Page 1: Operating And Installation Instructions
Operating and installation instructions Oven To prevent the risk of accidents or damage to the appliance, it is essential to read these instructions before it is installed and used for the first time. en-AU, NZ M.-Nr. 10 108 150...
Page 2 Contents Warning and Safety instructions................ 7 Caring for the environment ................ 17 Oven overview ..................... 18 Oven controls....................... 19 On/Off sensor  ....................20 Function selector ....................20 Display........................21 Rotary selector   ....................21 Sensors controls ....................22 Features........................ 24 Model numbers ....................
Page 3 Contents Overview of functions .................. 44 Tips on saving energy .................. 46 Operation...................... 48 Basic operation ..................... 48 Cooling fan ......................48 Changing the temperature..................49 Temperature indicator light................ 49 Pre-heating the oven ..................... 50 Switching cooking programmes on and off automatically ........51 Setting a cooking duration ................
Page 4 Contents Low temperature cooking .................. 78 Grilling ........................ 80 Notes on the grilling chart ..................82 Fan Grill ......................83 Grill  ......................... 85 Special applications .................... 86 Defrost........................86 Bottling ........................87 Drying food......................88 Gentle Bake......................89 Heating crockery ....................90 Frozen food/Ready meals..................
Page 5 Contents Front dimensions ....................121 Installing the oven ..................... 122 Recipes....................... 123 Baked goods ....................... 124 White bread ......................126 Flat bread ......................127 Herb bread ......................128 Olive bread ......................129 Cheese and sesame rolls ..................130 Rye bread ......................131 Mixed grain bread....................
Page 6 Contents Herbed chicken fillets..................163 Marinated chicken thighs ..................164 Turkey roulade with spinach ricotta filling ............165 Turkey thighs ....................... 166 Fillet of beef in a Port sauce ................167 Braised beef roulades ..................168 Braised topside of beef ..................170 Glazed gammon ....................
Page 7: Warning And Safety Instructions
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.
Page 8 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 &...
Page 9 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.
Page 10  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.
Page 11 If the oven is delivered without a mains connection cable, or if the mains connection cable is damaged, it must only be replaced by a Miele approved service technician with a specialist connection cable of type H 05 VV-F, available from Miele, (see "Electrical connection") in order to avoid a hazard. ...
Page 12: Correct Use
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.
Page 13 Warning and Safety instructions  Food which is stored in the oven or left in it to be kept warm can dry out and the moisture released can lead to corrosion damage in the oven. Always cover food that is left in the oven to keep warm. ...
Page 14 Warning and Safety instructions  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. ...
Page 15 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.
Page 16 Do not place Miele oven dishes on the top rail of shelf level 1 as they will not be secured in this position by the non-tip safety notches on the sides of the dishes.
Page 17: Caring For The Environment
Caring for the environment Disposal of the packing Disposing of your old material appliance The transport and protective packaging Electrical and electronic appliances has been selected from materials which often contain valuable materials. They are environmentally friendly for also contain specific materials, disposal, and can normally be recycled.
Page 18: Oven Overview
Oven overview a Oven controls* b Door lock for Pyrolytic cleaning c Top heat/grill element d Steam inlet openings e Water intake pipe for the steam injection system 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...
Page 19: Oven Controls
Oven controls a Recessed On/Off sensor  h  sensor For switching the appliance on and For switching the oven interior lighting on and off b Function selector i  sensor For selecting oven functions For calling up functions c Display j ...
Page 20: On/Off Sensor
Oven controls On/Off sensor  Function selector The On/Off sensor  is recessed and For selecting oven functions. reacts to touch. The function selector can be turned It is used for switching the oven on and clockwise or anti-clockwise. When the function selector is in the ...
Page 21: Display
Oven controls Rotary selector   Display The time of day or your settings appear Use the rotary selector   to enter in the display. temperatures and durations.  Turning it clockwise will increase the       values, and turning it anti-clockwise will °C °F ...
Page 22: Sensors Controls
Oven controls Sensors controls The sensors react to touch. Each touch is confirmed with a keypad tone. This keypad tone can be switched off by changing setting   to status   (see "Settings"). Sensor Function Notes For calling up Functions marked with the triangle ...
Page 23 Oven controls Sensor Function Notes  For switching the If the time of day display is visible, the oven oven interior interior lighting can be switched on and off by touching the  sensor. lighting on and off If the display is dark, this sensor will not react until the oven is switched on.
Page 24: Features
All accessories and cleaning and care number, serial number and the products in these instructions are connection data (voltage/frequency/ designed to be used with Miele ovens. maximum rated load). These are available to order via the Have this information available if you...
Page 25: Shelf Runners
Features Shelf runners Always place the rack with the loading surface in the lower position and the Shelf runners for accessories (trays, non-tip safety notches towards the racks, FlexiClip telescopic runners etc.) back. are fitted on either side of the oven cavity for shelf levels .
Page 26: Flexiclip Telescopic Runners Hfc 72
Push the FlexiClip telescopic runners The telescopic runner with the Miele right into the oven before placing logo must be fitted on the right. accessories on them.
Page 27 Features Round baking tray HBF 27-1 The round baking tray is suitable for cooking pizzas, flat cakes made with yeast or whisked mixtures, sweet and  Then secure the telescopic runner to savoury tarts, baked desserts, and can the bottom of the two rails as also be used for frozen cakes.
Page 28 Suitable lids are available separately. Please quote the model number of your Grilling and roasting insert HGBB 71 Miele oven dish when ordering a lid. Depth: 22 cm Depth: 35 cm HUB 5000-M HUB 5001-XL * HUB 5001-M *...
Page 29 Original Miele oven cleaner universal tray, baking tray and rack out of the oven, or to put them into it. The The Original Miele oven cleaner is two prongs at the top go inside the tray suitable for removing very stubborn or above the rack, and the U-shape soiling.
Page 30: Oven Controls
Features Cooling fan Oven controls The cooling fan comes on automatically The oven controls enable you to use the when a cooking programme is started. various cooking functions to bake, roast The cooling fan mixes hot air from the and grill. oven cavity with cool room air before They are also used to operate venting it out into the kitchen through...
Page 31: Perfectclean Treated Surfaces
Features The following have been treated with PerfectClean treated surfaces PerfectClean enamel: Surfaces treated with PerfectClean – Universal tray enamel are characterised by their exceptional non-stick properties and – Baking tray ease of cleaning. – Grilling and roasting insert Food can be taken off easily, and –...
Page 32: Using For The First Time
Using for the first time Before using for the first time Setting the time of day for the first time  The oven must be built into its The time of day is shown in the 24-hour housing unit before it can be used. format.
Page 33: Heating Up The Oven For The First Time And Rinsing The Steam Injection System
Using for the first time  Fill a container with approx. 100 ml Heating up the oven for the fresh tap water. first time and rinsing the steam injection system  Switch the oven on with the On/Off sensor . New ovens can give off an unpleasant smell on first use.
Page 34 Using for the first time The prompt for water intake appears The water intake process will begin. and the triangle  flashes: 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.
Page 35 Using for the first time After heating up for the first time  Danger of burning! Allow the oven to cool down before cleaning by hand.  Switch the oven on with the On/Off sensor .  Switch the oven lighting on with the ...
Page 36: Settings
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 .  Switch the oven on.  Select .  Use the rotary selector   to move the triangle ...
Page 37: Changing Factory Default Settings
Settings Changing factory default   settings Your appliance is supplied with a number of standard default settings (see the "Settings overview" chart). The setting is selected and the current A setting is changed by altering its status appears, e.g.   status.
Page 38 Settings Settings overview Setting Status     * The time of day display is switched off. The display is dark when the oven is switched off. The Time of day display time of day continues to run unseen in the background. If you have selected status  , you have to switch the oven on before you can use it.
Page 39 Settings Setting Status   ° * The temperature is displayed in degrees Celsius. Temperature ° The temperature is displayed in degrees Fahrenheit. unit    – You can choose different levels of brightness for the  , Display display. ...
Page 40: System Lock
System lock  The system lock  prevents the oven The currently set status   appears: 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 ...
Page 41 System lock  Deactivating the system lock for a Deactivating the system lock cooking process  Switch the oven on.  Switch the oven on.  Touch OK until  goes out. The  and  symbols and the current ...
Page 42: Minute Minder
Minute minder  The minute minder can be used to time Setting the minute minder other activities in the kitchen, Example: You want to boil some eggs e.g. boiling eggs. and set a minute minder time of 6 The minute minder can also be used at minutes and 20 seconds.
Page 43: Changing The Time Set For The Minute Minder
Minute minder  The minute minder is saved and will Changing the time set for the count down in seconds. minute minder      Select . The minute minder time selected appears.   Use the rotary selector   to change the minute minder time.
Page 44: Overview Of Functions
Overview of functions Your oven has a range of functions for preparing a wide variety of recipes. Oven function Recommended Temperature temperature range Fan Plus  160 °C 30–250 °C 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 ...
Page 45 Overview of functions Oven function Recommended Temperature temperature range Bottom Heat  190 °C 100–280 °C Use this function towards the end of cooking to reheat or brown the base of a cake, quiche or pizza. Grill  240 °C 200–300 °C For grilling and toasting bread, open sandwiches etc.
Page 46: Tips On Saving Energy
Tips on saving energy  Fan plus  can be used for cooking Cooking many types of food. Because the fan  Remove any accessories from the distributes the heat to food straight oven that you do not require for away, it allows you to use a lower cooking.
Page 47: Energy Save Mode
Tips on saving energy Using residual heat Settings  The temperature in cooking  Switch the clock display off if you programmes using temperatures wish to reduce energy usage (see above 140 °C which take longer than "Settings"). 30 minutes to cook can be turned ...
Page 48: Operation
Operation After the cooking process: Basic operation  Turn the function selector to .  Switch the oven on.  Remove the food from the oven.  Place the food in the oven.  Switch the oven off.  Select the required oven function with the function selector.
Page 49: Changing The Temperature
Operation Temperature indicator light Changing the temperature Example: You have selected Fan The temperature indicator light  Plus  and 170 °C and can see the lights up when the oven is heating. temperature increasing. The temperature indicator light  lights    up during the heating-up phase.
Page 50: Pre-Heating The Oven
Operation Rapid Heat-up Pre-heating the oven With Rapid Heat-up  the heating-up It is only necessary to pre-heat the oven phase can be shortened. in a few instances. Most dishes can be placed in a cold Do not use Rapid Heat-up  to oven.
Page 51: Switching Cooking Programmes On And Off Automatically
Operation Setting a cooking duration Switching cooking programmes on and off Example: To bake a cake for 1 hour and 5 minutes: automatically  Place the food in the oven. Cooking programmes can be switched on or off automatically. To do this, set a ...
Page 52: Setting A Cooking Duration And Finish Time
Operation Setting a cooking duration and finish Then set the finish time: time  Use the rotary selector   to move Example: The time is now 11:15; you the triangle  until it appears want a dish with a cooking duration of under .
Page 53: At The End Of The Cooking Duration
Operation At the end of the cooking duration Changing the cooking duration –  appears in the display:  Select . –  flashes.  If necessary, use the rotary selector   to move the triangle  – a buzzer will sound if the buzzer is until it appears under .
Page 54: Deleting A Cooking Duration
Operation Deleting a cooking duration Deleting a finish time  Select .  Select .  If necessary, use the rotary  If necessary, use the rotary selector   to move the triangle  selector   to move the triangle  until it appears under . until it appears under .
Page 55: Moisture Plus
Moisture Plus  Your oven is equipped with a steam One burst of steam takes approx. injection system for cooking with 5–8 minutes. The number of bursts of moisture. Baking, roasting and cooking steam and when they are injected will with Moisture Plus  guarantees depend on the type of food being optimised steam and air conduction for cooked:...
Page 56: Cooking With The Moisture Plus  Function
Moisture Plus  Cooking with the Moisture After ,  appears in the display. This Plus  function option starts the descaling process (see "Descaling the steam injection It is quite normal for condensation to system "). form on the inside of the door during steam injection.
Page 57 Moisture Plus  Starting the water intake process The water intake process will begin. The prompt for the water intake process The amount of water actually drawn up will appear. The triangle  will flash into the oven may be less than the under : amount specified as required, leaving a small amount in the container.
Page 58: Injecting Bursts Of Steam
Moisture Plus  Injecting bursts of steam Injecting bursts of steam manually The bursts of steam can be injected as Steam can cause scalding. soon as  lights up in the display. Do not open the door during bursts of steam. Also, condensation on the Please wait until the heating-up sensors will cause them to have a phase is completed to allow the...
Page 59: Evaporating Residual Moisture
Moisture Plus  The residual moisture evaporation Evaporating residual moisture process When cooking using the Moisture The oven will heat up and the residual Plus  function, the water will be water in the oven cavity will evaporate. equally distributed between the number of bursts of steam and used up as long Depending on the amount of water, this as the programme is not interrupted.
Page 60: Starting Residual Moisture Evaporation Immediately
Moisture Plus   Starting residual moisture    evaporation immediately  Select the Moisture Plus  function.  A time, depending on the amount of residual water present, will appear and The last minute counts down in the triangle  will flash under : seconds.
Page 61: Cancelling Residual Moisture Evaporation
Moisture Plus   appears in the display: Cancelling residual moisture evaporation      Skipping the residual moisture evaporation process can, in certain  cases, cause water to overflow into  the oven cavity. It is best not to cancel the A cooking process using the Moisture Plus ...
Page 62: Baking
Baking Baking paper, greasing Eating food which has been cooked correctly is important for preventing Miele accessories, e.g. the universal food poisoning or other ailments. tray, are treated with PerfectClean Only bake cakes, pizza, chips etc. enamel (see "Features"). until they are golden brown. Do not Surfaces treated with PerfectClean overcook them.
Page 63: Notes On Using The Baking Charts
Baking Shelf levels  Notes on using the baking charts The shelf level on which you place your food for baking depends on the oven In the charts the data for the function and number of trays being recommended function is printed in used.
Page 64: Baking Charts
Baking Baking charts Creamed mixture   Cakes/   Biscuits [°C] [min.] Muffins (1 tray)  140–150 35–45  150–160 30–40  Muffins (2 trays) 140–150 35–45 Small cakes (1 tray) *  25–40  20–30 Small cakes (2 trays) *  25–35 Small cakes/Biscuits (1 tray) ...
Page 65 Baking Creamed mixture   Cakes/   Biscuits [°C] [min.] Foam cake (tray)  150–160 25–35  150–160 30–40 Marble, nut cake (tin)  150–160 55–75  150–160 55–75 Fresh fruit cake, with meringue topping (tray)  150–160 40–50 ...
Page 66: Rubbed In Mixture
Baking Rubbed in mixture   Cakes/   Biscuits [°C] [min.] Small cakes/Biscuits (1 tray)  140–150 20–30  160–170 15–25 Small cakes/Biscuits (2 trays)  140–150 20–30 Drop cookies (1 tray) *  30–40  20–30  Drop cookies (2 trays) * 35–45 Flan base ...
Page 67 Baking Rubbed in mixture   Cakes/   Biscuits [°C] [min.] Apple cake (baking tin  20 cm) *  90–100  85–95 Apple pie  160–170 50–70  170–180 60–70  160–170 50–70 Fresh fruit tart, glazed (tin)  150–160 55–75 ...
Page 68: Yeast Mixtures And Quark Dough
Baking Yeast mixtures and quark dough   Cakes/   Biscuits [°C] [min.] Gugelhupf  150–160 50–60  160–170 50–60 Stollen  150–160 45–65  160–170 45–60 Streusel cake  150–160 35–45  170–180 35–45 Fresh fruit cake (tray) ...
Page 69 Baking Yeast mixtures and quark dough   Cakes/   Biscuits [°C] [min.] White bread  180–190 35–45  190–200 30–40 Wholegrain bread  180–190 55–65  200–210 45–55 Pizza (tray)  220–240 10–20  220–240 10–25  220–1240 10–20 Onion tart ...
Page 70: Whisked Mixture
Baking Whisked mixture   Cakes/   Biscuits [°C] [min.] Tart / flan base (2 eggs)  160–170 20–30  160–170 15–25 Sponge cake (4 to 6 eggs)  170–180 20–35  150–160 30–45 Whisked sponge cake *  20–30 ...
Page 71: Choux Pastry, Puff Pastry, Meringue
Baking Choux pastry, puff pastry, meringue   Cakes/   Biscuits [°C] [min.] Choux buns (1 tray)  160–170 30–45  180–190 25–35  Choux buns (2 trays) 160–170 30–45 Puff pastry (1 tray)  170–180 20–30  190–200 20–30 Puff pastry (2 trays) ...
Page 72: Roasting
You can use any heat-resistant dishes: – Standing time: At the end of the programme, take the roast out of the Miele Gourmet oven dishes, roasting oven, wrap in aluminium foil and pans, ovenproof glass trays, roasting leave to stand for about 10 minutes.
Page 73: Notes On Using The Roasting Charts
Roasting Pre-heating Notes on using the roasting charts Pre-heating is only required when roasting beef sirloin joints and fillets. In the charts the data for the recommended function is printed in Roasting duration  bold. The roasting time can be determined by Unless otherwise stated, the times multiplying the thickness of the roast given are for an oven which has not...
Page 74: Roasting Charts
Roasting Roasting charts Beef, veal      Food [°C] [min.] [°C] Topside of beef, approx. 1 kg  170–180 100–130 85–95  190–200 110–140  20–50 Fillet of beef, approx. 1 kg 150–160 20–50  150–160 40–70  20–50 180–190  30–60 Sirloin joint, approx. 1 kg 150–160...
Page 75: Pork
Roasting Pork      Food [°C] [min.] [°C] Pork roast/neck, approx. 1 kg  160–170 100–120 160–170 80–90  100–120  180–190 100–120 Pork joint with crackling,  170–180 120–160 approx. 2 kg  180–190 80–90 120–160  190–200 130–160 Gammon joint, approx. 1 kg ...
Page 76: Lamb, Game
Roasting Lamb, game      Food [°C] [min.] [°C] Leg of lamb, approx. 1.5 kg  170–180 90–110 170–180 75–80  90–110  180–190 90–110 Saddle of lamb, approx. 1.5 kg  220–230 40–60  40–60 70–75 220–230 ...
Page 77: Poultry, Fish
Roasting Poultry, fish      Food [°C] [min.] [°C] Poultry, 0.8–1 kg  180–190 60–70 85–90  190–200 60–70 Poultry, approx. 2 kg  180–190 100–120 85–95  190–200 100–120 Poultry, stuffed, approx. 2 kg  180–190 110–130 85–95 ...
Page 78: Low Temperature Cooking
Low temperature cooking This type of cooking is ideal for cooking Low temperature cooking beef, pork, veal or lamb when a tender procedure result is required. Use the universal tray with the rack First briefly sear the meat all over at a placed on top of it.
Page 79 Low temperature cooking After cooking Cooking duration/Core temperatures – Meat can be carved straight from the oven. It does not need to rest.   Meat [min.] [°C] – The cooking result will not be affected if the meat is left in the oven Fillet of beef 105–120 60–75...
Page 80: Grilling
Grilling Cooking container  Danger of burning! 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 ...
Page 81: Preparing Food For Grilling
Grilling Preparing food for grilling Grilling  Place the rack or the roasting and Rinse meat under cold running water and then pat dry. Do not season meat grilling insert (if available) in the with salt before grilling as this draws the universal tray.
Page 82: Notes On The Grilling Chart
Grilling Grilling duration  Notes on the grilling chart – Flat pieces of fish and meat usually Check the food after the shortest time take 6–8 minutes per side. quoted. Thicker pieces require more time for Take note of the temperature range, the each side.
Page 83: Fan Grill
Grilling 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 . Only one side of the food, however, will become brown.
Page 84 Grilling    Food to be grilled [°C] [min.] Lean thin sausages 8–10 Thick sausages 15–20 Lean beef fillet steak 6–12 Chicken breast fillet 14–18 Whole butterflied chicken 30–35 Thin white fish fillets 6–10 Thick fish fillets, cutlets or steaks 10–15 Oily fish 8–12...
Page 85: Grill
Grilling Grill  – Use Grill  for thick toasts, muffins, cheese on toast, focaccia, bruschetta and bacon. – Pre-heat the grill for at least 5 minutes at 200–220 °C. – Select the appropriate shelf level for the thickness of the food. –...
Page 86: Special Applications
Special applications Defrosting times Defrost The time needed for defrosting Use the Fan Plus  function without depends on the type and weight of the setting the temperature for gently food, and at what temperature it was defrosting food. deep frozen. The following chart is for The fan will switch on and circulate air guidance only.
Page 87: Bottling
Special applications Fruit/Cucumbers Bottling  Select the lowest temperature as Containers for bottling soon as bubbles are visible in the jars. Then leave the jars in the warm  Danger of injury! oven for a further 25–30 minutes. Do not use the appliance to heat up or bottle food in sealed tins.
Page 88: Drying Food
Special applications Drying food Food   [min.]  120–480 Fruit Drying is a traditional method of  180–480 Vegetables preserving fruit, certain vegetables and herbs.  Herbs 50–60 It is important that fruit and vegetables  Function /  Drying time are ripe and not bruised before they are  Fan Plus /  Conventional Heat dried.
Page 89: Gentle Bake
Special applications Examples of use Gentle Bake Gentle Bake is suitable for small Food   amounts e.g. of frozen pizza, bake-off [°C] [min.] rolls, cookies and for meat dishes and Biscuits 150 25–30 roasts. The optimum use of residual Ratatouille 180 40–60 heat enables savings of up to 30%...
Page 90: Heating Crockery
Special applications Heating crockery Frozen food/Ready meals Use Fan Plus  for pre-heating Useful tips crockery. Cakes, pizza, baguettes Only pre-heat heat-resistant dishes. – Large frozen items such as cakes, pizzas or baguettes cover an  Place the rack on shelf level 2 and extensive area of the baking tray or place the crockery to be pre-heated universal tray.
Page 91 Special applications Preparation Eating food which has been cooked correctly is important for preventing food poisoning or other ailments. Only bake cakes, pizza, chips etc. until they are golden brown. Do not overcook them.  Select the function and temperature recommended on the manufacturer's packaging.
Page 92: Cleaning And Care
Cleaning and care Unsuitable cleaning agents  Danger of burning! Make sure the oven heating To avoid damaging the surfaces of your elements are switched off and that appliance, do not use: the oven cavity is cool. – cleaning agents containing soda, ammonia, acids or chlorides ...
Page 93: Useful Tips
Cleaning and care Normal soiling If soiling is left on for any length of time, it may become impossible to The fibreglass seal around the front remove. If items are used frequently of the oven should be handled without being cleaned, it may carefully.
Page 94: Stubborn Soiling (Excluding The Flexiclip Telescopic Runners)
Cleaning and care Stubborn soiling (excluding the Non-Miele oven cleaner must only be FlexiClip telescopic runners) used in a cold oven and not left on for longer than a maximum of 10 minutes. Spilled fruit and roasting juices may  If necessary, the scouring pad on the cause lasting discolouration or matt patches on enamelled surfaces.
Page 95: Pyrolytic Cleaning  Of The Oven Interior
Cleaning and care Pyrolytic cleaning  of the Setting up for the Pyrolytic cleaning programme oven interior The high temperatures used during Instead of cleaning the oven by hand, pyrolytic cleaning will damage you can run the Pyrolytic cleaning accessories that are not designed for programme .
Page 96: Starting The Pyrolytic Cleaning Programme
Cleaning and care Starting the Pyrolytic cleaning The oven lighting will not come on programme during the Pyrolytic cleaning programme.  Danger of burning! If you want to see how the Pyrolytic The oven door gets much hotter cleaning programme is progressing, you during the Pyrolytic cleaning need to highlight the duration programme than during normal use.
Page 97: At The End Of The Pyrolytic Cleaning Programme
Cleaning and care Delaying the start time of the At the end of the Pyrolytic cleaning Pyrolytic cleaning programme programme  Start the programme as described    above and then set the required finish time within the first five minutes of starting the programme.
Page 98: The Pyrolytic Cleaning Programme Is Cancelled
Cleaning and care The Pyrolytic cleaning programme is Most soiling can be easily removed cancelled using a clean, damp microfibre cloth, or with warm water and a little If the Pyrolytic cleaning programme is washing-up liquid on a clean sponge. cancelled, the oven door will remain locked until the temperature inside the Depending on how dirty the oven was...
Page 99: Removing The Door
Cleaning and care Removing the door Do not pull the door horizontally off its retainers, as they will spring back The door weighs approx. 10 kg. against the oven. Do not pull the door off the retainers by the handle, as the handle could break off.
Page 100: Dismantling The Door
Cleaning and care Dismantling the door Take particular care as scratches can damage the glass. When cleaning The oven door is an open system with 4 the glass panes, do not use abrasive glass panes which have a heat- cleaning agents, hard sponges or reflective coating on some of their brushes, and do not use sharp metal surfaces.
Page 101 Cleaning and care You can now remove the inner pane  Danger of injury! and the two middle panes one after the Always remove the door before other. disassembling it.  Place the door on a protective surface (e.g. on a table cloth) to prevent it getting scratched.
Page 102 Cleaning and care Then reassemble the door carefully: The two middle panes are identical. To help you put them back in correctly, the material number is printed on the panes.  Refit the lower of the two middle panes in such a way that the material number is legible (i.e.
Page 103 Cleaning and care  Refit the seal.  Flip the two glass pane retainers inwards to close them. The door is now reassembled and is ready to fit back on the oven.  Push the inner pane with the matt printed side facing downwards into the plastic strip and place it between the retainers.
Page 104: Fitting The Door
Cleaning and care  Open the door fully. Fitting the door If the locking clamps are not locked, the door could work loose resulting in damage. Ensure that the locking clamps are locked after refitting the door.  Flip both locking clamps back up as far as they will go into a horizontal position.
Page 105: Removing The Shelf Runners With Flexiclip Telescopic Runners
Cleaning and care Removing the shelf runners  Danger of burning! with FlexiClip telescopic Make sure the oven heating runners elements are switched off and the oven interior is cool. You can remove the shelf runners together with the FlexiClip telescopic runners (if present).
Page 106: Lowering The Top Heat/Grill Element
Cleaning and care Lowering the top heat/grill element  Danger of burning! Make sure the oven heating elements are switched off and that the oven cavity is cool.  Remove the shelf runners.  Undo the wing nut. Use caution not to damage the top heat/grill element.
Page 107: Descaling The Steam Injection System
Cleaning and care The number of cooking processes Descaling the steam injection available until the function locks out will system  count down in the display until   and  appear. When to run the descaling process The frequency of descaling will depend ...
Page 108: Preparing The Descaling Process
Secure the other end of the plastic tube to the water intake pipe. Useful tip: Miele descaling tablets are available to order from the Miele webshop or directly from Miele.  Completely dissolve one descaling tablet in approx.
Page 109: Starting The Descaling Process
Cleaning and care Starting the descaling process The Activation phase ( ) will begin. You can follow the duration as it counts As soon as the intake process   down. has been started, the descaling  process can no longer be cancelled. ...
Page 110 Cleaning and care At the end of the activation phase the The intake process for the first rinse steam injection system will need to be ( ) starts. cleaned to remove all traces of Water will be flushed through the steam descaling solution.
Page 111 Cleaning and care  Close the door. At the end of the evaporation process –  appears in the display: Start the Evaporate residual moisture process ( ). –  flashes. Steam can cause scalding. – a buzzer will sound if the buzzer is Do not open the door while the switched on (see "Settings –...
Page 112: Problem Solving Guide
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.
Page 113  Turn the function selector to the • position and select the Pyrolytic programme you want again. If the problem persists, contact Miele.   appears in the The door lock for the Pyrolytic cleaning programme is not being released.
Page 114 Plus  function. work.  Deactivate Demo mode (see "Settings –  "). The pump for the steam injection system is faulty.  Call Miele.   appears in the Moisture Plus  can only be used another ten display. times. The number of times it can be used will count down in the display until  ...
Page 115 Problem solving guide Problem Possible cause and remedy Browning is uneven. The wrong temperature or shelf level was selected.  There will always be a slight unevenness. If the unevenness is pronounced, check whether the correct temperature and shelf level have been selected.
Page 116 Problem solving guide Problem Possible cause and remedy The top oven lighting The halogen lamp needs replacing. does not switch on.  Danger of burning! Make sure the oven heating elements are switched off and that the oven cavity is cool. ...
Page 117: After Sales Service And Warranty
See back of this booklet 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.
Page 118: Electrical Connection
Ensure power is not supplied to the household supply. appliance until after installation or repair work has been carried out.  When contacting Miele, please quote the following: All electrical work must be – Model number undertaken by a suitably qualified and competent person in strict –...
Page 119: Building-In Diagrams
Building-in diagrams Appliance dimensions and unit cut-out Dimensions are given in mm. Installation in a base unit If the appliance is to be installed under a cooktop, observe the instructions for installation of the cooktop, as well as the building-in depth of the cooktop. Ovens with glass front Ovens with metal front...
Page 120: Installation In A Tall Unit
Building-in diagrams Installation in a tall unit Ovens with glass front Ovens with metal front...
Page 121: Front Dimensions
Building-in diagrams Front dimensions Dimensions are given in mm. H61xx: 45 mm H62xx: 42 mm Ovens with glass front: 2.2 mm Ovens with metal front: 1.2 mm...
Page 122: Installing The Oven
Installing the oven  Push the oven into the housing unit  The oven must be built into its and align it. housing unit before it can be used.  Open the door (if you have not removed it previously). The oven must have an adequate supply of cool air for proper operation.
Page 123: Recipes
Recipes The recipe section contains recipes for baking, roasting and cooking with Moisture Plus. Quantities and settings are specifically formulated for your oven.
Page 124: Baked Goods
Recipes Baked goods Ingredients Settings for part-baked rolls and Frozen or unrefrigerated pre-baked rolls pretzels Deep frozen salted pretzels Pre-heat: Necessary according to the Rock salt packet instructions. Oven function: Moisture Plus  Bread rolls (made from ready-made dough) Temperature: See packet instructions for Fan Heat Ready-to-bake croissants Pre-heat: Yes...
Page 125 Recipes Method for bread rolls or croissants made from ready-made dough Pre-heat: Not necessary according to the packet instructions. Oven function: Moisture Plus  Temperature: See packet instructions for Fan Heat Shelf level: 2 Number/Type of bursts of steam: 1/Manual Water volume: approx.
Page 126: White Bread
Recipes White bread Preparation time: 80–95 minutes Ingredients Settings Oven function: Moisture Plus  ½ cube of fresh yeast (21 g) 250 ml water, lukewarm Number/Type of bursts of steam: 1 500 g plain flour Temperature: 180–190 °C + pre-heating 1½ tsp. salt Water volume: approx.
Page 127: Flat Bread
Recipes Flat bread Preparation time: 75–90 minutes Ingredients Settings Oven function: Moisture Plus  1 cube of fresh yeast (42 g) 200 ml water, lukewarm Number/Type of bursts of steam: Auto 375 g plain flour Temperature: 200–210 °C 1 tsp. salt Water volume: approx. 100 ml 1 tbsp.
Page 128: Herb Bread
Recipes Herb bread Preparation time: 110–130 minutes Ingredients Settings Oven function: Moisture Plus  ½ cube of fresh yeast (21 g) 300 ml lukewarm milk Number/Type of bursts of steam: 2 500 g plain flour Temperature: 150–160 °C 1 tsp. salt Water volume: approx. 200 ml 1 tbsp.
Page 129: Olive Bread
Recipes Olive bread Preparation time: 170–200 minutes Ingredients Settings Oven function: Moisture Plus  450 g plain flour ½ cube of fresh yeast (21 g) Number/Type of bursts of steam: 2 150 ml white wine Temperature: 160–170 °C 4 eggs Water volume: approx. 200 ml 50 g olive oil Shelf level: 2 100 g ham, finely diced...
Page 130: Cheese And Sesame Rolls
Recipes Cheese and sesame rolls Preparation time: 75–90 minutes 10 bread rolls Ingredients Dip the underside of the rolls in a bowl 1 cube of fresh yeast (42 g) of sesame seeds. Brush the tops of the 150 ml lukewarm milk rolls with beaten egg and sprinkle 500 g plain flour generously with cheese.
Page 131: Rye Bread
Recipes Rye bread Preparation time: 120–135 minutes Ingredients Settings Oven function: Moisture Plus  400 g rye flour 200 g strong white flour Number/Type of bursts of steam: 2 2½ tsp. salt Temperature: 180–190 °C + pre-heating 2 tsp. honey Water volume: approx. 200 ml 150 g liquid sourdough Shelf level: 2 1 cube of fresh yeast (42 g)
Page 132: Mixed Grain Bread
Recipes Mixed grain bread Preparation time: 115–150 minutes Ingredients Settings Oven function: Moisture Plus  ½ cube of fresh yeast (21 g) 1 tbsp. malt extract Number/Type of bursts of steam: 2 400 ml water, lukewarm Temperature: 190–200 °C + pre-heating 200 g rye flour Water volume: approx.
Page 133: Multigrain Bread
Recipes Multigrain bread Preparation time: 80–105 minutes Ingredients Place in the pre-heated oven and bake 250 g wholemeal flour until golden. 250 g wholemeal spelt flour Settings 2½ tsp. salt Oven function: Moisture Plus  1½ tsp. sugar Number/Type of bursts of steam: 2 3 tbsp.
Page 134: Yeast Rolls
Recipes Yeast rolls Preparation time: 100–120 minutes 10 bread rolls Ingredients Settings Oven function: Moisture Plus  ½ cube of fresh yeast (21 g) 270 ml water, lukewarm Number/Type of bursts of steam: 1 500 g plain flour Temperature: 200–210 °C 1½ tsp. salt Water volume: approx.
Page 135: Seed Rolls
Recipes Seed rolls Preparation time: 120–130 minutes 10 bread rolls Ingredients Settings Oven function: Moisture Plus  1 cube of fresh yeast (42 g) 1 tsp. sugar beet molasses Number/Type of bursts of steam: 1 1 tbsp. malt extract Temperature: 190–200 °C 300 ml water, lukewarm Water volume: approx.
Page 136: Italian Mozzarella Bread
Recipes Italian mozzarella bread Preparation time: 110–120 minutes Ingredients and place in the oven to prove for a 1 cube of fresh yeast (42 g) further 15 minutes using Conventional 200 ml water, lukewarm Heat at 35 °C. 500 g plain flour Score the dough several times. Brush 1 tsp.
Page 137: Sunday Rolls
Recipes Sunday rolls Preparation time: 100–115 minutes 8 bread rolls Ingredients Settings Oven function: Moisture Plus  ½ cube of fresh yeast (21 g) 250 ml lukewarm milk Number/Type of bursts of steam: 1 500 g plain flour Temperature: 150–160 °C 40 g sugar Water volume: approx.
Page 138: Buttermilk Bread
Recipes Buttermilk bread Preparation time: 115–125 minutes Ingredients Settings Oven function: Moisture Plus  ½ cube of fresh yeast (21 g) 300 ml buttermilk, lukewarm Number/Type of bursts of steam: 2 375 g strong white flour Temperature: 170–180 °C 100 g rye flour Water volume: approx. 200 ml 1 tbsp.
Page 139: Chocolate Breakfast Rolls
Recipes Chocolate breakfast rolls Preparation time: 100–110 minutes 8 bread rolls Ingredients Settings Oven function: Moisture Plus  1 cube of fresh yeast (42 g) 150 ml lukewarm milk Number/Type of bursts of steam: 2 500 g plain flour Temperature: 150–160 °C A pinch of salt Water volume: approx.
Page 140: Onion Flat Bread
Recipes Onion flat bread Preparation time: 100–110 minutes Ingredients Settings Oven function: Moisture Plus  1 cube of fresh yeast (42 g) 200 ml water, lukewarm Number/Type of bursts of steam: Auto 375 g plain flour Temperature: 200–210 °C 1 tsp. salt Water volume: approx.
Page 141: Quark Rolls
Recipes Quark rolls Preparation time: 45–55 minutes 10 bread rolls Ingredients Settings Oven function: Moisture Plus  250 g low-fat quark 2 eggs Number/Type of bursts of steam: 1 70 g sugar Temperature: 150–160 °C 8 g vanilla sugar Water volume: approx. 100 ml A pinch of salt Shelf level: 2 500 g plain flour...
Page 142: Raisin Loaf
Recipes Raisin loaf Preparation time: 110–140 minutes Ingredients Settings Oven function: Moisture Plus  1 cube of fresh yeast (42 g) 240 ml buttermilk, lukewarm Number/Type of bursts of steam: 1 500 g plain flour Temperature: 150–160 °C 100 g sugar Water volume: approx. 100 ml A pinch of salt Shelf level: 2 20 g melted butter or margarine...
Page 143: Malted Pumpkin Seed Rolls
Recipes Malted pumpkin seed rolls Preparation time: 120–130 minutes 8 bread rolls Ingredients Settings Oven function: Moisture Plus  1 cube of fresh yeast (42 g) 1 tbsp. malt extract Number/Type of bursts of steam: 1 300 ml water, lukewarm Temperature: 190–200 °C 500 g wholemeal flour Water volume: approx.
Page 144: Yeast Dough Men
Recipes Yeast dough men Preparation time: 95–105 minutes Makes 4 Ingredients Settings Oven function: Moisture Plus  ½ cube of fresh yeast (21 g) 200 ml lukewarm milk Number/Type of bursts of steam: 1 375 g plain flour Temperature: 160–170 °C 50 g sugar Water volume: approx.
Page 145: Yeast Pretzels
Recipes Yeast pretzels Preparation time: 85–95 minutes Makes 8 Ingredients Settings Oven function: Moisture Plus  ½ cube of fresh yeast (21 g) 100 ml lukewarm milk Number/Type of bursts of steam: 1 300 g plain flour Temperature: 160–170 °C 1 tsp. sugar Water volume: approx.
Page 146: Bacon Or Herb Baguettes
Recipes Bacon or herb baguettes Preparation time: 105–130 minutes Makes 2 baguettes Ingredients Brush the baguettes with milk and then 1 cube of fresh yeast (42 g) bake until golden. 250 ml water, lukewarm Settings 250 g strong white flour Oven function: Moisture Plus  250 g wholemeal flour Number/Type of bursts of steam: 1 1 tsp.
Page 147: Ham And Cheese Rolls
Recipes Ham and cheese rolls Preparation time: 110–120 minutes 8 bread rolls Ingredients Settings Oven function: Moisture Plus  ½ cube of fresh yeast (21 g) 250 ml water, lukewarm Number/Type of bursts of steam: 1 500 g plain flour Temperature: 180–190 °C 30 g softened butter Water volume: approx.
Page 148: Apricot Loaf
Recipes Apricot loaf Preparation time: 110–120 minutes Ingredients Settings Oven function: Moisture Plus  1 cube of fresh yeast (42 g) 200 ml lukewarm milk Number/Type of bursts of steam: 2 500 g plain flour Temperature: 150–160 °C 60 g sugar Water volume: approx. 200 ml 8 g vanilla sugar Shelf level: 2 A pinch of salt...
Page 149: Yeast Butter Cake
Recipes Yeast butter cake Preparation time: 90–110 minutes Serves 20 Ingredients Leave to rise for another 10 minutes 1 cube of fresh yeast (42 g) before baking until golden. 200 ml lukewarm milk Settings 500 g plain flour Oven function: Moisture Plus  50 g sugar Number/Type of bursts of steam: 1 A pinch of salt...
Page 150: Pine Nut Bee-Sting Cake
Recipes Pine nut bee-sting cake Preparation time: 130–140 minutes Serves 20 Ingredients Knead the dough lightly, roll out on the 30 g fresh yeast universal tray, cover and prove in the 200 ml lukewarm milk oven again at 35 °C on Conventional 500 g plain flour Heat for a further 20 minutes.
Page 151: Plaited Walnut Brioche
Recipes Plaited walnut brioche Preparation time: 100–110 minutes Serves 10 Ingredients Settings Oven function: Moisture Plus  1 cube of fresh yeast (42 g) 200 ml lukewarm milk Number/Type of bursts of steam: 1 500 g plain flour Temperature: 150–160 °C 50 g sugar Water volume: approx.
Page 152: Cinnamon And Macadamia Ring
Recipes Cinnamon and macadamia ring Preparation time: 115–125 minutes Serves 10 Ingredients baking tray, cover and then prove for a 1 cube of fresh yeast (42 g) further 20 minutes using Conventional 100 ml lukewarm milk Heat at 35 °C. 500 g plain flour Mix together the cinnamon, sugar, nuts 100 g sugar and egg yolks.
Page 153: Bream / Snapper In A Herb Sauce
Recipes Bream / Snapper in a herb sauce Preparation time: 45–55 minutes Serves 4 Ingredients Settings Oven function: Moisture Plus  4 prepared breams / snappers (approx. 400 g each) Number/Type of bursts of steam: 1 40 ml olive oil Temperature: 190–200 °C + pre-heating Salt Water volume: approx.
Page 154: Savoy Cabbage And Salmon Gratin
Recipes Savoy cabbage and salmon gratin Preparation time: 75–85 minutes Serves 4 Ingredients Settings Oven function: Moisture Plus  600 g salmon fillet 1 small savoy cabbage (approx. 600 g) Number/Type of bursts of steam: 3 20 g softened butter Temperature: 160–170 °C 500 g potatoes Water volume: approx.
Page 155: Stuffed Ocean Trout
Recipes Stuffed ocean trout Preparation time: 50–60 minutes Serves 4 Ingredients Settings Oven function: Moisture Plus  1 ocean trout (900 g) Juice of 1 lemon Number/Type of bursts of steam: 2 Salt Temperature: 190–200 °C + pre-heating 1 shallot Water volume: approx. 200 ml 1 clove of garlic Shelf level: 2 30 g small capers...
Page 156: Viennese Fillet Of Fish
Recipes Viennese fillet of fish Preparation time: 60–70 minutes Serves 4 Ingredients Settings Oven function: Moisture Plus  600 g salmon trout fillet Juice of 1 lemon Number/Type of bursts of steam: 2 125 g crème fraîche Temperature: 160–170 °C 50 g pickled gherkins Water volume: approx.
Page 157: Salmon And Spinach Pasta Bake
Recipes Salmon and spinach pasta bake Preparation time: 60–70 minutes Serves 4 Ingredients Settings Oven function: Moisture Plus  450 g spinach leaves (fresh or frozen) 1 clove of garlic Number/Type of bursts of steam: 2 Salt Temperature: 160–170 °C Nutmeg Water volume: approx. 200 ml 500 g tagliatelle Shelf level: 2 400 g salmon fillet...
Page 158: Salmon Fillet With Muscadet Sauce
Recipes Salmon fillet with Muscadet sauce Preparation time: 65–75 minutes Serves 4 Ingredients Settings Oven function: Moisture Plus  6 salmon fillets (120–150 g each) 1½ tbsp. oil Number/Type of bursts of steam: 1 Salt Temperature: 190–200 °C + pre-heating Pepper Water volume: approx. 100 ml Shelf level: 2 Sauce 1st burst of steam:...
Page 159: Blue Grenadier Delicioso (A 13)
Recipes Blue grenadier delicioso (A 13) Preparation time: 60–70 minutes Serves 4 Ingredients Settings Oven function: Moisture Plus  600 g Blue grenadier fillets (4–6 pieces) 3 onions Number/Type of bursts of steam: 1 40 g softened butter Temperature: 160–170 °C + pre-heating 500 g tomatoes Water volume: approx.
Page 160: Trout Stuffed With Mushrooms
Recipes Trout stuffed with mushrooms Preparation time: 40–50 minutes Serves 4 Ingredients Settings Oven function: Moisture Plus  4 trout (250 g each) 1 tbsp. lemon juice Number/Type of bursts of steam: 1 Salt Temperature: 190–200 °C + pre-heating Pepper Water volume: approx. 100 ml ½...
Page 161: Pikeperch With Herbs
Recipes Pikeperch with herbs Preparation time: 50–60 minutes Serves 4 Ingredients Settings Oven function: Moisture Plus  800 g pikeperch fillets Juice of 1 lemon Number/Type of bursts of steam: 2 1 bunch of parsley Temperature: 160–170 °C 1 bunch of chives Water volume: approx.
Page 162: Sweet And Sour Chicken
Recipes Sweet and sour chicken Preparation time: 65–75 minutes Serves 6 Ingredients Settings Oven function: Moisture Plus  800 g chicken breast fillets 400 g plums, stones removed Number/Type of bursts of steam: Auto 40 g fresh ginger Temperature: 150–160 °C 1 small bunch of spring onions Water volume: approx.
Page 163: Herbed Chicken Fillets
Recipes Herbed chicken fillets Preparation time: 55–65 minutes Serves 4 Ingredients Settings Oven function: Moisture Plus  800 g chicken breast fillets 500 g herbed crème fraîche Number/Type of bursts of steam: 2 ½ tsp. Sambal Oelek Temperature: 160–170 °C + pre-heating 2 tsp.
Page 164: Marinated Chicken Thighs
Recipes Marinated chicken thighs Preparation time 60–70 minutes, plus: marinade for 2 hours Serves 4-6 Ingredients Useful tip 6 chicken legs (300–400 g each) Individually spiced (not marinated) Grated zest of 3 lemons chicken legs can also be cooked using 3 tbsp. lemon juice the above settings.
Page 165: Turkey Roulade With Spinach Ricotta Filling
Recipes Turkey roulade with spinach ricotta filling Preparation time: 120–130 minutes Serves 6 Ingredients Take the roulades out of the sauce and 1000 g turkey breast remove the twine. Thicken the sauce, if 1 shallot necessary, using a little cornflour mixed 225 g frozen spinach, defrosted with water.
Page 166: Turkey Thighs
Recipes Turkey thighs Preparation time: 60–120 minutes Serves 3-4 Ingredients Settings Oven function: Moisture Plus  1 turkey thigh on the bone (1100– 1400 g) Number/Type of bursts of steam: 3 Salt Temperature: 170–180 °C Pepper Water volume: approx. 300 ml ½ tbsp. oil Shelf level: 2 500 ml water 1st burst of steam:...
Page 167: Fillet Of Beef In A Port Sauce
Recipes Fillet of beef in a Port sauce Preparation time: 60–120 minutes Serves 6-8 Ingredients Add the beef stock and Madeira to the 1 whole fillet of beef (1500–1800 g) meat juices in the pan/Gourmet oven 2 tbsp. clarified butter dish, transfer to a saucepan and bring Salt to the boil.
Page 168: Braised Beef Roulades
Recipes Braised beef roulades Preparation time: 155–165 minutes Serves 4 Ingredients Preparation 4 thin slices of beef (160–200 g each) Lay the steaks out next to each other Salt and season with salt and pepper. Coat Pepper with mustard and then top each with 2 4 tsp.
Page 169 Recipes Settings Oven function: Moisture Plus  Number/Type of bursts of steam: 3 Temperature: 140 °C Water volume: approx. 300 ml Shelf level: 2 1st burst of steam: 60 minutes after the start of the programme 2nd burst of steam: After another 20 minutes 3rd burst of steam: After another 20 minutes...
Page 170: Braised Topside Of Beef
Recipes Braised topside of beef Preparation time: 120–130 minutes Serves 8 Ingredients At the end of cooking, sieve the 1500 g beef topside cooking juices, then add the stock and 2 carrots crème fraîche to make a sauce. If 1 thin leek necessary, thicken with a little cornflour 150 g celery mixed with water.
Page 171: Glazed Gammon
Recipes Glazed gammon Preparation time: 85–105 minutes Serves 6 Ingredients Settings Oven function: Moisture Plus  1000 g gammon joint 20 g softened butter Number/Type of bursts of steam: 3 40 g brown sugar Temperature: 150–160 °C 2 carrots Water volume: approx. 300 ml 1 thin leek Shelf level: 2 150 g celery...
Page 172: Pork Fillet With Parma Ham And Red Pesto
Recipes Pork fillet with Parma ham and red pesto Preparation time: 65–75 minutes Serves 6 Ingredients Settings Oven function: Moisture Plus  4 pork fillets (300 g each) Salt Number/Type of bursts of steam: 2 Pepper Temperature: 170–180 °C 20 basil leaves After 15 minutes: 140 °C 250 g red pesto Water volume: approx.
Page 173: Pork Casserole With Apples
Recipes Pork casserole with apples Preparation time: 60–70 minutes Serves 6-8 Ingredients Settings Oven function: Moisture Plus  1200 g pork fillet 4 apples Number/Type of bursts of steam: 1 400 ml cream Temperature: 170–180 °C 150 g tomato sauce Water volume: approx. 100 ml 4 tbsp.
Page 174: Chinese Pork
Recipes Chinese pork Preparation time: 60 minutes plus: 3–4 hours marinating Ingredients Settings Oven function: Moisture Plus  1500 g pork necks 3–4 cloves of garlic Number/Type of bursts of steam: 1 2 small pieces of ginger Temperature: 170–180 °C 3 tsp. salt Water volume: approx.
Page 175: Garlic Rabbit
Recipes Garlic rabbit Preparation time: approx. 130 minutes Serves 4 Ingredients Settings Oven function: Moisture Plus  1 rabbit Salt Number/Type of bursts of steam: 2 Pepper Temperature: 150–160 °C 4 celery sticks Water volume: approx. 200 ml 2 onions Shelf level: 2 2 tomatoes 1st burst of steam: 4 cloves of garlic...
Page 176: Saddle Of Venison
Recipes Saddle of venison Preparation time: 70–80 minutes Serves 4–8 Ingredients Preparation 1 saddle of venison on the bone (1000– Remove fat and any silverskin 3000 g) membrane from the meat and put these 80–100 g sliced streaky bacon to one side. Season with salt and Salt pepper and place in the universal tray.
Page 177 Recipes Settings Oven function: Moisture Plus  Number/Type of bursts of steam: 1 Temperature: 190–200 °C + pre-heating Water volume: approx. 200 ml Shelf level: 2 1st burst of steam: 10 minutes after the start of the programme 2nd burst of steam: After another 10 minutes Duration: 35–45 minutes Useful tip...
Page 178: Saddle Of Lamb With Thyme Mustard Sauce
Recipes Saddle of lamb with thyme mustard sauce Preparation time: 60–120 minutes Serves 4-6 Ingredients Remove the lamb from the bone. To do 1 saddle of lamb on the bone (1700– this, cut firmly along the ribs from the 2500 g) middle upwards. This is best done with 1 tsp.
Page 179: Potato Dumplings
Recipes Potato dumplings Preparation time: 125–155 minutes Serves 4 Ingredients Brush the dumplings with milk and 125 g potatoes bake until golden. ½ cube of fresh yeast (21 g) Settings 80 ml lukewarm milk Oven function: Moisture Plus  ½ tsp. salt Number/Type of bursts of steam: 2 250 g plain flour Temperature: 160–170 °C...
Page 180: Cheese Soufflé
Recipes Cheese soufflé Preparation time: 60–65 minutes Serves 8 Ingredients Place the ramekins on the universal tray 20 g softened butter and bake in the pre-heated oven, 30 g plain flour releasing the burst of steam 200 ml hot milk immediately. Salt Settings Pepper, freshly ground...
Page 181: Spring Pie
Recipes Spring pie Preparation time: 100–110 minutes Serves 4 Ingredients Cut 3 diamonds (3 x 3 cm) out of the 300 g puff pastry lid. Use the offcuts of pastry to 1 red capsicum decorate the lid. 1 yellow capsicum Whisk the egg yolk with some water, 3 spring onions brush over the pastry and bake.
Page 182: Cheese Pie
Recipes Cheese pie Preparation time: 130–140 minutes Serves 8 Pastry ingredients shallow square dish with the corners 1 cube of fresh yeast (42 g) offset. Place the filling on the dough 150 ml lukewarm milk and fold the edges up over the filling, 150 g rye flour pressing them together to seal.
Page 183: Tortellini, Ham And Rocket Bake
Recipes Tortellini, ham and rocket bake Preparation time: 50–60 minutes Serves 6 Ingredients Settings Oven function: Moisture Plus  125 g rocket 100 g prosciutto Number/Type of bursts of steam: 2 300 ml cream Temperature: 170–180 °C 400 g sour cream Water volume: approx. 200 ml Salt Shelf level: 2 Pepper...
Page 184: Mushroom Cannelloni
Recipes Mushroom cannelloni Preparation time: 75–85 minutes Serves 4 Ingredients Mix the sour cream into the stock and 16 cannelloni pour over the cannelloni. Sprinkle with cheese and bake until golden. Filling ingredients 1 onion Settings Oven function: Moisture Plus  150 g cooked ham 350 g mushrooms Number/Type of bursts of steam: 2...
Page 185: Potato Cheese Gratin
Recipes Potato cheese gratin Preparation time: 85–95 minutes Serves 4 Ingredients Settings Oven function: Moisture Plus  500 g peeled, floury potatoes 250 ml cream Number/Type of bursts of steam: 2 125 g crème fraîche Temperature: 170–180 °C 150 g grated Cheddar cheese Water volume: approx.
Page 186: Lasagne
Recipes Lasagne Preparation time: 110–120 minutes Ingredients Preparation 10 sheets of lasagne (approx. 180 g), Gently fry the bacon with 2/3 of the not pre-cooked onion. Add the minced beef, and fry until brown all over, turning frequently. Ingredients for the meat sauce Season with salt, pepper and herbs.
Page 187 Recipes Settings Oven function: Moisture Plus  Number/Type of bursts of steam: 2 Temperature: 160–170 °C Water volume: approx. 200 ml Shelf level: 2 1st burst of steam: 12 minutes after the start of the programme 2nd burst of steam: After another 25 minutes Duration: 45–55 minutes...
Page 188: Dumplings With Plum Compote
Recipes Dumplings with plum compote Preparation time: 105–115 minutes Serves 6 Ingredients Settings Oven function: Moisture Plus  500 g plain flour 1 cube of fresh yeast (42 g) Number/Type of bursts of steam: 2 50 g sugar Temperature: 150–160 °C 250 ml lukewarm milk Water volume: approx.
Page 189: Sweet Cherry Soufflés
Recipes Sweet cherry soufflés Preparation time: 40–50 minutes Serves 8 Ingredients Settings Oven function: Moisture Plus  Butter 50 g ground nuts Number/Type of bursts of steam: Auto 200 g morello cherries Temperature: 170–180 °C 2 egg yolks Water volume: approx. 100 ml 80 g icing sugar Shelf level: 2 Pulp of 1 vanilla pod...
Page 191 Miele Experience Centre South Melbourne: Freemans Bay, Auckland 1011 206-210 Coventry Street South Melbourne, VIC 3205 Miele Experience Centre Auckland: Miele Experience Centre and Office Sydney: 8 College Hill 3 Skyline Place Freemans Bay, Auckland 1011 Frenchs Forest, NSW 2086 Telephone:...
Page 192 H6260BP  en-AU, NZ M.-Nr. 10 108 150 / 03...

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