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Operating and installation instructions
Oven
To avoid the risk of accidents or damage to the appliance it is essential
to read these instructions before it is installed and used for the first time.
M.-Nr. 09 610 200en-GB
1


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Content of pages


  • Page 1

    Operating and installation instructions
    Oven

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

    en - GB

    M.-Nr. 09 610 200



  • Page 2

    Contents
    Warning and Safety instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
    Caring for the environment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
    Oven overview . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
    Oven controls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
    On/Off sensor K . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
    Function selector . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
    Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
    Display . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
    Symbols in the display . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
    Rotary selector . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
    Sensor controls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
    Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
    Model numbers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
    Data plate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
    Items supplied . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
    Accessories supplied and available to order . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
    Side runners . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
    Baking tray, universal tray and rack with non-tip notches . . . . . . . . . . . . . . . . 27
    FlexiClip telescopic runners HFC71 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
    Fitting and removing FlexiClip telescopic runners . . . . . . . . . . . . . . . . . . . . . 28
    Oven controls. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
    Safety features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
    System lock 0 for the oven. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
    Cooling fan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
    Vented oven door . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
    PerfectClean treated surfaces . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
    Catalytic enamelled surfaces . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
    Using for the first time. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
    Before using for the first time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
    Setting the time of day for the first time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
    Heating up the oven for the first time and rinsing the steam injection system . . . 35
    Settings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
    Altering the time of day . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
    Changing factory default settings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
    System lock 0 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42
    To activate the system lock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42
    Deactivating the system lock for a cooking process . . . . . . . . . . . . . . . . . . . . 43
    2



  • Page 3

    Contents
    Deactivating the system lock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
    Minute minder N . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
    Using the minute minder N . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
    To set the minute minder . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
    To change the time set for the minute minder . . . . . . . . . . . . . . . . . . . . . . . . . 45
    To cancel the time set for the minute minder . . . . . . . . . . . . . . . . . . . . . . . . . . 45
    Overview of functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
    Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48
    Tips on saving energy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48
    Residual heat use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48
    Energy save mode . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48
    Simple operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49
    Cooling fan. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49
    Recommended temperature . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50
    Changing the temperature . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50
    Temperature indicator light. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51
    Pre-heating the oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51
    Switching on and off automatically . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52
    Set a cooking duration . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52
    Setting a cooking duration and finish time . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53
    At the end of the cooking duration . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54
    Altering the cooking duration . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54
    Deleting a cooking duration . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55
    Deleting a finish time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55
    Moisture plus d . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56
    Moisture plus function d . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57
    Set the number of bursts of steam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58
    Set the temperature . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58
    Preparing and starting the water intake process . . . . . . . . . . . . . . . . . . . . . . . 59
    Automatic burst of steam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60
    Injecting bursts of steam manually . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60
    Residual water evaporation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61
    The residual moisture evaporation process . . . . . . . . . . . . . . . . . . . . . . . . . . . 61
    To start residual water evaporation immediately . . . . . . . . . . . . . . . . . . . . . . . 62
    To cancel the residual moisture evaporation process . . . . . . . . . . . . . . . . . . . 63
    Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64
    Notes on the baking chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65
    Baking chart. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66
    3



  • Page 4

    Contents
    Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70
    Notes on the roasting chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70
    Roasting chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72
    Low temperature cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74
    Grilling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76
    Notes on the grilling chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77
    Grilling chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79
    Defrost . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80
    Drying food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81
    Frozen food/Ready meals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82
    Gentle bake. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83
    Note for test institutes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84
    Test food acc. to EN 60350 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84
    Energy efficiency class. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84
    Cleaning and care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 85
    Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86
    Normal soiling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86
    Stubborn soiling (does not apply to the FlexiClip runners) . . . . . . . . . . . . . . . . . . 87
    Stubborn soiling on the FlexiClip runners . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 88
    Cleaning catalytic panels and liners . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 88
    Removing spice, sugar and similar deposits . . . . . . . . . . . . . . . . . . . . . . . . . . 88
    Removing oil and grease splashes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89
    Removing the door . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90
    Dismantling the door. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91
    Refitting the door . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 94
    Removing the side runners . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 95
    Removing the back panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 96
    Removing the roof liner . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 96
    Descaling the steam injection system F . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 97
    Sequence of a descaling cycle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 97
    Preparation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 98
    Starting the descaling process. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 99
    Problem solving guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 102
    After Sales / Guarantee . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 107
    Electrical connection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 108

    4



  • Page 5

    Contents
    Building-in diagrams . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 110
    Appliance and niche dimensions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 110
    Front dimensions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 112
    Installing the oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 113
    Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 114
    Bake-off products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 114
    Bread rolls (frozen/part-baked, unchilled)/Salted pretzels (frozen) . . . . . . . . 114
    Croissants . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 115
    White bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 116
    Flat bread. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 117
    Herb bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 118
    Olive bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 119
    Sesame cheese rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 120
    Rye bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 121
    Mixed grain bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 122
    Yeast rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 123
    Seeded rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 124
    Italian mozzarella bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 125
    Sunday rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 126
    Buttermilk bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 127
    Chocolate breakfast rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 128
    Onion flat bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 129
    Quark rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 130
    Buttermilk loaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 131
    Malted pumpkin seed rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 132
    Yeast dough men. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 133
    Yeast pretzels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 134
    Bacon or herb baguettes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 135
    Ham and cheese rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 136
    Apricot loaf. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 137
    Butter cake. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 138
    Pine nut and almond cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 139
    Plaited walnut loaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 140
    Cinnamon and macadamia ring . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 141
    "Verduras" sea bream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 142
    Savoy cabbage and salmon gratin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 143

    5



  • Page 6

    Contents
    Stuffed salmon trout . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 144
    Viennese fillet of fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 145
    Salmon and spinach pasta bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 146
    Pollock delicioso . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 147
    Trout stuffed with mushrooms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 148
    Pikeperch with herbs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 149
    Sweet and sour chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 150
    Turkey roulade with a spinach ricotta filling . . . . . . . . . . . . . . . . . . . . . . . . . . . . 151
    Braised beef roulades . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 152
    Braised silverside of veal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 154
    Glazed gammon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 155
    Stuffed pork tenderloin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 156
    Chinese pork steak . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 157
    Spanish garlic rabbit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 158
    Lamb cutlets with a pistachio crust . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 159
    Potato dumplings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 160
    Cheese soufflé . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 161
    Spring pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 162
    Cheese pie. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 163
    Tortellini, ham and rocket bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 164
    Mushroom cannelloni. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 165
    Dumplings with plum compote . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 166
    Sweet cherry soufflé . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 167
    Addresses. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 171

    6



  • Page 7

    Warning and Safety instructions
    This appliance complies with statutory safety requirements.
    Inappropriate use can, however, lead to personal injury and
    damage to property.
    To avoid the risk of accidents and damage to the appliance,
    please read these instructions carefully before using it for the first
    time. They contain important notes on installation, safety, use and
    maintenance.
    Miele cannot be held liable for non-compliance with these
    instructions.
    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



  • Page 8

    Warning and Safety instructions
    Correct application

    ~ This oven is intended for use in domestic households and similar
    working and residential environments.

    ~ The oven is not intended for outdoor use.
    ~ It is intended for domestic use only to cook food, and in particular
    to bake, roast, grill, cook, defrost and dry food. Any other use is not
    supported by the manufacturer and could be dangerous.

    ~ 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.

    8



  • Page 9

    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



  • Page 10

    Warning and Safety instructions

    ~ Danger of burning.

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

    ~ Danger of injury

    The oven door can support a maximum weight of 15 kg. Do not let
    children sit on the door, lean against it or swing on it.

    10



  • Page 11

    Warning and Safety instructions
    Technical safety

    ~ Unauthorised installation, maintenance and repairs can cause

    considerable danger for the user. Installation, maintenance and
    repairs must only be carried out by a Miele authorised technician.

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

    ~ The electrical safety of this appliance can only be guaranteed
    when correctly earthed. It is essential that this standard safety
    requirement is met. 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).

    11



  • Page 12

    Warning and Safety instructions

    ~ Tampering with electrical connections or components and

    mechanical parts is highly dangerous to the user and can cause
    operational faults.
    Never open the casing of the appliance.

    ~ While the appliance is under guarantee, repairs should only be

    undertaken by a Miele authorised service technician. Otherwise the
    guarantee is invalidated.

    ~ Miele can only guarantee the safety of the appliance when
    genuine original Miele replacement parts are used. 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 suitable
    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").

    12



  • Page 13

    Warning and Safety instructions

    ~ In order to function correctly, the oven requires an adequate

    supply of cool air. Ensure that the supply of cool air is not impaired
    (e.g. by heat insulation strips in the housing unit). Please also ensure
    that the cool air supply is not unduly heated by other heat sources
    such as a solid fuel stove.

    ~ If the oven is installed behind a furniture panel (e.g. a door),

    ensure that the door is never closed whilst the oven is in use. 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.

    13



  • Page 14

    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 it catching fire.
    Do not exceed recommended grilling times.

    14



  • Page 15

    Warning and Safety instructions

    ~ Some types of food dry out quickly and can self-ignite if high grill

    temperatures are used. Never use the grill to finish baking partcooked rolls or bread or to dry flowers or herbs. Use Fan plus U or
    Conventional heat V for this type of procedure.

    ~ If using alcohol in your recipes, please be aware that high

    temperatures can cause the alcohol to vaporise. The vapour can
    catch fire on hot heating elements.

    ~ 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 hot 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. Do
    not place roasting pans, pots or baking trays directly on the oven
    floor.

    ~ 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.

    15



  • Page 16

    Warning and Safety instructions

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

    ~ During cooking processes using moisture and during the residual
    moisture evaporation process, steam is produced which can cause
    serious injury by scalding.
    Do not open the door whilst a burst of steam is being released or
    during the evaporation process.

    ~ 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 can 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.

    16



  • Page 17

    Warning and Safety instructions
    Cleaning and care

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

    ~ Scratches on the door glass can result in the glass breaking. Do
    not use abrasive cleaners, hard sponges, brushes or sharp metal
    tools to clean the door glass.

    ~ The side runners can be removed for cleaning purposes (see

    "Cleaning and care"). Ensure that they are replaced correctly and do
    not use the oven without them fitted.

    ~ The catalytic enamelled panels and liners can be removed for
    cleaning purposes (see "Cleaning and care").
    Ensure that they are replaced correctly and do not use the oven
    without them fitted.

    17



  • Page 18

    Warning and Safety instructions
    Accessories

    ~ Only use genuine original Miele accessories. Using accessories
    from other manufacturers will invalidate the guarantee, and Miele
    cannot accept liability.

    ~ If you have a Miele HUB 5000-M, HUB 5001-M or a HUB 5000-XL

    oven dish, do not place it on Shelf level 1.
    This would damage the floor of the oven. The very small gap
    between the bottom of the dish and the oven floor would cause a
    build-up of heat and could cause the enamel to crack or chip.
    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.

    18



  • Page 19

    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 materials which, if handled
    or disposed of incorrectly, could be
    potentially hazardous to human health
    and to the environment. They are,
    however, essential for the correct
    functioning of your appliance. Please
    do not therefore dispose of it 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.
    Ensure that it presents no danger to
    children while being stored for
    disposal.

    19



  • Page 20

    Oven overview

    a Oven controls*
    b Top heat/grill element
    c Steam inlet openings for Moisture plus
    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 3 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

    20



  • Page 21

    Oven controls

    a On/Off sensor K
    b Function selector
    c Display
    d Rotary selector V W
    e OK, # sensors
    f *, X, I, N sensors

    21



  • Page 22

    Oven controls
    On/Off sensor K

    Display

    The On/Off sensor K is recessed and
    reacts to touch.

    The display shows the time of day or
    your settings.

    It is used for switching the oven on and
    off.

    3 ?
    F

    Function selector
    For selecting oven functions.
    It can be turned clockwise or anticlockwise and in the ß position, can be
    retracted by pressing it in.
    Functions
    V
    X
    Y
    P
    d
    S
    U
    O
    \
    K

    Conventional heat
    Bottom heat
    Grill
    Defrost
    Moisture plus
    Rapid heat-up
    Fan plus
    Intensive bake
    Fan grill
    Gentle bake

    00:00

    N X + 0 * 6
    ;

    °C °F
    h

    min

    T S

    Symbols in the display
    Depending on the position of the
    function selector V and/or whether a
    sensor has been pressed, the following
    symbols appear:
    Symbol/function
    V
    N Minute minder
    Any
    3 Temperature indicator
    light
    T Duration
    Function
    S End of cooking duration
    6 Temperature
    ? Water intake process
    Moisture
    F Descaling
    plus
    * Bursts of steam
    X Settings P
    ß
    + Time of day
    0 System lock
    You can only set or change a function if
    the function selector is in the correct
    position.

    22



  • Page 23

    Oven controls
    Rotary selector

    Sensor controls

    Use the rotary selector V W to enter
    temperatures and durations.

    The OK, #, *, X, I and N sensors
    react to touch. Each touch is confirmed
    with a keypad tone.
    This keypad tone can be switched off
    by changing setting P 3 to Status S 0
    (see "Settings").

    Turning it clockwise will increase the
    values, and turning it anti-clockwise will
    decrease them.
    It can also be used to highlight a
    function by moving the triangle V in
    the display.
    It can be turned clockwise or anticlockwise. It can be retracted in any
    position by pressing it in.

    23



  • Page 24

    Oven controls

    Sensor Function

    24

    OK

    For calling up
    functions and
    saving settings

    #

    To go back a step

    X

    To call up a
    function

    Notes
    Functions marked with triangle V can be called up
    by touching OK. The selected function can be
    changed whilst triangle V is flashing.
    Press OK to save the changes.
    If the time of day display is switched on and the
    rotary selector is at the ß position, the symbols for
    settings X, time of day + and system lock 0
    appear when this sensor is pressed.
    If the time of day display is switched off, the X
    sensor will not react until the oven is switched on.
    During a cooking process temperature 6, cooking
    duration T and finish S can be adjusted by
    touching this sensor.



  • Page 25

    Oven controls

    Sensor Function

    Notes

    I

    For switching the If the oven is switched off but the time of day display
    oven interior
    is switched on, the oven interior lighting can be
    lighting on and off switched on and off by touching I, for example,
    when cleaning the oven.
    If the time of day display is switched off, the I
    sensor will not react until the oven is switched on.
    The oven interior lighting switches off after 15
    seconds during a cooking process or remains
    constantly switched on, depending on the setting
    selected.

    N

    For setting the
    minute minder

    If the oven is switched off but the time of day display
    is switched on, the minute minder time can be used
    to time any activity in the kitchen, e.g. when boiling
    eggs.
    If the time of day display is switched off, the N
    sensor will not react until the oven is switched on.

    *

    For injecting the
    bursts of steam

    If manual steam injection is selected in d, the
    bursts of steam are injected by touching the *
    sensor.
    The * sensor lights up when a burst of steam can be
    injected.
    * appears in the display when a burst of steam is
    being injected.

    25



  • Page 26

    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
    functions, with examples of recipes,
    – screws for securing your oven in the
    housing unit,
    – descaling tablets and a plastic tube
    with clip for descaling,
    – various accessories.

    26

    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 appliances.
    These can be ordered via the internet
    at www.miele-shop.com, from Miele
    (see back cover for contact details) or
    from your Miele dealer.
    When ordering, please quote the model
    number of your oven and give a
    description of the accessories required.



  • Page 27

    Features
    Side runners
    Side runners for trays, racks and Miele
    oven dishes are fitted on either side of
    the oven cavity for shelf levels ³.

    Baking tray, universal tray and rack
    with non-tip notches
    Baking tray HBB71:

    The numbers for the shelf levels are
    marked on the front frame.
    Each level consists of two rails, one
    above the other.

    Universal tray HUBB71:

    – The accessories (e.g. the rack) are
    pushed into the oven between the
    rails,
    – FlexiClip telescopic runners
    (depending on model) are fitted on
    the lower rail.
    If necessary, the side runners can be
    removed for cleaning (see "Cleaning
    and care").

    Rack HBBR71:

    These accessories are inserted into the
    oven between the two rails of the side
    runners.
    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.

    27



  • Page 28

    Features
    FlexiClip telescopic runners HFC71

    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 rail (1.)
    and then push it along the rail into the
    oven compartment (2.).

    The FlexiClip runners can support a
    maximum load of 15 kg.

    28



  • Page 29

    Features
    Perforated baking tray HBBL 71

    ^ Then secure the FlexiClip runner to
    the bottom of the two rails as
    illustrated (3).
    If the FlexiClip runners are difficult to
    pull out after fitting, you may need to
    pull firmly on them once to release
    them.

    The perforated baking tray has been
    specially designed for baking fresh
    yeast and quark dough items, bread
    and rolls.
    The fine perforations help to brown the
    underside of food.
    The tray can also be used for drying
    fruit and vegetables.
    The enamelled surface has been
    treated with PerfectClean.
    Anti-splash insert HGBB71

    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).

    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.
    The enamelled surface has been
    treated with PerfectClean.

    29



  • Page 30

    Features
    Round baking tray HBF27-1

    The round baking tray is suitable for
    cooking pizza, shallow cakes made
    with yeast or whisked mixtures, sweet
    and savoury tarts, baked desserts, flat
    bread, and can also be used for frozen
    cakes and pizzas.
    The enamelled surface has been
    treated with PerfectClean.
    Baking stone HBS60

    The baking stone is ideal for items
    which need a well baked base such as
    pizza, quiche, bread, bread rolls and
    savoury snacks.
    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.

    HUB oven dishes and HBD oven dish
    lids
    The Miele oven dish, unlike other oven
    dishes, slides into the oven on the side
    runners. It has non-tip safety notches
    like the universal tray to prevent it being
    pulled out too far.
    It also has a non-stick coating.
    The Miele oven dishes are either 22 cm
    or 35 cm deep. The width and height
    are the same.
    Lids are also available. These are
    ordered separately.
    Please quote the model number of your
    Miele oven dish when ordering.
    Depth: 22 cm

    Depth: 35 cm

    HUB5000-M
    HUB5001-M*

    HUB5000-XL**

    HBD 60-22

    HBD 60-35

    * suitable for use on induction hobs
    ** Oven dish HUB5000-XL cannot be
    used in conjunction with its lid
    because the total height of these two
    items exceeds the height of the
    cavity.

    30



  • Page 31

    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. The
    two prongs at the top go inside the tray
    or above the rack, and the U-shape
    supports underneath.
    Descaling tablets, plastic tube with
    clip

    – 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

    These are required for descaling the
    appliance.

    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.

    31



  • Page 32

    Features
    Oven controls

    Cooling fan

    In addition to operating the various
    cooking functions for baking, roasting
    and grilling, the oven controls are also
    used to operate

    A cooling fan will come on
    automatically when a cooking
    programme is started. The cooling fan
    mixes hot air from the oven cavity with
    cool room air before venting it out into
    the kitchen through vents located
    between the appliance door and the
    control panel.

    – the time of day display,
    – a minute minder,
    – a timer to automatically switch
    cooking programmes on and off,
    – Moisture plus cooking,
    – settings that can be customised.

    Safety features
    System lock 0 for the oven
    The system lock prevents the oven from
    being used unintentionally (see "System
    lock 0").
    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 a programme to prevent
    moisture building up in the oven, on the
    control panel or in the oven housing
    unit.
    When the temperature in the oven has
    fallen sufficiently, the cooling fan will
    switch off automatically.
    Vented oven door
    The oven door glass panes have a
    heat-reflecting 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").

    32



  • Page 33

    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.

    The following have all been treated with
    PerfectClean:
    – Oven interior
    – Side runners
    – FlexiClip telescopic runners
    – Universal tray
    – Baking tray
    – Rack
    – Anti-splash insert

    However, do not use ceramic knives
    as these will scratch the
    PerfectClean surface.
    Surfaces treated with PerfectClean
    enamel can be cleaned as you would
    clean glass.
    Read the instructions in "Cleaning and
    care" so that the benefits of the nonstick properties and easy cleaning are
    retained.

    – Perforated baking tray
    – Round baking tray

    Catalytic enamelled surfaces
    The back panel, roof liner and the side
    liners 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.

    33



  • Page 34

    Using for the first time
    Before using for the first time

    ,The oven must not be operated
    until it has been correctly installed in
    its housing unit.
    ^ Press and release the function and
    temperature selectors if they are
    retracted.

    Setting the time of day for the
    first time
    The time of day is shown in 24 hour
    clock format.
    After connecting the oven to the
    electricity supply, 12:00 will appear in
    the display and the triangle V will flash
    under +:

    The time of day can only be changed
    when the function selector is at ß.
    ^ Set the time of day

    +
    V

    i2:00

    ^ Use the rotary selector to enter the
    time of day.
    ^ Touch the OK sensor.
    The time of day is now saved.
    The time of day can be displayed in
    12 hour format by setting P 4 in the
    settings menu to status i2 h (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 – P i").
    The display appears dark when the
    oven is switched off. The time of day
    continues to run unseen in the
    background.

    34



  • Page 35

    Using for the first time
    Heating up the oven for the
    ^ Select Moisture plus d.
    first time and rinsing the steam The lighting will come on.
    injection system
    New ovens can give off an unpleasant
    smell on first use. Heating up the oven
    for at least 1 hour with nothing in it will
    get rid of this smell. It is a good idea to
    rinse the steam injection system at the
    same time.
    Ensure that the kitchen is well
    ventilated during this operation.
    Close doors to other rooms to
    prevent the smell spreading
    throughout the house.
    ^ Remove any stickers or protective foil
    from the oven and accessories.
    ^ Take the accessories out of the oven
    and clean them (see "Cleaning and
    care").
    ^ 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 to the side
    runners and insert all trays and the
    rack.

    Aut§ will appear in the display and the
    triangle V will flash under *:

    Aut§
    *
    ;

    ^ Touch the OK sensor.
    The recommended temperature
    appears in the display and the triangle
    V flashes under 6:

    i60

    °C

    6
    V

    ^ Use the rotary selector to set the
    maximum possible temperature
    (250 °C).
    ^ Touch OK or wait approx. 15
    seconds.
    The setting will then be automatically
    saved.

    ^ Place a container with approx. 150 ml
    fresh tap water in the oven.
    ^ Switch the oven on.

    35



  • Page 36

    Using for the first time
    The prompt for water intake appears
    and the triangle V flashes:

    ?

    ;
    ^ Open the door.
    ^ Pull the water intake tube forwards
    (located below the control panel on
    the left).

    ^ Touch the OK sensor.
    The water intake process will begin.
    The amount of water required will be
    drawn up into the oven. The quantity of
    water specified is higher than actually
    required, leaving a small amount in the
    container.
    ^ Remove the water container after the
    water intake process.
    ^ Close the door.
    You will hear the pump briefly as the
    remaining water in the water intake tube
    is drawn into the oven.
    The appliance begins to heat up.
    After a short time a burst of steam is
    injected automatically.

    ,Danger of injury. Steam can

    cause injury by scalding. Do not
    open the appliance door while a
    burst of steam is being injected.

    ^ Place the water intake tube in the
    water container.

    Heat the empty oven for at least an
    hour.
    After at least an hour:
    ^ Turn the rotary selector to the ß
    position.

    36



  • Page 37

    Using for the first time
    After heating up for the first time

    ,Danger of burning. Allow the
    oven interior to cool down before
    cleaning by hand.
    ^ Touch I, to switch on the oven
    interior lighting.
    ^ Clean the oven interior with a clean
    sponge and a solution of hot water
    and washing-up liquid or a damp
    microfibre cloth.
    ^ Dry all surfaces with a soft cloth.
    ^ Switch the interior lighting and the
    oven off.
    Leave the oven door open until the
    oven interior is completely dry.

    37



  • Page 38

    Settings
    Altering the time of day
    The time of day can only be changed
    when the function selector is at ß.
    ^ Touch X.
    ^ Use the rotary selector to move the
    V triangle until it appears under +.
    ^ Touch the OK sensor.
    The triangle V will flash under +.
    ^ Use the rotary selector to enter the
    time of day.
    ^ Touch the OK sensor.
    The time of day is now saved.
    In the event of a power cut the time of
    day is saved for approx. 200 hours. If
    power is restored within this time the
    current time of day is displayed.
    After a longer power cut, the time of
    day needs to be re-entered.

    38



  • Page 39

    Settings
    Changing factory default
    settings
    Settings can only be changed when
    the oven is switched on and the
    rotary selector is at ß.
    Your appliance is supplied with a
    number of standard default settings
    (see the "Settings overview" chart).
    A setting is changed by altering its
    status.
    ^ Touch X.
    ^ If necessary use the rotary selector to
    move the triangle V until it appears
    under X.

    P

    0

    The setting is selected and the current
    status appears, e.g. S 0.
    To alter the status:
    ^ Use the rotary selector to select the
    status you want.
    ^ Touch the OK sensor.
    The selected status is saved and the
    setting appears again.
    If you wish to alter more settings,
    proceed as described previously.
    Touch # to skip one setting and
    change another.

    X + 0
    V

    ^ Press X if you do not want to change
    any more settings.

    ^ Touch the OK sensor.
    P i will appear:

    P

    s

    i

    The settings remain in the memory
    even after a power cut.

    ^ If you wish to change another setting,
    use the rotary selector to select the
    appropriate number.
    ^ Touch the OK sensor.

    39



  • Page 40

    Settings
    Settings overview
    Setting
    P I
    Time of day
    display

    Status
    S 0*

    S I
    P 2
    Buzzer volume

    S 0
    S I to
    S xx **

    P 3
    Keypad tone
    P 4
    Clock format

    S 0
    S I*
    24^ *
    i2^

    * Factory default setting
    ** Depending on model

    40

    The time of day display is switched off.
    The display is dark when the oven is switched off.
    The time of day continues to run unseen in the
    background.
    If you have selected status S 0, the oven must be
    switched on before it can be used. This also applies
    for the minute minder N and lighting I.
    The oven also switches off automatically if no
    settings are selected within a certain period of time
    (approx. 30 minutes).
    The time of day display is switched on
    and is visible in the display.
    The buzzer is switched off.
    The buzzer is switched on.*
    The volume can be altered. When you select a
    status you will hear the corresponding buzzer.
    Keypad tone deactivated.
    Keypad tone activated.
    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 numerical block for the clock accordingly.



  • Page 41

    Settings

    Setting
    P 5
    Temperature
    units
    P 6
    Display
    brightness

    P 7
    Lighting

    Status
    °C *
    °F

    The temperature is displayed in degrees Celsius.
    The temperature is displayed in degrees
    Fahrenheit.

    S i to
    S 7,
    S 4*

    You can choose different levels of brightness for
    the display.
    S i minimum brightness
    S 7 maximum brightness.

    S 0*

    The oven interior light is switched on for 15
    seconds and then switches off automatically.
    The oven interior light is switched on constantly.

    S I
    P 8
    Demo mode

    S 0*
    S i

    Select S 0 and touch OK for approx. 4 seconds.
    If---- appears briefly, demo mode is deactivated.
    Select S i and touch OK for approx. 4 seconds. If
    MES_ appears briefly, demo mode is activated.
    The oven can be operated but will not heat up and
    the steam injection system pump will not work.
    Do not activate this setting for domestic use.

    * Factory default setting

    41



  • Page 42

    System lock 0
    The system lock 0 prevents the oven
    from being used unintentionally, for
    example by children.
    The oven is delivered with the system
    lock deactivated.
    The setting for the system lock can be
    be changed by altering its status s:
    – S 0 = off
    – S i = on
    To activate the system lock
    The status of the system lock can
    only be altered when the oven is
    switched on and the rotary selector is
    at ß.
    ^ Touch X.
    ^ Use the rotary selector to move the
    triangle V until it appears under 0.

    P

    X + 0
    V

    ^ Touch the OK sensor.

    42

    The currently set status S 0 appears:

    S
    0
    V

    0

    ^ Use the rotary selector to select
    status S I.

    S

    0
    V

    i

    ^ Touch the OK sensor.
    ^ Touch X.
    The current time of day will appear.
    ^ Switch the oven off.
    When the appliance is switched on
    again the 0 symbol will appear in the
    display to remind you that the system
    lock has been activated.

    The system lock will remain activated
    even after an interruption to the
    power supply.



  • Page 43

    System lock 0
    Deactivating the system lock for a
    cooking process
    ^ Switch the oven on.
    The 0 and V symbols and the current
    time of day will appear:

    i2:25

    0
    ;

    ^ Touch OK until 0 goes out.
    The oven can now be used.

    Deactivating the system lock
    The status of the system lock can
    only be altered when the oven is
    switched on and the rotary selector is
    at ß.
    ^ Switch the oven on.
    ^ Touch OK until 0 goes out.
    ^ Touch X.
    ^ Use the rotary selector to move the
    triangle V until it appears under 0.
    ^ Touch the OK sensor.
    The currently set status S i appears.
    ^ Use the rotary selector to set
    status S 0.
    ^ Touch the OK sensor.
    ^ Touch X.
    The system lock is switched off.
    The 0 symbol disappears.

    43



  • Page 44

    Minute minder N
    Using the minute minder N

    To set the minute minder

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

    Example: You want to boil some eggs
    and set a minute minder time of 6
    minutes and 20 seconds.

    The minute minder can also be used at
    the same time as a cooking programme
    in which the start and finish times have
    been set, e.g. as a reminder to stir a
    dish or add seasoning etc.
    A maximum minute minder time of 99
    minutes and 55 seconds can be set.
    Tip: Use the minute minder in Moisture
    plus d to remind you to inject the
    bursts of steam at the desired time.

    If you have selected the setting "P i –
    S 0" for the time of day display, you
    will need to switch the oven on before
    you can set a minute minder time.
    ^ Touch N.
    00:00 appears and the triangle V
    flashes under N:

    N
    V

    0o:00

    min

    ^ Use the time selector to set the
    minute minder time you require.

    N
    V

    06:20

    ^ Touch the OK sensor.

    44

    min



  • Page 45

    Minute minder N
    The minute minder is saved and will
    count down in seconds.

    N

    6:i9

    To change the time set for the minute
    minder
    ^ Touch N.

    min

    The N symbol indicates the minute
    minder has been set.

    The minute minder time selected
    appears.
    ^ Use the rotary selector to set the
    minute minder time.
    ^ Touch the OK sensor.

    At the end of the minute minder time

    The changed minute minder is saved
    and will count down in seconds.

    – N will flash,
    – the display will show the time
    counting upwards.

    To cancel the time set for the minute
    minder

    – a buzzer will sound three times if this
    option is selected (see chapter
    "Settings – P 2").

    ^ Use the rotary selector to reduce the
    minute minder time to 00:00.

    ^ Touch N.

    ^ Touch the OK sensor.

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

    The minute minder is now cancelled.

    ^ Touch N.

    45



  • Page 46

    Overview of functions
    Your oven has a range of oven
    functions for preparing food.
    Depending on the function selected,
    different heating elements are switched
    on and sometimes combined with the
    fan (see details in brackets).
    Conventional heat V
    (Top heat/grill element + bottom heat
    element)
    For baking and roasting traditional
    recipes, preparing soufflés and cooking
    at low temperatures.
    If using an older recipe or cookbook,
    set the oven temperature 10 °C lower
    than that recommended. This will not
    change cooking times.

    Bottom heat X
    (Bottom heat element)
    Use this setting towards the end of
    cooking to brown the base of a cake,
    quiche or pizza.
    Grill Y
    (Top heat/grill element)
    For grilling larger quantities of thin cuts
    (e.g. steaks) and browning baked
    dishes.
    Defrost P
    (Fan)
    For the gentle defrosting of frozen food.
    Moisture plus d
    (Ring heat element + fan + steam
    injection system)
    For baking and roasting with moisture
    injection.

    46



  • Page 47

    Overview of functions
    Rapid heat-up S

    Fan grill \

    (Top heat/grill element + ring heat
    element + fan)

    (Top heat/grill element + fan)

    For pre-heating the oven quickly.
    The oven function required must then
    be selected.
    Fan plus U
    (Ring heat element + fan)
    This function is used for baking and
    roasting on different levels at the same
    time.
    A lower temperature can be selected
    than when using Conventional heat V,
    as the fan distributes the heat to the
    food straight away.

    For grilling thicker cuts of meat
    (e. g. roulades, chicken). Lower
    temperatures can be used than when
    using the Grill Y function, as the fan
    distributes the heat to the food straight
    away.
    Gentle bake K
    (Top heat/grill element + ring heat
    element + fan)
    Ideal for cooking bakes and gratins that
    need to be crispy on top.

    Intensive bake O
    (Ring heat element + fan + bottom heat
    element)
    For baking cakes with moist toppings.
    Intensive bake is not suitable for baking
    thin biscuits or for roasting as the juices
    will become too dark.

    47



  • Page 48

    Operation
    Tips on saving energy

    Residual heat use

    – Remove any accessories from the
    oven that you do not require for
    cooking.

    When cooking using temperatures
    above 140 °C and cooking durations
    longer than 30 minutes you can turn the
    temperature selector down to ß about
    5 minutes before the end of cooking.
    The heating elements will switch off and
    the residual heat in the oven will be
    sufficient to finish cooking the food.

    – Pre-heat the oven only if instructed to
    do so in the recipe or the cooking
    chart.
    – Avoid opening the door during
    cooking.
    – In general, if a range of temperatures
    is given, it is best to select the lower
    temperature and to check the food
    after the shortest given time.
    – Use Fan plus U as you can cook at
    temperatures 10–30 °C lower than
    when using other functions.
    – Fan grill \ can be used for a wide
    variety of food. With Fan grill you can
    use lower temperatures than with
    other grill functions which use the
    maximum temperature setting.
    – The factory default setting "P i – S 0"
    for the time of day display gives the
    lowest possible energy consumption.
    – With the factory default setting "P 7 –
    S 0" the oven interior lighting
    switches off automatically after
    15 seconds. It can be switched on
    again at any time by touching I.

    48

    Energy save mode
    To save energy the oven switches itself
    off if no action is taken within a certain
    time after switching it on, or after the
    end of a cooking programme.
    The duration will depend on the
    settings used (function, temperature,
    duration).
    The time of day will show or the display
    will remain dark (see "Settings - Time Display")



  • Page 49

    Operation
    Simple operation

    After cooking:

    ^ Switch the oven on.

    ^ Turn the rotary selector to the ß
    position.

    ^ Place the food in the oven.
    ^ Select the required oven function with
    the function selector.
    The recommended temperature will
    appear:

    i60

    °C

    6
    V

    The oven heating, lighting and cooling
    fan will switch on.

    ^ Take the food out of the oven.
    ^ Switch the oven off.

    Cooling fan
    The cooling fan will continue to run for a
    while after a cooking process to
    prevent moisture building up in the
    oven, on the control panel or on the
    oven housing unit.
    The cooling fan will switch off
    automatically when the temperature in
    the oven interior has fallen sufficiently.

    ^ Use the rotary selector to change the
    temperature if necessary.
    The current temperature and
    temperature indicator light 3 will
    appear after a short time:

    3

    42

    °C

    You will see the temperature
    increasing. A buzzer will sound when
    the oven temperature is reached if this
    option is selected (see "Settings P 2").

    49



  • Page 50

    Operation
    Recommended temperature

    Changing the temperature

    As soon as a cooking function is
    selected, a recommended temperature
    will appear in the display.

    Example:
    You have selected Fan plus U and
    170 °C and can see the temperature
    increasing.

    Recommended Temperature
    temperature
    range
    U
    160 °C
    30–250 °C
    O
    170 °C
    50–250 °C
    d
    160 °C *
    130–250 °C
    V
    180 °C
    30–280 °C
    X
    190 °C
    100–250 °C
    \
    200 °C
    100–260 °C
    Y
    240 °C
    200–300 °C
    K
    190 °C
    100–250 °C
    P
    25 °C
    25–50 °C
    S
    160 °C
    100–250 °C
    * First Aut§ will appear in the display
    and the triangle V will flash under
    the * symbol. The recommended
    temperature will only appear after the
    number of bursts of steam has been
    selected.

    3

    92

    You want to reduce the target
    temperature to 155 °C.
    ^ Use the rotary selector to reduce the
    temperature.
    The triangle will flash under the
    temperature symbol and the
    temperature is altered in 5 °C-steps.

    3

    I55

    6
    V

    The altered target temperature is
    saved. The actual temperature is
    displayed.
    Touch X to change between
    displaying the current and target
    temperatures.

    50

    °C

    °C



  • Page 51

    Operation
    Temperature indicator light

    Conventional heat V

    The temperature indicator light 3 lights
    up whenever the oven heating is
    switched on.

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

    As soon as the set temperature is
    reached,

    – dark bread dough,

    – a buzzer will sound, if this option is
    selected (see "Settings – P 2").
    – the temperature indicator light will go
    out 3,
    – the oven heating switches off.
    The temperature control unit ensures
    that the oven heating and the
    temperature indicator light switch back
    on if the temperature in the oven
    temperature falls bellow the level set.

    Pre-heating the oven
    It is only necessary to pre-heat the oven
    in a few instances.
    Most dishes can be placed in a cold
    oven. They will then make use of the
    heat produced during the heating-up
    phase.

    – delicate mixtures (e.g. sponges)

    – beef sirloin joints and fillet.

    Rapid heat-up
    With Rapid heat-up S the heating up
    phase can be shortened.
    Do not use Rapid heat-up S.
    to pre-heat the oven when baking
    pizzas or biscuits and small cakes.
    They will brown too quickly on top.
    ^ Select Rapid heat-up S.
    ^ Select a temperature.
    ^ When the temperature indicator light
    3 goes out for the first time, set the
    oven function you require for
    continued cooking.
    ^ Place the food in the oven.

    Pre-heat the oven when cooking the
    following food with the following oven
    functions:
    Fan plus U
    – dark bread dough,
    – beef sirloin joints and fillet.

    51



  • Page 52

    Operation
    Switching on and off
    automatically
    Cooking programmes can be switched
    off, or on and off automatically.
    To do this, set a duration or a duration
    and finish time after selecting an oven
    function and a temperature.
    The maximum duration which can be
    set for a cooking programme is
    12 hours.
    We recommend switching on and off
    automatically when roasting.
    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.

    Set a 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 oven heating, lighting and cooling
    fan will switch on.
    ^ Touch X.

    3

    I60
    6
    V

    °C

    T S

    ^ If necessary, use the rotary selector
    to move the triangle V until it
    appears under T.
    ^ Touch the OK sensor.
    00:00 h will appear and the triangle V
    will flash under T.

    3

    0i:05

    h

    T
    ;

    ^ Use the rotary selector to set the
    cooking duration (0i:05).
    ^ Touch the OK sensor.
    The cooking duration is saved and then
    counts down in minutes, with the last
    minute counting down in seconds.
    The T symbol indicates a cooking
    duration has been set.
    52



  • Page 53

    Operation
    Setting a cooking duration and finish
    time
    Example:
    The time is now 11:15 ;
    you want a dish with a cooking duration
    of 90 minutes to be ready by 13:30 .

    Now set the finish time:
    ^ Use the rotary selector to move the
    triangle V until it appears under S.
    -:- - will appear:

    3

    ^ Place the food in the oven.
    ^ Select the required oven function and
    the temperature.
    The oven heating, lighting and cooling
    fan will switch on.
    ^ Touch X.
    ^ If necessary, use the rotary selector
    to move the triangle V until it
    appears under T.
    ^ Touch the OK sensor.
    00:00 h will appear and the triangle V
    will flash under T.
    ^ Use the rotary selector to set the
    cooking duration (0i:30).

    The cooking duration is saved and then
    counts down in minutes:

    6

    T S
    ;

    T S
    ;

    ^ Touch the OK sensor.

    3

    i2:45
    6

    T S
    ;

    ^ Use the rotary selector to enter the
    cooking duration finish time (i3:30).
    ^ Touch the OK sensor.

    ^ Touch the OK sensor.

    i:29

    6

    i2:45 will appear in the display (=
    current time of day + cooking duration
    = ii:i5 + i:30):

    Set the cooking duration first:

    3

    -:-:-

    h

    The finish time S is now saved.

    i3:30
    6

    T S
    ;

    The oven heating, lighting and cooling
    fan will switch off.
    As soon as the start time (i3:30 i:30 = i2:00) is reached, the oven
    heating, lighting and cooling fan will
    switch on.

    53



  • Page 54

    Operation
    At the end of the cooking duration

    Altering the cooking duration

    – 0:00 will appear

    ^ Touch X.

    – T will start to flash,

    ^ If necessary, use the rotary selector
    to move the triangle V until it
    appears under T.

    – the oven heating and lighting will
    switch off,
    – the cooling fan will continue to run for
    a while,
    – a buzzer will sound three times if this
    option is selected (see "Settings –
    P 2").
    ^ Turn the rotary selector to the ß
    position.
    ^ Switch the oven off.
    ^ Take the food out of the oven.
    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.
    ^ Touch the OK sensor.
    ^ Use the rotary selector to alter the
    cooking duration.
    ^ Touch the OK sensor.
    The altered cooking duration is now
    saved.



  • Page 55

    Operation
    Deleting a cooking duration

    Deleting a finish time

    ^ Touch X.

    ^ Touch X.

    ^ If necessary, use the rotary selector
    to move the triangle V until it
    appears under T.

    ^ If necessary use the rotary selector to
    move the triangle V until it appears
    under S.

    ^ Touch the OK sensor.

    ^ Touch the OK sensor.

    The triangle V will flash under T.

    The triangle V will flash under S.

    ^ Use the rotary selector to set the
    cooking duration to 0:00.

    ^ Use the rotary selector to enter
    cooking duration end to - -:- -.

    ^ Touch the OK sensor.

    ^ Touch the OK sensor.

    The cooking duration and any finish
    time will be deleted.

    The cooking duration finish time is now
    deleted.

    ^ Touch X.
    The current temperature will appear.
    The oven heating remains switched on.
    If you want to finish the cooking
    programme:
    ^ Turn the rotary selector to the ß
    position.
    ^ Take the food out of the oven.
    If you turn the function selector to ß
    or switch the oven off, the settings for
    the cooking duration and the finish
    time will be deleted.

    55



  • Page 56

    Moisture plus d
    Your oven is equipped with a steam
    injection system for cooking with
    moisture. Baking, roasting and cooking
    with Moisture plus d guarantees
    optimised steam and air conduction for
    excellent cooking and browning results.
    After selecting Moisture plus d you
    need to set the number of bursts of
    steam.
    You can select:
    – Automatic burst of steam (Aut§)
    This requires enough water for one
    burst of steam. The burst of steam
    will be injected into the oven
    automatically after the heating-up
    phase.
    – 1 burst of steam (i)
    2 bursts of steam (2)
    3 bursts of steam (3)
    You need to add the appropriate
    amount of water

    56

    First set the temperature and start the
    water intake process. Water is taken in
    via the tube underneath the control
    panel on the left.

    ,Use only fresh tap water when
    cooking with the Moisture plus
    function. Other liquids will cause
    damage to the oven.

    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.



  • Page 57

    Moisture plus d
    One burst of steam takes approx. 5 - 8
    minutes. The number of bursts of steam
    and when they are injected will depend
    on the type of food being cooked:
    – Yeast mixtures will rise better if
    steam is injected at the beginning of
    the programme.
    – Bread and rolls also rise better if
    exposed to steam at the start.
    Injecting a burst of steam at the end
    of the programme will give the bread
    and rolls a glistening crust.
    – When roasting meat with a high fat
    content injecting steam at the
    beginning of roasting will help render
    the fat.
    Moisture plus is not suitable for
    mixtures which contain a lot of
    moisture, such as choux pastry and
    meringues, as the addition of steam
    does not allow them to dry out
    sufficiently.

    Moisture plus function d
    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
    quantity of water specified:
    Aut§:

    approx. 150 ml

    i:

    approx. 150 ml

    2:

    approx. 200 ml

    3:

    approx. 300 ml

    ^ Select Moisture plus d.

    Tip: Please refer to the sample recipes.

    57



  • Page 58

    Moisture plus d
    Set the number of bursts of steam

    Set the temperature

    Tip: Please refer to the sample recipes.

    The recommended temperature will
    appear in the display and the triangle
    V will flash under 6.

    Aut§ will appear in the display and the
    triangle V will flash under *.

    Aut§
    *
    ;

    The other steam burst options (i, 2, 3)
    can be selected using the rotary
    selector.
    After 3, E is displayed.
    This option starts the descaling
    process (see "Descaling the steam
    injection system F").
    If you wish the burst of steam to be
    injected into the oven automatically
    after the heating-up phase:
    ^ Select Aut§.
    If you wish to inject one or more bursts
    of steam manually at specific times:
    ^ Select i, 2 or 3.
    ^ Touch the OK sensor.

    58

    i60

    °C

    6
    V

    ^ If necessary, set the temperature
    using the rotary selector.
    ^ Touch the OK sensor.



  • Page 59

    Moisture plus d
    Preparing and starting the water
    intake process
    The prompt for the water intake process
    will appear. The triangle V will flash
    under ?.

    ?

    ;
    ^ Open the door.
    ^ Pull the water intake tube forwards
    (located below the control panel on
    the left).

    The amount of water required will be
    drawn up into the oven. The quantity of
    water specified is higher than actually
    required, leaving a small amount in the
    container.
    The water intake process can be
    interrupted and restarted at any time by
    touching 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 tube
    is drawn into the oven.
    The appliance begins to heat up.
    The current temperature and the
    temperature indicator light 3 will
    appear.

    3

    ^ Immerse the end of the water intake
    pipe in the container with tap water.

    92

    °C

    You will see the temperature
    increasing. A buzzer will sound when
    the oven temperature is reached if this
    option is selected (see "Settings P 2").

    ^ Touch the OK sensor.
    The water intake process will begin.

    59



  • Page 60

    Moisture plus d
    Steam can cause injury by scalding.
    Do not open the door while the burst of steam is being injected.
    Condensation on the sensors will make them react more slowly.
    Automatic burst of steam

    Injecting bursts of steam manually

    Once the heating-up phase has been
    completed, the automatic burst of
    steam is injected.

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

    The following will appear in the display:

    *

    i60

    °C

    The water will vaporise in the oven
    compartment.
    After the burst of steam, * will go out
    and the temperature will be displayed.
    ^ Continue cooking until the end of the
    cooking duration.

    Please wait until the heating-up
    phase is completed to allow the
    steam to be distributed evenly by
    the warm air in the oven.
    Please refer to the recipes for the timing
    of the bursts of steam.
    Tip: Set the minute minder N to
    remind you.
    ^ Touch * to inject the burst of steam.
    The sensor light goes out and the
    following appears in the display:

    *

    i60

    °C

    ^ Proceed as described to inject
    further bursts of steam.
    After the last burst of steam * will go
    out and the temperature will be
    displayed.
    ^ Continue cooking until the end of the
    cooking duration.

    60



  • Page 61

    Moisture plus d
    Residual water evaporation
    When cooking using the Moisture plus
    d function, the water will be equally
    distributed between the number of
    bursts of steam and used up as long as
    the programme is not interrupted.
    However, if a programme using steam
    injection is interrupted before all the
    bursts of steam have been injected, the
    water for these unused bursts of steam
    will remain in the system.
    The next time the Moisture plus d
    function is selected, a time will appear
    instead of the recommended
    temperature and triangle V will flash
    under the * symbol to prompt you to
    evaporate the residual moisture.

    The residual moisture 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 approximately
    30 minutes.
    Steam can cause scalding injuries.
    Do not open the door during the
    evaporation process.

    The moisture will condense on the
    door and the oven cavity and needs
    to be wiped off after the oven has
    cooled down.

    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.

    61



  • Page 62

    Moisture plus d
    To start residual water evaporation
    immediately
    ^ Select Moisture plus d.
    A time, depending on the amount of
    residual water present, will appear and
    the triangle V will flash under *:

    00:07

    min

    *

    The the last minute counts down in
    seconds.
    h

    *
    ;

    ^ Touch the OK sensor.
    The evaporation process will begin. The
    duration will count down in the display.
    During the evaporation process, the
    duration may be adjusted by the
    system according to the amount of
    water currently present.

    62

    :0:59

    At the end of the residual water
    evaporation process Aut§ appears:

    Aut§
    *
    ;

    A cooking process using the Moisture
    plus function d can now be carried
    out.



  • Page 63

    Moisture plus d
    Aut§ appears in the display.

    To cancel the residual moisture
    evaporation process

    ,Do not cancel the prompt for
    residual moisture evaporation
    unless you really have to as this
    might cause the steam unit to
    overflow into the oven interior when
    taking in more water.
    ^ Select Moisture plus d.

    Aut§
    *
    ;

    A cooking process using the Moisture
    plus function d can now be carried
    out.

    A time, depending on the amount of
    residual water present, will appear and
    the triangle V will flash under the *
    symbol in the display:

    00:07

    h

    *
    ;

    ^ Turn the rotary selector anticlockwise
    The time will be set to 00:00:

    00:00

    min

    *
    ;

    ^ Touch the OK sensor.

    63



  • Page 64

    Baking
    – Always place baking tins on the rack.
    Eating food which has been cooked
    correctly is important for good
    health.
    Only bake cakes, pizza, chips etc.
    until they are golden. Do not
    overcook them.

    Functions
    Depending on how the food is
    prepared, you can use Fan plus U,
    Intensive Bake O, Moisture plus d
    or Conventional heat V.

    Bakeware
    The choice of bakeware depends on
    the oven function and preparation.
    – Fan plus U, Intensive bake O,
    Moisture plus d:
    Baking tray, universal tray, bakeware
    of any ovenproof material.
    – Conventional heat V: Dark metal,
    enamel, tin or aluminium baking tins
    with a matt finish, heat-resistant glass
    or ceramic dishes. Avoid using
    bright, shiny metal tins as they give
    an uneven and poor browning result
    and in some cases cakes might not
    cook properly.

    64

    Position rectangular tins with the
    longer side across the width of the
    rack for optimum heat distribution
    and even baking results.
    – When baking cakes with fresh fruit
    toppings and deep sponge cakes
    place the tin in the universal tray to
    catch any spillages.
    Baking paper, greasing the tin
    All Miele accessories (baking tray,
    universal tray, perforated baking tray
    and the round baking tray) are treated
    with PerfectClean enamel.
    Surfaces treated with PerfectClean
    enamel generally do not need to be
    greased or lined with baking paper.
    Baking paper is only needed with
    – anything with a high salt content
    (e.g. pretzels, bread sticks), because
    sodium can damage the
    PerfectClean surface,
    – meringues or sponges with a high
    egg-white content, because they are
    more likely to stick,
    – frozen food cooked on the rack.



  • Page 65

    Baking
    Notes on the baking chart

    Shelf levels ³

    Temperature 6

    The shelf level on which you place your
    food for baking depends on the oven
    function and number of trays being
    used.

    As a general rule, select the lower
    temperature given in the chart.
    Baking at temperatures higher than
    those recommended may reduce the
    cooking time, but will lead to uneven
    browning, and unsatisfactory cooking
    results.
    Baking duration +
    Check if the food is cooked at the end
    of the shortest time quoted.
    To check if a cake is ready, insert a
    wooden skewer into the centre. It is
    ready if the skewer comes out clean,
    without dough or crumbs sticking to it.

    – Fan plus U
    1 tray: level 2
    2 trays: level 1+2
    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.
    – Moisture plus d
    1 tray: level 2
    – Intensive bake O
    1 tray: level 1 or 2
    – Conventional V
    1 tray: level 1 or 2

    65



  • Page 66

    Baking
    Baking chart
    U

    Cakes / biscuits

    6

    ³

    +

    [°C]

    [min]

    Creamed mixture
    Sponge cake

    150–170

    2

    60–70

    Ring cake

    150–170

    1

    65–80

    Muffins (1 tray)

    150–170

    2

    30–50

    Small cakes (1 tray) 1) 2)

    150

    2

    25–35

    Small cakes (2 trays) 1) 2)

    140 3)

    1+2

    25–30

    Foam cake (tray)

    150–170

    2

    25–40

    Marble, nut cake (tin)

    150–170

    2

    60–80

    Fresh fruit cake, with meringue topping (tray)

    150–170

    2

    45–50

    Fresh fruit cake (tray)

    150–170

    2

    35–55

    Fresh fruit cake (tin)

    150–170

    2

    55–65

    Flan base 1)

    150–170

    2

    25–35

    Small cakes/biscuits 1) (1 [2] tray(s))

    150–170

    2 [1+2 4)]

    20–25

    Flan base

    150–170

    2

    20–25

    Streusel cake

    150–170

    2

    Rubbed in mixture

    Small cakes/biscuits

    1)

    (1 [2] tray(s))

    Drop cookies 1) 2) (1 [2] tray/s)
    Cheese cake

    45–55
    4)

    150–170

    2 [1+2 ]

    15–25

    140

    2 [1+2 4)]

    30–50

    150–170

    2

    70–95

    160

    2

    80–105

    Apple pie 1)

    160–180

    2

    50–70

    Apricot tart with topping (tin)

    150–170

    2

    55–75







    Apple pie (tin C 20 cm) 1) 2)

    Swiss apple cake

    The data for the recommended function is printed in bold.
    Unless otherwise stated, the times given are for an oven which has not been preheated. With a pre-heated oven, shorten times by up to 10 minutes.
    In general, if a range of temperatures is given, it is best to select the lower
    temperature and to check the food after the shortest time.

    66



  • Page 67

    Baking

    V
    6

    ³

    [°C]

    O
    +

    6

    [min]

    [°C]

    ³

    +
    [min]

    150–170

    2

    60–70







    150–170

    1

    65–80







    160–180

    2

    25–45







    160 3)

    2

    20–30



















    170–190

    2

    25–40







    150–170

    2

    60–80







    170–190

    2

    45–50







    170–190

    1

    35–55







    160–180

    2

    55–65







    170–190

    2

    20–25







    2

    15–25







    170–190

    2

    15–20







    170–190

    2

    45–55







    160–180

    3)

    160–180

    2

    15–25







    160 3)

    2

    15–30







    160–180

    2

    85–95

    150–170

    2

    75–90

    180

    1

    80–100







    170–190

    1

    45–65

    160–180

    1

    50–70

    170–190

    1

    55–75

    150–170

    2

    50–60

    1

    25–40

    220–240

    3)

    1

    35–50

    190–210

    3)

    U Fan plus / V Conventional heat / O Intensive bake
    6 Temperature / ³ Shelf level / + Duration
    1) Do not use Rapid heat-up S during the heating-up phase.
    2) The settings also apply for testing in accordance with EN 60350.
    3) Pre-heat the oven.
    4) Take the baking trays out of the oven early if the food is sufficiently browned before the
    specified time has elapsed.

    67



  • Page 68

    Baking
    Baking chart
    U

    Cakes / biscuits

    6

    ³

    +

    [°C]

    [min]

    Sponge mix1)
    Tart / flan base (2 eggs) 1)

    170–190

    2

    15–20

    Sponge cake (4 to 6 eggs) 1)

    175–195

    2

    22–30

    Whisked sponge cake

    1) 2)

    185

    2

    22–30

    160–180

    2

    15–25

    50

    5)

    15–30

    Gugelhupf

    150–170

    1

    50–60

    Stollen

    150–170

    2

    55–65

    Streusel cake

    150–170

    2

    35–45

    Fresh fruit cake (tray)

    160–180

    1

    40–60

    White bread

    160–180

    2

    50–60

    2

    50–60

    2

    35–45

    Swiss roll 1)
    Yeast mixtures and quark dough
    Proving dough

    Wholegrain bread
    Pizza (tray) 1)

    170–190

    3)

    170–190

    Onion tart

    170–190

    2

    35–45

    Apple turnovers (1 [2] tray(s))

    150–170

    2 [1+2 4)]

    25–30

    Choux pasty 1), Eclairs (1 tray)

    160–180

    2

    30–45

    Puff pastry (1 tray)

    170–190

    2

    Meringues, Macaroons (1 [2] tray(s))

    120–140

    20–25
    4)

    2 [1+2 ]

    25–50

    The data for the recommended function is printed in bold.
    Unless otherwise stated, the times given are for an oven which has not been preheated. With a pre-heated oven, shorten times by up to 10 minutes.
    In general, if a range of temperatures is given, it is best to select the lower
    temperature and to check the food after the shortest time.

    68



  • Page 69

    Baking

    V
    6

    ³

    [°C]

    O
    +

    6

    [min]

    [°C]

    ³

    +
    [min]

    170–190 3)

    2

    10–20







    170–190 3)

    2

    20–40







    3)

    2

    20–45







    180–200 3)

    2

    12–16







    50

    5)

    15–30





    160–180

    1

    50–60





    150–170

    2

    55–65





    170–190

    2

    35–45





    2

    40–55

    170–190

    2

    40–55

    2

    50–60







    150–180

    170–190

    1)

    160–180
    3)

    2

    50–60







    190–210

    1

    30–45

    170–190

    2

    40–50

    180–200

    1

    25–35

    170–190

    2

    25–35

    160–180

    2

    25–30







    3)

    2

    30–40







    190–210 3)

    2

    20–25







    3)

    2

    25–50







    190–210

    180–200
    120–140

    U Fan plus / V Conventional heat / O Intensive bake
    6 Temperature / ³ Shelf level / + Duration
    1) Do not use Rapid heat-up S during the heating-up phase.
    2) The settings also apply for testing in accordance with EN 60350.
    3) Pre-heat the oven.
    4) Take the baking trays out of the oven early if the food is sufficiently browned before the
    specified time has elapsed.
    5) Place the rack on the floor of the oven, and stand the bowl containing the dough on the
    rack.

    69



  • Page 70

    Roasting
    Functions

    Notes on the roasting chart

    Depending on how the food is
    prepared, you can use Fan Plus U,
    Moisture plus d or Conventional
    Heat V.

    Temperature 6

    Containers
    You can use any heat-resistant
    crockery:
    Miele Gourmet oven dishes, roasting
    pans, ovenproof glass dishes, roasting
    bags, dishes made from earthenware
    or cast iron, the universal tray, rack
    and/or anti-splash insert (if available)
    on top of the universal tray.
    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.

    As a general rule, select the lower
    temperature given in the chart. If higher
    temperatures are used, the meat will
    brown on the outside, but will not be
    properly cooked through.
    When cooking with Fan Plus U or
    Moisture plus d, select a temperature
    20 °C lower than for Conventional Heat
    V.
    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.
    Pre-heat
    Pre-heating is required when roasting
    beef sirloin joints and fillet.

    70



  • Page 71

    Roasting
    Roasting duration +
    The traditional British method for
    calculating the roasting time is to allow
    15 to 20 minutes per lb/450 grammes,
    according to type of meat, plus approx.
    20 minutes, adjusting the length of time
    as roasting proceeds to obtain the
    required result. The roasting time can
    also be determined by multiplying the
    thickness of the roast [cm] with the time
    per cm [min./cm], depending on the
    type of meat:
    Beef/venison: . . . . . . . . . 15–18 min/cm
    Pork/veal/lamb: . . . . . . . . 12–15 min/cm

    Tips
    Browning
    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.
    Standing time
    At the end of the programme, take the
    roast out of the oven, wrap in aluminium
    foil and leave to stand for about
    10 minutes. This helps retain juices
    when the meat is carved.

    Sirloin/fillet: . . . . . . . . . . . . 8–10 min/cm
    Roasting times are approx. 20 minutes
    longer per kilo for frozen meat. Frozen
    meat weighing less than approx. 1.5 kg
    does not need to be defrosted before
    roasting.

    Roasting poultry
    For a crisp finish, baste the poultry
    10 minutes before the end of the
    cooking time with slightly salted water.

    Check if the meat is cooked after the
    shortest duration quoted.
    Shelf levels ³
    Use shelf level 1 or 2 depending on the
    height of the food.

    71



  • Page 72

    Roasting
    Roasting chart
    U

    Meat/Fish
    6

    +

    [°C]

    [min]

    Topside of beef, approx. 1 kg
    170–190
    Beef fillet or sirloin joint, approx. 1 kg
    200–220
    Venison, approx. 1 kg
    140–160
    Pork joint, approx.1 kg
    160–180
    Pork joint with crackling, approx. 2 kg
    160–180
    Gammon joint, approx. 1 kg
    150–170
    Meat loaf, approx. 1 kg
    160–180
    Veal, approx. 1.5 kg
    180–200
    Leg of lamb, approx. 1.5 kg
    170–190
    Saddle of lamb, approx. 1.5 kg
    170–190
    Poultry, 0.8–1.2 kg
    180–200
    Poultry, approx. 2 kg
    170–190
    Poultry, stuffed, approx. 2 kg
    170–190
    Poultry, approx. 4 kg
    160–180
    Fish, whole, approx. 1.5 kg
    160–180
    The data for the recommended function is printed in bold.

    100–130 2)
    45–55 3)
    100–120 4)
    100–120 4)
    130–160 4)
    60–80 4)
    60–70 4)
    80–100 4)
    90–120 4)
    50–60
    60–70
    90–110
    110–130
    150–180
    35–55

    The times given are for an oven which has not been pre-heated.
    In general, if a range of temperatures is given, it is best to select the lower
    temperature and to check the food after the shortest time.
    The temperatures quoted are for roasting in an open dish.
    Lower the temperature by approx. 10 °C if roasting directly on the universal tray or
    on the rack with the universal tray underneath.

    72



  • Page 73

    Roasting
    d 1)

    V

    6

    +

    6

    +

    [°C]

    [min]

    [°C]

    [min]



    140–160
    160–180
    170–190
    160–180
    170–190
    170–190
    170–190

    190–210
    180–200
    180–200
    170–190
    170–190



    100–120 4)
    110–130 4)
    130–160 4)
    60–80 4)
    60–70 4)
    90–110 4)
    90–120 4)

    60–70
    90–110
    100–120
    140–170
    35–55

    190–210
    200–220
    150–170
    180–200
    190–210
    170–190
    190–210
    190–210
    200–220
    190–210
    190–210
    180–200
    180–200
    180–200
    190–210

    110–140 2)
    45–55 3)
    100–120 4)
    100–120 4)
    130–160 4)
    80–100 4)
    60–70 4)
    100–120 4)
    90–120 4)
    50–60
    60–75
    100–120
    110–130
    150–180
    35–55

    U Fan plus / d Moisture plus / V Conventional heat
    6 Temperature / + Cooking duration
    Use shelf level 1 or 2 depending on the height of the food.
    1) After the heating-up phase, inject the bursts of steam at intervals throughout the cooking
    duration.
    2) Roast with the lid on first, then remove the lid halfway through roasting and add approx.
    ½ litre liquid.
    3) Pre-heat the oven, but do not use Rapid heat-up S.
    4) Add approx. ½ litre liquid halfway through roasting.

    73



  • Page 74

    Low temperature cooking
    This method is ideal for cooking beef,
    pork, veal or lamb when a tender result
    is required.
    First sear the meat all over at a high
    temperature on the hob in order to seal
    it.
    Then place the meat in the pre-heated
    oven where the low temperature and
    long cooking time will cook it to
    perfection and ensure it is very tender.
    The meat relaxes and the juices inside
    start to circulate evenly throughout the
    meat to reach the outer layers. This has
    very tender and succulent results.

    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.

    74

    Procedure
    Use the universal tray with the rack
    placed on top of it.
    Do not use the Rapid Heat-up S
    function to pre-heat the oven.
    ^ Place the rack together with the
    universal tray on shelf level 1.
    ^ Select Conventional heat V and a
    temperature of 130 °C.
    ^ Pre-heat the oven together with the
    universal tray and rack for approx.
    15 minutes.
    ^ Whilst the oven is pre-heating, sear
    the meat thoroughly on the hob.

    ,Danger of burning!

    Use oven gloves when placing food
    in the oven, turning or removing it
    and when adjusting oven shelves
    etc. in a hot oven.

    ^ Place the 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").



  • Page 75

    Low temperature cooking
    After cooking
    Because the cooking and core
    temperatures are very low:

    Cooking duration/Core
    temperatures
    Meat

    Duration

    [min]

    Core
    temperature**
    [°C]

    60–90
    120–150
    180–240
    120–150
    150–210
    180–210
    90–120

    48
    57
    69
    63
    68
    63
    60

    – Meat can be carved straight from the
    oven. It does not need to rest.
    – The cooking result will not be
    affected if the meat is left in the oven
    after the programme has finished. It
    can be kept warm until you serve it.
    – 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.

    Sirloin joint
    – Rare
    – Medium
    – Well-done
    Pork fillet
    Gammon*
    Saddle of veal*
    Saddle of lamb*
    * Boned

    ** You can use a proprietary food
    probe if you have one to monitor the
    core temperature.

    75



  • Page 76

    Grilling
    ,Danger of burning.

    Trays and racks

    Grill with the oven door closed. If
    you grill with the door open, hot air
    will escape from the oven instead of
    being cooled by the cooling fan.
    The controls will get hot.

    Functions
    Grill Y
    For grilling larger quantities of thin cuts
    (e.g. steaks) and browning baked
    dishes.
    The whole of the top heating / grill
    element will get hot and glow red.
    Fan grill \
    For grilling larger items, e.g. chicken.
    The top heating / grill element and the
    fan switch on and off alternately.

    76

    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.



  • Page 77

    Grilling
    Notes on the grilling chart

    Testing to see if cooked

    Temperature 6

    One way of finding out how well a piece
    of meat has been cooked is to press
    down on it with a spoon:

    As a general rule, select the lower
    temperature given in the chart. If higher
    temperatures are used, the meat will
    brown on the outside, but will not be
    properly cooked through.
    For thin cuts of meat a temperature
    setting of 275 °C is generally
    recommended, for thicker cuts a
    maximum of 220 °C.

    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.

    Pre-heat

    Well-done: If the meat hardly gives at
    all under pressure, it is
    cooked through.

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

    Check if the meat is cooked after the
    shortest time quoted.

    Shelf levels ³
    Select the shelf level according to the
    thickness of the food.
    – Thin cuts: Shelf level 2
    – Thicker cuts: Shelf level 1
    Grilling duration +

    Tip
    If the surface of thicker cuts of meat is
    cooked but the centre is still raw,
    continue grilling at a lower temperature
    setting or use a lower shelf level to
    allow the food to cook through to the
    centre.

    – Flat 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.
    – Turn the food halfway through
    cooking.

    77



  • Page 78

    Grilling
    Preparing food for grilling

    Grilling

    Trim the meat. Do not season meat with
    salt before grilling as this draws the
    juices out.

    ^ Place the rack or the anti-splash
    insert (if available) in the universal
    tray.

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

    ^ Place the food on top.

    Clean fish in the normal way. To
    enhance the flavour, add a little salt or
    squeeze a little lemon juice over the
    fish.

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

    ^ Select the required oven function and
    the temperature.

    ,Danger of burning

    Use oven gloves when placing food
    in the oven, turning or removing it
    and when adjusting oven shelves
    etc. in a hot oven.

    ^ Place the food on the appropriate
    shelf level (see Grilling chart).
    ^ Close the door.
    ^ Turn the food halfway through
    cooking.

    78



  • Page 79

    Grilling
    Grilling chart
    The data for the recommended function is printed in bold.
    Pre-heat the grill for approx. 5 minutes with the door closed, unless advised
    otherwise.
    Turn the food halfway through the cooking time.
    Check the food after the shortest time quoted.
    Y

    Food to be grilled

    ³

    \

    6

    +

    6

    +

    [°C]

    [min]

    [°C]

    [min]

    2

    275

    15–22

    220

    15–20

    Thin cuts
    Steak
    1)

    2

    300

    17–28





    Kebabs

    2

    275

    25–30

    220

    25–30

    Chicken kebabs

    2

    275

    20–25

    220

    12–16

    Pork chops

    2

    275

    18–25

    220

    17–23

    Liver

    2

    275

    8–12

    220

    12–15

    Burgers

    2

    275

    20–25

    220

    18–22

    Sausages

    2

    275

    12–18

    220

    13–19

    Fish fillet

    2

    275

    20–25

    220

    13–18

    Beef burgers

    Trout

    2

    275

    16–20

    220

    20–25

    Toast 1) 2)

    2

    300

    5–10

    220

    7–10

    Cheese toast

    2

    275

    10–15

    220

    10–15

    Tomatoes

    2

    275

    6–10

    220

    8–10

    Peaches

    2

    275

    6–10

    220

    15–20

    Chicken, approx. 1.2 kg

    1

    210

    60–70

    200

    60–70

    Pork, approx. 1 kg

    1





    200

    95–100

    Sirloin joint, fillet, approx. 1 kg

    1





    250

    35–45

    Thicker cuts

    Y Grill / \ Fan grill / ³ Level / 6 Temperature / + Duration
    1) The settings also apply when using the Grill Y function for testing in accordance with
    EN 60350.
    2) Do not pre-heat the grill.

    79



  • Page 80

    Defrost
    Use the Defrost P function to gently
    defrost frozen food.
    When this function is selected, only the
    fan switches on and circulates the air at
    room temperature.

    ,Danger of salmonella poisoning.
    It is particularly important to observe
    food hygiene rules when defrosting
    poultry. Do not use the liquid from
    the defrosted poultry. Pour it away,
    and wash the tray, the sink and your
    hands.
    Useful tips
    – Where possible, remove the
    packaging and put the food to be
    defrosted on the universal tray or into
    a suitable dish.
    – 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 soft to take herbs and
    seasoning.

    80

    Defrosting times
    The time needed for defrosting
    depends on the type and weight of the
    food, and at what temperature it was
    deep frozen. The following chart is for
    guidance only. It is important to check
    that food is thoroughly defrosted.
    Frozen food
    Chicken
    Meat
    Sausages
    Fish
    Strawberries
    Butter cake
    Bread

    Weight
    [g]
    800
    500
    1000
    500
    1000
    300
    500
    500

    Duration
    [min]
    90–120
    60–90
    90–120
    30–50
    60–90
    30–40
    20–30
    30–50



  • Page 81

    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.

    Food
    Drying time
    Fruit
    2–8 hours
    Vegetables
    3–8 hours
    Herbs*
    50–60 minutes
    * Use Conventional heat V for drying
    herbs.
    ^ Reduce the temperature if
    condensation begins to form in the
    oven.

    ,Danger of burning. Wear oven
    gloves when removing the dried
    food from the oven.

    ^ Allow the dried fruit or vegetables to
    cool down after drying.
    Dried fruit must be completely dry,
    but also soft and elastic.
    ^ Store in sealed glass jars or tins.

    Use the perforated baking tray, if you
    have one.
    ^ Select Fan plus U or Conventional
    heat V.
    ^ Select a temperature of 80–100 °C.
    ^ Place the universal tray on shelf level
    1. With Fan plus U you can dry
    produce on levels 1+2 at the same
    time.

    81



  • Page 82

    Frozen food/Ready meals
    Tips
    Cakes, pizza, baguettes
    – Large frozen items such as cakes,
    pizzas or baguettes cover an
    extensive area of the baking tray or
    universal tray.
    The temperature difference if large
    frozen items are cooked in these
    trays can cause the tray to distort in
    such a way that it cannot be
    removed from the oven when it is hot.
    Further use will make the distortion
    worse. Place this type of food on
    baking parchment on the rack to
    prevent the risk of this happening.
    – 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.

    82

    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 time recommended on the
    packaging.



  • Page 83

    Gentle bake
    The Gentle bake K function is ideal for bakes and gratins which require a crisp
    top.
    Food

    6
    [°C]

    ³

    +
    [min]

    Lasagne

    180

    1

    45–60

    Potato gratin

    170

    1

    55–65

    Vegetable bake

    170

    1

    55–65

    Pasta bake

    170

    1

    40–50

    6 Temperature / ³ Shelf level / + Duration

    The table contains just a few examples.
    For other recipes, use the temperature and duration settings given for Fan
    plus U as a guide.

    83



  • Page 84

    Note for test institutes
    Test food acc. to EN 60350
    Function

    6
    [°C]

    U

    140 2)

    2

    30–50

    No

    U

    140 2)

    1+2

    30–50

    No

    1 tray

    V

    160 2)

    2

    15–30

    Yes

    1 tray

    U

    150 2)

    2

    25–35

    No

    2 trays

    U

    140 2)

    1+2

    25–30

    Yes

    V

    160 2)

    2

    20–30

    Yes

    U

    185 2)

    2

    22–30

    No

    Test food

    Tray / tin

    Drop cookies
    (8.4.1)

    1 tray

    Small cakes
    (8.4.2)

    2 trays

    1)

    1 tray
    3)

    ³

    +
    [min]

    Pre-heat

    Whisked
    sponge cake
    (8.5.1)

    Springform C 26 cm

    Springform C 26 cm 3) 4)

    V

    150–180 2)

    2

    20–45

    Yes

    Apple pie
    (8.5.2)

    Springform C 20 cm 3)

    U

    160 2)

    2

    80–105

    No

    3)

    V

    180 2)

    1

    80–100

    No

    Toast (9.1)

    Rack

    Y

    300

    2

    5–10

    No

    Grill beef
    burgers
    (9.2)

    Rack on top of universal
    tray

    Y

    300

    2

    Springform C 20 cm

    Yes,
    1st side:
    5 minutes
    10–16
    2nd side:
    7–12

    U Fan plus / V Conventional heat / Y Grill
    6 Temperature / ³ Shelf level / + Duration
    1) Take the baking trays out of the oven early if the food is sufficiently browned before the
    specified time has elapsed.
    2) Do not use Rapid heat-up S during the heating-up phase.
    3) Place baking tins on the rack.
    4) In general, if a range of temperatures is given, it is best to select the lower temperature
    and to check the food after the shortest time.

    Energy efficiency class
    The Energy efficiency rating is determined according to EN 50304.
    Energy rating

    A

    Function used:

    Gentle bake K

    Please note:

    Do not use the FlexiClip telescopic runners

    84



  • Page 85

    Cleaning and care
    ,Danger of burning. Make sure

    the oven heating elements are
    switched off and that the oven cavity
    is cool.

    ,Danger of injury. Do not use a

    steam cleaning appliance to clean
    this appliance. The steam could
    reach electrical components and
    cause a short circuit.

    Unsuitable cleaning agents
    To avoid damaging the surfaces, do not
    use:
    – cleaning agents containing soda,
    ammonia, acids or chlorides,
    – cleaning agents containing
    descaling agents on the oven front,
    – abrasive cleaning agents, e.g.
    powder cleaners and cream
    cleaners,
    – solvent-based cleaning agents,

    All external surfaces are susceptible
    to discolouration or change in
    appearance if unsuitable cleaning
    agents are used.
    Oven cleaners and descaling
    agents will damage the front of the
    oven, in particular.
    Residues of cleaning agents must
    be removed immediately after use.
    All surfaces are also susceptible to
    scratches. Scratches on glass
    surfaces could even cause a
    breakage in certain circumstances.

    – stainless steel cleaning agents,
    – dishwasher cleaner,
    – glass cleaning agents,
    – cleaning agents for ceramic 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 or tools,
    – wire wool or metal scourers,
    – spot cleaning,
    – oven cleaner*,
    – stainless steel spiral pads*.

    * these can, however, be used to
    remove very heavy soiling from
    PerfectClean treated surfaces.

    85



  • Page 86

    Cleaning and care
    Normal soiling
    Soiling might become impossible to
    remove if it is not dealt with.
    Continued use of the oven without
    regular cleaning will make it much
    harder to keep clean.
    Soiling is, therefore, best removed
    after each use of the oven.

    The accessories are not dishwasherproof.

    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 side liners
    and lower the top heating/grill
    element to remove the roof liner.

    86

    See "Cleaning catalytic panels and
    liners" for instructions on how to keep
    the catalytic enamel clean.

    There is a fibreglass seal around the
    oven interior which seals the inside
    of the door. It is sensitive to abrasion
    and rubbing.
    To prevent the risk of damaging it
    do not clean it.
    ^ It is best to remove normal soiling immediately using a clean sponge and
    a solution of hot water and washingup 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 nonstick properties.
    ^ After cleaning and rinsing, wipe the
    surfaces dry using a soft cloth.



  • Page 87

    Cleaning and care
    Stubborn soiling (does not
    apply to the FlexiClip runners)
    Spilt fruit and roasting juices may
    cause lasting discolouration or matt
    patches on enamelled surfaces.
    This discolouration is permanent but
    will not affect the efficiency of the
    finish. Do not try to remove this
    discolouration! Clean these
    following the instructions given here.
    ^ Baked on deposits can be removed
    with a glass scraper or a nonabrasive stainless steel spiral pad.
    Oven spray will damage catalytic
    enamel. Remove all catalytic
    enamelled panels from the oven
    interior before using oven spray.

    ^ Very stubborn soiling on
    PerfectClean treated enamel can be
    cleaned using Miele oven cleaner. It
    must be applied to cold surfaces in
    accordance with instructions on the
    packaging.
    Non-Miele oven spray must only be
    used in a cold oven and for no longer
    than a maximum of 10 minutes.
    ^ Leave the oven cleaner to take effect
    for the prescribed time. 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.

    87



  • Page 88

    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 panels and
    liners
    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 and
    liners should therefore be taken out
    of the oven before using oven spray
    in it.
    Removing spice, sugar and similar
    deposits
    ^ Remove the back panel, roof liner
    and side liners (see relevant sections
    later on in this chapter).
    ^ Clean the back panel, roof liner and
    side liners by hand with a solution of
    hot water and washing-up liquid
    applied with a soft brush.
    ^ Rinse thoroughly and then leave to
    dry before fitting back in the oven.

    88



  • Page 89

    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 avoid them
    burning on.
    ^ Select the Fan plus U function and
    a temperature of 250 °C.
    ^ Then heat the empty oven for at least
    an hour.

    ,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.

    The length of time required will depend
    on the level of soiling.
    If the catalytic coating is very heavily
    soiled with oil and grease, a film can
    form on the oven surface during the
    cleaning process.

    89



  • Page 90

    Cleaning and care
    Removing the door
    Do not attempt to take the door off
    the retainers when it is in the
    horizontal position as the retainers
    will spring back against the oven.
    Do not use the handle to pull the
    door off the retainers as the handle
    could break.
    ^ Raise the door up till it rests open.

    The oven door is connected to the
    hinges by retainers.
    Before removing the door from the
    retainers, the locking clamps on both
    hinges have to be released.
    ^ Open the door fully.

    ^ Release the locking clamps by
    turning them as far as they will go.

    90

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



  • Page 91

    Cleaning and care
    Dismantling the door
    The oven door is an open system with
    three 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.

    ,Danger of injury.

    Always remove the door before
    dismantling it.

    ^ Place the door on a protective
    surface (e.g. on a tea towel) to
    prevent it getting scratched. The
    door handle should line up with the
    edge of the table. Make sure the
    glass lies flat and does not get
    broken during cleaning.

    Take particular care as scratches
    can damage the glass.
    When cleaning the glass panes do
    not use abrasive cleaning agents,
    hard sponges or brushes and do not
    use sharp metal tools or scrapers.
    Please also read the general notes
    on cleaning the oven front before
    cleaning the glass panes.
    Oven spray will damage the
    aluminium trims inside the door.
    These should only be cleaned using
    hot water and washing-up liquid
    applied with a clean sponge or a
    clean, damp microfibre cloth.

    ^ Flip the two glass pane retainers
    outwards to open them.

    Be especially vigilant after
    dismantling the door that the glass
    panes do not break.

    91



  • Page 92

    Cleaning and care
    To remove the inner panes:

    Then reassemble the door carefully:

    ^ Gently lift the inner pane up and out
    of the plastic strip.

    ^ Refit the middle pane in such a way
    that the material number is legible.

    ^ Lift the middle pane up gently and
    pull it out.

    ^ Push the inner pane with the matt
    printed side facing downwards into
    the plastic strip and place it between
    the retainers.

    ^ Clean the door panes and other
    individual parts with a clean sponge
    and a solution of hot water and
    washing-up liquid or a clean damp
    microfibre cloth.
    ^ Dry all parts with a soft cloth.

    92



  • Page 93

    Cleaning and care

    ^ Flip both the glass pane retainers
    inwards to close them.
    The door is now reassembled and is
    ready to fit back on the oven.

    93



  • Page 94

    Cleaning and care
    Refitting the door

    ^ Open the door fully.
    It is essential that the locking
    clamps lock securely when the door
    is refitted after cleaning. Otherwise
    the door could could work loose
    from the retainers and be damaged.

    ^ Hold the door securely at both sides
    and carefully fit it back onto the hinge
    retainers. Make sure it goes on
    straight.

    94

    ^ Flip both locking clamps back up as
    far as they will go into a horizontal
    position.



  • Page 95

    Cleaning and care
    Removing the side runners
    Remove the side runners for cleaning.

    ,Danger of injury.
    Do not use the oven without the side
    runners.
    You can remove the side runners
    together with the FlexiClip runners (if
    present).
    If you wish to remove the FlexiClip
    runners separately beforehand, please
    follow the instructions in "Features –
    Fitting and removing the FlexiClip
    runners".

    ,Danger of burning.

    Make sure the oven heating
    elements are switched off and cool.

    ^ Pull the 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.

    95



  • Page 96

    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.

    Removing the roof liner

    ,Danger of burning.

    Make sure the oven heating
    elements are switched off and cool.

    ^ Remove the side runners together
    with the catalytic side liners (if fitted).

    ,Danger of burning.
    Make sure the oven heating
    elements are switched off and cool.
    ^ Disconnect the appliance from the
    mains.
    ^ Remove the side runners, together
    with the catalytic side liners (if fitted).
    ^ Undo the four screws in the corners
    of the back panel and take it out.
    ^ Clean the back panel (see "Cleaning
    and Care / Cleaning catalytic panels
    and liners").
    Refit in the reverse order.
    Carefully refit the back panel. Make
    sure the openings are located as
    illustrated in "Oven overview".
    ^ Reconnect the oven to the electricity
    supply.

    ^ Undo the wing nut.
    Do not use force to lower the top
    heat/grill element as this can cause
    it to break.
    ^ Carefully lower the top heat/grill
    element and remove the roof liner for
    cleaning.
    You can now clean the roof of the oven.
    Reassemble in the reverse order,
    carefully ensuring all parts are correctly
    in place.
    ^ Raise the top heat/grill element and
    tighten the wing nut securely.
    ^ Refit the side runners.

    96



  • Page 97

    Cleaning and care
    Descaling the steam injection
    system F
    When to run the descaling process
    The frequency of descaling will depend
    on the water hardness level in your
    area.
    The descaling process can be run at
    any time.

    The number of cooking processes
    available until the function locks out will
    count down in the display until F 0 und
    0 appears.

    F
    0
    ;

    :0

    However, to ensure that the oven
    functions correctly you will be
    automatically prompted to run the
    descaling process after a certain
    number of programmes.

    After that the Moisture plus function d
    is locked and can only be used again
    after the descaling process has been
    run.

    If operating mode d is selected, the
    display shows a prompt to run the
    descaling process.

    Sequence of a descaling cycle

    F

    i:0

    The descaling cycle takes approx.
    90 minutes and consists of several
    steps:
    E 0: Drawing in the descaling solution
    E i: Activation phase
    E 2: Rinse 1

    You can use the Moisture plus d
    function 10 more times before
    descaling. After the 10th programme,
    the function will be locked and cannot
    be used until descaling is carried out.

    E 3: Rinse 2
    E 4: Rinse 3
    E 5: Evaporating the residual moisture

    The prompt will disappear after a few
    seconds. You can also dismiss it by
    touching OK.
    All other modes can still be used.

    97



  • Page 98

    Cleaning and care
    Preparation
    We recommend using the descaling
    tablets supplied. They have been
    specially developed for Miele for
    optimum cleaning results.
    Other descaling agents, which
    contain other acids besides citric
    acid and/or other undesirable
    substances, such as chlorides for
    example, could cause damage.
    Moreover, the descaling effect
    required could not be guaranteed if
    the descaling solution was not of the
    appropriate concentration.
    Follow the instructions on the
    package carefully to avoid
    damaging the oven.
    Clean the oven interior after
    descaling to ensure that all traces of
    descaling agent have been
    removed.
    Miele descaling tablets are available to
    order from Miele or via the internet at
    www.miele-shop.com.
    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 tube.

    98

    A Place the end of the plastic tube in
    the bottom of the container and
    secure the tube with the suction cup.
    B Completely dissolve one descaling
    tablet in approx. 600 ml of cold
    mains tap water.
    C Place the universal tray on the top
    shelf level to collect the descaling
    solution after it has been used.

    D Place the container with the
    descaling solution on the floor of the
    oven. Secure the other end of the
    plastic tube to the water intake pipe.
    E Close the door.



  • Page 99

    Cleaning and care
    Starting the descaling process
    As soon as the intake process E 0
    has been started the descaling
    process can no longer be
    cancelled.

    The Activation phase (E i) will begin.
    You can follow the duration as it counts
    down.

    :i:20

    F

    h

    T

    F Select the Moisture plus d function.
    G Use the rotary selector to select E.
    J Open the door.

    H Touch the OK sensor.
    If the Moisture plus d function was
    already locked, the descaling
    process can be started immediately
    by touching the OK sensor.
    The prompt for the drawing in process
    (E 0) will appear and the triangle V will
    flash under ?.

    ?

    E

    o

    ;

    K Leave the container with the hose
    connected to the water intake pipe in
    the oven. Top the container up with
    approx. 300 ml of water, as the
    system will need to draw in some
    more liquid during the activation
    phase.
    L Close the door.
    The system will take in more liquid at
    approximately 5 minute intervals. You
    will hear the noise of the pump for a
    moment or so.
    The descaling step can be displayed:

    I Touch the OK sensor.

    ^ Touch X.

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

    ^ Use the rotary selector to select 6.

    The amount of solution specified 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.

    F

    E

    6
    ;

    i

    T

    ^ To display time remaining, use the
    rotary selector to move the triangle
    V until it is under T.
    At the end of the activation phase a
    buzzer will sound three times, if the
    buzzer is switched on (see "Settings –
    P 2").
    99



  • Page 100

    Cleaning and care
    At the end of the activation phase the
    steam injection system will need to be
    cleaned to remove all traces of
    descaling solution.
    Cleaning is carried out by flushing
    approx. 1 litre of fresh tap water
    through the system. The water is
    collected in the universal tray. This
    process is repeated three times.

    The first rinse will be shown in the
    display as E 2.
    Water will be flushed through the steam
    injection system and will then collect in
    the universal tray.
    R Take the universal tray out of the
    oven and empty it. Place the tray
    back in the oven again on the top
    shelf level.

    M Take the universal tray out of the
    oven and empty it. Place the tray
    back in the oven again on the top
    shelf level.

    S Unclip the plastic tube from the
    container. Fill it with approx. 1 litre of
    fresh tap water.

    N Unclip the plastic hose from the
    container.

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

    O Rinse the container and fill with
    approx. 1 litre of fresh tap water.

    U Touch the OK sensor.

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

    The second rinse will be shown in the
    display as E 3.

    Q Touch the OK sensor.

    The third rinse will be shown in the
    display as E 4.

    V Repeat the last four steps.

    Leave the universal tray (with the
    water which has collected in it) on the
    top oven shelf whilst the evaporation
    process takes place.
    W Remove the container and tube from
    the oven.

    100



  • Page 101

    Cleaning and care
    Start the Evaporate residual moisture
    process (E 5).
    Steam can cause scalding injuries.
    Do not open the door during the
    evaporation process.

    E

    *
    ;

    5

    – a buzzer will sound three times if the
    buzzer is switched on (see "Settings
    – P 2"),
    – 0:00 will appear and T will flash.

    F

    :0:00

    h

    T

    Y Turn the rotary function selector to ß.

    X Touch the OK sensor.
    The oven heating will switch on and the
    duration will count down in the display.

    F

    At the end of the evaporation process

    :0:2 i

    h

    T

    During the evaporation process, the
    duration may be adjusted by the
    system according to how much water is
    currently present.

    ,Danger of burning.

    Allow the oven interior and
    accessories to cool down before
    cleaning by hand.

    Z Remove the universal tray and empty
    it. Clean the oven interior to remove
    any condensation and descaling
    agent residue.
    Leave the oven door open until the
    oven interior is completely dry.

    The last minute will count down in
    seconds.

    101



  • Page 102

    Problem solving guide
    With the aid of the following guide, minor problems can be easily corrected
    without contacting Miele. The following guide may help you to find the reason for a
    fault, and to correct it. If having followed the suggestions below, you still cannot
    resolve the problem, please contact Miele (see back cover for contact details).

    ,Danger of injury.
    Installation, maintenance and repairs may only be carried out by a suitably
    qualified and competent person. Repairs and other work by unqualified
    persons could be dangerous.
    Miele cannot be held liable for unauthorised work.
    Do not attempt to open the casing of the oven yourself.
    Problem
    The display is dark.

    Possible cause and remedy
    The time of day display is deactivated, so when the
    appliance is switched off, the time of day display is
    switched off
    ^ As soon as the oven is switched on, the time of day will
    appear. If you want it to be displayed constantly, the
    setting to switch the time of day display back on must be
    changed (see "Settings – P i").
    There is no power to the oven.
    ^ Check whether the mains fuse has tripped. If it has,
    contact a qualified electrician or Miele.

    A function has been The system lock 0 has been switched on.
    selected and the
    ^ Switch off the system lock (see "System lock 0").
    time of day and the
    0 symbol are still in
    the display.

    102



  • Page 103

    Problem solving guide

    Problem
    Possible cause and remedy
    The oven does not heat Demo mode has been activated. MES_ appears in the
    up.
    display.
    The oven can be operated but does not heat up.
    ^ Deactivate demo mode (see "Settings – P 8").
    A function has been
    There has been a power cut which has caused a
    selected but the oven is current process to stop.
    not working.
    ^ Turn the function selector to the ß position and switch
    the oven off.
    Start the cooking process again.
    i2:00 appears and the
    triangle V is flashing
    under +.

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

    0:00 appears
    unexpectedly in the
    display and T is
    flashing at the same
    time. The buzzer might
    also be sounding.
    F xx appears in the
    display.

    The oven has been operating for an unusually long time
    and this has activated the safety switch-off function.
    ^ Turn the function selector to ß. The oven is now ready
    to use again immediately.

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

    103



  • Page 104

    Problem solving guide

    Problem
    No water is being taken
    in on Moisture plus d
    function.

    Possible cause and remedy
    Demo mode is activated. The oven can be operated
    but the pump for the steam injection system does not
    work.
    Deactivate demo mode (see "Settings – P 8").
    The pump for the steam injection system is faulty.
    ^ Call the Miele Service Department.

    A noise can be heard
    The cooling fan is switched on.
    after a cooking process. The cooling fan will switch off automatically when the
    temperature in the oven interior has fallen sufficiently.
    The oven has switched The oven will switch itself off automatically to save
    itself off.
    energy if no other action is taken within a certain time
    frame after switching it on or after the end of a cooking
    programme.
    ^ Switch the oven back on.
    Spots like rust appear
    on catalytic surfaces.

    104

    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 the catalytic panels
    and liners").



  • Page 105

    Problem solving guide

    Problem
    Cakes and biscuits are
    not cooked properly
    after following the times
    given in the chart.

    Browning is uneven.

    Possible cause and remedy
    A different temperature from the one given in the recipe
    was used.
    ^ Select the temperature required for the recipe.
    The ingredient quantities are different from those given
    in the recipe.
    ^ Double check the recipe. The addition of more liquid
    or more eggs makes a moister mix which would take
    longer to cook.
    The wrong temperature or shelf level was selected.
    ^ There will always be a slight unevenness. If the
    unevenness is pronounced, check that the correct
    temperature and shelf level have been selected.
    The material or colour of the baking tin is not suitable
    for the oven function.
    ^ With Conventional heat V light coloured, shiny tins
    are less suitable. Use matt, dark coloured tins.

    FlexiClip runners are not The bearings in the FlexiClip runners are not sufficiently
    running smoothly.
    lubricated.
    ^ Lubricate the bearings with the special Miele
    lubricant.
    Only use this special lubricant, as it is designed to
    withstand high temperatures in the oven. Other
    lubricants can harden and stick to the telescopic
    runners when they are heated.
    The Miele lubricant is available to order from Miele or
    via the online Miele shop.

    105



  • Page 106

    Problem solving guide

    Problem
    The oven lighting
    switches off after a short
    time.
    The oven lighting does
    not switch on.

    Possible cause and remedy
    The oven lighting is set to switch off after 15 seconds
    (default setting).
    You can change the default setting for this (see
    "Settings - P 7").
    The halogen lamp needs replacing.
    Danger of burning.
    Make sure the oven heating elements are switched
    off and cool.
    ^ Disconnect the appliance from the mains.

    ^ 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.

    106



  • Page 107

    After Sales / Guarantee
    After sales service

    Guarantee

    In the event of any faults which you
    cannot remedy yourself, or if the
    appliance is under guarantee, please
    contact

    For further information on the appliance
    guarantee specific to your country
    please contact Miele. See end of
    manual for contact details.

    – your Miele Dealer

    This appliance is guaranteed for
    2 years from the date of purchase.
    In the UK you must activate your cover
    by calling 0845 365 6640 or registering
    online at www.miele.co.uk.

    or
    – The Miele service department.
    See end of manual for contact
    details.
    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.
    Please note that telephone calls may
    be monitored and recorded for
    training purposes.
    N.B. A call-out charge will be applied to
    service visits where the problem could
    have been resolved as described in
    these instructions.

    107



  • Page 108

    Electrical connection
    ,Danger of injury.

    All electrical work should be
    undertaken by a suitably qualified
    and competent person.
    Installation, repairs and other work
    by unqualified persons could be
    dangerous. Miele cannot be held
    liable for unauthorised work.
    Ensure power is not supplied to the
    appliance until after installation or
    repair work has been carried out.
    Connection of this appliance to the
    electricity supply must be made in
    accordance with current safety
    regulations (BS 7671 in the UK).
    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).

    108

    Connection data
    The required connection data are given
    on the data plate located on the oven
    trim visible when the door is open.
    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 H05VVF with a suitable cross-sectional
    area (CSA) may be used (available
    from Miele Spare Parts).



  • Page 109

    Electrical connection
    Oven
    Ovens are supplied for connection with
    an approx. 1.7 m long 3-core cable for
    connection to a 230 V, 50 Hz supply.
    The wires in the mains lead are
    coloured as follows:
    Green/yellow = earth;
    Blue = neutral;
    Brown = live
    WARNING,
    THIS APPLIANCE MUST BE
    EARTHED
    For extra safety it is advisable to protect
    the appliance with a suitable residual
    current device (RCD).

    109



  • Page 110

    Building-in diagrams
    Appliance and niche dimensions
    Dimensions are given in mm.
    Installation in a base unit

    * Ovens with glass front
    ** Ovens with metal front

    110



  • Page 111

    Building-in diagrams

    Installation in a tall unit

    * Ovens with glass front
    ** Ovens with metal front

    111



  • Page 112

    Building-in diagrams
    Front dimensions
    Dimensions are given in mm.

    A H61xx: 45 mm
    H62xx: 42 mm
    B Ovens with glass front: 2.2 mm
    Ovens with metal front: 1.2 mm

    112



  • Page 113

    Installing the oven
    ,The oven must not be operated

    until it has been correctly installed in
    its housing unit.

    ^ Push the oven into the housing unit
    and align it.
    ^ Open the door (if you have not
    removed it previously).

    In order to function correctly, the
    oven requires an adequate supply
    of cool air. Ensure that the supply of
    cool air is not impaired (e.g. by heat
    insulation strips in the housing unit).
    Please also ensure that the cool air
    supply is not unduly heated by other
    heat sources such as a wood
    burning stove.
    Before installation
    ^ Before connecting the oven to the
    mains, you must disconnect the
    power supply to the oven isolator
    switch.

    ^ Use the screws supplied to secure
    the oven to the side walls of the
    housing unit through the holes in the
    oven trim.

    Building in

    ^ Refit the door, if necessary (see
    "Cleaning and care - Refitting the
    door").

    ^ Connect the mains cable from the
    oven to the isolator.
    Lifting the oven by the door handle
    can damage the door. Use the
    handle recesses on the side of the
    casing.
    It is advisable to 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.

    113



  • Page 114

    Recipes
    Bake-off products

    Setting

    Bread rolls (frozen/part-baked,
    unchilled)/Salted pretzels (frozen)

    According to Pre-heating Pre-heating
    packet
    not
    required
    instructions
    required

    Ingredients
    Frozen or unchilled part-baked rolls or
    deep frozen salted pretzels

    Oven function

    Moisture plus d

    Temperature

    See packet instructions
    for Fan heat

    Method for "rolls"

    Pre-heat

    Place rolls on the baking tray or on the
    rack.

    No

    Shelf level

    Yes
    1

    Method for "pretzels"

    Number/type 1/automatic 1/manual
    of bursts of
    steam

    Place the pretzels on a baking tray
    covered with baking parchment.

    Amount of
    water

    Leave to thaw for 10 minutes and then
    scatter with rock salt.

    1st burst of
    steam

    Duration

    approx. 150 ml
    Automatic

    After
    placing
    food in
    oven

    As per packet
    instructions plus
    approx. 5 minutes

    Tips
    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.

    114



  • Page 115

    Recipes
    Croissants
    Ingredients
    Croissants
    Method
    Prepare and roll out the dough
    according to the packet instructions,
    then place the croissants on a baking
    tray.
    Setting
    According to
    packet
    instructions

    Pre-heating not
    required

    Oven function

    Moisture plus d

    Temperature

    See packet
    instructions for Fan
    heat

    Shelf level

    1

    Number/type of
    bursts of steam

    1/manual

    Amount of water

    approx. 150 ml

    1st burst of steam

    3 minutes after
    starting the
    programme

    Duration

    As per packet
    instructions plus
    approx. 5 minutes

    115



  • Page 116

    Recipes
    White bread
    Ingredients
    1/2 cube of fresh yeast (21 g)
    250 ml lukewarm water
    500 g strong white flour
    1 1/2 tsp salt
    1 1/2 tsp sugar
    20 g softened butter
    For glazing
    Milk
    Method
    Dissolve the yeast in lukewarm water.
    Then add to the flour, salt, sugar and
    butter and knead for 4–5 minutes until
    you get a smooth dough.
    Shape the dough into a ball. Cover and
    prove in the oven for 30 minutes using
    Conventional heat at 35 °C.
    Lightly knead the dough and shape into
    a loaf approx. 25 cm long. Place on a
    baking tray then make a few diagonal
    cuts about 1 cm deep in the top using a
    sharp knife. Place in the oven and
    prove for 15-20 minutes using
    Conventional heat at 35 °C.
    Brush the top with water and bake until
    golden.

    116

    Settings
    Oven function
    Number/type of
    bursts of steam
    Temperature
    Amount of water
    Shelf level

    Moisture plus d
    i
    170–190 °C
    approx. 150 ml
    2

    1st burst of steam After placing food
    in oven
    Duration

    35–45 minutes



  • Page 117

    Recipes
    Flat bread
    Ingredients
    1 cube of fresh yeast (42 g)
    200 ml lukewarm water
    375 g strong white flour
    1 tsp salt
    2 tbsp oil
    For drizzling
    1 1/2 tbsp oil

    Settings

    Method

    1st burst of steam

    Dissolve the yeast in lukewarm water.
    Then add to the flour, salt and oil and
    knead for 3–4 minutes until you get a
    smooth dough. Cover and prove in the
    oven for 20-30 minutes using
    Conventional heat at 35 °C.

    Duration

    Lightly knead the dough then roll it out
    to the shape you want (C approx.
    25 cm). Place on a baking tray, cover
    and leave to prove for a further
    10 minutes at room temperature.
    Drizzle with oil and bake until golden.

    Oven function
    Number/type of
    bursts of steam
    Temperature
    Amount of water
    Shelf level

    Moisture plus d
    Aut§
    160–180 °C
    approx. 150 ml
    1
    Automatic
    25–30 minutes

    Tips
    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.

    117



  • Page 118

    Recipes
    Herb bread
    Ingredients
    1/2 cube of fresh yeast (21 g)
    300 ml milk, lukewarm
    500 g strong white flour
    1 tsp salt
    1 tbsp coarsely chopped parsley
    1 tbsp coarsely chopped fresh dill
    1 tbsp coarsely chopped chives
    For glazing
    Milk

    Settings
    Oven function
    Number/type of
    bursts of steam
    Temperature
    Amount of water
    Shelf level
    1st burst of steam

    Method
    Dissolve the yeast in lukewarm milk.
    Then add to the flour, salt and herbs
    and knead for 3-4 minutes until you get
    a smooth dough. Cover the dough and
    place in the oven to prove for 3040 minutes using Conventional heat at
    35 °C.
    Place the dough in a greased loaf tin
    (approx. 30 cm). Slash the top of the
    dough in a criss-cross 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.

    118

    2nd burst of
    steam
    Duration

    Moisture plus d
    2
    150–170 °C
    approx. 200 ml
    1
    5 minutes after
    starting the
    programme
    After another
    10 minutes
    50–60 minutes



  • Page 119

    Recipes
    Olive bread
    Ingredients
    450 g strong white flour
    1/2 cube of fresh yeast (21 g)
    150 ml white wine
    4 eggs
    50 g olive oil
    100 g ham, finely diced
    100 g grated pecorino cheese
    1 tsp dried marjoram
    1/2–1 tsp salt
    100 g chopped walnuts
    100 g black olives, coarsely chopped
    Method
    Knead the flour, yeast, wine, eggs and
    oil to a smooth dough, cover and prove
    for 50-60 minutes using Conventional
    heat at 35 °C.

    Settings
    Oven function
    Number/type of
    bursts of steam
    Temperature
    Amount of water
    Shelf level
    1st burst of steam

    2nd burst of
    steam
    Duration

    Moisture plus d
    2
    160–180 °C
    approx. 200 ml
    1
    5 minutes after
    starting the
    programme
    After another
    10 minutes
    65–75 minutes

    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 a
    greased loaf tin (approx. 30 cm), cover
    and place in the oven. Prove for
    50–60 minutes using Conventional heat
    at 35 °C. Slash the top of the loaf
    lengthways and then bake until golden.

    119



  • Page 120

    Recipes
    Sesame cheese rolls
    Makes 10
    Ingredients
    1 cube of fresh yeast (42 g)
    150 ml milk, lukewarm
    500 g strong white flour
    1 heaped tsp salt
    1 pinch of sugar
    75 g melted butter
    40 g Parmesan cheese, finely grated
    2 eggs
    6 tbsp sesame seeds
    For glazing
    1 egg
    Top with
    120 g shaved Cheddar, Cheshire or
    Gouda cheese

    Settings
    Oven function
    Number/type of
    bursts of steam
    Temperature
    Amount of water
    Shelf level

    Moisture plus d
    Aut§
    150–170 °C
    approx. 150 ml
    1

    1st burst of steam After placing food
    in oven
    Duration

    25–30 minutes

    Tips
    Method
    Dissolve the yeast in lukewarm milk.
    Then add to the flour, sugar, salt,
    butter, parmesan and egg 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.
    Shape the dough into 10 evenly sized
    balls and place on a baking tray lined
    with baking parchment. Cover and
    prove for a further 10-15 minutes in the
    oven using Conventional heat at 35 °C.
    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.

    120

    You can also top the rolls with sesame
    seeds in addition to the cheese.



  • Page 121

    Recipes
    Rye bread
    Ingredients
    400 g rye flour
    200 g strong white flour
    2 1/2 tsp salt
    2 tsp honey
    150 g liquid sourdough
    1 cube of fresh yeast (42 g)
    400 ml lukewarm water
    5 tbsp linseeds
    4 tbsp sunflower seeds
    For glazing
    Water
    Method
    Mix the strong white flour with the rye
    flour and the salt. Then add the
    sourdough and the honey.

    Settings
    Oven function
    Number/type of
    bursts of steam
    Temperature

    Amount of water
    Shelf level

    Moisture plus d
    2
    200 °C + preheating
    after 15 minutes:
    180 °C
    approx. 200 ml
    2

    1st burst of steam After placing food
    in oven
    2nd burst of
    steam
    Duration

    After another
    10 minutes
    50–60 minutes

    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 linseeds and the
    sunflower seeds. Place the dough in a
    greased loaf tin (approx. 30 cm). 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.

    121



  • Page 122

    Recipes
    Mixed grain bread
    Ingredients
    1/2 cube of fresh yeast (21 g)
    1 tbsp malt extract
    400 ml lukewarm water
    200 g rye flour
    400 g strong white flour
    3 tsp salt
    75 g liquid sourdough
    For glazing
    Water

    Settings
    Oven function
    Number/type of
    bursts of steam
    Temperature
    Amount of water
    Shelf level

    Moisture plus d
    2
    190 - 210 °C + preheating
    approx. 200 ml
    1

    Method

    1st burst of steam After placing food
    in oven

    Dissolve the yeast and malt extract in
    lukewarm water.

    2nd burst of
    steam

    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.

    Duration

    Lightly knead the dough again, then
    place it in a greased loaf tin (approx.
    30 cm). 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 slash the surface lengthways with
    a sharp knife and bake.

    122

    After another
    10 minutes
    45–55 minutes



  • Page 123

    Recipes
    Yeast rolls
    Makes 10
    Ingredients
    1/2 cube of fresh yeast (21 g)
    250 ml lukewarm water
    500 g strong white flour
    1 1/2 tsp salt
    1 tsp sugar
    1 heaped tsp softened butter

    Settings

    Method

    Shelf level

    Dissolve the yeast in lukewarm water.
    Then add to the flour, salt, sugar and
    softened butter and knead for
    3–4 minutes until you get a smooth
    dough. Cover and prove for 35–45
    minutes in the oven using Conventional
    heat at 35 °C.
    Lightly knead the dough again, shape
    into 10 equally sized balls and place on
    a baking tray or a perforated baking
    tray. Cover and prove in the oven for a
    further 10 minutes using Conventional
    heat at 35 °C.

    Oven function
    Number/type of
    bursts of steam
    Temperature
    Amount of water

    Moisture plus d
    I
    190–210 °C
    approx. 150 ml
    1

    1st burst of steam After placing food
    in oven
    Duration

    25–30 minutes

    Tips
    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.

    Brush with water and bake until golden.

    123



  • Page 124

    Recipes
    Seeded rolls
    Makes 10
    Ingredients
    1 cube of fresh yeast (42 g)
    1 tsp molasses
    1 tbsp malt extract
    300 ml lukewarm water
    150 g dark rye flour
    450 g strong white flour
    2–3 tsp salt
    75 g sourdough
    Top with
    3 tbsp each of linseeds, sesame seeds
    and sunflower seeds

    Settings
    Oven function
    Number/type of
    bursts of steam
    Temperature
    Amount of water
    Shelf level

    Moisture plus d
    i
    190–210 °C
    approx. 150 ml
    1

    1st burst of steam After placing food
    in oven
    Duration

    25–30 minutes

    Method
    Dissolve the yeast together with the
    molasses and malt extract in 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.
    45 minutes using Conventional heat at
    35 °C.
    Mix the linseeds 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 a baking tray or a perforated
    baking tray. Cover and place in the
    oven to prove for a further 45 minutes
    approx. using Conventional heat at
    35 °C. Then bake until golden.

    124

    Tips
    For a spicy variation add 1/2 tsp mixed
    spices (e.g. star anise, coriander and
    cumin).



  • Page 125

    Recipes
    Italian mozzarella bread
    Dough ingredients
    1 cube of fresh yeast (42 g)
    200 ml lukewarm water
    500 g strong white flour
    1 tsp salt
    3 tbsp olive oil
    Topping ingredients
    125 g diced mozzarella
    100 g coarsely grated Pecorino
    2 cloves of garlic, finely chopped
    2 tbsp basil, chopped
    For glazing
    Olive oil
    Top with
    1 tsp coarse grained salt
    Some sprigs of rosemary
    1 tsp coloured, coarsely ground pepper
    Method
    Dissolve the yeast in lukewarm milk.
    Then add to the remaining ingredients
    and knead to a smooth pliable dough.
    Cover and place in the oven for about
    45 minutes to prove using Conventional
    heat at 35 °C.
    Lightly knead the dough and roll out
    into a rectangle (30 x 40 cm). Top with
    mozzarella, pecorino, garlic and basil
    then roll up from the shorter side. Place
    the roll on a baking tray or perforated
    baking tray. Cover and place in the
    oven to prove for a further 15 minutes
    approx. using Conventional heat at
    35 °C.

    Slash the top of the loaf through to at
    least the second layer with a sharp
    knife. Brush the dough with olive oil,
    sprinkle with salt, rosemary and pepper
    and bake until golden.
    Settings
    Oven function
    Number/type of
    bursts of steam
    Temperature
    Amount of water
    Shelf level

    Moisture plus d
    2
    170–190 °C
    approx. 200 ml
    1

    1st burst of steam After placing food
    in oven
    2nd burst of
    steam
    Duration

    After another
    10 minutes
    35–45 minutes

    Tips
    For an alternative you could also add
    100 g finely chopped bottled sundried
    tomatoes or 100 g of sliced black olives
    before rolling the dough up.

    125



  • Page 126

    Recipes
    Sunday rolls
    Makes 8
    Ingredients
    1/2 cube of fresh yeast (21 g)
    250 ml milk, lukewarm
    500 g strong white flour
    40 g sugar
    A pinch of salt
    60 g softened butter
    100 g chopped almonds
    For glazing
    Milk
    Top with
    Crystal sugar
    Method
    Dissolve the yeast in lukewarm milk.
    Then add to the flour, sugar, salt and
    butter and knead until you get a smooth
    dough. Cover and place in the oven to
    prove for approx. 30 minutes using
    Conventional heat at 35 °C.
    Knead the chopped almonds into the
    dough and form into 8 rolls. Place on a
    baking tray or a perforated baking tray.
    Cover, place in the oven and prove for
    a further 20–30 minutes using
    Conventional heat at 35°C.
    Brush with milk and sprinkle crystal
    sugar on top. Bake until golden.

    126

    Settings
    Oven function
    Number/type of
    bursts of steam
    Temperature
    Amount of water
    Shelf level

    Moisture plus d
    i
    150–170 °C
    approx. 150 ml
    1

    1st burst of steam After placing food
    in oven
    2nd burst of
    steam
    Duration

    After another
    10 minutes
    35 - 40 minutes



  • Page 127

    Recipes
    Buttermilk bread
    Ingredients
    1/2 cube of fresh yeast (21 g)
    300 ml lukewarm buttermilk
    375 g strong white flour
    100 g rye flour
    1 tbsp wheat bran
    1 tbsp linseeds
    1 tsp sugar
    2 tsp salt
    1 tsp butter
    For glazing
    Buttermilk
    Method
    Dissolve the yeast in lukewarm milk.
    Then add to the white flour, rye flour,
    wheat bran, linseeds, sugar , salt and
    butter and knead to a soft, smooth
    dough. Cover the dough and place in
    the oven to prove for approx.
    30 minutes using Conventional heat at
    35 °C.

    Settings
    Oven function
    Number/type of
    bursts of steam
    Temperature
    Amount of water
    Shelf level
    1st burst of steam

    2nd burst of
    steam
    Duration

    Moisture plus d
    2
    170 - 180 °C
    approx. 200 ml
    1
    5 minutes after
    starting the
    programme
    After another
    10 minutes
    45–55 minutes

    Lightly knead the dough then shape
    into a long loaf. Place in a greased loaf
    tin (approx. 30 cm). 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.

    127



  • Page 128

    Recipes
    Chocolate breakfast rolls
    Makes 8
    Ingredients
    1 cube of fresh yeast (42 g)
    150 ml milk, lukewarm
    500 g strong white flour
    A pinch of salt
    60 g sugar
    2 tsp vanilla sugar
    75 g softened butter
    2 eggs
    100 g chocolate drops
    For glazing
    Milk
    Method
    Dissolve the yeast in the lukewarm milk.
    Then add to the flour, salt, sugar,
    vanilla sugar, butter and eggs and
    knead until you get a smooth dough.
    Cover and prove in the oven for about
    30 minutes using Conventional heat at
    35 °C.
    Knead the chocolate drops into the
    dough and form into 8 rolls. Place on a
    baking tray or a perforated baking tray.
    Cover, place in the oven and prove for
    a further 15-20 minutes using
    Conventional heat at 35 °C.
    Brush with milk.

    128

    Settings
    Oven function
    Number/type of
    bursts of steam
    Temperature
    Amount of water
    Shelf level
    1st burst of steam

    2nd burst of
    steam
    Duration

    Moisture plus d
    2
    150–160 °C
    approx. 200 ml
    1
    5 minutes after
    starting the
    programme
    After another
    10 minutes
    25–35 minutes



  • Page 129

    Recipes
    Onion flat bread
    Dough ingredients
    1 cube of fresh yeast (42 g)
    200 ml lukewarm water
    375 g strong white flour
    1 tsp salt
    2 tbsp oil
    Topping ingredients
    2 small red onions
    100 g strong cheese
    Thyme
    For drizzling
    2 tbsp oil

    Settings
    Oven function
    Number/type of
    bursts of steam
    Temperature
    Amount of water
    Shelf level
    1st burst of steam
    Duration

    Moisture plus d
    Aut§
    160–180 °C
    approx. 150 ml
    1
    Automatic
    25–30 minutes

    Method
    Dissolve the yeast in lukewarm milk.
    Then add to the flour, salt and oil and
    knead for 3–4 minutes until you get a
    smooth dough. Cover the dough and
    place in the oven to prove for about
    45 minutes using Conventional heat at
    35 °C.
    Punch the dough down and roll out into
    the shape of a flat bread (C approx.
    30 cm). Place on a baking tray, cover
    and leave to prove at room temperature
    for another 10 minutes.
    Peel and finely slice the onions. Grate
    the cheese.
    Scatter the onions on the flat bread,
    spread with the cheese and thyme,
    drizzle with oil around the edges and
    bake until golden.

    129



  • Page 130

    Recipes
    Quark rolls
    Makes 10
    Ingredients
    250 g low fat quark
    2 eggs
    70 g sugar
    2 tsp vanilla sugar
    A pinch of salt
    500 g plain flour
    25 g baking powder (approx. 7 tsp)
    100 g chopped walnuts
    For glazing
    Milk
    Top with
    Sugar

    Settings
    Oven function
    Number/type of
    bursts of steam
    Temperature
    Amount of water
    Shelf level

    Moisture plus d
    I
    150–170 °C
    + pre-heating
    approx. 150 ml
    1

    1st burst of steam After placing food
    in oven
    Duration

    25–35 minutes

    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 a baking tray or a perforated
    baking tray. Place in the pre-heated
    oven.

    130

    Tips
    Homemade vanilla sugar: Cut a vanilla
    pod in half lengthways and cut each
    half into 4-5 pieces. Place in a lidded
    glass jar with 500 g of sugar and leave
    for 3 days to absorb the flavour. For an
    even more intensive flavour scrape the
    pulp out of the vanilla pod and add this
    to the sugar.



  • Page 131

    Recipes
    Buttermilk loaf
    Ingredients
    1 cube of fresh yeast (42 g)
    240 ml lukewarm buttermilk
    500 g strong white flour
    100 g sugar
    A pinch of salt
    20 g melted butter
    125 g low fat quark
    250 g raisins
    For glazing
    Water

    Settings

    1st burst of steam

    5 minutes after
    starting the
    programme

    Method

    Duration

    55 - 65 minutes

    Oven function
    Number/type of
    bursts of steam
    Temperature
    Amount of water
    Shelf level

    Moisture plus d
    i
    150–170 °C
    approx. 150 ml
    1

    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 a greased loaf tin (approx.
    30 cm). Cover and place in the oven to
    prove for approx. 20–30 minutes using
    Conventional heat at 35 °C.
    Brush the top with water and then bake
    until golden.

    131



  • Page 132

    Recipes
    Malted pumpkin seed rolls
    Makes 8
    Ingredients
    1 cube of fresh yeast (42 g)
    1 tbsp malt extract
    300 ml lukewarm water
    500 g strong wholemeal flour
    3 tsp salt
    50 g pumpkin seeds, chopped

    Settings

    Method

    Shelf level

    Dissolve the yeast and malt extract in
    lukewarm water. Then add to the flour,
    salt and chopped pumpkin seeds and
    knead to a smooth dough. Cover and
    place in the oven to prove for approx.
    40 minutes using Conventional heat at
    35 °C.
    Lightly knead the dough again and
    shape into 8 rolls. Brush with a little
    water, then cut a cross into the top of
    each and place on a baking tray or a
    perforated baking tray. Cover and
    place in the oven to prove for approx. a
    further 30–40 minutes using
    Conventional heat at 35 °C.

    132

    Oven function
    Number/type of
    bursts of steam
    Temperature
    Amount of water

    Moisture plus d
    i
    190–210 °C
    approx. 150 ml
    1

    1st burst of steam After placing food
    in oven
    Duration

    25–30 minutes

    Tips
    Malt helps 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.



  • Page 133

    Recipes
    Yeast dough men
    Makes 4
    Ingredients
    1/2 cube of fresh yeast (21 g)
    200 ml milk, lukewarm
    375 g strong white flour
    50 g sugar
    A pinch of salt
    50 g softened butter
    For glazing
    1 egg
    To decorate
    Raisins
    Almonds

    Settings
    Oven function
    Number/type of
    bursts of steam
    Temperature
    Amount of water
    Shelf level

    Moisture plus d
    i
    160–180 °C
    approx. 150 ml
    1

    1st burst of steam After placing food
    in oven
    Duration

    20 - 30 minutes

    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.
    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 a baking tray or a perforated
    baking tray. Cover and place in the
    oven to prove for approx. 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.

    133



  • Page 134

    Recipes
    Yeast pretzels
    Makes 8
    Ingredients
    1/2 cube of fresh yeast (21 g)
    100 ml milk, lukewarm
    300 g strong white flour
    1 tsp sugar
    1 tsp salt
    30 g butter
    1 egg
    For glazing
    1 egg yolk beaten into
    1 tbsp milk
    Top with
    Poppy seeds or grated cheese
    Method
    Dissolve the yeast in lukewarm milk.
    Then add to the flour, sugar, salt, butter
    and egg and knead until you get a
    smooth dough. Cover and place in the
    oven to prove for 20 - 30 minutes using
    Conventional heat at 35 °C.
    Lightly knead the dough again and roll
    into 8 lengths ( C approx. 0.5 cm).
    Then shape into pretzels and place on
    a baking tray or a perforated baking
    tray. Cover and prove in the oven 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.

    134

    Settings
    Oven function
    Number/type of
    bursts of steam
    Temperature
    Amount of water
    Shelf level

    Moisture plus d
    i
    160–180 °C
    approx. 150 ml
    1

    1st burst of steam After placing food
    in oven
    Duration

    20 - 30 minutes



  • Page 135

    Recipes
    Bacon or herb baguettes
    Makes 2
    Ingredients
    1 cube of fresh yeast (42 g)
    250 ml lukewarm water
    250 g strong white flour
    250 g strong wholemeal flour
    1 tsp sugar
    2 tsp salt
    1/2 tsp pepper
    3 tbsp oil
    150 g finely diced cooked ham or
    bacon, or 3 tbsp each of chopped
    parsley, dill and chives
    For glazing
    Milk

    Settings
    Oven function
    Number/type of
    bursts of steam
    Temperature
    Amount of water
    Shelf level

    Moisture plus d
    I
    190–210 °C
    approx. 150 ml
    1

    1st burst of steam After placing food
    in oven
    Duration

    25–35 minutes

    Method
    Dissolve the yeast in lukewarm water.
    Then add to the white flour, wholemeal
    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.
    Fold in the diced ham or bacon or the
    herbs. Shape the dough into two
    approx. 35 cm long baguettes and
    place them on a baking tray or a
    perforated baking tray. Make diagonal
    slashes in the top of the baguettes,
    cover and prove in the oven for a
    further 15–20 minutes using
    Conventional heat at 35 °C.
    Brush the baguettes with milk and then
    bake until golden.

    135



  • Page 136

    Recipes
    Ham and cheese rolls
    Makes 8
    Ingredients
    1/2 cube of fresh yeast (21 g)
    250 ml lukewarm water
    500 g strong white flour
    30 g butter
    1/2 tsp salt
    100 g cooked ham, finely diced
    100 g strong cheese, grated
    For glazing
    Water

    Settings

    Method

    Duration

    Dissolve the yeast in lukewarm milk.
    Then add to the flour, salt and butter
    and knead until you get a smooth
    dough. Cover the dough and place in
    the oven to prove for about 30 minutes
    using Conventional heat at 35°C.

    Tips

    Knead the ham and half of the grated
    cheese into the dough.
    Shape the dough into 8 rolls and place
    on a baking tray or a perforated baking
    tray. Cover and prove for a further
    15–20 minutes in the oven using
    Conventional heat at 35 °C.
    Brush the rolls with water and top with
    the rest of the cheese. Bake until
    golden.

    136

    Oven function
    Number/type of
    bursts of steam
    Temperature
    Amount of water
    Shelf level

    Moisture plus d
    i
    170–190 °C
    approx. 150 ml
    1

    1st burst of steam After placing food
    in oven
    25–30 minutes

    Instead of Cheddar cheese try making
    these rolls with Emmental, Gruyere or a
    mature Gouda cheese.



  • Page 137

    Recipes
    Apricot loaf
    Ingredients
    1 cube of fresh yeast (42 g)
    200 ml milk, lukewarm
    500 g strong white flour
    60 g sugar
    1 tbsp. vanilla sugar
    A pinch of salt
    1 tsp grated lemon zest
    100 g softened butter
    1 egg
    100 g dried apricots
    50 g chopped pistachio nuts
    For glazing
    Milk

    Settings

    Method

    Duration

    Oven function
    Number/type of
    bursts of steam
    Temperature
    Amount of water
    Shelf level

    Moisture plus d
    2
    150 - 170 °C
    approx. 200 ml
    1

    1st burst of steam

    5 minutes after
    starting the
    programme

    2nd burst of
    steam

    After another 10
    minutes
    50–60 minutes

    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 30 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 a greased loaf tin
    (approx. 30 cm long). 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.

    137



  • Page 138

    Recipes
    Butter cake
    Makes 20 slices
    Dough ingredients
    1 cube of fresh yeast (42 g)
    200 ml milk, lukewarm
    500 g strong white flour
    50 g sugar
    A pinch of salt
    50 g butter
    1 egg
    Topping ingredients
    100 g butter
    100 g flaked almonds
    120 g sugar
    4 tsp vanilla sugar
    Method
    Dissolve the yeast in lukewarm milk.
    Then add to the flour, sugar, salt, butter
    and egg and knead until you get a
    smooth dough. Cover and place in the
    oven to prove for approx. 20 minutes
    using Conventional heat at 35 °C.
    Punch down and then roll out onto a
    universal tray. Cover and prove for
    another 20 minutes in the oven 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.
    Allow to prove for another 10 minutes
    and bake until golden.

    138

    Settings
    Oven function
    Number/type of
    bursts of steam
    Temperature
    Amount of water
    Shelf level
    1st burst of steam
    Duration

    Moisture plus d
    Aut§
    160–180 °C
    approx. 150 ml
    1
    Automatic
    25–30 minutes



  • Page 139

    Recipes
    Pine nut and almond cake
    Makes 20 slices
    Dough ingredients
    30 g yeast
    200 ml milk, lukewarm
    500 g strong white flour
    80 g sugar
    A pinch of salt
    80 g softened butter
    1 egg
    Topping ingredients
    150 g butter
    200 g sugar
    2 tbsp honey
    3 tbsp double cream
    100 g chopped pine nuts
    100 g flaked almonds
    Filling ingredients
    1 packet of vanilla custard powder
    500 ml milk
    3 tbsp sugar
    A pinch of salt
    250 g softened butter

    Leave to cool. 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.

    Method

    Number/type of
    bursts of steam

    Dissolve the yeast in lukewarm milk.
    Then add to the flour, sugar, salt, butter
    and egg and knead until you get a
    smooth dough. Cover and place in the
    oven to prove for approx. 30 minutes
    using Conventional heat at 35 °C.
    Punch down and then roll out onto a
    universal tray. Cover and prove for
    another 20 minutes in the oven using
    Conventional heat at 35 °C.

    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 pudding mix into it a spoonful at
    a time.
    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.
    Settings
    Oven function

    Temperature
    Amount of water
    Shelf level
    1st burst of steam
    Duration

    Moisture plus d
    Aut§
    160–180 °C
    approx. 150 ml
    1
    Automatic
    25–30 minutes

    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.
    139



  • Page 140

    Recipes
    Plaited walnut loaf
    Makes 10 slices
    Ingredients
    1 cube of fresh yeast (42 g)
    150 ml milk, lukewarm
    500 g strong white flour
    50 g sugar
    2 tsp vanilla sugar
    A pinch of salt
    100 g softened butter
    1 egg
    100 g chopped walnuts
    For glazing
    Milk
    Method
    Dissolve the yeast in lukewarm milk.
    Then add to the flour, sugar, vanilla
    sugar, salt, butter and egg and knead
    until you get a smooth dough. Cover
    the dough and place in the oven to
    prove for about 30–40 minutes using
    Conventional heat at 35 °C.
    Knead the chopped walnuts into the
    dough. Shape the dough into 3 rolls,
    approx. 40 cm long. Plait the 3 rolls and
    place the loaf on a baking tray or a
    perforated baking tray. Cover and
    prove in the oven for a further
    20 minutes using Conventional heat at
    35 °C.
    Brush the loaf with milk and bake.

    140

    Settings
    Oven function
    Number/type of
    bursts of steam
    Temperature
    Amount of water
    Shelf level
    1st burst of steam
    Duration

    Moisture plus d
    Aut§
    160–180 °C
    approx. 150 ml
    1
    Automatic
    30–40 minutes



  • Page 141

    Recipes
    Cinnamon and macadamia ring
    Makes 10 slices
    Dough ingredients
    1 cube of fresh yeast (42 g)
    100 ml milk, lukewarm
    500 g strong white flour
    100 g sugar
    A pinch of salt
    Grated zest of 1 lemon
    100 g softened butter
    1 egg
    2 egg whites
    Topping ingredients
    2 tsp ground cinnamon
    2 tbsp sugar
    100 g unsalted, chopped macadamia
    nuts
    2 egg yolks
    For glazing
    Milk

    Mix the cinnamon with the sugar,
    chopped nuts and the egg yolks. Brush
    with the milk, sprinkle with the nut
    mixture and prove for another 15 20 minutes using Conventional heat at
    35 °C. Bake until golden.

    Method

    2nd burst of
    steam

    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
    about 30 minutes using Conventional
    heat at 35°C.
    Lightly knead the dough and divide into
    two. Shape each half in 50–60 cm long
    rolls and twist them together to form a
    ring.

    Settings
    Oven function
    Number/type of
    bursts of steam
    Temperature
    Amount of water
    Shelf level
    1st burst of steam

    Duration

    Moisture plus d
    2
    150–170 °C
    approx. 200 ml
    1
    5 minutes after
    starting the
    programme
    After another
    10 minutes
    30–35 minutes

    Tips
    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.

    Place the ring on a baking tray or a
    perforated baking tray. Cover and
    prove in the oven for a further
    20 minutes using Conventional heat at
    35 °C.
    141



  • Page 142

    Recipes
    "Verduras" sea bream
    Serves 4
    Ingredients
    4 prepared sea bream (approx. 400 g
    each)
    800 g small potatoes
    2 red peppers
    2 green courgettes
    2 yellow courgettes
    4 shallots
    3 cloves of garlic
    400 g goat's cheese
    Juice of one lemon
    Salt
    Lemon pepper
    4 sprigs of thyme
    4 sprigs of rosemary
    10 tbsp olive oil

    Settings
    Oven function
    Number/type of
    bursts of steam
    Temperature
    Amount of water
    Shelf level
    1st burst of steam

    2nd burst of
    steam
    Duration

    Moisture plus d
    2
    160–180 °C
    approx. 200 ml
    2
    10 minutes after
    starting the
    programme
    After another
    10 minutes
    30–40 minutes

    Method
    Parboil the potatoes, in their skins for
    about 10 minutes.
    Halve, trim and chop up the peppers.
    Slice the courgettes and cut the
    shallots into wedges. Peel and finely
    chop the garlic, Dice the cheese.
    Rinse the fish, pat dry, drizzle with
    lemon juice, season with salt and lemon
    pepper and put in a large gourmet
    oven dish or in the universal tray.
    Mix the parboiled potatoes with the
    vegetables and herbs and season with
    salt and lemon pepper. Arrange around
    the fish and scatter the goat's cheese
    over the vegetables.
    Season the oil with salt and pepper and
    drizzle over the fish, potatoes and
    vegetables then cook in the oven.
    142

    Tips
    Baby new potatoes with a diameter of
    25-40 mm cooked in their skins are
    good with this recipe.



  • Page 143

    Recipes
    Savoy cabbage and salmon
    gratin
    Serves 4
    Ingredients
    600 g salmon fillet
    1 small savoy cabbage (approx. 600 g)
    20 g softened butter
    500 g potatoes
    Pepper
    Salt
    300 g crème fraîche with herbs
    2–3 tsp horseradish sauce
    80 g grated cheddar cheese
    80 g white bread

    Settings

    1st burst of steam

    5 minutes after
    starting the
    programme

    Method

    2nd burst of
    steam

    After another 10
    minutes

    Wash and quarter the cabbage,
    remove the stalk and shred the leaves.
    Heat the butter in a frying pan, add the
    cabbage and fry gently for 15 minutes,
    stirring occasionally.

    Oven function
    Number/type of
    bursts of steam
    Temperature
    Amount of water
    Shelf level

    3rd burst of steam
    Duration

    Moisture plus d
    3
    160–180 °C
    approx. 300 ml
    1

    After another
    10 minutes
    35–45 minutes

    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 (approx. 20
    x 30 cm). 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.

    143



  • Page 144

    Recipes
    Stuffed salmon trout
    Serves 4
    Ingredients
    2 salmon trout (600–700 g each)
    Juice of one lemon
    Salt
    2 shallots
    2 cloves of garlic
    50 g small capers
    1 egg yolk
    2 tbsp olive oil
    2 slices of white bread
    Chilli powder
    Pepper, freshly ground
    Method
    Rinse the salmon trout, pat dry, drizzle
    with lemon juice inside and out and
    season with salt and pepper.
    Peel and finely dice the shallots and
    garlic. Dice the white bread. Mix
    together the capers, egg yolk, shallots,
    garlic, oil and bread and season with
    salt, pepper and chilli powder.
    Stuff the fish with this mixture and seal
    the opening with small wooden
    skewers.
    Place the fish in the universal tray and
    cook in the oven.

    144

    Settings
    Oven function
    Number/type of
    bursts of steam
    Temperature
    Amount of water
    Shelf level
    1st burst of steam

    2nd burst of
    steam
    Duration

    Moisture plus d
    2
    160–180 °C
    approx. 200 ml
    1
    10 minutes after
    starting the
    programme
    After another
    10 minutes
    30–40 minutes



  • Page 145

    Recipes
    Viennese fillet of fish
    Serves 4
    Ingredients
    3 salmon trout fillets, 200 g each
    Juice of one lemon
    125 g crème fraîche
    50 g pickled gherkins
    10 g capers
    30 g streaky bacon
    1 tbsp mustard
    1 tsp grated Parmesan cheese

    Settings
    Oven function
    Number/type of
    bursts of steam
    Temperature
    Amount of water
    Shelf level
    1st burst of steam

    Method
    Rinse the fish fillet, pat dry and drizzle
    with lemon juice. Place one fillet in a
    greased casserole dish (20 x20cm) and
    coat with half of the crème fraîche.

    2nd burst of
    steam
    Duration

    Moisture plus d
    2
    160–180 °C
    approx. 200 ml
    1
    10 minutes after
    starting the
    programme
    After another
    10 minutes
    30–40 minutes

    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 gherkins. Scatter
    Parmesan over the top and bake.

    145



  • Page 146

    Recipes
    Salmon and spinach pasta
    bake
    Serves 4
    Ingredients
    450 g fresh or frozen spinach (defrosted)
    1 clove of garlic
    Salt
    Nutmeg
    500 g green tagliatelli
    400 g salmon fillet
    1-2 tbsp lemon juice
    Pepper, freshly ground
    200 ml double cream
    250 g sour cream
    2 tbsp mixed Italian herbs
    20 g flaked almonds
    Method
    Blanch fresh spinach in boiling water
    for 1 minute then drain well. Squeeze
    any excess water out by hand.

    Place the tagliatelle in a greased ovenproof dish (approx. 20 x 30 cm), and
    arrange the spinach and diced salmon
    on top. Pour the sauce over the top,
    sprinkle with the sliced almonds and
    bake uncovered.
    Settings
    Oven function
    Number/type of
    bursts of steam
    Temperature
    Amount of water
    Shelf level
    1st burst of steam

    Moisture plus d
    3
    160–180 °C
    approx. 300 ml
    1
    5 minutes after
    starting the
    programme

    Roughly chop the spinach and season
    with salt and a little nutmeg.

    2nd burst of
    steam

    After another
    10 minutes

    Cook the tagliatelle to "al dente".

    3rd burst of steam

    Rinse the salmon, pat dry, dice
    coarsely, drizzle with lemon juice and
    season with salt and pepper.

    After another
    10 minutes

    Duration

    Mix the cream with the sour cream and
    herbs and season with salt and pepper.

    146

    35–45 minutes



  • Page 147

    Recipes
    Pollock delicioso
    Serves 4
    Ingredients
    750 g pollock, filleted and skinned
    3 onions
    40 g butter
    500 g tomatoes
    Juice of 1/2 a lemon
    Salt
    Pepper
    100 ml milk
    10 g breadcrumbs
    2 tbsp chopped parsley

    Settings

    Method

    2nd burst of
    steam

    Slice the onions finely then sauté them
    in half the butter. Slice the tomatoes.
    Pat the fish dry with kitchen paper then
    drizzle with lemon juice and season
    with salt and pepper.

    Oven function
    Number/type of
    bursts of steam
    Temperature
    Amount of water
    Shelf level
    1st burst of steam

    Duration

    Moisture plus d
    2
    160–180 °C
    approx. 200 ml
    1
    5 minutes after
    starting the
    programme
    After another
    10 minutes
    30–40 minutes

    Put the onions in a greased ovenproof
    dish (C 26 cm). Arrange the tomatoes
    on top and season with salt and
    pepper.
    Arrange the fish on top. Melt the
    remaining butter, add the milk and pour
    over the fish. Sprinkle with
    breadcrumbs and bake. Before serving
    garnish with chopped parsley.

    147



  • Page 148

    Recipes
    Trout stuffed with mushrooms
    Serves 4
    Ingredients
    4 trout (250 g each)
    2 tbsp lemon juice
    Salt
    Pepper
    1/2 onion
    1 clove of garlic
    200 g fresh mushrooms
    1 bunch of parsley
    50 g butter

    Settings
    Oven function
    Number/type of
    bursts of steam
    Temperature
    Amount of water
    Shelf level
    1st burst of steam

    Method
    Rinse the trout, pat dry, drizzle with
    lemon juice inside and out and season
    with salt and pepper.
    Finely dice the onion and garlic, chop
    the mushrooms and parsley and mix
    well.
    Fill the trout with the mixture and place
    them next to each other in a large
    gourmet oven dish or on the universal
    tray. Dot with butter and bake.

    148

    2nd burst of
    steam
    Duration

    Moisture plus d
    2
    160–180 °C
    approx. 200 ml
    1
    5 minutes after
    starting the
    programme
    After another
    10 minutes
    35–45 minutes



  • Page 149

    Recipes
    Pikeperch with herbs
    Serves 4
    Ingredients
    800 g pikeperch fillets
    Juice of one lemon
    1 bunch of parsley
    1 bunch of chives
    1 bunch of dill
    1 bunch of lemon balm mint
    Salt
    50 g butter

    Settings
    Oven function
    Number/type of
    bursts of steam
    Temperature
    Amount of water
    Shelf level
    1st burst of steam

    Method
    Rinse the fish, pat dry and drizzle with a
    little lemon juice. Leave to stand for
    about 10 minutes. Wash the herbs,
    finely chop them and mix well. Arrange
    in the bottom of a shallow ovenproof
    dish.

    2nd burst of
    steam
    Duration

    Moisture plus d
    2
    160–180 °C
    approx. 200 ml
    1
    5 minutes after
    starting the
    programme
    After another
    10 minutes
    35–45 minutes

    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.

    149



  • Page 150

    Recipes
    Sweet and sour chicken
    Serves 6
    Ingredients
    800 g chicken breast
    400 g plums, stoned
    40 g fresh ginger
    1 small bunch of spring onions
    Salt
    Pepper
    3 tbsp oil
    40 g butter
    100 ml white wine
    100 ml orange juice
    100 ml chicken stock
    1 tsp honey
    50 ml cream
    Method
    Peel the ginger and grate finely. Cut the
    spring onions into 2 cm pieces.
    Season the chicken with salt and
    pepper. Heat the oil in a gourmet oven
    dish and sear the chicken briefly. Add
    the butter, spring onions and ginger
    and fry briefly.
    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.

    150

    Settings
    Oven function
    Number/type of
    bursts of steam
    Temperature
    Amount of water
    Shelf level
    1st burst of steam
    Duration

    Moisture plus d
    Aut§
    150 - 170 °C
    approx. 150 ml
    2
    Automatic
    40 – 50 minutes



  • Page 151

    Recipes
    Turkey roulade with a spinach ricotta filling
    Serves 6
    Ingredients
    1000 g turkey breast
    1 shallot
    225 g frozen spinach (defrosted)
    1 egg yolk
    2 tbsp breadcrumbs
    125 g Ricotta
    Salt
    Pepper
    Nutmeg
    2 tbsp olive oil
    1 tsp rosemary
    750 ml chicken stock
    500 ml double cream

    Take the roulades out of the sauce and
    remove the string. If necessary, thicken
    the sauce with a little cornflour mixed
    with water. Slice the roulades and serve
    with the sauce.
    Settings
    Oven function
    Number/type of
    bursts of steam
    Temperature
    Amount of water
    Shelf level

    Moisture plus d
    3
    170–190 °C
    approx. 300 ml
    2

    Method

    1st burst of steam

    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.

    2nd burst of
    steam

    After another
    25 minutes

    3rd burst of steam

    After another
    25 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.

    Duration

    10 minutes after
    starting the
    programme

    90–100 minutes

    If using the food probe, set the core
    temperature to 85 °C.

    Season with salt and pepper and place
    in an ovenproof dish. Drizzle the
    roulades with olive oil and sprinkle the
    rosemary over the top. Add the stock
    and cook in the oven. After 60 minutes
    pour the cream over the top.

    151



  • Page 152

    Recipes
    Braised beef roulades
    Serves 4
    Ingredients
    4 thin beef steaks (approx. 160–200 g)
    Salt
    Pepper
    4 tsp medium-hot mustard
    8 slices of streaky bacon
    8 cocktail gherkins (cornichons)
    2 carrots
    1 thin leek
    150 g celery
    1 onion
    Oil
    1 tbsp tomato purée
    250 ml red wine
    2 sprigs of thyme
    2 sprigs of rosemary
    2 bay leaves
    1 clove of garlic
    1000 ml beef stock
    100 ml cream

    Method
    Lay the steaks out next to each other
    and season with salt and pepper. 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 paste 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.

    152



  • Page 153

    Recipes

    Settings
    Oven function
    Number/type of
    bursts of steam
    Temperature
    Amount of water
    Shelf level
    1st burst of steam

    Moisture plus d
    3
    140 °C
    approx. 300 ml
    2
    60 minutes after
    starting the
    programme

    2nd burst of
    steam

    After another
    20 minutes

    3rd burst of steam

    After another
    20 minutes

    Duration

    120 minutes

    153



  • Page 154

    Recipes
    Braised silverside of veal
    Serves 6
    Ingredients
    1500 g silverside of veal
    2 carrots
    1 thin leek
    150 g celery
    1 onion
    1 clove of garlic
    2 sprigs of thyme
    2 sprigs of rosemary
    4 bay leaves
    5 juniper berries
    Salt
    Pepper
    500 ml white wine
    100 g crème fraîche
    250 ml beef stock or water

    Settings

    2nd burst of
    steam

    After another
    15 minutes

    Method

    3rd burst of steam

    After another
    30 minutes

    Dice the carrots, the leek and the
    onions (1 cm) and place in the gourmet
    oven dish together with the garlic, the
    herbs and the spices.
    Season the meat with salt and pepper
    and place on top of the vegetables and
    cook.
    After 25 minutes cooking deglaze with
    the white wine 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.

    154

    Oven function
    Number/type of
    bursts of steam
    Temperature

    Amount of water
    Shelf level
    1st burst of steam

    Duration

    Moisture plus d
    3
    210–230 °C
    after 25 minutes:
    130–150 °C
    approx. 300 ml
    2
    10 minutes after
    starting the
    programme

    90–100 minutes

    If using the food probe, set the core
    temperature to 75 °C.



  • Page 155

    Recipes
    Glazed gammon
    Serves 6
    Ingredients
    1000 g gammon joint
    20 g softened butter
    40 g brown sugar
    2 carrots
    1 thin leek
    150 g celery
    1 onion
    5 bay leaves
    6 cloves
    10 crushed juniper berries
    125 ml red wine
    250 ml water
    Method
    Score the surface of the gammon in a
    criss-cross pattern about 2-3 mm deep.
    Rub butter and sugar into the cuts.
    Dice the carrots, the leek, the celery
    and the onion. Mix with the spices and
    place in the centre of the universal tray.
    Place the gammon joint on top. Pour
    the red wine and water around the
    gammon and cook in the oven, adding
    a little water if the vegetables become
    too dry.

    Settings
    Oven function
    Number/type of
    bursts of steam
    Temperature
    Amount of water
    Shelf level

    Moisture plus d
    3
    150 - 170 °C
    approx. 300 ml
    1

    1st burst of steam

    5 minutes after
    starting the
    programme

    2nd burst of
    steam

    After another 10
    minutes

    3rd burst of steam

    After another 30
    minutes

    Duration

    70–90 minutes

    If using the food probe, set the core
    temperature to 70 °C.

    Sieve the juices and thicken with a little
    cornflour mixed with water if necessary.
    Slice the gammon and serve with the
    gravy.

    155



  • Page 156

    Recipes
    Stuffed pork tenderloin
    Serves 6
    Ingredients
    4 pork tenderloin (300 g each)
    Salt
    Pepper
    20 basil leaves
    250 g red pesto
    30 g Parmesan cheese, freshly grated
    12 slices of parma ham
    40 g butter
    250 ml double cream
    250 ml meat stock

    Settings
    Oven function
    Number/type of
    bursts of steam
    Temperature

    Amount of water
    Shelf level
    1st burst of steam

    Method
    Cut the pork along the length, but not
    right through. Season both sides with
    salt and pepper and then arrange the
    basil leaves along the cut edge.
    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.

    156

    Moisture plus d
    3
    170–190 °C
    after 15 minutes:
    140 °C
    approx. 300 ml
    2
    5 minutes after
    starting the
    programme

    2nd burst of
    steam

    After another
    10 minutes

    2nd burst of
    steam

    After another
    10 minutes

    Duration

    35–45 minutes

    Tips
    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.



  • Page 157

    Recipes
    Chinese pork steak
    Serves 6
    Ingredients
    1500 g pork blade roast
    3–4 cloves of garlic
    2 walnut sized pieces of fresh ginger
    3 tsp salt
    3 tbsp soy sauce
    3 tbsp honey
    2 tbsp sherry
    1 tsp five spice powder
    2 tbsp hoi sin sauce
    Sambal Oelek

    Settings

    Method

    Duration

    Oven function
    Number/type of
    bursts of steam
    Temperature
    Amount of water
    Shelf level

    Moisture plus d
    I
    170 - 190 °C + preheating
    approx. 150 ml
    2

    1st burst of steam After placing food
    in oven
    20 - 30 minutes

    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 a plastic container with
    the marinade and cover with a tightly
    fitting lid. 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.

    157



  • Page 158

    Recipes
    Spanish garlic rabbit
    Serves 4
    Ingredients
    1 rabbit
    Salt
    Pepper
    4 celery sticks
    2 onions
    2 tomatoes
    4 cloves of garlic
    5 tbsp olive oil
    125 ml white wine
    750 ml chicken stock
    3 sprigs of thyme
    4 bay leaves
    100 g black olives, sliced

    Settings

    Method

    Duration

    Cut the rabbit into 6 pieces and season
    with salt and pepper. Dice the celery
    onions and tomatoes.

    Tips

    Place the meat in a gourmet oven dish
    and sear in olive oil on the hob. Add the
    tomatoes, celery, onions and garlic.
    Deglaze with the white wine and add
    the chicken stock, thyme, bay leaves
    and sliced olives. Place in the oven and
    cook.
    Remove the meat, sieve the sauce in a
    pan and simmer. Thicken with a little
    cornflour mixed in water if necessary.

    158

    Oven function
    Number/type of
    bursts of steam
    Temperature
    Amount of water
    Shelf level
    1st burst of steam

    2nd burst of
    steam

    Moisture plus d
    2
    150 - 170 °C
    approx. 200 ml
    2
    10 minutes after
    starting the
    programme
    After another
    20 minutes
    70–80 minutes

    This Spanish recipe is usually served
    with flat bread and a seasonal salad.



  • Page 159

    Recipes
    Lamb cutlets with a pistachio crust
    Serves 4
    Ingredients
    2 racks of lamb (approx. 400 g each)
    50 g pistachio nuts, finely chopped
    50 g butter
    30 g breadcrumbs
    1/2 tsp thyme
    Salt
    Pepper
    2 tbsp olive oil

    Settings
    Oven function
    Number/type of
    bursts of steam
    Temperature
    Amount of water
    Shelf level

    Method
    Mix the finely chopped pistachios with
    the butter and breadcrumbs. Season
    with the thyme, salt and pepper.
    Season the lamb with salt and pepper.
    Heat the olive oil in a pan and sear the
    lamb all over. Place the lamb on the
    universal tray with the meat side facing
    upwards. Spread the meat with the
    pistachio mixture, place in a pre-heated
    oven and inject the burst of steam
    immediately.

    Moisture plus d
    I
    200 - 220 °C + preheating
    approx. 150 ml
    2

    1st burst of steam After placing food
    in oven
    Duration

    15 minutes

    If using the food probe, set the core
    temperature to 50 °C.

    After cooking, wrap the meat in
    aluminium foil and leave to rest for
    about 10 minutes. Then divide into
    cutlets.

    159



  • Page 160

    Recipes
    Potato dumplings
    Serves 4
    Ingredients
    125 g potatoes
    1/2 cube of fresh yeast (21 g)
    80 ml lukewarm milk
    1/2 tsp salt
    250 g strong white flour
    20 g softened butter
    1 egg
    200 g cream cheese with herbs
    For glazing
    Milk

    Settings

    Method

    2nd burst of
    steam

    Peel and cook the potatoes and pass
    them through a potato ricer whilst still
    warm, then leave to cool.
    Dissolve the yeast in lukewarm milk.
    Then add potatoes, salt, flour, butter
    and egg and knead until you get a
    smooth pliable dough. Cover and place
    in the oven for about 30 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 a greased ovenproof dish (approx. 20 x 30 cm) with the
    seam underneath. Cover and place in
    the oven to prove for another 2030 minutes using Conventional heat at
    35 °C.
    Brush the dumplings with milk and
    bake until golden.

    160

    Oven function
    Number/type of
    bursts of steam
    Temperature
    Amount of water
    Shelf level
    1st burst of steam

    Duration

    Moisture plus d
    2
    150 - 170 °C
    approx. 200 ml
    1
    5 minutes after
    starting the
    programme
    After another
    10 minutes
    35–45 minutes

    Tips
    Dumplings can also be used as a side
    dish with cut meat and salad.



  • Page 161

    Recipes
    Cheese soufflé
    Serves 8
    Ingredients
    20 g butter
    30 g plain flour
    200 ml hot milk
    Salt
    Pepper, freshly ground
    1 pinch of ground nutmeg
    1 pinch of cayenne pepper
    4 egg yolks
    120 g cheese, grated
    4 egg whites
    Breadcrumbs
    2 tbsp. grated Parmesan cheese
    8 ramekins

    Settings
    Oven function
    Number/type of
    bursts of steam
    Temperature
    Amount of water
    Shelf level

    Moisture plus d
    I
    180 - 200 °C + preheating
    approx. 150 ml
    1

    1st burst of steam After placing food
    in oven
    Duration

    20–25 minutes

    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 a further
    5 minutes. Season with salt, pepper
    nutmeg and cayenne pepper.

    Tips
    Serve the soufflés immediately to avoid
    them sinking.

    Stir in the egg yolk a little at a time, then
    add the cheese.
    Whisk the egg whites until stiff and
    carefully add it to the cooled cheese
    sauce.
    Sprinkle the buttered ramekins with
    breadcrumbs and fill them with the
    soufflé mixture to within 1 cm of the top.
    Sprinkle with parmesan cheese.
    Place the ramekins on the universal tray
    and bake in the preheated oven,
    releasing the burst of steam immediately.

    161



  • Page 162

    Recipes
    Spring pie
    Serves 15
    Ingredients
    300 g puff pastry
    1 red pepper
    1 yellow pepper
    3 spring onions
    1 kg minced beef
    1 garlic clove, finely chopped
    100 g breadcrumbs
    2 eggs
    Salt
    Pepper, freshly ground
    Paprika powder
    2 tsp medium-hot mustard
    For glazing
    1 egg yolk
    Water

    Cut 3 diamonds, approx. 3 x 3 cm in
    size out of the lid and use them to
    decorate the top of the pie.
    Whisk the egg yolk with some water,
    brush over the pastry and bake.
    Settings
    Oven function
    Number/type of
    bursts of steam
    Temperature
    Amount of water
    Shelf level
    1st burst of steam

    Method
    Dice the peppers and slice the spring
    onions.

    2nd burst of
    steam

    Mix the minced beef with the
    vegetables, garlic, breadcrumbs, eggs,
    spices and mustard.

    Duration

    Grease and line a loaf tin (approx 30
    cm) with baking parchment. Roll the
    pastry out to approx. 45 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.

    162

    Moisture plus d
    2
    180 - 200 °C
    approx. 200 ml
    1
    20 minutes after
    starting the
    programme
    After another
    15 minutes
    55 - 65 minutes



  • Page 163

    Recipes
    Cheese pie
    Serves 8
    Dough ingredients
    1 cube of fresh yeast (42 g)
    150 ml milk, lukewarm
    150 g rye flour
    200 g strong white flour
    30 g butter
    1/2 tsp salt
    1/2 tsp sugar
    Filling ingredients
    300 g cheese
    2 small red peppers
    2 small red onions
    2 tbsp chives, chopped
    Salt
    Coarsely ground black pepper
    Chilli powder
    Top with
    4 tbsp pumpkin seeds

    Cut 5 diamonds (approx. 3 x 3 cm) out
    of the lid and use them to decorate the
    top of the pie.
    Brush with water and scatter pumpkin
    seeds over the top. Bake until golden
    and leave to stand for about 30 minutes
    before serving.
    Settings
    Oven function
    Number/type of
    bursts of steam
    Temperature
    Amount of water
    Shelf level
    1st burst of steam

    Method
    Dissolve the yeast in lukewarm milk.
    Then add to the remaining ingredients
    and knead until you get a smooth
    pliable dough. Cover and place in the
    oven for about 45 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.

    Moisture plus d
    3
    170–190 °C
    approx. 300 ml
    1
    5 minutes after
    starting the
    programme

    2nd burst of
    steam

    After another
    10 minutes

    3rd burst of steam

    After another
    10 minutes

    Duration

    50–60 minutes

    Tips
    The pie is very good as a starter or as a
    light main together with a salad.

    Roll the dough out onto a floured surface
    into a square (approx. 40 x 40 cm).
    Drape over a greased shallow square
    dish (approx. 20 x 20 cm) with the
    corners offset. Place the filling on the
    dough and fold the edges up over the
    filling, pressing them together to seal.
    163



  • Page 164

    Recipes
    Tortellini, ham and rocket bake
    Serves 6
    Ingredients
    125 g rocket
    100 g air-dried ham
    300 ml double cream
    400 g sour cream
    Salt
    Pepper
    800 g fresh Tortellini
    300 g cherry tomatoes, halved
    4 tbsp pine nuts, roasted
    50 g Parmesan cheese, freshly grated
    50 g Emmental cheese, coarsely grated
    Method
    Rinse and pat dry the rocket and chop
    up together with the ham. Mix the
    cream and sour cream and season with
    salt and pepper.
    Mix the tortellini with the tomato halves,
    rocket and ham, place in a buttered
    casserole dish (approx. 20 x 30 cm)
    and top with the sauce.
    Sprinkle with pine nuts and cheese and
    bake until golden.

    164

    Settings
    Oven function
    Number/type of
    bursts of steam
    Temperature
    Amount of water
    Shelf level
    1st burst of steam

    2nd burst of
    steam
    Duration

    Moisture plus d
    2
    170–190 °C
    approx. 200 ml
    1
    10 minutes after
    starting the
    programme
    After another
    10 minutes
    40 – 50 minutes



  • Page 165

    Recipes
    Mushroom cannelloni
    Serves 4
    Ingredients
    16 cannelloni
    Filling ingredients
    1 onion
    100 g cooked ham
    350 g mushrooms
    2 tbsp oil
    75 g goat's cheese
    100 g mozzarella
    150 g cream cheese
    Salt
    Pepper
    300 ml stock
    100 g sour cream
    Topping
    100 g grated Cheddar cheese
    Method
    Dice the onion, ham and mushrooms.
    Heat the oil in a pan and gently fry the
    onion. Add the ham and continue to fry
    for a short while. Add the mushrooms
    and fry until there is no water in the
    pan.
    Dice the goat's cheese and mozzarella.
    Add the cooled mushroom mixture and
    cream cheese and mix well. Season
    with salt and pepper to taste.

    Mix the sour cream into the stock and
    pour over the cannelloni. Sprinkle with
    cheese and bake until golden.
    Settings
    Oven function
    Number/type of
    bursts of steam
    Temperature
    Amount of water
    Shelf level
    1st burst of steam

    2nd burst of
    steam
    Duration

    Moisture plus d
    2
    170–190 °C
    approx. 200 ml
    1
    10 minutes after
    starting the
    programme
    After another
    10 minutes
    45–55 minutes

    Tips
    The cannelloni are easier to fill if you
    use a piping bag without a nozzle.

    Fill the cannelloni with the mixture and
    place in a casserole (approx. 25 x 30
    cm).

    165



  • Page 166

    Recipes
    Dumplings with plum compote
    Serves 6
    Ingredients
    500 g strong white flour
    1 cube of fresh yeast (42 g)
    50 g sugar
    250 ml milk, lukewarm
    1 tsp ground cinnamon
    A pinch of salt
    100 g softened butter
    1 egg
    120 g plum compote
    For dusting
    40 g icing sugar
    Method
    Dissolve the yeast in lukewarm milk.
    Then add to the flour, sugar, salt, butter
    and egg and knead until you get a
    smooth dough. Cover and place in the
    oven to prove for 20-30 minutes using
    Conventional heat at 35°C.
    Make 12 balls from the dough. Open
    them enough to fill with 1 tbsp of plum
    compote and then seal them up. Place
    with the sealed edge underneath in a
    greased casserole dish (approx. 20 x
    30 cm).
    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.

    166

    Settings
    Oven function
    Number/type of
    bursts of steam
    Temperature
    Amount of water
    Shelf level

    Moisture plus d
    2
    150–170 °C
    approx. 200 ml
    1

    1st burst of steam

    5 minutes after
    starting the
    programme

    2nd burst of
    steam

    After another 10
    minutes

    Duration

    35–45 minutes

    Tips
    As an alternative try filling the
    dumplings with a half a plum and
    dusting the tops with a little sugar
    before sealing the dumplings up.



  • Page 167

    Recipes
    Sweet cherry soufflé
    Serves 8
    Ingredients
    Butter
    50 g ground nuts
    200 g sour cherries
    2 egg yolks
    80 g icing sugar
    Pulp of 1 vanilla pod
    250 g quark
    20 g cornflour
    2 egg whites
    For dusting
    40 g icing sugar

    Settings
    Oven function
    Number/type of
    bursts of steam
    Temperature
    Amount of water
    Shelf level
    1st burst of steam
    Duration

    Moisture plus d
    Aut§
    170–190 °C
    approx. 150 ml
    1
    Automatic
    20–30 minutes

    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 8 ramekins (C 78 cm), arrange on a 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.

    167



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    H6100B; H6200B
    en - GB

    M.-Nr. 09 610 200 / 02






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Others manual(s) of Miele H6200B

Miele H6200B Quick start guide - German - 2 pages

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Miele H6200B User Manual - Dutch - 172 pages

Miele H6200B User Manual - French - 116 pages


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