Operating and installation instructions Cooker and oven · 2019. 10. 16. · Operating and installation instructions Cooker and oven To avoid the risk of accidents or damage to the

Operating and installation instructionsCooker and oven

To avoid the risk of accidents or damage to the appliance it isimperative that you read these instructions before installing the appliance and using it for the first time.

en-CA M.-Nr. 10 571 571

Contents

2

Warnings and safety instructions ........................................................................ 5

Caring for the environment ................................................................................ 16

Guide to the cooker............................................................................................. 17

Guide to the oven ................................................................................................ 18

Oven controls....................................................................................................... 19Function selector .................................................................................................. 20Temperature selector............................................................................................. 20

Temperature indicator light ........................................................................... 20Clock/timer ............................................................................................................ 21

Display.............................................................................................................. 21Sensor controls ................................................................................................ 21

Features................................................................................................................ 22Model designation ................................................................................................ 22Data plate ............................................................................................................. 22Items supplied ....................................................................................................... 22Standard and optional accessories....................................................................... 22

Side runners ..................................................................................................... 23Baking tray, universal tray and rack with non-tip safety notches..................... 23FlexiClip runners HFC 70-C ............................................................................. 24

Oven controls ....................................................................................................... 30Oven safety features ............................................................................................. 30

Oven system lock ........................................................................................ 30Cooling fan ....................................................................................................... 30Vented oven door ............................................................................................. 30

PerfectClean treated surfaces .............................................................................. 31Catalytic enamelled surfaces ............................................................................... 31Cooktop controls................................................................................................... 31

Initial commissioning .......................................................................................... 32Before using for the first time................................................................................ 32Setting the time of day for the first time................................................................ 32Heating up the oven for the first time.................................................................... 33

Overview of functions ......................................................................................... 34

Energy saving tips ............................................................................................... 35

Using the oven ..................................................................................................... 36Simple operation ................................................................................................... 36Cooling fan ............................................................................................................ 36Preheating the oven .............................................................................................. 37

Contents

3

Clock/timer .......................................................................................................... 38Display................................................................................................................... 38

Symbols on the display .................................................................................... 38Buttons .................................................................................................................. 38Setting the time ..................................................................................................... 39

Time display ..................................................................................................... 39At the end of the duration................................................................................. 39

Using the minute minder ................................................................................... 40Setting the minute minder ................................................................................ 40Changing the minute minder duration.............................................................. 41Deleting the minute minder duration ................................................................ 41

Switching cooking programs on and off automatically ......................................... 42Setting the cooking duration ............................................................................ 42At the end of the cooking duration:.................................................................. 43Setting a cooking duration and end of cooking duration ................................. 44Changing the cooking duration ........................................................................ 45Deleting a cooking duration ............................................................................. 46Deleting the end of cooking duration ............................................................... 46

Changing the time of day ...................................................................................... 47Changing settings ................................................................................................. 48

Baking................................................................................................................... 50Notes on using the baking charts ......................................................................... 51Baking charts ........................................................................................................ 52

Creamed mixture.............................................................................................. 52Rubbed-in mixture............................................................................................ 54Yeast and quark doughs .................................................................................. 56Sponge mix ...................................................................................................... 58Choux pastry, puff pastry, meringue................................................................ 59

Roasting ............................................................................................................... 60Notes on using the roasting charts ....................................................................... 61Roasting charts ..................................................................................................... 62

Beef, veal.......................................................................................................... 62Pork .................................................................................................................. 63Lamb, venison .................................................................................................. 64Poultry, fish....................................................................................................... 65

Slow Roasting...................................................................................................... 66

Broiling ................................................................................................................. 68Notes on using the broiling chart .......................................................................... 69Broiling chart ......................................................................................................... 70

Contents

4

Further applications ............................................................................................ 71Defrost................................................................................................................... 71Heating dishes....................................................................................................... 71Gentle Bake........................................................................................................... 72Frozen food/Ready meals...................................................................................... 73Drying/dehydrating................................................................................................ 74Canning ................................................................................................................. 75

Cleaning and care ............................................................................................... 76Unsuitable cleaning agents ................................................................................... 76Tips........................................................................................................................ 77Normal soiling........................................................................................................ 77

Cleaning the seal .............................................................................................. 77Stubborn soiling (excluding the FlexiClip runners) ................................................ 78Stubborn soiling on the FlexiClip runners ............................................................. 78Cleaning catalytic enamelled panels..................................................................... 79

Removing soiling caused by spices, sugar and similar deposits..................... 79Removing oil and grease.................................................................................. 79

Removing the door................................................................................................ 80Reinstalling the door ............................................................................................. 81Removing the side runners with FlexiClip runners ................................................ 82Removing the back panel...................................................................................... 83Lowering the browning/broiling element ............................................................... 83

Frequently Asked Questions .............................................................................. 84

Technical Service................................................................................................. 87

Electrical connection .......................................................................................... 88

Installation diagrams........................................................................................... 90Appliance and cut-out dimensions ....................................................................... 90

Undercounter installation ................................................................................. 90Installation into a tall cabinet............................................................................ 91

Dimensions of oven front ...................................................................................... 92

Cooker installation .............................................................................................. 93

Installing the oven ............................................................................................... 94

Warnings and safety instructions

5

These IMPORTANT SAFETY INSTRUCTIONS apply to Ovens andCombinations oven/cooktop. They are referred to as ovens in thegeneral text throughout this manual.

IMPORTANT SAFETY INSTRUCTIONS for Cooktop, please seeseparate “Operating and Installation Instructions Ceramic cooktops”.

When using the appliance, follow basic safety precautions,including the following:Read all instructions before installation and use of the ovento prevent accidents and machine damage.

This appliance complies with current safety requirements.Improper use of the appliance can lead to personal injury andmaterial damage.

Read all instructions before installing or using the oven for the firsttime. Only use the appliance for its intended purpose.

Keep these operating instructions in a safe place and pass themon to any future user.


6

Intended use

This oven is intended for domestic use and use in other similarenvironments.

The oven is not intended for outdoor use. The oven is intended for domestic use only to bake, roast, broil,cook, defrost, can and dry food.All other types of use are not permitted.

Risk of Fire! Do not use this oven to store or dry flammablematerials.

This oven can only be used by people with reduced physical,sensory or mental capabilities or lack of experience and knowledge ifthey are supervised whilst using it.

This oven is supplied with a special lamp to cope with particularconditions (e.g. temperature, moisture, chemical resistance, abrasionresistance and vibration). This special lamp must only be used forthe purpose for which it is intended. It is not suitable for roomlighting.


7

Safety with children

Children should not be left alone or unattended in an area wherean oven is in use. Never allow children to operate, sit or stand on anypart of the oven. Caution: Do not store items of interest to childrenin cabinets above an oven. Children climbing on the oven to reachthese items could be injured.

Burn Hazard - Do not allow children to use the oven. Failure to doso can result in severe burns or serious injury.

Children under eight years of age must be kept away from theappliance unless they are constantly supervised.

Children aged eight and older may only use the oven withoutsupervision if they have been shown how to use it in a safe manner.Children must be able to recognize and understand the possibleconsequences of incorrect operation.

Children must not be allowed to clean or maintain the applianceunsupervised.

Risk of suffocation. Children may be able to wrap themselves inpackaging material or pull it over their heads with the risk ofsuffocation. Keep children away from all packaging materials.

Danger of burning! Children's skin is far more sensitive to hightemperatures than that of adults. External parts of the oven such asthe door glass, control panel and the vent become quite hot. Do notlet children touch the oven when it is in operation.

Danger of burning! The cooking zones on cookers get hot when inuse. Turn all handles to the side over the countertop so that childrencannot pull pots and pans down and burn themselves.

Danger of injury. Never allow children to hang or lean on any partof the appliance.


8

Technical safety

This appliance must be installed and connected in compliancewith the installation instructions.

Installation, maintenance and repair work should only beperformed by a Miele authorized service technician. Installation,maintenance and repair work by unqualified persons can causeconsiderable danger to users.

Damage to the oven can compromise your safety. Check theappliance for visible signs of damage. Do not use a damaged oven.

Reliable and safe operation of this oven can only be guaranteed ifit has been connected to the domestic power supply.

To guarantee the electrical safety of this appliance, continuitymust exist between the appliance and an effective groundingsystem. This appliance must be grounded. Connect only to properlygrounded outlet. See “Electrical connection - GROUNDINGINSTRUCTIONS”. It is imperative that this basic safety requirementbe met. If there is any doubt, have the electrical system of the housechecked by a qualified electrician.

The connection data (voltage and frequency) on the data plate ofthe oven must match the domestic power supply in order to avoidthe risk of damage to the oven. Compare the data before connecting the appliance to the powersupply. Consult a qualified electrician if in any doubt.

During installation, maintenance and repair work, e.g. if the ovenlighting is faulty (see “Problem solving guide”), the oven must becompletely disconnected from the household electricity supply. It isonly completely isolated from the electricity supply when:

– the circuit breakers have been switched off, or

– the screw-type fuses have been fully unscrewed or

– the power plug (if present) is removed from the outlet. To do this,pull the plug not the cord.


9

Multi-socket adapters and extension leads do not guarantee therequired safety of the appliance (fire hazard). Do not use these toconnect the oven to the domestic power supply.

For safety reasons, the oven may only be used when it has beenfully installed.

Danger of electric shock! Under no circumstances open the outercasing of the appliance.

This appliance must not be used in a non-stationary location (e.g.on a ship).

Do not repair or replace any part of the appliance unlessspecifically recommended in the operating instructions. All otherservicing should be referred to a qualified technician.

Miele can only guarantee the safety of the appliance if genuineMiele spare parts are used. Defective components must only bereplaced by genuine Miele spare parts.

If the oven is delivered without a power connection cable, or if thepower connection cable is damaged, a special cable must beinstalled by a Miele approved service technician (see “Electricalconnection”).

The oven requires a sufficient supply of cool air for efficientoperation. Make sure that the supply of cool air is not hindered inany way (e.g. by fitting heat insulation strips in the cabinet carcase).Furthermore the required supply of cool air must not be excessivelyheated by other heat sources (e.g. solid fuel stoves).

If the oven is built in behind a furniture front (e.g. a door) do notclose the door while the oven is in use. Heat and moisture can buildup behind the closed door. This can result in damage to the oven,cabinet carcase and floor. Leave the furniture front/door open untilthe oven has cooled down completely.


10

Proper use

Danger of burning!The oven gets hot during operation.You could burn yourself on the heating elements, oven cavity, foodor accessories.Wear oven gloves when placing food in the oven or removing itand when adjusting oven shelves etc. in a hot oven.

Caution: Heating elements may be hot even though they are notglowing. Interior surfaces of an oven become hot enough to causeburns. External parts of the oven such as the door glass, vents, andthe control panel can become hot. During and after use, do nottouch, or let clothing or other flammable materials come into contactwith heating elements or interior surfaces of the oven until they havehad sufficient time to cool.

Do not let food sit in the oven for more than one hour before orafter cooking. Doing so can result in food poisoning or sickness.

It is important that the heat is allowed to spread evenly throughoutthe food being cooked and that the temperature is sufficiently high.This can be achieved by stirring and/or turning the food.

Use only dry, heat-resistant potholders. Moist or damp potholdersused on hot surfaces may result in steam burns. Do not letpotholders come in contact with oil or grease. Do not substitute dishtowels or other bulky items for potholders. Do not let potholderstouch hot heating elements.

Loose fitting or hanging garments present a fire hazard. Wearproper apparel while operating the appliance.

Canning food or heating it up in closed containers, e.g. tins orsealed jars, results in an increase in pressure which can cause themto explode.Do not use the oven for canning food or for heating up food in tins.


11

Pouring a cold liquid onto a hot surface creates steam which cancause severe scalding. The sudden temperature change can alsocause damage to hot enamelled surfaces.Never pour cold liquids directly onto hot enamelled surfaces.

To prevent burns, always place oven racks at their desired heightwhile the oven is cool. If the rack must be moved while the oven ishot, do not let pot holders touch hot heating elements.

Open the door carefully to allow hot air or steam to escape beforeplacing or removing food.

To prevent burns, allow the heating elements to cool beforecleaning by hand.

Do not leave the oven door open unnecessarily as someone maytrip over it or be injured by it.

Oils and fats are a fire hazard if allowed to overheat. Never leavethe appliance unattended when cooking with oil or fats.Never attempt to put out oil or fat fires with water. Switch the ovenoff and extinguish the flames by leaving the door closed.

Never attempt to put out oil or fat fires on the cooktop with water.Switch the cooktop off.Extinguish the flames on the cooktop carefully with a lid or fireblanket.

Never store flammable liquids and materials in, above or under anoven, or near cooking surfaces.

Due to the high temperatures radiated, objects left near the ovencould catch fire.Do not use the oven to heat up the room.

Items left on the cooktop could melt or catch fire from residualheat or if the appliance is turned on by mistake.Never use the top of a cooker as a place to store items.


12

Broiling food for an excessively long time can cause it to dry outand may result in the food catching fire.Do not exceed recommended broiling times.

Certain foods dry out quickly and may catch fire due to highbroiling temperatures.Never use broiling modes to finish baking par-cooked rolls or breador to dry flowers or herbs. Use either Convection Bake orSurround instead.

If using alcohol in your recipes, please be aware that hightemperatures can cause the alcohol to evaporate. The vapour cancatch fire on hot heating elements.

Plastic containers which are not heat-resistant melt and mayignite at high temperatures and can damage the oven.Use only plastic containers that are suitable for use in an oven.Follow the manufacturer's instructions.

When using residual heat to keep food warm, corrosion from highair humidity and condensation can occur in the oven. This can causedamage to the control panel, countertop and cabinet carcase. Do not switch the oven off. Instead, select the lowest temperatureavailable for the selected function. The cooling fan will then continueto run automatically.

Food which is stored in the oven or left in it to be kept warm candry out and the moisture released can lead to corrosion damage inthe oven.Always cover food that is left in the oven to keep warm.

An accumulation of heat can cause the enamel on the floor of theoven to crack or flake off.Never line the floor of the oven with aluminium foil or oven liners.If you wish to place dishes on the floor of the oven during cooking,or place dishes on the floor of the oven to heat it up, you can do so,but only with the Convection Bake or Gentle Bake function.


13

Do not slide pots or pans over the oven floor.This could scratch and damage the surface.

The door can support a maximum load of 15 kg. Do not lean or siton an open door, or place heavy items on it. Make sure that nothinggets trapped between the door and the oven cavity. This coulddamage the oven.

This oven must only be used for cooking food. Fumes, vapors orheat given off by glues, plastics or flammable liquids and materialscould be hazardous. Do not use it as a dryer, kiln, dehumidifier, etc.

Do not obstruct the flow of combustion and ventilation air. Do not let metal objects (aluminum foil, pans) come in contactwith the heating element.

Make certain that the power cords of small appliances do notcome in contact with or get caught in the oven door.

When baking frozen pizzas or pies, place them on the wire racklined with parchment paper. Do not use the baking tray or theroasting pan for frozen foods with a large surface area. The tray orpan could become warped and difficult to remove from the ovenwhen hot. Frozen foods like french fries, chicken nuggets, etc. canbe baked on the baking tray.

For ovens with a stainless steel front:

The coated stainless steel surface can be damaged by adhesivesand will lose its protective effect against dirt. Do not adhere stickynotes, transparent tape, masking tape or other adhesives onto thestainless steel surface.

The surface is susceptible to scratching. Even magnets can causescratches.


14

Cleaning and care

The steam from a steam cleaning appliance could reach electricalcomponents and cause a short circuit.Do not use a steam cleaner to clean this appliance.

Only clean parts listed in these Operating and InstallationInstructions.

Scratches on the door glass can cause the glass to break.Do not use abrasive cleaners, hard sponges, brushes or sharp metaltools to clean the door glass.

The side runners can be removed (see “Cleaning and care”).Make sure that they are reinserted correctly.

The catalytic enamelled back panel can be removed for cleaningpurposes (see “Cleaning and care”).Ensure it is correctly fitted after cleaning and never operate the ovenwithout the back panel fitted.


15

Accessories

Miele cookers may only be combined with cooktops specified byMiele as suitable for use with that appliance (see “Electricalconnection”).

Only use original Miele accessories. Using spare parts oraccessories from other manufacturers will invalidate the warranty,and Miele cannot accept liability.

The Miele oven dishes HUB 5000-M/HUB 5001-M/HUB 5000-XL/HUB 5001-XL (if available) must not be inserted on shelf level 1. Thiswill damage the floor of the oven. The lack of clearance will create anaccumulation of heat which can cause the enamel to crack or flakeoff.Do not place the Miele oven dishes on the upper support of shelflevel 1 as they will not be secured by the non-tip safety notches.As a general rule, use shelf level 2.

SAVE THESE INSTRUCTIONS AND REVIEW THEM PERIODICALLY

Caring for the environment

16

Disposal of the packagingmaterialThe cardboard box and packagingmaterials protect the appliance duringshipping. They have been designed tobe biodegradable and recyclable.

Recycling the packaging reduces theuse of raw materials in themanufacturing process and also theamount of waste.

Disposal of your old applianceElectronic and electrical appliancescontain many valuable materials. Theyalso contain certain materials,compounds and components whichwere essential for their correctfunctioning and safety. These could behazardous to your health and to theenvironment if disposed of with generalwaste or if handled incorrectly. Pleasedo not, therefore, dispose of your oldappliance with general waste.

Instead, please make use of officiallydesignated collection and disposalpoints to dispose of and recycleelectrical and electronic appliances inyour local community, dealer, or withMiele. By law, you are solelyresponsible for deleting any personaldata from the appliance prior todisposal. Ensure that it presents nodanger to children while being storedfor disposal.

Guide to the cooker

17

a Oven controls, cooking zone controls

b Browning/broiling element

c Catalytic enamelled back panel

d Air inlet for the fan with ring heating element behind it

e Side runners with 5 shelf levels

f Oven floor with bottom heat element underneath it

g Front frame with data plate

h Door

Guide to the oven

18

a Oven controls

b Browning/broiling element

c Catalytic enamelled back panel

d Air inlet for the fan with ring heating element behind it

e Side runners with 5 shelf levels

f Oven floor with bottom heat element underneath it

g Front frame with data plate

h Door

Oven controls

19

a Function selectorFor selecting oven functions

b Clock/timerFor displaying the time of day and settings

c Temperature selectorFor setting the temperature

d buttonFor modifying times and settings

e OK buttonFor selecting functions and confirming settings

f buttonFor modifying times and settings

Oven controls

20

Function selectorThe function selector is used to selectoven functions and to turn on the ovenlighting independently.

It can be turned clockwise or counter-clockwise.When the function selector is in theOff position, it can be retracted bypushing it in.

Operating modes

Lighting

Surround

Bake

Maxi Broil

Defrost

Rapid PreHeat

Convection Bake

Intensive

Convection Broil

Gentle Bake

Temperature selectorUse the temperature selector to selectthe temperature for the cookingprocesses.

It can be turned clockwise until aresistance is felt and then turned backagain. When the function selector is inthe position, it can be retracted bypushing it in.

The temperature settings are marked onthe temperature selector and on thecontrol panel.

Temperature indicator light

The temperature indicator light on thedisplay lights up whenever the oven isheating up.

As soon as the set temperature isreached:

– The oven heating switches off.

– The temperature indicator light goesout.

The temperature control unit ensuresthat the oven heating and thetemperature indicator light switch backon if the oven temperature falls belowthe level set.

Oven controls

21

Clock/timerThe clock/timer is operated via thedisplay and the , OK and sensorcontrols.

Display

The display shows the time of day oryour settings.

It goes slightly darker if settings are notbeing entered.

Please refer to “Clock/timer” for moreinformation.

Sensor controls

The sensor controls respond to thetouch of a fingertip. Every touch on thesensors is confirmed by an audibletone.The tone can be switched off bychanging setting to status (see“Clock/timer – Changing settings”).

Features

22

Model designationA list of the ovens described in theseoperating instructions can be found onthe back page.

HxxxxE/HxxxxI

Cooker = Oven +integrated cooktopcontrols

HxxxxB Oven

The descriptions of the oven functionsapply to cookers and ovens. However,both types of appliance are generallyreferred to as “oven” throughout.

Data plateThe data plate located on the frontframe of the oven is visible when thedoor is open.

The model number, serial number andthe connection data (voltage/frequency/maximum rated load) of the oven areprinted on the data plate.

Please have this information to hand,should you need to contact Mieleregarding any questions or problems.

Items suppliedThe appliance is supplied with:

– The operating and installationinstructions for using the ovenfunctions

– Screws for fixing the oven to thecabinet carcase

– Various accessories

With all cookers, an additional operatingand installation instruction booklet issupplied for the cooktop.

Standard and optionalaccessories

Features will vary depending onmodel.Side runners, universal tray andwire rack are supplied as standardwith the oven.Depending on the model, your ovenmay also come supplied with some ofthe accessories listed here.

All accessories and cleaning and careproducts in these instructions aredesigned to be used with Miele ovens.

They can be ordered from the Miele.cawebsite or Miele.

When ordering, please have ready themodel number of your oven and of thedesired accessories.

Features

23

Side runners

Side runners for accessories are fittedon either side of the oven cavity forshelf levels .

The numbers for the shelf levels aremarked on the front frame.

Each level consists of two rails, oneabove the other.

Accessories (e.g. the rack) can be usedon any level. They are pushed into theoven between the two rails.

The FlexiClip runners (depending onmodel) can be fitted on levels 1, 2 and3. They are fitted on the upper rail.

The side runners can be removed (see“Cleaning and care”).

Baking tray, universal tray and rackwith non-tip safety notches

Baking tray HBB 71:

Universal tray HUBB 71:

Rack HBBR 71:

These accessories are inserted into theoven between the two rails of a siderunner.

Always position the rack with theloading surface in the lower position.

These accessories have non-tip safetynotches fitted in the middle of theirshort sides. The non-tip safety notchesprevent the trays from being pulled outcompletely when you only wish to pullthem out partially.

If you are using the universal tray withthe rack on top, insert the tray betweenthe rails of the side runners and the rackwill automatically slide in above them.

The enamel parts have been treatedwith the PerfectClean finish.

Features

24

FlexiClip runners HFC 70-C

FlexiClip runners can only be fitted onlevels 1, 2 and 3.

The FlexiClip runners can be drawnright out of the oven to give a goodoverview of cooking in progress.

Push the FlexiClip runners right intothe oven cavity before placingaccessories on them.

To prevent the risk of accessoriessliding off the runners:

– Make sure that they are sittingsecurely on their runners in betweenthe stoppers at either end of eachrunner.

– Always place the rack with theloading surface in the lower positionon the FlexiClip runners.

The FlexiClip runners can support amaximum load of 15 kg.

Features

25

Because the FlexiClip runners sit onthe top rail of the side runners, the gapbetween the level the FlexiClip runnersare on and the one above is smallerthan if, for instance, racks were fittedon each level. Cooking results will beaffected if the gap is too small.

If you need to use more than onebaking tray, universal tray or rack at atime:

Place one baking tray, universal trayor rack on the FlexiClip runners.

Leave at least one shelf level freebetween it and any baking tray,universal tray or rack above it.

If you are using the universal tray with arack on top of it:

Place the universal tray together withthe rack on the FlexiClip runners. Therack will automatically slide betweenthe rails of the shelf level above theFlexiClip runners.

Leave at least one shelf level freebetween it and any baking tray,universal tray or rack above it.

Features

26

Fitting the FlexiClip runners

Danger of burning!Make sure the oven heatingelements are switched off. The ovenmust be cool.

Preferably fit the FlexiClip runners ontolevel 1. You can then use them for foodwhich should be cooked on level 2.

One level of the side runners consists oftwo rails. The FlexiClip runners are fittedon the upper rail of the two rails thatmake up a shelf level.

The FlexiClip runner with the Miele logois fitted on the right.

When fitting the FlexiClip runners, donot extend them. If the FlexiCliprunners are difficult to pull out afterfitting, you may need to pull firmly onthem once to release them.

Hook the FlexiClip runner onto thefront of the top rail of a side runner(1.).

Then swivel it in towards the middleof the oven cavity (2.).

Features

27

Slide the FlexiClip runner at an anglealong the top rail as far as it will go(3.).

Then swivel it back to the side of theoven cavity and secure it to the toprail with an audible click (4.).

Removing the FlexiClip runners

Push the FlexiClip runner in all theway.

Push down on the tab at the front ofthe FlexiClip runner (1.).

Swivel the FlexiClip runner towardsthe middle of the oven cavity (2.),then pull it forwards along the top rail(3.).

Lift the FlexiClip runner off the railand take it out of the oven.

Features

28

Round baking tray HBF 27-1

The round baking tray is suitable forcooking pizzas, flat cakes made withyeast or whisked mixtures, sweet andsavoury tarts, baked desserts, flatbread, and can also be used for frozencakes and pizzas.

The enamelled surface has been treatedwith PerfectClean.

Perforated Gourmet baking trayHBBL 71

The perforated Gourmet baking tray hasbeen specially developed for thepreparation of baked goods made fromfresh yeast and quark doughs.The tiny perforations assist in browningthe underside of baked goods.The tray can also be used fordehydrating or drying food.


The round perforated baking trayHBFP 27-1 can be used for the samethings.

Baking stone HBS 60

The baking stone is ideal for itemswhich need a well baked base such aspizza, quiche, bread, bread rolls andsavoury snacks.The baking stone is made from heat-retaining fireclay and is glazed. Place itdirectly on the rack.A paddle made of untreated wood issupplied with the baking stone forplacing food on it and taking it off.

Anti-splash insert HGBB 71

The anti-splash insert fits in theuniversal tray.When broiling or roasting, it collects themeat juices and stops them burning sothey can be used to make gravy andsauces.


Features

29

HUB Gourmet oven dishesHBD oven dish lids

Unlike other oven dishes, the MieleGourmet oven dishes can be placed inthe oven directly on the side runners.They have non-tip safety notches likethe rack to prevent them from beingpulled out too far.They have a non-stick coating.

Gourmet oven dishes are available indifferent depths. The width and heightare the same in each case.

Lids are also available. These areordered separately. Please quote themodel number when ordering.

Depth: 22 cm Depth: 35 cm

HUB 5000-MHUB 5001-M *

HUB 5001-XL *

HBD 60-22 HBD 60-35

* suitable for use on induction cooktops

Catalytic enamelled accessories

– Side wallsThese are installed behind the siderunners and protect the interior wallsagainst soiling.

– Ceiling panelThis is installed above the browning/broiling element to protect the ceilingagainst soiling.

– Back panelThis should be replaced if thecatalytic enamel has becomeineffective due to incorrect use orvery heavy soiling.

When ordering, please quote the modelnumber of your oven.

Handle HEG

The handle makes it easier to take theuniversal tray, baking tray and rack outof the oven.

Miele all-purpose microfibre cloth

Light soiling and fingerprints can beeasily removed with the microfibrecloth.

Miele oven cleaner

Miele oven cleaner is suitable forremoving stubborn soiling. It is notnecessary to preheat the oven beforeuse.

Features

30

Oven controlsThe oven controls are used to operatethe various cooking functions forbaking, roasting and broiling.

They are also used for:

– Time of day display

– Minute minder

– Switching cooking processes on andoff automatically

– Selecting settings

Oven safety features

Oven system lock

The system lock prevents the oven frombeing used unintentionally (see “Clock/timer – Changing settings – ”).When the system lock is activated, appears on the display.

Cooling fan

A cooling fan will come onautomatically when a cooking programis started. The cooling fan mixes hot airfrom the oven cavity with cool room airbefore venting it out into the kitchenthrough vents located between theappliance door and the control panel.

The cooling fan will continue to run for awhile after the oven has been switchedoff to prevent any humidity building upin the oven, on the control panel or inthe cabinet carcase.

The cooling fan will switch itself offautomatically after a certain period oftime.

Vented oven door

The oven door is made of glass panesthat have a heat-reflective coating onpart of their surface.

When the oven is operating, air ispassed through the door to keep theouter pane cool.

The door can be removed anddisassembled for cleaning purposes(see “Cleaning and care”).

Features

31

PerfectClean treated surfacesPerfectClean surfaces have very goodnon-stick properties and areexceptionally easy to clean.

Food and soiling from baking androasting can be easily removed fromthese surfaces.

Food can be sliced or cut up onPerfectClean surfaces.

However, do not use ceramic knivesas these will scratch thePerfectClean surface.

Surfaces treated with PerfectCleanenamel can be cleaned as you wouldclean glass.Read the instructions in “Cleaning andcare” so that the benefits of the non-stick properties and exceptionally easycleaning are retained.

The following have all been treated withPerfectClean:

– Oven cavity

– Universal tray

– Baking tray

– Anti-splash insert

– Perforated Gourmet baking tray

– Round baking tray

– Round perforated baking tray

Catalytic enamelled surfacesThe back panel is coated with catalyticenamel. Soiling from oil and fat is burntoff this type of surface when very hightemperatures are used in the oven.

See “Cleaning and care”.

Cooktop controls(features will vary depending on model)

HxxxxE/HxxxxI cookers also havecooking zone controls for operating thecooking zones on the linked cooktop.

All the cooking zone controls areretractable when they are at the position. The range of settings isprinted on the control.

Cooking zone controls:

Symbol Cooking zone Front left Rear left Rear right Front right

The cooktop can still be operated whenthe system lock for the oven is switchedon .

Please read the separate operating andinstallation instructions provided withyour cooktop. It contains additionalinformation on how to install and useyour cooktop.

Initial commissioning

32

Before using for the first time

The oven must not be operateduntil it has been correctly installed inthe cabinet carcase.

Press and release the function andtemperature selectors if they areretracted.

The time of day can only be changedwhen the function selector is at Off.

Set the time of day.

Setting the time of day for thefirst timeThe time of day is shown in 24 hourclock format.

After connecting the oven to theelectricity supply, will flash on thedisplay.

The time of day is set in segments: firstthe hours, then the minutes.

Confirm with OK. will light up and will flash. While the symbol is flashing,

confirm with OK.

The hours will flash.

Use or to set the hours. Confirm with OK.The hours are saved and the minuteswill flash.

Use or to set the minutes. Confirm with OK.The time of day is now saved.

The time of day can be displayed in12 hour format by setting in thesettings menu to status (see “Clock/timer – Changing settings”).

Initial commissioning

33

Heating up the oven for thefirst timeWhen the oven is heated up for the firsttime it may give off a slight smell. Thiscan be eliminated by heating the emptyoven for at least an hour.

It is important to ensure that thekitchen is well ventilated during thisoperation.Prevent the odour from escaping intoother rooms.

Remove any protective wrapping andstickers from the oven andaccessories.

Take all accessories out of the ovenand clean them (see "Cleaning andcare").

Before heating the oven up, wipe theinterior with a damp cloth to removeany dust or bits of packaging thatmay have accumulated in the ovencavity during storage and unpacking.

Select Convection Bake .The oven heating, lighting and coolingfan will switch on.

Set the maximum temperature(475 °F/250 °C).

Heat the empty oven for at least anhour.

After the heating up process hasfinished, turn the function selector toOff and the temperature selector to .

Danger of burning! Allow theoven to cool before cleaning.

Clean the oven cavity with warmwater and liquid dish soap, appliedwith a clean sponge cloth or a clean,damp microfibre cloth.

Dry all surfaces with a soft cloth.

Leave the oven door open until theoven cavity is completely dry.

Overview of functions

34

The oven has a wide range of functions for preparing a variety of foods.

Due to country-specific preferences for preparation of food, default temperaturesand temperature ranges in °F and °C do not correspond. The temperature valueshave been defined as given in the chart.

Function DescriptionSurround For baking and roasting traditional recipes, cooking

soufflés and cooking at low temperatures.

If using an older recipe or cookbook, set the oventemperature 10 °C lower than that recommended. Thiswon't change cooking times.

Bake Use this function towards the end of cooking to brownthe base of a cake, quiche or pizza.

Broil For broiling thin cuts (e.g. steaks) and for browningbaked dishes.

Defrost For the gentle defrosting of frozen food.Rapid PreHeat For rapid preheating of the oven cavity. Once the desired

temperature has been reached the oven mode must beselected.

Convection Bake For baking and roasting. You can cook on several shelflevels at the same time. Because the fan distributes theheat to food straight away, it allows you to use a lowertemperature than you would with Surround .

Intensive For baking cakes with moist toppings. Intensive mode isnot suitable for baking thin items or for roasting as thejuices will become too dark.

Convection Broil For broiling thicker items (e.g. chicken). Because the fandistributes the heat to food straight away, it allows you touse a lower temperature than you would with Broil .

Gentle Bake Suitable for small amounts, e.g. frozen pizzas, bake-offrolls, biscuits and for meat dishes and roasts. You cansave up to 30 % energy compared to cooking with astandard oven function as long as the door is kept shutduring cooking.

The oven lighting does not switch on in this function.

Energy saving tips

35

Cooking Remove all accessories from the

oven that are not required for acooking process.

Preheat the oven only if instructed todo so in the recipe or the cookingchart.

Try not to open the door duringcooking processes.

In general, if a range of temperaturesis given in a recipe or chart, it is bestto select the lower temperature andto check the food after the shortestduration.

Use dark, matt bakeware andcooking containers made of non-reflective materials (enamelled steel,heat-resistant glass, coatedaluminium). Shiny materials such asstainless steel or aluminium reflectthe heat and therefore can give amore uneven result. Do not cover theoven floor or the rack with heat-reflecting aluminium foil.

Monitor cooking durations to avoidwasting energy when cooking.

Wherever possible set the cookingduration, or use a roast probe.

Convection Bake can be used forcooking many types of food. Becausethe fan distributes the heat to foodstraight away, it allows you to use alower temperature than you wouldwith Surround . It also enablesyou to cook on several shelf levels atthe same time.

Gentle Bake is an innovativefunction that makes optimum use ofresidual heat. You can save up to

30 % energy compared to cookingwith a standard oven function as longas the door is kept shut duringcooking.

Convection Broil can be used fora wide variety of food. WithConvection Broil you can use lowertemperatures than with other broilfunctions which use the maximumtemperature setting.

Whenever possible you should cookseveral dishes at the same time.Place them next to each other in theoven or on different shelf levels.

Dishes which you are unable to cookat the same time should, if possible,be cooked one after the other in orderto make use of existing heat in theoven.

Residual heat utilization

The temperature in cooking programsusing temperatures above285 °F/140 °C which take longer than30 minutes to cook can be turneddown to the lowest possibletemperature about 5 minutes beforethe end of cooking. The residual heatin the oven is sufficient for cookingthe food. Do not switch the oven off(see “Warning and safetyinstructions”).

If you wish to clean catalyticenamelled parts of the oven, it is bestto do so immediately after a cookingprogram. The residual heat in theoven will help reduce the amount ofenergy required.

Using the oven

36

Simple operation Place the food in the oven. Select the required oven function with

the function selector.

The oven lighting and the cooling fanwill switch on.

Use the temperature selector to setthe temperature.

The oven heating will switch on.

After cooking:

Turn the function selector to Off andthe temperature selector to .

Take the food out of the oven.

Cooling fanThe cooling fan will continue to run for awhile after the oven has been switchedoff to prevent any humidity building upin the oven, on the control panel or inthe cabinet carcase.

The cooling fan will switch itself offautomatically after a certain period oftime.

Using the oven

37

Preheating the ovenIt is only necessary to preheat the ovenin a few instances.

Most dishes can be placed in a coldoven. They will then make use of theheat produced during the heating-upphase.

The oven should be preheated in thefollowing instances:

Convection Bake

– dark bread doughs

– beef sirloin joints and fillet

Surround

– cakes or biscuits with a short bakingtime (up to 30 minutes)

– delicate mixtures (e.g. sponges)

– dark bread doughs

– beef sirloin joints and fillet

Rapid PreHeat

With Rapid PreHeat the heating-upphase can be shortened.

Do not use Rapid PreHeat topreheat the oven when baking pizzasor delicate mixtures (e.g. sponges,biscuits).They will brown too quickly on top.

Select Rapid PreHeat . Select a temperature. When the temperature indicator

light goes out for the first time, setthe oven function you require forcontinued cooking.

Place the food in the oven.

Clock/timer

38

The clock/timer offers the followingfunctions:

– Time of day display

– Minute minder

– Switching cooking processes on andoff automatically

– Altering settings The clock/timer is operated via thedisplay and the sensor controls , OKand .

The functions available are indicated bysymbols.

Display

Symbols on the display

Depending on the position of thefunction selector and/or whether asensor has been pressed, the followingsymbols appear:

Symbol/function

Minute minder Any

Cooking duration

Function End of cooking duration

Temperature indicatorlight

Time of day

Off Setting Setting status System lock

You can only set or change a function ifthe function selector is in the correctposition.

Buttons

Button Use – Highlight functions

– Reduce duration

– Access settings – Change the status of a

setting – Highlight functions

– Increase duration

– Change the status of asetting

OK – Access functions

– Save set durations andchanged settings

– Access set durations

Set minutes or seconds with or inincrements of 1.If you hold the button down the displaywill count faster.

Clock/timer

39

Setting the timeTimes are set in segments:

– for the time of day and cookingdurations, first the hours, then theminutes,

– for a minute minder duration, first theminutes, then the seconds.

Confirm with OK.The respective functions appeardepending on the position of thefunction selector (, , or ).

Highlight the function you wantusing or .

The appropriate symbol will flash forapprox. 15 seconds.

While the symbol is flashing, confirmwith OK.

The function is accessed and the left-hand numeric block will flash.

You can only set the time while thenumeric block is flashing. If the timehas elapsed and the numeric block isno longer flashing, you have to accessthe function again.

Use or to set the time you want. Confirm with OK.The right-hand numeric block will flash.

Use or to set the time you want. Confirm with OK.The time has now been saved.

Time display

The symbols and or will showif you have set times.

If you are using the minute minder ,cooking duration and end of cookingduration functions at the same time,the last time that you set will be shown.

If you have set a cooking duration, thetime of day will not be displayed.

At the end of the duration

When a duration has elapsed, theappropriate symbol will flash and abuzzer will sound if the buzzer isswitched on (see “Clock/timer –Changing settings”).

Confirm with OK.The buzzer will stop and the symbols inthe display will go out.

Clock/timer

40

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

The minute minder can also be used atthe same time as a cooking program forwhich the start and finish times havebeen set (e.g. as a reminder to stir adish or add seasoning, etc.).

A maximum minute minder time of99 minutes and 59 seconds can be set.

Setting the minute minder

Example: You want to boil some eggsand set a minute minder duration of6 minutes and 20 seconds.

Press continuously until flashes. Confirm with OK.

will appear and the minutes willstart to flash.

If you press once, two dashes willappear and then when you pressagain the maximum possible minuteswill appear in the minute numericblock .

Use or to set the minutes. Confirm with OK.The minutes are saved and the secondswill flash.

Use or to set the seconds. Confirm with OK.

The minute minder duration is nowsaved and will count down in seconds.

The symbol indicates the minuteminder duration.

Clock/timer

41

At the end of the minute minderduration:

– flashes.

– The display will show the timecounting upwards.

– For approx. 7 minutes, a buzzer willsound if switched on (see “Clock/timer – Changing settings”).

Confirm with OK.The buzzer will stop and the symbols inthe display will go out.

If no cooking durations have been set,the time of day appears in the display.

Changing the minute minder duration

Press continuously until flashes.The minute minder duration selectedwill appear.

Confirm with OK.The minutes will flash.

Use or to set the minutes. Confirm with OK.The seconds will flash.

Use or to set the seconds. Confirm with OK.The changed minute minder duration isnow saved and will count down inseconds.

Deleting the minute minder duration

Press continuously until flashes. Confirm with OK.The minutes will flash.

Reduce the minutes down to using or increase them up to using .

The next time the button is pressed twodashes will appear in place of theminutes:

Confirm with OK.Four dashes appear:

Confirm with OK.The minute minder duration is nowcancelled.

If no cooking durations have been set,the time of day appears in the display.

Clock/timer

42

Switching cooking programson and off automaticallyCooking programs can be switched onor off automatically.

To do this, set a duration or a durationand finish time after selecting an ovenfunction and a temperature.

The maximum duration which can beset for a cooking program is 11 hoursand 59 minutes.

We recommend switching on and offautomatically when roasting.If used for baking, do not delay the startfor too long. Cake mixture or dough willdry out, and the raising agents will losetheir effectiveness.

Setting the cooking duration

Example: a cake needs to bake for1 hour and 5 minutes.

Place the food in the oven. Select the required oven function and

the temperature.

The oven heating, lighting and coolingfan will switch on.

Press continuously until flashes.

will appear. Confirm with OK.

will appear and the hours willflash.

If you press once, two dashes willappear and then when you pressagain the maximum possible hours willappear in the hour numeric block .

Clock/timer

43


Use or to set the minutes. Confirm with OK.

The cooking duration is now saved andwill count down in minutes until the lastminute, which will count down inseconds.

The symbol indicates the cookingduration.

At the end of the cooking duration:

– will appear.– flashes.

– The oven heating will switch offautomatically.

– The cooling fan continues to run.

– For approx. 7 minutes, a buzzer willsound if switched on (see “Clock/timer – Changing settings”).

Confirm with OK.– The buzzer will stop and the symbols

in the display will go out.

– The time of day appears.

– The oven heating will then switch onagain.



Clock/timer

44

Setting a cooking duration and end ofcooking duration

To switch a cooking process on and offautomatically you can set a cookingduration and an end of cookingduration.

Example: the current time of day is11:15; a roast with a cooking durationof 90 minutes needs to be ready at13:30.

Place the food in the oven. Select the required oven function and

the temperature.


First set the cooking duration:

Press continuously until flashes. Confirm with OK. will appear and the hours willflash.


Use or to set the minutes. Confirm with OK.The cooking duration is now saved.

The symbol indicates the cookingduration.

Then set the end of cooking duration:

Press continuously until flashes.

(= current time of day + cookingduration = + ) appears in thedisplay.

Confirm with OK.The hours will flash.


Clock/timer

45

Use or to set the minutes. Confirm with OK.The end of cooking duration is nowsaved.

The oven heating, lighting and coolingfan will switch off.

The selected end of cooking durationwill then appear in the display.

As soon as the start time ( - =) has been reached, the ovenheating, lighting and cooling fan willswitch on.

The cooking duration set appearsand will count down in minutes until thelast minute, which will count down inseconds.

Changing the cooking duration

Press continuously until flashes.The time remaining will appear in thedisplay.


Use or to set the hours. Confirm with OK.The minutes will flash.

Use or to set the minutes. Confirm with OK.The changed cooking duration is nowsaved.

Clock/timer

46

Deleting a cooking duration

Press or continuously until flashes.


Press or continuously until twodashes appear:

Confirm with OK.Four dashes appear:

Confirm with OK.The cooking duration and any end ofcooking duration set will be deleted.

The time of day appears when nominute minder duration is set.


If you want to end the cooking process:



Deleting the end of cooking duration

Press or continuously until flashes.


Press or continuously until twodashes appear.

Confirm with OK.Four dashes appear.

Confirm with OK.The symbol appears and thecooking duration set will count down inminutes until the last minute, which willcount down in seconds.

If you want to end the cooking process:



If the function selector is turned to theOff position, the settings for cookingduration and end of cooking durationwill be deleted.

Clock/timer

47

Changing the time of day

The time of day can only be changedwhen the function selector is at Off.

Turn the function selector to Off. Press continuously until flashes. Confirm with OK.The hours will flash.


Use or to set the minutes. Confirm with OK.The time of day is now saved.

The time of day must be resetfollowing an interruption to the powersupply.

Clock/timer

48

Changing settingsDefault settings are set in the ovencontrols at the factory (see “Settingsoverview”).

You change a setting by changing itsstatus . Turn the function selector to Off. Press continuously until flashes:

If you want to change another setting,

press or continuously until therelevant digit appears.

Confirm with OK.

The setting is selected and the currentstatus appears, e.g. .

To change the status:

Press or continuously until thestatus you want is shown.

Confirm with OK.The selected status is now saved andthe setting appears again.To change further settings, proceed inthe same way.

If you do not want to change furthersettings:

Wait approx. 15 seconds until thetime of day appears.

The settings are retained in the eventof an interruption to the power supply.

Clock/timer

49

Settings overview

Setting Status

Buzzervolume

The buzzer is switched off. to *

The buzzer is switched on.You can adjust the volume. When you select a status,you will hear the corresponding buzzer.

Time of dayformat

* The time of day is shown in a 24-hour format. The time of day is shown in the 12-hour format.

If you change the clock after 1:00 pm from a 12-hourclock to a 24-hour clock you will need to update thehour accordingly.

Oven systemlock

* The system lock is switched off. The system lock is switched on and appears on the

display.The system lock prevents the oven from being usedunintentionally.The system lock remains active even after a powerfailure.

Keypad tone

The keypad tone is switched off. * The keypad tone is switched on.

* Default setting

Baking

50

Handling food carefully will helpprotect your health.Cakes, pizzas and french fries shouldbe cooked until golden, not darkbrown.

Operating modesDepending on how the food isprepared, you can use ConvectionBake , Intensive orSurround .

BakewareThe bakeware used depends on theoven function and how the food isprepared.

– Convection Bake , Intensive :baking tray, universal tray, any heat-resistant baking dishes.

– Surround :Dark bakeware with a matt finish.Avoid using bright, shiny metal tinsas they give an uneven and poorbrowning result and in some casescakes might not cook properly.

– Always place bakeware on the rack.Position rectangular tins with thelonger side across the width of therack for optimum heat distributionand even baking results.

– Bake cakes with fruit toppings ordeep cakes on the universal tray.

Baking paper, greasing the tin

Miele accessories, e.g. the universaltray, are treated with PerfectCleanenamel (see “Features”).

Surfaces treated with PerfectCleanenamel generally do not need to begreased or covered with baking paper.

Baking paper is only necessary whenbaking:

– anything prepared using a lyecontaining sodium hydroxide (e.g.pretzels, bread sticks),because the lye can damage thePerfectClean surface.

– meringues or sponges with a highegg white contentThese are more likely to stick.

– frozen food cooked on the wire ovenrack.

Baking

51

Notes on using the bakingchartsIn the charts the data for therecommended function is printed inbold.

Unless otherwise stated, the durationsgiven are for an oven which has notbeen preheated. With a preheated oven,shorten times by around 10 minutes.

Temperature

As a general rule, select the lowertemperature given in the chart.

Choosing a baking temperature higherthan those recommended may reducethe cooking time, but will lead touneven browning, and unsatisfactorycooking results.

Baking duration

As a general rule, check the food afterthe shortest duration. Stick a skewerinto the food. If it comes out cleanwithout any batter/dough on it, the foodis done.

Shelf level

The shelf level on which you place yourfood depends on the function selectedand the number of trays.

– Convection Bake 1 tray: shelf level 22 trays: shelf levels 1+3/2+43 trays: shelf levels 1+3+5

If you are using the universal tray andbaking trays on a number of levels atthe same time, place the universaltray underneath the baking trays.

For moist biscuits and cakes, bakeon a maximum of two shelf levels atonce.

– Intensive1 tray: shelf level 1 or 2

– Surround1 tray: shelf level 1 or 2

Baking

52

Baking charts

Creamed mixture

Cakes/biscuits

[°F/°C]

[min]

Muffins (1 tray) 275–300/140–150 2 2) 30–40

300–325/150–160 2 2) 30–40

Muffins (2 trays) 275–300/140–150 2+4 2) 35–45 3)

Small cakes (1 tray) 300/150 2 25–40

325/160 1) 3 20–30

Small cakes (2 trays) 300/150 1) 2+4 20–30Small cakes/biscuits (1 tray) 275–300/140–150 2 2) 25–35

300–325/150–160 1) 3 2) 15–25

Small cakes/biscuits (2 trays) 275–300/140–150 2+4 2) 25–35 3)

Sponge cake 300–325/150–160 2 2) 60–70

300–325/150–160 1) 1 60–70Ring cake 300–325/150–160 2 2) 50–60

325–340/160–170 1 60–70

Function / Convection Bake / Surround Temperature / Shelf level / Duration

1) Preheat the oven. Do not use the Rapid PreHeat function for this.2) If you are using FlexiClip runners (depending on model), fit them one level lower.3) Take the baking trays out of the oven early if the food is sufficiently browned before the

specified duration has elapsed.

Baking

53

Creamed mixture

Cakes/biscuits

[°F/°C]

[min]

Foam cake (tray) 300–325/150–160 2 2) 25–35

300–325/150–160 1) 2 2) 30–40Marble, nut cake (tin) 300–325/150–160 2 2) 55–75

300–325/150–160 1 55–75Fresh fruit cake, with meringuetopping/glaze (tray)

300–325/150–160 2 2) 40–50

325–340/160–170 2 2) 45–55Fresh fruit cake (tray) 300–325/150–160 2 2) 35–45

325–340/160–170 2 2) 35–55Fresh fruit cake (tin) 300–325/150–160 2 2) 55–65

340–350/170–180 1 35–45Flan base 300–325/150–160 2 2) 25–35

340–350/170–180 1) 2 2) 15–25


1) Preheat the oven. Do not use the Rapid PreHeat function for this.2) If you are using FlexiClip runners (depending on model), fit them one level lower.

Baking

54

Rubbed-in mixture

Cakes/biscuits

[°F/°C]

[min]

Small cakes/biscuits (1 tray) 275–300/140–150 2 2) 20–30

325–340/160–170 1) 3 2) 15–25

Small cakes/biscuits (2 trays) 275–300/140–150 1+3 2) 20–30 3)

Drop cookies (1 tray) 275/140 2 30–40

325/160 1) 3 15–25

Drop cookies (2 trays) 275/140 1+3 35–45 3)

Flan base 300–325/150–160 2 2) 35–45

340–350/170–180 1) 2 2) 20–30Streusel cake 300–325/150–160 2 2) 45–55

340–350/170–180 2 2) 45–55Cheesecake 300–325/150–160 2 2) 70–80

340–350/170–180 1 80–90

300–325/150–160 2 2) 70–80

Function / Convection Bake / Surround / Intensive Temperature / Shelf level / Duration



Baking

55

Rubbed-in mixture

Cakes/biscuits

[°F/°C]

[min]

Apple cake (baking tin 20 cm) 325/160 2 90–100 340/170 1 90–100

Apple pie 325–340/160–170 2 2) 50–70

340–350/170–180 1) 1 60–70

325–340/160–170 2 2) 50–70Fresh fruit cake, glazed (tin) 300–325/150–160 2 2) 55–75

340–350/170–180 1 55–75

300–325/150–160 2 2) 55–65Swiss apple pie (tray) 425–450/220–230 1) 1 30–50

350–375/180–190 1 30–50



Baking

56

Yeast and quark doughs

Cakes/biscuits

[°F/°C]

[min]

Gugelhupf 300–325/150–160 2 1) 50–60

325–340/160–170 1 50–60Stollen 300–325/150–160 2 1) 45–65

325–340/160–170 2 1) 45–60Streusel cake 300–325/150–160 2 1) 35–45

340–350/170–180 2 1) 35–45Fresh fruit cake (tray) 325–340/160–170 2 1) 40–50

325–340/160–170 2 1) 45–55Apple turnovers (1 tray) 300–325/150–160 2 1) 25–30

325–340/160–170 2 1) 2) 25–30

Apple turnovers (2 trays) 300–325/150–160 1+3 1) 25–30 3)


1) If you are using FlexiClip runners (depending on model), fit them one level lower.2) For yeast dough. For quark dough use shelf level 3.3) Take the baking trays out of the oven early if the food is sufficiently browned before the


Baking

57

Yeast and quark doughs

Cakes/biscuits

[°F/°C]

[min]

White bread 350–375/180–190 2 2) 35–45

375–400/190–200 2 2) 30–40Wholegrain bread 350–375/180–190 2 2) 55–65

400–410/200–210 1) 2 2) 45–55Pizza (tray) 340–350/170–180 2 2) 35–45

375–400/190–200 1) 2 2) 3) 30–45

340–350/170–180 2 2) 3) 35–45Onion tart 340–350/170–180 2 2) 35–45

350–375/180–190 1) 2 2) 3) 25–35

340–350/170–180 2 2) 30–40Proving dough Warm 4) 15–30

Warm 4) 15–30


1) Preheat the oven. Do not use the Rapid PreHeat function for this.2) If you are using FlexiClip runners (depending on model), fit them one level lower.3) For yeast dough. For quark dough use shelf level 3.4) The dish can be placed on the oven floor. Depending on the size of the dish, you may

need to remove the side runners. If using Surround , please also place the rack onthe oven floor.

Baking

58

Sponge mix

Cakes/biscuits

[°F/°C]

[min]

Tart / flan base (2 eggs) 325–340/160–170 2 2) 20–30

325–340/160–170 1) 2 2) 15–25Sponge cake (4–6 eggs) 340–350/170–180 2 2) 20–35

300–325/150–160 1) 1 30–45Whisked sponge 340/170 2 30–40

300–340/150–170 1) 1 30–45Swiss roll 340–350/170–180 1) 2 2) 10–20

350–375/180–190 1) 2 2) 10–15



Baking

59

Choux pastry, puff pastry, meringue

Cakes/biscuits

[°F/°C]

[min]

Choux buns (1 tray) 325–340/160–170 2 2) 30–45

350–375/180–190 1) 2 2) 25–35

Choux buns (2 trays) 325–340/160–170 1+3 2) 30–45 3)

Puff pastry (1 tray) 340–350/170–180 2 2) 20–30

375–400/190–200 3 2) 20–30

Puff pastry (2 trays) 340–350/170–180 1+3 2) 20–30 3)

Macaroons (1 tray) 250–265/120–130 2 2) 25–50

250–265/120–130 1) 2 2) 25–45

Macaroons (2 trays) 250–265/120–130 1+3 2) 25–50 3)




Roasting

60

Always follow USDA guidelines onfood safety.

Operating modesDepending on how the food isprepared, you can use eitherConvection Bake or Surround .

ContainersYou can use any heat-resistantcontainers:

Oven dishes, roasting pans, ovenproofglass dishes, roasting bags, dishesmade from earthenware or cast iron, theuniversal tray, rack and/or anti-splashinsert (if available) on top of theuniversal tray.

We recommend roasting in a coveredoven dish, as this will ensure thatenough stock will be prepared to makegravy.The oven will also stay cleaner thanwhen roasting on the rack.

Tips– Browning: Browning only occurs

towards the end of the roasting time.Remove the lid about halfwaythrough the roasting time if a moreintensive browning result is desired.

– Standing time: At the end of theprogram, take the roast out of theoven, wrap in aluminium foil andleave to stand for about 10 minutes.This helps retain juices when themeat is carved.

– Roasting poultry: For a crisp skin,baste the poultry 10 minutes beforethe end of the cooking time withslightly salted water.

Roasting

61

Notes on using the roastingchartsIn the charts the data for therecommended function is printed inbold.

Unless otherwise stated, the durationsgiven are for an oven which has notbeen preheated. With a preheated oven,shorten times by around 10 minutes.

Temperature

As a general rule, select the lowertemperature given in the chart.If higher temperatures are used, themeat will brown on the outside, but willnot be properly cooked through.

When cooking with ConvectionBake , select a temperature40 °F/20 °C lower than when usingSurround .

Preheating

Preheating is generally only requiredwhen roasting beef sirloin joints andfillet.

Roasting duration

The roasting time can be determined bymultiplying the thickness of the roast[cm] with the time per cm [min./cm]stated below, depending on the type ofmeat:

– Beef/Venison: 15–18 min./cm

– Pork/Veal/Lamb: 12–15 min./cm

– Sirloin joints/Fillets: 8–10 min./cm

Roasting times are approx. 20 minuteslonger per kilo for frozen meat. Frozenmeat weighing less than approx. 1.5 kgdoes not need to be defrosted beforeroasting.

As a general rule, check the food afterthe shortest duration.

Shelf level

As a general rule, use shelf level 2.

If you are using FlexiClip runners(depending on model), fit them one levellower.

Roasting

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Roasting charts

Beef, veal

[°F/°C] *

[min]Topside of beef, approx. 1 kg 340–350/170–180 2 100–130 3)

375–400/190–200 2 110–140 3)

Fillet of beef approx. 1 kg 1) 300–325/150–160 2) 2 20–50 4)

350–375/180–190 2) 2 20–50 4)

Sirloin joint, approx. 1 kg 1) 300–325/150–160 2) 2 30–60 4)

350–375/180–190 2) 2 30–60 4)

Veal, approx. 1.5 kg 375–400/190–200 2 70–90 3)

400–410/200–210 2 90–110 3)

Function / Temperature / Shelf level / Cooking duration Convection Bake / Surround

* If you are using FlexiClip runners (depending on model), fit them one level lower.1) Use the universal tray. Sear the meat on the cooktop first.2) Preheat the oven. Do not use the Rapid PreHeat function for this.3) Roast with the lid on first. Remove the lid halfway through the cooking duration and add

approx. 0.5 l of liquid.4) Depending on desired degree of cooking (when using a separate roast probe):

rare: 105–115 °F/40–45 °Cmedium: 120–140 °F/50–60 °Cwell done: 140–160 °F/60–70 °C

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Pork

[°F/°C] *

[min]Pork joint, approx. 1 kg 340–350/170–180 2 100–120 1)

375–400/190–200 2 90–110 1)

Pork joint with crackling, approx.2 kg

340–350/170–180 2 120–160 2)

375–400/190–200 2 130–150 2)

Gammon joint, approx. 1 kg 300–325/150–160 2 60–80 2)

340–350/170–180 2 80–100 2)

Meat loaf, approx. 1 kg 340–350/170–180 2 60–70 2)

400–410/200–210 2 70–80 2)


* If you are using FlexiClip runners (depending on model), fit them one level lower.1) Roast with the lid on first. Remove the lid halfway through the cooking duration and add

approx. 0.5 l of liquid.2) Add approx. 0.5 l of liquid halfway through roasting.

Roasting

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Lamb, venison

[°F/°C] *

[min]Leg of lamb, approx. 1.5 kg 340–350/170–180 2 90–110 1)

350–375/180–190 2 90–110 1)

Saddle of lamb, approx. 1.5 kg 425–450/220–230 2) 3 40–60 3)

450–475/230–240 2) 3 40–60 3)

Venison, approx. 1 kg 400–410/200–210 2 80–100 1)

400–410/200–210 2 80–100 1)


* If you are using FlexiClip runners (depending on model), fit them one level lower.1) Roast with the lid on first. Remove the lid halfway through the cooking duration and add

approx. 0.5 l of liquid.2) Preheat the oven. Do not use the Rapid PreHeat function for this.3) Add approx. 0.5 l of liquid halfway through roasting.

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Poultry, fish

[°F/°C] *

[min]Poultry, 0.8–1 kg 350–375/180–190 2 60–70

375–400/190–200 2 60–70Poultry, approx. 2 kg 350–375/180–190 2 90–110

375–400/190–200 2 110–120Poultry, stuffed, approx. 2 kg 350–375/180–190 2 110–130

375–400/190–200 2 110–130Poultry, approx. 4 kg 325–340/160–170 2 120–160 1)

350–375/180–190 2 120–160 1)

Fish, whole, approx. 1.5 kg 325–340/160–170 2 45–55

350–375/180–190 2 45–55


* If you are using FlexiClip runners (depending on model), fit them one level lower.1) Add approx. 0.5 l of liquid halfway through roasting.

Slow Roasting

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This cooking method is ideal forcooking beef, pork, veal or lamb when atender result is desired.

First briefly sear the meat all over at ahigh temperature on the cooktop inorder to seal it.

Then place the meat in the preheatedoven where the low temperature andlong cooking duration will cook it toperfection and ensure it is very tender.

The meat will relax and the juices insidewill start to circulate evenly throughoutthe meat to reach the outer layers.This will give very tender and succulentresults.

Tips

– Use lean meat which has beencorrectly hung and trimmed. Bonesshould be removed before cooking.

– For searing, use a suitable cooking oilor fat that can withstand hightemperatures (e.g. clarified butter).

– Do not cover the meat duringcooking.

The cooking duration is approx.2–4 hours and depends on the weightand size of the meat, as well as thedesired degree of doneness andbrowning.

Procedure

Use the universal tray with the rackplaced on top of it.Do not use the Rapid PreHeatfunction to preheat the oven.

Place the rack together with theuniversal tray on shelf level 2.

Select Surround and atemperature of 265 °F/130 °C.

Preheat the oven together with theuniversal tray and rack for approx.15 minutes.

While the oven is preheating, sear themeat on all sides on the cooktop.

Danger of burning!Wear oven gloves when placing foodin the oven or removing it and whenadjusting oven shelves etc. in a hotoven.

Place the seared meat on the rack. Reduce the temperature to

210 °F/100 °C.

Continue cooking until the end of thecooking duration.

On models with a clock/timer, you canset the cooking process to finishautomatically (see “Clock/timer –Setting the cooking duration”).

Slow Roasting

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After cookingBecause the temperature during thecooking process was so low:

– Meat can be carved straight from theoven. It does not need to rest.

– The cooking result will not beaffected if the meat is left in the ovenafter the program has finished. It canbe kept warm until you serve it.

– The meat is an ideal temperature toeat straight away. Serve onpreheated plates with very hot sauceor gravy to prevent it cooling downtoo quickly.

Cooking durations/coretemperatures

Meat [min]

[°F/°C]

Fillet of beef 80–100 138/59Sirloin of beef– rare 50–70 118/48– medium 100–130 135/57– well done 160–190 156/69Pork fillet 80–100 145/63Gammon * 140–170 154/68Veal fillet 80–100 140/60Saddle of veal * 100–130 145/63Saddle of lamb * 50–80 140/60

Cooking duration

Core temperatureIf you have a separate roast probe, youcan use the core temperature shown.

* Boneless

Broiling

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Danger of burning!If you broil with the door open thehot air will escape from the ovenbefore it has been cooled by thecooling fan. The controls will get hot.Broil with the oven door closed.

Operating modes

Maxi Broil

For broiling thin cuts of meat andbrowning.

The entire browning/broiling elementwill become red hot to produce thenecessary heat.

Convection Broil

For broiling thicker items, such aschicken.

Containers

Use the universal tray with the rack oranti-splash insert on top (if available).The anti-splash insert collects the meatjuices and stops them burning so theycan be used to make gravy and sauces.

Do not use the baking tray.

Preparing food for broilingTrim the meat. Do not season the meatwith salt before broiling, as this willdraw out the juices.

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

Clean fish as usual. To enhance theflavour, salt or lemon can be added.

Broiling Place the rack or the anti-splash

insert (if available) on the universaltray.

Place the food on it. Select the required oven function and

the temperature.

Preheat the browning/broilingelement for approx. 5 minutes withthe door closed.

Danger of burning!Wear oven gloves when placing foodin the oven or removing it and whenadjusting oven shelves etc. in a hotoven.

Place the food on the appropriateshelf level (see the broiling chart).

Close the door. Turn the food halfway through

broiling.

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Notes on using the broilingchartThe data for the recommended functionis printed in bold.

Check the food after the shortest timequoted.

Take note of the temperature range, theshelf levels and the durations. Thesetake the size of the meat and cookingpractices into account.

Temperature

As a general rule, select the lowertemperature given in the chart.If higher temperatures are used, themeat will brown on the outside, but willnot be properly cooked through.

Preheating

Preheating is necessary when broiling.Preheat the browning/broiling elementfor approx. 5 minutes with the doorclosed.

Shelf level

Select the shelf level according to thethickness of the food.

– Thinner cuts: shelf level 4 or 5

– Thicker cuts: shelf level 2 or 3

Broiling duration

– Thinner cuts of meat/slices of fishrequire approx. 6–8 minutes per side.Thicker pieces require more time perside. It is best to broil food of asimilar thickness at the same time sothat the broiling time does not varytoo much.

– Turn the food halfway throughbroiling.

Testing to see if cooked

Always follow USDA guidelines forsafe food temperatures.

Useful tip: If the surface of a thicker cutof meat is browned but the cent

Documents

Operating and installation instructions Cooker and oven · 2019. 10. 16. · Operating and installation instructions Cooker and oven To avoid the risk of accidents or damage to the