Miele H6160B Operating instructions

Operating and installation instructions
Oven
To prevent 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 - AU, NZ
M.-Nr. 09 608 430
Contents
Warning and Safety instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Caring for the environment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Oven overview . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Oven controls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
On/Off sensor K . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Function selector . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Oven functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Display . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Symbols in the display . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Rotary selector . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Sensors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Model numbers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Data plate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Items supplied with delivery . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Standard and optional accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Shelf runners. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Baking tray, universal tray and rack with non-tip safety notches . . . . . . . . . . . 27
FlexiClip telescopic runners HFC 71 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Fitting and removing the FlexiClip telescopic runners . . . . . . . . . . . . . . . . . . . 28
Oven controls. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Safety features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
System lock 0 for the oven. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Cooling fan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Vented oven door . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
PerfectClean treated surfaces . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Catalytic enamelled back wall . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Using for the first time. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Before using for the first time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Setting the time of day for the first time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Heating up the oven for the first time and rinsing the steam injection system . . . 35
Settings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
Changing the time of day . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
Changing factory default settings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
System lock 0 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42
Activating the system lock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42
Deactivating the system lock for a cooking process . . . . . . . . . . . . . . . . . . . . 43
2
Contents
Deactivating the system lock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
Minute minder N . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
Using the minute minder N . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
Setting the minute minder. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
To change the time set for the minute minder . . . . . . . . . . . . . . . . . . . . . . . . . 45
To cancel the time set for the minute minder . . . . . . . . . . . . . . . . . . . . . . . . . . 45
Overview of functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48
Tips on saving energy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48
Using residual heat. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48
Simple operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49
Cooling fan. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49
Recommended temperature . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50
Changing the temperature . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50
Temperature indicator light. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51
Pre-heating the oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51
Switching cooking programmes on and off automatically. . . . . . . . . . . . . . . . . . . 52
Setting a cooking duration . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52
Setting a cooking duration and finish time . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53
At the end of the cooking duration . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54
Changing the cooking duration . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54
Deleting a cooking duration . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55
Deleting a finish time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55
Moisture Plus d . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56
Cooking with the Moisture Plus d function . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57
Set the number of bursts of steam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58
Setting the temperature . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58
Preparing and starting the water intake process . . . . . . . . . . . . . . . . . . . . . . . 59
Automatic burst of steam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60
Injecting bursts of steam manually . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60
Evaporating residual moisture . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61
The residual moisture evaporation process . . . . . . . . . . . . . . . . . . . . . . . . . . . 61
Starting residual moisture evaporation immediately. . . . . . . . . . . . . . . . . . . . . 62
Cancelling residual moisture evaporation . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64
Notes on the baking chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65
Baking chart. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66
3
Contents
Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70
Notes on the roasting chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70
Roasting chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72
Low temperature cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74
Grilling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76
Notes on the grilling chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77
Fan Grilling guide (Fan Grill \) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79
Grilling guide (Grill Y) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80
Defrost . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81
Bottling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82
Drying food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83
Frozen food/Ready meals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84
Gentle Bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 85
Cleaning and care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86
Useful tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 87
Normal soiling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 87
Cleaning the seal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 87
Stubborn soiling (does not apply to the FlexiClip telescopic runners) . . . . . . . . . 88
Stubborn soiling on the FlexiClip telescopic runners . . . . . . . . . . . . . . . . . . . . . . 89
Cleaning the catalytic enamelled back panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89
Removing soiling caused by spices, sugar and similar deposits . . . . . . . . . . 89
Removing oil and grease soiling from the catalytic enamelled panel . . . . . . . 90
Removing the door . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91
Dismantling the door. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 92
Fitting the door . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 95
Removing the shelf runners with FlexiClip telescopic runners . . . . . . . . . . . . . . . 96
Removing the back panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 97
Lowering the top heat/grill element . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 97
Descaling the steam injection system F . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 98
Descaling process sequence. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 98
Preparing the descaling process . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 99
Starting the descaling process. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 100
Problem solving guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 103
After sales service and warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 108
Electrical connection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 109
4
Contents
Building-in diagrams . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 111
Appliance dimensions and unit cut-out . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 111
Front dimensions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 113
Installing the oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 114
Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 115
Baked goods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 116
Bread rolls (frozen/unchilled, parbaked) /Salted pretzels (frozen). . . . . . . . . 116
Ready-to-bake rolls and croissants . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 117
White bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 118
Flat bread. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 119
Herb bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 120
Olive bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 121
Cheese and sesame rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 122
Rye bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 123
Mixed grain bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 124
Yeast rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 125
Seed rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 126
Italian mozzarella bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 127
Sunday rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 128
Buttermilk bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 129
Chocolate breakfast rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 130
Onion flat bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 131
Quark rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 132
Raisin loaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 133
Malted pumpkin seed rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 134
Yeast pretzels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 135
Bacon or herb baguettes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 136
Ham and cheese rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 137
Apricot loaf. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 138
Yeast butter cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 139
Pine nut bee-sting cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 140
Plaited walnut brioche . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 141
Cinnamon and macadamia ring . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 142
"Verduras" bream / snapper. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 143
Savoy cabbage and salmon gratin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 144
Stuffed ocean trout . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 145
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Contents
Salmon and spinach pasta bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 146
Sea bream delicioso . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 147
Pikeperch with herbs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 148
Sweet and sour chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 149
Turkey roulade with spinach ricotta filling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 150
Braised beef roulades . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 151
Braised topside of beef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 153
Glazed gammon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 154
Pork fillet with Parma ham and red pesto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 155
Chinese pork . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 156
Garlic rabbit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 157
Lamb cutlets with pistachio crust . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 158
Potato dumplings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 159
Cheese soufflé . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 160
Spring pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 161
Cheese pie. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 162
Tortellini, ham and rocket bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 163
Mushroom cannelloni. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 164
Dumplings with plum compote . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 165
Sweet cherry soufflés. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 166
Contact details . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 167
6
Warning and Safety instructions
This appliance conforms to current 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.
Keep these instructions in a safe place and ensure that new users
are familiar with the contents. Pass them on to any future owner.
7
Warning and Safety instructions
Correct application
~ This oven is designed for domestic use and for use in similar
environments by guests in hotel or motel rooms, bed & breakfasts
and other typical living quarters. This does not include
common/shared facilities or commercial facilities within hotels,
motels or bed & breakfasts.
~ The oven is not suitable for outdoor use.
~ The oven is intended only to cook, bake, roast, grill, defrost,
bottle, dry fruit etc.
Any other usage is at the owner's risk.
~ This oven is not intended for use by persons (including children)
with reduced physical, sensory or mental capabilities, or lack of
experience and knowledge, unless they are supervised whilst using
it or have been given instruction concerning its use by a person
responsible for their safety.
They must be able to recognise the dangers of misuse.
8
Warning and Safety instructions
Safety with children
~ Young children must not be allowed to use this appliance.
~ Older children may only use the appliance when its operation has
been clearly explained to them and they are able to use it safely,
recognising the dangers of misuse.
~ Cleaning work may only be carried out by older children under
the supervision of an adult.
~ Children should be supervised near the appliance. Ensure that
they do not play with the appliance.
~ Children may be able to wrap themselves in packing material or
pull it over their heads with the risk of suffocation. Keep children
away from any packing material.
9
Warning and Safety instructions
~ Danger of burning!
Children's skin is far more sensitive to high temperatures than that of
adults. Great care should be taken to ensure that children do not
touch the appliance when it is being used. External parts of the oven
such as the door glass, control panel and the vents become quite
hot.
~ Danger of injury!
The maximum load capacity for the door is 15 kg. Children can hurt
themselves on an open door.
Ensure that children do not sit on or swing on the door.
10
Warning and Safety instructions
Technical safety
~ Repairs and other work by unqualified persons could be
dangerous. Installation, maintenance work and repairs to electrical
appliances must only be carried out by a Miele approved service
technician.
~ A damaged appliance is dangerous. Check it for any visible
damage. Never install or attempt to use a damaged appliance.
~ The electrical safety of this appliance can only be guaranteed
when continuity is complete between it and an effective earthing
system. It is most important that this basic safety requirement is
present and tested regularly and, where there is any doubt, the
household wiring system should be inspected by a qualified
electrician.
~ Before connecting the appliance to the mains supply, make sure
that the rating on the data plate (voltage and frequency)
corresponds to that of the household supply. This data must
correspond in order to avoid risk of damage to the appliance.
Consult a qualified electrician if in any doubt.
~ Do not connect the appliance to the mains electricity supply by a
multi-socket unit or an extension lead. These do not guarantee the
required safety of the appliance (e.g. danger of overheating).
~ For safety reasons, this appliance may only be used when it has
been built in.
~ This oven must not be installed and operated in mobile
installations (e.g. on a ship).
11
Warning and Safety instructions
~ Tampering with electrical connections or components and
mechanical parts is highly dangerous to the user and can cause
operational faults.
Do not open the outer casing of the appliance.
~ The manufacturer's warranty will be invalidated if the appliance is
not repaired by a Miele approved service technician.
~ Faulty components must only be replaced by genuine Miele
spare parts. The manufacturer can only guarantee the safety of the
appliance when Miele replacement parts are used.
~ If the oven is delivered without a connection cable, or if the
connection cable supplied is damaged, a special connection cable
must installed by a Miele approved service technician (see
"Electrical connection").
~ During installation, maintenance and repair work, the appliance
must be disconnected from the mains electricity supply, e.g. if the
oven lighting is faulty (see "Problem solving guide").
It is only completely isolated from the electricity supply when:
– the mains fuse has been disconnected, or
– the screw-out fuse is removed (in countries where this is
applicable), or
– it is switched off at the wall socket and the plug is withdrawn from
the socket.
Do not pull the mains connection cable but the mains plug to
disconnect your appliance from the mains electricity supply.
12
Warning and Safety instructions
~ For the oven to function correctly, it requires a sufficient intake of
cool air. Ensure the intake of cool air to the oven is not impaired
(e.g. due to the installation of insulation material inside the housing
unit). Furthermore, the incoming cool air must not be excessively
heated by other heat sources (e.g. fuel furnaces).
~ If the oven is installed behind a furniture door, do not close the
door while the oven is in operation. Heat and moisture would build
up behind a closed furniture door, potentially causing damage to the
oven, the furniture unit and the flooring. Wait until the oven has
cooled down completely before closing the furniture door.
13
Warning and Safety instructions
Correct use
, Danger of burning!
The oven becomes hot when in use.
Exercise care when handling food and trays so as not to burn
yourself on heating elements, the walls of the oven, shelf runners,
trays and hot food itself.
Use oven gloves when placing food in the oven, turning or
removing it and when adjusting oven shelves etc. in a hot oven.
~ Do not use the oven to heat up the room.
Due to the high temperatures radiated, objects left near the
appliance could catch fire.
~ Never leave the appliance unattended when cooking with oil or
fats as these are a fire hazard if allowed to overheat.
Do not attempt to extinguish oil or fat fires with water.
Switch off the oven and smother the flames by keeping the oven
door closed.
~ Make sure that you keep to the recommended grilling times when
using grilling functions.
Excessively long grilling times can lead to food drying out and
burning or could even cause the food to catch fire.
14
Warning and Safety instructions
~ Some foods dry out very quickly and can be ignited by high
grilling temperatures. Do not use grilling functions for crisping rolls
or bread or to dry flowers or herbs. Instead use Fan Plus U or
Conventional Heat V.
~ If using alcohol in your recipes, please be aware that high
temperatures can cause the alcohol to vaporise and even to ignite
on the hot heating elements.
~ When residual heat is used to keep food warm, the high level of
humidity and condensation can cause corrosion in the oven. The
control panel, worktop or furniture unit may also be damaged.
Do not switch the oven off completely while food is inside it, but
select the lowest possible temperature for the oven function you are
using. This will ensure the fan will automatically continue to run.
~ Cover any food which is left in the oven to be kept hot, as
moisture in the food could lead to corrosion damage in the oven.
This also prevents the food from drying out.
~ Never cover the floor of the oven with aluminium foil, or place
oven dishes, pans, saucepans or trays directly onto the floor of the
oven.
This would cause concentrations of heat which could cause damage
to the floor of the oven.
~ When storing pots or pans in the oven, do not slide them across
the floor of the oven as this will damage the enamel coating.
15
Warning and Safety instructions
~ Never pour cold water onto hot surfaces in a hot oven.
The steam created could cause serious burns or scalding and the
sudden change in temperature can damage the enamel in the oven.
~ 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.
~ It is important that the heat is allowed to spread evenly
throughout the food being cooked. This can be achieved by stirring
and/or turning the food.
~ Plastic containers, which are not heat-resistant, melt and may
ignite at high temperatures and can damage the oven.
Use only plastic containers that are indicated by the manufacturer
as being suitable for use in ovens.
~ Do not use the appliance to heat up or bottle food in sealed jars
and tins.
Pressure will build up inside them and they can explode causing
damage to the appliance, as well as the risk of injury and scalding.
~ Do not leave the oven door open unnecessarily as someone may
trip over it or be injured by it.
~ The oven door can support a maximum load of 15 kg.
Do not lean or sit on an open oven door, or place heavy items on it.
Also make sure that nothing can get trapped between the door and
the oven cavity. This could damage the oven.
16
Warning and Safety instructions
Cleaning and care
~ Do not use a steam cleaning appliance to clean this oven.
Pressurised steam could reach the 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 shelf runners can be removed for cleaning purposes (see
"Cleaning and care").
Ensure they are correctly fitted after cleaning and never operate the
oven without the shelf runners fitted.
~ The catalytic enamelled back panel can be removed for cleaning
purposes (see "Cleaning and care").
Ensure it is correctly fitted after cleaning and never operate the
oven without the back panel fitted.
17
Warning and Safety instructions
Accessories
~ Use only genuine original Miele spare parts. If spare parts or
accessories from other manufacturers are used, the warranty will be
invalidated, and Miele cannot accept liability.
~ If you have a Miele HUB 5000-M/HUB 5001-M/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.
Do not place Miele oven dishes on the top rail of shelf level 1 as they
will not be secured in this position by the anti-tip safety notches on
the sides of the dishes.
Instead, use shelf level 2 for these oven dishes.
18
Caring for the environment
Disposal of the packing
material
Disposing of your old
appliance
The transport and protective packing
has been selected from materials which
are environmentally friendly for disposal
and can normally be recycled.
Recycling the packaging reduces the
use of raw materials in the
manufacturing process and also
reduces the amount of waste in landfill
sites.
Rather than just throwing these
materials away, please ensure they are
offered for recycling.
Ensure that any plastic wrappings,
bags, etc. are disposed of safely and
kept out of the reach of babies and
young children. Danger of suffocation!
Electrical and electronic appliances
often contain materials which, if
handled or disposed of incorrectly,
could be potentially hazardous to
human health and to the environment.
They are, however, essential for the
correct functioning of your appliance.
Therefore, please do not dispose of
your old appliance with your household
waste.
Please dispose of it at your local
community waste collection / recycling
centre.
Ensure that your old appliance presents
no danger to children while being
stored for disposal.
19
Oven overview
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 Shelf runners with 5 shelf levels
h Oven floor with bottom heat element underneath it
i Front frame with data plate
j Door
* 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.
The function selector can be turned
clockwise or anti-clockwise. When the
function selector is in the ß position, it
can be retracted by pushing it in.
Oven functions
V
X
Y
P
d
S
U
O
\
K
Conventional Heat
Bottom Heat
Grill
Defrost
Moisture Plus
Rapid Heat-up
Fan Plus
Intensive Bake
Fan Grill
Gentle Bake
00:00
N X + 0 * 6
;
°C °F
h
min
T S
Symbols in the display
Depending on the position of the
function selector V and/or whether a
sensor has been touched, the following
symbols appear:
Symbol/Function
V
l Minute minder
Any
3 Temperature indicator
light
Oven
T Duration
function
S End of cooking duration
6 Temperature
? Water intake process
Moisture
F Descale
Plus
* Bursts of steam
X Settings P
ß
+ Time of day
0 System lock
You can only set or change a function if
the function selector is in the correct
position.
22
Oven controls
Rotary selector
Sensors
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 – P 3").
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.
It can be turned clockwise or
anti-clockwise. It can be retracted in
any position by pressing it in.
23
Oven controls
Sensor Function
24
OK
For calling up
functions and
saving settings
#
To go back a step
X
To call up
functions
Notes
Functions marked with the triangle V can be called
up by touching OK. The selected function can be
changed whilst the triangle V is flashing.
Touch 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 touched.
If the time of day display is switched off, the X
sensor will not react until the oven is switched on.
During a cooking process, temperature 6, cooking
duration T and finish time S can be adjusted by
touching this sensor.
Oven controls
Sensor Function
Notes
I
For switching the If the time of day display is visible, the oven interior
oven interior
lighting can be switched on and off by touching the
lighting on and off I sensor, for example when cleaning the oven.
If the display is dark, the I sensor will not react until
the oven is switched on.
The oven interior lighting switches off after
15 seconds during a cooking process or remains
constantly switched on, depending on the setting
selected.
N
For setting the
minute minder
If the time of day is visible, you can enter a minute
minder duration at any time, e.g. when boiling eggs
on the cooktop.
If the time of day display is switched off, the N
sensor will not react until the oven is switched on.
*
For injecting the
bursts of steam
If manual bursts of steam are selected for the
Moisture Plus d function, the bursts of steam are
injected by touching the * sensor.
The * sensor lights up when a burst of steam can be
injected.
* appears in the display when a burst of steam is
being injected.
25
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 located on the front
frame of the oven is visible when the
door is open.
On the data plate are printed the model
number, serial number and the
connection data
(voltage/frequency/maximum rated
load).
Have this information available if you
need to contact Miele so that any
issues can be rectified as quickly as
possible.
Items supplied with delivery
The oven is supplied with:
– the operating and installation
instructions for using the oven
functions, with examples of recipes,
– screws for securing your oven in the
housing unit,
– descaling tablets and a plastic tube
with suction cup for descaling,
– various accessories.
26
Standard and optional
accessories
Depending on model!
All ovens are supplied with shelf
runners, a universal tray and
baking and roasting rack (rack for
short).
Depending on the model, Miele
ovens may be supplied with the
accessories listed below.
All accessories and cleaning and care
products in these instructions are
designed to be used with Miele ovens.
They can be ordered at
www.miele-shop.com or from Miele.
Please state the model number of your
oven and that of any accessories you
wish to purchase.
Features
Shelf runners
Shelf runners for accessories (trays,
racks, FlexiClip telescopic runners etc.)
are fitted on either side of the oven
cavity for shelf levels ‡.
The shelf level numbers are indicated
on the front of the oven frame.
Each shelf runner has two rails:
– Accessories are inserted between
the two shelf runners.
– FlexiClip telescopic runners (if
available) are fitted to the bottom rail
of each shelf runner.
The shelf runners can be removed for
cleaning purposes (See "Cleaning and
care").
Baking tray, universal tray and rack
with non-tip safety notches
Insert these accessories into the shelf
runners between the two rails of a shelf
level.
Non-tip safety notches are located on
accessories to prevent the trays being
pulled out completely when you only
wish to pull them out partially. They also
prevent trays from tipping.
– The non-tip safety notches are
located in the middle of the short
sides of the baking tray and universal
tray.
– The non-tip safety notches are
located towards the back of the short
sides of the rack.
Always place the rack with the
loading surface in the lower position
and the non-tip safety notches
towards the back.
Baking tray HBB 71:
Universal tray HUBB 71:
If you are using the universal tray with
the rack on top, insert the tray between
the rails of a shelf runner and the rack
will sit on top of it.
Rack HBBR 71:
27
Features
FlexiClip telescopic runners HFC 71
Fitting and removing the FlexiClip
telescopic runners
,Danger of burning!
Make sure the oven heating
elements are switched off and the
oven interior is cool.
The FlexiClip telescopic runners can be
attached to 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.
The FlexiClip telescopic runners are
fitted in between the two rails that make
up a shelf level.
The telescopic runner with the Miele
logo must be fitted on the right.
When fitting or removing the
telescopic runners, do not extend
them.
^ Hook the FlexiClip telescopic runner
onto the bottom rail of a shelf level at
the front (1.) and push it along the rail
into the oven interior (2.).
The maximum load for the FlexiClip
telescopic runners is 15 kg.
28
Features
Gourmet perforated baking tray
HBBL 71
^ Then secure the telescopic runner to
the bottom of the two rails as
illustrated (3).
If the telescopic runners are difficult
to pull out after fitting, you may need
to pull firmly on them once to
release them.
The Gourmet perforated baking tray
has been specially developed for the
preparation of baked goods made from
yeast and quark/oil mixtures.
The tiny perforations assist in browning
the underside of baked goods.
The tray can also be used for drying
food.
The surface has been treated with
PerfectClean enamel.
Grilling and roasting insert HGBB 71
To remove a FlexiClip telescopic
runner:
^ Push the FlexiClip telescopic runner
all the way in.
^ Remove the FlexiClip runner by
raising it at the front (1) then pulling it
forwards along the rail and out (2).
The grilling and roasting insert should
be placed in the universal tray when
grilling or roasting.
The juices from the food being cooked
collect under the insert. This prevents
them from spitting and making the oven
dirty. The juices can then be used for
making gravy and sauces.
The surface has been treated with
PerfectClean enamel.
29
Features
Pizza tray HBF 27-1
This circular pan is suitable for cooking
pizzas, flat cakes made with yeast or
whisked mixtures, sweet and savoury
tarts, baked desserts, and can also be
used for frozen cakes.
The surface has been treated with
PerfectClean enamel.
Pizza stone HBS 60
The pizza stone is ideal for items which
need a well-baked base such as pizza,
quiche, bread, bread rolls and savoury
snacks.
The baking stone is made from heat
retaining fire brick and is glazed.
Place it directly on the rack.
A wooden paddle is supplied with it for
placing food on the pizza stone and
taking it off.
Gourmet oven dishes HUB and lids
HBD
The Gourmet Miele oven dishes, unlike
other oven dishes, slide into the oven
on the shelf runners. They have non-tip
safety notches like the rack to prevent
them being pulled out too far.
They also have a non-stick coating.
The oven dishes have depths of 22 cm
or 35 cm. They have the same width
and height.
Suitable lids are available separately.
Please quote the model number of your
Miele oven dish when ordering a lid.
Depth: 22 cm
Depth: 35 cm
HUB 5000-M
HUB 5001-M*
HUB 5000-XL
HBD 60-22
HBD 60-35
* Suitable for induction cooktops
30
Features
Handle HEG
Catalytic enamelled liners
– Side walls
These are installed behind the shelf
runners and protect the interior walls
against soiling.
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.
Descaling tablets, plastic tube with
suction cup
– Ceiling panel
This is installed above the top
heat/grill element and protects the
ceiling against soiling.
– Back wall
Order this spare part if the catalytic
enamel has become ineffective due
to incorrect use or heavy soiling.
When ordering, please quote the model
number of your oven.
Original Miele all purpose microfibre
cloth
These are required for descaling the
appliance.
Light soiling and fingerprints can be
easily removed with the microfibre
cloth.
Original Miele oven cleaner
The Original Miele oven cleaner is
suitable for removing very stubborn
soiling from PerfectClean surfaces. It is
not necessary to pre-heat the oven
beforehand.
31
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
The cooling fan comes 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.
– the time of day display,
– a minute minder,
– a timer to automatically switch
cooking programmes on and off,
– settings that can be customised.
The cooling fan will continue to run for a
while after the oven has been switched
off to prevent any humidity building up
in the oven, on the control panel or in
the oven housing unit.
Safety features
When the temperature in the oven has
fallen sufficiently, the cooling fan will
switch off automatically.
System lock 0 for the oven
Vented oven door
The system lock prevents the oven from
being used unintentionally (see "System
lock 0").
The door panes have a heat-reflective
coating.
– Moisture Plus cooking,
The system lock will remain activated
even after an interruption to the power
supply.
32
When the oven is operating, air is
circulated through the door to keep the
outer pane cool.
The door can be removed and
disassembled for cleaning purposes
(See "Cleaning and care").
Features
PerfectClean treated surfaces
Surfaces treated with PerfectClean
enamel are characterised by their
exceptional anti-stick properties and
ease of cleaning.
Food can be taken off easily, and
soiling from baking and roasting is
simple to remove.
You can cut up food on surfaces
treated with PerfectClean enamel.
The following surfaces have been
treated with PerfectClean enamel:
– Oven interior
– Shelf runners
– FlexiClip telescopic runners
– Universal tray
– Baking tray
– Rack
– Grilling and roasting insert
However, do not use ceramic knives
as these will scratch the
PerfectClean surface.
Surfaces treated with PerfectClean
enamel can be cleaned as you would
clean glass.
Read the instructions in "Cleaning and
care" so that the benefits of the
anti-stick properties and easy cleaning
are retained.
– Gourmet perforated baking tray
– Pizza tray
Catalytic enamelled back wall
The back panel is coated with catalytic
enamel. Soiling from oil and fat is burnt
off this type of surface when very high
temperatures are used in the oven.
See "Cleaning and care" for more
information.
33
Using for the first time
Before using for the first time
,The oven must be built into its
housing unit before it can be used.
^ Press and release the function and
rotary selectors if they are retracted.
The time of day can only be changed
when the function selector is at ß.
Setting the time of day for the
first time
The time of day is shown in the 24-hour
format.
After connecting the oven to the
electricity supply, 12:00 will appear in
the display and the triangle V will flash
under +:
^ Set the time of day
+
V
i2:00
^ Use the rotary selector to enter the
time of day.
^ Touch the OK sensor.
The time of day is now saved.
The time of day can be displayed in the
12-hour format by setting P 4 in the
settings menu to status i2h (see
"Settings").
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 will be displayed
again.
After a longer power cut, the time of
day needs to be re-entered.
The time of day display is switched
off by default (see "Settings – P i").
The display appears dark if the
oven is switched off. The time of day
continues to run unseen in the
background.
34
Using for the first time
Heating up the oven for the
^ Select the Moisture Plus d function.
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 while the appliance is
being heated up for the first time.
Close doors to other rooms to
prevent the smell spreading
throughout the house.
^ Remove any protective wrapping and
sticky labels from the oven.
^ Before heating up the oven, it is a
good idea to wipe the interior out with
a damp cloth first. This way any dust
or bits of packaging that may have
accumulated in the oven
compartment during storage and
unpacking will be removed.
^ Fit the FlexiClip telescopic runners
(available to order) to the shelf
runners and insert all trays and the
rack.
Aut§ will appear in the display and the
triangle V will flash under *:
Aut§
*
;
^ Touch the OK sensor.
The recommended temperature will
appear in the display with the triangle
V flashing under 6:
i60
°C
6
V
^ Use the rotary selector to set the
maximum possible temperature
(250 °C).
^ Touch OK or wait approx.
15 seconds.
The setting will then be automatically
saved.
^ Place a container with approx. 150 ml
fresh tap water in the oven.
^ Switch the oven on.
35
Using for the first time
The prompt for water intake appears
and the triangle V flashes:
?
;
^ Open the door.
^ Pull the water intake pipe 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.
You will hear the pump briefly as the
remaining water in the water intake pipe
is drawn into the oven.
The oven heating will switch on.
After a short time, a burst of steam is
injected automatically.
,Danger of injury!
Steam can cause injury by scalding.
Do not open the appliance door
while a burst of steam is being
injected.
^ Place the end of the water intake
pipe in the water container.
Heat up the oven for at least 1 hour.
After at least an hour:
^ Turn the function selector to ß.
36
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.
^ Take all accessories out of the oven
and clean them by hand (see
"Cleaning and care").
^ Clean the oven interior with a clean
sponge and a solution of warm 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.
37
Settings
Changing the time of day
The time of day can only be changed
when the oven is switched on and the
function selector is at ß.
^ Touch X.
^ Use the rotary selector to move the
triangle V 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 will be displayed
again.
After a longer power cut, the time of
day needs to be re-entered.
38
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.
To change the status:
^ Use the rotary selector to select the
status you want.
^ Touch the OK sensor.
The selected status is saved and the
setting appears again.
If you want to change further settings,
proceed as described above.
Touch # if you have not changed one
setting and wish to switch to another.
X + 0
V
^ Touch X if you do not want to
change any more settings.
^ Touch the OK sensor.
P i will appear:
P
s
i
The settings remain in the memory
even after a power cut.
^ If you wish to change another setting,
use the rotary selector to select the
appropriate number.
^ Touch the OK sensor.
39
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. This also applies
for the minute minder N and lighting I.
The oven also switches off automatically if no
settings are selected within a certain period of time
(approx. 30 minutes).
The time of day display is switched on
and is visible in the display.
The buzzer is switched off.
The buzzer is switched on.*
The volume can be altered. When you select a
status you will hear the corresponding buzzer.
The keypad tone is switched off.
The keypad tone is switched on.
The time of day is shown in the 24-hour format.
The time of day is shown in the 12-hour format.
If you change the clock after 1 pm (13:00) from a
12-hour clock to a 24-hour clock, you will need to
update the hours for the time of day accordingly.
Settings
Setting
P 5
Temperature
units
P 6
Display
brightness
Status
°C *
°F
P 7
Lighting
S 0*
S i to
S 7,
S 4*
S I
P 8
Demo mode
S 0*
S i
The temperature is displayed in degrees Celsius.
The temperature is displayed in degrees
Fahrenheit.
You can choose different levels of brightness for
the display.
S i minimum brightness
S 7 maximum brightness.
The oven interior lighting is switched on for 15
seconds and then switches off automatically.
The oven interior lighting is switched on
constantly.
Select S 0 and touch OK for approx. 4 seconds.
If---- appears briefly, Demo mode is deactivated.
Select S i and touch OK for approx. 4 seconds. If
MES_ appears briefly, Demo mode is activated.
The oven can be operated but will not heat up and
the steam injection system pump will not work.
Do not activate this setting for domestic use.
* Factory default setting
41
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
changed by altering its status s:
– S 0 = Off
– S i = On
Activating 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.
P
X + 0
V
^ Touch the OK sensor.
42
The currently set status S 0 appears:
S
0
V
0
^ Use the rotary selector to select
status S I.
S
0
V
i
^ Touch the OK sensor.
^ Touch X.
The current time of day will appear.
^ Switch the oven off.
When the appliance is switched on
again, the 0 symbol will appear in the
display to remind you that the system
lock has been activated.
The system lock will remain activated
even after an interruption to the
power supply.
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.
^ Touch the OK sensor.
The currently set status S i appears.
^ Use the rotary selector to set
status S 0.
^ Touch the OK sensor.
^ Touch X.
The system lock is switched off.
The 0 symbol disappears.
43
Minute minder N
Using the minute minder N
Setting 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
for 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.
Tip: Use the minute minder in Moisture
Plus d to remind you to inject the
bursts of steam at the desired time.
If you have selected the setting "P i –
S 0" for the time of day display, you
will need to switch the oven on before
you can set a minute minder time.
^ Touch N.
00:00 will appear in the display with the
triangle V flashing under N:
N
V
0o:00
min
^ Use the rotary selector to set the
minute minder time you require.
N
V
06:20
^ Touch the OK sensor.
44
min
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.
At the end of the minute minder time
– N flashes,
– the time will count upwards,
– a buzzer will sound three times if this
option is selected (see "Settings –
P 2").
^ Touch N.
The buzzer will stop and the symbols in
the display will go out.
The minute minder time selected
appears.
^ Use the rotary selector to change the
minute minder time.
^ Touch the OK sensor.
The changed minute minder is saved
and will count down in seconds.
To cancel the time set for the minute
minder
^ Touch N.
^ Use the rotary selector to reduce the
minute minder time to 00:00.
^ Touch the OK sensor.
The minute minder is now cancelled.
45
Overview of functions
Your oven has a range of functions for
preparing a wide variety of recipes.
Depending on the function selected,
different heating elements are switched
on and sometimes combined with the
fan (see details in parentheses).
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. This will not
change cooking times.
Bottom Heat X
(Bottom heat element)
Use this function towards the end of
cooking to reheat or brown the base of
a cake, quiche or pizza.
Grill Y
(Top heat/grill element)
For grilling and toasting bread, open
sandwiches etc. and browning baked
dishes.
Defrost P
(Fan)
For the gentle defrosting of frozen food.
Moisture Plus d
(Ring heat element + fan + steam
injection system)
For baking and roasting with moisture
injection.
46
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 compartment
quickly.
The oven function required must then
be selected once the desired
temperature has been reached.
For grilling thicker cuts of meat
(e.g. roulades, chicken). Lower
temperatures can be used than when
using the Grill Y function, as the fan
distributes the heat to the food straight
away.
Fan Plus U
Gentle Bake K
(Ring heat element + fan)
(Top heat/grill element + 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.
Ideal for cooking bakes and gratins that
need to be crispy on top.
Intensive Bake O
(Ring heat element + fan + bottom heat
element)
For baking cakes, tarts, pies, quiches
and pizzas that require a crisper base
or moist toppings.
Intensive Bake is not suitable for baking
thin biscuits or for roasting as the juices
will become too dark.
47
Operation
Tips on saving energy
Using residual heat
– 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 rotary selector to the ß position
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.
– Avoid opening the door during
cooking.
– 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 given time.
– Use Fan Plus U as you can cook at
temperatures 10–30 °C lower than
when using other functions.
– Fan Grill \ can be used for a wide
variety of food. With Fan Grill you can
use lower temperatures than with
other grill functions which use the
maximum temperature setting.
– The factory default setting "P i – S 0"
for the time of day display gives the
lowest possible energy consumption.
– With the factory default setting "P 7 –
S 0" the oven interior lighting
switches off automatically after
15 seconds. It can be switched on
again at any time by touching I.
48
Energy save mode
The oven will switch itself off
automatically to save energy if no other
action is taken within a certain time
frame after switching it on or after the
end of a cooking programme.
The time when this happens will
depend on the selected settings
(function, temperature and duration).
The time of day will be displayed or the
display will remain dark (see "Settings Time - Display").
Operation
Simple operation
After the cooking process:
^ Switch the oven on.
^ Turn the function selector to ß.
^ Unless the recipe requires a
pre-heated oven, place the food in
the oven.
^ Remove the food from the oven.
^ Select the required oven function with
the function selector.
Cooling fan
The recommended temperature will
appear:
i60
°C
^ Switch the oven off.
The cooling fan will continue to run for a
while after the oven has been switched
off to prevent any humidity building up
in the oven, on the control panel or in
the oven housing unit.
When the temperature in the oven has
fallen sufficiently, the cooling fan will
switch off automatically.
6
V
The oven heating, lighting and cooling
fan will switch on.
^ Use the rotary selector to change the
temperature if necessary.
The current temperature and
temperature indicator light 3 will
appear after a short time:
3
42
°C
You will see the temperature
increasing.
A buzzer will sound when the oven
temperature is reached if this option is
selected (see "Settings P 2").
49
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.
Recommended- Temperature
temperature
range
U
160 °C
30–250 °C
O
170 °C
50–250 °C
d
160 °C *
130–250 °C
V
180 °C
30–280 °C
X
190 °C
100–250 °C
\
200 °C
100–260 °C
Y
240 °C
200–300 °C
K
190 °C
100–250 °C
P
25 °C
25–50 °C
S
160 °C
100–250 °C
* First Aut§ will appear in the display
and the triangle V will flash under
the * symbol. The recommended
temperature will only appear after the
number of bursts of steam has been
selected.
3
92
You want to reduce the target
temperature to 155 °C.
^ Use the rotary selector to reduce the
temperature.
The triangle will flash under the
temperature symbol and the
temperature will be altered in
5 °C-steps.
3
I55
6
V
The altered target temperature is
saved. The actual temperature is
displayed.
Touch X to change between
displaying the actual and target
temperatures.
50
°C
°C
Operation
Temperature indicator light
Conventional Heat V
The temperature indicator light 3 lights
up whenever the oven heating is
switched on.
– cakes or biscuits with a short baking
time (up to 30 minutes),
As soon as the selected temperature is
reached,
– dark bread doughs,
– a buzzer will sound, if this option is
selected (see "Settings – P 2"),
– the temperature indicator light 3 will
go out,
– the oven heating will switch off.
The temperature control unit ensures
that the oven heating and the
temperature indicator light switch back
on if the temperature in the oven
temperature falls bellow the level set.
Pre-heating the oven
It is only necessary to pre-heat the oven
in a few instances.
Most dishes can be placed in a cold
oven. They will then make use of the
heat produced during the heating-up
phase. If the recipe requires
pre-heating, place the food in the oven
once the temperature indicator light
goes out.
Pre-heat the oven when cooking the
following food with the following oven
functions:
– delicate mixtures (e. g. sponges),
– beef sirloin joints and fillets.
Rapid Heat-up
With Rapid Heat-up S the heating up
phase can be shortened.
Do not use Rapid Heat-up S to
pre-heat the oven when baking
pizzas or delicate mixtures
(e.g. small baked goods with a high
sugar content, pizza, choux
pastries, sponges).
They will brown too quickly.
^ Select Rapid Heat-up S.
^ Select a temperature.
^ When the temperature indicator light
3 goes out for the first time, set the
oven function you require for
continued cooking.
^ Unless the recipe requires a
pre-heated oven, place the food in
the oven.
Fan Plus U
– dark bread doughs,
– beef sirloin joints and fillets.
51
Operation
Switching cooking
programmes on and off
automatically
^ Touch X.
3
Cooking programmes can be switched
on or 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 using automatic
switching on and off when roasting.
However, do not delay the start for too
long when baking as the cake mixture
or dough will dry out, and the raising
agents will lose their effectiveness.
I60
6
V
^ Unless the recipe requires a
pre-heated oven, place the food in
the oven.
^ Select the required oven function and
the temperature.
The oven heating, lighting and cooling
fan will switch on.
52
T S
^ If necessary, use the rotary selector
to move the triangle V until it
appears under T.
^ Touch the OK sensor.
00:00 h will appear in the display with
the triangle V flashing under T.
3
0i:05
h
T
;
Setting a cooking duration
Example:
To bake a cake for 1 hour 5 minutes:
°C
^ Use the rotary selector to set the
cooking duration (0i:05).
^ Touch the OK sensor.
The cooking duration is saved and then
counts down in minutes, with the last
minute counting down in seconds.
The T symbol indicates a cooking
duration has been set.
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 .
Then set the finish time:
^ Use the rotary selector to move the
triangle V until it appears under S.
-:- - will appear:
3
^ Unless the recipe requires a
pre-heated oven, place the food in
the oven.
^ Select the required oven function and
the temperature.
The oven heating, lighting and cooling
fan will switch on.
-:-:6
T S
;
^ Touch the OK sensor.
Set the cooking duration first:
i2:45 will appear in the display (=
current time of day + cooking duration
= ii:i5 + i:30).
^ Touch X.
3
^ If necessary, use the rotary selector
to move the triangle V until it
appears under T.
i2:45
6
^ Touch the OK sensor.
T S
;
00:00 h will appear in the display with
the triangle V flashing under T.
^ Use the rotary selector to enter the
cooking duration finish time (i3:30).
^ Use the rotary selector to set the
cooking duration (0i:30).
^ Touch the OK sensor.
The finish time S is now saved.
^ Touch the OK sensor.
The cooking duration T is saved and
then counts down in minutes:
3
i:29
6
T S
;
i3:30
6
h
T S
;
The oven heating, lighting and cooling
fan will switch off.
As soon as the start time
(i3:30 - i:30 = i2:00) is reached, the oven
heating, lighting and cooling fan will
switch on.
53
Operation
At the end of the cooking duration
Changing the cooking duration
– 0:00 will appear,
^ Touch X.
– T starts 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 remains switched on,
– a buzzer will sound three times if this
option is selected (see "Settings –
P 2").
^ Turn the function selector to ß.
^ Switch the oven off.
^ Remove the food from the oven.
If the dish is not cooked to your
satisfaction, you can prolong the
cooking duration by entering a new
duration.
54
The remaining cooking duration
appears in the display.
^ Touch the OK sensor.
^ Use the rotary selector to alter the
cooking duration.
^ Touch the OK sensor.
The changed cooking duration is now
saved.
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 00:00.
^ Use the rotary selector to set the
finish time to - -:- -.
^ Touch the OK sensor.
^ Touch the OK sensor.
The cooking duration and any finish
time will be deleted.
The cooking duration finish time is now
deleted.
^ Touch X.
The current temperature will appear.
The oven heating remains switched on.
If you want to finish the cooking
programme:
^ Turn the function selector to ß.
^ Remove the food from the oven.
If you turn the function selector to ß
or switch the oven off, the settings for
the cooking duration and the finish
time will be deleted.
55
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.
Then set the temperature and start the
water intake process. Water is taken in
via the tube underneath the control
panel on the left.
,Use only fresh tap water when
cooking with the Moisture Plus
function.
Other liquids will cause damage to
the oven.
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.
– 1 burst of steam (i)
2 bursts of steam (2)
3 bursts of steam (3)
You need to prepare the appropriate
amount of water according to the
number of bursts of steam.
56
The water is injected as bursts of steam
into the oven compartment during the
cooking programme.
The steam inlets are located at the rear
left corner of the roof of the oven.
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.
– When roasting meat with a high fat
content, injecting steam at the
beginning of roasting will help render
the fat.
Moisture Plus is not suitable for
mixtures which contain a lot of
moisture, such as choux pastry and
meringues, as the addition of steam
does not allow them to dry out
sufficiently.
Cooking with the Moisture
Plus d function
It is quite normal for condensation to
form on the inside of the door during
steam injection. This will dissipate
during the course of the cooking
programme.
^ Prepare the food and place in the
oven if no pre-heating is required.
^ Fill a suitable container with the
quantity of water specified:
Aut§:
approx.150 ml
i:
approx.150 ml
2:
approx. 200 ml
3:
approx. 300 ml
^ Select the Moisture Plus d function.
Tip: Please refer to the sample recipes.
57
Moisture Plus d
Set the number of bursts of steam
Setting 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").
If you wish the burst of steam to be
injected into the oven automatically
after the heating-up phase:
^ Select Aut§.
If you wish to inject one or more bursts
of steam manually at specific times:
^ Select i, 2 or 3.
^ Touch the OK sensor.
58
i60
°C
6
V
^ If necessary, set the temperature
using the rotary selector.
^ Touch the OK sensor.
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 ?.
?
The amount of water actually drawn up
into the oven may be less than the
amount specified as required, leaving a
small amount in the container.
The intake process can be interrupted
and restarted at any time by touching
OK.
^ Remove the water container after the
water intake process.
;
^ Open the door.
^ Pull the water intake pipe forwards
(located below the control panel on
the left).
^ Close the door.
You will hear the pump briefly as the
remaining water in the water intake pipe
is drawn into the oven.
The appliance begins to heat up.
The current temperature and the
temperature indicator light 3 will
appear.
3
^ Immerse the end of the water intake
pipe in the container with tap water.
92
°C
You will see the temperature
increasing.
A buzzer will sound when the oven
temperature is reached if this option is
selected (see "Settings P 2").
^ Touch the OK sensor.
The water intake process will begin.
59
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.
After the burst of steam, * will go out
and the temperature will be displayed.
^ Continue cooking until the end of the
cooking duration.
Please wait until the heating-up
phase is completed to allow the
steam to be distributed evenly by
the warm air in the oven.
Please refer to the recipes for the timing
of the bursts of steam.
Tip: Set the minute minder N to
remind you.
^ Touch * to inject the burst of steam.
The sensor light goes out and the
following appears in the display:
*
i60
°C
^ Proceed as described to inject
further bursts of steam.
After the last burst of steam *, will go
out and the temperature will be
displayed.
^ Continue cooking until the end of the
cooking duration.
60
Moisture Plus d
Evaporating residual moisture
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.
The next time the Moisture Plus d
function is selected, a time will appear
and the triangle V will flash under the
* symbol to prompt you to evaporate
the residual moisture.
The time shown in the display will
depend on the amount of residual water
in the system.
The residual moisture evaporation
process
The oven will heat up and the residual
water in the oven compartment will
evaporate.
Depending on the amount of water, this
can take up to approximately
30 minutes.
Steam can cause scalding injuries.
Do not open the door during the
evaporation process.
The moisture will condense on the
door and in the oven compartment
and needs to be wiped off after the
oven has cooled down.
It is best to start the evaporation of
residual water straight away so that
only fresh water is used during a
cooking programme.
61
Moisture Plus d
Starting residual moisture
evaporation immediately
^ Select the Moisture Plus d function.
A time, depending on the amount of
residual water present, will appear and
the triangle V will flash under *:
00:07
min
*
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.
62
:0:59
At the end of the residual water
evaporation process Aut§ appears:
Aut§
*
;
A cooking process using the Moisture
Plus d function can now be carried
out.
Moisture Plus d
Aut§ appears in the display.
Cancelling residual moisture
evaporation
,Do not cancel the prompt for
residual moisture evaporation too
often, as this might cause the steam
unit to overflow into the oven interior
when taking in more water.
^ Select the Moisture Plus d function.
A time, depending on the amount of
residual water present, will appear and
the triangle V will flash under the *
symbol in the display:
00:07
Aut§
*
;
A cooking process using the Moisture
Plus d function can now be carried
out.
h
*
;
^ Turn the rotary selector
anti-clockwise.
The time will be set to 00:00:
00:00
min
*
;
^ Touch the OK sensor.
63
Baking
– Always place baking tins on the rack.
Eating food which has been cooked
correctly is important for preventing
food poisoning or other ailments.
Only bake cakes, pizza, chips etc.
until they are golden brown. Do not
overcook them.
Oven 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 how the food is
prepared.
– Fan Plus U, Intensive
Bake O,Moisture Plus d:
Baking tray, universal tray, bakeware
made from ovenproof material.
– Conventional Heat V:
Dark metal, enamel or aluminium
baking tins with a matt finish, as well
as heat-resistant glass, ceramic and
coated dishes can be used.
Avoid bright, shiny metal tins as they
result in uneven or poor browning,
and in some cases cakes might not
cook properly.
64
Position rectangular tins with the
longer side across the width of the
rack for optimum heat distribution
and even baking results.
– When baking cakes with fresh fruit
toppings and deep sponge cakes,
place the tin on the universal tray to
catch any spillages and keep the
oven cleaner.
Baking paper, greasing
All Miele accessories (baking tray,
universal tray, Gourmet perforated
baking tray and pizza tray) are treated
with PerfectClean enamel.
Surfaces treated with PerfectClean
enamel generally do not need to be
greased or covered with baking paper.
Baking paper is only needed with
– anything with a high salt content
(e.g. pretzels, bread sticks), because
sodium can damage the
PerfectClean surface;
– meringues or sponges with a high
egg-white content, because they are
more likely to stick;
– frozen food cooked on the rack.
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 time +
Check if the food is cooked at the end
of the shortest time quoted.
To check if a cake is ready, insert a
wooden skewer into the centre. It is
ready if the skewer comes out clean,
without dough or crumbs sticking to it.
– Fan Plus U
1 tray: Shelf level 2
2 trays: Shelf levels 1+3 / 2+4
3 trays: Shelf levels 1+3+5
The universal tray should be placed
underneath the baking tray if you are
using a universal tray and a baking
tray on several levels at the same
time.
Bake moist biscuits and cakes on a
maximum of two levels at the same
time.
– Moisture Plus d
1 tray: Shelf level 2
– Intensive Bake O
1 tray: Shelf level 1 or 2
– Conventional Heat V
1 tray: Shelf level 1 or 2
65
Baking
Baking chart
U
Cakes/Biscuits
6
‡
+
[°C]
[min.]
Creamed mixture
Sand 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
55–65
Flan base 1)
150–170
2
25–35
Small cakes/biscuits 1) (1 [2] tray(s))
150–170
2 [1+3 4)]
20–25
Flan base
150–170
2
20–25
Streusel cake
150–170
2
Rubbed in mixture
Small cakes/biscuits
1)
(1 [2] tray(s))
Drop cookies 1) 2) (1 [2] tray/s)
Cheese cake
45–55
4)
150–170
2 [1+3 ]
15–25
140
2 [1+3 4)]
30–45
150–170
2
70–95
160
2
80–105
Apple tart 1)
160–180
2
50–70
Apricot tart with topping (tin)
150–170
2
55–75
–
–
–
Apple pie (tin C 20 cm) 1) 2)
Swiss apple cake
The data for the recommended function is printed in bold.
Unless otherwise stated, the times given are for an oven which has not been
pre-heated. With a pre-heated oven, shorten times by up to 10 minutes.
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 time.
66
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
150–170
2
75–90
180
1
80–95
–
–
–
170–190
1
45–65
160–180
1
50–70
170–190
2
55–75
150–170
2
50–60
1
25–40
220–240
3)
1
35–50
190–210
3)
U Fan Plus / V Conventional Heat / O Intensive Bake
6 Temperature / ‡ Shelf level / + Baking time
1) Do not use Rapid Heat-up S during the heating-up phase.
2) The settings also apply for testing in accordance with EN 60350.
3) Pre-heat the oven.
4) Take the baking trays out of the oven early if the food is sufficiently browned before the
specified duration has elapsed.
67
Baking
Baking chart
U
Cakes/Biscuits
6
‡
+
[°C]
[min.]
Sponge mix1)
Tart / flan base (2 eggs) 1)
160–180
2
15–20
Sponge cake (4 to 6 eggs) 1)
160–180
2
22–30
160–180
2
20–30
160–180
2
15–25
30–50
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
10–20
Whisked sponge cake
1) 2)
Swiss roll 1)
Yeast mixtures and quark dough
Proving yeast dough
Wholegrain bread
Pizza (tray) 1)
170–190
3)
220–240
Onion tart
170–190
2
35–45
Apple turnovers (1 [2] tray(s))
150–170
2 [1+3 4)]
25–30
Choux pasty 1), Eclairs (1 [2] tray(s))
160–180
2 [1+3 4)]
30–45
Puff pastry (1 [2] tray(s))
170–190
2 [1+3 4)]
20–25
Meringues, (1 [2] tray(s))
100–120
4)
2 [1+3 ]
25–50
The data for the recommended function is printed in bold.
Unless otherwise stated, the times given are for an oven which has not been
pre-heated. With a pre-heated oven, shorten times by up to 10 minutes.
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 time.
68
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
–
–
–
170–190 3)
2
15–20
–
–
–
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
–
–
–
220–240
2
10–25
220–240
2
10–20
180–200
2
25–35
170–190
2
25–35
160–180
2
25–30
–
–
–
3)
3
30–40
–
–
–
190–210 3)
2
20–25
–
–
–
3)
2
25–50
–
–
–
190–210
180–200
120–140
U Fan Plus / V Conventional Heat / O Intensive Bake
6 Temperature / ‡ Shelf level / + Baking time
1) Do not use Rapid Heat-up S during the heating-up phase.
2) The settings also apply for testing in accordance with EN 60350.
3) Pre-heat the oven.
4) Take the baking trays out of the oven early if the food is sufficiently browned before the
specified duration has elapsed.
5) Place the rack on the floor of the oven, and stand the bowl containing the dough on the
rack.
69
Roasting
Oven 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
Roasting dishes
You can use any heat-resistant dishes:
Miele Gourmet oven dishes, roasting
pans, ovenproof glass trays, roasting
bags, dishes made from earthenware
or cast iron, the universal tray, rack
and/or grilling and roasting insert (if
available) on top of the universal tray.
We recommend roasting in covered
oven dishes as this ensures that
sufficient stock remains for making
gravy.
The oven also stays cleaner than with
open roasting.
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.
When cooking with Fan Plus U or
Moisture Plus d, select a temperature
20 °C lower than for Conventional
Heat V.
Select a temperature of approx. 10 °C
lower than quoted in the roasting chart
for meat weighing more than 3 kg.
The roasting process will take longer,
but the meat will cook evenly through
and the skin or crackling will not be too
thick.
When roasting on the rack, set a
temperature approx. 10 °C lower than if
using an oven dish.
Pre-heating
Pre-heating is only required when
roasting beef sirloin joints and fillets.
70
Roasting
Roasting duration +
The roasting time can be determined
by multiplying the thickness of the roast
[cm] with the time per cm [min./cm]
stated below, depending on the type of
meat:
Beef/Venison: . . . . . . . . . 15–18 min./cm
Pork/Veal/Lamb:. . . . . . . 12–15 min./cm
Sirloin joints/Fillets:. . . . . . 8–10 min./cm
Check if the meat is cooked after the
shortest time quoted.
Shelf levels ‡
As a general rule, use shelf level 2.
Useful tips
Browning
Browning only occurs towards the end
of the roasting time. If cooking with a
roasting dish, remove the lid about
halfway through the roasting time if a
more intensive browning result is
desired.
Standing time
At the end of the programme, take the
roast out of the oven, wrap in aluminium
foil and leave to stand for about
10 minutes. This helps retain juices
when the meat is carved.
Roasting poultry
For a crisp finish, baste the poultry
10 minutes before the end of the
cooking time with slightly salted water.
71
Roasting
Roasting chart
U
Meat/Fish
6
+
[°C]
[min.]
Topside of beef, approx. 1 kg
170–190
Fillet of beef/Sirloin joint, approx. 1 kg 2)
200–220
Venison, approx. 1 kg
140–160
Pork roast/neck, 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
Rack of lamb, approx. 1.5 kg
170–190
Poultry, .8–1 kg
180–200
Poultry, approx. 2 kg
170–190
Poultry, stuffed, approx. 2 kg
170–190
Poultry, approx. 4 kg
160–180
Fish, whole, approx. 1.5 kg
160–180
The data for the recommended function is printed in bold.
100–130 2)
20–55 3)
100–120 4)
100–120 4)
130–160 4)
60–80 4)
60–70 4)
80–100 4)
90–120 4)
20–60 3)
60–70
100–120
110–130
150–180
35–55
The times given are for an oven which has not been pre-heated.
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 time.
Temperatures refer to cooking in an uncovered dish.
If roasting directly on the universal tray or the rack, set the temperature to 10 °C
lower.
72
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)
20–55 3)
100–120 4)
100–120 4)
130–160 4)
80–100 4)
60–70 4)
100–120 4)
90–120 4)
20–60
60–75 5)
90–110 5)
110–130 5)
150–180
35–55
U Fan Plus / d Moisture Plus / V Conventional Heat
6 Temperature / + Roasting duration
As a general rule, use shelf level 2.
1) After the heating-up phase,
inject the bursts of steam at intervals throughout the cooking duration.
2) Roast with the lid on first, then remove the lid halfway through roasting and pour over
approx. 0.5 litre liquid.
3) Pre-heat the oven, but do not use Rapid Heat-up S.
4) Pour over approx. 0.5 litre liquid halfway through roasting.
5) Use shelf level 3.
73
Low temperature cooking
This type of cooking is ideal for cooking
beef, pork, veal or lamb when a tender
result is required.
First the meat needs to be seared all
over briefly at a high temperature on
the cooktop 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.
Low temperature cooking
procedure
Use the universal tray with the rack
placed on top of it.
Do not use the Rapid Heat-up S
function to pre-heat the oven.
^ Place the rack together with the
universal tray on shelf level 2.
The meat will relax and the juices inside
will start to circulate evenly throughout
the meat to reach the outer layers.
This will give very tender and succulent
results.
^ Select Conventional Heat V and a
temperature of 130 °C.
Useful tips
^ While the oven is pre-heating, sear
the meat on all sides on the cooktop.
– Use lean meat which has been
correctly hung and trimmed. Bones
should be removed before cooking.
– For searing, use a suitable cooking
oil or fat that can withstand high
temperatures (e. g. clarified butter).
^ Pre-heat the oven together with the
universal tray and rack for approx.
15 minutes.
,Danger of burning!
Use oven gloves when placing food
in the oven, turning or removing it
and when adjusting oven shelves
etc. in a hot oven.
– Do not cover meat during cooking.
^ Place the seared meat on the rack.
The cooking duration is approx. 2–4
hours and depends on the weight and
size of the meat, as well as the desired
degree of doneness and browning.
^ Reduce the temperature to 100 °C.
^ Continue cooking until the end of the
cooking duration.
You can set the cooking process to
finish automatically (see "Operation Setting the cooking duration").
74
Low temperature cooking
After cooking
Because the cooking and core
temperatures are very low:
Cooking duration/Core
temperatures
Meat
– Meat can be carved straight from the
oven. It does not need to rest.
– The cooking result won't be affected
if the meat is left in the oven after the
finish of the programme. It can be
kept warm until you serve it.
– The meat is an ideal temperature to
eat straight away. Serve on
pre-heated plates with very hot
sauce or gravy to prevent it cooling
down too quickly.
Sirloin joint
– Rare
– Medium
– Well-done
Pork fillet
Gammon*
Saddle of veal*
Saddle of lamb*
* Boned
Duration Core
temperature**
[min.]
[°C]
60–90
120–150
180–240
120–150
150–210
180–210
90–120
55–60
65–70
70-75
65–80
75–80
65–75
65–75
** Use a food probe if you need to
monitor the increase in the core
temperature.
75
Grilling
,Danger of burning!
Grilling dishes
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.
Oven functions
Grill Y
For grilling and toasting bread, open
sandwiches etc. and browning baked
dishes.
The top heat/grill element is ready for
use when it glows red.
Use the universal tray with the rack or
grilling and roasting insert (if available)
on top.
The juices from the food being cooked
collect under the insert. This prevents
them from spitting and making the oven
dirty. The juices can then be used for
making gravy and sauces.
Fan Grill \
For grilling thicker items, e.g. rolled
meat, poultry pieces.
The top heat/grill element and fan are
switched on alternately.
76
Do not use the baking tray.
Grilling
Notes on the grilling chart
Testing to see if cooked
Temperature 6
One way of finding out how far through
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.
Rare:
If there is very little
resistance to the pressure
of the spoon, it will still be
red on the inside.
For thin items, a maximum temperature
setting of 200 °C is generally
recommended, for thicker items, a
maximum of 180 °C.
Medium:
If there is some resistance,
the inside will be pink
Pre-heating
Check if the meat is cooked after the
shortest time quoted.
Always pre-heat the top heat/grill
element for approx. 5 minutes with the
door closed.
Shelf levels ‡
Select the shelf level according to the
thickness of the food.
– Thin items: Shelf level 3/4
– Thicker items: Shelf level 1/2
Well-done: If there is great resistance,
it is cooked through.
Tip
If the surface of thicker cuts of meat is
cooked but the centre is still raw,
continue grilling at a lower temperature
setting or use a lower shelf level to
allow the food to cook through to the
centre.
Grilling duration +
– Turn the food halfway through
grilling.
77
Grilling
Preparing food for grilling
Grilling
Rinse meat under cold running water
and then pat dry. Do not season meat
with salt before grilling as this draws
the juices out.
^ Place the rack or the roasting and
grilling 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.
^ Select the required oven function and
the temperature.
Clean fish in the normal way. To
enhance the flavour, add a little salt or
squeeze a little lemon juice over the
fish.
^ Place the food on top.
^ Pre-heat the top heat/grill element for
approx. 5 minutes with the door
closed.
,Danger of burning!
Use oven gloves when placing food
in the oven, turning or removing it
and when adjusting oven shelves
etc. in a hot oven.
^ Place the food on the appropriate
shelf level (see Grilling guide).
^ Close the door.
^ Turn the food halfway through
grilling.
78
Grilling
Fan Grilling guide (Fan Grill \)
– Use the Fan Grill function for meat, fish, poultry and vegetables.
– Always pre-heat for at least 5 minutes before Fan Grilling.
– It is not necessary to turn food when Fan Grilling.
– The door must be closed during Fan Grilling.
– When using red meat, pat the meat dry before Fan Grilling as this encourages a
richer colour.
– Note: all temperatures are approximations and must be varied according to the
thickness and preparation of the meat. The chart below is a suggested guide
only. Personal taste and size of serves will vary times and temperatures. We
recommend you monitor cooking results for best outcomes.
Food
Lean thin sausages
Thick sausages
Lean beef fillet steak
Chicken breast fillet, plain or a dry marinade
Chicken breast fillet, with a wet marinade
Whole butterflied chicken
Thin white fish fillets
Thick fish fillets, cutlets or steaks (on grilling and roasting
insert placed in the universal tray)
Oily fish (on grilling and roasting insert placed in the
universal tray)
Lamb loin chops
Lamb back straps
Vegetables, capsicum, zucchini, sweet potato, eggplant
Potato wedges or small roast potatoes
Kebabs and satays (red meat)
Chicken satays
6
‡
+
[°C]
180–190
180
220
200
200
200
220
200
4
4
5
4
3
5
4
4
[min.]
8–10
15–20
6–12
14–18
14–18
35–40
6–10
10–15
200
4
8–12
190
220
200
220
200
200
4
5
5
3
5
4
12–16
8–10
12–15
20–25
12–15
12–15
6 Temperature / ‡ Shelf level / + Total grilling time
Fan Grilling can be used for small roasts but is only recommended for lean, tender
cuts of meat, eg lamb racks, rump roasts, and beef fillet. Fan Grill the roast at
180–200 °C on shelf level 3, depending on thickness.
79
Grilling
Grilling guide (Grill Y)
– Use for thick toasts, muffins, cheese on toast, foccacia, bruschetta and bacon.
– Pre-heat grill for at least 5 minutes on 200–220 °C.
– Select the appropriate shelf level for the thickness of the food.
– Thinner foods can be positioned on shelf 5, while thicker foods should be
grilled on shelf 4.
– Grill until food is golden brown and crispy.
– Door must be closed for grilling.
80
Defrost
Use the Defrost P function to gently
defrost frozen food.
When this function is selected, only the
fan switches on and circulates the air at
room temperature.
,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.
Useful tips
– Where possible, remove the
packaging and put the food to be
defrosted on the universal tray or into
a suitable dish.
Defrosting times
The time needed for defrosting
depends on the type and weight of the
food, and at what temperature it was
deep frozen. The following chart is for
guidance only. It is important to check
that food is thoroughly defrosted.
Frozen food
Chicken
Meat
Sausages
Fish
Strawberries
Butter cake
Bread
Weight
[g]
800
500
1 000
500
1 000
300
500
500
Duration
[min.]
90–120
60–90
90–120
30–50
60–90
30–40
20–30
30–50
– When defrosting poultry, put it on the
rack over the universal tray to catch
the defrosted liquid so that the meat
is not lying in this liquid.
– Meat and poultry need to be fully
defrosted before cooking. Fish, on
the other hand, can be partially
defrosted before cooking.
Defrost so that the surface is
sufficiently soft to take herbs and
seasoning.
81
Bottling
Containers for bottling
,Danger of injury!
Do not use the appliance to heat up
or bottle food in sealed jars and tins.
Pressure will build up inside them
and they can explode causing
damage to the appliance, as well as
the risk of injury and scalding.
Only use special jars for bottling:
Fruit/Cucumbers
^ Select the lowest temperature as
soon as bubbles are visible in the
jars. Then leave the jars in the warm
oven for a further 25–30 minutes.
Vegetables
^ Reduce the temperature to 100 °C as
soon as bubbles are visible in the
jars.
– bottling jars,
– jars with twist-off lids.
Bottling fruit and vegetables
We recommend using Fan Plus U.
The instructions are for 6 jars with a
capacity of 1 litre each.
^ Place the universal tray on shelf
level 2 and place the jars on the tray.
^ Select Fan Plus U and a
temperature of 150–170 °C.
^ Wait until bubbles evenly rise in the
jars.
Reduce the temperature at the right
time to avoid the produce boiling
over.
Asparagus, carrots
Peas, beans
Bottling
duration
[min.]
60–90
90–120
^ After the bottling duration has
finished, select the lowest
temperature and leave the jars in the
oven for a further 25–30 minutes.
After bottling
,Danger of burning!
Wear oven gloves when removing
the jars from the oven.
^ Take the jars out of the oven.
^ Cover the jars with a towel and leave
to set for approx. 24 hours.
^ Make sure all jars are closed properly
when storing them.
82
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.
^ To prepare food for drying:
– Peel and core apples, and cut into
slices 0.5 cm thick.
– Core plumbs if necessary.
– Peel, core and cut pears into
wedges.
– Peel and slice bananas.
– Clean mushrooms, then either halve
or slice them.
– Remove parsley and dill from the
stem.
^ Distribute the food evenly over the
universal tray.
Food
Drying time
Fruit
2–8 hours
Vegetables
3–8 hours
Herbs*
50–60 minutes
* Use Conventional Heat V for drying
herbs.
^ Reduce the temperature if
condensation begins to form in the
oven.
,Danger of burning!
Wear oven gloves when removing
the dried food from the oven.
^ Allow the dried fruit or vegetables to
cool down after drying.
Dried fruit must be completely dry,
but also soft and elastic. Juice must
not escape when cut.
^ Store in sealed glass jars or tins.
You can also use the Gourmet
perforated baking tray (if available).
^ Select Fan Plus U or Conventional
Heat V.
^ Select a temperature of 80–100 °C.
^ Place the universal tray on shelf level
2.
If you are using Fan Plus U, you can
dry produce on levels 1+3 at the
same time.
83
Frozen food/Ready meals
Useful 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 paper on the rack to prevent
the risk of this happening.
– Use the lowest temperature
recommended on the manufacturer's
packaging.
Oven chips, croquettes or similar
items
– Small items of frozen food such as
oven chips can be cooked on the
baking tray or universal tray.
Place baking paper on the tray so
that they cook gently.
– Use the lowest temperature
recommended on the manufacturer's
packaging.
– Turn several times during cooking.
84
Preparation
Eating food which has been cooked
correctly is important for preventing
food poisoning or other ailments.
Only bake cakes, pizza, chips etc.
until they are golden brown. Do not
overcook them.
^ Select the function and temperature
recommended on the manufacturer's
packaging.
^ Pre-heat the oven.
^ Place the food in the oven on the
shelf level recommended on the
packaging when the temperature
indicator light goes out.
^ Check the food at the end of the
shortest time recommended on the
packaging.
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 time settings given for Fan Plus U as
a guide.
85
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 of your
appliance, do not use:
– cleaning agents containing soda,
ammonia, acids or chlorides,
– cleaning agents containing
descaling agents on the oven front,
– abrasive cleaning agents,
e.g. powder cleaners and cream
cleaners,
– solvent-based cleaning agents,
All external surfaces are susceptible
to discolouration or change in
appearance if unsuitable cleaning
agents are used.
Oven cleaners and descaling
agents will damage the front of the
oven, in particular.
Cleaning agent residues must be
removed immediately after use.
All surfaces are also susceptible to
scratching. Scratches on glass
surfaces could even cause a
breakage in certain circumstances.
– stainless steel cleaning agents,
– dishwasher cleaner,
– glass cleaning agents,
– cleaning agents for ceramic
cooktops,
– hard, abrasive brushes or sponges,
e.g. pot scourers, brushes or
sponges which have been previously
used with abrasive cleaning agents,
– dirt erasers,
– sharp metal tools,
– steel, wool or metal scourers
– spot cleaning,
– oven cleaner*,
– stainless steel spiral pads*.
* These can, however, be used to
remove very heavy soiling from
PerfectClean treated surfaces in a
spot treatment.
86
Cleaning and care
Normal soiling
Remove any soiling immediately
after use.
If not, it might become impossible to
remove.
Continued use without regular
cleaning will make the oven much
harder to clean.
The accessories are not
dishwasher-proof.
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.
– To make cleaning easier, you can
dismantle the oven door, remove the
shelf runners and the FlexiClip
telescopic runners (if present), and
lower the top heat/grill element.
See "Cleaning the catalytic back
panel" for instructions on how to keep
the back panel clean.
^ It is best to remove normal soiling immediately using a clean sponge and
a solution of hot water and
washing-up liquid or with a clean,
damp microfibre cloth.
^ After cleaning, make sure all residual
cleaning agents are thoroughly
removed with clean water. This is
particularly important when cleaning
surfaces treated with PerfectClean
enamel as cleaning agent residues
can impair the non-stick properties.
^ After cleaning, wipe the surfaces dry
using a soft cloth.
Cleaning the seal
There is a seal around the oven interior
which seals the oven interior and the
inside of the door.
Grease deposits on the seal can
cause it to become brittle and
cracked.
^ It is advisable to wipe the seal clean
after each use.
87
Cleaning and care
Stubborn soiling (does not
apply to the FlexiClip
telescopic 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 use force to remove
this discolouration! Clean these
following the instructions given here.
^ Baked on deposits can be removed
with a glass scraper or a
non-abrasive stainless steel spiral
pad.
Remove catalytic panels before
using oven spray. The chemicals
used in oven sprays will damage
catalytic enamel, rendering it
ineffective.
88
^ Very stubborn soiling on
PerfectClean treated enamel can be
cleaned using the Original Miele
oven cleaner. It must be applied to
cold surfaces in accordance with
instructions on the packaging.
Non-Miele oven spray must only be
used in a cold oven and for no longer
than a maximum of 10 minutes.
^ If necessary, the scouring pad on the
back of a non-scratching washing-up
sponge can be used to remove the
soiling.
^ After cleaning, remove all oven
cleaning agent residues thoroughly
with clean water, and dry with a soft
cloth.
Cleaning and care
Stubborn soiling on the
FlexiClip telescopic runners
Do not clean FlexiClip telescopic
runners in a dishwasher. The special
lubricant used in the telescopic
runners will wash out during
dishwashing.
In the case of stubborn soiling on the
surfaces of the telescopic runners, or
clogged bearings caused by fruit juices
spilling over, proceed as follows:
^ Soak the FlexiClip runners for approx.
10 minutes in a solution of hot water
and washing-up liquid. If necessary,
use the back of a washing-up
sponge to remove the soiling. The
bearings can be carefully cleaned
with a soft brush.
The runners may appear discoloured
or a lighter colour in places after they
have been cleaned. This will not
affect the functioning of the runners
in any way.
Cleaning the catalytic
enamelled back panel
Soiling from oil and fat is burnt off
catalytic enamel when very high
temperatures are used in the oven.
The higher the temperature, the more
effective the process.
Exposure to scouring agents,
abrasive brushes or sponges and
oven sprays can cause catalytic
enamel to lose its self-cleaning
properties.
Catalytic enamelled panels should
therefore be taken out of the oven
before using oven spray in it.
Removing soiling caused by spices,
sugar and similar deposits
^ Remove the back panel (see
"Cleaning and care - Removing the
back panel").
^ Clean the back panel by hand with a
solution of hot water and washing-up
liquid applied with a soft brush.
^ Rinse it thoroughly and then leave it
to dry before fitting it back in the
oven.
89
Cleaning and care
Removing oil and grease soiling from
the catalytic enamelled panel
^ Remove any accessories from the
oven, including the shelf runners.
^ Wipe large deposits of soiling from
the oven interior and the inside of the
door before starting the cleaning
process to avoid them baking on.
^ Select the Fan Plus U function and
a temperature of 250 °C.
^ Then heat the empty oven for at least
an hour.
The length of time required will depend
on the level of soiling.
If the catalytic coating is very heavily
soiled with oil and grease, a film can
form on the surfaces of the oven
interior during the cleaning process.
90
,Danger of burning! Allow the
oven to cool down before cleaning
by hand.
^ Clean the inside of the door and the
oven interior with a clean sponge and
a solution of hot water and
washing-up liquid or a clean, damp
microfibre cloth.
Any remaining soiling on the panel
will gradually disappear with each
subsequent use of the oven at high
temperatures.
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.
^ Release the locking clamps by
turning them as far as they will go.
^ Hold the door securely at both sides,
and lift it upwards off the retainers.
Make sure you take it off straight.
91
Cleaning and care
Dismantling the door
The oven door is an open system with
three glass panes which have a
heat-reflective coating on some of their
surface.
During operation, cool air is passed
through the oven 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.
,Danger of injury.
Always remove the door before
dismantling it.
^ 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.
Take particular care as scratches
can damage the glass.
When cleaning the glass panes, do
not use abrasive cleaning agents,
hard sponges or brushes and do not
use sharp metal tools or scrapers.
Please also read the general notes
on cleaning the oven front before
cleaning the glass panes.
Oven spray will damage the
aluminium trims inside the door.
These should only be cleaned using
hot water and washing-up liquid
applied with a clean sponge or a
clean, damp microfibre cloth.
Be especially vigilant after
dismantling the door that the glass
panes do not break.
92
^ Flip the two glass pane retainers
outwards to open them.
Cleaning and care
To remove the inner panes:
Then reassemble the door carefully:
^ Gently lift the inner pane up and out
of the plastic strip.
^ Refit the middle pane in such a way
that the material number is legible
(i.e. not reversed).
^ Lift the middle pane up gently and
pull it out.
^ Clean the door panes and other
individual parts with a clean sponge
and a solution of hot water and
washing-up liquid or a clean, damp
microfibre cloth.
^ Push the inner pane with the matt
printed side facing downwards into
the plastic strip and place it between
the retainers.
^ Dry all parts with a soft cloth.
93
Cleaning and care
^ Flip the two glass pane retainers
inwards to close them.
The door is now reassembled and is
ready to fit back on the oven.
94
Cleaning and care
Fitting 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 work loose from the
retainers and be damaged.
^ Hold the door securely on both sides
and carefully fit it back into the hinge
retainers.
Make sure that the door goes back
on straight.
^ Flip both locking clamps back up as
far as they will go into a horizontal
position.
95
Cleaning and care
Removing the shelf runners
with FlexiClip telescopic
runners
,Danger of injury!
Do not use the oven without the
shelf runners.
You can remove the shelf runners
together with the FlexiClip telescopic
runners (if present).
If you wish to remove the FlexiClip
telescopic runners separately
beforehand, please follow the
instructions in "Features – Fitting and
removing the FlexiClip telescopic
runners".
,Danger of burning!
Make sure the oven heating
elements are switched off and the
oven interior is cool.
96
^ Pull the runners out of the holder (1)
at the front of the oven and then pull
them out of the oven (2).
Refit in the reverse order.
^ Ensure that all parts are correctly
fitted.
Cleaning and care
Removing the back panel
,Danger of injury!
Do not use the oven without the
back panel fitted.
The back panel can be removed for
cleaning purposes.
,Danger of burning!
Lowering the top heat/grill
element
,Danger of burning!
Make sure the oven heating
elements are switched off and the
oven interior is cool.
^ Remove the shelf runners.
Make sure the oven heating
elements are switched off and the
oven interior is cool.
^ Disconnect the appliance from the
mains. Switch off at the wall and
withdraw the plug from the socket, or
disconnect the mains fuse or remove
the screw-out fuse in countries where
this is applicable.
^ Remove the shelf runners.
^ Undo the four screws in the corners
of the back panel and take it out.
^ Clean the back panel (see "Cleaning
and Care - Cleaning the catalytic
back panel").
Refit in the reverse order.
Carefully refit the back panel. The
air inlets must appear as they do in
"Oven overview".
^ Undo the wing nuts.
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 oven ceiling.
^ Raise the top heat/grill element and
tighten the wing nuts securely.
^ Refit the shelf runners.
^ Reconnect the oven to the electricity
supply.
97
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 appear.
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.
After that the Moisture Plus d function
is locked and can only be used again
after the descaling process has been
carried out.
If Moisture Plus d is selected, a
prompt to run the descaling process
will appear in the display.
Descaling process sequence
F
i:0
The descaling cycle takes approx.
90 minutes and consists of several
steps:
E 0: Drawing in the descaling solution
E i: Activation phase
E 2: Rinse 1
You can use the Moisture Plus d
function 10 more times before
descaling. After the 10th programme,
the function will be locked and cannot
be used until descaling is carried out.
The prompt will disappear after a few
seconds. You can also dismiss it by
touching OK.
All other oven functions can still be
used.
98
E 3: Rinse 2
E 4: Rinse 3
E 5: Residual moisture evaporation
Cleaning and care
Preparing the descaling process
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.
A Place the end of the plastic tube in
the bottom of the container and
secure the tube with the suction cup.
Follow the instructions for the mixing
ratio carefully. Otherwise the oven
will be damaged.
B Completely dissolve one descaling
tablet in approx. 600 ml of cold
mains tap water.
Miele descaling tablets are available to
order from Miele or via the internet at
www.miele-shop.com (depending on
country).
You will need a container of approx.
1 litre capacity.
A plastic tube (with suction cup) is
supplied with your oven so that you
do not have to hold the container with
the descaling agent underneath the
water intake pipe.
C Place the universal tray on the top
shelf level to collect the descaling
solution after it has been used.
D Place the container with the
descaling solution on the floor of the
oven. Secure the other end of the
plastic tube to the water intake pipe.
E Close the door.
99
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.
The prompt for the drawing in process
(E 0) will appear and the triangle V will
flash under ?.
?
E
o
;
K Leave the container with the tube
connected to the water intake pipe in
the oven. Top the container up with
approx. 300 ml of water, as the
system will need to draw in some
more liquid during the activation
phase.
L Close the door.
The system will take in more liquid at
approximately 5 minute intervals. You
will hear the noise of the pump for a
moment or so.
The descaling step can be displayed:
I Touch the OK sensor.
^ Touch X.
The intake process will begin. You can
hear the pump while this is happening.
^ Use the rotary selector to select 6.
The amount of solution specified may
be more than the amount which is
actually taken in. Some of the solution
may therefore be left in the container at
the end of descaling.
F
E
6
;
i
T
^ To display the time remaining, use
the rotary selector to move the
triangle V until it is under T.
At the end of the activation phase a
buzzer will sound three times if the
buzzer is switched on (see "Settings –
P 2").
100
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 intake process for the first rinse (E
2) will begin.
Water will be flushed through the steam
injection system and will then collect in
the universal tray.
R Take the universal tray out of the
oven and empty it. Place the tray
back in the oven again on the top
shelf level.
M Take the universal tray out of the
oven and empty it. Place the tray
back in the oven again on the top
shelf level.
S Remove the plastic tube from the
container. Fill it with approx. 1 litre of
fresh tap water.
N Remove the plastic tube from the
container.
T Place the container back in the oven,
insert the plastic tube, secure it to
the container and close the door.
O Rinse the container and fill with
approx. 1 litre of fresh tap water.
U Touch the OK sensor.
P Place the container back in the oven,
insert the plastic tube, secure it to
the container and close the door.
Q Touch the OK sensor.
The intake process for the second
rinse (E 3) will begin.
V Repeat the last four steps.
The intake process for the third rinse
(E 4) will begin.
Leave the universal tray (with the
water which has collected in it) on the
top oven shelf whilst the evaporation
process takes place.
W Remove the container and tube from
the oven.
101
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
– 00:00 will appear and T will flash.
:0:00
h
T
Y Turn the function selector to ß.
The oven heating will switch on and the
duration will count down in the display.
:0:2 i
h
T
During the evaporation process, the
duration may be adjusted by the
system according to how much water is
currently present.
The last minute will count down in
seconds.
102
– a buzzer will sound three times if the
buzzer is switched on (see "Settings
– P 2"),
F
X Touch the OK sensor.
F
At the end of the evaporation process
,Danger of burning!
Allow the oven interior and
accessories to cool down before
cleaning them.
Z Remove the universal tray and empty
it. Clean the oven interior to remove
any condensation and descaling
agent residue.
Leave the oven door open until the
oven interior is completely dry.
Problem solving guide
With the aid of the following guide, minor problems can be easily corrected
without contacting Miele. If, after reading this guide, you can't remedy the problem
yourself, please call Miele (see back cover for details).
Please note, however, that a call-out charge will be applied to unnecessary service visits where the problem could have been rectified as described in these
operating instructions.
,Danger of injury!
Installation, maintenance and repairs may only be carried out by a suitably
qualified and competent person. Repairs and other work by unqualified
persons could be dangerous.
Miele cannot be held liable for unauthorised work.
Do not attempt to open the casing of the oven yourself.
Problem
The display is dark.
Possible cause and remedy
The time of day display is deactivated, so when the
appliance is switched off, the time of day display is
switched off.
^ As soon as the oven is switched on, the time of day will
appear. If you want it to be displayed constantly, the
setting to switch the time of day display back on must be
changed (see "Settings – P i").
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 been The system lock 0 has been switched on.
selected and the
^ Switch off the system lock (see "System lock 0").
time of day and the
0 symbol are still in
the display.
103
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 cooking process to stop.
not working.
^ Turn the function selector to the ß position and switch
the oven off.
Start the cooking process again.
i2:00 will appear in the The power supply was interrupted for longer than
display with the triangle 200 hours.
V flashing under +.
^ Reset the time of day (see "Using for the first time").
0:00 appears
unexpectedly in the
display and T is
flashing at the same
time. The buzzer might
also be sounding.
F xx appears in the
display.
104
The oven has been operating for an unusually long time
and this has activated the safety switch-off function.
^ Turn the function selector to ß. The oven is now ready
to use again immediately.
There is a problem that you cannot resolve.
^ Call Miele.
Problem solving guide
Problem
No water is being taken
in with the Moisture Plus
d function.
Possible cause and remedy
Demo mode is activated.
The oven can be operated but the pump for the steam
injection system does not work.
^ Deactivate Demo mode (see "Settings – P 8").
The pump for the steam injection system is faulty.
^ Call Miele.
A noise can be heard
The cooling fan is switched on.
after a cooking process. When the temperature in the oven has fallen sufficiently,
the cooling fan will switch off automatically.
The oven has switched The oven will switch itself off automatically to save
itself off.
energy if no other action is taken within a certain time
frame after switching it on or after the end of a cooking
programme.
^ Switch the oven back on.
Rust-like spots appear
on catalytic surfaces.
The catalytic cleaning process does not remove spices,
sugar and similar deposits.
^ Take catalytic panels out of the oven and remove this
type of soiling with a mild solution of hot water and
washing-up liquid applied with a soft brush (see
"Cleaning and care - Cleaning the catalytic back
panel").
105
Problem solving guide
Problem
Cakes and biscuits are
not cooked properly
after following the times
given in the chart.
Browning is uneven.
Possible cause and remedy
A different temperature from the one given in the recipe
was used.
^ Select the temperature required for the recipe.
The ingredient quantities are different from those given
in the recipe.
^ Check whether there has been a change to the
recipe. The addition of more liquid or more eggs
makes a moister mix which would take longer to cook.
The wrong temperature or shelf level was selected.
^ There will always be a slight unevenness. If the
unevenness is pronounced, check whether the
correct temperature and shelf level have been
selected.
The material or colour of the baking tin is not suitable
for the oven function.
^ With Conventional Heat V light-coloured, shiny tins
are less suitable.
Use matt, dark-coloured tins.
FlexiClip telescopic
runners do not push in
or pull out smoothly.
106
The bearings in the FlexiClip telescopic runners are not
sufficiently lubricated.
^ Lubricate the bearings with the special Miele
lubricant.
Only use this special lubricant as it is designed to
withstand high temperatures in the oven. Other
lubricants can harden and stick to the telescopic
runners when they are heated.
The Miele lubricant is available to order from Miele or
via the Miele online shop.
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 the oven interior is cool.
^ Disconnect the appliance from the mains. Switch off
at the wall and withdraw the plug from the socket, or
disconnect the mains fuse or remove the screw-out
fuse in countries where this is applicable.
^ Turn the lamp cover a quarter turn anti-clockwise to
release it and then pull it together with its seal
downwards to take it out.
^ Replace it with a new halogen lamp
(Osram 66725 AM/A, 230 V, 25 W, G9).
^ Refit the lamp cover together with its seal and turn
clockwise to secure.
^ Reconnect the oven to the electricity supply.
107
After sales service and warranty
After sales service
Warranty
In the event of any faults which you
cannot easily remedy, please contact
Miele.
This appliance has a manufacturer's
warranty period of 2 years.
See back cover for contact details.
Please quote the model and serial
number of your appliance when
contacting Miele.
This information is given on the data
plate, visible on the front frame of the
oven, with the door fully open.
Friction occurs between the shelf
runners and the rack or trays due to the
special heat-resistant glazing applied
to these components at the factory.
Lightly grease the shelf runners with a
few drops of cooking oil applied to a
soft cloth. Do this after each Pyrolytic
programme to maintain lubrication.
108
For further information, please refer to
your warranty booklet.
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 should
comply with national and local safety
regulations.
Connection to a switched socket is
recommended as this provides easier
access in the case of a service call.
If the switch is not accessible after
installation or the appliance is
hard-wired (depending on country), an
additional means of disconnection must
be provided for all poles.
Connection data
The required connection data can be
found on the data plate located on the
oven frame visible when the door is
open.
Please ensure this information matches
the household mains supply.
When contacting Miele, please quote
the following:
– model number,
– serial number,
– connection data
(voltage/frequency/maximum rated
load).
When replacing the connection
cable supplied with another cable,
or changing the connection, only
cable type H 05 VV-F with a suitable
cross-sectional area (CSA) may be
used (available from Miele).
When switched off there must be an
all-pole contact gap of 3 mm in the
isolator switch (including switch, fuses
and relays according to EN 60335).
109
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
Fuse rating is 16 A.
Connection should be made via a fused
connection unit or suitable isolator
which complies with national and local
safety regulations. For extra safety it is
advisable to protect the appliance with
a suitable residual current device
(RCD).
Maximum rated load: see data plate.
110
Building-in diagrams
Appliance dimensions and unit cut-out
Dimensions are given in mm.
Installation in a base unit
* Ovens with glass front
** Ovens with metal front
111
Building-in diagrams
Installation in a tall unit
* Ovens with glass front
** Ovens with metal front
112
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: 1.2 mm
113
Installing the oven
,The oven must be built into its
housing unit before it can be used.
^ Push the oven into the housing unit
and align it.
^ Open the door (if you have not
removed it previously).
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 wood
burning stove.
Before installation
^ Before connecting the oven to the
mains, you must disconnect the
power supply to the oven isolator
switch.
Installing the oven
^ Connect the mains cable from the
oven to the isolator.
Lifting the oven by the door handle
can damage the door.
Use the handle recesses on the side
of the casing.
It is advisable to remove the door
before installing the appliance (see
"Cleaning and Care - Removing the
door") and remove accessories from
the oven cavity. This will make it easier
to install in its niche and you will not be
tempted to use the handle to carry it.
114
^ Use the screws supplied to secure
the oven to the side walls of the
housing unit through the holes in the
oven trim.
^ Refit the door, if necessary (see
"Cleaning and care - Refitting the
door").
Recipes
The recipe section contains recipes for
baking, roasting and cooking with
Moisture Plus.
Quantities and settings are specifically
formulated for your oven.
115
Recipes
Baked goods
Setting
Bread rolls (frozen/unchilled,
parbaked) /Salted pretzels (frozen)
According
to packet
instructions
Ingredients
Frozen or unchilled parbaked rolls or
deep frozen salted pretzels
Oven
function
Preparation for "Bread rolls"
Place rolls on the baking tray or on the
rack.
Preparation for "Pretzels"
Place the pretzels on a baking tray
covered with baking paper.
Leave to thaw for 10 minutes and then
scatter with rock salt.
Pre-heating Pre-heating
not
required
required
Moisture Plus d
Temperature See packet instructions
for Fan Heat
Pre-heating
No
Shelf level
No./Type of
bursts of
steam
Water
volume
Yes
2
1/Automatic
1/Manual
Approx. 150 ml
1st burst of
steam
Automatic
When the
food is put
in the oven
Baking
duration
As per packet
instructions
plus approx. 5 minutes
Hints and tips
Thanks to the PerfectClean enamel,
baking and universal trays do not need
to be greased or lined with baking
paper unless you are baking items with
a high sodium content, such as
pretzels, and items containing a lot of
sugar and egg white, such as sponge
mixes, macaroons and meringues.
116
Recipes
Ready-to-bake rolls and croissants
Ingredients
Ready-to-bake rolls and croissants
Preparation
Prepare and roll out the dough
according to the packet instructions,
then place the rolls or 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
No./Type of bursts
of steam
2
1/Manual
Water volume
Approx. 150 ml
1st burst of steam
3 minutes after
starting the
programme
Baking duration
As per packet
instructions
plus approx.
5 minutes
117
Recipes
White bread
Preparation time 80–95 minutes
Ingredients
1/2 cube of fresh yeast (21 g)
250 ml water, lukewarm
500 g plain flour
1 1/2 tsp. salt
1 1/2 tsp. sugar
20 g softened butter
To glaze:
Milk
Settings
Oven function
No./Type of
bursts of steam
170–190 °C
Water volume
Approx. 150 ml
Shelf level
1st burst of steam
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 to form a loaf
25 cm long and place on a baking tray.
Make several 1 cm deep diagonal
slashes in the surface of the loaf with
the tip of a knife. Then cover and place
in the oven at 35 °C on Conventional
Heat for 15–20 minutes.
Brush the loaf with milk and bake until
golden.
118
i
Temperature
Preparation
Crumble the yeast into lukewarm water
and stir until it dissolves. Add to the dry
ingredients and butter and knead to a
smooth dough for 4–5 minutes.
Moisture Plus d
Baking duration
2
When the food is
put in the oven
35–45 minutes
Recipes
Flat bread
Preparation time 75–100 minutes
Ingredients
1 cube of fresh yeast (42 g)
200 ml water, lukewarm
375 g plain flour
1 tsp. salt
1 tbsp. oil
To drizzle:
1 tbsp. oil
Settings
Preparation
1st burst of steam
Crumble the yeast into lukewarm water
and stir until it dissolves. Knead to a
smooth dough for 3–4 minutes with
flour, salt and oil. Cover the dough and
place in the oven at 35 °C on
Conventional Heat for 20–30 minutes.
Baking duration
Lightly knead and roll out to a flat
dough (C approx. 25 cm), place on a
baking tray, cover and allow to prove
for a further 10 minutes at room
temperature.
Drizzle with oil and bake until golden.
Oven function
No./Type of
bursts of steam
Moisture Plus d
Aut§
Temperature
160–180 °C
Water volume
Approx. 150 ml
Shelf level
2
Automatic
25–30 minutes
Hints and tips
There are many varieties for this bread.
Just add 50 g roasted onions or 2 tsp.
rosemary or a mixture of 40 g chopped
black olives and 1 tbsp. chopped pine
nuts or 1 tsp. chopped herbs to the
finished dough. You can also sprinkle
black sesame seeds over the flat bread
before baking it.
119
Recipes
Herb bread
Preparation time 110–130 minutes
Ingredients
1/2 cube of fresh yeast (21 g)
300 ml milk, lukewarm
500 g plain flour
1 tsp. salt
1 tbsp. coarsely chopped parsley
1 tbsp. coarsely chopped fresh dill
1 tbsp. coarsely chopped chives
To glaze:
Milk
Settings
Oven function
No./Type of
bursts of steam
Put the dough in a greased loaf tin
(approx. 30 cm). Make several 1 cm
deep diagonal slashes in the surface of
the loaf with the tip of a knife, place in
the oven and prove again at 35 °C on
Conventional Heat for 15–20 minutes.
Brush the loaf with milk and bake until
golden.
120
2
Temperature
160–180 °C
Water volume
Approx. 200 ml
Shelf level
1st burst of steam
Preparation
Crumble and stir the yeast into
lukewarm milk and dissolve. Knead to a
smooth dough for 3–4 minutes with
flour, salt and herbs. Cover and prove
in the oven at 35 °C on Conventional
Heat for 30–40 minutes.
Moisture Plus d
2nd burst of
steam
Baking duration
2
5 minutes after
starting the
programme
After another
10 minutes
50–60 minutes
Recipes
Olive bread
Preparation time 185–215 minutes
Ingredients
450 g plain 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
Preparation
Knead the flour, yeast, wine, eggs and
oil to a smooth dough. Cover the dough
and place in the oven at 35 °C on
Conventional Heat for 50–60 minutes.
Settings
Oven function
No./Type of
bursts of steam
Moisture Plus d
2
Temperature
160–180 °C
Water volume
Approx. 200 ml
Shelf level
1st burst of steam
2nd burst of
steam
Baking duration
2
5 minutes after
starting the
programme
After another
10 minutes
65–75 minutes
Mix the ham, cheese, marjoram and
salt and knead into the dough with the
walnuts. Finally, knead the chopped
olives into the dough.
Place the soft dough in a greased loaf
tin (approx. 30 cm), cover and place in
the oven at 35 °C on Conventional Heat
for 50–60 minutes. Score the bread
lengthways and bake until golden.
121
Recipes
Cheese and sesame rolls
Preparation time 70–90 minutes
Makes 10 rolls
Ingredients
1 cube of fresh yeast (42 g)
150 ml milk, lukewarm
500 g plain 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
To glaze:
1 egg
To sprinkle on top:
120 g shaved Cheddar, Cheshire or
Gouda cheese
Settings
Oven function
No./Type of
bursts of steam
Moisture Plus d
Aut§
Temperature
150–170 °C
Water volume
Approx. 150 ml
Shelf level
1st burst of steam
Baking duration
2
When the food is
put in the oven
25–30 minutes
Hints and tips
Preparation
Crumble and stir the yeast into
lukewarm milk and dissolve. Knead to a
smooth dough for 3–4 minutes with
flour, salt, sugar, butter, Parmesan and
eggs. Cover and place in the oven to
prove at 35 °C on Conventional Heat for
20–30 minutes.
Lightly knead the dough, form into
10 rolls and place on a baking tray
lined with baking paper. Cover and
allow to rise at 35° C on Conventional
Heat for a further 10–15 minutes.
Dip the underside of the rolls in a bowl
of sesame seeds. Brush the tops of the
rolls with beaten egg and sprinkle
generously with cheese. Bake until
golden.
122
You can also top the rolls with sesame
seeds in addition to the cheese.
Recipes
Rye bread
Preparation time 135–170 minutes
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 water, lukewarm
5 tbsp. linseeds
4 tbsp. sunflower seeds
To glaze:
Water
Settings
Oven function
No./Type of
bursts of steam
2
Temperature
200 °C +
pre-heating
After 15 minutes:
180 °C
Water volume
Approx. 200 ml
Shelf level
1st burst of steam
Preparation
Mix the plain flour, rye flour and salt
together, and add the sourdough and
honey.
Moisture Plus d
2nd burst of
steam
Baking duration
2
When the food is
put in the oven
After another
10 minutes
50–60 minutes
Dissolve the yeast in lukewarm water.
Add the dissolved yeast to the mixture
and mix in a food processor for approx.
4 minutes. Cover and allow to rise in the
oven at 35 °C on Conventional Heat for
30–45 minutes.
Knead in the linseeds and sunflower
seeds. Put the dough in a greased loaf
tin (approx. 30 cm). Smooth out the
surface, brush with water, place the
dough in the oven and prove at 35 °C
on Conventional Heat for
15–20 minutes.
Bake until golden in a pre-heated oven.
Reduce the temperature after
15 minutes.
123
Recipes
Mixed grain bread
Preparation time 115–150 minutes
Ingredients
1/2 cube of fresh yeast (21 g)
1/2 tbsp. malt extract
400 ml water, lukewarm
200 g rye flour
400 g strong white flour
3 tsp. salt
75 g liquid sourdough
To glaze:
Water
Settings
Oven function
No./Type of
bursts of steam
190–210 °C +
pre-heating
Water volume
Approx. 200 ml
Shelf level
1st burst of steam
Stir and dissolve the yeast and malt
extract in lukewarm water.
2nd burst of
steam
Mix the rye flour, strong white flour and
salt and add the sourdough. Then
knead into a smooth dough with the
malt water for approx. 4 minutes.
Cover, place in the oven and prove at
35 °C on Conventional Heat for
40–45 minutes.
Baking duration
Then score the dough lengthways and
bake.
124
2
Temperature
Preparation
Lightly knead the dough and then place
it in a greased loaf tin (approx. 30 cm).
Smooth out the surface, brush with
water, cover and prove again at 35 °C
on Conventional Heat for
25–30 minutes.
Moisture Plus d
2
When the food is
put in the oven
After another
10 minutes
45–55 minutes
Hints and tips
If you don't have a loaf tin, you can also
bake the bread in a cake tin. When
doing this, make sure you place the
dough in the greased cake tin (approx.
30 cm) for the second proving stage
before subsequently baking it in the tin.
Recipes
Yeast rolls
Preparation time 100 - 125 minutes
Makes 10 rolls
Ingredients
1/2 cube of fresh yeast (21 g)
250 ml water, lukewarm
500 g plain flour
1 1/2 tsp. salt
1 tsp. sugar
1 heaped tsp. softened butter
Settings
Preparation
Shelf level
Crumble the yeast into lukewarm water
and stir until it dissolves. Knead to a
smooth dough for 3–4 minutes with
flour, salt, sugar and soft butter. Cover
and prove in the oven at 35 °C on
Conventional Heat for 35–45 minutes.
Knead the dough lightly, form 10 evenly
sized balls, place on a baking tray or
the Gourmet perforated baking tray, if
available, and score. Cover and prove
in the oven again at 35 °C on
Conventional Heat for 25–35 minutes.
Oven function
No./Type of
bursts of steam
Moisture Plus d
I
Temperature
190–210 °C
Water volume
Approx. 150 ml
1st burst of steam
Baking duration
2
When the food is
put in the oven
25–30 minutes
Hints and tips
You get milk bread rolls if you use
300 ml milk instead of water; raisin
bread if you use 300 ml milk and add
2 tbsp. sugar and 100 g raisins to the
dough.
Brush with water and bake until golden.
125
Recipes
Seed rolls
Preparation time 130–140 minutes
Makes 10 rolls
Ingredients
1 cube of fresh yeast (42 g)
1 tsp. sugar beet molasses
1/2 tbsp. malt extract
300 ml water, lukewarm
150 g dark rye flour
450 g strong white flour
2–3 tsp. salt
75 g sourdough
To sprinkle on top:
3 tbsp. each of linseeds, sesame seeds
and sunflower seeds
Settings
Oven function
No./Type of
bursts of steam
Moisture Plus d
i
Temperature
190–210 °C
Water volume
Approx. 150 ml
Shelf level
1st burst of steam
Baking duration
2
When the food is
put in the oven
25–30 minutes
Preparation
Stir and dissolve the yeast, molasses
and malt extract in lukewarm water.
Mix the rye flour, strong white flour and
salt and add the sourdough. Then
knead into a smooth dough with the
malt water. Cover and prove in the oven
at 35 °C on Conventional Heat for
approx. 45 minutes.
Mix the linseeds, sesame seeds and
sunflower seeds.
Lightly knead the dough and form into
10 rolls. Brush the rolls with water and
press the tops into the seed mix. Place
the rolls on a baking tray or the
Gourmet perforated baking tray, if
available, and prove in the oven again
at 35 °C on Conventional Heat for
approx. 45 minutes. Then bake until
golden.
126
Hints and tips
For a delicious alternative, mix 1/2 tsp.
each of ground aniseed, coriander and
ground caraway seeds into the flour.
Recipes
Italian mozzarella bread
Preparation time 115–125 minutes
Dough ingredients
1 cube of fresh yeast (42 g)
200 ml water, lukewarm
500 g plain flour
1 tsp. salt
2 tbsp. olive oil
Topping ingredients
125 g mozzarella, diced
100 g pecorino cheese, coarselygrated
2 cloves of garlic, peeled and chopped
finely
2 tbsp. basil, chopped
To glaze:
Olive oil
To sprinkle on top:
1 tsp coarse grained salt
A few sprigs of rosemary
1 tsp. crushed mixed peppercorns
Score the dough several times. Brush
the dough with olive oil, sprinkle with
salt, rosemary and pepper. Then bake
until golden.
Preparation
Baking duration
Crumble the yeast into lukewarm water
and stir until it dissolves. Add to the
flour, salt and olive oil and knead into a
firm dough. Cover and prove in the
oven at 35 °C on Conventional Heat for
approx. 45 minutes.
Lightly knead and roll the dough out to
a rectangle (30 x 40 cm). Scatter the
cheese, garlic and basil over the dough
and roll up from the longer side. Place
the roll on a baking tray or the Gourmet
perforated baking tray, if available,
cover and prove in the oven again at
35 °C on Conventional Heat for a further
15 minutes.
Settings
Oven function
No./Type of
bursts of steam
Moisture Plus d
2
Temperature
170–190 °C
Water volume
Approx. 200 ml
Shelf level
1st burst of steam
2nd burst of
steam
2
When the food is
put in the oven
After another
10 minutes
35–45 minutes
Hints and tips
For something different, add 100 g
finely chopped sundried tomatoes or
100 g sliced olives to the dough before
rolling up.
127
Recipes
Sunday rolls
Preparation time 105–120 minutes
Makes 8 rolls
Ingredients
1/2 cube of fresh yeast (21 g)
250 ml milk, lukewarm
500 g plain flour
40 g sugar
A pinch of salt
60 g softened butter
100 g chopped almonds
To glaze:
Milk
To sprinkle on top:
Crystal sugar
Preparation
Crumble and stir the yeast into
lukewarm milk and dissolve. Add to the
flour, sugar, salt and butter and knead
into a smooth dough. Cover and prove
in the oven at 35 °C on Conventional
Heat for approx. 30 minutes.
Knead the chopped almonds into the
dough, form into 8 rolls, place on a
baking tray or the Gourmet perforated
baking tray, if available. Cover and
prove in the oven at 35 °C on
Conventional Heat for a further
20–30 minutes.
Brush the rolls with milk. Dip the top of
the rolls in the sugar crystals and bake
until golden.
128
Settings
Oven function
No./Type of
bursts of steam
Moisture Plus d
i
Temperature
150–170 °C
Water volume
Approx. 150 ml
Shelf level
1st burst of steam
2nd burst of
steam
Baking duration
2
When the food is
put in the oven
After another
10 minutes
35–40 minutes
Recipes
Buttermilk bread
Preparation time 120–130 minutes
Ingredients
1/2 cube of fresh yeast (21 g)
300 ml buttermilk, lukewarm
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
To glaze:
Buttermilk
Preparation
Crumble and stir the yeast into
lukewarm buttermilk and dissolve. Add
to the plain flour, rye flour, wheat bran,
linseeds, sugar, salt and butter and
knead into a smooth dough. Cover and
prove in the oven at 35 °C on
Conventional Heat for approx.
30 minutes.
Settings
Oven function
No./Type of
bursts of steam
Moisture Plus d
2
Temperature
170–180 °C
Water volume
Approx. 200 ml
Shelf level
1st burst of steam
2nd burst of
steam
Baking duration
2
5 minutes after
starting the
programme
After another
10 minutes
45–55 minutes
Take the dough out of the oven, lightly
knead it again and form an oval loaf
shape. Place the dough in a greased
loaf tin (approx. 30 cm). Cover and
prove in the oven again at 35 °C on
Conventional Heat for a further
20–30 minutes.
Score the top of the loaf with a knife,
brush with some buttermilk and bake
until golden.
129
Recipes
Chocolate breakfast rolls
Preparation time 100–110 minutes
Makes 8 rolls
Ingredients
1 cube of fresh yeast (42 g)
150 ml milk, lukewarm
500 g plain flour
A pinch of salt
60 g sugar
8 g vanilla sugar
75 g softened butter
2 eggs
100 g plain chocolate drops
To glaze:
Milk
Preparation
Crumble and stir the yeast into
lukewarm milk and dissolve. Add to the
flour, sugar, salt, vanilla sugar, butter
and eggs and knead into a smooth
dough. Cover and prove in the oven at
35 °C on Conventional Heat for
30 minutes.
Add the chocolate and knead briefly
into the dough. Form into 8 rolls and
place on a baking tray or the Gourmet
perforated baking tray, if available.
Cover and prove in the oven again at
35 °C on Conventional Heat for a further
15–20 minutes.
Brush the rolls with milk.
130
Settings
Oven function
No./Type of
bursts of steam
Moisture Plus d
2
Temperature
150–160 °C
Water volume
Approx. 200 ml
Shelf level
1st burst of steam
2nd burst of
steam
Baking duration
2
5 minutes after
starting the
programme
After another
10 minutes
25–35 minutes
Recipes
Onion flat bread
Preparation time 105–110 minutes
Dough ingredients
1 cube of fresh yeast (42 g)
200 ml water, lukewarm
375 g plain flour
1 tsp. salt
1 tbsp. oil
Topping ingredients
2 small red onions
100 g tasty cheese
Thyme
To drizzle:
1 tbsp. oil
Settings
Oven function
No./Type of
bursts of steam
Moisture Plus d
Aut§
Temperature
160–180 °C
Water volume
Approx. 150 ml
Shelf level
1st burst of steam
Baking duration
2
Automatic
25–30 minutes
Preparation
Crumble the yeast into lukewarm water
and stir until it dissolves. Knead to a
smooth dough for 3–4 minutes with
flour, salt and oil. Cover and prove in
the oven at 35 °C on Conventional Heat
for approx. 45 minutes.
Lightly knead and roll out to a flat
dough (C approx. 30 cm), place on a
baking tray and allow to prove for a
further 10 minutes at room temperature.
Peel and finely slice the onions. Grate
the cheese.
Scatter the onions, cheese and thyme
over the dough. Drizzle the edges with
oil and bake until golden.
131
Recipes
Quark rolls
Preparation time 45–55 minutes
Makes 10 rolls
Ingredients
250 g low-fat quark
2 eggs
70 g sugar
8 g vanilla sugar
A pinch of salt
500 g plain flour
24 g baking powder
100 g chopped walnuts
To glaze:
Milk
To sprinkle on top:
Sugar
Settings
Oven function
No./Type of
bursts of steam
Moisture Plus d
I
Temperature
150–170 °C
+ pre-heating
Water volume
Approx. 150 ml
Shelf level
1st burst of steam
Baking duration
2
When the food is
put in the oven
25–35 minutes
Preparation
Whisk the quark, eggs, vanilla sugar
and salt. Gradually add the flour along
with the baking powder and chopped
walnuts.
Knead the dough until it is smooth and
soft. If it becomes sticky, add a little
extra flour.
Form into 10 evenly sized rolls. Brush
with milk, then dip in sugar and arrange
on a baking tray or the Gourmet
perforated baking tray, if available.
Place in the pre-heated oven and bake.
132
Hints and tips
Homemade vanilla sugar: Cut a vanilla
pod in half lengthways and cut each
half into 4–5 pieces. Place in a lidded
glass jar with 500 g of sugar and leave
for 3 days to absorb the flavour. For an
even more intensive flavour scrape the
pulp out of the vanilla pod and add this
to the sugar.
Recipes
Raisin loaf
Preparation time 115–145 minutes
Ingredients
1 cube of fresh yeast (42 g)
240 ml buttermilk, lukewarm
500 g plain flour
100 g sugar
A pinch of salt
20 g melted butter
125 g low-fat quark
250 g raisins
To glaze:
Water
Settings
1st burst of steam
5 minutes after
starting the
programme
Preparation
Baking duration
55–65 minutes
Oven function
No./Type of
bursts of steam
Moisture Plus d
i
Temperature
150–170 °C
Water volume
Approx. 150 ml
Shelf level
2
Crumble and stir the yeast into
lukewarm buttermilk and dissolve. Add
to the flour, sugar, salt, butter and
quark and knead into a smooth dough.
Cover and prove in the oven at 35 °C
on Conventional Heat for
25–35 minutes.
Knead in the raisins, place the dough in
a greased loaf tin (approx. 30 cm).
Cover and prove in the oven again at
35 °C on Conventional Heat for
20–30 minutes.
Brush the loaf with water, and bake until
golden.
133
Recipes
Malted pumpkin seed rolls
Preparation time 120–130 minutes
Makes 8 rolls
Ingredients
1 cube of fresh yeast (42 g)
1/2 tbsp. malt extract
300 ml water, lukewarm
500 g wholemeal flour
3 tsp. salt
50 g pumpkin seeds, chopped
Settings
Preparation
Shelf level
Stir and dissolve the yeast and malt
extract in lukewarm water. Add to the
flour, salt and chopped pumpkin seeds
and knead into a dough. Cover and
prove in the oven at 35 °C on
Conventional Heat for approx.
40 minutes.
Divide the dough into 8 evenly sized
rolls, brush with water, cut a cross on
the top, and place them on a baking
tray or the Gourmet perforated baking
tray, if available. Cover and prove in the
oven again at 35 °C on Conventional
Heat for a further 30–40 minutes.
134
Oven function
No./Type of
bursts of steam
Moisture Plus d
i
Temperature
190–210 °C
Water volume
Approx. 150 ml
1st burst of steam
Baking duration
2
When the food is
put in the oven
25–30 minutes
Hints and tips
Malt helps speed up the rate at which
yeast grows. It also gives bread and
rolls a pleasant sweet taste and a nice
dark colour. It is available from health
food shops and most supermarkets.
Recipes
Yeast pretzels
Preparation time: 85–95 minutes
Makes 8
Ingredients
1/2 cube of fresh yeast (21 g)
100 ml milk, lukewarm
300 g plain flour
1 tsp. sugar
1 tsp. salt
30 g butter
1 egg
To glaze:
1 egg yolk mixed with
1 tbsp. milk
To sprinkle on top:
Poppy seeds or grated cheese
Settings
Oven function
No./Type of
bursts of steam
Moisture Plus d
i
Temperature
160–180 °C
Water volume
Approx. 150 ml
Shelf level
1st burst of steam
Baking duration
2
When the food is
put in the oven
20–30 minutes
Preparation
Crumble and stir the yeast into
lukewarm milk and dissolve. Add to the
flour, sugar, salt, butter and egg and
knead into a smooth dough. Cover and
prove in the oven at 35 °C on
Conventional Heat for 20–30 minutes.
Lightly knead and roll into 8 long pieces
(C approx. 0.5 cm). Form pretzels and
place on a baking tray or the Gourmet
perforated baking tray, if available.
Cover and prove in the oven again at
35 °C on Conventional Heat for a further
10 minutes.
Whisk egg yolk and milk, brush on
pretzels and sprinkle with poppy seeds
or cheese. Bake the pretzels until
golden brown.
135
Recipes
Bacon or herb baguettes
Preparation time: 105–130 minutes
Makes 2 baguettes
Ingredients
1 cube of fresh yeast (42 g)
250 ml water, lukewarm
250 g strong white flour
250 g wholemeal flour
1 tsp. sugar
2 tsp. salt
1/2 tsp. pepper
2 tbsp. oil
150 g bacon, finely diced or 1 tbsp.
each of chopped parsley, dill and
chives
To glaze:
Milk
Preparation
Crumble the yeast into lukewarm water
and stir until it dissolves. Add to the
plain flour, wholemeal flour, sugar, salt,
pepper and oil and knead for
3–4 minutes to a smooth dough. Cover
and prove in the oven at 35 °C on
Conventional Heat for 40–50 minutes.
Knead in the bacon or herbs. Form the
dough into two 35 cm long baguettes
and place on a baking tray or the
Gourmet perforated baking tray, if
available. Cut several diagonal slashes
into the top of the baguettes, cover and
prove in the oven again at 35 °C on
Conventional Heat for 15–20 minutes.
Brush the baguettes with milk and bake
until golden.
136
Settings
Oven function
No./Type of
bursts of steam
Moisture Plus d
I
Temperature
190–210 °C
Water volume
Approx. 150 ml
Shelf level
1st burst of steam
Baking duration
2
When the food is
put in the oven
25–35 minutes
Recipes
Ham and cheese rolls
Preparation time 110–120 minutes
Makes 8 rolls
Ingredients
1/2 cube of fresh yeast (21 g)
250 ml water, lukewarm
500 g plain flour
30 g butter
1/2 tsp. salt
100 g cooked ham, finely diced
100 g tasty cheese, grated
To glaze:
Water
Settings
Preparation
Baking duration
Crumble the yeast into lukewarm water
and stir until it dissolves. Add to the
flour, butter and salt and knead into a
smooth dough. Cover and prove in the
oven at 35 °C on Conventional Heat for
approx. 30 minutes.
Hints and tips
Knead the ham and half of the cheese
into the dough.
Oven function
No./Type of
bursts of steam
Moisture Plus d
i
Temperature
170–190 °C
Water volume
Approx. 150 ml
Shelf level
1st burst of steam
2
When the food is
put in the oven
25–30 minutes
Tasty cheeses include alpine cheese,
Emmental, Gruyère and semi-mature
Gouda.
Form into 8 rolls, place on a baking tray
or the Gourmet perforated baking tray,
if available, cover and prove in the oven
again at 35 °C on Conventional Heat for
a further 15–20 minutes.
Brush the rolls with water, sprinkle with
the remaining cheese, and bake until
golden.
137
Recipes
Apricot loaf
Preparation time 110–120 minutes
Ingredients
1 cube of fresh yeast (42 g)
200 ml milk, lukewarm
500 g plain 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
To glaze:
Milk
Settings
Preparation
Baking duration
Crumble and stir the yeast into
lukewarm milk and dissolve. Add to the
flour, sugar, vanilla sugar, salt, lemon
zest, butter and egg and knead to a
smooth dough. Cover and prove in the
oven at 35 °C on Conventional Heat for
30 minutes.
Dice the apricots, knead into the dough
with the chopped pistachios, form an
oval loaf shape and put into a greased
loaf tin (approx. 30 cm). Cover and
prove in the oven again at 35 °C on
Conventional Heat for a further 15
minutes.
After proving, brush the apricot loaf
with milk, place in the oven and bake.
138
Oven function
No./Type of
bursts of steam
Moisture Plus d
2
Temperature
150–170 °C
Water volume
Approx. 200 ml
Shelf level
1st burst of steam
2nd burst of
steam
2
5 minutes after
starting the
programme
After another
10 minutes
50–60 minutes
Recipes
Yeast butter cake
Preparation time 90–110 minutes
Serves 20
Dough ingredients
1 cube of fresh yeast (42 g)
200 ml milk, lukewarm
500 g plain flour
50 g sugar
A pinch of salt
50 g butter
1 egg
Topping ingredients
100 g butter
100 g almond flakes
120 g sugar
16 g vanilla sugar
Settings
Oven function
No./Type of
bursts of steam
Moisture Plus d
Aut§
Temperature
160–180 °C
Water volume
Approx. 150 ml
Shelf level
1st burst of steam
Baking duration
2
Automatic
25–30 minutes
Preparation
Crumble and stir the yeast into
lukewarm milk and dissolve. Add to the
flour, sugar, salt, butter and egg and
knead into a smooth dough. Cover and
prove in the oven at 35 °C on
Conventional Heat for approx. 20
minutes.
Knead the dough lightly and roll out on
a universal tray. Cover and prove in the
oven again at 35 °C on Conventional
Heat for a further 20 minutes.
To make the topping, mix the butter
with the vanilla sugar and half of the
sugar. Make indentations in the dough
and, using two teaspoons, drop small
balls of the mixture into the
indentations. Sprinkle the remaining
sugar and flaked almonds over the top.
Leave to rise for another 10 minutes
before baking until golden.
139
Recipes
Pine nut bee-sting cake
Preparation time 130–140 minutes
Serves 20
Dough ingredients
30 g fresh yeast
200 ml milk, lukewarm
500 g plain flour
80 g sugar
A pinch of salt
80 g softened butter
1 egg
Topping ingredients
150 g butter
200 g sugar
1 tbsp. honey
1 1/2 tbsp. cream
100 g chopped pine nuts
100 g almond flakes
Filling ingredients
8 g vanilla sugar
500 ml milk
2 tbsp. sugar
A pinch of salt
250 g softened butter
Preparation
Crumble and stir the yeast into
lukewarm milk and dissolve. Add to the
flour, sugar, salt, butter and egg and
knead into a smooth dough. Cover and
prove in the oven at 35 °C on
Conventional Heat for approx. 30
minutes.
Knead the dough lightly, roll out on the
universal tray, cover and prove in the
oven again at 35 °C on Conventional
Heat for a further 20 minutes.
For the topping, bring the butter, sugar,
honey and cream to the boil, add pine
nuts and almonds. Cool slightly, make
140
little indentations in the dough, then
spread the topping over the dough.
Allow the cake to rise for another
10 minutes and bake until golden.
Prepare the custard with the powder,
milk, sugar and salt and let it cool down
according to the directions on the
sachet. Cream the butter and add the
custard a spoonful at a time.
Cut the cooled down cake in half
horizontally. Spread the custard over
the lower part of the bee-sting cake,
place the other half on top and chill
briefly.
Settings
Oven function
No./Type of
bursts of steam
Moisture Plus d
Aut§
Temperature
160–180 °C
Water volume
Approx. 150 ml
Shelf level
1st burst of steam
Baking duration
2
Automatic
25–30 minutes
Recipes
Plaited walnut brioche
Preparation time 100–110 minutes
10 slices
Ingredients
1 cube of fresh yeast (42 g)
150 ml milk, lukewarm
500 g plain flour
50 g sugar
8 g vanilla sugar
A pinch of salt
100 g softened butter
1 egg
100 g chopped walnuts
To glaze:
Milk
Settings
Oven function
No./Type of
bursts of steam
Moisture Plus d
Aut§
Temperature
160–180 °C
Water volume
Approx. 150 ml
Shelf level
1st burst of steam
Baking duration
2
Automatic
30–40 minutes
Preparation
Crumble and stir the yeast into
lukewarm milk and dissolve. Add to the
flour, sugar, vanilla sugar, salt, butter
and egg and knead into a smooth
dough. Cover and prove in the oven at
35 °C on Conventional Heat for 30–40
minutes.
Add the chopped walnuts and knead
into the dough. Form three 40 cm long
rolls out of the dough. Plait the strips
and place on a baking tray or the
Gourmet perforated baking tray, if
available. Cover and prove in the oven
again at 35 °C on Conventional Heat for
a further 20 minutes.
Brush the brioche with milk and bake.
141
Recipes
Cinnamon and macadamia ring
Preparation time 115–125 minutes
10 slices
Dough ingredients
1 cube of fresh yeast (42 g)
100 ml milk, lukewarm
500 g plain flour
100 g sugar
A pinch of salt
Grated zest of 1 lemon
100 g softened butter
1 egg
2 eggs
Topping ingredients
2 tsp. ground cinnamon
2 tbsp. sugar
100 g unsalted, chopped macadamia
nuts
2 egg yolks
To glaze:
Milk
Mix together the cinnamon, sugar, nuts
and egg yolks. Brush the ring with milk,
sprinkle with the nut mixture and allow
to rise in the oven at 35 °C on
Conventional Heat for 15–20 minutes.
Bake until golden.
Preparation
2nd burst of
steam
Crumble and stir the yeast into
lukewarm milk and dissolve. Add to the
flour, sugar, salt, lemon zest, butter,
egg and egg white and knead into a
smooth dough. Cover and prove in the
oven at 35 °C on Conventional Heat for
30 minutes.
Knead the dough lightly and cut in half.
Roll each half out to a 50–60 cm long
roll, then twist these together and form
into a ring.
Place the dough on a baking tray or the
Gourmet perforated baking tray, if
available, cover and prove in the oven
again at 35 °C on Conventional Heat for
a further 20 minutes.
142
Settings
Oven function
No./Type of
bursts of steam
Moisture Plus d
2
Temperature
150–170 °C
Water volume
Approx. 200 ml
Shelf level
1st burst of steam
Baking duration
2
5 minutes after
starting the
programme
After another
10 minutes
30–35 minutes
Hints and tips
The macadamia nut is one of the most
expensive nuts worldwide. The queen
of nuts is rich in unsaturated fat, which
gives it its soft creamy taste.
Recipes
"Verduras" bream / snapper
Preparation time 70–80 minutes
Serves 4
Ingredients
4 prepared breams / snappers (approx.
400 g each)
800 g small potatoes
2 red capsicums
2 green zucchini
2 yellow zucchini
4 shallots
3 cloves of garlic
400 g feta cheese
Juice of 1 lemon
Salt
Lemon pepper
4 sprigs of thyme
4 sprigs of rosemary
5 tbsp. olive oil
Mix the oil with some salt and pepper.
Drizzle all over the fish, potatoes and
vegetables and cook in the oven.
Settings
Oven function
No./Type of
bursts of steam
2
Temperature
160–180 °C
Water volume
Approx. 200 ml
Shelf level
1st burst of steam
Preparation
2nd burst of
steam
Pre-cook the unpeeled potatoes for
approx. 10 minutes.
Duration
Wash, halve and deseed the
capsicums and cut into large pieces.
Slice the zucchini and peel and slice
the shallots. Peel and finely chop the
garlic. Dice the feta cheese.
Moisture Plus d
2
10 minutes after
starting the
programme
After another
10 minutes
30–40 minutes
Hints and tips
Use small potatoes with a diameter of
25–40 mm. It is common to cook and
eat the potatoes in their skin.
Wash the fish, dab dry, drizzle with
lemon juice, season with salt and lemon
pepper and put in the Gourmet HUB
dish or on the universal tray.
Mix together the potatoes, vegetables
and herbs and season with salt and
lemon pepper. Arrange the vegetable
mixture around the fish and scatter the
feta cheese on top of the vegetables.
143
Recipes
Savoy cabbage and salmon
gratin
Preparation time 80–90 minutes
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 herbed crème fraîche
2–3 tsp. horseradish
80 g tasty cheese, grated
80 g white bread
Settings
Preparation
2nd burst of
steam
Clean the savoy cabbage, cut into
quarters, remove the stalk and shred
the leaves. Heat butter in a pan, add
the cabbage and fry gently for approx.
15 minutes, stirring occasionally.
Peel and slice the potatoes and then
parboil for 5 minutes.
Wash the salmon, dab dry, cut into
2 cm wide strips, season with pepper
and salt. Mix the crème fraîche with the
cheese and horseradish.
Mix the cabbage with the potatoes and
place in an ovenproof dish (approx. 20
x 30 cm). Arrange the salmon on top.
Cut the bread into cubes and fold into
the crème fraîche mixture. Spread this
mixture over the salmon and place in
the oven to bake.
144
Oven function
No./Type of
bursts of steam
Moisture Plus d
3
Temperature
160–180 °C
Water volume
Approx. 300 ml
Shelf level
1st burst of steam
3rd burst of steam
Duration
2
5 minutes after
starting the
programme
After another
10 minutes
After another 10
minutes
35–45 minutes
Recipes
Stuffed ocean trout
Preparation time 70–80 minutes
Serves 4
Ingredients
2 ocean trouts (600–700 g each)
Juice of 1 lemon
Salt
2 shallots
2 cloves of garlic
50 g small capers
1 egg yolk
1 tbsp. olive oil
2 slices of white bread
Chilli powder
Pepper, freshly ground
Preparation
Wash and dry the ocean trout, drizzle
with lemon juice and season inside and
out with salt.
Settings
Oven function
No./Type of
bursts of steam
Moisture Plus d
2
Temperature
160–180 °C
Water volume
Approx. 200 ml
Shelf level
1st burst of steam
2nd burst of
steam
Duration
2
10 minutes after
starting the
programme
After another
10 minutes
30–40 minutes
Peel and finely chop the shallots and
garlic. Cut the bread into small cubes
and mix with the capers, egg yolk,
shallots, garlic and olive oil. Season
with salt, pepper and chilli powder.
Stuff the ocean trout with this mixture
and seal the opening with small
wooden skewers.
Place the ocean trout on the universal
tray lined with baking paper, and cook
in the oven.
145
Recipes
Salmon and spinach pasta
bake
Preparation time 65–75 minutes
Serves 4
Ingredients
450 g spinach leaves (fresh or frozen)
1 clove of garlic
Salt
Nutmeg
500 g tagliatelle
400 g salmon fillet
10–20 ml lemon juice
Pepper, freshly ground
200 ml cream
250 g sour cream
20 g mixed herbs
20 g flaked almonds
Place layers of pasta, salmon and
spinach in an ovenproof dish (approx.
20 x 30 cm). Pour the sauce on top,
sprinkle with almond flakes and bake
uncovered.
Preparation
Shelf level
Blanch the fresh spinach in boiling
water for 1 minute and drain well, or
defrost the frozen spinach and drain.
Press gently to squeeze out the
moisture.
Chop up the spinach roughly. Season
with salt and nutmeg.
Cook the pasta al dente.
Wash, dry and cube the salmon, drizzle
with lemon juice and season with salt
and pepper.
Mix the cream and sour cream with the
herbs and season with salt and pepper.
146
Settings
Oven function
No./Type of
bursts of steam
Moisture Plus d
3
Temperature
160–180 °C
Water volume
Approx. 300 ml
1st burst of steam
2
5 minutes after
starting the
programme
2nd burst of
steam
After another
10 minutes
3rd burst of steam
After another
10 minutes
Duration
35–45 minutes
Recipes
Sea bream delicioso
Preparation time 60–70 minutes
Serves 4
Ingredients
750 g sea bream
3 onions
40 g butter
500 g tomatoes
Juice of 1/2 a lemon
Salt
Pepper
100 ml milk
10 g breadcrumbs
2 tbsp. parsley, chopped
Settings
Preparation
2nd burst of
steam
Slice the onions finely and fry gently in
half of the butter. Slice the tomatoes.
Wash the fish and pat with kitchen
paper to remove any moisture and
drizzle with lemon juice. Season with
salt and pepper.
Oven function
No./Type of
bursts of steam
Moisture Plus d
2
Temperature
160–180 °C
Water volume
Approx. 200 ml
Shelf level
1st burst of steam
Duration
2
5 minutes after
starting the
programme
After another
10 minutes
30–40 minutes
Place the onions in a greased
ovenproof dish (C 26 cm). Arrange the
tomatoes on top and season with salt
and pepper.
Arrange the fish on top. Melt the
remaining butter and pour the butter
and milk over the fish. Sprinkle with
breadcrumbs and bake. Before
serving, sprinkle with the chopped
parsley.
147
Recipes
Pikeperch with herbs
Preparation time 50–60 minutes
Serves 4
Ingredients
800 g pikeperch fillets
Juice of 1 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
No./Type of
bursts of steam
160–180 °C
Water volume
Approx. 200 ml
Shelf level
1st burst of steam
Season the fillets with salt and arrange
in an overlapping pattern on the bed of
herbs. Drizzle with the remaining lemon
juice, dot with butter and bake.
148
2
Temperature
Preparation
Wash the fillets, pat dry with kitchen
paper, drizzle with a little lemon juice
and leave to stand for approx. 10
minutes. Wash the herbs, chop them
finely and mix them together before
placing in a shallow, greased
ovenproof dish.
Moisture Plus d
2nd burst of
steam
Duration
2
5 minutes after
starting the
programme
After another
10 minutes
35–45 minutes
Recipes
Sweet and sour chicken
Preparation time 70–80 minutes
Serves 4
Ingredients
800 g chicken breast fillet
400 g plums, stones removed
40 g fresh ginger
1 small bunch of spring onions
Salt
Pepper
2 tbsp. oil
40 g butter
100 ml white wine
100 ml orange juice
100 ml chicken stock
1 tsp. honey
50 ml cream
Settings
Oven function
No./Type of
bursts of steam
Moisture Plus d
Aut§
Temperature
150–170 °C
Water volume
Approx. 150 ml
Shelf level
1st burst of steam
Duration
2
Automatic
40–50 minutes
Preparation
Peel the ginger and grate finely. Cut the
spring onions into 2 cm pieces.
Season the chicken breasts with salt
and pepper. Sear the chicken briefly in
oil in a pan. Add the butter, spring
onions and ginger and fry briefly.
Add the white wine, orange juice and
chicken stock. Transfer to the Gourmet
oven dish, add the plums and honey
and pour the cream over the chicken
breasts. Cook in the oven. Thicken the
sauce, if necessary, using a little
cornflour mixed with water.
149
Recipes
Turkey roulade with spinach ricotta filling
Preparation time 120–130 minutes
Serves 6
Ingredients
1000 g turkey breast
1 shallot
225 g frozen spinach, defrosted
1 egg yolk
16 g breadcrumbs
125 g ricotta cheese
Salt
Pepper
Nutmeg
1 tbsp. olive oil
1 tsp. rosemary leaves, finely chopped
750 ml chicken stock
500 ml cream
Take the roulades out of the sauce and
remove the twine. Thicken the sauce, if
necessary, using a little cornflour mixed
with water.
Settings
Oven function
No./Type of
bursts of steam
170–190 °C
Water volume
Approx. 300 ml
Shelf level
1st burst of steam
Cut the turkey breasts lengthways but
do not cut all the way through. Open
out and flatten between two sheets of
cling film. Season with salt and pepper
and then spread the spinach-ricotta
mixture over the top. Roll up and bind
with kitchen twine.
Season with salt and pepper and place
in an ovenproof dish. Drizzle the
roulades with olive oil and sprinkle the
rosemary over the top. Add the chicken
stock and place in the oven. After 60
minutes, pour the cream over the top.
150
3
Temperature
Preparation
Defrost the spinach and drain well.
Dice the shallot finely. Mix the spinach,
shallot, egg yolk and breadcrumbs with
the ricotta. Season with salt, pepper
and a little nutmeg.
Moisture Plus d
2
10 minutes after
starting the
programme
2nd burst of
steam
After another
15 minutes
3rd burst of steam
After another
20 minutes
Duration
90–100 minutes
If using the food probe, set the core
temperature to 75–85 °C.
Recipes
Braised beef roulades
Preparation time 155–165 minutes
Serves 4
Ingredients
4 thin slices of beef (160–200 g each)
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 paste
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
Preparation
Arrange the beef slices side by side
and season with salt and pepper.
Spread with the mustard and arrange
2 slices of bacon and 2 cornichons,
halved lengthways on top of each slice
of beef. Roll up and secure with a small
skewer or kitchen twine. Dice the
carrots, leek, celery and onion (1 cm
cubes).
Heat the oil in a frying pan and fry the
beef roulades until well browned.
Remove the meat and fry the
vegetables gently.
Add the tomato paste and continue to
fry gently. Add one-third of the red
wine. Allow the wine to reduce and then
repeat until all of the wine has been
used.
Transfer the vegetables to an ovenproof
dish and add the herbs, garlic and
stock. Add the beef, cover and cook in
the oven for 60 minutes.
After 60 minutes, remove the lid and
inject the first burst of steam. Continue
to cook uncovered.
At the end of cooking, take the meat out
of the dish and remove the skewers or
twine. Sieve the gravy, add the cream
and thicken with a little cornflour mixed
with water, if necessary.
151
Recipes
Settings
Oven function
No./Type of
bursts of steam
Moisture Plus d
3
Temperature
140 °C
Water volume
Approx. 300 ml
Shelf level
1st burst of steam
2nd burst of
steam
3rd burst of steam
Duration
152
2
60 minutes after
starting the
programme
After another
20 minutes
After another 20
minutes
120 minutes
Recipes
Braised topside of beef
Preparation time 120–130 minutes
Serves 6
Ingredients
1500 g beef topside
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
Preparation
3rd burst of steam
After another
30 minutes
Dice the carrots, leek, celery and onion
(1 cm cubes). Place in an ovenproof
dish together with the garlic, herbs and
juniper berries.
Season the meat with salt and pepper,
arrange on top of the vegetables and
cook in the oven.
Oven function
No./Type of
bursts of steam
Moisture Plus d
3
Temperature
210–230 °C
After 25 minutes:
130–150 °C
Water volume
Approx. 300 ml
Shelf level
1st burst of steam
Duration
2
10 minutes after
starting the
programme
90–100 minutes
If using the food probe, set the core
temperature to 75–85 °C.
Add white wine after 25 minutes and
continue cooking to end of the
programme. If the vegetables cook until
they are dry, add some water.
At the end of cooking, sieve the
cooking juices, then add the stock and
crème fraîche to make a sauce. If
necessary, thicken with a little cornflour
mixed with water.
153
Recipes
Glazed gammon
Preparation time 85–105 minutes
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
Preparation
Make 2–3 mm deep cuts in a
criss-cross pattern on the top surface of
the joint. Then rub in butter and sugar.
Dice the carrots, leek, celery and onion
(1 cm cubes), mix with the bay leaves,
cloves and juniper berries and place in
the middle of the universal tray. Place
the meat on top, pour over the red wine
and water and cook in the oven. Add a
little water if the vegetables become
dry.
After cooking, sieve the juices. If
necessary, thicken with a little cornflour
mixed with water to make a gravy. Slice
the gammon and serve with the gravy.
154
Settings
Oven function
No./Type of
bursts of steam
Moisture Plus d
3
Temperature
150–170 °C
Water volume
Approx. 300 ml
Shelf level
1st burst of steam
2
5 minutes after
starting the
programme
2nd burst of
steam
After another
10 minutes
3rd burst of steam
After another
30 minutes
Duration
70–90 minutes
If using the food probe, set the core
temperature to 70 °C.
Recipes
Pork fillet with Parma ham and
red pesto
Preparation time 65–75 minutes
Serves 6
Ingredients
4 pork fillets (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 cream
250 ml beef stock
Settings
Oven function
No./Type of
bursts of steam
170–190 °C
After 15 minutes:
140 °C
Water volume
Approx. 300 ml
Shelf level
1st burst of steam
Spread the pesto on the inside surfaces
of the fillets and sprinkle with
Parmesan. Close the fillets and wrap
the Parma ham around them. Place the
fillets in an ovenproof dish, dot with
butter and cook in the oven.
Add the cream and beef stock after 15
minutes, reduce the temperature to 140
°C and inject the final burst of steam.
Thicken the sauce, if necessary, using
a little cornflour mixed with water.
3
Temperature
Preparation
Cut the pork fillets lengthways but do
not cut all the way through. Open out
and season both sides with salt and
pepper. Place basil leaves along the
cut edges.
Moisture Plus d
2
5 minutes after
starting the
programme
2nd burst of
steam
After another
10 minutes
2nd burst of
steam
After another
10 minutes
Duration
35–45 minutes
Hints and tips
To make red pesto:
Finely chop 200 g sun-dried tomatoes
that have been soaked in oil and one
clove of garlic. Purée with 50 ml olive
oil, 1 tsp. sugar and 1 tbsp.
breadcrumbs. Season the pesto with a
little oregano and sambal oelek.
155
Recipes
Chinese pork
Preparation time 60 minutes, plus: marinade for 3–4 hours
Serves 6
Ingredients
1500 g pork necks
3–4 cloves of garlic
2 small pieces of ginger
3 tsp. salt
2 tbsp. soy sauce
2 tbsp. honey
1 tbsp. sherry
1 tsp. five-spice powder
2 tbsp. hoisin sauce
Sambal oelek
Settings
Preparation
Duration
Finely chop the garlic. Peel the ginger
and grate it. Mix the garlic and ginger
with the salt, soy sauce, honey, sherry,
five-spice powder and hoisin sauce.
Season the marinade with sambal
oelek.
Cut the pork into 3 cm thick slices.
Place in an airtight container, pour the
marinade over the pork and close the
container. Refrigerate the marinade for
approx. 3–4 hours, turning
occasionally.
Remove the pork from the marinade
and place on the rack with the universal
tray underneath it. Place the meat in a
pre-heated oven and inject the burst of
steam immediately.
156
Oven function
No./Type of
bursts of steam
Moisture Plus d
I
Temperature
170–190 °C
+ pre-heating
Water volume
Approx. 150 ml
Shelf level
1st burst of steam
2
When the food is
put in the oven
20–30 minutes
Recipes
Garlic rabbit
Preparation time 85–95 minutes
Serves 4
Ingredients
1 rabbit
Salt
Pepper
4 celery sticks
2 onions
2 tomatoes
4 cloves of garlic
3 tbsp. olive oil
125 ml white wine
750 ml chicken stock
3 sprigs of thyme
4 bay leaves
100 g sliced black olives
Settings
Preparation
Duration
Cut the rabbit into 6 pieces and season
with salt and pepper. Dice the celery,
onions and tomatoes (1 cm cubes).
Hints and tips
Heat the olive oil in a pan and brown
the meat all over. Add the tomatoes,
celery, onions and garlic and simmer
for approx. 5 minutes.
Oven function
No./Type of
bursts of steam
Moisture Plus d
2
Temperature
150–170 °C
Water volume
Approx. 200 ml
Shelf level
1st burst of steam
2nd burst of
steam
2
10 minutes after
starting the
programme
After another
20 minutes
70–80 minutes
This recipe has its origins in Spanish
cuisine. Serve with flat bread and a
fresh salad.
Add the white wine, chicken stock,
thyme, bay leaves and olives. Place in
an oven dish and cook uncovered in
the oven.
At the end of cooking, remove the
meat. Sieve the sauce. Heat the sauce
to reduce it and, if necessary, thicken
with a little cornflour mixed with water.
157
Recipes
Lamb cutlets with pistachio crust
Preparation time 40–45 minutes
Serves 4
Ingredients
2 lamb racks (each 400 g)
50 g pistachio nuts, finely chopped
50 g butter
30 g breadcrumbs
1/2 tsp. thyme
Salt
Pepper
1 tbsp. olive oil
Settings
Oven function
No./Type of
bursts of steam
Mix the pistachio nuts with the room
temperature butter and breadcrumbs.
Season with the thyme, salt and
pepper.
Season the lamb with salt and pepper.
Heat the olive oil in a pan and brown
the lamb all over. Place the lamb on the
universal tray with the meat facing
upwards. Spread the meat with the
pistachio mixture, place in a pre-heated
oven and inject the first burst of steam
immediately.
After cooking, wrap the meat in foil and
leave to rest for 10 minutes. Then cut
into cutlets.
158
I
Temperature
200–220 °C
+ pre-heating
Water volume
Approx. 150 ml
Shelf level
Preparation
Moisture Plus d
1st burst of steam
Duration
2
When the food is
put in the oven
15 minutes
If using the food probe, set the core
temperature to 50 °C.
Recipes
Potato dumplings
Preparation time 130–140 minutes
Serves 4
Ingredients
125 g potatoes
1/2 cube of fresh yeast (21 g)
80 ml milk, lukewarm
1/2 tsp. salt
250 g plain flour
20 g softened butter
1 egg
200 g cream cheese with herbs
To glaze:
Milk
Settings
Preparation
2nd burst of
steam
Peel and cook the potatoes and mash
them in a potato ricer. Leave to cool
slightly.
Dissolve the yeast in the milk, mix with
the potatoes, salt, flour, butter and egg
and form a smooth dough. Cover and
prove in the oven at 35 °C on
Conventional Heat for 30 minutes.
Oven function
No./Type of
bursts of steam
Moisture Plus d
2
Temperature
150–170 °C
Water volume
Approx. 200 ml
Shelf level
1st burst of steam
Duration
2
5 minutes after
starting the
programme
After another
10 minutes
35–45 minutes
Hints and tips
Dumplings can also be used as a side
dish with cut meat and salad.
Form the dough into 12 balls. Make a
small hollow in the side of each, and
spoon 1 tsp. cream cheese into the
centre, then press back together to
seal.
Place the dumplings with the sealed
side down in a greased ovenproof dish
(approx. 20 x 30 cm). Cover and prove
in the oven again at 35 °C on
Conventional Heat for a further 20–30
minutes.
Brush the dumplings with milk and
bake until golden.
159
Recipes
Cheese soufflé
Preparation time 60–65 minutes
Makes 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 Gruyère cheese
4 egg whites
Breadcrumbs
2 tbsp. Parmesan cheese, grated
8 ramekins
Settings
Oven function
No./Type of
bursts of steam
Moisture Plus d
I
Temperature
160–180 °C
+ pre-heating
Water volume
Approx. 150 ml
Shelf level
1st burst of steam
Duration
2
When the food is
put in the oven
20–25 minutes
Preparation
Melt the butter in a saucepan and stir in
the flour (do not allow to brown). Stir in
the milk and simmer gently for a further
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 and
carefully add it to the cooled cheese
sauce.
Sprinkle the buttered ramekins with
breadcrumbs and fill them with the
soufflé mixture to within 1 cm of the top.
Sprinkle with Parmesan cheese.
Place the ramekins on the universal tray
and bake in the pre-heated oven,
releasing the burst of steam immediately.
160
Hints and tips
Serve the soufflés immediately to avoid
them sinking.
Recipes
Spring pie
Preparation time 105–115 minutes
Approx. 15 slices
Ingredients
300 g puff pastry
1 red capsicum
1 yellow capsicum
3 spring onions
1 kg minced beef
1 clove of garlic, finely chopped
100 g breadcrumbs
2 eggs
Salt
Pepper, freshly ground
Paprika powder
2 tsp. medium-hot mustard
To glaze:
1 egg yolk
Water
Cut 3 diamonds (3 x 3 cm) out of the
lid. Use the offcuts of pastry to
decorate the lid.
Whisk the egg yolk with some water,
brush over the pastry and bake.
Settings
Oven function
No./Type of
bursts of steam
Moisture Plus d
2
Temperature
180–200 °C
Water volume
Approx. 200 ml
Shelf level
2
1st burst of steam
20 minutes after
starting the
programme
Dice the capsicums and slice the
spring onion.
2nd burst of
steam
After another 15
minutes
Mix the minced meat with the
vegetables, garlic, breadcrumbs, eggs,
spices and mustard.
Duration
Preparation
55–65 minutes
Grease a loaf tin (approx. 30 cm) and
line with baking paper. Roll out the
pastry (approx. 45 x 50 cm). Line the
loaf tin with the pastry so that the
amount of pastry hanging over the
sides is about the same as the depth of
the loaf tin. Fill with the meat mixture
and fold up the overhanging pastry to
form the lid of the pie. Brush the lower
edges with water and press to seal the
pie.
161
Recipes
Cheese pie
Preparation time 130–140 minutes
8 slices
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 soft cheese
2 small red capsicums
2 small red onions
2 tbsp. chives, chopped
Salt
Coarsely ground black pepper
Chilli powder
To sprinkle on top:
4 tbsp. pumpkin seeds
seal. 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. Bake until golden
and leave to stand for about 30 minutes
before serving.
Settings
Oven function
No./Type of
bursts of steam
Finely dice the cheese. Dice the
capsicums and onions and mix with the
chopped chives. Season with salt,
pepper and chilli powder.
Roll the dough out onto a floured
surface into a square (approx. 40 x 40
cm). Drape over a greased shallow
square dish (approx. 20 x 20 cm) with
the corners offset. Place the filling on
the dough and fold the edges up over
the filling, pressing them together to
162
3
Temperature
170–190 °C
Water volume
Approx. 300 ml
Shelf level
2
1st burst of steam
5 minutes after
starting the
programme
2nd burst of
steam
After another 10
minutes
3rd burst of steam
After another 10
minutes
Preparation
Dissolve the yeast in lukewarm milk.
Then add to the remaining ingredients
and knead until you get a smooth
pliable dough. Cover and prove in the
oven at 35 °C on Conventional Heat for
approx. 45 minutes.
Moisture Plus d
Duration
50–60 minutes
Hints and tips
The pie is very good as a starter or as a
light main together with a salad.
Recipes
Tortellini, ham and rocket bake
Preparation time 60–70 minutes
Serves 6
Ingredients
125 g rocket
100 g air-dried ham
300 ml cream
400 g sour cream
Salt
Pepper
800 g fresh tortellini
300 g cherry tomatoes, halved
2 tbsp. pine nuts, roasted
50 g Parmesan cheese, freshly grated
50 g Emmental cheese, grated
Preparation
Wash the rocket, dry and shred, along
with the ham. Mix the cream with the
sour cream and season with salt and
pepper.
Settings
Oven function
No./Type of
bursts of steam
Moisture Plus d
2
Temperature
170–190 °C
Water volume
Approx. 200 ml
Shelf level
2
1st burst of steam
10 minutes after
starting the
programme
2nd burst of
steam
After another 10
minutes
Duration
40–50 minutes
Mix the tortellini with the tomato halves,
rocket and ham, place in a greased
casserole dish (approx. 20 x 30 cm)
and top with the sauce.
Sprinkle with pine nuts, Parmesan and
grated Emmental, and bake until
golden.
163
Recipes
Mushroom cannelloni
Preparation time 75–85 minutes
Serves 4
Ingredients
16 cannelloni
Filling ingredients
1 onion
150 g cooked ham
350 g mushrooms
1 tbsp. oil
75 g feta cheese
100 g mozzarella
150 g cream cheese
Salt
Pepper
300 ml stock
100 g sour cream
For browning:
100 g grated Gouda cheese
Preparation
Dice the onion, ham and mushrooms.
Heat the oil in a pan and gently fry the
onion. Add the ham and continue to fry
gently for a short while. Add the
mushrooms and fry until there is no
water in the pan.
Crumble the feta and grate the
mozzarella. Add the cooled mushroom
mixture and the cream cheese and mix
well. Season with salt and pepper to
taste.
Fill the cannelloni with the mixture and
place in a greased casserole dish
(approx. 25 x 30 cm).
164
Mix the sour cream into the stock and
pour over the cannelloni. Sprinkle with
cheese and bake until golden.
Settings
Oven function
No./Type of
bursts of steam
Moisture Plus d
2
Temperature
170–190 °C
Water volume
Approx. 200 ml
Shelf level
2
1st burst of steam
10 minutes after
starting the
programme
2nd burst of
steam
After another 20
minutes
Duration
45–55 minutes
Hints and tips
Try using a piping bag (without the
nozzle) to fill the cannelloni.
Recipes
Dumplings with plum compote
Preparation time 110–120 minutes
Serves 6
Ingredients
500 g plain 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
To dust:
40 g icing sugar
Preparation
Crumble the yeast into the milk.
Combine with the flour, sugar,
cinnamon, salt, butter and egg and
knead into a smooth dough. Cover and
prove in the oven at 35 °C on
Conventional Heat for 20–30 minutes.
Form 12 small balls, make a well in the
side of each and fill with 1 tbsp. plum
compote. Then press the sides together
again to seal. Place the dumplings with
the sealed side down in a greased
ovenproof dish (approx. 20 x 30 cm).
Settings
Oven function
No./Type of
bursts of steam
Moisture Plus d
2
Temperature
150–170 °C
Water volume
Approx. 200 ml
Shelf level
1st burst of steam
2nd burst of
steam
Duration
2
5 minutes after
starting the
programme
After another
10 minutes
35–45 minutes
Hints and tips
Instead of plum compote, you can also
use damson halves for the filling.
Sprinkle the damsons with some sugar,
close the dumplings and dust with icing
sugar.
Cover the dumplings and prove in the
oven again at 35 °C on Conventional
Heat for 20 minutes. Then bake until
golden.
Decorate with icing sugar and serve
with custard.
165
Recipes
Sweet cherry soufflés
Preparation time 40–50 minutes
Makes 8
Ingredients
Butter
50 g ground nuts
200 g morello cherries
2 egg yolks
80 g icing sugar
Pulp of 1 vanilla pod
250 g quark
20 g cornflour
2 eggs
To dust:
40 g icing sugar
Preparation
Butter 8 ramekins and sprinkle with the
nuts.
Drain the cherries and place them in
the ramekins.
Whisk the egg yolks with 60 g icing
sugar. Fold in the vanilla pulp, quark
and cornflour. Whisk the egg whites
with the remaining icing sugar until stiff
and carefully fold into the mixture.
Pour the mixture into the 8 ramekins (C
7–8 cm), place on a universal tray, and
put in the pre-heated oven. Pour
approx. 1 litre of warm water into the
universal tray and bake in a water bath.
Dust with icing sugar before serving.
166
Settings
Oven function
No./Type of
bursts of steam
Moisture Plus d
Aut§
Temperature
170–190 °C
Water volume
Approx. 150 ml
Shelf level
1st burst of steam
Duration
2
Automatic
20–30 minutes
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