Miele H 214 B Operating instructions

Operating instructions

for Combi-oven
Model H 214 B

To prevent accidents and reduce
the risk of damaging the machine,
read the Operating Manual
before installing or using
the machine. M.-Nr. 04 898 090

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Caring for the environment

Disposal of the packing
material

The transport and protective packing is
made from materials that are environ­mentally friendly and can be recycled.

Rather than throwing these materials
away, please ensure that they are
offered for recycling.

Disposal of your old machine

Old machines contain materials which
can be recycled. Please contact your
local recycling center or scrap mer­chant about recycling programs.
To ensure that the machine presents no
danger to children while being stored
for disposal, see the appropriate sec­tion in the Warning and Safety instruc­tions.

Contents

Guide to the appliance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Warning and Safety instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Safety Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Before using for the first time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Oven Operation

Oven

– Description of the cooking modes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

– Controls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

– Selecting a cooking mode. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

– Selecting a temperature. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

– Changing the temperature. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

– Canceling a mode or turning off the oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

– Pre-heating the oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

– Energy Conservation Feature . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

– Oven rack . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

– Setting a cooking duration. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

– Minute Minder . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

Programming the oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

Applications

– Baking recommendations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

– Roasting recommendations. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

– Defrosting in the oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

– Casseroles. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

– Broiling. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

Maintenance

Cleaning and care

– Oven door and control panel. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

– Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

– Oven interior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37

Correcting minor problems . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42

After sales service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45

Optional accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46

Installation / Electrical connection

Electrical connection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48

Installation

– Wall oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49

Guide to the appliance

H 214 E

Control panel

b Oven Mode Selector
c Oven display and pushbuttons

– /+ button with indicator lamp

d

4

Oven interior

e Top heating element and guard
f Access door for Halogen lamp

Convection fan

g
h Non-tip, five level racks
i Door safety switch
j Oven door
k Oven door lock

Accessories

– 2 baking trays
– dual purpose broiling pan / oven tray
– non-tip rack for baking, roasting

or grilling

– grease filter

to be placed in front of the air intake
when Convection roasting

Guide to the appliance

Droplets of grease suspended in the
circulating air deposited on the
grease filter to help keep the oven
clean.

5

Warning and Safety instructions

This appliance complies with all
legal safety requirements. Improper
use can cause both personal injury
and material damage.

Before installation and before using
the oven for the first time, read the
operating instructions carefully.
They contain important information
on safety, and on the operation and
care of the appliance.

Do not let children in, on or around
the appliance or its controls.

Keep these instructions in a safe
place and pass them to any future
users.

Proper Use

This appliance is intended for

residential use only. Use for any
other purpose is at the owner’s risk and
could be dangerous. The manufacturer
cannot be held responsible for damage
caused by improper use of this ap­pliance.

Installation and Servicing

Before connecting the appliance

to the power supply, make sure
that the available voltage and fre­quency correspond to the ratings on
the data plate. Consult a licensed elec­trician if in doubt.

The electrical safety of this ap-

pliance can only be guaranteed
when continuity is complete between
the appliance and a grounding system
which complies with local and national
ordinances. It is extremely important
that this safety requirement be verified
by a qualified electrician. The manufac­turer cannot be held responsible for
problems arising due to an inadequate
or missing ground.

This appliance must only be oper-

ated after it has been installed in
appropriate cabinetry, as outlined in
the Installation instructions.

Installation and repairs should only

be performed by qualified and
trained personnel. Repairs or other
work performed by unqualified person­nel could be dangerous.

The appliance is completely iso-

lated from the electrical supply
only when:

– the main circuit breaker is tripped, or
– the fuse is removed (in countries

where this is applicable)

6

Warning and Safety instructions

Oven operation

High temperatures can be produced
by the oven.

Care should be taken to ensure that
small children do not touch the ap­pliance when it is in use. External parts
of the oven such as the door glass,
vents, and control panel can become
hot.

Use of heat-resistant oven gloves
is recommended:

– when placing food in, turning, or re-

moving items from the oven. The top
heating element and oven racks can
become very hot and the risk of
burns exists.

Always open the door carefully.

– Let hot air or steam escape before

removing or replacing food.

Wait until the upper element is cool
before lowering it for cleaning, in

order to avoid the risk of burns.

Do not use force to pull down the
top heating element as this can

break it.

Always place the oven racks in

their desired location while the
oven is cool. If a rack must be moved
while the oven is hot, do not let the pot
holder contact the hot heating elements.

Caution: Heating elements may

be hot even though they are not
glowing. Interior surfaces of an oven
become hot enough to cause burns.
During and after use, do not let cloth­ing or other flammable materials con­tact the heating elements or interior sur­faces of the oven until they have had
sufficient time to cool.

Do not let aluminum foil or the

meat probe contact hot heating
elements.

Do not push pots and pans on the

oven floor as this could scratch the
surface.

Do not lean, sit, or place heavy

items on the open oven door. The
door can support a maximum weight of
22 lbs (10 kg).

Cover any food left in the oven.

This will prevent the food from
drying out and steam from condensing
inside the oven. If condensation is ex­cessive, damage to the oven may
occur.

7

Warning and Safety instructions

Do not heat unopened containers

of food in the oven, as pressure
may build up and cause them to ex­plode.

To keep food warm after cooking,

take advantage of the residual
heat or select the lowest temperature
available.

Put any frozen products, such as

pizza, on aluminum foil or on the
rack. Do not place them on the baking
tray or broiling pan, as this could cause
the metal to distort to such an extent
that it may be difficult to remove the
tray/pan from the oven.

Never use aluminum foil to line
the oven floor or place pots and
pans or baking sheets directly on
the oven floor when using “Top &
Bottom Heat”, “Bottom Heat” or
the “Intensive Bake” modes, as
this could cause the enamel on
the oven floor to crack.

Flammable materials should never

be stored in an oven or near sur­face cooking units.

General notes

Never use a steam cleaner to

clean the oven. Pressurized steam
could cause a short circuit, or cause
permanent damage to the oven surface
and/or components. The manufacturer
cannot accept responsibility for dam­age caused by steam cleaning.

Children should not be left alone or

unattended in an area where an
oven is in use. They should never be
allowed to sit or stand on any part of
the oven.
Caution: Do not store items of interest
to children in cabinets above an oven.
Children climbing on the oven to reach
these items could be seriously injured.

Do not leave the oven unattended

when cooking with oils or fats as
these can be a fire hazard if allowed to
overheat.

Do not use water on grease fires.

Smother the fire or flame or use a
dry chemical or foam fire extinguisher.

Wear proper apparel. Loose-fitting

or hanging garments should never
be worn while using the oven.

Do not use the oven to heat the

room. Due to the high tempera­tures radiated, objects left near the
oven could ignite.

8

Warning and Safety instructions

When using kitchen appliances

connected to outlets near the
oven, make certain that their cables do
not contact with any cooking zones or
get trapped in the oven door.

Use only dry potholders. Moist or

damp potholders on hot surfaces
may result in burns from steam. Do not
let potholders touch hot heating ele­ments.

Always ensure that food is suffi-

ciently cooked. Many factors will af­fect the overall cooking time, including
the size or amount of food, the selected
temperature, changes to the recipe
and the shape and size of the cooking
container. Some foods may contain
microorganisms which are only de­stroyed by thorough cooking. If in
doubt, select a longer cooking time.

It is important that the heat is

allowed to spread evenly throug­hout the food being cooked. This can
be achieved by stirring or turning the
food, or by observing a sufficiently long
set time at the end of the cooking cycle.

Disposal of your old machine

Before discarding an old machine,

cut off the cable and remove the
door in order prevent accidental injury
to any children or animals who may at­tempt to play inside of it.

The manufacturer is not liable for
damage caused by non-com­pliance with safety instructions

9

Safety Features

Child Safety Feature

The Child Safety Feature can be acti­vated to prevent the oven being turned
on unintentionally by children.

It is activated as follows:

The Oven Mode Selector must be in
the "0" (OFF) position.

Press the "p" (Temperature) button
until the key symbol appears in the
display.

Once this symbol appears, the oven
can no longer be turned on.

To cancel the Child Safety Feature:

Select an oven mode.
Press the "p" button until the key sym-

bol in the display disappears.

Oven door lock

(Not applicable to Stainless steel ovens)
The oven door lock can be activated to

make it difficult for children to open the
oven door.

To activate the door lock, proceed as
follows:

Open the door.

Press down the flat side of the lever
to release the lock catch. When the
oven door is shut, the lock will en­gage automatically.

To open the oven door once the lock
has been engaged:

Push the lever under the handle to
the right, and open the door.

To deactivate the door lock:

Open the door and lock the lever in
the neutral position by pushing it to
the left.

10

Before using for the first time

Oven

Use a cloth to wipe out the oven inte­rior with warm water and a non-ab­rasive detergent solution. Dry it with
a soft cloth.

Do not close the oven door until the
oven interior is dry.

Rinse the accessories.

Install the runners onto the sides of
the oven.

New ovens may have a slight odor dur­ing their first use. Running the oven for
at least an hour at 450°F (230°C) or
higher will make it dissipate more
quickly.

Turn the Oven Mode Selector to
“Convection".

Select the highest temperature using
the “– /+” button.

The timer can be used to set the finish
time to one hour.

Make sure the room is well venti­lated during this process.

11

Oven Operation

Description of the cooking
modes

Convection

This mode cooks by circulating the
heated air over and around the food.

The convection fan/heater combination
located on the rear wall of the oven
blows heated air through openings in
the rear panel of the oven. Because of
this, the oven usually does not need
preheating as the heated air will reach
the food immediately.

Exception: Pre-heat the oven when
roasting meat.

Use of the convection mode allows you
to bake and roast on different levels at
the same time.

Due to the uniform cooking that occurs
when using the "Convection" setting, a
lower temperature can be selected
when using this mode.

Top Heat

Heat from the top element can be used
to brown dishes or to finish dishes with
a cheese topping.

Top & Bottom Heat

With this method of cooking, radiant
heat is directed onto food from above
and below.

Pre-heating the oven is only necessary
when:
– baking biscuits or cakes with a short

baking time.
– baking certain types of doughs.
– roasting meat.

Bottom Heat

Select "Bottom Heat" at the end of a
baking cycle for cakes which require
extra browning on the bottom.

Auto Roast

This setting offers convection cooking
with an Auto Roast feature. The oven
will initially heat up to a high tempera­ture in order to sear the meat and lock
in the juices, thereby allowing it to re­main moist and tasty. Once this high
temperature has been reached, the
oven automatically returns to your se­lected temperature and continues cook­ing as in the "Convection" mode.

12

Oven Operation

Description of the cooking
modes

Defrosting

Defrosting can be done without heat or
at a temperature of up to 120°F (50°C).
When Defrosting without heat, the circu­lated air will be at room temperature.

Intensive baking

This method combines "Convection"
with "Bottom Heat" and is recom­mended for dishes that have a moist
topping and crisp base such as pizza
or quiche lorraine.

Fan Broiling

Hot air from the broiling element is
blown over the food by the convection
fan on the rear wall of the oven. This
allows broiling at lower temperatures
than in the "Broiling 1" or "Broiling 2"
mode.

Broiling 1

The inner part of the upper heating ele­ment is used in this mode. It will glow
red for a few minutes after it is se­lected, and is then ready for use. Use
this mode for small quantities or thin
pieces of food.

Broiling 2

The entire upper heating element is
used for broiling.

In this mode, the inner part of the heat­ing element will glow red a few minutes
after being turned on. The outer part of
the element will remain noticeably dar­ker, but will still produce the heat
necessary for broiling.

This mode is especially useful for broil­ing thicker cuts or large quantities of
food distributed over the entire rack.

13

Oven operation

Controls

The oven controls consist of the Oven
Mode Selector and push buttons.

Oven Mode Selector

Use this control to select the desired
cooking mode.

The selector can be turned clockwise
or counter-clockwise.

Pushbuttons

With the pushbuttons you can:

– change the oven temperature.

– enter a cooking duration.

– activate the Minute Minder.
Each pushbutton has a matching sym-

bol in the display.

14

Oven operation

The “– /+” button is used to input all
entries or alterations to the oven.

Temperature or time can be altered in
increments, by pressing the "- / +" but­ton briefly, or more rapidly by holding
the button in.

“–” button:

To select a lower temperature, earlier
time or shorter period.

“+” button:

To select a higher temperature, later
time or longer period.

The increase / decrease is changed
– for the oven temperature in 10°F

(5°C) steps,

– for the Minute Minder in 1 min. steps.
Temperature or time can be entered as

follows:

Press the required button.
Enter the time or temperature imme-

diately using the “– /+” button.

As long as the indicator lamp in the
center of the “– /+” button is lit, a time
or temperature can be entered or al­tered.

The indicator lamp in the “– /+” but­ton lights up:

– when a cooking mode has been se-

lected (except for "Light"),
–if the "p" button is pressed during

the cooking process,
– when an oven mode has been se-

lected and the "g" button is

pressed, or
–if the "l" button is pressed.

When the indicator lamp goes out, the
entry has been stored.

Symbols and figures which appear in
the oven display field:

– The oven temperature and "p"dur-

ing cooking.
–"g" when a cooking duration has

been entered.
–"l" always appears when a time has

been entered into the Minute Min-

der.
–"l" and a time countdown when only

the Minute Minder has been se-

lected.

15

Oven operation

Selecting a cooking mode

With the Oven Mode Selector, the fol­lowing cooking modes can be chosen:

– Light

Turns on the oven light.
(factory setting: to save energy, the
light will go out one minute after the
last button was pressed).

– Convection

For baking or roasting on several le­vels at the same time.

– Auto Roast

An initial high temperature is used to
sear the meat. Cooking then con­tinues using the “Convection” mode
at the selected temperature.
This mode should not be used for
baking, except when baking freshly
prepared wholemeal or rye doughs,
(not packaged mixes).

– Defrosting

For gentle defrosting of deep frozen

foods.
– Intensive Baking

For recipes which require a moist

topping, and a crisp base, such as

pizza, quiche lorraine, open fruit

cake or cheesecake.

This mode should not be used for

roasting or shallow baking as the

base will be overcooked.
– Fan Broiling

Ideal for grilling thicker items such

as stuffed meat, kebobs and pieces

of poultry. Broiling can be done with

the oven door closed.
– Broiling 1

For broiling flat items or small quan-

tities of food, or for browning small

dishes. Broiling can be done with

the oven door closed.
– Broiling 2

For broiling flat items or large quan-

tities of food, and for browning larger

dishes. Broiling can be done with

the oven door closed.

– Top Heat

For browning dishes or finishing
dishes with a cheese topping.

– Top & Bottom Heat

For baking or roasting traditional
recipes or soufflés.

– Bottom Heat

Use this setting towards the end of
baking, to brown the base of a cake.

16

The mode selected will illuminate.

A recommended temperature, listed
below, will appear for each cooking
mode when it is selected.

Convection. . . . . . . . . . . . 160°C/320°F

Auto Roast* . . . . . . . . . . . 160°C/320°F

Top Heat. . . . . . . . . . . . . . 190°C/370°F

Top & Bottom Heat. . . . . . 190°C/370°F

Bottom Heat . . . . . . . . . . . 190°C/370°F

Defrosting. . . . . . no temperature given

Intensive Baking. . . . . . . . 170°C/340°F

Fan Broiling . . . . . . . . . . . 200°C/390°F

Broiling 1 . . . . . . . . . . . . . 240°C/460°F

Broiling 2 . . . . . . . . . . . . . 240°C/460°F

Oven operation

Selecting a temperature

If you wish to use the suggested tem­perature, it will be set automatically
when the “– /+” button indicator lamp
goes out.

Once the lamp goes out, the actual
oven temperature will be displayed.

The oven temperature rise will be
shown in 2°F (1°C) increments until the
selected temperature is reached. From
this point onward, the oven tempera­ture will be displayed.

If the oven door is opened, or a lower
temperature is selected, the decrease
in oven temperature will also be shown
in 2°F (1°C) increments.

* Cooking temperature. The initial sear­ing temperature is about 230°C/446°F.

Once a cooking mode is selected, the
heating elements will turn on.

17

Oven operation

Changing the temperature

The suggested temperatures can be
changed within the following ranges:

Convection. . . . . . . 80-480°F/30-250°C

Auto Roast . . . . . 210-440°F/100-230°C

Top Heat. . . . . . . . . 80-480°F/30-250°C

Top & Bott om

Heat . . . . . . . . . . . . 80-530°F/30-280°C

Bottom Heat . . . . 210-480°F/100-250°C

Defrosting. . . . . . . . . 80-120°F/30-50°C

Intensive baking. . 120-480°F/50-250°C

Fan Broiling . . . . . 120-500°F/50-260°C

Broiling 1 . . . . . . 390-570°F/200-300°C

Broiling 2 . . . . . . 390-570°F/200-300°C

To alter the temperature while the in­dicator lamp is lit:

Enter the desired temperature using
the “– /+” button.

To cancel a cooking mode or
turn off the oven:

When the Oven Mode Selector is
turned to "0", any oven temperature that
has been entered, or symbols appear­ing in the display will be cancelled.
Time entered into the Minute Minder is
not affected.

Exception: If a time has been entered,
"l“ and the time countdown will ap­pear in the display.

To alter the temperature once the
lamp has gone out:

Press the "p" button.

Enter the desired temperature using
the “– /+” button.

18

Oven operation

Pre-heating the oven

The oven normally needs pre-heat­ing only in the following cases:

With "Convection":
– when roasting meat.

With "Top & Bottom Heat" :
– when baking biscuits and cakes with

a short cooking time,
– when baking some doughs,
– when roasting meat.

To pre-heat the oven:

Turn the Oven Mode Selector to the

desired cooking mode.

Select the desired temperature.
When the temperature has been

reached:

Put the food into the oven.

Energy Conservation Feature

If cooking is done by entering a cook­ing duration, the residual heat in the
oven will automatically be used to con­serve energy.

The letters "EC" in the display indicate
that the Energy Conservation Feature is
active.

Shortly before the end of the pro­grammed cooking time, the heating ele­ments will shut off. If a convection
mode is being used, the convection fan
will continue running, as will the internal
cooling fan.

The residual heat in the oven will be
used to complete the cooking process.

19

Oven operation

Oven rack with safety catch

Non-tip runners prevent the rack from
being pulled out of the oven uninten­tionally.

When replacing the rack, make cer­tain that the safety catch is at the
rear of the oven.

The baking tray, oven tray and racks
can only be removed by lifting up on
the front as they are being pulled out.

20

Oven operation

Cooking duration

Using the "g" button, a cooking dura­tion can be entered which automati­cally turn the oven off once the cooking
is completed.

To enter a cooking duration:

(From 1 min. - 23 hrs. 59 mins.)

Turn the Oven Mode Selector to the

desired cooking mode.

Press the "g" button.

“0.00” will appear in the display.

Using the “+” button, enter the

desired cooking duration in hours

and minutes.
The oven will now turn off automatically

once it has cooked for the amount of
time entered.

When the end of the cooking time
has been reached:

– an audible tone will sound for ap-

proximately 5 seconds and

–the “l”symbol will flash for 1 minute.
Both the tone and flashing "g" can be

canceled by:
– Pressing the "g" button, or
– Turning the Oven Mode Selector to

“O”.

(If the food is not sufficiently cooked,
additional cooking time can be en­tered).

To check the duration

Press the "g" button.

The display will show the duration time
entered, or the time remaining if cook­ing has already begun.

Changing the cooking duration.

Shortly before the end of the cooking
time, the heating elements will shut off
and the Energy Conservation Feature
(as described under “Oven operation”)
will be activated. “EC” will appear in
the display instead of the oven tem­perature.

The heating elements will turn on again
if:
– the selected oven temperature is al-

tered or,
– the cooking time is extended.

Press the "g" button.

Use the “-/+” button to enter the new
time.

Canceling a cooking duration:

– Turn the Oven mode Selector to “0”,

or

– Press the "g" button, then use the

“–” button to set the time to “0:00”

21

Oven operation

Minute Minder

The Minute Minder can be used to time
any kitchen process (boiling eggs, for
example).

The Minute Minder time can also be
used while the oven is in operation.

To enter the time

(1 min. through 23 hours. 59 mins.)

Press the "l" button.

Enter the desired time in hours and

minutes using the “-/+” button.
When the “-/+” button lamp goes out,

the time will start counting down in
minutes.

At the end of the set time:

– an audible tone will sound for ap-

proximately 5 seconds and
–the "l" symbol will flash for 1 minute.

To change the Minute Minder time:

Press the "l"button.
This will stop the Minute Minder.

Enter the new time in hours and
minutes using the “-/+” button.

To cancel the Minute Minder time:

Press the "l" button.

Use the “-” button to set the time to

“0.00”.
Note:
This cannot be done using the “+” but-

ton, since it is impossible to go beyond
the maximum setting.

The tone and symbol can be canceled
at any time by pressing the "l" button.

22

Programming the oven

Certain oven functions can be modified
by accessing the programming mode
as follows:

Set the Oven Mode Selector to "0" .
Open the oven door.
While pressing the "p" button, turn

the Oven Mode Selector to "Light".

"01:0" or "01:1" will be displayed if the
programming mode was entered cor­rectly.

Use the "– / +" button to select the
function (01: - 05:) you wish to
change.

Press the ,,l" button to turn the func­tion on (:1) or off (:0) as desired.

Store the programming change by turn­ing the Oven Mode Selector to "0".

Value shown in

display when

function is:

OFF ON

01:0 01:1 The oven is "locked"

02:0 02:1 Raises all pre-set

03:0 03:1 The oven light will

04:0 04:1 Temperature is

05:0 05:1 The oven light will

Function activated
when set to "ON"

after 3 seconds, and
any

increase in the
cooking temperature
is prohibited. The
temperature can be
decreased, however.
Increases can only
be made after the
Oven Mode selector
has been turned to
"Light" or "0".

cooking temperatures
by 10 °C or 20 °F.

turn on when the
Oven Mode selector
is at "0" and the door
is opened.

displayed in °F and a
12 hour clock is used
(Temperature is
display in °C and a
24 hour clock is used
when set to "04:0").

remain on during use.
(Factory setting:
The light will go out
about 20 seconds
after the last button
was pressed. It can
be turned on when
needed by pressing
any button.)

23

Baking Recommendations

The following settings are recom­mended for baking:

– Convection
– Intensive Baking
– Top & Bottom Heat

Baking using the "Convec­tion" mode

Most types of heat-resistant pans or
dishes are suitable for convection bak­ing, including thin-walled and non-re­flective metal molds.

Several levels can be used at the same
time for baking. The recommended
baking levels are:

1 tray =

1st runner from the bottom

2 trays =

1st and 3rd runners from the bottom

3 trays =

1st, 2nd and 4th runners from the
bottom.

When baking moist muffins, cakes
or bread, do not bake on more than
two levels.

Baking using the "Intensive
Baking" mode

This method of baking is particularly
useful for:

– dishes that require a moist topping

and crisp base, such as pies, pizzas
and quiche lorraine, or dishes where
the base has not been pre-baked.

Any heat-resistant baking pan can be
used.

Put the cake on the 1st runner from the
bottom. If the base is overcooked, use
a higher level runner the next time.

Baking using the "Top & Bot­tom Heat" mode

Dark metal or enamel pans with a matt
finish are preferable. Heat resistant
glass or thermoplastic dishes can also
be used. These baking pans will allow
the cake or bread to brown evenly.

Avoid thin-walled or bright, reflec­tive metal moulds. These will give
uneven browning results.

When using the "Convection" mode,
lower baking temperatures are required
than when using "Top & Bottom Heat".
See the baking chart for further recom­mendations.

24

Pre-heating the oven is only necess­ary when baking:

– cakes or biscuits with a very short

baking time, or

– sponge cake or similar mixtures.
Select the baking level (rack runner) ac-

cording to the height of the item:

1 or 2* for deep cakes
2 or 3* for biscuits and shallow cakes

*counted from the bottom

Baking Recommendations

General notes

Place oblong pans in the oven as
shown in the illustration.

Deep-frozen products such as pizzas
should be placed on aluminum foil di­rectly on the rack.

Never use aluminum foil to line
the oven floor or place pots and
pans or baking sheets directly on
the floor when using "Top & Bot­tom Heat", "Bottom Heat", or In­tensive Baking" modes, as this
could cause the enamel on the
oven floor to crack.

The Baking Chart gives sugges­tions for temperatures, baking le­vels and cooking times.

In general:

For even browning, select
– a medium temperature.
Increasing the temperature and reduc-

ing the time can have an adverse effect
on even browning.

– Select a baking level according to

the recipe and selected temperature.

– Just before the end of the baking

time, test to see if the cake is done
by inserting a metal or wooden
skewer into the center of the cake. If
it comes out clean, without dough or
crumbs sticking to it, the cake is
done.

Use a deeper pan for moist fruit cakes
and multi-layer cakes to minimize
splashing in the oven.

25

Baking Recommendations

Convection

Temperature

°F/°C

Creamed mixture

Dried fruit cake
Nut cake (tray)

1)

Nut cake (pan)
Fresh fruit cake with topping (tray)
Fresh fruit cake (tray)
Fresh fruit cake (pan)
Flan base
Small cakes

Whisked mixture

Ta rt
Tart / Flan base
Swiss roll

1)

1)

1)

1)

1)

300-340/150-170
300-340/150-170
300-340/150-170
300-340/150-170
300-340/150-170
300-340/150-170
300-340/150-170
300-340/150-170

320-360/160-180
320-360/160-180
320-360/160-180

Kneaded mixture

Tart / Flan base
Nut ring
Crumb cake
Small biscuits
Cheesecake
Apple pie
Apricot tart with topping
Savory pastry

1)

2)

Meat loaf

300-340/150-170
300-340/150-170
300-340/150-170
300-340/150-170
300-340/150-170
300-340/150-170
300-340/150-170
380-410/190-210
340-380/170-190

Yeast mixtures

Crumb cake
Fresh fruit cake (tray)
Stollen
White bread
Wheat bread
Pizza (tray)

1)

1)

Onion bread
Apple turnovers

Choux pastries

1)

300-340/150-170
320-360/160-180
300-340/150-170
320-360/160-180
380-410/190-210
340-380/170-190
320-360/160-180
300-340/150-170

Eclairs 320-360/160-180 1, 3 25-30

1)

and

1)

340-380/170-190 1, 3 20-25

Flaky pastries
Meringues

Macaroons 240-290/120-140 1, 2, 5 30-50
Unless otherwise stated, the times given are for an oven which has not been preheated.

With a pre-heated oven, shorten the time by approximately 10 minutes.

Baking level

(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
1
1

1, 3

Time

(in mins.)

70-80
20-25
60-70
45-50
35-45
45-55
25-30
20-25

25-30
20-25
15-20

20-25
40-50
40-50
15-25
70-80
45-55
40-60
25-35
60-70

35-45
40-50
45-65
40-50
60-70
40-50
30-35
25-30

1) Pre-heat the oven when using "Top & Bottom Heat".

2) Pre-heat the oven when using "Convection" or "Top & Bottom Heat".

26

Top & Bottom Heat Intensive Baking

Temperature

°F/°C

320-360/160-180
320-360/160-180
360-390/180-200
320-360/160-180
360-390/180-200
360-390/180-200
320-360/160-180
360-390/180-200
360-390/180-200

baking level

(from bottom)

1
1
2
1
3
2
1

1 or 2

2

Time

(in mins.)

50-60
70-80
15-20
60-70
45-50
35-45
45-55
15-20
12-15

Baking Recommendations

Temperature

°F/°C

–
–
–
–

300-340/150-170

–
–
–
–

baking level

(from bottom)

–
–
–
–
1
–
–
–
–

Time

(in mins.)

–
–
–
–

30-35

–
–
–
–

360-390/180-200
360-390/180-200
380-410/190-210

360-390/180-200
360-390/180-200
360-390/180-200
360-390/180-200
360-390/180-200
360-390/180-200
360-390/180-200
440-480/230-250
380-390/190-200

360-390/180-200
360-390/180-200
340-380/170-190
380-410/190-210
410-440/210-230
380-410/190-210
380-410/190-210
340-380/170-190

380-410/190-210 2 20-25 – – –
390-430/200-220 2 20-25 – – –

260-300/130-150 2 30-50 – – –

1
2

1 or 2

2
2
2
2
1
2
1

1 or 2

1

2
2
2
2
2
2
2
2

20-25
15-20
12-15

15-20
40-50
40-50
10-15
70-80
40-50
40-60
25-35
60-70

35-45
40-50
45-65
40-50
60-70
40-50
25-30
20-25

–
–
–

–
–
–

–
300-340/150-170
300-340/150-170
300-340/150-170
380-410/190-210
340-380/170-190

–

–

–

–

–
340-380/170-190
320-360/160-180

–

–
–
–

–
–
–
–
1
1
1
1
1

–
–
–
–
–
1
1
–

55-65
40-45
45-50
25-30
50-55

40-50
25-30

–
–
–

–
–
–
–

–
–
–
–
–

–

The information given in this chart is intended only as a guide.

27

Roasting Recommendations

We recommend the following settings
for roasting in the oven:

– Auto Roast
– Top & Bottom Heat

Always remember to install the
grease filter in the back of the oven
before roasting.

Roasting in a covered pot is recom­mended because:

– It ensures sufficent juices remain to

make gravy.

– The oven stays cleaner.

The following containers are suitable:
Roasting pans, heat-resistant glass,
Aluminum foil, earthenware.

Make sure that the pot and lid have
heat resistant handles.

Place the covered pot on the rack.

Do not place the pot on the oven
floor.

The meat should be put into a cold
oven.
Exception: Pre-heat the oven to the
desired temperature when cooking
roast beef.

Use roasting level 1 for roasting large
cuts of meat.
Use roasting level 2 when roasting
poultry weighing up to 2 lbs (1 kg), or a
smaller cut of meat, or fish.

When using "Convection" or "Auto
Roast" a temperature of approximately
70°F/40°C lower can be used than
when roasting in the "Top & Bottom
Heat" mode.

The larger the cut of meat to be
roasted, the lower the temperature that
should be used.
When roasting more than 6 lbs (3 kg),
select a temperature about 20°F/10°C
lower than the one given in the "Roast­ing Recommendations" chart.
The roasting process will take a little
longer, but the meat will be cooked
evenly and the exterior will become
crisp.

28

For roasting directly on the rack K,
the temperature needs to be about
40°F/20°C lower than when roasting in
a covered pot L.

The roasting time will depend on the
type of meat, the size, and the thick­ness of the cut.

Roasting Recommendations

Calculating the roasting time:

Depending on the type of meat being
roasted, the traditional method is to
allow 15 to 20 minutes per pound, ad­justing the time as roasting progresses
to obtain the desired result.

Another method is to multiply the thick­ness of the roast in inches (cm) by the
time per inch (cm) for the type of meat
being cooked (see the chart below).

Type of meat time/inch (cm)

Beef / Venison
Pork / Veal / Lamb
Roast beef

Example:
Beef roast, 3

1

/2" x 35 mins. per inch = 122 mins. or

3

1

/2 inches (8 cm) thick

thickness of meat

35-45 (15-18) mins.
30-40 (12-15) mins.

20-25 (8-10) mins.

8 cm x 15 mins. per cm = 120 mins.
roasting time.

Please note:

Do not select a roasting temperature
higher than recommended. The meat
will brown, but will not be thoroughly
cooked.

Browning only occurs towards to end
of the roasting time. Remove the lid
about halfway through roasting if more
intensive browning is desired.

Once finished taking the roast out of
the oven, covering it with aluminum foil
and letting it stand for about 10 minutes
will help retain juices and prevent the
roast from drying out.

Useful hints

Roasting in a covered pot L

Season the meat and place it in the
pot. Add some butter, margarine or a
little oil. Add about 1/2 cup (1/8 liter) of
water when roasting a large piece of
meat (4-7 lbs (2-3 kg)) or roasting
poultry with a high fat content.

Roasting on the rack K

Place a little water in the roasting tray
under the wire rack. Add a little 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 skin, baste the poultry ten
minutes before completion of cooking
with slightly salted water.

Roasting deep frozen meat

Deep frozen meats up to approx. 3 lbs
(1.5 kg) in weight can ‘be roasted with­out first being defrosted. The roasting
time will be about 10 minutes per lb.
(20 min. per kg) longer. Larger pieces
of meat should be defrosted before
cooking.

29

Roasting Recommendations

Oven roasting chart

Auto Roast

1)

Top & Bottom

Heat

Roasting

level

Roast beef - 2 lbs

1 350-390/

(1 kg)
Fillet steak, Sirlion

3)

steak

- 2 lbs (1 kg) 1

4)

Vension/game 2 lbs
(1 kg) 1

Roast pork, shoulder
cut - 2 lbs (1 kg) 1

Pork fillet or Cutlet ­2 lbs (1 kg) 1

Rib cut - 2 lbs (1 kg) 1 340-370/

Minced meat - 2 lbs
(1 kg) 1

Roast veal - 2 lbs
(1 kg) 1

Shoulder of lamb ­3 lbs (1.5 kg) 1

Poultry - 2 lbs (1 kg) 1

Poultry - 4

1

/2 lbs

4)

(2 kg) 1
Poultry - 9 lbs (4 kg) 1 320-350/

Whole fish - 3 lbs
(1.5 kg) 1

4)

Temp.

2)

°F/°C

180-200

370-410/

190-210

355-390/

180-200

340-370/

170-190

340-370/

170-190

170-190

340-370/

170-190

340-370/

170-190

340-370/

170-190

340-370/

170-190

340-375/

170-190

160-180

320-350/

160-180

Time

(in mins)

Tem p.

°F/°C

100-120 420-460/

220-240

35-45 460-500/

240-260

90-120 420-460/

220-240

100-120 410-440/

210-230

60-80 390-430/

200-220

60-70 410-440/

210-230

50-60 390-430/

210-230

100-120 410-440/

210-230

90-120 410-440/

210-230

50-60 390-430/

200-220

120-150 390-430/

200-220

150-180 375-410/

190-210

35-55 390-430/

200-220

2)

Unless otherwise stated, times given are for an oven which has not been preheated.

Time

(in mins)

100-120

35-45

90-120

100-120

60-80

60-70

50-60

100-120

90-120

50-60

120-150

150-180

35-55

1) Install the grease filter when using "Auto Roast".

2) When roasting in a covered pot L
When roasting on the rack K, set the temperature 40°F/20°C lower than suggested.

3) Preheat the oven when using "Auto Roast" or "Top & Bottom Heat".

4) Use the second runner from the bottom when cooking with "Top & Bottom Heat".

The information in this chart is intended as a guide only.

30

Defrosting in the oven

We recommend defrosting at room tem­perature (oven temperature set to 0°).
An oven temperature of up to
120°F/50°C can be selected, however.

Where possible, remove the packa­ging and put the food into an appro­priate dish.

Put the rack in the 1st roasting level
from the bottom, and place the dish
on the rack.

Turn the Oven Mode Selector to
"Defrosting"

Defrost times (approximate):

(at room temperature)

Fish, 2 lbs (1000 g) . . . . . . 60-90 mins.

Poultry, 2 lbs (1000 g) . . . 90-120 mins.

Meat, 1 lb (500 g) . . . . . . . 60-90 mins.

Meat, 2 lbs (1000 g) . . . . 90-120 mins.

Sausage, 1 lb (500 g) . . . . 30-50 mins.

Fruit (Strawberries in a block),

1

/2 lb (300 g). . . . . . . . . . . 30-45 mins.

Shallow cake, 1 lb (500 g). 20-30 mins.

Bread, 1 lb (500 g) . . . . . . 30-40 mins.

31

Casseroles

The following oven settings are recom­mended for cooking casseroles:

– "Convection"
– "Top & Bottom Heat"

The following types of dishware are suit­able for this type of slower cooking:

- covered pots made of heat proof glass

- china,

- earthenware pots

Make sure your pots have heat re­sistant handles and knobs.

Place the rack in the 1st runner from
the bottom, and place the prepared
casserole on top.

Select the Oven Mode and tempera­ture.

Convection . . . . . 340-380°F/170-190°C

Top & Bott om

Heat . . . . . . . . . . 380-410°F/170-210°C

Cooking times

Consult your cook book.

Please note:

Dishes that need to be cooked in their
own juice or steam (i.e. vegetables)
should be covered so that they don’t
dry out. If no lid is available, aluminum
foil can be used.

Cook without a lid when a crusty finish
or topping is desired (meat or au gratin
dishes).

Useful hint:

When cooking more than one item, one
dish can be placed on top of the other.
Invert the lid of the bottom dish and
place the dish to be browned on top.

Poaching

Fish or fruit can be poached in the
oven using a covered dish.

Bottling/Canning

Bottling should only be performed by
an experienced cook who has received
proper training in this method of pres­erving fruit and vegetables, and under­stands the chemical processes in­volved.

32

Broiling

Three broiling options are available in
the oven:

Broiling 1

For broiling small quantities of thin cuts
of meat and for browning small dishes
of food. Only the inner part of the upper
heating element is energized.

Broiling 2

Fan Broiling

For broiling larger items, such as
poultry or rolled meat.

For best results:

– Pre-heat the oven for approximately

5 minutes with the oven door shut.

– Broiling with the oven door shut

saves energy and minimizes cook­ing odors.

– For “Fan Broiling”:

always install the grease filter in the
back of the oven when using this
mode.

Preparing the food

– Clean and season the meat.
– Add a little oil if necessary. Other

fats will quickly become black or
cause the food to smoke. A little but­ter can be added to chicken if
desired.

For broiling large quantities or thick
cuts of meat and for browning food in
large dishes. The entire upper heating
element is used.

– To enhance the taste of fish or fish

filets, add a little salt or squeeze a
little lemon juice over the fish before
cooking.

33

Broiling

Broiling on the rack

Assemble the broiling pan and rack
as shown.

Place the food on the rack.
Select the desired Broiling mode.

Insert the broiling pan at the appropri­ate level for the type of food being
broiled:

thin cuts = level 3 or 4 from the bottom
thicker cuts = level 1 or 2 from the bottom
It foods of a similar thickness are

broiled at the same time, the cooking
time for each item should be about the
same.

Most items should be turned over half
way through cooking.

To broil thicker pieces of food grad­ually, sear the meat at a high tempera­ture, then continue broiling at a lower
temperature so the food cooks through
to the center.

Broiling time

Fish, fish filets and thin meat usually
need about 5-6 minutes a side depend­ing on their texture. Thicker pieces will
take longer. With rolled meat, allow ap­proximately 25 minutes per inch (10
minutes per cm) diameter.

Broiling tips:

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

– 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 a large resistance, it is

thoroughly cooked ("well done").

Basting brush

Broiling Temperature.

Food to be broiled Temperature
Thin cuts

such as chops, steak 520°F/275°C

Thicker cuts

such as chicken,
kebobs 460°F/240°C

34

A basting brush with an angled handle
is available from the Miele Parts Depart­ment

Broiling chart

Pre-heat the oven for about 5 minutes with the door shut before broiling.

Broiling

Food to be broiled

Runner

from bottom

Flat items of food

Beef steaks 3 or 4 520/275 10-16 430/220 10-16
Kebobs 3 or 4 520/275 12-16 430/220 15-20
Meat cutlet 3 or 4 520/275 12-18 430/220 18-20
Liver 3 or 4 520/275 8-12 430/220 10-14
Burgers 3 or 4 520/275 14-20 430/220 16-20
Sausage 3 or 4 520/275 6-10 430/220 8-12
Fish fillet 4 520/275 12-16 430/220 12-16
Trout / Mackerel 4 520/275 16-20 430/220 20-25
Toast 3 or 4 520/275 2-4 430/220 3-5
Open toasted sandwich 4 520/275 4-6 430/220 4-6
Tomatoes 4 520/275 6-8 430/220 6-8
Peach / banana halves 4 520/275 7-10 430/220 7-10

Thicker cuts

Chicken pieces 2 lbs
(1 kg) 1 or 2 460/240 50-60 390/200 50-60

Rolled pork 2 lbs (1 kg) 1 460/240 70-80 390/200 70-80
Kebobs and mixed

items 1 460/240 30-40 390/200 100-120

1) Turn food over half way through broiling.

2) Install the grease filter when using "Fan Broiling".

Broiling 1 / Broiling 2 Fan Broiling

Tempe-

rature

in °F/°C

Time

(in mins.)

1)

Tempe-

rature

in °F/°C

2)

Time

(in mins.)

1)

All times given are approximate and will vary according to personal taste.

35

Cleaning and care

Oven door and control panel

Use a mild, non-abrasive cleaning
agent or hot soap and water solution.
Wipe dry with a soft cloth.

Do not use a scouring agent, as this
may scratch the glass.

For white ovens, we recommend clean­ing the following after each use:
– the oven door handle and
– the control panel.
Use a damp, soapy cloth. This will pre­vent any spills or grease from being
burnt on and becoming impossible to
remove.

Stainless steel front

Never use cleaners containing
sand, baking soda or scouring
agents. These will scratch the steel.

Use a non-abrasive stainless steel
cleaner applied with an even pressure.
Wipe with a damp cloth and rub dry
with a soft cloth.

Accessories

Runners

Wash with hot soapy water or clean
them using a stainless steel cleaner.

Baking tray, roasting/broiling pan
and wire racks:

– wash and dry after each use.
Stubborn residues that will not easily

wash off can be removed;
– from stainless steel with a stainless

steel cleaner.

– from enameled surfaces by soaking

and softening residues with hot
water, then brushing with a soft nylon
brush or sponge.

Grease filter

Clean with dishwashing liquid or in the
dishwasher.

36

Cleaning and care

Oven interior

The interior oven surfaces are coated
with either:

b Clean Enamel, or
c Catalytic Enamel.

The oven should be cleaned regularly,
preferably after each use. If left dirty for
too long, cleaning will become un­necessarily difficult and in extreme
cases, impossible.

Important: Clean Enamel surfaces
should be cleaned
the oven temperature to the level
necessary to clean the Catalytic Ena­mel described below.

before increasing

b Clean Enamel

Clean Enamel is a specially hardened
enamel with an extremely smooth sur­face.

Most baking and roasting residues can
be easily removed while the oven is still
warm using a sponge, liquid detergent
and hot water. If residue becomes
baked onto the surface, remove it
using a razor blade scraper and a non­scouring cleaner.

Fruit juice or grease splashes may
cause permanent discoloration or
dulling of the Clean Enamel if not
cleaned immediately after use.

Catalytic Enamel roof and side liners
are also standard on some models.

Never use hard brushes, steel wool,
scouring pads, hard sponges or scour­ing agents on the enamel coatings.
These can scratch and damage both
types of enameled surfaces.

If an oven spray is used, use it only
on Clean Enamel surfaces
moving the Catalytic Enamel pa­nels. Follow the manufacturer’s in­structions carefully.

Oven spray will damage Catalytic
Enamel surfaces.

after re-

37

Cleaning and care

c Catalytic Enamel

This type of enamel coating causes
grease and oil deposits to carbonize
and “burn off” at temperatures above
390°F (200°C). The higher the tempera­ture, the more effective this process
becomes. Deposits of spices, syrups,
cake mixtures, etc. cannot be removed
from the Catalytic Enamel in this way.
These types of deposits should be
removed by using hot, soapy water
and a sponge while the soil is still
fresh.

Do not use oven spray on Catalytic
Enamel.

Allowing deposits to remain for too long
will allow them to bake onto the ena­mel, and make it harder to clean in the
future.

Cleaning normally soiled Catalytic
Enamel ovens:

Allow the oven to cool.
Clean the oven roof, sides and floor,

using warm, soapy water and a soft
sponge or nylon brush.

Do not use abrasive cleaners.

Any remaining deposits will gradually
disappear as the oven is normally used
for cooking at temperatures above
390°F (200°C).

Replacements for permanently dam­aged rear wall panels can be pur­chased from the Miele Parts Depart­ment.

38

Cleaning and care

Oven Interior

For ease of cleaning, the oven door,
the runners and the back panel can be
removed and the top heating element
lowered.

To remove the oven door:

Open the door fully.

Flip up the clamps on each door
hinge. This locks the hinges.

To reinstall the oven door:

Place the locked hinges into the
guide holes until they engage.

Open the door fully.
Disengage the locking clamps.

Make sure the locking clamps are
disengaged after the door is rein­stalled, otherwise the door may fall
off.

Slowly shut the door until it can be
lifted up and removed.

39

Cleaning and care

To remove the runners

Select the "Light" setting.

In order to avoid burning yourself,
make sure the oven heating ele­ments are turned off and cool be­fore attempting to clean the oven.

Pull on the locking bracket to release
the runners.

To remove the back panel

Loosen the 2 nuts (black arrows)
holding the back panel and remove
it.

The oven must not be used without
the back panel installed. The ex­posed fan and heating element
could be damaged or cause per­sonal injury.

Remove the runners from the oven.

Reassemble the oven in the reverse
order, making sure all the parts are cor­rectly in place.

40

To lower the upper heating element:

Select the "Light" setting.

Make sure the oven heating ele­ment is turned off and cool before
attempting to lower it. Never at­tempt to lower a hot heating ele­ment.

Remove the runners.

Cleaning and care

Pull (and turn, if necessary) the lock­ing knob on the heating element to
release it.

Gently lower the heating element.

Do not use force to lower the ele­ment, as this may damage it.

41

Correcting minor problems

Installation, maintenance and re­pairs to the electrical components
of this appliance should only be per­formed by trained personnel.
Unauthorized repairs can be dan­gerous.

Some minor problems can be easily
corrected as follows:

What to do if . . . desired

. . . the oven does not heat up?

Check that:

The Oven Mode Selector is set to the
desired cooking mode, and the tem­perature control is set to the correct
temperature.

The Child Safety Feature is deacti­vated.

The circuit breaker has not tripped.
Contact a qualified electrician or the
Miele Service Department if it has.

The timer has not been set.

. . . the heating elements in the oven
function, but not the light?

The halogen lamps are bad. They can
be replaced as follows:

Turn off the electrical supply to the
oven at the circuit breaker.

Take the runners out of the oven.

Raise the small door found on either
side of the inner edge of the oven.

42

Pull on the metal tab that is now
visible to remove the lamp holder.

Remove and exchange the halogen
lamp:
12 V, 10 W,
heat resistant up to 572°F/300°C.

Reassemble in the reverse order.

Correcting minor problems

. . . a noise is heard after baking,
roasting or broiling?

This is normal.
The cooling fan will continue to run for
a short time. When the internal tempera­ture has fallen sufficiently, the fan will
turn off automatically.

. . . cakes and biscuits are not
cooked after following the times
given in the chart?

Check if:

the correct temperature was se­lected.

there was a change to the recipe.
The addition of more liquid or more
eggs will make a moister mix which
would need longer to cook.

the grease filter has been removed.
If it is installed, the baking times
need to be lengthened by approxi­mately 10 to 15 minutes.

. . . no noise is heard when the oven
door is opened during operation?

This is normal.
If the door is opened during operation,
a safety switch causes the oven
heaters and the convection fan to turn
off.

43

Correcting minor problems

. . . uneven browning occurs.

A slight unevenness is normal, espe­cially when cooking on several levels.
Baking/browning information available
on food product sheets are obtained
using standard tests and single level
baking only.

If the item being baked is browning
very unevenly, and you are using the
“Convection” mode, check:

that the oven temperature was not
set too high, or

that the grease filter is not installed.

If baking using “Top & Bottom Heat"

check the color and composition of
the baking pans being used. Light
colored, shiny, or thin walled pans re­flect the heat and are more likely to
give uneven results.

... rusty looking spots appear on the
interior catalytic walls?

Occasionally spices may be deposited
on the catalytic walls when roasting.
These types of soil are not removed by
catalytic action and can be cleaned off
while fresh using a soft brush and a
mild soap and water solution.

. . . "F" and a number appear in the
oven display.

If "F6" appears, the oven has auto­matically turned itself off during
operation. This is a safety feature
designed to protect the oven if it has
been operated for an exceedingly
long time. The maximum operating
time depends upon the oven mode
selected.
The oven can be reset by turning the
Oven Mode Selector to “0” and then
restarting the program again.

If "F7" appears in the display, the
cooling fan has stopped turning.

If "F8" appears in the display, the
Convection fan has stopped turning.

If "F9" appears in the display, the
maximum temperature of the oven
has been exceeded, and the oven
has turned itself off automatically. As
soon as the temperature has fallen
to an acceptable level, the fault
code will disappear. The oven will
turn itself on again automatically.

If “F7”, “F8”, “F9” or any other un­explained fault codes are displayed,
please call the Miele Service Depart­ment.

... the cooktop display lamp does not
illuminate when a burner is turned
on (E models only).

The lamp may need to be changed.
Call the Miele Parts Department.

44

After sales service

In the event of problems which you can­not remedy yourself, please contact:

– your Miele Dealer, or
– the nearest Miele Service Depart-

ment (see addresses on the back
page).

When contacting the Service Depart­ment, please have the Model and
Serial number of your oven, as well as
any fault code information available in
order to help us expedite repairs. The
Model and Serial number can be found
on the data plate located inside of the
front door.

45

Optional accessories

The following accessories are available
for purchase from your Miele Dealer or
the Miele Parts Department.

–handle

Used to take the baking trays or the
roasting/broiling pan in and out of the
oven.

– Anti-splash tray

for placement in the drip pan when
broiling

– Baking carriage

The baking carriage consists of 5 run­ner levels that can be pulled out of the
oven, enabling you to view or remove a
level while baking is in progress.

– Replacement of Catalytic side

panels

To remove the worn out catalytic side
panels:

Select the "Light" setting.

To avoid burning yourself, make
sure the oven is cool and the heat­ing elements are off before remov­ing the side panels.

The juices from the food being broiled
will collect under the anti-splash tray,
where they can be easily removed or
used in sauces or gravies.

46

Remove the runners from the oven.
Gently lift and pull out the catalytic

side panels.

When reassembling the catalytic side
panels, make sure the panels and run­ners are seated correctly.

Ease the panel tab into the slot at
the rear wall panel.

Optional accessories

Place the guide pins of the runners
into the holes on the rear panel.

Lift the front locating hole onto the
guide pin

behind the collar.

Snap the front locking tab onto the
guide pin.

47

Electrical connection

Electrical connections should be
made by a qualified electrician in
accordance with local and national
codes and ordinances.

Note to the installer:

Please leave these instructions with
the consumer.

Power supply

The oven is equipped with a 4 wire cord
ready for connection to a dedicated
120/240 V, 60 Hz, single phase, 3 pole ­4 wire grounding power supply.

Caution:

Disconnect the oven from the main
power supply before servicing. To re­duce the risk of electric shock, make
sure that the appliance is properly
grounded after installation.

The supplied power cord should be
connected to a dedicated 4 wire, 30 A
circuit in the following manner:

Black wire: connect to L1 (hot)
Red wire: connect to L2 (hot)
White wire: connect to N (neutral)
Green wire: connect to GND (ground)

If a 4 wire line is not available, a 3 wire
line may be used if the oven ground
(green) and neutral (white) are both
connected to a grounded circuit con­ductor.

Connection details are given on the
diagram located on the top of the oven.

48

Wall oven

: For stainless steel front only!

]

A > 555 mm
The wall oven must be located at least
555 mm above the floor.

Turn off the power supply at the
breaker panel before installing.

Installation

Open the oven door and secure the
oven to the side walls of the cabinet
using 2 screws placed through the
holes in the oven trim.

Connect the oven to the electrical
supply using an apropriate junction
box.

Place the oven into its opening and
align it with the cabinetry.

The appliance must only be oper­ated after it has been built-in

495051

Alteration rights reserved / 22 USA / CDN – 1597

M.-Nr. 04 898 090 (H 214 B)

These instructions are printed on 100% unbleached, recycled paper are completely Biodegradable.