Operating and installation instructions Ovens

Operating and installation instructions
Ovens
To avoid the risk of accidents or damage to the appliance it is essential
to read these instructions before it is installed and used for the first time.
en-GB
M.-Nr. 10 107 510
Contents
Warning and Safety instructions.......................................................................... 7
Caring for the environment ................................................................................ 18
Oven overview ..................................................................................................... 19
Oven controls....................................................................................................... 20
On/Off sensor  ................................................................................................... 21
Function selector .................................................................................................. 21
Display................................................................................................................... 22
Rotary selector   .............................................................................................. 22
Sensor controls ..................................................................................................... 23
Features................................................................................................................ 25
Model numbers .................................................................................................... 25
Data plate ............................................................................................................. 25
Items supplied ....................................................................................................... 25
Accessories supplied and available to order......................................................... 25
Side runners ..................................................................................................... 26
Baking tray, universal tray and rack with non-tip notches ............................... 26
FlexiClip telescopic runners HFC 71 ................................................................ 27
Oven controls ........................................................................................................ 31
Safety features ...................................................................................................... 31
System lock  ................................................................................................. 31
Cooling fan ....................................................................................................... 31
Vented oven door ............................................................................................. 31
PerfectClean treated surfaces .............................................................................. 32
Catalytic enamelled surfaces ............................................................................... 32
Using for the first time ........................................................................................ 33
Before using for the first time ................................................................................ 33
Setting the time of day for the first time................................................................ 33
Heating up the oven for the first time and rinsing the steam injection system ..... 34
Settings ................................................................................................................ 37
Altering the time of day ......................................................................................... 37
Changing factory default settings ......................................................................... 38
System lock  ..................................................................................................... 41
Minute minder  ................................................................................................. 43
To set the minute minder....................................................................................... 43
To change the duration ......................................................................................... 44
To cancel the time set for the minute minder ........................................................ 44
2
Contents
Overview of functions ......................................................................................... 45
Tips on saving energy ......................................................................................... 47
Using the oven ..................................................................................................... 49
Simple operation ................................................................................................... 49
Cooling fan ............................................................................................................ 49
To alter the temperature ........................................................................................ 50
Temperature indicator light............................................................................... 50
Pre-heating the oven ............................................................................................. 51
Switching on and off automatically ....................................................................... 52
Setting the 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  ................................................................................................ 56
Moisture plus function  .................................................................................... 57
Injecting bursts of steam .................................................................................. 59
Automatic burst of steam ................................................................................. 59
Injecting bursts of steam manually................................................................... 59
Residual water evaporation ................................................................................... 60
To start residual water evaporation immediately.............................................. 61
To cancel the residual water evaporation process ........................................... 62
Baking................................................................................................................... 63
Notes on using the baking charts ......................................................................... 64
Baking charts ........................................................................................................ 65
Creamed mixture.............................................................................................. 65
Rubbed in mixture ............................................................................................ 67
Yeast mixtures and quark dough...................................................................... 69
Sponge mix ...................................................................................................... 71
Choux pastry, puff pastry, meringue................................................................ 72
Roasting ............................................................................................................... 73
Notes on using the roasting charts ....................................................................... 74
Roasting charts ..................................................................................................... 75
Beef, veal.......................................................................................................... 75
Pork .................................................................................................................. 76
Lamb, game ..................................................................................................... 77
Poultry, fish....................................................................................................... 78
3
Contents
Low temperature cooking .................................................................................. 79
Grilling .................................................................................................................. 81
Notes on the grilling chart ..................................................................................... 83
Grilling chart .......................................................................................................... 84
Special applications ............................................................................................ 85
Defrost................................................................................................................... 85
Drying food............................................................................................................ 86
Gentle bake ........................................................................................................... 87
Heat crockery ........................................................................................................ 88
Frozen food/Ready meals...................................................................................... 88
Cleaning and care ............................................................................................... 90
Unsuitable cleaning agents ................................................................................... 90
Tips........................................................................................................................ 91
Normal soiling........................................................................................................ 91
Cleaning the seal.............................................................................................. 91
Stubborn soiling (excluding the FlexiClip runners) ................................................ 92
Stubborn soiling on the FlexiClip runners ............................................................. 93
Cleaning catalytic enamelled panels ..................................................................... 93
Removing spice, sugar and similar deposits ................................................... 93
Removing oil and grease splashes................................................................... 94
Removing the door................................................................................................ 95
Dismantling the door ........................................................................................ 96
Refitting the door................................................................................................... 99
Removing the side runners with FlexiClip runners .............................................. 100
Removing the back panel.................................................................................... 101
Lowering the top heat/grill element..................................................................... 101
Descaling the steam injection system  ............................................................ 102
Sequence of a descaling cycle ...................................................................... 102
Preparation ..................................................................................................... 103
Carrying out the descaling process ............................................................... 104
What to do if ... .................................................................................................. 107
After Sales / Guarantee..................................................................................... 112
Electrical connection ........................................................................................ 113
Oven .................................................................................................................... 113
Electrical connection: Other countries ................................................................ 114
Building-in diagrams ......................................................................................... 115
Appliance and niche dimensions ....................................................................... 115
Installation in a base unit................................................................................ 115
4
Contents
Installation in a tall unit................................................................................... 116
Front dimensions ................................................................................................. 117
Installing the oven ............................................................................................. 118
Recipes............................................................................................................... 119
Bake-off products ............................................................................................... 120
White bread ......................................................................................................... 122
Flat bread ............................................................................................................ 123
Herb bread .......................................................................................................... 124
Olive bread .......................................................................................................... 125
Sesame cheese rolls ........................................................................................... 126
Rye bread ............................................................................................................ 127
Mixed grain bread................................................................................................ 128
Multigrain bread .................................................................................................. 129
Yeast rolls ............................................................................................................ 130
Seeded rolls......................................................................................................... 131
Italian Mozzarella bread....................................................................................... 132
Sunday rolls......................................................................................................... 133
Buttermilk bread .................................................................................................. 134
Chocolate breakfast rolls..................................................................................... 135
Onion flat bread................................................................................................... 136
Quark rolls ........................................................................................................... 137
Buttermilk loaf ..................................................................................................... 138
Malted pumpkin seed rolls .................................................................................. 139
Yeast dough men ................................................................................................ 140
Yeast pretzels ...................................................................................................... 141
Bacon or herb baguettes..................................................................................... 142
Ham and cheese rolls.......................................................................................... 143
Apricot loaf .......................................................................................................... 144
Butter cake .......................................................................................................... 145
Pine nut and almond cake................................................................................... 146
Plaited walnut loaf ............................................................................................... 147
Cinnamon and macadamia ring .......................................................................... 148
Sea bream in a herb sauce.................................................................................. 149
Savoy cabbage and salmon gratin...................................................................... 150
Stuffed salmon trout............................................................................................ 151
Pollock, Viennese style........................................................................................ 152
Salmon and spinach pasta bake ......................................................................... 153
Salmon fillet in a Muscadet sauce ...................................................................... 154
Pollock delicioso ................................................................................................. 155
Trout stuffed with mushrooms............................................................................. 156
Pikeperch with herbs........................................................................................... 157
5
Contents
Sweet and sour chicken .....................................................................................
Herby chicken fillets ............................................................................................
Marinated chicken thighs ....................................................................................
Turkey roulade with a spinach ricotta filling ........................................................
Turkey thighs .......................................................................................................
Fillet of beef in a Port sauce ...............................................................................
Braised beef roulades .........................................................................................
Braised silverside of veal.....................................................................................
Glazed gammon ..................................................................................................
Stuffed pork tenderloin........................................................................................
Pork casserole with apples .................................................................................
Spare ribs ............................................................................................................
Spanish garlic rabbit............................................................................................
Saddle of roebuck ...............................................................................................
Lamb in a thyme and mustard sauce .................................................................
Potato dumplings ................................................................................................
Cheese soufflés...................................................................................................
Spring pie ............................................................................................................
Cheese pie ..........................................................................................................
Tortellini, ham and rocket bake ...........................................................................
Mushroom cannelloni ..........................................................................................
Potato cheese bake.............................................................................................
Lasagne...............................................................................................................
Dumplings with plum compote ...........................................................................
Sweet cherry soufflé............................................................................................
158
159
160
161
162
163
164
166
167
168
169
170
171
172
174
175
176
177
178
179
180
181
182
184
185
Note for test institutes ...................................................................................... 186
Test food acc. to EN 60350-1 ............................................................................. 186
Energy efficiency class ....................................................................................... 187
Data sheets for household ovens................................................................... 187
6
Warning and Safety instructions
This appliance complies with statutory safety requirements.
Inappropriate use can, however, lead to personal injury and
damage to property.
To avoid the risk of accidents and damage to the appliance,
please read these instructions carefully before using it for the first
time. They contain important notes on installation, safety, use and
maintenance.
Miele cannot be held liable for damage or injury caused by noncompliance 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 intended for use in domestic households and similar
working and residential environments.
 The oven is not intended for outdoor use.
 This oven is intended for domestic use only to cook food, and in
particular to bake, roast, grill, cook, defrost and dry food. Any other
use is not supported by the manufacturer and could be dangerous.
 People with reduced physical, sensory or mental capabilities, or
lack of experience or knowledge who are not able to use the
appliance safely on their own must be supervised whilst using it.
They may only use it unsupervised if they have been shown how to
use it safely and recognise and understand the consequences of
incorrect operation.
 This oven is supplied with a special lamp to cope with particular
conditions (e.g. temperature, moisture, chemical resistance, abrasion
resistance and vibration). This special lamp must only be used for
the purpose it is intended for. It is not suitable for room lighting.
8
Warning and Safety instructions
Safety with children
 Children under 8 years of age must be kept away from the
appliance unless they are constantly supervised.
 Children 8 years and older may only use the oven unsupervised if
they have been shown how to use it safely and recognise and
understand the consequences of incorrect operation.
 Children must not be allowed to clean or maintain the appliance
unsupervised.
 Please supervise children in the vicinity of the oven and do not let
them play with it.
 Danger of suffocation. Packaging, e.g. plastic wrappings, must be
kept out of the reach of babies and children. Whilst playing, children
could become entangled in packaging or pull it over their head and
suffocate.
9
Warning and Safety instructions
 Danger of burning. Children's skin is far more sensitive to high
temperatures than that of adults. External parts of the oven such as
the door glass, control panel and the vents become quite hot during
use. Do not let children touch the oven whilst it is in use.
 Danger of injury. The door can support a maximum weight of
15 kg.
Do not let children sit on the door, lean against it or swing on it. They
could injure themselves.
10
Warning and Safety instructions
Technical safety
 Unauthorised installation, maintenance and repairs can cause
considerable danger for the user. Installation, maintenance and
repairs must only be carried out by a Miele authorised technician.
 Never use a damaged oven. It could be dangerous. Check it for
visible signs of damage before using it.
 Reliable and safe operation of this oven can only be assured if it
has been connected to the mains electricity supply.
 The electrical safety of this appliance can only be guaranteed
when correctly earthed. It is essential that this standard safety
requirement is met. If in any doubt please have the electrical
installation tested by a qualified electrician.
 To avoid the risk of damage to the oven, make sure that the
connection data on the data plate (voltage and frequency) match the
mains electricity supply before connecting the oven to the mains.
Consult a qualified electrician if in doubt.
 Do not connect the appliance to the mains electricity supply by a
multi-socket unit or an extension lead. These do not guarantee the
required safety of the appliance (fire hazard).
 For safety reasons, this appliance may only be used after it has
been built in.
 The oven must not be used in a non-stationary location (e.g. on a
ship).
 Tampering with electrical connections or components and
mechanical parts is highly dangerous to the user and can cause
operational faults.
Never open the casing of the appliance.
 While the appliance is under guarantee, repairs should only be
undertaken by a Miele authorised service technician. Otherwise the
guarantee is invalidated.
11
Warning and Safety instructions
 Miele can only guarantee the safety of the appliance when
genuine original Miele replacement parts are used. Faulty
components must only be replaced by Miele spare parts.
 If the connection cable is damaged or if the oven is supplied
without a cable, it must be replaced or fitted with a special
connection cable by a Miele authorised 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" and "Electrical
connection").
 In order to function correctly, the oven requires an adequate
supply of cool air. Ensure that the supply of cool air is not impaired
(e.g. by heat insulation strips in the housing unit). Please also ensure
that the cool air supply is not unduly heated by other heat sources
such as a solid fuel stove.
 If the oven is installed behind a furniture panel (e.g. a door),
ensure that the door is never closed whilst the oven is in use. Heat
and moisture can build up behind a closed furniture panel and cause
subsequent damage to the oven, the housing unit and the floor. Do
not close the door until the oven has cooled down completely.
12
Warning and Safety instructions
Correct use
 Danger of burning.
The oven becomes hot when in use.
You could burn yourself on the heating elements, oven interior,
cooked food or oven accessories.
Wear oven gloves when placing food in the oven, turning or
removing it and when adjusting oven shelves etc. in a hot oven.
 Due to the high temperatures radiated, objects left near the oven
when it is in use could catch fire.
Do not use the oven to heat up the room.
 Oil and fat can ignite if overheated. Never leave the oven
unattended when cooking with oil and fat.
If it does ignite do not put the flames out with water. Switch the oven
off immediately and then suffocate the flames by keeping the oven
door closed.
 Grilling food for an excessively long time can cause it to dry out
with the risk of catching fire.
Do not exceed recommended grilling times.
 Some types of food dry out quickly and can self-ignite if high grill
temperatures are used.
Never use the grill to finish baking part-cooked rolls or bread or to
dry flowers or herbs. Use Fan plus  or Conventional heat  for
this type of procedure.
 If using alcohol in your recipes, please be aware that high
temperatures can cause the alcohol to vaporise. The vapour can
catch fire on hot heating elements.
13
Warning and Safety instructions
 When using residual heat to keep food in the oven warm, the high
moisture content and amount of condensation in the oven can cause
corrosion damage. The control panel, the worktop or the housing
unit can also suffer damage.
When using residual heat do not switch the oven off. Instead set the
temperature to the lowest setting and leave the oven on the selected
function. The fan will then remain on automatically and dissipate the
moisture.
 Food which is stored in the oven or left in it to be kept warm can
dry out and the moisture released can lead to corrosion damage in
the oven.
Always cover food that is left in the oven to keep warm.
 A build-up of heat can cause the enamel on the floor of the oven
to crack or shatter.
Do not line the floor of the oven with anything, e.g. aluminium foil or
oven liners.
If you wish to place dishes on the floor of the oven during cooking,
or place crockery on the floor of the oven to heat it up, you can do
so, but only with the Fan plus  or Gentle bake  function.
 The enamelling on the oven floor can become damaged by items
being pushed around on it.
If using the oven to store pots and pans, ensure that you avoid
pushing them around on the oven floor.
 If cold liquid is poured onto a hot surface steam will occur, which
can cause scalding. The sudden change in temperature can also
damage enamel surfaces.
Do not pour cold liquid directly onto hot enamelled surfaces.
 During cooking processes using moisture and during the residual
moisture evaporation process steam is produced which can cause
serious injury by scalding. Do not open the door whilst a burst of
steam is being released or during the evaporation process.
14
Warning and Safety instructions
 It is important that the temperature in the food being cooked is
evenly distributed and sufficiently high. Stir and / or turn it to ensure
even heat distribution.
 Plastic containers which are not suitable for use in an oven can
melt at high temperatures and can even damage the oven or catch
fire.
Only use plastic containers which are declared by the manufacturer
as being suitable for use in an oven. Follow the manufacturer's
instructions on use.
 Do not heat up food in closed containers e.g. tins or sealed jars in
the oven, as pressure will build up in the container, causing it to
explode.
 You could injure yourself on the open oven door or trip over it.
Avoid leaving the door open unnecessarily.
 The door can support a maximum weight of 15 kg. Do not sit on
or lean against an open door, and do not place heavy objects on it.
Also make sure that nothing can get trapped between the door and
the oven cavity. The oven could get damaged.
Stainless steel appliances
 Adhesives will damage the stainless steel surface and cause it to
lose its dirt-repellent protective coating. Do not use sticky notes,
transparent adhesive tape, masking tape or other types of adhesive
on the stainless steel surface.
 The surface is susceptible to scratching. Even magnets can cause
scratching.
15
Warning and Safety instructions
Cleaning and care
 Do not use a steam cleaning appliance to clean this appliance.
The steam could reach electrical components and cause a short
circuit.
 Scratches on the door glass can result in the glass breaking. Do
not use abrasive cleaners, hard sponges, brushes or sharp metal
tools to clean the door glass.
 The side runners can be removed for cleaning (see "Cleaning and
care").
Ensure that they are replaced correctly.
 The catalytic enamelled panels can be removed for cleaning
purposes (see "Cleaning and care").
Ensure that the panels are replaced correctly and do not use the
oven without them fitted.
16
Warning and Safety instructions
Accessories
 Only use genuine original Miele accessories and spare parts with
this appliance. Using accessories or spare parts from other
manufacturers will invalidate the guarantee, and Miele cannot accept
liability.
 If you have a Miele HUB 5000-M, HUB 5001-M, HUB 5000-XL or
a HUB 5001-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.
Never place a Miele oven dish on the top rail of Shelf level 1 as it will
not be held securely in this position by the anti-tip notches on the
runners.
In general it is best to use Shelf level 2.
17
Caring for the environment
Disposal of the packing
material
Disposing of your old
appliance
The packaging is designed to protect
the appliance from damage during
transportation. The packaging materials
used are selected from materials which
are environmentally friendly for disposal
and should be recycled.
Electrical and electronic appliances
often contain valuable materials. They
also contain specific materials,
compounds and components, which
were essential for their correct function
and safety. These could be hazardous
to human health and to the environment
if disposed of with your domestic waste
or if handled incorrectly. Please do not,
therefore, dispose of your old appliance
with your household waste.
Recycling the packaging reduces the
use of raw materials in the
manufacturing process and also
reduces the amount of waste in landfill
sites.
Please dispose of it at your local
community waste collection / recycling
centre for electrical and electronic
appliances, or contact your dealer or
Miele for advice. You are also
responsible (by law, depending on
country) for deleting any personal data
that may be stored on the appliance
being disposed of. Please ensure that
your old appliance poses no risk to
children while being stored prior to
disposal.
18
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 Side runners with 5 shelf levels
h Oven floor with bottom heat element underneath it
i Front frame with data plate
j Door
* features will vary depending on model
19
Oven controls
a Recessed On/Off sensor 
For switching on and off
b Function selector
For selecting oven functions
c Display
For displaying the time of day and
settings
d Rotary selector  
For setting values
e OK sensor
For confirming settings and
instructions
f  sensor
For going back one step at a time
g  sensor
For setting the minute minder
h  sensor
For switching the oven interior
lighting on and off
i  sensor
For calling up functions
j  sensor
For injecting bursts of steam
k Optical interface
(for Miele service technician use
only)
20
Oven controls
On/Off sensor 
Function selector
The On/Off sensor  is recessed and
reacts to touch.
For selecting oven functions.
It is used for switching the oven on and
off.
It can be turned clockwise or anticlockwise and in the  position, can be
retracted by pressing it in.
Functions
 Conventional heat
 Bottom heat
 Grill
 Defrost
 Moisture plus
 Rapid heat-up
 Fan plus
 Intensive bake
 Fan grill
 Gentle bake
21
Oven controls
Display
Rotary selector  
The display shows the time of day or
your settings.
Use the rotary selector   to enter
temperatures and durations.
  


    
°C °F
h min

It can also be used to highlight a
function by moving the triangle  in
the display.

Symbols in the display
Depending on the position of the
function selector  and/or whether a
sensor has been pressed, the following
symbols appear:
Symbol/function

 Minute minder
Any

Temperature indicator
light
 Temperature
Function
 Duration
 End of cooking duration
 Water intake process
 Descaling

 Bursts of steam
 Settings 
 Time of day

 System lock
You can only set or change a function if
the function selector is in the correct
position.
22
Turning it clockwise will increase the
values, and turning it anti-clockwise will
decrease them.
It can be turned clockwise or anticlockwise. It can be retracted in any
position by pressing it in.
Oven controls
Sensor controls
The sensors react to touch. Each touch is confirmed with a keypad tone.
This keypad tone can be switched off by changing setting   to Status   (see
"Settings").
Sensor Function
OK
For selecting
functions and
saving settings

To go back a step

For setting the
minute minder
Notes
Functions marked with triangle  can be selected
by touching OK. The selected function can be
changed whilst triangle  is flashing.
Touch OK to save changes.
If the time of day is visible you can enter a minute
minder duration at any time, e.g. when boiling
eggs on the hob.
If the display is dark, this sensor will not react until
the oven is switched on.
23
Oven controls
Sensor Function

For switching the
oven interior
lighting on and off
Notes
If the time of day display is visible, the oven
interior lighting can be switched on and off by
touching the  sensor.
If the display is dark, this 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.

To select a function If the time of day is visible in the display and the
rotary selector is at the  position, the symbols for
settings , time of day  and system lock  will
appear when the  sensor is touched.
If the display is dark, this sensor will not react until
the oven is switched on.
Whilst cooking you can set the temperature , the
cooking duration  and the finish time 
depending on how this sensor is set up.

For injecting the
bursts of steam
If manual bursts of steam are selected for the
Moisture plus 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.
24
Features
Model numbers
A list of the ovens described in these
operating instructions can be found on
the back page.
Data plate
The data plate is located on the front
frame, visible when the door is open.
The data plate states the model number
of your oven, the serial number as well
as connection data (voltage, frequency
and maximum connected load).
Please have this information to hand,
should you need to contact Miele
regarding any questions or problems.
Items supplied
The oven is supplied with:
– the operating and installation
instructions for using the oven,
Accessories supplied and
available to order
Accessories will vary depending on
model.
Your oven will be supplied with side
runners, a universal tray and a rack.
Depending on model, your oven may
also come supplied with some or
several of the accessories listed here.
All the accessories listed as well as the
cleaning and care products are
designed for Miele ovens.
These are available to order via the
Miele Webshop, the Miele Spare Parts
Department (see end of this booklet for
contact details) or from your Miele
dealer.
When ordering, please quote the model
number of your oven and the reference
number of the accessories required.
– screws for securing your oven in the
housing unit,
– descaling tablets and a plastic tube
with suction cup for descaling,
– various accessories.
25
Features
Side runners
Side runners for trays, racks and Miele
oven dishes are fitted on either side of
the oven cavity for shelf levels .
Baking tray, universal tray and rack
with non-tip notches
Baking tray HBB 71:
The numbers for the shelf levels are
marked on the front frame.
Each level consists of two rails, one
above the other.
Universal tray HUBB 71:
The accessories (e.g. the rack) are
pushed into the oven between the two
rails.
FlexiClip telescopic runners (depending
on model) are fitted on the lower rail.
Rack HBBR 71:
The side runners can be removed for
cleaning (see "Cleaning and care").
These accessories are inserted into the
oven between the two rails of a side
runner.
Always position the rack as illustrated.
The accessories have non-tip safety
notches half way along the short edges
which prevent them from being pulled
right out when they only need to be
pulled partially out.
If you are using the universal tray with
the rack on top, insert the tray between
the rails of the side runners and the rack
will automatically slide in above them.
26
Features
FlexiClip telescopic runners HFC 71
Fitting and removing FlexiClip
telescopic runners
 Danger of burning.
Make sure the oven heating
elements are switched off and cool.
The FlexiClip telescopic runners can be
used with any shelf level.
Push the FlexiClip telescopic runners
right into the oven before placing
accessories on them.
The accessories will then
automatically sit securely in between
the stoppers at either end of each
runner and be prevented from sliding
off.
The FlexiClip runners are fitted in
between the two rails that make up a
shelf level.
The FlexiClip runner with the Miele logo
is fitted on the right.
When fitting the FlexiClip telescopic
runners do not extend them.
 Hook the FlexiClip runner onto the
front of the lower rail of a side runner
(1.) and then push it along the rail into
the oven compartment (2.).
The FlexiClip runners can support a
maximum load of 15 kg.
27
Features
Round baking tray HBF 27-1
 Then secure the FlexiClip runner to
the lower of the two rails as illustrated
(3).
If the FlexiClip runners are difficult to
pull out after fitting, you may need to
pull firmly on them once to release
them.
The round baking tray is suitable for
cooking pizza, shallow cakes made with
yeast or whisked mixtures, sweet and
savoury tarts, baked desserts, flat
bread, and can also be used for frozen
cakes and pizzas.
The enamelled surface has been treated
with PerfectClean.
Perforated baking tray HBBL 71
To remove a FlexiClip runner:
 Push the FlexiClip runner in all the
way.
 Remove the FlexiClip runner by
raising it at the front (1) then pulling it
forwards along the rail and out (2).
28
The perforated baking tray has been
specially designed for baking fresh
yeast and quark dough items, bread
and rolls.
The fine perforations help to brown the
underside of food.
The tray can also be used for drying
fruit and vegetables.
The enamelled surface has been treated
with PerfectClean.
The round perforated baking tray
HBFP 27-1 can be used for the same
things.
Features
Baking stone HBS 60
The baking 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 paddle made of untreated wood is
supplied with it for placing food on the
baking stone and taking it off.
Anti-splash insert HGBB 71
The anti-splash insert fits in the
universal tray.
The juices from the food being grilled or
roasted 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.
HUB Gourmet oven dishes
HBD Gourmet oven dish lids
The Miele gourmet oven dishes, unlike
other oven dishes, slide into the oven
on the side 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.
Gourmet oven dishes are available in
two sizes. The width and the height are
the same for both.
Suitable lids are available separately.
Please quote the model number when
ordering a lid.
Depth: 22 cm
Depth: 35 cm
HUB 5000-M
HUB 5001-M *
HUB 5001-XL *
HBD 60-22
HBD 60-35
* suitable for use on induction hobs
The enamelled surface has been treated
with PerfectClean.
29
Features
Handle HEG
Catalytic enamelled liners
– Side liners
These are fitted behind the side
runners in the sides of the oven and
help keep the oven walls clean.
The handle makes it easier to take the
universal tray, baking tray and rack out
of the oven, or to put them into it.
Descaling tablets, plastic tube with
suction cup
These are required for descaling the
appliance.
– Roof liner
This is fitted above the top heat/grill
element and helps keep the roof of
the oven clean.
– Back panel
This should be replaced if the
catalytic enamel has become
ineffective due to incorrect use or
very heavy soiling.
When ordering, please quote the model
number of your oven.
Miele microfibre cloth
Light soiling and fingerprints can be
easily removed with the microfibre
cloth.
Miele oven cleaner
Miele oven cleaner is suitable for
removing very stubborn soiling. It is not
necessary to pre-heat the oven
beforehand.
30
Features
Oven controls
Cooling fan
The oven controls are used to operate
the various cooking functions for
baking, roasting and grilling.
The cooling fan will come on
automatically when a cooking
programme is started. The cooling fan
mixes hot air from the oven cavity with
cool room air before venting it out into
the kitchen through vents located
between the appliance door and the
control panel.
They are also used for
– Time of day display
– Minute minder
– Switching cooking processes on and
off automatically
– Moisture plus cooking
– Selecting settings
Safety features
System lock 
The system lock prevents the oven from
being used unintentionally (see "System
lock ").
The system lock will remain activated
even after an interruption to the power
supply.
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.
This cooling fan will switch itself off
automatically after a certain period of
time.
Vented oven door
The oven door glass panes have a heatreflecting coating.
When the oven is operating, air is
passed through the door to keep the
outer pane cool.
The door can be removed and
dismantled for cleaning (see "Cleaning
and care").
31
Features
PerfectClean treated surfaces
PerfectClean surfaces have very good
non-stick properties and are much
easier to keep clean than conventional
enamel surfaces, if cleaned regularly.
Food can be taken off these surfaces
easily, and soiling from baking and
roasting is simple to remove.
Food can be sliced or cut up on
PerfectClean surfaces.
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 nonstick properties and easy cleaning are
retained.
The following have all been treated with
PerfectClean:
– Oven interior
– Side runners
– FlexiClip telescopic runners
– Universal tray
– Baking tray
– Rack
– Anti-splash insert
– Gourmet perforated baking tray
– Round baking tray
– Round perforated baking tray
Catalytic enamelled surfaces
The back panel, roof liner (if fitted) and
side liners (if fitted) are coated with
catalytic enamel. Soiling from oil and fat
is burnt off this surface when very high
temperatures are used in the oven.
See "Cleaning and care" for more
information.
32
Using for the first time
Before using for the first time
 The oven must not be operated
until it has been correctly installed in
its housing unit.
 Press and release the function and
rotary selectors   if they are
retracted.
Setting the time of day for the
first time
The time of day is shown in 24 hour
clock format.
After connecting the oven to the
electricity supply,  will appear in
the display and the triangle  will flash
under :
The time of day can only be changed
when the function selector is at •.
 Set the time of day.

  

 Use the rotary selector   to enter
the time of day.
 Confirm with OK.
The time of day is now saved.
The time of day can be displayed in 12
hour format by setting   in the
settings menu to status  (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 is displayed. 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 –  ").
The display appears dark if the oven is
switched off. The time of day
continues to run unseen in the
background.
33
Using for the first time
Heating up the oven for the
first time and rinsing the steam
injection system
New ovens can give off an unpleasant
smell on first use. Heating up the oven
for at least 1 hour with nothing in it will
get rid of this smell. It is a good idea to
rinse the steam injection system at the
same time.
Ensure that the kitchen is well
ventilated during this operation.
Close doors to other rooms to
prevent the smell spreading
throughout the house.
 Remove any stickers or protective foil
from the oven and accessories.
 Before heating the oven up, wipe the
interior with a damp cloth to remove
any dust or bits of packaging that
may have accumulated in the oven
cavity during storage and unpacking.
 Fit the FlexiClip runners (available to
order) to the side runners and insert
all trays and the rack.
 Fill a container with approx. 100 ml of
fresh tap water.
 Switch the oven on with the On/Off
sensor .
 Select Moisture plus  with the
rotary function selector.
The oven heating, lighting and cooling
fan will switch on.
 appears in the display with the
triangle  flashing under .
 


 Confirm with OK.
The recommended temperature will
appear in the display with the
triangle  flashing under :

°C


 Use the rotary selector   to set the
maximum possible temperature
(250 °C).
 Confirm with OK.
34
Using for the first time
The prompt for water intake appears
and the triangle  flashes:


 Open the door.
 Pull the water intake pipe forwards
(located below the control panel on
the left).
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.
After a short time a burst of steam is
injected automatically.
 Risk of injury!
Steam can cause scalding.
Do not open the door during a steam
burst.
Heat the empty oven for at least an
hour.
After at least an hour:
 Immerse the end of the water intake
pipe in the container with the tap
water.
 Turn the function selector to •.
 Confirm with OK.
35
Using for the first time
After heating up for the first time
 Danger of burning. Allow the
oven to cool down before cleaning
by hand.
 Switch the oven on with the On/Off
sensor .
 Switch the oven light on with the 
sensor.
 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 hot water
and washing-up liquid or a damp
microfibre cloth.
 Dry all surfaces with a soft cloth.
 Switch the interior lighting and the
oven off.
Leave the oven door open until the
oven interior is completely dry.
36
Settings
Altering the time of day
The time of day can only be changed
when the oven is switched on and the
function selector is at .
 Switch the oven on.
 Select .
 Use the rotary selector   to move
the triangle  until it lights up
under .
 Confirm with OK.
The triangle  will flash under .
 Use the rotary selector   to enter
the time of day.
 Confirm with OK.
The time of day is now saved.
In the event of a power cut the time of
day is saved for approx. 200 hours. If
power is restored within this time the
current time of day is displayed.
After a longer power cut, the time of
day needs to be re-entered.
37
Settings
Changing factory default
settings
Your appliance is supplied with a
number of standard default settings
(see the "Settings overview" chart).
A setting is changed by altering its
status.
Settings can only be changed when
the oven is switched on and the rotary
selector is at .
 Select .
 If necessary use the rotary
selector   to move the triangle 
under .


A setting will appear:

 If you wish to change another setting,
use the rotary selector   to select
the appropriate number.
38
The setting is selected and the current
status appears, e.g.  .
To alter the status:
 Use the rotary selector   to select
the status you want.
 Confirm with OK.
The selected status is saved and the
setting appears again.
 If you wish to alter more settings,
proceed as described previously.
 Select  if you do not want to
change any more settings.
 Confirm with OK.
 Confirm with OK.

 Select  if you have not changed
one setting and wish to switch to
another.
 


The settings remain in memory even
after a power cut.
Settings
Settings overview
Setting
Status

Time of day
display
*
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   you have to switch the
oven on before you can use it. The same applies to
setting a minute minder time  or switching the oven
lighting  on.
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.

Buzzer
volume

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.

Keypad tone

Keypad tone deactivated.
*
Keypad tone activated.

Clock format
 *
The time of day is shown in 24 hour format.

The time of day is shown in 12 hour format.
If you change the clock after 13:00 from a 12 hour clock
to a 24 hour clock you will need to update the hour
accordingly.
*
Factory default setting
39
Settings
Setting
Status

Temperature
unit
° *
The temperature is displayed in degrees Celsius.
°
The temperature is displayed in degrees Fahrenheit.
 
Display
brightness
 –
 ,
*
You can choose different levels of brightness for the
display.

Lighting
*
The oven interior light is switched on for 15 seconds
and then switches off automatically.

The oven interior light is switched on constantly.
*
Select   and touch OK for approx. 4 seconds. As
soon as     appears briefly, demo mode is
deactivated.

Select   and touch OK for approx. 4 seconds. As soon
as  appears briefly, demo mode is activated.

Demo mode
 : minimum brightness
 : maximum brightness.
The oven can be operated, but the oven heating and the
pump for the moisture evaporation system will not work.
Do not use this setting for personal use.
*
40
Factory default setting
System lock 
The system lock  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 status :
–   = off
–   = on
The status of the system lock can only
be altered when the oven is switched
on and the rotary selector is at •.
The currently set status   appears:




 Confirm with OK.
 Use the rotary selector   to set the
status  .




Activating the system lock
 Select .
 Confirm with OK.
 Use the rotary selector   to move
the triangle  until it lights up
under .
 Select .
The current time of day will appear.
 Switch the oven off.
The system lock is activated.
When the oven is switched on again
the  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.
41
System lock 
Deactivating the system lock for a
cooking process
 Switch the oven on.
The  and  symbols and the current
time of day will appear:
  


 Touch OK until  goes out.
The oven can now be used.
Deactivating the system lock
 Switch the oven on.
 Touch OK until  goes out.
 Select .
 Use the rotary selector   to move
the triangle  until it lights up
under .
 Confirm with OK.
The currently set status   appears.
 Use the rotary selector   to set the
status  .
 Confirm with OK.
 Select .
The system lock is switched off.
The  symbol disappears.
42
Minute minder 
The minute minder can be used to time
other activities in the kitchen, e.g.
boiling eggs.
The minute minder can also be used at
the same time as a cooking programme
in which the start and finish times have
been set, e.g. as a reminder to stir a
dish or add seasoning etc.
A maximum minute minder time of
99 minutes and 55 seconds can be set.
Tip: Use the Minute minder when using
Moisture plus  to remind you to
inject the bursts of steam at the desired
time.
To set the minute minder
Example: You want to boil some eggs
and set a minute minder duration of
6 minutes and 20 seconds.
If you have switched the clock display
off (setting "  –  "), you will need to
switch the oven on before you can set
a minute minder duration.
 Select .
 will appear in the display with the
triangle  flashing under :

  
min

 Use the rotary selector   to set the
minute minder duration you require.

  
min

 Confirm with OK.
43
Minute minder 
The minute minder is saved and will
count down in seconds.

  
min
The  symbol indicates the minute
minder has been set.
At the end of the minute minder
duration
–  will flash.
– The display will show the time
counting upwards.
To change the duration
 Select .
The minute minder duration selected
appears.
 Use the rotary selector   to set the
minute minder duration.
 Confirm with OK.
The changed minute minder duration is
saved and will count down in seconds.
To cancel the time set for the
minute minder
 Select .
– A buzzer will sound if the buzzer is
switched on (see "Settings –  ").
 Use the rotary selector   to reduce
the minute minder duration .
 Select .
 Confirm with OK.
The buzzer will stop and the symbols in
the display will go out.
The minute minder duration is now
cancelled.
44
Overview of functions
Your oven has a range of oven functions for preparing food.
Function
Fan plus 
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 , as the fan distributes the
heat around the oven compartment straight away.
Moisture plus 
Recommend Temperature
ed
range
temperature
160 °C
30–250 °C
160 °C
130–250 °C
First  will appear in the display and the
triangle  will flash under the  symbol. The
recommended temperature will only appear after the
number of bursts of steam has been selected.
Intensive bake 
170 °C
50–250 °C
For baking cakes with moist toppings. Intensive bake
is not suitable for baking thin biscuits or for roasting
as the juices will become too dark.
Conventional heat 
180 °C
30–280 °C
For baking and roasting with moisture injection.
For baking and roasting traditional recipes, cooking
soufflés and cooking at low temperatures.
If using an older recipe or cookbook, set the oven
temperature for Conventional heat 10 °C lower than
that recommended. This will not change cooking
times.
45
Overview of functions
Function
Bottom heat 
Recommend Temperature
ed
range
temperature
190 °C
100–280 °C
Use this setting towards the end of cooking to brown
the base of a cake, quiche or pizza.
Grill 
240 °C
200–300 °C
For grilling larger quantities of thin cuts (e.g. steak)
and browning baked dishes. The whole of the grill
glows red to create the required level of heat.
Fan grill 
200 °C
100–260 °C
For grilling thicker cuts of meat (e.g. chicken). Lower
temperatures can be used than when using the
Grill  function, as the fan distributes the heat
around the oven compartment straight away.
Gentle bake 
190 °C
100–250 °C
For small amounts e.g. of frozen pizza, bake-off rolls,
cookies and for meat dishes and roasts. You can
save up to 30 % energy compared to cooking with a
standard oven function as long as the door is kept
shut during cooking.
Defrost 
25 °C
25–50 °C
For the gentle defrosting of frozen food.
Rapid heat-up 
160 °C
100–250 °C
For pre-heating the oven quickly. The oven function
required must then be selected.
46
Tips on saving energy
Cooking
 Remove any accessories from the
oven that you do not require for
cooking.
 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.
 It is best to use dark baking tins and
containers with a matt finish made
from non-reflective materials
(enamelled steel, oven-proof
glassware, non-stick coated cast
aluminium). Shiny materials such as
stainless steel or aluminium reflect
heat, preventing it reaching the food
efficiently. Do not cover the oven floor
or the rack with heat-reflective
aluminium foil.
 Observe cooking durations to avoid
energy wastage when cooking food.
 Wherever possible set the cooking
duration, or use a food probe.
 Fan plus  can be used for cooking
many types of food. Because the fan
distributes the heat to food straight
away, it allows you to use a lower
temperature than you would with
Conventional Heat . It also
enables you to cook on several shelf
levels at the same time.
 Gentle bake  is an innovative
function that makes optimum use of
heat. You can save up to 30 %
energy compared to cooking with a
standard oven function as long as the
door is kept shut during cooking.
 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.
 Whenever possible you should cook
several dishes at the same time.
Place them next to each other in the
oven or on different shelf levels.
 Dishes which you are unable to cook
at the same time should, if possible,
be cooked one after the other in order
to make use of existing heat in the
oven.
47
Tips on saving energy
Using residual heat
Settings
 The temperature in cooking
programmes using temperatures
above 140 °C which take longer than
30 minutes to cook can be turned
down to the lowest possible
temperature about 5 minutes before
the end of cooking. The residual heat
in the oven is sufficient for cooking
the food. Do not switch the oven off
(see "Warning and safety
instructions").
 Switch the clock display off if you
wish to reduce energy usage (see
"Settings").
 If you wish to clean catalytic
enamelled parts of the oven, it is best
to do so immediately after a cooking
programme. The residual heat in the
oven will help reduce the amount of
energy required.
48
 Set the oven lighting so that it
switches off automatically during a
programme after 15 seconds. It can
be switched on again at any time by
touching .
Energy save mode
 The oven will switch itself off
automatically to save energy if a
programme is not being run and
controls have not been operated. The
time of day will appear in the display
or the display will remain dark (see
"Settings").
Using the oven
Simple operation
After cooking:
 Switch the oven on.
 Turn the function selector to .
 Place the food in the oven.
 Take the food out of the oven.
 Select the required oven function with
the function selector.
 Switch the oven off.
The recommended temperature will
appear:

°C


The oven heating, lighting and cooling
fan will switch on.
Cooling fan
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.
This cooling fan will switch itself off
automatically after a certain period of
time.
 Use the rotary selector   to
change the temperature if necessary.
The current temperature and
temperature indicator light  will
appear after a short time.


°C
You can follow the temperature
increasing. A buzzer will sound when
the required oven temperature is first
reached if this option is selected (see
"Settings -  ").
49
Using the oven
Temperature indicator light
To alter the temperature
Example: You have selected Fan
plus  and 170 °C and can see the
temperature increasing.


°C
 Use the rotary selector   to reduce
the temperature.
The triangle  will flash under  and
the temperature is altered in 5 °C steps.

°C


The altered target temperature is saved.
The actual temperature is displayed.
Use  to change between displaying
the current and target temperatures.
50
The temperature indicator light  lights
up during the heating-up phase.
When the required temperature is first
reached a buzzer will sound if the
buzzer is activated (see "Settings –
 "). At the same time the oven heating
will switch itself off and  will go out.
You want to reduce the target
temperature to 155 °C.

The temperature indicator light 
lights up when the oven is heating.
The temperature control unit ensures
that the oven heating and the
temperature indicator light  switch
back on when the temperature in the
oven temperature falls bellow the level
set.
Using the oven
Pre-heating the oven
Rapid heat-up
It is only necessary to pre-heat the oven
in a few instances.
With Rapid heat-up  the heating up
phase can be shortened.
Most dishes can be placed in a cold
oven. They will then make use of the
heat produced during the heating-up
phase.
Pre-heat the oven when cooking the
following food with the following oven
functions:
Fan plus 
Do not use Rapid heat-up  to
pre-heat the oven when baking
pizzas or biscuits and small cakes.
They will brown too quickly on top.
 Select Rapid heat-up .
 Select a temperature.
– beef sirloin joints and fillet
 When the temperature indicator
light  goes out for the first time, set
the oven function you require for
continued cooking.
Conventional heat 
 Place the food in the oven.
– dark bread dough
– cakes and biscuits with a short
baking time (up to 30 minutes)
– delicate mixtures (e.g. sponges)
– dark bread dough
– beef sirloin joints and fillet
51
Using the oven
Switching on and off
automatically
Cooking programmes can be switched
off, or on and off automatically. To do
this, set a duration or a duration and
finish time after selecting an oven
function and a temperature.
Setting the cooking duration
Example: to bake a cake for 1 hour
5 minutes
 Place the food in the oven.
 Select the required oven function and
the temperature.
The maximum duration which can be
set for a cooking programme is
12 hours.
The oven heating, lighting and cooling
fan will switch on.
We recommend switching on and off
automatically when roasting. If using it
for baking, do not delay the start for too
long as the cake mixture or dough will
dry out, and the raising agents will lose
their effectiveness.

 Select .


°C


 If necessary use the rotary
selector   to move the triangle 
under .
 Confirm with OK.
 will appear in the display with the
triangle  flashing under .

   
h


 Use the rotary selector   to set the
cooking duration ().
 Confirm with OK.
The cooking duration is saved and then
counts down in minutes, with the last
minute counting down in seconds.
The  symbol indicates a cooking
duration has been set.
52
Using the oven
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 at 13:30.
 Place the food in the oven.
 Select the required oven function and
the temperature.
Now set the finish time:
 Use the rotary selector   to move
the triangle  until it lights up
under .
  will appear:

  

The oven heating, lighting and cooling
fan will switch on.


 Confirm with OK.
Set the cooking duration first:
 Select .
 If necessary use the rotary
selector   to move the triangle 
under .
 Confirm with OK.
 will appear in the display with the
triangle  flashing under .
As soon as you turn the rotary selector
  clockwise  will appear (=
current time of day + cooking duration
=  + ):

  



 Use the rotary selector   to set the
cooking duration ().
 Use the rotary selector   to enter
the finish time ().
 Confirm with OK.
 Confirm with OK.
The cooking duration is saved and then
counts down in minutes:
The finish time  is now saved:

  

h


   



The oven heating, lighting and cooling
fan will switch off.
As soon as the start time (  = ) is reached, the oven
heating, lighting and cooling fan will
switch on.
53
Using the oven
At the end of the cooking duration
Changing the cooking duration
–  will appear.
 Select .
–  will flash.
 If necessary use the rotary
selector   to move the triangle 
under .
– A buzzer will sound if the buzzer is
switched on (see "Settings –  ").
– The oven heating and lighting will
switch off automatically.
– The cooling fan continues to run.
 Turn the function selector to .
 Take the food out of the oven.
 Switch the oven off.
If the dish is not cooked to your
satisfaction you can prolong the
cooking duration by entering a new
duration.
54
The cooking duration remaining will
appear in the display.
 Confirm with OK.
 Use the rotary selector   to alter
the cooking duration.
 Confirm with OK.
The altered cooking duration is now
saved.
Using the oven
Deleting a cooking duration
Deleting a finish time
 Select .
 Select .
 If necessary use the rotary
selector   to move the triangle 
under .
 If necessary use the rotary
selector   to move the triangle 
under .
 Confirm with OK.
 Confirm with OK.
The triangle  will flash under .
The triangle  will flash under .
 Use the rotary selector   to set the
cooking duration to .
 Use the rotary selector   to set the
finish time to   .
 Confirm with OK.
 Confirm with OK.
The cooking duration and any finish
time will be deleted.
The finish time is now deleted.
 Select .
The current temperature will appear.
The oven heating remains switched on.
If you want to finish the cooking
programme:
 Turn the function selector to .
 Take the food out of the oven.
 Switch the oven off.
If you turn the function selector to  or
switch the oven off, the settings for
the cooking duration and the finish
time will be deleted.
55
Moisture plus 
Your oven is equipped with a steam
injection system for cooking with
moisture. Baking, roasting and cooking
with Moisture plus  guarantees
optimised steam and air conduction for
excellent cooking and browning results.
After selecting Moisture plus  you
need to set the number of bursts of
steam.
The options are:
– Automatic burst of steam ()
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 ()
2 bursts of steam ()
3 bursts of steam ()
You need to add the appropriate
amount of water for the number of
bursts of steam. You have to release
the bursts of steam yourself.
Finally set the temperature and start the
process to draw in water.
Fresh tap water is taken into the steam
system via the tube underneath the
control panel on the left.
Liquids, other than water, can cause
damage to the oven.
Only use tap water when cooking
with the "Moisture plus" function.
The water is then 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.
56
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.
Additional moisture is not suitable for
mixtures which already contain a lot of
moisture, such as choux pastry and
meringues, as the addition of steam
does not allow them to dry out
sufficiently.
Tip: Use the recipes as a guide.
Moisture plus 
Moisture plus 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.
 Fill a suitable container with the
amount of water required:




Approx. 100 ml
Approx. 100 ml
Approx. 200 ml
Approx. 300 ml
 Select the Moisture plus  function.
Set the number of bursts of steam
 appears in the display with the
triangle  flashing under .
 


The other steam burst options (, , )
can be selected using the rotary
selector  .
After ,  appears in the display. This
option starts the descaling process
(see "Descaling the steam injection
system ").
Tip: Use the recipes as a guide.
 If you want the oven to release a
burst of steam automatically after the
heating-up phase, select  and
confirm with OK.
 If you want to inject one or more
bursts of steam manually at specific
times, select ,  or  and confirm
your choice with OK.
Set the temperature
The recommended temperature will
appear in the display with the
triangle  flashing under :

°C


 If necessary, set the temperature
using the rotary selector  .
 Confirm with OK.
57
Moisture plus 
Start the water intake process
The water intake process will begin.
The prompt for the water intake process
will appear. Triangle  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.


 Open the door.
 Pull the water intake pipe forwards
(located below the control panel on
the left).
The water intake process can be
interrupted and restarted at any time
with OK.
 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 current temperature and the
temperature indicator light  will
appear.

 Immerse the end of the water intake
pipe in the container with the tap
water.
 Confirm with OK.
58

°C
You will see the temperature increasing.
A buzzer will sound when the oven
temperature is reached if this option is
selected (see "Settings -  ").
Moisture plus 
Injecting bursts of steam
Injecting bursts of steam manually
Steam can cause scalding.
Do not open the door during bursts
of steam. Also, condensation on the
sensors will cause them to have a
slow reaction time.
Automatic burst of steam
Once the heating-up phase has been
completed, the automatic burst of
steam is injected. The following will
appear in the display:

The bursts of steam can be injected as
soon as  lights up in the display.
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  to remind
you when to do so.
 Touch  to inject the burst of steam.
°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.
The sensor light goes out and the
following appears in the display:

°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.
59
Moisture plus 
Residual water evaporation
When cooking using the Moisture plus
 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 the
addition of moisture 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 
function is selected, a time will appear
and triangle  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.
It is best to start the evaporation of
residual water straight away so that
only fresh water is used during a
cooking programme.
60
The residual water evaporation
process
The oven will heat up and the residual
water in the oven cavity will evaporate.
Depending on the amount of water this
can take up to 30 minutes.
Steam can cause scalding.
Do not open the door while the
residual water is being evaporated.
During the evaporation process
moisture will condense on the door and
the oven interior. This condensation
must be wiped off after the oven has
cooled down.
Moisture plus 
To start residual water evaporation
immediately
 Select the Moisture plus  function.
A time, depending on the amount of
residual water present, will appear and
the triangle  will flash under :
  
h


 Confirm with OK.
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.
 
min

The last minute counts down in
seconds.
At the end of the residual water
evaporation process  will appear:
 


A cooking process using the Moisture
plus function  can now be carried
out.
61
Moisture plus 
 will appear:
To cancel the residual water
evaporation process
 Skipping the residual moisture
evaporation process can, in certain
cases, cause water to overflow into
the oven cavity.
It is best not to cancel the
evaporation process.
 Select the Moisture plus  function.
A time, depending on the amount of
residual water present, will appear and
the triangle  will flash under :
  
h


 Turn the rotary selector   anticlockwise
The time will be set to  :
  


 Confirm with OK.
62
min
 


A cooking process using the Moisture
plus function  can now be carried
out.
Baking
Eating food which has been cooked
correctly is important for good
health.
Only bake cakes, pizza, chips etc.
until they are golden. Do not
overcook them.
Functions
Depending on how the food is
prepared, you can use Fan plus ,
Intensive bake , Moisture plus 
or Conventional heat .
Bakeware
The choice of bakeware depends on
the oven function.
– Fan plus , Intensive bake ,
Moisture plus :
Baking tray, universal tray, bakeware
of any ovenproof material.
Baking paper, greasing the tin
Miele accessories, e.g. the universal
tray are treated with PerfectClean
enamel (see "Features").
Surfaces treated with PerfectClean
enamel generally do not need to be
greased or covered with baking paper.
Baking paper should be used with:
– anything prepared using a lye
containing sodium hydroxide (e.g.
pretzels, bread sticks) because the
lye 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.
– Conventional heat :
Dark baking tins with a matt finish.
Avoid using bright, shiny metal tins
as they give an uneven and poor
browning result and in some cases
cakes might not cook properly.
– Always place baking tins on the rack.
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 in the universal tray to
catch any spillages.
63
Baking
Notes on using the baking
charts
Shelf level 
The data for the recommended function
is printed in bold.
The shelf level on which you place your
food for baking depends on the oven
function and number of trays being
used.
Unless otherwise stated, the durations
given are for an oven which has not
been pre-heated. With a pre-heated
oven, shorten durations by up to
10 minutes.
– Fan plus 
1 tray: level 2
2 trays: levels 1+3/2+4
3 trays: levels 1+3+5
Temperature 
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.
Duration 
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.
64
When using the universal tray and
baking tray to bake on two or more
levels at the same time, place the
universal tray underneath the baking
tray.
Bake moist biscuits and cakes on a
maximum of two levels at the same
time.
– Moisture Plus 
1 tray: level 2
– Intensive bake 
1 tray: level 1 or 2
– Conventional heat 
1 tray: level 1 or 2
Baking
Baking charts
Creamed mixture
Cakes /
biscuits
Muffins (1 tray)
Muffins (2 trays)
Small cakes (1 tray) **


[°C]
140–150
2

[min]
35–45

150–160
2
30–40

140–150
2+4

150

2
1)
3
20–30
1)
2+4
25–35
2
25–35
3
15–25
2+4
2
25–35
60–70
 150–160
 150–160
2
60–70
2
50–60

2
55–65


160
150
140–150
1)
Small cakes/biscuits (2 trays)
Sponge cake
 150–160
 140–150

150–160
1)
Ring cake
2)
35–45
25–40

Small cakes (2 trays) **
Small cakes/biscuits (1 tray)

170–180
2)
 Function /  Fan plus /  Conventional heat
 Temperature /  Shelf level /  Duration
* The settings also apply for testing in accordance with EN 60350-1.
1) Pre-heat the oven. Do not use Rapid heat-up .
2) Take the baking trays out of the oven early if the food is sufficiently browned before the
specified duration has elapsed.
65
Baking
Creamed mixture
Cakes /
biscuits
Foam cake (tray)
Marble, nut cake (tin)
Fresh fruit cake, with meringue topping (tray)
Fresh fruit cake (tray)
Fresh fruit cake (tin)
2

[min]
25–35
 150–160 1)
 150–160
2
30–40
2
55–75

150–160
2
55–75

150–160
2
40–50

170–180
2
45–55

150–160
2
35–45

160–170
2
35–55

150–160
2
55–65
 170–180
 150–160
2
35–45
2
25–35
 170–180 1)
2
15–25



[°C]
150–160
1)
Flan base
 Function /  Fan plus /  Conventional heat
 Temperature /  Shelf level /  Duration
1) Pre-heat the oven. Do not use Rapid heat-up .
66

Baking
Rubbed in mixture
Cakes /
biscuits
Small cakes/biscuits (1 tray)
Small cakes/biscuits (2 trays)
Drop cookies (1 tray) *


Cheese cake
2

[min]
20–30
15–25
2)
2
20–30
30–40
3
20–30
1+3
2
35–45
35–45
 170–180
 150–160
2
20–30
2
45–55

170–180
2
45–55

150–160
2
80–95

170–180
2
80–90

150–160
2
80–90

140
160
1)

140

150–160
1)
Streusel cake

 160–170 1) 3
 140–150 1+3

Drop cookies (2 trays) *
Flan base

[°C]
140–150
2)
 Function /  Fan plus /  Conventional heat /  Intensive bake
 Temperature /  Shelf level /  Duration
* The settings also apply for testing in accordance with EN 60350-1.
1) Pre-heat the oven. Do not use Rapid heat-up .
2) Take the baking trays out of the oven early if the food is sufficiently browned before the
specified duration has elapsed.
67
Baking
Rubbed in mixture
Cakes /
biscuits
Apple cake (Apple pie) (baking tin  20 cm) *
Apple pie


[°C]
160
2

[min]
90–100

180
1
85–95

160–170
2
50–70
 170–180
 160–170
2
60–70
2
50–70

150–160
2
55–75

170–180
2
55–75

150–160
2
55–65
1
30–50
1
30–50


1)
Fresh fruit tart, glazed (tin)
Swiss apple pie (tray)
1)
 220–230
 180–190
 Function /  Fan plus /  Conventional heat /  Intensive bake
 Temperature /  Shelf level /  Duration
* The settings also apply for testing in accordance with EN 60350-1.
1) Pre-heat the oven. Do not use Rapid heat-up .
68
Baking
Yeast mixtures and quark dough
Cakes /
biscuits
Gugelhupf
Stollen
Streusel cake
Fresh fruit cake (tray)
Apple turnovers (1 tray)
Apple turnovers (2 trays)


[°C]
150–160
2

[min]
50–60

160–170
2
50–60

150–160
2
45–65

160–170
2
45–60

150–160
2
35–45

170–180
3
35–45

160–170
2
40–50

170–180
3
50–60

150–160
2
25–30


160–170

150–160

1)
2
1+3
25–30
25–30
2)
 Function /  Fan plus /  Conventional heat
 Temperature /  Shelf level /  Duration
1) For yeast dough. With quark dough use shelf level 3.
2) Take the baking trays out of the oven early if the food is sufficiently browned before the
specified duration has elapsed.
69
Baking
Yeast mixtures and quark dough
Cakes /
biscuits
White bread
Wholegrain bread


[°C]
180–190
2

[min]
35–45

190–200
2
30–40

180–190
2
55–65
2
45–55
2
30–45

1)
Pizza (tray)
 200–210
 170–180
1)
2)
30–45
2)
2
2
30–45
 180–190
 170–180
2
25–35
2
30–40

35
3)
15–30

35
3)
15–30
 190–200
 170–180
Onion tart

170–180
1)
Proving dough

2
30–40
 Function /  Fan plus /  Conventional heat /  Intensive bake
 Temperature /  Shelf level /  Duration
1) Pre-heat the oven. Do not use Rapid heat-up .
2) For yeast dough. With quark dough use shelf level 3.
3) The dish can be placed on the oven floor. Depending on the size of the dish you may
need to remove the shelf runners. If using Conventional heat  please also place the
rack on on the oven floor.
70
Baking
Sponge mix
Cakes /
biscuits
Tart / flan base (2 eggs)
Sponge cake (4–6 eggs)
Whisked sponge *
2

[min]
20–30
 160–170 1)
 170–180
2
15–25
2
20–35
1)
2
30–45
2
20–30
 150–170
 170–180 1)
2
20–45
2
15–20
1)
2
15–20



[°C]
160–170
 150–160

180
1)
Swiss roll
 180–190

 Function /  Fan plus /  Conventional heat
 Temperature /  Shelf level /  Duration
* The settings also apply for testing in accordance with EN 60350-1.
1) Pre-heat the oven. Do not use Rapid heat-up .
71
Baking
Choux pastry, puff pastry, meringue
Cakes /
biscuits
Choux buns (1 tray)



[°C]
160–170
1)
Choux buns (2 trays)
Puff pastry (1 tray)
Puff pastry (2 trays)
Macaroons (1 tray)
 180–190
 160–170
3
25–35
1+3
2)

170–180
2
30–45
20–30

190–200
3
20–30

170–180
1+3

120–130
2
20–30
25–50
3
25–45
1)
Macaroons (2 trays)
2

[min]
30–45

 120–130
 120–130
1+3
2)
25–50
2)
 Function /  Fan plus /  Conventional heat
 Temperature /  Shelf level /  Duration
1) Pre-heat the oven. Do not use Rapid heat-up .
2) Take the baking trays out of the oven early if the food is sufficiently browned before the
specified duration has elapsed.
72
Roasting
Functions
Tips
Depending on how the food is
prepared, you can use Fan Plus ,
Moisture plus  or Conventional
Heat .
– Browning only occurs towards the
end of the roasting time. Remove the
lid about halfway through the roasting
time if a more intensive browning
result is desired.
Dishes
You can use any heat-resistant dishes:
Miele Gourmet oven dishes, roasting
pans, ovenproof glass dishes, roasting
bags, dishes made from earthenware or
cast iron, the universal tray, rack and/or
anti-splash insert (if available) on top of
the universal tray.
We recommend roasting in oven dishes
as this ensures that sufficient stock
remains for making gravy. The oven
also stays cleaner than when roasting
on the rack.
– 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.
– For a crisp finish, baste poultry
10 minutes before the end of the
cooking time with slightly salted
water.
73
Roasting
Notes on using the roasting
charts
The data for the recommended function
is printed in bold.
Unless otherwise stated, the durations
given are for an oven which has not
been pre-heated. With a pre-heated
oven, shorten durations by up to
10 minutes.
Temperature 
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  or
Moisture plus , select a temperature
20 °C lower than for Conventional
Heat .
For cuts which weigh more than 3 kg,
select a temperature approx. 10 °C
lower than that given in the roasting
chart.
Roasting will take longer at the lower
temperature, but will be more even.
When roasting on the rack, set a
temperature approx. 10 °C lower than
for roasting in an oven dish.
74
Pre-heating
Pre-heating is generally only required
when roasting beef sirloin joints and
fillet.
Roasting duration 
The traditional British method for
calculating the roasting time is to allow
15 to 20 minutes per lb/450 grammes,
according to type of meat, plus approx.
20 minutes, adjusting the length of time
as roasting proceeds to obtain the
required result. The roasting time can
also be determined by multiplying the
thickness of the roast [cm] with the time
per cm [min/cm], depending on the type
of meat:
– Beef/venison: 15–18 min/cm
– Pork/veal/lamb: 12–15 min/cm
– Sirloin/fillet: 8–10 min/cm
Check if the meat is cooked after the
shortest duration quoted.
Shelf level 
As a general rule, use shelf level 2.
Roasting
Roasting charts
Beef, veal
Food
Topside of beef, approx. 1 kg
Fillet of beef approx. 1 kg
1)

[°C]

/
170–180
2
100–130
5)

190–200
2
110–140
20–50
5)
/
2)


Sirloin joint, approx. 1 kg
1)
/
2)


Veal, approx. 1.5 kg
7)

/
3)



[min]

[°C]
150–160
4)
2
150–160
4)
20–50
180–190
4)
2
2
150–160
4)
2
30–60
150–160
4)
2
30–60
180–190
190–200
4)
2
30–60
2
70–90
5)
190–200
2
70–90
6)
70–90
5)
200–210
2
85–95
40–70
8)
40–70
8)
20–50
70–80
 Function /  Temperature /  Shelf level /  Duration /  Core temperature
 Fan plus /  Auto roast /  Moisture plus /  Conventional heat
1) Use the universal tray. First sear the meat all over on the hob to seal it.
2) If using Moisture plus , release a burst of steam at the beginning of the cooking
programme.
3) If using Moisture plus , once the heating-up phase has finished, manually release the
bursts of steam at intervals throughout the programme.
4) Pre-heat the oven. Do not use Rapid heat-up .
5) Roast with the lid on first, then remove the lid halfway through roasting and add approx.
0.5 l liquid.
6) Add approx. 0.5 l liquid halfway through roasting.
7) If you have a separate food probe you can use the core temperature shown.
8) Depending on required degree of doneness: rare: 40–45 °C, medium: 50–60 °C, well
done: 60–70 °C
75
Roasting
Pork
Food
Pork joint, approx.1 kg

[°C]

/
160–170
2
100–120
2)
160–170
2
100–120
2)
1)


Pork joint with crackling, approx. /
2 kg
1)


Gammon joint, approx. 1 kg
/

[min]

[°C]
180–190
2
100–120
2)
170–180
2
120–160
2)
180–190
2
120–160
2)
2)
190–200
2
130–160
150–160
2


150–160
2
60–80
60–80
170–180
2
80–100
/
170–180
2
60–70
2)

200–210
2
70–80
2)
1)
Meat loaf, approx. 1 kg
3)

80–90
80–90
2)
75–80
2)
80–85
 Function /  Temperature /  Shelf level /  Duration /  Core temperature
 Fan plus /  Auto roast /  Moisture plus /  Conventional heat
1) If using Moisture plus , once the heating-up phase has finished, manually release the
bursts of steam at intervals throughout the programme.
2) Add approx. 0.5 l liquid halfway through roasting.
3) If you have a separate food probe you can use the core temperature shown.
76
Roasting
Lamb, game
Food
Leg of lamb, approx. 1.5 kg

[°C]

/
170–180
2
90–110
3)
170–180
2
90–110
4)
3)
1)


Saddle of lamb, approx. 1.5 kg
/
1)


Venison, approx. 1 kg
5)

180–190

[min]

[°C]
2
90–110
220–230
2)
2
220–230
2)
2
40–60
40–60
2)
75–80
4)
70–75
4)
3
40–60
/
230–240
200–210
2
80–100
3)

200–210
2
80–100
3)
80–90
 Function /  Temperature /  Shelf level /  Duration /  Core temperature
 Fan plus /  Auto roast /  Moisture plus /  Conventional heat
1) If using Moisture plus , once the heating-up phase has finished, manually release the
bursts of steam at intervals throughout the programme.
2) Pre-heat the oven.
3) Roast with the lid on first, then remove the lid halfway through roasting and add approx.
0.5 l liquid.
4) Add approx. 0.5 l liquid halfway through roasting.
5) If you have a separate food probe you can use the core temperature shown.
77
Roasting
Poultry, fish
Food
Poultry, 0.8–1 kg
Poultry, approx. 2 kg
Poultry, stuffed, approx. 2 kg
Poultry, approx. 4 kg
Fish, whole, approx. 1.5 kg
3)


[°C]


[min]
/
180–190
2
60–70

190–200
2
60–70
/
180–190
2
100–120

190–200
3
100–120
/
180–190
2
110–130

190–200
3
110–130
/
160–170
2
120–160
2)

180–190
2
2)
/
160–170
2
120–160
45–55
160–170
2
45–55
180–190
2
45–55
1)



[°C]
85–90
85–95
85–95
85–90
75–80
 Function /  Temperature /  Shelf level /  Duration /  Core temperature
 Fan plus /  Auto roast /  Moisture plus /  Conventional heat
1) If using Moisture plus , once the heating-up phase has finished, manually release the
bursts of steam at intervals throughout the programme.
2) Add approx. 0.5 l liquid halfway through roasting.
3) If you have a separate food probe you can use the core temperature shown.
78
Low temperature cooking
This method is ideal for cooking beef,
pork, veal or lamb when a tender result
is required.
First sear the meat all over at a high
temperature on the hob in order to seal
it.
Procedure
Use the universal tray with the rack
placed on top of it.
Do not use the Rapid Heat-up 
function to pre-heat the oven.
Then place the meat in the pre-heated
oven where the low temperature and
long cooking duration will cook it to
perfection and ensure it is very tender.
 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.
 Pre-heat the oven together with the
universal tray and rack for approx.
15 minutes.
Tips
– 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,
vegetable oil).
– Do not cover meat during cooking.
Cooking takes between 2-4 hours
depending on the size and weight of
the meat and on how well cooked you
want it as well as the level of browning
required.
 Select Conventional heat  and a
temperature of 130 °C.
 Whilst the oven is pre-heating, sear
the meat thoroughly on the hob.
 Danger of burning.
Wear oven gloves when placing hot
food in the oven or removing it and
when adjusting oven shelves etc. in a
hot oven
 Place the seared meat on the rack.
 Reduce the temperature to 100 °C.
 Continue cooking until the end of the
cooking duration.
You can set this procedure to finish
automatically (see "Operation entering a cooking duration").
79
Low temperature cooking
After cooking
– Meat can be carved straight from the
oven. It does not need to rest.
– The cooking result will not be
affected if the meat is left in the oven
after the programme has finished. It
can be kept warm until you serve it.
– The meat is an ideal temperature to
eat straight away. Serve on preheated plates with very hot sauce or
gravy to prevent it cooling down too
quickly.
Cooking duration / Core
temperatures
Meat
Fillet of beef
Sirloin joint
– Rare
– Medium
– Well done
Pork fillet
Gammon*
Fillet of veal
Saddle of veal *
Saddle of lamb *


[min] [°C]
80–100 59
50–70
100–130
160–190
80–100
140–170
80–100
100–130
50–80
48
57
69
63
68
60
63
60
 Duration
 Core temperature
*
80
If you have a separate food probe, you
can use the core temperature shown.
Off the bone
Grilling
 Danger of burning.
Trays and racks
Grill with the oven door closed. If you
grill with the door open, hot air will
escape from the oven instead of
being cooled by the cooling fan. The
controls will get hot.
Functions
Grill 
For grilling larger quantities of thin cuts
(e.g. steaks) and browning baked
dishes.
The whole of the top heating / grill
element will get hot and glow red.
Fan grill 
For grilling larger items, e.g. rolled meat,
poultry.
The top heating / grill element and the
fan switch on and off alternately.
Use the universal tray with the rack or
anti-splash 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.
Do not use the baking tray.
81
Grilling
Preparing food for grilling
Grilling
Trim the meat. Do not season meat with
salt before grilling as this draws the
juices out.
 Place the rack or the anti-splash
insert (if available) in the universal
tray.
Add a little oil to lean meat if necessary.
Do not use other types of fat as they
can burn and cause smoke.
 Place the food on top.
Clean fish in the normal way. To
enhance the flavour, add a little salt or
squeeze a little lemon juice over the
fish.
 Select the required oven function and
the temperature.
 Pre-heat the grill for approx.
5 minutes with the door closed.
 Danger of burning.
Wear oven gloves when placing hot
food in the oven or removing it and
when adjusting oven shelves etc. in a
hot oven
 Place the food on the appropriate
shelf level (see the Grilling chart).
 Close the door.
 Turn the food halfway through grilling.
82
Grilling
Notes on the grilling chart
Grilling duration 
The data for the recommended function
is printed in bold.
– Thin pieces of fish and meat usually
take 6–8 minutes per side.
Thicker pieces require more time for
each side. It is best to grill food of a
similar thickness at the same time so
that the grilling time for each item
does not vary too greatly.
Check the food after the shortest
duration quoted.
Take note of the temperature range, the
shelf levels and the durations. These
take the size of the meat and cooking
practices into account.
Temperature 
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.
Pre-heating
Pre-heating is essential for grilling.
Always pre-heat the top heat/grill
element for approx. 5 minutes with the
door closed.
Shelf level 
– Turn the food halfway through grilling.
Testing to see if cooked
One way of finding out how well a piece
of meat has been cooked is to press
down on it with a spoon:
Rare:
If the meat gives easily to
the pressure of the spoon,
it will still be red on the
inside.
Medium: If there is some resistance,
the inside will be pink.
Well-done: If there is very little
resistance, it is cooked
through.
Select the shelf level according to the
thickness of the food.
Check if the meat is cooked after the
shortest time quoted.
– Thin cuts: shelf level 3 or 4
Tip: If the surface of thicker cuts of
meat is cooked but the centre is not
cooked, continue grilling at a lower
temperature setting or use a lower shelf
level to allow the food to cook through
to the centre.
– Thick cuts: shelf level 1 or 2
83
Grilling
Grilling chart
Pre-heat the grill for approx. 5 minutes with the door closed.

Food to be grilled
Thin cuts
Steak
Burgers *
Kebabs
Chicken kebabs
Pork chops
Liver
Burgers
Bratwurst
Fish fillet
Trout
Toast *
Cheese toast
Tomatoes
Peaches
Thicker cuts
Chicken, approx. 1.2 kg
Pork, approx.1 kg



[°C]

[min]

[°C]

[min]
4/5
4
4
4
4
3
4
3
4
4
300
300
220
220
275
220
275
220
220
220
10–17
12–24
12–17
12–17
16–24
8–12
10–20
8–15
15–25
15–25
260
–
220
220
240
220
240
220
220
220
10–17
–
12–17
12–17
13–22
8–12
17–22
10–17
15–22
15–22
3
300
220
220
275
5–8
–
–
8–12
6–10
5–10
220
220
220
8–12
8–12
5–10
220
–
60–70
–
190
180
55–65
80–90
3
3
2/3
1)
1
2
2)
 Grill /  Fan grill
 Shelf level /  Temperature /  Duration
* The settings also apply when using the Full grill  function for testing in accordance
with EN 60350-1.
1) Use shelf level 2 for Fan grill .
2) Do not pre-heat the grill.
84
Special applications
Defrost
Defrosting durations
Use the Defrost  function to gently
defrost frozen food.
The duration needed for defrosting
depends on the type and weight of the
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.
Tips
– Where possible, remove the
packaging and put the food to be
defrosted on the universal tray or into
a suitable dish.
Frozen food
Chicken
Meat
Bratwurst
Fish
Strawberries
Butter cake
Bread

[g]
800
500
1000
500
1000
300
500
500

[min]
90–120
60–90
90–120
30–50
60–90
30–40
20–30
30–50
 weight /  defrosting duration
– 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, poultry and fish do not need to
be fully defrosted before cooking.
Defrost so that the surface is
sufficiently thawed to take herbs and
seasoning.
85
Special applications
Drying food
Drying is a traditional method of
preserving fruit, certain vegetables and
herbs.
It is important that fruit and vegetables
are ripe and not bruised before they are
dried.
 Prepare the food for drying
– Peel and core apples, and cut into
slices 0.5 cm thick.
– Stone plums, if necessary.
– Peel, core and cut pears into thick
wedges.
– Peel and slice bananas.
– Clean mushrooms and cut them in
half or slice them.
– Remove parsley and dill from the
stem.
 Distribute the food evenly over the
universal tray.
Use the Gourmet perforated baking
tray, if you have one.
 Select Fan plus  or Conventional
heat .
 Select a temperature of 80–100 °C.
 Place the universal tray on shelf level
2.
With Fan plus  you can dry
produce on levels 1+3 at the same
time.
86
Food
Fruit
Vegetables
Herbs
  [min]
 120–480
 180–480
 50–60
 Function /  Drying time
 Fan plus /  Conventional heat
 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.
 Store in sealed glass jars or tins.
Special applications
Gentle bake
Examples of use:
Gentle bake is suitable for small
amounts e.g. of frozen pizza, bake-off
rolls, cookies and for meat dishes and
roasts. The optimum use of heat
enables savings of up to 30 % energy
to be made compared to cooking with a
standard oven function with
comparably good cooking results.
Food
The temperature can be set between
100 and 250 °C.
This function is not suitable for larger
amounts of food such as sponge cakes
and fresh fruit cake where the cake mix
needs to be thoroughly baked
throughout as no energy savings would
be made.
For optimum results keep the door
shut whilst cooking.
Biscuits
Ratatouille
Fish fillet in foil approx.
500 g
Frozen pizza, precooked
Ham roast,
approx. 1.5 kg
Braised beef,
approx. 1.5 kg

[°C]
150
180

[min]
25–30
40–60
200
25–30
200
20–25
160 130–160
180 160–180
 Temperature /  Duration
– Use shelf level 1 or 2 depending on
the height of the food.
– The durations given are for an oven
which has not been pre-heated.
– Roast with the lid on first, then
remove the lid three-quarters of the
way through roasting and add
approx. 0.5 l liquid.
– Check the food after the shortest
duration quoted.
87
Special applications
Heat crockery
Frozen food/Ready meals
Use Fan plus  for pre-heating
crockery.
Tips
Only pre-heat heat-resistant dishes.
 Place the rack on shelf level 2 and
place the crockery on it. Depending
on the size of the crockery you can
also use the oven floor and also take
the side runners out to make more
room.
 Select Fan plus .
 Set the temperature to 50–80 °C.
 Danger of burning.
Wear oven gloves when removing
the dishes from the oven. Droplets of
water may have accumulated
underneath the dish.
 Remove the heated crockery from the
oven.
Cakes, pizza, baguettes
– Large frozen items such as cakes,
pizzas or baguettes cover an
extensive area of the baking tray or
universal tray.
The temperature difference if large
frozen items are cooked in these trays
can cause the tray to distort in such a
way that it cannot be removed from
the oven when it is hot. Further use
will make the distortion worse. Place
this type of food on baking
parchment on the rack to prevent the
risk of this happening.
– 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 parchment on the tray
so that they cook gently.
– Use the lowest temperature
recommended on the manufacturer's
packaging.
– Turn several times during cooking.
88
Special applications
Method
Eating food which has been cooked
correctly is important for good
health.
Only bake cakes, pizza, chips etc.
until they are golden. Do not
overcook them.
 Select the function and temperature
recommended on the manufacturer's
packaging.
 Pre-heat the oven.
 Place the food in the pre-heated oven
on the shelf level recommended on
the packaging.
 Check the food at the end of the
shortest duration recommended on
the packaging.
89
Cleaning and care
 Danger of burning.
Unsuitable cleaning agents
Make sure the oven heating
elements are switched off and that
the oven cavity is cool.
To avoid damaging the surfaces, do not
use:
 Danger of injury.
The steam from a steam cleaning
appliance could reach electrical
components and cause a short
circuit.
Do not use a steam cleaner to clean
the oven.
– 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
– stainless steel cleaning agents
All surfaces can become discoloured
or damaged if unsuitable cleaning
agents are used. The front of the
oven, in particular, will be damaged
by oven cleaners.
All surfaces are susceptible to
scratching. Scratches on glass
surfaces could cause a breakage in
certain circumstances.
Remove any residual cleaning agent
immediately.
– dishwasher cleaner
– glass cleaning agents
– cleaning agents for ceramic hobs
– hard, abrasive brushes or sponges,
e.g. pot scourers, brushes or
sponges which have been previously
used with abrasive cleaning agents
– melamine eraser blocks
– sharp metal scrapers
– wire wool
– spot cleaning
– oven cleaner
– stainless steel spiral pads
If soiling is left on for any length of
time, it may become impossible to
remove. If items are used frequently
without being cleaned, it may
become very difficult to clean them.
Soiling is best removed after each
use of the oven.
90
Cleaning and care
The accessories are not dishwasherproof.
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
side runners and the FlexiClip runners
(if present), remove the catalytic back
panel and lower the top heating/grill
element.
Normal soiling
See "Cleaning catalytic enamelled
panels" for instructions on how to
keep catalytic panels 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 agent is thoroughly removed
with clean water.
This is particularly important when
cleaning PerfectClean surfaces 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 best to wipe the seal clean after
each use.
91
Cleaning and care
Stubborn soiling (excluding the
FlexiClip runners)
Spilt fruit and roasting juices may
cause lasting discolouration or matt
patches on enamelled surfaces. This
discolouration is permanent but will
not affect the efficiency of the finish.
Do not try to remove this
discolouration! Clean these following
the instructions given here.
 Baked on deposits can be removed
with a glass scraper or with a nonabrasive stainless steel spiral pad,
warm water and washing-up liquid.
Oven spray will damage catalytic
enamel. Remove all catalytic
enamelled panels from the oven
interior before using oven spray.
92
 Very stubborn soiling on PerfectClean
surfaces can be cleaned using Miele
Oven Cleaner. This cleaner must only
be applied to cold surfaces in
accordance with the instructions on
the packaging.
Non-Miele oven cleaner must only be
used in a cold oven and for no longer
than a maximum of 10 minutes.
 You can then also use the scouring
pad on the back of a washing-up
sponge 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 runners
Never attempt to clean FlexiClip
telescopic runners in a dishwasher.
This would remove the special
grease which is essential for their
smooth functioning.
For stubborn surface soiling or if the
bearings become sticky with spilled fruit
juices 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.
Cleaning may cause some
discolouration or fading in places,
however this will not affect the
functioning of the runners in any way.
Cleaning catalytic enamelled
panels
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 spice, 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.
93
Cleaning and care
Removing oil and grease splashes
 Remove any accessories from the
oven including the side runners.
 Before starting the cleaning process,
remove any large deposits of soiling
from the inside of the door and the
PerfectClean surfaces to prevent
them burning on.
 Select Fan plus  and a
temperature of 250 °C.
 Heat the empty oven for at least
hour, or more depending on the
degree of soiling.
If the catalytic coating is very heavily
soiled with oil and grease, a film can
form on the oven surface during the
cleaning process.
 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 washingup liquid or a clean damp microfibre
cloth.
Any remaining soiling will gradually
disappear with each subsequent use
of the oven at high temperatures.
94
Cleaning and care
Removing the door
The door weighs approx. 9 kg.
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 door is connected to each door
hinge by retainers.
Before the door can be removed the
locking clamps on both hinges must
first be unlocked.
 Open the door fully.
 Holding the door securely at both
sides lift it upwards off the retainers.
Make sure you take it off straight.
 Release the locking clamps by
turning them as far as they will go.
95
Cleaning and care
Dismantling the door
The oven door is an open system with
3 glass panes which have a heatreflective coating on some of their
surface.
When the oven is operating, air is
directed through the door to keep the
outer pane cool.
If soiling has worked its way in between
the glass panes, the door can be
dismantled in order to clean in between
the panes.
Take particular care as scratches can
damage the glass. 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.
96
Cleaning and care
 Danger of injury.
To remove the inner panes:
Always remove the door before
disassembling it.
 Place the door on a protective
surface (e.g. on a tea towel) with the
outside pane facing downwards to
prevent it getting scratched.
The door handle should line up with
the edge of the table so that the glass
lies flat and does not get broken
during cleaning.
 Carefully lift the inner pane up and
out of the plastic strip.
 Flip the two glass pane retainers
outwards to open them.
 Lift the middle pane up gently and
pull it out.
 Clean the door panes and other parts
with a clean sponge and a solution of
hot water and washing-up liquid or a
clean damp microfibre cloth.
 Dry all parts with a soft cloth.
97
Cleaning and care
Then reassemble the door carefully:
 Refit the middle pane in such a way
that the material number is legible (it
must not be a mirror image).
 Push the inner pane with the matt
printed side facing downwards into
the plastic strip and place it between
the retainers.
98
 Flip both the glass pane retainers
inwards to close them.
The door is now reassembled and is
ready to fit back on the oven.
Cleaning and care
Refitting the door
 Open the door fully.
If the locking clamps are not locked,
the door could work loose resulting
in damage.
Ensure that the locking clamps are
locked after refitting the door.
 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.
99
Cleaning and care
Removing the side runners
with FlexiClip runners
You can remove the side runners
together with the FlexiClip runners (if
present).
 Danger of burning.
Make sure the oven heating
elements are switched off and cool.
If you wish to remove the FlexiClip
runners separately beforehand, please
follow the instructions in "Features –
Fitting and removing FlexiClip
telescopic runners".
 Pull the side runners out of holder (1)
at the front of the oven and then pull
them out of the oven (2).
Refit in the reverse order.
 Take care and ensure that all parts
are correctly fitted.
100
Cleaning and care
Removing the back panel
 Danger of injury.
Do not use the oven without the
back panel.
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 that
the oven cavity is cool.
 Remove the side runners.
Make sure the oven heating
elements are switched off and cool.
 Disconnect the appliance from the
mains.
 Remove the side 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
enamelled back panel").
Refit in the reverse order.
 Refit the back panel carefully.
Make sure the openings are located as
illustrated in "Oven overview".
 Undo the wing nut.
Use caution not to damage the top
heat/grill element.
Do not use force when lowering the
top heat/grill element.
 Carefully lower the top heat/grill
element.
 Refit the side runners.
You can now clean the roof of the oven.
 Reconnect the oven to the electricity
supply.
 Raise the top heat/grill element and
tighten the wing nut securely.
 Refit the side runners.
101
Cleaning and care
Descaling the steam injection
system 
When to run the descaling process
The number of cooking processes
available until the function locks out will
count down in the display until   and
 appear.
The frequency of descaling will depend
on the water hardness level in your
area.


The descaling process can be run at
any time.
However, to ensure that the oven
functions correctly you will be
automatically prompted to run the
descaling process after a certain
number of programmes.
If Moisture plus  is selected, a
prompt to run the descaling process will
appear in the display.


You can use the Moisture plus 
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 modes can still be used.
102


After that the Moisture plus function 
is locked and can only be used again
after the descaling process has been
run.
Sequence of a descaling cycle
Once the descaling process has been
started it must be completed through
to the end. It cannot be cancelled.
The descaling cycle takes approx.
90 minutes and consists of several
steps:






Drawing in the descaling solution
Activation phase
Rinse 1
Rinse 2
Rinse 3
Residual water evaporation
Cleaning and care
Preparation
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.
We recommend using the descaling
tablets supplied. They have been
specially developed for Miele for
optimum 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 result
required could not be guaranteed if
the descaling solution was not of the
appropriate concentration.
Tip: Miele descaling tablets are
available to order from the Miele
webshop, from Miele or from your Miele
dealer.
Follow the instructions for the mixing
ratio carefully. Otherwise the oven
will be damaged.
 Place the end of the plastic tube in
the bottom of the container and
secure the tube with the suction cup.
 Place the universal tray on the top
shelf level to collect the descaling
solution after it has been used.
 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.
 Fill the container with approx. 600 ml
of cold tap water and thoroughly
dissolve one descaling tablet in it.
103
Cleaning and care
Carrying out the descaling process
As soon as the intake process  
has started the descaling process
can no longer be cancelled.
 Select the Moisture plus  function.
 Use the rotary selector   to
select .
 Confirm with OK.
If Moisture plus  was already
locked, the descaling process can be
started immediately by touching OK.
The prompt for the drawing in process
( ) will appear and the triangle  will
flash under 




 Confirm with OK.
The intake process will begin. You can
hear the pump while this is happening.
The amount of solution specified can 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.
The activation phase ( ) will begin.
You can follow the duration as it counts
down.
  

h

 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.
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:
 Select .
 Use the rotary selector   to move
the triangle  until it lights up
under .






 To display time remaining, use the
rotary selector  to move the
triangle   until it lights up
under  .
At the end of the activation phase a
buzzer will sound, if the buzzer is
switched on (see "Settings -  ").
104
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.
 Take the universal tray out of the oven
and empty it. Place the tray back in
the oven again on the top shelf level.
The intake process for the first rinse
( ) starts.
Water will be flushed through the steam
injection system and will then collect in
the universal tray.
 Take the universal tray out of the oven
and empty it. Place the tray back in
the oven again on the top shelf level.
 Detach the plastic tube from the
container. Fill it with approx. 1 litre of
fresh tap water.
 Detach the plastic tube from the
container.
 Place the container back in the oven,
insert the plastic tube, secure it to the
container and close the door.
 Rinse the container and fill with
approx. 1 litre of fresh tap water.
 Confirm with OK.
 Place the container back in the oven,
insert the plastic tube, secure it to the
container and close the door.
 Confirm with OK.
The intake process for the second
rinse ( ) starts.
 Repeat the last four steps.
The intake for the third rinse ( )
starts.
Leave the universal tray (with the
water which has collected in it) on the
top oven shelf whilst the evaporation
process takes place.
 Remove the container and tube from
the oven.
105
Cleaning and care
 Close the door.
At the end of the evaporation process:
Start the Evaporate residual moisture
process ( ).
–  will appear.
Steam can cause scalding.
Do not open the door while the
residual water is being evaporated.



 
h

 Turn the function selector to •.
 Confirm with OK.
The oven heating will switch on and the
duration will count down in the display.
 
h

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.
106
– A buzzer will sound if the buzzer is
switched on (see "Settings –  ").



–  will flash.
Danger of burning.
Allow the oven interior and
accessories to cool down before
cleaning them.
 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.
What to do if ...
With the aid of the following guide, minor problems can be easily corrected
without contacting Miele.
If having followed the suggestions below, you still cannot resolve the problem,
please contact Miele (see back cover for contact details).
 Danger of injury. Installation, maintenance and repairs may only be carried
out by a suitably qualified and competent person.
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
Cause and remedy
The display is dark.
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 –
 ").
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  has been activated.
selected and the time of  Switch off the system lock (see "System lock ").
day and the  symbol
are still in the display.
The oven does not heat
up.
Demo mode has been activated.  appears in the
display.The oven can be operated but does not heat
up.
 Deactivate demo mode (see "Settings –  ").
107
What to do if ...
Problem
Cause and remedy
A function has been
There has been a power cut which has caused a
selected but the oven is current process to stop.
not working.
 Turn the function selector to the • position and
switch the oven off. Start the cooking process
again.
 has appeared in
the display with the
triangle  flashing
under .
The power supply was interrupted for longer than 200
hours.
 Reset the time of day (see "Using for the first
time").
 has appeared
unexpectedly in the
display and  is
flashing at the same
time. The buzzer might
also be sounding.
The oven has been operating for an unusually long
time and this has activated the safety switch-off
function.
 Turn the function selector to • and switch the oven
off. The oven is now ready to use again
immediately.
  appears in the
display,
There is a problem that you cannot resolve.
 Call Miele Service.
108
What to do if ...
Problem
Cause and remedy
No water is being taken Demo mode is activated. The oven can be operated
in with the Moisture
but the pump for the steam injection system does not
plus  function.
work.
 Deactivate demo mode (see "Settings –  ").
The pump for the steam injection system is faulty.
 Call Miele Service.
  appears in the
display.
Moisture plus  can only be used another ten
times. The number of times it can be used will count
down in the display until   and  appear. The
descaling programme must then be run (see
"Descaling the steam injection system").
All other functions can be used as normal.
  and  appear in
the display
Moisture plus  cannot be used.
 Carry out the descaling process (see "Descaling
the steam injection system ").
All other functions can be used as normal.
A noise can be heard
The cooling fan will continue to run for a while after
after a cooking process. 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.
This cooling fan will switch itself off automatically
after a certain period of time.
The oven has switched
itself off.
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.
 Switch the oven back on.
Spots like rust 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 deposit with a mild solution of hot
water and washing-up liquid applied with a soft
brush (see "Cleaning and care / Cleaning catalytic
enamelled panels").
109
What to do if ...
Problem
Cause and remedy
Cakes and biscuits are
not sufficiently baked in
the times given in the
chart
A different temperature from the one given in the
recipe was used.
 Select the temperature required for the recipe.
Browning is uneven.
The wrong temperature or shelf level was selected.
 There will always be a slight unevenness. If the
unevenness is pronounced, check that the correct
temperature and shelf level have been selected.
The ingredient quantities are different from those
given in the recipe.
 Double check the recipe. The addition of more
liquid or more eggs makes a moister mix which
would take longer to cook.
The material or colour of the baking tin is not suitable
for the oven function.
 When using Conventional heat  use matt, dark
coloured tins. Light coloured, shiny pans will not
produce as desirable results.
FlexiClip runners are
not running smoothly.
The bearings in the FlexiClip 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 FlexiClip
runners when they are heated. The Miele lubricant
is available to order from Miele or via the online
Miele shop.
The oven lighting
switches off after a
short time.
The oven lighting is set to switch off after 15 seconds
(default setting). You can change the default setting
for this (see "Settings -  ").
110
What to do if ...
Problem
Cause and remedy
The top oven lighting
does not turn on.
The halogen lamp needs replacing.
 Danger of burning.
Make sure the oven heating elements are switched
off and that the oven cavity is cool.
 Disconnect the appliance from the mains.
 Turn the lamp cover a quarter turn anti-clockwise
to release it and then pull it together with its 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.
111
After Sales / Guarantee
After sales service
Guarantee: UK
In the event of any faults which you
cannot easily remedy, please contact
The appliance is guaranteed for 2 years
from the date of purchase.
– your Miele Dealer, or
In the UK, you must activate your cover
by calling 0330 160 6640 or registering
online at www.miele.co.uk.
– Miele Service.
See end of this booklet for contact
details.
Guarantee: Other countries
Please note that telephone calls may
be monitored and recorded for training
purposes.
For information on the appliance
guarantee specific to your country
please contact Miele. See end of this
booklet for contact details.
N.B. A call-out charge will be applied to
service visits where the problem could
have been resolved as described in
these instructions.
When contacting your Dealer or Miele,
please quote the model and serial
number of your appliance.
This information is given on the data
plate, visible on the front frame of the
oven, with the door fully open.
112
Electrical connection
 Danger of injury!
Connection data
Installation, repairs and other work
by unqualified persons could be
dangerous. Miele cannot be held
liable for unauthorised work.
The required connection data are given
on the data plate located on the oven
trim visible when the door is open.
Connection to the electrical supply
must be carried out by a suitably
qualified and competent person in
accordance with local and national
safety regulations. Ensure power is
not supplied to the appliance until
after installation or repair work has
been carried out.
Connection of this appliance to the
electricity supply must be made in
accordance with current safety
regulations (BS 7671 in the UK).
Connection of this appliance should be
made via a fused connection unit or a
suitable isolator and the on/off switch
should be easily accessible after the
appliance has been built in.
If the switch is not accessible after
installation (depending on country) an
additional means of disconnection must
be provided for all poles.
When switched off there must be an allpole contact gap of 3 mm in the isolator
switch (including switch, fuses and
relays according to EN 60335).
Ensure that these match the mains
supply.
 When contacting Miele, please quote
the following:
– Model number
– Serial number
– Connection data (voltage/frequency/
maximum connected load)
When replacing the cable supplied
with another cable or changing the
connection, only cable type H05VV-F
with a suitable cross-sectional area
(CSA) may be used.
Oven
This oven is supplied with an approx.
1.7 m long 3-core cable for connection
to a 230 V, 50 Hz supply.
The wires in the mains lead are
coloured as follows:
Green/yellow = earth
Blue = neutral
Brown = live
 WARNING - THIS APPLIANCE
MUST BE EARTHED
For extra safety it is advisable to protect
the appliance with a suitable residual
current device (RCD).
Maximum connected load: see data
plate.
113
Electrical connection
Electrical connection: Other
countries
All electrical work should be carried out
by a suitably qualified and competent
Miele approved service technician in
strict accordance with local and
national safety regulations.
The voltage and rated load are given on
the data plate situated at the front of
the oven interior. Please ensure that
these match the household mains
supply.
For extra safety it is advisable to install
a suitable residual current device
(RCD) / ground fault interrupter (GFI).
Contact a qualified electrician for
advice.
If the cord is damaged a new cord must
be fitted by a Miele approved service
technician.
 WARNING - THIS APPLIANCE
MUST BE EARTHED
114
Building-in diagrams
Appliance and niche dimensions
Dimensions are given in mm.
Installation in a base unit
When building the appliance into a base unit underneath a hob please also
observe the installation instructions for the hob as well as the building-in depth
required for the hob.
*
Ovens with glass front
**
Ovens with metal front
115
Building-in diagrams
Installation in a tall unit
*
Ovens with glass front
**
Ovens with metal front
116
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
117
Installing the oven
 The oven must not be operated
until it has been correctly installed in
its housing unit.
 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 solid fuel
stove.
Before installation
 Before connecting the appliance to
the mains, you must disconnect the
power supply to the isolator switch or
fused spur connection unit.
Building in
 Connect the mains cable from the
oven to the isolator.
Do not carry the oven by the door
handle. The door can be damaged.
Use the handles on each side of the
casing to carry it.
It is advisable to dismantle the door
before installing the appliance (see
"Cleaning and Care - Dismantling 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 into using the handle to
carry it.
 Push the oven into the housing unit
and align it.
118
 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.
119
Recipes
Bake-off products
Ingredients
Frozen or unchilled part-baked rolls
Deep frozen salted pretzels
Crystal salt
Bread rolls (made from ready-made
dough)
Croissants (made from ready-made
dough)
Method for part-baked rolls
Place the rolls on a baking tray,
Gourmet perforated baking tray or the
rack.
Method for pretzels
Place the pretzels on a baking tray
covered with baking parchment.
Leave to thaw for 10 minutes and then
scatter with crystal salt.
Method for bread rolls or croissants
made from ready-made dough
Prepare and roll out the dough
according to the packet instructions,
then place the rolls or croissants on a
baking tray or Gourmet perforated
baking tray.
Thanks to the PerfectClean finish,
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 like
pretzels, and items with a lot of sugar
and egg white such as sponge mixes,
macaroons and meringue.
120
Settings for part-baked rolls and
pretzels
Pre-heat the oven according to the
packet instructions.
Oven function: Moisture plus 
Temperature: see packet instructions
for Fan heat
Pre-heat: yes
Shelf level: 2
Number/type of bursts of steam: 1/
manual
Amount of water: approx. 100 ml
1st burst of steam:
after placing food in the oven
Duration:
as per packet instructions plus approx.
5 minutes
It is not necessary to pre-heat the oven.
Oven function: Moisture plus 
Temperature: see packet instructions
for Fan heat
Shelf level: 2
Number/type of bursts of steam:
1/automatic
Amount of water: approx. 100 ml
1st burst of steam: automatic
Duration:
as per packet instructions plus approx.
5 minutes
Recipes
Method for bread rolls or croissants
made from ready-made dough
It is not necessary to pre-heat the oven.
Oven function: Moisture plus 
Temperature: see packet instructions
for Fan heat
Shelf level: 2
Number/Type of bursts of steam:
1 burst of steam/Manual
Amount of water: approx. 100 ml
1st burst of steam:
3 minutes after the start of the
programme
Duration:
as per packet instructions plus approx.
5 minutes
121
Recipes
White bread
Preparation time: 80–95 minutes
Ingredients
½ cube of fresh yeast (21 g)
250 ml lukewarm water
500 g strong white flour
1½ tsp salt
1 tsp sugar
15 g softened butter
For glazing
Milk
Accessories
Baking tray/Gourmet perforated baking
tray
Method
Dissolve the yeast in lukewarm water.
Then add to the flour, salt, sugar and
butter and knead for 4–5 minutes until
you get a smooth dough.
Shape the dough into a ball. Cover and
place in the oven to prove for
30 minutes using Conventional heat at
35 °C.
Lightly knead the dough and shape into
a loaf approx. 25 cm long and place on
the baking tray or the Gourmet
perforated baking tray. Make several
diagonal cuts about 1 cm deep in the
surface of the loaf using a sharp knife.
Then cover and place in the oven to
prove for a further 15-20 minutes using
Conventional heat at 35 °C.
Brush the top with water and bake until
golden.
122
Setting
Oven function: Moisture plus 
Number/type of bursts of steam: 1
Temperature: 180–190 °C + pre-heating
Amount of water: approx. 100 ml
Shelf level: 2
1st burst of steam:
after placing food in the oven
Duration: 35–45 minutes
Recipes
Flat bread
Preparation time: 75–90 minutes
Ingredients
1 cube of fresh yeast (42 g)
200 ml lukewarm water
375 g strong white flour
1 tsp salt
2 tbsp oil
For glazing
1 ½ tbsp vegetable oil
Accessories
Baking tray/Gourmet perforated baking
tray
Method
Dissolve the yeast in lukewarm water.
Then add to the flour, salt and oil and
knead for 3–4 minutes until you get a
smooth dough. Cover and prove in the
oven for 20-30 minutes using
Conventional heat at 35 °C.
Setting
Oven function: Moisture plus 
Number/Type of bursts of steam:
Automatic
Temperature: 200–210 °C
Amount of water: approx. 100 ml
Shelf level: 2
1st burst of steam: automatic
Duration: 25–30 minutes
Tip
For a variation of this flat bread, knead
one of the following into the dough:
50 g of fried onions; 2 tsp of chopped
rosemary; or a mixture of 40 g chopped
black olives and 1 tbsp chopped pine
nuts or 1 tsp chopped herbs de
Provence. Sprinkle the top with black
sesame seed and bake.
Lightly knead the dough and roll out
into the shape of a flat bread ( approx.
25 cm). Place on the baking tray or the
Gourmet perforated baking tray, cover
and leave to prove at room temperature
for another 15 minutes.
Brush the top with oil and bake until
golden.
123
Recipes
Herb bread
Preparation time: 110–130 minutes
Ingredients
½ cube of fresh yeast (21 g)
300 ml lukewarm milk
500 g strong white flour
1 tsp salt
1 tbsp coarsely chopped parsley
1 tbsp coarsely chopped fresh dill
1 tbsp coarsely chopped chives
For glazing
Milk
Accessories
Loaf tin, 30 cm long
Method
Dissolve the yeast in lukewarm milk.
Then add to the flour, salt and herbs
and knead for 3-4 minutes until you get
a smooth dough. Cover the dough and
place in the oven to prove for
30-40 minutes using Conventional heat
at 35 °C.
Place the dough in the greased loaf tin.
Slash the top of the dough in a crisscross pattern with a sharp knife. Place
in the oven and prove for 15-20 minutes
using Conventional heat at 35 °C.
Brush the top with milk and bake until
golden.
124
Setting
Oven function: Moisture plus 
Number/type of bursts of steam: 2
Temperature: 150–160 °C
Amount of water: approx. 200 ml
Shelf level: 2
1st burst of steam:
5 minutes after the start of the
programme
2nd burst of steam:
after another 10 minutes
Duration: 50–60 minutes
Recipes
Olive bread
Preparation time: 170–200 minutes
Ingredients
450 g strong white flour
½ cube of fresh yeast (21 g)
150 ml white wine
4 eggs
50 ml olive oil
100 g ham, finely diced
100 g grated pecorino cheese
1 tsp dried marjoram
½–1 tsp salt
100 g chopped walnuts
100 g black olives, coarsely chopped
Setting
Oven function: Moisture plus 
Number/type of bursts of steam: 2
Temperature: 160–170 °C
Amount of water: approx. 200 ml
Shelf level: 2
1st burst of steam:
5 minutes after the start of the
programme
2nd burst of steam:
after another 10 minutes
Duration: 65–75 minutes
Accessories
Loaf tin, 30 cm long
Method
Knead the flour, yeast, wine, eggs and
oil to a smooth dough, cover and prove
for 40-50 minutes using Conventional
heat at 35 °C.
Then mix the ham, cheese, marjoram
and salt and knead into the dough with
the chopped walnuts. Finally knead in
the coarsely chopped olives.
Place the very soft dough into the
greased loaf tin, cover and place in the
oven. Prove for 40–50 minutes using
Conventional heat at 35 °C. Slash the
top of the loaf lengthways and then
bake until golden.
125
Recipes
Sesame cheese rolls
Preparation time: 75–90 minutes
10 rolls
Ingredients
1 cube of fresh yeast (42 g)
150 ml lukewarm milk
500 g strong white flour
1 heaped tsp salt
A pinch of sugar
75 g melted butter
40 g Parmesan cheese, finely grated
2 eggs
6 tbsp sesame seeds
For glazing
1 egg
To sprinkle on top
120 g shaved Cheddar, Cheshire or
Gouda cheese
Accessories
Baking tray
Baking parchment
Method
Dissolve the yeast in lukewarm milk.
Then add to the flour, sugar, salt, butter,
parmesan and eggs and knead for 3–
4 minutes until you get a smooth
dough. Cover and place in the oven to
prove for 20 - 30 minutes on
Conventional heat at 35 °C.
Lightly knead the dough then shape
into 10 evenly sized balls. Place on a
baking tray lined with baking
parchment. Cover and place in the
oven to prove for a further
10-15 minutes using Conventional heat
at 35 °C.
126
Press the bottom of each roll into the
sesame seeds. Brush the tops with the
beaten egg and sprinkle generously
with cheese. Place in the oven and
bake until golden.
Setting
Oven function: Moisture plus 
Number/type of bursts of steam: 1
Temperature: 150–160 °C
Amount of water: approx. 100 ml
Shelf level: 2
1st burst of steam:
after placing food in the oven
Duration: 25–35 minutes
Tip
You can also top the rolls with sesame
seeds in addition to the cheese.
Recipes
Rye bread
Preparation time: 120–135 minutes
Ingredients
400 g rye flour
200 g strong white flour
2½ tsp salt
2 tsp honey
150 g liquid sourdough
1 cube of fresh yeast (42 g)
400 ml lukewarm water
5 tbsp linseed
4 tbsp sunflower seeds
For glazing
Water
Setting
Oven function: Moisture plus 
Number/type of bursts of steam: 2
Temperature: 180–190 °C + pre-heating
Amount of water: approx. 200 ml
Shelf level: 2
1st burst of steam:
after placing food in the oven
2nd burst of steam:
after another 10 minutes
Duration: 50–60 minutes
Accessories
Loaf tin, 30 cm long
Method
Mix the strong white flour with the rye
flour and the salt. Then add the
sourdough and the honey.
Dissolve the yeast in the lukewarm
water and add it to the flour. It is best to
knead this heavy dough in a kitchen
mixer using dough hooks for about
4 minutes. Cover and prove for 30–
45 minutes in the oven using
Conventional heat at 35 °C.
Knead in the linseed and the sunflower
seeds. Place the dough in the greased
loaf tin. Level the top and brush with
water and prove for a further 15–
20 minutes in the oven using
Conventional heat at 35 °C.
Bake in the pre-heated oven until
golden. The oven temperature should
be reduced after the first 15 minutes.
127
Recipes
Mixed grain bread
Preparation time: 115–150 minutes
Ingredients
½ cube of fresh yeast (21 g)
1 tbsp malt extract
400 ml lukewarm water
200 g rye flour
400 g strong white flour
3 tsp salt
75 g liquid sourdough
For glazing
Water
Accessories
Loaf tin, 30 cm long
Method for Moisture plus
Dissolve the yeast and malt extract in
the lukewarm water.
Mix the rye flour, strong white flour and
salt and then add the sourdough. Add
the malted water and knead for about
4 minutes until you get a smooth
dough. Place in the oven and prove for
40–45 minutes using Conventional heat
at 35 °C.
Lightly knead the dough again, then
place it in the greased loaf tin. Level the
top then brush with water, cover and
place in the oven. Prove for a further
25–30 minutes using Conventional heat
at 35 °C.
Then score the surface lengthways with
a sharp knife and bake.
128
Setting
Oven function: Moisture plus 
Number/type of bursts of steam: 2
Temperature: 190-200 °C + pre-heating
Amount of water: approx. 200 ml
Shelf level: 2
1st burst of steam:
after placing food in the oven
2nd burst of steam:
after another 10 minutes
Duration: 45–55 minutes
Recipes
Multigrain bread
Preparation time: 80–105 minutes
Ingredients
250 g strong wholemeal flour
250 g wholemeal spelt flour
2½ tsp salt
1½ tsp sugar
3 tbsp linseed
3 tbsp millet seed
3 tbsp sunflower seeds
350 ml lukewarm water
½ cube of fresh yeast (21 g)
For sprinkling in the tin and on top
2 tbsp linseed
2 tbsp millet seed
2 tbsp sunflower seeds
Setting
Oven function: Moisture plus 
Number/type of bursts of steam: 2
Temperature: 180–190 °C + pre-heating
Amount of water: approx. 200 ml
Shelf level: 2
1st burst of steam:
after placing food in the oven
2nd burst of steam:
after another 10 minutes
Duration: 45–55 minutes
Accessories
Loaf tin, 30 cm long
Method
Mix together the flours, salt, sugar and
seeds in a bowl. Dissolve the yeast in
the lukewarm water and add to the flour
mixture. Knead for 3–4 minutes to form
a smooth dough.
Place in the oven to prove for 30–
40 minutes using Conventional heat at
35 °C.
Sprinkle the greased long loaf tin with
some of the mixed seeds.
Punch down the risen dough, place in
the loaf tin and score the surface
several times. Prove at room
temperature for a further 10 minutes.
Place in the pre-heated oven and bake
until golden.
129
Recipes
Yeast rolls
Preparation time: 100–120 minutes
10 rolls
Ingredients
½ cube of fresh yeast (21 g)
270 ml lukewarm water
500 g strong white flour
1½ tsp salt
1 tsp sugar
1 heaped tsp softened butter
For glazing
Water
Accessories
Baking tray/Gourmet perforated baking
tray
Method
Dissolve the yeast in lukewarm water.
Then add to the flour, salt, sugar and
softened butter and knead for 3–
4 minutes until you get a smooth
dough. Cover and prove for 35–
45 minutes in the oven using
Conventional heat at 35 °C.
Lightly knead the dough, then shape
into 10 evenly sized balls and place on
the baking tray or the Gourmet
perforated baking tray. Score the tops,
then prove in the oven for a further 25–
35 minutes using Conventional heat at
35 °C.
Brush with water and bake until golden.
130
Setting
Oven function: Moisture plus 
Number/type of bursts of steam: 1
Temperature: 200–210 °C
Amount of water: approx. 100 ml
Shelf level: 2
1st burst of steam:
after placing food in the oven
Duration: 25–35 minutes
Tip
For milk rolls use 300 ml milk instead of
water. For raisin rolls use 300 ml milk
instead of water and add 2 tbsp sugar
and knead 100 g raisins into the dough.
Recipes
Seeded rolls
Preparation time: 120–130 minutes
10 rolls
Ingredients
1 cube of fresh yeast (42 g)
1 tsp molasses
1 tbsp malt extract
300 ml lukewarm water
150 g dark rye flour
450 g strong white flour
2–3 tsp salt
75 g sourdough
To sprinkle on top
3 tbsp each of linseed, sesame seeds
and sunflower seeds
Accessories
Baking tray/Gourmet perforated baking
tray
in the oven to prove for 30–40 minutes
using Conventional heat at 35 °C. Then
bake until golden.
Setting
Oven function: Moisture plus 
Number/type of bursts of steam: 1
Temperature: 190–200 °C
Amount of water: approx. 100 ml
Shelf level: 2
1st burst of steam:
after placing food in the oven
Duration: 25–30 minutes
Tip
For a spicy variation add 1/2 tsp mixed
spices (e.g. star anise, coriander and
cumin).
Method
Dissolve the yeast with the molasses
and the malt extract in the lukewarm
water.
Mix the rye flour, strong white flour and
salt and then add the sourdough. Add
the malted water and knead until you
get a smooth dough. Cover and place
in the oven to prove for approx. 30–
45 minutes using Conventional heat at
35 °C.
Mix the linseed with the sesame seeds
and the sunflower seeds.
Lightly knead the dough and shape into
10 rolls. Brush the rolls with water and
dip the tops into the seeds. Place the
rolls on the baking tray or the Gourmet
perforated baking tray. Cover and place
131
Recipes
Italian Mozzarella bread
Preparation time: 110–120 minutes
Ingredients
1 cube of fresh yeast (42 g)
200 ml lukewarm water
500 g strong white flour
1 tsp salt
3 tbsp olive oil
Topping ingredients
125 g diced Mozzarella
100 g coarsely grated pecorino cheese
2 cloves of garlic, finely chopped
2 tbsp basil, chopped
For glazing
Olive oil
To sprinkle on top
1 tsp coarse grained salt
Some sprigs of rosemary
1 tsp coloured, coarsely ground pepper
Accessories
Baking tray/Gourmet perforated baking
tray
Method
Dissolve the yeast in lukewarm water.
Then add to the remaining ingredients
and knead to a firm dough. Cover and
place in the oven for 30–45 minutes to
prove using Conventional heat at 35 °C.
Lightly knead the dough and roll out
into a rectangle (30 x 40cm). Top with
mozzarella, pecorino, garlic and basil
then roll up from the shorter side. Place
the roll on the baking tray or the
Gourmet perforated baking tray. Cover
132
and place in the oven to prove for a
further 15 minutes using Conventional
heat at 35 °C.
Score the top of the loaf several times
through to at least the second layer
with a sharp knife. Brush with olive oil,
sprinkle with salt, rosemary and pepper
and bake until golden.
Setting
Oven function: Moisture plus 
Number/type of bursts of steam: 2
Temperature: 180–190 °C
Amount of water: approx. 200 ml
Shelf level: 2
1st burst of steam:
after placing food in the oven
2nd burst of steam:
after another 10 minutes
Duration: 35–45 minutes
Tip
For an alternative you could also add
100 g of finely chopped bottled
sundried tomatoes or 100 g of sliced
black olives before rolling the dough up.
Recipes
Sunday rolls
Preparation time: 100–115 minutes
8 rolls
Ingredients
½ cube of fresh yeast (21 g)
250 ml lukewarm milk
500 g strong white flour
40 g sugar
A pinch of salt
60 g softened butter
100 g chopped almonds
For glazing
Milk
Setting
Oven function: Moisture plus 
Number/type of bursts of steam: 1
Temperature: 150–160 °C
Amount of water: approx. 100 ml
Shelf level: 2
1st burst of steam:
after placing food in the oven
Duration: 35–40 minutes
To sprinkle on top
Crystal sugar
Accessories
Baking tray/Gourmet perforated baking
tray
Method
Dissolve the yeast in lukewarm milk.
Then add to the flour, sugar, salt and
butter and knead until you get a smooth
dough. Cover and place in the oven to
prove for approx. 30 minutes using
Conventional heat at 35 °C.
Knead the chopped almonds into the
dough. Shape into 8 rolls and place on
the baking tray or the Gourmet
perforated baking tray. Cover and place
in the oven to prove for a further 20–
30 minutes using Conventional heat at
35 °C.
Brush the rolls with milk and sprinkle
crystal sugar on top. Bake until golden.
133
Recipes
Buttermilk bread
Preparation time: 115–125 minutes
Ingredients
½ cube of fresh yeast (21 g)
300 ml lukewarm buttermilk
375 g strong white flour
100 g rye flour
1 tbsp wheat bran
1 tbsp linseed
1 tsp sugar
2 tsp salt
1 tsp butter
For glazing
Buttermilk
Accessories
Loaf tin, 30 cm long
Method
Dissolve the yeast in lukewarm
buttermilk. Then add to the white flour,
rye flour, wheat bran, linseed, sugar,
salt and butter and knead to a soft,
smooth dough. Cover the dough and
place in the oven to prove for approx.
30–40 minutes using Conventional heat
at 35 °C.
Lightly knead the dough then shape
into a long loaf. Place in the greased
loaf tin. Cover and prove for a further
20–30 minutes in the oven using
Conventional heat at 35 °C.
Slash the top of the loaf, brush with
buttermilk and bake until golden.
134
Setting
Oven function: Moisture plus 
Number/type of bursts of steam: 2
Temperature: 170–180 °C
Amount of water: approx. 200 ml
Shelf level: 2
1st burst of steam:
5 minutes after the start of the
programme
2nd burst of steam:
after another 10 minutes
Duration: 45–55 minutes
Recipes
Chocolate breakfast rolls
Preparation time: 100–110 minutes
8 rolls
Ingredients
1 cube of fresh yeast (42 g)
150 ml lukewarm milk
500 g strong white flour
A pinch of salt
60 g sugar
2 tsp vanilla sugar
75 g softened butter
2 eggs
100 g chocolate drops
For glazing
Milk
Setting
Oven function: Moisture plus 
Number/type of bursts of steam: 2
Temperature: 150–160 °C
Amount of water: approx. 200 ml
Shelf level: 2
1st burst of steam:
5 minutes after the start of the
programme
2nd burst of steam:
after another 10 minutes
Duration: 25–35 minutes
Accessories
Baking tray/Gourmet perforated baking
tray
Method
Dissolve the yeast in the lukewarm milk.
Then add to the flour, salt, sugar, vanilla
sugar, butter and eggs and knead until
you get a smooth dough. Cover and
prove in the oven for 25–35 minutes
using Conventional heat at 35 °C.
Add the chocolate and knead briefly
into the dough. Form into 8 rolls and
place on the baking tray or the Gourmet
perforated baking tray. Cover and place
in the oven to prove for a further
15-20 minutes using Conventional heat
at 35 °C.
Brush with milk and bake until golden
brown.
135
Recipes
Onion flat bread
Preparation time: 100–110 minutes
Ingredients
1 cube of fresh yeast (42 g)
200 ml lukewarm water
375 g strong white flour
1 tsp salt
2 tbsp oil
Topping ingredients
2 small red onions
80 g strong cheese
Thyme
For drizzling
2 tbsp oil
Accessories
Baking tray/Gourmet perforated baking
tray
Method
Dissolve the yeast in lukewarm water.
Then add to the flour, salt and oil and
knead for 3–4 minutes until you get a
smooth dough. Cover and prove in the
oven for 35-45 minutes using
Conventional heat at 35 °C.
Lightly knead the dough and roll out
into the shape of a flat bread ( approx.
25 cm). Place on the baking tray or the
Gourmet perforated baking tray, cover
and leave to prove at room temperature
for another 15 minutes.
Peel and finely slice the onions. Grate
the cheese.
136
Arrange the onions on the flat bread,
scatter with the cheese and thyme,
drizzle with oil around the edges and
bake until golden.
Setting
Oven function: Moisture plus 
Number/Type of bursts of steam:
Automatic
Temperature: 200–210 °C
Amount of water: approx. 100 ml
Shelf level: 2
1st burst of steam: automatic
Duration: 25–35 minutes
Recipes
Quark rolls
Preparation time: 45–55 minutes
10 rolls
Ingredients
250 g low fat quark
2 eggs
70 g sugar
2 tsp vanilla sugar
A pinch of salt
500 g white flour
5 tsp baking powder
100 g chopped walnuts
Setting
Oven function: Moisture plus 
Number/type of bursts of steam: 1
Temperature: 150–160 °C + pre-heating
Amount of water: approx. 100 ml
Shelf level: 2
1st burst of steam:
after placing food in the oven
Duration: 25–35 minutes
For glazing
Milk
Tip
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 caster
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.
To sprinkle on top
Sugar
Accessories
Baking tray/Gourmet perforated baking
tray
Method
Mix the quark, eggs, sugar, vanilla
sugar and salt. Then sieve the flour and
baking powder and gradually add to the
quark mix together with the chopped
walnuts.
Knead the dough by hand until it is
smooth and soft. Add a little more flour
if it gets sticky.
Shape the dough into 10 evenly sized
balls. Brush with milk, dip in sugar and
place on the baking tray or the Gourmet
perforated baking tray. Place in the preheated oven.
137
Recipes
Buttermilk loaf
Preparation time: 110–140 minutes
Ingredients
1 cube of fresh yeast (42 g)
240 ml lukewarm buttermilk
500 g strong white flour
100 g sugar
A pinch of salt
20 g melted butter
125 g low fat quark
250 g raisins
For glazing
Water
Accessories
Loaf tin, 30 cm long
Method
Dissolve the yeast in lukewarm
buttermilk. Then add to the flour, sugar,
salt, butter and quark and knead until
you get a smooth dough. Cover and
place in the oven to prove for 25–
35 minutes using Conventional heat at
35 °C.
Knead in the raisins then place the
dough in the greased loaf tin. Cover
and place in the oven to prove for
approx. 20–25 minutes using
Conventional heat at 35 °C.
Brush the top with water and then bake
until golden.
138
Setting
Oven function: Moisture plus 
Number/type of bursts of steam: 1
Temperature: 150–160 °C
Amount of water: approx. 100 ml
Shelf level: 2
1st burst of steam:
5 minutes after the start of the
programme
Duration: 55–65 minutes
Recipes
Malted pumpkin seed rolls
Preparation time: 120–130 minutes
8 rolls
Ingredients
1 cube of fresh yeast (42 g)
1 tbsp malt extract
300 ml lukewarm water
500 g wholemeal flour
3 tsp salt
50 g pumpkin seeds, chopped
Accessories
Baking tray/Gourmet perforated baking
tray
Method
Dissolve the yeast and malt extract in
lukewarm water. Then add to the flour,
salt and chopped pumpkin seeds and
knead to a smooth dough. Cover and
place in the oven to prove for approx.
35–45 minutes using Conventional heat
at 35 °C.
Setting
Oven function: Moisture plus 
Number/type of bursts of steam: 1
Temperature: 190–200 °C
Amount of water: approx. 100 ml
Shelf level: 2
1st burst of steam:
after placing food in the oven
Duration: 25–30 minutes
Tip
Malt extract contains enzymes that
speed up the rate that yeast grows at. 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.
Lightly knead the dough again and
shape into 8 rolls. Brush with a little
water, then cut a cross into the top of
each and place on the baking tray or
the Gourmet perforated baking tray.
Cover and place in the oven to prove
for a further 30–40 minutes using
Conventional heat at 35 °C.
139
Recipes
Yeast dough men
Preparation time: 95–105 minutes
Makes 4
Ingredients
½ cube of fresh yeast (21 g)
200 ml lukewarm milk
375 g strong white flour
50 g sugar
A pinch of salt
50 g softened butter
For glazing
1 egg
To decorate
Raisins
Almonds
Accessories
Baking tray/Gourmet perforated baking
tray
Method
Dissolve the yeast in lukewarm milk.
Then add to the flour, sugar, salt and
butter and knead until you get a smooth
dough. Cover and place in the oven to
prove for 25–35 minutes using
Conventional heat at 35 °C.
Lightly knead the dough again. Dust the
worksurface with flour, then roll the
dough out about 1 cm thick and cut
into dough men shapes. Place the
dough men on the baking tray or
Gourmet perforated baking tray. Cover
and place in the oven to prove a further
15–20 minutes using Conventional heat
at 35 °C.
Whisk the egg, brush on dough men,
decorate with raisins and almonds and
bake until golden.
140
Setting
Oven function: Moisture plus 
Number/type of bursts of steam: 1
Temperature: 160–170 °C
Amount of water: approx. 100 ml
Shelf level: 2
1st burst of steam:
after placing food in the oven
Duration: 20–30 minutes
Recipes
Yeast pretzels
Preparation time: 85–95 minutes
Makes 8
Ingredients
½ cube of fresh yeast (21 g)
100 ml lukewarm milk
300 g strong white flour
1 tsp sugar
1 tsp salt
30 g butter
1 egg
For glazing
1 egg yolk beaten into 1 tbsp milk
Setting
Oven function: Moisture plus 
Number/type of bursts of steam: 1
Temperature: 160–170 °C
Amount of water: approx. 100 ml
Shelf level: 2
1st burst of steam:
after placing food in the oven
Duration: 20–30 minutes
To sprinkle on top
Poppy seeds or grated cheese
Accessories
Baking tray/Gourmet perforated baking
tray
Method
Dissolve the yeast in lukewarm milk.
Then add to the flour, sugar, salt, butter
and egg and knead until you get a
smooth dough. Cover and place in the
oven to prove for 20 - 30 minutes using
Conventional heat at 35 °C.
Lightly knead the dough and then roll
into 8 lengths (approx. 0.5 cm ). Then
shape into pretzels and place on the
baking tray or the Gourmet perforated
baking tray. Cover and place in the
oven to prove for a further 10 minutes
using Conventional heat at 35 °C.
Brush with the egg yolk and milk, then
sprinkle with poppy seeds or grated
cheese. Bake until golden.
141
Recipes
Bacon or herb baguettes
Preparation time: 105–130 minutes
2 baguettes
Ingredients
1 cube of fresh yeast (42 g)
250 ml lukewarm water
250 g strong white flour
250 g strong wholemeal flour
1 tsp sugar
2 tsp salt
½ tsp pepper
3 tbsp oil
150 g finely diced cooked ham or
bacon, or 3 tbsp each of chopped
parsley, dill and chives
For glazing
Milk
Accessories
Baking tray/Gourmet perforated baking
tray
Method
Dissolve the yeast in lukewarm water.
Then add to the flour, sugar, salt,
pepper and oil and knead for 3–
4 minutes until you get a smooth
dough. Cover and prove in the oven for
40–50 minutes using Conventional heat
at 35 °C.
Knead in the bacon or the herbs. Shape
the dough into two approx. 35 cm long
baguettes and place on the baking tray
or the Gourmet perforated baking tray.
Score the baguettes diagonally, cover
and place in the oven to prove for a
further 15–20 minutes using
Conventional heat at 35 °C.
142
Brush the baguettes with milk and then
bake until golden.
Setting
Oven function: Moisture plus 
Number/type of bursts of steam: 1
Temperature: 190–200 °C
Amount of water: approx. 100 ml
Shelf level: 2
1st burst of steam:
after placing food in the oven
Duration: 20–30 minutes
Recipes
Ham and cheese rolls
Preparation time: 110–120 minutes
8 rolls
Ingredients
½ cube of fresh yeast (21 g)
250 ml lukewarm water
500 g strong white flour
30 g butter
½ tsp salt
100 g cooked ham, finely diced
100 g mature Cheddar cheese, grated
For glazing
Water
Accessories
Baking tray/Gourmet perforated baking
tray
Setting
Oven function: Moisture plus 
Number/type of bursts of steam: 1
Temperature: 180–190 °C
Amount of water: approx. 100 ml
Shelf level: 2
1st burst of steam:
after placing food in the oven
Duration: 25–35 minutes
Tip
Instead of Cheddar cheese try making
these rolls with Emmental, Gruyere or a
mature Gouda cheese.
Method
Dissolve the yeast in lukewarm water.
Then add to the flour, salt and butter
and knead until you get a smooth
dough. Cover the dough and place in
the oven to prove for about 25–
35 minutes using Conventional heat at
35 °C.
Knead the ham and half of the grated
cheese into the dough.
Shape the dough into 8 rolls and place
on the baking tray or the Gourmet
perforated baking tray. Cover and place
in the oven to prove for a further 15–
20 minutes using Conventional heat at
35 °C.
Brush the rolls with water and top with
the rest of the cheese. Bake until
golden.
143
Recipes
Apricot loaf
Preparation time: 110–120 minutes
Ingredients
1 cube of fresh yeast (42 g)
200 ml lukewarm milk
500 g strong white flour
60 g sugar
2 tsp vanilla sugar
A pinch of salt
1 tsp lemon zest
100 g softened butter
1 egg
100 g dried apricots
50 g chopped pistachio nuts
For glazing
Milk
Accessories
Loaf tin, 30 cm long
Method
Dissolve the yeast in lukewarm milk.
Then add to the flour, sugar, vanilla
sugar, salt, lemon zest, butter and egg
and knead until you get a smooth
dough. Cover the dough and place in
the oven to prove for about 25–
35 minutes using Conventional heat at
35 °C.
Dice the apricots and knead into the
dough with the pistachios. Shape into a
loaf and place in the greased loaf tin.
Cover and place in the oven to prove
for a further 15 minutes using
Conventional heat at 35 °C.
Glaze the apricot loaf with milk and
then bake.
144
Setting
Oven function: Moisture plus 
Number/type of bursts of steam: 2
Temperature: 150–160 °C
Amount of water: approx. 200 ml
Shelf level: 2
1st burst of steam:
5 minutes after the start of the
programme
2nd burst of steam:
after another 10 minutes
Duration: 50–60 minutes
Recipes
Butter cake
Preparation time: 90–110 minutes
Serves 20
Ingredients
1 cube of fresh yeast (42 g)
200 ml lukewarm milk
500 g strong white flour
50 g sugar
A pinch of salt
50 g butter
1 egg
Topping ingredients
100 g butter
100 g flaked almonds
120 g sugar
4 tsp vanilla sugar
Allow to prove for another 10 minutes
and bake until golden.
Setting
Oven function: Moisture plus 
Number/type of bursts of steam: 1
Temperature: 170–180 °C + pre-heating
Amount of water: approx. 100 ml
Shelf level: 2
1st burst of steam:
5 minutes after the start of the
programme
Duration: 20–25 minutes
Accessories
Universal tray
Method
Dissolve the yeast in lukewarm milk.
Then add to the flour, sugar, salt, butter
and egg and knead until you get a
smooth dough. Cover and place in the
oven to prove for 20 - 25 minutes using
Conventional heat at 35 °C.
Lightly knead the dough and then roll
out onto the universal tray. Cover and
place in the oven to prove for a further
20 minutes using Conventional heat at
35 °C.
Mix the butter with the vanilla sugar and
half of the sugar. Make indentations in
the dough with your fingers and then,
using two teaspoons, drop small balls
of the mixture into the indentations.
Sprinkle the remaining sugar and flaked
almonds over the top.
145
Recipes
Pine nut and almond cake
Preparation time: 130–140 minutes
Serves 20
Ingredients
30 g fresh yeast
200 ml lukewarm milk
500 g strong white flour
80 g sugar
A pinch of salt
80 g softened butter
1 egg
Lightly knead the dough and then roll
out onto the universal tray. Cover and
place in the oven to prove for a further
20 minutes using Conventional heat at
35 °C.
Topping ingredients
150 g butter
200 g sugar
2 tbsp honey
3 tbsp double cream
100 g chopped pine nuts
100 g flaked almonds
To make the topping heat the butter,
sugar, honey and cream in a pan on the
hob and bring to the boil. Add the
chopped pine nuts and sliced almonds.
Leave to cool. Make indentations in the
dough with your fingers and then
spread the cooled topping smoothly
over the dough. Prove the cake for
another 10 minutes and then bake until
golden.
Filling ingredients
1 packet of vanilla custard powder
500 ml milk
3 tbsp sugar
A pinch of salt
250 g softened butter
Make the filling by heating up the
vanilla custard powder with the milk,
sugar and salt. Leave to cool. In the
meantime cream the butter and then
stir the custard mix into it a spoonful at
a time.
Accessories
Universal tray
Cut the cake through the middle when
it has cooled down. Spread the bottom
layer with the filling and then carefully
place the top layer on the filling. Leave
to chill before serving.
Method
Dissolve the yeast in lukewarm milk.
Then add to the flour, sugar, salt, butter
and egg and knead until you get a
smooth dough. Cover and place in the
oven to prove for 25–35 minutes using
Conventional heat at 35 °C.
146
Setting
Oven function: Moisture plus 
Number/Type of bursts of steam:
Automatic
Temperature: 160–170 °C
Amount of water: approx. 100 ml
Shelf level: 2
1st burst of steam: automatic
Duration: 25–30 minutes
Recipes
Plaited walnut loaf
Preparation time: 100–110 minutes
Serves 10
Ingredients
1 cube of fresh yeast (42 g)
200 ml lukewarm milk
500 g strong white flour
50 g sugar
2 tsp vanilla sugar
A pinch of salt
100 g softened butter
1 egg
100 g chopped walnuts
Setting
Oven function: Moisture plus 
Number/type of bursts of steam: 1
Temperature: 150–160 °C
Amount of water: approx. 100 ml
Shelf level: 2
1st burst of steam:
15 minutes after the start of the
programme
Duration: 30–40 minutes
For glazing
Milk
Accessories
Baking tray/Gourmet perforated baking
tray
Method
Dissolve the yeast in the lukewarm milk.
Then add to the flour, sugar, vanilla
sugar, salt, butter and egg and knead to
form a smooth dough. Cover and place
the dough in the oven to prove for 30–
40 minutes using Conventional heat at
35 °C.
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 baking tray or the
Gourmet perforated baking tray.
Cover and prove at room temperature
for 10 minutes.
Brush the loaf with milk and bake.
147
Recipes
Cinnamon and macadamia ring
Preparation time: 115–125 minutes
Serves 10
Ingredients
1 cube of fresh yeast (42 g)
100 ml lukewarm milk
500 g strong white flour
100 g sugar
A pinch of salt
Zest of 1 lemon
100 g softened butter
1 egg
2 egg whites
Topping ingredients
1 tsp ground cinnamon
2 tbsp sugar
100 g unsalted, chopped macadamia
nuts
2 egg yolks
For glazing
Milk
Accessories
Baking tray/Gourmet perforated baking
tray
Method
Dissolve the yeast in lukewarm milk.
Then add to the flour, sugar, salt, lemon
zest, butter and egg white and knead
until you get a smooth dough. Cover
and place in the oven to prove for 25–
35 minutes using Conventional heat at
35 °C.
Lightly knead the dough and divide into
two. Shape each half in 50–60 cm long
rolls, then twist these together and form
into a ring. Place the dough on the
baking tray or the Gourmet perforated
148
baking tray, cover then prove for a
further 20 minutes using Conventional
heat at 35 °C.
Mix the cinnamon with the sugar,
chopped nuts and the egg yolks. Brush
with the milk, sprinkle with the nut
mixture and prove for a further 15–
20 minutes using Conventional heat at
35 °C. Bake until golden.
Setting
Oven function: Moisture plus 
Number/type of bursts of steam: 2
Temperature: 150–160 °C
Amount of water: approx. 200 ml
Shelf level: 2
1st burst of steam:
5 minutes after the start of the
programme
2nd burst of steam:
after another 10 minutes
Duration: 30–35 minutes
Tip
Macadamia nuts originate from
Australia and are one of the most
expensive nuts in the world. This queen
of nuts is rich in unsaturated fat, which
gives it its soft creamy taste.
Recipes
Sea bream in a herb sauce
Preparation time: 45–55 minutes
Serves 4
Ingredients
4 prepared sea bream (approx. 400 g
each)
40 ml olive oil
Salt
Pepper
Sauce
30 g butter
20 g plain flour
4 tbsp white wine
375 ml stock
100 ml double cream
1½ tbsp chopped parsley
Salt
Pepper
Sugar
2 lemons
Setting
Oven function: Moisture plus 
Number/type of bursts of steam: 1
Temperature: 190-200 °C + pre-heating
Amount of water: approx. 100 ml
Shelf level: 2
1st burst of steam:
15 minutes after the start of the
programme
Duration: 25–35 minutes
Accessories
Universal tray
Saucepan
Method
Season the fish with salt and pepper,
brush with oil and place in the universal
tray.
Place the fish in the pre-heated oven.
Heat the butter in the saucepan and
add the flour. Gradually add the stock
and wine and bring to the boil. Add
cream and herbs and season with salt,
pepper and sugar.
Place the fish on pre-heated plates and
serve with half a lemon. Serve the
sauce separately.
149
Recipes
Savoy cabbage and salmon gratin
Preparation time: 75–85 minutes
Serves 4
Ingredients
600 g salmon filet
1 small savoy cabbage (approx. 600 g)
20 g softened butter
500 g potatoes
Pepper
Salt
300 g crème fraîche with herbs
2–3 tsp horseradish sauce
80 g grated Cheddar cheese
80 g white bread
Accessories
Frying pan
Saucepan
Ovenproof dish, approx. 20 x 30 cm
Method
Wash and quarter the cabbage, remove
the stalk and shred the leaves. Heat the
butter in a frying pan, add the cabbage
and fry gently for 15 minutes, stirring
occasionally.
Peel and slice the potatoes. Parboil for
5 minutes.
Wash and dry the salmon, cut into
strips approx. 2 cm wide. Season with
salt and pepper. Mix the crème fraîche
with the horseradish sauce and the
cheese.
Mix the cabbage with the potatoes and
place in an ovenproof dish. Arrange the
salmon on top. Dice the bread and stir
into the crème fraîche. Spread the
bread mixture over the top of the
salmon and bake.
150
Setting
Oven function: Moisture plus 
Number/type of bursts of steam: 3
Temperature: 160–170 °C
Amount of water: approx. 300 ml
Shelf level: 2
1st burst of steam:
5 minutes after the start of the
programme
2nd burst of steam:
after another 10 minutes
3rd burst of steam:
after another 10 minutes
Duration: 35–45 minutes
Recipes
Stuffed salmon trout
Preparation time: 50–60 minutes
Serves 4
Ingredients
1 salmon trout (900 g)
Juice of one lemon
Salt
1 shallot
1 clove of garlic
30 g small capers
1 egg yolk
2 tbsp olive oil
1 slice of white bread
Chilli powder
Freshly ground pepper
Setting
Oven function: Moisture plus 
Number/type of bursts of steam: 2
Temperature: 190-200 °C + pre-heating
Amount of water: approx. 200 ml
Shelf level: 2
1st burst of steam:
5 minutes after the start of the
programme
2nd burst of steam:
after another 10 minutes
Duration: 35–40 minutes
Accessories
Universal tray
Tip
Stuffed or unstuffed fish can be cooked
using this Automatic programme. Brush
with oil to ensure that fish remains
moist and crisps up nicely.
Method
Rinse the salmon trout, pat dry, drizzle
with lemon juice and season inside and
out with salt.
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 fish with this mixture and seal
the opening with small wooden
skewers.
Place the fish on the universal tray lined
with baking paper, and cook in the preheated oven.
151
Recipes
Pollock, Viennese style
Preparation time: 60–70 minutes
Serves 4
Ingredients
600 g pollock fillet (3 fillets, 200 g each)
Juice of one lemon
125 g crème fraîche
50 g pickled gherkins
10 g capers
30 g streaky bacon
1 tbsp mustard
1 tsp grated Parmesan cheese
Accessories
Ovenproof dish, approx. 20 x 30 cm
Method
Rinse the fish fillet, pat dry and drizzle
with lemon juice. Place one fillet in the
greased casserole dish and coat with
half of the crème fraîche.
Rinse the gherkins and capers. Then
dice the bacon and the gherkins and
mix with the chopped up capers.
Place a third of the gherkin mixture on
top of the fish fillet. Then place a
second fillet on top. Coat with mustard
and another third of the gherkin
mixture.
Top this with the last fish fillet, coat with
the remaining crème fraîche and then
the rest of the gherkin mixture. Scatter
Parmesan over the top and bake.
152
Setting
Oven function: Moisture plus 
Number/type of bursts of steam: 2
Temperature: 160–170 °C
Amount of water: approx. 200 ml
Shelf level: 2
1st burst of steam:
10 minutes after the start of the
programme
2nd burst of steam:
after another 10 minutes
Duration: 30–40 minutes
Recipes
Salmon and spinach pasta bake
Preparation time: 60–70 minutes
Serves 4
Ingredients
450 g fresh or frozen spinach
1 clove of garlic
Salt
Nutmeg
500 g green tagliatelli
400 g salmon fillet
10–20 ml lemon juice
Freshly ground pepper
200 ml double cream
250 g soured cream
2 tbsp mixed Italian herbs
20 g flaked almonds
Setting
Oven function: Moisture plus 
Number/type of bursts of steam: 2
Temperature: 160–170 °C
Amount of water: approx. 200 ml
Shelf level: 2
1st burst of steam:
5 minutes after the start of the
programme
2nd burst of steam:
after another 10 minutes
Duration: 35–40 minutes
Accessories
Saucepan
Ovenproof dish, approx. 20 x 30 cm
Method
Defrost frozen spinach or blanch fresh
spinach in boiling water for 1 minute
then drain well. Squeeze any excess
water out by hand.
Roughly chop the spinach and season
with garlic, salt and a little nutmeg.
Cook the tagliatelle to "al dente".
Rinse the salmon, pat dry, dice
coarsely, drizzle with lemon juice and
season with salt and pepper.
Mix the cream and soured cream with
the herbs and season with salt and
pepper. Place layers of tagliatelle,
salmon and spinach in the greased
ovenproof dish. Pour the sauce on top,
sprinkle with almond flakes and bake
uncovered.
153
Recipes
Salmon fillet in a Muscadet sauce
Preparation time: 65–75 minutes
Serves 4
Ingredients
6 salmon fillets (120–150 g each)
3 tbsp oil
Salt
Pepper
Sauce
100 ml Muscadet
160 g butter
Salt
Pepper
Sugar
2 lemons
Accessories
Gourmet oven dish
Saucepan
Method
Season the salmon fillets, brush with oil
and place in a dish which has been
greased with oil.
Place the fish in the pre-heated oven.
Allow the Muscadet to reduce in the
pan, add the butter in small pieces and
beat well with a whisk. Season with
salt, pepper and sugar.
Place the salmon fillets on a pre-heated
plate with half a lemon. Serve the sauce
separately.
154
Setting
Oven function: Moisture plus 
Number/type of bursts of steam: 1
Temperature: 190-200 °C + pre-heating
Amount of water: approx. 100 ml
Shelf level: 2
1st burst of steam:
9 minutes after the start of the
programme
Duration: 25–30 minutes
Tip
The Muscadet can be replaced with any
dry, fruity white wine.
Recipes
Pollock delicioso
Preparation time: 60–70 minutes
Serves 4
Ingredients
600 g pollock fillets (4–6 pieces)
3 onions
40 g butter
500 g tomatoes
Juice of half a lemon
Salt
Pepper
100 ml milk
10 g breadcrumbs
2 tbsp parsley, chopped
Setting
Oven function: Moisture plus 
Number/type of bursts of steam: 1
Temperature: 160–170 °C + pre-heating
Amount of water: approx. 100 ml
Shelf level: 2
1st burst of steam:
immediately after starting the
programme
Duration: 35–45 minutes
Accessories
Saucepan
Ovenproof dish,  26 cm
Method
Slice the onions finely then sauté them
in half the butter. Slice the tomatoes.
Pat the fish dry with kitchen paper then
drizzle with lemon juice and season
with salt and pepper.
Put the onions in the greased ovenproof
dish. Arrange the tomatoes on top and
season with salt and pepper.
Arrange the fish on top. Melt the
remaining butter, add the milk and pour
over the fish. Sprinkle with
breadcrumbs and bake. Before serving
garnish with chopped parsley.
155
Recipes
Trout stuffed with mushrooms
Preparation time: 40–50 minutes
Serves 4
Ingredients
4 trout, oven-ready (250 g each)
2 tbsp lemon juice
Salt
Pepper
½ onion
1 clove of garlic
200 g fresh mushrooms, sliced
25 g parsley
50 g butter
Accessories
Gourmet oven dish, large/Universal tray
Method
Rinse the trout, pat dry, drizzle with
lemon juice inside and out and season
with salt and pepper.
Finely dice the onion and the garlic,
chop the mushrooms and parsley, mix
well and season with salt and pepper.
Fill the trout with the mixture and place
them next to each other in the large
gourmet oven dish or in the universal
tray. Dot with butter and bake.
156
Setting
Oven function: Moisture plus 
Number/type of bursts of steam: 1
Temperature: 190-200 °C + pre-heating
Amount of water: approx. 100 ml
Shelf level: 2
1st burst of steam:
10 minutes after the start of the
programme
Duration: 20–30 minutes
Recipes
Pikeperch with herbs
Preparation time: 50–60 minutes
Serves 4
Ingredients
800 g pikeperch fillets
Juice of one lemon
1 bunch of parsley
1 bunch of chives
1 bunch of dill
1 bunch of lemon balm mint
Salt
50 g butter
Accessories
Ovenproof dish, shallow
Setting
Oven function: Moisture plus 
Number/type of bursts of steam: 2
Temperature: 160–170 °C
Amount of water: approx. 200 ml
Shelf level: 2
1st burst of steam:
5 minutes after the start of the
programme
2nd burst of steam:
after another 10 minutes
Duration: 35–45 minutes
Method
Rinse the fish, pat dry and drizzle with a
little lemon juice. Leave to stand for
about 10 minutes. Wash the herbs,
finely chop them and mix well. Arrange
in the bottom of the shallow, greased
ovenproof dish.
Season the fish with salt and arrange
them, overlapping each other on top of
the herbs. Drizzle with the remaining
lemon juice, dot with butter and bake.
157
Recipes
Sweet and sour chicken
Preparation time: 65–75 minutes
Serves 6
Ingredients
800 g chicken breast
400 g plums, stoned
40 g fresh ginger
1 small bunch of spring onions
Salt
Pepper
3 tbsp oil
40 g butter
100 ml white wine
100 ml orange juice
100 ml chicken stock
1 tsp honey
50 ml double cream
Accessories
Gourmet oven dish
Method
Peel the ginger and grate finely. Cut the
spring onions into 2 cm pieces.
Season the chicken with salt and
pepper. Heat the oil in the Gourmet
oven dish and sear the chicken briefly.
Add the butter, spring onions and
ginger and fry briefly.
Add the white wine, orange juice and
chicken stock. Add the plums and
honey and pour the cream over the
chicken. Cook in the oven. Thicken the
sauce if necessary using a little
cornflour mixed with water.
158
Setting
Oven function: Moisture plus 
Number/Type of bursts of steam:
Automatic
Temperature: 150–160 °C
Amount of water: approx. 100 ml
Shelf level: 2
1st burst of steam: automatic
Duration: 40–50 minutes
Recipes
Herby chicken fillets
Preparation time: 55–65 minutes
Serves 4
Ingredients
800 g chicken breast
500 g crème fraîche with herbs
½ tsp Sambal Oelek
2 tsp soy sauce
1 tbsp mixed herbs or parsley
100 ml chicken stock
Accessories
Gourmet oven dish/Shallow ovenproof
dish
Method
Mix half the crème fraîche with the
Sambal Oelek, soy sauce and herbs.
Dip the chicken in the mixture and
place in the Gourmet oven dish or
shallow ovenproof dish without a lid.
Setting
Oven function: Moisture plus 
Number/type of bursts of steam: 2
Temperature: 160–170 °C + pre-heating
Amount of water: approx. 200 ml
Shelf level: 2
1st burst of steam:
10 minutes after the start of the
programme
2rd burst of steam:
after another 15 minutes
Duration: 40–45 minutes
Tip
For a nicely browned finish, turn the grill
on shortly before the end of the
cooking duration. Select Full grill,
240 °C for about 5–10 minutes.
Stir the remaining herb mixture into the
chicken stock and pour over the
chicken. Place in the pre-heated oven
and cook.
Remove the chicken at the end of the
programme. Stir the rest of the crème
fraîche into the juices and serve
separately.
159
Recipes
Marinated chicken thighs
Preparation time: 60–70 minutes + marinate for 2 hours
Serves 4–6
Ingredients
6 chicken thighs (300–400 g each)
Grated zest of 3 lemons
6 tbsp lemon juice
3 tbsp brown sugar
2 tsp salt
½ tsp pepper
4 tbsp oil
100 ml water
Accessories
Universal tray
Method
Mix together the lemon zest, lemon
juice, sugar, salt, pepper and oil. Coat
the chicken thighs all over with the
resulting marinade, place them side by
side in the universal tray, and leave for
approx. 2 hours.
Baste the chicken again with the
marinade, pour 100 ml water into the
universal tray and place in the oven.
Setting
Oven function: Moisture plus 
Number/type of bursts of steam: 1
Temperature: 180–190 °C
Amount of water: approx. 100 ml
Shelf level: 2
1st burst of steam:
17 minutes after the start of the
programme
Duration: 35–45 minutes
160
Tip
Individually spiced (not marinated)
chicken thighs can also be cooked
using the above settings. Simply add
an additional 100 ml liquid to the
universal tray at the start.
Recipes
Turkey roulade with a 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
Salt
Pepper
Nutmeg
2 tbsp olive oil
1 tsp rosemary
750 ml chicken stock
500 ml double cream
Accessories
Gourmet oven dish
Method
Finely dice the shallot and mix into the
defrosted spinach along with the egg
yolk and breadcrumbs. Season with
salt, pepper and a little nutmeg.
Take the roulades out of the sauce and
remove the string. If necessary, thicken
the sauce with a little cornflour mixed
with water. Slice the roulades and serve
with the sauce.
Setting
Oven function: Moisture plus 
Number/type of bursts of steam: 3
Temperature: 170–180 °C
Amount of water: approx. 300 ml
Shelf level: 2
1st burst of steam:
10 minutes after the start of the
programme
2rd burst of steam:
after another 25 minutes
3rd burst of steam:
after another 25 minutes
Duration: 90–100 minutes
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 string.
Season with salt and pepper and place
in the Gourmet oven dish. Drizzle the
roulades with olive oil and sprinkle the
rosemary over the top. Add the stock
and cook in the oven. After 60 minutes
add the cream.
161
Recipes
Turkey thighs
Preparation time: 60–120 minutes
Serves 3-4
Ingredients
1 turkey thigh on the bone (1100–
1400 g)
Salt
Pepper
1 tbsp oil
500 ml water
Sauce
500 ml chicken stock
100 ml crème fraîche
2–3 tbsp cornflour
Salt
Pepper
Accessories
Gourmet oven dish
Method
Pierce the skin several times, season
with salt and pepper and place skin
side down in the Gourmet oven dish.
Do not cover.
Brush the meat with oil, add the water
and place in the pre-heated oven.
Remove the cooked meat from the
Gourmet oven dish and keep warm in
the oven. Add the stock to the Gourmet
oven dish and bring to the boil on the
hob. Add the cornflour mixed with a
little water and the crème fraîche, bring
briefly to the boil and season with salt
and pepper.
Take the meat off the bone, cut up and
serve with the sauce.
162
Setting
Oven function: Moisture plus 
Number/type of bursts of steam: 3
Temperature: 170–180 °C + pre-heating
Amount of water: approx. 300 ml
Shelf level: 2
1st burst of steam:
15 minutes after the start of the
programme
2rd burst of steam:
after another 25 minutes
3rd burst of steam:
after another 25 minutes
Duration: 85–100 minutes
Tip
The nutritional values of poultry make it
an important ingredient in a healthy
diet. It is low in fat and high in protein,
vitamins, minerals and trace elements
such as iron.
Recipes
Fillet of beef in a Port sauce
Preparation time: 60–120 minutes
Serves 6–8
Ingredients
1 whole fillet of beef (1500–1800 g)
2 tbsp clarified butter
Salt
Pepper
Sauce
800 ml beef stock
100 ml Port
40 ml Madeira
2 tbsp cornflour
Salt
Pepper
Sugar
Accessories
Large frying pan/Gourmet oven dish
Universal tray
Aluminium foil
Method
Trim the beef fillet, roll and secure with
kitchen twine. Tie the thick end of the
fillet tightly, tuck in approx. 10 cm at
the thin end and tie, so the fillet is more
or less uniformly thick. Season with salt
and pepper.
add to the meat juices and bring to the
boil. Season with salt, pepper and
sugar.
Once cooked, wrap the fillet in
aluminium foil and allow to rest for
10 minutes before carving.
Setting
Oven function: Moisture plus 
Number/type of bursts of steam: 3
Temperature: 140–150 °C + pre-heating
Amount of water: approx. 200 ml
Shelf level: 2
1st burst of steam:
5 minutes after the start of the
programme
2rd burst of steam:
after another 15 minutes
Duration:
25–35 minutes ("Fillet of beef - rare")
40–50 minutes ("Fillet of beef medium")
65–80 minutes ("Fillet of beef - welldone")
Heat the clarified butter in the large
frying pan/Gourmet oven dish on the
hob on a high heat.
Sear the meat on all sides, then place
on the universal tray and put it into the
pre-heated oven.
Add the beef stock and Madeira to the
meat juices in the frying pan/Gourmet
oven dish and bring to the boil. Mix the
Port and cornflour to a smooth paste,
163
Recipes
Braised beef roulades
Preparation time: 155–165 minutes
Serves 4
Ingredients
4 thin beef steaks (approx. 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 double cream
Accessories
Gourmet oven dish
Gourmet oven dish lid
Method
Lay the steaks out next to each other
and season with salt and pepper. Coat
with mustard and then top each with 2
slices of bacon and 2 gherkins cut into
batons. Roll up and secure with
wooden skewers or kitchen twine. Dice
the carrots, leek, celery and onions (into
1 cm pieces).
Heat the oil in a Gourmet oven dish and
sear the roulades all round. Remove
and then fry the vegetables.
Add the tomato purée and cook with
the vegetables. Deglaze with a third of
the red wine. When the wine is almost
fully reduced add the next third and so
on until the wine is totally reduced.
Add the herbs, spices and garlic
together with the stock. Put the
roulades back into the oven dish, cover
and cook in the oven for 60 minutes.
Remove the lid after 60 minutes in the
oven and release the first burst of
steam. Continue cooking without the
lid.
When done, take the roulades out and
remove the skewers or the kitchen
twine. Sieve the stock, add the cream
and if necessary thicken the sauce with
a little cornflour mixed with water.
164
Recipes
Setting
Oven function: Moisture plus 
Number/type of bursts of steam: 3
Temperature: 140 °C
Amount of water: approx. 300 ml
Shelf level: 2
1st burst of steam:
60 minutes after the start of the
programme
2rd burst of steam:
after another 20 minutes
3rd burst of steam:
after another 20 minutes
Duration: 120 minutes
165
Recipes
Braised silverside of veal
Preparation time: 120–130 minutes
Serves 8
Ingredients
1500 g silverside of veal
2 carrots
1 thin leek
150 g celery
1 onion
1 clove of garlic
2 sprigs of thyme
2 sprigs of rosemary
4 bay leaves
5 juniper berries
Salt
Pepper
500 ml white wine
100 g crème fraîche
250 ml beef stock or water
Accessories
Gourmet oven dish
Method
Dice the carrots, the leek and the
onions (1 cm) and place in the Gourmet
oven dish together with the garlic, the
herbs and the spices.
Season the meat with salt and pepper
and place on top of the vegetables and
cook.
After 20 minutes cooking, deglaze with
the white wine, reduce the temperature
and cook the meat until done. Add
water as necessary if the vegetables
get too dry.
Sieve the sauce then thicken with
crème fraîche and stock. Use a little
cornflour mixed with water if necessary.
166
Setting
Oven function: Moisture plus 
Number/type of bursts of steam: 3
Temperature: 210–220 °C
After 20 minutes: 140–150 °C
Amount of water: approx. 300 ml
Shelf level: 2
1st burst of steam:
10 minutes after the start of the
programme
2rd burst of steam:
after another 15 minutes
3rd burst of steam:
after another 30 minutes
Duration: 90–100 minutes
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
Accessories
Universal tray
Setting
Oven function: Moisture plus 
Number/type of bursts of steam: 3
Temperature: 150–160 °C
Amount of water: approx. 300 ml
Shelf level: 2
1st burst of steam:
5 minutes after the start of the
programme
2nd burst of steam:
after another 10 minutes
3rd burst of steam:
after another 30 minutes
Duration: 70–90 minutes
Method
Score the surface of the gammon in a
criss-cross pattern about 2-3 mm deep.
Rub butter and sugar into the cuts.
Dice the carrots, the leek, the celery
and the onion (1 cm). Mix with the
spices and place in the centre of the
universal tray. Place the gammon joint
on top. Pour the red wine and water
around the gammon and cook in the
oven, adding a little water if the
vegetables become too dry.
Sieve the juices and thicken with a little
cornflour mixed with water if necessary.
Slice the gammon and serve with the
gravy.
167
Recipes
Stuffed pork tenderloin
Preparation time: 65–75 minutes
Serves 6
Ingredients
4 pork tenderloin (300 g each)
Salt
Pepper
20 basil leaves
250 g red pesto
30 g Parmesan, freshly grated
12 slices of Parma ham
40 g butter
250 ml double cream
250 ml meat stock
Accessories
Gourmet oven dish
Method
Cut the pork along the length, but not
right through. Season both sides with
salt and pepper and then arrange the
basil leaves along the cut edge.
Spread the red pesto over the meat and
then sprinkle with parmesan. Fold the
two halves together and wrap with the
Parma ham. Place in a Gourmet oven
dish, dot with butter and place in the
oven.
After 15 minutes in the oven add the
cream and the stock. Reduce the
temperature to 140 °C and release the
last burst of steam. If wished the sauce
can be thickened with a little cornflour
mixed with water.
168
Setting
Oven function: Moisture plus 
Number/type of bursts of steam: 2
Temperature: 170–180 °C
After 15 minutes: 140 °C
Amount of water: approx. 200 ml
Shelf level: 2
1st burst of steam:
5 minutes after the start of the
programme
2nd burst of steam:
after another 10 minutes
Duration: 35–45 minutes
Tip
To make your own red pesto: Finely
dice 200 g of bottled sundried
tomatoes and a clove of garlic. Purée
with 50 ml of olive oil, 1 tsp sugar and 2
tbsp breadcrumbs. Season to taste
with a little oregano and Sambal Oelek.
Recipes
Pork casserole with apples
Preparation time: 60–70 minutes
Serves 6–8
Ingredients
1200 g pork fillet
4 apples
400 ml double cream
150 g tomato sauce
4 tbsp curry powder
3 tbsp cornflour
Salt
Pepper
Setting
Oven function: Moisture plus 
Number/type of bursts of steam: 1
Temperature: 170–180 °C + pre-heating
Amount of water: approx. 100 ml
Shelf level: 2
1st burst of steam:
after placing food in the oven
Duration: 40–45 minutes
Topping
150 g grated Cheddar cheese
Accessories
Gourmet oven dish/Shallow ovenproof
dish
Method
Cut the pork fillet into in 3 cm thick
slices and season with salt and pepper.
Peel, core and cut the apples into six
pieces.
Arrange the meat and apples in layers
in the Gourmet oven dish or in an
ovenproof dish without a lid.
Make the sauce by combining the
cream, tomato sauce, curry powder,
cornflour, salt and pepper.
Pour the sauce over the meat and the
apples, sprinkle the cheese on top and
place in the pre-heated oven.
169
Recipes
Spare ribs
Preparation time: 60 minutes
plus: 3–4 hours marinating
Ingredients
1500 g pork blade roast
3–4 cloves of garlic
2 walnut sized pieces of fresh ginger
3 tsp salt
3 tsp soy sauce
3 tsp honey
2 tbsp sherry
1 tsp five spice powder
2 tbsp hoi sin sauce
Sambal Oelek
Accessories
Rack
Universal tray
Method
Finely dice the garlic, peel and grate the
ginger. Mix well with the salt, soy
sauce, honey, sherry, five spice powder
and hoi sin sauce. Season to taste with
Sambal Oelek.
Cut the meat in slices approx. 3 cm
thick. Place in an airtight container,
pour the marinade over and close the
container. Place in the refrigerator to
marinate for about 3–4 hours, turning
from time to time.
Take the meat out of the marinade and
place on a rack fitted above the
universal tray. Place in a pre-heated
oven and release the burst of steam
immediately.
170
Setting
Oven function: Moisture plus 
Number/type of bursts of steam: 1
Temperature: 170–180 °C + pre-heating
Amount of water: approx. 100 ml
Shelf level: 2
1st burst of steam:
after placing food in the oven
Duration: 20–30 minutes
Recipes
Spanish garlic rabbit
Preparation time: approx. 130 minutes
Serves 4
Ingredients
1 rabbit
Salt
Pepper
4 celery sticks
2 onions
2 tomatoes
4 cloves of garlic
5 tbsp olive oil
125 ml white wine
750 ml chicken stock
3 sprigs of thyme
4 bay leaves
100 g black olives, sliced
Accessories
Gourmet oven dish
Setting
Oven function: Moisture plus 
Number/type of bursts of steam: 2
Temperature: 150–160 °C
Amount of water: approx. 200 ml
Shelf level: 2
1st burst of steam:
10 minutes after the start of the
programme
2rd burst of steam:
after another 20 minutes
Duration: 70–80 minutes
Tip
This Spanish recipe is usually served
with flat bread and a seasonal salad.
Method
Cut the rabbit into 6 pieces and season
with salt and pepper. Dice the celery,
onions and tomatoes (1 cm pieces).
Place the meat in a Gourmet oven dish
and sear in olive oil on the hob. Add the
tomatoes, celery, onions and garlic and
fry gently for approx. 5 minutes.
Deglaze with the white wine and add
the chicken stock, thyme, bay leaves
and sliced olives. Place in the oven and
cook uncovered.
Remove the meat, sieve the sauce into
a pan and simmer. Thicken with a little
cornflour mixed in water if necessary.
171
Recipes
Saddle of roebuck
Preparation time: 70–80 minutes
Serves 4–8
Ingredients
1 saddle of venison on the bone (1000–
3000 g)
80–100 g sliced streaky bacon
Salt
Pepper
Sauce
1 onion
2 carrots
50 g celery
100 ml red wine
500 ml stock
20 g butter
1 tbsp plain flour
1 tbsp tomato paste
50 ml double cream
1 tsp rosemary
Salt
Pepper
Sugar
Accessories
Universal tray
Saucepan
172
Method
Remove fat and any silverskin
membrane from the meat and put these
to one side. Season with salt and
pepper and place in the universal tray.
Cover the roebuck with the bacon
slices and place in the pre-heated oven.
Fry the offcuts in oil. Dice carrots,
onions and celery and add to the pan.
Add tomato purée, rosemary and
100 ml red wine and bring to the boil.
Add the stock to this and allow to
simmer for 20 minutes. Pass the
resulting stock through a sieve.
Heat the butter in a pan and add the
flour. Add the stock gradually and bring
to the boil. Add cream and season with
salt, pepper, sugar and rosemary.
Remove the meat from the bone. To do
this, cut firmly along the ribs from the
middle upwards. This is best done with
a sharp, pointed knife. Slice the
resulting pieces into medallions and
serve with the sauce.
Recipes
Setting
Oven function: Moisture plus 
Number/type of bursts of steam: 1
Temperature: 190-200 °C + pre-heating
Amount of water: approx. 200 ml
Shelf level: 2
1st burst of steam:
10 minutes after the start of the
programme
2nd burst of steam:
after another 10 minutes
Duration: 35–45 minutes
Tip
For a 2–3 kg saddle of roebuck, the
sauce quantity should be doubled.
173
Recipes
Lamb in a thyme and mustard sauce
Preparation time: 60–120 minutes
Serves 4–6
Ingredients
1 saddle of lamb on the bone (1.7 - 2.5
kg)
1 tsp dried thyme
Salt
Pepper
2 tbsp oil
Sauce
1 onion
400 ml lamb stock
20 g butter
20 g plain flour
3–4 tbsp mustard
100 ml double cream
1 tsp dried thyme
Salt
Pepper
Sugar
Accessories
Universal tray
Saucepan
Method
Remove the layer of fat from the lamb
and season with salt, pepper and
thyme.
Place the lamb in the universal tray and
brush with oil. Then place in the preheated oven.
Fry the onions and thyme in butter.
Dust with flour and add the lamb stock.
Add the mustard and cream. Bring the
sauce to the boil and season with salt,
pepper and sugar.
174
De-bone the saddle of lamb. To do this,
cut firmly along the ribs from the middle
upwards. This is best done with a
sharp, pointed knife. Slice the resulting
pieces into medallions and serve with
the sauce.
Setting
Oven function: Moisture plus 
Number/type of bursts of steam: 2
Temperature: 210–220 °C + pre-heating
Amount of water: approx. 200 ml
Shelf level: 2
1st burst of steam:
15 minutes after the start of the
programme
2rd burst of steam:
after another 12 minutes
Duration: 45–55 minutes
Recipes
Potato dumplings
Preparation time: 125–155 minutes
Serves 4
Ingredients
125 g potatoes
½ cube of fresh yeast (21 g)
80 ml lukewarm milk
½ tsp salt
250 g flour
20 g softened butter
1 egg
200 g cream cheese with herbs
For glazing
Milk
Accessories
Ovenproof dish, approx. 20 x 30 cm
Method
Peel and cook the potatoes and pass
them through a potato ricer whilst still
warm, then leave to cool.
Brush the dumplings with milk and
bake until golden.
Setting
Oven function: Moisture plus 
Number/type of bursts of steam: 2
Temperature: 160–170 °C
Amount of water: approx. 200 ml
Shelf level: 2
1st burst of steam:
5 minutes after the start of the
programme
2nd burst of steam:
after another 10 minutes
Duration: 35–45 minutes
Tip
Dumplings can also be served as a side
dish with sliced meat and salad.
Dissolve the yeast in lukewarm milk.
Then add potatoes, salt, flour, butter
and egg and knead until you get a
smooth pliable dough. Cover and place
in the oven for about 25–35 minutes to
prove using Conventional heat at 35 °C.
Form 12 small balls, make a small well
in the side of each, fill with 1 tsp cream
cheese and press back together to
seal.
Place the dumplings in the greased
oven-proof dish with the seam
underneath. Cover and place in the
oven to prove for another 20
-25 minutes using Conventional heat at
35 °C.
175
Recipes
Cheese soufflés
Preparation time: 60–65 minutes
Serves 8
Ingredients
20 g butter
30 g flour
200 ml hot milk
Salt
Freshly ground pepper
1 pinch of ground nutmeg
1 pinch of cayenne pepper1 pinch of
cayenne pepper
4 egg yolks
120 g grated cheese
4 egg whites
Breadcrumbs
2 tbsp grated Parmesan cheese
Place the ramekins on the universal tray
and bake in the preheated oven,
releasing the burst of steam
immediately.
Accessories
Saucepan
8 ramekins
Universal tray
Tip
Serve the soufflés immediately to
prevent them from collapsing.
Method
Melt the butter in a saucepan and stir in
the flour (do not allow to brown). Stir in
the milk and simmer gently for approx.
5 minutes. Season with salt, pepper,
nutmeg and cayenne pepper.
Stir in the egg yolk a little at a time,
then add the cheese.
Whisk the egg whites until stiff and
carefully add 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.
176
Setting
Oven function: Moisture plus 
Number/type of bursts of steam: 1
Temperature: 180–190 °C + pre-heating
Amount of water: approx. 100 ml
Shelf level: 2
1st burst of steam:
after placing food in the oven
Duration: 20–25 minutes
Recipes
Spring pie
Preparation time: 100–110 minutes
Serves 4
Ingredients
300 g puff pastry
1 red pepper
1 yellow pepper
3 spring onions
1000 g minced beef
1 garlic clove, finely chopped
100 g breadcrumbs
2 eggs
Salt
Freshly ground pepper
Paprika powder
2 tsp medium-hot mustard
For glazing
1 egg yolk
Water
Accessories
Loaf tin, 30 cm long
Cut 3 diamonds, approx. 3 x 3 cm in
size out of the lid and use them to
decorate the top of the pie.
Whisk the egg yolk with some water,
brush over the pastry and bake.
Setting
Oven function: Moisture plus 
Number/type of bursts of steam: 2
Temperature: 180–190 °C
Amount of water: approx. 200 ml
Shelf level: 2
1st burst of steam:
20 minutes after the start of the
programme
2rd burst of steam:
after another 15 minutes
Duration: 55–65 minutes
Method
Dice the peppers and slice the spring
onion.
Mix the minced beef with the
vegetables, garlic, breadcrumbs, eggs,
spices and mustard.
Grease and line a loaf tin with baking
parchment. Roll the pastry out to
approx. 45 cm x 50 cm. Line the tin
with the pastry, leaving the same
amount of pastry hanging over the
sides all round. Add the minced beef
mixture and press down firmly. Use the
overlapping pastry to form a lid. Coat
the edges with water and press the
edges to seal the pie.
177
Recipes
Cheese pie
Preparation time: 130–140 minutes
Serves 8
Dough ingredients
1 cube of fresh yeast (42 g)
150 ml lukewarm milk
150 g rye flour
200 g strong white flour
30 g butter
½ tsp salt
½ tsp sugar
Filling ingredients
300 g cheese
2 small red peppers
2 small red onions
2 tbsp chives, chopped
Salt
Coarsely ground black pepper
Chilli powder
To sprinkle on top
4 tbsp pumpkin seeds
Accessories
Ovenproof dish, approx. 20 x 30 cm
Method
Dissolve the yeast in lukewarm milk.
Then add to the remaining ingredients
and knead until you get a smooth
pliable dough. Cover and place in the
oven for about 40–50 minutes to prove
using Conventional heat at 35 °C.
Finely dice the cheese. Dice the
peppers 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
178
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
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.
Setting
Oven function: Moisture plus 
Number/type of bursts of steam: 3
Temperature: 170–180 °C
Amount of water: approx. 300 ml
Shelf level: 2
1st burst of steam:
5 minutes after the start of the
programme
2nd burst of steam:
after another 10 minutes
3rd burst of steam:
after another 10 minutes
Duration: 50–60 minutes
Tip
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: 50–60 minutes
Serves 6
Ingredients
125 g rocket
100 g air-dried ham
300 ml double cream
400 g soured cream
Salt
Pepper
800 g fresh tortellini
300 g cherry tomatoes, halved
4 tbsp pine nuts, roasted
50 g Parmesan cheese, freshly grated
50 g Emmental cheese, coarsely grated
Setting
Oven function: Moisture plus 
Number/type of bursts of steam: 2
Temperature: 170–180 °C
Amount of water: approx. 200 ml
Shelf level: 2
1st burst of steam:
10 minutes after the start of the
programme
2nd burst of steam:
after another 10 minutes
Duration: 40–50 minutes
Accessories
Ovenproof dish, approx. 20 x 30 cm
Method
Wash and pat dry the rocket and cut up
into strips, along with the ham. Mix the
cream and soured cream and season
with salt and pepper.
Mix the tortellini with the halved
tomatoes, rocket and ham, place in the
greased ovenproof dish and top with
the sauce.
Sprinkle with pine nuts and cheese and
bake until golden.
179
Recipes
Mushroom cannelloni
Preparation time: 75–85 minutes
Serves 4
Ingredients
16 cannelloni
Filling ingredients
1 onion
100 g cooked ham
350 g button mushrooms
2 tbsp oil
75 g goats' cheese
100 g Mozzarella
150 g cream cheese
Salt
Pepper
300 ml stock
100 g soured cream
Topping
100 g grated cheddar cheese
Accessories
Frying pan
Ovenproof dish, approx. 25 x 30 cm
Method
Dice the onion, ham and mushrooms.
Heat the oil in a pan and gently fry the
onion. Add the ham and continue to fry
for a short while. Add the mushrooms
and fry until there is no water in the
pan.
Dice the goats' cheese and mozzarella.
Add the cooled mushroom mixture and
cream cheese and mix well. Season
with salt and pepper to taste.
Fill the cannelloni with the mixture and
place in the greased ovenproof dish.
180
Mix the soured cream into the stock
and pour over the cannelloni. Sprinkle
with cheese and bake until golden.
Setting
Oven function: Moisture plus 
Number/type of bursts of steam: 2
Temperature: 170–180 °C
Amount of water: approx. 200 ml
Shelf level: 2
1st burst of steam:
10 minutes after the start of the
programme
2nd burst of steam:
after another 10 minutes
Duration: 45–55 minutes
Tip
The cannelloni are easier to fill if you
use a piping bag without a nozzle.
Recipes
Potato cheese bake
Preparation time: 85–95 minutes
Serves 4
Ingredients
500 g peeled, floury potatoes
250 ml double cream
125 g crème fraîche
150 g grated Cheddar cheese
1 clove of garlic
Salt
Black pepper
Nutmeg
Tip
For a low-calorie variation, arrange
750 g sliced potatoes in an ovenproof
dish. Season with salt and pepper, and
pour over 250 ml of vegetable stock.
Bake as above. About 10 minutes
before the end of baking, scatter 3 tbsp
grated Parmesan over the top.
Accessories
Saucepan
Ovenproof dish, shallow  30 cm
Method
Slice the potatoes thinly and parboil in
salted water for about 5 minutes.
Place the potatoes in the greased
shallow greased ovenproof dish which
has been rubbed with a garlic clove.
Mix with 2/3 of the cheese.
Blend together the cream, crème
fraîche, salt, pepper and nutmeg and
pour evenly over the potatoes. Scatter
the rest of the cheese over the top and
place in the oven.
Setting
Oven function: Moisture plus 
Number/type of bursts of steam: 2
Temperature: 170–180 °C
Amount of water: approx. 100 ml
Shelf level: 2
1st burst of steam:
15 minutes after the start of the
programme
Duration: 40–50 minutes
181
Recipes
Lasagne
Preparation time: 110–120 minutes
Ingredients
10 (approx. 180 g) sheets of lasagne,
not pre-cooked
Ingredients for the meat sauce
50 g smoked streaky bacon, finely
diced
150 g onions
375 g minced beef
Salt
Black pepper
1 tsp thyme
1 tsp oregano
1 tsp basil
500 g skinned tomatoes
3 tbsp tomato purée
125 ml stock
Ingredients for the mushroom sauce
20 g butter
150 g fresh mushrooms, sliced
2 tbsp plain flour
250 ml double cream
250 ml milk
Salt
Nutmeg
2 tbsp parsley, chopped
Topping
200 g grated cheddar cheese
Accessories
Frying pan
Saucepan
Ovenproof dish, approx. 25 x 30 cm
182
Method
Gently fry the bacon with 2/3 of the
onion. Add the minced beef, and fry
until brown all over, turning frequently.
Season with salt, pepper and herbs.
Chop the tomatoes coarsely, and stir
into the meat together with the tomato
purée and the stock. Simmer for
approx. 5 minutes.
To make the mushroom sauce, melt the
butter in a pan on the hob, and fry the
rest of the onions until golden. Add the
sliced mushrooms and lightly fry.
Sprinkle in the flour a little at a time,
stirring constantly. Stir in the cream and
milk gradually to make a smooth sauce,
season, and cook for approx. 5
minutes, continuing to stir. Add the
parsley.
Grease the oven-proof dish. Add 1/3 of
the tomato-meat sauce, followed by
5 of the lasagne sheets, then 1/3 of the
tomato-meat sauce, half of the
mushroom sauce, 5 lasagne sheets, the
remainder of the tomato-meat sauce
and finally the remainder of the
mushroom sauce.
Sprinkle with grated cheese, then bake
uncovered in the oven.
Recipes
Setting
Oven function: Moisture plus 
Number/type of bursts of steam: 2
Temperature: 160–170 °C
Amount of water: approx. 200 ml
Shelf level: 2
1st burst of steam:
12 minutes after the start of the
programme
2rd burst of steam:
after another 25 minutes
Duration: 45–55 minutes
183
Recipes
Dumplings with plum compote
Preparation time: 105–115 minutes
Serves 6
Ingredients
500 g strong white flour
1 cube of fresh yeast (42 g)
50 g sugar
250 ml lukewarm milk
1 tsp ground cinnamon
A pinch of salt
100 g softened butter
1 egg
120 g plum compote
For dusting
40 g icing sugar
Accessories
Ovenproof dish, approx. 20 x 30 cm
Method
Dissolve the yeast in lukewarm milk.
Then add to the flour, sugar, salt, butter
and egg and knead until you get a
smooth dough. Cover and place in the
oven to prove for 20–30 minutes using
Conventional heat at 35 °C.
Make 12 balls from the dough. Open
them enough to fill with 1 tbsp of plum
compote and then seal them up. Place
with the sealed edge underneath in the
greased oven dish.
Cover and allow to prove in the oven for
20 minutes using Conventional heat at
35 °C. Bake until golden.
Dust with icing sugar and serve them
with vanilla custard.
184
Setting
Oven function: Moisture plus 
Number/type of bursts of steam: 2
Temperature: 150–160 °C
Amount of water: approx. 200 ml
Shelf level: 2
1st burst of steam:
5 minutes after the start of the
programme
2nd burst of steam:
after another 10 minutes
Duration: 35–45 minutes
Tip
As an alternative try filling the
dumplings with a halved plum and a
sprinkling of sugar.and a sprinkling of
sugar.
Recipes
Sweet cherry soufflé
Preparation time: 40–50 minutes
Serves 8
Ingredients
Butter
50 g ground nuts
200 g sour cherries
2 egg yolks
80 g icing sugar
Pulp of 1 vanilla pod
250 g quark
20 g cornflour
2 egg whites
Setting
Oven function: Moisture plus 
Number/Type of bursts of steam:
Automatic
Temperature: 170–180 °C
Amount of water: approx. 100 ml
Shelf level: 2
1st burst of steam: automatic
Duration: 20–30 minutes
For dusting
40 g icing sugar
Accessories
8 ramekins,  7–8 cm
Universal tray
Method
Grease the ramekins with butter and
dust with the ground nuts.
Drain the cherries and spoon into the
ramekins.
Beat the egg yolk with 60 g of icing
sugar until light and fluffy. Stir in the
vanilla pulp, quark and cornflour. Beat
the egg white to stiff peaks with the rest
of the icing sugar and carefully fold into
the mixture.
Spoon the mixture into the ramekins,
arrange on the universal tray and then
place in the pre-heated oven. Pour
approx. 1 litre of warm water into the
universal tray to make a bain marie then
bake the ramekins.
Dust with icing sugar before serving.
185
Note for test institutes
Test food acc. to EN 60350-1
Test food
Drop cookies
Accessories

1 tray
2 trays
Small cakes

1)
1 tray
Springform
 26 cm
Apple cake
Springform
 20 cm
Toast
Burgers
Rack
Rack on top of
universal tray
4)
3
20–30
Yes
Pre-heat
No
140
1+3
35–45
No
150
2
25–40
No
4)
3
20–30
Yes
4)
2+4
25–35
Yes
2
20–30
No
2
20–45
Yes


2)
160
2

[min]
30–40



2)

[°C]
140


2 trays
Whisked sponge

3)
160
150
180
150–170
4)

160
2
90–100
No

180
1
85–95
No

300
3

300
4
5–8
No
1st side: 7–
12
Yes,
2nd side: 5 minutes
5–12
 Function /  Temperature /  Shelf level /  Cooking duration
 Fan plus /  Conventional heat /  Grill
1) Take the baking trays out of the oven early if the food is sufficiently browned before the
specified duration has elapsed.
2) Use a dark coloured, matt tin and place it on the rack.
3) In general, if a range of temperatures is given, it is best to select the lower temperature
and to check the food after the shortest duration.
4) Pre-heat the oven. Do not use Rapid heat-up .
186
Note for test institutes
Energy efficiency class
The energy efficiency class is calculated in accordance with EN 60350-1.
Energy efficiency class: A+
Please observe the following advice when testing:
– Use the Gentle bake  programme for testing purposes.
– Set the oven lighting to "On for 15 seconds" (see "Settings").
– During testing make sure that only those accessories required for the test are in
the oven cavity.
Do not use other accessories that might be available, such as FlexiClip runners
or catalytic enamelled panels such as side panels or roof liners.
– When calculating the Energy efficiency class it is important to keep the oven
door firmly closed.
Depending on test instruments used, the door seal function can be affected to a
greater or lesser degree. This can have a negative influence on test results.
This can be compensated for by pressing on the door. Where necessary suitable
technical measures can be used to assist. The door seal is not affected in
normal everyday use.
Data sheets for household ovens
The data sheets apply to ovens described in this operating instruction manual.
187
Note for test institutes
Data sheet for household ovens
In acc. with delegated regulation (EU) No. 65/2014 and regulation (EU) No.
66/2014
MIELE
Model name / identifier
H 6160 B
Energy efficiency index/cavity (EEIcavity)
81,9
Energy efficiency class/cavity
A+++ (most efficient) to D (least efficient)
A+
Energy consumption per cycle for each cavity in conventional mode
1,05 kWh
Energy consumption per cycle for each cavity in fan-forced convection 0,71 kWh
mode
Number of cavities
1
Heat source(s) per cavity
electric
Volume of cavity
76 l
Mass of the appliance
42 kg
Data sheet for household ovens
In acc. with delegated regulation (EU) No. 65/2014 and regulation (EU) No.
66/2014
MIELE
Model name / identifier
H 6260 B
Energy efficiency index/cavity (EEIcavity)
81,9
Energy efficiency class/cavity
A+++ (most efficient) to D (least efficient)
A+
Energy consumption per cycle for each cavity in conventional mode
1,05 kWh
Energy consumption per cycle for each cavity in fan-forced convection 0,71 kWh
mode
Number of cavities
1
Heat source(s) per cavity
electric
Volume of cavity
76 l
Mass of the appliance
42 kg
188
United Kingdom
Miele Co. Ltd.
Fairacres, Marcham Road
Abingdon, Oxon, OX14 1TW
Customer Contact Centre Tel: 0330 160 6600
E-mail: mielecare@miele.co.uk
Internet: www.miele.co.uk
Australia
Miele Australia Pty. Ltd.
ACN 005 635 398
ABN 96 005 635 398
1 Gilbert Park Drive, Knoxfield, VIC 3180
Tel: 1300 464 353
Internet: www.miele.com.au
China
Miele (Shanghai) Trading Ltd.
1-3 Floor, No. 82 Shi Men Yi Road
Jing' an District
200040 Shanghai, PRC
Tel: +86 21 6157 3500, Fax: +86 21 6157 3511
E-mail: info@miele.cn, Internet: www.miele.cn
Miele (Hong Kong) Limited
41/F - 4101, Manhattan Place
23 Wang Tai Road
Kowloon Bay, Hong Kong
Tel: (852) 2610 1025, Fax: (852) 3579 1404
Email: customerservices@miele.com.hk
Website: www.miele.hk
India
Miele India Pvt. Ltd.
Ground Floor, Copia Corporate Suites
Plot No. 9, Jasola, New Delhi - 110025
Tel: 011-46 900 000, Fax: 011-46 900 001
E-mail: customercare@miele.in, Internet: www.miele.in
Ireland
Miele Ireland Ltd.
2024 Bianconi Avenue
Citywest Business Campus, Dublin 24
Tel: (01) 461 07 10, Fax: (01) 461 07 97
E-Mail: info@miele.ie, Internet: www.miele.ie
Manufacturer: Miele & Cie. KG
Carl-Miele-Straße 29, 33332 Gütersloh, Germany
Malaysia
Miele Sdn Bhd
Suite 12-2, Level 12
Menara Sapura Kencana Petroleum
Solaris Dutamas No. 1, Jalan Dutamas 1
50480 Kuala Lumpur, Malaysia
Phone: +603-6209-0288
Fax: +603-6205-3768
New Zealand
Miele New Zealand Limited
IRD 98 463 631
Level 2, 10 College Hill
Freemans Bay, Auckland 1011, NZ
Tel: 0800 464 353
Internet: www.miele.co.nz
Singapore
Miele Pte. Ltd.
163 Penang Road
# 04 - 03 Winsland House II
Singapore 238463
Tel: +65 6735 1191, Fax: +65 6735 1161
E-Mail: info@miele.com.sg
Internet: www.miele.sg
South Africa
Miele (Pty) Ltd
63 Peter Place, Bryanston 2194
P.O. Box 69434, Bryanston 2021
Tel: (011) 875 9000, Fax: (011) 875 9035
E-mail: info@miele.co.za
Internet: www.miele.co.za
United Arab Emirates
Miele Appliances Ltd.
Gold & Diamond Park
Office No. 6-217, Sheikh Zayed Road
P.O. Box 11 47 82 - Dubai
Tel. +971 4 3044 999
Fax. +971 4 3418 852
800-MIELE (64353)
E-Mail: info@miele.ae
Website: www.miele.ae
H6160B; H6260B

en-GB
M.-Nr. 10 107 510 / 04
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