Page 1
Operating instructions
H 212 B oven
H 212 E cooker
It is essential to read these
operating instructions before
installing or using the machine,
to avoid the risk of accident,
or damage to the machine. M.-Nr. 04 325 741
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Page 2
Caring for the environment
Disposal of the packing
material
The transport and protective packing
has been selected from materials
which are environmentally friendly for
disposal and can normally be recycled.
Rather than just throwing these materials away, please ensure they are offered for recycling.
Disposal of your old machine
Old machines contain materials which
can be reclaimed or recycled. Please
contact your dealer, your local waste
collection centre or scrap merchant
about potential recycling schemes, before disposing of the appliance.
Ensure that the machine presents no
danger to children.
Page 3
Contents
Description of the appliance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Warning and Safety instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Safety feature . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Before using for the first time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Hobs
Controls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Description. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Use. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Oven
Description of the systems. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Use. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Use of the clock / timer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Applications
– Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
– Roasting. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
– Defrosting. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
– Casseroles. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
– Grilling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Maintenance
Cleaning and care
– Ceramic hobs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
– Enclosed hotplates . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
– Appliance front, controls, accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
– Oven interior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42
Correcting minor faults. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50
After sales service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53
Extra accessories. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54
Installation / Electrical connection
Electrical connection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55
Installation
– Ceramic hob . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58
– Hob with enclosed hotplates . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60
– Oven with hob controls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62
– Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66
Page 4
Description of the appliance
H 212 E
b Indicator light for oven heating
c Control light for hob cooking areas
d Oven function selector
e Oven temperature selector
f Timer
g cooking zone control: front left
h cooking zone control: back left
i cooking zone control: back right
j cooking zone control: front right
k Facia panel
l Data plate
m Heating element for top heat and grilling
with guard plate
n Air inlet for fan
4
o Runner heights 1, 2, 3, 4, 5
p Door contact switch
q Oven door with ventilation
r
Oven door locking
Page 5
H 212 B
b Indicator light for oven heating
c Oven function selector
d Oven temperature selector
e Timer
Please note
This page shows the control panel of
the H 212 B.
Details of the oven interior and door
illustrated on the previous page also
refer to the H 212.
For “B” model ovens, only the instructions relating to ovens are applicable.
Description of the appliance
Accessories
– 2 baking trays
– dual purpose grill pan / oven tray
– Non-tip rack for baking, roasting
or grilling
– Roasting filter
to be attached in front of the fan
aperture before fan oven roasting
The instructions for hobs relate to “E”
model ovens with hob controls, or to
the hob of a free-standing cooker.
Data plate for hob
A second data is supplied with the
hob, as the one on the appliance is not
visible after installation. Please stick
this into the space provided on the
“After Sales Service” page for future
reference.
The droplets of fat caught up in the
circulating air are deposited on the
roasting filter. This helps to keep the
oven and especially behind the interior back wall cleaner.
5
Page 6
Warning and Safety instructions
This appliance complies with all
relevant legal safety requirements.
Improper use of the appliance can,
however, present a risk of both personal injury and material damage.
Before installation and before using
the appliance for the first time, read
the operating instructions carefully.
They contain important notes on
safety, on the operation and care of
the appliance. This way you will
avoid the risk of accidents and damage to the appliance.
Do not let children access the appliance or its controls. Supervise its
use by the elderly or infirm.
Keep these instructions in a safe
place and pass them on to any future user.
Correct usage
The appliance is intended for do-
mestic use to cook food, and in
particular to bake, roast, defrost, cook,
dry fruit etc, and to grill. Any other
usage is at the owner’s risk and could
be dangerous. The manufacturer cannot be held responsible for damage
caused by improper use of the appliance.
Technical safety
Before connecting the appliance
to the mains supply make sure that
the voltage and frequency correspond
to the rating on the data plate. Consult
a competent person if in doubt.
The electrical safety of this ap-
pliance can only be guaranteed
when continuity is complete between
the appliance and an effective earthing
system, which complies with local and
national regulations. It is most important that this basic safety requirement is
tested by a qualified electrician. The
manufacturer cannot be held responsible for the consequences of an inadequate earthing system.
This appliance must only be oper-
ated as a built-in appliance. This is
necessary to ensure that all electrical
components are shielded.
Installation work and repairs may
only be carried out by suitably
qualified and competent persons to ensure safety. Repairs and other work by
unqualified persons could be dangerous.
6
Page 7
Warning and Safety instructions
The appliance is only completely
isolated from the electricity supply
when:
– it is switched off at the wall socket
– or the mains fuse is withdrawn
– or the screw-out fuse is removed (in
countries where this is applicable)
Do not connect the appliance to
the mains electricity supply by an
extension lead.
Extension leads do not guarantee the
required safety of the appliance.
Use
Caution, danger of burning.
High temperatures are produced by
the oven and the hob cooking areas.
Great care should be taken to en-
sure that small children do not
touch the appliance when it is being
used. The hob and also external parts
of the oven such as the door glass,
vents and control panel can become
quite hot. Turn pan handles away from
the edge to prevent children from pulling pans over.
Oven
Use of heat-resistant oven gloves
is recommended:
– when placing food in the oven, turn-
ing or removing it.
When working with “Conventional” heating or when grilling, the element in the
roof of the oven and the guard become
very hot, and there is a danger of being
burnt.
Wait until the grill element has
cooled down before lowering it for
cleaning, to avoid the danger of burning.
Do not use force to pull it down as
this can cause the element to
break.
Do not heat up unopened tins or
jars of food in the oven, as pressure will build up and they will explode.
Do not push pots and pans around
on the oven floor as this could
damage the surface.
Do not lean or sit on the open oven
door, or place heavy items on it.
This could damage the appliance. Take
care in the region of the hinges. The
oven door can support a maximum
load of 10 kg.
7
Page 8
Warning and Safety instructions
Cover any food which is left in the
oven to be kept hot. This avoids
the food drying out. It also prevents
steam condensing and possibly leading to moisture damage in the oven.
If food is left in the oven after cook-
ing, e.g. to take advantage of the
residual heat, turn the temperature selector switch to “0°C”. Leave the function selector switch at the position set.
Do not switch the appliance off until the
food has been removed. Otherwise
there may be a build-up of condensation which could adversely affect the
oven interior, and externally the control
panel, the worktop surface or surrounding kitchen furniture.
Put any deep frozen products such
as pizza on baking paper on the
rack. Do not place them on the baking
tray or grill pan. This could cause the
metal to distort to such an extent that it
might be difficult to remove the
tray/pan from the oven. The distortion
would increase with subsequent use.
Ceramic hobs
When switched on the cooking
areas heat up. A residual heat indicator shows whether a cooking zone is
hot.
In the event of any breakages or
cracks occurring in the ceramic
hob it must be switched off immediately and disconnected from the electricity
supply.
Contact the Service Department.
Do not use the hob until the damaged
ceramic plate has been replaced.
Continued use would be dangerous as
liquids etc. boiling over could penetrate to the electrical components
through any crack.
Do not use the hob as a resting
place for any other objects.
This could lead to a danger of the article catching fire or melting if there is
any residual heat.
Do not drop anything on the ce-
ramic hob.
Even a light object such as an egg
cup, could cause damage in certain circumstances.
8
Page 9
Warning and Safety instructions
Do not allow either solid or liquid
sugar or pieces of plastic or alumium foil to get on to the cooking
zones when they are hot. If this should
occur, turn to a lower setting but do not
switch off. Immediately scrape off all
the sugar, plastic or aluminium remains
from the hob with a shielded razor
blade scraper, taking care not to burn
yourself. If these residues are allowed
to cool before the hob surface has
been cleaned, the ceramic surface will
be susceptible to pitting or even cracking.
Do not use any pots or pans on the
ceramic hob with bases with pronounced edges or ridges.
These could scratch or scour the hob
surface permanently.
Enclosed hotplates
Avoid allowing liquids or foods con-
taining salt to spill onto a stainless
steel hob or trim. Should this happen
wipe up any spillages containing salt
immediately, to avoid corrosion.
Do not use covers on the enclosed
hotplates.Turning on the hotplate
with the cover still in place could damage the hotplate. Putting a cover on a
damp hotplate could lead to damage
of the hotplate. Condensation trapped
under the cover could cause corrosion.
General notes
Under no circumstances use a
steam cleaner to clean this appliance. Pressurised steam could give
rise to a short circuit, or cause permanent damage to the surface and to
components, for which the manufacturer of the oven cannot accept any
responsibility.
Do not leave the appliance unat-
tended when cooking with oils and
fats as these can be a fire hazard if
allowed to overheat.
Do not use plastic or aluminium foil
containers. These melt at high temperatures. Additionally they could damage a ceramic hob as they melt.
Do not use the oven to heat up the
room. Due to the high temperatures radiated, objects left near the
oven or hob could catch fire.
When using kitchen appliances
connected to sockets near the
oven, ensure that the cable cannot
come in contact with the hot cooking
zones or get trapped in a hot oven
door, which could melt the cable insulation and be dangerous.
9
Page 10
Warning and Safety instructions
Always ensure that food is suffi-
ciently cooked or reheated. Many
factors will affect the overall cooking
time, including the size and amount of
food, its temperature, changes to the
recipe and the shape and size of cooking container. Some foods may contain
micro organisms which are only destroyed by thorough cooking, therefore
when cooking or reheating foods, e.g.
poultry, it is particularly important that
food is fully cooked through. If in doubt
select a longer cooking or reheating
time.
It is important that the heat is
allowed to spread evenly throughout the food being cooked.
This can be achieved by stirring and/or
turning the food, and by observing a
sufficiently long standing time, which
should be added to the time needed
for cooking, reheating or defrosting.
In countries which may be subject
to infestation by cockroaches or
other vermin, pay particular attention to
keeping the appliance and its surroundings in a clean condition at all times.
Any damage which might be caused
by cockroaches or other vermin will not
be covered by the appliance guarantee.
Keep these instructions in a safe
place and pass them on to any
future user.
Disposal of your old machine
Before discarding an old machine
switch off and disconnect it from
the power supply. Cut off and render
any plug useless.
Cut off the cable directly behind the
machine to prevent misuse.
The manufacturer cannot be held
liable for damage caused by noncompliance with safety instructions.
Use of accessories
After using the scraper ensure the
blade is shielded before putting it
away.
10
Page 11
Safety feature
Oven door locking
(Exception: appliances in stainless
steel and with a bowed handle in the
Classic range.)
A lock is incorporated in the oven door.
This makes it difficult for children to
open the oven door.
To activate the door lock proceed as
follows:
Open the door completely.
When you shut the oven door the lock
catch will automatically engage.
To open the oven door hold under the
handle and push the lever to the right.
The door is now unlocked and can be
opened.
If the door lock is not needed:
Open the door.
Push the lock catch to the left into
the neutral position.
Press the flat lever downwards.
This releases the lock catch which
springs up.
11
Page 12
Before using for the first time
Timer
After the appliance has been switched
•
00" and ”AUTO" flash in the dis-
on “0
play.
Setting the time of day
(24 hour display)
Press the buttons “g” und “)” at
the same time.
•
00" and ”AUTO" continue to flash.
“0
Enter the time of day in
•
minutes with the – /+ button.
hours
As soon as the – /+ button is pressed
in, the symbol “@” lights up and
stays on.
Oven
Use a cloth to wipe out the oven
interior with a warm water and deter-
gent solution. Polish dry with a dry
cloth.
Do not close the oven door until the
oven interior is dry.
Rinse the accessories.
Fit the side rails supplied.
When the time of day has been entered, the clock advances minute by
minute.
12
Page 13
Before using for the first time
New appliances have a slight smell on
first use. Running the oven for an hour
at a high temperature makes it dissipate more quickly.
Turn the oven function selector to
“Fan Heat D”.
Select the highest temperature.
The timer can be used to set the finish
time.
Ensure the room is well-ventilated
during this process.
Ceramic hob
Thoroughly clean the ceramic hob before use, then clean regularly after use
when just warm to the touch, or cold.
There might be a slight smell on first
use due to the drying effect.
Enclosed hotplates
For the first few times of using a smell
will occur.
Heat the hotplates for about 5
minutes at the highest setting.
Do not place a pan on them.
The protective coating which prevents
the build-up of rust will smoke slightly
as it hardens.
13
Page 14
Hob controls
The controls for the cooking zones / hotplates regulate the heat output.
Only turn the controls in a clockwise
direction until a resistance is felt,
and back again.
Turning them in the other direction
will damage them.
When the control is turned to a setting,
the control lamp for the cooking area
lights up. This goes out when the hob
control is turned to “0".
Cooking
Choose a high setting number for
boiling/frying.
Switch to a lower setting to continue
cooking, when steam is visible at the
rim of the lid.
Switching to a lower setting at the right
time:
– avoids pans boiling over,
– food sticking,
– and saves electricity.
Suggested hob settings
Setting
Melting butter,
Chocolate
Dissolving gelatine
Preparing junket and yoghurt
Keeping food warm
Warming small quantitites of
food/liquid
Thickening sauces containing
egg yolk, butter
Omelettes
Defrosting deep frozen items
Cooking rice, pasta,
porridge,
Steaming fruit, vegetables,
Cooking broths, pulse soups
Braising meat, fish,
vegetables
Cooking dumplings, potatoes,
soups
Preparing jams, jellies, stewed
fruit
Frying chops, liver, sausage,
fish, eggs
Frying pancakes, dropped
scones and
other liquid batters
Frying steaks
Deep frying (chips, fritters)
Boiling water
These figures, which envisage approx. 4 helpings, should only be taken as a guide. With
deep pans, large quantities, or without the lid
on, a higher setting is needed. With smaller
quantities select a lower setting.
1 - 2
1 - 3
3 - 5
4 - 6
7 - 10
9 - 12
14
Page 15
Hobs - description
Ceramic hobs
Diameter of cooking zones
The cooking zones are clearly marked
on the hob. Only the zone that is
switched on heats up. The surround
remains relatively cool.
Residual heat indicator
Each cooking zone has a residual heat
indicator. When the zone has been
turned on, the indicator light comes on
when the zone reaches a certain temperature. The indicator goes out when
the heated surface of the hob is cool
enough to touch.
Extended area n
The cooking zone control is also used
to switch on the extended area of the
left hand cooking zone.
An indicator light comes on to show
when the extended area has been
chosen.
Turn the controls in a clockwise direction only to the symbol "n", and
allow to spring gently back again.
Otherwise the control will be damaged.
Then select the setting required.
Turning the zone control back to "0"
switches off:
– the cooking zone, and
– the extended area.
Enclosed hotplates
On hobs with enclosed hotplates, there
are two different sizes and performance levels of hotplate.
Some hobs have an area for resting hot
pans.
15
Page 16
Hobs - use
Choice of suitable pans
Attention to correct choice and use of
pans
– will help you obtain the best cooking
result most economically,
– and generally avoid food boiling
over and sticking.
Pan bases
For maximum economy of electricity
when cooking or frying, only use pans
with a flat or very slightly concave
base. When hot the pan will rest evenly
on the hob. Modern saucepans for electric cookers are the most suitable and
efficient for use on ceramic cooking
zones, or solid hotplates.
Size of pan
The diameter of the saucepan or frying
pan should be very slightly larger than
that of the hotplate/cooking area.
Pan lids
Cooking with the lid on the pan retains
the heat.
16
Page 17
Hobs - use
Notes on the use on hobs
(both ceramic and enclosed hotplates)
Before switching on, place a saucepan
containing water or food to be cooked
on the hotplate or cooking area. This
prevents unnecessary use of energy or
the hotplates warping or burning themselves out.
Before starting to cook, make sure that
the hotplates or cooking areas and the
base of saucepan are clean and dry.
This saves extra cleaning later on.
Additional notes for ceramic hobs
Take care before starting to cook
that there is no grit or sand on the
surface of the hob.
This would scratch the surface, especially if a pan was pushed across.
Do not use any pots or pans where
the base has ridges or a pronounced edge.
Aluminium or stainless steel pans
with aluminium bases can leave
marks with a metallic sheen on the
ceramic surface. Clean these away
at the earliest opportunity, (see Section on Cleaning and Care).
Never leave boiled-over sugar or syrups, plastic items or aluminium foil
on the hob. If this does happen,
turn the hob to a lower setting, but
on no account switch it off. Use a
shielded scraper blade to scrape
off the sugar, plastic or foil residue
thoroughly.
If these residues are allowed to cool before the hob surface has been cleaned,
the ceramic surface will be susceptible
to pitting or even cracking.
Additional notes for enclosed hotplates
Do not lay anything wet or damp
across the hotplates.
These could also cause scratches.
Do not push roasting tins or baking
trays etc across the ceramic surface. Scratches could occur.
If this does however happen, wipe the
hotplate clean and switch on briefly to
dry. This is necessary to avoid corrosion.
17
Page 18
Description of the systems
Fan Heat D
This system works by the circulation of
heated air.
A fan situated on the back wall of the
oven sucks in the air, heats it over a
ring element and blows the heated air
through the carefully spaced openings
in the rear panel of the oven.
The oven does not usually need to be
pre-heated as the heated air reaches
the food straight away.
Exception: Pre-heat the oven when
roasting sirloin.
Using the fan heating system you can
bake and roast on different levels at the
same time.
The heated air used by this system is
of a lower temperature than that used
with the “Conventional” heating system.
Defrost G
No heating is used.
Conventional heating A
With this conventional method of heating, radiant heat is directed on the food
from above and below.
Pre-heating the oven is only necessary
when
– baking cakes or baking with a short
cooking time.
– baking sensitive doughs.
– roasting a joint of meat, fillet.
Grill ,
The inner part of the upper heating element acts as the grill. This will glow red
a few minutes after switching it on and
is then ready for use.
Pre-heat the grill for 5 minutes with the
oven door closed, before placing the
food on the rack.
At this setting air at room temperature
is circulated by the fan, for gentle defrosting.
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Page 19
Oven - use
Controls
There is an oven function selector and
a temperature selector.
Function selector
With this control you select the oven
function required.
The selector can be turned clockwise
or anti-clockwise.
–Light H
Turns on the oven light inde-
pendently.
– Fan heat D
For baking or roasting on several le-
vels at the same time.
– Conventional A
Top and bottom heat for baking /
roasting traditional recipes, for
soufflés.
– Top heat C
For browning dishes, finishing
dishes with a cheese topping.
– Bottom heat B
Use this setting towards the end of
baking, to brown the base of a cake.
– Defrost G
For gentle defrosting of deep frozen
foods.
–Grill ,
For grilling fish and cuts such as
chops, steaks, poultry pieces, and
kebabs .
19
Page 20
Oven - use
Temperature selector
Select the appropriate temperature for
the food to be cooked.
Turn the temperature selector only
in a clockwise direction, and back,
otherwise the control could be damaged.
Defrost G: Do not set a temperature when seleting “Defrosting”.
The temperature can be freely selected
within the given range.
When the temperature selector is
switched to the chosen temperature,
the indicator light above this switch
comes on.
The oven can only be turned on
with the oven function selector,
when the symbol “@” lights up in
the timer display.
Press the “i” button.
Pre-heating the oven
This is only necessary in a few cases.
With Fan Heat D
– for roast beef and beef fillet.
With “Conventional” A
– for baking biscuits and cakes with a
short cooking time.
– for baking some doughs.
– for roasting sirloin.
Pre-heating
Turn the oven selector to the re-
quired function.
Set the temperature selector to the
required temperature.
When the indicator light above the
temperature goes out for the first
time, put the food to be roasted or
baked into the oven.
When the temperature is reached, the
heating element switches itself off.
When the temperature falls below that
selected, the heating switches on
again automatically.
20
Page 21
Rack with safety feature
The non-tip safety feature prevents the
rack from being pulled right out when it
only needs to be partially pulled out.
When using the rack push it into the
oven so that the safety notches (illustrated) go to the rear of the oven,
to meet the notches on the runners.
Oven - use
The rack can then only be taken right
out of the oven by raising it upwards
and then pulling it out.
21
Page 22
Timer - use
The timer can:
– show the time of day,
– switch the oven off, or on and off
automatically.
Push buttons
With the push buttons you can:
l
–enter a short time as a minute
minder.
Symbols in the display
The following symbols appear:
l
– lights up when a short time is set.
AUTO
– lights up when a cooking process is
selected.
– flashes when the cooking time is
complete.
AUTO and @
– light up as the cooking time pro-
ceeds.
@
– lights up when the oven can be
switched on independently of the
timer.
g
– enter the duration of a cooking
process.
)
– enter the end of a cooking process.
i
– cancel an entered cooking process.
– /+
– enter or change times.
22
Page 23
Timer - use
Time of day
(24 hour display)
When the appliance is first connected to the power supply, or after a
•
power cut "0
the display.
To set the time of day:
Press the buttons “g” und “)” at
the same time.
•
00" and ”AUTO" continue to flash.
“0
Enter the time of day with the – /+
button in hours
As soon as the – /+ button is pressed,
“@” lights constantly in the display.
Once the time has been entered it proceeds in minute intervals.
To alter the time of day:
The sequence is similar to setting the
time of day:
00" and “AUTO” flash in
•
minutes.
Short time (Minute minder)
The minute minder can be used to time
any activity in the kitchen, e.g. boiling
eggs.
The short time can be entered independently of another entered process.
Enter the short time
Press the “l” button.
Enter the required time in
•
minutes.
hours
“l” appears in the display field.
At the end of the short time:
– an audible tone sounds for approx. 7
minutes.
The audible tone can be cancelled at
any time by pressing the “l” button.
Press buttons “g” and “)” at the
same time.
Enter the time of day with the – /+
•
button in hours
minutes.
If a cooking process had been entered,
this will now be cancelled.
23
Page 24
Timer - use
Controlling length of cooking
time automatically
Switch off automatically
Turn the oven function and temperature selectors to the required settings.
Press the “g” button.
“0•00" appears in the display field.
Use the + button to enter the
•
required time in hours
“AUTO” appears in the display field.
Delaying the start of cooking time
Turn the oven function and temperature selectors to the required settings.
First enter the cooking time:
Press the “g” button.
•
00" appears in the display.
“0
Use the + button to enter the
required time in hours•minutes.
minutes.
Please note the following:
For baking do not delay the start too
long. This may affect the rising properties of the dough or cake mixture, as it
will dry out.
The end of cooking time
When the end of cooking time is
reached
– the oven heating switches off auto-
matically.
– an audible tone sounds for approx. 7
minutes.
– “AUTO” flashes.
The button “i” cancels the audible
tone and visual symbol.
As soon as the “i” button is
pressed the oven heating element
comes on again.
You must switch off the oven.
Turn the oven function and tempera-
ture selectors to "0".
“AUTO” appears in the display.
Now postpone the end of cooking
time:
Press the “)” button.
The time of day plus the cooking time
entered appear in the display.
Use the + button to postpone the
end of cooking time.
24
Page 25
Timer - use
To check and change an entered time
It is possible to check times entered for
a cooking process, or with the minute
minder at any time.
Checking
Press the button of the time which is
to be checked.
g
The cooking time entered, or the
amount of time left to run in a programme in progress is shown.
)
The end of the cooking process
appears.
l
The short time remaining is shown.
Altering
Press the button of the time which is
to be altered.
Cancelling an automatic
process.
Press the “i” button.
Please note:
As soon as the cooking process is finished the oven heating element and the
light come on again.
Changing the audible tone
There is a choice of 3 audible tones.
- Press the “–” button.
Each time “–” is pressed, a different
tone is heard.
Use the – /+ button to enter the
required time.
25
Page 26
Baking in the oven
The following settings are recommended for baking:
– Fan Heat D
– Conventional A
Baking with the “Fan Heat D”
setting
Most types of heat-resistant tins or
dishes are suitable, including thinwalled and bright, non-reflective metal
moulds.
Several levels can be used at the same
time for baking. The recommended positions are:
1 tray = 1st runner from the bottom
2 trays = 1st and 3rd runners from the
bottom
3 trays = 1st, 2nd and 5th runners from
the bottom
When baking moist biscuits, cakes
or bread, do not bake on more than
two levels.
Baking with the
“Conventional A” setting
The following baking tins give an
evenly browned result:
Dark metal or enamel tins with a matt
finish are preferable. Heat resistant
glass or thermoplastic trays dishes can
be used.
Avoid thin-walled and bright, nonreflective metal moulds. These will
give uneven browning results.
Pre-heat the oven only for:
– cakes / biscuits with a very short bak-
ing time,
– victoria sponge and similar mixtures.
Select runner height, according to
height of the item:
– 1 or 2 for deep cakes
– 2 or 3 for biscuits and shallow cakes
With the “Fan Heat D” setting lower
baking temperatures are needed than
with the “Conventional A” setting. See
the baking charts.
26
Page 27
Baking in the oven
General notes
Place oblong tins in the oven as shown
in the illustration.
Deep-frozen products such as pizzas
should be placed on baking paper on
the rack.
Use the deeper roasting tray for moist
fruit cakes and multi-layer cakes, to
minimize splashes in the oven.
The Baking Chart gives suggestions for temperature, runner height
and timing.
For even browning – in general select the middle tem-
perature.
Increasing the temperature and reduc-
ing the time can have an adverse ef-
fect on even browning.
– Select the runner height according
to the recipe and the setting chosen.
– Just before the end of baking time
test to see if the cake is done.
Insert a metal or wooden skewer into
the centre.
If it comes out clean, without dough or
crumbs sticking to it, the cake is ready.
27
Page 28
Baking
Baking chart
Fan Heat D
Temperature
in °C
Creamed mixture
Sand cake
Dried fruit cake
Nut cake (tray)
1)
Nut cake (tin)
Fresh fruit cake (tray)
Fresh fruit cake (tin)
Flan base
Small cakes
Whisked mixture
Ta rt
Flan base
Swiss roll
1)
1)
1)
1)
1)
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
160 – 180
160 – 180
160 – 180
Rubbed-in mixture
Tart / flan base
Nut ring
Crumble cake
Small cakes
Cheesecake
Apple pie
1)
1)
Savoury pastry
2)
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
190 – 210
Yeast mixtures
Crumble cake
Fresh fruit cake (tray)
Stollen
White bread
Wholemeal bread
Pizza (tray)
1)
1)
Apple turnovers
Choux pastry
1)
150 – 170
160 – 180
150 – 170
160 – 180
190 – 210
170 – 190
150 – 170
Eclairs 160 – 180 1, 3 30 – 40
Flaky pastry
Meringues
1)
1)
170 – 190 1, 3 20 – 25
Macaroons 120 – 140 1, 2, 5 30 – 50
The times given are calculated on the basis of an oven which has not been pre-heated.
With a pre-heated oven shorten times by approx. 10 minutes.
1) Pre-heat oven with "Conventional A“ heat.
2) Pre-heat oven with "Fan Heat D“ and "Conventional A“ heat.
rec. runner
from bottom
1
1
1
1
1
1
1
1, 2, 5
1
1
1
1
1
1
1, 2, 5
1
1
1
1
1
1
1
1
1
1, 3
Time
in mins.
50 – 60
70 – 80
20 – 25
60 – 70
35 – 45
45 – 55
25 – 30
20 – 25
25 – 35
20 – 25
20 – 25
20 – 25
40 – 50
40 – 50
15 – 25
75 – 85
55 – 75
25 – 35
35 – 45
45 – 55
45 – 65
40 – 50
60 – 70
40 – 50
35 – 45
28
Page 29
Temperature
in °C
Conventional heat A
Recommended runner
height from bottom
Baking in the oven
Time
in mins.
160 – 180
160 – 180
180 – 200
160 – 180
180 – 200
160 – 180
180 – 200
180 – 200
180 – 200
180 – 200
190 – 210
180 – 200
180 – 200
180 – 200
180 – 200
180 – 200
180 – 200
230 – 250
180 – 200
180 – 200
170 – 190
190 – 210
210 – 230
190 – 210
170 – 190
1
1
1 oder 2
1
1 oder 2
1
1 oder 2
2
1
1
1 oder 2
1 oder 2
2
1 oder 2
2
1
1
1 oder 2
1 oder 2
1 oder 2
1 oder 2
1 oder 2
1 oder 2
1 oder 2
1 oder 2
50 – 60
70 – 80
15 – 20
60 – 70
35 – 45
45 – 55
15 – 20
12 – 15
20 – 30
15 – 20
15 – 20
15 – 20
40 – 50
40 – 50
10 – 15
75 – 85
55 – 75
25 – 35
35 – 45
45 – 55
45 – 65
40 – 50
60 – 70
40 – 50
20 – 25
190 – 210 1 oder 2 25 – 35
200 – 220 1 oder 2 15 – 20
130 – 150 2 30 – 50
Data given are for guidelines only. Values obtained from a machine designed for the German market.
29
Page 30
Roasting in the oven
We recommend the following settings
for roasting in the oven:
– Fan Heat D
– Conventional A
Fan Heat D:
Make sure the grease filter is fitted
in front of the fan in the back of the
oven interior before starting.
We recommend roasting in a covered
pot L:
– This ensures that sufficient stock re-
mains for making gravy.
– The oven stays cleaner, too.
Place the covered pot on the rack.
The meat should be put into a cold
oven.
Exception: Pre-heat the oven to the temperature recommended in the recipe
when cooking roast beef or beef fillet.
Use shelf position 1 for roasting.
Exception: Use shelf position 2 when
roasting poultry weighing up to 1 kg, a
cut of meat, or fish.
The “Fan Heat D” system uses an approximately 40°C lower roasting tem-
perature than the “Conventional” heating system.
The bigger the quantity to be roasted,
the lower the temperature.
When roasting more than 3 kg select a
temperature about 10°C lower than the
one given in the “Roasting” chart.
The roasting process will take a bit
longer, but the meat will be cooked
evenly and the exterior will become
crisp.
Roasting pots with a lid, made from
earthenware, cast iron, ovenproof
china or glass, and roasting foil are suitable.
Make sure that the pot and lid have
heat-resistant handles.
30
For roasting directly on the rack K
the temperature needs to be about
20°C lower than for roasting in a
covered pot L.
The Roasting time will depend on the
type of meat, the size and thickness of
the cut.
Page 31
Roasting in the oven
Calculating roasting time:
The traditional British method is to
allow 15 to 20 minutes to the lb, according to type of meat, plus approx. 20
minutes, adjusting length of time as
roasting proceeds, to obtain the required result.
Alternatively, multiply
the height of the joint by
the time per cm for the type of meat,
(see the roasting chart).
Type of meat time per cm
Beef / Venison
Pork / Veal / Lamb
Roast beef / Fillet
height of meat
15-18 mins.
12-15 mins.
8-10 mins.
Example:
Beef roast, 8 cm high
8 x 15 mins. per cm = 120 mins. roasting time
Please note:
Do not select a roasting temperature
which is higher than that recommended.The meat will become brown,
but will not be cooked properly.
Useful hints
Roasting in a covered pot L
Season the meat and place in the pot.
Add some knobs of butter or margarine
or a little oil or cooking fat. Add about
1/8 litre of water when roasting a big
lean joint of meat (2-3 kg) or roasting
poultry with a high fat content.
Roasting on the rack K
Place a little water in the tray. Add a
little fat or oil to very lean meat or place
a few strips of bacon on the top. Do not
add too much liquid to the tray during
cooking as this will hinder the browning
process.
Roasting poultry
For a crisp finish, baste the poultry ten
minutes before the end of cooking time
with slightly salted water.
Roasting deep frozen meat
Deep frozen meat should be defrosted
beforehand.
Browning only occurs towards the end
of the roasting time. Remove the lid
about halfway through the roasting time
if a more intensive browning effect is
desired.
After the roasting process is finished
take the roast out of the oven, wrap in
aluminium foil and leave to stand for
about 10 minutes.
This helps retain juices when the meat
is carved.
31
Page 32
Oven roasting chart
Oven roasting chart
1)
Rec.
runner
from
bottom
Rib of beef apprx. 1 kg 1 180-200 100-120 220-240 100-120
Sirloin,
2)
Steak
Venison, game apprx. 1 kg 1 180-200 90-120 220-240 90-120
Leg of pork apprx. 1 kg 1 170-190 100-120 210-230 100-120
Rolled pork apprx. 1 kg 1 170-190 100-120 200-220 110-130
Meat loaf apprx. 1 kg 1 170-190 50-60 200-220 50-60
Veal apprx. 1 kg 1 170-190 100-120 210-230 100-120
Shoulder of lamb apprx. 1.5 kg 1 170-190 90-120 210-230 90-120
Poultry 0.8-1 kg 1
Poultry apprx. 2 kg 1 170-190 120-150 200-220 120-150
Poultry apprx. 4 kg 1 160-180 150-180 190-210 150-180
Whole fish apprx. 1.5 kg 1
Unless otherwise stated, the times given are for an oven which has not been pre-heated.
apprx. 1 kg 1
4)
4)
4)
Fan Heat
Temp. °C
in a pot
L
190-210 35-45 240-260 35-45
170-190 50-60 200-220 50-60
160-180 35-55 200-220 35-55
D
Time
in mins
2)
Conventional
Temp. °C
in a pot
2)
L
A
Time
in mins.
1) Fit the grease filter in place when using “Fan Heat D”.
2) When roasting on the rack K, set the temperature 20°C lower than given.
3) Pre-heat the oven when using “Fan Heat D” and “Conventional: A”.
4) 2nd runner from the bottom when using the “Conventional A” setting.
The information given in this chart is intended only as a guide.
32
Page 33
Defrosting in the oven
Turn the oven function selector to
"Defrost G".
Do not select any temperature setting.
– Where possible remove the packa-
ging and put the food to be de-
frosted on a baking tray or into a
dish.
– All meat and poultry should be fully
defrosted before cooking. Do not
use the liquids from defrosting.
– When defrosting poultry put it on the
rack, one level higher than a tray put
in to catch the defrosted liquid, so
that the meat is not lying in this liquid.
It is particularly important to observe food hygiene rules when defrosting poultry. Do not use the liquid from the defrosted poultry. Pour
it away, and wash the tray, the sink
and your hands.
N.B. Put the tray back in the oven if
roasting on the rack.
– Fish does not need to be fully de-
frosted before cooking. Defrost so
that the surface is sufficiently soft to
take herbs and seasoning.
Do not refreeze food once it has
thawed.
The time needed for defrosting depends on the type and weight of the
food, and at what temperature it was
deep frozen.
33
Page 34
Casseroles
Cassseroles
The following oven settings are recommended:
– Fan Heat D
– Conventional A
The following dishes are suitable for
this type of slower cooking:
covered pots made of ovenproof glass
and china, and earthenware pots,
which could also be used as serving
dishes. They should have heat-resistant handles and knobs.
Put the rack in at the 1st runner
height from the bottom, and place
the prepared casserole with the food
for braising or stewing on this.
Select the oven setting and the tem-
perature.
Fan Heat D . . . . . . . . . . . . . 170-190°C
Conventional A . . . . . . . . . . 190-210°C
Cooking times
Consult your cook book.
Please note:
Cover dishes which are to be cooked
in their own juice and/or steam, eg duchesse potatoes or vegetables, so that
they do not dry out. If there is no lid use
aluminium foil or damp cooking parchment.
Cook without a lid when a crusty finish or topping is required, eg for meat
or au gratin dishes.
Useful hint
One dish can be placed on top of the
other. Invert the lid of the bottom dish.
Put dishes to be browned at the top.
Poaching
Fish or fruit can be poached in the
oven in a covered dish.
Bottling
Bottling should only be undertaken by
an experienced cook who has received
proper training in this method of preserving fruit and vegetables, and understands the implications of the chemical
reactions involved.
34
Instructions for bottling in this oven are
available from the Miele Home Economist.
Page 35
Grilling in the oven
Pre-heat the grill for approx. 5
minutes with the oven door shut.
Grilling with the oven door shut
saves energy and minimizes cooking smells.
Preparing food for grilling
Clean, wipe and season. Do not salt
slices of meat beforehand as this detracts from the taste.
Add a little oil if necessary. Other fats
quickly become black or cause the
food to smoke. A little butter can be
added to chicken if desired.
Clean flat fish and slices of fish in the
normal way. To enhance the taste add
a little salt or squeeze a little lemon
juice over the fish.
Grilling on the rack
Assemble the grill pan and rack as
shown.
Place the food on the rack.
Turn the oven function selector to
the“Grill ,” setting.
Set the temperature:
Food to be grilled temperature
Thin cuts
such as chops, steak 275°C
Thicker cuts
such as chicken, kebabs 240°C
To grill thicker pieces of food more
gradually after an initial high temperature, continue grilling at a lower temperature setting to allow the food to
cook through to the centre.
35
Page 36
Grilling in the oven
Insert the grill pan at the appropriate
level for the height of the food to be
grilled:
thin cuts = level 3, 4 or 5
thicker cuts = level 1 or 2
Grilling time
Flat pieces of fish and meat usually
need about 5-6 minutes a side depending on their texture. Thicker pieces
need longer. With rolled meat allow approx. 10 minutes per cm diameter.
Please note:
It is best to grill food of a similar thickness at the same time so that the grill-
ing time for each item does not vary
too greatly.
Most items should be turned half way
through cooking.
Useful grilling hints
One way of finding out how far through
a piece of meat has been cooked is to
press down on it with a spoon.
Basting brush
A basting brush with an angled handle
for convenient basting under the grill is
available from the Miele Spare Parts
Department.
– If there is very little resistance to the
pressure of the spoon, it is still red
on the inside (“rare”).
– If there is some resistance, the in-
side will be pink (“medium”).
– If there is great resistance, it is
throughly cooked through (“well
done”).
36
Page 37
Grill chart
Pre-heat the grill for about 5 minutes with the door shut before using.
Grilling
Food to be grilled Runner
Flat items of food
Beef steaks 3 or 4 290 3-5
Kebabs 3 or 4 260 8-12
Escalope 3 or 4 290 10-12
Liver slices 3 or 4 275 8-12
Burgers 3 or 4 210 10-15
Sausages 3 or 4 240 8-10
Chops 3 or 4 275 12-18
Fish fillet 3 or 4 250 10-15
Small trout/mackerel 3 or 4 275 16-20
Toast 3 or 5 240 3-6
Open toasted sandwich 3 or 4 240 4-6
Tomatoes 3 or 4 240 6-10
Bananas 3 or 4 240 6-10
Peach halves 2 or 3 230 6-8
Thicker grilling cuts
Chicken pieces
(approx. 1 kg)
Piece of pork, Ø 7 cm
(approx. 1 kg) 1 240 70-80
Mixed grill 1 260 20-25
* Turn half way through the grilling time.
All times given are approximate and will vary according to personal taste.
from bottom
1 or 2 240 50-60
Temperature
in °C
grilling
time (mins) *
37
Page 38
Cleaning and care
Ceramic hob surface
In general you can use the same cleaning agents for the ceramic hob surface
as you would for ordinary glass surfaces.
Never use scouring agents or pads,
or strong cleaners such as oven
sprays or stain removers, as these
could harm the surface.
Clean after each use
Any minor spills which have not
dried on can be wiped off with a
damp cloth or sponge. If washing up
liquid or a similar cleaner is used, light
blue staining might occur.
These stains can be removed with a
proprietary ceramic hob cleaning
agent, although it may take several applications.
For stubborn spillages use a shielded
razor blade scraper.
Then wipe with a damp cloth or
sponge.
Removing marks
Light marks with a metallic sheen
(alluminium desposits) on the hob surface can be removed once the hob has
cooled down by using a suitable proprietary cleaner.
38
Lime deposits (caused for example by
water boiling over, or damp pan bases)
can be removed with vinegar or a proprietary hob cleaner.
Page 39
Clean and care
Removal of sugar, or syrups, plastic
or aluminium foil
Do not let the hob cool down.
Scrape the sugar or other residue
thoroughly from the hob with a
shielded razor blade scraper.
When the hob is cool, clean with a proprietary cleaner.
Suitable cleaners
There are proprietary cleaners on the
market for cleaning ceramic hobs. Follow the manufacturer’s instructions.
Do not apply to the hob when still
hot.
After applying the cleaner let it dry and
then rub it off using paper kitchen towels.
Remove every trace of cleaner from
the hob with a damp cloth. It could
have an adverse effect on the hob
when heated up.
Some cleaners incorporate a silicone
ingredient which acts as a protective
film on the hob. It makes the hob surface smoother and prevents water and
soiling adhering to the surface.
However, cooking at high temperatures
reduces the effect and the cleaner
needs to be reapplied for renewed effect.
By always cleaning the ceramic surface with one of these special cleaners
you will help to avoid the damage
caused by sugar and syrups and aluminium foil deposits.
39
Page 40
Cleaning and care
Enclosed hotplates
Hotplates
Wipe off any spilt food with a damp
cloth after the hotplates have cooled
off. Use a plastic scouring pad if
necessary for stubborn spills.
Moisture or dirt must not penetrate
the hotplate interior.
The hotplates can be scoured, but not
the hotplate surround.
After cleaning switch on the damp
hotplates for a short time to dry out,
to avoid corrosion.
Hotplate surround.
This can be cleaned with a suitable
stainless steel cleaner.
Do not use any cleaning agent with
a scouring effect.
Hob trough
Do not use any scouring agents or
pads as this could scratch.
Clean the hob with a hot water and
detergent solution.
Remove any spills of food or water
containing salt as soon as possible,
as these could cause corrosion.
Where spills have dried on, soak for a
short time to make cleaning easier.
Occasional treatment with a thin film
of oil, or special cleaner for solid hotplates is recommended, (eg "Elektropuzzi" available to order from the Spare
Parts dept).
40
Page 41
Cleaning and care
Appliance front and control
panel
Use a mild cleaning agent or a dash of
washing up liquid in hot water. Wipe
dry with a soft cloth.
Glass front
Do not use a scouring agent, as this
would scratch the glass front.
For ovens with a white finish we recommend after each use wiping:
– the oven door handle and
– the control panel
with a damp cloth and some washing
up liquid. This will avoid spillages
being burnt on and becoming impossible to remove.
Stainless steel front
Never use cleaners containing
sand, soda or scouring agents,
These will leave scratches.
Accessories
Runners
Wash in hot water with washing up liquid, or clean with a stainless steel
cleaner.
Baking tray, roasting/grill pan, rack:
wash and dry after each use.
Remove stubborn residues that do not
wash away
– from stainless steel:
with a stainess steel cleaner.
–from enamel:
Soften residues by soaking with hot
water, then brushing with a soft nylon
brush or sponge.
Roasting filter
Clean in washing up liquid and hot
water, or in the dishwasher.
Use a non-scouring stainless steel
cleaner. Apply with an even pressure.
Wipe over with a damp cloth and rub
dry with a soft cloth.
41
Page 42
Cleaning and care
Oven interior
Different surfaces of the oven interior
are coated with either
b “Clean-Enamel”, or
c “Catalytic” enamel.
The oven cavity and door interior are
finished in “Clean-Enamel”. The rear
panel which protects the fan is more
subject to oil and fat splashes, and has
a catalytic coating.
With some models, side panels with
catalytic coating are fitted, and the removable guard plate above the grill
has a catalytic coating. With this arrangement most of the interior “CleanEnamel” is protected, except for the
floor and door, which should be
cleaned after each use.
The oven should be cleaned regularly, preferably after each use.
If left too long cleaning becomes unnecessarily difficult and in extreme
cases impossible.
Important: Remove any soiling from
the “Clean-Enamel” areas before
carrying out the extra cleaning process for “Catalytic” enamel described on the next page.
Never use hard brushes, wire wool
or scourers, scouring pads, hard
sponges or other scouring agents
on the enamel coatings.
These scratch and damage enamel.
b “Clean-Enamel”
This is a specially hardened enamel
with an extremely smooth surface.
Most baking and roasting residues can
be easily removed using a sponge
cloth, washing up liquid and hot water.
If something bakes on harder, it can be
loosened with a shielded razor blade
scraper. It is easier to remove splashes
of fruit or cake mixture from the oven
and racks while they are still warm.
Fruit juice may cause lasting discolouration.
Dull patches may remain permanently
in the oven tray after roasting or grilling.
If an oven spray is used on the
Clean-Enamel, follow the manufacturer’s instructions carefully.
Important: Oven spray must not
come into contact with “Catalytic”
enamel.
42
Page 43
Cleaning and care
c “Catalytic” Enamel
Because circulating air in the oven deposits oil and fat splashes predominantly on the rear wall of the oven this
is coated in catalytic enamel.
With some models, side panels with
catalytic coating are also fitted, and the
removable guard plate above the grill
has a catalytic coating.
When this catalytic enamel is heated to
temperatures above 200°C, oil and
grease deposits are removed, except
for deposits of spices and syrups. The
higher the temperature the more effective the process.
To take further advantage of the catalytic properties for cleaning, the “Extra
cleaning process” can be used, (see
next page). For slight soils the oven
can be cleaned manually. Do not wait
too long between cleaning sessions as
further baking and roasting will cause
oil and grease deposits to burn on
even harder.
Cleaning the catalytic enamel manually
Where cooking is carried out at lower
temperatures splashes and oil and
grease can collect on the catalytic coating. This slight soiling can be cleaned
manually as follows:
Let the oven cool down and remove the
runners. If the roof guard needs to be
removed, see below. Wipe down the
surfaces using a cloth, soft sponge or
soft nylon brush with warm water to
which a little washing up liquid has
been added.
Do not use oven spray, or abrasive
cleaning agents.
Do not wash these panels in the
dishwasher. Any mechanical handling would damage the catalytic enamel.
Clean the oven floor (clean enamel)
after each use.
43
Page 44
Cleaning and care
Cleaning catalytic enamel using the
“Extra cleaning process”
Before carrying out the extra cleaning
process take out the rack and side panels, and remove any soiling from the
“Clean-Enamel” areas.
To operate the extra cleaning process:
Turn the oven function selector to
“Fan Heat D”.
Turn the temperature selector to the
highest setting.
Let the oven operate for about one
hour. The length of time will depend on
the degree of soiling. It is a good idea
to set the finish time for the process
using the timer. This way you will not
forget to switch the oven off at the end.
Wipe over all visible surfaces which are
not protected by catalytic liners, especially the oven floor.
Every time the oven is used at high
temperatures any remaining soiling
will gradually disappear.
Should the catalytic coating on the
back panel or any other catalytic panels fitted become ineffective
through improper use or heavy soiling, for example, a replacement can
be obtained from your Miele dealer
or Miele Spare Parts dept.
44
Page 45
For ease of cleaning the oven door can
be taken off, the runners, side panels
and back panel removed and the top
grill element lowered.
Please note : the oven door is quite
heavy. It should be gripped firmly at
the sides when being removed or refitted.
To remove the oven door:
Open the door fully.
Flap down the locking clamps on
each door hinge. This locks the
hinges.
Cleaning and care
Lift up the door until the hinges
disengage. Remove door.
To re-fit the oven door:
Hold the door as shown above and
carefully put the locked hinges into
the guide holes until they engage.
Open the door fully.
Still supporting the door, flip the lock-
ing clamps up.
It is essential that the locking
clamps are flipped up when the
door is refitted after cleaning. Otherwise the door could come loose on
its hinges.
45
Page 46
Cleaning and care
To remove the runners
Select the “Light H” setting.
The oven heater elements must be
switched off, to avoid the danger of
burning.
Pull on the fixing knob to release it.
To remove the catalytic side panels
Select the “Light H” setting.
The oven heater elements must be
switched off, to avoid the danger of
burning.
Take the runners out of the oven.
Gently lift and pull out the catalytic
side panels.
Reassemble in the reverse order, care-
fully ensuring all parts are correctly in
place.
Take the runners out of the oven.
Reassemble in the reverse order, carefully ensuring all parts are correctly in
place.
46
Page 47
When reassembling the catalytic side
panels, ensure they sit correctly.
Ease the back lug into the opening
in the rear wall panel.
Cleaning and care
Lift the front locating hole on to the
guide pin behind the collar.
Put the runners back into place.
47
Page 48
Cleaning and care
To remove the back panel
Loosen the screws in the back panel
and take it out.
The oven must not be used without
the back panel fitted. This could
lead to injuries.
Reassemble in the reverse order, carefully ensuring all parts are correctly in
place.
To lower the upper heating element:
Select the “Light H” setting.
The oven heater elements must be
switched off, to avoid the danger of
burning.
Wait until the grill element has cooled
down enough to touch. Otherwise you
could be burnt.
Take out the runners.
48
Pull (and turn if necessary) on the fix-
ing knob on the grill element to re-
lease it.
Page 49
Gently lower the grill element.
Do not use force to lower it, as this
could cause damage.
Cleaning and care
If the guard plate is dirty it can also be
removed for cleaning:
Hold the guard plate firmly and un-
screw the knurled knob.
Take out the guard plate.
Reassemble in the reverse order,
carefully ensuring all parts are cor-
rectly in place.
49
Page 50
Correcting minor faults
Installation, maintenance and repairs to the electrical components
of this appliance should only be carried out by a fully competent person.
Unauthorised repairs can be dangereous.
Some minor problems however can be
dealt with as follows:
What to do if . . .
. . . The hob cooking zones / hotplates do not warm up after being
switched on
Check whether,
the house mains fuse has shorted.
Call an electrician or the Service
dept.
. . . The oven does not heat up?
Check whether,
. . . the heating works, but not the
oven lighting
The bulb needs changing:
Disconnect the appliance from the
electricity supply:
Switch off at the isolator or the mains
fuse box.
Remove the runners.
Lift the lamp cover from its retainers.
the selector switch is set to the function required, and the temperature
control is set at the correct temperature.
“AUTO” is flashing in the timer display field.
To switch on the oven independently
of the timer, “@” should show in
the display. Press the “i” button.
the main fuse has blown. Contact a
qualified electrician or the Miele Service Department.
50
Change the bulb:
230-240°V, 25 W, E 14, heat
resistant to 300°C, pear shape.
Press the lamp cover back in its
retainers and put the runners back.
Page 51
Correcting minor faults
. . . no noise is heard when the oven
door is opened during operation
This is not a fault.
If the door is opened during operation,
the door contact switch causes the
oven heating, and the fan if on “Fan
Heat D” setting, to be switched off.
. . . a noise is heard after a baking,
roasting or grilling process
This is not a fault.
The cooling fan continues to run for a
short time. When the temperature has
fallen sufficiently the fan switches off
automatically.
. . . the cakes and biscuits are not
cooked after following the times
given in the chart
Check whether,
the correct temperature was set.
there has been a change to the
recipe. The addition of more liquid or
more eggs makes a moister mix
which would need longer to cook.
the roasting filter had been left in
place in front of the fan when cooking with “Fan Heat D”. In this case
baking times might be lengthened
by 10 to 15 minutes.
. . . the cake or biscuits are unevenly
browned
There will always be a slight unevenness. Product information sheets give a
percentage results for standard browning tests. These refer to results for one
tray.
If the item being baked is browning
very unevenly, check:
– Baking with the “Fan Heat D” set-
ting:
whether the temperature was set too
high,
whether the roasting filter was in
place.
– Baking with “Conventional A” heat-
ing.
check the colour and composition of
the baking tins being used. Light col-
oured, shiny, or thin walled tins are
less suitable.
. . . spots like rust appear on the interior walls
When roasting on the rack, the circulating air sometimes picks up spices,
which are then deposited on the oven
interior walls. Such residues are not
removed by catalytic cleaning, they are
best removed while fresh with a mild
washing up liquid solution and a soft
brush.
51
Page 52
Correcting minor faults
. . . There has been a power failure,
••
and instead of the time of day "0
and "AUTO" flash in the display
All pre-set times are deleted as a result
of the power failure.
Enter the time of day again, and any
other pre-set data.
••
. . . “0
00" appears when the audible
tone is switched off
This is not a fault.
The time of day will shortly reappear in
the display field.
. . . “AUTO” flashed in the timer display
This might signal a data entry mistake,
– for example entering conflicting
times.
– if the time of day is changed while a
start and finish time have been preset.
00"
– when the acoustic tone is switched
off by pressing the “g” and “)”
buttons.
52
Page 53
After sales service
In the event of faults which you cannot
easily remedy yourself, please contact:
– your Miele Dealer
or
– the nearest Miele Service Depart-
ment, (see address on the back
page).
When contacting the Service dept,
please quote the Model and Serial number of your appliance, both of which
are shown on the data plate, visible
below the control panel, with the oven
door open.
If you have an oven and hob combination also give the number of your hob.
Space for hob data plate
53
Page 54
Extra accessories
These are available at extra cost from
your Dealer or the Miele Domestic
Sales dept.
– Handle
To take the baking trays or the roasting / grill pan out of the oven, or to put
them into it.
– Telescopic carriage
The telescopic carriage with 5 levels of
runners can be drawn right out of the
oven.
This gives a good overview of all the
cooking in progress.
– Anti-splash tray
to be placed in the grill pan when
grilling
The juices from the food being grilled
are gathered under the anti-splash tray,
rather than being dried out, and they
can then be used in sauces etc.
54
Page 55
Electrical connection U.K.
All electrical work should be undertaken by a competent person in
strict accordance with national and
local safety regulations.
The voltage and rated load are given
on the data plate, visible when the
oven door is open. Please ensure that
these match the household mains supply. Please quote these data, and the
model and serial number when contacting the Miele Service dept.
Connection of this appliance should be
made either via a fused connection unit
(rated load under 3000 W), or via a suitable isolator (rated load over 3000 W),
which complies with national and local
regulations, and which is accessible
after the appliance has been built in.
Important
The appliance is supplied with a 3-core
cable for connection to a 230-240 volt
50 Hz supply.
Possible combinations
The version of the built-in oven with
hob controls may only be combined
with one of the hobs listed below, (not
all units are available in every country):
KM 210
KM 212
KM 200
KM 201
KM 202
The wires are coloured in accordance
with the following code:
Green/yellow = earth
Blue = neutral
Brown = live
WARNING
THIS APPLIANCE MUST BE
EARTHED.
In other countries check these details
with your supplier.
55
Page 56
Electrical connection
\}
\
The voltage and rated load are given
on the data plate, visible when the
oven door is open. Please ensure that
these match the household mains supply.
Underbench oven
The appliance is supplied with a 3-core
cable for connection to a 230-240 volt
50 Hz supply.
The fuse rating is 32 amps for the "E"model with hob.
Wall oven
The appliance is supplied with a 3-core
cable for connection to a 230-240 volt
50 Hz supply.
The fuse rating is 13 amps for the "B"model.
The wires are coloured in accordance
with the following code:
Green/yellow = earth
Blue = neutral
Brown = live
}
Data relating to electrical connection
will be found on the data plate, visible
when the oven door is open. Make sure
that these figures comply with the main
voltage. Connection should be made
via a suitable isolator which complies
with national and local regulations.
Underbench oven
The appliance is supplied with a 3-core
cable for connection to a 230-240 volt
50 Hz supply.
The fuse rating is 32 amps for the "E"model with hob.
Wall oven
The appliance is supplied with a 3-core
cable for connection to a 230-240 volt
50 Hz supply.
The fuse rating is 16 amps for the "B"model.
The wires are coloured in accordance
with the following code:
Green/yellow = earth
Blue = neutral
WARNING
THIS APPLIANCE MUST BE
EARTHED.
56
Brown = live
WARNING
THIS APPLIANCE MUST BE
EARTHED.
Page 57
Electrical connection
@ä
Electrical connection of the
appliance should be undertaken by
a qualified electrician in strict accordance with national and local
safety regulations.
Caution:
In order to avoid a hazard this appliance must be installed according
to these instructions for installations.
Fusing arrangements must be according to national and local standards.
Connection should be made via a suitable isolator switch which complies
with national and local regulations. It
should be easily accessible for servicing work.
The data plate gives the necessary
connection rating, which must be according to national and local standards.
When contacting the Service Department, please quote the voltage, model
and serial numbers given on the data
plate.
WARNING
THIS APPLIANCE MUST BE
EARTHED.
@
Underbench oven
The underbench oven is suitable for
connection to an a.c. single phase
240 V, 50 Hz electricity supply.
The fuse rating is 32 amps with hob.
Possible combination:
The underbench oven can only be combined with the ceramic hob KM 212.
Wall oven
The wall oven is suitable for connection
to an a.c. single phase 240 V, 50 Hz
electricity supply.
The fuse rating is 16 A.
ä
Underbench oven
The underbench oven is suitable for
connection to an a.c. single phase 230
V, 50 Hz electricity supply.
The fuse rating is 32 amps for H 212 E
with hob.
Possible combination:
The underbench oven can only be combined with the ceramic hob KM 212.
Test certificates awarded. . . . . . . . . . .
. . . . . . . . Electrical Safety, C-Tick Mark
Electrically suppressed acc. to . . . . . .
. . . . . . . . . . . . . . . . . . . . . AS/NZS 1044
Wall oven
The wall oven is suitable for connection
to an a.c. single phase 230 V, 50 Hz
electricity supply.
The fuse rating is 16 A.
57
Page 58
Installation instructions
Ceramic hob
These hobs are classified in Germany
as “Y” class for heat protection. They
must be positioned so that there is adequate ventilation. There may be a wall
at the rear and wall or tall units at one
side. On the other side, however, no
unit or divider must stand higher than
the hob.
Because of heat given out, there
must be a minimum distance as follows:
– 40 mm between the hob cut-out
and adjacent furniture, e. g. tall
unit.
– 50 mm between the back wall
and the hob cut-out.
Installation
KM 210, KM 212
*Space for fixing and cable
Prepare the worktop cut-out as
shown in the illustrations below.
1
3
4
5
b Sealing strip
c Hob
d Worktop
e Clamp
f Screw
2
58
Page 59
Loosen the screws f.
Under no circumstances should
sealant find its way between the
frame of the top part of the hob and
the worktop.
This could cause difficulties or even
damage should the hob ever need to
be taken out for servicing. The rubber edge
hob provides a sufficient seal for the
worktop
b under the top part of the
d.
Installation instructions
Set the ceramic hob c in the cut-out
and centre it.
(The Miele inscription must be
legible at the front).
Turn the clamps outwards e and
tighten the screws (5).
Check that the hob unit (2) fits tightly
on to the worktop.
59
Page 60
Installation instructions
Hobs with enclosed hotplates
These hobs are classified in Germany
as “Y” class for heat protection. They
must be positioned so that there is adequate ventilation. There may be a wall
at the rear, and wall or tall units at one
side. On the other side however no unit
or divider must stand higher than the
hob.
Because of the heat given off, there
must be a minimum distance as follows:
– 40 mm between the hob cut-out
and adjacent furniture, e. g. tall
unit.
– 50 mm between the back wall
and the hob cut-out.
Building-in
KM 202
The template provided with the hob
must be used when cutting out the
worktop, (cut-out with rounded
edges).
KM 200
* building-in height
KM 201
60
* building-in height
Prepare the worktop cut-out as
shown in the illustrations.
Page 61
1 2
3
Installation instructions
4
5
b Sealing ring
c Hob
d Worktop
e Clamps
f Screw
Loosen the screws f.
Set the hob unit c into the cut-out
and centre it.
Turn the screws f to the right, until
the clamps
the worktop
Check that the hob unit c fits tightly
on to the worktop.
e are firmly attached to
d.
61
Page 62
Installation instructions
Underbench-oven with hob
controls (cooker)
Turn off the mains electricity supply
to the isolator.
Connect cooker cable to isolator.
Align the cooker in front of the base
unit.
Connect the hob plug to the socket
on the cooker.
Push the appliance into the oven
base unit as far as the oven trim and
align.
Then open the oven door and screw
the oven to the side panels of the
base unit through the two holes, one
on each side of the oven trim.
The appliance must only be operated when it has been built in.
62
Page 63
Installation instructions
For Australia and New Zealand only:
Remote installation of underbench
oven
To install a underbench oven at "eye
level" a special accessory kit is required for connection to the hob.
This unit is obtainable from your Miele
dealer, or the Miele Spare Parts dept,
and consists of two 3.5 metre long connecting cable and an additional connector box.
The cable should be in conduit approved by the electricity regulatory
bodies. Only a suitably competent
person should install the connecting cable from the control unit to the
hob.
The underbench oven must be built
in within view of the hob.
The cable conduit must meet statutory electrical requirements and
have an inner diameter of at least
29 mm for the power cable.
The conduit length should be sufficient to ensure the cable cannot be
touched for the whole distance between the additional connector box
and the control unit.
Do not install the oven directly
above a hob. Exposure to direct
heat could be damaging.
The oven must be separated by a
secured shelf from the rest of the
space in the wall unit, to make it inaccessible.
For the connection of the underbench oven H 212 E only one
power supply cable is required.
No data cable is needed.
63
Page 64
Installation instructions
Disconnect the mains electricity
supply to the appliance.
Install the hob.
Starting from the wall unit push the
cables into the ducting.
The plugs on the connecting cables
and the sockets on the hob are
coded with the same colour for
matching.
Connect the plugs of the connecting
cables into the corresponding
sockets on the additional connection
box, and connect the individual
wires according to the wiring plan
supplied.
Secure the connecting cables in the
connection box with the strain relief
clip.
Fit the hob plug into the socket.
b
underbench-oven, installed remotely
c cable in ducting
hob
d
e cable to hob
f additional connector box
g protective shelf below
h back wall of unit
64
For safety reasons, a protective shelf
must be installed as shown to ensure
that inadvertant contact with the hot
underside is prevented.
The distance between the lower
edge of the worktop and the upper
edge of the protective shelf must be
a minimum of 125 mm.
In order to ensure sufficient air circulation, a gap of 20 mm must be left
between the protective shelf and
the rear panel of the base unit, and
a gap of 5 mm must be left between
the cabinet front panel and the
benchtop.
Page 65
Screw the additional connector box
to the protective shelf underneath
the hob.
In doing so make sure the connection
box is as close to the back wall of
the unit as possible.
Installation instructions
Connect the oven to the electricity
supply by the isolator.
Place the oven into the oven housing
unit as far as the oven trim and align.
The ducting for the electric cabling
must continue right up to the additional connection box.
The connection cables must not
come into contact with the underside of the hob. This is a fire hazard.
Pull any superfluous cable away
from the space under the hob.
Fire hazard!
Open the oven door and using two
screws secure the oven to the side
walls of the housing unit through the
holes in the oven trim.
The appliance must only be operated when it has been built-in.
65
Page 66
Installation instructions
Wall Oven
Turn off the mains electricity supply
to the isolator.
Connect the oven to the electricity
supply by the isolator.
Place the oven into the oven housing
unit as far as the oven trim and align.
Open the oven door and using two
screws secure the oven to the side
walls of the housing unit through the
holes in the oven trim.
66
The appliance must only be operated when it has been built in.
Page 67
67
Page 68
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