for settings X, time of day + and system lock 0 will appear when the X sensor is pressed.
Oven controls Sensor Function Notes I For switching the If the oven is switched off but the time of day display oven interior is switched on, the oven interior lighting can be lighting on and off switched on and off by touching I, for example, when cleaning the oven. If the time of day display is switched off, the I sensor will not react until the oven is switched on.
Features Model numbers A list of the ovens described in these operating instructions can be found on the back page. Data plate The data plate is located on the front frame, visible when the door is open. The data plate states the model number of your oven, the serial number as well as connection data (voltage, frequency and maximum connected load). Please have this information to hand, should you need to contact Miele regarding any questions or problems.
Features Side runners Side runners for trays, racks and Miele oven dishes are fitted on either side of the oven cavity for shelf levels . Baking tray, universal tray and rack with non-tip notches Baking tray HBB71: The numbers for the shelf levels are marked on the front frame. Each level consists of two rails, one above the other. Universal tray HUBB71: – The accessories (e.g.
Features FlexiClip telescopic runners HFC72 Fitting and removing FlexiClip telescopic runners ,Danger of burning. Make sure the oven heating elements are switched off and cool. The FlexiClip telescopic runners can be used with any shelf level. Push the FlexiClip telescopic runners right into the oven before placing accessories on them. The accessories will then automatically sit securely in between the stoppers at either end of each runner and be prevented from sliding off.
Features Perforated baking tray HBBL 71 ^ Then secure the FlexiClip runner to the lower of the two rails as illustrated (3). If the FlexiClip runners are difficult to pull out after fitting, you may need to pull firmly on them once to release them. The perforated baking tray has been specially designed for baking fresh yeast and quark dough items, bread and rolls. The fine perforations help to brown the underside of food. The tray can also be used for drying fruit and vegetables.
Features Round baking tray HBF27-1 The round baking tray is suitable for cooking pizza, shallow cakes made with yeast or whisked mixtures, sweet and savoury tarts, baked desserts, flat bread, and can also be used for frozen cakes and pizzas. The enamelled surface has been treated with PerfectClean. Baking stone HBS60 The baking stone is ideal for items which need a well baked base such as pizza, quiche, bread, bread rolls and savoury snacks.
Features Handle HEG Miele microfibre cloth Light soiling and fingerprints can be easily removed with the microfibre cloth. The handle makes it easier to take the universal tray, baking tray and rack out of the oven, or to put them into it. The two prongs at the top go inside the tray or above the rack, and the U-shape supports underneath. Miele oven cleaner Miele oven cleaner is suitable for removing very stubborn soiling. It is not necessary to pre-heat the oven beforehand.
Features Oven controls Cooling fan In addition to operating the various cooking functions for baking, roasting and grilling, the oven controls are also used to operate A cooling fan will come on automatically when a cooking programme is started. The cooling fan mixes hot air from the oven cavity with cool room air before venting it out into the kitchen through vents located between the appliance door and the control panel.
Features PerfectClean treated surfaces Pyrolytic accessories PerfectClean surfaces have very good non-stick properties and are much easier to keep clean than conventional enamel surfaces, if cleaned regularly. The following accessories can be left in the oven during the pyrolytic cleaning programme. Food can be taken off these surfaces easily, and soiling from baking and roasting is simple to remove. Food can be sliced or cut up on PerfectClean surfaces.
Using for the first time Before using for the first time ,The oven must not be operated until it has been correctly installed in its housing unit. ^ Press and release the function and temperature selectors if they are retracted. Setting the time of day for the first time The time of day is shown in 24 hour clock format.
Using for the first time Heating up the oven for the ^ Select Moisture plus d. first time and rinsing the steam The lighting will come on. injection system New ovens can give off an unpleasant smell on first use. Heating up the oven for at least 1 hour with nothing in it will get rid of this smell. It is a good idea to rinse the steam injection system at the same time. Ensure that the kitchen is well ventilated during this operation.
Using for the first time The prompt for water intake appears and the triangle V flashes: ? ; ^ Open the door. ^ Pull the water intake tube forwards (located below the control panel on the left). ^ Touch the OK sensor. The water intake process will begin. The amount of water required will be drawn up into the oven. The quantity of water specified is higher than actually required, leaving a small amount in the container. ^ Remove the water container after the water intake process. ^ Close the door.
Using for the first time After heating up for the first time ,Danger of burning. Allow the oven interior to cool down before cleaning by hand. ^ Touch I, to switch on the oven interior lighting. ^ Clean the oven interior with a clean sponge and a solution of hot water and washing-up liquid or a damp microfibre cloth. ^ Dry all surfaces with a soft cloth. ^ Switch the interior lighting and the oven off. Leave the oven door open until the oven interior is completely dry.
Settings Altering the time of day The time of day can only be changed when the function selector is at ß. ^ Touch X. ^ Use the rotary selector to move the V triangle until it appears under +. ^ Touch the OK sensor. The triangle V will flash under +. ^ Use the rotary selector to enter the time of day. ^ Touch the OK sensor. The time of day is now saved. In the event of a power cut the time of day is saved for approx. 200 hours. If power is restored within this time the current time of day is displayed.
Settings Changing factory default settings Settings can only be changed when the oven is switched on and the rotary selector is at ß. Your appliance is supplied with a number of standard default settings (see the "Settings overview" chart). A setting is changed by altering its status. ^ Touch X. ^ If necessary use the rotary selector to move the triangle V until it appears under X. P 0 The setting is selected and the current status appears, e.g. S 0.
Settings Settings overview Setting P I Time of day display Status S 0* S I P 2 Buzzer volume S 0 S I to S xx ** P 3 Keypad tone P 4 Clock format S 0 S I* 24^ * i2^ * Factory default setting ** Depending on model 40 The time of day display is switched off. The display is dark when the oven is switched off. The time of day continues to run unseen in the background. If you have selected status S 0, the oven must be switched on before it can be used.
Settings Setting P 5 Temperature units P 6 Display brightness P 7 Lighting Status °C * °F The temperature is displayed in degrees Celsius. The temperature is displayed in degrees Fahrenheit. S i to S 7, S 4* You can choose different levels of brightness for the display. S i minimum brightness S 7 maximum brightness. S 0* The oven interior light is switched on for 15 seconds and then switches off automatically. The oven interior light is switched on constantly.
System lock 0 The system lock 0 prevents the oven from being used unintentionally, for example by children. The oven is delivered with the system lock deactivated. The setting for the system lock can be be changed by altering its status s: – S 0 = off – S i = on To activate the system lock The status of the system lock can only be altered when the oven is switched on and the rotary selector is at ß. ^ Touch X. ^ Use the rotary selector to move the triangle V until it appears under 0.
System lock 0 Deactivating the system lock for a cooking process ^ Switch the oven on. The 0 and V symbols and the current time of day will appear: i2:25 0 ; ^ Touch OK until 0 goes out. The oven can now be used. Deactivating the system lock The status of the system lock can only be altered when the oven is switched on and the rotary selector is at ß. ^ Switch the oven on. ^ Touch OK until 0 goes out. ^ Touch X. ^ Use the rotary selector to move the triangle V until it appears under 0.
Minute minder N Using the minute minder N To set the minute minder The minute minder can be used to time other activities in the kitchen, e.g. boiling eggs. Example: You want to boil some eggs and set a minute minder time of 6 minutes and 20 seconds. The minute minder can also be used at the same time as a cooking programme in which the start and finish times have been set, e.g. as a reminder to stir a dish or add seasoning etc. A maximum minute minder time of 99 minutes and 55 seconds can be set.
Minute minder N The minute minder is saved and will count down in seconds. N 6:i9 To change the time set for the minute minder ^ Touch N. min The N symbol indicates the minute minder has been set. The minute minder time selected appears. ^ Use the rotary selector to set the minute minder time. ^ Touch the OK sensor. At the end of the minute minder time The changed minute minder is saved and will count down in seconds. – N will flash, – the display will show the time counting upwards.
Overview of functions Your oven has a range of oven functions for preparing food. Depending on the function selected, different heating elements are switched on and sometimes combined with the fan (see details in brackets). Conventional heat V (Top heat/grill element + bottom heat element) For baking and roasting traditional recipes, preparing soufflés and cooking at low temperatures. If using an older recipe or cookbook, set the oven temperature 10 °C lower than that recommended.
Overview of functions Rapid heat-up S Fan grill \ (Top heat/grill element + ring heat element + fan) (Top heat/grill element + fan) For pre-heating the oven quickly. The oven function required must then be selected. Fan plus U (Ring heat element + fan) This function is used for baking and roasting on different levels at the same time. A lower temperature can be selected than when using Conventional heat V, as the fan distributes the heat to the food straight away. For grilling thicker cuts of meat (e.
Operation Tips on saving energy Residual heat use – Remove any accessories from the oven that you do not require for cooking. When cooking using temperatures above 140 °C and cooking durations longer than 30 minutes you can turn the temperature selector down to ß about 5 minutes before the end of cooking. The heating elements will switch off and the residual heat in the oven will be sufficient to finish cooking the food. – Pre-heat the oven only if instructed to do so in the recipe or the cooking chart.
Operation Simple operation After cooking: ^ Switch the oven on. ^ Turn the rotary selector to the ß position. ^ Place the food in the oven. ^ Select the required oven function with the function selector. The recommended temperature will appear: i60 °C 6 V The oven heating, lighting and cooling fan will switch on. ^ Take the food out of the oven. ^ Switch the oven off.
Operation Recommended temperature Changing the temperature As soon as a cooking function is selected, a recommended temperature will appear in the display. Example: You have selected Fan plus U and 170 °C and can see the temperature increasing.
Operation Temperature indicator light Conventional heat V The temperature indicator light 3 lights up whenever the oven heating is switched on. – cakes and biscuits with a short baking time (up to 30 minutes) As soon as the set temperature is reached, – dark bread dough, – a buzzer will sound, if this option is selected (see "Settings – P 2"). – the temperature indicator light will go out 3, – the oven heating switches off.
Operation Switching on and off automatically Cooking programmes can be switched off, or on and off automatically. To do this, set a duration or a duration and finish time after selecting an oven function and a temperature. The maximum duration which can be set for a cooking programme is 12 hours. We recommend switching on and off automatically when roasting.
Operation Setting a cooking duration and finish time Example: The time is now 11:15 ; you want a dish with a cooking duration of 90 minutes to be ready by 13:30 . Now set the finish time: ^ Use the rotary selector to move the triangle V until it appears under S. -:- - will appear: 3 ^ Place the food in the oven. ^ Select the required oven function and the temperature. The oven heating, lighting and cooling fan will switch on. ^ Touch X.
Operation At the end of the cooking duration Altering the cooking duration – 0:00 will appear ^ Touch X. – T will start to flash, ^ If necessary, use the rotary selector to move the triangle V until it appears under T. – the oven heating and lighting will switch off, – the cooling fan will continue to run for a while, – a buzzer will sound three times if this option is selected (see "Settings – P 2"). ^ Turn the rotary selector to the ß position. ^ Switch the oven off. ^ Take the food out of the oven.
Operation Deleting a cooking duration Deleting a finish time ^ Touch X. ^ Touch X. ^ If necessary, use the rotary selector to move the triangle V until it appears under T. ^ If necessary use the rotary selector to move the triangle V until it appears under S. ^ Touch the OK sensor. ^ Touch the OK sensor. The triangle V will flash under T. The triangle V will flash under S. ^ Use the rotary selector to set the cooking duration to 0:00.
Moisture plus d Your oven is equipped with a steam injection system for cooking with moisture. Baking, roasting and cooking with Moisture plus d guarantees optimised steam and air conduction for excellent cooking and browning results. After selecting Moisture plus d you need to set the number of bursts of steam. You can select: – Automatic burst of steam (Aut§) This requires enough water for one burst of steam. The burst of steam will be injected into the oven automatically after the heating-up phase.
Moisture plus d One burst of steam takes approx. 5 - 8 minutes. The number of bursts of steam and when they are injected will depend on the type of food being cooked: – Yeast mixtures will rise better if steam is injected at the beginning of the programme. – Bread and rolls also rise better if exposed to steam at the start. Injecting a burst of steam at the end of the programme will give the bread and rolls a glistening crust.
Moisture plus d Set the number of bursts of steam Set the temperature Tip: Please refer to the sample recipes. The recommended temperature will appear in the display and the triangle V will flash under 6. Aut§ will appear in the display and the triangle V will flash under *. Aut§ * ; The other steam burst options (i, 2, 3) can be selected using the rotary selector. After 3, E is displayed. This option starts the descaling process (see "Descaling the steam injection system F").
Moisture plus d Preparing and starting the water intake process The prompt for the water intake process will appear. The triangle V will flash under ?. ? ; ^ Open the door. ^ Pull the water intake tube forwards (located below the control panel on the left). The amount of water required will be drawn up into the oven. The quantity of water specified is higher than actually required, leaving a small amount in the container.
Moisture plus d Steam can cause injury by scalding. Do not open the door while the burst of steam is being injected. Condensation on the sensors will make them react more slowly. Automatic burst of steam Injecting bursts of steam manually Once the heating-up phase has been completed, the automatic burst of steam is injected. The bursts of steam can be injected as soon as * lights up in the display. The following will appear in the display: * i60 °C The water will vaporise in the oven compartment.
Moisture plus d Residual water evaporation When cooking using the Moisture plus d function, the water will be equally distributed between the number of bursts of steam and used up as long as the programme is not interrupted. However, if a programme using steam injection is interrupted before all the bursts of steam have been injected, the water for these unused bursts of steam will remain in the system.
Moisture plus d To start residual water evaporation immediately ^ Select Moisture plus d. A time, depending on the amount of residual water present, will appear and the triangle V will flash under *: 00:07 min * The the last minute counts down in seconds. h * ; ^ Touch the OK sensor. The evaporation process will begin. The duration will count down in the display. During the evaporation process, the duration may be adjusted by the system according to the amount of water currently present.
Moisture plus d Aut§ appears in the display. To cancel the residual moisture evaporation process ,Do not cancel the prompt for residual moisture evaporation unless you really have to as this might cause the steam unit to overflow into the oven interior when taking in more water. ^ Select Moisture plus d. Aut§ * ; A cooking process using the Moisture plus function d can now be carried out.
Baking – Always place baking tins on the rack. Eating food which has been cooked correctly is important for good health. Only bake cakes, pizza, chips etc. until they are golden. Do not overcook them. Functions Depending on how the food is prepared, you can use Fan plus U, Intensive Bake O, Moisture plus d or Conventional heat V. Bakeware The choice of bakeware depends on the oven function and preparation.
Baking Notes on the baking chart Shelf levels Temperature 6 The shelf level on which you place your food for baking depends on the oven function and number of trays being used. As a general rule, select the lower temperature given in the chart. Baking at temperatures higher than those recommended may reduce the cooking time, but will lead to uneven browning, and unsatisfactory cooking results. Baking duration + Check if the food is cooked at the end of the shortest time quoted.
Baking Baking chart U Cakes / biscuits 6 + [°C] [min] Creamed mixture Sponge cake 150–170 2 Ring cake 150–170 2 Muffins (1 [2] tray(s)) Small cakes (1 tray) 1) 2) 1) 2) Small cakes (2 trays) 60–70 65–80 4) 150–170 2 [1+3 ] 30–50 150 2 25–35 150 3) 2+4 25–35 Foam cake (tray) 150–170 2 25–40 Marble, nut cake (tin) 150–170 2 60–80 Fresh fruit cake, with meringue topping (tray) 150–170 2 45–50 Fresh fruit cake (tray) 150–170 2 35–55 Fresh fruit cake (tin) 150–170 2
Baking V 6 [°C] O + 6 [min] [°C] + [min] 150–170 2 60–70 – – – 150–170 2 65–80 – – – 160–180 2 25–45 – – – 160 3) 3 25–35 – – – – – – – – – 170–190 2 25–40 – – – 150–170 2 60–80 – – – 170–190 2 45–50 – – – 170–190 1 35–55 – – – 160–180 2 55–65 – – – 170–190 2 20–25 – – – 3 15–25 – – – 170–190 2 15–20 – – – 170–190 2 45–55 – – – 160–180 3) 160–180 3 15–25 – – – 160 3) 2 15–33 – – – 170–190 2 85–95
Baking Baking chart U Cakes / biscuits 6 + [°C] [min] Sponge mix1) Tart / flan base (2 eggs) 1) 170–190 2 15–20 Sponge cake (4 to 6 eggs) 1) 2) 175–195 2 22–30 Whisked sponge cake 1) 2) 180 2 20–30 160–180 2 15–25 50 5) 15–30 Gugelhupf 150–170 2 50–60 Stollen 150–170 2 55–65 Streusel cake 150–170 2 35–45 Fresh fruit cake (tray) 160–180 2 40–60 White bread 160–180 2 50–60 2 50–60 2 35–45 Swiss roll 1) Yeast mixtures and quark dough Proving dough Wholegrain
Baking V 6 [°C] O + 6 [min] [°C] + [min] 170–190 3) 2 10–20 – – – 170–190 3) 2 20–40 – – – 3) 2 20–45 – – – 180–200 3) 2 12–16 – – – 50 5) 15–30 – – – 160–180 1 50–60 – – – 150–170 2 55–65 – – – 170–190 2 35–45 – – – 3 40–55 170–190 2 40–55 2 50–60 – – – 150–180 170–190 1) 160–180 3) 2 50–60 – – – 190–210 2 30–45 170–190 2 40–50 180–200 2 25–35 170–190 2 25–35 160–180 2 25–30 – – – 3) 3 30–40 – – – 190–2
Roasting Functions Notes on the roasting chart Depending on how the food is prepared, you can use Fan Plus U, Moisture plus d or Conventional Heat V. Temperature 6 Containers You can use any heat-resistant crockery: Miele Gourmet oven dishes, roasting pans, ovenproof glass dishes, roasting bags, dishes made from earthenware or cast iron, the universal tray, rack and/or anti-splash insert (if available) on top of the universal tray.
Roasting Roasting duration + The traditional British method for calculating the roasting time is to allow 15 to 20 minutes per lb/450 grammes, according to type of meat, plus approx. 20 minutes, adjusting the length of time as roasting proceeds to obtain the required result. The roasting time can also be determined by multiplying the thickness of the roast [cm] with the time per cm [min./cm], depending on the type of meat: Beef/venison: . . . . . . . . . 15–18 min/cm Pork/veal/lamb: . . . . . . . .
Roasting Roasting chart U Meat/Fish 6 + [°C] [min] Topside of beef, approx. 1 kg 170–190 Beef fillet or sirloin joint, approx. 1 kg 200–220 Venison, approx. 1 kg 140–160 Pork joint, approx.1 kg 160–180 Pork joint with crackling, approx. 2 kg 160–180 Gammon joint, approx. 1 kg 150–170 Meat loaf, approx. 1 kg 160–180 Veal, approx. 1.5 kg 180–200 Leg of lamb, approx. 1.5 kg 170–190 Saddle of lamb, approx. 1.5 kg 170–190 Poultry, 0.8–1 kg 180–200 Poultry, approx. 2 kg 170–190 Poultry, stuffed, approx.
Roasting d 1) V 6 + 6 + [°C] [min] [°C] [min] – – 140–160 160–180 170–190 160–180 170–190 170–190 170–190 – 190–210 180–200 180–200 170–190 170–190 – – 100–120 4) 110–130 4) 130–160 4) 60–80 4) 60–70 4) 90–110 4) 90–120 4) – 60–70 90–110 100–120 140–170 35–55 190–210 200–220 150–170 180–200 190–210 170–190 190–210 190–210 200–220 190–210 190–210 190–210 190–210 180–200 190–210 110–140 2) 45–55 3) 100–120 4) 100–120 4) 130–160 4) 80–100 4) 60–70 4) 100–120 4) 90–120 4) 50–60 60–75 5) 90–110 5) 1
Low temperature cooking This method is ideal for cooking beef, pork, veal or lamb when a tender result is required. First sear the meat all over at a high temperature on the hob in order to seal it. Then place the meat in the pre-heated oven where the low temperature and long cooking time will cook it to perfection and ensure it is very tender. The meat relaxes and the juices inside start to circulate evenly throughout the meat to reach the outer layers. This has very tender and succulent results.
Low temperature cooking After cooking Because the cooking and core temperatures are very low: Cooking duration/Core temperatures Meat Duration [min] Core temperature** [°C] 60–90 120–150 180–240 120–150 150–210 180–210 90–120 48 57 69 63 68 63 60 – Meat can be carved straight from the oven. It does not need to rest. – The cooking result will not be affected if the meat is left in the oven after the programme has finished. It can be kept warm until you serve it.
Grilling ,Danger of burning. Trays and racks Grill with the oven door closed. If you grill with the door open, hot air will escape from the oven instead of being cooled by the cooling fan. The controls will get hot. Functions Grill Y For grilling larger quantities of thin cuts (e.g. steaks) and browning baked dishes. The whole of the top heating / grill element will get hot and glow red. Fan grill \ For grilling larger items, e.g. chicken.
Grilling Notes on the grilling chart Testing to see if cooked Temperature 6 One way of finding out how well a piece of meat has been cooked is to press down on it with a spoon: As a general rule, select the lower temperature given in the chart. If higher temperatures are used, the meat will brown on the outside, but will not be properly cooked through. For thin cuts of meat a temperature setting of 275 °C is generally recommended, for thicker cuts a maximum of 220 °C.
Grilling Preparing food for grilling Grilling Trim the meat. Do not season meat with salt before grilling as this draws the juices out. ^ Place the rack or the anti-splash insert (if available) in the universal tray. Add a little oil to lean meat if necessary. Do not use other types of fat as they can burn and cause smoke. ^ Place the food on top. Clean fish in the normal way. To enhance the flavour, add a little salt or squeeze a little lemon juice over the fish. ^ Pre-heat the grill for approx.
Grilling Grilling chart The data for the recommended function is printed in bold. Pre-heat the grill for approx. 5 minutes with the door closed, unless advised otherwise. Turn the food halfway through the cooking time. Check the food after the shortest time quoted.
Defrost Use the Fan plus U setting and turn the temperature down to about 30–50°C for gently defrosting food. The fan will switch on and circulate air at room temperature around the oven cavity. ,Danger of salmonella poisoning. It is particularly important to observe food hygiene rules when defrosting poultry. Do not use the liquid from the defrosted poultry. Pour it away, and wash the tray, the sink and your hands.
Drying food Drying is a traditional method of preserving fruit, certain vegetables and herbs. It is important that fruit and vegetables are ripe and not bruised before they are dried. ^ Prepare the food for drying – Peel and core apples, and cut into slices 0.5 cm thick. – Stone plums, if necessary. – Peel, core and cut pears into thick wedges. – Peel and slice bananas. – Clean mushrooms and cut them in half or slice them. – Remove parsley and dill from the stem.
Frozen food/Ready meals Tips Cakes, pizza, baguettes – Large frozen items such as cakes, pizzas or baguettes cover an extensive area of the baking tray or universal tray. The temperature difference if large frozen items are cooked in these trays can cause the tray to distort in such a way that it cannot be removed from the oven when it is hot. Further use will make the distortion worse. Place this type of food on baking parchment on the rack to prevent the risk of this happening.
Gentle bake The Gentle bake K function is ideal for bakes and gratins which require a crisp top. Food 6 [°C] + [min] Lasagne 180 1 45–60 Potato gratin 170 1 55–65 Vegetable bake 170 1 55–65 Pasta bake 170 1 40–50 6 Temperature / Shelf level / + Duration The table contains just a few examples. For other recipes, use the temperature and duration settings given for Fan plus U as a guide.
Note for test institutes Test food acc. to EN 60350 Oven function 6 [°C] U 140 2) 2 30–40 No U 140 2) 1+3 30–45 No 1 tray V 160 2) 2 15–33 Yes 1 tray U 150 2) 2 25–35 No 2 trays U 150 2) 2+4 25–35 Yes V 160 2) 3 20–30 Yes U 180 2) 2 22–30 No Yes Test food Tray / tin Drop cookies (8.4.1) 1 tray Small cakes (8.4.2) 2 trays 1) 1 tray 3) + [min] Pre-heat Whisked sponge cake (8.5.
Cleaning and care ,Danger of burning. Make sure the oven heating elements are switched off and that the oven cavity is cool. ,Danger of injury. Do not use a steam cleaning appliance to clean this appliance. The steam could reach electrical components and cause a short circuit. Unsuitable cleaning agents To avoid damaging the surfaces, do not use: – cleaning agents containing soda, ammonia, acids or chlorides, – cleaning agents containing descaling agents on the oven front, – abrasive cleaning agents, e.
Cleaning and care Normal soiling Soiling might become impossible to remove if it is not dealt with. Continued use of the oven without regular cleaning will make it much harder to keep clean. Soiling is, therefore, best removed after each use of the oven. The accessories are not dishwasherproof. Useful tips – Soiling caused by spilt juices and cake mixtures is best removed whilst the oven is still warm. Exercise caution and make sure the oven is not too hot - danger of burning.
Cleaning and care Stubborn soiling (does not apply to the FlexiClip runners) Spilt fruit and roasting juices may cause lasting discolouration or matt patches on enamelled surfaces. This discolouration is permanent but will not affect the efficiency of the finish. Do not try to remove this discolouration! Clean these following the instructions given here. ^ Baked on deposits can be removed with a glass scraper or a nonabrasive stainless steel spiral pad.
Cleaning and care Pyrolytic cleaning ^ of the oven interior Instead of cleaning the oven manually you can run the Pyrolytic cleaning programme ^. During the Pyrolytic cleaning programme the oven interior is heated up to over 400 °C. Any residual soiling is broken down and reduced to ash by the high temperatures. This oven has three levels of pyrolytic cleaning, each with a different duration.
Cleaning and care Start the Pyrolytic cleaning programme ,Danger of burning The oven door gets much hotter during pyrolytic operation than during normal use. Make sure children cannot touch the oven whilst a Pyrolytic cleaning programme is running. ^ Select Pyrolytic cleaning ^. PY i PY I appears in the display. The number flashes. Use the rotary dial V W to select between PY I, PY 2 and PY 3. ^ Select the level required. ^ Touch the OK sensor. The Pyrolytic cleaning programme will now start.
Cleaning and care To delay the start time of the Pyrolytic cleaning programme Start the programme as described above and then set the required finish time within the first five minutes of starting the programme. ^ Touch X. At the end of the Pyrolytic cleaning programme 0 0:00 h T ^ Use the rotary selector V W to move triangle V until it appears under S. 00:00, 0 and T will appear in the display to start with. -:- - will appear. The door is locked as long as the 0 symbol is lit up.
Cleaning and care ,Danger of burning Wait until the oven has cooled down before removing residual soiling left in the oven cavity from the Pyrolytic cleaning programme. ^ Wipe any residues (e.g. ash) left behind after the pyrolytic cleaning programme out of the oven cavity and off any pyrolytic accessories. The amount of soiling, e.g. ash, will vary depending on how dirty the oven was.
Cleaning and care If the Pyrolytic cleaning programme is cancelled If the Pyrolytic cleaning programme is cancelled the oven door will remain locked until the temperature inside the oven drops to below 280 °C. The 0 symbol will light up until the temperature has dropped below this level. The door can be opened as soon as the 0 symbol starts flashing. The following will cause the pyrolytic programme to stop: – Turning the function selector to ß.
Cleaning and care Removing the door Do not attempt to take the door off the retainers when it is in the horizontal position as the retainers will spring back against the oven. Do not use the handle to pull the door off the retainers as the handle could break. ^ Raise the door up till it rests open. The oven door is connected to the hinges by retainers. Before removing the door from the retainers, the locking clamps on both hinges have to be released. ^ Open the door fully.
Cleaning and care Dismantling the door The oven door is an open system with four glass panes which have a heatreflective coating on some of their surface. When the oven is operating, air is directed through the door to keep the outer pane cool. If soiling has worked its way in between the glass panes, the door can be dismantled in order to clean in between the panes. Take particular care as scratches can damage the glass.
Cleaning and care ,Danger of injury. Always remove the door before dismantling it. You can now remove the inner pane and the two middle panes one after the other. ^ Place the door on a protective surface (e.g. on a tea towel) to prevent it getting scratched. The door handle should line up with the edge of the table. Make sure the glass lies flat and does not get broken during cleaning. ^ Gently lift the inner pane up and out of the plastic strip.
Cleaning and care Then reassemble the door carefully: The two middle panes are identical. To help you put them back in correctly the material number is printed on the panes. ^ Refit the lower of the two middle panes in such a way that the material number is legible. ^ Gently lift the top of the two middle panes up and take it out. ^ Flip both the glass pane retainers inwards in such a way that they fit over the lower of the two middle panes.
Cleaning and care ^ Refit the seal. ^ Flip both the glass pane retainers inwards to close them. The door is now reassembled and is ready to fit back on the oven. ^ Push the inner pane with the matt printed side facing downwards into the plastic strip and place it between the retainers.
Cleaning and care Refitting the door ^ Open the door fully. It is essential that the locking clamps lock securely when the door is refitted after cleaning. Otherwise the door could could work loose from the retainers and be damaged. ^ Hold the door securely at both sides and carefully fit it back onto the hinge retainers. Make sure it goes on straight. 98 ^ Flip both locking clamps back up as far as they will go into a horizontal position.
Cleaning and care Removing the side runners Remove the side runners for cleaning. ,Danger of injury. Do not use the oven without the side runners. You can remove the side runners together with the FlexiClip runners (if present). If you wish to remove the FlexiClip runners separately beforehand, please follow the instructions in "Features – Fitting and removing the FlexiClip runners". ,Danger of burning. Make sure the oven heating elements are switched off and cool.
Cleaning and care Lowering the top heat/grill element ,Danger of burning. Make sure the oven heating elements are switched off and cool. ^ Remove the side runners. ^ Undo the wing nut. Do not use force to lower the top heat/grill element as this can cause it to break. ^ Carefully lower the top heat/grill element. You can now clean the roof of the oven. ^ Raise the top heat/grill element and tighten the wing nut securely. ^ Refit the side runners.
Cleaning and care Descaling the steam injection system F When to run the descaling process The frequency of descaling will depend on the water hardness level in your area. The descaling process can be run at any time. The number of cooking processes available until the function locks out will count down in the display until F 0 und 0 appears. F 0 ; :0 However, to ensure that the oven functions correctly you will be automatically prompted to run the descaling process after a certain number of programmes.
Cleaning and care Preparation We recommend using the descaling tablets supplied. They have been specially developed for Miele for optimum cleaning results. Other descaling agents, which contain other acids besides citric acid and/or other undesirable substances, such as chlorides for example, could cause damage. Moreover, the descaling effect required could not be guaranteed if the descaling solution was not of the appropriate concentration.
Cleaning and care Starting the descaling process As soon as the intake process E 0 has been started the descaling process can no longer be cancelled. The Activation phase (E i) will begin. You can follow the duration as it counts down. :i:20 F h T F Select the Moisture plus d function. G Use the rotary selector to select E. J Open the door. H Touch the OK sensor. If the Moisture plus d function was already locked, the descaling process can be started immediately by touching the OK sensor.
Cleaning and care At the end of the activation phase the steam injection system will need to be cleaned to remove all traces of descaling solution. Cleaning is carried out by flushing approx. 1 litre of fresh tap water through the system. The water is collected in the universal tray. This process is repeated three times. The first rinse will be shown in the display as E 2. Water will be flushed through the steam injection system and will then collect in the universal tray.
Cleaning and care Start the Evaporate residual moisture process (E 5). Steam can cause scalding injuries. Do not open the door during the evaporation process. E * ; 5 – a buzzer will sound three times if the buzzer is switched on (see "Settings – P 2"), – 0:00 will appear and T will flash. F :0:00 h T Y Turn the rotary function selector to ß. X Touch the OK sensor. The oven heating will switch on and the duration will count down in the display.
Problem solving guide With the aid of the following guide, minor problems can be easily corrected without contacting Miele. The following guide may help you to find the reason for a fault, and to correct it. If having followed the suggestions below, you still cannot resolve the problem, please contact Miele (see back cover for contact details). ,Danger of injury. Installation, maintenance and repairs may only be carried out by a suitably qualified and competent person.
Problem solving guide Problem Possible cause and remedy The oven does not heat Demo mode has been activated. MES_ appears in the up. display. The oven can be operated but does not heat up. ^ Deactivate demo mode (see "Settings – P 8"). A function has been There has been a power cut which has caused a selected but the oven is current process to stop. not working. ^ Turn the function selector to the ß position and switch the oven off. Start the cooking process again.
Problem solving guide Problem F 32 appears in the display. F 33 appears in the display. F xx appears in the display. Possible cause and remedy The Pyrolytic cleaning programme door lock is not locking. ^ Turn the function selector to ß and select the required pyrolytic cleaning programme again. If the fault code appears in the display again call the Miele Service Department. The door lock for the Pyrolytic cleaning programme is not being released.
Problem solving guide Problem Possible cause and remedy A noise can be heard The cooling fan is switched on. after a cooking process. The cooling fan will switch off automatically when the temperature in the oven interior has fallen sufficiently. The rack and other The pyrolytic resistant surface of the side runners accessories make a creates friction when accessories are being pushed noise when being into or pulled out of the oven.
Problem solving guide Problem The oven lighting switches off after a short time. The oven lighting does not switch on. Possible cause and remedy The oven lighting is set to switch off after 15 seconds (default setting). You can change the default setting for this (see "Settings - P 7"). The halogen lamp needs replacing. Danger of burning. Make sure the oven heating elements are switched off and cool. ^ Disconnect the appliance from the mains.
After Sales / Guarantee After sales service Guarantee In the event of any faults which you cannot remedy yourself, or if the appliance is under guarantee, please contact For further information on the appliance guarantee specific to your country please contact Miele. See end of manual for contact details. – your Miele Dealer This appliance is guaranteed for 2 years from the date of purchase. In the UK you must activate your cover by calling 0845 365 6640 or registering online at www.miele.co.uk.
Electrical connection ,Danger of injury. All electrical work should be undertaken by a suitably qualified and competent person. Installation, repairs and other work by unqualified persons could be dangerous. Miele cannot be held liable for unauthorised work. Ensure power is not supplied to the appliance until after installation or repair work has been carried out. Connection of this appliance to the electricity supply must be made in accordance with current safety regulations (BS 7671 in the UK).
Electrical connection Oven Ovens are supplied for connection with an approx. 1.7 m long 3-core cable for connection to a 230 V, 50 Hz supply. The wires in the mains lead are coloured as follows: Green/yellow = earth; Blue = neutral; Brown = live WARNING, THIS APPLIANCE MUST BE EARTHED For extra safety it is advisable to protect the appliance with a suitable residual current device (RCD).
Building-in diagrams Appliance and niche dimensions Dimensions are given in mm.
Building-in diagrams Installation in a tall unit * Ovens with glass front ** Ovens with metal front 115
Building-in diagrams Front dimensions Dimensions are given in mm. A H61xx: 45 mm H62xx: 42 mm B Ovens with glass front: 2.2 mm Ovens with metal front: 1.
Installing the oven ,The oven must not be operated until it has been correctly installed in its housing unit. In order to function correctly, the oven requires an adequate supply of cool air. Ensure that the supply of cool air is not impaired: – do not fit a back panel in the housing unit. – the unit shelf on which the oven sits must not touch the wall behind it. – do not fit insulation to the side walls of the housing unit.
Recipes Bake-off products Setting Bread rolls (frozen/part-baked, unchilled)/Salted pretzels (frozen) According to Pre-heating Pre-heating packet not required instructions required Ingredients Frozen or unchilled part-baked rolls or deep frozen salted pretzels Oven function Moisture plus d Temperature See packet instructions for Fan heat Method for "rolls" Pre-heat Place rolls on the baking tray or on the rack.
Recipes Croissants Ingredients Croissants Method Prepare and roll out the dough according to the packet instructions, then place the croissants on a baking tray. Setting According to packet instructions Pre-heating not required Oven function Moisture plus d Temperature See packet instructions for Fan heat Shelf level 2 Number/type of bursts of steam 1/manual Amount of water approx.
Recipes White bread Ingredients 1/2 cube of fresh yeast (21 g) 250 ml lukewarm water 500 g strong white flour 1 1/2 tsp salt 1 1/2 tsp sugar 20 g softened butter For glazing Milk Method Dissolve the yeast in lukewarm water. Then add to the flour, salt, sugar and butter and knead for 4–5 minutes until you get a smooth dough. Shape the dough into a ball. Cover and prove in the oven for 30 minutes using Conventional heat at 35 °C. Lightly knead the dough and shape into a loaf approx. 25 cm long.
Recipes Flat bread Ingredients 1 cube of fresh yeast (42 g) 200 ml lukewarm water 375 g strong white flour 1 tsp salt 2 tbsp oil For drizzling 1 1/2 tbsp oil Settings Method 1st burst of steam Dissolve the yeast in lukewarm water. Then add to the flour, salt and oil and knead for 3–4 minutes until you get a smooth dough. Cover and prove in the oven for 20-30 minutes using Conventional heat at 35 °C. Duration Lightly knead the dough then roll it out to the shape you want (C approx. 25 cm).
Recipes Herb bread Ingredients 1/2 cube of fresh yeast (21 g) 300 ml milk, lukewarm 500 g strong white flour 1 tsp salt 1 tbsp coarsely chopped parsley 1 tbsp coarsely chopped fresh dill 1 tbsp coarsely chopped chives For glazing Milk Settings Oven function Number/type of bursts of steam Temperature Amount of water Shelf level 1st burst of steam Method Dissolve the yeast in lukewarm milk. Then add to the flour, salt and herbs and knead for 3-4 minutes until you get a smooth dough.
Recipes Olive bread Ingredients 450 g strong white flour 1/2 cube of fresh yeast (21 g) 150 ml white wine 4 eggs 50 g olive oil 100 g ham, finely diced 100 g grated pecorino cheese 1 tsp dried marjoram 1/2–1 tsp salt 100 g chopped walnuts 100 g black olives, coarsely chopped Method Knead the flour, yeast, wine, eggs and oil to a smooth dough, cover and prove for 50-60 minutes using Conventional heat at 35 °C.
Recipes Sesame cheese rolls Makes 10 Ingredients 1 cube of fresh yeast (42 g) 150 ml milk, lukewarm 500 g strong white flour 1 heaped tsp salt 1 pinch of sugar 75 g melted butter 40 g Parmesan cheese, finely grated 2 eggs 6 tbsp sesame seeds For glazing 1 egg Top with 120 g shaved Cheddar, Cheshire or Gouda cheese Settings Oven function Number/type of bursts of steam Temperature Amount of water Shelf level Moisture plus d Aut§ 150–170 °C approx.
Recipes Rye bread Ingredients 400 g rye flour 200 g strong white flour 2 1/2 tsp salt 2 tsp honey 150 g liquid sourdough 1 cube of fresh yeast (42 g) 400 ml lukewarm water 5 tbsp linseeds 4 tbsp sunflower seeds For glazing Water Method Mix the strong white flour with the rye flour and the salt. Then add the sourdough and the honey. Settings Oven function Number/type of bursts of steam Temperature Amount of water Shelf level Moisture plus d 2 200 °C + preheating after 15 minutes: 180 °C approx.
Recipes Mixed grain bread Ingredients 1/2 cube of fresh yeast (21 g) 1 tbsp malt extract 400 ml lukewarm water 200 g rye flour 400 g strong white flour 3 tsp salt 75 g liquid sourdough For glazing Water Settings Oven function Number/type of bursts of steam Temperature Amount of water Shelf level Moisture plus d 2 190 - 210 °C + preheating approx. 200 ml 2 Method 1st burst of steam After placing food in oven Dissolve the yeast and malt extract in lukewarm water.
Recipes Yeast rolls Makes 10 Ingredients 1/2 cube of fresh yeast (21 g) 250 ml lukewarm water 500 g strong white flour 1 1/2 tsp salt 1 tsp sugar 1 heaped tsp softened butter Settings Method Shelf level Dissolve the yeast in lukewarm water. Then add to the flour, salt, sugar and softened butter and knead for 3–4 minutes until you get a smooth dough. Cover and prove for 35–45 minutes in the oven using Conventional heat at 35 °C.
Recipes Seeded rolls Makes 10 Ingredients 1 cube of fresh yeast (42 g) 1 tsp molasses 1 tbsp malt extract 300 ml lukewarm water 150 g dark rye flour 450 g strong white flour 2–3 tsp salt 75 g sourdough Top with 3 tbsp each of linseeds, sesame seeds and sunflower seeds Settings Oven function Number/type of bursts of steam Temperature Amount of water Shelf level Moisture plus d i 190–210 °C approx.
Recipes Italian mozzarella bread Dough ingredients 1 cube of fresh yeast (42 g) 200 ml lukewarm water 500 g strong white flour 1 tsp salt 3 tbsp olive oil Topping ingredients 125 g diced mozzarella 100 g coarsely grated Pecorino 2 cloves of garlic, finely chopped 2 tbsp basil, chopped For glazing Olive oil Top with 1 tsp coarse grained salt Some sprigs of rosemary 1 tsp coloured, coarsely ground pepper Method Dissolve the yeast in lukewarm milk.
Recipes Sunday rolls Makes 8 Ingredients 1/2 cube of fresh yeast (21 g) 250 ml milk, lukewarm 500 g strong white flour 40 g sugar A pinch of salt 60 g softened butter 100 g chopped almonds For glazing Milk Top with Crystal sugar Method Dissolve the yeast in lukewarm milk. Then add to the flour, sugar, salt and butter and knead until you get a smooth dough. Cover and place in the oven to prove for approx. 30 minutes using Conventional heat at 35 °C.
Recipes Buttermilk bread Ingredients 1/2 cube of fresh yeast (21 g) 300 ml lukewarm buttermilk 375 g strong white flour 100 g rye flour 1 tbsp wheat bran 1 tbsp linseeds 1 tsp sugar 2 tsp salt 1 tsp butter For glazing Buttermilk Method Dissolve the yeast in lukewarm milk. Then add to the white flour, rye flour, wheat bran, linseeds, sugar , salt and butter and knead to a soft, smooth dough. Cover the dough and place in the oven to prove for approx. 30 minutes using Conventional heat at 35 °C.
Recipes Chocolate breakfast rolls Makes 8 Ingredients 1 cube of fresh yeast (42 g) 150 ml milk, lukewarm 500 g strong white flour A pinch of salt 60 g sugar 2 tsp vanilla sugar 75 g softened butter 2 eggs 100 g chocolate drops For glazing Milk Method Dissolve the yeast in the lukewarm milk. Then add to the flour, salt, sugar, vanilla sugar, butter and eggs and knead until you get a smooth dough. Cover and prove in the oven for about 30 minutes using Conventional heat at 35 °C.
Recipes Onion flat bread Dough ingredients 1 cube of fresh yeast (42 g) 200 ml lukewarm water 375 g strong white flour 1 tsp salt 2 tbsp oil Topping ingredients 2 small red onions 100 g strong cheese Thyme For drizzling 2 tbsp oil Settings Oven function Number/type of bursts of steam Temperature Amount of water Shelf level 1st burst of steam Duration Moisture plus d Aut§ 160–180 °C approx. 150 ml 2 Automatic 25–30 minutes Method Dissolve the yeast in lukewarm milk.
Recipes Quark rolls Makes 10 Ingredients 250 g low fat quark 2 eggs 70 g sugar 2 tsp vanilla sugar A pinch of salt 500 g plain flour 25 g baking powder (approx. 7 tsp) 100 g chopped walnuts For glazing Milk Top with Sugar Settings Oven function Number/type of bursts of steam Temperature Amount of water Shelf level Moisture plus d I 150–170 °C + pre-heating approx. 150 ml 2 1st burst of steam After placing food in oven Duration 25–35 minutes Method Mix the quark, eggs, sugar, vanilla sugar and salt.
Recipes Buttermilk loaf Ingredients 1 cube of fresh yeast (42 g) 240 ml lukewarm buttermilk 500 g strong white flour 100 g sugar A pinch of salt 20 g melted butter 125 g low fat quark 250 g raisins For glazing Water Settings 1st burst of steam 5 minutes after starting the programme Method Duration 55 - 65 minutes Oven function Number/type of bursts of steam Temperature Amount of water Shelf level Moisture plus d i 150–170 °C approx. 150 ml 2 Dissolve the yeast in lukewarm buttermilk.
Recipes Malted pumpkin seed rolls Makes 8 Ingredients 1 cube of fresh yeast (42 g) 1 tbsp malt extract 300 ml lukewarm water 500 g strong wholemeal flour 3 tsp salt 50 g pumpkin seeds, chopped Settings Method Shelf level Dissolve the yeast and malt extract in lukewarm water. Then add to the flour, salt and chopped pumpkin seeds and knead to a smooth dough. Cover and place in the oven to prove for approx. 40 minutes using Conventional heat at 35 °C. Lightly knead the dough again and shape into 8 rolls.
Recipes Yeast dough men Makes 4 Ingredients 1/2 cube of fresh yeast (21 g) 200 ml milk, lukewarm 375 g strong white flour 50 g sugar A pinch of salt 50 g softened butter For glazing 1 egg To decorate Raisins Almonds Settings Oven function Number/type of bursts of steam Temperature Amount of water Shelf level Moisture plus d i 160–180 °C approx. 150 ml 2 1st burst of steam After placing food in oven Duration 20 - 30 minutes Method Dissolve the yeast in lukewarm milk.
Recipes Yeast pretzels Makes 8 Ingredients 1/2 cube of fresh yeast (21 g) 100 ml milk, lukewarm 300 g strong white flour 1 tsp sugar 1 tsp salt 30 g butter 1 egg For glazing 1 egg yolk beaten into 1 tbsp milk Top with Poppy seeds or grated cheese Method Dissolve the yeast in lukewarm milk. Then add to the flour, sugar, salt, butter and egg and knead until you get a smooth dough. Cover and place in the oven to prove for 20 - 30 minutes using Conventional heat at 35 °C.
Recipes Bacon or herb baguettes Makes 2 Ingredients 1 cube of fresh yeast (42 g) 250 ml lukewarm water 250 g strong white flour 250 g strong wholemeal flour 1 tsp sugar 2 tsp salt 1/2 tsp pepper 3 tbsp oil 150 g finely diced cooked ham or bacon, or 3 tbsp each of chopped parsley, dill and chives For glazing Milk Settings Oven function Number/type of bursts of steam Temperature Amount of water Shelf level Moisture plus d I 190–210 °C approx.
Recipes Ham and cheese rolls Makes 8 Ingredients 1/2 cube of fresh yeast (21 g) 250 ml lukewarm water 500 g strong white flour 30 g butter 1/2 tsp salt 100 g cooked ham, finely diced 100 g strong cheese, grated For glazing Water Settings Method Duration Dissolve the yeast in lukewarm milk. Then add to the flour, salt and butter and knead until you get a smooth dough. Cover the dough and place in the oven to prove for about 30 minutes using Conventional heat at 35°C.
Recipes Apricot loaf Ingredients 1 cube of fresh yeast (42 g) 200 ml milk, lukewarm 500 g strong white flour 60 g sugar 1 tbsp. vanilla sugar A pinch of salt 1 tsp grated lemon zest 100 g softened butter 1 egg 100 g dried apricots 50 g chopped pistachio nuts For glazing Milk Settings Method Duration Oven function Number/type of bursts of steam Temperature Amount of water Shelf level Moisture plus d 2 150 - 170 °C approx.
Recipes Butter cake Makes 20 slices Dough ingredients 1 cube of fresh yeast (42 g) 200 ml milk, lukewarm 500 g strong white flour 50 g sugar A pinch of salt 50 g butter 1 egg Topping ingredients 100 g butter 100 g flaked almonds 120 g sugar 4 tsp vanilla sugar Method Dissolve the yeast in lukewarm milk. Then add to the flour, sugar, salt, butter and egg and knead until you get a smooth dough. Cover and place in the oven to prove for approx. 20 minutes using Conventional heat at 35 °C.
Recipes Pine nut and almond cake Makes 20 slices Dough ingredients 30 g yeast 200 ml milk, lukewarm 500 g strong white flour 80 g sugar A pinch of salt 80 g softened butter 1 egg Topping ingredients 150 g butter 200 g sugar 2 tbsp honey 3 tbsp double cream 100 g chopped pine nuts 100 g flaked almonds Filling ingredients 1 packet of vanilla custard powder 500 ml milk 3 tbsp sugar A pinch of salt 250 g softened butter Leave to cool.
Recipes Plaited walnut loaf Makes 10 slices Ingredients 1 cube of fresh yeast (42 g) 150 ml milk, lukewarm 500 g strong white flour 50 g sugar 2 tsp vanilla sugar A pinch of salt 100 g softened butter 1 egg 100 g chopped walnuts For glazing Milk Method Dissolve the yeast in lukewarm milk. Then add to the flour, sugar, vanilla sugar, salt, butter and egg and knead until you get a smooth dough. Cover the dough and place in the oven to prove for about 30–40 minutes using Conventional heat at 35 °C.
Recipes Cinnamon and macadamia ring Makes 10 slices Dough ingredients 1 cube of fresh yeast (42 g) 100 ml milk, lukewarm 500 g strong white flour 100 g sugar A pinch of salt Grated zest of 1 lemon 100 g softened butter 1 egg 2 egg whites Topping ingredients 2 tsp ground cinnamon 2 tbsp sugar 100 g unsalted, chopped macadamia nuts 2 egg yolks For glazing Milk Mix the cinnamon with the sugar, chopped nuts and the egg yolks.
Recipes "Verduras" sea bream Serves 4 Ingredients 4 prepared sea bream (approx. 400 g each) 800 g small potatoes 2 red peppers 2 green courgettes 2 yellow courgettes 4 shallots 3 cloves of garlic 400 g goat's cheese Juice of one lemon Salt Lemon pepper 4 sprigs of thyme 4 sprigs of rosemary 10 tbsp olive oil Settings Oven function Number/type of bursts of steam Temperature Amount of water Shelf level 1st burst of steam 2nd burst of steam Duration Moisture plus d 2 160–180 °C approx.
Recipes Savoy cabbage and salmon gratin Serves 4 Ingredients 600 g salmon fillet 1 small savoy cabbage (approx. 600 g) 20 g softened butter 500 g potatoes Pepper Salt 300 g crème fraîche with herbs 2–3 tsp horseradish sauce 80 g grated cheddar cheese 80 g white bread Settings 1st burst of steam 5 minutes after starting the programme Method 2nd burst of steam After another 10 minutes Wash and quarter the cabbage, remove the stalk and shred the leaves.
Recipes Stuffed salmon trout Serves 4 Ingredients 2 salmon trout (600–700 g each) Juice of one lemon Salt 2 shallots 2 cloves of garlic 50 g small capers 1 egg yolk 2 tbsp olive oil 2 slices of white bread Chilli powder Pepper, freshly ground Method Rinse the salmon trout, pat dry, drizzle with lemon juice inside and out and season with salt and pepper. Peel and finely dice the shallots and garlic. Dice the white bread.
Recipes Viennese fillet of fish Serves 4 Ingredients 3 salmon trout fillets, 200 g each Juice of one lemon 125 g crème fraîche 50 g pickled gherkins 10 g capers 30 g streaky bacon 1 tbsp mustard 1 tsp grated Parmesan cheese Settings Oven function Number/type of bursts of steam Temperature Amount of water Shelf level 1st burst of steam Method Rinse the fish fillet, pat dry and drizzle with lemon juice. Place one fillet in a greased casserole dish (20 x20cm) and coat with half of the crème fraîche.
Recipes Salmon and spinach pasta bake Serves 4 Ingredients 450 g fresh or frozen spinach (defrosted) 1 clove of garlic Salt Nutmeg 500 g green tagliatelli 400 g salmon fillet 1-2 tbsp lemon juice Pepper, freshly ground 200 ml double cream 250 g sour cream 2 tbsp mixed Italian herbs 20 g flaked almonds Method Blanch fresh spinach in boiling water for 1 minute then drain well. Squeeze any excess water out by hand. Place the tagliatelle in a greased ovenproof dish (approx.
Recipes Pollock delicioso Serves 4 Ingredients 750 g pollock, filleted and skinned 3 onions 40 g butter 500 g tomatoes Juice of 1/2 a lemon Salt Pepper 100 ml milk 10 g breadcrumbs 2 tbsp chopped parsley Settings Method 2nd burst of steam Slice the onions finely then sauté them in half the butter. Slice the tomatoes. Pat the fish dry with kitchen paper then drizzle with lemon juice and season with salt and pepper.
Recipes Trout stuffed with mushrooms Serves 4 Ingredients 4 trout (250 g each) 2 tbsp lemon juice Salt Pepper 1/2 onion 1 clove of garlic 200 g fresh mushrooms 1 bunch of parsley 50 g butter Settings Oven function Number/type of bursts of steam Temperature Amount of water Shelf level 1st burst of steam Method Rinse the trout, pat dry, drizzle with lemon juice inside and out and season with salt and pepper. Finely dice the onion and garlic, chop the mushrooms and parsley and mix well.
Recipes Pikeperch with herbs Serves 4 Ingredients 800 g pikeperch fillets Juice of one lemon 1 bunch of parsley 1 bunch of chives 1 bunch of dill 1 bunch of lemon balm mint Salt 50 g butter Settings Oven function Number/type of bursts of steam Temperature Amount of water Shelf level 1st burst of steam Method Rinse the fish, pat dry and drizzle with a little lemon juice. Leave to stand for about 10 minutes. Wash the herbs, finely chop them and mix well. Arrange in the bottom of a shallow ovenproof dish.
Recipes Sweet and sour chicken Serves 6 Ingredients 800 g chicken breast 400 g plums, stoned 40 g fresh ginger 1 small bunch of spring onions Salt Pepper 3 tbsp oil 40 g butter 100 ml white wine 100 ml orange juice 100 ml chicken stock 1 tsp honey 50 ml cream Method Peel the ginger and grate finely. Cut the spring onions into 2 cm pieces. Season the chicken with salt and pepper. Heat the oil in a gourmet oven dish and sear the chicken briefly. Add the butter, spring onions and ginger and fry briefly.
Recipes Turkey roulade with a spinach ricotta filling Serves 6 Ingredients 1000 g turkey breast 1 shallot 225 g frozen spinach (defrosted) 1 egg yolk 2 tbsp breadcrumbs 125 g Ricotta Salt Pepper Nutmeg 2 tbsp olive oil 1 tsp rosemary 750 ml chicken stock 500 ml double cream Take the roulades out of the sauce and remove the string. If necessary, thicken the sauce with a little cornflour mixed with water. Slice the roulades and serve with the sauce.
Recipes Braised beef roulades Serves 4 Ingredients 4 thin beef steaks (approx. 160–200 g) Salt Pepper 4 tsp medium-hot mustard 8 slices of streaky bacon 8 cocktail gherkins (cornichons) 2 carrots 1 thin leek 150 g celery 1 onion Oil 1 tbsp tomato purée 250 ml red wine 2 sprigs of thyme 2 sprigs of rosemary 2 bay leaves 1 clove of garlic 1000 ml beef stock 100 ml cream Method Lay the steaks out next to each other and season with salt and pepper.
Recipes Settings Oven function Number/type of bursts of steam Temperature Amount of water Shelf level 1st burst of steam Moisture plus d 3 140 °C approx.
Recipes Braised silverside of veal Serves 6 Ingredients 1500 g silverside of veal 2 carrots 1 thin leek 150 g celery 1 onion 1 clove of garlic 2 sprigs of thyme 2 sprigs of rosemary 4 bay leaves 5 juniper berries Salt Pepper 500 ml white wine 100 g crème fraîche 250 ml beef stock or water Settings 2nd burst of steam After another 15 minutes Method 3rd burst of steam After another 30 minutes Dice the carrots, the leek and the onions (1 cm) and place in the gourmet oven dish together with the garlic, t
Recipes Glazed gammon Serves 6 Ingredients 1000 g gammon joint 20 g softened butter 40 g brown sugar 2 carrots 1 thin leek 150 g celery 1 onion 5 bay leaves 6 cloves 10 crushed juniper berries 125 ml red wine 250 ml water Method Score the surface of the gammon in a criss-cross pattern about 2-3 mm deep. Rub butter and sugar into the cuts. Dice the carrots, the leek, the celery and the onion. Mix with the spices and place in the centre of the universal tray. Place the gammon joint on top.
Recipes Stuffed pork tenderloin Serves 6 Ingredients 4 pork tenderloin (300 g each) Salt Pepper 20 basil leaves 250 g red pesto 30 g Parmesan cheese, freshly grated 12 slices of parma ham 40 g butter 250 ml double cream 250 ml meat stock Settings Oven function Number/type of bursts of steam Temperature Amount of water Shelf level 1st burst of steam Method Cut the pork along the length, but not right through. Season both sides with salt and pepper and then arrange the basil leaves along the cut edge.
Recipes Chinese pork steak Serves 6 Ingredients 1500 g pork blade roast 3–4 cloves of garlic 2 walnut sized pieces of fresh ginger 3 tsp salt 3 tbsp soy sauce 3 tbsp honey 2 tbsp sherry 1 tsp five spice powder 2 tbsp hoi sin sauce Sambal Oelek Settings Method Duration Oven function Number/type of bursts of steam Temperature Amount of water Shelf level Moisture plus d I 170 - 190 °C + preheating approx.
Recipes Spanish garlic rabbit Serves 4 Ingredients 1 rabbit Salt Pepper 4 celery sticks 2 onions 2 tomatoes 4 cloves of garlic 5 tbsp olive oil 125 ml white wine 750 ml chicken stock 3 sprigs of thyme 4 bay leaves 100 g black olives, sliced Settings Method Duration Cut the rabbit into 6 pieces and season with salt and pepper. Dice the celery onions and tomatoes. Tips Place the meat in a gourmet oven dish and sear in olive oil on the hob. Add the tomatoes, celery, onions and garlic.
Recipes Lamb cutlets with a pistachio crust Serves 4 Ingredients 2 racks of lamb (approx. 400 g each) 50 g pistachio nuts, finely chopped 50 g butter 30 g breadcrumbs 1/2 tsp thyme Salt Pepper 2 tbsp olive oil Settings Oven function Number/type of bursts of steam Temperature Amount of water Shelf level Method Mix the finely chopped pistachios with the butter and breadcrumbs. Season with the thyme, salt and pepper. Season the lamb with salt and pepper.
Recipes Potato dumplings Serves 4 Ingredients 125 g potatoes 1/2 cube of fresh yeast (21 g) 80 ml lukewarm milk 1/2 tsp salt 250 g strong white flour 20 g softened butter 1 egg 200 g cream cheese with herbs For glazing Milk Settings Method 2nd burst of steam Peel and cook the potatoes and pass them through a potato ricer whilst still warm, then leave to cool. Dissolve the yeast in lukewarm milk. Then add potatoes, salt, flour, butter and egg and knead until you get a smooth pliable dough.
Recipes Cheese soufflé Serves 8 Ingredients 20 g butter 30 g plain flour 200 ml hot milk Salt Pepper, freshly ground 1 pinch of ground nutmeg 1 pinch of cayenne pepper 4 egg yolks 120 g cheese, grated 4 egg whites Breadcrumbs 2 tbsp. grated Parmesan cheese 8 ramekins Settings Oven function Number/type of bursts of steam Temperature Amount of water Shelf level Moisture plus d I 180 - 200 °C + preheating approx.
Recipes Spring pie Serves 15 Ingredients 300 g puff pastry 1 red pepper 1 yellow pepper 3 spring onions 1 kg minced beef 1 garlic clove, finely chopped 100 g breadcrumbs 2 eggs Salt Pepper, freshly ground Paprika powder 2 tsp medium-hot mustard For glazing 1 egg yolk Water Cut 3 diamonds, approx. 3 x 3 cm in size out of the lid and use them to decorate the top of the pie. Whisk the egg yolk with some water, brush over the pastry and bake.
Recipes Cheese pie Serves 8 Dough ingredients 1 cube of fresh yeast (42 g) 150 ml milk, lukewarm 150 g rye flour 200 g strong white flour 30 g butter 1/2 tsp salt 1/2 tsp sugar Filling ingredients 300 g cheese 2 small red peppers 2 small red onions 2 tbsp chives, chopped Salt Coarsely ground black pepper Chilli powder Top with 4 tbsp pumpkin seeds Cut 5 diamonds (approx. 3 x 3 cm) out of the lid and use them to decorate the top of the pie. Brush with water and scatter pumpkin seeds over the top.
Recipes Tortellini, ham and rocket bake Serves 6 Ingredients 125 g rocket 100 g air-dried ham 300 ml double cream 400 g sour cream Salt Pepper 800 g fresh Tortellini 300 g cherry tomatoes, halved 4 tbsp pine nuts, roasted 50 g Parmesan cheese, freshly grated 50 g Emmental cheese, coarsely grated Method Rinse and pat dry the rocket and chop up together with the ham. Mix the cream and sour cream and season with salt and pepper.
Recipes Mushroom cannelloni Serves 4 Ingredients 16 cannelloni Filling ingredients 1 onion 100 g cooked ham 350 g mushrooms 2 tbsp oil 75 g goat's cheese 100 g mozzarella 150 g cream cheese Salt Pepper 300 ml stock 100 g sour cream Topping 100 g grated Cheddar cheese Method Dice the onion, ham and mushrooms. Heat the oil in a pan and gently fry the onion. Add the ham and continue to fry for a short while. Add the mushrooms and fry until there is no water in the pan. Dice the goat's cheese and mozzarella.
Recipes Dumplings with plum compote Serves 6 Ingredients 500 g strong white flour 1 cube of fresh yeast (42 g) 50 g sugar 250 ml milk, lukewarm 1 tsp ground cinnamon A pinch of salt 100 g softened butter 1 egg 120 g plum compote For dusting 40 g icing sugar Method Dissolve the yeast in lukewarm milk. Then add to the flour, sugar, salt, butter and egg and knead until you get a smooth dough. Cover and place in the oven to prove for 20-30 minutes using Conventional heat at 35°C. Make 12 balls from the dough.
Recipes Sweet cherry soufflé Serves 8 Ingredients Butter 50 g ground nuts 200 g sour cherries 2 egg yolks 80 g icing sugar Pulp of 1 vanilla pod 250 g quark 20 g cornflour 2 egg whites For dusting 40 g icing sugar Settings Oven function Number/type of bursts of steam Temperature Amount of water Shelf level 1st burst of steam Duration Moisture plus d Aut§ 170–190 °C approx. 150 ml 2 Automatic 20–30 minutes Method Grease the ramekins with butter and dust with the ground nuts.
H6160BP; H6260BP en - GB M.-Nr.