Operating and installation instructions Oven To prevent the risk of accidents or damage to the appliance, it is essential to read these instructions before it is installed and used for the first time. en - AU, NZ M.-Nr.
Contents Warning and Safety instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Caring for the environment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 Oven overview . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 Oven controls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 On/Off sensor K . . . . . . . . . . . . . .
Contents Deactivating the system lock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43 Minute minder N . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44 Using the minute minder N . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44 Setting the minute minder. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44 To change the time set for the minute minder . . . . .
Contents Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70 Notes on the roasting chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70 Roasting chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72 Low temperature cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74 Grilling . . . . . . . . . . .
Contents Building-in diagrams . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 111 Appliance dimensions and unit cut-out . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 111 Front dimensions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 113 Installing the oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 114 Recipes . . . . . . . . . . . . . . . . . . .
Contents Salmon and spinach pasta bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 146 Sea bream delicioso . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 147 Pikeperch with herbs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 148 Sweet and sour chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 149 Turkey roulade with spinach ricotta filling . . .
Warning and Safety instructions This appliance conforms to current safety requirements. Inappropriate use can, however, lead to personal injury and damage to property. To avoid the risk of accidents and damage to the appliance, please read these instructions carefully before using it for the first time. They contain important notes on installation, safety, use and maintenance. Miele cannot be held liable for non-compliance with these instructions.
Warning and Safety instructions Correct application ~ This oven is designed for domestic use and for use in similar environments by guests in hotel or motel rooms, bed & breakfasts and other typical living quarters. This does not include common/shared facilities or commercial facilities within hotels, motels or bed & breakfasts. ~ The oven is not suitable for outdoor use. ~ The oven is intended only to cook, bake, roast, grill, defrost, bottle, dry fruit etc. Any other usage is at the owner's risk.
Warning and Safety instructions Safety with children ~ Young children must not be allowed to use this appliance. ~ Older children may only use the appliance when its operation has been clearly explained to them and they are able to use it safely, recognising the dangers of misuse. ~ Cleaning work may only be carried out by older children under the supervision of an adult. ~ Children should be supervised near the appliance. Ensure that they do not play with the appliance.
Warning and Safety instructions ~ Danger of burning! Children's skin is far more sensitive to high temperatures than that of adults. Great care should be taken to ensure that children do not touch the appliance when it is being used. External parts of the oven such as the door glass, control panel and the vents become quite hot. ~ Danger of injury! The maximum load capacity for the door is 15 kg. Children can hurt themselves on an open door. Ensure that children do not sit on or swing on the door.
Warning and Safety instructions Technical safety ~ Repairs and other work by unqualified persons could be dangerous. Installation, maintenance work and repairs to electrical appliances must only be carried out by a Miele approved service technician. ~ A damaged appliance is dangerous. Check it for any visible damage. Never install or attempt to use a damaged appliance.
Warning and Safety instructions ~ Tampering with electrical connections or components and mechanical parts is highly dangerous to the user and can cause operational faults. Do not open the outer casing of the appliance. ~ The manufacturer's warranty will be invalidated if the appliance is not repaired by a Miele approved service technician. ~ Faulty components must only be replaced by genuine Miele spare parts.
Warning and Safety instructions ~ For the oven to function correctly, it requires a sufficient intake of cool air. Ensure the intake of cool air to the oven is not impaired (e.g. due to the installation of insulation material inside the housing unit). Furthermore, the incoming cool air must not be excessively heated by other heat sources (e.g. fuel furnaces). ~ If the oven is installed behind a furniture door, do not close the door while the oven is in operation.
Warning and Safety instructions Correct use , Danger of burning! The oven becomes hot when in use. Exercise care when handling food and trays so as not to burn yourself on heating elements, the walls of the oven, shelf runners, trays and hot food itself. Use oven gloves when placing food in the oven, turning or removing it and when adjusting oven shelves etc. in a hot oven. ~ Do not use the oven to heat up the room. Due to the high temperatures radiated, objects left near the appliance could catch fire.
Warning and Safety instructions ~ Some foods dry out very quickly and can be ignited by high grilling temperatures. Do not use grilling functions for crisping rolls or bread or to dry flowers or herbs. Instead use Fan Plus U or Conventional Heat V. ~ If using alcohol in your recipes, please be aware that high temperatures can cause the alcohol to vaporise and even to ignite on the hot heating elements.
Warning and Safety instructions ~ Never pour cold water onto hot surfaces in a hot oven. The steam created could cause serious burns or scalding and the sudden change in temperature can damage the enamel in the oven. ~ During cooking processes using moisture and during the residual moisture evaporation process steam is produced which can cause serious injury by scalding. Do not open the door whilst a burst of steam is being released or during the evaporation process.
Warning and Safety instructions Cleaning and care ~ Do not use a steam cleaning appliance to clean this oven. Pressurised steam could reach the electrical components and cause a short circuit. ~ Scratches on the door glass can result in the glass breaking. Do not use abrasive cleaners, hard sponges, brushes or sharp metal tools to clean the door glass. ~ The shelf runners can be removed for cleaning purposes (see "Cleaning and care").
Warning and Safety instructions Accessories ~ Use only genuine original Miele spare parts. If spare parts or accessories from other manufacturers are used, the warranty will be invalidated, and Miele cannot accept liability. ~ If you have a Miele HUB 5000-M/HUB 5001-M/HUB 5000-XL oven dish, do not place it on shelf level 1. This would damage the floor of the oven.
Caring for the environment Disposal of the packing material Disposing of your old appliance The transport and protective packing has been selected from materials which are environmentally friendly for disposal and can normally be recycled. Recycling the packaging reduces the use of raw materials in the manufacturing process and also reduces the amount of waste in landfill sites. Rather than just throwing these materials away, please ensure they are offered for recycling.
Oven overview a Oven controls* b Top heat/grill element c Steam inlet openings d Water intake pipe for the steam injection system e Catalytic enamelled back panel f Air inlet for the fan with ring heating element behind it g Shelf runners with 5 shelf levels h Oven floor with bottom heat element underneath it i Front frame with data plate j Door * Depending on model 20
Oven controls a On/Off sensor K b Function selector c Display d Rotary selector V W e OK, # sensors f *, X, I, N sensors 21
Oven controls On/Off sensor K Display The On/Off sensor K is recessed and reacts to touch. The display shows the time of day or your settings. It is used for switching the oven on and off. 3 ? F Function selector For selecting oven functions. The function selector can be turned clockwise or anti-clockwise. When the function selector is in the ß position, it can be retracted by pushing it in.
Oven controls Rotary selector Sensors Use the rotary selector V W to enter temperatures and durations. The OK, #, *, X, I and N sensors react to touch. Each touch is confirmed with a keypad tone. This keypad tone can be switched off by changing setting P 3 to Status S 0 (see "Settings – P 3"). Turning it clockwise will increase the values, and turning it anti-clockwise will decrease them. It can also be used to highlight a function by moving the triangle V in the display.
Oven controls Sensor Function 24 OK For calling up functions and saving settings # To go back a step X To call up functions Notes Functions marked with the triangle V can be called up by touching OK. The selected function can be changed whilst the triangle V is flashing. Touch OK to save the changes. If the time of day is visible in the display and the rotary selector is at the ß position, the symbols for settings X time of day + and system lock 0 will appear when the X sensor is touched.
Oven controls Sensor Function Notes I For switching the If the time of day display is visible, the oven interior oven interior lighting can be switched on and off by touching the lighting on and off I sensor, for example when cleaning the oven. If the display is dark, the I sensor will not react until the oven is switched on. The oven interior lighting switches off after 15 seconds during a cooking process or remains constantly switched on, depending on the setting selected.
Features Model numbers A list of the ovens described in these operating instructions can be found on the back page. Data plate The data plate located on the front frame of the oven is visible when the door is open. On the data plate are printed the model number, serial number and the connection data (voltage/frequency/maximum rated load). Have this information available if you need to contact Miele so that any issues can be rectified as quickly as possible.
Features Shelf runners Shelf runners for accessories (trays, racks, FlexiClip telescopic runners etc.) are fitted on either side of the oven cavity for shelf levels . The shelf level numbers are indicated on the front of the oven frame. Each shelf runner has two rails: – Accessories are inserted between the two shelf runners. – FlexiClip telescopic runners (if available) are fitted to the bottom rail of each shelf runner. The shelf runners can be removed for cleaning purposes (See "Cleaning and care").
Features FlexiClip telescopic runners HFC 71 Fitting and removing the FlexiClip telescopic runners ,Danger of burning! Make sure the oven heating elements are switched off and the oven interior is cool. The FlexiClip telescopic runners can be attached to any shelf level. Push the FlexiClip telescopic runners right into the oven before placing accessories on them. The accessories will then automatically sit securely in between the stoppers at either end of each runner and be prevented from sliding off.
Features Gourmet perforated baking tray HBBL 71 ^ Then secure the telescopic runner to the bottom of the two rails as illustrated (3). If the telescopic runners are difficult to pull out after fitting, you may need to pull firmly on them once to release them. The Gourmet perforated baking tray has been specially developed for the preparation of baked goods made from yeast and quark/oil mixtures. The tiny perforations assist in browning the underside of baked goods.
Features Pizza tray HBF 27-1 This circular pan is suitable for cooking pizzas, flat cakes made with yeast or whisked mixtures, sweet and savoury tarts, baked desserts, and can also be used for frozen cakes. The surface has been treated with PerfectClean enamel. Pizza stone HBS 60 The pizza stone is ideal for items which need a well-baked base such as pizza, quiche, bread, bread rolls and savoury snacks. The baking stone is made from heat retaining fire brick and is glazed. Place it directly on the rack.
Features Handle HEG Catalytic enamelled liners – Side walls These are installed behind the shelf runners and protect the interior walls against soiling. The handle makes it easier to take the universal tray, baking tray and rack out of the oven, or to put them into it. The two prongs at the top go inside the tray or above the rack, and the U-shape supports underneath.
Features Oven controls Cooling fan In addition to operating the various cooking functions for baking, roasting and grilling, the oven controls are also used to operate The cooling fan comes on automatically when a cooking programme is started. The cooling fan mixes hot air from the oven cavity with cool room air before venting it out into the kitchen through vents located between the appliance door and the control panel.
Features PerfectClean treated surfaces Surfaces treated with PerfectClean enamel are characterised by their exceptional anti-stick properties and ease of cleaning. Food can be taken off easily, and soiling from baking and roasting is simple to remove. You can cut up food on surfaces treated with PerfectClean enamel.
Using for the first time Before using for the first time ,The oven must be built into its housing unit before it can be used. ^ Press and release the function and rotary selectors if they are retracted. The time of day can only be changed when the function selector is at ß. Setting the time of day for the first time The time of day is shown in the 24-hour format.
Using for the first time Heating up the oven for the ^ Select the Moisture Plus d function. first time and rinsing the steam The lighting will come on. injection system New ovens can give off an unpleasant smell on first use. Heating up the oven for at least 1 hour with nothing in it will get rid of this smell. It is a good idea to rinse the steam injection system at the same time. Ensure that the kitchen is well ventilated while the appliance is being heated up for the first time.
Using for the first time The prompt for water intake appears and the triangle V flashes: ? ; ^ Open the door. ^ Pull the water intake pipe forwards (located below the control panel on the left). ^ Touch the OK sensor. The water intake process will begin. The amount of water required will be drawn up into the oven. The quantity of water specified is higher than actually required, leaving a small amount in the container. ^ Remove the water container after the water intake process. ^ Close the door.
Using for the first time After heating up for the first time ,Danger of burning! Allow the oven interior to cool down before cleaning by hand. ^ Touch I to switch on the oven interior lighting. ^ Take all accessories out of the oven and clean them by hand (see "Cleaning and care"). ^ Clean the oven interior with a clean sponge and a solution of warm water and washing-up liquid or a damp microfibre cloth. ^ Dry all surfaces with a soft cloth. ^ Switch the interior lighting and the oven off.
Settings Changing the time of day The time of day can only be changed when the oven is switched on and the function selector is at ß. ^ Touch X. ^ Use the rotary selector to move the triangle V until it appears under +. ^ Touch the OK sensor. The triangle V will flash under +. ^ Use the rotary selector to enter the time of day. ^ Touch the OK sensor. The time of day is now saved. In the event of a power cut, the time of day is saved for approx. 200 hours.
Settings Changing factory default settings Settings can only be changed when the oven is switched on and the rotary selector is at ß. Your appliance is supplied with a number of standard default settings (see the "Settings overview" chart). A setting is changed by altering its status. ^ Touch X. ^ If necessary, use the rotary selector to move the triangle V until it appears under X. P 0 The setting is selected and the current status appears, e.g. S 0.
Settings Settings overview Setting P I Time of day display Status S 0* S I P 2 Buzzer volume S 0 S I to S XX ** P 3 Keypad tone P 4 Clock format S 0 S I* 24^ * i2^ * Factory default setting ** depending on model 40 The time of day display is switched off. The display is dark when the oven is switched off. The time of day continues to run unseen in the background. If you have selected status S 0, the oven must be switched on before it can be used.
Settings Setting P 5 Temperature units P 6 Display brightness Status °C * °F P 7 Lighting S 0* S i to S 7, S 4* S I P 8 Demo mode S 0* S i The temperature is displayed in degrees Celsius. The temperature is displayed in degrees Fahrenheit. You can choose different levels of brightness for the display. S i minimum brightness S 7 maximum brightness. The oven interior lighting is switched on for 15 seconds and then switches off automatically. The oven interior lighting is switched on constantly.
System lock 0 The system lock 0 prevents the oven from being used unintentionally, for example by children. The oven is delivered with the system lock deactivated. The setting for the system lock can be changed by altering its status s: – S 0 = Off – S i = On Activating the system lock The status of the system lock can only be altered when the oven is switched on and the rotary selector is at ß. ^ Touch X. ^ Use the rotary selector to move the triangle V until it appears under 0.
System lock 0 Deactivating the system lock for a cooking process ^ Switch the oven on. The 0 and V symbols and the current time of day will appear: i2:25 0 ; ^ Touch OK until 0 goes out. The oven can now be used. Deactivating the system lock The status of the system lock can only be altered when the oven is switched on and the rotary selector is at ß. ^ Switch the oven on. ^ Touch OK until 0 goes out. ^ Touch X. ^ Use the rotary selector to move the triangle V until it appears under 0.
Minute minder N Using the minute minder N Setting the minute minder The minute minder can be used to time other activities in the kitchen, e. g. boiling eggs. Example: You want to boil some eggs and set a minute minder time of 6 minutes and 20 seconds. The minute minder can also be used at the same time as a cooking programme for which the start and finish times have been set, e.g. as a reminder to stir a dish or add seasoning etc. A maximum minute minder time of 99 minutes and 55 seconds can be set.
Minute minder N The minute minder is saved and will count down in seconds. N 6:i9 To change the time set for the minute minder ^ Touch N. min The N symbol indicates the minute minder has been set. At the end of the minute minder time – N flashes, – the time will count upwards, – a buzzer will sound three times if this option is selected (see "Settings – P 2"). ^ Touch N. The buzzer will stop and the symbols in the display will go out. The minute minder time selected appears.
Overview of functions Your oven has a range of functions for preparing a wide variety of recipes. Depending on the function selected, different heating elements are switched on and sometimes combined with the fan (see details in parentheses). Conventional Heat V (Top heat/grill element + bottom heat element) For baking and roasting traditional recipes, preparing soufflés and cooking at low temperatures. If using an older recipe or cookbook, set the oven temperature 10 °C lower than that recommended.
Overview of functions Rapid Heat-up S Fan Grill \ (Top heat/grill element + ring heat element + fan) (Top heat/grill element + fan) For pre-heating the oven compartment quickly. The oven function required must then be selected once the desired temperature has been reached. For grilling thicker cuts of meat (e.g. roulades, chicken). Lower temperatures can be used than when using the Grill Y function, as the fan distributes the heat to the food straight away.
Operation Tips on saving energy Using residual heat – Remove any accessories from the oven that you do not require for cooking. When cooking using temperatures above 140 °C and cooking durations longer than 30 minutes, you can turn the rotary selector to the ß position about 5 minutes before the end of cooking. The heating elements will switch off and the residual heat in the oven will be sufficient to finish cooking the food.
Operation Simple operation After the cooking process: ^ Switch the oven on. ^ Turn the function selector to ß. ^ Unless the recipe requires a pre-heated oven, place the food in the oven. ^ Remove the food from the oven. ^ Select the required oven function with the function selector. Cooling fan The recommended temperature will appear: i60 °C ^ Switch the oven off.
Operation Recommended temperature Changing the temperature As soon as a cooking function is selected, a recommended temperature will appear in the display. Example: You have selected Fan Plus U and 170 °C and can see the temperature increasing.
Operation Temperature indicator light Conventional Heat V The temperature indicator light 3 lights up whenever the oven heating is switched on. – cakes or biscuits with a short baking time (up to 30 minutes), As soon as the selected temperature is reached, – dark bread doughs, – a buzzer will sound, if this option is selected (see "Settings – P 2"), – the temperature indicator light 3 will go out, – the oven heating will switch off.
Operation Switching cooking programmes on and off automatically ^ Touch X. 3 Cooking programmes can be switched on or off automatically. To do this, set a duration or a duration and finish time after selecting an oven function and a temperature. The maximum duration which can be set for a cooking programme is 12 hours. We recommend using automatic switching on and off when roasting.
Operation Setting a cooking duration and finish time Example: The time is now 11:15 ; you want a dish with a cooking duration of 90 minutes to be ready by 13:30 . Then set the finish time: ^ Use the rotary selector to move the triangle V until it appears under S. -:- - will appear: 3 ^ Unless the recipe requires a pre-heated oven, place the food in the oven. ^ Select the required oven function and the temperature. The oven heating, lighting and cooling fan will switch on.
Operation At the end of the cooking duration Changing the cooking duration – 0:00 will appear, ^ Touch X. – T starts to flash, ^ If necessary, use the rotary selector to move the triangle V until it appears under T. – the oven heating and lighting will switch off, – the cooling fan remains switched on, – a buzzer will sound three times if this option is selected (see "Settings – P 2"). ^ Turn the function selector to ß. ^ Switch the oven off. ^ Remove the food from the oven.
Operation Deleting a cooking duration Deleting a finish time ^ Touch X. ^ Touch X. ^ If necessary, use the rotary selector to move the triangle V until it appears under T. ^ If necessary, use the rotary selector to move the triangle V until it appears under S. ^ Touch the OK sensor. ^ Touch the OK sensor. The triangle V will flash under T. The triangle V will flash under S. ^ Use the rotary selector to set the cooking duration to 00:00. ^ Use the rotary selector to set the finish time to - -:- -.
Moisture Plus d Your oven is equipped with a steam injection system for cooking with moisture. Baking, roasting and cooking with Moisture Plus d guarantees optimised steam and air conduction for excellent cooking and browning results. After selecting Moisture Plus d, you need to set the number of bursts of steam. Then set the temperature and start the water intake process. Water is taken in via the tube underneath the control panel on the left.
Moisture Plus d One burst of steam takes approx. 5–8 minutes. The number of bursts of steam and when they are injected will depend on the type of food being cooked: – Yeast mixtures will rise better if steam is injected at the beginning of the programme. – Bread and rolls also rise better if exposed to steam at the start. Injecting a burst of steam at the end of the programme will give the bread and rolls a glistening crust.
Moisture Plus d Set the number of bursts of steam Setting the temperature Tip: Please refer to the sample recipes. The recommended temperature will appear in the display and the triangle V will flash under 6. Aut§ will appear in the display and the triangle V will flash under *. Aut§ * ; The other steam burst options (i, 2, 3) can be selected using the rotary selector. After 3, E is displayed. This option starts the descaling process (see "Descaling the steam injection system F").
Moisture Plus d Preparing and starting the water intake process The prompt for the water intake process will appear. The triangle V will flash under ?. ? The amount of water actually drawn up into the oven may be less than the amount specified as required, leaving a small amount in the container. The intake process can be interrupted and restarted at any time by touching OK. ^ Remove the water container after the water intake process. ; ^ Open the door.
Moisture Plus d Steam can cause injury by scalding. Do not open the door while the burst of steam is being injected. Condensation on the sensors will make them react more slowly. Automatic burst of steam Injecting bursts of steam manually Once the heating-up phase has been completed, the automatic burst of steam is injected. The bursts of steam can be injected as soon as * lights up in the display. The following will appear in the display: * i60 °C The water will vaporise in the oven compartment.
Moisture Plus d Evaporating residual moisture When cooking using the Moisture Plus d function, the water will be equally distributed between the number of bursts of steam and used up as long as the programme is not interrupted. However, if a programme using steam injection is interrupted before all the bursts of steam have been injected, the water for these unused bursts of steam will remain in the system.
Moisture Plus d Starting residual moisture evaporation immediately ^ Select the Moisture Plus d function. A time, depending on the amount of residual water present, will appear and the triangle V will flash under *: 00:07 min * The last minute counts down in seconds. h * ; ^ Touch the OK sensor. The evaporation process will begin. The duration will count down in the display. During the evaporation process, the duration may be adjusted by the system according to the amount of water currently present.
Moisture Plus d Aut§ appears in the display. Cancelling residual moisture evaporation ,Do not cancel the prompt for residual moisture evaporation too often, as this might cause the steam unit to overflow into the oven interior when taking in more water. ^ Select the Moisture Plus d function.
Baking – Always place baking tins on the rack. Eating food which has been cooked correctly is important for preventing food poisoning or other ailments. Only bake cakes, pizza, chips etc. until they are golden brown. Do not overcook them. Oven functions Depending on how the food is prepared, you can use Fan Plus U, Intensive Bake O, Moisture Plus d or Conventional Heat V. Bakeware The choice of bakeware depends on the oven function and how the food is prepared.
Baking Notes on the baking chart Shelf levels Temperature 6 The shelf level on which you place your food for baking depends on the oven function and number of trays being used. As a general rule, select the lower temperature given in the chart. Baking at temperatures higher than those recommended may reduce the cooking time, but will lead to uneven browning, and unsatisfactory cooking results. Baking time + Check if the food is cooked at the end of the shortest time quoted.
Baking Baking chart U Cakes/Biscuits 6 + [°C] [min.
Baking V 6 [°C] O + 6 [min.] [°C] + [min.
Baking Baking chart U Cakes/Biscuits 6 + [°C] [min.
Baking V 6 [°C] O + 6 [min.] [°C] + [min.
Roasting Oven functions Notes on the roasting chart Depending on how the food is prepared, you can use Fan Plus U, Moisture Plus d or Conventional Heat V. Temperature 6 Roasting dishes You can use any heat-resistant dishes: Miele Gourmet oven dishes, roasting pans, ovenproof glass trays, roasting bags, dishes made from earthenware or cast iron, the universal tray, rack and/or grilling and roasting insert (if available) on top of the universal tray.
Roasting Roasting duration + The roasting time can be determined by multiplying the thickness of the roast [cm] with the time per cm [min./cm] stated below, depending on the type of meat: Beef/Venison: . . . . . . . . . 15–18 min./cm Pork/Veal/Lamb:. . . . . . . 12–15 min./cm Sirloin joints/Fillets:. . . . . . 8–10 min./cm Check if the meat is cooked after the shortest time quoted. Shelf levels As a general rule, use shelf level 2.
Roasting Roasting chart U Meat/Fish 6 + [°C] [min.] Topside of beef, approx. 1 kg 170–190 Fillet of beef/Sirloin joint, approx. 1 kg 2) 200–220 Venison, approx. 1 kg 140–160 Pork roast/neck, approx. 1 kg 160–180 Pork joint with crackling, approx. 2 kg 160–180 Gammon joint, approx. 1 kg 150–170 Meat loaf, approx. 1 kg 160–180 Veal, approx. 1.5 kg 180–200 Leg of lamb, approx. 1.5 kg 170–190 Rack of lamb, approx. 1.5 kg 170–190 Poultry, .8–1 kg 180–200 Poultry, approx.
Roasting d 1) V 6 + 6 + [°C] [min.] [°C] [min.
Low temperature cooking This type of cooking is ideal for cooking beef, pork, veal or lamb when a tender result is required. First the meat needs to be seared all over briefly at a high temperature on the cooktop in order to seal it. Then place the meat in the pre-heated oven where the low temperature and long cooking time will cook it to perfection and ensure it is very tender. Low temperature cooking procedure Use the universal tray with the rack placed on top of it.
Low temperature cooking After cooking Because the cooking and core temperatures are very low: Cooking duration/Core temperatures Meat – Meat can be carved straight from the oven. It does not need to rest. – The cooking result won't be affected if the meat is left in the oven after the finish of the programme. It can be kept warm until you serve it. – The meat is an ideal temperature to eat straight away. Serve on pre-heated plates with very hot sauce or gravy to prevent it cooling down too quickly.
Grilling ,Danger of burning! Grilling dishes Grill with the oven door closed. If you grill with the door open, hot air will escape from the oven instead of being cooled by the cooling fan. The controls will get hot. Oven functions Grill Y For grilling and toasting bread, open sandwiches etc. and browning baked dishes. The top heat/grill element is ready for use when it glows red. Use the universal tray with the rack or grilling and roasting insert (if available) on top.
Grilling Notes on the grilling chart Testing to see if cooked Temperature 6 One way of finding out how far through a piece of meat has been cooked is to press down on it with a spoon: As a general rule, select the lower temperature given in the chart. If higher temperatures are used, the meat will brown on the outside, but will not be properly cooked through. Rare: If there is very little resistance to the pressure of the spoon, it will still be red on the inside.
Grilling Preparing food for grilling Grilling Rinse meat under cold running water and then pat dry. Do not season meat with salt before grilling as this draws the juices out. ^ Place the rack or the roasting and grilling insert (if available) in the universal tray. Add a little oil to lean meat if necessary. Do not use other types of fat as they can burn and cause smoke. ^ Select the required oven function and the temperature. Clean fish in the normal way.
Grilling Fan Grilling guide (Fan Grill \) – Use the Fan Grill function for meat, fish, poultry and vegetables. – Always pre-heat for at least 5 minutes before Fan Grilling. – It is not necessary to turn food when Fan Grilling. – The door must be closed during Fan Grilling. – When using red meat, pat the meat dry before Fan Grilling as this encourages a richer colour. – Note: all temperatures are approximations and must be varied according to the thickness and preparation of the meat.
Grilling Grilling guide (Grill Y) – Use for thick toasts, muffins, cheese on toast, foccacia, bruschetta and bacon. – Pre-heat grill for at least 5 minutes on 200–220 °C. – Select the appropriate shelf level for the thickness of the food. – Thinner foods can be positioned on shelf 5, while thicker foods should be grilled on shelf 4. – Grill until food is golden brown and crispy. – Door must be closed for grilling.
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.
Bottling Containers for bottling ,Danger of injury! Do not use the appliance to heat up or bottle food in sealed jars and tins. Pressure will build up inside them and they can explode causing damage to the appliance, as well as the risk of injury and scalding. Only use special jars for bottling: Fruit/Cucumbers ^ Select the lowest temperature as soon as bubbles are visible in the jars. Then leave the jars in the warm oven for a further 25–30 minutes.
Drying food Drying is a traditional method of preserving fruit, certain vegetables and herbs. It is important that fruit and vegetables are ripe and not bruised before they are dried. ^ To prepare food for drying: – Peel and core apples, and cut into slices 0.5 cm thick. – Core plumbs if necessary. – Peel, core and cut pears into wedges. – Peel and slice bananas. – Clean mushrooms, then either halve or slice them. – Remove parsley and dill from the stem. ^ Distribute the food evenly over the universal tray.
Frozen food/Ready meals Useful tips Cakes, pizza, baguettes – Large frozen items such as cakes, pizzas or baguettes cover an extensive area of the baking tray or universal tray. The temperature difference if large frozen items are cooked in these trays can cause the tray to distort in such a way that it cannot be removed from the oven when it is hot. Further use will make the distortion worse. Place this type of food on baking paper on the rack to prevent the risk of this happening.
Gentle Bake The Gentle Bake K function is ideal for bakes and gratins which require a crisp top. Food 6 [°C] + [min.] Lasagne 180 1 45–60 Potato gratin 170 1 55–65 Vegetable bake 170 1 55–65 Pasta bake 170 1 40–50 6 Temperature / Shelf level / + Duration The table contains just a few examples. For other recipes, use the temperature and time settings given for Fan Plus U as a guide.
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.
Cleaning and care Normal soiling Remove any soiling immediately after use. If not, it might become impossible to remove. Continued use without regular cleaning will make the oven much harder to clean. The accessories are not dishwasher-proof. Useful tips – Soiling caused by spilt juices and cake mixtures is best removed whilst the oven is still warm. Exercise caution and make sure the oven is not too hot - danger of burning.
Cleaning and care Stubborn soiling (does not apply to the FlexiClip telescopic runners) Spilt fruit and roasting juices may cause lasting discolouration or matt patches on enamelled surfaces. This discolouration is permanent but will not affect the efficiency of the finish. Do not use force to remove this discolouration! Clean these following the instructions given here. ^ Baked on deposits can be removed with a glass scraper or a non-abrasive stainless steel spiral pad.
Cleaning and care Stubborn soiling on the FlexiClip telescopic runners Do not clean FlexiClip telescopic runners in a dishwasher. The special lubricant used in the telescopic runners will wash out during dishwashing. In the case of stubborn soiling on the surfaces of the telescopic runners, or clogged bearings caused by fruit juices spilling over, proceed as follows: ^ Soak the FlexiClip runners for approx. 10 minutes in a solution of hot water and washing-up liquid.
Cleaning and care Removing oil and grease soiling from the catalytic enamelled panel ^ Remove any accessories from the oven, including the shelf runners. ^ Wipe large deposits of soiling from the oven interior and the inside of the door before starting the cleaning process to avoid them baking on. ^ Select the Fan Plus U function and a temperature of 250 °C. ^ Then heat the empty oven for at least an hour. The length of time required will depend on the level of soiling.
Cleaning and care Removing the door Do not attempt to take the door off the retainers when it is in the horizontal position as the retainers will spring back against the oven. Do not use the handle to pull the door off the retainers as the handle could break. ^ Raise the door up till it rests open. The oven door is connected to the hinges by retainers. Before removing the door from the retainers, the locking clamps on both hinges have to be released. ^ Open the door fully.
Cleaning and care Dismantling the door The oven door is an open system with three glass panes which have a heat-reflective coating on some of their surface. During operation, cool air is passed through the oven door to keep the outer pane cool. If soiling has worked its way in between the glass panes, the door can be dismantled in order to clean in between the panes. ,Danger of injury. Always remove the door before dismantling it. ^ Place the door on a protective surface (e.g.
Cleaning and care To remove the inner panes: Then reassemble the door carefully: ^ Gently lift the inner pane up and out of the plastic strip. ^ Refit the middle pane in such a way that the material number is legible (i.e. not reversed). ^ Lift the middle pane up gently and pull it out. ^ Clean the door panes and other individual parts with a clean sponge and a solution of hot water and washing-up liquid or a clean, damp microfibre cloth.
Cleaning and care ^ Flip the two glass pane retainers inwards to close them. The door is now reassembled and is ready to fit back on the oven.
Cleaning and care Fitting the door ^ Open the door fully. It is essential that the locking clamps lock securely when the door is refitted after cleaning. Otherwise the door could work loose from the retainers and be damaged. ^ Hold the door securely on both sides and carefully fit it back into the hinge retainers. Make sure that the door goes back on straight. ^ Flip both locking clamps back up as far as they will go into a horizontal position.
Cleaning and care Removing the shelf runners with FlexiClip telescopic runners ,Danger of injury! Do not use the oven without the shelf runners. You can remove the shelf runners together with the FlexiClip telescopic runners (if present). If you wish to remove the FlexiClip telescopic runners separately beforehand, please follow the instructions in "Features – Fitting and removing the FlexiClip telescopic runners".
Cleaning and care Removing the back panel ,Danger of injury! Do not use the oven without the back panel fitted. The back panel can be removed for cleaning purposes. ,Danger of burning! Lowering the top heat/grill element ,Danger of burning! Make sure the oven heating elements are switched off and the oven interior is cool. ^ Remove the shelf runners. Make sure the oven heating elements are switched off and the oven interior is cool. ^ Disconnect the appliance from the mains.
Cleaning and care Descaling the steam injection system F When to run the descaling process The frequency of descaling will depend on the water hardness level in your area. The descaling process can be run at any time. The number of cooking processes available until the function locks out will count down in the display until F 0 und 0 appear. F 0 ; :0 However, to ensure that the oven functions correctly, you will be automatically prompted to run the descaling process after a certain number of programmes.
Cleaning and care Preparing the descaling process We recommend using the descaling tablets supplied. They have been specially developed for Miele for optimum cleaning results. Other descaling agents, which contain other acids besides citric acid and/or other undesirable substances, such as chlorides for example, could cause damage. Moreover, the descaling effect required could not be guaranteed if the descaling solution was not of the appropriate concentration.
Cleaning and care Starting the descaling process As soon as the intake process E 0 has been started, the descaling process can no longer be cancelled. The activation phase (E i) will begin. You can follow the duration as it counts down. :i:20 F h T F Select the Moisture Plus d function. G Use the rotary selector to select E. J Open the door. H Touch the OK sensor. If the Moisture Plus d function was already locked, the descaling process can be started immediately by touching the OK sensor.
Cleaning and care At the end of the activation phase the steam injection system will need to be cleaned to remove all traces of descaling solution. Cleaning is carried out by flushing approx. 1 litre of fresh tap water through the system. The water is collected in the universal tray. This process is repeated three times. The intake process for the first rinse (E 2) will begin. Water will be flushed through the steam injection system and will then collect in the universal tray.
Cleaning and care Start the Evaporate residual moisture process (E 5). Steam can cause scalding injuries. Do not open the door during the evaporation process. E * ; 5 – 00:00 will appear and T will flash. :0:00 h T Y Turn the function selector to ß. The oven heating will switch on and the duration will count down in the display. :0:2 i h T During the evaporation process, the duration may be adjusted by the system according to how much water is currently present.
Problem solving guide With the aid of the following guide, minor problems can be easily corrected without contacting Miele. If, after reading this guide, you can't remedy the problem yourself, please call Miele (see back cover for details). Please note, however, that a call-out charge will be applied to unnecessary service visits where the problem could have been rectified as described in these operating instructions.
Problem solving guide Problem Possible cause and remedy The oven does not heat Demo mode has been activated. MES_ appears in the up. display. The oven can be operated but does not heat up. ^ Deactivate Demo mode (see "Settings – P 8"). A function has been There has been a power cut which has caused a selected but the oven is current cooking process to stop. not working. ^ Turn the function selector to the ß position and switch the oven off. Start the cooking process again.
Problem solving guide Problem No water is being taken in with the Moisture Plus d function. Possible cause and remedy Demo mode is activated. The oven can be operated but the pump for the steam injection system does not work. ^ Deactivate Demo mode (see "Settings – P 8"). The pump for the steam injection system is faulty. ^ Call Miele. A noise can be heard The cooling fan is switched on. after a cooking process.
Problem solving guide Problem Cakes and biscuits are not cooked properly after following the times given in the chart. Browning is uneven. Possible cause and remedy A different temperature from the one given in the recipe was used. ^ Select the temperature required for the recipe. The ingredient quantities are different from those given in the recipe. ^ Check whether there has been a change to the recipe. The addition of more liquid or more eggs makes a moister mix which would take longer to cook.
Problem solving guide Problem The oven lighting switches off after a short time. The oven lighting does not switch on. Possible cause and remedy The oven lighting is set to switch off after 15 seconds (default setting). You can change the default setting for this (see "Settings - P 7"). The halogen lamp needs replacing. Danger of burning! Make sure the oven heating elements are switched off and the oven interior is cool. ^ Disconnect the appliance from the mains.
After sales service and warranty After sales service Warranty In the event of any faults which you cannot easily remedy, please contact Miele. This appliance has a manufacturer's warranty period of 2 years. See back cover for contact details. Please quote the model and serial number of your appliance when contacting Miele. This information is given on the data plate, visible on the front frame of the oven, with the door fully open.
Electrical connection ,Danger of injury! All electrical work should be undertaken by a suitably qualified and competent person. Installation, repairs and other work by unqualified persons could be dangerous. Miele cannot be held liable for unauthorised work. Ensure power is not supplied to the appliance until after installation or repair work has been carried out. Connection of this appliance should comply with national and local safety regulations.
Electrical connection Oven Ovens are supplied for connection with an approx. 1.7 m long 3-core cable for connection to a 230 V, 50 Hz supply. The wires in the mains lead are coloured as follows: Green/yellow = earth; Blue = neutral; Brown = live WARNING - THIS APPLIANCE MUST BE EARTHED Fuse rating is 16 A. Connection should be made via a fused connection unit or suitable isolator which complies with national and local safety regulations.
Building-in diagrams Appliance dimensions and unit cut-out Dimensions are given in mm.
Building-in diagrams Installation in a tall unit * Ovens with glass front ** Ovens with metal front 112
Building-in diagrams Front dimensions Dimensions are given in mm. A H61xx: 45 mm H62xx: 42 mm B Ovens with glass front: 2.2 mm Ovens with metal front: 1.
Installing the oven ,The oven must be built into its housing unit before it can be used. ^ Push the oven into the housing unit and align it. ^ Open the door (if you have not removed it previously). In order to function correctly, the oven requires an adequate supply of cool air. Ensure that the supply of cool air is not impaired (e.g. by heat insulation strips in the housing unit). Please also ensure that the cool air supply is not unduly heated by other heat sources such as a wood burning stove.
Recipes The recipe section contains recipes for baking, roasting and cooking with Moisture Plus. Quantities and settings are specifically formulated for your oven.
Recipes Baked goods Setting Bread rolls (frozen/unchilled, parbaked) /Salted pretzels (frozen) According to packet instructions Ingredients Frozen or unchilled parbaked rolls or deep frozen salted pretzels Oven function Preparation for "Bread rolls" Place rolls on the baking tray or on the rack. Preparation for "Pretzels" Place the pretzels on a baking tray covered with baking paper. Leave to thaw for 10 minutes and then scatter with rock salt.
Recipes Ready-to-bake rolls and croissants Ingredients Ready-to-bake rolls and croissants Preparation Prepare and roll out the dough according to the packet instructions, then place the rolls or croissants on a baking tray. Setting According to packet instructions Pre-heating not required Oven function Moisture Plus d Temperature See packet instructions for Fan Heat Shelf level No./Type of bursts of steam 2 1/Manual Water volume Approx.
Recipes White bread Preparation time 80–95 minutes Ingredients 1/2 cube of fresh yeast (21 g) 250 ml water, lukewarm 500 g plain flour 1 1/2 tsp. salt 1 1/2 tsp. sugar 20 g softened butter To glaze: Milk Settings Oven function No./Type of bursts of steam 170–190 °C Water volume Approx. 150 ml Shelf level 1st burst of steam Shape the dough into a ball. Cover and prove in the oven for 30 minutes using Conventional Heat at 35 °C.
Recipes Flat bread Preparation time 75–100 minutes Ingredients 1 cube of fresh yeast (42 g) 200 ml water, lukewarm 375 g plain flour 1 tsp. salt 1 tbsp. oil To drizzle: 1 tbsp. oil Settings Preparation 1st burst of steam Crumble the yeast into lukewarm water and stir until it dissolves. Knead to a smooth dough for 3–4 minutes with flour, salt and oil. Cover the dough and place in the oven at 35 °C on Conventional Heat for 20–30 minutes.
Recipes Herb bread Preparation time 110–130 minutes Ingredients 1/2 cube of fresh yeast (21 g) 300 ml milk, lukewarm 500 g plain flour 1 tsp. salt 1 tbsp. coarsely chopped parsley 1 tbsp. coarsely chopped fresh dill 1 tbsp. coarsely chopped chives To glaze: Milk Settings Oven function No./Type of bursts of steam Put the dough in a greased loaf tin (approx. 30 cm).
Recipes Olive bread Preparation time 185–215 minutes Ingredients 450 g plain flour 1/2 cube of fresh yeast (21 g) 150 ml white wine 4 eggs 50 g olive oil 100 g ham, finely diced 100 g grated pecorino cheese 1 tsp. dried marjoram 1/2–1 tsp. salt 100 g chopped walnuts 100 g black olives, coarsely chopped Preparation Knead the flour, yeast, wine, eggs and oil to a smooth dough. Cover the dough and place in the oven at 35 °C on Conventional Heat for 50–60 minutes. Settings Oven function No.
Recipes Cheese and sesame rolls Preparation time 70–90 minutes Makes 10 rolls Ingredients 1 cube of fresh yeast (42 g) 150 ml milk, lukewarm 500 g plain flour 1 heaped tsp. salt 1 pinch of sugar 75 g melted butter 40 g Parmesan cheese, finely grated 2 eggs 6 tbsp. sesame seeds To glaze: 1 egg To sprinkle on top: 120 g shaved Cheddar, Cheshire or Gouda cheese Settings Oven function No./Type of bursts of steam Moisture Plus d Aut§ Temperature 150–170 °C Water volume Approx.
Recipes Rye bread Preparation time 135–170 minutes Ingredients 400 g rye flour 200 g strong white flour 2 1/2 tsp. salt 2 tsp. honey 150 g liquid sourdough 1 cube of fresh yeast (42 g) 400 ml water, lukewarm 5 tbsp. linseeds 4 tbsp. sunflower seeds To glaze: Water Settings Oven function No./Type of bursts of steam 2 Temperature 200 °C + pre-heating After 15 minutes: 180 °C Water volume Approx.
Recipes Mixed grain bread Preparation time 115–150 minutes Ingredients 1/2 cube of fresh yeast (21 g) 1/2 tbsp. malt extract 400 ml water, lukewarm 200 g rye flour 400 g strong white flour 3 tsp. salt 75 g liquid sourdough To glaze: Water Settings Oven function No./Type of bursts of steam 190–210 °C + pre-heating Water volume Approx. 200 ml Shelf level 1st burst of steam Stir and dissolve the yeast and malt extract in lukewarm water.
Recipes Yeast rolls Preparation time 100 - 125 minutes Makes 10 rolls Ingredients 1/2 cube of fresh yeast (21 g) 250 ml water, lukewarm 500 g plain flour 1 1/2 tsp. salt 1 tsp. sugar 1 heaped tsp. softened butter Settings Preparation Shelf level Crumble the yeast into lukewarm water and stir until it dissolves. Knead to a smooth dough for 3–4 minutes with flour, salt, sugar and soft butter. Cover and prove in the oven at 35 °C on Conventional Heat for 35–45 minutes.
Recipes Seed rolls Preparation time 130–140 minutes Makes 10 rolls Ingredients 1 cube of fresh yeast (42 g) 1 tsp. sugar beet molasses 1/2 tbsp. malt extract 300 ml water, lukewarm 150 g dark rye flour 450 g strong white flour 2–3 tsp. salt 75 g sourdough To sprinkle on top: 3 tbsp. each of linseeds, sesame seeds and sunflower seeds Settings Oven function No./Type of bursts of steam Moisture Plus d i Temperature 190–210 °C Water volume Approx.
Recipes Italian mozzarella bread Preparation time 115–125 minutes Dough ingredients 1 cube of fresh yeast (42 g) 200 ml water, lukewarm 500 g plain flour 1 tsp. salt 2 tbsp. olive oil Topping ingredients 125 g mozzarella, diced 100 g pecorino cheese, coarselygrated 2 cloves of garlic, peeled and chopped finely 2 tbsp. basil, chopped To glaze: Olive oil To sprinkle on top: 1 tsp coarse grained salt A few sprigs of rosemary 1 tsp. crushed mixed peppercorns Score the dough several times.
Recipes Sunday rolls Preparation time 105–120 minutes Makes 8 rolls Ingredients 1/2 cube of fresh yeast (21 g) 250 ml milk, lukewarm 500 g plain flour 40 g sugar A pinch of salt 60 g softened butter 100 g chopped almonds To glaze: Milk To sprinkle on top: Crystal sugar Preparation Crumble and stir the yeast into lukewarm milk and dissolve. Add to the flour, sugar, salt and butter and knead into a smooth dough. Cover and prove in the oven at 35 °C on Conventional Heat for approx. 30 minutes.
Recipes Buttermilk bread Preparation time 120–130 minutes Ingredients 1/2 cube of fresh yeast (21 g) 300 ml buttermilk, lukewarm 375 g strong white flour 100 g rye flour 1 tbsp. wheat bran 1 tbsp. linseeds 1 tsp. sugar 2 tsp. salt 1 tsp. butter To glaze: Buttermilk Preparation Crumble and stir the yeast into lukewarm buttermilk and dissolve. Add to the plain flour, rye flour, wheat bran, linseeds, sugar, salt and butter and knead into a smooth dough.
Recipes Chocolate breakfast rolls Preparation time 100–110 minutes Makes 8 rolls Ingredients 1 cube of fresh yeast (42 g) 150 ml milk, lukewarm 500 g plain flour A pinch of salt 60 g sugar 8 g vanilla sugar 75 g softened butter 2 eggs 100 g plain chocolate drops To glaze: Milk Preparation Crumble and stir the yeast into lukewarm milk and dissolve. Add to the flour, sugar, salt, vanilla sugar, butter and eggs and knead into a smooth dough.
Recipes Onion flat bread Preparation time 105–110 minutes Dough ingredients 1 cube of fresh yeast (42 g) 200 ml water, lukewarm 375 g plain flour 1 tsp. salt 1 tbsp. oil Topping ingredients 2 small red onions 100 g tasty cheese Thyme To drizzle: 1 tbsp. oil Settings Oven function No./Type of bursts of steam Moisture Plus d Aut§ Temperature 160–180 °C Water volume Approx.
Recipes Quark rolls Preparation time 45–55 minutes Makes 10 rolls Ingredients 250 g low-fat quark 2 eggs 70 g sugar 8 g vanilla sugar A pinch of salt 500 g plain flour 24 g baking powder 100 g chopped walnuts To glaze: Milk To sprinkle on top: Sugar Settings Oven function No./Type of bursts of steam Moisture Plus d I Temperature 150–170 °C + pre-heating Water volume Approx.
Recipes Raisin loaf Preparation time 115–145 minutes Ingredients 1 cube of fresh yeast (42 g) 240 ml buttermilk, lukewarm 500 g plain flour 100 g sugar A pinch of salt 20 g melted butter 125 g low-fat quark 250 g raisins To glaze: Water Settings 1st burst of steam 5 minutes after starting the programme Preparation Baking duration 55–65 minutes Oven function No./Type of bursts of steam Moisture Plus d i Temperature 150–170 °C Water volume Approx.
Recipes Malted pumpkin seed rolls Preparation time 120–130 minutes Makes 8 rolls Ingredients 1 cube of fresh yeast (42 g) 1/2 tbsp. malt extract 300 ml water, lukewarm 500 g wholemeal flour 3 tsp. salt 50 g pumpkin seeds, chopped Settings Preparation Shelf level Stir and dissolve the yeast and malt extract in lukewarm water. Add to the flour, salt and chopped pumpkin seeds and knead into a dough. Cover and prove in the oven at 35 °C on Conventional Heat for approx. 40 minutes.
Recipes Yeast pretzels Preparation time: 85–95 minutes Makes 8 Ingredients 1/2 cube of fresh yeast (21 g) 100 ml milk, lukewarm 300 g plain flour 1 tsp. sugar 1 tsp. salt 30 g butter 1 egg To glaze: 1 egg yolk mixed with 1 tbsp. milk To sprinkle on top: Poppy seeds or grated cheese Settings Oven function No./Type of bursts of steam Moisture Plus d i Temperature 160–180 °C Water volume Approx.
Recipes Bacon or herb baguettes Preparation time: 105–130 minutes Makes 2 baguettes Ingredients 1 cube of fresh yeast (42 g) 250 ml water, lukewarm 250 g strong white flour 250 g wholemeal flour 1 tsp. sugar 2 tsp. salt 1/2 tsp. pepper 2 tbsp. oil 150 g bacon, finely diced or 1 tbsp. each of chopped parsley, dill and chives To glaze: Milk Preparation Crumble the yeast into lukewarm water and stir until it dissolves.
Recipes Ham and cheese rolls Preparation time 110–120 minutes Makes 8 rolls Ingredients 1/2 cube of fresh yeast (21 g) 250 ml water, lukewarm 500 g plain flour 30 g butter 1/2 tsp. salt 100 g cooked ham, finely diced 100 g tasty cheese, grated To glaze: Water Settings Preparation Baking duration Crumble the yeast into lukewarm water and stir until it dissolves. Add to the flour, butter and salt and knead into a smooth dough. Cover and prove in the oven at 35 °C on Conventional Heat for approx.
Recipes Apricot loaf Preparation time 110–120 minutes Ingredients 1 cube of fresh yeast (42 g) 200 ml milk, lukewarm 500 g plain flour 60 g sugar 1 tbsp. vanilla sugar A pinch of salt 1 tsp. grated lemon zest 100 g softened butter 1 egg 100 g dried apricots 50 g chopped pistachio nuts To glaze: Milk Settings Preparation Baking duration Crumble and stir the yeast into lukewarm milk and dissolve. Add to the flour, sugar, vanilla sugar, salt, lemon zest, butter and egg and knead to a smooth dough.
Recipes Yeast butter cake Preparation time 90–110 minutes Serves 20 Dough ingredients 1 cube of fresh yeast (42 g) 200 ml milk, lukewarm 500 g plain flour 50 g sugar A pinch of salt 50 g butter 1 egg Topping ingredients 100 g butter 100 g almond flakes 120 g sugar 16 g vanilla sugar Settings Oven function No./Type of bursts of steam Moisture Plus d Aut§ Temperature 160–180 °C Water volume Approx.
Recipes Pine nut bee-sting cake Preparation time 130–140 minutes Serves 20 Dough ingredients 30 g fresh yeast 200 ml milk, lukewarm 500 g plain flour 80 g sugar A pinch of salt 80 g softened butter 1 egg Topping ingredients 150 g butter 200 g sugar 1 tbsp. honey 1 1/2 tbsp. cream 100 g chopped pine nuts 100 g almond flakes Filling ingredients 8 g vanilla sugar 500 ml milk 2 tbsp. sugar A pinch of salt 250 g softened butter Preparation Crumble and stir the yeast into lukewarm milk and dissolve.
Recipes Plaited walnut brioche Preparation time 100–110 minutes 10 slices Ingredients 1 cube of fresh yeast (42 g) 150 ml milk, lukewarm 500 g plain flour 50 g sugar 8 g vanilla sugar A pinch of salt 100 g softened butter 1 egg 100 g chopped walnuts To glaze: Milk Settings Oven function No./Type of bursts of steam Moisture Plus d Aut§ Temperature 160–180 °C Water volume Approx.
Recipes Cinnamon and macadamia ring Preparation time 115–125 minutes 10 slices Dough ingredients 1 cube of fresh yeast (42 g) 100 ml milk, lukewarm 500 g plain flour 100 g sugar A pinch of salt Grated zest of 1 lemon 100 g softened butter 1 egg 2 eggs Topping ingredients 2 tsp. ground cinnamon 2 tbsp. sugar 100 g unsalted, chopped macadamia nuts 2 egg yolks To glaze: Milk Mix together the cinnamon, sugar, nuts and egg yolks.
Recipes "Verduras" bream / snapper Preparation time 70–80 minutes Serves 4 Ingredients 4 prepared breams / snappers (approx. 400 g each) 800 g small potatoes 2 red capsicums 2 green zucchini 2 yellow zucchini 4 shallots 3 cloves of garlic 400 g feta cheese Juice of 1 lemon Salt Lemon pepper 4 sprigs of thyme 4 sprigs of rosemary 5 tbsp. olive oil Mix the oil with some salt and pepper. Drizzle all over the fish, potatoes and vegetables and cook in the oven. Settings Oven function No.
Recipes Savoy cabbage and salmon gratin Preparation time 80–90 minutes Serves 4 Ingredients 600 g salmon fillet 1 small savoy cabbage (approx. 600 g) 20 g softened butter 500 g potatoes Pepper Salt 300 g herbed crème fraîche 2–3 tsp. horseradish 80 g tasty cheese, grated 80 g white bread Settings Preparation 2nd burst of steam Clean the savoy cabbage, cut into quarters, remove the stalk and shred the leaves. Heat butter in a pan, add the cabbage and fry gently for approx.
Recipes Stuffed ocean trout Preparation time 70–80 minutes Serves 4 Ingredients 2 ocean trouts (600–700 g each) Juice of 1 lemon Salt 2 shallots 2 cloves of garlic 50 g small capers 1 egg yolk 1 tbsp. olive oil 2 slices of white bread Chilli powder Pepper, freshly ground Preparation Wash and dry the ocean trout, drizzle with lemon juice and season inside and out with salt. Settings Oven function No./Type of bursts of steam Moisture Plus d 2 Temperature 160–180 °C Water volume Approx.
Recipes Salmon and spinach pasta bake Preparation time 65–75 minutes Serves 4 Ingredients 450 g spinach leaves (fresh or frozen) 1 clove of garlic Salt Nutmeg 500 g tagliatelle 400 g salmon fillet 10–20 ml lemon juice Pepper, freshly ground 200 ml cream 250 g sour cream 20 g mixed herbs 20 g flaked almonds Place layers of pasta, salmon and spinach in an ovenproof dish (approx. 20 x 30 cm). Pour the sauce on top, sprinkle with almond flakes and bake uncovered.
Recipes Sea bream delicioso Preparation time 60–70 minutes Serves 4 Ingredients 750 g sea bream 3 onions 40 g butter 500 g tomatoes Juice of 1/2 a lemon Salt Pepper 100 ml milk 10 g breadcrumbs 2 tbsp. parsley, chopped Settings Preparation 2nd burst of steam Slice the onions finely and fry gently in half of the butter. Slice the tomatoes. Wash the fish and pat with kitchen paper to remove any moisture and drizzle with lemon juice. Season with salt and pepper. Oven function No.
Recipes Pikeperch with herbs Preparation time 50–60 minutes Serves 4 Ingredients 800 g pikeperch fillets Juice of 1 lemon 1 bunch of parsley 1 bunch of chives 1 bunch of dill 1 bunch of lemon balm mint Salt 50 g butter Settings Oven function No./Type of bursts of steam 160–180 °C Water volume Approx. 200 ml Shelf level 1st burst of steam Season the fillets with salt and arrange in an overlapping pattern on the bed of herbs. Drizzle with the remaining lemon juice, dot with butter and bake.
Recipes Sweet and sour chicken Preparation time 70–80 minutes Serves 4 Ingredients 800 g chicken breast fillet 400 g plums, stones removed 40 g fresh ginger 1 small bunch of spring onions Salt Pepper 2 tbsp. oil 40 g butter 100 ml white wine 100 ml orange juice 100 ml chicken stock 1 tsp. honey 50 ml cream Settings Oven function No./Type of bursts of steam Moisture Plus d Aut§ Temperature 150–170 °C Water volume Approx.
Recipes Turkey roulade with spinach ricotta filling Preparation time 120–130 minutes Serves 6 Ingredients 1000 g turkey breast 1 shallot 225 g frozen spinach, defrosted 1 egg yolk 16 g breadcrumbs 125 g ricotta cheese Salt Pepper Nutmeg 1 tbsp. olive oil 1 tsp. rosemary leaves, finely chopped 750 ml chicken stock 500 ml cream Take the roulades out of the sauce and remove the twine. Thicken the sauce, if necessary, using a little cornflour mixed with water. Settings Oven function No.
Recipes Braised beef roulades Preparation time 155–165 minutes Serves 4 Ingredients 4 thin slices of beef (160–200 g each) Salt Pepper 4 tsp. medium-hot mustard 8 slices of streaky bacon 8 cocktail gherkins (cornichons) 2 carrots 1 thin leek 150 g celery 1 onion Oil 1 tbsp. tomato paste 250 ml red wine 2 sprigs of thyme 2 sprigs of rosemary 2 bay leaves 1 clove of garlic 1000 ml beef stock 100 ml cream Preparation Arrange the beef slices side by side and season with salt and pepper.
Recipes Settings Oven function No./Type of bursts of steam Moisture Plus d 3 Temperature 140 °C Water volume Approx.
Recipes Braised topside of beef Preparation time 120–130 minutes Serves 6 Ingredients 1500 g beef topside 2 carrots 1 thin leek 150 g celery 1 onion 1 clove of garlic 2 sprigs of thyme 2 sprigs of rosemary 4 bay leaves 5 juniper berries Salt Pepper 500 ml white wine 100 g crème fraîche 250 ml beef stock or water Settings 2nd burst of steam After another 15 minutes Preparation 3rd burst of steam After another 30 minutes Dice the carrots, leek, celery and onion (1 cm cubes).
Recipes Glazed gammon Preparation time 85–105 minutes Serves 6 Ingredients 1000 g gammon joint 20 g softened butter 40 g brown sugar 2 carrots 1 thin leek 150 g celery 1 onion 5 bay leaves 6 cloves 10 crushed juniper berries 125 ml red wine 250 ml water Preparation Make 2–3 mm deep cuts in a criss-cross pattern on the top surface of the joint. Then rub in butter and sugar.
Recipes Pork fillet with Parma ham and red pesto Preparation time 65–75 minutes Serves 6 Ingredients 4 pork fillets (300 g each) Salt Pepper 20 basil leaves 250 g red pesto 30 g Parmesan cheese, freshly grated 12 slices of Parma ham 40 g butter 250 ml cream 250 ml beef stock Settings Oven function No./Type of bursts of steam 170–190 °C After 15 minutes: 140 °C Water volume Approx. 300 ml Shelf level 1st burst of steam Spread the pesto on the inside surfaces of the fillets and sprinkle with Parmesan.
Recipes Chinese pork Preparation time 60 minutes, plus: marinade for 3–4 hours Serves 6 Ingredients 1500 g pork necks 3–4 cloves of garlic 2 small pieces of ginger 3 tsp. salt 2 tbsp. soy sauce 2 tbsp. honey 1 tbsp. sherry 1 tsp. five-spice powder 2 tbsp. hoisin sauce Sambal oelek Settings Preparation Duration Finely chop the garlic. Peel the ginger and grate it. Mix the garlic and ginger with the salt, soy sauce, honey, sherry, five-spice powder and hoisin sauce. Season the marinade with sambal oelek.
Recipes Garlic rabbit Preparation time 85–95 minutes Serves 4 Ingredients 1 rabbit Salt Pepper 4 celery sticks 2 onions 2 tomatoes 4 cloves of garlic 3 tbsp. olive oil 125 ml white wine 750 ml chicken stock 3 sprigs of thyme 4 bay leaves 100 g sliced black olives Settings Preparation Duration Cut the rabbit into 6 pieces and season with salt and pepper. Dice the celery, onions and tomatoes (1 cm cubes). Hints and tips Heat the olive oil in a pan and brown the meat all over.
Recipes Lamb cutlets with pistachio crust Preparation time 40–45 minutes Serves 4 Ingredients 2 lamb racks (each 400 g) 50 g pistachio nuts, finely chopped 50 g butter 30 g breadcrumbs 1/2 tsp. thyme Salt Pepper 1 tbsp. olive oil Settings Oven function No./Type of bursts of steam Mix the pistachio nuts with the room temperature butter and breadcrumbs. Season with the thyme, salt and pepper. Season the lamb with salt and pepper. Heat the olive oil in a pan and brown the lamb all over.
Recipes Potato dumplings Preparation time 130–140 minutes Serves 4 Ingredients 125 g potatoes 1/2 cube of fresh yeast (21 g) 80 ml milk, lukewarm 1/2 tsp. salt 250 g plain flour 20 g softened butter 1 egg 200 g cream cheese with herbs To glaze: Milk Settings Preparation 2nd burst of steam Peel and cook the potatoes and mash them in a potato ricer. Leave to cool slightly. Dissolve the yeast in the milk, mix with the potatoes, salt, flour, butter and egg and form a smooth dough.
Recipes Cheese soufflé Preparation time 60–65 minutes Makes 8 Ingredients 20 g butter 30 g plain flour 200 ml hot milk Salt Pepper, freshly ground 1 pinch of ground nutmeg 1 pinch of cayenne pepper 4 egg yolks 120 g Gruyère cheese 4 egg whites Breadcrumbs 2 tbsp. Parmesan cheese, grated 8 ramekins Settings Oven function No./Type of bursts of steam Moisture Plus d I Temperature 160–180 °C + pre-heating Water volume Approx.
Recipes Spring pie Preparation time 105–115 minutes Approx. 15 slices Ingredients 300 g puff pastry 1 red capsicum 1 yellow capsicum 3 spring onions 1 kg minced beef 1 clove of garlic, finely chopped 100 g breadcrumbs 2 eggs Salt Pepper, freshly ground Paprika powder 2 tsp. medium-hot mustard To glaze: 1 egg yolk Water Cut 3 diamonds (3 x 3 cm) out of the lid. Use the offcuts of pastry to decorate the lid. Whisk the egg yolk with some water, brush over the pastry and bake. Settings Oven function No.
Recipes Cheese pie Preparation time 130–140 minutes 8 slices Dough ingredients 1 cube of fresh yeast (42 g) 150 ml milk, lukewarm 150 g rye flour 200 g strong white flour 30 g butter 1/2 tsp. salt 1/2 tsp. sugar Filling ingredients 300 g soft cheese 2 small red capsicums 2 small red onions 2 tbsp. chives, chopped Salt Coarsely ground black pepper Chilli powder To sprinkle on top: 4 tbsp. pumpkin seeds seal. Cut 5 diamonds (approx. 3 x 3 cm) out of the lid and use them to decorate the top of the pie.
Recipes Tortellini, ham and rocket bake Preparation time 60–70 minutes Serves 6 Ingredients 125 g rocket 100 g air-dried ham 300 ml cream 400 g sour cream Salt Pepper 800 g fresh tortellini 300 g cherry tomatoes, halved 2 tbsp. pine nuts, roasted 50 g Parmesan cheese, freshly grated 50 g Emmental cheese, grated Preparation Wash the rocket, dry and shred, along with the ham. Mix the cream with the sour cream and season with salt and pepper. Settings Oven function No.
Recipes Mushroom cannelloni Preparation time 75–85 minutes Serves 4 Ingredients 16 cannelloni Filling ingredients 1 onion 150 g cooked ham 350 g mushrooms 1 tbsp. oil 75 g feta cheese 100 g mozzarella 150 g cream cheese Salt Pepper 300 ml stock 100 g sour cream For browning: 100 g grated Gouda cheese Preparation Dice the onion, ham and mushrooms. Heat the oil in a pan and gently fry the onion. Add the ham and continue to fry gently for a short while.
Recipes Dumplings with plum compote Preparation time 110–120 minutes Serves 6 Ingredients 500 g plain flour 1 cube of fresh yeast (42 g) 50 g sugar 250 ml milk, lukewarm 1 tsp. ground cinnamon A pinch of salt 100 g softened butter 1 egg 120 g plum compote To dust: 40 g icing sugar Preparation Crumble the yeast into the milk. Combine with the flour, sugar, cinnamon, salt, butter and egg and knead into a smooth dough. Cover and prove in the oven at 35 °C on Conventional Heat for 20–30 minutes.
Recipes Sweet cherry soufflés Preparation time 40–50 minutes Makes 8 Ingredients Butter 50 g ground nuts 200 g morello cherries 2 egg yolks 80 g icing sugar Pulp of 1 vanilla pod 250 g quark 20 g cornflour 2 eggs To dust: 40 g icing sugar Preparation Butter 8 ramekins and sprinkle with the nuts. Drain the cherries and place them in the ramekins. Whisk the egg yolks with 60 g icing sugar. Fold in the vanilla pulp, quark and cornflour.
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